Fruit juice and puree with a lowered amount of available sugars
AssigneeGan Shmuel Foods Ltd.
InventorsYuval Katzir, Eli Budman, Noa Lavid, Yuval Shoham, Michael Shemer
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Abstract
Fruit juices, purees, and other food products are provided for the healthy-product market. A part of the available sugars in the fruit products is converted to non digestible polymers, thereby lowering the energetic content and simultaneously increasing the nutritional value by forming prebiotic components in the product stables in juices. Further provided is a method of manufacturing juices and purees, enabling to preserve all components but sugars naturally occurring in the fruit.
Claims6
A food product being fruit juice or puree containing a naturally occurring polysaccharide having (a) at least ten monosaccharide units in the molecule and (b) an amount less than a non-added polysaccharide, the non-added polysaccharide at a concentration of at least 10 g/l, said non-added polysaccharide having metabolic availability lower than the naturally occurring sugars in the fruit and being created in situ, in the presence of an added enzyme, from one or more naturally occurring carbohydrates present in a freshly squeezed raw juice or in a freshly crushed puree, said carbohydrates being selected from monosaccharides and disaccharides, said non-added polysaccharide being polyfructan and comprising at least ten monosaccharide units in the molecule, wherein said added enzyme is a levansucrase of glycosyl hydrolase family 68 (GH) and present in the food product.
Dependencies are inferred from the claim text.