PREPARATION AND INCORPORATION OF CO-PRODUCTS INTO BEVERAGES TO ENHANCE NUTRITION AND SENSORY ATTRIBUTES

• Main Authors: Bryan William HITCHCOCK, William B. Ii SMALL, Jin- E SHIN, Sundar BALASUBRAMANIAN, Rachel Lisa JORDAN, Teodoro RIVERA, Jeffrey David MATHEWS, Mong Jan HSIEH
• Format: Patent
• Language: English; Spanish
• Published: 02.10.2019
• 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 nutrition and sensory attributes of the products, 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. Se proporcionan coproductos de la extracción del jugo, en particular para el uso en productos de bebida y alimenticios para mejorar la nutrición y los atributos sensoriales de los productos. El coproducto tiene un tamaño de partícula promedio en número de entre 1 y 2000 micrones, un contenido de polifenol total de por lo menos 2500 partes por millón, un contenido de humedad de entre 70% y 85% en peso, y un contenido de cáscara y semilla combinados entre 0.01% y 20% en peso.