Beverage compositions and method of preventing vitamin degradation in the beverages

FIELD: food products.

SUBSTANCE: composition that is enriched with vitamins chosen from the group including vitamin A, vitamin D, vitamin B12 and their mixtures contains vitamin stabilisers which are C6-C3 phenylpropene carbonyl-containing compounds for preventing vitamin degradation. Method of preventing vitamin degradation in the compositions enriched with vitamins implies introduction of at least one vitamin stabilising compound into them. The compound includes C6-C3 phenylpropene carbonyl-containing structure. Stable vitamin-containing beverage contains vitamin chosen from the group including vitamin A, vitamin D, vitamin B12 and their mixtures and at least one stabilizer which is C6-C3 phenylpropene carbonyl-containing compounds.

EFFECT: preventing vitamins from destruction under exposure to light.

21 cl, 8 tbl, 4 ex

 

The present invention relates to a method of preventing degradation of vitamins in vitamins compositions and to the resulting compositions, which can be a drinks. More specifically, the compositions of the present invention include vitamins compositions, which include vitamin a, vitamin D, vitamin B12or mixtures thereof, and also the stabilizer of vitamins.

Vitamins are essential nutrients that perform numerous functions. Deficiency of vitamins mentioned as a problem, which is not given adequate attention. In the food industry and beverage industry has created a vitamin-enriched composition for increasing vitamin intake consumers. However, over time, when vitamins product leaves the production and reaches the consumer, it may be subjected to the action of air, light, acid, temperature, and interaction with other ingredients. Unfortunately, the impact of any of the above factors leads to the degradation of vitamins.

Found that the penetration of light, particularly fluorescent light in bottles made of polyethylene terephthalate (PET) and glass can destroy vitamin A, resulting in requirements for vitamin A content in the course of the implementation period does not satisfy recomendo nomu full diet (RDA). Even with a significant content of vitamin A, constituting 3500 international units (IU), modern technology in PET bottles cannot store the vitamin A content of 20% of the requirements for the recommended intake (DRI), equal to 1000 IU. For example, freshly prepared fruit juice with vitamin A 3500 IU 20 unlevel PET bottle under the action of a typical fluorescent light, available in store (found in refrigerators with transparent doors, installed in stores) within one week saves the content of vitamin A to about 1000 IU. The average time to sale to the consumer can be much more time.

Therefore, there is a need to prevent the collapse of vitamins, including vitamin A, b vitamins compositions under the action of light, including fluorescent light (found in refrigerators with transparent doors, installed in stores), if the composition is placed in a transparent or substantially transparent bottle, such as bottle of PET and glass.

One of the objects of the present invention relates to vitamins composition, which includes vitamin selected from vitamin A, vitamin D, vitamin B12and mixtures thereof, and at least one stabilizer vitamins. Typically, the stabilizer is present in the amount effective to provide at least some stabilization and protection from degradation of the vitamins present in the composition. The stabilizers stabilize vitamins vitamin or vitamins in the composition and prevent the collapse of vitamins under the action of light and, in particular, fluorescent light, and they include C6-C3phenylpropanamide carbonyl-containing structure represented by a formula selected from:

and mixtures thereof.

In accordance with another object of the present invention proposes a method of preventing or at least reducing the degradation of vitamins caused by light including fluorescent light, and vitamins compositions. This method includes adding at least one stabilizer of vitamins, including C6-C3phenylpropanamide carbonyl-containing structure represented by any of formula 1, or a mixture thereof. Usually add at least one stabilizer vitamins, in an amount effective to provide at least some stabilization of the vitamin, in order at least to reduce the rate of degradation of the vitamin, for example, due to the action of light and, in particular, fluorescent light.

It was found that phenylpropanamide carbonyl-containing compounds (C -C3) prevent the degradation of vitamins in the drinks. C6-C3phenylpropanamide carbonylic compounds are ubiquitous in the family of secondary metabolites of plants. Such compounds can be obtained from a number of substances of vegetable origin or produced synthetically. Many of these substances are currently approved for use in foods and beverages.

Despite the unwillingness to be limited by theory, it is believed that these compounds prevent the degradation of acting as stabilizers vitamins. It is known that the stabilizer of vitamins is one or more substances, which are scavengers of radicals. It is believed that free radicals are the most reactive particles in light induced the degradation of the ingredients. If the drink placed in transparent packaging, supported by sufficient concentration of absorbers radicals, light induced degradation of the ingredients can be reduced during the shelf life of the drink to a certain level. It is believed that the stabilizers of the vitamins of the present invention absorb free radicals generated in the drink in the degradation of vitamin A under the action of fluorescent light. The exposure to fluorescent light, as a rule, the meet place when the beverage is stored in a working refrigerators with transparent doors, installed in stores.

In accordance with one aspect of the present invention is designed vitamins composition, which includes at least one vitamin and at least one stabilizer vitamins. Vitamins that are suitable for the present invention include, but are not limited to, vitamin A and its palmitate, vitamin D, vitamin B12and mixtures thereof. These vitamins are well known in the art and readily commercially available.

This vitamin or vitamins may be present in the composition in the desired quantities. Typically, vitamin vitamins present in the compositions of the present invention in a quantity sufficient to meet the recommended full diet (RDA) or exceeding this number. However, the RDA are recommendations from time to time subject to revision; therefore, an ordinary specialist in the art should realize that the amount of vitamins in the food composition can be adjusted to meet the recommendations in their development or existing at any given time.

The stabilizer of vitamins according to the present invention in its broadest sense, is C6-C3phenylpropenoyl carbon is laterask connection which contains both (i) unsaturated fragment, and (ii) oxidized carbon atom. C6-C3phenylpropanoate carbonyl-containing compound can be derived from plant sources or produced synthetically. The General structure of C6-C3phenylpropenoic carbonylic compounds may be represented by any of the isomeric formulae (a), (b) and (c) below:

Any compound having such a structure as such or as part of a larger structure, suitable for use as a C6-C3phenylpropenoic carbonyl-containing compounds, i.e., obtained from vegetable source or produced synthetically stabilizer vitamins according to the present invention provided that it provides at least some protection or reduce degradation of vitamins. Stabilizers vitamins can be commercially available, can be synthesized according to known in the art methods or can be obtained, isolated or extracted from a known plant materials or extracts. In a typical extraction techniques include a technique disclosed Buszewski al. J.Pharm.Biomed.Anal., vol. 11, no. 3, p. 211 to 215 (1993).

According to one aspect of the present invention, C6-C3phenylpropanamide, Carboni is containing compounds, suitable for use in the present invention include, without limitation, rosmarinic acid, chlorogenic acid, tikolevu acid, caffeic acid, coumaric acid, cinnamic acid, Frolovo acid, sinapov acid, kaftarou acid, ahlamu acid, ehinakozid and combinations thereof. Of the following structural formulas, it is evident that the General structure of figure 2(a) include such substances as rosmarinic acid, chlorogenic acid and cichorieae acid.

Also of the structures of these compounds it is clear that the expected substitution in the main C6-C3phenylpropanol carbonylic the structure of figure 2(a), and similarly, the substitution in the structures of figure 2(b) and figure 2(c), provided that both the unsaturated fragment are close by and the carbon atom remains oxidized. In fact, the substitution is necessary to obtain a wide range of suitable stabilizers vitamins. Suitable substituents include, but are not limited to, hydroxyl, methoxyl and other commonly occur in plants metabolites of phenols. In addition, you can easily assess what cichorieae acid may indeed be a more effective stabilizer vitamins than some of the other listed acids, due to the presence in the two structures, shown in the formula 2(a). Discovered that the accession of the hydroxyl group to the aryl ring, as a rule, improves the stabilization of vitamins. Therefore, it is observed that the stabilizing ability of caffeic acid (2 hydroxyl group) > ferulic acid > coumaric acid > cinnamic acid (hydroxyl group is missing).

In some preferred embodiments, the implementation of the present invention, the above C6-C3phenylpropanamide carbonyl-containing compounds, which are stabilizers of vitamins vegetable origin, obtained through the extract of plant materials. Extracts suitable for use in the present invention include, without limitation, extract of rosemary, extract of green coffee bean extract, blueberry extract, rhododendron extract, sunflower seed, leaf extract of chicory extract, Echinacea purpurea extract, lettuce, and combinations thereof. More generally, for the application of suitable extracts of plants belonging to any of the families labiatae (Labiatae), ericaceae (Heath family) or asteraceae (Compositae). As you can see from the below table 1, each of the above extracts contains one or more C6-C3phenylpropenoic carbonylic compounds, which serve as stabil the congestion vitamins.

Table 1
Common nameSpeciesC6-C3phenylpropanoate carbonylic compound
RosemaryRosmarinus officinalisRosmarinic acid
Green coffee beansCoffea ArabicaChlorogenic acid
BlueberryVaccinium vulgarisChlorogenic acid
RhododendronRhododendron caucasicum(Ungem)Chlorogenic acid
Sunflower seedsHelianthus annuusChlorogenic acid
The leaves of chicoryCichorium intybusCichorieae acid
EchinaceaEchinacea angustifoliaEhinakozid, cichorieae acid, katarova acid, alorna acid
EchinaceaEchinacea purpurea(Moench)Cichorieae acid, chlorogenic acid, ehinakozid
LettuceLactuca sativaCichorieae acid

Ordinary specialist in the art should readily recognize that the number of C6-C 3phenylpropenoic carbonyl-containing compounds present in the extract will vary. Different patterns in nature can contain different amounts of C6-C3phenylpropenoic carbonyl-containing compounds. The amount may also vary depending on the stage of development of the plants. As an illustration, table 2 shows changes in the content of chlorogenic acid and ehinakozid in Echinacea purpurea cultivar Magical Ruth".

Table 2< / br>
Change the content of ehinakozid and chlorogenic acid in the flower headsEchinacea purpureagrades of "Magical Ruth"*
Hydrophilic components (%)
The flowering phaseChlorogenic acidEhinakozid
I (early)to 0.0600,012
II (intermediate)0,0240,022
III (Mature)0,0230,015
IV (fully opened)0,0200,016
* The results obtained for the 20 plants, repeated three times;

W.Letchamo, et al., "Cichoric Acid... inEchinacea purpureaas Influenced by Flower Developmental Stages", Perspectivs on New Crops and New Uses, J.Janick, ed., ASHS Press, Alexandria, VA, pp. 494-498 (1999).

In addition, the contents cichorieae acid in plant varieties "Magical Ruth" is changed from 4,67 at stage I to 1.42 at stage IV. Therefore, early treatment would, apparently, the extract, the richest desired stabilizers vitamins.

Other C6-C3phenylpropanamide carbonyl-containing compounds suitable for use in the present invention include, without limitation listed, esters of cinnamic acid, coumarin, chalcone, flavones, chromone, isoflavones, and combinations thereof. Many of these types of compounds can be obtained from a group of known natural products, called flavonoids, found in fruits, vegetables, nuts, seeds, and flowers, and a variety of teas and wines; flavonoids showed the different types of biological and pharmacological activity, such as antibakterialnyy, antifungal, antiviral, antioxidant, anti-inflammatory, antimutagenic and anti-allergic, as well as inhibitory activity against several enzymes. As can be seen from the following structures, each of the esters of cinnamic acid 4(a), coumarins figure 4(b), balkanov figure 4(c) and flavones figure 4(d) includes General C6-C3the structure of figure 2(a), chromone figure 4(e) include on the General C 6-C3the structure of figure 2(c) and isoflavones figure 4(f) include General C6-C3the structure of figure 2(b).

Esters of cinnamic acid (flavour), suitable for use in the present invention include, without limitation, tinamiformes, cinnamicacid, ethylcinnamate, cinnamylpiperazine, cinnamyl-alpha toluate, cinnamyl-2-aminobenzoate, cinnamontree, cinnaminson, cinnamyl-beta-phenylacrylate, zanamivir, cinnarizinum, cannabilization, cannabilization, cinnamontree, cinnamyl-orthoaminophenol, cinnamylpiperazine, cinnamyl-3-phenylpropanoate and combinations thereof. Obviously, it is assumed that the replacement of the original structure figure 4(a), provided that both the unsaturated fragment located close by and the carbon atom remains in the oxidized state. In fact, the substitution is necessary to obtain a wide range of suitable stabilizers vitamins. Suitable substituents for the basic structure of figure 4(a) include, without limitation specified, any alkyl group, including linear, non-linear, cyclic and acyclic alkali, and unsubstituted and substituted alkali.

Coumarins, which are suitable for use in the present invention include, without limitation, coumarin, coumestrol, gave the Yergin, defretin, esculetin, Citroen, voralberger, umbelliferone, scopoletin, xanthotoxol, psoralen, bergapten, paxetin and combinations thereof. Obviously, it is assumed that the replacement of the original structure figure 4(b), provided that both the unsaturated fragment located close by and the carbon atom remains in the oxidized state. In fact, the substitution is necessary to obtain a wide range of suitable stabilizers vitamins. Suitable substituents for the basic structure of figure 4(b) include, but are not limited to, OH, OCH3C6H4O2Ph and CH2=CHO. The following table 3 shows the substituents present in the above coumarin compounds suitable for use in the present invention.

Table 3< / br>
Typical coumarins indicating the positions of Vice< / br>
Coumarin Fig 4(b)< / br>
The position of the substituent
Name345678
CoumestrolC6H4O2OH
DalarginOHOCH3
DefretinOHOH
EsculateOH
CitrateOCH3OCH3
NonallergenPhOHOH
UmbelliferoneOH
ScopoletinOCH3OH
XanthotoxolCH2=CHOOH
PsoralenCH2=CHO
The bergaptenOCH3CH2=CHO
PaxetinOCH3OH
Notes: Ph=phenyl; Empty cells = H

Balcony suitable for use in the present invention include, without limitation, Halcon, polyhydroxyalkane, butein, phloridzin, echinacin, Mareen, isoliquiritigenin, phloretin, and combinations thereof. Obviously, it is assumed that the replacement of the original structure figure 4(c), provided that both the unsaturated fragment located close by and the carbon atom remains in the oxidized state. In fact, the substitution is necessary to obtain a wide range of suitable stabilizers vitamins. Suitable substituents for the basic structure of figure 4(c) include, but are not limited to, O, OCH3and OGlc. The following table 4 shows the substituents present in the above balkonowych compounds suitable for use in the present invention.

Table 4< / br>
Typical balcony indicating the positions of Vice< / br>
Halcon figure 4(c)< / br>
The position of the substituent
Name2342'3'4'6'
ButeinOHOHOHOH
PhlorizinOHOGlcOHOH
EchinacinOCH3OHOH
MareinOHOHOHOHOGlc
IsoliquiritigeninOHOHOH
The phloretinOHOHOHOH
Notes: Glc = glucose; Empty cells = H;

Flavones, suitable for use in the present invention include, without limitation, reuvain, d is osmin, apiin, apigenin, myricetin, campera, luteolin, Morin, Nationen, quercetin, rutin, baicalein, supression, datiscetin, diosmin, fisetin, galangin, gossipin, Geraldo, hinokitiol, scutellarein, flavonol, primality, pratola, robinets, quercetin, (OH)4Flavon, tangeretin, cinanserin, fortunely, campfire, chrysoeriol, isorhamnetin, vitexin, and combinations thereof.

Flavones, mainly, are bitter, as, for example, quercetin, and insoluble. However, when the applied quantities of stabilizers vitamins usually associated bitter taste is not felt in the compositions of drinks due to the phenomenon of suppressing a bitter taste of sweet and sour tastes, included in the mixture. The maximum preferred amount of all applicable stabilizers vitamins with their solubility in the desired drink, which is determined using standard experiments.

Of the following structural formulas, it is evident that the General structure of figure 4(d) is present in such substances as rautalin and rutin.

In addition, the structures of these flavones is evidently substitution in the General structure of figure 4(d), provided that both the unsaturated fragment are close by and the carbon atom remains in the oxidized state. In fact, for edenia is necessary to obtain a wide range of suitable stabilizers vitamins. Suitable substituents for the basic structure of figure 4(c) include, but are not limited to, OH, ORut, OApioGlc, ONeoHesp, dimer, OCH3, OGlc. The following table 5 shows the substituents present in the above Platonovich the compounds suitable for use in the present invention.

Table 5< / br>
Typical flavones indicating the positions of Vice< / br>
Flavon figure 4(d)< / br>
The position of the substituent
Name356782'3'4'5'
RoipolyOHOneoHespOH
DiosminOHOrutOHOCH3
ApiinOapioGlc#x0200A; OH
OpeninOHOHOOH
MyricetinOHOHOHOHOHOH
KemperolOHOHOHOH
LuteolinOHOHOHOH
MaureenOHOHOHOHOH
NationinOHOneoHespOHOCH3
QuercetinOHOHOHOHOH
Rutin/td> ORutOHOHOHOH
BaicaleinOHOHOH
SupressionOHOHdimerOH
DatiscetinOHOHOHOH
356782'3'4'5'
DiosminOHOHOHOCH3
FisetinOHOHOHOH
GalanginOHOH OH
GossipteenOHOHOHOHOHOH
GeraldoOHOHOHOCH3
HinokitiolOHOGlcOHOHOH
ScutellareinOHOHOHOH
FlavonolOH
PrimalityOH
The pratolaOH
RobinetsOHOHOHOHOH
QuercetinOHOHOHOHOHOH
(OH)4FlavonOHOHOHOH
TangeritinOCH3OCH3OCH3OCH3OCH3
CinanserinOCH3OCH3OCH3OCH3OCH3
FortunelyOHOHOCH3
CampfireOHOHOHOCH3
ChrysoeriolOHOHOHOCH3OH
IsorhamnetinOHOHOHOHOCH3
VitexinOHOHGlcOH
Notes: Rut=rutinose; NeoHesp=neohesperidine; ApioGlc=apiose-glucose; Glc=glucose; Empty cells = H;

For use in the present invention is suitable chromone, such as chrome. Obviously, it is assumed that the replacement of the original structure figure 4(e), provided that both the unsaturated fragment located nearby, and the carbon atom remains in the oxidized state, as in figure 2(c). In fact, the substitution is necessary to obtain a wide range of suitable stabilizers vitamins. Suitable substituents for the basic structure of figure 4(e) include, but are not limited to, OH, OCH3, OGlc, etc.

Isil is won, suitable for use in the present invention include, but are not limited to, daidzin, daidzein, biochanin A, proetin, genistin, glycitein, glycitin, genistein, 6,7,4'-three(OH)isoflavone, 7,3',4'-three(OH)isoflavone, and combinations thereof. Obviously, it is assumed that the replacement of the original structure figure 4(f), provided that both the unsaturated fragment located close by and the carbon atom remains in the oxidized state, as in figure 2(b). In fact, the substitution is necessary to obtain a wide range of suitable stabilizers vitamins. Suitable substituents for the basic structure of figure 4(e) include, but are not limited to, OH, OCH3and OGlc. The following table 6 shows the substituents present in the above isoflavonoid the compounds suitable for use in the present invention.

Table 6< / br>
Typical isoflavones indicating the positions of Vice< / br>
Isoflavone figure 4(f)< / br>
The position of the substituent
Name5673'4'
GaijinOGlc OH
DaidzeinOHOCH3
Biochanin AOHOHOH
ProetinOHOCH3OH
GenistinOHOGlcOCH3OH
GlyciteinOCH3OHOHOH
GlycitinOCH3OGlcOH
GenisteinOHOHOH
6,7,4'-three(OH)isoflavoneOHOHOH
7,3',4'-three(OH)isoflavoneOHOHOH
Notes: Glc=glucose; Empty cells = H;

In some preferred embodiments, the implementation of the present invention mentioned above, C6-C3phenylpropanamide, Carboni is containing compounds, having one of the General structures figure 4(a)-(f), can flow through the plant extracts. Extracts suitable for use in the present invention include, without limitation, extracts of horse chestnut, dandelion, eucalyptus, eucalyptus krupnogo, palm trees, Serenoa, honeysuckle, hawthorn, Noni, red clover, orange, grapefruit, citrus hybrids, attune, pomelo, bitter orange, Lamela, orange Natsudaidai, buckwheat, chamomile and combinations thereof. As you can see from the table below 7, each of the above extracts contains one or more C6-C3phenylpropenoic carbonylic compounds, which serve as derived from plants stabilizers vitamins.

Table 7
Common nameSpeciesC6-C3phenylpropanoate carbonylic compound
BuckeyesAesculus hippocastanumRutin, esculetin
DandelionTaraxacumEsculetin
EucalyptusEucalyptus obliqueRutin, esculetin
Eucalyptus krupynanoyE.macrohyncha
Palma, Serenoa (Palma Sabal or shrub)Serenoa repensin the familyArecaceaeIsoquercitrin, kemperol-3-O-glucosides, roipoly
HoneysuckleLonicera japonicaLuteolin, quercetin, astragalin, isoquercitrin, diosmin 7-O-glucoside, reuvain, leiterin
HawthornCrataegus specieVitexin
NoniMorinda citrifoliaMorin, rutin
Red cloverTrifolium pretenseIsoflavones
OrangeCitrus sinensisRutin, flavones, balcony, coumarins
GrapefruitRautalin, saraipali
Citrus hybridP.trifoliata x C.paradiseRutin, saraipali, roipoly
Attani, pomelo, bitter orange, Lamela, orange NatsudaidaiRoipoly
BuckwheatFagopyrum specieRutin
DaisyAnthemis specieApigenin-7-glucoside

As noted above in respect of plant materials from table 7, an ordinary specialist in the art will readily understand that the number of C6-C3/sub> phenylpropenoic carbonylic compounds present in these extracts, will change. Different species of plants in nature can contain different amounts of C6-C3phenylpropenoic carbonylic compounds. In addition, these amounts can vary depending on the stage of development of plants, as well as from the part of the plant from which the extraction. For example, in the case of many citrus fruit plants, leaves observed higher concentrations of flavones and flavonols than in the outer layer of the peel, albedo and pouches containing juice.

Generally, any of the above stabilizers, vitamins (having one of the General structures figure 2(a)-(c) and figure 4(a)-(f)) has in vitamins compositions of the present invention in a quantity sufficient to ensure the presence of the stabilizer in the drink, which is in the range from about 10 ppm to about 500 ppm, preferably from about 50 ppm to about 300 ppm, and more preferably from about 100 ppm to about 200 ppm If the stabilizer of vitamins comes in a drink with extracts of plant material, extract, add in vitamins composition of the present invention in a quantity sufficient to provide the amount of stabilizer in the drink soglasna.poetomu above. It is important to note that the extracts may contain different amounts contained stabilizers. For example, the extract may contain 5% active ingredient or stabilizer; accordingly, the use of 500 ppm of the extract led to the application of 25 ppm of the stabilizer

The second object of the present invention relates to a method of preventing degradation of vitamins in vitamins beverage, comprising adding to the specified beverage stabilizer vitamins in the amount of stabilizing vitamins.

Drinks include, without limitation, carbonated soft drinks, bottled beverages, frozen drinks, ready-to-eat, coffee beverages, tea beverages, powdered concentrates soft drinks, as well as liquid concentrates, water with flavoring, fillers, water with increased content of vitamins, fruit juice and drink with the taste of fruit juice, sports drinks, diet foods, and alcoholic products. The beverage may be carbonated or non-carbonated. Drinks can be plenty hot.

The nutritional value of vitamins beverages may be increased due to the presence of one or more of the above-mentioned vitamins. In addition, stabilizers, vitamins are the same that have been described in the above in relation to the first aspect of the present invention. Vitamins compositions can be included in the beverage at any stage of its production, i.e. of syrup, concentrate, ready-to-drink.

As noted above, the term "number of stabilizing vitamins" refers to the amount of the stabilizer is sufficient to substantially reduce or prevent degradation of vitamins in vitamins drink. Typically, the stabilizer of vitamin add vitamins to drink in quantity, in the range of about 10 ppm to about 500 ppm, preferably from about 50 ppm to about 300 ppm, and more preferably from about 100 ppm to about 200 ppm If the stabilizer of vitamins enters the beverage extract plant extract has vitamins-food compositions of the present invention in a quantity sufficient for the presence in the beverage quantity of stabilizer corresponding to the above ranges.

Optionally, the method of preventing degradation of vitamins in vitamins beverage according to the present invention may further include adding to said beverage neurilemoma carbonyl-containing compounds selected from sorbic acid, amanitowoc acid, abscissas acid, fumaric acid, maleic acid, or any combination thereof. In the case of the presence of such is earlierby carbonylic compounds them, as a rule, add in a drink in quantity in the range from about 10 ppm to about 200 ppm, and preferably from about 25 ppm to 100 ppm

A third object of the present invention relates to stable vitamins-drink, which consists of vitamins and stabilizer vitamins in the amount of stabilizing vitamins. Stable vitamins-drink according to a third aspect of the present invention may optionally contain neurilemoma carbonyl compound selected from sorbic acid, amanitowoc acid, abscissas acid, fumaric acid, maleic acid, or any combination thereof. The amount of each of the vitamins, stabilizers, vitamins and neurilemoma carbonylic compounds correspond to those indicated above with respect to the first and second aspects of the present invention.

Examples

Table 8< / br>
The content of palmitate vitamin A in IU
Example 1Example 2Example 3Example 4
In the dark2300187032151500
In the light57654873796
33 ppm routine878---
66 ppm routine1215-1824-
100 ppm routine-856--
100 ..SanMelin AO-3000-987-1261
33 ppm of blueberry leaf1400---

Example 1.Pure carbonated soft drink lemon-lime (L/L CSD) with vitamin C and add in glass containers.

To prepare pure carbonated soft drink (CSD) lemon-lime (L/L) with vitamin C and ethylenediaminetetraacetic acid (adtc). Received seven samples of carbonated soft drink, each one containing 2500 IU of vitamin A palmitate, which can be obtained from the firm Roche, as well as rutin, SanMelin or blueberry leaf in amounts shown in table 8. All samples were Packed in transparent glass containers. Both samples indicated in table "In the dark" and "light", did not contain rutin, SanMelin'and or blueberry leaf. Sample "In the dark" was protected from light. All other samples, including sample "In the light" was exposed to typical fluorescent the Council, available in stores. All values in the table were measured through the week.

Example 2.Pure carbonated soft drink lemon/lime (L/L CSD) with vitamin C and add in transparent glass containers

Example 2. differs from example 1 in that the original number of palmitate vitamin A was 2000 IU.

Example 3.Sparkling pink lemonade with 5% juice in PET bottle

Prepare sparkling pink lemonade drink that contains 5% juice. Received seven samples similar to the samples of examples 1 and 2, except that the initial number of palmitate vitamin A 3,500 IU and the samples were Packed in PET containers.

Example 4.Strongly acidic dairy product in a glass bottle, autoclaved

To prepare highly acidic dairy product. Received seven samples similar to the samples from example 2, each of which contains 2000 IU of vitamin A palmitate, and sterilized in the autoclave.

Although the present invention has been described in relation to certain preferred embodiments, the specialist in the art should understand that there is a possibility to implement various changes, modifications and reorganizations of the present invention, and it is assumed that such changes, modifications and reorganization covered the following form of the first invention.

1. Vitamins a composition comprising a vitamin selected from the group consisting of vitamin a, vitamin D, vitamin b12and mixtures thereof, and at least one stabilizer of vitamins, including C6-C3phenylpropenoyl carbonyl-containing structure represented by a formula selected from the group consisting of

and mixtures thereof.

2. The composition according to claim 1, in which vitamin a is a palmitate vitamin A.

3. The composition according to claim 1, in which the stabilizer vitamins present in sufficient quantity to ensure the availability of the stabilizer of vitamins in the beverage ranging from about 10 ppm to about 500 ppm (ppm).

4. The composition according to claim 3, in which the stabilizer vitamins present in sufficient quantity to ensure the availability of the stabilizer of vitamins in the beverage ranging from about 50 ppm to about 300 ppm

5. The composition according to claim 4, in which the stabilizer vitamins present in sufficient quantity to ensure the availability of the stabilizer of vitamins in the beverage ranging from about 100 ppm to about 200 ppm

6. The composition according to claim 1, in which the stabilizer of vitamins is of vegetable origin.

7. The composition according to claim 1, in Motorostroitel vitamins is a synthetic product.

8. The composition according to claim 1, in which6-C3phenylpropanoate carbonyl-containing compound selected from the group consisting of rosmarinic acid, chlorogenic acid, cichorieae acid, caffeic acid, coumarin acid, cinnamic acid, ferulic acid, sinoway acid, capterboy acid, Acharavi acid, ehinakozid and mixtures thereof.

9. The composition according to claim 1, in which6-C3phenylpropanoate carbonyl-containing compound selected from the group consisting of esters of cinnamic acids, coumarins, balkanov, flavones, Romanov, isoflavones, and mixtures thereof.

10. The composition according to claim 9, in which the ester of cinnamic acid selected from the group consisting of tinamiformes, cannabinaceae, ethylcinnamate, cinnamylpiperazine, cinnamyl-alpha-toluate, cinnamyl-2-aminobenzoate, cinnamaldehyde, sinamivest, cinnamyl-beta-phenylacrylate, zanamivir, cinnarizinum, cannabilization, cinnamylpiperazine, cinnemaldeydene, cinnamyl-orthoaminophenol, cinnamylpiperazine, cinnamyl-3-phenylpropanoate and mixtures thereof.

11. The composition according to claim 9, in which the coumarin selected from the group consisting of coumarin, coumestrol, dalbergia, tarratine, esculetin, Citroen, Norvegia, umbelliferon, scopoletin, xanthotoxol, psoralen, bergapten, proxetine and mixtures thereof.

1. The composition according to claim 9, in which Halcon selected from the group consisting of chalcone, polyhydroxyalkane, butein, phloridzin, echinacin, Marina, isoliquiritigenin, phloretin and mixtures thereof.

13. The composition according to claim 9, in which the flavone is selected from the group consisting of Rivonia, diosmin, apiin, apigenine, myricetin, Campanula, luteolin, Morin, neovossia, quercetin, rutin, baicalein, supression, datiscetin, diomedia, fisetin, galangin, gossypina, geraldina, hinokigasaka, scutellarein, flavonol, primultini, pratola, robenidine, quercetalia, (OH)4flavone, tangeretin, cinanserin, Fortunella, chamfered, chrysoeriol, isorhamnetin, inhibited, and mixtures thereof.

14. The composition according to claim 9, in which the isoflavone selected from the group consisting of daidzin, daidzein, bocamina And prunetea, genistin, glycitein, glycitin, genistein, 6,7,4`-three(HE)isoflavon, 7,3`,4`-three(HE)isoflavon and mixtures thereof.

15. The composition according to item 13, in which rutin is an enzyme modified isoquercitrin.

16. The composition according to claim 6, in which the stabilizer vitamins vegetable origin is a plant extract.

17. The composition according to item 16, in which the plant extract selected from the group consisting of rosemary extract, extract of green coffee beans, blueberry extract, ek the tract of rhododendron, of sunflower seed extract, extract of the leaves of the chicory extract, Echinacea pink, lettuce extract, and mixtures thereof.

18. The composition according to item 16, in which the plant extract selected from the group consisting of an extract of horse chestnut extract dandelion extract, eucalyptus extract, palm trees, Serenoa, honeysuckle extract, hawthorn extract, Noni extract, extract of red clover, orange peel extract, buckwheat extract, chamomile extract, and mixtures thereof.

19. The composition according to claim 1, which further comprises neurilemoma carbonyl-containing compound selected from the group consisting of sorbic acid, amanitowoc acid, abscissas acid, fumaric acid, maleic acid, and mixtures thereof.

20. The way to prevent degradation of vitamins in vitamins drink involving adding them in at least one connection, stabilizing vitamins, and specified stabilizing compound includes With6-C3phenylpropenoyl carbonyl-containing structure represented by a formula selected from the group consisting of

and mixtures thereof.

21. Stable vitamins-drink, which includes vitamin, wybran the th group, consisting of vitamin a, vitamin D, vitamin b12and mixtures thereof, and at least one stabilizer of the vitamin, including6-C3phenylpropenoyl carbonyl-containing structure represented by a formula selected from the group consisting of

and mixtures thereof.



 

Same patents:

FIELD: food products manufacturing technique.

SUBSTANCE: method of manufacturing soya beverage involves cleaning plant raw material and softening it by maceration to produce water suspension. Mixture of soya beans and cacao beans taken in the mass relation of 9:1-7:3 is used as plant raw material. Prior to softening the mixture is thermally treated under the temperature of 120-190°C with following grinding. The method allows manufacturing of soya beverage with energy value of 304.8-329.3- kcal per 100 g of dry product. Taste of the obtained soya beverage is similar to "hot chocolate".

EFFECT: taste properties of the beverage are improved.

1 tbl

FIELD: food products.

SUBSTANCE: composition for manufacturing alcohol-free beverage contains sweet substance (on a sugar basis), milk component, fruit and/or berry and/or vegetable components, stabiliser, citric acid, sodium bicarbonate and water. Fruit-berry/or vegetable puree or concentrated fruit-berry/or vegetable juice is used as fruit-berry/or vegetable component; dry skim milk is used as milk component. The composition can contain stabiliser which is pectin and/or gum powder. The composition contains natural and/or identical to natural flavors or natural or identical to natural coloring.

EFFECT: invention allows manufacturing alcohol-free beverage with delicate and balanced taste, mild creamy flavor and enveloping aftertaste.

4 cl, 3 tbl, 1 ex

FIELD: food products.

SUBSTANCE: dietary drink contains erythrite in the amount from 0.1% to about 3.5% from ready dietary drink weight and D-tagatose in the amount from 0.1% to about 1.0% from ready dietary drink weight. Erythrite and D-tagatose may be used in combination with one or more nutritious sweeteners. Method of dietary drink production provides for drink sweetening with erythrite and D-tagatose. To produce drink with low-calorie content, alcohol-free cola-drink and frozen sparkling drink of low calorie content, at least one nutritious sweetener is introduced additionally. To impart natural sweet taste of food product with low-calorie content, combination of erythrite in the amount from 0.1% to about 3.5% and D-tagatose in the amount from about 0.1% to 1.0% from ready product weight is added. Food product may contain at least one additional nutritious sweetener.

EFFECT: decrease of calorie content of high-calorie drink or food product while preserving their taste.

22 cl, 6 ex

FIELD: technology of food products making.

SUBSTANCE: alcohol-free prophylactic drink contains in weight per 100 decalitres of ready drink: 430 kg of vitamin additive in the form of acidated water infusion of rosehips, 80 kg of taste additive - sugar. Also the drink contains 400 kg of non-concentrated pectin extract made of grape refuse with mass fraction of PV-0.4 % as stabiliser and prolongation substance, at that the drink additionally contains 5 kg of biologically-active additive in the form of water-alcohol infusion of arborescent aloe. This invention allows to prepare drink with pleasant well-marked harmonious bouquet, which has full flavour of grapes, soft nuance of rosehip with well-pronounced violet note. With this optimal ratio of components human being receives daily rate of vitamin C and pectin in one glass of drink.

EFFECT: increase of efficiency; resistance to infections and other unfavorable conditions of environment.

4 tbl, 5 ex

FIELD: alimentary products, preservation.

SUBSTANCE: process of producing a stable dispersion containing at least a single, hydrophobic plant sterol and water material provides mixing a single, hydrophobic plant sterol with water material until primary dispersion formation. After that the dispersion produced with heated from approximately 24°C to approximately 57°C and homogenised under pressure gradually increasing from 0.69 MPa to approximately 100 MPa until formation of secondary dispersion of particles. During the process the size of the particle of the primary, secondary or any dispersion varies from 0.1 mkm to approximately 100 mkm. Stable dispersion viscosity of the beverage thus produced varies from 100 centiPoise to 30000 centiPoise. The composition includes stable dispersion of at least a single hydrophobic plant sterol in water material. There is at least a single plant sterol selected from among the plant sterols and stanols available. The size of particle of the (at least) single hydrophobic plant sterol varies from 0.1 mkm to approximately 30 mkm. The composition may additionally include at least a single fruit juice concentrate, productive additives that may be food emulgators, resins, starches, pectins and pectin derivatives. Besides, to a composition containing fruit juice concentrate there is water additionally admixtured in quantity sufficient for the concentrate dilution from 11°brix to approximately 13° brix.

EFFECT: providing for stability of the beverage during storage.

32 cl, 2 dwg, 1 ex

FIELD: food-processing industry.

SUBSTANCE: beverage "Yubileiny" contains 80 kg of sugar, 1.0 kg of lemon acid, 0.1 kg of ascorbic acid, 0.2 kg of colour, 0.15 kg sodium benzoate, 1.0 kg of cowberry leaf water extract, 1.0 kg of a food additive of flavoring agent "Wild strawberry", 3.22 kg carbon dioxide and water - the rest. Thus cowberry leaf water extract is prepared by priming the 1 kg of dry washed leaves of 1 kg in 3 litres of water at a temperature of 60°C and brewing during 30 minutes followed by filtration.

EFFECT: making beverage that possesses general health-improving properties and absolutely new aroma, namely aroma of a forest lawn.

FIELD: food-processing industry.

SUBSTANCE: it is mixed in the ratio 3:1 a protein component with the carbohydrate. As a protein component it is used a soymilk with a protein content not less than 3%, fat not less than 1.5%, carbohydrate - 4%, and as a carbohydrate component - tomato, carrot, beet or pumpkin paste with the content of 25% of dry matters and not less than 15% of carbohydrate which is received by processing of fresh root crops and a pumpkin. The mix is homogenised at pressure of 8-9 MPa till reception of suspension with a homogeneous consistence. The invention allows receiving of the protein-carbohydrate beverage which can be used without a pre-processing for a children's, functional and special food. The received protein-carbohydrate product due to using of the inexpensive components that it contains, in particular, a soymilk, has low cost, is a natural product with the high content of components of fats, protein, carbohydrate, vitamins and mineral substances.

EFFECT: reception of a natural product with the high content of fats, protein, carbohydrate, vitamins and mineral substances and with low cost.

FIELD: chemistry.

SUBSTANCE: developed method of sucralose production using acyl-sucralose implies (a) adjustment of pH factor of specified supplied mixture to value ranged from 8.0 to 12.0 by alkali metal hydroxide addition; (b) buffer addition to specified base mixture in amount enough for specified pH factor stabilization within stated range over holding stage (c); (c) holding of specified base mixture at appropriate temperature over time period enough for effective transformation of specified acyl-sucralose compound into free sucralose; (d) reduction of specified pH factor of specified base mixture up to value from 4 to 8; (e) sucralose release from product of step (d) resulted thereby in released sucralose.

EFFECT: improved method of water deacylation procedure stabilization.

22 cl, 1 tbl, 1 ex

FIELD: foods.

SUBSTANCE: invention refers to the improved technique of sucralose purification using the basic non-crystal purification procedures with the following three or more consecutive steps of remained mother liquor crystallization and recirculation used with feed stock of another crystallization or purification step. This invention refers also to the composition of sucralose.

EFFECT: obtained composition can be rather purified and have excellent taste.

32 cl, 2 tbl, 13 dwg, 7 ex

FIELD: food production technology.

SUBSTANCE: gel-concentrate for nonalcoholic beverage preparation contains the following ingredients, mass concentration: medicinal plant dry extract 0.1-1.0, citric acid 0.6-1.8, sodium carboxymethyl cellulose 1.2-2.4, preserving agent 0.02-0.01, mixture of guar and xanthan gums 1.2-2.4, sorbitol or fructose - the rest. Besides, it may also contain aspasweet as a sweetener in the amount 0.005-0.02 mass fraction. It contains the dry extract - hips extract or hill-growing saltwort (Salsola collina) herb extract or Rhodiola quadrifida root extract or hare's-ear (Bupleurum falcatum) herb extract or red whortleberry leaves extract or Hedysarum theinum Krasnob herb extract.

EFFECT: obtained gel-concentrate is stable in storage and its gel like structure protects the stomach walls from negative influence.

4 cl, 1 ex, 2 tbl

FIELD: canned food industry.

SUBSTANCE: method involves preparing, crushing and heating tomatoes and separating juice therefrom; preparing, cutting, blanching and pulping squash; preparing, grinding, blanching and pulping celery; mixing pulped squash and celery with tomato juice, sugar and salt; additionally introducing beet pectin in an amount of about 1 wt%; providing homogenization of product while mixing mentioned components; packing, pressurizing and sterilizing product obtained after mixing thereof.

EFFECT: stabilized consistency of desirable product and reduced consumption of power for producing thereof.

FIELD: canned food industry.

SUBSTANCE: method involves preparing, crushing, heating cucumbers and separating juice therefrom; preparing, blanching and pulping red sweet pepper; mixing pulped red sweet pepper with cucumber juice, sugar, and salt and additionally introducing beet pectin in an amount of about 1.1 wt%; homogenizing resultant mixture; providing packaging, pressurization and sterilization thereof.

EFFECT: stabilized consistency of desirable product and reduced consumption of power for producing thereof.

The invention relates to a process of preserving drinking water
The invention relates to food concentrates industry and can be used in the manufacture of beverage concentrates
The invention relates to food concentrates industry and can be used in the manufacture of beverage concentrates
The invention relates to food concentrates industry and can be used in the manufacture of beverage concentrates
The invention relates to food concentrates industry and can be used in the manufacture of beverage concentrates
The invention relates to food concentrates industry and can be used in the manufacture of beverage concentrates
The invention relates to food concentrates industry and can be used in the manufacture of beverage concentrates
The invention relates to food concentrates industry and can be used in the manufacture of beverage concentrates

FIELD: food processing industry.

SUBSTANCE: claimed method includes selection of desired vitamin component from group of fat-soluble vitamins such as A, E, D2, D3, K1, beta-carotene; solubilization of selected vitamin component in solubilizer to produce suspension in form of nanodispersed composition of vitamin component. Then obtained nanodispersed composition is introduced into water to dissolution thereof and to produce intermediate concentrate of vitamin component. Intermediate concentrate is blended with aqueous solution. As solubilizer mixture of polyethylene glycols having molecular mass of 15 mol, 35 mol, and 40 mol. Disclosed is preparation containing vitamin D2 (ergocalciferol) as the first intermediate concentrate of vitamin component and vitamin D3 (cholcalciferol) as the second one in weight ratio of 0.25-1.0:3.0-3.75. As variants disclosed are vitamin preparations obtained by blending intermediate concentrates of vitamin D3 and vitamin E in ratio of 0.025-0.1:0.5-5.0; intermediate concentrates of vitamin A and beta-carotene in ratio of 0.5-5.0:0.25-5.0; intermediate concentrates of vitamin K1 and vitamin D3 in ratio of 1.0-3.0:0.02-0.1; intermediate concentrates of vitamin A, beta-carotene and vitamin E in ratio of 0.05-5.0:0.25-5.0:0.25-4.0, respectively; intermediate concentrates of vitamin E, vitamin D2 and/or D3, vitamin A and/or beta-carotene in ratio of 0.5-3.0:0.02-0.1:0.03-0.1:0.5-5.0:0.25-5.0. Also disclosed is preparation containing mixture of vitamin A and beta-carotene in ratio of 1:6700 as the first vitamin component and vitamin E as the second one. Obtained intermediate concentrates are blended in weight ratio of 0.25-5.0 followed by mixture dissolution in aqueous solution.

EFFECT: water-soluble products enriched with vitamin components of prolonged action; decreased thermal losses of vitamin components.

11 cl, 1 dwg, 9 tbl, 22 ex

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