Plant-based beverages ready for consumption and with improved stability

Description

1 / 20 Ready-to-drink plant-based beverages with improved stability. FIELD OF THE INVENTION

[0001] The present invention relates to the field of ready-to-drink (PPC) and storage-stable plant-based beverage compositions that are dairy-free and comprise a plant-based ingredient, a high-methoxyl pectin, and an emulsifier. The invention also relates to a method for producing ready-to-drink (PPC) and storage-stable plant-based beverage compositions comprising a plant-based ingredient, a high-methoxyl pectin, and an emulsifier. BACKGROUND OF THE INVENTION

[0002] Currently, consumers may choose to reduce their milk consumption or not wish to consume it for various reasons: its animal origin, lactose intolerance, allergies to dairy products, etc. To meet this growing consumer demand, companies in the food sector make dairy product analogues available on the global market. These dairy product analogues are free of dairy ingredients and prepared with alternative ingredients, such as plant-based ingredients, for example, plant-based proteins.

[0003] Among the options for plant-based ingredients, cereals are a substantial source of micro and macronutrients. Their consumption brings several nutritional and health benefits. Thus, companies in the food sector show great interest in using cereals as the main ingredients in the preparation of dairy product analogues.

[0004] Furthermore, consumers are more health-conscious and seek to improve, or at least maintain, their health by adopting healthier eating habits and, consequently, healthier food products, without, however, compromising the taste and texture of the product. Petition 870250092107, dated 08 / 10 / 2025, page 11 / 50 2 / 20

[0005] There are ready-to-eat (PPC) dairy products with reduced fat and sugar content, and also enriched with vitamins, minerals and / or probiotics, which allows them to make claims about health benefits.

[0006] For example, there are commercially available ready-to-drink (PPC) milks containing plant sterols, which have been shown to reduce blood cholesterol by blocking the absorption of cholesterol into the bloodstream.

[0007] However, for the reasons mentioned above, consumers therefore want to consume plant-based products, especially plant-based products that provide health benefits. In addition, consumers seek plant-based products that provide a good sensory impression in the mouth, also called richness, texture or creaminess, of the beverages, and that provide health benefits, such as reducing blood cholesterol.

[0008] There is therefore a need to provide a plant-based PPC beverage that has excellent nutritional value with a pleasant taste profile and that provides health benefits such as reducing blood cholesterol.

[0009] Replacing milk with plant-based protein sources, such as cereal proteins, can be perceived as bitter and / or astringent, with a viscous sensation, which impacts the sensory experience.

[0010] The flavor and texture in plant-based products are linked to the presence of beta-glucans in high concentrations. In fact, cereals contain high concentrations of polysaccharides, including fibers such as beta-glucans. In particular, some cereals, such as oats or barley, comprise beta-glucans, that is, specific soluble fibers, in substantial quantities.

[0011] However, beta-glucans are the main macronutrients associated with nutritional and health benefits, and they benefit health. Petition 870250092107, dated 08 / 10 / 2025, p. 12 / 50 3 / 20 digestive.

[0012] There is therefore a need to provide plant-based PPC beverages that have excellent nutritional value with a pleasant taste and texture profile, and that provide health benefits such as reducing blood cholesterol while maintaining good digestive health.

[0013] In addition, other key characteristics of PPC beverages may need stability during storage without phase separation, creaming, gelling and sedimentation, and maintaining a constant viscosity during shelf life.

[0014] To increase their shelf life during storage at room temperature, PPC beverages undergo heat treatment involving high temperatures, such as Ultra-High Temperature (UHT) treatment, High Temperature Short Period (HTST) treatment, pasteurization, batch pasteurization, or hot fill.

[0015] However, this type of heat treatment cannot be applied to plant-based beverages due to their high concentration of vegetable proteins. In fact, vegetable proteins are very sensitive to temperature and, under high temperature conditions, vegetable proteins undergo denaturation and consequently coagulate easily, forming large protein clumps.The formation of large protein clumps can be undesirable in plant-based products: firstly, because it may lead to phase separation in the plant-based product due to sedimentation of larger coagulated proteins, and secondly, because it may decrease the nutritional profile of the plant-based product and consequently eliminate claims about health benefits.

[0016] Thus, there is an additional need to provide plant-based PPC beverages that have all the aforementioned benefits, are stable during storage, and maintain their viscosity during storage, especially storage at Petition 870250092107, dated 08 / 10 / 2025, page 13 / 50 4 / 20 room temperature.

[0017] In addition, it may also be desirable to have products manufactured with less energy.

[0018] There is therefore an additional need to provide drinks Plant-based PPCs that offer all the benefits mentioned above and are environmentally friendly, i.e., produced with lower energy consumption than prior art PPCs. SUMMARY OF THE INVENTION

[0019] In a first aspect, the invention relates to a storage-stable plant-based PPC beverage composition comprising: - at least one plant-based ingredient selected from the group consisting of hydrolyzed vegetable protein, hydrolyzed cereal bran and combinations thereof, - pectin with a high methoxyl content, and - at least one emulsifier, where the beverage is free of dairy ingredients and has a pH below 5.5, preferably in the range of 3.5 to 4.5 and a viscosity in the range of 20 to 50 cP, measured at 25°C at a shear rate of 50 s-1, preferably from 20 to 40 cP.

[0020] In a second aspect, the invention relates to a method for producing a plant-based PPC beverage composition that is stable during storage, comprising the steps of: a) provide a composition with at least one plant-based ingredient, b) provide a composition comprising a pectin with a high methoxyl content and at least one emulsifier, c) Mix the compositions obtained in step a) and step b) at a temperature in the range of 4°C to 70°C for 5 to 30 minutes. d) to thermally treat the mixture obtained in step c) to a Petition 870250092107, dated 08 / 10 / 2025, page 14 / 50 5 / 20 temperature in the range of 75°C to 121°C for 20 seconds to 15 minutes, with upstream and / or downstream homogenization at 100 to 300 bar, to obtain a plant-based PPC beverage composition. e) to package the plant-based PPC beverage composition obtained in step d) into containers.

[0021] The inventors of the present invention have demonstrated that the composition of the present invention achieves the objective thereof and – in particular – that the composition for plant-based PPC beverages, stable during storage, free of dairy ingredients, with a pH below 5.5 and comprising at least one plant-based ingredient, pectin with a high methoxyl content and at least one emulsifier, achieves the objective of the present invention. It has been found that the composition of the present invention has surprisingly pleasant flavor and texture profiles, despite containing high levels of plant-based ingredients. It has also been found that the composition of the present invention is surprisingly shelf-stable during storage and maintains its viscosity during storage, even without being subjected to high heat treatment, and also provides health benefits such as reducing blood cholesterol while maintaining good digestive health. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 shows two transparent containers, both containing a plant-based PPC beverage composition according to the invention and obtained according to Example 1, which were stored under ambient conditions for 3 weeks. No phase separation is observed.

[0023] Figure 2 shows three transparent containers comprising a plant-based PPC beverage composition according to the invention and obtained according to Example 2. These three containers were stored respectively at 4°C (container A), 20°C (container B) and 30°C (container C) for 3 weeks. No phase separation is observed. Petition 870250092107, dated 08 / 10 / 2025, page 15 / 50 6 / 20 observed, regardless of the temperature conditions in which the containers were stored.

[0024] Figure 3 shows two transparent containers comprising a plant-based PPC beverage composition according to the invention and obtained, respectively, according to Example 3 (container D.) and Example 4 (container E.). A phase separation is immediately observed for these two containers when stored under ambient conditions. DETAILED DESCRIPTION OF THE INVENTION

[0025] As used in this descriptive report, the words includes, encompassing, and similar words should not be interpreted in an exclusive or exhaustive sense. In other words, they are intended to mean including, but not limited to.

[0026] The expressions between X and Y and X to Y include limits, unless explicitly stated otherwise. This expression means that the target range includes the X and Y values ​​and all values ​​from X to Y.

[0027] The present invention relates to a beverage composition. PPC (plant-based powdered plastic) that is stable during storage and comprises: - at least one plant-based ingredient selected from the group consisting of hydrolyzed vegetable protein, hydrolyzed cereal bran and combinations thereof, - pectin with a high methoxyl content, and - at least one emulsifier, where the beverage is free of dairy ingredients and has a pH below 5.5, preferably in the range of 3.5 to 4.5 and a viscosity in the range of 20 to 50 cP, measured at 25°C at a shear rate of 50 s-1, preferably from 20 to 40 cP.

[0028] The term plant-based should be understood, for the Petition 870250092107, dated 08 / 10 / 2025, p. 16 / 50 7 / 20 purpose of this invention, as comprising parts of plants that are consumed, as food, by humans or other animals, such as fruits and / or vegetables.

[0029] The terms ready-to-drink beverage or PPC beverage, as used herein, refer to a beverage in liquid form ready to be consumed without the addition of any further liquid.

[0030] By dairy ingredient, we mean ingredients that are derived from non-human mammalian milk, such as cow's milk, goat's milk, sheep's milk, camel's milk, donkey's milk. For example, a dairy ingredient may be liquid milk, milk fat, milk powder, milk proteins, milk curd, cream, buttermilk, condensed milk, and combinations thereof.

[0031] The composition according to the invention is stable during storage and maintains its viscosity during storage.

[0032] Furthermore, the composition according to the invention proved to be particularly stable during storage, both refrigerated and kept at room temperature for consumption.

[0033] The term stable during storage means that the composition according to the invention does not exhibit phase separation, creaming, gelation, or sedimentation during storage, i.e., under refrigeration or ambient conditions.

[0034] For example, the composition according to the invention is stable during storage for at least 6 months at 8°C or, alternatively, is stable during storage for at least 6 months at 20°C, or for at least 4 months at 30°C.

[0035] In one embodiment, the composition has a viscosity in the range of 20 to 50 cP measured at 25°C at a shear rate of 50 s-1, preferably 20 to 40 cP.

[0036] In another embodiment, the composition has a viscosity in the range of 10 to 40 cP, measured at 4°C at a shear rate of 50 s-1, of Petition 870250092107, dated 08 / 10 / 2025, page 17 / 50 8 / 20 preference for 10 to 30 cP.

[0037] The viscosity of the composition according to the invention is measured by a concentric cylinder with sample conditioning (4°C and 25°C) and a shear rate of 1 to 100 l / s.

[0038] The viscosity of the composition according to the invention is suitable for an RTD application and is maintained during storage under refrigerated or ambient conditions, for example, it is maintained for at least 4 months.

[0039] The composition according to the invention is defined as an acidic composition for plant-based PPC beverages due to its low pH, i.e., below 5.

[0040] In one embodiment, the composition has a pH below 5, preferably in the range of 3.5 to 4.5.

[0041] The pH of said composition is due to the presence of natural juice concentrate and can be further reduced to achieve the desired pH by adding an acidifier.

[0042] It has been found that, due to its low pH, the composition according to the invention does not need to be heat treated at high temperatures, which allows the production of a PPC beverage composition with lower energy consumption.

[0043] In one embodiment, the composition comprises from 0.5 to 15%, by weight, of juice concentrate, compared to the total weight of the composition, preferably from 2 to 10%.

[0044] Examples of fruit concentrates that can be used according to the present invention include, but are not limited to, apple, grape, pear, blueberry, strawberry, cherry and citrus fruits in general.

[0045] The presence of fruit concentrate in the composition according to the invention improves the taste of the plant-based PPC beverage composition without the addition of food colorings and / or flavoring ingredients and also gives the plant-based PPC beverage composition a visual appeal. Petition 870250092107, dated 08 / 10 / 2025, page 18 / 50 9 / 20 attractive, that is, a natural look. In addition, the presence of fruit concentrate in a specific quantity in the composition according to the invention allows for a low pH.

[0046] The advantages of having a plant-based PPC beverage composition with a low pH are that this composition does not exhibit the development of undesirable microorganisms during storage, such as bacteria or molds, which could negatively affect the organoleptic properties of the composition, or which could be pathogenic and, consequently, does not need to be subjected to high heat treatment during its preparation process.

[0047] In another embodiment, the composition additionally comprises 0.01 to 2% by weight of an acidifier, compared to the total weight of the composition, preferably 0.01 to 1%.

[0048] In one embodiment, the acidifier is selected from the group consisting of plant concentrate, vegetable concentrate, fruit concentrate, lactic acid, ascorbic acid, citric acid and combinations thereof.

[0049] Examples of vegetable concentrates that can be used according to the present invention include, but are not limited to, tomatoes, carrots, sweet potatoes and radishes in general.

[0050] In a preferred arrangement, the composition comprises: - 10 to 30% of at least one plant-based ingredient, preferably 10 to 20%, - 0.1 to 1% pectin with a high methoxyl content, preferably 0.5 to 0.8%, and - 0.01 to 0.3% of at least one emulsifier, preferably 0.04 to 0.2%, with the percentages defined based on the weight of the component compared to the total weight of the composition.

[0051] Advantageously, the composition comprises: Petition 870250092107, dated 08 / 10 / 2025, page 19 / 50 10 / 20 - 10 to 30% of a plant-based ingredient, preferably 10 to 20%, - 0.1 to 1% pectin with a high methoxyl content, preferably 0.5 to 0.8%, and - 0.01 to 0.3% of an emulsifier, preferably 0.04 to 0.2%, with the percentages being defined based on the weight of the component compared to the total weight of the composition.

[0052] In one embodiment, the composition comprises a total water content in the range of 60 to 90% by weight, compared to the total weight of the composition, preferably from 70% to 90%.

[0053] The term total water content refers to the water content of the composition resulting from the addition of any water present in each ingredient / component of the composition.

[0054] In one embodiment, the composition comprises a total solids content in the range of 10 to 30% by weight, compared to the total weight of the composition, preferably 15 to 25%.

[0055] In one embodiment, the composition comprises a total fat content in the range of 0.5 to 3% by weight, compared to the total weight of the composition, preferably from 0.8% to 2%.

[0056] The term total fat content refers to the fat content of the composition resulting from the addition of any fat present in each ingredient / component of the composition.

[0057] In one embodiment, the composition comprises a total sugar content in the range of 3 to 8% by weight, compared to the total weight of the composition, preferably 4% to 5%.

[0058] The term total sugar content refers to the sugar content of the composition resulting from the addition of any sugar present in each ingredient / component of the composition.

[0059] The composition according to the invention comprises a Petition 870250092107, dated 08 / 10 / 2025, page 20 / 50 11 / 20 plant-based ingredient selected from the group consisting of hydrolyzed vegetable protein, hydrolyzed cereal bran and combinations thereof.

[0060] Preferably, the plant-based ingredient is hydrolyzed cereal bran.

[0061] In one embodiment, the cereal bran is selected from the group consisting of wheat bran, corn bran, rice bran, oat bran, sorghum bran, millet bran, barley bran and mixtures thereof, preferably oat bran.

[0062] In a preferred embodiment, the plant-based ingredient is hydrolyzed cereal bran, more preferably hydrolyzed oat bran.

[0063] Hydrolyzed cereal bran is produced by a process that involves subjecting cereal bran-based material to an enzymatic composition under specific hydrolysis conditions. The purpose of hydrolysis is to transform the starch contained in the cereal bran into lower molecular weight carbohydrates and sugars, such as glucose, fructose, maltose, and maltotriose, while minimizing the hydrolysis of beta-glucans. This process is described in WO 2022 / 253474.

[0064] In one embodiment, the vegetable protein is selected from the group consisting of soybean meal, vegetable protein, soy protein, and combinations thereof.

[0065] In one embodiment, the hydrolyzed cereal bran comprises 0.5% to 2%, by weight, of beta-glucan, compared to the total weight of the hydrolyzed cereal bran, preferably 0.6% to 1.5%, more preferably 0.7% to 1.2%.

[0066] In another embodiment, the composition comprises beta-glucan in an amount of 0.3 to 2 g / 100 g of the composition, preferably in an amount of 0.5 to 1 g / 100 g of the composition.

[0067] In one embodiment, beta-glucan has an average molecular weight between 10 kDa and 1000 kDa. Petition 870250092107, dated 08 / 10 / 2025, page 21 / 50 12 / 20

[0068] It has been surprisingly found that the use of hydrolyzed cereal bran in the composition, especially hydrolyzed oat bran, obtained from the enzymatic hydrolysis of cereal bran-based materials, improves flavor and texture profiles, while maintaining a high beta-glucan content, which allows said composition to have health benefits, in order to maintain good digestive health.

[0069] Furthermore, it was surprisingly found that the composition according to the invention has a viscosity suitable for RTD application, despite comprising a substantial content of beta-glucans. It was found that the beta-glucans present in the composition according to the invention have improved solubility due to the specific hydrolysis of starches and proteins contained in cereal bran, especially oat bran.

[0070] The composition according to the invention may also comprise a pectin with a high methoxyl content.

[0071] It was surprisingly discovered that a plant-based PPC beverage composition, in which high-methoxyl pectin has been completely replaced by gellan gum or completely replaced by low-methoxyl pectin, undergoes immediate phase separation at room temperature.

[0072] In one embodiment, pectin with a high methoxyl content has a degree of esterification of at least 50%, preferably 58% to 79%, more preferably 70% to 74%.

[0073] In another embodiment, high-methoxyl pectin is high-methoxyl hydrolyzed pectin. Such high-methoxyl hydrolyzed pectin is commercially available, for example, near Carghill.

[0074] In one embodiment, the composition is free of gellan gum.

[0075] In another embodiment, the composition additionally comprises at least one ingredient selected from the group consisting of Petition 870250092107, dated 08 / 10 / 2025, page 22 / 50 13 / 20 gellan gum, guar gum, locust bean gum, acacia gum, low methoxyl pectin and combinations thereof.

[0076] Preferably, the composition comprises from 1 to 30% of at least one ingredient selected from the group consisting of gellan gum, guar gum, locust bean gum, acacia gum, low-methoxyl pectin and combinations thereof, by weight, compared to the total weight of high-methoxyl pectin, more preferably from 5 to 20%.

[0077] For example, the composition comprises from 1 to 30% gellan gum, by weight, compared to the total weight of high-methoxyl pectin, more preferably from 5 to 20%.

[0078] Another example, the composition comprises 1 to 30% of low-methoxyl pectin, by weight, compared to the total weight of high-methoxyl pectin, more preferably 5 to 20%.

[0079] In a preferred embodiment, the composition further comprises a mixture of gellan gum and pectin with a low methoxyl content.

[0080] Advantageously, the composition comprises 1 to 30% of a mixture of gellan gum and low-methoxyl pectin, by weight, compared to the total weight of high-methoxyl pectin, more preferably 5 to 20%.

[0081] In one embodiment, the emulsifier is selected from the group consisting of mono- and diglycerides (MDGs), stearoyl lactylates, sorbitan esters, polyglycerol esters, sucrose esters, lecithin and combinations thereof, preferably lecithin.

[0082] Advantageously, the lecithin is hydrolyzed lecithin.

[0083] For example, lecithin originates from plant material, especially oilseeds such as soybeans, sunflowers, cottonseed, and combinations thereof.

[0084] Advantageously, the lecithin is a soy lecithin.

[0085] In one embodiment, the composition comprises pectin with high Petition 870250092107, dated 08 / 10 / 2025, p. 23 / 50 14 / 20 methoxyl content and emulsifier in a weight ratio of 1 / 1 to 25 / 1, preferably 1 / 1 to 10 / 1, more preferably 3 / 1 to 4 / 1.

[0086] It has been surprisingly found that combining a high-methoxyl pectin content with an emulsifier selected from the group consisting of mono- and diglycerides (MDGs), stearoyl lactylates, sorbitan esters, polyglycerol esters, sucrose esters, lecithin, and combinations thereof in specific ranges and / or weight ratios significantly improves the physicochemical stability of plant-based beverage compositions (PPC). For example, specific combinations of these components provide plant-based beverage compositions that are stable during storage, with consistent viscosity and no phase separation under different storage conditions for an extended period of time.Advantageously, it was unexpectedly found that the unique combination of pectin with a high methoxyl content and lectin as an emulsifier provides a resulting PPC beverage composition with improved texture and a good sensory impression in the mouth, a smooth texture and consistent viscosity, without phase separation under different storage conditions for an extended period of time.

[0087] In one embodiment, the composition comprises at least one plant sterol.

[0088] In another modality, the composition comprises from 0.5 to 3% plant sterol, compared to the total weight of the composition, preferably 1 to 2%.

[0089] In a preferred embodiment, the plant sterol is one or more types selected from the group consisting of 13-sitosterol, campesterol, stigmasterol, brassicasterol, sitostanol, campestanol and ester salts thereof.

[0090] The terms plant sterol and plant sterol ester refer to plant sterol with at least 60%, preferably at least 85% of the plant sterol in an esterified form and include all mixtures. Petition 870250092107, dated 08 / 10 / 2025, p. 24 / 50 15 / 20 possible of the sterols mentioned, as well as any individual sterol.

[0091] The composition according to the invention comprising the combination of a plant-based ingredient, especially a cereal bran, with plant sterol in specific quantities, has a dual action on the consumer's health, by enabling the reduction of blood cholesterol and maintaining, at the same time, good digestive health.

[0092] In one embodiment, the composition further comprises at least one additional ingredient selected from the group consisting of sugar, fiber, vegetable or oilseed oil, flavoring ingredient, fortification ingredient and combinations thereof.

[0093] In another modality, the composition comprises from 1 to 20% additional ingredient, compared to the total weight of the composition, preferably 5 to 15%, with 6 to 10% being more preferred.

[0094] Many sugars can be used for this purpose. Preferably, the sugar is cane sugar or beet sugar.

[0095] For example, the fortification ingredient is selected from the group consisting of vitamin A, vitamin B1, vitamin B2, vitamin E, vitamin K, vitamin C, vitamin D, folic acid, inositol, niacin, biotin, pantothenic acid, choline, calcium, sodium, phosphorus, iodine, magnesium, copper, zinc, iron, manganese, chlorine, potassium, selenium, chromium, molybdenum, taurine and L-carnitine.

[0096] For example, vegetable or oilseed oil is selected from the group consisting of soybean oil, sunflower oil, peanut oil, linseed oil, olive oil, coconut oil and combinations thereof.

[0097] For example, the fiber is selected from the group consisting of inulin, fibrosol, dextrose, cellulose and combinations thereof.

[0098] The presence and quantity of the specific fortification ingredient(s) may vary depending on the intended fortification and the target consumer. In any case, fortification levels must comply with applicable regulations. Petition 870250092107, dated 08 / 10 / 2025, p. 25 / 50 16 / 20

[0099] In one embodiment, the composition is administered in a single serving that has a nutritional profile selected from the group consisting of: (i) 50% to 200% of the Daily Value (DV) of one or more fortification ingredients.

[0100] In one embodiment, a single portion of the composition has a volume of about 4 fl oz (fl, oz = fluid ounce) (about 118 ml) to about 12 fl oz (about 355 ml).

[0101] A second aspect of the invention relates to a method for producing a plant-based PPC beverage composition that is stable during storage and comprising the steps of: a) provide a composition with at least one plant-based ingredient, b) provide a composition comprising a pectin with a high methoxyl content and at least one emulsifier, c) Mix the compositions obtained in step a) and step b) at a temperature in the range of 4°C to 70°C for 5 to 30 minutes. d) Heat treat the mixture obtained in step c) at a temperature in the range of 75°C to 121°C for 20 seconds to 15 minutes, with upstream and / or downstream homogenization at 100 to 300 bar, to obtain a plant-based PPC beverage composition. e) to package the plant-based PPC beverage composition obtained in step d) into containers.

[0102] It was found that subjecting the mixture comprising the plant-based ingredient, high-methoxyl pectin, and emulsifier to controlled heat treatment for a specific time makes it possible to avoid the denaturation of vegetable proteins and, consequently, the sedimentation of phases. It was advantageously found that subjecting the mixture comprising the plant-based ingredient, high-methoxyl pectin, and emulsifier to controlled heat treatment for a specific period of time allows obtaining a composition for PPC beverages at Petition 870250092107, dated 08 / 10 / 2025, page 26 / 50 17 / 20 plant-based composition with a unique, smooth and creamy texture, which enhances the flavor and texture profiles of said plant-based PPC beverage composition. Furthermore, it was also surprisingly found that heat treatment at lower temperatures makes it possible to maintain the natural color of the PPC beverage composition according to the invention, obtained by adding natural fruit juice concentrate, and therefore makes the PPC beverage composition visually more appealing to consumers. In fact, after heat treatment, the color of the PPC beverage composition according to the invention, obtained by adding natural fruit juice, does not fade or turn brownish.

[0103] It was also found that the combination of the plant-based ingredient, pectin with a high methoxyl content and the emulsifier with the following process parameters, such as pH, specific heat treatment and retention time, results in a product with a smooth and creamy texture and high stability during storage.

[0104] In one embodiment, step a) is performed at a temperature in the range of 35°C to 95°C, more preferably 50°C to 80°C.

[0105] In one embodiment, step b) is performed at a temperature in the range of 50°C to 80°C, more preferably 60°C to 75°C.

[0106] In one embodiment, the method further comprises an additional acidification step of the plant-based PPC beverage composition obtained in step c).

[0107] It was found that acidifying the composition with an acidifier before the heat treatment in step d) makes it possible to obtain a stable PPC composition that has a viscosity suitable for application in PPC composition. Furthermore, it was found that implementing the acidification step after the heat treatment step makes it possible to maintain the natural color of the plant-based PPC beverage, obtained by adding the juice concentrate.

[0108] In one embodiment, step e) is performed under aseptic conditions. Petition 870250092107, dated 08 / 10 / 2025, page 27 / 50 18 / 20

[0109] In one embodiment, the method additionally comprises an extra step of homogenizing the composition.

[0110] Preferably, the homogenization step is performed before step e).

[0111] In one particular embodiment, the homogenization step is carried out at a temperature in the range of 60°C to 80°C, more preferably 65°C to 75°C.

[0112] In this specific embodiment, the homogenization step is carried out at a pressure in the range of 100 to 300 bar, preferably 200 to 250 bar.

[0113] A third aspect of the invention relates to the use of a plant-based PPC beverage composition that is stable during storage for reducing blood cholesterol in humans.

[0114] In one embodiment, the use of a composition for beverages PPC, a plant-based formula, is stable during storage and maintains digestive health.

[0115] The technical characteristics of the PPC beverage composition that is stable during storage, as described above, can be applied to the second and third aspects of the invention. Examples

[0116] The present invention is further illustrated in this document by the following non-limiting examples. General method for preparing a plant-based PPC beverage composition that is stable during storage, according to the invention. - provide a composition with at least one plant-based ingredient, - to provide a composition comprising a pectin with a high methoxyl content and at least one emulsifier, - Mix the two previously prepared compositions at a temperature ranging from 4°C to 70°C for 5 to 30 minutes. - Acidify the mixture until the pH is below 5.5. Petition 870250092107, dated 08 / 10 / 2025, p. 28 / 50 19 / 20 - Heat treat the mixture at a temperature in the range of 75°C to 121°C for 20 seconds to 15 minutes, with upstream and / or downstream homogenization at 100 to 300 bar, - to package the previously obtained plant-based PPC beverage composition into containers.

[0117] The following examples were prepared in accordance with the general method described above. Example 1: Composition for plant-based PPC beverages, according to the invention.

[0118] A composition for PPC beverages was prepared using 181 kg of hydrolyzed oat bran fluid paste, 5.86 kg of juice concentrate, 3.4 kg of vegetable sterol, 4 kg of inulin, 1.5 kg of sugar, 1 kg of high methoxyl pectin, 0.97 kg of dicalcium phosphate, 400 g of monk fruit juice concentrate, 320 g of soy lecithin, 280 g of vitamin premix, 240 g of natural colorant extracted from plants and vegetables, 180 g of flavoring, 120 g of citric acid, 20 g of tocopherol and water necessary to make up 200 kg of the final beverage.

[0119] Samples were incubated at 4°C for 1 to 7 days before being released back into the environment. The emulsion was stable for an extended period. Partial fat crystallization and less aggregation were observed compared to the fresh sample. Example 2: Composition for plant-based PPC beverages, according to the invention.

[0120] A composition for PPC beverages was prepared using 9.1 kg of hydrolyzed oat bran fluid paste, 290 g of juice concentrate, 228 g of inulin, 168 g of plant sterol, 100 g of sugar, 40 g of dicalcium phosphate, 80 g of high methoxyl pectin, 20 g of monk fruit juice concentrate, 9 g of flavoring, 4 g of soy lecithin, 3 g of vitamin premix, 0.2 g of tocopherol and water as needed to make up 10 kg of the final beverage. Petition 870250092107, dated 08 / 10 / 2025, page 29 / 50 20 / 20

[0121] The physicochemical properties of the beverage were evaluated, and the sensory characteristics were judged by trained sensory examiners. The emulsion remained stable for an extended period, but with a thicker mouthfeel. Example 3: Composition for plant-based PPC beverages, not in accordance with the invention.

[0122] A composition for PPC beverages was prepared using 7.5 kg of hydrolyzed oat bran fluid paste, 283 g of juice concentrate, 190 g of inulin, 168 g of plant sterol, 100 g of sugar, 33 g of dicalcium phosphate, 2.5 to 10 g of gellan gum, 7.5 g of flavoring, 3.3 g of soy lecithin, 0.2 g of tocopherol and water necessary to make up 8.4 kg of the final beverage.

[0123] Immediate separation was observed after the heat treatment step. Example 4: Composition for plant-based PPC beverages, not in accordance with the invention.

[0124] A composition for PPC beverages was prepared using 7.5 kg of hydrolyzed oat bran fluid paste, 243 g of juice concentrate, 190 g of inulin, 168 g of plant sterol, 100 g of sugar, 33 g of dicalcium phosphate, 16.7 g of low methoxyl pectin, 7.5 g of flavoring, 3.3 g of soy lecithin, 0.2 g of tocopherol and water necessary to make up 8.4 kg of the final beverage.

[0125] Immediate separation was observed after heat treatment. Petition 870250092107, dated 08 / 10 / 2025, page 30 / 50

Claims

1 / 4 CLAIMS 1. A plant-based PPC beverage composition that is stable during storage, characterized in that it comprises: - at least one plant-based ingredient selected from the group consisting of hydrolyzed vegetable protein, hydrolyzed cereal bran and combinations thereof, - pectin with a high methoxyl content, and - at least one emulsifier, wherein the beverage is free of dairy ingredients and has a pH below 5.5, or in the range of 3.5 to 4.5 and a viscosity in the range of 20 to 50 cP, measured at 25°C at a shear rate of 50 s-1, or 20 to 40 cP.

2. Composition, according to claim 1, characterized in that it comprises: - 10 to 30% of at least one plant-based ingredient, or 10 to 20%, - 0.1 to 1% of high-methoxyl pectin, or 0.5 to 0.8%, and - 0.01 to 0.3% of at least one emulsifier, or 0.04 to 0.2%, the percentages being defined based on the weight of the component compared to the total weight of the composition.

3. Composition, according to claim 1 or 2, characterized in that the cereal bran is selected from the group consisting of wheat bran, corn bran, rice bran, oat bran, sorghum bran, millet bran, barley bran and combinations thereof, or the cereal bran is oat bran.

4. Composition, according to any one of claims 1 to 3, characterized in that the pectin with a high methoxyl content has a degree of esterification of at least 50%, from 58% to 79%, or Petition 870250092107, dated 08 / 10 / 2025, page 37 / 50 2 / 4 from 70% to 74%.

5. Composition, according to any one of claims 1 to 4, characterized in that the high-methoxyl pectin is hydrolyzed high-methoxyl pectin.

6. Composition, according to any one of claims 1 to 5, characterized in that it comprises pectin with a high methoxyl content and an emulsifier in a weight ratio of 1 / 1 to 25 / 1, 1 / 1 to 10 / 1, or 3 / 1 to 4 / 1.

7. Composition, according to any one of claims 1 to 6, characterized in that the hydrolyzed cereal bran is a hydrolyzed oat bran.

8. Composition, according to any one of claims 1 to 7, characterized in that it comprises from 0.5 to 15%, by weight, of juice concentrate, compared to the total weight of the composition, or from 2% to 10%.

9. Composition, according to any one of claims 1 to 8, characterized in that it additionally comprises 0.01 to 2% by weight of an acidifier, compared to the total weight of the composition, or 0.01 to 1%.

10. Composition, according to any one of claims 1 to 9, characterized in that the acidifier is selected from the group consisting of plant concentrate, vegetable concentrate, fruit concentrate, lactic acid, ascorbic acid, citric acid and combinations thereof.

11. Composition, according to any one of claims 1 to 10, characterized in that it further comprises at least one additional ingredient selected from the group consisting of sugar, fiber, vegetable or oilseed oil, flavoring ingredient, fortification ingredient and combinations thereof.

12. Composition, according to any of the claims Petition 870250092107, dated 08 / 10 / 2025, pp. 38 / 50 3 / 4 1 to 11, characterized in that it comprises at least one plant sterol.

13. Composition, according to any one of claims 1 to 12, characterized in that it comprises from 0.5 to 3%, by weight, of vegetable sterol, compared to the total weight of the composition, or from 1 to 2%.

14. Composition, according to any one of claims 1 to 13, characterized in that the emulsifier is selected from the group consisting of mono- and diglycerides (MDGs), stearoyl lactylates, sorbitan esters, polyglycerol esters, sucrose esters, lecithin and combinations thereof, or the emulsifier is lecithin.

15. Composition, according to any one of claims 1 to 14, characterized in that it is free of gellan gum.

16. Composition, according to any one of claims 1 to 15, characterized in that it reduces blood cholesterol in humans while maintaining digestive health.

17. Method for producing a plant-based PPC beverage composition that is stable during storage, as defined in any one of claims 1 to 15, characterized in that it comprises the steps of: (a) providing a composition with at least one plant-based ingredient; (b) providing a composition comprising a high-methoxyl pectin and at least one emulsifier; (c) mixing the compositions obtained in step (a) and step (b) at a temperature in the range of 4°C to 70°C for 5 to 30 minutes; (d) heat-treating the mixture obtained in step (c) at a temperature in the range of 75°C to 121°C for 20 seconds to 15 minutes, with upstream and / or downstream homogenization at 100 to 300 bar, to obtain a plant-based PPC beverage composition; and Petition 870250092107, dated 08 / 10 / 2025, page 39 / 50 4 / 4 (e) to package the plant-based PPC beverage composition obtained in step (d) into containers.

18. Method according to claim 17, characterized in that the filling in step (e) is carried out under aseptic conditions.

19. Method according to claim 17 or 18, characterized in that it further comprises an additional step of acidifying the plant-based PPC beverage composition obtained in step (c).

20. Use of: - at least one plant-based ingredient selected from the group consisting of hydrolyzed vegetable protein, hydrolyzed cereal bran and combinations thereof, - high methoxyl pectin, and - at least one emulsifier, said use being characterized by the fact that it is for the preparation of a plant-based PPC beverage composition that is stable during storage to reduce blood cholesterol in humans; the beverage being free of dairy ingredients and having a pH below 5.5, or in the range of 3.5 to 4.5 and a viscosity in the range of 20 to 50 cP, measured at 25°C at a shear rate of 50 s-1, or 20 to 40 cP.

21. Use, according to claim 20, characterized in that said composition is for reducing blood cholesterol in humans, while maintaining digestive health. Petition 870250092107, dated 08 / 10 / 2025, pp. 40 / 50

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