Preparation and incorporation of co-products into beverages to achieve metabolic and gut health benefits

• Main Authors: JORDAN RACHEL LISA, BORDENAVE NICOLAS, SMALL WILLIAM B II, HSIEH MONGJAN, BALASUBRAMANIAN SUNDAR, HARKNESS LAURA, HITCHCOCK BRYAN WILLIAM, WILSON ALISSA, RIVERA TEODORO, MATHEWS JEFFREY DAVID, SAUNDERS CAROLINE, SHIN JIN-E
• Format: Patent
• Language: Chinese; English
• Published: 26.10.2016
• 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. 本发明提供了来自汁提取过程的联产品，特别是用在饮料和食物产品中，以增强消费者的新陈代谢和肠道健康益处，包括增强饱腹感、减少餐后葡萄糖反应、减少餐后胰岛素反应、增强结肠菌群发酵性能、增加结肠中短链脂肪酸的生成。所述联产品的数平均粒度在1微米至2000微米之间，总多元酚含量至少为百万分之2500，水分含量在重量比70％至85％之间，并且皮和籽的总含量在重量比0.01％至20％之间。