Patent Application
20100092604
This invention relates to a beverage composition and to a method for its production.
The nutritional value of the diet has come under increasing scrutiny. Food supplements are often taken by individuals in order to obtain nutritional benefits. However, food supplements are typically in the form of capsules or the like and have the disadvantage that they are inconvenient in that individual has to remember to take them. Food supplements of this type are typically not flavoured and are not attractive to many consumers.
Nutritional supplements have been incorporated into food products but the resulting food products can have an undesirable taste and the incorporation of the supplement can have a deleterious effect on the stability of the products.
Conjugated linoleic acid (CLA) is a conjugated dienoic fatty acid having 18 carbon atoms. As a result of the presence of the two double bonds in CLA, geometrical isomerism is possible and the CLA molecule or moiety may exist in a number of isomeric forms. The cis9, trans 11 (“c9t11”) and trans10, cis12 (“t10c12”) isomers of CLA are generally the most abundant and beneficial pharmacological effects have been identified for each of these isomers.
U.S. Pat. No. 6,468,556 discloses the administration of CLA for inhibiting liver fat accumulation. However, this document is not concerned with the stability of its formulations or whether they have an acceptable taste and texture.
US 2007/0031536 relates to fermented foods that comprise CLA in the form of a glyceride.
US 2005/0013907 describes food compositions derived from milk comprising CLA glycerides. The compositions contain significant amounts of added sugar.
US 2006/0057817 discloses emulsions containing unsaturated fatty acids and their esters. The emulsions may be used in foods, including beverages.
JP-A-2000 050841 relates to a powder containing CLA. The powder can be used in foods and drinks and is prepared by mixing the CLA with gum arabic to form an oil-in-water emulsion, followed by drying and pulverising.
There remains a need for beverage compositions containing CLA that can have a low energy content (i.e., are low calorie) but still have good organoleptic properties such as taste and mouthfeel. We have now found beverage compositions that solve these problems.
Accordingly, the present invention provides, in a first aspect, a beverage composition comprising fat, protein, thickener and water, wherein the fat comprises at least 40% by weight of conjugated linoleic acid or a derivative thereof (CLA).
In a second aspect, the invention provides a beverage composition comprising fat, protein and water, wherein the fat comprises at least 40% by weight of conjugated linoleic acid or a derivative thereof (CLA), wherein the composition has an energy content of less than 100 kcal/100 g, preferably less than 80 kcal/100 g, most preferably 55 to 75 kcal/100 g.
A third aspect of the invention is a beverage composition comprising fat, protein and water, wherein the fat comprises at least 40% by weight of conjugated linoleic acid or a derivative thereof (CLA), wherein the composition comprises less than 8% by weight of added sugar.
In a fourth aspect, the invention provides a process for producing a beverage composition according to any one of the preceding claims, which comprises:
(i) forming an emulsion of the fat in water in the presence of a protein;
(ii) forming a dispersion or solution of the thickening agent in water;
(iii) mixing the compositions prepared in steps (i) and (ii) under shear;
(iv) optionally adding one or more additional ingredients;
(v) optionally homogenising and/or pasteurising; and
(vi) optionally cooling.
A fifth aspect of the invention is the use of a beverage composition according to the invention for a nutritional benefit. A preferred benefit is body weight management, in particular a reduced tendency to fluctuation of body weight.
Beverage compositions of the invention comprise a fat containing at least 40% by weight CLA, such as at least 50% by weight, more preferably at least 70% by weight CLA, even more preferably from 85 to 99% by weight CLA.
Preferably, the beverage comprises from 0.5 to 10%, more preferably from 1.0 to 10% by weight of protein, even more preferably from 2 to 8% by weight of protein. The protein can be added as such in a relatively concentrated from (e.g., having a protein content of greater than 70% by weight) or may form part of another material that is included in the composition, such as milk or yoghurt, for example. Preferably, the protein is selected from the group consisting of whey solids, skimmed milk powder and soya protein, low fat yoghurt, skimmed milk and mixtures thereof.
Preferably, the fat content of the beverage composition may be such that the beverage contains from 0.5 to 10% by weight fat, more preferably from 1 to 8% (e.g., from 2 to 8%) by weight fat, even more preferably from 3 to 7% by weight fat.
Beverage compositions of the invention preferably comprise at least 60% by weight of water, more preferably at least 70% by weight water, even more preferably from 80 to 95% by weight water, Water can be included as relatively pure water or as part of another material such as, for example, milk, yoghurt or fruit juice.
Preferably, the beverages of the invention comprise a thickening agent. Suitable thickening agents include gum acacia, modified food starches (e.g., alkenylsuccinate modified food starches), anionic polymers derived from cellulose (e.g. carboxymethylcellulose), gum ghatti, modified gum ghatti, xanthan gum, tragacanth gum, guar gum, locust bean gum, pectin, gelatine, carrageenan and mixtures thereof.
Preferably, the thickening agent is selected from the group consisting of pectin, carrageenan, guar gum, gelatin, xanthan gum and mixtures thereof.
Typical amounts of the thickening agent are from 0.001 to 10% by weight of the compositions, more preferably from 0.1 to 5% by weight, preferably from 0.2 to 4% by weight.
Preferably, the beverage composition of the invention is a low calorie product. For example, the beverage composition may have an energy content of less than 100 kcal/100 g, more preferably less than 80 kcal/100 g, even more preferably from 55 to 75 kcal/100 g. Calorie contents can be determined by methods well known to those skilled in the art, for example, as set out in Mullan, 2006, Labelling Determination of the Energy Content of Food: http://www.dairyscience.info/energy_label.asp#3 and/or FAO Food And Nutrition Paper 77, Food energy—methods of analysis and conversion factors, Report of a Technical Workshop, Rome, 3-6 Dec. 2002, Food And Agriculture Organization of the United Nations, Rome, 2003, ISBN 92-5-105014-7.
The compositions of the invention preferably comprise less than 8% by weight of added sugar (i.e., sucrose), more preferably less than 4% by weight of added sugar. The compositions may be substantially free or free of added sugar. Added sugar excludes sugars (i.e., sucrose) that are added as part of another component of the composition. The beverage compositions may comprise sugar replacers. Examples of sugar replacers include sorbitol, mannitol, isomaltitol, xylitol, isomalt, lactitol, hydrogenated starch hydrolysates (HSH, including maltitol syrups) and mixtures thereof. Additionally or alternatively, the compositions may comprise a sweetening agent. Suitable sweetening agents include saccharin, aspartame, sucralose, neotame, acesulfame potassium, acesulfame, taumatine, cyclamate and mixtures thereof. More preferred sweetening agents are selected from aspartame, acesulfame-K and mixtures thereof.
Beverage compositions of the invention optionally comprise one or more additional additives selected from flavours, colouring agents, vitamins, minerals, acidity regulators, preservatives, emulsifiers, antioxidants, dietary fibres and mixtures thereof. Each of these materials may be a single component or a mixture of two or more components.
Examples of suitable vitamins and minerals include calcium, iron, zinc, copper, phosphorous, biotin, folic acid, pantothenic acid, iodine, vitamin A, vitamin C, vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B9, vitamin B12, vitamin D, vitamin E, and vitamin K. Preferably, when a vitamin or mineral is utilized the vitamin or mineral is selected from iron, zinc, folic acid, iodine, vitamin A, vitamin C, vitamin Be, vitamin B3, vitamin B6, vitamin B12, vitamin D, and vitamin E.
Acidity regulators include organic as well as inorganic edible acids. The acids can be added or be present in their undissociated form or, alternatively, as their respective salts, for example, potassium or sodium hydrogen phosphate, potassium or sodium dihydrogen phosphate salts. The preferred acids are edible organic acids which include citric acid, malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid, or mixtures thereof. Glucono Delta Lactone (GDL) may also be used, particularly wherein it is desired to reduce pH without introducing excessive acidic, or tart, flavour in the final composition.
Flavours include, for example, flavour oils, extracts, oleoresins, essential oils and the like, known in the art for use as flavourants in beverages. This component can also comprise flavour concentrates such as those derived from concentration of natural products such as fruits. Terpeneless citrus oils and essences can also be used herein. Examples of suitable flavours include, for example, fruit flavours such as orange, lemon, lime and the like, cola flavours, tea flavours, coffee flavours, chocolate flavours, dairy flavours. These flavours can be derived from natural sources such as essential oils and extracts, or can be synthetically prepared.
Colouring agents including natural and artificial colours may optionally be used. Non-limiting examples of colouring agents include fruit and vegetable juices, riboflavin, carotenoids (e.g. β-carotene), turmeric, and lycopenes.
Dietary fibres are complex carbohydrates resistant to digestion by mammalian enzymes, such as the carbohydrates found in plant cell walls and seaweed, and those produced by microbial fermentation.
Preservatives may be selected from the group consisting of sorbate preservatives, benzoate preservatives, and mixtures thereof.
Antioxidants include, for example, natural or synthetic tocopherols, TBHQ, BHT, BHA, free radical scavengers, propylgallate, ascorbylesters of fatty acids and enzymes with anti-oxidant properties.
The beverages of the invention may be free of dairy material and, for example, may be free of lactose.
The beverages of the invention are preferably free of lecithin.
Beverages of the invention may be carbonated or non-carbonated.
The beverage composition of the invention may take a number of different forms. In one aspect, the beverage is a fruit drink, for example selected from the group consisting of a yoghurt-based fruit drink, a fruit-based smoothie and a fruit-based meal replacer drink. The composition may comprise from 2 to 45% by weight on a wet basis of fruit based material. Wet basis refers to the fruit material including any water associated with it, for example 20% by weight added apple juice corresponds to 20° A) by weight fruit on a wet basis. More preferably, the composition comprises from 3 to 40% by weight on a wet basis of fruit based material, such as from 5 to 35% by weight on a wet basis of fruit based material. The fruit based material is preferably selected from a fruit puree, fruit concentrate, fruit juice or mixtures thereof. Examples of suitable fruits are orange, banana, pineapple, mango, passion fruit, coconut, blackberry, blueberry, apple, strawberry, cranberry, lemon, lime and mixtures thereof. A particularly preferred fruit based material is banana puree.
Other suitable fruits can be derived from, for example, pear, peach, plum, apricot, nectarine, grape, cherry, currant, raspberry, gooseberry, elderberry, blueberry, grapefruit, mandarin, grapefruit, cupuacu, mango, guava, tomato, rhubarb, carrot, beet, cucumber, pomegranate, kiwi, papaya, watermelon, passion fruit, tangerine, and cantaloupe.
A fruit beverage will usually have a pH of less than 5, more preferably less than 4.5 most preferably a pH between 3.0 and 4.1.
In another aspect, the beverage composition of the invention comprises material derived or extracted from coffee or tea or cocoa or mixtures thereof. The material may be derived directly or indirectly from the plant material, such as coffee beans, tea leaves or cocoa beans, for example by further processing, purification or extraction techniques. In this aspect of the invention, the beverage preferably has an energy content of less than 70 kcal/100 g, more preferably less than 60 kcal/100 g, such as from 40 to 55 kcal/100 g. In one embodiment of this other aspect of the invention, the beverage composition preferably comprises at least 0.1% by weight cocoa, more preferably at least 0.5% by weight cocoa, most preferably from 1 to 2.5% by weight cocoa. Cocoa includes cocoa powder, cocoa mass and cocoa solids. In another embodiment of this other aspect of the invention, the beverage composition comprises at least 0.01% by weight coffee powder, preferably at least 0.04% by weight coffee powder, most preferably 0.05 to 0.3% by weight coffee powder. In a further embodiment of this other aspect of the invention, the beverage composition comprises green tea or a material or extract derived from green tea.
When tea solids are included, the beverages of the present invention preferably comprise from about 0.01% to about 1.2%, preferably from about 0.05% to about 0.8%, by weight of the beverage product, of tea solids. The term “tea solids” as used herein means solids extracted from tea materials including those materials obtained from the genus Camellia including C. sinensis and C. assaimica, for instance, freshly gathered tea leaves, fresh green tea leaves that are dried immediately after gathering, fresh green tea leaves that have been heat treated before drying to inactivate any enzymes present, unfermented tea, instant green tea, and partially fermented tea leaves. Green tea solids are tea leaves, tea plant stems, and other plant materials that are related and which have not undergone substantial fermentation to create black teas. Mixtures of unfermented and partially fermented teas can be used.
The beverage composition may be produced by a method which comprises:
(i) forming an emulsion of the fat in water in the presence of a protein;
(ii) forming a dispersion or solution of the thickening agent in water;
(iii) mixing the compositions prepared in steps (i) and (ii) under shear;
(iv) optionally adding one or more additional ingredients;
(v) optionally homogenising and/or pasteurising; and
(vi) optionally cooling.
Preferably, the method further comprises: (vii) packaging the composition. Packaging includes, for example, cans, bottles and sealed cartons.
The fat in the beverage composition of the invention comprises at least 40% by weight of the fat phase of conjugated linoleic acid (CLA) or a derivative thereof. Preferably, at least 50% by weight, for example at least 60%, at least 70%, at least 80% or at least 90% by weight of the fat phase is conjugated linoleic acid (CLA) or a derivative thereof. The upper limit of CLA in the fat phase may be 95% or 100% by weight. The amount of CLA in the fat is based on the total weight of fatty acids in the fat (calculated as free fatty acid). The term “CLA”, as used herein refers to conjugated linoleic acid and its derivatives. The CLA may be used in the form of the free acid. Derivatives of conjugated fatty acids include salts and esters thereof, or a mixture of two or more of these materials. Salts are non-toxic, pharmaceutically acceptable and/or acceptable for use in food products and/or pharmaceuticals and include, for example, salts with alkali metals and alkaline earth metals such as sodium, calcium and magnesium, preferably sodium. Esters include, for example, mono-, di- and tri-glycerides and mixtures thereof, and C1 to C6 alkyl esters (where the alkyl group can be straight chain or branched), as well as esters formed with alcohols that are acceptable in food products or pharmaceutical products, such as are disclosed in EP-A-1167340, the contents of which are incorporated by reference herein. Suitable alcohols include terpene alcohols or sesquiterpene alcohols, for example menthol, isopulegol, menthenol, carveol, carvomenthenol, carvomenthol, isobornylalcohol, caryophyllenealcohol, geraniol, farnesol and citronellol.
The preferred form of CLA for use in the invention is as a glyceride. Particularly preferred are diglycerides and triglycerides, with triglycerides being even more preferred.
The CLA may comprise one isomer or a mixture of two or more different isomers including: cis, cis; cis, trans; trans, cis; and trans, trans isomers. Preferred isomers are the trans10, cis12 and cis9, trans 11 isomers (also referred to herein as t10c12 and c9t11, respectively), including these isomers in relatively pure form, as well as mixtures with each other and/or mixtures with other isomers. More preferably, the conjugated linoleic acid or derivative thereof comprises trans10, cis12 and cis9, trans11 isomers and the weight ratio of trans10, cis12 isomer to cis9, trans11 isomer or vice versa is at least 1.2:1, such as 1.3:1, even more preferably at least 1.5:1, e.g., in the range 1.5:1 to 100:1 or 1.5:1 to 10:1, such as a 60:40 or 80:20 mixture of the trans10, cis12: cis9, trans 11 isomers. Particularly preferred are compositions comprising the trans10, c is 12 isomer or the cis9, trans 11 isomer as the major isomer component i.e., present in an amount of at least 55%, preferably at least 60%, more preferably at least 70%, even more preferably at least 75%, most preferably at least 80%, such as at least 90% or even 100% by weight based on the total amount of conjugated linoleic acid. For example, the CLA may comprise c9t11 and t10c12 isomers and the weight ratio of the c9t11 to t10c12 isomers may be from 99:1 to 1 to 99, preferably from 90:10 to 10:90 most preferably from 80:20 to 20:80.
CLA can be produced in conventional ways. For example, CLA can be produced by known methods, such as that described in EP-A-902082, the contents of which are incorporated herein by reference. CLA products that are enriched in one or more isomers are disclosed in WO 97/18320, the contents of which are also incorporated herein by reference.
Examples of other fatty acids that may be present in the fat include linoleic acid, oleic acid, taxoleic, juniperonic, sciadonic, saturated fatty acids, pinolenic acid and EPA (eicosapentaenoic) and DHA (docosahexaenoic). These other fatty acids may be present as free acids or derivatives in the same way as CLA and are preferably present as glycerides, more preferably triglycerides.
The CLA is optionally blended with additional fatty acids or glycerides before being used in the fat of the present invention. When the compositions contain one or more fatty acids and/or glycerides in addition to the CLA, the additional fatty acid(s) and/or glycerides are preferably selected from liquid oils, such as soybean oil, sunflower oil, rape seed oil and cotton seed oil; cocoa butter and cocoa butter equivalents; palm oil and fractions thereof; enzymically made fats; pine nut oil; fish oils and fractions thereof; conjugated linoleic acid and enriched isomer mixtures; gamma linolenic acid and enriched mixtures thereof; hardened liquid oils; and mixtures thereof.
The beverage compositions of the invention may have one or more of: improved taste; more refreshing taste; stability in that there is little phase separation; no problems with aggregation and/or flocculation of particulate matter; no creaming; optimal cloudiness (some drinks should be cloudy, whilst others should not); good homogeneity; enhanced viscosity; good colour; a good level of sweetness; balanced flavour; a light feeling in the mouth; little or no aftertaste; and an optimal droplet size distribution. Many or all of these positive effects preferably persist over time e.g., all of the effects remain positive over a period of at least 3 months, preferably about 6 to 12 months. Surprisingly, these positive attributes can be achieved in beverages having relatively low energy contents. This means that it is possible to produce a low calorie product, particularly in a fruit-based beverage, comprising CLA.
The CLA can be included in the beverage of the invention as an oil or in the form of a powder, such as a free flowing powder. CLA and its derivatives in powder form can be produced, for example, by spray drying CLA, or a fat comprising CLA, with protein and/or carbohydrate, with the powder typically comprising from 50 to 90% by weight of fat. A preferred powder comprises 70 to 90% by weight triglyceride of which at least 70% by weight is CLA. It has been found that use of the powder can give extra stability to the beverage.
The listing or discussion of an apparently prior-published document in this specification should not necessarily be taken as an acknowledgement that the document is part of the state of the art or is common general knowledge.
The following non-limiting examples illustrate the invention and do not limit its scope in any way. In the examples and throughout this specification, all percentages, parts and ratios are by weight unless indicated otherwise.
An instant foaming coffee drink is prepared with CLA (Clarinol™, Lipid Nutrition BV, Wormerveer, The Netherlands) comprising 3.4 g active CLA (CLA c9,t11+CLA t10,c12) per serving of 300 gram.
CLARINOL™ is a trademark of Lipid Nutrition BV (Wormerveer, The Netherlands) and has the following composition:
All ingredients were dry blended. 50 g of this mix was dissolved in 250 g cold water and stirred for about 10 seconds.
Nutritional information (per 250 g serving):
Cocoa was mixed with 10% of milk and stored at 4° C. for several hours to fully hydrate the cocoa. A 18.6% emulsion of Clarinol G-80 in milk was made by heating milk to 60° C. and slowly mixing-in Clarinol G-80 using high-shear mixing. The mixture was homogenised dual-stage 200/50 bar and cooled to 4° C. until further use.
A dry-mix of sugar and carrageenan was made and the mix added to rest of milk while stirring. Lumps have to been avoided. The pre-emulsion, pre-hydrated cocoa and flavours were added to the mixture, pre-heated to 75° C., indirect UHT 3-5 seconds 142° C., cooled to 75° C. Then homogenised down-stream dual-stage 150/30 bar, cooled to <20° C. and filled aseptically.
Nutritional information (per serving of 250 g):
A 4% solution of pectin syrup in hot water of >90° C. was prepared and cooled. The whey protein powder was dispersed in the rest of water heated to 40° C., hydrated at least for 15 minutes. Then a 25% pre-emulsion of Clarinol™ G-80 in yoghurt was made by heating the yoghurt (75%) to 60° C. and slowly mixing in Clarinol™. The mixture was homogenised dual-stage 200/50 bar and cooled to 4° C. till further use.
The rest of the yoghurt was stirred by avoiding air uptake. The whey protein solution, the pectin syrup, sweetener, the pre-emulsion, flavours and colour were added. 50% citric acid solution was added to adjust the pH to 4.0. The whole mixture was pre-heated to 40° C., homogenised dual-stage 180/18 bar, heated 5° s. to 104° C. and cooled to 5° C. As last step the mixture was filled aseptically.
One-shot yoghurt drink with Clarinol™:
A 5% solution of pectin syrup in hot water of >90° C. is prepared and cooled. The whey protein powder is dispersed in the rest of water heated to 40° C. and hydrated at least for 15 minutes. Then a 25% pre-emulsion of Clarinol™ G-80 in yoghurt is made by heating the yoghurt (75%) to 60° C. and slowly mixing in Clarinol™ The mixture is homogenised dual-stage 200/50 bar and cooled to 4° C. till further use.
The rest of the yoghurt is stirred by avoiding air uptake. The whey protein solution, the pectin syrup, sweetener, the pre-emulsion, flavours and colour are added. 50% citric acid solution is added to adjust the pH to 4.0. The whole mixture is pre-heated to 40° C., homogenised dual-stage 180/18 bar, heated 5° s. to 104° C. and cooled to 5° C. As a last step, the mixture is filled aseptically.
Nutritional information (per serving of 150 gram):
4.8 l of yoghurt drink was prepared comprising 4.6 g CLA as the triglyceride (Clarinol™ from Lipid Nutrition BV, Wormerveer, The Netherlands) or 4.6 g safflower oil/100 g yoghurt drink without adding any colors or flavors.
The following yoghurt drinks are prepared:
1Friese Vlag, 0.5% milkfat
2All oils had the same amount of antioxidant mixture: 2500 ppm rosemary extract and 1000 ppm d-mixed tocopherols (=2000 ppm Tocoblend L50-IP) Used Rosemary extract: Herbalox ® seasoning, HT-O, NS; code 41-19-25; Lotno. 707976K
A solution of a 4% pectin in hot water of >90° C. was prepared.
Whey protein powder was dispersed in the rest of water, heated to 40° C. and hydrated for at least 15 minutes.
A 25% pre-emulsion of the oil in yoghurt was made. The yoghurt was heated to 60° C. and slowly the oil was mixed-in. The mixture was homogenized dual-stage 200/50 bar and cooled to 4° C. till further use. Sugar, sweetener (100× solution in water), pectin solution, whey protein solution and pre-emulsion were added to this mixture. Sodium citrate/citric acid till pH=4+/−0.1 was added. The mixture was pre-heated to 40° C., homogenized dual-stage 200/50 bar, and filled in bottles.
For each of the oils the following experimental set up was prepared:
9 samples containing 400 ml yoghurt drink were prepared. 4 samples were stored at 7° C. and 4 bottles at 25° C. One sample of 400 ml yoghurt was directly processed by extracting the oil with the methanol/chloroform extraction method (starting sample). After 2, 4, 7 and 10 days of storage. the oil was extracted from each sample with the methanol/chloroform extraction method.
The extracted oils were tested for rancimat analysis.
As comparison all oils were stored and extracted the same way as described above:
Separate samples of clarinol and safflower oil were prepared and stored at 7° C. and at 25° C., respectively. After 2, 4, 7 and 10 days from each storage, the oil was extracted with the methanol/chloroform extraction procedure.
All yoghurt drink mixtures were extracted in 4 portions; this is due to the workability of the samples together with the solvents which are needed to conduct the extractions.
To about 100 g of yoghurt mixture about 10 g of KCl, 100 ml chloroform and 50 ml methanol were added. The samples were put on a turax for 3 minutes with a speed of about 12000 rpm. The mixture was divided in 2×100 g bottles. This procedure was repeated 4 times until 8×100 g bottles were received. The bottles were centrifuged for 5 minutes at 4500 rpm. The upper layer of each bottle was removed with a pipette. The lower layer together with the white pellet which was received after centrifugation was put over a filter. The filtrate was put in an empty flask on the rotor vapour equipment. The temperature of the water bath was set at 35° C. and the pressure slowly brought down to about 20 mbar. Nitrogen was bubbled through the sample overnight.
Temperature 4-7° C. Rancimat (AOCS Cd 12b-92)
A higher rancimat value indicates a greater stability of the oil. Therefore, the results show that the CLA is surprisingly more stable in the drink than safflower oil, even though both oils have comparable stability when not formulated.
| Number | Date | Country | Kind |
|---|---|---|---|
| 07251722.0 | Apr 2007 | EP | regional |
| Filing Document | Filing Date | Country | Kind | 371c Date |
|---|---|---|---|---|
| PCT/EP08/03263 | 4/23/2008 | WO | 00 | 12/14/2009 |
