Calcium-enriched composition and its production method

FIELD: food industry.

SUBSTANCE: invention is related to a calcium-enriched composition. The solid phase composition contains at least one hydrocarbon source, at least one calcium source and at least one organic acid. Calcium content is from 7 to 12 wt % while the composition solubility in water is at least 500 g/l. Proposed is an aerated beverage enriched with 300-350 mg/l calcium by way of the said composition introduction; proposed is an aerated beverage or concentrate enriched with 400 mg of calcium per 250 ml of the beverage or concentrate by way of the said composition introduction. The method for production of the calcium-enriched composition envisages dissolution of the carbohydrate source in water solution, addition of the calcium source for production of a carbohydrate-and-calcium solution, filtration, addition of the organic acid source and the composition drying. The composition, if dissolved, is not separated from the liquid phase of a product such as a beverage even after storage under no chilling conditions for three months.

EFFECT: invention enables production of a calcium-enriched dry composition having high stability if dissolved in products or beverages.

15 cl, 4 tbl, 15 ex

 

The present invention relates to soluble stable compositions for the enrichment of calcium, methods for their preparation and use as a nutritional mineral supplements for introduction into foods and beverages.

Mineral and vitamin supplements are often used to enrich the composition of food or drink for humans and animals alike. For example, in U.S. patent 4,772,467 (Pak et al.), describes the use of calcium source on the basis of citrate to increase the bioavailability of calcium. In U.S. patent 4,786,518 (Nakel et al.), describe nutritional supplements, including iron-sugar complexes. In U.S. patent 4,992,282 (Mehansho et al.) describes a stable nutritious drinks enriched with vitamins and minerals supplements.

An iron Supplement, as a rule, used for the prevention of anemia among consumers. In U.S. patent 4,786,510 describes additives containing calcium-iron, in particular citric acid and calcium galatasary complexes, which are used in dry form.

Calcium supplements are widely used as additives to food and drinks. They applyinter aliato compensate for the loss of calcium by the body, such as manifested in osteoporosis. For example, in U.S. patent 4,994,283 (Mehansho et al.) describes Supplement containing iron and calcium with increased bioavailable the flesh. In U.S. patent 5,445,837 (Burkes et al.), described as a sweetener additive enriched concentrated bioavailable source of calcium, and the way of its reception. In U.S. patent 5,486,506 (Andon) describes a concentrated bioavailable source of calcium. In U.S. patent 6,828,130 (Chatterjee et al.), describes how to obtain gluconate salts. In U.S. patent 6,887,897 (Walsdorf, Sr., et al.) describes supplements containing glucarate calcium and substances that bind phosphorus.

The present invention relates to compositions comprising dietary calcium, such as composition, stable in foods and beverages as well as food additives and beverages. Composition, including calcium, may be in soluble form, stable as in carbonated beverages and carbonated or beverage concentrates, and not separated from the liquid phase even at very long-term storage. Composition containing calcium, according to the present invention, not have a negative impact on the organoleptic properties of the drink or drink concentrate, in which it is injected and, therefore, is an effective calcium Supplement (enricher) for beverages and solid food. Concentrates, including dietary supplements, have a relatively low water activity that requires a source of calcium had a very you will fetter solubility.

Therefore, the present invention relates to a calcium-enriched composition, including:

(i) at least one carbohydrate;

(ii) at least one source of calcium; and

(iii) at least one edible organic acid or a salt thereof, and the calcium content is at least 5 wt.% and has a solubility in water of at least 500 g/l

Preferably the composition comprises 30 to 60 wt.% at least one source of carbohydrate, 30-60 wt.% at least one source of dietary organic acid or its salts and 6-12 wt.% at least one source of calcium. More preferably the composition comprises 40-55 wt.% at least one source of carbohydrate, 40-55 wt.% at least one source of dietary organic acid or its salts and 8-10 wt.% at least one source of calcium. Solubility in water enriched with calcium compositions may be even as high as 700 g/l under normal conditions.

The carbohydrate may represent one or more of the group consisting of mono-, oligo - and polysaccharides, their derivatives, their salts, and mixtures thereof. The carbohydrate can be a simple carbohydrate, such as aldose, ketosis or cyclic carbohydrates or complex composition of carbohydrates such as molasses, corn syrup, preferably water-soluble. More p is edocfile simple carbohydrates selected from C 5-C7sugars, such as pentose, glucose, fructose, maltose, sucrose, galactose, lactose. Their derivatives represent both natural and synthetic derivatives without limitation, for example, ethers, esters, halogen-free. The source of calcium may represent at least one salt of calcium or iron, for example without limitation, calcium hydroxide, calcium oxide, calcium carbonate, calcium propionate, calcium gluconate, calcium stearate, muravlensky calcium, glycerol calcium, calcium mono-, di - and triphosphate. Edible organic acid may be a linear, branched or cyclic (lactone) organic acid, its salt, anhydride or mixture of them. Non-limiting examples include ascorbic acid, citric acid, malic acid, fumaric acid, lactic acid, gluconic acid.

Additionally, the composition may include stabilizers, dyes and emulsifiers. It can be in dry form, such as powder, granules, flakes, or wet form, such as an aqueous solution.

Preferably the composition is enriched with calcium, according to the present invention is an aqueous composition comprising 5-100 wt.% a mixture containing carbohydrate-calcium-organic acid. This preferred composition can include (i) glucose-calcium-gluconic acid; (ii) fructose-calcium-gluconic acid; (iii) a mixture of glucose:fructose-calcium-gluconic acid; (iv) glucose-calcium-gluconate.

Additionally, the present invention relates to a method for producing a calcium-enriched composition, including:

(i) mixing at least one carbohydrate, at least one source of calcium in an aqueous solution to obtain a water suspension;

(ii) aging the water suspension under conditions of controlled temperature to optimize product yield; and

(iii) introduction of at least one edible organic acid to the suspension to obtain calcium-fortified water composition.

Excess calcium in stage (ii) can be removed prior to stage (iii) separation from the aqueous solution from step (ii), and thus, the suspension. It should be understood that to obtain the improved solubility of carbohydrates in aqueous solution at the stage of (i) the temperature should be higher than in stage (ii), where for improved solubility of calcium require lower temperatures.

The method may include the additional step of drying the specified water compositions for the production of dietary calcium-fortified dry composition.

Additionally, the present invention relates to food products, beverages or beverage concentrates, including composition, enriched cal is receiving.

To illustrate the present invention and its practical implementation next, as a non-limiting example embodiments of the present invention with reference to the accompanying drawings, in which:

Figure 1 is a simplified flow chart of the method of obtaining a product containing mineral substance, sugar and acid for one version of the invention;

Figure 2 - simplified flow diagram of the method of adding the diluted vitamin syrup in a product containing mineral substance, sugar and acid, obtained by the method of figure 1.

Figure 3 is another simplified flow diagram of a method of adding vitamin syrup in a product containing mineral substance, sugar and acid, obtained by the method of figure 1.

The present invention relates to stable compositions of source of calcium, preferably in the form of a mixture of edible organic acids, calcium and carbohydrate, to methods of production and use it as a calcium additive to food products, beverages and liquid concentrates. The composition may be applied directly to increase calcium intake, and as an additive to various food and drinks for the enrichment of these food products with calcium. The mixture containing the acid, calcium and carbohydrates, can represent the Wallpaper dry powder or water-soluble composition. It is stable in beverages and food products, in which it is injected. It can be put into food and beverages at different temperatures. Therefore, it can be introduced into the hot food or drink in the product at room temperature or chilled/frozen products.

Three components of the composition, namely, calcium, carbohydrate and dietary organic acid, their salts and derivatives, as a rule, are in the form of ions in solution and can respond/interact with each other or can't. When drying these materials change interaction and structure.

Not wanting to be limited by any theory, the compositions of the present invention may include: (i) calcium communication with the ion sugar and ion organic acid. It can also be (ii) calcium connection with two ions of sugar; and/or calcium connection with two ions of organic acids. May also be interaction between the ion/molecule of sugar and ion/molecule organic acids. Another possibility is a mixture of: i), ii) and iii) and the interaction between them during the physical and chemical treatment methods of the present invention. However, despite the actual interaction between the carbohydrate(s), source(s) of calcium and a source(s) of edible organic acids, properties of rastvorimosti availability of calcium such as described here.

Not wanting to be limited by any theory, the authors believe that the unique chemical structure of calcium, forming a relationship, as with sugar, and food acid, does not allow the calcium to react with the food product or beverage. In particular, the mixture containing the acid, calcium and carbohydrates, can be put into drinks. These drinks can represent without limitation concentrated beverages and syrups, fruit juices, carbonated and not carbonated drinks.

Figure 1 is a simplified process diagram 100 illustrating a method of obtaining a product containing mineral substance, sugar and acid according to the variant of the invention.

The first stage is to obtain a sugar solution 110, 102 sugar, such as C5-C7sugar, such as pentose, glucose, fructose, maltose, sucrose, galactose, lactose or mixtures thereof, dissolved in an aqueous solution 104 to obtain a solution 112. To obtain increased concentrations of sugars in aqueous solution it can be heated to a temperature up to about 80°C. In some embodiments of the invention these monosaccharide and/or disaccharide glycosides of sugar can be substituted polysaccharides, carbohydrates or mixtures of them. Alternatively, there may be used a mixed energy source, comprising at least one of the Achar and at least one polysaccharide. In some embodiments of the invention, at least one sugar can be used with other soluble carbohydrate.

At stage 120 introduction calcium at least one calcium source 124 is introduced into the solution 112. Typically, the source of calcium is selected from calcium hydroxide, calcium oxide, calcium carbonate, calcium propionate, calcium gluconate, calcium stearate, moravcikova calcium, glycerol calcium, calcium mono-, di - and triphosphate. Raw materials can be obtained commercially as the following: calcium oxide (Schaefer Kalk KG), glucose (Dextrose Monohydrate from Corn Products International, Inc.); gluconic acid (Jungbunzlauer AG). In one embodiment of the invention, the calcium source 124 is a calcium oxide mixed with a solution of 112 with getting the suspension 122. Typically, the source of calcium is not easily dissolved in water. Thus, the suspension is mixed and maintained at the stage of mixing 130 supports the required temperature (heating or cooling, depending on the need) to produce a solution containing sugar and mineral substance 132. On stage filter 140 solution containing sugar and mineral substance 132, filtered through a filter to remove any suspended particles. For this operation can be used a suitable device of any type, for example, it may be sedimentation centrifuge, microfiltrate or even a simple filter. Can be used auxiliary filter substance such as diatomaceous earth, cellulose or any other auxiliary filter substance known from the prior art. The purpose of this phase is to obtain a clean solution containing sugar and mineral substance 142.

On stage 150 introduction organic acids in the solution 142 introducing at least one organic acid 154 to obtain a solution containing sugar-acid-mineral substance 152. Typically, at least one organic acid 154 choose without restrictions of citric acid, fumaric acid, malic acid, lactic acid, gluconic acid, citric acid, and mixtures thereof. In a preferred embodiment of the invention at least one organic acid 154 is gluconic acid. The solution containing the sugar-acid-mineral substance 152, then optional lighten on stage adsorption 160. In one embodiment of the invention, the solution containing the sugar-acid-mineral substance 152, adsorbing onto activated carbon to obtain a clarified solution containing sugar-acid-mineral substance 162.

In optional stage filter 170 solution 152 or 162 is filtered to obtain a filtered solution containing sugar-acid-mineral substances the STV 172.

A solution of 172 can then be dried under drying 180 with obtaining powder using spray drying or freeze drying, is known from the prior art prior to the present invention. Excess fluid 186 are removed from the solution before the formation of solid-phase forms. The solid phase may be a powder, flakes, granules or other solid form. The resulting powder containing sugar-acid-mineral substance 182, may then be stored in a suitable manner and/or be packaged for use as a source of calcium in food and beverages (not shown). According to the present invention, the powder containing carbohydrate and organic acid-calcium 182, is a powder containing calcium-glucose-gluconic acid, designated hereinafter "CGG". The term "CGG", widely used herein, refers to any mixture of calcium, glucose and gluconic acid in any chemical combination or combinations obtained by the method in figure 1.

It should be understood that in the method in figure 1 can be made various changes. For example, first in the water can be introduced organic acid, and then entered the source of mineral substances, and conducted by heating the resulting suspension to obtain a solution containing calcium-institutions the institutions acid. Then in a solution containing calcium-organic acid, introducing a source of sugar. Provides numerous other modifications and variations in figure 1, which are an integral part of the present invention.

Properties CGG powder obtained by the method in figure 1, are shown in Table 1.

Table 1
Typical properties of a powder containing calcium-glucose-gluconate
PropertiesCGG powder
Appearance:White with a tint
Smell:Odourless
Solubility in water:Not less than 50%
pH 1% solution:from 6 to 8
Quantitative analysis of Sa (on dry matter)from 7 to 12%

The resulting CGG powder is a calcium-fortified soluble powder that can be introduced in liquid dietary food supplements and vitamins, as shown in the following Examples.

Examples

All sugars, organic acids and mineral Sol is, described here, unless otherwise noted, available from Sigma Aldrich Corporation, St. Louis, Missouri, USA.

Example 1

720 g of glucose (D-glucose, Sigma catalogue number G7528, Sigma Aldrich Corporation, St. Louis, Missouri, USA) was dissolved in 4.8 l of deionized water (D.I.) and then stirred magnetic mixing device or a mechanical stirrer (stirrer - RZRl from Heidolph Instruments GMBH & CO KG). The resulting solution is then gently heated at a temperature up to 80°C and stirred for 10-30 minutes until sugar is dissolved.

Example 2

336 g of CaO was mixed with a solution of 112 (Fig 1) to obtain the suspension 122. This stage was carried out for several hours at temperatures from 60°C to 80°C. this is followed by a stage of filtering, which is filtered or centrifuged excess calcium. This stage may be similar to or different from stage 140, as described here above with reference to Figure 1.

Example 3

Gluconic acid (Sigma catalogue number Gl 139 Sigma Aldrich Corporation, St. Louis, Missouri, USA) was injected at a controlled pH to achieve a solution pH of 6.2 to 6.5, where about 1784 gluconic acid is introduced into a solution containing calcium oxide, glucose according to Example 2 to obtain a solution containing calcium-glucose-gluconic acid. The resulting solution is then treated, as described in the stages of 160-180 Figure 1.

Example 4:Enrichment is the i.i.d. vitamin syrup.

Enrichment of dissolved vitamin syrup product containing calcium-sugar-gluconate, is performed, as described herein below in relation to Figure 2 and Figure 3.

Figure 2 is a simplified process diagram 200 illustrating the method of introduction into the diluted vitamin syrup product containing calcium-sugar-gluconate, obtained by the method of figure 1.

Vitamin syrup 202, such as a syrup containing fruit concentrate, preservatives, fructose, vitamin supplements, under the trademark VITAMINCHIK™ (Beit-Hashita Assis Food Industries RA, Israel) were bred under cultivation 210 water 204, preferably deionized water to form a diluted syrup 212. The ratio of syrup to water is variable and ranges from 1:10 to 1:2, more preferably from 1:7 to 1:4. The most common ratio at a dilution is 1:6.

Additional stage 220 mixture 224 containing sugar-acid-mineral substance, such as CGG, introducing the diluted syrup. Typically, from 3 to 5 g CGG injected per liter of diluted syrup with getting the suspension 222, obtained the level of enrichment was about 400 mg calcium/250 ml ready-to-drink.

At the stage of dissolution 230, the suspension is heated and stirred to dissolve all solids. This can be performed with the use of any vessel for mixing, about advanage a temperature control system, known from the prior art prior to the invention, with getting divorced syrup, enriched with calcium 232.

At the stage of evaporation 240 diluted syrup, enriched with calcium 232, heated to remove the water introduced at stage 210, and thus, vitamin syrup, enriched with calcium 242, such as "VITAMINCHIK™, enriched with calcium. This stage can be carried out using any suitable device, such as install for evaporation in a thin layer Rotovapor R-124" (BUCHI Labortechnic AG Postfach CH 9230 Switzerland).

Table 2
Comparison of the properties of vitamin syrup and vitamin syrup, enriched with calcium 2
PropertiesSyrup VITAMINCHIK™Syrup VITAMINCHIK™, enriched with calcium
The concentration of solids65-67 BRICs65,7 BRICs
Viscosityabout 150 centipoises814 antipoison

Example 5:

Figure 3 is a simplified process diagram 300 illustrating the process of introducing the diluted vitamin syrup of produce, soteriades the calcium-sugar-gluconate, obtained by the method of figure 1.

Additional stage 310, 20-30 g of a mixture of 304 containing calcium, sugar and gluconate, administered undiluted syrup 302, such as VITAMINCHIK™, obtaining a suspension syrup 312. At the stage of dissolution 320, the suspension is stirred for several hours to dissolve the solids and obtain a syrup, enriched with calcium 322. This stage can be carried out using a vessel for mixing any type known from the prior art prior to the present invention. It should be noted that the syrup 322 may not necessarily be degassed by application of ultrasonic energy to the syrup, using, for example, Ultrasonic base type USR 6/3, Julabo USA, Inc. (Allentown, PA5 USA).

Properties of enriched syrup 322 are shown in Table 3.

Table 3
Comparison of the properties of vitamin syrup and vitamin syrup, enriched with calcium 3
PropertiesSyrup VITAMINCHIK™Syrup VITAMINCHIK™, enriched with calcium
The concentration of solids65-67 BRICs71,2 BRICs
Viscosityabout 150 centipoises 410 antipoison

Example 6:

The method according to Figure 3 was also carried out using syrup "YACHIN" (strawberry syrup produced Zaiilecol, POB 2445, AMa, Israel). 24 g CGG was mixed with 1000 g of syrup YACHIN. Properties of the resulting calcium-fortified syrup are shown in Table 4.

Table 4
Comparison of the properties of vitamin syrup YACHIN and vitamin syrup YACHIN, enriched with calcium 3
PropertiesSyrup YACHINSyrup YACHIN, enriched with calcium
The concentration of solids68,4 BRICs74,2 BRICs
Viscosity156 antipoison500 centipoises

Example 7:

The method was carried out as in Example 1, as described above, using 360 g of glucose and 360 g of fructose as a source of sugar (the ratio of glucose:fructose was 1:1). The resulting product was essentially possess the same properties as the product in Table 1.

Example 8:

Used the same components, which are described in Example 1 above, and the method was performed according to Figure 1. Then spent stage adsorption 160, who was b introduced an additional stage of evaporation, which evaporated 50% water solution (setting for evaporation in a thin layer Rotovapor R-124", BUCHI Labortechnik AG Postfach CH-9230 Switzerland). The resulting product is essentially possessed the same properties as the product in Table 1.

Example 9:

The method was carried out as in Example 1 using 108 g of glucose and 612 g of fructose as a source of sugar (the ratio of glucose:fructose was 15:85). The resulting product is essentially possessed the same properties as the product in Table 1.

Example 10:

The method was carried out as in Example 1 using 612 g of glucose and 108 g of fructose as a source of sugar (the ratio of glucose:fructose was 85:15). The resulting product is essentially possessed the same properties as the product in Table 1.

Example 11:

Test solubility: 100 g powder CGG 182 (Fig 1) was administered in 100 ml of deionized water with stirring at room temperature and atmospheric pressure. After 1 hour of exposure, there was a complete dissolution was obtained a clear solution. It showed that CGG according to the present invention has a solubility of 1000 g/L.

Example 12:

The method was carried out as in Example 1 using 612 g Raftilose P95 as a source of sugar (ORAFTI Active Food Ingredients, Tienen, Belgium). The resulting product is essentially possessed the same properties as the product in Table 1.

Example 13:

The method was carried out as in Example 1 using 612 g Fibrulose F97 as a source of sugar (Cosucra SA, Warcoing, Belgium). The resulting product is essentially possessed the same properties as the product in Table 1.

Example 14:

The method was carried out according to Example 3 using glucono-Delta-lactone (Sigma catalogue number G4750 Sigma Aldrich Corporation, St. Louis, Missouri, USA) as a source of sugar. The resulting product is essentially possessed the same properties as the product in Table 1.

Example 15:

In this example, the method is carried out according to Example 4, but drink enriched with calcium, is a carbonated soft drink (RC Cola®, Royal Crown Cola International®, Georgia USA). We detected no significant changes in the organoleptic properties of the beverage, followed by the introduction at 30% of the recommended tolerance per litre (from about 300 to about 350 mg).

1. Solid-phase composition, rich in calcium, containing:
(i) at least one carbohydrate;
(ii) at least one source of calcium; and
(iii) at least one edible organic acid or its salts, and calcium content ranges from 7 to 12 wt.%, as the solubility of the composition in water is at least 500 g/l, and after the dissolution of the composition is not separated from the liquid phase even during prolonged storage.

2. The composition according to claim 1, in which the carbohydrate is selected from the group consisting of the C mono-, oligo - and polysaccharides, their derivatives or salts, and mixtures thereof, and in particular of the pentose, glucose, fructose, maltose, sucrose, galactose, lactose, molasses, corn syrup.

3. The composition according to claim 1, in which the carbohydrate is selected from the group consisting of mono-, oligo - and polysaccharides, their derivatives or salts, and mixtures thereof, and these derivatives are natural or synthetic derivatives, selected from ethers, esters, halogen-free.

4. The composition according to claim 1, in which calcium is a salt of calcium or ion selected from the group consisting of calcium hydroxide, calcium oxide, calcium carbonate, calcium propionate, calcium gluconate, calcium stearate, moravcikova calcium, glycerol calcium, calcium mono-, di - and triphosphate.

5. The composition according to claim 1, in which the edible organic acid is a linear, branched or cyclic (lactone) organic acid anhydrides, salts or mixtures of them, and, in particular selected from the group consisting of ascorbic acid, citric acid, fumaric acid, gluconic acid, lactic acid, malic acid or tartaric acid.

6. Composition according to any one of claims 1 to 5, containing 30-60 wt.% at least one source of carbohydrate, 30-60 wt.% at least one source of organic food is acid and 7-12 wt.% at least one source of calcium, and, in particular, in which the content of at least one source of carbohydrate is 40-55 wt.%, the content of the at least one source of dietary organic acid is 40-55 wt.%, and the content of the at least one source of calcium is 8-10 wt.%.

7. The composition according to claim 1, additionally containing at least one additive selected from a dye, a stabilizer or emulsifier.

8. The composition according to claim 1, in which the solubility in water enriched with calcium composition is at least 700 g/l under normal conditions.

9. The composition according to claim 1, containing calcium, a source of carbohydrates selected from glucose, fructose or mixtures thereof and gluconic acid or its salt.

10. The composition according to claim 9, containing glucose, calcium gluconate, in particular in an amount of 5 to 100 wt.%.

11. Carbonated drink, enriched 300-350 mg/l calcium through composition according to any one of claims 1 to 10.

12. Non-carbonated beverage or concentrate, enriched with 400 mg of calcium per 250 ml of beverage or concentrate through composition according to any one of claims 1 to 10.

13. The method of obtaining calcium-fortified dry composition, including:
(i) dissolving at least one carbohydrate in aqueous solution, if necessary with heating to 80°C. for complete dissolution of the carbohydrate;
(ii) adding at least one history is nick calcium specified in aqueous solution for the formation of carbohydrate-calcium solution; and
(iii) filtering the resulting solution to remove sediment;
(iv) adding to the solution of at least one edible organic acid with the formation of calcium-fortified water composition having a solubility of at least 500 g/l;
(v) drying calcium-fortified water composition of obtaining a dry composition, enriched with calcium.

14. The method according to item 13, further comprising a stage of removal of excess calcium after stage (ii).

15. Calcium-fortified dry composition obtained by the method according to 14, in the form of powder, granules or flakes.



 

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6 cl, 1 tbl, 5 ex

FIELD: food industry.

SUBSTANCE: beverage contains at least one potent sweetener selected from the group including: stevioglycoside, Lo Han Go and combinations of any of them and an ammonated glycyrrhyzyn based compound in an amount from 5 ppt to 10 ppm of the prepared beverage. Concentration of the sweetener in the prepared beverage is from approximately 17 to 338 mg/l. The beverage may contain mint or menthone. The beverage is translucent. The concentrate for preparation of a low caloric beverage contains at least one potent sweetener selected from the group including: stevioglycoside, Lo Han Go and combinations of any of them and an ammonated glycyrrhyzyn based compound. The low caloric beverage contains the concentrate for beverages production diluted with water so that to contain 1 part of the said concentrate per 3 - 7 parts of water. The beverage may contain 1 part of the concentrate for beverages production per 5 parts of water. The beverage and the low caloric beverage may be selected from the group containing: aerated soft beverage, non-aerated soft beverage, draft beverage, frozen beverage ready for consumption, coffee based beverage, tea based beverage, milk beverage, flavoured water, enriched water, fruit juice, fruit juice flavoured beverage, beverage for sportsmen alimentation and alcoholic beverage. The method for preparation of beverage or concentrate for preparation of beverages envisages mixing at least one potent sweetener selected from the group including: stevioglycoside, Lo Han Go and mixture of any of them and an ammonated glycyrrhyzyn based compound in an amount from 5 ppt to 10 ppm of the prepared beverage. Concentration of the sweetener in the prepared beverage is from approximately 17 to 338 mg/l.

EFFECT: invention enables extension of the range of beverages with desirable taste properties and provides for intensification of perceived initial or medium sweetness of the beverage.

9 cl

FIELD: food industry.

SUBSTANCE: food additive characterised by the minerals it contains being a component of a salt hydrate melt in the form of ions, the said nutrient substances represented by at least calcium; the salt hydrates melt is amorphously hardening and is represented by a salt-water system with water content in the food additive corresponding to the most hydrated ion coordination number. The food additive is used as admixture during production of food products, chewing gum, beverages, toothpaste, mouth wash liquids and oral cavity hygiene products. The nutrient mineral substances are easily digestible due to their containment in the additive in ion form.

EFFECT: salt hydrate melt in the amorphously hardening form may easily be stored during a long time and is easily adaptable to the process of a specific food product production due to its viscosity.

18 cl, 6 ex, 1 dwg

FIELD: food industry.

SUBSTANCE: mixture is prepared of sugar powder, an organic acid, a grain or cereal crop milled into 0.01-0.25 mm sized particles, potato starch, a vegetable and/or fruit-and-berry powder milled into 0.01-0.25 mm sized particles, dry skimmed whey, culinary salt, a natural antioxidant and a flavouring agent. Then the components are mixed in a mixer, the mixing device rotation speed being 10-15 rpm, during 30-40 min. During mixing the process is commenced with the grain or cereal crop. Then one dosages potato starch, sugar powder, culinary salt, the vegetable and/or fruit-and-berry powder, dry skimmed whey, the natural antioxidant and the flavouring agent. The produced mixture is flavoured and dried. For preparation of 100 g of the powdery mixture one takes 31.0-37.6 g of sugar powder, 0.30-0.65 g of an organic acid, 26.8-28.4 g of a grain or cereal crop, 28.5-30.7 g of a vegetable and/or fruit-and-berry powder, 2.2-2.6 g of potato starch and 4.0-5.2 of dry skimmed whey. Additionally, during the mixture preparation one uses 0.035-0.450 g of a natural antioxidant and 0.5-0.65 cm3 of a flavouring agent. This allows to use the mixture as a health-improving product.

EFFECT: due to homogenous structure of the powdery mixture and "fluidity" of the powder the product is to be stored for 12-36 months.

2 cl, 4 ex

FIELD: food industry.

SUBSTANCE: composition for the vitamin drink preparation contains dried fruits as follows: 15-35 wt % of snowball tree berries, 10-22 wt % of rosehips) 5-10 wt % of hawthorn berries, 4-8 wt % of chokeberries, 4-8 wt % of rowan berries, 3-7 wt % of japonica, 0.5 - 2 wt % of tormentil roots and 30-40 wt % of sugar. Thus prepared mixture is used for vitamin drink preparation. The dry mixture in a quantity of 4-metricconverterProductID6 g 6 g is filled up with 200-350 ml of 75-85°C hot water, infused during 1-3 h, filtered and consumed. This provides for better preservation of C, P, K, E vitamins, carotene, macro- and microelements, organic acids, glycosides, alkaloids and other biologically active substances. The fruit mass storage life is equal to 2 - 2.5 years.

EFFECT: drink produced based on the composition is characterised by improved prophylactic properties, is environmentally friendly and is intended for prevention of C and P avitaminoses, muscular vitality enhancement, organism phylactic powers strengthening, immunity maintenance, arterial pressure normalisation etc.

3 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: inventions group relates to a dried beverage precursor slab weighing at least 0.2 g and containing a vegetable extract chosen from a group consisting of dry substances of tea, coffee, cocoa, fruit and their mixtures and at least one inclusion which is insoluble in boiling water. The insoluble inclusion has a maximum linear dimension equal to at least 1 mm. The packed beverage precursor contains at least one beverage precursor slab. The beverage production method envisages production of the beverage precursor slab and contacting the slab or its part with an aqueous medium. The method for production of the dried beverage precursor slab envisages production of a water premix containing a vegetable extract, production of one or more inclusions which are insoluble in boiling water, combining one or more insoluble inclusions with the water premix to produce a mixture; drying the mixture and releasing the cohesive part of the mixture weighing at least 0.2 g to produce a slab.

EFFECT: inventions group allows to produce a dried beverage precursor slab whereof one may conveniently produce a beverage containing inclusions.

28 cl, 10 dwg, 6 tbl, 10 ex

FIELD: beverage drinking means.

SUBSTANCE: drinking straw has elongated tubular casing. There is predetermined amount of aromatizing concentrate within internal space of tubular casing, said aromatizing concentrate being formed as a plurality of solid spherical granules having diameter making from about 25% to about 75% the internal diameter of tubular casing, and have average diameter of from 2 mm to 3 mm. Granules are held within straw by means of filtering means formed as end caps, each having netted portion and cylindrical mounting part. Netted portion has perforations formed as elongated slots providing relatively unobstructed passage of liquid through casing, with width of slots making about 1 mm. Netted portion is generally configured as inwardly oriented cone. Granules are preferably formed from "nonpareil" type granules, each consisting of a number of concentric layers. Passage of liquid beverage induces gradual dissolving of granules and simultaneously releasing of active component into beverage during drinking.

EFFECT: simplified construction and increased efficiency.

42 cl, 5 dwg

FIELD: soft drinks industry.

SUBSTANCE: the present innovation refers to drinks' concentrates based upon plant raw material, for example, tea raw material. By the first variant, the method deals with obtaining plant product as an extract followed by mixing it with a supplementary substance as gum arabic, and a dairy product as dry whole milk; while mixing it is necessary to add saccharose and water to obtain emulsion that contains 1-20 weight portions of gum arabic , 5-50 weight portions of saccharose, 0.5-5.0 weight portions of dry plant extract, 35.0-70.0 weight portions of dry whole milk and 97.0-408.3 weight% water. Then comes drying due to spraying at temperature not exceeding 70° C at developing microcapsules with membranes out of gum arabic. By the second variant this method deals with obtaining plant product as aqueous plant extract at the content of dry substances being 10-30 % followed by mixing it with additional substance and dairy product. Moreover, as additional and dairy product one should apply gum arabic and dry whole milk, correspondingly. While mixing it is necessary to add saccharose and water to obtain the mixture in the form of emulsion. The latter contains 1-20 weight portions gum arabic, 5-50 weight portions saccharose, 95.1-388.3 weight portions aqueous plant extract at the content of dry substances being 10-30%, 35.0-70.0 weight portions of dry whole milk and 95.1-388.0 weight portions of water followed by drying due to spraying at temperature not exceeding 70° C, at developing microcapsules with membranes out of gum arabic. Plant extract should be obtained out of the mixture of grasses and/or, roots, and/or inflorescences, and/or fruit that contains, at least, two components. The present innovation enables to obtain dry product as microcapsules, their membrane being out of natural polymer that provides the safety of lipids (fat) and biologically active substances.

EFFECT: higher efficiency of manufacturing.

10 cl, 2 ex, 3 tbl

Jelly vitamins // 2242145
The invention relates to the food industry

FIELD: food industry.

SUBSTANCE: invention deals with beverage compounds sweetened with at least one non-caloric sweetener such as one of the combinations produced of stevia plant including stevioglycosides, rebaudiosides as follows: rebaudioside A, stevioside etc. Additionally the beverage contains Lo Han Go concentrated juice taken in an amount sufficient for improvement of savour of the beverage but without modification of the savour. One describes compositions of beverages containing non-caloric sweeteners, compositions of natural beverages and concentrates for production of beverages containing steviosides and Lo Han Go concentrated juice. Additionally one describes a method of including Lo Han Go concentrated juice into the beverage composition.

EFFECT: improvement of savour of a beverage sweetened with one of the combinations produced of stevia plant.

24 cl, 6 ex, 6 tbl

FIELD: food industry.

SUBSTANCE: group of inventions relates to beverages, a concentrate and a method of their production. The cola-based beverage-type product contains at least one stevioglycoside, erythrite and a sweetener containing phosphoric acid. The beverage has titratable acidity 8.75 - 11 and pH = 2.8 - 3.3. The cola-based beverage-type product contains rebaudioside A, erythrite and a sweetener containing phosphoric acid. The natural beverage has titratable acidity 8.75 - 10.25 and pH = 2.8 - 3.3. The concentrate for production of cola-based beverages contains rebaudioside A, erythrite and a sweetener containing phosphoric acid. When blended with water, the beverage production concentrate enables production of a full-strength beverage having titratable acidity 8.75 - 10.25 and pH = 2.8 - 3.3.

EFFECT: group of inventions enables reduction of stevioglycoside unpleasant aftertaste in the beverage containing natural components and exclusion of the beverage unpleasant sour taste.

28 cl, 5 ex

FIELD: food industry.

SUBSTANCE: low-caloric beverage contains water, at least one natural non-caloric sweetener having a residual sweet aftertaste and a bitter-tasting component for attenuation of the residual aftertaste in an amount sufficient to attenuate the non-caloric sweetener residual aftertaste. The bitter-tasting component concentration in the beverage is 125 ppb - 31 ppm of the beverage total weight. The bitter-tasting component contains limonin. The beverage may additionally contain erythrite and D-Tagatose or at least one caloric sweetener while the bitter-tasting component may contain naringin. The non-caloric sweetener is selected from the group containing stevioglycoside, Lo-Han-Go powder, thaumatin, monatin, monellin, brazzein and their combinations. In accordance with the method proposed the non-caloric sweetener having a residual sweet aftertaste is mixed with the bitter-tasting component to produce a mixture; in case of the latter usage in a beverage the bitter-tasting compound is contained in an amount sufficient to attenuate the non-caloric sweetener residual sweet aftertaste. The concentrate for the low-caloric beverage production contains at least one natural non-caloric sweetener having a residual sweet aftertaste and a limonin-containing bitter-tasting component in an amount sufficient to attenuate the non-caloric sweetener residual aftertaste when the concentrate is mixed with the solvent for the beverage preparation. The concentrate may be represented by a syrup and may additionally contain at least one caloric sweetener while the bitter-tasting component may contain naringin.

EFFECT: invention enables attenuation of the low-caloric sweetener residual sweet aftertaste and production of a beverage containing bitterness at an unperceivable level.

20 cl, 1 ex

FIELD: food industry.

SUBSTANCE: group of inventions related to mixed fluid concentrates that may be recovered to produce an instant coffee-and-milk beverage using hot or cold liquids and a production method. The mixed coffee-and-milk concentrate for beverage production contains a concentrated fluid milk component, with dry milk substances content from approximately 12% to approximately 20% including dry skimmed milk substances, as well as milk fat and lactose. The concentrated fluid milk component contains milk protein and lactose (at least approximately 90% and less than approximately 9% of milk dry substances content accordingly), dry coffee substances (from approximately 2% to approximately 6%), an effective quantity of a stabiliser salt so that the mixed coffee-and-milk concentrate (after heat treatment) is a fluid material with dry coffee substances to stabiliser salt ratio varying within close limits from approximately 5.8:1 to approximately 3.3:1 when coffee content approximately 2%, from approximately 5.4:1 to approximately 3.4:1 when coffee content approximately 3%, from approximately 5.0:1 to approximately 3.5:1 when coffee content approximately 4%, from approximately 4.4:1 to approximately 3.6:1 when coffee content approximately 5% and from approximately 4.8:1 to approximately 4.3:1 when coffee content approximately 6%. The concentrate is noted for a high content of dry substances (approximately 30% or more). The mixed coffee-and-milk concentrate for beverage production contains ultrafiltered milk components, with total dry milk substances content from approximately 12% to approximately 20%, milk protein content from approximately 7% to approximately 11% and lactose content less than approximately 1%, dry coffee substances (from approximately 2% to approximately 6%), an effective quantity of a stabiliser salt so that the mixed coffee-and-milk concentrate remains fluid after sterilisation heat treatment. The coffee dry substances to buffer salt ratio varies within close limits from approximately 5.8:1 to approximately 3.3:1 when coffee content approximately 2%, from approximately 5.4:1 to approximately 3.4:1 when coffee content approximately 3%, from approximately 5.0:1 to approximately 3.5:1 when coffee content approximately 4%, from approximately 4.4:1 to approximately 3.6:1 when coffee content approximately 5% and from approximately 4.8:1 to approximately 4.3:1 when coffee content approximately 6%. The method for production of the fluid coffee-and-milk concentrate for beverage preparation includes liquid milk concentration using ultrafiltration and diafiltration to produce a concentrated liquid milk base containing milk protein and lactose (at least approximately 90% and less than approximately 9% of milk dry substances content accordingly); mixing dry instant coffee in an amount from approximately 2% to approximately 6% of dry substances with the concentrated liquid milk base so that the dry coffee substances to stabiliser ratio is from approximately 5.8:1 to approximately 3.3:1 and sterilisation heat treatment of the concentrated liquid milk base containing dry instant coffee substance and a stabiliser to produce the fluid coffee-and-milk beverage concentrate.

EFFECT: group of inventions enabling production of a product remaining stable and fluid during the whole storage life period.

22 cl, 3 dwg, 7 tbl, 6 ex

FIELD: food industry.

SUBSTANCE: group of inventions related to beverages and other beverage-type products. The beverage contains water, a stevioglycoside-based non-caloric sweetener having a metallic aftertaste and anisic acid in a quantity sufficient to disguise the metallic aftertaste of the stevioglycoside-based non-caloric sweetener. The concentrate for the beverage preparation contains the stevioglycoside-based non-caloric sweetener having a metallic aftertaste and anisic acid in a quantity sufficient to disguise the metallic aftertaste of the stevioglycoside-based non-caloric sweetener when the concentrate is mixed with a dilutant to produce the beverage. The beverage is represented by the concentrate for beverages production diluted with water. Implementation of the method for disguising the metallic aftertaste of the stevioglycoside-based non-caloric sweetener in a beverage-type product involves addition of anisic acid to the beverage-type product in a quantity sufficient to disguise the metallic aftertaste of the stevioglycoside-based non-caloric sweetener. The beverage production method is implemented as follows: one specifies the composition of the beverage containing at least the stevioglycoside-based non-caloric sweetener having a metallic aftertaste, adds anisic acid to the beverage composition in a quantity sufficient to disguise the metallic aftertaste of the stevioglycoside-based non-caloric sweetener and produces the beverage composition whereof is as per Stage 2. The sweetener e contains a stevioglycoside-based non-caloric sweetener having a metallic aftertaste and anisic acid in a quantity sufficient to disguise the metallic aftertaste of the stevioglycoside-based non-caloric sweetener.

EFFECT: group of inventions enabling disguise (reduction) of the bitter metallic aftertaste in the beverage containing the stevioglycoside-based non-caloric sweetener.

16 cl, 1 ex

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