Fuctional and Specialty Beverage Technology

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Overview

As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. This important collection reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage.
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Product Details

  • ISBN-13: 9781420099874
  • Publisher: CRC Press
  • Publication date: 3/19/2009
  • Pages: 384
  • Product dimensions: 6.20 (w) x 9.20 (h) x 1.40 (d)

Table of Contents

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 fibre M. J. Fallourd Danisco France L. Viscione 3

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 fibre content of beverages 25

1.8 Future trends 34

1.9 Sources of further information and advice 35

1.10 References and bibliography 35

2 Developments in sweeteners for functional and speciality beverages S. E. Kemp M. G. Lindley 39

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 M. Saarela 55

3.1 Introduction: the range of probiotic beverages and trends in the fortification 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 References66

4 Fortification of beverages with vitamins and minerals P. Berry Ottaway 71

4.1 Introduction 71

4.2 Fortification of beverages and health benefits 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

5 Fortification of beverages with products other than vitamins and minerals J. Gruenwald 92

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 G. Rysstad Elopak K. Johnstone 107

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 D. I. Givens K. E. Kliem 135

7.1 Introduction 135

7.2 The health benefits of milk 139

7.3 Optimising the nutritional quality of milk by modifying the diet of the cow 143

7.4 Fortification of milk 156

7.5 Removal of undesirable compounds 160

7.6 Future trends 161

7.7 References 162

8 Improving the sensory quality, shelf-life and functionality of milk P. Kelly B. W. Woonton G. W. Smithers 170

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 M. Mellema A. Bot 232

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 P. Jelen 259

10.1 Introduction: definition 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 R. Jimenez-Flores I. Higuera-Ciapara Y. Pouliot 281

11.1 Introduction 281

11.2 Milk fat globule membrane lipids 283

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 P. Ashurst 299

12.1 Introduction: trends in the consumption of fruit juices 299

12.2 Brief overview of the health benefits 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 P.V. Paulsen 318

13.1 Introduction 318

13.2 What is isolated soy protein? 319

13.3 Soy protein nutrition and health benefits 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 R. J. Maughan 346

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

14.9 Sources of further information and advice 362

14.10 References and bibliography 363

15 Coffee as a speciality and functional beverage A. Farah 370

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 benefits 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 C. I. Heck E. Gonzalez de Mejia 396

16.1 Introduction: the range of teas and tea-based beverages and trends in their consumption 396

16.2 Overview of the health benefits 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 D. Sorenson J. Bogue 421

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

18 The role of beverages in a healthy diet: key issues and guidelines B. M. Popkin G. M. Bray B. Caballero B. Frei W. C. Willett 451

18.1 Introduction: role of beverages in a healthy diet and the need for guidelines for beverage consumption 451

18.2 The health benefits and costs of beverages 452

18.3 Guidelines for beverage consumption 466

18.4 Overview of different beverage terms and definitions 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

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