High protein, fruit flavoured beverage; high protein, fruit and vegetable preparation; and related methods and food products
AssigneeArla Foods Amba
InventorsHenrik Pedersen, Morten Tingleff
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Abstract
The present invention pertains to a new type of high protein, fruit flavoured beverage comprising fruit flavouring agents and high protein denatured whey protein compositions, and to a method of producing the beverage. The invention particularly pertains to fruit flavoured beverages having a protein content of at least 4% (w/w). The invention furthermore relates to high protein fruit and/or vegetable preparations which e.g. are advantageous for the production of high protein, fruit- and/or vegetable-flavoured yoghurt. The invention also relates to food products containing the high protein fruit and/or vegetable preparations and to method for producing these.
Claims21
A high protein, fruit-flavoured beverage containing:
- water,
- a sweetener
- a total amount of protein of at least 4% (w/w)
- a total amount of the solids of a denatured whey protein composition of at least 2% (w/w) relative to the total weight of the beverage, the denatured whey protein composition containing:
- a total amount of protein of at least 60% (w/w) on a dry weight basis relative to the total weight of the denatured whey protein composition,
- insoluble whey protein particles having a particle size in the range of 1-10 microns, where the amount of said insoluble whey protein particles is in the range of 50-100% (w/w) relative to the total amount of protein of the denatured whey protein composition,
- a fruit flavouring agent in an amount of at least 5% (w/w) relative to the total weight of the beverage, and
- a food acid,
- said beverage having a pH in the range of 3.0-4.8.
A heat-treated, high protein fruit preparation suitable for the production of fruit-flavoured yoghurt, the fruit preparation comprising:
- a fruit material in an amount of at least 10% (w/w), and
- insoluble protein particles having a particle size in the range of 1-10 microns in an amount of at least 2% (w/w), the fruit preparation having a total solids content in the range of 15-80% (w/w).
Dependencies are inferred from the claim text.