COMPOSITIONS AND METHODS FOR REDUCED CARBOHYDRATES AND INCREASED ERYTHRITOL IN BEVERAGES

• Main Authors: GARRIGUES CHRISTEL, STRACHOTTA THILO, HUGENHOLTZ JEROEN, BEKKER MARTIJN
• Format: Patent
• Language: English; Korean
• Published: 30.06.2015
• 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

본 발명은 음료 중 에리쓰리톨은 증가시키면서 탄수화물과 칼로리는 자연적으로 감소시키기 위한 방법 및 신규한 조성물을 제공한다. 본 발명의 방법은 당을 에리쓰리톨과 같은 당 알코올(들)로 대사시킬 수 있는 미생물에 의해 과일 쥬스와 같은 음료를 발효시켜, 발효되지 않은 동등한 음료에 비해 감소된 탄수화물을 갖는, 그에 따라 감소된 칼로리 및 증가된 에리쓰리톨을 갖는 발효 음료를 생산하는 것을 포함한다. The present invention provides novel compositions and methods for naturally decreasing carbohydrates and calories, while increasing erythritol, in beverages. The method includes fermenting beverages, such as fruit juices with a microorganism capable of metabolizing sugars into sugar alcohol(s) such as erythritol, to produce a fermented beverage having reduced carbohydrates, and therefore reduced calories, and increased erythritol as compared to an unfermented equivalent beverage.