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Pre-biotic-containing liquid food productEP 2056684 B1

KLA!

1. A packaged portion of liquid food product comprising a blend of at least one (preferably at

least two) species of fruit in liquefied, puree, pulp, concentrate, extract or juice form and at

least one (preferably at least two) species of vegetables in liquefied, puree, pulp, concentrate,

extract or juice form, in an amount tat tey provide an important part of te recommended

daily amount of fruit and vegetables, furter comprising !eliantus tuberosus ("erusalem

articoke) in liquefied, puree, pulp, concentrate, extract or juice form in an amount per

packaged portion of liquid food product of 1.#$% g, based on dry weigt !eliantus tuberosus,

wereby te packaged portion comprises

a) at least 1#& mg, preferably at least '&& mg, more preferably at least '#& mg, and preferably

at most 1&&& mg, more preferably at most &&, most preferably at most %&& mg potassium per

1&& ml liquid food product and

b) optionally at least # mg, preferably at least * mg, more preferably at least 1& mg, and

preferably at most 1&& mg, more preferably at most & mg, most preferably at most %& mg

magnesium per 1&& ml liquid food product and

c) optionally at least # mg, preferably at least 1& mg, more preferably at least '& mg, and

preferably at most 1&& mg, more preferably at most *# mg, most preferably at most #& mg

calcium per 1&& ml liquid food product and

d) at least #&& micromol), preferably at least *&& micromol, more preferably at least %&&

micromol, and preferably at most +&&& micromol, more preferably at most &&& micromol,

most preferably at most '#&& micromol -rolox quivalent Antioxidant /apacity (-A/) per

1&& ml liquid food product and

e) at least # microgram, preferably at least * microgram, more preferably at least 1&

microgram, and preferably at most 1&& microgram, more preferably at most & microgram,

most preferably at most %& microgram folic acid per 1&& ml liquid food product and

f) optionally at least &.&1 mg, preferably at least &. mg, more preferably at least &.1 mg, and

preferably at most #& mg, more preferably at most '# mg, most preferably at most % mg beta

carotene per 1&& ml liquid food product, and

wereby compounds a) to f) if present are derived from te fruit(s) and0or vegetable(s).

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'. ackaged portion of food product according to claim 1, werein per packaged

portion of liquid food product !eliantus tuberosus ("erusalem articoke) is present

in liquefied, puree, pulp, concentrate, extract or juice form in an amount of '$2 g,

based on dry weigt !eliantus tuberosus.

. ackaged portion of food product according to any one of te preceding claims,

werein te food product is a concentrate, suc tat te total volume of te

packaged portion is between #& and 1#& ml, preferably *& $ 1& ml.

+. ackaged portion of food product according to any one of te preceding claims,

furter comprising acerola berries in liquefied, puree, pulp, concentrate, juice or

extract form.

#. ackaged portion of food product according to any one of te preceding claims,

wic is substantially free from any of te following compounds3 sweeteners,colourants, preservatives, antioxidants, oter tan from te fruits and0or vegetables

and0or !eliantus tuberosus.

2. ackaged portion of food product according to any one of te preceding claims,

wic as a p! of .# $ +.#, preferably .* $ +.'.

*. ackaged portion of food product according to any one of te preceding claims,

werein te amount of fibres oter tan inulin is &.#$ g dry weigt.

%. ackaged portion of food product according to any one of te preceding claims,werein te packaging is a sealed container, preferably a sealed bottle.

. rocess for preparing a packaging comprising a portion of liquid food product

according to any one of te preceding claims te process comprising te steps of3

$ mixing part or all of te liquefied, puree, pulp, concentrate, extract or juice of fruit,

vegetables and !eliantus tuberosus ("erusalem articoke)

$ omogenising, de$aerating and pasteurising te mixture in any given order

$ ot$filling packaging wit te mixed, omogenised, de$aerated and pasteurised

product and closing te packaging.

1&. rocess according to claim , werein omogenising, de$aerating and pasteurising

are carried out in te sequence of first omogenising, ten de$aerating and ten

pasteurising.

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11. rocess according to claim or 1&, werein after omogenising citrus fruit cells are

added.

1'. 4se of !eliantus tuberosus for te manufacture of an edible product for an improved butyrate

production.

"E#K$P#

%ield of t&e in'ention

5&&&16-e present invention relates to a liquid food product comprising fruit and vegetables in

suc an amount tat tey provide an important part of te recommended daily amount of fruit and

vegetables for te uman adult, wic food product furter provides an improved butyrate

production.

Bac(ground of t&e in'ention

5&&&'6/oncentrated fruit and vegetable liquid food preparations ave become a popular way of

providing a convenient means of consuming an important part of te recommended daily amount

of fruit and0or vegetable as indicated by te 7orld !ealt 8rganisation. -is provides te

consumer wit te daily needed amounts of for example important minerals and vitamins and

antioxidants. /oncentrated fruit and vegetable food preparations for tis purpose are different

from te regular fruit juices.

5&&&69egular fruit juices are usually so called single strengt juices. :or example, wen fresly

prepared a single strengt orange juice is simply te juice extracted from oranges witout diluting

it wit water or removing te water by concentration. :or cost reasons, single strengt orange

juice is often reconstituted from orange juice concentrates. :irst, fres orange juice is

concentrated to concentrated liquid. -e concentrate is ten sipped to a desired location for a

fraction of te costs compared to sipping te equivalent amount in juice. At te desired location,

te single strengt juice is reconstituted by adding an amount of water suc tat te resulting

product in not diluted or concentrated compared to te original single strengt juice. According

most food legislations tis is necessary to be able to label te beverage as a juice. /eaper

products are possible wen more water is added to te concentrate togeter wit sugar andflavours to compensate for te diluted taste. -e latter products usually cannot be labelled as

juice but are often referred to as ;nectar; or ;fruit drinks; (according to most legislations).

5&&&+6

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general tis is no problem as te ingredients in someting like orange or apple juice can ardly

be overdosed.

5&&=nstead of more water, less water can be added to te concentrate suc tat te resulting

product contains less water but a iger concentration of vitamins and minerals leading for

example to a double strengt orange juice.

5&&&26!owever, consumption of even double strengt orange juice is not equal to consuming a

wole orange as for example te amount of fibers is missing in te juice. -erefore, it will be clear

tat a fruit and vegetable liquid food product cannot replace te consumption of fruit and

vegetable. Altoug te present application refers to ;a liquid food product tat provides an

important part of te recommended daily amount of fruit and vegetable; tis is intended to mean

;a liquid food product tat provides te equivalent of an important part of te recommended daily

amount of fruit and vegetable;.

5&&&*6=n addition to te vitamins and minerals, tere is an interest in increasing te amount of

pre$biotic compounds in te average western diet. re$biotic compounds (or for sort3 pre$

biotic(s)) form a class of compounds wic, wen eaten by umans, are not digested by te

digestive system of te uman, but rater pass te stomac and te small intestine largely

uncanged. =n te colon, pre$biotics are believed to be broken down by te colon bacteria, and in

suc a way tat it is believed to being able to contribute to te relative proportion of ;good; colon

bacteria and0or can contribute to restoring te natural balance of te digestive system. =t furter is

believed tis can result in an improved ealt of gut and immune system and0or it may support

te body>s natural defence system. urified pre$biotic oligosaccarides wic may be added to

processed foods include manno$olligosaccarides fructooligosaccarides, xylooligosaccarides,

and galactooligosaccarides. 8ter sources include raw oats, unrefined weat and unrefined

barley.

5&&&%6pidemiological and animal studies suggest tat dietary fat and protein may promote

carcinogenesis in te colon, wereas increases in pre$biotics and complex carboydrates in te

diet may protect against colon cancer. !owever, simply adding a pre$biotic compound to a food

product may not be efficient as oter factors may be more important. :or example, recent studies

suggest tat colonic luminal butyrate concentrations are a key protective component of ig$fibre

diets against colon cancer (8. /. ?el@que, !. 7. Bederer and ". B. 9ombeau 12. ;Cutyrate

and te /olonocyte3 =mplications for Deoplasia;, Eigestive Eiseases and

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#u))ar* of t&e in'ention

5&&1&6-us, tere is need for a liquid food product wic is capable of an improved butyrate

production wile at te same time providing an important part of te recommended daily amount

of fruit and vegetables

5&&116=t as now been found tat according to a first aspect suc may be acieved by a packaged

portion of liquid food product comprising a blend of at least one (preferably at least two) species

of fruit in liquefied, puree, pulp, concentrate, extract or juice form and at least one (preferably at

least two) species of vegetables in liquefied, puree, pulp, concentrate, extract or juice form, in an

amount tat tey provide an important part of te recommended daily amount of fruit and

vegetables, furter comprising !eliantus tuberosus ("erusalem articoke) in liquefied, puree,

pulp, concentrate, extract or juice form in an amount per packaged portion of liquid food product

of 1.#$% g, based on dry weigt !eliantus tuberosus.

"etailed de+cription of t&e in'ention

5&&1'6:or te purpose of te present application, a liquid food product provides an important part

of te recommended daily amount of fruit and vegetables wen te liquid food product comprises

o a) at least 1#& mg, preferably at least '&& mg, more preferably at least '#& mg, and

preferably at most 1&&& mg, more preferably at most &&, most preferably at most %&&

mg potassium per 1&& ml liquid food product and

o

b) optionally at least # mg, preferably at least * mg, more preferably at least 1& mg, andpreferably at most 1&& mg, more preferably at most & mg, most preferably at most %&

mg magnesium per 1&& ml liquid food product and

o c) optionally at least # mg, preferably at least 1& mg, more preferably at least '& mg, and

preferably at most 1&& mg, more preferably at most *# mg, most preferably at most #&

mg calcium per 1&& ml liquid food product and

o d) at least #&& micromol, preferably at least *&& micromol, more preferably at least %&&

micromol, and preferably at most +&&& micromol, more preferably at most &&&

micromol, most preferably at most '#&& micromol -rolox quivalent Antioxidant /apacity(-A/) per 1&& ml liquid food product and

o e) at least # microgram, preferably at least * microgram, more preferably at least 1&

microgram, and preferably at most 1&& microgram, more preferably at most &

microgram, most preferably at most %& microgram folic acid per 1&& ml liquid food

product and

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o f) optionally at least &.&1 mg, preferably at least &. mg, more preferably at least &.1 mg,

and preferably at most #& mg, more preferably at most '# mg, most preferably at most %

mg beta carotene per 1&& ml liquid food product, and

wereby te compounds a) to f) if present are derived from te fruit(s) and0or vegetable(s).

5&&16=t is presently generally accepted tat a ealty diet sould be ig in fruit and vegetables.

According to te 7orld !ealt 8rganisation (7!8) recommendations a ealty diet sould

include bot (te goodness of) fruit as well as vegetables. :ruit and vegetables provide

micronutrients suc as antioxidants, vitamins, minerals, and oter valuable components. -e

7!8 as early in te '1stcentury issued recommendations tat a ealty diet sould preferably

contain a minimum of +&& g fruit and vegetables (taken togeter) per day, based on fres weigt,

and tat part of suc +&& g sould be fruit, and part sould be vegetables. -ese

recommendations are sometimes (e.g. in specific countries) also translated as ;#$a$day;, referring

tat te recommendation is tat one sould, for a ealty diet, consume at least # portions of fruitand vegetables (a portion being equal to about %& g mean fres weigt) per day.

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factors are multiplied3 2.'H1.+# I %.. -us, te equivalent amount of fres apple of 1'.2 g of

apple juice concentrate is 1'.2H2.'H1.+#I11. g of fres apple.

5&&1#67en we measured te butyrate production of a liquid food product comprising a fruit and

vegetable concentrate suc tat it provides an important part of te recommended daily amount

of fruit and vegetables we noticed a certain base production of butyrate. An attempt to increase

tis by adding '.# g of cicory derived inulin (dry weigt) only resulted in a small increase of te

butyrate production(see examples)..

5&&126

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distribution of $*&. Eepending on te source used and te process to extract te inulin te

average degree of polymeriation (E) may vary. According to one source in nature te E

ranges from ' $ *& native cicory inulin as an average E of 1&$'&, wereas "erusalem

articoke averages a E of 2. =nulin is generally used in its refined form (usually from cicory).

5&&'16-e total volume of a packaged portion may be at least #&ml more preferably at least *&

ml, even more preferably at least & ml and at most #& ml, preferably at most '&&ml, more

preferably at most #& ml, even more preferably at most 1& ml, even most preferably at most 11&

ml. referably te liquid food product is packaged as one portion comprising one daily serving of

te liquid food product, for example one sealed container of 1&& ml food product.

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concentrate, extract or juice form of !eliantus tuberosus ("erusalem articoke) one can

conveniently include inulin in te food product, wereas on te label it can be declared as e.g.

;juice of "erusalem articoke;.

5&&'26-e liquid food product preferably comprises at least &.&1 mg, preferably at least &. mg,

more preferably at least &.1 mg, and preferably at most #& mg, more preferably at most '# mg,

most preferably at most % mg beta carotene per 1&& ml liquid food product. =f present, preferably

te beta carotene is derived from sources including carrot and pumpkin.

5&&'*6-e liquid food product preferably comprises a specific amount of antioxidants. -e amount

of antioxidants is preferably expressed in micromol -rolox quivalent Antioxidant /apacity

(-A/) using te protocol described erein. -e antioxidants are derived from vegetables and

fruits. referably, at least part of te antioxidants in te liquid food product are derived from

acerola berries. Accordingly, te product according to te invention preferably furter comprises

acerola berries in liquefied, puree, pulp, concentrate, juice or extract form.

5&&'%6

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o K ot$filling packaging wit te mixed, omogenised, de$aerated and pasteurised product

and closing te packaging.

5&&'6=n te above process, omogenising, de$aerating and pasteurising are preferably carried

out in te sequence of first omogenising, ten de$aerating and ten pasteurising. :or some

formulations it may be desirable to ave wole fruit or vegetable cells present in te end product

wic are rater big, suc as citrus fruit cells. =n suc case, it may be preferred to add citrus fruit

cells after omogenising.

E,a)ple+rolo,-Equi'alent Antio,idant .apacit* /EA.

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/alculation3

5&&%6Binear regression using 8E>s of samples and five calibration standards witin te &.# to '.#

mmol0l range.

5&&6/omposition A (according to te invention)3 A packaged portion of an apple0carrot0orange

liquid food product containing !eliantus tuberosus ("erusalem articoke) juice concentrate

Ingredient%

(wt)

Factor

1

Factor

2

Equivalent fresh weight fruit and

vegetables (g)

Apple puree 32.7 1 1 32.7

Apple juice concentrate 12.6 6.2 1.45 113.3

Carrot juice concentrate 7.5 8.1 1.75 106.3

Orange cells 4.7 1 1 4.7

Lemon juice concentrate 0.5 5 1.7 4.3

Jerusalem artico!e juiceconcentrate

6.5 4.8 1.76 54."

#ater $emineralise$ 35.5

%O%AL 100

5&&+&6-is composition was prepared by3

o mixing all ingredients except te orange cells

o ig$pressure omogeniation (' stages3 & bars followed by #& bars)

o addition of orange cells

o optionally, de$aeration of te composition

o pasteuriation (&P/)

o filling of bottles of 1&& ml

o sealing of bottles

o cooling

o labelling.

wereby te sequence of steps of pasteuriing to cooling took approx. tan ' minutes.

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5&&+16=n te table, factor 1 is to calculate from juice concentrate to a single strengt juice. =n te

table, factor ' is to calculate from te single strengt juice to te fres fruit0vegetable.

5&&+'6A bottle of 1&& ml of said composition provides approx. 2#G of te recommended daily

amount of fruit and vegetables (excluding inulin) and approx. #&G of te recommended daily

amount of inulin. -e amount of dry matter "erusalem articoke used corresponds to +.* gram of

dry matter "erusalem articoke per packaged portion of 1&&ml. -e "erusalem articoke juice

used contains *' wtG dry matter.of "erusalem articoke per 1&& gram of "erusalem articoke

juice.

5&&+6Anoter packaged portion of 1&& ml of a liquid food product according to te invention was

prepared as described above and it comprised 1'#* micromol -A/, ''.* folic acid, 1.1 mg beta

carotene, +' mg otassium, 1+.' mg Lagnesium, 12.# mg of /alcium and '.% g of inulin.

Cutyrate production

5&&++6-o measure te butyrate production, parallel fermentations were performed and

subsequently te production rate of butyrate was determined. ac fermentation was performed

for '+ ours after wic samples were taken for a variety of analyses. =n tis case, te analysis

performed is ig performance liquid cromatograpy (!B/) to assess production of

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dilution in anaerobic pospate buffered saline (C

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to determine butyrate concentration (mL).

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kekuatan jus jeruk tunggal sering didapat dari jus jeruk konsentrat. "ertama jus

jeruk segar terkonsentrasi ke cairan terkonsentrasi. Konsentrat tersebut kemudian

dikirim ke lokasi yang diinginkan untuk sebagian kecil dari biaya dibandingkan

dengan pengiriman jumlah yang setara dalam jus. Di lokasi yang diinginkan jus

kekuatan tunggal dilarutkan dengan menambahkan sejumlah air sehingga produk

yang dihasilkan dalam tidak diencerkan atau terkonsentrasi dibandingkan denganjus kekuatan asli tunggal. Menurut peraturan perundang-undangan sebagian besar

makanan ini diperlukan untuk dapat label minuman sebagai jus. "roduk yang lebih

murah yang mungkin ketika air lebih banyak ditambahkan ke konsentrat bersama

dengan gula dan rasa untuk mengkompensasi rasa diencerkan. "roduk terakhir

biasanya tidak dapat diberi label sebagai jus tetapi sering disebut sebagai #nektar#

atau #minuman buah# $sesuai dengan peraturan perundang-undangan yang paling%.