Iron fortified instant beverage composition

Abstract

The present invention relates to an instant beverage composition. In particular, the present invention relates to an iron fortified instant beverage composition. Thus, the present invention provides an instant beverage composition comprising: a) a micronized iron compound; and b) an instant beverage product.

Description

Technical Field

[0001] The present invention relates to instant beverage compositions. In particular, the present invention relates to iron-fortified instant beverage compositions. Background Art

[0002] Staying hydrated is believed to bring many health benefits to both the body and the mind. Therefore, it is often said that many non-alcoholic beverages are believed to be refreshing. There are many non-alcoholic beverages available in the market for consumption. Tea and coffee are the most popular of these.

[0003] Polyphenols present in tea are also believed to be beneficial to human health. There are various types of tea available in the market, such as black tea, green tea, oolong tea, white tea, etc. Black tea is usually prepared through a process that includes steps such as withering, infusion, fermentation, and roasting / drying. On the other hand, the manufacturing process of green tea does not include a fermentation step. Therefore, green tea has unique characteristics that are different from black tea.

[0004] Traditionally, tea refers to the product extracted from the tea plant Camellia Sinensis. However, more recently, it is now generally accepted that the definition of tea also includes any form of herbal infusion. Therefore, in general, these herbal infusions are now referred to as herbal "teas".

[0005] Herbal teas or herbal infusions have also become increasingly popular due to the various health benefits offered by different herbs. That is, herbal teas are often rich in antioxidants, vitamins, and essential nutrients, compounds that are closely associated with health benefits such as stress relief, immunity enhancement, pain relief, and digestion aid. As such, herbal teas are viewed as a convenient way to deliver these essential nutrients and elements to individuals.

[0006] Most people in Western and Asian countries drink at least one of tea or coffee at least once a day, and sometimes more. Therefore, tea and coffee may be one of the ways to deliver nutrients and essential elements.

[0007] Traditionally, such beverages are prepared by infusing beverage plant materials (eg tea leaves, coffee beans, etc.) in hot water and separating the aqueous plant extract from the remaining insoluble organic material (plant).

[0008] However, today, beverages such as tea and coffee can be prepared by more convenient methods that do not require the end user or consumer to handle insoluble plant and legume materials. In particular, beverages can be prepared from instant powders or granules that do not contain insoluble organic matter and therefore dissolve quickly and completely upon contact with hot water.

[0009] Instant beverages are increasingly being viewed as a convenient way to prepare and drink non-alcoholic beverages such as tea and coffee. Conveniently, these instant beverages can be quickly and easily reconstituted into a cup of tea or coffee simply by adding water.

[0010] Iron represents one of the most important elements required for the proper functioning of the human body. It is an essential element for the body to produce blood. Iron deficiency can lead to anemia, which can become severe if not treated promptly. Therefore, there are a number of iron-fortified foods available in the market.

[0011] There is also prior art disclosing iron fortified foods.

[0012] US6998143 (Nestle, 2006) discloses an iron fortified complex which can be used to fortify food and beverages with iron. The complex is formed from iron ions and caseinate. The complex is sufficiently stable and therefore suitable for use in retort products. However, despite its stability, the iron in the complex has substantially the same bioavailability as ferrous sulfate.

[0013] WO03032741 (Unilever, 2003) discloses a tea product fortified with an iron plant protein hydrolysate complex. The complex does not cause precipitation of the complex iron-polyphenol in tea and is also bioavailable. The tea beverage made from the tea of ​​the invention has an attractive color.

[0014] Given the global popularity and widespread consumption of beverages such as tea and coffee, and the increasing popularity of instant beverages, fortification of instant beverages with iron would clearly be beneficial in addressing the iron deficiency problem of the global population.

[0015] However, the inventors have found that fortifying instant beverage products with iron is particularly problematic. It is believed that this problem occurs because compounds present in tea and coffee (e.g. polyphenols) react with iron to form precipitates that make the color of the beverage quite dark. Beverages that are too dark in color are generally not accepted by consumers.

[0016] On the other hand, since most people drink tea and / or coffee more than once a day, these beverages are a potentially useful source of iron delivery to the human body. Therefore, the delivery of infused iron also needs to be sufficient.

[0017] Thus, there remains a need for iron-fortified instant beverage compositions which deliver substantial amounts of iron to end cup beverages, ideally while maintaining as much as possible the aesthetic and organoleptic properties of the instant beverage infusion. SUMMARY OF THE INVENTION

[0019] In a first aspect, the present invention provides an instant beverage composition comprising:

[0020] a) a micronized iron compound; and,

[0021] b) Instant beverage products.

[0022] By reading the following detailed description, this aspect and other aspects, features and advantages are obvious to those of ordinary skill in the art. For the avoidance of doubt, any feature of one aspect of the present invention can be used for any other aspect of the present invention. The word "comprising" is intended to mean "including", but not necessarily "consisting of" or "consisting of". In other words, the steps or options listed do not have to be exhaustive. It should be noted that the examples given in the following description are intended to illustrate the present invention, but are not intended to limit the present invention to these examples themselves. Similarly, unless otherwise stated, all percentages are weight / weight percentages. Except in the examples and comparative examples, or where otherwise clearly stated, all numbers in this specification indicating the amount of material or reaction conditions, material physical properties and / or uses should be understood to be modified by "about". Numerical ranges expressed in the format of "from x to y" should be understood to include x and y. For specific features, when multiple preferred ranges are described in the format of "from x to y", it should be understood that all ranges combining different endpoints are also considered. DETAILED DESCRIPTION OF THE INVENTION

[0024] It is to be understood that the disclosure of the present invention as described herein encompasses all embodiments within the claims as well as described below.

[0025] The present invention provides an instant beverage composition comprising:

[0026] a) a micronized iron compound; and,

[0027] b) Instant beverage products.

[0028] The micronized iron compound preferably has a particle size of 0.1 to 100 microns. More preferably, the micronized iron compound has a particle size of 0.1 to 50 microns. Even more preferably, the micronized iron compound has a particle size of 0.1 to 40 microns. Even more preferably, the micronized iron compound has a particle size of 0.1 to 30 microns. Still more preferably, the micronized iron compound preferably has a particle size of 0.1 to 20 microns. Further preferably, the micronized iron compound preferably has a particle size of 0.1 to 10 microns. Most preferably, the micronized iron compound preferably has a particle size of 2 to 8 microns.

[0029] Alternatively, the micronized iron compound has a particle size of 2 to 100 microns. Preferably, the micronized iron compound has a particle size of 2 to 50 microns. More preferably, the micronized iron compound has a particle size of 2 to 40 microns. Even more preferably, the micronized iron compound has a particle size of 2 to 30 microns. Even more preferably, the micronized iron compound preferably has a particle size of 2 to 20 microns. Still more preferably, the micronized iron compound preferably has a particle size of 2 to 10 microns. Further preferably, the micronized iron compound preferably has a particle size of 2 to 8 microns. Most preferably, the micronized iron compound preferably has a particle size of 2 to 6 microns.

[0030] It is to be understood that the term "micrometer" means 1 micrometer (1 μm). Thus, 0.1 to 10 micrometers is to be understood to mean a particle size of 0.1 μm to 10 μm.

[0031] It should also be understood that the particle size referred to herein refers to the average particle size of the iron compound.

[0032] The micronized iron compound may be obtained by any suitable means. For example, the micronized iron compound may be obtained by subjecting a commercially available iron compound to a size reduction process to reduce the average particle size of the iron compound to micrometers. Preferably, the size reduction process will reduce the average particle size of the iron compound to the preferred particle size described above.

[0033] Alternatively, the micronized iron compound may be obtained already in micronized form, thus in a form having an average particle size as described above.

[0034] Suitably, the micronized iron compound is insoluble in water or has very limited water solubility. Thus, preferably, the solubility of the micronized iron compound in water at 25°C is less than 0.001 g / mL, and more preferably less than 0.0005 g / mL. Most preferably, the micronized iron compound is insoluble in water.

[0035] The micronized iron compound may preferably be selected from micronized iron oxide, micronized iron pyrophosphate, micronized carbonyl iron, micronized electrolytic iron and combinations thereof. More preferably, the micronized iron compound may be selected from micronized iron oxide, micronized iron pyrophosphate and combinations thereof. Most preferably, the micronized iron compound is micronized iron pyrophosphate.

[0036] The amount of micronized iron compound present in the instant beverage composition is preferably 0.1% to 15%, more preferably 0.1% to 10%, even more preferably 0.1% to 5%, further more preferably 0.1% to 3%, still more preferably 0.1% to 3%, most preferably 0.5% to 1% by weight of the instant beverage composition.

[0037] In certain embodiments, the instant beverage (e.g., instant tea) composition may also include one or more polysaccharides, preferably two polysaccharides. The first polysaccharide includes maltodextrin and / or modified starch. In some embodiments, the first polysaccharide includes maltodextrin, carboxymethyl cellulose and / or starch (e.g., modified starch). Preferably, the first polysaccharide is selected from maltodextrin or modified starch. Most preferably, the first polysaccharide is maltodextrin.

[0038] The amount of polysaccharide used in the instant beverage composition of the present invention is preferably 0.1% to 10%, more preferably 0.5% to 5%, still more preferably 1% to 4%, further preferably 2% to 4%, most preferably 2% to 3% by weight of the composition.

[0039] Preferably, the ratio of the micronized iron compound to the polysaccharide in the instant beverage (e.g. instant tea) composition is 2:0.8 to 0.8:2, more preferably 1.5:0.8 to 0.8:1.5, even more preferably 1.3:0.8 to 0.8:1.3, most preferably 1:0.8 to 0.8:1.

[0040] Carboxymethyl cellulose (CMC) is a cellulose derivative whose carboxymethyl groups (-CH2-COOH) are bonded to some of the hydroxyl groups of the glucopyranose monomers that constitute the cellulose backbone. Carboxymethyl cellulose is a well-known additive, commonly used as a thickener, binder, stabilizer, etc.

[0041] Maltodextrin is a well-known food additive. It is a tasteless substance. It is usually prepared by hydrolyzing plant starch. The starch is preferably corn or wheat.

[0042] The amount of maltodextrin used in the instant beverage composition of the present invention is preferably 0.5% to 5%, more preferably 1% to 4%, further preferably 2% to 4%, most preferably 2% to 3% by weight of the composition.

[0043] Preferably, the ratio of the micronized iron compound to maltodextrin in the instant beverage (e.g. instant tea) composition is 2:0.8 to 0.8:2. More preferably, the ratio of micronized iron to maltodextrin in the instant beverage (e.g. instant tea) composition is 1.5:0.8 to 0.8:1.5. Even more preferably, the ratio of micronized iron to maltodextrin in the instant beverage (e.g. instant tea) composition is 1.3:0.8 and 0.8:1.3. Most preferably, the ratio of micronized iron to maltodextrin in the instant beverage (e.g. instant tea) composition is 1:0.8 to 0.8:1.

[0044] The term modified starch is to be understood as any naturally occurring starch modified by a physical, chemical or enzymatic process. Preferably, the modified starch is an acetylated starch, a dextrin or a cross-linked starch.

[0045] The amount of modified starch used in the composition of the present invention is preferably 0.5% to 5%, more preferably 1% to 4%, further preferably 2% to 4%, most preferably 2% to 3% by weight of the composition.

[0046] The instant beverage (e.g., instant tea) composition of the present invention further comprises a second polysaccharide. The second polysaccharide comprises gum arabic and / or xanthan gum. Preferably, the second polysaccharide is selected from gum arabic or xanthan gum. Most preferably, the second polysaccharide is gum arabic. Gum arabic is also commonly referred to as acacia gum. It is an edible water-soluble gum widely used as a stabilizer and / or thickener in the food industry.

[0047] By weight, the amount of gum arabic and / or xanthan gum in the instant beverage (e.g. instant tea) composition of the present invention is preferably 0.05% to 6%, more preferably 0.1% to 4%, further preferably 0.1% to 3%, most preferably 0.5% to 2%.

[0048] In some embodiments, the instant beverage (eg, instant tea) composition comprises one or more polysaccharides, such as those described above, and milk powder, as described below.

[0049] The instant beverage (e.g., instant tea) composition of the present invention includes an instant beverage product. The instant beverage product preferably refers to a beverage product that can be prepared from an instant powder or granules that does not contain insoluble organic matter and therefore dissolves rapidly and completely when in contact with hot (boiling) water.

[0050] Instant beverages, such as instant coffee and tea powder, are usually made from aqueous extracts made in the traditional way. These aqueous extracts may then be subjected to a clarification step (e.g. "de-creaming" used in the manufacture of tea powder) and / or concentrated under vacuum or by reverse osmosis. In the case of granular coffee production, the aqueous extract may also be foamed at this point. The resulting extract is then dried by spray drying or freeze drying. If freeze drying is used, the extract is usually frozen in a thin layer on a freezing belt and then ground in the frozen state. The resulting granules are usually poured into trays and freeze dried at low pressure.

[0051] Therefore, the instant beverage product is preferably in the form of a powder or granules, which is prepared by extracting a beverage product (e.g., tea, coffee, etc.) with a solvent (e.g., water), optionally clarifying the extract, and drying (e.g., spray drying or freeze drying) to obtain the powder or granules.

[0052] Therefore, the instant beverage product is preferably in the form of a powder or granules, preferably a powder. Therefore, the instant beverage product can be a powder or granules, the average particle size of which is 1200 μm or less, preferably 1100 μm or less, most preferably 1000 μm or less.

[0053] The instant beverage product is preferably dissolved in water having a temperature of 4°C to 100°C, more preferably 6°C to 90°C, most preferably 10°C to 80°C.

[0054] Non-limiting examples of possible instant beverage products include instant tea products, instant herbal products, instant coffee products, and instant cocoa products.

[0055] In certain embodiments, the instant beverage product is an instant tea product.

[0056] Therefore, the instant beverage product can be preferably selected from instant black tea products, instant green tea products, instant matcha products, instant oolong tea products, instant white tea products and mixtures thereof. More preferably, the instant beverage product is selected from instant black tea products, instant green tea products and instant matcha products, most preferably instant black tea products or instant green tea products.

[0057] Thus, it is to be understood that an instant tea (eg black tea) product refers to a powdered or granular beverage product obtained from (black) tea leaves, which dissolves quickly and completely when in contact with hot (boiling) water.

[0058] For the purposes of the present invention, "tea" refers to material from Camellia sinensis var. sinensis and / or Camellia sinensis var. assamica. Particularly preferred is material from Camellia sinensis var. assamica, as it has higher levels of tea actives than Camellia sinensis var. sinensis.

[0059] "Black tea" refers to tea that is essentially fermented. "Fermentation" refers to the oxidation and hydrolysis process that tea undergoes when certain endogenous enzymes and substrates are combined. In this process, the colorless catechins in the leaves are converted into a complex mixture of yellow, orange to dark brown polyphenols.

[0060] "Green tea" refers to tea that is essentially unfermented. Green tea has different characteristics than black tea. Unlike black tea, green tea has a lighter color. Green tea is also rich in catechins and contains little or no theaflavins.

[0061] In some embodiments, the instant beverage product is an instant herbal (tea) product.

[0062] The instant herbal (tea) product for the purpose of the present invention may preferably be any instant (tea) product produced from herbal material suitable for human consumption. The herbal material may preferably include leaves of a plant, roots of a plant, flowers of a plant, fruits of a plant or any other part of a plant. Preferably, the herbal material refers to leaves of a plant.

[0063] Preferably, the instant herbal (tea) product comprises medicinal plants, which preferably refers to plants having beneficial properties related to human health.

[0064] In certain preferred embodiments, the instant herbal (tea) product is selected from the group consisting of rooibos (tea) products, hibiscus (tea) products, chamomile (tea) products, rose hip (tea) products, mint (tea) products, lemon verbena (tea) products, chicory (tea) products, orange (tea) products, yerba mate (tea) products, and combinations thereof.

[0065] Preferably, the instant herbal (tea) product is selected from the group consisting of rooibos (tea) products, hibiscus (tea) products, chamomile (tea) products, rose hip (tea) products, lemon verbena (tea) products, and combinations thereof. More preferably, the instant herbal (tea) product is selected from the group consisting of rooibos (tea) products, hibiscus (tea) products, rose hip (tea) products, and combinations thereof. Even more preferably, the instant herbal (tea) product is selected from the group consisting of rooibos (tea) products or hibiscus (tea) products. Most preferably, the instant herbal (tea) product is a rooibos (tea) product.

[0066] In some embodiments, the instant beverage product is an instant tea product mixture. That is, in some embodiments, the instant tea product is a mixture of the iron-fortified instant tea product and the non-iron-fortified instant tea product described herein. For example, the mixture contains 1% to 50% of the iron-fortified instant tea product by weight of the instant tea product. In other embodiments, the instant tea product is a mixture of one or more instant tea products or instant herbal products.

[0067] In some embodiments, the instant beverage composition may further comprise milk powder. It should be understood that any suitable form of milk powder may be used. For example, the milk powder may be skimmed milk powder, semi-skimmed milk powder or whole milk powder.

[0068] In some embodiments, the instant beverage composition may also include sugar and / or one or more sweeteners. Non-limiting examples of possible sweeteners include acesulfame K, aspartame, saccharin, sorbitol, stevia, sucralose and xylitol.

[0069] In certain embodiments, the instant beverage composition comprises milk powder and sugar and / or one or more sweeteners.

[0070] It should also be understood that the instant beverage composition of the present invention may include one or more additional substances. For example, the instant beverage composition may include one or more nutrients, flavoring agents, pH regulators, fillers, anti-caking agents (e.g., silicon dioxide), cocoa extracts, etc.

[0071] A non-limiting list of possible flavorings includes vanilla, fruit (eg, strawberry, lemon, berry), ginger, cardamom, all spice, jasmine, tea essence (eg, Earl Grey, black tea), and cheese.

[0072] A non-limiting list of possible nutrients includes vitamins (e.g., vitamin C and vitamin D), minerals (e.g., zinc, calcium, sodium), and essential fatty acids (e.g., ω-3 and ω-6). Preferably, the one or more additional nutrients are selected from vitamins (e.g., vitamin C and vitamin D) and minerals (e.g., zinc, calcium, sodium), most preferably from vitamin C, vitamin D, and zinc.

[0073] A non-limiting list of possible pH adjusting agents includes carbonates and bicarbonates of potassium and sodium, tricalcium phosphate, acetic acid, citric acid, disodium phosphate and potassium phosphate. Preferably, the pH adjusting agent is a carbonate or bicarbonate of potassium or sodium. More preferably, the pH adjusting agent is potassium bicarbonate or sodium bicarbonate. Most preferably, the pH adjusting agent is potassium bicarbonate.

[0074] A non-limiting list of possible fillers includes starch, carboxymethyl cellulose, and sugars (e.g., glucose). It should be understood that components such as starch and carboxymethyl cellulose can be used as both binders and fillers. That is, these ingredients can be used for several different purposes.

[0075] The amount of additional substances (e.g. pH adjusters) in the composition of the present invention is preferably 0.05% to 6% by weight, more preferably 0.1% to 4%, even more preferably 0.1% to 3%, still more preferably 0.25% to 2%, most preferably 0.5% to 1% by weight.

[0076] The present invention is described below by way of non-limiting examples. These examples are for illustration only and are not intended to limit the scope of the present invention in any way. Example

[0077] Terminal cup preparation

[0078] 0.5 g of instant beverage (iron fortified or non-iron fortified) was placed in a mug and 200 ml of boiling water (total dissolved solids TDS < 50 ppm) was poured in. The dissolved instant beverage was then used for further analysis.

[0079] In the case of instant matcha, the amount is slightly different. So, for instant matcha, place 1.0g of the instant drink in a mug and pour 100ml of boiling water (TDS < 50ppm).

[0080] Materials used

[0081] The instant tea materials used in the following examples were provided by the following sources.

[0082] Instant black tea = fresh tea leaves from plantations in Kenya. The instant black tea product is prepared using standard techniques for preparing instant black tea products.

[0083] Instant Green Tea = Fresh tea leaves from plantations in Kenya. The instant green tea product was prepared using standard techniques for preparing instant green tea products.

[0084] Japanese Matcha = from the UK Matcha

[0085] Instant hibiscus = Martin Bauer instant powder from the UK

[0086] Instant Rooibos = Fresh Rooibos leaves from South Africa. The instant Rooibos tea product is prepared using standard techniques for preparing instant green tea products.

[0087] Ferrous chloride (FeCl3) = Merck

[0088] Ferric pyrophosphate (FePP) = Merck

[0089] Iron oxide (Fe2O3) = Merck

[0090] Carbonyl Iron = Merck

[0091] Electrolytic Iron = Merck

[0092] The ferric chloride (FeCl3) used herein is not micronized, so the average particle size is greater than 100 μm.

[0093] Iron Fortification Program

[0094] 4 mg of iron and 0.5 g of instant beverage were thoroughly mixed for 30 seconds to 1 minute to obtain an iron-fortified instant beverage.

[0095] The specific instant beverage and iron source used in each example are detailed in Tables 1 to 9 below.

[0096] Color determination

[0097] Color measurements were performed using a Konica Minolta CM5 spectrophotometer in transmission mode using a 1 cm quartz cuvette.

[0098] The instrument was calibrated using a standard white tile black light trap.

[0099] The a* and b* values ​​were then determined using the following procedure:

[0100] The tea infusion prepared as above was filled into the cuvette and placed in the instrument for color measurement. The instrument was calibrated using a standard white tile black light trap according to the instructions provided in the instruction manual. The L*a*b* values ​​were measured at room temperature (25°C).

[0101] There are no specific numerical limits for the a* and b* axes. Positive a* is red and negative a* is green. The higher the a* value, the redder the immersion appears. Similarly, positive b* is yellow and negative b* is blue. The higher the b* value, the brighter the immersion appears.

[0102] Iron analysis

[0103] 0.5 g of instant beverage was placed in a mug, and 200 mL of boiling water was poured in to make a final cup. Then, 10 ml of liquid (in the form of dispersion) was taken out from the final cup for iron estimation.

[0104] Iron estimation was performed using inductively coupled plasma optical emission spectroscopy (ICP-OES) spectroscopy as described below.

[0105] Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES)

[0106] The ICP-OES instrument used was Agilent 5110.

[0107] The ICP-OES instrument was calibrated using a 2.5% ultrapure nitric acid calibration sample.

[0108] Multi-element standard solutions with a concentration of 1000 ppm were obtained from Merck. These standard solutions were diluted to 1 ppb to 1 ppm and calibrated for the peak intensity of iron using a wavelength of 238.2 nm.

[0109] The sample was prepared by weighing out 5 g of the infusion and adding it to a microwave digestion tube along with a 5 mL aliquot of concentrated HNO3. The mixture was then digested at 90°C for 60 minutes. The solution was then made up to 20 mL. Filtration was not required unless there were some visible particles. The sample was then injected into the instrument for analysis.

[0110] Instant Tea Fortification

[0111] Instant black tea, instant green tea and instant matcha were each fortified with iron using the iron fortification procedure described above.

[0112] The color of the final cup beverage was then assessed using the above protocol.

[0113] The color of instant tea beverages containing and not containing iron was compared, as well as the color of beverages fortified with insoluble micronized iron and beverages fortified with soluble non-micronized iron. The results are shown in Tables 1 to 3 below.

[0114] Table 1: Comparison of end-of-cup colour of various instant black tea (IBT) products fortified with or without different forms of iron.

[0115] Example drinks Iron source Particle size Iron dosage (mg / cup) L* a* b* ΔE 1 IBT none - - 74.3 18.7 69.3 2 IBT <![CDATA[FeCl3]]> - 4 46.7 15.4 45.8 36 3 IBT <![CDATA[Fe2O3]]> <2μm 4 72.7 19.5 70.0 2 4 IBT Electrolytic Iron 7-9μm 4 74.1 18.5 68.7 1 5 IBT FePP 2-5μm 4 70.7 18.2 65.4 5

[0116] Table 2: Comparison of end-of-cup colour of various instant green tea (IGT) products fortified with or without different forms of iron.

[0117]

[0118]

[0119] Table 3: Comparison of end-of-cup colour of various instant Japanese matcha (IJMT) products fortified with or without different forms of iron (using 1 g of instant tea product in 100 ml boiling water).

[0120]

[0121] As can be seen from the data in Tables 1 to 3 above, the instant tea products fortified with a micronized iron source surprisingly and beneficially produced a final cup infusion with minimal color change compared to the control. In contrast, the instant tea products fortified with a soluble non-micronized form of iron, such as FeCl3, showed a significant color change and darkening compared to the control, as evidenced by, for example, an increase in ΔE values ​​and a decrease in b* values.

[0122] Instant herbal combination

[0123] A range of instant herbal products were individually iron fortified using the iron fortification procedure described above.

[0124] The color of the instant herbal products containing and not containing iron was compared, as well as the color of the instant herbal products fortified with insoluble micronized iron and the instant herbal products fortified with soluble non-micronized iron. The results are shown in Tables 4 and 5 below.

[0125] Table 4: Comparison of end-of-cup color of various instant hibiscus tea (IHT) products fortified with or without different forms of iron.

[0126]

[0127] Table 5: Comparison of end-of-cup colour of various instant rooibos tea (IRT) products fortified with or without different forms of iron.

[0128]

[0129] As can be seen from the data in Tables 4 and 5 above, the instant herbal product fortified with a micronized iron source also surprisingly and beneficially produced an end-of-line cup infusion with minimal color change compared to the control.

[0130] Particle size

[0131] Next, the effect of the particle size of the micronized iron used to prepare the iron-fortified instant beverage composition of the present invention was evaluated. Here, both the color of the infusion at the end cup and the iron delivery to the end cup were evaluated. The results are shown in Tables 7 to 10 below.

[0132] Table 7: Comparison of end-of-cup colour of various instant black tea (IBT) products fortified with or without micronized iron of varying average particle size.

[0133] Example drinks Iron source Particle size (μm) Iron dosage (mg / cup) L* a* b* ΔE 25 IBT none - - 74.3 18.7 69.3 26 IBT FePP 2-5 4 70.7 18.2 65.4 5 27 IBT FePP 50-150 4 72.2 18.7 68.0 2

[0134] Table 8: Comparison of iron delivery of various instant black tea (IBT) products fortified with or without micronized iron of varying average particle sizes.

[0135]

[0136] Table 9: Comparison of end-of-cup colour of various instant green tea (IGT) products fortified with or without micronized iron of varying average particle size.

[0137] Example drinks Iron source Particle size (μm) Iron dosage (mg / cup) L* a* b* ΔE 28 IGT none - - 74.3 18.7 69.3 29 IGT FePP 8 4 82.8 0.38 44.5 5.4 30 IGT FePP 30 4 - - - - 31 IGT FePP 50 4 85.4 -0.47 43.4 5.0

[0138] Table 10: Comparison of iron delivery of various instant green tea (IGT) products fortified with or without micronized iron of varying average particle size.

[0139]

[0140] As can be seen from the data in Tables 7 to 10 above, instant beverage products (such as instant tea products) fortified with micronized iron having a particle size of 0.1 to 50 microns surprisingly and beneficially deliver a higher percentage of iron to the final cup compared to instant beverage products (such as instant tea products) fortified with micronized iron having a larger particle size.

[0141] Additional experimental data

[0142] The following additional instant tea compositions were prepared using the methods and materials described below.

[0143] Materials used

[0144] The instant tea materials used in the following examples were provided by the following sources.

[0145] Instant black tea = Lipton Yellow Label instant black tea from Kenya

[0146] Instant green tea = Lipton Yellow Label Instant Green Tea from Kenya

[0147] Matcha Green Tea = Lipton Matcha Green Tea from Japan

[0148] Nestle Everyday Milk whitening agent, Nestle skimmed milk powder.

[0149] White sugar = Paris Agro India Pvt Ltd

[0150] Ferric pyrophosphate = Dr Paul Lohmann Germany

[0151] Potassium bicarbonate=Rishi chemicals India pvt ltd

[0152] Sodium carboxymethyl cellulose=Rohini Packers India Pvt Ltd

[0153] Maltodextrin = Roquette

[0154] Starch = Potato starch from Sigma Aldrich

[0155] Examples 31 and 32 - Iron Fortified Instant Tea

[0156] 96.8 g of instant black tea or instant green tea (both from Kenya) was dry mixed with 3.2 g of ferric pyrophosphate (average particle size = 300 nm) using a Hobart mixer for 5 minutes to obtain iron-fortified instant tea samples (Examples 31 and 32, respectively). 0.5 g of each mixture was then taken for terminal cup preparation.

[0157] Instant black tea and instant green tea samples without any iron added were used as control samples (C1 and C2, respectively).

[0158] Example 34 - Iron Fortified Matcha Green Tea

[0159] 98.4 g instant Japanese matcha was dry blended with 1.6 g ferric pyrophosphate (average particle size = 300 nm) using a Hobart blender. 1 g of the blend was then used for final cup preparation (as described above).

[0160] An instant Japanese matcha sample without iron addition was used as a control (C3).

[0161] Example 35 - Iron-fortified instant milk tea premix containing carboxymethyl cellulose

[0162] 60 g of white sugar, 32.6 g of skimmed milk powder, 6.2 g of instant black tea (originating from Kenya), 0.2 g of potassium bicarbonate, 0.11 g of ferric pyrophosphate (average particle size = 2-5 μm) and 0.9 g of carboxymethyl cellulose were dry mixed for 5 minutes using a Hobart mixer. 15 g of the homogenized mixture was then used to prepare a terminal cup according to the protocol (described below).

[0163] A sample prepared as above but without the addition of carboxymethylcellulose was used as a control (C4).

[0164] Example 36 - Iron-fortified instant milk tea premix containing maltodextrin

[0165] 60 g of white sugar, 31 g of skimmed milk powder, 6.2 g of instant black tea (originating from Kenya), 0.2 g of potassium bicarbonate, 0.11 g of ferric pyrophosphate (average particle size = 2-5 μm) and 2.6 g of maltodextrin were dry blended for 5 minutes using a Hobart mixer. 15 g of the homogenized mixture was then used to prepare a final cup according to the protocol (described below).

[0166] A sample prepared as above but without the addition of maltodextrin was used as a control (C4).

[0167] Example 37 - Iron-fortified instant milk tea premix containing starch

[0168] 60 g of white sugar, 31 g of skimmed milk powder, 6.2 g of instant black tea (from Kenya), 0.2 g of potassium bicarbonate, 0.11 g of ferric pyrophosphate (average particle size = 2-5 μm) and 2.6 g of starch (potato starch) were dry mixed for 5 minutes using a Hobart mixer. 15 g of the homogenized mixture was then used to prepare a terminal cup according to the protocol (described below).

[0169] A sample prepared as above but without the addition of starch was used as a control (C4).

[0170] Terminal cup preparation of instant tea and milk tea premix.

[0171] 15g of instant beverage mix was placed in a mug, 150mL of boiling water (<50ppm TDS) was poured in to prepare the final cup, and stirred well for 1-2 minutes. Then, 20ml of liquid (in dispersion form) was taken from the final cup for iron estimation and color determination.

[0172] Estimation of Iron in Instant Iron-Fortified Tea

[0173] Instrument Details: ICP OES: Model Name Agilent 5110

[0174] Instrument Calibration:

[0175] The calibration blank used for ICP-OES is 2.5% ultrapure nitric acid. Multi-element standard solutions are available from Merck at a concentration of 1000ppm. For iron, this can be diluted to 1ppb–1ppm and the peak intensity obtained by setting a specific wavelength. A calibration curve can be obtained for each element. This can be used to obtain the concentration in an unknown sample using a formula.

[0176] Concentration (ppb) = peak intensity / slope

[0177] Wavelengths for ICP-OES calibration and sample analysis

[0178] element Use wavelength (nm) Fe 238.2nm

[0179] Standards used for calibration:

[0180]

[0181] Sample preparation using microwave digestion:

[0182] Weigh 5 g of the infusion solution and 5 mL of concentrated HNO3 aliquots into a microwave digestion tube. Digest the mixture at 90 °C for 60 minutes. Make up the solution to 20 mL and do not filter unless there are visible particles. The sample can then be injected directly or diluted depending on the concentration of the element and the sensitivity of the instrument.

[0183] result

[0184] The color of the instant tea beverage with and without iron having an average particle size of 300 nm was compared. The results are shown in Table 11 below.

[0185] Table 11: Comparison of end-of-cup colour of various instant black tea (IBT), instant green tea (IGT) and instant Japanese matcha (IJMT) products fortified with or without micronized iron having an average particle size of 300 nm.

[0186]

[0187] Next, the amount of iron retained in several instant tea milk tea premixes was evaluated. Here, iron retention in iron-fortified instant milk tea premixes with and without certain binders was evaluated by letting each premix stand at 25°C for 30 minutes and measuring the difference in the amount of iron in the instant tea milk tea premix before and after standing. The results are shown in Table 12 below.

[0188] Table 12: Iron retention was measured for several instant milk tea premixes using different binder compositions.

[0189]

[0190] As can be seen from the above table, the use of a binder according to the present invention significantly improves iron retention in the instant milk tea premix.

[0191] Table 13: Comparison of the final cup color of instant milk tea premixes with and without carboxymethyl cellulose binder.

[0192] Example L* a* b* ΔE Comparison 49.31 8.42 15.77 35 49.96 8.43 16.44 0.9

[0193] It can be seen from the above data that the use of a binder (such as carboxymethyl cellulose) has little to no effect on the color of the tea infusion.

[0194] As will be apparent from the description of the invention, by means of the present invention, it is now possible to provide iron fortified instant beverage compositions wherein a substantial amount of iron is delivered per cup of beverage without any significant change in the colour of the final beverage.

Claims

1. An instant beverage composition comprising: a) a micronized iron compound; and b) Instant beverage products.

2. The instant beverage composition according to claim 1, wherein the particle size of the iron compound is 0.1 to 50 microns.

3. The instant beverage composition according to claim 1, wherein the particle size of the iron compound is 2 to 20 microns, preferably 2 to 10 microns.

4. The instant beverage composition according to claim 1, wherein the solubility of the iron compound in water at 25°C is less than 0.001 g / mL.

5. An instant beverage composition according to any one of the preceding claims, wherein the micronized iron compound is selected from micronized iron oxide, micronized iron pyrophosphate, micronized carbonyl iron, micronized electrolytic iron and combinations thereof.

6. An instant beverage composition according to any one of the preceding claims, wherein the micronized iron compound is micronized ferric pyrophosphate.

7. An instant beverage composition according to any one of the preceding claims, wherein the instant beverage is an instant tea product.

8. The instant beverage composition according to claim 7, wherein the instant tea product is an instant black tea product or an instant green tea product.

9. The instant beverage composition according to claim 7, wherein the instant tea product is an instant herbal product.

10. A composition according to claim 9, wherein the herbal product is an instant rooibos product.

11. The instant beverage composition according to any one of claims 1 to 6, wherein the instant beverage is an instant coffee product.

12. An instant beverage composition according to any one of the preceding claims, wherein the micronized iron compound is present in an amount of 0.1% to 4% by weight of the instant beverage composition.

13. An instant beverage composition according to any one of the preceding claims, wherein the instant beverage further comprises milk powder.

14. An instant beverage composition according to any one of the preceding claims, wherein the instant beverage further comprises sugar and / or sweeteners.

15. An instant beverage composition according to any one of the preceding claims, wherein the instant beverage further comprises one or more nutrients, flavoring agents and / or pH adjusters.

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