PREPARATION AND INCORPORATION OF CO-PRODUCTS INTO BEVERAGES TO ACHIEVE METABOLIC AND GUT HEALTH BENEFITS

• Main Authors: HSIEH, MONGJAN, BALASUBRAMANIAN, SUNDAR, HARKNESS, LAURA, HITCHCOCK, BRYAN WILLIAM, BORDENAVE, NICOLAS, SAUNDERS, CAROLINE, WILSON, ALISSA, JORDAN, RACHEL LISA, SHIN, JIN-E, MATHEWS, JEFFREY DAVID, RIVERA, TEODORO, SMALL, WILLIAM B., II
• Format: Patent
• Language: English; French
• Published: 13.08.2015
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Co-products from juice extraction, in particular for use in beverage and food products to enhance the metabolic and gut health benefits, including an enhanced feeling of satiety, a reduction of postprandial glucose response, reduction of postprandial insulin response, an increased fermentability by colonic microlfora, an increase short-chain fatty acid production in the colon provided to the consumer are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight.