WO2006028929A1 - Produit a boire non laitier contenant du calcium lactobionate - Google Patents

Produit a boire non laitier contenant du calcium lactobionate Download PDF

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Publication number
WO2006028929A1
WO2006028929A1 PCT/US2005/031211 US2005031211W WO2006028929A1 WO 2006028929 A1 WO2006028929 A1 WO 2006028929A1 US 2005031211 W US2005031211 W US 2005031211W WO 2006028929 A1 WO2006028929 A1 WO 2006028929A1
Authority
WO
WIPO (PCT)
Prior art keywords
calcium
beverage product
milk
lactobionate
calcium lactobionate
Prior art date
Application number
PCT/US2005/031211
Other languages
English (en)
Inventor
Per Munk Nielsen
Original Assignee
Kraft Foods Holdings, Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kraft Foods Holdings, Inc. filed Critical Kraft Foods Holdings, Inc.
Priority to US11/574,550 priority Critical patent/US20070281066A1/en
Publication of WO2006028929A1 publication Critical patent/WO2006028929A1/fr

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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
    • A23L2/02—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
    • 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
    • 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

Definitions

  • the present invention relates to a non-dairy beverage product comprising calcium lactobionate, a method of producing a non-dairy beverage product and use of calcium lactobionate for pro ⁇ ducing a non-dairy beverage product.
  • Osteoporosis is a recognised health problem in many areas of the world and is generally as ⁇ cribed to an insufficient intake of calcium.
  • One of the major sources of calcium in the diet is milk, but a large proportion of the public does not want or does not tolerate sufficient amounts of milk in their diet.
  • other food products may be enriched with calcium e.g. fruit juice.
  • EP 0841013 describes a method of enriching fruit juice with calcium by addition of calcium phosphate.
  • US 4722847 describes a method for supplementation of fruit juice beverages with calcium by using calcium citrate and calcium malate.
  • a calcium source derived from milk or milk ingredients may have an advantage over other cal ⁇ cium sources for calcium fortification of non-dairy beverage products since it may be perceived as more natural by the consumer.
  • WO 02089592 discloses a method for producing dairy products comprising lactobionic acid.
  • the inventors have found that calcium lactobionate may be used for production of a non-dairy beverage product enriched in calcium with a pleasant taste and mouthfeel.
  • the present inven- tion consequently relates to a non-dairy beverage product comprising calcium lactobionate.
  • the invention relates to a method for producing a non-dairy beverage product, and in a further aspect to use of calcium lactobionate for producing a non-dairy beverage prod ⁇ uct.
  • a non-dairy beverage product is a beverage product which is not based on milk, milk constitu- ents, or milk derived ingredients.
  • milk By “not based on milk, milk constituents, or milk derived ingre ⁇ pros” is meant that milk, milk constituents, and/or milk derived ingredients, other than calcium lactobionate, does not account for the major part of the product.
  • milk By milk is meant the lacteal se ⁇ cretion of any mammal and milk products derived there from such as e.g. whole milk, skimmed milk, partially skimmed milk, homogenised milk, and pasteurised milk.
  • milk constituents is meant any constituent of milk such as e.g. milk protein, milk fat, milk salts, and lactose.
  • milk derived ingredients are meant any ingredient derived from milk, such as e.g. milk powder, butter milk, butter milk powder, milk fat, butter, whey protein isolate, whey protein concentrate, and caseinate.
  • a non-dairy beverage product according to the invention is not a product consisting only of water and calcium lactobionate, or a product prepared only from water and a calcium lactobionate preparation.
  • the non-dairy beverage product comprises less than 30% (weight/weight), such as less than 20%, less than 10%, less than 5% or less than 2%, milk or ingredients derived from milk, other than calcium lactobionate.
  • the dry matter of the non-dairy beverage product comprises less than 30% (weight/weight), such as less than 20 %, less than 10%, less than 5%, or less than 1%, dry mat ⁇ ter derived from milk, other than calcium lactobionate.
  • a non-dairy beverage product comprises less than 0.4 g/kg, such as less than 0.3 g/kg, less than 0.2 g/kg, less than 0.1 g/kg, or less than 0.01 g/kg, of calcium originating from milk, other than calcium originating from calcium lactobionate. In one embodiment of the invention a non-dairy beverage product does not contain calcium originating from milk other than calcium originating from calcium lactobionate.
  • a non-dairy beverage product of the invention may e.g. be fruit juice, berry juice, vegetable juice, herbal drink, lemonade, soft drink, soda pop, cola, root beer, beer, smoothie, tea, coffee, or any mixture thereof.
  • a non-dairy beverage product according to the invention may e.g. be based on, or comprise, blended fruit, berries, vegetables, and/or herbs; fruit, berry and/or vege ⁇ table juice; fruit, berry, vegetable and/or herbal extracts; and/or fruit, berry, vegetable, and/or herbal flavour.
  • a non-dairy beverage product according to the invention may comprise alcohol, and may e.g. be based on, or comprise, beer or wine.
  • a non-dairy beverage product of the invention may comprise any ingredient suitable to be used in the preparation of a non-dairy beverage, such as e.g. sugar, e.g. in the form of glucose, fruc ⁇ tose, sucrose, invert sugar, or any mixture thereof; sugar alcohols, e.g. xylitol or sorbitol; artifi ⁇ cial sweetener, e.g. saccharin, cyclamate, aspartame, acesulfame, sucralose, and/or tagatose; acid, e.g. citric acid; caffeine; flavour agents; colorants; and/or preservatives.
  • a non-dairy bev ⁇ erage product may be carbonated.
  • a non-dairy beverage product of the invention may additionally comprise thickening or texturis- ing agents, e.g. pectin, carageenan, agar agar, guar gum, or locust bean gum.
  • Calcium lacto- bionate may in itself have a thickening or texturising effect, and in one embodiment of the inven ⁇ tion the amount of thickening and/or texturising agent is reduced compared to a similar bever- age product not comprising calcium lactobionate.
  • Calcium lactobionate may improve the mouth- feel and/or viscosity of a non-dairy beverage product compared to the same non-dairy beverage product without calcium lactobionate added, or to the same non-dairy beverage product with a lower molecular weight calcium salt added in an amount giving the same level of added calcium.
  • a non-dairy beverage product is fruit, berry, and/or vegeta ⁇ ble juice comprising calcium lactobionate.
  • a non-dairy beverage product comprising calcium lactobionate may be produced by any method known in the art for producing a similar product without calcium lactobionate.
  • Calcium lacto- bionate may be added to the other ingredients of the product at any appropriate step during the process.
  • Calcium lactobionate may e.g. be added as the purified substance, the preparation ob ⁇ tained by oxidation of lactose in situ in milk permeate, whey, or whey permeate, or in the form of any other preparation suitable for being used in the production of a non-dairy beverage product.
  • Calcium lactobionate may be dissolved in water separately or together with other ingredients of the non-dairy beverage product.
  • Calcium lactobionate may e.g.
  • non-dairy beverage product is fruit, berry, or vegeta ⁇ ble juice
  • calcium lactobionate may e.g. be added to the juice before pasteurisation (if applica ⁇ ble) or before packing of the product.
  • non-dairy beverage product is smoothie or another product based on blended fruit, berries, and/or vegetables
  • calcium lactobionate may e.g. be added to the blended material before pasteurisation (if applicable) or before packing.
  • non- dairy beverage product is a carbonated beverage, e.g. soda pop or carbonated cola drink
  • cal ⁇ cium lactobionate may e.g. be added after or simultaneously with the rest of the ingredients and before carbonation and packing of the product.
  • Addition of calcium lactobionate may affect pH of the non-dairy beverage product, and if desired pH may be regulated to the desired level by a suitable acid, e.g. citric acid or lactic acid, or base.
  • a suitable acid e.g. citric acid or lactic acid, or base.
  • Calcium lactobionate (C 24 H 42 Ca ⁇ 24 , CAS no. 5001-51-4) is the calcium salt of lactobionic acid (4-O-beta-D-galactopyranosyl-D-gluconic acid) and has a molecular weight of 756.7 g/mol.
  • Cal ⁇ cium lactobionate according to the invention may be from any source known in the art.
  • calcium lactobionate is obtained by oxidation of lactose.
  • calcium lactobionate is obtained by enzymatic oxidation of lactose.
  • Prepara ⁇ tion of calcium lactobionate by enzymatic oxidation of lactose may be achieved by enzymes ca ⁇ pable of oxidizing lactose to lactobionic acid and neutralisation of the lactobionic acid formed with e.g. calcium hydroxide, calcium carbonate, calcium sulphate, or calcium phosphate to form calcium lactobionate.
  • a suitable enzyme is e.g. the carbohydrate oxidase disclosed in WO 9931990.
  • the oxidation of lactose is performed in the pres ⁇ ence of catalase.
  • calcium lactobionate is prepared by enzymatic oxidation of pure lactose, e.g. lactose monohydrate.
  • calcium lacto- bionate is prepared by in situ enzymatic oxidation of lactose in milk permeate, whey, or whey permeate. This may be done by adding a suitable enzyme to the milk permeate, whey, or whey permeate under conditions suitable for the enzymatic reaction to proceed, to oxidise the lactose present to lactobionic acid.
  • Calcium may be added, e.g. as calcium hydroxide to form calcium lactobionate.
  • Addition of cal ⁇ cium may be performed during the enzymatic reaction, e.g. by keeping pH substantially con ⁇ stant by titration with calcium hydroxide, or it may be performed after the enzymatic reaction has run to a desired degree of conversion of lactose.
  • the preparation thus obtained may in addition to the calcium lactobionate contain non-oxidised lactose and other milk constituents such as e.g. salts, minerals, proteins, and/or other small organic molecules.
  • the preparation may be used directly for preparing a non-dairy beverage, or the calcium lactobionate may be purified to remove some or all of the additional constituents.
  • the pH of the calcium lactobionate prepara ⁇ tion may be adjusted if desired, to achieve a desired pH of the final beverage product. This may be done by any suitable acid, e.g. citric acid or lactic acid, or base
  • calcium lactobionate is prepared by enzymatic oxidation of lactose a higher degree of conversion of lactose may be achieved if the decrease in pH resulting from the oxidation is completely or partly prevented.
  • a high degree of conversion may be desired e.g. in order to achieve a high amount of calcium lactobionate in the calcium lactobionate preparation and/or in order to control the effect of the calcium lactobionate preparation on the taste of the product.
  • calcium lactobionate is produced by enzymatic oxidation of lactose wherein calcium hydroxide is added during the oxidation.
  • the addition of calcium hydroxide may e.g.
  • the invention relates to a method for producing a non-dairy beverage product, com ⁇ prising enzymatically oxidising lactose to lactobionic acid and maintaining pH above 4 during the oxidation by addition of calcium hydroxide.
  • a catalase may be present during the oxidation in order to reduce the level of hydrogen peroxide.
  • milk permeate is meant the material passing the membrane when milk is subjected to a membrane filtration process, e.g. an ultrafiltration process.
  • a membrane filtration process e.g. an ultrafiltration process.
  • the pore size of the membrane may be selected so that desired components of the milk are concentrated and smaller components are left in the permeate.
  • fat, whey protein, and casein is concentrated, and lactose and soluble salts/minerals are left in the permeate.
  • whey proteins may be present primarily in the concentrate or the permeate, respectively.
  • Ultrafiltration of whey is usually performed to concen ⁇ trate and remove the whey proteins for other uses, leaving primarily lactose and salts/minerals in the permeate.
  • the amount of calcium lactobionate may be any amount suitable to achieve a desired level of calcium in the non-dairy beverage.
  • a non-dairy beverage product comprises at least 0.5% (weight/weight) calcium lactobionate, such as at least 1%, at least 1.5%, or at least 2% calcium lactobionate.
  • a non-dairy beverage comprises between 0.5 and 10% (weight/weight) lactobionate, such as between 1 and 7%, or between 1.5 and 5% lactobionate.
  • the amount of calcium lactobionate in a non-dairy beverage of the invention may be such as to give a content of calcium comparable to milk.
  • Bovine milk normally contains about 1.0-1.3 g/kg calcium.
  • the corresponding amount of calcium lactobion ⁇ ate is about 2.0-2.5% (weight/weight).
  • a calcium lactobinate preparation is a calcium lactobionate product consisting of calcium lacto ⁇ bionate and optionally additional components originating from the raw materials used to produce the calcium lactobionate which have not been removed by purification of the calcium lactobion ⁇ ate, e.g. milk constituents originating from milk, milk permeate, whey, or whey permeate.
  • a liquid calcium lactobionate preparation of the invention is filtered to re ⁇ move impurities, e.g. in order to remove impurities that may impart a cloudy appearance to the non-dairy beverage product. Filtering may be performed before the calcium lactobionate prepa ⁇ ration is mixed with other ingredients, or a mixture of calcium lactobionate preparation and some or all of the additional ingredients of the non-dairy beverage product may be filtered.
  • Calcium lactobionate preparation prepared from milk permeate by enzymatic oxidation of lac ⁇ tose and with pH kept in the range 5.8 - 6.4 by addition of calcium hydroxide.
  • the preparation contained 80% calcium lactobionate.
  • the products were tasted and compared to the same products without addition of calcium lacto- bionate. All products had a pleasant taste, and tasted slightly sweeter and with a more soft taste compared to the products without addition of calcium lactobionate.
  • the appearance of the or ⁇ ange juice and the smoothie was not affected by addition of calcium lactobionate.
  • the apple juice became cloudy when calcium lactobionate was added. This should probably be ascribed to the raw materials used for preparing the calcium lactobionate, since a solution of the calcium lactobionate preparation in water had a similar cloudy appearance.
  • Two types of low calorie drink were prepared from drink concentrate from the local supermarket by mixing the concentrate with water in the ratio prescribed by the producer:
  • Ca-LBA Calcium lactobionate
  • the permeate or lactose monohydrate powder was solubilised in water in a concentration of 5% lactose in the water.
  • Enzyme composition consisting of lactose oxidase and catalase was added in dosage corre ⁇ sponding to 1 LOXU/g lactose and 6mg/g lactose for lactose oxidase and catalase, respectively.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth 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)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention se rapporte à un produit à boire non laitier, qui est enrichi en calcium avec du calcium lactobionate.
PCT/US2005/031211 2004-09-03 2005-09-01 Produit a boire non laitier contenant du calcium lactobionate WO2006028929A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US11/574,550 US20070281066A1 (en) 2004-09-03 2005-09-01 Non-dairy beverage product comprising calcium lactobionate

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
DKPA200401337 2004-09-03
DKPA200401337 2004-09-03
DKPA200401435 2004-09-22
DKPA200401435 2004-09-22
US61280804P 2004-09-24 2004-09-24
US60/612,808 2004-09-24

Publications (1)

Publication Number Publication Date
WO2006028929A1 true WO2006028929A1 (fr) 2006-03-16

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PCT/US2005/031211 WO2006028929A1 (fr) 2004-09-03 2005-09-01 Produit a boire non laitier contenant du calcium lactobionate

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2036916A1 (fr) * 2006-06-20 2009-03-18 Unitika, Ltd. Composition servant à favoriser la production d'équol
WO2011009747A1 (fr) 2009-07-24 2011-01-27 Novozymes A/S Oxydases de glucides
CN102245038A (zh) * 2008-12-19 2011-11-16 曼海姆/奥克森福特旭德楚克股份公司 风味增强剂

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002089592A1 (fr) * 2001-05-07 2002-11-14 Kraft Foods R & D, Inc. Procede de fabrication de fromages et d'autres produits laitiers, produits resultants
EP1452097A1 (fr) * 2003-02-28 2004-09-01 Kraft Foods Holdings, Inc. Complexe mineral comprenant de l'acide lactobionique et méthode d'utilisation pour l'enrichissement en mineraux de produits alimentaires

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002089592A1 (fr) * 2001-05-07 2002-11-14 Kraft Foods R & D, Inc. Procede de fabrication de fromages et d'autres produits laitiers, produits resultants
EP1452097A1 (fr) * 2003-02-28 2004-09-01 Kraft Foods Holdings, Inc. Complexe mineral comprenant de l'acide lactobionique et méthode d'utilisation pour l'enrichissement en mineraux de produits alimentaires

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2036916A1 (fr) * 2006-06-20 2009-03-18 Unitika, Ltd. Composition servant à favoriser la production d'équol
EP2036916A4 (fr) * 2006-06-20 2010-08-11 Unitika Ltd Composition servant à favoriser la production d'équol
US8822432B2 (en) 2006-06-20 2014-09-02 Unitika Ltd. Equol production accelerating composition
CN102245038A (zh) * 2008-12-19 2011-11-16 曼海姆/奥克森福特旭德楚克股份公司 风味增强剂
WO2011009747A1 (fr) 2009-07-24 2011-01-27 Novozymes A/S Oxydases de glucides

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