Healthy drink and a method for improving stability of a drink
AssigneeRaisio Nutrition Ltd
InventorsPaivi Kuusisto, Taneli Arola
Life of this patent
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Abstract
A method for improving the stability of a drink includes providing an oat based material, which contains from 0.01% to 40% by dry weight of starch, which includes a degraded starch present in an amount from 20 wt. % to 100 wt. % of the starch. The degraded starch includes an amyloglucosidase-degraded starch. A berry juice selected from a group is mixed with the oat based material and water to obtain a drink comprising the berry juice in an amount from 5 to 40% by weight, the oat based material as dry matter in an amount from 3 to 30% by weight and the starch in an amount of 0.01% to 2.5% by weight of the starch.
Claims20
A method for improving the stability of a drink, the method comprising the steps of:
- providing an oat based material, which contains from about 0.01% to about 40% by dry weight of starch, wherein beta-glucan has been at least partly degraded;
- providing a berry juice selected from the group consisting of sea buckthorn berry juice, lingonberry juice, cranberry juice, red currant juice, black currant juice, gooseberry juice, bog whorthleberry juice, crowberry juice, chokeberry juice and mixtures thereof;
- mixing the oat based material, water and the berry juice to obtain a drink comprising the berry juice in an amount from about 5 to about 40% by weight, the oat based material as dry matter in an amount from 3 to 30% by weight and the starch in an amount of about 0.01% to about 2.5% by weight of the drink.
Dependencies are inferred from the claim text.