Friesland Brands B.V. and Mr. Edwin Aart Riegman, the Netherlands, have been jointly assigned a WIPO patent on a powdery fat-phase additive for beverages, soups or other liquid food, such as a dairy or non-dairy creamer, dairy creamer with encapsulated gas, cappuccino foamer, instant cocoa beverage or instant soup. The additive is typically hot-soluble and contains – depending on the purpose of use – about 5-60 per cent fat phase (oil and/or fat); 1-30 per cent proteins; 20-75 per cent carbohydrates; 0-5 per cent emulsifiers; 0-6 per cent stabilizers; 0-1 per cent anticaking agents; and maximum 5 per cent, or more preferably 3.5 per cent, liquid.

The fat phase of the additive is mainly based on unhydrogenated palm kernel stearin, which helps the product meet the following requirements: a creamy flavour; a creamy, non-greasy mouthfeel; and a shelf life at room temperature (about 20ºC) of at least 18-24 months. Contact: Friesland Brands B.V., Blankenstein 142, PE Meppel, NL-7943, The Netherlands.

Source: www.freepatentsonline.com

Fructo-oligosaccharides (FOS) can be used to partially replace sucrose in fruit juices without detrimentally affecting physical characteristics of the juice, says new research from Central Food Technological Research Institute (CFTRI), India. CFTRI scientists report that fortification with the pre-biotic fibre does not affect the colour, pH or the amount of solids in the beverage. Moreover, the initial FOS content of juices made from mango, pineapple or orange were all about 3.5 g/100 ml.

“The present study clearly indicates that fruit juice beverages can successfully be fortified with FOS with shelf life of 4 months and 6 months at ambient and refrigeration temperature, respectively,” wrote the CFTRI researchers. They prepared FOS by enzymatically transforming sucrose and then added this to fruit juice beverages as a partial replacement of sucrose. Sensory analysis showed no undesirable changes, particularly for colour of the product.

Source: www.ap-foodtechnology.com

The Coca-Cola Company in the United States – along with inventors Mr. Mark W. Lada, Mr. Reza A. Kamarei and Mr. Timothy A. Anglea – has been assigned a WIPO patent for a method that is said to enhance the bone health of a consumer. The method comprises providing the consumer at least 237 ml (8 fluid ounces), twice a day, of a nutritional beverage that contains: (a) at least one beverage base; (b) about 10-60 per cent daily value (DV) each of magnesium, potassium and calcium; (c) about 10-85 per cent DV phosphorus; (d) about 10-60 per cent each of DV vitamin D and vitamin K; (e) about 150-600 mg foodgrade strontium; and (f) about 1-10 mg of foodgrade boron.

The regimen is claimed to improve availability of minerals in the body, prevent bone loss and promote bone health. Contact: The Coca-Cola Company, 1 Coca-cola Plaza, Atlanta, Georgia, GA 30301, United States of America.

Source: www.freepatentsonline.com

Researchers from the Department of Mechanical Engineering, Khon Kaen University, Thailand, have developed an experimental process for the continuous production of lime juice powder. They have also determined the characteristics of lime juice powder produced using the experimental freezedrying process.

The method consisted of two processes: freezing (air blast freezer) and freeze-drying (tray method with heating plate type). Sodium bicarbonate (2 per cent by weight of lime juice) was dissolved in lime juice as solid aid. It was found that this method can produce lime juice powder that has properties similar to those of fresh lime juice. The study concluded that the experimental dryer, which combines the processes of freezing and freezedrying, can efficiently achieve desirable results on continuous production mode. Contact: Mr. Wasan Theansuwan, Department of Mechanical Engineering, Khon Kaen University, 123 Mittraparb Road, Muang District, Khon Kaen 40002, Thailand.

Source : www.scipub.org