WO2024074864A1 - Process for preparing a beverage based on natural sweeteners using natural extract s of fruit and medicinal herbs - Google Patents
Process for preparing a beverage based on natural sweeteners using natural extract s of fruit and medicinal herbs Download PDFInfo
- Publication number
- WO2024074864A1 WO2024074864A1 PCT/IB2022/059388 IB2022059388W WO2024074864A1 WO 2024074864 A1 WO2024074864 A1 WO 2024074864A1 IB 2022059388 W IB2022059388 W IB 2022059388W WO 2024074864 A1 WO2024074864 A1 WO 2024074864A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- natural
- fruit
- beverage
- standard
- essential oil
- Prior art date
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 43
- 239000000284 extract Substances 0.000 title claims description 19
- 235000021096 natural sweeteners Nutrition 0.000 title claims description 15
- 235000013399 edible fruits Nutrition 0.000 title claims description 8
- 235000008216 herbs Nutrition 0.000 title claims description 4
- 238000004519 manufacturing process Methods 0.000 title description 4
- 239000004615 ingredient Substances 0.000 claims abstract description 26
- 241001409321 Siraitia grosvenorii Species 0.000 claims abstract description 11
- 239000000341 volatile oil Substances 0.000 claims abstract description 9
- 239000003755 preservative agent Substances 0.000 claims abstract description 6
- 230000002335 preservative effect Effects 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 239000006188 syrup Substances 0.000 claims description 4
- 235000020357 syrup Nutrition 0.000 claims description 4
- 229920001202 Inulin Polymers 0.000 claims description 3
- 241000241413 Propolis Species 0.000 claims description 3
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 claims description 3
- 244000290333 Vanilla fragrans Species 0.000 claims description 3
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 3
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 3
- 229940029339 inulin Drugs 0.000 claims description 3
- 229940069949 propolis Drugs 0.000 claims description 3
- 235000021283 resveratrol Nutrition 0.000 claims description 3
- 229940016667 resveratrol Drugs 0.000 claims description 3
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 2
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 2
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 claims description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 2
- 229940093503 ethyl maltol Drugs 0.000 claims description 2
- -1 first Substances 0.000 claims description 2
- 235000019264 food flavour enhancer Nutrition 0.000 claims description 2
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 2
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 235000015205 orange juice Nutrition 0.000 claims description 2
- 235000010204 pine bark Nutrition 0.000 claims description 2
- 238000001223 reverse osmosis Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims 2
- 239000002904 solvent Substances 0.000 claims 2
- 244000080208 Canella winterana Species 0.000 claims 1
- 235000008499 Canella winterana Nutrition 0.000 claims 1
- 244000018436 Coriandrum sativum Species 0.000 claims 1
- 235000002787 Coriandrum sativum Nutrition 0.000 claims 1
- 150000000873 D-tagatose derivatives Chemical class 0.000 claims 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 1
- 229930091371 Fructose Natural products 0.000 claims 1
- 239000005715 Fructose Substances 0.000 claims 1
- 244000270834 Myristica fragrans Species 0.000 claims 1
- 235000009421 Myristica fragrans Nutrition 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 244000185386 Thladiantha grosvenorii Species 0.000 claims 1
- 229940017545 cinnamon bark Drugs 0.000 claims 1
- 235000011187 glycerol Nutrition 0.000 claims 1
- 239000001702 nutmeg Substances 0.000 claims 1
- 235000003599 food sweetener Nutrition 0.000 abstract description 14
- 230000036541 health Effects 0.000 abstract description 14
- 239000003765 sweetening agent Substances 0.000 abstract description 14
- 239000003623 enhancer Substances 0.000 abstract description 5
- 241000219094 Vitaceae Species 0.000 abstract description 4
- 230000035622 drinking Effects 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 235000021021 grapes Nutrition 0.000 abstract description 4
- LKDRXBCSQODPBY-OEXCPVAWSA-N D-tagatose Chemical compound OCC1(O)OC[C@@H](O)[C@H](O)[C@@H]1O LKDRXBCSQODPBY-OEXCPVAWSA-N 0.000 abstract description 3
- 229940106587 pine bark extract Drugs 0.000 abstract description 3
- 235000020741 pine bark extract Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 230000003078 antioxidant effect Effects 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 244000228451 Stevia rebaudiana Species 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000002226 simultaneous effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 229930003949 flavanone Natural products 0.000 description 2
- 150000002208 flavanones Chemical class 0.000 description 2
- 235000011981 flavanones Nutrition 0.000 description 2
- 210000000987 immune system Anatomy 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- BJHIKXHVCXFQLS-PQLUHFTBSA-N keto-D-tagatose Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-PQLUHFTBSA-N 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000005445 natural material Substances 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 description 1
- FTVWIRXFELQLPI-ZDUSSCGKSA-N (S)-naringenin Chemical compound C1=CC(O)=CC=C1[C@H]1OC2=CC(O)=CC(O)=C2C(=O)C1 FTVWIRXFELQLPI-ZDUSSCGKSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 244000238680 Artocarpus lakoocha Species 0.000 description 1
- 235000003328 Artocarpus lakoocha Nutrition 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZONYXWQDUYMKFB-UHFFFAOYSA-N SJ000286395 Natural products O1C2=CC=CC=C2C(=O)CC1C1=CC=CC=C1 ZONYXWQDUYMKFB-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 description 1
- 150000001558 benzoic acid derivatives Chemical class 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000036996 cardiovascular health Effects 0.000 description 1
- 210000003855 cell nucleus Anatomy 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 210000000349 chromosome Anatomy 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 description 1
- 230000002301 combined effect Effects 0.000 description 1
- 229920002770 condensed tannin Polymers 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 210000003372 endocrine gland Anatomy 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- NWKFECICNXDNOQ-UHFFFAOYSA-N flavylium Chemical compound C1=CC=CC=C1C1=CC=C(C=CC=C2)C2=[O+]1 NWKFECICNXDNOQ-UHFFFAOYSA-N 0.000 description 1
- 229940014144 folate Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
- 229940025878 hesperidin Drugs 0.000 description 1
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 description 1
- 230000003054 hormonal effect Effects 0.000 description 1
- 229930005346 hydroxycinnamic acid Natural products 0.000 description 1
- DEDGUGJNLNLJSR-UHFFFAOYSA-N hydroxycinnamic acid group Chemical class OC(C(=O)O)=CC1=CC=CC=C1 DEDGUGJNLNLJSR-UHFFFAOYSA-N 0.000 description 1
- 235000010359 hydroxycinnamic acids Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 229940117954 naringenin Drugs 0.000 description 1
- WGEYAGZBLYNDFV-UHFFFAOYSA-N naringenin Natural products C1(=O)C2=C(O)C=C(O)C=C2OC(C1)C1=CC=C(CC1)O WGEYAGZBLYNDFV-UHFFFAOYSA-N 0.000 description 1
- 235000007625 naringenin Nutrition 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000035935 pregnancy Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 229910052611 pyroxene Inorganic materials 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000036559 skin health Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 102000055501 telomere Human genes 0.000 description 1
- 108091035539 telomere Proteins 0.000 description 1
- 210000003411 telomere Anatomy 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Definitions
- the technical field of this invention relates to the production of natural fortified functional beverages or FF beverages with functional fortified properties for humans.
- the main subject of this invention is the preparation recipe for preparing natural sweetener using stevia sweetener extracted from the leaves of the stevia plant and monk fruit (Artocarpus lacucha) extract, which is extracted from the fruit of a tree with the same name.
- the inventor in the description of the invention emphasizes the preparation method of this sweetener and its application in the food industry.
- the claimed invention develops recipes for the preparation of only one beverage using two sweeteners, a flavoring complex, a natural enhancer, a natural substance of American pine bark extract, a natural substance of the peel and seed of a variety of grapes and others.
- Beverages must be healthy and natural and their ingredients should have a significant effect on increasing the health of the consumer at any age and with any disease.
- being tasty and having a special taste, and being free of chemical preservatives is a great advantage.
- it is tried to consider all of the above and a useful and pleasant beverage for all members of society.
- the claimed invention provides recipes for preparing just one beverage using two sweeteners, D-Tagatose and Monk Fruit, a flavor consisting of pure six natural essential oils, a natural enhancer, a functional natural ingredient of American pine bark extract, a functional natural ingredient of the peel and seeds of a variety of grapes, a combination of two functional herbal ingredients, a natural fragrance and a natural preservative to improve health of peoples drinking beverage in society.
- the ingredients of the invention are described:
- D-Tagatose which is utilized in this beverage, is one of the functional and very low-calorie sweeteners, and its percentage in the beverage preparation recipes is much lower than the percentage of sugar in other beverages. Hence, consuming a beverage containing it will not affect the fluctuation of blood glucose levels in patients.
- - Monk Fruit which is obtained from the dry extract of the fruit of the plant species (Siraitia Grosvenorii), acts as a functional natural sweetener and contains compounds with very strong antioxidant properties, with a sweetening power 250 times that of sugar.
- D-Tagatose and Monk Fruit are functional sweeteners that are very useful for improving the health of consumers. These sweeteners are useful for any age and any disease.
- Ethyl maltol flavor enhancer rarely is used in beverages and this recipe; the flavoring ingredient is added to improve the taste. Adding this ingredient to the flavoring ingredient enhances the taste and makes the beverage pleasant.
- the mixture of Inulin & Fructo-oligosaccharide is a functional soluble mixture in a beverage with prebiotic properties and is very useful for the colonization of beneficial intestinal bacteria. Adding this ingredient to the beverage improves the level of general health, in particular in the regulation of intestinal microbial flora.
- - Resveratrol is one of the most useful and functional compounds discovered ever been and is extracted from the peeling and seed of grapes.
- Valid clinical documents prove its effects on improving the level of cardiovascular health and cell nucleus genes, especially in reducing the speed of the gene sequence of the telomeres of the chromosome due to aging and consumption of products that create free radicals in the blood. Adding this ingredient to the beverage improves the level of general health, especially in the cardiovascular, immune, and hormonal systems, and increases longevity by maintaining vigor and strength.
- - Propolis preservative is a natural broad-spectrum antibacterial ingredient, containing large amounts of polyphenol compounds with strong antioxidant properties, which are not present in the vast majority of beverages, and instead of benzoate salts, which in turn are harmful to health is used.
- vanilla planifolia powder extract which contains 288 Kcal of energy per 100 g, 12.65 g carbohydrates, 0.06 g protein, 0.06 g total cholesterol, 0.425 mg niacin, 0.035 mg pantothenic acid, 0.026 mg pyroxene, 0.095 mg riboflavin, 9 mg of sodium, 148 mg potassium, 11 mg calcium, 0.072 mg copper, 0.12 mg iron, 12 mg magnesium, 0.230 mg manganese, 6 mg phosphorus, 0.0 pg selenium and 0.11 mg zinc.
- vanilla extract in this beverage creates a fragrance that matches the enjoyable taste of the beverage.
- Orange juice powder is a clear yellow powder with a distinct smell and taste. Orange is an excellent source of vitamin C. It is also an important source of dietary fiber. In addition, orange is a good source of B vitamins, including vitamin B1 and folate, as well as vitamin A, calcium, and potassium. Recent research studies have shown the benefits of a wide range of plant compounds, including citrus flavanones (types of flavonoids that include hesperidin and naringenin molecules), anthocyanins, anthocyanidins, hydroxycinnamic acids, and polyphenols. Another flavanone found in oranges is the Herpridine molecule, which has been shown in animal studies to support healthy blood pressure levels as well as healthy cholesterol levels.
- Lemon juice powder is substantially rich in vitamin C. As well, it is a good source of potassium, vitamin B6 and essential antioxidants. Vitamin C is important for the functioning of the immune system and skin health. The presence of two ingredients of the powdered extract of orange and lemon fruits in addition to beneficial effects on the health of the consumer has a role in regulating the pH of the beverage and its taste.
- Deionized water (purified by RO reverse osmosis system) and disinfected with ozone is used just to be sterile and free of any soluble substances.
- the monk fruit natural sweetener is a non-sugar sweetener with an average sweetness level of 250 times that of sugar, with very strong antioxidant properties that can neutralize free radicals in the body. This sweetener has fortified and functional properties in the body.
- the mixture of inulin and fructooligosaccharides has a fortified probiotic effect, increases the beneficial bacteria in the intestine, and regulates its natural microbial flora, which plays a significant role in improving a person's health.
- Resveratrol has strong functional and fortified properties; clinical tests indicate the effect of this ingredient in reducing the aging process and increasing physical strength with longevity. This ingredient has beneficial effects on the functioning of the endocrine glands as well as the cardiovascular, immune system, and the central nervous system.
- Propolis preservative is a completely natural and harmless broad-spectrum antibacterial substance. Given the strong preservation power of the powdered extract of the American pine bark it is a strong antioxidant that is able to neutralize free radicals in the body.
- This ingredient is categorized as proanthocyanidins and has both fortified and functional properties.
- Drinking a liter of beverage a day is beneficial for the elderly and those suffering from any type of disease. There is no obstacle to the consumption of any of the constituents of the beverage during pregnancy. It is safe to use up to six tablespoons per day for children under three years of age and up to 500 cc per day for minors. It is okay to drink before or after meals.
- the application of this invention relates to the industry of producing healthy beverage for human consumption.
Abstract
The claimed invention provides recipes for preparing just one beverage using two sweeteners, D-Tagatose and Monk Fruit, a flavor consisting of pure six natural essential oils, a natural enhancer, a functional natural ingredient of American pine bark extract, a functional natural ingredient of the peel and seeds of a variety of grapes, a combination of two functional herbal ingredients, a natural fragrance and a natural preservative to improve health of peoples drinking beverage in society.
Description
Description
PROCESS FOR PREPARING A BEVERAGE BASED ON NATURAL SWEETENERS USING NATURAL EXTRACT S OF FRUIT AND MEDICINAL HERBS
Technical Field
[0001] The technical field of this invention relates to the production of natural fortified functional beverages or FF beverages with functional fortified properties for humans.
Background Art
[0002] “COMPOSITIONS COMPRISING NATURAL SWEETENER COMBINATIONS AND FOOD AND BEVERAGE PRODUCTS COMPRISING SAME” filed in Australian patent office with AU2017101058 application number. This invention Provided herein are natural sweetener combinations for use in the manufacture of ingestible products, typically foods and beverages, wherein the natural sweetener combinations comprise or consist of two or more of a stevia extract, a sugar alcohol and monk fruit extract. Also provided are ingestible products, typically foods and beverages, containing said natural sweetener combinations.
[0003] The main subject of this invention is the preparation recipe for preparing natural sweetener using stevia sweetener extracted from the leaves of the stevia plant and monk fruit (Artocarpus lacucha) extract, which is extracted from the fruit of a tree with the same name. The inventor in the description of the invention emphasizes the preparation method of this sweetener and its application in the food industry.
[0004] The claimed invention develops recipes for the preparation of only one beverage using two sweeteners, a flavoring complex, a natural enhancer, a natural substance of American pine bark extract, a natural substance of the peel and seed of a variety of grapes and others.
Technical Problem
[0005] Drinking a pleasant beverage is very enjoyable to humans. However, in most cases, the beverage is either enjoyable or beneficial for health. Preparing a
beverage that has both properties simultaneously often is difficult. In most cases, a beverage may be beneficial for some people and harmful for others, depending on underlying diseases.
[0006] Beverages must be healthy and natural and their ingredients should have a significant effect on increasing the health of the consumer at any age and with any disease. On the other hand, being tasty and having a special taste, and being free of chemical preservatives is a great advantage. In this invention, it is tried to consider all of the above and a useful and pleasant beverage for all members of society.
Solution to Problem
[0007] The claimed invention provides recipes for preparing just one beverage using two sweeteners, D-Tagatose and Monk Fruit, a flavor consisting of pure six natural essential oils, a natural enhancer, a functional natural ingredient of American pine bark extract, a functional natural ingredient of the peel and seeds of a variety of grapes, a combination of two functional herbal ingredients, a natural fragrance and a natural preservative to improve health of peoples drinking beverage in society. In the following, the ingredients of the invention are described:
[0008] - D-Tagatose, which is utilized in this beverage, is one of the functional and very low-calorie sweeteners, and its percentage in the beverage preparation recipes is much lower than the percentage of sugar in other beverages. Hence, consuming a beverage containing it will not affect the fluctuation of blood glucose levels in patients.
[0009] - Monk Fruit, which is obtained from the dry extract of the fruit of the plant species (Siraitia Grosvenorii), acts as a functional natural sweetener and contains compounds with very strong antioxidant properties, with a sweetening power 250 times that of sugar. Clinical trials and the recommendations of the Food and Drug Administration of the United States of America indicate that D-Tagatose and Monk Fruit are functional sweeteners that are very useful for improving the health of consumers. These sweeteners are useful for any age and any disease.
[0010] The simultaneous and combined effect of d-tagatose sweetener and monk fruit sweetener in our claimed beverage, while giving the beverage a deliciously sweet taste, improves the level of general health, especially the oral health.
[0011] Ethyl maltol flavor enhancer rarely is used in beverages and this recipe; the flavoring ingredient is added to improve the taste. Adding this ingredient to the flavoring ingredient enhances the taste and makes the beverage pleasant.
[0012] - The mixture of Inulin & Fructo-oligosaccharide is a functional soluble mixture in a beverage with prebiotic properties and is very useful for the colonization of beneficial intestinal bacteria. Adding this ingredient to the beverage improves the level of general health, in particular in the regulation of intestinal microbial flora.
[0013] - Resveratrol is one of the most useful and functional compounds discovered ever been and is extracted from the peeling and seed of grapes. Valid clinical documents prove its effects on improving the level of cardiovascular health and cell nucleus genes, especially in reducing the speed of the gene sequence of the telomeres of the chromosome due to aging and consumption of products that create free radicals in the blood. Adding this ingredient to the beverage improves the level of general health, especially in the cardiovascular, immune, and hormonal systems, and increases longevity by maintaining vigor and strength.
[0014] - Propolis preservative is a natural broad-spectrum antibacterial ingredient, containing large amounts of polyphenol compounds with strong antioxidant properties, which are not present in the vast majority of beverages, and instead of benzoate salts, which in turn are harmful to health is used.
[0015] - The fragrance of Vanilla planifolia powder extract, which contains 288 Kcal of energy per 100 g, 12.65 g carbohydrates, 0.06 g protein, 0.06 g total cholesterol, 0.425 mg niacin, 0.035 mg pantothenic acid, 0.026 mg pyroxene, 0.095 mg riboflavin, 9 mg of sodium, 148 mg potassium, 11 mg calcium, 0.072 mg copper, 0.12 mg iron, 12 mg magnesium, 0.230 mg manganese, 6 mg phosphorus, 0.0 pg selenium and 0.11 mg zinc. Using vanilla extract in this beverage creates a fragrance that matches the enjoyable taste of the beverage.
[0016] Orange juice powder is a clear yellow powder with a distinct smell and taste. Orange is an excellent source of vitamin C. It is also an important source of
dietary fiber. In addition, orange is a good source of B vitamins, including vitamin B1 and folate, as well as vitamin A, calcium, and potassium. Recent research studies have shown the benefits of a wide range of plant compounds, including citrus flavanones (types of flavonoids that include hesperidin and naringenin molecules), anthocyanins, anthocyanidins, hydroxycinnamic acids, and polyphenols. Another flavanone found in oranges is the Herpridine molecule, which has been shown in animal studies to support healthy blood pressure levels as well as healthy cholesterol levels.
[0017] The simultaneous effect of this ingredient in the beverage with flavoring and enhancer ingredients and lemon extract powder will create a very pleasant taste similar to a cola. At the same time, they are very important in improving the level of consumer health.
[0018] - Lemon juice powder is substantially rich in vitamin C. As well, it is a good source of potassium, vitamin B6 and essential antioxidants. Vitamin C is important for the functioning of the immune system and skin health. The presence of two ingredients of the powdered extract of orange and lemon fruits in addition to beneficial effects on the health of the consumer has a role in regulating the pH of the beverage and its taste.
[0019] Deionized water (purified by RO reverse osmosis system) and disinfected with ozone is used just to be sterile and free of any soluble substances.
[0020] The simultaneous effect of this ingredient in the beverage with flavoring and enhancer ingredients and orange extract powder will create a very pleasant taste similar to cola. At the same time, they are very important in improving the level of consumer health.
[0021] In order to mix the ingredients with each other, first, water is poured into the tank of the Intermix syrup maker. The temperature of the device is set at 20-25 C. After weighing a, b, d, e, f, g, i, j, and m while the device is stirring the water, the ingredients are added to the water. Then, because elements c, h, and I are volatile, the temperature of the syrup solution is reduced to 3-4 C, and elements c, h, and I are added to the solution.
Advantageous Effects of Invention
[0022] we have reduced the calories released from this sweetener in the body to an average amount of a quarter of a sugar molecule by adding the natural sweetener d-tagatose to the beverage recipe, while maintaining the taste of sugar in the beverage, on the other hand, by adding monk fruit which is a natural sweetener that does not increase calories in the user's body. We reduced the amount of sweetener in the beverage, so we have reduced the amount of sugar in this beverage to half the amount of sugar in the beverage available in the world markets in order to reach a healthy beverage for consumers of any age and with any disease. This sweetener has a functional effect.
[0023] The monk fruit natural sweetener, on the other hand, is a non-sugar sweetener with an average sweetness level of 250 times that of sugar, with very strong antioxidant properties that can neutralize free radicals in the body. This sweetener has fortified and functional properties in the body.
[0024] The mixture of inulin and fructooligosaccharides has a fortified probiotic effect, increases the beneficial bacteria in the intestine, and regulates its natural microbial flora, which plays a significant role in improving a person's health.
[0025] Resveratrol has strong functional and fortified properties; clinical tests indicate the effect of this ingredient in reducing the aging process and increasing physical strength with longevity. This ingredient has beneficial effects on the functioning of the endocrine glands as well as the cardiovascular, immune system, and the central nervous system.
[0026] Propolis preservative is a completely natural and harmless broad-spectrum antibacterial substance. Given the strong preservation power of the powdered extract of the American pine bark it is a strong antioxidant that is able to neutralize free radicals in the body.
[0027] This ingredient is categorized as proanthocyanidins and has both fortified and functional properties.
Brief Description of Drawings
[0028] Fig 1 : The process of the method
Examples
[0029] Drinking a liter of beverage a day is beneficial for the elderly and those suffering from any type of disease. There is no obstacle to the consumption of any of the constituents of the beverage during pregnancy. It is safe to use up to six tablespoons per day for children under three years of age and up to 500 cc per day for minors. It is okay to drink before or after meals.
Industrial Applicability
[0030] The application of this invention relates to the industry of producing healthy beverage for human consumption.
Claims
[Claim 1] A method to produce beverage based on natural sweeteners using natural extracts of fruit and medicinal herbs which comprising: a. Natural sweetener D-Tagatose isomer of fructose sugar, 4-6% b. Monk fruit natural sweetener from the dry extract of the fruit of the plant species (Siraitia grosvenorii), 0.12 to 0.23% c. Flavoring ingredient, 0.11 to 0.14 percent d. Ethyl maltol flavor enhancer 0.01 to 0.1 e. Functional mixture of inulin and fructooligosaccharide: 1 -2% f. Resveratrol fortifier, 0.25 to 0.5% g. Propolis preservative, 0.2 to 0.6 % h. Vanilla bean dry extract fragrant, 0.4 to 0.8 i. Pure extract of orange juice powder, 1 to 1 .5% j. Pure extract of lemon juice powder 1 .5-2% k. Water purified by reverse osmosis and disinfected with ozone, 90-88% l. CO2 gas, 0.25% m. Powdered extract of the American pine bark, 0.1 to 0.2%
Wherein mix the ingredients, first, water is poured into the tank of the Intermix syrup maker at a temperature of 20 to 25 C and while e stirring, elements a, b, d, e, f, g, i, j, and m are added to the water after weighing, and then the temperature of the syrup solution is reduced to 3 to 4 C and subsequently, elements c, h, and I are added to the solution.
[Claim 2] The method to produce beverage based on natural sweeteners using natural extracts of fruit and medicinal herbs according to claim 1 , component c is obtained from a mixture of six essential oils and a solvent with the following amounts:
1 - 0.11 mg standard coriander fruit essential oil
2- 0.22 mg standard cinnamon bark essential oil
- 0.44 mg standard orange blossom essential oil - 0.44 mg standard nutmeg essential oil - 0.5 mg standard lemon essential oil - 0.44 mg standard orange essential oil - 100 ml solvent (alcohol and plant-based glycerin for Muslims)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/IB2022/059388 WO2024074864A1 (en) | 2022-10-02 | 2022-10-02 | Process for preparing a beverage based on natural sweeteners using natural extract s of fruit and medicinal herbs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/IB2022/059388 WO2024074864A1 (en) | 2022-10-02 | 2022-10-02 | Process for preparing a beverage based on natural sweeteners using natural extract s of fruit and medicinal herbs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2024074864A1 true WO2024074864A1 (en) | 2024-04-11 |
Family
ID=90607645
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/IB2022/059388 WO2024074864A1 (en) | 2022-10-02 | 2022-10-02 | Process for preparing a beverage based on natural sweeteners using natural extract s of fruit and medicinal herbs |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2024074864A1 (en) |
-
2022
- 2022-10-02 WO PCT/IB2022/059388 patent/WO2024074864A1/en unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU2015213756B2 (en) | Preparation and incorporation of co-products into beverages to achieve metabolic and gut health benefits | |
| KR101408837B1 (en) | Drink composition containing vitamin and extract of Moringa oleifera, and method of preparing the same | |
| US20090202679A1 (en) | Composition comprising fish oil and juices | |
| JP2001342489A (en) | Agent for suppressing deterioration of taste and flavor and method for suppressing deterioration of taste and flavor | |
| KR101817282B1 (en) | Method for producing mixed barley sprout beverage with increased liver function and antioxidant activity | |
| EP2031988A2 (en) | Sparkling juice antioxidant beverage composition | |
| Tiwari et al. | Preparation and storage of blended ready-to-serve beverage from bael and aloe vera | |
| KR100852416B1 (en) | Cucurbitaceae vinegar composition | |
| US20210290693A1 (en) | Water-soluble and water-insoluble propolis products with high antioxidant capacity and their production methods | |
| CN1256897C (en) | Pomegranate drink, and its prepn. method | |
| RU2612779C2 (en) | Beverage concentrate (versions) | |
| RU2402959C1 (en) | Soft drink (versions) | |
| JP2009221116A (en) | Method for enhancing antioxidative effect and/or lipase inhibitory activity of natural material, and natural material enhanced with the same | |
| KR101444875B1 (en) | Beverage composition comprising hibiscus extract and l-carnitine with improved sensory property and stability | |
| WO2024074864A1 (en) | Process for preparing a beverage based on natural sweeteners using natural extract s of fruit and medicinal herbs | |
| RU2396033C1 (en) | Soft drink | |
| RU2538119C1 (en) | Composition for preparation of alcohol-free beverage | |
| JP2004323439A (en) | Composition for ameliorating blood viscosity | |
| RU2400107C1 (en) | Dietary supplement | |
| KR20200138472A (en) | Composition for relieving hangover comprising allium hookeri extract and fish collagen | |
| KR100540498B1 (en) | Hangover curing agent containing astaxanthin and aspartic acid | |
| RU2542520C2 (en) | Alcohol-free beverage (versions) | |
| US20110027192A1 (en) | Slim-fit fat burning water | |
| RU2553643C2 (en) | Composition for preparation of alcohol-free beverage | |
| JP2019073476A (en) | Agent for atp production promotion |