Stable functional beverage compositions and methods of making same
AssigneeHer Majesty the Queen In Right of the Province of Nova Scotia, AS Represented By the Nova Scotia Agr
InventorsRichard F. Ablett, Lei Gao
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Abstract
The invention relates to processes for manufacturing stable functional protein-containing beverage compositions, such as dairy-based beverages. A functional ingredient, such as yeast beta-glucan, is stabilized in the protein-containing composition by subjecting the composition to intense agitation, e.g. homogenization or sonication. Advantageously, these processes permits heat-treatment of the functional beverage composition for extended shelf-life of the final product. Stable functional beverage compositions prepared by these processes are also provided.
Claims28
A process for preparing a stable functional beverage composition comprising:
- obtaining a suitable protein-containing carrier;
- adding a functional ingredient to the carrier to provide a beverage composition;
- and
- subjecting the beverage composition to intense agitation during and/or after addition of the functional ingredient to thereby stabilize the beverage composition to form a stable functional beverage composition;
- wherein the functional ingredient comprises beta-glucan at a concentration of about 10 mg/L to about 20,000 mg/L in the beverage composition.
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A stable functional beverage composition comprising a functional ingredient and a suitable protein-containing carrier, wherein the composition is prepared by combining the functional ingredient with the protein-containing carrier under intense agitation to stabilize the beverage composition;
- wherein the functional ingredient comprises beta-glucan at a concentration of about 10 mg/L to about 20,000 mg/L in the beverage composition.
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A shelf-stable functional dairy beverage composition comprising yeast-derived beta-glucan at a concentration of about 10 mg/L to about 20,000 mg/L in the beverage composition.
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Dependencies are inferred from the claim text.