Sugar-depleted fruit or vegetable juice and juice-retaining fruit or vegetable derived matter, methods of producing the same and the use thereof to maintain health and to treat and prevent medical ailments
The present invention provides a sugar-depleted fruit or vegetable juice product, wherein said juice product is a fruit or vegetable juice or juice-retaining fruit or vegetable derived matter, wherein said juice product contains at least about 5 g/l gluconic acid and said juice product contains any two or three, of (i) at least about 0.5 g/l Ca 2+ , (iii) at least about 1 g/l K + , and (iii) at least about 0.1 g/l Mg2+. Also provided are methods of producing the same and the use thereof to assist in maintaining the health and well-being of a subject and in the treatment and prevention of medical ailments, specifically those associated with the over-consumption of glucose and/or sucrose or inappropriate metabolism of glucose, e.g. metabolic syndrome, diabetes mellitus type II, obesity, dyslipidemia, insulin resistance, hypertension and liver steatosis.
1. A sugar-depleted fruit or vegetable juice product, wherein said sugar-depleted juice product is a juice, puree, paste or stew, wherein said fruit or vegetable is not a grain, wherein said sugar-depleted juice product contains at least about 5 g/l gluconic acid, and said sugar-depleted juice product contains any two or three, of
(i) at least 0.5 g/l Ca 2+ ,
(ii) at least 1 g/l K + , and
(iii) at least 0.1 g/l Mg 2+ .
2. The sugar-depleted fruit or vegetable juice product of claim 1 , wherein the combined mass concentration of free glucose and sucrose in the sugar-depleted juice product is no more than 20 g/l when said juice product is adjusted in volume with water to give a gluconic acid concentration of 5 g/l to 100 g/l.
3. The sugar-depleted fruit or vegetable juice product of claim 2 , wherein the combined mass concentration of free glucose and sucrose in the sugar-depleted juice product is no more than 15 g/l.
4. The sugar-depleted fruit or vegetable juice product of claim 1 , wherein the sugar-depleted juice product contains no more than 5 g/l free glucose, and no more than 5 g/l sucrose, when said juice product is adjusted in volume with water to give a gluconic acid concentration of 5 g/l to 100 g/l.
5. The sugar-depleted fruit or vegetable juice product of claim 1 , wherein the sugar-depleted juice product is essentially devoid of free glucose and sucrose.
6. The sugar-depleted fruit or vegetable juice product of claim 1 , wherein the sugar-depleted juice product contains at least 6 g/l gluconic acid.
7. The sugar-depleted fruit or vegetable juice product of claim 1 , wherein the sugar-depleted juice product contains 5 to 100 g/l gluconic acid.
8. The sugar-depleted fruit or vegetable juice product of claim 7 ,
wherein the sugar-depleted juice product contains 0.5 to 10 g/l Ca 2+ ,
wherein the sugar-depleted juice product contains 1 to 20 g/l K + ,
wherein the sugar-depleted juice product contains 0.1 to 2 g/l Mg 2+ ,
or a combination thereof.
9. The sugar-depleted fruit or vegetable juice product of claim 1 , wherein said sugar-depleted juice product contains at least 5 g/l gluconic acid and wherein said juice product contains any two or three, of Ca 2+ , K + , and Mg 2+ at a mass concentration which, when said juice product is adjusted in volume with water to give a gluconic acid concentration of 5 g/l, gives:
(i) a mass concentration of Ca 2+ of 0.5 to 10 g/l
(ii) a mass concentration of K + of 1 to 20 g/l,
(iii) a mass concentration of Mg 2+ of 0.1 to 2 g/l.
10. The sugar-depleted fruit or vegetable juice product of claim 1 , wherein the sugar-depleted juice product has a pH of equal to or greater than about 3 and equal to or less than about 5.
11. The sugar-depleted fruit or vegetable juice product of claim 1 , wherein the sugar-depleted juice contains Na + at a mass concentration which, when said juice product is adjusted in volume with water to give a gluconic acid concentration of between about 5 g/l and about 100 g/l, gives a mass concentration of Na + of no more than about 0.5 g/l.
12. A free-glucose and sucrose-depleted fruit or vegetable juice product, wherein said juice product is a fruit or vegetable juice or a juice-retaining fruit or vegetable derived matter, and wherein said fruit or vegetable is not a grain, wherein said free-glucose and sucrose depleted juice product contains at least about 5 g/l gluconic acid and said free-glucose and sucrose depleted juice product contains any two or three, of
(i) at least 0.5 g/l Ca 2+ ,
(ii) at least 1 g/l K + , and
(iii) at least 0.1 g/l Mg 2+ .
13. The free-glucose and sucrose-depleted fruit or vegetable juice product of claim 12 , wherein the combined mass concentration of free glucose and sucrose in the juice product is no more than 20 g/l when said juice product is adjusted in volume with water to give a gluconic acid concentration of 5 g/l to 100 g/l.
14. The free glucose and sugar-depleted fruit or vegetable juice product of claim 13 , wherein the combined mass concentration of free glucose and sucrose in the juice product is no more than 15 g/l.
15. The free-glucose and sucrose-depleted fruit or vegetable juice product of claim 12 , wherein the juice product contains no more than 5 g/l free glucose, and no more than 5 g/l sucrose, when said juice product is adjusted in volume with water to give a gluconic acid concentration of 5 g/l to 100 g/l.
16. The free-glucose and sucrose-depleted fruit or vegetable juice product of claim 12 , wherein juice product is essentially devoid of free glucose and sucrose.
17. The free-glucose and sucrose-depleted fruit or vegetable juice product of claim 12 , wherein the juice product contains at least 6 g/l gluconic acid.
18. The free-glucose and sucrose-depleted fruit or vegetable juice product of claim 12 , wherein the juice product contains 5 to 100 g/l gluconic acid.
19. The free-glucose and sucrose-depleted fruit or vegetable juice product of claim 18 ,
wherein the juice product contains 0.5 to 10 g/l Ca 2+ ,
wherein the juice product contains 1 to 20 g/l K + ,
wherein the juice product contains 0.1 to 2 g/l Mg 2+ ,
or a combination thereof.
20. The free-glucose and sucrose-depleted fruit or vegetable juice product of claim 12 , wherein said sugar-depleted juice product contains at least 5 g/l gluconic acid and wherein said juice product contains any two or three, of Ca 2+ , K + , and Mg 2+ at a mass concentration which, when said juice product is adjusted in volume with water to give a gluconic acid concentration of 5 g/l, gives:
(i) a mass concentration of Ca 2+ of 0.5 to 10 g/l,
(ii) a mass concentration of K + of 1 to 20 g/l,
(i) a mass concentration of Mg 2+ of 0.1 to 2 g/l.
21. The free-glucose and sucrose-depleted fruit or vegetable juice product of claim 12 , wherein the sugar-depleted juice product has a pH of equal to or greater than about 3 and equal to or less than about 5.
22. The free-glucose and sucrose-depleted fruit or vegetable juice product of claim 12 , wherein the sugar-depleted juice contains Na + at a mass concentration which, when said juice product is adjusted in volume with water to give a gluconic acid concentration of between about 5 g/l and about 100 g/l, gives a mass concentration of Na + of no more than about 0.5 g/l.