Low sugar food products with high fiber content
AssigneeYissum Research Development Company of the Hebrew University of Jerusalem
InventorsRoni SHAPIRA, Eran BALACHINSKY
Life of this patent
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Abstract
The present invention provides a natural fruit or vegetable juice that is converted to provide (i) fructan and/or fructooligosaccharides (FOS), (ii) sorbitol and (iii) gluconic acid. These juices have reduced sugar content, are enriched with dietary fibers and are low in calories while preserving the palatable taste of the starting natural juice. If desired, a natural or artificial sweetener can be added in an amount sufficient to provide added sweetness.
Claims16
-15. (canceled)
A processed fruit or vegetable juice beverage consisting of a natural fruit or vegetable juice that is converted to provide (i) fructan and/or fructooligosaccharides (FOS), (ii) sorbitol and (iii) gluconic acid,
- wherein (i)-(iii) are simultaneously converted in situ from mono- and/or disaccharides of the natural juice, thereby reducing mono- and/or disaccharides content of the converted juice by at least 5% below that of the natural juice, and
- wherein the processed juice has a reduced sweetness, a palatable taste, a comparable flavor profile, a comparable mouthfeel, and a reduction of calories of at least 20% compared to the natural juice.
A processed fruit or vegetable juice beverage consisting of (a) a natural fruit or vegetable juice that is converted to provide (i) fructan and/or fructooligosaccharides (FOS), (ii) sorbitol and (iii) gluconic acid, and (b) a natural or artificial sweetener in an amount sufficient to provide added sweetness,
- wherein (i)-(iii) are simultaneously converted in situ from mono- and/or disaccharides of the natural juice, thereby reducing mono- and/or disaccharides content of the converted juice by at least 5% below that of the natural juice, and
- wherein the processed juice has a comparable sweetness, a palatable taste, a comparable flavor profile, a comparable mouthfeel, and a reduction of calories of at least 20% compared to that of the natural juice.
Dependencies are inferred from the claim text.