Crystallized sugar beet-derived product and method for producing same

Abstract

The present invention relates to a method for producing a sugar beet flour product, comprising the steps of obtaining a solid fraction and a liquid fraction from sugar beets, crystallizing sucrose contained in the liquid fraction, treating the solid fraction to reduce its geosmin content, mixing the solid fraction and the liquid fraction, and reducing the particle size.

Description

[Technical Field]

[0001] Introduction Sugar beets are commonly used for the extraction and purification of sucrose. The fibrous part of the root, commonly known as sugar beet pulp, is one of the side streams of this process. Sugar beet pulp is primarily used in animal feed, but its use as a raw material for human consumption is quite limited because most sugar beet-derived foods available on the market have earthy flavor notes and a rough mouthfeel, which limit the use of the products in many food applications. The permanence of the earthy notes results from the application of specific processes, which often require organic solvents.

[0002] There is a clear need to develop new healthy sugar beet-derived ingredient products that are more nutritious, sustainable, and have improved flavor, stability, and mouthfeel properties. Summary of the Invention

[0003] The present invention relates to a method for producing a raw material made from raw sugar beet with very good flavor and mouthfeel properties, which allows for the crystallization of sucrose, which has a positive effect on the stability of the raw material, making it suitable for use in food applications.

[0004] This method typically involves washing raw sugar beets and applying a heat treatment or pH-reducing treatment. Heat treatment has been shown to be useful for minimizing the level of geosmin, which is responsible for the earthy flavor characteristic of sugar beets. Heat treatment also permanently inactivates polyphenol oxidase, which leads to the browning defect. If heat treatment is not applied, enzymatic browning of the sample occurs very quickly, within a few minutes. Another alternative method for controlling browning is to reduce the pH of the system. While reducing the pH does not permanently inactivate the enzyme, it may provide some temporary stability as long as the pH is maintained within the acidic range. In the present invention, separation of a solid fiber-rich fraction and a liquid sugar-rich fraction is carried out. This can be done, for example, by using a pressing device, such as a juicer. This fractionation is useful as a method for inducing crystallization of the sugar-rich fraction, thereby resulting in greater stability.

[0005] Embodiments of the present invention The present invention generally relates to a method for producing sugar beet-derived products, the method comprising the steps of obtaining a solid fraction and a liquid fraction from sugar beets, crystallizing sucrose contained in the liquid fraction, treating the solid fraction to reduce its geosmin content, blending the solid fraction and the liquid fraction, and reducing particle size.

[0006] The present invention further provides a method for producing a sugar beet-derived product, comprising the steps of: a) providing sugar beets; b) inactivating the enzymes present in the sugar beet pieces; c) obtaining a solid fraction and a liquid fraction from the sugar beet pieces; d) crystallizing the sucrose contained in the liquid fraction; e) mixing the solid fraction and the liquid fraction; f) drying the mixture; g) forming a sugar beet derived product; The present invention relates to a method, comprising:

[0007] The present invention further provides a method for producing a sugar beet-derived product, comprising the steps of: a) providing cut sugar beet pieces; b) inactivating the enzymes present in the sugar beet pieces; c) obtaining a solid fraction and a liquid fraction from the sugar beet pieces; d) crystallizing the sucrose contained in the liquid fraction; e) heat treating the solid fraction; f) mixing the solid fraction and the liquid fraction; g) drying the mixture; h) reducing the particle size of the mixture to form a sugar beet derived product; The present invention relates to a method, comprising:

[0008] The present invention further provides a method for producing a sugar beet-derived product, comprising the steps of: a) providing cut sugar beet pieces; b) inactivating the enzymes present in the sugar beet pieces by heat treatment, preferably by steam treatment; c) obtaining a solid fraction and a liquid fraction from the sugar beet pieces using a pressing means and optionally further comprising centrifugation; d) crystallizing the sucrose contained in the liquid fraction at atmospheric pressure or under vacuum, for example by evaporation; e) heat treating the solid fraction, preferably by steam treatment, to reduce the geosmin content; f) mixing the solid fraction and the liquid fraction; g) drying the mixture, preferably to a moisture content of less than 3.5% by weight, preferably by convection heating or vacuum drying; h) reducing the particle size of the mixture to form a sugar beet derived product; The present invention relates to a method, comprising:

[0009] In one embodiment, the heat treatment in step b) comprises heating at a temperature of 40-100° C., for example for at least 1 minute.

[0010] In one embodiment, the heat treatment by steam treatment in step b) comprises heating at a temperature of 60-90° C., for example for at least 5 minutes.

[0011] In one embodiment, the heat treatment by steam treatment in step b) comprises heating at a temperature in the range of 60-80° C. for 15-30 minutes.

[0012] In one embodiment, the liquid fraction is treated by adjusting the pH of the liquid fraction to a pH value of less than 5.

[0013] In one embodiment, the liquid fraction is treated by applying a heat treatment to the liquid fraction, the heat treatment being in the range of 70-90°C.

[0014] In one embodiment, the method does not use organic solvents, such as alcohols.

[0015] In one embodiment, the liquid fraction is treated by applying increased atmospheric pressure treatment to the liquid fraction.

[0016] In one embodiment, the particle size is reduced in step h) so that the D50 particle size is between 250 and 300 μm.

[0017] In one embodiment, the particle size is reduced in step h) so that the D90 particle size is between 800 μm and 1 mm.

[0018] In one embodiment, the particle size of the mixture is reduced in step h) by milling. Milling can be carried out, for example, using a rotor microgranulator. Optionally, the milled particles can be further milled using a mill, for example, an air jet mill, a colloid mill, or a vortex mill, to obtain a smaller particle size.

[0019] In one embodiment, the sugar beet derived product is sugar beet flour.

[0020] In one embodiment, the sugar beet pieces are dehulled.

[0021] The present invention further provides an alternative method for producing a sugar beet derived product, comprising: a) providing cut sugar beet pieces; b) obtaining a solid fraction and a liquid fraction from the sugar beet pieces using a pressing means and optionally further comprising centrifugation; c) adjusting the pH of the liquid fraction to a pH value below 5 to reduce enzyme activity; d) inactivating the enzymes present in the liquid fraction by heat treatment; e) adjusting the pH of the liquid fraction to a pH value of 5 or greater; f) crystallizing the sucrose contained in the liquid fraction at atmospheric pressure or under vacuum, e.g. by evaporation; g) heat treating the solid fraction, preferably by steam treatment, to reduce the geosmin content; h) mixing the solid fraction and the liquid fraction; i) drying the mixture, preferably by convection heating or vacuum drying; j) reducing the particle size of the mixture to form a sugar beet derived product; The present invention relates to a method comprising:

[0022] In one embodiment, the sugar beets are peeled before being cut into pieces.

[0023] In one embodiment, the sugar beet is cut to form pieces having an average size of 3 to 6 cubic centimeters.

[0024] In one embodiment, the sugar beet derived product has low or completely absent geosmin levels.

[0025] In one embodiment, the method does not use organic solvents, such as alcohols.

[0026] In one embodiment, the viscosity of the sugar beet-derived product after reconstitution with water is 10 s at 20°C.-1 The shear strength is at least 10 mPas when measured at a shear rate of 100 mPas.

[0027] In one embodiment, the sugar beet derived product is sugar beet flour.

[0028] In one embodiment, the method for producing a sugar beet derived product is substantially as shown in FIG. 1 or FIG.

[0029] In some embodiments, sugar beet can be replaced with sugar cane. The present invention further provides a sugar beet-derived product comprising: a. A water activity of less than 0.3; and / or b. a geosmin content of less than 0.05 mg / g, preferably about 0.01 mg / g The present invention relates to a powder product having the formula:

[0030] The present invention further relates to a food or beverage product comprising the sugar beet flour product according to the invention.

[0031] The food product may be, for example, a cereal bar, a confectionery product, a porridge, a sauce such as ketchup, a baked product such as bread, a biscuit, etc.

[0032] The food product may be a dairy or plant-based beverage or food product.

[0033] The beverage product may be, for example, a cocoa drink, an RTD product, or the like. [Brief explanation of the drawings]

[0034] [Figure 1] FIG. 1 is a diagram illustrating a method for producing sugar beet-derived products. [Figure 2] FIG. 2 is a diagram illustrating a method for producing sugar beet-derived products. [Figure 3] FIG. 3 is a photograph showing crystallized sugar beet powder and crystallized sugar beet powder dissolved in water (5% by weight). [Figure 4]FIG. 4 is a photograph showing crystallized sugar beet powder and amorphous sugar beet powder. [Figure 5] FIG. 5 shows the results of X-ray diffraction of sucrose and crystallized sugar beet powder. [Figure 6] FIG. 6 is a diagram showing the viscosity of sugar beet powder. DETAILED DESCRIPTION OF THE INVENTION

[0035] sugar beet slices Typically, sugar beet products are made from sugar beets harvested within the past two months. No adverse effects on flavor have been observed when using sugar beets up to this age. When peeling and cutting, sugar beet-derived products should preferably be made in a minimum time frame to prevent impairing the color of the raw materials. After cutting, the sugar beet pieces should preferably not be exposed to oxygen for longer than a few minutes. Typically, sugar beets are cut between one and two weeks after harvest. Sugar beet pieces are typically 3-6 cm long. 3 has an average size of

[0036] Fraction Separation Phase separation of the sugar beet into solid and liquid fractions can be achieved, for example, by hydraulic pressing or by chopping and centrifugal extraction.

[0037] The pressing can be carried out, for example, by cold pressing extraction. The liquid fraction contains more than 50% liquid, preferably more than 75% liquid. The solid fraction contains more than 50% solid, preferably more than 60% solid. The liquid fraction typically contains more sugar. The solid fraction typically contains more insoluble fiber than the liquid fraction.

[0038] An enzyme deactivation step, such as an oxidase deactivation step, can be carried out, for example, by (i) applying a steam treatment or other heat treatment to the sugar beet pieces prior to fraction separation, or (ii) by acidifying or lowering the pH of the liquid fraction, or (iii) by applying increased atmospheric pressure to the liquid fraction.

[0039] The liquid fraction can be further concentrated. This recrystallizes the sucrose contained in the fraction before reconstitution, increasing the stability of the product. The liquid fraction can then be recombined with the solid fraction and dried, for example, by vacuum drying or convection drying. Alternatively, the solid fraction can be dried without recombining with the liquid fraction. This results in a less sweet solution suitable as a filling in confectioneries, cereal bars, and similar applications.

[0040] Characteristics of sugar beet-derived products The sugar beet-derived product of the present invention may have 1-4% protein, 1-4% ash, 70-85% total sugars, and 10-20% dietary fiber, with the dietary fiber fraction consisting of 24-34% soluble fiber and 66-76% insoluble fiber.

[0041] The sugar beet-derived products of the present invention may have about 2.3% protein, about 2% ash, about 79% total sugars, and about 15.6% dietary fiber (composed of about 6.6% soluble fiber and about 9% insoluble fiber).

[0042] The sugar beet-derived product may have one or more of the following characteristics: (i) a T g , (ii) a of 0.1 to 0.3, or about 0.2 w (iii) D50 of 200 to 300 mm or 250 to 300 μm, (iv) D90 of 800 to 1000 μm, (v) 0.30 to 0.40 g / cm 3 , or about 0.35 g / cm 3 Bulk density of.

[0043] Typically, 90% of sugar beet derived products are reconstituted in about 36±7 seconds at 20°C.

[0044] The sugar beet derived product is preferably sugar beet flour.

[0045] Typically, the sugar beet derived product or an intermediate product formed during its manufacture will have characteristics substantially as set out in the Examples section.

[0046] Typically, when the sugar beet derived product is sugar beet flour or a 5% by weight aqueous solution of sugar beet flour, the product has characteristics substantially as shown in Table 3.

[0047] definition "Fresh sugar beet" or "raw sugar beet" or "sugar beet pieces" means that the sugar beet has been peeled or cut less than two weeks after harvest, for example between one and two weeks after harvest. Sugar beets up to three months after harvest can be used without significant effects on flavor.

[0048] "Acidic medium" means a liquid that has a pH less than 7 and that contains an acid (e.g., hydrochloric acid). Other acids that can be used in the acidic medium include citric acid, phosphoric acid, or acetic acid.

[0049] As used herein, the singular forms "a," "an," and "the" include plural forms unless the context clearly indicates otherwise.

[0050] The words "comprise," "comprises," and "comprising" should be construed as inclusive rather than exclusive. Similarly, the terms "include," "including," and "or" should all be construed as inclusive unless such a construction is clearly prevented from the context.

[0051] Compositions disclosed herein may be absent any element not specifically disclosed. Thus, disclosure of embodiments presented using the term "comprising" includes disclosure of embodiments "consisting essentially of," and "comprising" the specified components. Similarly, methods disclosed herein may be absent any step not specifically disclosed herein. Thus, disclosure of embodiments using the term "comprising" includes disclosure of embodiments "consisting essentially of," and "comprising" the specified steps.

[0052] The term "and / or" when used in the context of "X and / or Y" should be interpreted as "X," or "Y," or "X and Y." As used herein, the terms "example" and "such as," particularly when followed by a list of terms, are for illustrative and explanatory purposes only and should not be considered exclusive or comprehensive. Unless otherwise stated, any embodiment disclosed herein can be combined with any other embodiment disclosed herein.

[0053] As used herein, "about," "approximately," and "substantially" are understood to refer to a number within a numerical range, e.g., within -20% to +20% of the referenced number, as a further example, within -10% to +10% of the referenced number, preferably within -5% to +5% of the referenced number, more preferably within -1% to +1% of the referenced number, and most preferably within -0.1% to +0.1% of the referenced number.

[0054] The present invention is illustrated below by several examples, which do not limit the scope of the invention described herein. [Example]

[0055] Example 1 Manufacturing method for sugar beet-derived products The sugar beets were first washed in cold water to remove any remaining sand from the material. Next, a knife and peeler were used to remove the outer layer or skin of the sugar beets. This removal was found to help remove the "earthy" notes characteristic of these roots, which are primarily present in the skin.

[0056] Separation of the solid and liquid fractions was carried out using a screw juicer. The solid fraction was immediately placed in a convection oven, while the liquid fraction was combined with acid to reduce the pH to a value below 5. The liquid fraction was then heated to a temperature of at least 70°C for 15 minutes to inactivate the enzymes responsible for browning. After reaching this temperature and time, the pH of the mixture was raised to a value of at least 5. This step was found to be important for crystallization, avoiding the conversion of sucrose to fructose and glucose. Liquid evaporation was carried out to induce sugar crystallization. After reaching sugar supersaturation, crystallization was induced by seeding. After crystallization, the solid and liquid streams were recombined and, if necessary, dried to a pH of at least 0.08. w The dried mixture was crushed using a rotor, e.g., an Alexander Werk microgranulator, and further milled to reduce particle size. Fractionation of sugar beets into solid fiber-rich and liquid sucrose-rich fractions was found to be the best alternative for sucrose crystallization. Evaporation without removing the fiber fraction to induce crystallization was also attempted. This method was found to be unsuccessful because the high water-holding capacity of the fiber prevented supersaturation of sucrose in the sample.

[0057] Example 2 Preferred method for producing sugar beet-derived products Wash sugar beets that are within three months of harvest and cut them into 3-6cm pieces. 3The sugar beet pieces were then cut into small pieces, which were again washed to ensure there was no remaining sand or husk. The sugar beet pieces were heat treated in a steam oven at temperatures ranging from 60 to 80°C for 15 to 30 minutes. The sugar beet pieces were then removed from the oven and subjected to press extraction to separate the sugar-rich liquid fraction from the fiber-rich solid fraction.

[0058] Immediately after the cold-press extraction, the liquid and solid fractions obtained after the cold-press extraction must be processed separately to obtain dry materials in powder form. The liquid fraction is rich in sugars that are crystallized by evaporation of water. The solid fraction is mainly composed of insoluble fiber. Both fraction streams are then combined, for example, in the same proportions as those present in the raw ingredients, i.e., 30% fiber and 70% sugars (dry basis), or in a different ratio. The combined mixture of the crystallized and solid fractions is then dried, for example, by vacuum or convection systems. The dried mixture is pulverized using a rotor, for example, a microgranulator from Alexander Werk, and further milled to reduce the particle size.

[0059] Example 3 Crystallinity of sugar beet-derived products

[0060] [Table 1]

[0061] The crystallinity index (CD) obtained by the method described below indicates that the crystallized sugar beet flour has a crystallinity of 60%, which corresponds to 88% of the total amount of sucrose present in the sample.

[0062] Example 4 Properties of sugar beet powder The properties of the sugar beet flour products of the present invention were evaluated and are summarized in the table below.

[0063] [Table 2]

[0064] The effect of heat on the stability of the crystallized sugar beet powder was evaluated and compared with amorphous sugar beet powder obtained in the same way, but by avoiding the crystallization of sucrose during evaporation. g While amorphous sugar beet powder is stable after storage at temperatures 40°C above T for 3 hours, g After storing at a temperature 40°C higher than the T g It showed moderate clumping after 2 hours of storage at a temperature 30° C. higher. See FIG. 4 for further information.

[0065] [Table 3]

[0066] Sugar beet flour has a characteristic appearance. Typically, sugar beet flour has the following characteristics: (i) a size of about 60 L * , (ii) a of about 10.2 * value, (iii) b of about 22 * and / or (iv) a whiteness (WD) of greater than 50, or about 53. * , a * , b * , and WD can be measured according to the methods described herein.

[0067] Example 5 Measurement method The glass transition temperature (T g ) was measured. A double-scan method was used to eliminate the relaxation enthalpy and make it easier to observe the glass transition. The scan rate was set at 5°C / min. The system was then cooled at 20°C / min. The glass transition was detected during the second scan and defined as the occurrence of a step change in heat capacity. The measurement uncertainty was typically ±3°C.

[0068] Water activity (a w) was measured using an AquaLab 4 TE Decagon (Decagon Devices Inc., US) according to the ISO-18787 method. The measurement is based on the detection of condensation on the mirror when the sample has the same RH and temperature as the headspace of the measurement chamber. Measurements are recorded every 5 minutes. The water activity is the average of the last 15 minutes in which the difference between water activities is less than 0.001. The water activity precision from duplicate measurements is ±0.007. Measurements were performed at 25.0°C (±0.1°C).

[0069] The moisture content (M%) was measured using thermogravimetric analysis by using TG-DTA (Mettler Toledo GmbH, Switzerland AG) or a Q600 (TA Instruments, US) using the method described in Food Chemistry 2010, 122:436-442. Thermogravimetric analysis records the mass loss of any homogeneous material under conditions of a constant heating rate and controlled dry gas flow. Samples of 25 mg (±5 mg) each were subjected to a heating rate of 2 °C / min from 25 °C to 180 °C under a dry nitrogen flow (100 mL / min). TGA data for moisture content determination were analyzed using STARe ver. 11 software from Mettler-Toledo or TA Universal. The moisture content (g / 100 g) was the average of duplicate measurements with an uncertainty of 5%.

[0070] Dry particle size distribution was measured by using dynamic image analysis of the dispersed powders on a Camsizer XT (Retsch Technology GmbH, Germany). The powders were dispersed in a dry dispersion unit with an atomization pressure of 120 kPa. The characteristic particle sizes D10, D50, and D90 were calculated from the normalization curve. These are the particle sizes corresponding to 10%, 50%, and 90% of the particle number, respectively. The values ​​reported are D50 and D90. The uncertainty is 10 μm for D90 in the particle size range of the powder.

[0071] Reconstitution is the time required for the sample to dissolve in an aqueous solution under stirring. First, 10 g of powder or flakes was poured onto 200 g of aqueous solution under constant stirring at a controlled temperature (22 °C) using a magnetic stirrer (500 rpm) and an overhead stirrer (100 rpm) placed just below the water surface. The conductivity of the solution over time was measured using a conductivity probe (Conductometer Metrohm module 856) placed inside a double-jacketed container. The initial conductivity was compared with the final conductivity to calculate the conductivity at 10%, 50%, and 90%. The acquisition time was 10 min, and the acquisition period was 0.1 s. The amount of powder dissolved in the liquid phase was measured indirectly.

[0072] Wettability is defined by the time required for a powder to settle in an unstirred aqueous solution. The test was performed by placing a 10 g sample on a plate support placed on top of a beaker containing 200 g of water. The experiment began when the powder was poured onto the solution using a lever. Measurements were performed at room temperature.

[0073] Bulk and tapped densities were measured using a Granupack (GranuTool Belgium) by recording the filling rate. To eliminate sample handling variability, a known amount of powder was inserted into a tube of constant diameter. The tube was then tapped 500 times at a height of 1 mm, and the volume of the powder was recorded after each tap until the end of the experiment. Bulk density was calculated using the initial volume of the powder, while tapped density was calculated using the final value.

[0074] Viscosity was measured using a Physica MCR 502 (Anton Paar) with a cone-cylinder geometry and a cup diameter of 28.9 mm. The probe used was a concentric cylinder with a diameter of 26.6 mm and a height of 40 mm. The viscosity was measured at room temperature for 10 s over a 10 min time frame. -1 A shear rate of 1000 rpm was applied. Duplicate measurements were carried out with a minimum time difference of 1.5 hours to account for possible thixotropic effects.

[0075] The crystalline structure of the materials was determined by X-ray diffraction analysis (XRD) using MiniFlex 600 Rigaku version 3.2.2.0. XRD works by irradiating the material with incident X-rays and then measuring the intensity and scattering angle of the X-rays leaving the material. The sample, placed in a sample probe, was introduced into the instrument, and a temperature ramp from 3°C to 30°C at 2.5°C / min was applied. The voltage was 40 kV, and the current was 15 mA.

[0076] The color of the dry powder when dissolved in water at 5% total solids was measured using a DigiEye "DigiPix" system. Samples were placed in a sealed, light-controlled environment and photographed with a calibrated camera. Photographs were processed with DigiEye V.2.61 software to obtain colorimetric data. * , a * , b * where L * is the CIELAB lightness value, and a * is the CIELAB red + / green - value, and b * is the CIELAB yellow + / blue - value. Whiteness (WD) was calculated according to SOP-0261.01 using the following formula:

[0077]

number

[0078] The effect of heat on powder stability was investigated by introducing sugar beet powder into a vial and heating it in a convection oven at a temperature of T g The powder was visually assessed by increasing the temperature to 10°C, 20°C and 30°C above the reference temperature for 1, 2 and 3 hours. The results were described as "no visible effect on powder stability", "formation of lumps", "caking" or "collapse".

[0079] Sugar concentration can be measured by high-performance anion exchange chromatography (HPAEC). Sugars are extracted with water using sonication and injected into an HPAEC-PAD system. Neutral sugars, which are weak acids, are partially ionized at high pH and can be separated by anion exchange chromatography on a base-stable polymer column. Sugars are detected by measuring the current generated by their oxidation on a gold electrode and quantified by comparison with an external standard. Protein content can be measured according to standard AOAC methods. Dietary fiber, in the form of total dietary fiber, soluble dietary fiber, and insoluble dietary fiber, can be measured according to standard AOAC methods. Ash content can be measured according to the standard AACC Ash Basic Method.

[0080] Geosmin content was analyzed by GC-MS using an Agilent 8890 GC coupled to a 7010B GC-TQ. The column used was a DB-WAX (60 m × 250 μm × 0.25 μm). The injector temperature was 230°C, and splitless mode was used. The conditions were as follows: starting temperature 35°C (held for 10 min), then increasing to 250°C at a rate of 4°C / min. SPME was performed using PDMS / DVB 1 cm, 65 μm (Supelco ref: 57345-U) with a 10-min incubation time and a temperature of 30°C. Desorption and extraction times were 10 min each. MSD analysis was performed using the following parameters: 250°C, 10 Psi, 2.25 mL / min helium as the quench gas, and 1.5 mL / min nitrogen as the collision gas. A mass-selective detector equipped with a quadrupole analyzer was operated in electron ionization (EI) mode. The ion source and quadrupole temperatures were 230 °C. Ions (m / z) of 97 (quantitative ion) and 83 (quantitative ion) were selected for monitoring geosmin.

[0081] Crystallinity was measured by differential scanning calorimetry (TA Instrument Q2000). The first scan rate was set at 2°C / min to Tg+30°C and held at Tg+30°C for 10 min to further dry the sample to avoid recrystallization during the second scan. The system was then cooled to 0°C and held there for 3 min. The second scan rate was set at 30°C / min to 250°C. The crystalline melting enthalpy was determined from the integration of the melting peak. Each measurement was performed in duplicate, and the average melting enthalpy (ΔH m ) was determined. The same procedure was followed for pure sucrose. The crystallinity was obtained by expressing the average melting enthalpy of the sample as a percentage of the average melting enthalpy of pure sucrose, as follows:

[0082]

number

[0083] The obtained data were compared with the values ​​obtained by XRD, with a difference of ±5%.

Claims

1. 1. A method for producing a sugar beet-derived product, comprising: a) providing cut sugar beet pieces; b) inactivating the enzymes present in the sugar beet pieces by heat treatment, preferably by steam treatment; c) obtaining a solid fraction and a liquid fraction from the sugar beet pieces using a pressing means and optionally further comprising centrifugation; d) crystallizing the sucrose contained in said liquid fraction at atmospheric pressure or under vacuum, e.g. by evaporation; e) heat treating the solid fraction, preferably by steam treatment, to reduce the geosmin content; f) mixing the solid fraction with the liquid fraction; g) drying the mixture, preferably to a moisture content of less than 3.5% by weight, preferably by convection heating or vacuum drying; h) reducing the particle size of the mixture to form a sugar beet derived product; A method comprising:

2. 10. The method of claim 1, wherein the heat treatment in step b) comprises heating at a temperature of 40-100° C. for at least 1 minute.

3. (i) adjusting the pH of the liquid fraction to a pH value less than 5, or (ii) applying a heat treatment to the liquid fraction, wherein the heat treatment is in the range of 70-90°C, or (iii) applying an elevated atmospheric pressure treatment to the liquid fraction; The method according to claim 1 or 2, wherein the treatment is carried out by

4. 4. The method of claim 3, wherein the liquid fraction is treated by (i) adjusting the pH of the liquid fraction to a pH value below pH 5, and (ii) applying a heat treatment in the range of 70-90°C to the liquid fraction.

5. 5. The method of claim 4, wherein the liquid fraction is treated by (iv) increasing the pH of the liquid fraction to a value of at least 5.

6. The method according to any one of claims 1 to 5, wherein the method does not use organic solvents.

7. 7. The method according to any one of claims 1 to 6, wherein in step h) the particle size is reduced so that the D50 particle size is between 200 and 300 μm and the D90 particle size is between 800 μm and 1 mm.

8. The method of any one of claims 1 to 7, wherein the drying step is convection heating or vacuum drying.

9. 9. The method according to any one of claims 1 to 8, wherein the particle size of the mixture is reduced in step h) by grinding, and optionally by milling.

10. A sugar beet-derived product having 1-4% protein, 1-4% ash, 70-85% total sugars, and 10-20% dietary fiber, the dietary fiber fraction being composed of 24-34% soluble fiber and 66-76% insoluble fiber.

11. A sugar beet-derived product having a geosmin content of less than 0.05 mg / g, preferably about 0.01 mg / g.

12. 12. A food or beverage product comprising a sugar beet-derived product according to claim 10 or 11.

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