Functional and Speciality Beverage Technology

Cover Page......Page 0
Title Page......Page 2
ISBN 1845693426......Page 3
Table of Contents......Page 4
Preface......Page 15
Contributor Contact Details......Page 11
1.1 Introduction......Page 19
1.2.1 Definitions of Texture and Stabilisation in Beverages......Page 20
1.3.1 Thickening and Gelling Agents......Page 21
1.4.1 Alginate......Page 24
1.4.3 Carrageenan......Page 25
1.4.4 Cellulose Gum and Microcrystalline Cellulose......Page 26
1.4.5 Emulsifiers......Page 27
1.4.7 Guar and Locust Bean Gum......Page 28
1.4.9 Pectin......Page 29
1.4.10 Xanthan......Page 30
1.5 How to Use Hydrocolloid Ingredients in Beverages......Page 31
1.5.1 Dissolution Conditions......Page 32
1.5.2 Making a Pre-Solution......Page 33
1.5.3 Direct Addition (No Pre-Solution)......Page 34
1.6.1 Soy-Based Beverages......Page 35
1.6.3 Neutral Milks......Page 38
1.6.4 Nectars and Juice Drinks......Page 39
1.7.1 Rationale for Increasing Fibre Intake......Page 41
1.7.2 Aspects of Formulating with Dietary Fibre Ingredients......Page 42
1.7.3 Polydextrose......Page 43
1.7.4 Inulin and Fructo-Oligosaccharides......Page 45
1.7.5 Resistant Maltodextrins......Page 47
1.7.6 Galacto-Oligosaccharides......Page 48
1.7.8 Partially Hydrolysed Guar Gum (PHGG)......Page 49
1.8 Future Trends......Page 50
References and Bibliography......Page 51
2.1 Introduction......Page 55
2.2.3 Modifying Temporal Profiles......Page 57
2.2.4 Reducing Bitterness and other Aftertastes......Page 58
2.2.6 Consumer Variability......Page 59
2.3 Technical Challenges in the Preparation of Sugar-Free Beverages......Page 60
2.4.2 Rebaudioside A......Page 61
2.4.3 Lo Han Guo (Mogroside)......Page 63
2.4.5 Other Natural Sweeteners......Page 64
2.5.1 Introduction......Page 65
2.5.2 Alapyridaine......Page 66
2.6 Improving the Taste of Beverages Containing Novel Sweeteners......Page 67
References......Page 68
3.1 Introduction: The Range of Probiotic Beverages and Trends in the Fortification of Beverages with Probiotics......Page 71
3.3 Probiotic Production Technologies......Page 73
3.3.1 Enhancing and Maintaining Probiotic Viability and Stability during Production......Page 74
3.4.1 Probiotics in Dairy Beverages......Page 76
3.4.2 Probiotics in Juice......Page 78
3.5 Future Trends......Page 80
References......Page 82
4.1 Introduction......Page 87
4.2 Fortification of Beverages and Health Benefits......Page 88
4.4 Formulating with Vitamins......Page 89
4.5.1 Vitamin C......Page 91
4.5.2 Thiamin (Vitamin B_1)......Page 92
4.5.3 Riboflavin (Vitamin B_2)......Page 93
4.5.5 Pantothenic Acid......Page 94
4.5.6 Folic Acid/Folates......Page 95
4.5.8 Vitamin B_12......Page 96
4.6.1 Vitamin A......Page 97
4.6.2 Vitamin E......Page 98
4.6.3 Vitamin D......Page 99
4.7 Vitamin-Vitamin Interactions......Page 100
4.8 Vitamin Overages......Page 101
4.9 Addition of Minerals......Page 102
4.9.2 Elemental Contribution from a Salt......Page 103
4.9.4 Human Absorption......Page 104
4.10 Future Trends......Page 105
References......Page 106
5.1 Introduction......Page 108
5.2 Polyphenols......Page 109
5.3 Carotenoids......Page 111
5.4 Oils......Page 112
5.4.1 Omega-3......Page 113
5.5 Sterols......Page 114
5.6 Stimulants......Page 115
5.7.1 Superfruits......Page 116
5.7.2 Teas......Page 117
5.7.3 Other Extracts......Page 118
5.8 Future Trends......Page 120
References......Page 121
6.1 Introduction......Page 123
6.2 Processing Methods for Aseptic and Extended Shelf-Life Products......Page 125
6.3 Processing of Low-Acid Milk and Milk-Like Products......Page 126
6.3.1 Microfiltration......Page 127
6.3.2 Heat Treatment......Page 128
6.4.1 Plate Heat Exchangers......Page 129
6.4.3 Deaeration......Page 130
6.5 Filling Methods for Aseptic and Extended Shelf-Life Products......Page 131
6.6 Aseptic Packaging Technologies for Shelf-Life Extension......Page 133
6.6.1 Aseptic Packaging Systems......Page 134
6.7 Non-Aseptic Packaging Technologies for Shelf-Life Extension......Page 137
6.8 Effects of Storage on Product Quality......Page 138
6.9.1 Process Solutions......Page 140
6.9.2 Package Solutions......Page 142
References......Page 145
7.1 Introduction......Page 151
7.1.1 Trends in the Consumption of Milk and Dairy-Derived Foods......Page 152
7.2.1 Nutrients Provided by Milk......Page 155
7.2.2 Milk Consumption and Chronic Disease......Page 157
7.3.1 Milk Proteins......Page 159
7.3.2 Milk Fat: The Need for Change......Page 160
7.3.3 Strategies for Improving the Fatty Acid Composition of Milk......Page 161
7.3.5 Increasing the cis Monounsaturated Fatty Acid Content of Milk......Page 162
7.3.6 Increasing the Polyunsaturated Fatty Acid Content of Milk......Page 165
7.3.7 Increasing the Conjugated Linoleic Acid Content of Milk......Page 168
7.3.8 Trans Fatty Acids in Milk Fat......Page 170
7.4.1 Fortification with Fatty Acids......Page 172
7.4.2 Fortification with Vitamins......Page 174
7.5.2 Removal of Fat......Page 176
7.6 Future Trends......Page 177
References......Page 178
8.1 Introduction......Page 186
8.2 Improving the Safety and Shelf-Life of Milk and Milk Derivatives......Page 187
8.2.1 Heat Treatment Approaches to Improve Safety and Shelf-Life......Page 188
8.2.2 Innovative and Emerging Technologies to Improve Safety and Shelf-Life......Page 192
8.2.3 Labelling and Food Legislation......Page 198
8.2.4 Emerging Milk Safety Threats......Page 199
8.3 Improving the Sensory Qualities of Milk......Page 200
8.3.1 Microbiological Effects on Sensory Properties......Page 201
8.3.2 Thermal Treatment Effects on Sensory Properties......Page 202
8.3.3 Innovative and Emerging Technologies and How They Influence Sensory Qualities......Page 204
8.4 Ingredients from Milk and Their Applications......Page 205
8.4.1 Whole Milk Preparations......Page 206
8.4.2 Isolated Milk Proteins......Page 207
8.4.3 Hydrolysed Milk Proteins......Page 215
8.4.4 Milk Lipids......Page 217
8.4.5 Milk Carbohydrates......Page 219
8.5 Milk-Based Beverages, and Beverages That Utilise Ingredients from Milk......Page 221
8.5.1 Flavoured and Fortified Milk Beverages......Page 222
8.5.3 Infant Formula......Page 225
8.5.4 Lactose-Hydrolysed and Lactose-Free Beverages......Page 226
8.5.5 Functional Milk-Based Beverages......Page 227
8.6 Future Trends......Page 232
References......Page 234
9.1 Introduction......Page 248
9.2.2 Casein......Page 249
9.2.3 Whey Proteins......Page 251
9.2.4 Lactose......Page 252
9.2.6 Milk Fat......Page 253
9.3.1 Introduction......Page 254
9.4.1 Homogenisation......Page 255
9.4.2 Acidification......Page 256
9.4.3 Heating......Page 258
9.4.4 Enzymes as Processing Aid......Page 260
9.5.1 Introduction......Page 261
9.5.2 Issues Related to the Use of Hydrocolloids......Page 264
9.7.2 Sugar Reduction......Page 266
9.7.3 Fat Reduction......Page 267
9.7.4 Modifying the Fat Composition......Page 268
9.7.6 Fortification......Page 269
References......Page 271
10.1 Introduction: Definition of Whey Beverages......Page 275
10.2 History and Current Market Status of Whey Beverages......Page 277
10.3.1 Fruit Juice-Type Whey Beverages......Page 280
10.3.2 Dairy-Type Beverages......Page 281
10.3.3 Thirst-Quenching Carbonated Beverages......Page 282
10.3.4 Other Beverages Based on Whey and Whey Components......Page 283
10.4 Technological Aspects of Whey Beverage Production......Page 284
10.4.2 Fermentation......Page 286
10.4.3 Lactose Hydrolysis......Page 287
10.5 Technological and Physiological Functionality, Sensory Quality and Nutritional Aspects......Page 288
10.5.1 Whey Protein......Page 289
10.5.4 Sensory and Nutritional Aspects......Page 290
10.6 Future Trends......Page 292
References......Page 295
11.1 Introduction......Page 297
11.2 Milk Fat Globule Membrane Lipids......Page 299
11.3 Milk Fat Globule Membrane Proteins......Page 300
11.3.3 Mammary-Derived Growth Inhibitor/Fatty Acid Binding Protein (MDGI/FABP)......Page 301
11.4 Technical Aspects of the Milk Fat Globule Membrane......Page 302
11.5 Beverages Based on Buttermilk......Page 303
11.7 Colostrum and Colostrum Ingredients for Functional Dairy Beverages......Page 304
11.8 Other Products and Ingredients......Page 307
References......Page 308
12.1 Introduction: Trends in the Consumption of Fruit Juices......Page 315
12.2.1 Fruit Composition......Page 316
12.2.4 Proteins......Page 317
12.2.8 Other Components......Page 318
12.3.2 Soft Fruit Processing......Page 319
12.3.3 Citrus Processing......Page 321
12.3.4 Membrane Filtration......Page 324
12.3.5 Concentration and Aroma Recovery......Page 325
12.4 Final Product Processing......Page 326
12.4.2 In-Pack Pasteurisation......Page 327
12.4.5 Non-Thermal Processing......Page 328
12.5 Novel Fruit Juice-Based Products......Page 329
12.5.3 Citrus Comminutes......Page 330
12.5.4 Anti-Oxidant Products......Page 331
12.6 Future Trends and Opportunities......Page 332
13.1 Introduction......Page 334
13.2 What is Isolated Soy Protein?......Page 335
13.3 Soy Protein Nutrition and Health Benefits......Page 337
13.3.1 Nutrition......Page 338
13.3.2 Health Benefits......Page 339
13.3.3 Allergenicity......Page 343
13.4 Formulating and Processing of Primary Beverages......Page 344
13.5 Optimizing Beverage Sensory Qualities......Page 350
13.6.1 Enhanced Health Benefits......Page 353
13.6.3 Increased Acid Suspension Stability......Page 354
13.7 Combining Different Nutrient Sources for Advantage......Page 355
13.8 Future Trends......Page 356
14.1 Introduction: Challenges of Athletic Performance......Page 362
14.3 Carbohydrate Content: Concentration and Type......Page 363
14.4 Osmolality......Page 366
14.5 Electrolyte Composition and Concentration......Page 367
14.6 Flavouring Components......Page 371
14.7 Future Trends: Other Active Ingredients......Page 372
14.7.1 Glycerol......Page 373
14.7.2 Protein and Amino Acids......Page 374
14.7.3 Branched Chain Amino Acids......Page 375
14.7.4 Glutamine and Antioxidants......Page 376
14.7.5 Caffeine......Page 377
14.8 Commercially Available Formulations......Page 378
References and Bibliography......Page 379
15.1 Introduction......Page 386
15.2.1 Green Coffee Production......Page 387
15.2.3 Steam-Treated Coffee Production......Page 389
15.2.5 Coffee Roasting......Page 390
15.3 Coffee Chemical Composition and Cup Quality......Page 392
15.3.1 Green Coffee Chemical Composition......Page 393
15.3.2 Roast Coffee Chemical Composition......Page 396
15.3.3 Chemical Composition of Coffee Brew......Page 398
15.4.1 Caffeine and Health......Page 400
15.4.2 Phenolic Compounds of Coffee and Health......Page 401
15.4.3 Other Relevant Constituents of Coffee and Health......Page 402
15.5 Future Trends......Page 404
15.6.2 Websites......Page 405
References......Page 406
16.1.1 Camellia Sinensis Teas......Page 412
16.1.2 Herbal Teas......Page 415
16.1.3 Tea-Based Beverage Sales and Production......Page 417
16.2 Overview of the Health Benefits of Tea......Page 418
16.3.1 Growing Conditions......Page 420
16.3.2 Processing......Page 421
16.3.3 Storage......Page 423
16.4.2 Instant Tea......Page 424
16.4.4 Ready-to-Drink Tea Beverages......Page 425
16.5.1 Detection of Contaminants......Page 426
16.6 Future Trends......Page 427
References......Page 429
17.1 Introduction......Page 437
17.2.1 Key Market and New Product Development Drivers in the Functional Beverages Market......Page 438
17.2.2 New Product Development Strategies for Functional Beverages: Technology or Consumer-Oriented?......Page 441
17.3.1 Consumer-Oriented Approach to Concept Ideation and Concept Development......Page 442
17.3.2 Identifying and Targeting Consumer Groups Effectively through Benefit Segmentation......Page 444
17.3.3 Differentiated Pricing Strategies: Identifying the Optimal Price Premium for Functional Beverages......Page 446
17.3.4 Leveraging a Distinct Competitive Advantage in the Functional Beverages Market......Page 447
17.4 Consumer-Oriented New Product Development and Functional Beverages......Page 449
17.5.1 Market and New Product Development Activities for Functional Cosmetic Beverages......Page 450
17.5.2 Concept Generation and Concept Screening in New Product Development: Focus Group Results......Page 452
17.5.3 Concept Optimisation and Concept Refinement through Conjoint Analysis......Page 454
17.6 Summary......Page 460
References......Page 461
18.1 Introduction: Role of Beverages in a Healthy Diet and the Need for Guidelines for Beverage Consumption......Page 467
18.2 The Health Benefits and Costs of Beverages......Page 468
18.2.1 Water......Page 469
18.2.2 Tea and Coffee......Page 470
18.2.3 Low-Fat (1.5% or 1%) and Skim (Non-Fat) Milk and Soy Beverages......Page 476
18.2.4 Non-Calorically Sweetened Beverages......Page 478
18.2.5 Caloric Beverages with Some Nutrients......Page 479
18.2.6 Calorically Sweetened Beverages......Page 481
18.4 Overview of Different Beverage Terms and Definitions......Page 482
18.4.2 Current Trends in Consumption......Page 484
18.5 Guidelines for Beverage Consumption for Different Consumer Groups: What is the Proportion of Energy from Beverages a Person Should Consume?......Page 485
18.6.1 Conclusions and Recommendations......Page 488
18.7 Future Trends......Page 490
18.8 Acknowledgments......Page 491
References......Page 492
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