CN101677619A - 包含cla的饮料组合物 - Google Patents
包含cla的饮料组合物 Download PDFInfo
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- CN101677619A CN101677619A CN200880013081A CN200880013081A CN101677619A CN 101677619 A CN101677619 A CN 101677619A CN 200880013081 A CN200880013081 A CN 200880013081A CN 200880013081 A CN200880013081 A CN 200880013081A CN 101677619 A CN101677619 A CN 101677619A
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- beverage
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- cla
- fat
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Abstract
本发明涉及一种饮料组合物,其包含脂肪、蛋白质、增稠剂和水,其中所述脂肪包含至少40重量%的共轭亚油酸或其衍生物(CLA)。
Description
本发明涉及一种饮料组合物及其制备方法。
饮食的营养价值出现增长的详细研究。个体常常摄取食品增补剂以获得营养益处。然而,食品增补剂通常为胶囊等的形式,并具有由于个体必须记得携带它们而不便的缺点。此类食品增补剂通常没有调味并对许多消费者无吸引力。
已将营养增补剂掺入食物产品中,但所得食物产品具有不合意的味道,且增补剂的掺入对产品的稳定性具有有害作用。
共轭亚油酸(CLA)为具有18个碳原子的共轭二烯脂肪酸。由于在CLA中存在两个双键,可能存在几何异构,且CLA分子或部分可以许多异构形式存在。CLA的顺9、反11(“c9t11”)和反10、顺12(“t10c12”)异构体通常最丰富,且这些每一个异构体的有益药物效果已经被确认。
US 6,468,556公开了CLA的给药以抑制肝脂肪蓄积。然而,该文件未考虑其制剂的稳定性或者是否其制剂具有可接受的味道和结构。
US 2007/0031536涉及包含甘油酯形式的CLA的发酵食物。
US 2005/0013907描述了源自包含CLA甘油酯的牛奶的食物组合物。所述组合物含有显著量的添加糖。
US 2006/0057817公开了含有不饱和脂肪酸及其酯的乳液。所述乳液可在食物中使用,包括饮料。
JP-A-2000050841涉及含有CLA的粉末。所述粉末能在食物和饮料中使用,并通过将CLA与阿拉伯胶混合形成水包油乳液,接着干燥和粉碎制得。
仍需要含有CLA的饮料组合物,其具有低能量(即低卡路里)但仍具有良好的感官性能(如味道和口感)。现在我们发现了解决这些问题的饮料组合物。
因此,本发明在第一方面提供了一种包含脂肪、蛋白质、增稠剂和水的饮料组合物,其中所述脂肪包含至少40重量%的共轭亚油酸或其衍生物(CLA)。
在第二方面,本发明提供了一种包含脂肪、蛋白质和水的饮料组合物,其中所述脂肪包含至少40重量%的共轭亚油酸或其衍生物(CLA),其中所述组合物的能含量为100千卡/100克以下,优选为80千卡/100克以下,最优选为55至75千卡/100克。
本发明的第三方面为一种包含脂肪、蛋白质和水的饮料组合物,其中所述脂肪包含至少40重量%的共轭亚油酸或其衍生物(CLA),其中所述组合物包含8重量%以下的添加糖。
在第四方面,本发明提供了一种制备根据前述权利要求所述的饮料组合物的方法,该方法包括:
(i)在蛋白质的存在下,形成脂肪在水中的乳液;
(ii)形成增稠剂在水中的分散体或溶液;
(iii)在剪切下混合步骤(i)和(ii)中制得的组合物;
(iv)任选地加入一种或多种另外的成分;
(v)任选地均匀化和/或高温杀菌(pasteurising);以及
(vi)任选地冷却。
本发明的第五方面为本发明的饮料组合物用于营养益处的用途。优选的益处为体重管理,特别是体重波动的降低趋势。
本发明的饮料组合物包含脂肪,所述脂肪含有至少40重量%的CLA,如至少50重量%,更优选至少70重量%的CLA,甚至更优选85至99重量%的CLA。
优选地,所述饮料包含0.5至10重量%,更优选1.0至10重量%的蛋白质,甚至更优选2至8重量%的蛋白质。所述蛋白质能以相对浓缩的形式(例如蛋白质含量为70重量%以上)加入或可形成包含于组合物中的另一材料(例如牛奶或酸奶)的部分。优选地,所述蛋白质选自乳清固体、脱脂乳粉末和大豆蛋白质、低脂酸奶、脱脂乳或其混合物。
优选地,所述饮料组合物的脂肪含量可为如下:所述饮料含有0.5至10重量%的脂肪,更优选1至8重量%(例如2至8重量%)的脂肪,甚至更优选3至7重量%的脂肪。
本发明的饮料组合物优选包含至少60重量%的水,更优选至少70重量%的水,甚至更优选80至95重量%的水。水能作为相对较纯的水或作为另一材料(例如牛奶、酸奶或水果汁)的部分被包括。
优选地,本发明的饮料包含增稠剂。合适的增稠剂包括阿拉伯胶、改性的食物淀粉(例如链烯基琥珀酸改性的食物淀粉)、源自纤维素的阴离子聚合物(例如羧基甲基纤维素)、印度胶、改性的印度胶、黄原胶、黄蓍胶、瓜尔豆胶、刺槐豆胶、果胶、明胶、角叉菜胶或其混合物。
优选地,所述增稠剂选自果胶、角叉菜胶、瓜尔豆胶、明胶、黄原胶或其混合物。
所述增稠剂的典型量为组合物的0.001至10重量%,更优选为0.1至5重量%,优选为0.2至4重量%。
优选地,本发明的饮料组合物为低卡路里产品。例如,所述饮料组合物的能含量可为100千卡/100克以下,更优选为80千卡/100克以下,甚至更优选为55至75千卡/100克。卡路里含量能通过本领域技术人员公知的方法确定,例如Mullan,2006,Labelling Determination ofthe Energy Content of Food:http://www.dairyscience.info/energy_label.asp#3和/或FAO Food AndNutrition Paper 77,Food energy-methods of analysis and conversionfactors,Report of a Technical Workshop,Rome,3-6 December 2002,Food And Agriculture Organization of the United Nations,Rome,2003,ISBN 92-5-105014-7中所述。
本发明的组合物优选包含8重量%以下的添加糖(即蔗糖),更优选4重量%以下的添加糖。所述组合物可基本上不含或者不含添加糖。添加糖不包括作为所述组合物的另一组分的部分所加入的糖(即蔗糖)。所述饮料组合物可包含糖替代品(sugar replacer)。糖替代品的例子包括山梨醇、甘露醇、异麦芽酮糖醇(isomaltitol)、木糖醇、异麦芽糖醇(isomalt)、乳糖醇、氢化的淀粉水解产物(HSH,包括麦芽糖醇糖浆)和其混合物。另外地或可选择地,所述组合物可包含甜味剂。合适的甜味剂包括糖精、阿斯巴甜(aspartame)、蔗糖素、纽甜(neotame)、丁磺氨钾、丁磺氨、番茄素(taumatine)、环己胺基磺酸盐和其混合物。更优选的甜味剂选自阿斯巴甜、丁磺氨钾或其混合物。
本发明的饮料组合物任选包含一种或多种另外的添加剂,所述添加剂选自香料、着色剂、维生素、矿物质、酸度调节剂、防腐剂、乳化剂、抗氧化剂、膳食纤维或其混合物。这些物质的每一种可为单组份或为两种或两种以上组分的混合物。
合适的维生素和矿物质包括钙、铁、锌、铜、磷、生物素、叶酸、泛酸、碘、维生素A、维生素C、维生素B1、维生素B2、维生素B3、维生素B6、维生素B9、维生素B12、维生素D、维生素E和维生素K。优选地,当使用维生素或矿物质时,所述维生素或矿物质选自铁、锌、叶酸、碘、维生素A、维生素C、维生素Be、维生素B3、维生素B6、维生素B12、维生素D或维生素E。
酸度调节剂包括有机以及无机可食用酸。所述酸能被加入或以它们的未离解形式存在或可选择地,作为它们各自的盐存在,例如磷酸氢钾或磷酸氢钠、磷酸二氢钾或钠盐。优选的酸为可食用有机酸,其包括柠檬酸、苹果酸、富马酸、己二酸、磷酸、葡萄糖酸、酒石酸、抗坏血酸、乙酸、磷酸或其混合物。也可使用葡萄糖酸内酯(GDL),特别是其中需要降低pH而不在最终组合物中引入过多的酸性或酸(tart)的味道。
香料包括,例如本领域已知用作饮料中的香料剂的香料油、提取物、油树脂、香精油等。该组分也能包含香料浓缩物,如源自如水果的天然产品的浓缩。本文也能使用除萜柠檬油和香精。合适的香料的例子包括,例如如柑橘、柠檬、酸橙等的水果香料、可乐香料、茶香料、咖啡香料、巧克力香料、乳质香料。这些香料能源自如香精油和提取物的天然来源,或能合成制得。
可任选地使用包括天然和人工颜色的着色剂。着色剂的非限制性的例子包括水果和蔬菜果汁、核黄素、类胡萝卜素(例如β-胡萝卜素)、姜黄和番茄红素。
膳食纤维为哺乳动物酶耐消化的复杂碳水化合物,如在植物细胞壁和海藻中发现的碳水化合物,和通过微生物发酵制得的那些。
防腐剂可选自山梨酸酯防腐剂、苯甲酸酯防腐剂或其混合物。
抗氧化剂包括,例如天然或合成生育酚、TBHQ、BHT、BHA、自由基清除剂、没食子酸丙酯、脂肪酸的抗坏血酸酯和具有抗氧化性能的酶。
本发明的饮料可不含乳质材料且例如,可不含乳糖。
本发明的饮料优选不含卵磷脂。
本发明的饮料可是含二氧化碳的或不含二氧化碳的饮料。
本发明的饮料组合物可采取许多不同的形式。在一个方面,所述饮料为例如选自酸奶基水果饮料、水果基沙冰(smoothie)或水果基代餐饮料的水果饮料。所述组合物可包含以湿基(wet basis)计2至45重量%的水果基材料。湿基指包括与之结合的任何水的水果材料,例如20重量%的添加苹果果汁对应于以湿基计20重量%的水果。更优选地,所述组合物包含以湿基计3至40重量%的水果基材料,如以湿基计5至35重量%的水果基材料。所述水果基材料优选选自水果泥、水果浓缩汁、水果汁或其混合物。合适的水果的例子为柑橘、香蕉、菠萝、芒果、西番莲、椰子、黑莓、蓝莓、苹果、草莓、小红莓、柠檬、酸橙和其混合物。特别优选的水果基材料为香蕉泥。
其他合适的水果能源自例如,梨、桃、李、杏、油桃、葡萄、樱桃、醋栗、覆盆子、鹅莓、骨木果、蓝莓、葡萄柚、桔子、葡萄柚、古朴阿苏果、芒果、番石榴、番茄、大黄、胡萝卜、甜菜、黄瓜、石榴、猕猴桃、木瓜、西瓜、西番莲果、橘子和哈密瓜。
水果饮料通常具有5以下的pH,更优选为4.5以下,最优选具有3.0至4.1的pH。
在另一方面,本发明的饮料组合物包含源自或提取自咖啡或茶或可可或其混合物的材料。所述材料可例如通过进一步的加工、纯化或提取技术直接或间接地源自植物材料,例如咖啡豆、茶叶或可可豆。在本发明的该方面,所述饮料的能含量优选为70千卡/100克以下,更优选为60千卡/100克以下,如40至55千卡/100克。在本发明的该其他方面的一个具体实施方案中,所述饮料组合物优选包含至少0.1重量%的可可,更优选至少0.5重量%的可可,最优选1至2.5重量%的可可。可可包括可可粉、可可液块(cocoa mass)和可可固体。在本发明的该其他方面的另一具体实施方案中,所述饮料组合物包含至少0.01重量%的可可粉、优选至少0.04重量%的可可粉,最优选0.05至0.3重量%的可可粉。在本发明的该其他方面的又一具体实施方案中,所述饮料组合物包含绿茶或者源自绿茶的材料或提取物。
当包括茶固体时,本发明的饮料优选包含为饮料产品的约0.01重量%至约1.2重量%,优选约0.05重量%至约0.8重量%的茶固体。本文所用的术语“茶固体”意指提取自茶材料的固体,所述茶材料包括获自山茶属(包括绿茶(C.sinensis)和普洱茶(C.assaimica))的那些材料,比如在采集之后立即干燥的新采集的茶叶、新鲜绿茶叶,在干燥之前被热处理以使存在的任何酶失活的新鲜绿茶叶,未发酵茶,速溶绿茶,和部分发酵的茶叶。绿茶固体为茶叶、茶茎和其他相关植物材料,且未经过用以产生红茶的大量发酵。能使用未发酵和部分发酵的茶的混合物。
所述饮料组合物可通过包括如下步骤的方法制得:
(i)在蛋白质的存在下,形成脂肪在水中的乳液;
(ii)形成增稠剂在水中的分散体或溶液;
(iii)在剪切下混合步骤(i)和(ii)中制得的组合物;
(iv)任选地加入一种或多种另外的成分;
(v)任选地均匀化和/或高温杀菌;以及
(vi)任选地冷却。
优选地,所述方法进一步包括:(vii)包装所述组合物。包装包括,例如罐、瓶和密封纸箱。
本发明的饮料组合物中的脂肪包含为脂肪相的至少40重量%的共轭亚油酸(CLA)或其衍生物。优选地,脂肪相的至少50重量%,例如至少60重量%,至少70重量%,至少80重量%或至少90重量%为共轭亚油酸(CLA)或其衍生物。CLA在脂肪相中的上限可为95重量%或100重量%。CLA在脂肪中的含量基于脂肪中的脂肪酸的总重量(计算为自由脂肪酸)。本文所用的术语“CLA”指共轭亚油酸和其衍生物。CLA可以自由酸的形式使用。共轭脂肪酸的衍生物包括其盐和酯,或者两种或两种以上这些材料的混合物。盐为无毒、药物可接受和/或可接受用于食物产品和/或药物中,并包括,例如与碱金属和碱土金属(如钠、钙和镁,优选钠)的盐。酯包括,例如单酸甘油酯、甘油二酯和甘油三酯和其混合物,和C1至C6烷基酯(其中烷基可为直链或分支的),以及与在食物产品或药物产品中可接受的醇形成的酯(如以引用方式并入本文的EP-A-1167340所公开)。合适的醇包括萜烯醇或倍半萜烯醇,例如薄荷醇、异蒲勒醇、孟烯醇、香芹醇、香芹聪醇、香芹薄荷醇、异冰片醇、石竹烷醇、香叶醇、法尼醇和香茅醇。
用于本发明的CLA的优选形式为作为甘油酯。特别优选甘油二酯和甘油三酯,甚至更优选甘油三酯。
所述CLA可包含一种异构体或两种或两种以上不同的异构体的混合物,所述不同的异构体包括顺,顺;顺,反;反,顺;和反,反异构体。优选的异构体为反10、顺12以及顺9、反11异构体(在本文也分别称为t10c12和c9t11),包括相对较纯形式的这些异构体以及彼此之间的混合物和/或与其他异构体的混合物。更优选地,所述共轭亚油酸或其衍生物包含反10、顺12以及顺9、反11异构体,且反10、顺12异构体与顺9、反11异构体的重量比(或反之亦然)为至少1.2∶1,如1.3∶1,甚至更优选至少1.5∶1,例如在1.5∶1至100∶1或1.5∶1至10∶1的范围内,如反10、顺12:顺9、反11异构体的60∶40或80∶20混合物。特别优选包含反10、顺12异构体或顺9、反11异构体作为主要异构体组分的组合物,即含量以共轭亚油酸总含量计为至少55重量%,优选至少60重量%,更优选至少70重量%,甚至更优选至少75重量%,最优选至少80重量%,如至少90重量%或甚至100重量%。例如,所述CLA可包含c9t11和t10c12异构体,且c9t11与t10c12异构体的重量比可为99∶1至1∶99,优选为90∶10至10∶90,更优选为80∶20至20∶80。
CLA能以常规方式制得。例如,CLA能通过如内容以引用方式并入本文的EP-A-902082中描述的已知方法制得。富含一种或多种异构体的CLA产品在内容以引用方式并入本文的WO 97/18320中公开。
可存在于脂肪中的其他脂肪酸的例子包括亚油酸、油酸、顺5反9十八碳二烯酸、杜松糖酸(juniperonic)、二十碳三烯酸(sciadonic)、饱和脂肪酸、松油酸和EPA(二十碳五烯酸)和DHA(二十二碳六烯酸)。这些其他脂肪酸可以与CLA相同的方式作为自由酸或衍生物存在,并优选作为甘油酯,更优选甘油三酯存在。
所述CLA在用于本发明的脂肪中之前任选地与另外的脂肪酸或甘油酯掺合。当所述组合物含有除了CLA之外的一种或多种脂肪酸和/或甘油酯时,另外的脂肪酸和/或甘油酯优选选自如大豆油、葵花油、菜籽油或棉籽油的液体油;可可脂和可可脂等同物;棕榈油及其馏分(fractions);酶制备的脂肪;松籽油;鱼油及其馏分;共轭亚油酸和富含异构体的混合物;γ亚麻酸和其富含混合物;硬化液体油;或其混合物。
本发明的饮料组合物可具有一种或多种如下优点:改进的味道;更清爽的味道;稳定性(由于存在很少相分离);无特定物质的聚集和/或絮凝的问题;无乳析;优化的浊度(一些饮料应为浑浊的,而其他不应为浑浊的);良好的均匀性;提高的粘度;良好的颜色;良好的甜度;均衡的香味;淡的口感;少或无后味;以及优化的液滴大小分布。许多或所有这些积极作用优选持续一段时间,例如所有这些作用保持积极至少3个月,优选约6至12个月。令人惊讶地,这些积极特征能在具有相对较低的能含量的饮料中实现。这意味着有可能,特别是在包含CLA的水果基饮料中制备低卡路里产品。
所述CLA能作为油或以粉末的形式(如自由流动粉末)包含于本发明的饮料中。能通过与蛋白质和/或碳水化合物一起喷雾干燥CLA或包含CLA的脂肪制备粉末形式的CLA及其衍生物,所述粉末通常包含50至90重量%的脂肪。优选的粉末包含70至90重量%的甘油三酯,该甘油三酯的至少70重量%为CLA。已发现粉末的使用能带给所述饮料特别的稳定性。
本说明书中明显在先公布的文件的列举或讨论不应理解为承认本文件为现有技术的部分或为公知常识。
如下非限制性的实施例说明了本发明但不以任何方式限制本发明的范围。在实施例中和整个说明书中,除非做出相反说明,所有的百分数、份数和比例均以重量计。
实施例
实施例1
包含CLA的速溶泡沫咖啡饮料
速溶泡沫咖啡饮料用每300克用量包含3.4克活性CLA(CLAc9,t11+CLA t10,c12)的CLA(ClarinolTM,Lipid Nutrition BV,Wormerveer,The Netherlands)制得。
制剂:
33.0 脱脂乳粉末
30.0 糖
24.0 冷可溶性泡沫卡布其诺基Vana-Cappa CS(Friesland Foods
Kievit)
11.4 ClarinolTM粉末
1.0 着色剂Malt 50S-WS-P(Chr.Hansen)
0.4 咖啡香料QL80821(Quest International)
0.2 着色剂Vegex Annatto WS2-P(Chr.Hansen)
CLARINOLTM为Lipid Nutrition BV(Wormerveer,The Netherlands)的商标并具有如下组成:
油(作为甘油酯) 80重量%
碳水化合物 10重量%
蛋白质 7.5重量%
总CLA 610毫克/克
c9t11和t10c12异构体 570毫克/克
将所有成分干掺合。将50克该混合物溶解于250克冷水中并搅拌约10秒。
营养信息(每250克用量):
能量 220千卡/930千焦
蛋白质 7.7克
脂肪 7.4克
CLAc9,t11+t10,c12 3.4
实施例2
含有CLA的UHT巧克力牛奶饮料
制剂:
90.5 脱脂乳(0%脂肪)至100%
6.0 糖
1.5 可可D-11-A(ADM)
1.84 ClarinolTM G-80
0.09 牛奶香料QL87218(Quest International)
0.01 焦糖香料QL68744(Quest International)
将可可与10%的牛奶混合并在4℃下储存数小时以完全水合可可。Clarinol G-80在牛奶中的18.6%乳液通过将牛奶加热至60℃并使用高剪切混合缓慢混入Clarinol G-80制得。将所述混合物二级200/50均匀化并冷却至4℃直至进一步使用。
制备糖和角叉菜胶的干混料,并将该混合物在搅拌下加入其余牛奶。应避免形成块。将预乳液、预水合可可和香料加入所述混合物,预热至75℃,间接UHT 3-5秒142℃,冷却至75℃。然后在下游二级150/30巴均匀化,冷却至<20℃并无菌灌装。
营养信息(每250克用量):
能量 197千卡/829千焦
蛋白质 10.0克
碳水化合物 29.0克
脂肪 5.2克
CLAc9,t11+t10,c12 3.4克
实施例3
含有CLA的一次性酸奶饮料
批量大小[千克] 100
制备并冷却果胶泥在>90℃的热水中的4%溶液。将乳清蛋白质粉末分散在加热至40℃的其余水中,水合至少15分钟。然后ClarinolTMG-80在酸奶中的25%预乳液通过将酸奶(75%)加热至60℃并在ClarinolTM中缓慢混合制得。将所述混合物二级200/50巴均匀化并冷却至4℃直至进一步使用。
其余酸奶通过避免空气吸收进行搅拌。加入乳清蛋白质溶液、果胶泥、甜味剂、预乳液、香料和着色剂。加50%柠檬酸溶液以将pH调节至4.0。将整个混合物预加热至40℃,二级180/18巴均匀化,加热5秒至104℃并冷却至5℃。无菌灌装所述混合物为最后步骤。
实施例4
具有CLA的低卡路里酸奶饮料西番莲果
具有ClarinolTM的一次性酸奶饮料:
·每150克用量3.4克活性CLA(c9t11+t10c12)=最佳日摄取量
·西番莲果香料
·不加入糖
制剂(重量%)
70.0 酸奶(0%脂肪)
0.325 果胶AMD783(Danisco)
1.2 甜味剂(阿斯巴甜/丁磺氨钾/麦芽糖糊精)
0.15 西番莲果香料(Quest International)
0.01 着色剂annatto A-720-WS-AP(Chr.Hansen)
0.005 着色剂turmeric T-PT8-WS(Chr.Hansen)+柠檬酸50%直至pH=4.0
19.3 水直至100%
制备并冷却果胶泥在>90℃的热水中的5%溶液。将乳清蛋白质粉末分散于加热至40℃的其余水中并水合至少15分钟。然后ClarinolTMG-80在酸奶中的25%预乳液通过将酸奶(75%)加热至60℃并在ClarinolTM中缓慢混合制得。将所述混合物二级200/50巴均匀化并冷却至4℃直至进一步使用。
其余酸奶通过避免空气吸收进行搅拌。加入乳清蛋白质溶液、果胶泥、甜味剂、预乳液、香料和着色剂。加入50%柠檬酸溶液以将pH调节至4.0。将整个混合物预加热至40℃,二级180/18巴均匀化,加热5秒至104℃并冷却至5℃。无菌灌装所述混合物为最后步骤。
营养信息(每150克用量):
能量 81.4千卡/339千焦
蛋白质 5.4克
碳水化合物 6.8克
脂肪 3.6克
CLAc9t11+t19c12 3.4克
实施例5
CLA在本发明的饮料组合物中的稳定性
制备4.8升酸奶饮料,其包含作为甘油三酯的4.6克CLA(来自Lipid Nutrition BV的ClarinolTM,Wormerveer,荷兰)或4.6克红花油/100克酸奶饮料而不添加任何着色剂或香料。
配方:
制备如下酸奶饮料:
制剂(%)
70.0 低脂酸奶(0.5%脂肪)1
4.6 Clarinol或红花油2
5.0 糖
2.0 乳清蛋白质粉末(Friesland Foods)
18.068 水直至100%
柠檬酸钠/柠檬酸直至pH=4.0+/-0.1
1Friese Vlag,0.5%乳脂
2所有油具有相同量的抗氧化剂混合物:2500ppm迷迭香提取物和1000ppm d-混合生育酚(=2000ppm Tocoblend L50-IP)所用的迷迭香提取物:seasoning,HT-O,NS;编码41-19-25;Lotno.707976K
制备果胶在>90℃的热水中的4%溶液。
将乳清蛋白质粉末分散于其余水中,加热至40℃并水合至少15分钟。
制备油在酸奶中的25%预乳液。将酸奶加热至60℃并缓慢混入油。将所述混合物二级200/50巴均匀化并冷却至4℃直至进一步使用。将糖、甜味剂(水中的100x溶液)、果胶溶液、乳清蛋白质溶液和预乳液加入所述混合物。加入柠檬酸钠/柠檬酸直至pH=4+/-0.1。将该混合物预加热至40℃,二级200/50巴均匀化,并灌装至瓶中。
对于每个油,准备如下试验安排:
制备含有400毫升酸奶饮料的9个样品。4个样品储存于7℃,四瓶储存于25℃。一个400毫升酸奶样品直接通过用甲醇/氯仿萃取方法提取油(起始样品)进行加工。在储存2、4、7和10天之后,用甲醇/氯仿萃取方法从每个样品中提取油。
测试提取的油用于氧化稳定性分析。
作为比较,将所有的油以上述相同的方式储存和提取:
制备clarinol和红花油的各自样品并分别在7℃和25℃下储存。每个样品在储存2、4、7和10天之后,用甲醇/氯仿萃取方法提取油。
酸奶饮料的脂肪萃取程序:
所有的酸奶饮料混合物以4部分萃取;这是因为需要进行萃取的与溶剂一起的样品的可行性。
将约10克KCl、100毫升氯仿和50毫升甲醇加入约100克酸奶混合物中。所述样品置于约12000rpm的速度的分散机(turax)上3分钟。将混合物分在2x100克瓶中。该程序重复4次直至得到8x100克瓶。将所述瓶在4500rpm下离心5分钟。用移液器移去每个瓶中的上层。将在离心之后得到的下层以及白色小球流过过滤器。将滤液置于旋蒸设备上的空烧瓶中。将水浴的温度设定至35℃,且压力缓慢降低至约20毫巴。将氮气通过样品鼓泡过夜。
结果
温度4-7℃氧化稳定性(AOCS Cd 12b-92)
天数 | 0 | 2 | 4 | 7 | 10 |
Clarinol YD | 0.9 | 1.7 | 3.4 | 1.5 | 0.6 |
红花油YD | 5.9 | 3.8 | 1.9 | 4.2 | 1.1 |
Clarinol油 | 2.1 | 1.9 | 1.8 | 2.2 | |
红花油 | 3.2 | 2.9 | 3.1 | 3.1 | 3.1 |
YD=酸奶饮料
较高的氧化稳定性值表示油更高的稳定性。因此,结果显示CLA在饮料中令人惊讶地比红花油更稳定,即使两个油在未制剂时具有可相比的稳定性。
Claims (42)
1、一种饮料组合物,其包含脂肪、0.5至10重量%的蛋白质、增稠剂和水,其中所述脂肪包含至少40重量%的甘油三酯形式的共轭亚油酸(CLA),且其中所述组合物包含4重量%以下的添加糖。
2、根据权利要求1所述的饮料,其中所述组合物的能含量为100千卡/100克以下,优选为80千卡/100克以下,最优选为55至75千卡/100克。
3、根据前述权利要求任一项所述的饮料,该饮料不含卵磷脂。
4、根据前述权利要求任一项所述的饮料,该饮料包含2至8重量%的蛋白质。
5、根据前述权利要求任一项所述的饮料,其中所述蛋白质选自乳清固体、脱脂乳粉末、大豆蛋白质、低脂酸奶、脱脂乳或其混合物。
6、根据前述权利要求任一项所述的饮料,该饮料不含添加糖。
7、根据前述权利要求任一项所述的饮料,其中所述脂肪包含至少70重量%的CLA。
8、根据前述权利要求任一项所述的饮料,其中所述脂肪包含85至99重量%的CLA。
9、根据前述权利要求任一项所述的饮料,其中所述CLA包含c9t11和t10c12异构体且c9t11与t10c12异构体的重量比为99∶1至1∶99,优选为90∶10至10∶90,最优选为80∶20至20∶80。
10、根据前述权利要求任一项所述的饮料,该饮料包含0.5至10重量%的脂肪。
11、根据前述权利要求任一项所述的饮料,该饮料包含1至8重量%的脂肪,优选3至7重量%的脂肪。
12、根据前述权利要求任一项所述的饮料,该饮料包含至少60重量%的水,优选至少70重量%的水,更优选80至95重量%的水。
13、根据前述权利要求任一项所述的饮料,该饮料包含0.001至10重量%,优选0.1至5重量%,更优选0.2至4重量%的增稠剂。
14、根据前述权利要求任一项所述的饮料,其中所述增稠剂选自果胶、角叉菜胶、瓜尔豆胶、明胶、黄原胶或其混合物。
15、根据前述权利要求任一项所述的饮料,该饮料为水果饮料。
16、根据前述权利要求任一项所述的饮料,该饮料为酸奶基水果饮料、水果基沙冰或水果基代餐饮料。
17、根据前述权利要求任一项所述的饮料,该饮料包含糖替代品。
18、根据前述权利要求任一项所述的饮料,该饮料包含甜味剂.
19、根据权利要求18所述的饮料,其中所述甜味剂选自阿斯巴甜、丁磺氨钾或其混合物。
20、根据前述权利要求任一项所述的饮料,该饮料包含以湿基计2至45重量%的水果基材料。
21、根据前述权利要求任一项所述的饮料,该饮料包含以湿基计3至40重量%的水果基材料。
22、根据前述权利要求任一项所述的饮料,该饮料包含以湿基计5至35重量%的水果基材料。
23、根据权利要求20至22任一项所述的饮料,其中所述水果基材料选自水果泥、水果浓缩汁、水果汁或其混合物。
24、根据权利要求23所述的饮料,其中所述水果基材料为香蕉泥。
25、根据前述权利要求任一项所述的饮料,该饮料具有5以下,优选4.5以下的pH,最优选具有3.0至4.1的pH。
26、根据权利要求1至14任一项所述的饮料,该饮料包含源自或提取自咖啡或茶或可可或其混合物的材料。
27、根据权利要求26所述的饮料,该饮料具有70千卡/100克以下的能含量。
28、根据权利要求26所述的饮料,该饮料具有60千卡/100克以下的能含量。
29、根据权利要求26所述的饮料,该饮料具有35至50千卡/100克的能含量。
30、根据权利要求26至29任一项所述的饮料,该饮料包含至少0.1重量%的可可,优选至少0.5重量%的可可,最优选1至2.5重量%的可可。
31、根据权利要求26至29任一项所述的饮料,该饮料包含至少0.01重量%的咖啡粉,优选至少0.04重量%的咖啡粉,最优选0.05至0.3重量%的咖啡粉。
32、根据权利要求26至29任一项所述的饮料,该饮料包含绿茶或者源自绿茶的材料或提取物。
33、根据前述权利要求任一项所述的饮料,该饮料包含一种或多种选自香料、着色剂、维生素、酸度调节剂、防腐剂、乳化剂、抗氧化剂、膳食纤维或其混合物的添加剂。
34、根据前述权利要求任一项所述的饮料,该饮料不含乳质材料。
35、根据前述权利要求任一项所述的饮料,其中将所述CLA以粉末的形式掺入所述饮料。
36、根据权利要求35所述的饮料,其中所述粉末通过与蛋白质和/或碳水化合物一起喷雾干燥CLA,或包含松油酸或其衍生物的脂肪制得。
37、一种制备根据前述权利要求任一项所述的饮料组合物的方法,该方法包括:
(i)在蛋白质的存在下形成脂肪在水中的乳液;
(ii)形成增稠剂在水中的分散体或溶液;
(iii)在剪切下混合步骤(i)和(ii)中制得的组合物;
(iv)任选地加入一种或多种另外的成分;
(v)任选地均匀化和/或高温杀菌;以及
(vi)任选地冷却。
38、根据权利要求37所述的方法,该方法进一步包括:(vii)包装所述组合物。
39、根据权利要求37或38所述的方法,其中将所述CLA以粉末的形式掺入水中。
40、根据权利要求39所述的方法,其中所述粉末通过与蛋白质和/或碳水化合物一起喷雾干燥CLA或包含CLA的脂肪制得。
41、根据权利要求1至36任一项所述的饮料组合物用于营养益处的用途。
42、根据权利要求41所述的用途,其中所述益处为体重管理。
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PCT/EP2008/003263 WO2008128765A1 (en) | 2007-04-24 | 2008-04-23 | Beverage composition comprising cla |
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BR (1) | BRPI0810130A8 (zh) |
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Cited By (2)
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CN103260439A (zh) * | 2010-10-15 | 2013-08-21 | N·V·努特里奇亚 | 用于刺激儿童生长的基于乳的冰沙 |
CN105595130A (zh) * | 2016-01-20 | 2016-05-25 | 山东禹王生态食业有限公司 | 大豆分离蛋白冰沙及其制备方法 |
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US20100129510A1 (en) * | 2007-04-24 | 2010-05-27 | Ellen Maria Elizabeth Mulder | Beverage Composition |
KR20100016610A (ko) * | 2007-04-24 | 2010-02-12 | 리피트 뉴트리션 비.브이. | 저당 요구르트 |
MX2010012171A (es) * | 2008-05-21 | 2010-11-30 | Stokely Van Camp Inc | Bebida de recupercion a base de leche. |
CA2787525C (en) | 2010-02-06 | 2018-10-30 | Cognis Ip Management Gmbh | An oil-in-water emulsion drink comprising hydrocolloids |
US8183227B1 (en) | 2011-07-07 | 2012-05-22 | Chemo S. A. France | Compositions, kits and methods for nutrition supplementation |
US8168611B1 (en) | 2011-09-29 | 2012-05-01 | Chemo S.A. France | Compositions, kits and methods for nutrition supplementation |
KR101540746B1 (ko) * | 2011-12-28 | 2015-08-03 | 대한민국 | 공액리놀레산(Conjugated Linoleic Acid, CLA)의 생산방법 |
US11191289B2 (en) | 2018-04-30 | 2021-12-07 | Kraft Foods Group Brands Llc | Spoonable smoothie and methods of production thereof |
US20210120835A1 (en) * | 2019-10-23 | 2021-04-29 | The Spare Food Co. | Fermented whey beverage and method of making the same |
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DE19735385A1 (de) * | 1997-08-14 | 1999-02-18 | Wild Gmbh & Co Kg Rudolf | Saures Getränk |
JP4129566B2 (ja) * | 1997-09-05 | 2008-08-06 | 大塚製薬株式会社 | 肝臓脂肪蓄積抑制組成物及び肝臓脂肪蓄積抑制用食品添加剤 |
JP3230082B2 (ja) * | 1998-08-10 | 2001-11-19 | 天野実業株式会社 | 共役リノール酸粉末及びその製造方法 |
US20050013907A1 (en) * | 1998-10-12 | 2005-01-20 | Compagnie Gervais Danone | Food composition based on a substance derived from milk comprising conjugate linoleic acid glycerides |
FI108730B (fi) * | 1999-11-19 | 2002-03-15 | Valio Oy | Menetelmä konjugoidun linolihapon valmistamiseksi |
US20050233051A1 (en) * | 2004-04-15 | 2005-10-20 | Solae, Llc | Acid beverage composition utilizing a protein and a vegetable oil and process for making same |
DE102004043824A1 (de) * | 2004-09-10 | 2006-03-16 | Cognis Ip Management Gmbh | Emulsionen mit ungesättigten Fettsäuren und deren Estern |
JP2008069184A (ja) * | 2005-02-21 | 2008-03-27 | Kao Corp | 油脂組成物 |
US20070104805A1 (en) * | 2005-11-01 | 2007-05-10 | Udell Ronald G | Compositions of Hoodia Gordonii and Pinolenic Acid Derivatives |
CN100527967C (zh) * | 2006-09-07 | 2009-08-19 | 广州风行牛奶有限公司 | 强化保健奶 |
US20080260908A1 (en) * | 2007-04-23 | 2008-10-23 | Pepsico, Inc. | Stabilizer System For Food And Beverage Products |
US20090012164A1 (en) * | 2007-06-09 | 2009-01-08 | Erik Kelderman | Pinolenic acid compositions, products made thereof, and methods of making pinolenic acid compositions and products |
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- 2008-04-23 EP EP08749064.5A patent/EP2152100B1/en not_active Not-in-force
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- 2008-04-23 RU RU2009143321/10A patent/RU2491837C2/ru active
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Cited By (3)
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CN103260439A (zh) * | 2010-10-15 | 2013-08-21 | N·V·努特里奇亚 | 用于刺激儿童生长的基于乳的冰沙 |
CN105595130A (zh) * | 2016-01-20 | 2016-05-25 | 山东禹王生态食业有限公司 | 大豆分离蛋白冰沙及其制备方法 |
CN105595130B (zh) * | 2016-01-20 | 2018-09-28 | 山东禹王生态食业有限公司 | 大豆分离蛋白冰沙及其制备方法 |
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BRPI0810130A2 (pt) | 2014-09-23 |
RU2491837C2 (ru) | 2013-09-10 |
KR20100016612A (ko) | 2010-02-12 |
EP2152100B1 (en) | 2017-12-13 |
US20100092604A1 (en) | 2010-04-15 |
BRPI0810130A8 (pt) | 2016-09-20 |
WO2008128765A1 (en) | 2008-10-30 |
EP2152100A1 (en) | 2010-02-17 |
CA2684841A1 (en) | 2008-10-30 |
US20120328757A1 (en) | 2012-12-27 |
RU2009143321A (ru) | 2011-05-27 |
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