Functional and Speciality Beverage Technology (Woodhead Publishing Series in Food Science, Technology and Nutrition)

570 Pages·2009·4.13 MB·English

by  P. Paquin

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Institute of Nutraceuticals and Functional Foods
Université Laval
Oxford Cambridge New Delhi
Edited by
Paul Paquin PhD
Functional and speciality
beverage technology
Published by Woodhead Publishing Limited, Abington Hall, Granta Park,
Great Abington, Cambridge CB21 6AH, UK
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First published 2009, Woodhead Publishing Limited and CRC Press LLC
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Contributor contact details ........................................................................... xii
Preface ............................................................................................................ xvi
Part I Beverage ingredients and technology
1 Ingredient selection for stabilisation and texture
optimisation of functional beverages and the inclusion of
dietary fi bre ........................................................................................... 3
M. J. Fallourd, Danisco, France; and L. Viscione,
Danisco (UK) Ltd, UK
1.1 Introduction................................................................................ 3
1.2 Challenges faced when formulating functional
beverages with a good stability, texture and
mouthfeel .................................................................................... 4
1.3 Mechanism involved in texture and stabilisation of
beverages .................................................................................... 5
1.4 Selecting the ingredients’ properties and
functionalities ............................................................................. 8
1.5 How to use hydrocolloid ingredients in beverages............... 15
1.6 Formulation considerations ...................................................... 19
1.7 Increasing the fi bre content of beverages .............................. 25
1.8 Future trends .............................................................................. 34
1.9 Sources of further information and advice ............................ 35
1.10 References and bibliography ................................................... 35
Contents
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2 Developments in sweeteners for functional and speciality
beverages ............................................................................................... 39
S. E. Kemp, Reading Scientifi c Services Ltd, UK; and
M. G. Lindley, Lindley Consulting, UK
2.1 Introduction................................................................................ 39
2.2 Sensory challenges of preparing sugar-free
beverages .................................................................................... 41
2.3 Technical challenges in the preparation of sugar-free
beverages .................................................................................... 44
2.4 Developments in natural high-potency sweeteners .............. 45
2.5 Sweetness potentiators ............................................................. 49
2.6 Improving the taste of beverages containing novel
sweeteners .................................................................................. 51
2.7 Sources of further information and advice ............................ 52
2.8 References .................................................................................. 52
3 Probiotics as ingredients in functional beverages ............................ 55
M. Saarela, VTT Technical Research Centre of Finland,
Finland
3.1 Introduction: the range of probiotic beverages and
trends in the fortifi cation of beverages with
probiotics .................................................................................... 55
3.2 Probiotics and their health-effects .......................................... 57
3.3 Probiotic production technologies .......................................... 57
3.4 Growth and stability of probiotics in dairy beverages
and in juices ................................................................................ 60
3.5 Future trends .............................................................................. 64
3.6 Sources of further information and advice ............................ 65
3.7 References .................................................................................. 66
4 Fortifi cation of beverages with vitamins and minerals .................... 71
P. Berry Ottaway, Berry Ottaway & Associates Ltd, UK
4.1 Introduction................................................................................ 71
4.2 Fortifi cation of beverages and health benefi ts ...................... 72
4.3 Micronutrients............................................................................ 73
4.4 Formulating with vitamins ........................................................ 73
4.5 Water-soluble vitamins.............................................................. 75
4.6 Fat-soluble vitamins .................................................................. 81
4.7 Vitamin–vitamin interactions ................................................... 84
4.8 Vitamin overages ....................................................................... 85
4.9 Addition of minerals ................................................................. 86
4.10 Future trends .............................................................................. 89
4.11 Conclusions ................................................................................ 90
4.12 References .................................................................................. 90
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5 Fortifi cation of beverages with products other than vitamins
and minerals .......................................................................................... 92
J. Gruenwald, analyze & realize ag, Germany
5.1 Introduction................................................................................ 92
5.2 Polyphenols ................................................................................ 93
5.3 Carotenoids ................................................................................ 95
5.4 Oils .............................................................................................. 96
5.5 Sterols.......................................................................................... 98
5.6 Stimulants ................................................................................... 99
5.7 Botanicals ................................................................................... 100
5.8 Future trends .............................................................................. 104
5.9 Sources of further information and advice ............................ 105
5.10 References .................................................................................. 105
6 Extended shelf-life beverages ............................................................. 107
G. Rysstad, Elopak, Norway; and K. Johnstone, University of
Cambridge, UK
6.1 Introduction................................................................................ 107
6.2 Processing methods for aseptic and extended shelf-life
products ...................................................................................... 109
6.3 Processing of low-acid milk and milk-like products ............. 110
6.4 Processing of juice and drinks (high-acid products)............. 113
6.5 Filling methods for aseptic and extended shelf-life
products ...................................................................................... 115
6.6 Aseptic packaging technologies for shelf-life extension ...... 117
6.7 Non-aseptic packaging technologies for shelf-life
extension ..................................................................................... 121
6.8 Effects of storage on product quality ..................................... 122
6.9 Future trends .............................................................................. 124
6.10 Sources of further information and advice ............................ 127
6.11 References .................................................................................. 129
Part II Dairy-based beverages
7 Improving the nutritional quality of milk ......................................... 135
D. I. Givens and K. E. Kliem, University of Reading, UK
7.1 Introduction................................................................................ 135
7.2 The health benefi ts of milk ...................................................... 139
7.3 Optimising the nutritional quality of milk by modifying
the diet of the cow..................................................................... 143
7.4 Fortifi cation of milk .................................................................. 156
7.5 Removal of undesirable compounds ...................................... 160
7.6 Future trends .............................................................................. 161
7.7 References .................................................................................. 162
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8 Improving the sensory quality, shelf-life and functionality
of milk .................................................................................................... 170
P. Kelly, Teagasc Moorepark Food Research Centre, Ireland;
and B. W. Woonton and G. W. Smithers, Food Science
Australia, Australia
8.1 Introduction................................................................................ 170
8.2 Improving the safety and shelf-life of milk and milk
derivatives ................................................................................... 171
8.3 Improving the sensory qualities of milk ................................. 184
8.4 Ingredients from milk and their applications ........................ 189
8.5 Milk-based beverages, and beverages that utilise
ingredients from milk ................................................................ 205
8.6 Future trends .............................................................................. 216
8.7 Sources of further information and advice ............................ 217
8.8 References .................................................................................. 218
9 Milk-based functional beverages ........................................................ 232
M. Mellema and A. Bot, Unilever Research and Development
Vlaardingen, The Netherlands
9.1 Introduction................................................................................ 232
9.2 Basic properties of milk ........................................................... 233
9.3 Milk-based beverages ............................................................... 238
9.4 Effects of processing on milk-based beverages ..................... 239
9.5 Effects of stabilising hydrocolloids ......................................... 245
9.6 Effects of small-molecule surfactants ..................................... 250
9.7 Health trends ............................................................................. 250
9.8 References .................................................................................. 255
10 Whey-based functional beverages ...................................................... 259
P. Jelen, University of Alberta, Canada
10.1 Introduction: defi nition of whey beverages ........................... 259
10.2 History and current market status of whey beverages ........ 261
10.3 Whey beverage types and their ingredients .......................... 264
10.4 Technological aspects of whey beverage production............ 268
10.5 Technological and physiological functionality, sensory
quality and nutritional aspects ................................................. 272
10.6 Future trends .............................................................................. 276
10.7 Sources of further information and advice ............................ 277
10.8 References .................................................................................. 279
11 Beverages based on milk fat globule membrane (MFGM) and
other novel concepts for dairy-based functional beverages ........... 281
R. Jiménez-Flores, California Polytechnic State University,
USA; I. Higuera-Ciapara, CIAD Guaymas, México; and
Y. Pouliot, INAF, Université Laval, Canada
11.1 Introduction................................................................................ 281
11.2 Milk fat globule membrane lipids ........................................... 283
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11.3 Milk fat globule membrane proteins ...................................... 284
11.4 Technical aspects of the milk fat globule membrane ........... 286
11.5 Beverages based on buttermilk ............................................... 287
11.6 Beverages including prebiotic oligosaccharides .................... 288
11.7 Colostrum and colostrum ingredients for functional
dairy beverages .......................................................................... 288
11.8 Other products and ingredients ............................................... 291
11.9 Acknowledgements ................................................................... 292
11.10 References .................................................................................. 292
Part III Plant-based beverages
12 New directions in fruit juice processing ............................................ 299
P. Ashurst, Reachfar, UK
12.1 Introduction: trends in the consumption of fruit
juices ............................................................................................ 299
12.2 Brief overview of the health benefi ts of fruit juices ............. 300
12.3 Processing technologies ............................................................ 303
12.4 Final product processing ........................................................... 310
12.5 Novel fruit juice-based products ............................................. 313
12.6 Future trends and opportunities ............................................. 316
12.7 Sources of further information and advice ............................ 317
13 Isolated soy protein usage in beverages ............................................ 318
P. V. Paulsen, Solae LLC, USA
13.1 Introduction................................................................................ 318
13.2 What is isolated soy protein? ................................................... 319
13.3 Soy protein nutrition and health benefi ts .............................. 321
13.4 Formulating and processing of primary beverages ............... 328
13.5 Optimizing beverage sensory qualities ................................... 334
13.6 Processing soy protein for function ........................................ 337
13.7 Combining different nutrient sources for advantage ........... 339
13.8 Future trends .............................................................................. 340
13.9 References .................................................................................. 341
14 Sports beverages for optimising physical performance ................... 346
R. J. Maughan, Loughborough University, UK
14.1 Introduction: challenges of athletic performance ................. 346
14.2 Formulation of sports drinks ................................................... 347
14.3 Carbohydrate content: concentration and type ..................... 347
14.4 Osmolality .................................................................................. 350
14.5 Electrolyte composition and concentration ........................... 351
14.6 Flavouring components ............................................................ 355
14.7 Future trends: other active ingredients .................................. 356
14.8 Commercially available formulations ..................................... 362
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14.9 Sources of further information and advice ............................ 362
14.10 References and bibliography ................................................... 363
15 Coffee as a speciality and functional beverage ................................ 370
A. Farah, Universidade Federal do Rio de Janeiro, Brazil
15.1 Introduction................................................................................ 370
15.2 Production of coffee and coffee-based beverages ................ 371
15.3 Coffee chemical composition and cup quality ...................... 376
15.4 The health benefi ts of coffee drinking ................................... 384
15.5 Future trends .............................................................................. 388
15.6 Sources of further information and advice ............................ 389
15.7 Acknowledgements ................................................................... 390
15.8 References .................................................................................. 390
16 Tea and tea-based functional beverages ........................................... 396
C. I. Heck and E. Gonzalez de Mejia, University of Illinois
Urbana-Champaign, USA
16.1 Introduction: the range of teas and tea-based beverages
and trends in their consumption ............................................. 396
16.2 Overview of the health benefi ts of tea ................................... 402
16.3 Improving the quality of leaf and bagged teas ...................... 404
16.4 Production of tea-based beverages ......................................... 408
16.5 Improving the nutritional and sensory quality of
tea-based beverages .................................................................. 410
16.6 Future trends .............................................................................. 411
16.7 Sources of further information and advice ............................ 412
16.8 References .................................................................................. 413
Part IV Beverage development and consumption
17 Consumer-oriented development of functional beverages ............. 421
D. Sorenson and J. Bogue, University College Cork, Ireland
17.1 Introduction................................................................................ 421
17.2 Functional beverages: overview of market dynamics and
new product development trends ............................................ 422
17.3 Strategic marketing and new product development
challenges in the functional beverages market ..................... 426
17.4 Consumer-oriented new product development and
functional beverages ................................................................. 433
17.5 Consumer-oriented new product development case study:
functional cosmetic beverages ................................................. 434
17.6 Summary ..................................................................................... 444
17.7 Sources of further information and advice ............................ 445
17.8 References .................................................................................. 445
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18 The role of beverages in a healthy diet: key issues and
guidelines ............................................................................................... 451
B. M. Popkin, University of North Carolina at Chapel Hill,
USA; G. M. Bray, Louisiana State University Medical Center,
USA; B. Caballero, Johns Hopkins University, USA; B. Frei,
Oregon State University, USA; W. C. Willett, Harvard School
of Public Health, USA
18.1 Introduction: role of beverages in a healthy diet and
the need for guidelines for beverage consumption .............. 451
18.2 The health benefi ts and costs of beverages ........................... 452
18.3 Guidelines for beverage consumption .................................... 466
18.4 Overview of different beverage terms and defi nitions ......... 466
18.5 Guidelines for beverage consumption for different
consumer groups: what is the proportion of energy from
beverages a person should consume? ..................................... 469
18.6 Recommendations to beverage manufacturers (beverage
formulation, labeling, health claims) ....................................... 472
18.7 Future trends .............................................................................. 474
18.8 Acknowledgments ..................................................................... 475
18.9 References .................................................................................. 476
Index ............................................................................................................... 484