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
  • A23L2/08—Concentrating or drying of juices
  • A23L2/10—Concentrating or drying of juices by heating or contact with dry gases
  • A23L2/102—Spray-drying
• • 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
  • A23L2/385—Concentrates of non-alcoholic beverages
  • A23L2/39—Dry compositions
• • 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
  • A23L2/52—Adding ingredients
  • A23L2/56—Flavouring or bittering agents
• • 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
  • A23L2/58—Colouring agents
• • 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
  • A23L2/60—Sweeteners

Definitions

• the present invention relates to fruit juice powder mix.
• the present invention relates to a process for the production of fruit juice powders.
• the disclosed fruit juice powders are capable to provide a true experience of real fruit juice i.e. fruit based beverage mix.
• the present invention relates to dilutables concept for the production of fruit juice powders.
• the powdered soft drinks are one of the more profitable solutions in food service. They also support the sustainability initiatives, since they are easily dispensed into reusable cups, minimising the packaging waste with reduced fright cost for transportation.
• Market analysis indicates that within the packaged beverage category, dilutables account for a significant US$ 300 Million (MM) turnover.
• the largest segment by volume in this category comprises Fruit Flavored Instant Beverage Powders (other segments being glucose powder and squash / concentrates).
• the critical differentiating aspect will be containing natural juice powder and "natural and /or Nature identical" flavours without any preservatives as opposed to artificial flavours and artificial colours and the key unlock for volume explosion will happen if one is able to drive conversion from unpackaged street juice.
• India is the second largest producer of fruits after China, with a production of 44.04 million tonnes of fruits from an area of 3.72 million hectares.
• a large variety of fruits are grown in India, of which mango, banana, citrus, guava, grape, pineapple and apple are the major ones. Apart from these, fruits like papaya, sapota, annona, phalsa, jackfruit, ber, pomegranate in tropical and sub-tropical group and peach, pear, almond, walnut, apricot and strawberry in the temperate group are also grown in a sizeable area.
• the major fruit growing states are Maharashtra, Tamil Nadu, Karnataka, Andhra Pradesh, Bihar, Tamil Pradesh and Bengal.
• Fruit or Vegetable Juice is the liquid that is naturally contained in fruit or vegetable tissue.
• Juice is prepared by mechanically squeezing or macerating fruit or vegetable.
• orange juice is the liquid extract of the fruit of the oranges.
• Juice may be prepared in the home from fresh fruit and vegetables using a variety of hand or electric juicers. Juice is one of the most popular drinks to go with breakfast in the morning.
• Fruit juice though tasty and refreshing, is not as healthy as whole fruit. When a whole fruit is pressed or squeezed and filtered to make juice, some of the nutrients, most notably dietary fibres and some of vitamins, are lost in the process. Many commercial juices are filtered to remove fiber or pulp, but high-pulp fresh orange, lime, mixed fruit and water melon juices are popular beverages. Common methods for preservation and processing of fruit juices include canning, pasteurization, freezing, evaporation and spray drying.
• India is the second largest producer of fruits in the world, producing 46.8 million tons of fruits and accounting for 10% of the world's fruit production.
• Approximately 20-25% of the horticulture produce goes waste due to improper post harvest operations, improper cold storage and transport facilities.
• the grower is getting hardly 0.25-0.35 of a consumer rupee.
• the efforts are also on the Value Addition activities where the fruits and vegetables are processed, that fetches higher remunerative prices of the produce. Costs of transporting fresh fruits are very high due to significant increase in petroleum prices. Since many fruits contain much that is non edible in the purchase weight, cost might not be a good indicator of cost per amount consumed.
• the product will be positioned as fruit juice powders for in-home consumption in a unique packaging format via Tropicana credentials.
• the product will be positioned as fruit juice powders for in-home consumption in a unique packaging format via Tropicana credentials.
• Dilutables would be a concept of 'Do' Fruit Mix which is a traditional, healthy and convenient approach to increase fruit consumption for refreshment and health.
• Powder by using low /no maltodextrin as a carrier. Therefore low in fruit juice taste.
• Process juice is lack of fruit fibres.
• Figure 1 & 2 shows process flow diagram for preparing fruit juice mix powder mix.
• Figure 3 shows equipment system and process steps for preparing fruit juice mix powder mix.
• Figure 4 shows fruits powder concurrent air flow system is the ideal system to get proper sugar crystallization and therefore free flowing properties.
• Figure 5 shows reconstitution Product Preposition (Mathematics of fruit juices)- finished product 100 ml basis.
• Figure 6, 7 & 8 shows the particle size distribution analysis for various sample of fruit juice powder mix.
• the primary objective of the present invention is to a produce fruit juice powder mix which is devoid of artificial colour, artificial flavour and preservatives.
• the disclosed fruit juice powders are capable to provide a true experience of real fruit juice, i.e. fruit based beverage mix.
• the other objective of the present invention is to utilize the "dilutables concept" for the production of fruit juice powder mix.
• the present invention relates to process for the production of fruit juice powders mix having a true experience of real fruit juice in the form of fruit juice beverage mix.
• the disclosed invention provides a natural fruit juice powder mix with value added dietary fibres and retention of nutritional quality.
• the invention provides a free flowing fruit powder with no tackiness, desired shelf life and no bitterness after taste with desirable sweet tang balance.
• the present invention relates to a process for producing "fruit juice powder mix", comprising the steps of: a) washing and cleaning of fruits, b) pulping of fruits of step (a) in a two stage pulper and obtaining juice thereof, c) passing juice of step (b) through strainer having mesh size 400-500 micron, d) preparing fruit concentrate at brix 66-72 Degree Brix, e) converting fruit concentrates of step (d) to powders by spray drying process characterized such that the fruit juice is atomized and allow to fall under gravity without being adhered to the walls of dryer chamber, collecting the dried fruit powder at the bottom of the dryer, f) encapsulating by blending of fruit powder in the presence of hydrocolloids, g) adding dried sugar in fruit powder of step (f), h) blending with dried sugar and all other ingredients excluding flavor in blender coating, i) grinding the blended fruit powder in pin mill for uniform distribution of ingredients, j) adding flavor and transferring the bulk to the blender and blending thereof in order to obtain desired
• a first aspect of the present invention wherein the fruit based beverage mix comprising of fruit juice powder in the range of 5% to 90% w/w, with or without maltodextrin as a carrier and other ingredients such as sugar, fruit fibers, natural color in the range of 2% to 90% w/w wherein said fruit based beverage mix is devoid of artificial color, artificial flavor and preservatives.
• the fruit based beverage mix comprising of fruit juice powder preferably of 10% to 70% w/w, more preferably 10% to 30 % w/w, most preferably 10 to 20 % w/w, with or without maltodextrin as a carrier and other ingredients such as sugar, fruit fibers, natural color in the range of 2% to 90% w/w wherein said fruit based beverage mix is devoid of artificial color, artificial flavor and preservatives.
• the fruit selected from the group consisting of Orange, Mixed fruit , mango, banana, citrus, guava, grape, pineapple, apple, papaya, sapota, annona, phalsa, jackfruit, ber, pomegranate peach, pear, almond, walnut, apricot, coconut, sugar cane , strawberry or watermelon or mixture thereof.
• fruit based beverage mix having citrus fruit is selected from lemon, orange, kinno, sweet lime or combination thereof.
• fruit based beverage mix having tender coconut and citrus fruit is lemon, orange, kinno, sweet lime or Coconut-Orange, Coconut-Pineapple, Coconut- Mixed fruit and Coconut-Litchi and combination thereof.
• fruit based beverage mix having ingredients are stabilizers, acidity regulators, salt, natural color, fibre from citrus fruit pulp, gum Arabic and xanthan, natural and nature identical flavoring substances.
• fruit based beverage mix having stabilizers which are selected from the group consisting of gum Arabic (E414) and xanthan gum (E415).
• Yet another aspect of the present invention wherein fruit based beverage mix having stabilizers is in the range of 1 % to 5% w/w.
• fruit based beverage mix having acidity regulators is selected from the group consisting of citric acid and malic acid.
• fruit based beverage mix having acidity regulators are in the range of 0.1% to 3% w/w.
• fruit based beverage mix having natural color is selected from the group consisting of annatto, beet root powder, beta carotene etc. Yet another aspect of the present invention, wherein fruit based beverage mix having natural color is in the range of 0.001 to 1% w/w.
• fruit based beverage mix having fibers from citrus fruit pulp is made of citrus pulp/ fibers.
• citrus fruit pulp is in the range of 0.1% to 5% w/w.
• fruit based beverage mix is orange based beverage mix comprising of orange juice powder in the range of 5% to 99% w/w, without maltodextrin as a carrier and other ingredients in the range of 2% to 95% w/w.
• fruit based beverage mix is lemon based beverage mix comprising of lemon juice powder in the range of 5 to 85% w/w, sugar in the range of 1% to 95% w/w with maltodextrin as a carrier in the range of 15% to 25% w/w and other ingredients in the range of 2% to 5% w/w.
• fruit based beverage mix comprising of mix fruit juice powder in the range of 5% to 90% w/w with maltodextrin as a carrier in the range of 10% to 90% w/w and other ingredients in the range of 2% to 5% w/w.
• the fruit based beverage mix having less hygroscopic and free flowing characteristic property with uniform distribution of ingredients.
• Yet another aspect of the present invention wherein the fruit based beverage mix having average particle size in the range of 100 micron to 800 micron.
• the present invention relates to a process for the production of fruit juice powders having a true experience of real fruit juice.
• Dilutables is a concept of 'Do' Fruit Mix which is a traditional, healthy and convenient approach to increase fruit consumption for refreshment and health.
• the fruit based beverage mix wherein fruit is selected from the group consisting of mango, banana, citrus, guava, grape, pineapple, apple, papaya, sapota, annona, phalsa, jackfruit, ber, pomegranate peach, pear, almond, walnut, apricot, strawberry or watermelon or mixture thereof.
• fruit powder used in the formulation is at least 80-85% of pure fruit powders.
• the fruit powder mix can be prepared in various shaped powders as fruit shaped such as compacted or shaped like orange, cube etc for play value using the tableting machine.
• 40-50% maltodextrin are added to fruit juice powder as a carrier to obtain free flowing powder.
• maltodextrin has starch type taste and deteriorate taste.
• fruit powder mix have made with minimum possible maltodextrins or even without addition of maltodextrins.
• the disclosed formulation has at least 90% + as fruit powder. Unique process parameters and specific equipment design has made it possible.
• Hydrocolloids often called gums, which are hydrophilic polymers, of vegetable origin, that generally contain many hydroxyl groups and may be polyelectrolytes. They are naturally present or added to control the functional properties of aqueous foodstuffs. Most important amongst these properties are viscosity (including thickening and gelling) and water binding but also significant are many others including emulsion stabilization, prevention of ice recrystallization and organoleptic properties. The degree with which the hydrocolloid solutions mix with saliva, determined by their degree of chain entanglement, determines flavor experience.
• Stickiness is one of the critical issues encountered during drying and handling of juice powder especially for water melon, sugar cane and coconut water powder mainly due to high fruit sugar (fructose) content in the fruits.
• To control undesirable effects of the stickiness property of a particular fruit material is essential.
• an appropriate characterization techniques i.e. sugar and fat profiling of the fruit powders for these powders.
• Stickiness is a term used to describe the phenomena of particle-particle cohesion and particle-wall adhesion in the spray drying process. Stickiness depends not only on the properties of materials but also on the inlet variables applied in a spray drying system. Deposition is another phenomenon in spray drying. It relates to the stickiness and the design of a dryer system. Theoretically, there should be no deposition problem if the size of the dryer chamber is large enough. Therefore, stickiness and deposition need to be solved by other methods rather than by using a very large dryer chamber.
• Particularly coconut is having very high sugar that to in the form of Fructose and Glucose.
• the importance of sticky behaviour of fruit powders influence on process and handling abilities and quality of the fruit powders. It is important to find out role of stickiness in the fruit powders and evaluate the different stickiness characterization techniques. There is a need to decide the instrumental analysis to know the stickiness behaviour and find out glass transition temperature to minimize caking, i.e. surface stickiness and glass transition.
• Glass transition temperature (GTT) is the indicator for spraying characteristics. Lower the GTT more difficult is the drying operation due to stickiness.
• Fruit based beverage mix is devoid of artificial colour, artificial flavour and preservatives (generally all fruits and vegetable juice drinks are having preservatives.
• Fruit powders used in final proposition is made in spray dryer with at least 90% of fruit powder.

Landscapes

• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Non-Alcoholic Beverages (AREA)

Priority Applications (1)

Applications Claiming Priority (2)

Publications (2)

Family

ID=49223415

Family Applications (1)

Country Status (3)

Cited By (5)

Families Citing this family (7)

Citations (3)

• 2013
  • 2013-03-25 CN CN201380023912.4A patent/CN104470379A/zh active Pending
  • 2013-03-25 WO PCT/IB2013/052346 patent/WO2013140382A2/en active Application Filing
  • 2013-03-25 IN IN849DE2012 patent/IN2012DE00849A/en unknown

Patent Citations (3)

Also Published As

Similar Documents

Legal Events