Whole vegetable beverage compositions and method of making the same

Abstract

Disclosed is a low acid, shelf stable ready to drink beverage composition and methods of making the same. The ready to drink beverage composition is non-chalky, non-grainy in texture with a smooth mouth feel and has in one serving of 8oz to 12 oz at least 30% of USDA minimum vegetable daily requirement by weight.

Description

[0001] Docket No. 125329-10102

[0002] 1

[0003] WHOLE VEGETABLE BEVERAGE COMPOSITIONS AND METHOD OF MAKING THE SAME

[0004] CROSS REFERENCE TO RELATED APPLICATION

[0005] This application claims priority to U.S. Provisional Patent Application No. 63 / 679,342 entitled “WHOLE VEGETABLE BEVERAGE COMPOSITIONS AND METHOD OF MAKING THE SAME” filed August 5, 2024 (Attorney Docket No. 125329-2), which is hereby incorporated by reference in its entirety.

[0006] FIELD OF THE INVENTION

[0007] The present invention relates generally to drinkable savory beverage composition having processed whole vegetables, with smooth mouth feel, delivering at least 30% of U.S. Department of Agriculture (USDA) recommended daily intake (RDI) of vegetable in a single serving with enhanced stability suitable for large scale manufacture, distribution, wholesale, and retail sale to consumers.

[0008] BACKGROUND

[0009] Vegetables are indispensable for human nutrition, serving as a cornerstone of a balanced diet and providing a plethora of essential nutrients vital for overall health. They offer dietary fiber, vitamins (including fat-soluble A, D, K, E, and water-soluble B complex and C), minerals (like iron, potassium, magnesium, calcium, and others), and phytochemicals such as carotenoids, flavonoids, polyphenols, and glucosinolates.

[0010] These nutrients fulfill critical roles in supporting immune function, sustaining healthy skin, fortifying bone strength, and facilitating various metabolic processes. Minerals aid in maintaining bone density, regulating blood pressure, supporting muscle functionality, and preventing anemia. Dietary fiber aids in digestion, promotes a feeling of fullness, and assists in managing blood sugar levels. Phytochemicals are renowned for their antioxidant and anti-inflammatory properties, offering protection against chronic diseases like cardiovascular ailments and certain types of cancers.

[0011] Converting vegetables into beverages serves as an efficient method to enhance their consumption. Nevertheless, for individuals who dislike eating vegetables, consuming such processed products can still be challenging due to the grainy texture, leafy taste, and thick consistency of processed vegetables, which can be unpleasant even when served in beverage form.

[0012] The presence of graininess in vegetable beverages is attributed to the abundance of fibrous components of the vegetables. Previous attempts have aimed to improve palatability by filtering out the fibrous components from the vegetable juices. However, this filtered fiber, known as pomace, contains valuable nutrients that are removed from the juices. Consequently, the resulting vegetable beverage lacks fiber and is nutritionally inferior to whole vegetables. Docket No. 125329-10102

[0013] 2

[0014] Additionally, when high concentrations of pomace are present in small volumes of a product, it can become thick and difficult to pour or drink, making it less convenient to consume.

[0015] Attempts have been made in the past to use fruits as the base for vegetable beverages and add sugar in order to mask any unpleasant tastes and flavors of the vegetables. However, this often results in overly sweetened beverages with high sugar content from both the natural sugars in fruits and added sugars, and very little content of vegetables in such beverages.

[0016] BRIEF SUMMARY OF THE INVENTION

[0017] The disclosure provides a ready to drink beverage composition comprising one or more vegetables and optionally with fruits, wherein the composition has a smooth mouth feel and uniform creamy texture that enables ease of consumption and provides the minimum required intake of vegetables set forth by the U.S department of agriculture (USDA).

[0018] In one aspect, the disclosure provides ready-to-drink savory beverage compositions comprising one or more vegetables, wherein the compositions have a smooth mouth feel and uniform creamy texture that enables ease of consumption, and preferably in one serving of 8oz to 12oz customarily consumed beverage provides at least 30% of recommended daily intake (RDI) of vegetables set forth by the U.S department of agriculture (USDA).

[0019] In one aspect, the disclosure provides a ready to drink savory beverage compositions comprising one or more vegetables, wherein the compositions have a smooth mouth feel and uniform creamy texture that enables ease of consumption, and preferably in one serving of 8oz to 12oz customarily consumed beverage provides 30%, or 40%, or 50%, or 60%, or 70%, or 80%, or 90% or 95% of recommended daily intake (RDI) of vegetables set forth by the U.S department of agriculture (USDA).

[0020] In another aspect, the disclosure also provides a method of making the ready to drink beverage composition, wherein the method comprises mixing one or more of vegetables, diluents and stabilizers; heating the mixture to 212° F / 100 °C at atmospheric pressure for about 30 min or under pressure between lOpsi to 15psi at 250°F / 121°C for about 10 minutes. ; then adding one or more creaming ingredients to the heated mixture, followed by blending the mixture using mechanical shearing apparatus; then homogenizing the blended mixture using homogenizer; and finally sterilization of the homogenized mixture to form the ready to drink beverage composition.

[0021] In another aspect, the disclosure also provides a method of making the ready to drink beverage composition, wherein the method comprises grinding one or more vegetables using milling equipment and then mixing grinded vegetables with diluents and stabilizers; heating the mixture to 148° F-167° F / 65 °C-75°C at atmospheric pressure for about 30 minutes; and finally homogenizing the sterilized mixture using homogenizer in a aseptic environment to form the ready to drink beverage composition, (or alternately homogenizing first and then sterilizing homogenized mixture ). Docket No. 125329-10102

[0022] 3

[0023] In one aspect, the disclosure provides a beverage composition comprising one or more vegetables, one or more diluents, one or more creamers, and one or more stabilizers, wherein said composition comprises at least 30 w / w% of daily intake of vegetables by weight and at least 3gm of vegetable fiber, wherein said composition has a median particle size in the range of 50-165 pm and viscosity of said composition is in the range of 1000-8000 cP.

[0024] In another aspect, the disclosure provides a beverage composition includes one or more vegetables, one or more diluents, one or more creamers, and one or more stabilizers. The composition comprises at least 30% by weight of the daily recommended intake of vegetables and includes at least 2 grams of vegetable fiber. The composition is substantially free of added sugar and / or substantially free of added fruits. The vegetables are whole vegetables selected from the group consisting of cauliflower, mushrooms, red peppers, red beets, carrots, broccoli, spinach, and butternut squash. The composition may include creaming ingredients in an amount of about 10- 25% by weight or about 18-22% by weight; vegetable ingredients in an amount of about 55-69% by weight, or about 63-68% by weight, or about 55-57% by weight for mushrooms; water in an amount of about 10-28% by weight or about 15-25% by weight; seasoning ingredients in an amount of about 0.5-1.5% by weight; and stabilizers in an amount of about 0.05-0.22% by weight or about 0.06-0.2% by weight. Optionally, the composition may exhibit one or more of the following properties: a Bostwick flow value between 15-17 cm; a Particle Surface Area value between 0.15-0.50 m2 / cc; a recommended daily intake of vegetables at about 45-50% by weight; a Brookfield viscosity of about 2000-3500 centipoise; a mean particle volume size of about 50-112 pm; and about 1-1.3 cup equivalents of vegetables per serving size.

[0025] In some embodiments of any of aforesaid beverage compositions, the one or more vegetables are whole vegetables.

[0026] In some embodiments of any of aforesaid beverage compositions, there is no added sugar in the beverage composition.

[0027] In some embodiments of any of aforesaid beverage compositions, there is no added fruit in the beverage composition.

[0028] In some embodiments of any of aforesaid beverage compositions, said composition substantially free of added sugar and / or fruit.

[0029] In some embodiments of any of aforesaid beverage compositions, the composition comprises 35 w / w% to 69 w / w% by weight of vegetables and 1-30% by weight of creamers.

[0030] In some embodiments of any of aforesaid beverage compositions, the composition further comprises one or more seasoning ingredients and said stabilizer is a polysaccharide stabilizer.

[0031] In some embodiments of any of aforesaid beverage compositions, the composition comprises 0.1-10 w / w% by weight of seasoning ingredients and 0.001-1 w / w% by weigh of polysaccharide stabilizer. Docket No. 125329-10102

[0032] 4

[0033] In some embodiments of any of aforesaid beverage compositions, the composition further comprises seasoning ingredients.

[0034] In some embodiments of any of aforesaid beverage compositions, the seasoning ingredients comprises salt, sea salt, dark brown sugar, black pepper, vinegar, spice, yeast extract, fruits and fruit extracts.

[0035] In some embodiments of any of aforesaid beverage compositions, the diluent comprises one or more of water, tap water, bottled water, whole milk, cow milk, sheep milk, goat milk, almond milk, oat milk, soy milk, deionized water, and spring water.

[0036] In some embodiments of any of aforesaid beverage compositions, the creamer comprises one or more of sour cream, heavy whipping cream, creme fresh, butter, whole milk, half and half, reduced fat milk, lactose free milk, yogurt, or plant based such as but not limited to coconut cream, coconut milk, coconut fat, almond milk, soy milk, vegetable oils, extra virgin olive oil, and palm fat.

[0037] In some embodiments of any of aforesaid beverage compositions, the stabilizer comprises one or more of cornstarch, potato starch, tapioca starch, pectin, gelatin , methylcellulose, carboxymethyl cellulose , lecithin, guar gum, gellan gum, carob bean gum, Arabic gum, xanthan gum, carrageenan, pectin, and cellulose gum.

[0038] In some embodiments of any of aforesaid beverage compositions, the composition comprises Bostwick flow value between 7-22 cm at 22°C.

[0039] In some embodiments of any of aforesaid beverage compositions, the composition comprises Particle Surface Area value between 0.01-4 m2 / cc.

[0040] In some embodiments of any of the aforesaid beverage compositions, the composition comprises vegetable ingredients at about 55-69 w / w%. In some embodiments of any of the aforesaid beverage compositions, the composition comprises vegetable ingredients at about 63-68 w / w%. In some embodiments of any of the aforesaid beverage compositions, the composition comprises vegetable ingredients at about 63 w / w% or 64 w / w% or 65w / w% or 66w / w% or 67w / w% or 68 w / w% or 69 w / w%.

[0041] In some embodiments of any of the aforesaid beverage compositions, the composition comprises vegetable ingredients such as mushroom preferably at about 55-60 w / w%. In some embodiments of any of the aforesaid beverage compositions, the composition comprises vegetable ingredients such as mushroom preferably at about 55 w / w% or 56 w / w% or 57 w / w% or 58 w / w% or 59 w / w%. In some embodiments of any of the aforesaid beverage compositions, the composition comprises vegetable ingredients such as mushroom preferably at about 55-57 w / w%.

[0042] In some embodiments of any of the aforesaid beverage compositions, the composition comprises creaming ingredients at about 10-25 w / w%. In some embodiments of any of the aforesaid beverage compositions, the composition comprises creaming ingredients at about 18-22 Docket No. 125329-10102

[0043] 5 w / w%. In some embodiments of any of the aforesaid beverage compositions, the composition comprises creaming ingredients at about 18 w / w% or 19 w / w% or 20 w / w% or 21 w / w% or 22 w / w%.

[0044] In some embodiments of any of the aforesaid beverage compositions, the composition comprises creaming ingredients at about 10-25 w / w%. In some embodiments of any of the aforesaid beverage compositions, the composition comprises creaming ingredients at about 18-22 w / w%. In some embodiments of any of the aforesaid beverage compositions, the composition comprises creaming ingredients at about 18 w / w% or 19 w / w% or 20 w / w% or 21 w / w% or 22 w / w%.

[0045] In some embodiments of any of the aforesaid beverage compositions, the composition comprises seasoning ingredients at about 0.3-2 w / w%. In some embodiments of any of aforesaid beverage compositions, the composition comprises seasoning ingredients at about 0.5-1.5 w / w%. In some embodiments of any of aforesaid beverage compositions, the composition comprises seasoning ingredients at about 0.5 w / w% or 0.6 w / w% or 0.7 w / w% or 0.8 w / w% or 0.9 w / w% or 1.0 w / w% or 1.1 w / w% or 1.2 w / w% or 1.3 w / w% or 1.4 w / w% orl.5 w / w%.

[0046] In some embodiments of any of the aforesaid beverage compositions, the composition comprises stabilizer ingredient at about 0.05 -0.22 w / w%. In some embodiments of any of the aforesaid beverage compositions, the composition comprises stabilizer ingredient at about 0.06 -0.2 w / w%. In some embodiments of any of the aforesaid beverage compositions, the composition comprises stabilizer ingredient at about 0.06 w / w%, or 0.07 w / w%, or 0.08 w / w%, or 0.09 w / w%, or 0.01 w / w%, or 0.12 w / w%, or 0.14 w / w%, or 0.16 w / w%, or 0.18 w / w%, or 0.2 w / w%.

[0047] In some embodiments of any of the aforesaid beverage compositions, the composition comprises water at about 10-27 w / w%. In some embodiments of any of the aforesaid beverage compositions, the composition comprises water at about 15-25 w / w%. In some embodiments of any of the aforesaid beverage compositions, the composition comprises water at about 15w / w% or 16 w / w% or 17 w / w% or 18 w / w % or 19 w / w% or 20 w / w% or 21 w / w% or 22 w / w% or 23 w / w% or 24 w / w% or 25 w / w%.

[0048] In some embodiments of any of the aforesaid beverage compositions, the composition comprises recommended daily intake (RDI) of vegetables at about 45-50 w / w%. In some embodiments of any of the aforesaid beverage compositions, the composition comprises recommended daily intake (RDI) of vegetables at about 45 w / w% or 46 w / w% or 47 w / w% or 48

[0049] In some embodiments of any of the aforesaid beverage compositions, the composition comprises cup equivalent of about 1-1.5. In some embodiments of any of the aforesaid beverage compositions, the composition comprises cup equivalent of about 1.1- 1.3. In some embodiments of any of the aforesaid beverage compositions, the composition comprises cup equivalent of about 1.1 or 1.2 or 1.3. Docket No. 125329-10102

[0050] 6

[0051] In some embodiments of any of the aforesaid beverage compositions, the composition comprises mean particle volume size of about 50-163 pm. In some embodiments of any of the aforesaid beverage compositions, the composition comprises mean particle volume size of about 50-112 pm. In some embodiments of any of the aforesaid beverage compositions, the composition comprises mean particle volume size of about 50 pm or 55 pm or 60 pm or 65 pm or 70 pm or 75 pm or 80 pm or 85 pm or 90 pm or 95 pm or 100 pm or 105 pm or 110 pm or 112 pm.

[0052] In some embodiments of any of the aforesaid beverage compositions, the composition comprises particle surface area of about 0.07-0.54 m2 / cc. In some embodiments of any of the aforesaid beverage compositions, the composition comprises particle surface area of about 0.15- 0.50 m2 / cc. In some embodiments of any of the aforesaid beverage compositions, the composition comprises particle surface area of about 0.15 m2 / cc or 0.17 m2 / cc or 0.19 m2 / cc or 0.21 m2 / cc or 0.23 m2 / cc or 0.25 m2 / cc or 0.27 m2 / cc or 0.29 m2 / cc or 0.31 m2 / cc or 0.33 m2 / cc or 0.35 m2 / cc or 0.37 m2 / cc or 0.39 m2 / cc or 0.41 m2 / cc or 0.43 m2 / cc or 0.45 m2 / cc or 0.47 m2 / cc or 0.49 m2 / cc or 0.50 m2 / cc.

[0053] In some embodiments of any of the aforesaid beverage compositions, the composition comprises Brookfield viscosity of about 1000-8000 cp. In some embodiments of any of the aforesaid beverage compositions, the composition comprises Brookfield viscosity of about 1600- 5500 cp. In some embodiments of any of the aforesaid beverage compositions, the composition comprises Brookfield viscosity of about 2000-3500 cp. In some embodiments of any of the aforesaid beverage compositions, the composition comprises Brookfield viscosity of about 2000 cp or about 2200 cp or about 2400 cp or about 2600 cp or about 2800 cp or about 3000 cp or about 3200 cp or about 3400 cp or about 3500 cp.

[0054] In some embodiments of any of the aforesaid beverage compositions, the composition comprises Bostwick flow rate of about 5-20 cm. In some embodiments of any of the aforesaid beverage compositions, the composition comprises Bostwick flow rate of about 10-17 cm. In some embodiments of any of the aforesaid beverage compositions, the composition comprises Bostwick flow rate of about 15-17 cm. In some embodiments of any of the aforesaid beverage compositions, the composition comprises Bostwick flow rate of about 10 cm or about 11 cm or about 12 cm or about 13 cm or about 14 cm or about 15 cm or about 16 cm or about 17 cm or about 18 cm.

[0055] In some embodiments of any of the aforesaid beverage compositions, the composition is homogenized in a high pressure homogenizer at a pressure of about 150-30 bars. In some embodiments of any of the aforesaid beverage compositions, the composition is homogenized in a high pressure homogenizer at a pressure of about 200-50 bars. In some embodiments of any of the aforesaid beverage compositions, the composition is homogenized in a high pressure homogenizer at a pressure of about 250 bars.

[0056] In some embodiments of any of aforesaid beverage compositions, the composition comprises creaming ingredients at about 5-26 w / w%, vegetable ingredients at about 55-69 w / w%, water at about 10-28 w / w%, seasoning ingredients at about 0.5- 1.5 w / w%, stabilizer at about 0.05- Docket No. 125329-10102

[0057] 7

[0058] 0.3w / w% , recommended daily intake of vegetables at about 45-55 w / w%, mean particle volume size at about 50-220 pm, particle surface area at about 0.01-1 m2 / cc, Brookfield viscosity at about 1000-8000 cp and Bostwick flow at about 5-18 cm.

[0059] In some embodiments of any of aforesaid beverage compositions, the composition comprises creaming ingredients at about 15-20 w / w%, vegetable ingredients at about 65-69 w / w%, water at about 10-15 w / w%, seasoning ingredients at about 0.5-1 w / w%, stabilizer at about 0.1-0.3 w / w% , recommended daily intake of vegetables at about 45-50 w / w%, mean particle volume size at about 115-120pm, particle surface area at about 0.10-0.15m2 / cc, Brookfield viscosity at about 7000-8000 cp and Bostwick flow at about 6-8 cm.

[0060] In some embodiments of any of aforesaid beverage compositions, the composition comprises creaming ingredients at about 20-25 w / w%, vegetable ingredients at about 65-69 w / w%, water at about 10-15 w / w%, seasoning ingredients at about 0.5-1 w / w%, stabilizer at about 0.1-0.3 w / w% and cup equivalent of vegetable per serving is 1.1.

[0061] In some embodiments of any of aforesaid beverage compositions, the composition comprises creaming ingredients at about 15-20 w / w%, vegetable ingredients at about 65-69 w / w%, water at about 10-15 w / w%, seasoning ingredients at about 0.5-1 w / w%, stabilizer at about 0.1-0.3 w / w% , recommended daily intake of vegetables at about 45-50 w / w%, mean particle volume size at about 50-80pm, particle surface area at about 0.1-0.5m2 / cc, Brookfield viscosity at about 5000- 6000 cp and Bostwick flow at about 8-12 cm.

[0062] In some embodiments of any of aforesaid beverage compositions, the composition comprises creaming ingredients at about 15-20 w / w%, vegetable ingredients at about 60-65w / w%, water at about 15-20 w / w%, seasoning ingredients at about 0.5-1 w / w%, stabilizer at about 0.1-0.3 w / w% , recommended daily intake of vegetables at about 50-55 w / w%, mean particle volume size at about 100-120 pm, particle surface area at about 0.1-0.5 m2 / cc, Brookfield viscosity at about 1000-2000 cp and Bostwick flow at about 10-15 cm.

[0063] In some embodiments of any of aforesaid beverage compositions, the composition comprises creaming ingredients at about 20-26 w / w%, vegetable ingredients at about 60-65 w / w%, water at about 10-15 w / w%, seasoning ingredients at about 0.5-1 w / w%, stabilizer at about 0.1-0.3 w / w% , recommended daily intake of vegetables at about 50-55 w / w% and cup equivalent of vegetable per serving is 1.3.

[0064] In some embodiments of any of aforesaid beverage compositions, the composition comprises creaming ingredients at about 15-20 w / w%, vegetable ingredients at about 55-60 w / w%, water at about 20-25 w / w%, seasoning ingredients at about 0.5-1 w / w%, stabilizer at about 0.1-0.3 w / w% , recommended daily intake of vegetables at about 50-55 w / w%, mean particle volume size at about 50-80 pm, particle surface area at about 0.1-0.5m2 / cc, Brookfield viscosity at about 1000- 2000 cp and Bostwick flow at about 15-20 cm. Docket No. 125329-10102

[0065] 8

[0066] In some embodiments of any of aforesaid beverage compositions, the composition comprises creaming ingredients at about 15-20 w / w%, vegetable ingredients at about 65-67 w / w%, water at about 10-15 w / w%, seasoning ingredients at about 0.5-1 w / w%, stabilizer at about 0.1-0.3 w / w% , recommended daily intake of vegetables at about 50-55 w / w%, mean particle volume size at about 200-220 pm, particle surface area at about 0.01-0.1 m2 / cc, Brookfield viscosity at about 1000-2000 cp and Bostwick flow at about 15-20 cm.

[0067] In some embodiments of any of aforesaid beverage compositions, the composition comprises creaming ingredients at about 20-25 w / w%, vegetable ingredients at about 65-67 w / w%, water at about 10-15 w / w%, seasoning ingredients at about 0.5-1 w / w%, stabilizer at about 0.1-0.3 w / w% , recommended daily intake of vegetables at about 50-55w / w% and cup equivalent of vegetable per serving is 1.3.

[0068] In some embodiments of any of aforesaid beverage compositions, the composition comprises creaming ingredients at about 15-20 w / w%, vegetable ingredients at about 65-67 w / w%, water at about 10-15 w / w%, seasoning ingredients at about 0.5-1 w / w%, stabilizer at about 0.1-0.3 w / w% , recommended daily intake of vegetables at about 50-55 w / w%, mean particle volume size at about 50-100 pm, particle surface area at about 0.1-0.8 m2 / cc, Brookfield viscosity at about 3000-4000 cp and Bostwick flow at about 10-15 cm.

[0069] In some embodiments of any of aforesaid beverage compositions, the composition comprises creaming ingredients at about 5-10 w / w%, vegetable ingredients at about 65-67 w / w%, water at about 25-28 w / w%, seasoning ingredients at about 1-1.5 w / w%, stabilizer at about 0.1-0.3 w / w% , recommended daily intake of vegetables at about 45-50 / w%, mean particle volume size at about 150-200 pm, particle surface area at about 0.01-0.1 m2 / cc, Brookfield viscosity at about 5000-6000 cp and Bostwick flow at about 5-10 cm.

[0070] In some embodiments of any of aforesaid beverage compositions, the composition comprises creaming ingredients at about 5-10 w / w%, vegetable ingredients at about 65-67 w / w%, water at about 25-28 w / w%, seasoning ingredients at about 1-1.5 w / w%, stabilizer at about 0.1-0.3 w / w% , recommended daily intake of vegetables at about 45-50 w / w%, mean particle volume size at about 100-150pm, particle surface area at about 0.1-0.5m2 / cc, Brookfield viscosity at about 3000-4000 cp and Bostwick flow at about 10-15 cm.

[0071] In some embodiments of any of aforesaid beverage compositions, the composition comprises water at 18.75 w / w %, vegetables at 67.58 w / w %, salt at 0.25 w / w %, sugar at 0.42 w / w %, xanthan gum at 0.08 w / w % and lime juice at 0.42 w / w %, extra virgin olive oil at 4.17 w / w% and coconut cream at 8.33 w / w%.

[0072] In some embodiments of any of aforesaid beverage compositions, the composition comprises water at 20.57 w / w %, vegetables at 65.74 w / w %, salt at 0.17 w / w %, sugar at 0.29 w / w %, xanthan gum at 0.14 w / w %, yeast extract at 0.29 w / w%, butter at 4.06 w / w%, and sour cream at 8.74 w / w%. Docket No. 125329-10102

[0073] 9

[0074] In some embodiments of any of the aforesaid beverage compositions, the composition comprises water at 37.57 w / w %, vegetables at 51.94 w / w %, salt at 0.31 w / w %, xanthan gum at 0.06 w / w %, yeast extract at 0.38 w / w%, butter at 1.88 w / w%, and sour cream at 7.86 w / w%.

[0075] In some embodiments of any of the aforesaid beverage compositions, the composition comprises water at 45.48 w / w %, vegetables at 44.82 w / w %, salt at 0.28 w / w %, xanthan gum at 0.16 w / w %, yeast extract at 0..39 w / w%, black pepper at 0.02 w / w%, butter at 2.01 w / w%, and heavy whipping cream at 6.67 w / w%.

[0076] In some embodiments of any of the aforesaid beverage compositions, the composition comprises water at 48.70 w / w %, vegetables at 37.81 w / w %, salt at 0.20 w / w %, xanthan gum at 0.06 w / w %, yeast extract at 0.36 w / w%, lemon juice at 0.60 w / w%, and sour cream at 12.28 w / w%.

[0077] In some embodiments of any of the aforesaid beverage compositions, the composition comprises water at 46.13 w / w %, vegetables at 43.10 w / w %, salt at 0.23 w / w %, xanthan gum at 0.04 w / w %, and sour cream at 10.21 w / w%.

[0078] In some embodiments of any of the aforesaid beverage compositions, the composition has a pH in the range of 7.2 to 4.2.

[0079] In some embodiments of any of the aforesaid beverage compositions, the composition and is shelf stable for at least 6 months.

[0080] In another aspect, the disclosure provides a method of making a vegetable beverage composition comprising the steps of: a. mixing one or more of vegetables, diluents, and stabilizers; b. heating the mixture of step (a) 212° F / 100 °C at atmospheric pressure for about 30min or under pressure between lOpsi to 15psi at 250°F / 121°C to for about 10 min; c. adding one or more creamers to the mixture of step (b); d. blending the mixture of step (c) using mechanical shearing apparatus; e. homogenizing the blended mixture of step (d) using homogenizer; and f. sterilization of the homogenized mixture of step (e).

[0081] In another aspect, the disclosure provides a method of making a vegetable beverage composition comprising the steps of : a. grinding one or more vegetables; b. mixing one or more of vegetables of step (a) with diluents, and stabilizers; c. heating the mixture of step (b) 148° F-167 ° F / 65 °C-75°C at atmospheric pressure; d. homogenizing the sterilized mixture of step (c) using homogenizer, and Docket No. 125329-10102

[0082] 10 e. sterilization of the blended mixture of step (d).

[0083] In some embodiments the disclosure provides , a vegetable beverage composition which is made using the aforesaid method.

[0084] In some embodiments of aforesaid method, the composition has a median particle size in the range of 50-165 pm and viscosity of said composition is in the range of 1000-8000 cP.

[0085] In a related aspect, the disclosure provides a container comprising the vegetable composition of any of the aforesaid embodiments and said vegetable composition in said container is shelf-stable for at least for six months.

[0086] DETAILED DESCRIPTION OF THE INVENTION

[0087] The present invention is directed to a savory creamy beverage composition delivering at least 30% of USDA daily recommended intake of vegetables, preferably 40% -100% daily requirement, and at least 2g of intrinsic vegetable fiber per serving size of 8oz to 12oz.

[0088] The beverage composition comprises (a) vegetable, (b) diluent, (c) creamer, (d) stabilizer and optionally seasoning ingredients.

[0089] In some embodiments, the beverage composition comprises whole vegetables, water, creaming ingredients, polysaccharide stabilizer and seasoning ingredients.

[0090] The vegetables used for making the beverage composition can be either a single variety or as a blend of vegetable varieties. They constitute typically more than about 35 weight percent (w / w%) and less than about 69.0 weight percent (w / w%), based on total weight of vegetable beverage. Preferably, the amount of vegetables employed in the vegetable beverage composition is from about 40.0% to about 60.0%, and most preferably, from about 45.0 to about 55.0% by weight, based on the total weight of the savory beverage and including all ranges subsumed therein.

[0091] The blend of vegetables consists of 2 or more different varieties of produce, e.g. onion and carrot, or broccoli, spinach, carrot, and onions, and thereof.

[0092] The level of the vegetables in the formulation has a direct correlation to both the percentage of recommended daily intake (RDI) of vegetables in one serving and the consistency of the vegetable beverage. As the concentration of vegetables is increased in a fixed volume, both the RDI percentage and viscosity of the beverage will also increase. However, it should be noted that a higher concentration of vegetables leads to a thicker consistency, affecting the liquid nature of the vegetable beverage composition.

[0093] The amount of water in the vegetable beverage composition is more than 5 weight percent and less than about 69.0 weight percent, based on total weight vegetable beverage. Preferably, the amount of water in the aforesaid vegetable beverage composition is from about 10.0 w / w % to about 55.0 w / w%, and the preferably, the amount of water is from about 25.0 w / w % to about 45.0 w / w%, by weight and most preferably the amount of water is from about 10 w / w % to about 27 w / w%, based on total weight of the beverage and including all ranges subsumed therein. Docket No. 125329-10102

[0094] 11

[0095] The main function of water is to act as a solvent for water-soluble ingredients such as salt and sugar, to decrease the overall viscosity of the vegetable beverage composition by acting as a diluent, and to create a hydrocolloidal structure when combined with polysaccharide stabilizers.

[0096] The amount of creaming ingredients in vegetable beverage composition is typically from about 0.5 w / w % to about 30.0 w / w%, and preferably, from about 2.0 w / w% to about 20.0 w / w%, and the preferably, from about 5 w / w% to about 15 w / w % by weight of total creaming ingredients, most preferably, from about 18 w / w% to about 22 w / w % by weight of total creaming ingredients based on total weight of the beverage and including all ranges subsumed therein.

[0097] The creaming ingredients comprise protein from about 0.2% to about 25% and fat from about 0.5 w / w% to about 98.0 w / w% by weight. In some embodiments, the creaming ingredient is sour cream “sour cream” or as a blend of creaming ingredients, such as “heavy whipping cream” and “unsalted butter”.

[0098] The purpose of the creaming ingredients, in addition to enhancing the bioavailability of fatsoluble vitamins present in vegetables, is to impart a rich creamy flavor and deliver a smooth and creamy texture while interacting with the fibrous components of vegetables.

[0099] Typically, the vegetable beverage comprises from about 0.001 w / w% to about 1.0 w / w%, and preferably, or from about 0.007 w / w% to about 0.8 w / w%, and preferably, from about 0.01 w / w% to about 0.5 w / w%, and more preferably from about 0.05 w / w% to about 0.2 w / w% by weight of polysaccharide stabilizer based on total weight of the vegetable beverage composition , and including all ranges subsumed therein.

[0100] The function of polysaccharide stabilizer is to react with water particles and create hydrocolloidal structure that supports uniform dispersion of vegetable, protein, and fat particles in the vegetable beverage composition and prevents separation.

[0101] The total amount of seasoning ingredients in the beverage composition in general is from about 0.01 w / w% to about 15 w / w%, and preferably from about 0.1 w / w% to about to about 10 w / w%, preferably from about 1.0 w / w% to about 5 w / w%, and most preferably about 0.5- 1.5 w / w% by weight of total seasoning ingredients, based on total weight of the beverage and including all ranges subsumed therein.

[0102] The seasoning ingredients suitable use in vegetable beverage composition include but not limited to salt, acidic ingredients such as vinegar, acetic acid or tartaric acid, sugar - added less than 0.5 w / w % by weight, spices such as cardamom, black pepper, cinnamon, turmeric, sumac, paprika, pepper etc., and yeast extracts.

[0103] The primary purpose of seasoning ingredients is to enhance the savory flavor of the beverage, resulting in a well-balanced and rounded taste. Docket No. 125329-10102

[0104] 12

[0105] Balancing composition and utilizing an appropriate method of preparation is crucial in creating a liquid and creamy savory beverage that in a convenient serving size provides at least 30 w / w% or preferably 40 w / w% of the recommended daily intake of vegetables.

[0106] Proper preparation achieves a desired texture that is creamy, smooth, with ease of flowability and still contains at least 30 w / w% of USDA daily recommended intake of vegetables, and at least 2g of intrinsic vegetable fiber per serving that is convenient to consume at one eating occasion.

[0107] The method of making the aforesaid vegetable beverage composition comprises of the following steps which are detailed in the form of a flowchart in Fig. 14A.

[0108] 1. Mixing one or more of vegetables, diluents, seasoning, some creaming ingredients, and stabilizers.

[0109] 2. Cooking the mixture of step (1) at 212°F / 100°C at atmospheric pressure for about 30-60 min or under pressure between lOpsi to 15psi at 250°F / 121°C to for 5-15 min.

[0110] 3. Adding one or more remaining creaming ingredients to the mixture of step 2.

[0111] 4. Blending the mixture of step 3 using mechanical shearing apparatus.

[0112] 5. Homogenizing the blended mixture of step 4 using homogenizer.

[0113] 6. Sterilization of the mixture of step 5 and airtight packing in a container.

[0114] In another embodiment, the disclosure provides a method of making aforesaid vegetable beverage composition which comprises of the following steps which are detailed in the form of a flowchart in Fig. 14B.

[0115] 1. Grinding one or more vegetables

[0116] 2. mixing one or more of vegetables of step (1) with diluents, and stabilizers;

[0117] 3. heating the mixture of step (2) 148° F-167 ° F / 65 °C-75°C at atmospheric pressure;

[0118] 4. homogenizing the sterilized mixture of step (3) using homogenizer, and

[0119] 5. sterilization of the blended mixture of step (4) and airtight packing in a container.

[0120] In step 1 all vegetables, diluents, seasoning, some creaming ingredients, and stabilizers, are added by weight, according to beverage composition, to a cooking vessel with inserted agitators. All ingredients are mixed while the vessel is being heated up.

[0121] In step 2 the cooking vessel is closed, and pending the type of cooking vessel, the temperature is brought up to:

[0122] 212° F / 100°C at atmospheric pressure and the mixture is cooked for about 30-60 min being constantly steering ,or Docket No. 125329-10102

[0123] 13

[0124] 250°F / 121°C under pressure between lOpsi to 15psi and the mixture is cooked for 5- 15 min being constantly steered.

[0125] The cooking time is determined by the type of vegetables used in the vegetable beverage composition. More fibrous vegetables, like red beet roots or red bell peppers require longer cooking time, less fibrous vegetables, like spinach or cauliflower require very short cooking time.

[0126] The primary reason for the cooking step is softening vegetables’ cellulose-built cells’ walls to ease a mechanical disruption of vegetable particles during blending and homogenization to ensure the production of smooth creamy vegetable beverage composition.

[0127] Further advantages of cooking, blending, and then homogenization, are breaking down parts of vegetables that would otherwise be indigestible or in other words not bioavailable for absorption by human body, destroying bacteria or other harmful microorganisms, and degrading natural toxins that are found widely in edible plants. (Food, processing and nutrition - Better Health Channel 1 / 21 / 24, https: / / www.betterhealth.vic.gov.au / ; ” Increases in plasma lycopene concentration after consumption of tomatoes cooked with olive oil” JM Fielding, KG Rowley, P Cooper and K O ’Dea, Asia Pacific Journal of Clinical Nutrition 2005; 14 (2):131-136; “Natural Toxins in Food Plants” Risk Assessment Studies, Report No. 27, March 2007 ; Centre for Food Safety Food and Environmental Hygiene Department The Government of the Hong Kong Special Administrative Region; Nine vegetables that are healthier for you when cooked” June 10, 2022, https : / / theconversation.com / us}. A secondary goal is to develop a culinary savory taste of vegetables in combination with seasoning ingredients.

[0128] Additional creaming ingredients and compensatory water may be added, and the vessel is closed again, and the total mixture is being blended by shear apparatus.

[0129] Note that the mixture temperature during steps 3 - 4 should not fall below 185°F / 85°C.

[0130] The purpose of shearing the mixture is to disrupt vegetable particles to obtain:

[0131] Mean particle size of 250 microns or lesser. This particle size is a pre-requisite for homogenization. Bigger particles would block homogenizer and disrupt the process.

[0132] Average particle surface from about 0.07 m2 / cc (square meters per cubic centimeter) to about 0.35 m2 / cc, and the most preferably larger than 0.35 m2 / c.

[0133] Viscosity from about 6,400cP to about l,800cP, preferably about 5500cP to about 1600 cp, and most preferably about 3500-2000 cp.

[0134] Bostwick flow from about 10cm to about 18 cm, preferably about 15-18 cm and the most preferably 15-17 cm.

[0135] Note that steps 1-4 are a batch system processing, and steps 5-6 are continuous processing system. Docket No. 125329-10102

[0136] 14

[0137] The beverage composition is subject to homogenization, where a High-Pressure Homogenizer (HPH) is used, and a desired smooth and pourable texture of savory beverage is obtained.

[0138] High Pressure Homogenization is being used primarily to further breakup vegetable material into small particles, secondly to decrease viscosity, to further emulsify creaming ingredients, and to create a stable dispersion of vegetable, protein, and fat particles in hydrocolloidal matrix. Usually the viscosity of a liquid composition subjected to homogenization is expected to increase, (“A mechanistic investigation of cell breakup in tomato juice homogenization. ’’Fredrik Innings, Maytham Alameri, Ulrich H. Koppmaier, Andreas Hdkansson. Journal Of Food Engineering 272 (2020 )) however, unexpectedly, a product matrix demonstrates to be a shear thinning fluid. After high shear homogenization the viscosities of the vegetable beverage composition decrease or stays the same.

[0139] The homogenization step is a continuous single pass process and is typically carried out under pressures from about 100 bar to about 650 bar, and most preferably from about 250 bar to 550 bar including all ranges subsumed therein.

[0140] Typically, such a homogenization step could be carried out at temperature from about 68°F / 20°C to about 203°F / 95°C, preferably at 185°F / 85°C to inhibit microbiological growth and deliver shelf stable beverage.

[0141] It is assumed that during homogenization step at 200 bars or higher in combination with high temperature, between 165°F / 74°C - 185°F / 85°F, beverage composition may undergo microbial sterilization. (“A mechanistic investigation of cell breakup in tomato juice homogenization. ” Fredrik Innings, Maytham Alameri, Ulrich H. Koppmaier, Andreas Hdkansson. Journal Of Food Engineering 272 (2020); “Applications of High and Ultra High Pressure Homogenization for Food Safety” Francesca Patrignani and Rosalba Lanciotti, Frontiers in Microbilogy, August 2016, Volume 7, article 1132).

[0142] In some embodiments, the vegetable beverage composition undergoes homogenization at about 250 bars in temperature of about 148°F / 65°C - 167°F / 70°F.

[0143] The double blending, shearing and homogenization, or vegetable grinding, mixing and homogenization of the beverage composition delivers smooth, creamy, liquid texture that is determined by mean particle size, average particle surface area (bigger surface area more uniform particles), viscosity, and flow.

[0144] After homogenization the vegetable beverage in some embodiments comprises:

[0145] Mean particle size from 165 microns to 52 microns, and preferably about 50 to 112 microns

[0146] Average particle surface from about 0.35 m2 / cc (square meters per cubic centimeter) to about 1.42 m2 / cc, and preferably about 1.5 m2 / c. Docket No. 125329-10102

[0147] 15

[0148] Viscosity from about 6,000cP to about lOOOcP, and preferably about 2000-3500cP.

[0149] Bostwick Flow from about 10cm to about 20.5cm, and the most preferably about 15- 17cm.

[0150] In some embodiments, the mean particle size of the beverage composition after homogenization was between 220 and 52 microns.

[0151] All measurements were performed at temperature of about 72°F / 22°C.

[0152] In step 6 the vegetable beverage composition is being sterilized and then packed under aseptic conditions into sterile packaging.

[0153] The packaging for the beverage composition is a food grade sterile plastic or glass bottles, or flexible pouches , preferably food grade sterile glass bottles, flexible pouches, and plastic bottles.

[0154] The sterilized vegetable beverage composition could be stored at least 6 months at an ambient temperature.

[0155] It should be noted that the acidification of the beverage is not desired as it would lead to separation of continuous and dispersed phases and taste deterioration.

[0156] The examples are provided to enable further an understanding of the present invention. The examples are not intended to limit the scope of the claims.

[0157] BRIEF DESCRIPTION OF FIGURES

[0158] FIG. 1 shows a schematic showing scale comparison between the gap-height (h) of the homogenizer, the tomato cell size, and a representative size of an emulsion drop could be seen.

[0159] FIG. 2 shows a graph illustrating bi-modal particle size distribution of the beverage composition from example 3 after blending and before homogenization.

[0160] FIG. 3 shows a graph illustrating bi-modal particle size distribution of the beverage composition from example 3 after blending and homogenization. In comparison of Fig. 2 and Fig. 3, it should be noted that there is a bigger volume of smaller particles in the beverage composition after homogenization.

[0161] FIG. 4 shows images of vegetable beverage composition from example 3: FIG 4A and 4B illustrate vegetable beverage composition after homogenization, FIG. 4C and 4D illustrate vegetable beverage composition after blending and before homogenization. It should be noted that vegetable beverage composition after homogenization visually is lighter in color and smoother, without visible graininess.

[0162] FIG. 5 shows a graph of monomodal particle size distribution of the vegetable beverage composition from an example 4 after blending and before homogenization.

[0163] FIG. 6 shows a graph illustrating monomodal particle size distribution of the vegetable beverage composition from example 4 after blending and homogenization. In comparison of Fig. 5 Docket No. 125329-10102

[0164] 16 and Fig. 6 it should be noted that there is a significant shift in volume from larger to smaller particles in the vegetable beverage composition after homogenization.

[0165] FIG. 7 shows images of product composition from an example 4. FIG. 7A and 7B illustrate vegetable beverage composition after homogenization. FIG. 7C and 7D illustrate product composition after blending and before homogenization. It should be noted that vegetable beverage composition after homogenization visually is lighter in color and smoother, without visible graininess.

[0166] FIG. 8 shows a graph of bi-modal particle size distribution of the vegetable beverage composition from an example 5 after blending and before homogenization.

[0167] FIG. 9 shows a graph illustrating multimodal particle size distribution of the vegetable beverage composition from example 5 after blending and homogenization. In comparison of Fig. 8 and Fig. 9 it should be noted almost uniform distribution of particle size across the spectrum from small to large, and higher volume of smaller particles in the vegetable beverage composition after homogenization .

[0168] FIG. 10 shows images of product composition from an example 5. FIG. 10 A illustrate vegetable beverage composition after homogenization, FIG. 10 B illustrate vegetable beverage composition after blending and before homogenization.

[0169] FIG. 11 shows a graph of Campbell’s Vegetable Juice V8 Original monomodal particle size distribution. In comparison with examples of this invention, the particle distribution in Campbell’s vegetable juice is at 558 microns droplet size, whereas the largest particle size in the vegetable beverage composition is at 177 microns.

[0170] FIG. 12 illustrate examples of different savory vegetable beverage compositions in % w / w.

[0171] FIG. 13 illustrate examples of different savory vegetable beverage compositions in % w / w.

[0172] FIGs. 14A and 14B illustrates a flow chart detailing the steps involved in making the vegetable beverage composition.

[0173] DEFINITIONS

[0174] To facilitate understanding of the disclosure set forth herein, a number of additional terms are defined below. Unless defined otherwise, all technical and scientific terms used herein generally have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs.

[0175] In this application, the use of the singular includes the plural unless specifically stated otherwise. It must be noted that, as used in the specification and the appended claims, the singular forms “a,” “an” and “the” include plural referents unless the context clearly dictates otherwise. In this application, the use of “or” means “and / or” unless stated otherwise. Furthermore, use of the term “including” as well as other forms, such as “include,” “includes,” and “included,” is not limiting. Docket No. 125329-10102

[0176] 17

[0177] As used herein, in some embodiments, ranges and amounts are expressed as “about” a particular value or range. About also includes the exact amount. Hence “about 5 pL” means “about 5 pL” and also “5 pL.” Generally, the term “about” refers to the usual experimental error range for the respective value known to persons of ordinary skill in the art.

[0178] The section headings used herein are for organizational purposes only and are not to be construed as limiting the subject matter described.

[0179] As used herein, the term “serving size” refers to the FDA reference amounts customarily consumed (RACC) at one eating occasion of 12 fluid ounces for beverages and 8 fluid ounces for fruit juice, milk, and milk-based drinks, vegetable juice, and soup.

[0180] As used herein, the term “daily recommended intake of vegetables” refers to 2.5 cupequivalent of vegetables, cooked or raw, per day for adults with calorie level intake of 2000 as provided by USDA 2020-2025 Dietary Guidelines for Americans.

[0181] As used herein, the term “vegetable” refers to a single or a blend of any produce that is considered a vegetable (including mushrooms) as described under USDA “Vegetable” definition and that have been divided into 3 major groups:

[0182] 1. Edible underground parts, such as roots, tubers, and bulbs, such as but not limited to yams, beets, parsnips, turnips, rutabagas, carrots, yuca, kohlrabi, onions, garlic, celery root (or celeriac), horseradish, daikon, turmeric, jicama, Jerusalem artichokes, radishes, and ginger.

[0183] 2. Edible above ground parts, such as stems, leaves, and flowers, such as, but not limited to cauliflower, capers, cabbages, artichokes, broccoli, spinach, endives, kale, arugula, Swiss chard.

[0184] 3. Edible fruits and seeds, such as usually unripe fruits and seeds, such as but not limited to tomato, peppers, pumpkins, squash, cucumber, okra, peas, beans, eggplant, com, zucchini.

[0185] Although, mushrooms are fungi, they are considered as vegetables under USDA Food Pattern and are an important source of nutrients and bioactive compounds. The term “mushrooms” refers here to any edible mushrooms, such as but not limited to champignons, shitake, chantarelles, straw, enoki, oyster, portabella, porcini, morels, and truffles.

[0186] As used herein, the term “whole vegetables” refers to fresh or frozen vegetables that are cleaned by washing, pealing where appropriate, and cutting into small pieces, and then used in the formulations.

[0187] As used herein, the term “diluent” refers to water used in this invention and can be pure water, tap water, bottled water, cow milk, sheep milk, goat milk, almond milk, oatmeal, soy milk, deionized water, spring water, or any other water safe for consumption or a mixture thereof. Docket No. 125329-10102

[0188] 18

[0189] As used herein, the term “creaming ingredients ' refers to dairy derived such as but not limited to sour cream, heavy whipping cream, creme fresh, butter, whole milk, reduced fat milk, lactose free milk, yogurt, or plant based such as but not limited to coconut cream, coconut milk, coconut fat, almond milk, soy milk, vegetable oils, extra virgin olive oil, and palm fat.

[0190] As used herein, the term “stabilized’ refers to ingredients that help to stabilize a product’s texture against separation of different phases, e.g. water and fat phases. There are several types of stabilizers known in the art. Key types include but not limited to (i) polysaccharide stabilizers, such as starch (cornstarch, potato starch, tapioca starch) used in soups, sauces, and baked goods; pectin, commonly used in jams and jellies; agar-agar, a gelatin substitute derived from seaweed for desserts and vegan products; carrageenan, extracted from red seaweed for dairy and plant-based milk; xanthan gum, produced by fermentation for sauces and gluten-free baking; guar gum from guar beans for ice cream and sauces; and locust bean gum from the carob tree for dairy and baked goods; (ii) Proteins like gelatin from animal collagen for jellies and gummies, caseinates for dairy and processed meats, and soy protein for vegetarian products are also used; (iii) Synthetic stabilizers include methylcellulose for gluten-free and vegetarian foods and carboxymethyl cellulose (CMC) for ice cream and baked goods; (iv) Emulsifiers with stabilizing properties, such as lecithin from egg yolks and soybeans for baked goods and chocolates, and mono- and diglycerides for margarine and ice cream; (v). Gelling agents like agar-agar, gellan gum for beverages and desserts, and sodium alginate from brown seaweed for dairy and molecular gastronomy uses. Any of aforesaid stabilizers can be used for the beverage composition.

[0191] As used herein, the term “polysaccharide stabilized’ is a type of stabilizer used in the food industry to maintain the texture, consistency, and appearance of food products and is made of complex carbohydrates. Common examples include but not limited to guar gum, gellan gum, carob bean gum, Arabic gum, xanthan gum, carrageenan, pectin, cellulose gum and as such, and are USDA approved as food additives.

[0192] As used herein, the term “seasoning ingredients” refers to substances added to food to enhance flavor, aroma, and appearance. They include salt, pepper, herbs, spices, acids (like vinegar and lemon juice), sugars, flavored oils, umami enhancers (such as soy sauce and miso), condiments (like mustard and ketchup), and bouillon or stocks. These ingredients are combined in various ways to achieve the desired taste profile in different beverage and food compositions.

[0193] As used herein the term “sugar” refers to white, lite brown, dark brown, coconut sugar, cane sugar, beet sugar, and as such (does not include any sweeteners).

[0194] As used herein the term “spices” refers to Food & Drug Administration (FDA) Compliance Policy Guide (CPG) Sec 525.750 Spices - Definitions, and labelled according to CFR21 101.22. Some examples include but not limited to cinnamon, black pepper, white pepper, cumin, turmeric, paprika, ginger, cloves, nutmeg, cardamom, coriander, sumac, dried oregano, dried thyme, dried lemon grass, dried basil, dried parsley and saffron. Docket No. 125329-10102

[0195] 19

[0196] As used herein the term “salts” refers to table salt, Himalayan salt, sodium chloride, potassium chloride, iodized salt, and as such.

[0197] As used herein the term “acidic ingredients” refers to any ingredients that impart sourness and tartness to the product, and those can be lemon juice, lime juice, white vinegar, balsamic vinegar, cider vinegar, and as such.

[0198] As used herein the term “yeast extract” refers to any type of yeast, e.g. bakers, hydrolysate, that are generally recognized as safe (GRAS) to use in foods by FDA.

[0199] As used herein the term “weight percent” refers to weight by weight percent that indicates number of grams of an ingredient in 100g of total product.

[0200] As used herein, the term “mouth feel” refers to consumer perception of texture of a product in a mouth during mastication. Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item.

[0201] As used herein, the term “smooth mouthfeel” refers to the smooth texture of a beverage or food item that is noticeable after the first bite or sip. This texture allows the food or beverage to coat the inner surfaces of the mouth and tongue, providing a creamy, smooth, and silky sensation during consumption. As used herein, the term “creaminess” refers to consumer perception of product texture, as being soft, smooth, mouth coating, and creamy in taste and flavor.

[0202] As used herein, the term “graininess” refers to texture of the product that appears as grainy, not smooth.

[0203] As used herein, the term “shearing apparatus” refers to on a lab scale to handheld mixers, Kitchen Aid blenders, and Thermomix, and on industrial scale to Admix high shear mixers, or Scott high shear mixers, or jacketed liquefier, or triple motion Lee kettle.

[0204] As used herein the term “high pressure homogenization” refers to single- and two- stage APV Rannie and Gaulin high pressure homogenizers and the like.

[0205] As used herein, the term “mean particle size” refers to the geometric mean (average) particle size, measured by volume (MD), of a distribution. This is done by multiplying the quantity in each measurement class by the mean size measurement class and summing the individual values.

[0206] As used herein, the term “mode particle size” refers to particle size that is the most frequent in the distribution.

[0207] As used herein the term “viscosity” refers to resistance to flow and is referred to a thickness of the product, where low viscosity denotes very fluid consistency of the product and thick viscosity denotes very little to not fluid product, such as a paste.

[0208] As used herein the term “particle surface area (CS)” refers to the total surface area measured in square meters of particles that are in a cubic centimeter of the product. Docket No. 125329-10102

[0209] 20

[0210] As used herein the term “Bostwick Consistometer” refers to a laboratory equipment that measures flow and it is a level stainless-steel trough that is rectangular in cross section and comprises two compartments. The first compartment is 5cm by 5cm and 3.8cm high, and it is separated from the second compartment by means of a spring-loaded gate. The second compartment, which is contiguous with the first compartment, is a trough 5 cm wide, 24 cm long, and about 2.5cm high. The floor of this compartment has a series of parallel lines drawn across it at 0.5-cm intervals beginning at the gate and extending to the far end.

[0211] As used herein, the term “Bostwick flow” refers to reading in cm how far the liquid went through the level.

[0212] As used herein the term “Brookfield Viscosimeter” refer to The Brookfield Dial Reading Viscometer. It is an instrument that measures viscosity and may be held in the hand or supported on a stand. A synchronous induction type motor gives a series of speeds of rotation that are constant. Various spindles that take the form of cylinders, disks, and T bars are attached to a small chuck. When the spindle is immersed in the liquid and the motor switched on, the viscous drag of the fluid on the spindle is registered as torque on a dial. A Factor Finder scale provided by the manufacturer enables the operator to quickly convert the dial reading into apparent viscosity. (Ref. 5)

[0213] As used herein the term “Horiba Particle Size Analyzer” refers to a laboratory equipment that measures particle size distribution in liquids using laser diffraction. Samples analyzed as liquid dispersions include suspensions, emulsions, and solids dispersed in liquid. (Ref. 22, 24)

[0214] As used herein the term “Microtrac Bluewave Laser" refers to a laboratory equipment that measures particle size, particle size distribution, and particles surface area using laser diffraction. (Ref. 21, 23).

[0215] As used herein the term “shelf stable” refers to food that can be safely stored at room temperature in a sealed container, e.g. on a shelf. It means that food does not require refrigeration and freezing temperatures.

[0216] As used herein the term “ambient stable” refers to “shelf stable” and can be used interchangeably.

[0217] As used herein, the term “aspetic system of processing” refers to packaging process which employs a sterilization step with product specific temperatures around 137°C-140°C / 278°F-284°F to achieve minimum hold tube lethality. The fill temperature is near ambient. In this process, the package is sterile, the environment is sterile, and the product is sterile. The methods to sterilize could involve H2O, steam, PAA, UV lights, microwaves, or E-beam. These sterilize the package prior to filling as well. Products that are packaged tend to be juice boxes or dairy with pH levels between 4.2 and 7.2, and they are products with no preservatives. Products can be produced in either a continuous flow or batch.

[0218] Ranges: throughout this disclosure, various aspects of the invention can be presented in a range format. It should be understood that the description in range format is merely for convenience Docket No. 125329-10102

[0219] 21 and brevity and should not be construed as an inflexible limitation on the scope of the invention. Accordingly, the description of a range should be considered to have specifically disclosed all the possible subranges as well as individual numerical values within that range. For example, description of a range such as from 1 to 6 should be considered to have specifically disclosed subranges such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6 etc., as well as individual numbers within that range, for example, 1, 2, 2.7, 3, 4, 5, 5.3, and 6. This applies regardless of the breadth of the range.

[0220] Table I below provides exemplary ranges for optional ingredients that can be used for making the vegetable beverage composition. Table Docket No. 125329-10102

[0221] 22

[0222] Table II provides exemplary ranges of parameters for vegetable beverage composition.

[0223] Table Where:

[0224] Serving size was chosen to ensure small serving size acceptable for one time consumption. The same parameters shall be maintained even for bulk sizes such as 1 Docket No. 125329-10102

[0225] 23 gallon or 1 liter sizes to ensure smooth creamy texture of the vegetable beverage composition.

[0226] % RDI and cup equivalent of vegetables in one serving were calculated based on USDA guidance using Trustwell database and software.

[0227] Mean Particle Size and Particle Surface Area were measured on Microtrac Bluewave Laser - briefly, the sample was loaded into the measurement cell, ensuring no air bubbles were present for wet samples. The measurement parameters, including the refractive index and measurement time, were set, and the measurement was started. Once complete, the data was analyzed to obtain the particle size distribution and mean particle size (D50). The specific surface area was calculated using the volume-weighted mean diameter (D[3,2]) and the particle density.

[0228] A cup equivalent refers to the amount of a vegetable (raw, cooked, or processed) that is nutritionally similar to 1 cup of raw or cooked vegetables

[0229] Mean Particle Size was also measured on Horiba analyzer using standard protocols. The sample was prepared by dispersing it well and then loaded into the measurement cell, ensuring no air bubbles were present for wet samples. The measurement parameters, including the refractive index and measurement time, were set, and the measurement was started. Upon completion, the data was analyzed to obtain the particle size distribution, noting key parameters such as DIO, D50, and D90 values, with the mean particle size calculated as the volume- weighted mean diameter (D[4,3]) or the surface area- weighted mean diameter (D[3,2]). Finally, the results were exported and reported, including the key metrics of mean particle size and particle size distribution.

[0230] Brookfield Viscosity was measured using Brookfield HB DV2T Viscometer set at 10 rpm with HB spindle #3. 80-200 ml of ambient temperature sample was poured in a glass beaker, stirred with spoon then removed. The spindle was inserted into sample and lowered into sample just enough to cover notch in spindle. A temperature probe was inserted into the sample and attached to a side of the beaker. Brookfield motor started and viscosity, torque, and temperature were measured at 30 seconds.

[0231] Bostwick flow was measured as follows: the gate was shut and locked in place by means of a trigger. The first compartment was filled with the beverage material. The consistometer was leveled and the trigger was pressed, releasing the gate. The fluid material then flowed under the force of gravity from the first compartment into the second compartment. The distance it has flowed from the gate after 30s was read in centimeters.

[0232] Exemplary Formulations

[0233] Voozee XI formulation comprises creamers, vegetables, seasonings, stabilizer, water and KOH. Voozee XI formulation uses half and half as the creaming ingredient. Voozee XI Docket No. 125329-10102

[0234] 24 formulation uses cauliflower and onions as the vegetable ingredients. Voozee XI formulation uses sea salt, dark brown sugar and yeast extract as the seasoning ingredients. Thus, Voozee XI formulation comprises half and half, cauliflower, onion, sea salt, dark brown sugar, yeast extract, Xantham, KOH and water. The properties of Voozee XI formulation are shown below in Table III. Voozee XI formulation comprises 46% of recommended daily intake of vegetables per serving, a cup equivalent of 1.1 , a mean particle volume size of 115-117 pm, a particle surface area of 0.10-0.15 m2 / cc, a Brookfield viscosity of 7000-8000 cp, a Bostwick flow of 6-8 cm and a HPH pressure of 150-30 bars.

[0235] Voozee X2 formulation comprises creamers, vegetables, seasonings, stabilizer, water and KOH. Voozee X2 formulation uses whole milk as the creaming ingredient. Voozee X2 formulation uses cauliflower and onions as the vegetable ingredients. Voozee X2 formulation uses sea salt, dark brown sugar and yeast extract as the seasoning ingredients. Thus, Voozee X2 formulation comprises whole milk, cauliflower, onion, sea salt, dark brown sugar, yeast extract, Xantham, KOH and water. The properties of Voozee X2 formulation are shown below in Table III. Voozee X2 formulation comprises 46% of recommended daily intake of vegetables per serving, a cup equivalent of 1.1.

[0236] Voozee X3 formulation comprises creamers, vegetables, seasonings, stabilizer, water and KOH. Voozee X3 formulation uses half and half as the creaming ingredient. Voozee X3 formulation uses cauliflower and onions as the vegetable ingredients. Voozee X3 formulation uses sea salt, dark brown sugar and yeast extract as the seasoning ingredients. Thus, Voozee X3 formulation comprises half and half, cauliflower, onion, sea salt, dark brown sugar, yeast extract, Xantham, KOH and water. The properties of Voozee X3 formulation are shown below in Table III. Voozee X3 formulation comprises 46% of recommended daily intake of vegetables per serving, a cup equivalent of 1.1 , a mean particle volume size of 72-75 pm, a particle surface area of 0.1-0.3 m2 / cc, a Brookfield viscosity of 4000-6000 cp, a Bostwick flow of 8-11 cm and a HPH pressure of 198-48 bars.

[0237] Voozee Y 1 formulation comprises creamers, vegetables, seasonings, stabilizer, water and KOH. Voozee Y 1 formulation uses half and half as the creaming ingredient. Voozee Y 1 formulation uses white mushrooms and onions as the vegetable ingredients. Voozee Y1 formulation uses sea salt, dark brown sugar, yeast extract, and black pepper as the seasoning ingredients. Thus, Voozee Y1 formulation comprises half and half, white mushrooms, onions, sea salt, dark brown sugar, yeast extract, black pepper, Xantham, KOH and water. The properties of Voozee Y 1 formulation are shown below in Table III. Voozee Y 1 formulation comprises 51% of recommended daily intake of vegetables per serving, a cup equivalent of 1.3, a mean particle volume size of 106-110 pm, a particle surface area of 0.1- 0.4 m2 / cc, a Brookfield viscosity of 800-2000 cp, a Bostwick flow of 13-16 cm and a HPH pressure of 148-138 bars. Docket No. 125329-10102

[0238] 25

[0239] Voozee Y2 formulation comprises creamers, vegetables, seasonings, stabilizer, water and KOH. Voozee Y2 formulation uses whole milk as the creaming ingredient. Voozee Y2 formulation uses white mushrooms and onions as the vegetable ingredients. Voozee Y2 formulation uses sea salt, dark brown sugar, yeast extract, and black pepper as the seasoning ingredients. Thus, Voozee Y2 formulation comprises whole milk, white mushrooms, onions, sea salt, dark brown sugar, yeast extract, black pepper, Xantham, KOH and water. The properties of Voozee Y2 formulation are shown below in Table III. Voozee Y2 formulation comprises 51% of recommended daily intake of vegetables per serving, a cup equivalent of 1.3.

[0240] Voozee Y3 formulation comprises creamers, vegetables, seasonings, stabilizer, water and KOH. Voozee Y3 formulation uses half and half as the creaming ingredient. Voozee Y3 formulation uses white mushrooms and onions as the vegetable ingredients. Voozee Y3 formulation uses sea salt, dark brown sugar, yeast extract, and black pepper as the seasoning ingredients. Thus, Voozee Y3 formulation comprises half and half, white mushrooms, onions, sea salt, dark brown sugar, yeast extract, black pepper, Xantham, KOH and water. The properties of Voozee Y3 formulation are shown below in Table III. Voozee Y3 formulation comprises 51% of recommended daily intake of vegetables per serving, a cup equivalent of 1.3, a mean particle volume size of 50-54 pm, a particle surface area of 0.2-0.6 m2 / cc, a Brookfield viscosity of 900-4000 cp, a Bostwick flow of 15-19 cm and a HPH pressure of 198-48 bars.

[0241] Voozee Z1 formulation comprises creamers, vegetables, seasonings, stabilizer, water and KOH. Voozee Z1 formulation uses half and half as the creaming ingredient. Voozee Z1 formulation uses red bell pepper and onions as the vegetable ingredients. Voozee Z1 formulation uses sea salt, dark brown sugar, and yeast extract as the seasoning ingredients. Thus, Voozee Z1 formulation comprises half and half, red bell pepper, onions, sea salt, dark brown sugar, yeast extract, Xantham, KOH and water. The properties of Voozee Z1 formulation are shown below in Table III. Voozee Z1 formulation comprises 50% of recommended daily intake of vegetables per serving, a cup equivalent of 1.3, a mean particle volume size of 214-218 pm, a particle surface area of 0.05-0.09 m2 / cc, a Brookfield viscosity of 2000-6000 cp, a Bostwick flow of 9-13 cm and a HPH pressure of 148-28 bars.

[0242] Voozee Z2 formulation comprises creamers, vegetables, seasonings, stabilizer, water and KOH. Voozee Z2 formulation uses whole milk as the creaming ingredient. Voozee Z2 formulation uses red bell pepper and onions as the vegetable ingredients. Voozee Z2 formulation uses sea salt, dark brown sugar, and yeast extract as the seasoning ingredients. Thus, Voozee Z2 formulation comprises whole milk, red bell pepper, onions, sea salt, dark brown sugar, yeast extract, Xantham, KOH and water. The properties of Voozee Z2 formulation are shown below in Table III. Voozee Z2 formulation comprises 50% of recommended daily intake of vegetables per serving, a cup equivalent of 1.3. Docket No. 125329-10102

[0243] 26

[0244] Voozee Z3 formulation comprises creamers, vegetables, seasonings, stabilizer, water and KOH. Voozee Z3 formulation uses half and half as the creaming ingredient. Voozee Z3 formulation uses red bell pepper and onions as the vegetable ingredients. Voozee Z3 formulation uses sea salt, dark brown sugar, and yeast extract as the seasoning ingredients. Thus, Voozee Z3 formulation comprises half and half, red bell pepper, onions, sea salt, dark brown sugar, yeast extract, Xantham, KOH and water. The properties of Voozee Z3 formulation are shown below in Table III. Voozee Z3 formulation comprises 50% of recommended daily intake of vegetables per serving, a cup equivalent of 1.3, a mean particle volume size of 81-85 pm, a particle surface area of 0.3-0.6 m2 / cc, a Brookfield viscosity of 1000-4000 cp, a Bostwick flow of 12-16 cm and a HPH pressure of 198-48 bars.

[0245] Voozee Z4 formulation comprises creamers, vegetables, seasonings, stabilizer, and water. Voozee Z4 formulation uses half and half as the creaming ingredient. Voozee Z4 formulation uses red beet as the vegetable ingredients. Voozee Z4 formulation uses sea salt, dark brown sugar, and vinegar as the seasoning ingredients. Thus, Voozee Z4 formulation comprises half and half, red beet, sea salt, dark brown sugar, Xantham, and water. The properties of Voozee Z4 formulation are shown below in Table III. Voozee Z4 formulation comprises 45% of recommended daily intake of vegetables per serving, a cup equivalent of 1.1, a mean particle volume size of 160-164 pm, a particle surface area of 0.04-0.08 m2 / cc, a Brookfield viscosity of 3000-7000 cp, a Bostwick flow of 6-10 cm and a HPH pressure of 148-28 bars.

[0246] Voozee Z5 formulation comprises creamers, vegetables, seasonings, stabilizer, and water. Voozee Z5 formulation uses half and half as the creaming ingredient. Voozee Z5 formulation uses red beet as the vegetable ingredients. Voozee Z5 formulation uses sea salt, dark brown sugar, and vinegar as the seasoning ingredients. Thus, Voozee Z5 formulation comprises half and half, red beet, sea salt, dark brown sugar, Xantham, and water. The properties of Voozee Z5 formulation are shown below in Table III. Voozee Z5 formulation comprises 45% of recommended daily intake of vegetables per serving, a cup equivalent of 1.1, a mean particle volume size of 109-113 pm, a particle surface area of 0.09-0.2 m2 / cc, a Brookfield viscosity of 3000-7000 cp, a Bostwick flow of 8-12 cm and a HPH pressure of 198-48 bars.

[0247] Table III- Exemplary Formulations

[0248] Table III provides some more examples of vegetable beverage compositions of the disclosure along with its characteristic properties such as particle surface area, viscosity, Bostwick flow and RDI. Docket No. 125329-10102

[0249] 27

[0250] *- denotes that the range of 55-69w / w% and preferred range of 63-68 w / w% is for vegetable ingredients other than mushrooms. In case of mushrooms, the range 55-60 w / w% and the preferred range is 63-68 w / w%

[0251] EXAMPLES

[0252] Example 1

[0253] This example demonstrates a vegan savory vegetable beverage made entirely of plant-based ingredients, delivering 45% of the recommended daily intake of vegetables and 5g of dietary fiber per 250g (9oz) serving. It was prepared by mixing, cooking, and blending the ingredients. The composition amounts of the beverage composition are provided as a percentage by weight of the beverage:

[0254] Vegetable Phase: o Water: 18.75 w / w% o Vegetable blend: 67.58 w / w % (Spinach: 41.67 w / w%, Onions: 16.67 w / w%, Artichokes: 8.33 NlN%, Garlic: 0.92 w / w%) o Salt: 0.25 w / w% o Sugar: 0.42 w / w % o Xanthan gum: 0.08 w / w % o Lime juice: 0.42 w / w %

[0255] Creaming Phase:

[0256] • Extra virgin olive oil: 4.17 w / w %

[0257] • Coconut cream: 8.33 w / w % Docket No. 125329-10102

[0258] 28

[0259] Both phases were combined in a cooking vessel, cooked at 212°F (100°C) at atmospheric pressure for 45 minutes, and then blended using a handheld mixer. The mixture was then transferred to a KitchenAid blender and blended a second time at the highest speed for 5 minutes. The resulting vegetable beverage had a Bostwick flow of 6 cm at approximately 22°C and a thick, pourable consistency. However, the beverage was too thick to be considered easily drinkable. Hence the composition was diluted further using diluents such as water to ensure smooth flowability.

[0260] The beverage composition thus made had water (diluent) at 18.75 w / w %, vegetables at 67.58 w / w %, salt seasoning) at 0.25 w / w %, sugar (seasoning) at 0.42 w / w %, xanthan gum (stabilizer) at 0.08 w / w % and lime juice (acidic ingredient) at 0.42 w / w %, extra virgin olive oil (creaming ingredient) at 4.17 w / w% and coconut cream (creaming ingredient) at 8.33 w / w%.

[0261] Example 2

[0262] This example describes a savory vegetable beverage containing dairy ingredients, providing 43% of the recommended daily intake of vegetables and a high fiber content of 7g per 250g (9oz) serving. It was prepared by mixing, cooking, and blending the following components, with amounts given as percentages by weight:

[0263] Vegetable Phase: o Water: 20.57 w / w % o Vegetable blend: 65.74 w / w% (Spinach: 27.43 w / w%, Artichokes: 23.31 w / w%, Onions: 14.37 w / w %, Garlic: 0.63 w / w%) o Salt: 0.17 w / w % o Sugar: 0.29 w / w % o Xanthan gum: 0.14 w / w % o Yeast extract: 0.29 w / w %

[0264] Creaming Phase:

[0265] • Butter: 4.06 w / w %

[0266] • Sour cream: 8.74 w / w %

[0267] Both phases were combined in a cooking vessel, boiled at 212°F (100°C) at atmospheric pressure for 45 minutes, and then blended using a handheld mixer. The mixture was then transferred to a KitchenAid blender and blended again at the highest speed for 5 minutes. The resulting beverage had a Bostwick flow of 8 cm at approximately 22°C, with a thick, pourable consistency. However, the beverage was too thick to be considered easily drinkable. Hence the composition was diluted further using diluents such as water to ensure smooth flowability. Docket No. 125329-10102

[0268] 29

[0269] The beverage composition thus made had water (diluent) at 20.57 w / w %, vegetables at 65.74 w / w %, salt (seasoning) at 0.17 w / w %, sugar (seasoning) at 0.29 w / w %, xanthan gum (stabilizer) at 0.14 w / w %, yeast extract (seasoning) at 0.29 w / w%, butter (creaming ingredient) at 4.06 w / w%, and sour cream (creaming ingredient) at 8.74 w / w%.

[0270] Example 3

[0271] The following example provides a savory vegetable beverage containing dairy ingredients provides 44% of the recommended daily intake of vegetables and 3g of dietary fiber per serving size of 227g (8oz). The beverage composition was prepared through mixing, cooking, and blending the following components, with composition amounts provided as percentages by weight:

[0272] Vegetable Phase:

[0273] • Water: 37.57 w / w %

[0274] • Vegetable blend: 51.94 w / w % (Carrots: 30.22 w / w %, Onions: 12.80 w / w %, Butternut squash: 8.93 w / w %)

[0275] • Salt: 0.31 w / w %

[0276] • Yeast extract: 0.38 w / w%

[0277] • Xanthan gum: 0.06 w / w %

[0278] Creaming Phase:

[0279] • Butter: 1.88 w / w %

[0280] • Sour cream: 7.86 w / w %

[0281] The vegetable phase was placed into a cooking vessel, boiled at 212°F (100°C) at atmospheric pressure for approximately 45 minutes. The creaming phase was then added and mixed in with a spatula. The mixture was transferred to a KitchenAid blender and sheared at the highest speed for 5 minutes. Subsequently, the mixture underwent homogenization using an APV 2000 single-stage homogenizer at 2000 psi (approximately 200 bar on a gauge).

[0282] The resulting vegetable beverage had a pH of 6, a Bostwick flow of 11cm at 55.5°F (13°C), and a viscosity of 5,040cP at 75°F (24°C). The mean particle diameter was measured at 130 microns, with a surface area of 0.340 m2 / cc (square meters per cubic centimeter). After homogenization, the mean particle size before homogenization was 216 microns and after homogenization, the mean particle size was 130 microns, thus the mean particle size decreased by 40% post homogenization, the surface area before homogenization was 0.1 lm2 / cc and the surface area after homogenization was 0.34m2 / cc, thus the surface area had increased threefold, post homogenization and the viscosity before homogenization was 6,400cP and the viscosity after homogenization was 5,040cP, interestingly the viscosity had decreased by 21% post homogenization . Docket No. 125329-10102

[0283] 30

[0284] The bi-modal particle size distribution of the vegetable beverage composition from Example 3 is illustrated in Figures. 2 and 3, showing changes before and after homogenization. FIG. 2 depicts the distribution after blending but before homogenization, while FIG. 3 shows a greater volume of smaller particles post-homogenization. FIG. 4 provides visual comparisons: images 4A and 4B show the homogenized beverage, which appears lighter in color and smoother in texture, whereas 4C and 4D show the beverage after blending, with visible graininess and a darker appearance.

[0285] The beverage composition thus made had water (diluent) at 37.57 w / w %, vegetables at 51.94 w / w %, salt (seasoning) at 0.31 w / w %, xanthan gum (stabilizer) at 0.06 w / w %, yeast extract (seasoning) at 0.38 w / w%, butter (creaming ingredient) at 1.88 w / w%, and sour cream (creaming ingredient) at 7.86 w / w%.

[0286] The beverage achieved a smooth and creamy liquid consistency and was considered easily drinkable.

[0287] Example 4

[0288] The following example provides a mushroom savory vegetable beverage containing dairy ingredients delivers 44% of the recommended daily intake of vegetables and 3g of dietary fiber per 250g (9oz) serving. The beverage was prepared through mixing, cooking, and blending the following components, with composition amounts provided as percentages by weight:

[0289] Vegetable Phase:

[0290] • Water: 45.48 w / w %

[0291] • Vegetable blend: 44.82 w / w% (Mushrooms: 29.63 w / w%, Onions: 15.19 w / w%)

[0292] • Salt: 0.28 w / w%

[0293] • Yeast extract: 0.39 w / w%

[0294] • Xanthan gum: 0.16 w / w %

[0295] • Black pepper: 0.02 w / w%

[0296] Creaming Phase:

[0297] • Butter: 2.01 w / w%

[0298] • Heavy whipping cream: 6.67 w / w%

[0299] The vegetable phase was placed into a cooking vessel, boiled at 212°F (100°C) at atmospheric pressure for approximately 35 minutes. The creaming phase was then added and mixed in with a spatula. The mixture was transferred to a Thermomix and sheared at speed 10 (10,200RPM) for 5 minutes. Subsequently, the mixture was acidified with lactic acid and passed through an APV 2000 single-stage homogenizer at 2000 psi (approximately 200 bar on a gauge). Docket No. 125329-10102

[0300] 31

[0301] The resulting vegetable beverage had a pH of 4.5, a Bostwick flow of 17cm at 70°F (21 °C), and a viscosity of 2000cP at 73°F (23 °C). The mean particle diameter was measured at 70.13 microns, with a surface area of 0.3670 m2 / cc (square meters per cubic centimeter). The mean particle size before homogenization was 123.6 microns and the mean particle size after homogenization was 70.13 microns, thus the mean particle size decreased by 53% post homogenization, the surface area before homogenization was 0.2250 m2 / cc and the surface area after homogenization was 0.3670 m2 / cc, thus the surface area increased 1.6-fold post homogenization, and the viscosity before homogenization was 2,752cP and the viscosity after homogenization was 2000cP, surprisingly the viscosity had decreased by 27% post homogenization .

[0302] FIGs. 5 and 6 illustrate the monomodal particle size distribution of the vegetable beverage composition from Example 4 before and after homogenization, respectively, showing a significant shift from larger to smaller particles post-homogenization. FIG. 7 provides visual comparisons, where images 7 A and 7B show the homogenized beverage as lighter in color and smoother in texture, while 7C and 7D depict the blended, non-homogenized version with visible graininess.

[0303] The beverage composition thus made had water (diluent) at 45.48 w / w %, vegetables at 44.82 w / w %, salt seasoning) at 0.28 w / w %, xanthan gum (stabilizer) at 0.16 w / w %, yeast extract (seasoning) at 0..39 w / w%, black pepper(seasoning) at 0.02 w / w%, butter (creaming ingredient) at 2.01 w / w%, and heavy whipping cream (creaming ingredient) at 6.67 w / w%.

[0304] The beverage achieved smooth and creamy liquid consistency and was considered easily drinkable.

[0305] Example 5

[0306] The following examples discloses a vegetable beverage containing dairy ingredients delivers 44% of the recommended daily intake of vegetables and 3g of dietary fiber per 285g (lOoz) serving. The beverage was prepared through mixing, cooking, and blending using different equipment, with composition amounts provided as percentages by weight:

[0307] Vegetable Phase: o Water: 48.70 w / w% o Vegetable blend: 37.81 w / w% (Broccoli: 12.57 w / w%, Onions: 9.09 w / w%, Carrots: 8.68 w / w%, Spinach: 7.48 w / w%) o Salt: 0.20 w / w% o Yeast extract: 0.36 w / w% o Xanthan gum: 0.06 w / w% o Lemon juice: 0.60 w / w% Docket No. 125329-10102

[0308] 32

[0309] Creaming Phase:

[0310] Sour cream: 12.28 w / w%

[0311] The vegetable phase was placed into a cooking vessel and boiled at 212°F (100°C) at atmospheric pressure for approximately 45 minutes. The creaming phase was then added and mixed in with a spatula. The mixture was transferred to a Thermomix and sheared at speed 10 (10,200RPM) for 5 minutes. Subsequently, the mixture was further acidified with lemon juice concentrate to reach a pH of 4.42 and passed through a Gaulin 2 stage 3 piston homogenizer at a rate of 1 gallon per minute at 2500 psi.

[0312] The resulting smooth vegetable beverage had a pH of 4.42, a Bostwick flow of 16.5cm at 70°F (21°C), and a viscosity of l,840cP at 70°F (21°C). The mean particle diameter was measured at 62.8 microns, with a surface area of 0.7620 m2 / cc (square meters per cubic centimeter). After homogenization, the mean particle before homogenization was 118.6 microns and the mean particle size after homogenization was 62.8 microns, thus the mean particle size decreased by 47%, the surface area before homogenization was 0.2190 m2 / cc, the surface area after homogenization was 0.7620 m2 / cc, the surface area increased 3.5-fold post homogenization, and the viscosity before homogenization was 2,400cP and the viscosity after homogenization was 2,160cP, surprisingly the viscosity had decreased by 23% post homogenization.

[0313] FIGs. 8 and 9 illustrate the particle size distribution of the vegetable beverage composition from Example 5 before and after homogenization, respectively. FIG. 8 shows a bi-modal distribution after blending, while FIG. 9 reveals a multimodal distribution with a more uniform spread across particle sizes and a higher volume of smaller particles post-homogenization. FIG. 10 visually compares the product: image 10A shows the homogenized beverage, and 10B shows the blended version prior to homogenization.

[0314] The beverage composition thus made had water (diluent) at 48.70 w / w %, vegetables at 37.81 w / w %, salt (seasoning) at 0.20 w / w %, xanthan gum (stabilizer) at 0.06 w / w %, yeast extract (seasoning) at 0.36 w / w%, lemon juice (acidic ingredient) at 0.60 w / w%, and sour cream (creaming ingredient) at 12.28 w / w%.

[0315] The beverage achieved a liquid consistency and was considered easily drinkable.

[0316] Example 6

[0317] In this example, a savory vegetable beverage containing dairy ingredients provides 42% of the recommended daily intake of vegetables and 3g of dietary fiber in the largest serving size of 295g (lOoz). The beverage was prepared through mixing, cooking, and blending using the same equipment as described in example 5. Composition amounts are provided as percentages by weight of the beverage:

[0318] Vegetable Phase:

[0319] • Water: 46.13 w / w % Docket No. 125329-10102

[0320] 33

[0321] Vegetable blend: 43.10 w / w % (Red bell peppers: 17.08 w / w %, Carrots: 14.43 w / w%, Onions: 11.60 w / w %)

[0322] • Salt: 0.23 w / w%

[0323] • Yeast extract: 0.29 w / w %

[0324] • Xanthan gum: 0.04 w / w %

[0325] Creaming Phase:

[0326] Sour cream: 10.21 w / w %

[0327] The vegetable phase was placed into a cooking vessel and boiled at 212°F (100°C) at atmospheric pressure for approximately 45 minutes. The creaming phase was then added and mixed in with a spatula. The mixture was transferred to the Thermomix and sheared at speed 10 (10,200RPM) for 5 minutes. Subsequently, the mixture was further acidified with lemon juice concentrate to reach a pH of 4.5 and passed through a Gaulin 2 stage 3 piston homogenizer at a rate of 1 gallon per minute at 2500 psi.

[0328] The resulting smooth vegetable beverage had a pH of 4.5, a Bostwick flow of 17cm at 70°F (21°C), and a viscosity of 1,680 cP at 78.8°F (26°C). The mean particle diameter was measured at 53.12 microns. After homogenization, the mean particle before homogenization was 106.56 microns, the mean particle size after homogenization was 53.12 microns, thus the mean particle size decreased by 50%, and the viscosity before homogenization was 2,160cP and the viscosity after homogenization was l,680cP, unexpectedly the viscosity had decreased by 22%., post homogenization. The surface area was not measured.

[0329] The beverage composition thus made had water (diluent) at 46.13 w / w %, vegetables at 43.10 w / w %, salt (seasoning) at 0.23 w / w %, xanthan gum (stabilizer) at 0.04 w / w %, and sour cream (creaming ingredient) at 10.21 w / w%.

[0330] The beverage achieved a liquid consistency and was considered easily drinkable.

[0331] ADDITIONAL EMBODIMENTS

[0332] Embodiment 1. A beverage composition comprising one or more vegetables, one or more diluents, one or more creamers, and one or more stabilizers, wherein said composition comprises at least 30 w / w% of daily intake of vegetables by weight and at least 2g of vegetable fiber, wherein said composition has a median particle size in the range of 50-165 pm and viscosity of said composition is in the range of 1000-8000 cP.

[0333] Embodiment 2. The beverage composition of embodiment 1, wherein said one or more vegetables are whole vegetables. Docket No. 125329-10102

[0334] 34

[0335] Embodiment 3. The beverage composition of embodiments 1-2, wherein said composition comprises 35 w / w% to 67 w / w% by weight of vegetables and 1-30% by weight of creamers.

[0336] Embodiment 4. The beverage composition of embodiments 1-3, wherein said composition further comprises one or more seasoning ingredients and said stabilizer is a polysaccharide stabilizer.

[0337] Embodiment 5. The beverage composition of embodiments 1-4, wherein said composition comprises 0.1-10 w / w% by weight of seasoning ingredients and 0.001-1 w / w% by weigh of polysaccharide stabilizer.

[0338] Embodiment 6. The beverage composition of embodiments 1-5, wherein said composition further comprises seasoning ingredients.

[0339] Embodiment 7. The beverage composition of embodiments 1-6, wherein said seasoning ingredients comprises salt, pepper, yeast extract, cardamom, cinnamon, fruits and fruit extracts.

[0340] Embodiment 8. The beverage composition of any one of embodiments 1-8, wherein said diluent comprises one or more of water, tap water, bottled water, cow milk, sheep milk, goat milk, almond milk, oat milk, soy milk, deionized water, and spring water.

[0341] Embodiment 9. The beverage composition of any one of embodiments 1-9, wherein said creamer comprises one or more of sour cream, heavy whipping cream, creme fresh, butter, whole milk, reduced fat milk, lactose free milk, yogurt, or plant based such as but not limited to coconut cream, coconut milk, coconut fat, almond milk, soy milk, vegetable oils, extra virgin olive oil, and palm fat.

[0342] Embodiment 10. The beverage composition of any one of embodiments 1-9, wherein said stabilizer comprises one or more of cornstarch, potato starch, tapioca starch, pectin, gelatin , methylcellulose, carboxymethyl cellulose , lecithin, guar gum, gellan gum, carob bean gum, Arabic gum, xanthan gum, carrageenan, pectin, and cellulose gum.

[0343] Embodiment 11. The beverage composition of any one of embodiments 1-10, wherein the composition comprises creaming ingredients at about 5-26 w / w%, vegetable ingredients at about 55-67 w / w%, water at about 10-28 w / w%, seasoning ingredients at about 0.5- 1.5 w / w%, stabilizer at about 0.05-0.3w / w% with recommended daily intake of vegetables at about 45-55 w / w%, a mean particle volume size at about 50-220 pm, a particle surface area at about 0.01-1 m2 / cc, Brookfield viscosity at about 1000-8000 cp and Bostwick flow at about 5-18 cm.

[0344] Embodiment 12. The beverage composition of any one of embodiments 1-11, wherein said composition comprises Bostwick flow value between 10-22 cm at 22°C.

[0345] Embodiment 13. The beverage composition of any one of embodiments 1-12, wherein said composition comprises Particle Surface Area value between 0.07-0. -1.0m2 / cc.

[0346] Embodiment 14. The beverage composition of any one embodiments 1-13, wherein said composition comprises recommended daily intake of vegetables at about 45-55 w / w%. Docket No. 125329-10102

[0347] 35

[0348] Embodiment 15. The beverage composition of any one of embodiments 1-14, wherein said composition comprises Brookfield viscosity at about 1000-8000 cp.

[0349] Embodiment 16. The beverage composition of any one of embodiments 1-15, wherein said composition comprises a mean particle volume size at about 50-220 pm.

[0350] Embodiment 17. The beverage composition of any one of embodiments 1-16, wherein said composition comprises 1-1.3 cup equivalent of vegetables per serving in 8 ounces of said composition.

[0351] Embodiment 18. The beverage composition of any one of embodiments 1-17, wherein the composition comprises creaming ingredients at about 5-26 w / w%, vegetable ingredients at about 55-67 w / w%, water at about 10-28 w / w%, seasoning ingredients at about 0.5- 1.5 w / w%, stabilizer at about 0.05-0.3w / w% , recommended daily intake of vegetables at about 45-55 w / w%, mean particle volume size at about 50-220 pm, particle surface area at about 0.01-1 m2 / cc, Brookfield viscosity at about 1000-8000 cp and Bostwick flow at about 5-18 cm.

[0352] Embodiment 19. The beverage composition of any one of embodiments 1-18, wherein the composition comprises creaming ingredients at about 15-20 w / w%, vegetable ingredients at about 65-67 w / w%, water at about 10-15 w / w%, seasoning ingredients at about 0.5-1 w / w%, stabilizer at about 0.1-0.3 w / w% , recommended daily intake of vegetables at about 45-50 w / w%, mean particle volume size at about 115-120pm, particle surface area at about 0.10-0.15m2 / cc, Brookfield viscosity at about 7000-8000 cp and Bostwick flow at about 6-8 cm.

[0353] Embodiment 20. The beverage composition of any one of embodiments 1-19, wherein the composition comprises creaming ingredients at about 20-25 w / w%, vegetable ingredients at about 65-67 w / w%, water at about 10-15 w / w%, seasoning ingredients at about 0.5-1 w / w%, stabilizer at about 0.1-0.3 w / w% and cup equivalent of vegetable per serving is 1.1.

[0354] Embodiment 21. The beverage composition of any one of embodiments 1-20, wherein the composition comprises creaming ingredients at about 15-20 w / w%, vegetable ingredients at about 65-67 w / w%, water at about 10-15 w / w%, seasoning ingredients at about 0.5-1 w / w%, stabilizer at about 0.1-0.3 w / w% , recommended daily intake of vegetables at about 45-50 w / w%, mean particle volume size at about 50-80pm, particle surface area at about 0.1-0.5m2 / cc, Brookfield viscosity at about 5000-6000 cp and Bostwick flow at about 8-12 cm.

[0355] Embodiment 22. The beverage composition of any one of embodiments 1-20, wherein the composition comprises creaming ingredients at about 15-20 w / w%, vegetable ingredients at about 60-65w / w%, water at about 15-20 w / w%, seasoning ingredients at about 0.5-1 w / w%, stabilizer at about 0.1-0.3 w / w% , recommended daily intake of vegetables at about 50-55 w / w%, mean particle volume size at about 100-120 pm, particle surface area at about 0.1-0.5 m2 / cc, Brookfield viscosity at about 1000-2000 cp and Bostwick flow at about 10-15 cm.

[0356] Embodiment 23. The beverage composition of anyone of embodiments 1-20, wherein the composition comprises creaming ingredients at about 20-26 w / w%, vegetable ingredients at about Docket No. 125329-10102

[0357] 36

[0358] 60-65 w / w%, water at about 10-15 w / w%, seasoning ingredients at about 0.5-1 w / w%, stabilizer at about 0.1-0.3 w / w% , recommended daily intake of vegetables at about 50-55 w / w% and cup equivalent of vegetable per serving is 1.3.

[0359] Embodiment 24. The beverage composition of anyone of embodiments 1-20, wherein the composition comprises creaming ingredients at about 15-20 w / w%, vegetable ingredients at about 55-60 w / w%, water at about 20-25 w / w%, seasoning ingredients at about 0.5-1 w / w%, stabilizer at about 0.1-0.3 w / w% , recommended daily intake of vegetables at about 50-55 w / w%, mean particle volume size at about 50-80 pm, particle surface area at about 0.1-0.5m2 / cc, Brookfield viscosity at about 1000-2000 cp and Bostwick flow at about 15-20 cm.

[0360] Embodiment 25. A method of making a vegetable beverage composition comprising the steps of: a. mixing one or more of vegetables, diluents and stabilizers; b. heating the mixture of step (a) 212° F / 100 °C at atmospheric pressure for about 30 min or under pressure between lOpsi to 15psi at 250°F / 121°C to for about 10 min; c. adding one or more creamers to the mixture of step (b); d. blending the mixture of step (c) using mechanical shearing apparatus; e. homogenizing the blended mixture of step (d) using homogenizer f. sterilizing the homogenized mixture of step (e); and g. aseptic packaging of sterilized mixture of step (f).

[0361] Embodiment 26. A method of making a vegetable beverage composition comprising the steps of: a. grinding one or more of vegetables, diluents and stabilizers; b. mixing grinded vegetables of step (a) with diluents, stabilizers and other ingredients at higher temperature at about 148°F-167OF / 65OC-75°C for about 30 min.; c. homogenizing the blended mixture of step (b) using homogenizer to about 250 bars; d. sterilizing the homogenized mixture of step (c); and e. aseptic packaging of sterilized mixture of step (d)

[0362] Embodiment 27. The vegetable beverage composition made using method of embodiment 25 or embodiment 26.

[0363] Embodiment 28. The vegetable beverage composition of embodiment 27, wherein said composition has a median particle size in the range of 50-165 pm and viscosity of said composition is in the range of 1000-8000 cP.

[0364] Embodiment 29. The vegetable beverage composition of embodiment 27 or any one of embodiments 1-24, wherein said composition substantially free of added sugar or substantially free of added fruits. Docket No. 125329-10102

[0365] 37

[0366] Embodiment 30. The vegetable beverage composition of embodiment 27 or any one of embodiments 1-24, wherein said composition has a pH in the range of 7.2 to 4.6 and is shelf stable for at least 6 months.

[0367] Embodiment 31. A container containing 8 ounces or 12 ounces of vegetable composition of embodiment 26.

[0368] Embodiment 32. The beverage composition of anyone of Embodiments 1-7, wherein said composition comprises vegetable ingredients at about 63-68 w / w%.

[0369] Embodiment 33. The beverage composition of anyone of Embodiments 1-7 and 32, wherein said composition comprises mushroom at about 55-57 w / w%.

[0370] Embodiment 34. The beverage composition of anyone of Embodiments 1-7 and 32-33, wherein said composition comprises creaming ingredients at about 18-22 w / w%.

[0371] Embodiment 35. The beverage composition of anyone of Embodiments 1-7 and 32-34, wherein said composition comprises seasoning ingredients at about 0.5-1.5 w / w%.

[0372] Embodiment 36. The beverage composition of anyone of Embodiments 1-7 and 32-35, wherein said composition comprises stabilizer at about 0.06-0.2 %w / w.

[0373] Embodiment 37. The beverage composition of anyone of Embodiments 1-7 and 32-36, wherein said composition comprises water at about 15-25%w / w.

[0374] Embodiment 38. The beverage composition of anyone of Embodiments 1-7 and 32-37, wherein said composition comprises RDI at about 45-50%.

[0375] Embodiment 39. The beverage composition of anyone of Embodiments 1-7 and 32-38, wherein said composition comprises cup equivalent of about 1.1- 1.3.

[0376] Embodiment 40. The beverage composition of anyone of Embodiments 1-7 and 32-39, wherein said composition comprises mean particle size of about 50-112 pm.

[0377] Embodiment 41. The beverage composition of anyone of Embodiments 1-7 and 32-40, wherein said composition comprises particle surface area of about 0.15 o 0.5 m2 / cc.

[0378] Embodiment 42. The beverage composition of anyone of Embodiments 1-7 and 32-41, wherein said composition comprises viscosity of about 2000-3500 cP.

[0379] Embodiment 43. The beverage composition of anyone of Embodiments 1-7 and 32-42, wherein said composition comprises Bostwick flow of about 15-17 cm.

[0380] OTHER EMBODIMENTS

[0381] While specific embodiments of the subject matter have been discussed, the above specification is illustrative and not restrictive. Many variations will become apparent to those skilled in the art upon review of this specification and the claims below. The full scope of the Docket No. 125329-10102

[0382] 38 invention should be determined by reference to the claims, along with their full scope of equivalents, and the specification, along with such variations.

[0383] The following are exemplary embodiments directed to the subject matter described above and should not be considered to limit the present invention; Applicant reserves the right to pursue claims to any of the disclosed subject matter:

Claims

Docket No. 125329-1010239CLAIMS1. A beverage composition comprising one or more vegetables, one or more diluents, one or more creamers, and one or more stabilizers, wherein said composition comprises at least 30 w / w% of daily intake of vegetables by weight and at least 2g of vegetable fiber, wherein said composition has a median particle size in the range of 50-165 pm and Brookfield viscosity of said composition is in the range of 2000-3500 cP.

2. The beverage composition of claim 1, wherein said one or more vegetables are whole vegetables selected from the group consisting of cauliflower, mushrooms, red peppers, red beets, carrots, broccoli, spinach and butternut squash.

3. The beverage composition of claim 1, wherein said composition comprises 35 w / w% to 69 w / w% by weight of vegetables and 1-30% by weight of creamers.

4. The beverage composition of claim 1, wherein said composition further comprises one or more seasoning ingredients and said stabilizer is a polysaccharide stabilizer.

5. The beverage composition of claim 4, wherein said composition comprises 0.1-10 w / w% by weight of seasoning ingredients and 0.001-1 w / w% by weigh of polysaccharide stabilizer.

6. The beverage composition of claim 1, wherein said composition further comprises seasoning ingredients.

7. The beverage composition of claim 6, wherein said seasoning ingredients comprises salt, pepper, yeast extract, cardamom, cinnamon, fruits and fruit extracts.

8. A beverage composition comprising one or more vegetables, one or more diluents, one or more creamers, and one or more stabilizers, wherein said composition comprises at least 30 w / w% of daily intake of vegetables by weight and at least 2g of vegetable fiber; wherein said composition is substantially free of added sugar and / or is substantially free of added fruits; wherein said one or more vegetables are whole vegetables selected from the group consisting of cauliflower, mushrooms, red peppers, red beets, carrots, broccoli, spinach and butternut squash; wherein the composition comprises creaming ingredients at about 10-25 w / w% or about 18- 22 w / w%, vegetable ingredients at about 55-69 w / w% or at about 63-68 w / w% or at about 55-57 w / w% for mushrooms, water at about 10-28 w / w% or at about 15-25 w / w%, seasoning ingredients at about 0.5- 1.5 w / w%, stabilizer at about 0.05-0.22 w / w% or about 0.06-0.2 w / w%; wherein said composition comprises Bostwick flow value between 15-17 cm; wherein said composition comprises Particle Surface Area value between 0.15-0.50 m2 / cc; wherein said composition comprises recommended daily intake of vegetables at about 45-50 w / w%; wherein said composition comprises Brookfield viscosity at about 2000-3500 cp; wherein said composition comprises a mean particle volume size at about 50-112 pm; andDocket No. 125329-1010240 wherein said composition comprises at about 1-1.3 cup equivalent of vegetables per serving size.

9. The beverage composition of any one of claims 1-7, wherein said diluent comprises one or more of water, tap water, bottled water, cow milk, sheep milk, goat milk, almond milk, oat milk, soy milk, deionized water, and spring water.

10. The beverage composition of any one of claims 1-8, wherein said creamer comprises one or more of sour cream, heavy whipping cream, creme fresh, butter, whole milk, reduced fat milk, lactose free milk, yogurt, or plant based such as but not limited to coconut cream, coconut milk, coconut fat, almond milk, soy milk, vegetable oils, extra virgin olive oil, and palm fat.

11. The beverage composition of any one of claims 1-8, wherein said stabilizer comprises one or more of cornstarch, potato starch, tapioca starch, pectin, gelatin , methylcellulose, carboxymethyl cellulose , lecithin, guar gum, gellan gum, carob bean gum, Arabic gum, xanthan gum, carrageenan, pectin, and cellulose gum.

12. The beverage composition of any one of claims 1-7, wherein the composition comprises creaming ingredients at about 5-26 w / w%, vegetable ingredients at about 55-69 w / w%, water at about 10-28 w / w%, seasoning ingredients at about 0.5- 1.5 w / w%, stabilizer at about 0.05-0.3 w / w% with recommended daily intake of vegetables at about 45-55 w / w%, a mean particle volume size at about 50-220 pm, a particle surface area at about 0.01-1 m2 / cc, Brookfield viscosity at about 1000- 8000 cp and Bostwick flow at about 5-18 cm.

13. The beverage composition of claim 1, wherein said composition comprises Bostwick flow value between 10-22 cm at 22°C.

14. The beverage composition of claim 1, wherein said composition comprises Particle Surface Area value between 0.07-0.-1.0m2 / cc.

15. The beverage composition of claim 1, wherein said composition comprises recommended daily intake of vegetables at about 45-55 w / w%.

16. The beverage composition of claim 1, wherein said composition comprises Brookfield viscosity at about 1000-8000 cp.

17. The beverage composition of claim 1, wherein said composition comprises a mean particle volume size at about 50-220 pm.

18. The beverage composition of claim 1, wherein said composition comprises 1-1.3 cup equivalent of vegetables per serving in 8 ounces of said composition.

19. The beverage composition of claim 1, wherein the composition comprises creaming ingredients at about 5-26 w / w%, vegetable ingredients at about 55-69 w / w%, water at about 10-28 w / w%, seasoning ingredients at about 0.5- 1.5 w / w%, stabilizer at about 0.05-0.3w / w% , recommended daily intake of vegetables at about 45-55 w / w%, mean particle volume size at about 50-220 pm,Docket No. 125329-1010241 particle surface area at about 0.01-1 m2 / cc, Brookfield viscosity at about 1000-8000 cp and Bostwick flow at about 5-18 cm.

20. The beverage composition of claim 1, wherein the composition comprises creaming ingredients at about 15-20 w / w%, vegetable ingredients at about 65-69 w / w%, water at about 10-15 w / w%, seasoning ingredients at about 0.5-1 w / w%, stabilizer at about 0.1-0.3 w / w% , recommended daily intake of vegetables at about 45-50 w / w%, mean particle volume size at about 115- 120pm, particle surface area at about 0.10-0.15m2 / cc, Brookfield viscosity at about 7000-8000 cp and Bostwick flow at about 6-8 cm.

21. The beverage composition of claim 1, wherein the composition comprises creaming ingredients at about 20-25 w / w%, vegetable ingredients at about 65-69 w / w%, water at about 10-15 w / w%, seasoning ingredients at about 0.5-1 w / w%, stabilizer at about 0.1-0.3 w / w% and cup equivalent of vegetable per serving is 1.1.

22. The beverage composition of claim 1, wherein the composition comprises creaming ingredients at about 15-20 w / w%, vegetable ingredients at about 65-69 w / w%, water at about 10-15 w / w%, seasoning ingredients at about 0.5-1 w / w%, stabilizer at about 0.1-0.3 w / w% , recommended daily intake of vegetables at about 45-50 w / w%, mean particle volume size at about 50-80pm, particle surface area at about 0.1-0.5m2 / cc, Brookfield viscosity at about 5000-6000 cp and Bostwick flow at about 8-12 cm.

23. The beverage composition of claim 1, wherein the composition comprises creaming ingredients at about 15-20 w / w%, vegetable ingredients at about 60-65w / w%, water at about 15-20 w / w%, seasoning ingredients at about 0.5-1 w / w%, stabilizer at about 0.1-0.3 w / w% , recommended daily intake of vegetables at about 50-55 w / w%, mean particle volume size at about 100-120 pm, particle surface area at about 0.1-0.5 m2 / cc, Brookfield viscosity at about 1000-2000 cp and Bostwick flow at about 10-15 cm.

24. The beverage composition of claim 1, wherein the composition comprises creaming ingredients at about 20-26 w / w%, vegetable ingredients at about 60-65 w / w%, water at about 10-15 w / w%, seasoning ingredients at about 0.5-1 w / w%, stabilizer at about 0.1-0.3 w / w% , recommended daily intake of vegetables at about 50-55 w / w% and cup equivalent of vegetable per serving is 1.3.

25. The beverage composition of claim 1, wherein the composition comprises creaming ingredients at about 15-20 w / w%, vegetable ingredients at about 55-60 w / w%, water at about 20-25 w / w%, seasoning ingredients at about 0.5-1 w / w%, stabilizer at about 0.1-0.3 w / w% , recommended daily intake of vegetables at about 50-55 w / w%, mean particle volume size at about 50-80 pm, particle surface area at about 0.1-0.5m2 / cc, Brookfield viscosity at about 1000-2000 cp and Bostwick flow at about 15-20 cm.

26. A method of making a vegetable beverage composition comprising the steps of: a. mixing one or more of vegetables, diluents and stabilizers;Docket No. 125329-1010242 b. heating the mixture of step (a) 212° F / 100 °C at atmospheric pressure or under pressure between lOpsi to 15psi at 250°F / 121°C; c. adding one or more creamers to the mixture of step (b); d. blending the mixture of step (c) using mechanical shearing apparatus; e. homogenizing the blended mixture of step (d) using homogenizer f. sterilizing the homogenized mixture of step (e); and g. aseptic packaging of sterilized mixture of step (f).

27. A method of making a vegetable beverage composition comprising the steps of: a. grinding one or more of vegetables, diluents and stabilizers; b. mixing grinded vegetables with diluents, stabilizers and other ingredients at higher temperature at about 148OF-167°F / 65OC-75°C.; c. homogenizing the blended mixture of step (b) using homogenizer to about 250 bars; d. sterilizing the homogenized mixture of step (c); and e. aseptic packaging of sterilized mixture of step (d).

28. The vegetable beverage composition made using the method of claim 26 or claim 27.

29. The vegetable beverage composition of claim 28, wherein said composition has a median particle size in the range of 50-165 pm and viscosity of said composition is in the range of 1000- 8000 cP.

30. The vegetable beverage composition of claim 28 or any one of claims 1-25, wherein said composition is substantially free of added sugar and is substantially free of added fruits.

31. The vegetable beverage composition of claim 28 or any one of claims 1-25, wherein said composition has a pH in the range of 7.2 to 4.6 and is shelf stable for at least 6 months.

32. A container containing 8 ounces or 12 ounces of vegetable composition of claim 29.

33. The beverage composition of anyone of claims 1-7, wherein said composition comprises vegetable ingredients at about 63-68 w / w%.

34. The beverage composition of anyone of claims 1-7, wherein said composition comprises mushroom at about 55-57 w / w%.

35. The beverage composition of anyone of claims 1-7, wherein said composition comprises creaming ingredients at about 18-22 w / w%.

36. The beverage composition of anyone of claims 1-7, wherein said composition comprises seasoning ingredients at about 0.5-1.5 w / w%.

37. The beverage composition of anyone of claims 1-7, wherein said composition comprises stabilizer at about 0.06-0.2 w / w%.

38. The beverage composition of anyone of claims 1-7, wherein said composition comprises water at about 15-25w / w%.Docket No. 125329-101024339. The beverage composition of anyone of claims 1-7, wherein said composition comprises RDI at about 45-50%.

40. The beverage composition of anyone of claims 1-7, wherein said composition comprises cup equivalent of about 1.1 - 1.3.

41. The beverage composition of anyone of claims 1-7, wherein said composition comprises mean particle size of about 50-112 pm.

42. The beverage composition of anyone of claims 1-7, wherein said composition comprises particle surface area of about 0.15 - 0.50 m2 / cc.

43. The beverage composition of anyone of claims 1-7, wherein said composition comprises viscosity of about 2000-3500 cP.

44. The beverage composition of anyone of claims 1-7, wherein said composition comprises Bostwick flow of about 15-17 cm.

Images