WO1990002494A1

WO1990002494A1 - Beverage rich in carbohydrates

Info

Publication number: WO1990002494A1
Application number: PCT/SE1989/000490
Authority: WO
Inventors: Hans Burling; Kerstin Ekelund; Hans-Erik Pettersson
Original assignee: Svenska Mejeriernas Riksförening Ekonomi Ab
Priority date: 1988-09-15
Filing date: 1989-09-14
Publication date: 1990-03-22
Also published as: SE461697B; SE8803249D0; AU4224289A; SE8803249L

Abstract

A beverage rich in carbohydrates and suited for use as a so-called 'sports drink' or health beverage is described. The beverage contains at least 10% by weight, preferably 20-30% by weight, of carbohydrates in the form of a mixture of monosaccharides, disaccharides, and polysaccharides, the balance mainly consisting of water, more than 50% of the monosaccharide content and all of the disaccharide content originating from a desalinated and hydrolised whey concentrate with a degree of desalination higher than 50%, and a degree of hydrolysis higher than 50%, the polysaccharide content consisting of maltodextrin in an amount of at least 30% of the dry solids content of the beverage. The beverage may also contain minerals and natural flavourings and aroma substances.

Description

BEVERAGE RICH IN CARBOHYDRATES

The invention relates to a beverage rich in carbohy¬ drates, especially for use in connection with the practice of sports, i.e. a so-called "sports drink" or health beve¬ rage.

At present, there are on the market a number of health beverages, the main function of which is to supply the body with fluid, but which also contain energy-sup- plying substances and mineral substances, in connection with the practice of sports. Generally, these beverages contain 4-8% carbohydrates (monosaccharides, disaccha¬ rides, and polysaccharides) and added electrolytes, such as sodium ions, potassium ions, and chloride ions. In recent years, research has been able to throw more light upon the need for and the function of a supply of carbohydrates and water in connection with physical acti¬ vities of varying intensiveness (above all the practice of sports). It. has been known for a long time that a low blood sugar content, a low muscle glucogen content, and a loss of fluid in connection with sweating, reduces the physical working capacity. Since then, it has also become apparent that these factors influence the mental perfor¬ mance which is of essential importance to the ability to carry out physical labour (e.g. the practice of sports). Accordingly, one can improve one's stamina by an in¬ take of carbohydrates when under bodily strain for a longer period of time. Too high an intake of monosaccha¬ rides .may, however, have negative effects upon the ability to take up sugar and water, which are caused by a retarda¬ tion of the emptying rate of the stomach. This may be counteracted by replacing a suitable proportion of the mo¬ nosaccharides with polysaccharides, usually glucose poly¬ mers. Experience gained from sport at top level has now shown that it is advantageous to use beverages with a very high carbohydrate content to improve the performance/stamina. It is generally believed that electrolytes, which ar present in most known health beverages, do not to any ap¬ preciable extent influence the electrolyte balance in the body, except in extreme physical activities. Recent stu- dies indicate, however, that minor amounts of mineral sub stances, above all sodium, stimulate the take-up of glucose from the intestine.

Furthermore, the glucose and sodium contents in health beverages increase the take-up of fluid from the intestine.

The taste, aroma and consistency of the health beve¬ rages are also of great significance since these qualitie in the end are decisive of the amount of beverage consume in connection with the practice of sports. The object of the invention is to provide a beverage of a composition which fulfils the above-mentioned demand on a health beverage.

Consequently, the invention comprises a beverage ric in carbohydrates and characterised in that it contains at least 10% by weight of carbohydrates in the form of a mix ture of monosaccharides, disaccharides, and polysaccha¬ rides, the balance consisting of water, more than 50% of the monosaccharide content and all of the disaccharide content originating from a desalinated and hydrolised whe concentrate with a degree of desalination higher than 50% and a degree of hydrolysis higher than 50%, the poly¬ saccharide content consisting of maltodextrin in an amoun of at least 30% of the dry solids content of the beverage .In a preferred embodiment, the beverage contains 20-30% by weight of carbohydrates, and the maltodextrin i preferably present in an amount of 30-60% of the dry so¬ lids content of the beverage.

It is also preferred that the hydrolised whey concen trate has a degree of desalination of 80-95% and a degree of hydrolysis of 70-90%. In a preferred embodiment, the whey concentrate con¬ sists of a desalinated whey syrup rich in carbohydrates, which contains about 80% by weight of carbohydrates, based on the dry solids content, and in which the lactose has undergone an 80% hydrolysis to galactose and glucose, re¬ spectively. It is, for example, possible to produce whey syrup from whey which has been desalinated according to th process described in SE Patent Specification 7705424-5. An admixture of pure glucose is also suitable. The beverage according to the invention thus contains monosaccharides and disaccarides that can be rapidly taken up, as well as polysaccharides which are slowly digested in the body.

Suitably, well-adjusted amounts of electrolytes in the form of a mixture of sodium chloride and potassium chloride may be added to the beverage. The beverage should also have a suitable acidity, i.e. its pH value should be 3.0-5.0, preferably 3.2-3.7. Preferably, this is achieved by an addition of citric acid. In order to improve the taste of the beverage, approved natural flavourings, aroma 'substances, and colouring agents are also added.

It is possible to prolong the keeping quality of the beverage by heat treatment during 30 min. at a temperature which is higher than 85°C and preferably is about 95°C, whereupon the beverage is aseptically packed. A product thus treated can be stored for a very long time, over about a year. The low pH value of the beverage also con¬ tributes to the long shelf life of the product.

■To further improve the taste of the beverage, it may suitably be deodorised by cooling under vacuum before packing.

Thus, the invention provides a beverage rich in car¬ bohydrates which has a satisfactory taste and consistency and which fulfils the demands that can be made upon a be- verage for use in connection with the practice of sports. The invention will be described in detail in the following, nonrestrictive Example. Example

The following basic recipe is used for producing about 1000 g beverage tasting of lemon or black currant;

Whey syrup 58.8% TS 128 g

Maltodextrin

(CPC Industriprodukter, Holte, Denmark) 121 g

Glucose 51 g

NaCl 0.75 g

KC1 0.75 g

Citric acid 3.6 g or

4.6 g

Softened water < 2 d°H about 690 g

Aroma substance of lemon or black currant from BBA

(Bush Boake Allen, Skandinavia AB) 1 g

Colouring agent for black currant E 163 (Flavoring AB) 4 g

The whey syrup was produced from whey which had been desalinated according to the process in SE Patent Specifi cation 7705424-5. The lactose in the whey was hydrolised to 80% by an addition of the lactase enzyme "Maxilact 2000" from Gist Brocades in Holland. The whey was concen¬ trated by vacuum evaporation. The maltodextrin content wa about 48% of the dry solids content.

The ingredients of the beverage were carefully mixed in a tank with agitator. The beverage tasting of black currant was coloured with an approved food colouring. The pH value in the beverage tasting of lemon was adjusted to 3.30 with citric acid, and the pH value of the black cur¬ rant beverage was adjusted to 3.45 with the same acid.

After mixing, the beverages were heat treated at about 95°C, whereupon they were cooled in vacuum vessels and sterilely packed in 250 ml "Tetra Brik" packages.

Claims

1. Beverage rich in carbohydrates, c h a r a c - t e r i s e d in that it contains at least 10% by weight of carbohydrates in the form of a mixture of monosaccha- rides, disaccharides, and polysaccharides, the balance mainly consisting of water, more than 50% of the ono- saccharide content and all of the disaccharide content originating from a desalinated and hydrolised whey concen¬ trate with a degree of desalination higher than 50%, and a degree of hydrolysis higher than 50%, the polysaccharide content consisting of maltodextrin in an amount of at least 30% of the dry solids content of the beverage.

2. Beverage as claimed in claim 1, c h a r a c ¬ t e r i s e d in that it contains 20-30% by weight of carbohydrates.

3. Beverage as claimed in claim 1 or 2, c h a ¬ r a c t e r i s e d in that the maltodextrin content is 30-60% of the dry solids content of the beverage.

4. Beverage as claimed in one or several of the pre¬ ceding claims, c h a r a c t e r i s e d in that the hydrolised whey concentrate has a degree of desalination of 80-95%, and a degree of hydrolysis of 70-90%.

5. Beverage as claimed in one or several of the pre¬ ceding claims, c h a r a c t e r i s e d in that the monosaccharide content is completed by an addition of glu¬ cose.

6. Beverage as claimed in one or several of the pre- ceding claims, c h a r a c t e r i s e d in that the pH value is 3.0-5.0, preferably 3.2-3.7.

7. Beverage as claimed in one or several of the pre¬ ceding claims, c h a r a c t e r i s e d in that its po¬ tassium content and sodium content are adapted to the needs of the body.

8. Beverage as claimed in one or several of the pre¬ ceding claims, c h a r a c t e r i s e d in that it com¬ prises natural flavourings and aroma substances.

9. Beverage as claimed in one or several of the pre- ceding claims, c h a r a c t e r i s e d in that it is heat treated at a temperature which is higher than 85°C and preferably is about 95°C, to increase- he keeping quality.

10. Beverage as claimed in one or several of the pre- ceding claims, c h a r a c t e r i s e d in that prior to packing it is deodorised by cooling under vacuum.