GB2582583A

GB2582583A - Improvements in beverages

Info

Publication number: GB2582583A
Application number: GB1904141.7A
Authority: GB
Inventors: Robinson Emma; Voitkova Olga
Original assignee: Pepsico Inc
Current assignee: Pepsico Inc
Priority date: 2019-03-26
Filing date: 2019-03-26
Publication date: 2020-09-30
Also published as: GB201904141D0; WO2020193721A1

Abstract

A reduced calorie fruit or vegetable composition comprises a juice extracted from a first fruit or vegetable and water collected from the concentration of a second fruit or vegetable juice, wherein the water is present at a concentration of less than 60% by weight. The first and second fruits or vegetable may either be the same or different. A beverage comprising the reduced calorie fruit or vegetable composition is also disclosed. The beverage may be a smoothie. A method of preparing a reduced calorie fruit or vegetable composition is also disclosed.

Description

Improvements in Beverages

Field of the Invention

The present invention relates to reduced calorie fruit or vegetable compositions, beverages comprising the reduced calorie fruit or vegetable compositions and methods of preparing reduced calorie fruit or vegetable compositions.

Background and Prior Art

There is a general need in the beverage art to provide consumers with more nutritional products. Fruit and vegetable juices in particular can provide significant health benefits for consumers due to their vitamin and antioxidant content. However, fruit and vegetable juices can be high in calories which reduces their nutritional benefit. There is therefore a need to provide fruit and vegetable juices with reduced calorie contents but retaining the same or similar sensory experience (taste, smell etc.).

W02018/053484 aims to provide an alternative to fruit and vegetable juices and discloses beverage products including water collected from the condensation of fruit and vegetable juice which may optionally contain fruit juice or other flavours. W02018/053484 discloses adding juice and other flavours to the condensation water up to a concentration of 40% w/w. However, whilst the addition of juice may improve the flavour of the water, it also has the effect of increasing the calories of the beverage product.

The present invention aims to provide a reduced calorie fruit or vegetable composition which provides a sensory experience comparable to or approaching that of a traditional fruit or vegetable juice.

Summary

In a first aspect, the invention provides a reduced calorie fruit or vegetable composition comprising a juice extracted from a fruit or vegetable, and water collected from the concentration of a fruit or vegetable juice, wherein the water is present at a concentration of less than 60% by weight.

In another aspect, the present invention further provides a beverage comprising the reduced calorie fruit or vegetable composition of the invention.

In yet another aspect, the present invention further provides a method of preparing a reduced calorie fruit or vegetable composition, comprising combining a juice extracted from a fruit or vegetable with water collected from the concentration of a fruit or vegetable juice; wherein the water is present at a concentration of less than 60% by weight.

Preferred features of all aspect of the present invention are defined in the respective dependent claims.

Brief Description of the Figure

io Fig. 1 is a simplified schematic of a method of preparing a reduced calorie fruit or vegetable composition according to an embodiment of the present invention.

Detailed Description

Juice extracted from a fruit or vegetable The reduced calorie fruit or vegetable composition according to the invention comprises a juice extracted from a fruit or vegetable.

The juice extracted from a fruit or vegetable may be fruit juice or vegetable juice obtained directly from the fruit or vegetable or may be fruit juice or vegetable juice from concentrate or may be a mixture of fruit juice or vegetable juice obtained directly from the fruit or vegetable and fruit juice or vegetable juice from concentrate. The juice extracted from a fruit or vegetable is preferably fruit juice or vegetable juice obtained directly from the fruit or vegetable, which is to say, not from concentrate.

Fruit or vegetable juice obtained directly from the fruit or vegetable refers to the fermentable but unfermented product obtained from the edible part of fruit which may be ripe, unripe, fresh, or preserved (for example by chilling or freezing), or any combination thereof, having the characteristic colour, flavour and taste typical of the juice of the fruit from which is comes. Fruit or vegetable juice obtained directly from the fruit or vegetable is not reconstituted from concentrated juice. This form of juice may be described as "extracted juice" or "direct juice" or "not from concentrate juice".

Not from concentrate fruit or vegetable juice can be obtained from the fruit or vegetable by any means known in the art. For example, by squeezing, milling or pressing.

Fruit juice or vegetable juice from concentrate refers to juice which has been concentrated and returned to its original state by the addition of water. The juice can be concentrated by any means known in the art, for example, by evaporation, optionally under reduced pressure, to reduce its volume. Typically, concentrated fruit or vegetable juice has had water removed in an amount sufficient to increase the Brix level to a value at least 50% greater than the Brix value established for reconstituted juice from the same fruit.

The juice extracted from a fruit or vegetable may also contain flavour, pulp and cells obtained by suitable means from a fruit or vegetable, which has been added to the juice.

The juice extracted from a fruit or vegetable may be extracted from any known fruit or

io vegetable.

Examples of suitable fruits include, but are not limited to apple, cranberry, pear, peach, plum, apricot, nectarine, grape, cherry, currant, red current, white current, raspberry, gooseberry, blackberry, Saskatoon berry, bilberry, blueberry, cloud berry, plains berry, prairie berry, sallow-thorn berry, crowberry, soursop, mulberry, elderberry, lingonberry (cowberry), cherry, Barbados cherry (acerola cherry), choke cherry, date, raisins, strawberry, lemon, lime, orange, tangerine, mandarin orange, tangelo, tamarinds, pomelo, grapefruit, tomato, cucumber, cashew apple, pineapple, custard-apple (sugar apple, sweetsop), guanabana (soursops), cocona, coconut, rosehip, pomegranate, guava, kiwi, mango, papaya, banana, huckleberry, olive, loganberry, currant, dewberry, boysenberry, quince, buckthorn, passion fruit, rowan (rowan berry), persimmon, sloe, umbu, lychee, prune, fig, watermelon, Kiwano melon, casaba melon, honeydew melon, cantaloupe, prickly pear, ugli fruits, wesos, yumberry, crabapples, carambolas (star fruits), marion berries, young berries, dalandans, calamansis, aloe, yuzus, mangosteens, huito fruits, durians, rambutans, dragon fruits, cherimoyas, goji berries, acais, Mexian hawthorns, feijoas, jackfruits, Jabuticabas, camu-camus, kumquats, yuganzis, citrons, lulos (Naranjilla, kabosus), hornworts, natsumikans and palm fruits, including any combination of any two or more of these fruits. Preferred extracted fruit juices are apple juice, orange juice and berry juice (including all berries listed above), and most preferred is apple juice.

Examples of suitable vegetables include, but are not limited to carrot, celery, beet, lettuce, spinach, kale, pumpkin, butternut squash, pepper, cabbage, artichoke, broccoli, brussels sprouts, cauliflower, watercress, peas, beans, lentils, asparagus, onions, leeks, kohlrabi, radish, turnip, rutabaga, zucchini (courgette), eggplant (aubergine), dandelion, rhubarb, potato, sweet potato, anise (fennel), parsley, coriander, wheat grass, peppermint, spearmint, curcumin, annatto, endive, escarole, garlic, ginger, chicory, yucca, collard greens and mustard greens, including any combination of any two or more of these vegetables.

Preferred extracted vegetable juices are carrot juice, kale juice, beet juice, celery juice and ginger juice, and most preferred are carrot juice, beet juice and ginger juice.

Combinations of any of the above fruits with any of the above vegetables also form part of the present invention.

Water collected from the concentration of a fruit or vegetable juice The invention provides a method of reducing the calorie (or sugar) content of beverage products through the application of fruit or vegetable derived waters. Therefore, the reduced io calorie fruit or vegetable composition according to the invention also comprises water collected from the concentration of a fruit or vegetable juice.

Water collected from the concentration of a fruit or vegetable juice may also be referred to as fruit or vegetable derived water. Fruit or vegetable derived water is a by-product of the juice concentration process. Fruit or vegetable derived water is generally captured by evaporation process and contains natural aromas and flavours of the fruit or vegetable. Due to the nature of the evaporation process, heavier molecules such as macro and micro nutrients are not carried over. Sugar molecules also do not carry over on evaporation and the sugar content is generally 0.0-0.5° Brix. For example, apple derived water contains 0.0-0.5° Brix. Acidity ranges from 0.0-1 g/100g with pH ranging from 3.5-6.7.

Fruit or vegetable derived waters can be used by flavour houses who further concentrate the natural flavours and aroma compounds present. On application to juices and smoothies, it can lead to a reduction in sugar content. The use of fruit or vegetable derived water in the present invention provides an excellent natural and label friendly way to reduce the calorie (or sugar) content of the compositions and of any beverages comprising the compositions (e.g. smoothies, juices etc.) whist retaining the desired sensory properties. Moreover, fruit or vegetable derived water is generally a low-cost ingredient because it is underutilised and is considered a waste from the juice industry. Therefore it is a benefit that the present invention utilises a waste food stream.

The fruit or vegetable derived water may be collected from the concentration of any known fruit or vegetable.

Examples of suitable fruits include, but are not limited to apple, cranberry, pear, peach, plum, apricot, nectarine, grape, cherry, currant, red current, white current, raspberry, gooseberry, blackberry, Saskatoon berry, bilberry, blueberry, cloud berry, plains berry, prairie berry, sallow-thorn berry, crowberry, soursop, mulberry, elderberry, lingonberry (cowberry), cherry, Barbados cherry (acerola cherry), choke cherry, date, raisins, strawberry, lemon, lime, orange, tangerine, mandarin orange, tangelo, tamarinds, pomelo, grapefruit, tomato, cucumber, cashew apple, pineapple, custard-apple (sugar apple, sweetsop), guanabana (soursops), cocona, coconut, rosehip, pomegranate, guava, kiwi, mango, papaya, banana, huckleberry, olive, loganberry, currant, dewberry, boysenberry, quince, buckthorn, passion fruit, rowan (rowan berry), persimmon, sloe, umbu, lychee, prune, fig, watermelon, Kiwano melon, casaba melon, honeydew melon, cantaloupe, prickly pear, ugli fruits, wesos, yumberry, crabapples, carambolas (star fruits), marion berries, young berries, dalandans, calamansis, aloe, yuzus, mangosteens, huito fruits, durians, rambutans, dragon fruits, cherimoyas, goji berries, acais, Mexian hawthorns, feijoas, jackfruits, Jabuticabas, camucamus, kumquats, yuganzis, citrons, lulos (Naranjilla, kabosus), hornworts, natsumikans and palm fruits, including any combination of any two or more of these fruits. Preferred fruit derived waters are concentrated from apple, tomato, berries (including any of the berries listed above) or orange, i.e. apple water, tomato water, berry water or orange water, and most preferred fruit derived water is concentrated from apple, i.e. apple water.

Preferred vegetable derived waters are concentrated from carrot, kale, beets, celery or ginger, i.e. carrot water, kale water, beet water, celery water or ginger water. Most preferred vegetable derived waters are derived from carrot, beets or ginger i.e. carrot water, beet water or ginger water.

In the invention, the water collected from the concentration of a fruit or vegetable is present in the composition at a concentration of less than 60% by weight. In some embodiments, the water collected from the concentration of a fruit or vegetable is present at a concentration of less than 55% by weight, or less than 50% by weight, or less than 45% by weight, or less than 40% by weight, or less than 35% by weight, or less than 30% by weight, or less than 25% by weight, or less than 20% by weight, or less than 15% by weight, or less than 10% by weight, or less than 5% by weight. In preferred embodiments, the water collected from the concentration of a fruit or vegetable is present in the composition at a concentration of less than 30% by weight. In particularly preferred embodiments, the water collected from the concentration of a fruit or vegetable is present at a concentration of less than 25% by weight.

It may alternatively be said that the composition comprises a juice extracted from a fruit or vegetable in a concentration of at least 40% by weight. In some embodiments, the juice extracted from a fruit or vegetable in a concentration of at least 45% by weight, or at least io 50% by weight, or at least 55% by weight, or at least 60% by weight, or at least 65% by weight, or at least 70% by weight, or at least 75% by weight, or at least 80% by weight, or at least 85% by weight, or at least 90% by weight, or at least 95% by weight. In preferred embodiments, the juice extracted from a fruit or vegetable is present in the composition at a concentration of at least 70% by weight. In particularly preferred embodiments, the juice extracted from a fruit or vegetable is present in the composition at a concentration of at least 75% by weight.

It may alternatively be said that the juice extracted from a fruit or vegetable and the water collected from the concentration of a fruit or vegetable are present in a ratio of about 40:60 (extracted juice:fruit derived water). In some embodiments, the ratio is about 45:55, or about 50:50, or about 55:45, or about 60:40, or about 65:35, or about 70:30, or about 75:25, or about 80:20, or about 85:15, or about 90:10, or about 95:5. In preferred embodiments, the juice extracted from a fruit or vegetable and the water collected from the concentration of a fruit or vegetable are present in a ratio of about 70:30 (extracted juice:fruit derived water). In particularly preferred embodiments, the juice extracted from a fruit or vegetable and the water collected from the concentration of a fruit or vegetable are present in a ratio of about 75:25 (extracted juice:fruit derived water).

In some embodiments of the present invention, the extracted juice is extracted from a first fruit or vegetable and the water is collected from the concentration of a second fruit or

vegetable juice.

The first fruit or vegetable may be of the same type as the second fruit or vegetable. For example, the juice may be extracted from apple (i.e. apple juice), which is to say that the first fruit or vegetable is apple, and the water may be collected from the concentration of apple (i.e. apple water), which is to say that the second fruit or vegetable is apple. Alternatively, the first fruit or vegetable may be of a different type to the second fruit or vegetable. For example, the juice may be extracted from orange (i.e. orange juice), which is to say that the first fruit or vegetable is orange, and the water may be collected from the concentration of apple (i.e. apple water), which is to say that the second fruit or vegetable is apple.

Reduction in calorie content The application of fruit derived water (water collected from the concentration of a fruit or vegetable) to extracted juices reduces the calorie (or sugar) content of the resulting composition compared with a beverage that comprises 100% extracted juice.

The term "Degrees Brix" may be used to describe the sugar content of an aqueous solution.

One degree Brix is 1 gram of sugar in 100 grams of solution and represents the strength of the solution as a percentage by mass.

The reduction in calorie content (or sugar content, or degrees Brix) is directly linked to the is amount of fruit derived water that is present in the composition. For example, a composition comprising fruit derived water at a concentration of 50% will have a reduction in total calorie content (or sugar content, or degrees Brix) of 50% compared with a beverage that comprises 100% extracted juice. In preferred embodiments, the reduced calorie fruit or vegetable composition has a reduction in total calorie content (or sugar content, or degrees Brix) of up to 30% compared with a beverage that comprises 100% juice extracted from a fruit or vegetable. In particularly preferred embodiments the reduced calorie fruit or vegetable composition has a reduction in total calorie content (or sugar content, or degrees Brix) of up to 25% compared with a beverage that comprises 100% juice extracted from a fruit or vegetable.

Reduction in acidity The application of fruit derived water (water collected from the concentration of a fruit or vegetable) to extracted juices also has the potential effect of reducing the acidity of the fruit or vegetable composition compared with a beverage that comprises 100% extracted juice.

Acidity in beverages can be damaging to parts of the consumer's body like their bones and teeth and it is advantages to reduce the acidity of beverages to reduce this type of damage.

Pure distilled water has a pH of 7. However, a typical fruit juice or smoothie is much more acidic and may have a pH of 2.5-4.0. Adding fruit derived water (water collected from the concentration of a fruit or vegetable) to extracted juices has the potential to reduce the acidity of the resulting composition.

Acidity may be referred to in this specification as titratable acidity, for example, %c.a. w/w which is the total amount of acid in the solution as determined by titration with sodium hydroxide, and expressed as citric acid equivalent.

Beveraae comprising the composition In one aspect of the invention, there is provided a beverage, or drink, comprising the reduced calorie fruit or vegetable composition described above. The beverage may be any type of beverage which desirably contains fruit or vegetable juice. The beverage may be a soft-beverage or an alcoholic beverage. In preferred embodiments, the beverage is a smoothie or io a juice drink. In particularly preferred embodiments, the beverage is a smoothie.

In embodiments where a smoothie comprises the reduced calorie fruit or vegetable composition of the invention, the smoothie may contain other ingredients such as (but not limited to) milk, yoghurt, kefir, tofu, peanut butter, almond butter, soya milk, almond milk, oat milk, lentil, protein powder, fruit (for example whole fruit or pulped fruit), vegetables (for example whole vegetables or pulped vegetables), flaxseed, chia seed, oats, spices (for example cinnamon, nutmeg, ginger), vanilla extract, coconut milk, coconut water, cocoa power, chocolate, cream, ice cream, sorbet, sherbet, chocolate milk, syrup, and the like.

Method of preparing a reduced calorie fruit or vegetable juice In one aspect, the present invention provides a method of preparing a reduced calorie fruit or vegetable composition, comprising combining a juice extracted from a fruit or vegetable with water collected from the concentration of a fruit or vegetable juice; wherein the water is present at a concentration of less than 60% by weight.

The juice extracted from a fruit or vegetable and the water collected from the concentration of a fruit or vegetable juice may be combined by any means known in the art, for example, by mixing.

Fig. 1 is a simplified schematic of a method of preparing a reduced calorie fruit or vegetable composition according to an embodiment of the present invention. In this embodiment, a first fruit or vegetable 1 is processed through a first juice extraction means 2 to provide a first juice extracted from a fruit or vegetable 3. A second fruit or vegetable 4 is extracted through a second juice extraction means 5 to provide a second juice extracted from a fruit or vegetable 6. The second juice extracted from a fruit or vegetable 6 is concentrated through any suitable concentration means 7 to produce a fruit derived water 8 and a juice concentrate 9. The first juice extracted from a fruit or vegetable 3 is combined with the fruit derived water 8 to produce a reduced calorie fruit or vegetable composition 10.

Example

The following example is a specific embodiment of the present invention but is not intended to limit the present invention.

A reduced calorie fruit composition was prepared by combining a juice extracted from apple (apple juice) with water collected from the concentration of apple (apple water), wherein the apple water was present at a concentration about 21.4% by weight and the apple juice was present at a concentration of about 78.6%.

A smoothie available on the market (Smoothie A) was selected for comparison purposes. Smoothie A comprised 70% apple juice and 30% other ingredients (various berries and bananas). A corresponding smoothie (Smoothie B) was prepared comprising 70% of the composition prepared above. Smoothie B therefore contained 15% apple water, 55% apple juice and 30% other ingredients (various berries and bananas) corresponding to those of Smoothie A. Samples Smoothie A Smoothie B 20 REFERENCE-no apple water Reformulated with Apple Water Apple Component From Market Sample with 70% Apple Juice 55% apple juice and 15% apple water.

Acidity %c.a. w/w 0.54 0.47 Brix 14.19 11.17 Total Sugar, g/100g * 14.20 11.20 Energy, kcals/100g * 58.22 45.2? Energy, KJ/100g * 243.59 192.13 % Reduction in sugar 21% sugar reduction achieved *Theoretical Calculation based on Brix measurement Smoothie A was tasted against Smoothie B by a tasting panel. The tasters perceived little difference in overall taste experience. Parity liking was achieved. Therefore it is hypothesised that the addition of apple water to a formulation maintains flavour, sweetness and body while reducing total sugar content.

For the avoidance of any doubt, the terms "a", "an" and "the" are intended, unless specifically indicated otherwise or the context requires otherwise, to include plural alternatives, e.g., at least one.

"Optional" or "optionally" means that the subsequently described event or circumstance can or cannot occur, and that the description includes instances where the event or circumstance occurs and instances where it does not.

Various other modifications to the present invention will be readily apparent to those skilled in the art.

Claims

Claims 1. A reduced calorie fruit or vegetable composition comprising: a juice extracted from a fruit or vegetable; and water collected from the concentration of a fruit or vegetable juice; wherein the water is present at a concentration of less than 60% by weight.
2. The reduced calorie fruit or vegetable composition according to claim 1, wherein the water is present at a concentration of less than 40% by weight.
3. The reduced calorie fruit or vegetable composition according to claim 1, wherein the water is present at a concentration of less than 30% by weight.io
4. The reduced calorie fruit or vegetable composition according to claim 1, wherein the water is present at a concentration of about 20% by weight.
5. The reduced calorie fruit or vegetable composition according to claim 1, wherein the extracted juice is extracted from a first fruit or vegetable and the water is collected from the concentration of a second fruit or vegetable juice.
6. The reduced calorie fruit or vegetable composition according to claim 5, wherein the first fruit or vegetable is of a different type to the second fruit or vegetable.
7. The reduced calorie fruit or vegetable composition according to claim 6, wherein the first fruit or vegetable is orange and the second fruit or vegetable is apple.
8. The reduced calorie fruit or vegetable composition according to claim 5, wherein the first fruit or vegetable is of the same type as the second fruit or vegetable.
9. The reduced calorie fruit or vegetable composition according to claim 8, wherein the first fruit or vegetable is apple and the second fruit or vegetable is apple.
10. The reduced calorie fruit or vegetable composition according to any one of the preceding claims, wherein the reduced calorie fruit or vegetable composition has a reduction in total sugar content of up to 30% compared with a beverage that comprises 100% juice extracted from a fruit or vegetable.
11. A beverage comprising the reduced calorie fruit or vegetable composition according to any one of the preceding claims.
12. The beverage according to claim 11, wherein the beverage is a smoothie.
13. The beverage according to claim 11 or 12, wherein the beverage comprises up to 70% of the reduced calorie fruit or vegetable composition.
14. A method of preparing a reduced calorie fruit or vegetable composition, comprising: combining a juice extracted from a fruit or vegetable with water collected from the concentration of a fruit or vegetable juice; wherein the water is present at a concentration of less than 60% by weight.