Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
  • A23L2/52—Adding ingredients
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
  • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/16—Inorganic salts, minerals or trace elements
  • A23L33/165—Complexes or chelates

Definitions

• the present invention relates to a thin mouthfeel, calcium-fortified, beverage to be used to provide dietary calcium supplementation.
• Osteoporosis a degenerative bone disease
• Osteoporosis is recognized as a major public health problem in many countries. It is the most common skeletal disease in the world and results in a significant burden to the population in terms of quality of life and medical expense. Dietary calcium deficiency has been determined by medical authorities to be an important risk factor for osteoporosis. Calcium is the basic building block of bone, and the need for calcium in our daily diet has been extensively documented in medical and scientific journals. In addition, many government and public health agencies have recommended that individuals strive to include optimal amounts of calcium in their diet to reduce risk for osteoporosis.
• Calcium is an essential nutrient needed throughout life, for a number of important physiologic functions. It is reported that ninety-nine percent of the body's calcium is present in teeth and bones. Therefore, calcium is needed for both formation and maintenance of bones and teeth. The remaining one percent of calcium is located throughout the body in the blood and soft tissues and is ionized in part. In its ionized form, calcium is of great importance for blood coagulation, proper functioning of the heart, nerves, and muscles, and in the permeability of membranes. Current scientific research shows evidence that calcium plays a role in protecting against high blood pressure and colon cancer. If there are inadequate amounts of calcium from dietary sources, skeletal calcium will be sacrificed to satisfy the metabolic needs of the soft tissues.
• a number of popular beverages are thin mouthfeel beverages such as clear juices, juice-containing drinks, soft drinks, sports drinks, (near) water beverages and waters. Especially, so-called (near) water beverages have become very popular.
• One object of the present invention is to provide a calcium-fortified thin mouthfeel beverage.
• Unfortunately the development of calcium- fortified beverages has met with numerous technical obstacles.
• previous attempts at producing calcium fortified fluids have resulted in products that have low calcium concentrations, suspension settlement issues, require exceptionally long processing times, have unacceptable off flavors that are described as bitter, metallic, chalky, and "minerally", poor textures or a combination of these drawbacks.
• insoluble calcium salts need to be added to products as a suspension, but this often leads to negative changes in taste and texture as well as suspension settlement.
• insoluble calcium sources are generally less bioavailable than soluble forms.
• some inorganic salts of calcium such as calcium salts of bicarbonate, chloride, sulfate and some phosphates, possess a solubility which allows relatively high levels of calcium to be added to beverages, they produce unacceptable off tastes. While attempts have been made to cover up the off flavors or poor textures of previous calcium fortified beverages, such efforts have required the addition of materials such as sugars, artificial sweeteners, and flavorings. This results in the addition of calories and/or other (off) flavors.
• a ready-to-feed beverage described herein comprisesl.5 to about 4.5 mgs organic rice protein per 100 kcal beverage (e.g. 4100 grams per batch), 5.5 to about 15 mgs organic brown rice syrup per 100 kcal of beverage (e.g.
• WO 00/18258 calcium fortified beverages are described wherein various calcium sources such as calcium hydroxide or calcium carbonate are added in combination with various food acids such as malic acid and citric acid.
• citric acid, malic acid and calcium hydroxide are co-precipitated and dried.
• there remains a need for thin mouthfeel calcium-fortified beverages that, effectively and efficiently deliver calcium without delivering nonessential materials that may detract from the consumer's overall health, and that can be readily produced and stored until use.
• beverages that taste bad will not be used, there remains a need for calcium-fortified beverages that have acceptable hedonic properties.
• Calcium fortified thin mouthfeel beverages are especially valuable as it may be stored at room temperature, consumed in large quantities without contributing "empty calories” and can serve as a fluid calcium source for those who cannot consume milk due to lactose intolerance.
• a calcium-fortified thin mouthfeel beverage is provided with a good taste, optimal solubility and dissolution rate.
• the present invention is directed to a thin mouthfeel calcium-fortified beverage characterized in that the beverage is calcium-fortified by means of a calcium (lactate) gluconate citrate.
• the term "thin mouthfeel" means giving a thin and low-viscous sensory experience during consumption.
• the beverage according to the invention may have a color and some solid particulates such as natural pulp or clouding agent which simulates pulp as long as the ready-to-drink beverage is has a thin mouthfeel.
• thin mouthfeel beverages are clear beverages such as clear juice and juice-containing drinks (having a juice content of less that 100%), clear soft drinks, (near) water beverages, waters and clear sports drinks; opalescent beverages such as opalescent juices, opalescent juice- containing drinks, opalescent soft drinks, and opalescent sports drinks.
• clear means substantially transparent, with or without color, with or without some solid particulates as long as the ready-to-drink beverage remains substantially transparent.
• clear juices are apple juice, cranberry juice and grape juice.
• opalescent means substantially transparent, but not 100% clear.
• opalescent juices are grapefruit juice and pine apple juice.
• Calcium gluconate citrate and calcium lactate gluconate citrate salts are known from WO 03/031635. These types of salts may be prepared according to Example 6 of this patent publication, which has been incorporated by reference in this specification for all purposes. The use of these calcium salts in thin mouthfeel beverages has not been disclosed in said publication, nor has its good taste in thin mouthfeel beverages been acknowledged herein.
• These types of double and triple salts appear to have suprising physical and organoleptic properties.
• the solubility of calcium gluconate citrate is totally different from the solubilities of calcium gluconate and calcium citrate, respectively.
• the taste of calcium gluconate citrate in beverages also differs completely from the taste of calcium gluconate and calcium citrate in beverages when added in the same amounts to the beverage.
• the double or triple salt contains both gluconate and citrate, in order to reach the solubility and taste demands . It has been found that calcium (lactate) gluconate citrate has a high dissolution rate, a very good taste and sufficient solubility for use in thin mouthfeel beverages.
• the invention is also directed to calcium-fortified water and enhanced (near) water beverage comprising calcium (lactate) gluconate citrate.
• Enhanced near water beverages and enhanced water (beverages) provide extra health benefits beyond hydration while they are fortified with minerals, vitamins, electrolytes or other healthy ingredients.
• water is enhanced by means of a calcium salt, it is usually referred to as calcium-fortified water.
• water includes, but is not limited to, any potable water such as spring water, sterilized water, filtered water, reverse osmosis water, distilled water, carbonated or sparkling water, purified water, artesian water, ground water, mineral water, well water, municipal water, and mixtures thereof. Said water may or may not have a calcium concentration prior to being calcium fortified. Normally, a calcium-fortified water or enhanced water beverage does not contain any flavors and/or sweeteners.
• any potable water such as spring water, sterilized water, filtered water, reverse osmosis water, distilled water, carbonated or sparkling water, purified water, artesian water, ground water, mineral water, well water, municipal water, and mixtures thereof.
• Said water may or may not have a calcium concentration prior to being calcium fortified.
• a calcium-fortified water or enhanced water beverage does not contain any flavors and/or sweeteners.
• a calcium-fortified near water beverage or enhanced near water beverage is defined as a calcium- fortified water or an enhanced near water beverage, respectively containing small amounts of flavors, sugar and/or sweetners, and/or acidulants In general these amounts of flavors, sugar and/or sweeteners and/or acidulants are lower than in conventional soft drinks. It was further found that the calcium lactate gluconate citrate has a very low hygroscopicity at increased temperatures. This increases the possibility to store the calcium salt- before its use.
• the pH of the thin mouthfeel beverage according to the invention is dictated by the tartness in the flavor desired, the desired shelf life and color stability. When desired the pH can be adjusted by means of food-grade acids and/or bases.
• pH's within the range of from about 3 to about 4 are desirable.
• Any food grade acid can be utilized to adjust the pH of the beverage.
• phosphoric- acid, fumaric acid, citric acid, lactic adipic, lactic acid, gluconic acid and malic acid can be used without developing off taste.
• Hydrochloric acid is less preferred as the chlorine ion can be nutritionally disadvantageous.
• the ratio of acids is such as to provide the desired pH level without developing an off taste.
• the acids used for acidification are citric acid and phosphoric acid.
• maltodextrin with a dextrose equivalent of from about 10 to about 20, also known as a glucose polymer, has been found to assist in stabilizing the calcium compounds in the acid beverages. It is also known that maltodextrin is an agent that assists in increasing calcium absorption in the body. In an embodiment of the present invention, maltodextrin is included in an amount of ranging from about 1 up to about 40 percent, based on the solids content in the beverage.
• the thin mouthfeel beverage of the present invention may be flavored and sweetened to improve its organoleptic acceptability.
• Known natural sweetening agents such as corn syrup solids, glucose, fructose, sucrose and the like, as well as artificial sweeteners such as saccharin, cyclamates and aspartame can be added in amounts sufficient to provide a sweet flavor.
• Natural and artificial flavors including fruit and cola flavors can also be added.
• the thin mouthfeel beverage of the present invention can also include fruit juice or fruit juice extract, preferably without suspended particulates such as citrus fruits and/or cranberry juice as desired. Natural or artificial coloring can be added as desired.
• the thin mouthfeel beverages of the invention can also include other ingredients normally found in soft drinks such as clouding agents, preservatives and the like.
• the provision of the thin mouthfeel beverage allows for the controlled clouding and also coloring of the beverage as long as the mouthfeel of the total beverage remains thin.
• Dairy products such as whey protein can be added as clouding agents to simulate natural pulp.
• the beverages can also contain protein for protein fortification though protein may be disadvantageous for calcium absorption, vitamins and minerals as well as agents, which contribute to calcium absorption. It was found that, in contrast to other conventional calcium salts, the calcium (lactate) gluconate citrate causes less denaturalization of the proteins.
• the additives do not incorporate additional particulates in the beverage.
• fully soluble materials such as protein hydrolysates can be used. Trace amounts of magnesium and zinc salts may contribute to absorption.
• These types of mineral cations and other nutrient mineral cations may also be added to the thin mouthfeel beverage according to the invention in the form of a soluble salt.
• additional nutrient mineral cations are added as part of the counter-cations of the calcium (lactate) gluconate citrate.
• the beverages can also be carbonated to provide organoleptic characteristics similar to known soft drinks according to known techniques.
• the beverages of the present invention can also be prepared in an isotonic formulation to assist in the osmotic absorption of the fluid and the salts. These formulations may suitably be used for, for instance, 5 -sports drinks.
• the amount of sugar and salts are adjusted to provide the desired osmotic pressure.
• the amount of sugar can be decreased and the flavoring accentuated by synthetic sweeteners.
• the beverages according to the invention may be in
• RDA 15 invention will generally comprise more than 3% of the Recommended Daily Allowance (RDA) of calcium, preferably from about 10% to about 100% RDA, most preferably from about 10% to about 40% of the RDA, per unit portion of the beverage.
• RDA Recommended Daily Allowance
• the calcium amount will be adjusted so that the resulting single-strength beverage will have a calcium amount falling within the above-mentioned range.
• the calcium-fortified thin mouthfeel beverages of the present invention are microbially stable.
• the processing methods used to achieve microbial stability will depend on the particular calcium salts and organic acids used. Treatment of the water with ozone can be used.
• compositions of the product are inadequate to achieve microbial stability depending on the composition of the product.
• the presence of malic acid was found to rapidly degrade ozone.
• ozonation is inappropriate as a sole method for achieving microbial stability in all compositions.
• Thermal processing can be used with more highly thermodynamically stable compositions but can cause less stable compositions to precipitate.
• Chemical preservatives generally have little activity above neutral pH, but can be used to help achieve micro stability at acidic and neutral pH.
• Other composition dependent methods that can be used to achieve microbial stability of the calcium fortified thin mouthfeel beverages of the present invention include: microfiltration, irradiation, ultraviolet light, high intensity pulsed electric fields, pressure, carbonation, sonication, and combinations thereof.
• the calcium gluconate/calcium citrate weight ratio in the single strength beverage may vary from 1:2 to 4:1, preferably 1:2 to 3:1, more preferablyl: 2 to 2:1 and most preferably 1:2 to 1:5.
• the calcium lactate/ (calcium gluconate + calcium citrate) ratio may vary from 0:1 to 2:1.
• the calcium source of -the beverage according to the invention does not necessarily contain lactate.
• a proposed procedure for preparing the calcium- fortified thin mouthfeel beverages of the invention includes the steps of dissolving the calcium (lactate) gluconate citrate with the other ingredients in part of the water in order to prepare a pre-slurry. After dissolving or mixing, the rest of the water is added to the mixture or vice versa.
• the calcium (lactate) gluconate citrate is added directly to the water, optionally together with all the ingredients.
• the order and time of addition of the ingredients depend on the process parameters and type of the ingredients. Part or all of the water may be replaced by juice.
• the resulting solution or dispersion is heated to a temperature between 25 and 100° C. After solubilization, adjustments may be made to the flavor, color, Brix-level, pH and/or volume by adding flavors, colors, acidulants and/or water.
• the compositions of the invention can also be prepared as a syrup, concentrate or powdered beverage which can be later dissolved in water, carbonated water, juice and mixtures thereof, and bottled.
• the syrup preferably contains sufficient calcium and acidity such that only dissolution is required. Alternatively, pH adjustment, coloring and flavoring can be accomplished at the time of dissolution.
• the present invention is more fully explained by means of the Examples below, which are to be considered as illustrative only and not to be construed as limitative.
• EXAMPLE 1 The hygroscopicities of powdered samples of calcium lactate gluconate citrate (in a ratio calcium lactate : calcium gluconate : calcium citrate of 12.7 : 47.8 : 39.5) and calcium lactate gluconate (lactate/gluconate ratio 20/80) were measured at 20° C at 60% relative humidity and at 35° C at 70% relative humidity.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Inorganic Chemistry (AREA)
• Mycology (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Non-Alcoholic Beverages (AREA)
• Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)

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• 2004
  • 2004-12-06 WO PCT/EP2004/053286 patent/WO2005053439A1/en active Application Filing
  • 2004-12-06 CN CNA2004800398494A patent/CN1901817A/zh active Pending
  • 2004-12-06 EP EP04804691A patent/EP1694142A1/en not_active Withdrawn
  • 2004-12-06 BR BRPI0417319-8A patent/BRPI0417319A/pt not_active IP Right Cessation
  • 2004-12-06 JP JP2006541956A patent/JP2007512824A/ja active Pending

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