STABLE FUNCTIONAL BEVERAGE COMPOSITIONS AND METHODS OF MAKING SAME
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.
1 . 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.
2 . The process of claim 1 , wherein the intense agitation is homogenization or sonication.
3 . The process of claim 1 , further comprising heat-treatment to extend the shelf-life of the beverage composition.
4 . The process of claim 3 , wherein the heat-treatment is carried out after the intense agitation.
5 . (canceled)
6 . (canceled)
7 . The process of claim 1 , wherein the pH of the beverage composition is adjusted to a desired value for optimal shelf stability.
8 . The process of claim 1 , wherein the protein-containing carrier is milk and the functional ingredient comprises beta-glucan derived from a yeast cell wall.
9 . 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.
10 . The composition of claim 9 , wherein the protein-containing carrier is a dairy product.
11 . The composition of claim 10 , additionally comprising a fruit extract having antioxidant and/or antimicrobial properties.
12 . The composition of claim 9 , wherein the beta-glucan is derived from yeast cell wall.
13 . The composition of claim 12 , wherein the yeast cell wall is from Saccharomyces cerevisiae .
14 . (canceled)
15 . (canceled)
16 . The composition of any claim 9 , which is heat-treated for extended shelf-life.
17 . The composition of claim 16 , which is shelf-stable.
18 . The composition of claim 17 , which is shelf-stable for at least 12 months.
19 . The composition of claim 10 , wherein the dairy product is milk or a derivative thereof.
20 . The composition of claim 19 , wherein the milk or derivative thereof is lactose-free.
21 . 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.
22 . (canceled)
23 . The stable functional beverage composition of claim 9 , wherein the protein-containing carrier is in a concentrated form, and the functional ingredient is in a concentrated form.
24 . (canceled)
25 . (canceled)
26 . (canceled)
27 . The composition of claim 9 , comprising from 10 to 100 mg of beta-glucan per 250 mL serving.
28 . The process of claim 1 , wherein the beverage composition comprises from 10 to 100 mg of beta-glucan per 250 mL serving.