DESC:BACKGROUND
Technical Field
[0001] The present invention relates to a food-based beverage composition and more particularly relates to a clear protein-based beverage composition that provides a good nutrition profile, helping in muscle building. Moreover, the present invention relates to a method of producing aclearprotein-basedbeveragecomposition.
Description of the Related Art
[0002] Healthy dietary habits help people to maintain good hydration levels,nutrition and protein profiles. Generally, maintaining the hydration level of the human body mainly depends on liquid intake. Such liquid intakes should hold the role of satisfying human thirst and supplementing some nutrition and hydration needs. However, consuming food and water is not only a solution for the human body's health and fitness management.
[0003] Beverages such as ready-to-drink (RTD) and ready-to-mix (RTM) not only ensure fluid level maintenance to the human body, but they can also act as a rich nutritional source. Especially, clear whey protein beverages are the best-known protein source that gets absorbed quickly and completely in the gut. A clear whey protein beverage when used alongside resistance exercise promotes muscle growth through anabolic pathways.
[0004] There are many protein-based beverage products available in the market which is based on liquid or powdered whey. Most of them, after dissolved either in water or in milk, are cloudy, milky and heavy in the stomach. They induce a bloating sensation due to fillers and taste milky, and sweet. They are just like regular milkshakes. There is a potential to create digestive difficulties for all, especially the elderly and/or patients. Such protein-based performance drink options are not suitable for vegan populations.
[0005] The major challenges in the process of preparing clear whey protein-based products are stability and solubility or mixability. The stability is linked to the pH of a solution. It is known that the whey protein is more stable in pH less than 4.5, well below its isoelectric point (pI) of approximately 5.5. The easiest way to keep the pH of the whey solution low is to adjust the pH of the liquid whey during manufacturing before spray drying. However, this is not an economically viable process. Storing, shipping and handling of liquid whey is not easy. Contamination is also a major challenge in handling liquid whey. The pH range addresses stability as well as clarity of the solution, but it does not address the solubility issues. When the dry mix of commercially available whey protein powder and acidulant is mixed in water, it demonstrates poor solubility. The mixture forms chunks even after vigorous shaking. In some observations, the mixtures settle down as precipitates with time. The solubility issue can be attributed to the differential solubility of acidulant and whey Powder.
[0006] Therefore, there arises a need to address the aforementioned technical drawbacks in existing beverage products in preparing the protein-based beverage as clear, non-milky, and very light with high nutritional values and ensuring simultaneous dissolution of beverage components.
SUMMARY
[0007] In view of a foregoing, an embodiment herein provides a protein-based powdered beverage composition. The protein-based powdered beverage composition includes 70% to 95% weight by weight (w/w) of at least one protein component, 5% to 30% w/w of at least one acidulant component, and 0.1% to 10% w/w of at least one amino acid component. The at least one protein component, the at least one acidulant component, the at least one amino acid component are blended together to provide a synergistic effect of simultaneous dissolving profile of components, resulting a clear protein-based powdered beverage composition which provides the required amount of protein and essential amino acids.
[0008] In some embodiments, the at least one protein component is selected from the group consisting of a powdered whey protein isolate or a whey protein concentrate or a whey protein hydrolysate or a recombinant version of whey proteins, a pea protein hydrolysates, a soy proteins hydrolysates, or a combination thereof.
[0009] In some embodiments, the at least one acidulant component is selected from the group consisting of citric acid, fumaric acid, malic acid, hydrochloric acid, phosphoric acid or a combination thereof.
[0010] In some embodiments, the at least one amino acid component is selected from the group consisting of leucine, leucine hydrochloride, isoleucine, valine, histidine, lysine, methionine, phenylalanine, threonine, tryptophan, and aspartic acid or a combination thereof.
[0011] In some embodiments, the beverage composition further includes 1% to 2% w/w of at least one peptide component, 0.1% to 0.4 % of at least one electrolyte component, 0.1% to 0.4 % of at least one flavour component, 0.1% to 0.4 % of at least one sweetener component, and 0.1% to 0.4 % of at least one colouring component.
[0012] In some embodiments, the at least one electrolyte component isselected from the group consisting of sodium, potassium, chloride, magnesium, calcium, and zinc or a combination thereof;
[0013] In some embodiments, the at least one sweetener component is selected from the group consisting of an artificial sweetener, a natural sweetener or a recombinant protein sweetener, or a combination thereof.
[0014] In some embodiments, the at least one flavour component is selected from a natural or natural identical flavour.
[0015] In some embodiments, the at least one colouring component is selected from a natural or natural identical colour.
[0016] In some embodiments, the protein-based powdered beverage composition has a pH value ranging from 3.0 to 4.5 and a moisture content between 5 and 6.1 % to impart a maximum shelf-life of eighteen months.
[0017] In one aspect, the method of preparing a protein-based powdered beverage composition is provided. The method includes (i) synthesizinga pre-mix using a rapid mixer granulator (RMG) by dry mixing 70% - 95% weight by weight (w/w) of a protein component 5% - 30% w/w of an acidulant component, and 0.1% - 10% w/w of an amino acid component.Thecomponents are sieved through 20 or 22 mesh sieves to homogenize and also to remove solid impurities before mixing; (ii) synthesizing a first mixture, by dissolving the pre-mix in an appropriatevolume of sterilizedor de-ionized water at 50 - 500 revolution per minute (rpm) at room temperature; The volume of water is 5 to 50 litres (L)(iii)synthesizing a spray dried mixture using a spray dryer with a controllable atomizer by spray drying the first mixture at pre-defined spray-drying conditions;The pre-defined spray-drying conditionsinclude an inlet temperature ranging from 150ºC-190ºC,an output temperature ranging from 60ºC- 90?C, and a velocity ranging from 3 to 5 bars; (iv) granulatingthespray driedmixtureusing a granulator to prepare a granulated mixture through a wetting process at a pre-defined granulating condition;the pre-defined granulating conditionincludes a revolution per minute of the granulatorranging from 30-40 rpm;The wetting process is continued till an optimum plasticity is achieved;The plasticity is a critical parameter that determines an extent of solubility and clarity of theprotein-based powdered beverage composition; (v) synthesizinganagglomerated mixture using a fluid bed dryer (FBD) by agglomerating the granulated mixture at a pre-defined drying conditionfor85 - 95 minutes; the pre-defined drying condition includes a revolution per minute of FBD ranging from 1000 - 1700 rpm, an inlet temperature ranging from 45ºC-55ºC, and an outlet temperature ranging from 36ºC- 45ºC.The agglomeration is continued tillthe agglomerated mixture reaches a moisture content ranging from 5.0- 6.1%; and(vi) synthesizing a protein-based powdered beverage composition by blending the agglomerating mixture with a peptide component, an electrolyte component, a colouring component, a sweetener component and a flavour component. The powdered protein-based beverage composition is a protein-based powdered beverage composition of ready-to-mix or ready-to-drink.
[0018] In another aspect, the method of preparing a protein-based powdered beverage compositionis provided. The method includes (i) synthesizing a pre-mix using a rapid mixer granulator (RMG) by dry mixing 70% - 95% weight by weight (w/w) of a protein component 5% - 30% w/w of an acidulant component, and 0.1% - 10% w/w of an amino acid component. The components aresieved through 20 or 22 mesh sieves to homogenize and also to remove solid impurities before mixing; (ii) granulatingthepre-mix using a granulator to synthesizea granulated mixture through a wetting process at a pre-defined granulating condition. The pre-defined granulating conditionincludes a revolution per minute of the granulator ranging from 30-40 rpm. The wetting process is continued till an optimum plasticity is achieved.The plasticity is a critical parameter that determines an extent of solubility and clarity of the protein-based powdered beverage composition; (v) synthesizingan agglomeratedmixture using a fluid bed dryer (FBD) by agglomerating the granulated mixture at a pre-defined drying condition for 85 - 95 minutes; the pre-defined drying condition includes a revolution per minute of FBD ranging from 1000 - 1700 rpm, an inlet temperature ranging from 45ºC-55ºC, and an outlet temperature ranging from 36ºC- 45ºC, wherein the agglomerating is continued till it reaches a moisture content ranging from 5.0- 6.1%; and(vi) synthesizing a protein-based powdered beverage composition by blending the agglomerating mixture with a peptide component, an electrolyte component, a colouring component, a sweetener component and a flavour component. The protein-based powdered beverage is a clear protein-basedpowdered beverage composition of ready-to-mix or ready-to-drink.
[0019] The clear protein-basedpowdered beverage is in a ready-to-mix powder and mixed with any food-based fluids while consumption. The clear protein-based powdered beverage of the present disclosure provides a non-milky, very light, and clear protein beverage. The beverage composition of the present disclosure does not provide any blotting sensation and heaviness in the stomach. The clear protein-based powdered beverage composition of the present disclosure offers a refreshing taste and mouth feel while consuming. The beverage composition of the present disclosure provides all essential proteins and nutrition to all age group including patients and elders. Hence, the consumer does not require any additional supplement other than the clear protein-based beverage composition.
[0020] These and other aspects of the embodiments herein will be better appreciated and understood when considered in conjunction with the following description and the accompanying drawings. It should be understood, however, that the following descriptions, while indicating preferred embodiments and numerous specific details thereof, are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the embodiments herein without departing from the spirit thereof, and the embodiments herein include all such modifications.
BRIEF DESCRIPTION OF THE DRAWINGS
[0021] The embodiments herein will be better understood from the following detailed description with reference to the drawings, in which:
[0022] FIG. 1 is a table view that illustrates ingredients of a composition that yields a clear protein-based beverages upon formulation according to some embodiments herein
[0023] FIG. 2A-2Bare flow diagrams that illustratea method of preparing a protein-based powdered beverage composition according to some embodiments herein;
[0024] FIG. 3 is a flow diagram that illustrates a method of preparing a protein-based powdered beverage composition according to some embodiments herein;
[0025] FIG. 4A-4Dare exemplary diagrams that illustrate experimental results on clarity of solutions of a commercially available whey powder at various pH values and a solution of an agglomerated mixture of the present disclosure according to some embodiments herein.;
[0026] FIG. 5A-5Care exemplary diagrams that illustrate experimental results on solubility of solutions of a commercially available whey powder at various pH values and a solution of an agglomerated mixture of the present disclosure according to some embodiments herein;
[0027] FIG. 6 is an exemplary diagram that illustrates an amorphous state of a granulated mixture of powdered beverage composition of the present disclosure according to some embodiment herein;
[0028] FIG. 7A - 7B are exemplary views that illustrate an early and final stage of agglomerated mixture respectively of the protein-based beverage composition of the present disclosure according to some embodiment herein; and
[0029] FIG. 8 is a graphical representation that illustrates a relation between an outlet temperature and the percent moisture content of an agglomerated mixture of the protein-based powdered beverage composition that is prepared using the method as described in FIGS. 2A-2B or FIG. 3 according to some embodiments herein.
DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS
[0030] The embodiments herein and the various features and advantageous details thereof are explained more fully with reference to the non-limiting embodiments that are illustrated in the accompanying drawings and detailed in the following description.Descriptions of well-known components and processing techniques are omitted so as to not unnecessarily obscure the embodiments herein.The examples used herein are intended merely to facilitate an understanding of ways in which the embodiments herein may be practiced and to further enable those of skill in the art to practice the embodiments herein.Accordingly, the examples should not be construed as limiting the scope of the embodiments herein.
[0031] As mentioned, there remains a need for a non-milky, very light, and clear protein beverage to provide high nutritional values, refreshing taste and mouth feel to consumers in all age groups and to help in muscle building. The embodiments herein achieve this by providing a protein-basedpowderedbeveragecomposition (the raw materials for formulation)and a method forpreparingtheprotein-based powdered beverage composition (the raw materials for formulation) to ensure simultaneous dissolution of components, to prepare ready to mix and ready to drink beverages for consumers in all age groups.
[0032] Referring now to the drawings, and more particularly to FIGS. 1 through 8, where similar reference characters denote corresponding features consistently throughout the figures, preferred embodiments are shown.
[0033] As used herein, several terms are defined below:
[0034] The term “clear protein-based beverage” refers to any product that made with high concentration of protein in a beverage while keeping viscosity low and clear in state instead of having high viscosity or heavy state.
[0035] The term “whey protein isolate” refers to powdered form of proteins taken from whey, which is the liquid left over when cheese is made from cow's milk. Whey protein powder is used to increase protein in the diet and is being studied for possible health benefits.
[0036] The term “bioactive peptides component” refers to protein fragments that benefit the body systems and overall human health. Bioactive peptides generated from food proteins that have great potential as functional foods and nutraceuticals. Bioactive peptides possess several significant functions, such as antioxidant, anti-inflammatory, anticancer, antimicrobial, immunomodulatory, and antihypertensive effects in the living body.
[0037] The term “amino acid component” refers to any source of individual amino acids. This includes essential and non-essential and branched-chain amino acids.
[0038] The term “electrolyte component” refers to any source of minerals for basic life functioning such as maintaining electrical neutralities in cells and used to keep the body in homeostasis.
[0039] The term “acidulant component” refers to any food source containing citric acid, fumaric acid, or hydrochloric acid that is used as an additive. This acts as a control agent to regulate the pH level in beverages and acts as a preservative.
[0040] The term “sweetener component” refers to a source of sugar substitutes like saccharin, aspartame, and sucralose, and the term “natural or recombinant protein-based sweeteners” refers to a source of sugar found in natural compounds like Thaumatin, Brazzein, Curculin, and Miraculin.
[0041] The term “food-based fluid” used herein refers to any fluid that is used for human consumption.
[0042] The term "ready-to-mix" [RTM] used herein refers to a protein-based beverage composition which is essentially ready to add with any liquid for human consumption with minimal preparation such as mixing, etc.
[0043] The term “ready-to-drink” [RTD] used herein refers to a protein-based beverage composition that is ready for human consumption without any processing like mixing, cooking, etc.
[0044] The term “shelf-life” used herein refers to a time period within which the protein-based beverage composition remains acceptable for nutritional, and safety purposes, for a consumer or a retailer. Shelf life depends on physical, microbiological and chemical processes taking place in the nutritional beverage composition when stored under recommended conditions. Chemical changes include oxidation of beverage, change and loss in colour, change in pH, enzymatic deterioration and contamination.
[0045] FIG. 1 is a table view that illustratesingredients of a composition that yields a clear protein-based beverages upon formulation,according to some embodiments herein. The ingredients of the composition include (i) a protein component (ii) an acidulant component, and (iii) anamino acid component. The beverage composition further includes a peptide component, an electrolyte component,aflavour component, a sweetener component, a fibre component,andacolouring component.
[0046] The protein component is a base ingredient which provides the necessary protein base to a final beverage product (that is, the clear protein-based powdered beverage)and also provides energy through anabolism. The protein component may be selected from a group comprising of: powdered whey protein isolate or a whey protein concentrate or a whey protein hydrolysate or a recombinant version of whey proteins, a pea protein hydrolysates, a soy proteins hydrolysates, or a combination thereof. In some embodiments, the protein component is in a form of power. In some embodiments, the protein component is a whey protein isolate orpowdered whey protein isolate.The whey protein isolate is rich in proteins and has less fat and cholesterol than regular whey proteins and offers a great option for people with particularly acute lactose intolerance and for people looking to maintain muscles while losing fat.The protein component in a concentration ranging from 70% to 95%weight by weight (w/w) may be added as a primary componentto prepare the starting raw materials for the process according to some embodiments herein.
[0047] The acidulant component is added to the beverage composition as additives that act as a control agent to regulate the pH level in the final beverage product. The acidulant component may be selected from a group consisting of: citric acid, fumaric acid, malic acid, hydrochloric acid, phosphoric acid or a combination thereof. In some embodiments, the acidulant component is citric acid.The acidulant component may be added to the beverage composition in a concentration range between 5% to 30% weight by weight (w/w). The addition of acidulant component helps in maintaining the pH of the beverage composition between 3.0 and 4.9.The acidulant component also acts as a taste modifier and is used for preventing the final beverage product from contamination. Further, the acidulant component ensures the prolonged shelf life of the final beverage product.
[0048] The amino acid component is added to the beverage composition to enhance the muscle building property and help in functions including protein synthesis, tissue repair, and nutrient absorption.The amino acid component may be added to the beverage composition in a concentration ranging from 0.1% to 10% weight by weight (w/w). The amino acid component includes a first amino acid component and a second amino acid component. The first amino acid component may include one or more branched-chain amino acids (BCAAs). In some embodiments, the first amino acid component includes leucine, isoleucine and valine. The second amino acid component may include one or more essential amino acids. In some embodiments, the second amino acid component includes histidine, lysine, methionine, phenylalanine, threonine, tryptophan, and aspartic acid.
[0049] The peptide component may be added to the beverage compositionto enhance the protein absorbance and overall well-being of the consumer.The peptide component may include a bioactive peptide that may be added to the beverage composition in a concentration ranging from 1% - 2% weight by weight (w/w).
[0050] The electrolyte component may be added to the beverage composition to balance electrolyte in pre and post workout scenario. The electrolyte component is essential for basic life functioning, such as maintaining electrical neutrality in cells, and generating and conducting action potentials in the nerves and muscles. The electrolyte component may be selected from the group consisting of at least one of sodium, potassium, chloride, magnesium, calcium, and zinc.In some embodiments, the electrolyte component is sodium and potassium. The electrolytecomponentsupplements appropriate amount of proteins and electrolytes to chronic patients. In some embodiments, the beverage composition consists of electrolyte component as per the recommendation range of quantity by the world health organization. In some embodiments, the beverage composition consists of electrolyte component in a concentration ranging from 0.1% to 0.4 % weight by weight (w/w).
[0051] The sweetener component added to the beverage composition consists of:at least one of an artificial sweetener, natural sweetener or recombinant protein sweetener. The artificial sweetener may be assaccharin, aspartame, or sucralose. The recombinant protein sweetener may bethaumatin, brazzein, curculin, ormiraculin. The sweetener component may be added to the beverage composition in a concentration ranging from 0.1 to0.4 % weigh by weight (w/w).
[0052] The colouring component is added to the beverage composition to impart appealing colour to the final beverage product. The colouring component may include natural colour or fruit colour. The colouring component may be selected from a group consisting of: caramel colours, carotenoids, extract or concentrates of fruit and vegetable (e.g. grape skin, black carrot, purple sweet potato), safflower,lycopene, or a combination thereof.In some embodiments, the colouring component may be added to the beverage composition in a concentration ranging from 0.1 to0.4 % weigh by weight (w/w).
[0053] The flavour component is added to the beverage composition to impart appropriate flavours and provide sensory impressions to consumers while consuming the final beverage product. The flavour component may include natural or natural identical flavours. The flavour component may be selected from the group consisting of: fruit flavours including orange, lemon, and the like, herbal flavours, spices, aromatic seeds or vegetableflavours or combination thereof. In some embodiments, the flavour component may be added to the beverage composition in a concentration ranging from 0.1 to0.4 % weigh by weight (w/w).
[0054] In some embodiments, the beverage composition that is to be formulated into the clear protein-based powdered beverage includes 70% to 95% w/w of the protein component, 5% to 30% weight by weight (w/w) of the acidulant component, and 0.1% to 10% weight by weight (w/w) of the amino acid component.The protein component, the acidulant component and the amino acid component are pre-mixed at the given concentration rangesandspraydriedusing a spray dryer at a pre-definedspraydryingconditionincludingan inlet temperature ranging from 150ºC-190ºC, and an output temperature ranging from 60ºC- 90?C, and a velocity ranging from 3 to 5 bars.In some embodiments, the pre-defined spray drying condition may includesan inlet temperature ranging from 180ºC, and an output temperature ranging from 80?C, and a velocity ranging from 4.5 bars.
[0055] The spray dried powder is granulated using a rapid mixer granulator (RMG)through a wetting process at a pre-defined granulating condition includinga revolution per minute (rpm) of the granulator ranging from 30-40 rpm. The wetting process is continued till an optimum plasticity is achieved and the plasticity is a critical parameter that determines an extent of solubility and clarity of the protein-based powdered beverage composition. The granulated mixture is agglomerated using a fluid bed dryer (FBD) at a pre-defined drying condition for 85 to 95 minutes. In some embodiments, the pre-defined drying condition includes a revolution per minute of FBD ranging from 1000 - 1700 rpm, an inlet temperature ranging from 45ºC-55ºC, and an outlet temperature ranging from 36ºC- 45ºC, wherein the agglomerating is continued till it reaches a moisture content ranging from 5.0- 6.1% in which acidulant component binds protein spheres and ensures simultaneous dissolution.
[0056] The agglomerated mixtures are blended with 1% - 2% w/w of the peptide component, 0.1% to 0.4 % w/w of the electrolyte component, 0.1% to 0.4 % w/w of sweetener component, 0.1% to 0.4 % w/w of flavour component and 0.1% to 0.4 % w/w of colouring component to prepare theprotein-based powdered beverage composition of ready-to-mix or ready-to-drink, which has an improved shelf-life of about 18 months.
[0057] In some embodiments, the clear protein-based powdered beverage composition includes 70% to 95% weight by weight (w/w) of the one or more protein components, 5% to 30% w/w of the one or more acidulant components, 0.1% to 10% w/w of the one or more amino acid components, 1% - 2% of the peptide component, 0.1% to 0.4% w/w of the one or more sweetener components, 0, 1% to 0.4% w/w of the one or more electrolyte components, 0.1% to 0.4% w/w of the one or more colouring components, and 0.1% to 0.4% w/w the one or more flavour components.
[0058] In some exemplary embodiments, the clear protein-based powdered beverage composition includes 75% w/w of the protein component, 15% w/w of the acidulant component, 3%w/w of the amino acid component, 2% of the peptide component, 3% w/w of the sweetener component, 1% of the electrolyte component and 0.1 % of the colouring and 0.1 % the flavour component.
[0059] In some exemplary embodiments, the clear protein-based powdered beverage composition includes 75% w/w of a powdered whey protein isolate, 15% w/w of citric acid, 3%w/w of leucine, 2% w/w of bioactive peptide, 3% w/w of natural sweetener, 1% of sodium and potassium,0.1 % of fruit colour that may be orange and 0.1 % of fruit flavour that may be an orange flavour.
[0060] The clear protein-based beverage powder may be packed and sealed immediately after the preparation. In some embodiments, the serving size of the clear protein-based beverage contains proteins of 10 to 30 grams (g).
[0061] In some embodiments, the clear protein-based beverage is in a powdered form. In some embodiments, the clear protein-based powdered beverage may be formulated to provide a ready-to-mix powder or ready-to-drink form.The beverage composition may be formulated into at least one of a solid form such as, but not limited to, powder, tablets, granulate, capsules, or solid concentrates, syrup, liquid formulation, or a liquid concentrate. Regardless of the form, the clear protein-based beverage is stable for extended periods of time at an ambient condition. In some embodiments, the clear protein-based beverage has a shelf life of about 18 months.In some embodiments, the clear protein-based beverage has a pH in a range of 3.0 – 4.9.
[0062] Table 1illustrates a nutritional profile associated with the protein and amino acids of the clear protein-based powdered beverage (the raw materials for formulation) of the present disclosure.
[0063] Table 1:
Nutritional Information of the protein-basedbeverage composition on the protein and amino acids Target range
(In mg) Target Quantity
(In mg)
Total protein including amino acids per serving 10000 - 30000 24000
Branched Chain Amino Acids (in the final serving size)
Isoleucine 800 - 2000 1800
Leucine 2000 - 4000 3750
Valine 800- 2000 1700
Total 3600 - 8000 7200
Essential Amino Acids(in the final serving size)
Histidine 100 - 600 400
Lysine 1000 - 3000 2300
Methionine 200 - 700 500
Phenylalanine 300 - 900 700
Threonine 500 - 1600 1500
Tryptophan 300 - 800 600
Total 2400 - 7600 6000

[0064] In some embodiments, the nutritional profile associated with the amino acids of the clear protein-based powdered beverage may also include one or more non-essential amino acid components. In some embodiments, the one or more non-essential amino acids include aspartic acid, glutamic acid, and glutamine. In some embodiments, the range of quantity of each non-essential amino acid in serving size is between 10 % and 25% of the final beverage product.
[0065] FIG. 2A – FIG. 2B illustrate a method of preparing a protein-based powdered beverage composition according to some embodiments herein. At step 202, a pre-mix is synthesized using a rapid mixer granulator (RMG) by dry mixing 70% - 95% weight by weight (w/w) of a protein component, 5% - 30% w/w of an acidulant component, and 0.1% - 10% w/w of an amino acid component. The components may be sieved through 20 or 22 mesh sieves to homogenize and to remove solid impurities before mixing. The pre-mix may be in a solid or powder form.In some embodiments, the protein component is whey protein isolate;the amino acid component includes leucine, isoleucine and valine, histidine, lysine, methionine, phenylalanine, threonine, tryptophan, and aspartic acid or a combination thereof; and the acidulant component includes citric acid, fumaric acid, malic acid, hydrochloric acid, phosphoric acid or a combination thereof.
[0066] At step 204, the pre-mix isdissolvedinan appropriatevolume of sterilized or de-ionized waterand mixed well toobtain a first mixture. The volume of water maybe 5 to 50 litres (L). The first mixturecontains 10 – 35 % of solid materials. In some embodiments, the mixing is effected by 50 – 500 rpm at room temperature. The first mixture may be a feed for a spray dryer. The pH of the first mixture is between 3.0 and 4.9. The first mixture is kept at room temperature for 2 - 5 minutes to allow the foam to settle.
[0067] At step 206, the first mixture is spray dried at pre-defined spray-drying conditions usinga spray dryer equipped with a controllableatomizer, to obtain a spray dried mixture. The feed rate of first mixture is setting between 80 to 200litters per hours. The pre-defined spray-drying conditions may include an inlet temperature ranging from 150ºC-190ºC, an output temperature ranging from 60ºC- 90?C, and a velocity ranging from 3 to 5 bars, based on the power consistency. The output of the spray drying process is the spray driedmixture that is in a powder form. The spray-driedmixtureis obtained from a cyclone of the spray dryer and mixing it thoroughly at the direct collection point. The pH of the spray-dried powder is between 3.0– 4.9. The spray driedmixtureis obtained withclean dissolvability, and palatable taste and having the ability to provide appropriate proteins and other nutrients.Thespray driedmixtureis packaged using well-sealed bags for long storage if required. The controllable atomizer may be a controllablerotary wheel (or disk) atomizer, or pressure nozzle or two-fluid nozzle.
[0068] At step 208, the spray dried mixture is granulated using a rapid mixer granulator (RMG)through a wetting processat a pre-defined granulating condition to obtain a granulatedmixture. The wetting process is performed with wetting solution that contains 100% water and/or 1 -90% weight by volume (w/v) of citric acid or amino acids solution with the spray driedmixture.The pre-defined granulating condition includes a revolution per minute (rpm) of the granulator ranging from 30-40 rpm. The wetting process is continued till an optimum plasticity is achieved. The plasticity isa critical parameter that determines an extent of solubility and clarity of the protein-based powdered beverage composition.
[0069] At step 210, the granulatedmixture is fed into a fluid bed dryer (FBD) and driedat a pre-defined drying condition for 85 - 95 minutes to synthesize an agglomerated mixture. The pre-defined drying condition includes a revolution per minute of FBD ranging from 1000 - 1700 rpm, an inlet temperature ranging from 45ºC-55ºC, and an outlet temperature ranging from 36ºC- 45ºC. Theagglomeration is continued till it reaches a moisture content ranging from 5.0- 6.1% in which the acidulant component binds protein spheres and ensures simultaneous dissolution.
[0070] At step 212,the agglomerating mixture is blended with 1% - 2% w/w of a peptide component, 0.1% - 0.4% w/w of an electrolyte component, 0.1% - 0.4% w/w of a colouring component, 0.1% - 0.4% w/w of a sweetener component and 0.1% - 0.4% w/w of a flavour component to obtain a clear protein-based beverage composition.Theclear protein-based beverage composition is in a solid form or a powdered form.
[0071] FIG. 3 illustrates a method of preparing a protein-based powdered beverage composition according to some embodiments herein. At step 302, a pre-mix is synthesizedusing a rapid mixer granulator (RMG) by dry mixing 70% - 95% weight by weight (w/w) of a protein component 5% - 30% weight by weight (w/w) of an acidulant component, and 0.1% - 10% weight by weight (w/w) of an amino acid component. The components may be sieved through 20 or 22 mesh sieves to homogenize and also to remove solid impurities before mixing. The pre-mix may be in a solid powder form.
[0072] In some embodiments, the protein component is whey protein isolate; the amino acid component includes leucine, isoleucine and valine, histidine, lysine, methionine, phenylalanine, threonine, tryptophan, and aspartic acid or a combination thereof; the acidulant component includes citric acid, fumaric acid, malic acid, hydrochloric acid, phosphoric acid or a combination thereof.
[0073] At step 304, the pre-mix is granulated using a rapid mixer granulator (RMG)through a wetting process at a pre-defined granulating condition to obtain a granulated mixture. The wetting process is performed with wetting solution that contains 100% water and/or 1 -90% weight by volume (w/v) of citric acid or amino acids solution with the pre-mix. The pre-defined granulating condition includes a revolution per minute (rpm) of the granulator ranging from 30-40 rpm. The wetting process is continued till an optimum plasticity is achieved.The plasticity is a critical parameter that determines an extent of solubility and clarity of the protein-based powdered beverage composition.
[0074] At step 306, the granulated mixture is fed into a fluid bed dryer (FBD) and dried at a pre-defined drying condition for 85 - 95 minutes to synthesize an agglomerated mixture. The pre-defined drying condition includes a revolution per minute of FBD ranging from 1000 - 1700 rpm, an inlet temperature ranging from 45ºC-55ºC, and an outlet temperature ranging from 36ºC- 45ºC. The agglomiration is continued till it reaches a moisture content ranging from 5.0- 6.1% in which the acidulant component binds protein spheres and ensures simultaneous dissolution.
[0075] At step 308, the agglomerating mixture is blended with 1% - 2% w/w of a peptide component, 0.1% - 0.4% w/w of an electrolyte component, 0.1% - 0.4% w/w of a colouring component, 0.1% - 0.4% w/w of a sweetener component and 0.1% - 0.4% w/w of a flavourcomponent to obtain a clear protein-based beverage composition. The clear protein-based beverage composition is in a solid form or a powdered form.
[0076] The clear protein-based powderedbeverage may be packed and sealed immediately after the preparation in a packaging container. The packaging container may include a jar or a pouch for RTM,a PET container or an aluminium container for RTD and any other suitable packaging materials. The clear protein-based powdered beverage may be in a ready-to-mix powder and may be mixed with any food-based fluids while consumption. The clear protein-based powdered beveragemay be light, non-milky and clear while mixing with the food-based fluids. In some embodiment, the food-based fluids mayincludedrinking water, juice or any liquid food components.In some embodiments, the serving size of the packed clear protein-based beverage has 10 – 30 g of protein.The pH of the clearprotein-based beverage composition is in a range of 3.0 to 4.9.In some embodiments, the clear protein-based beverage composition has a moisture content of around 5.7 % to impart a maximum shelf-life of eighteen (18) months.
[0077] Table 2 illustrates a quality of a typical clear protein-based powdered beverage composition that is obtained after the input /raw components have gone through the above described stepsas shown in FIG. 2 or FIG. 3.
[0078] Table 2:
Tests Results
Description Half white colored powder
Protein Content =70%
Cholesterol Nil
Lactose Content <1%
Total carbohydrates <2%
Sodium <20 ppm
Heavy metals As per Food Safety and Standards Authority of India (FSSAI)/United States Pharmacopeia (USP) standards
Water activity [aw at 22 °C] <1
Bacteriological tests as per USP Under the limit specified by United States Pharmacopeia (USP)

[0079] FIGS. 4A-4D are exemplary diagrams that illustrate experimental results on clarity of solutions of a commercially available whey powder at various pH values and solution of an agglomerated mixture of the present disclosure according to some embodiments herein. Several experiments are carried out by dry mixing an acidulant component with commercially available whey protein powders to keep the pH below 4.0 for stabilizing the whey protein in a solution and to improve the clarity of the solution. FIGS. 4A-4C illustrate the clarity of the solutions that are prepared with dry mixing theacidulant component with commercially available whey protein powdersat differentpH values of 4.5, 4.0, and 3.5 respectively. FIG. 4D illustrates the clarity of solution of the agglomerated mixture that is prepared using the method as described in FIGS. 2A-2B orFIG. 3. As shown in FIGS. 4A-4D, the clarity of the solutions are improved. The improved clarity of solutions indicates the high solubility and stability of the beverage composition. The results as shown in FIGS. 4A-4D indicate that the higher the acidulant component percentage lower the pH and higher the stability and clarity. Based on the clarity results from FIGS. 4A-4D, it is inferred that the optimum pH between 2.5 and 4.5 has been identified as a stable range for whey protein solution.
[0080] FIGS. 5A-5C are exemplary diagrams that illustrate experimental results on solubility of solutions of a commercially available dry mixture and asolution of an agglomerated mixture of the present disclosure, according to some embodiments herein. FIG. 5A illustrates a top view of the experimental result on the solubility of the solution of the commercially available dry mixture. FIG. 5B illustrates a side view of the experimental resultonsolubility of the solution of the commercially available dry mixture. As shown in FIGS. 5Aand5B, the solubility of the solution of the commercially available dry mixturedemonstrates poor solubility. The poor solubility of the solution indicates formation of chunkswhiledissolving the commercially available simple dry mix of acidulant component and whey protein powder in water with a pH of 3.5.The chunks are formed in the solution as shown in the FIGS 5A and 5B even after the vigorious shaking. The poor solubility of the solution also indicates theprecipitations of whey protein powder with time. The poor solubility of the solution isattributed to the differential solubility of the acidulant component and whey protein powder. The differential solubility indicates that theacidulant component and whey protein powder of the commercially available dry mixture dissolves in a non-uniform manner. The acidulant component quickly dissolves in water withoutrequiringmuchphysical effortand only requires a gentle swirling. However, the whey protein powder requires a bit more time to dissolve completely and requires vigorous physical shaking and mixing. The acidulant component starts dissolving well before the whey proteinpowder component andreduces the pH of the solution quickly and forces the whey protein to traverse slowly through its pH point of 5.5. This creates an association of whey protein and leads to the formation of chunks as shown in FIGS. 5A-5B. Though the pH of the solution is around 3.5 due to the presence of acidulant component, the differential solubility of acidulant component and whey protein powder promotes the formation of chunks and induces precipitations of whey proteins component with time.
[0081] FIG. 5C illustrates the solubility of the solution of the agglomeratedmixture that is prepared using the method as described in FIGS. 2A-2B or FIG. 3. As shown in FIG. 5C the solubility of the solution is improved. The improved solubility of the solution indicates thatthe simultaneous dissolutionof the beverage composition of the present disclosure. The simultaneous dissolution of the beverage composition is achieved through the agglomeration process as described in FIGS. 2A-2B or FIG. 3in which acidulantcomponent bindsthe whey protein powder component and ensures the uniform dissolving property.
[0082] FIG. 6 is an exemplary diagram that illustrates an amorphous state of a granulated mixture ofpowdered beverage compositionof the present disclosure, according to some embodiment herein. The granulated mixture of the powdered beverage composition is prepared before an agglomeration process using the method as described in FIGS. 2A-2B or FIG. 3. The granulated mixture of the powdered beverage composition is obtained by granulating a pre-mixthrough a wetting process at pre-defined granulating condition. The pre-defined granulating conditioncomprises a revolution per minute of the granulator ranging from 30-40 rpm. The pre-mix of the present disclosure includes 70% to 95% w/w of the whey protein component, 5% to 30% w/w of the acidulant component, and 0.1% w/w of the amino acid component.
[0083] FIGS. 7A-7B are exemplary views that illustrate an early stage of agglomerated mixture and a final stage of agglomerated mixture of the protein-based beverage composition of the present disclosure respectively according to some embodiment herein. The agglomerated mixtureis prepared using the method as described in FIGS. 2A-2B or FIG. 3. The agglomerated mixture of the protein-based beverage composition isobtained using afluid bed dryer (FBD), at pre-defined drying conditions. The pre-defined dryingconditions include a revolution per minute (rpm) of FBD ranging from 1000 - 1700 rpm, an inlet temperature ranging from 45ºC-55ºC, and an outlet temperature ranging from 36ºC- 45ºC. The agglomerated mixture of the present disclosure that is obtained at the final stage has a moisture content ranging from 5.0% - 6.1%, in which the acidulant component binds protein spheres and ensures simultaneous dissolution.
[0084] FIG. 8 is a graphical representation that illustrates a relation between an outlet temperature and a percent moisture content of an agglomerated mixture of the protein-based powdered beverage composition that is prepared using a method as described in FIGS. 2A-2B or FIG. 3 according to some embodiments herein. In the graphical representation,a temperature in degree Celsius (°C) is plotted against the X-axis, and a percentage (%) of moisture content is plotted against the Y-axis. From the graphical representation, the plotted curve depicts the moisture content of the agglomerated mixture that reaches its desired valuein accordance with a pre-defined drying condition of a fluid bed dryer (FBD) during the agglomeration process of the present disclosure.The pre-defined drying condition of the agglomeration process includes a revolution per minute of FBD ranging from 1000 - 1700 rpm, an inlet temperature ranging from 45ºC-55ºC, and an outlet temperature ranging from 36ºC- 45ºC. The desired value of the moisture content of the agglomerated mixture isranging from 5.0- 6.1%.
[0085] The foregoing description of the specific embodiments will so fully reveal the general nature of the embodiments herein that others can, by applying current knowledge, readily modify and/or adapt for various applications such specific embodiments without departing from the generic concept, and, therefore, such adaptations and modifications should and are intended to be comprehended within the meaning and range of equivalents of the disclosed embodiments. It is to be understood that the phraseology or terminology employed herein is for the purpose of description and not of limitation. Therefore, while the embodiments herein have been described in terms of preferred embodiments, those skilled in the art will recognize that the embodiments herein can be practiced with modification within the spirit and scope.
,CLAIMS:I/We Claim:
1. A protein-based powdered beverage composition,comprising;
at least one protein component in a concentration ranging from 70% to 95% weight by weight (w/w);
at least one acidulant component in a concentration ranging from 5% to 30% w/w; and
at least one amino acid component in a concentration ranging from 0.1% to 10% w/w,whereintheat least one protein component, the at least one acidulant component, and the at least one amino acid component are synthesized together to provide a synergistic effect of simultaneous dissolving profile of components, resulting a clear protein-based powdered beverage composition which has an improved shelf-life of about 18 months.

2. The composition as claimed in claim 1, wherein the at least one protein component is selected from the group comprisingof a powdered whey protein isolate or a whey protein concentrate or a whey protein hydrolysateora recombinant version of whey proteins, a pea protein hydrolysates, a soy proteins hydrolysates, or a combination thereof.

3. The composition as claimed in claim 1, wherein the at least one the acidulant component is selected from the group comprisingof citric acid, fumaric acid, malic acid, hydrochloric acid, phosphoric acid or a combination thereof.

4. The composition as claimed in claim 1, wherein the at least one amino acid component is selected from the group comprising of leucine, leucine hydrochloride, isoleucine, valine, histidine, lysine, methionine, phenylalanine, threonine, tryptophan, and aspartic acid or a combination thereof.

5. The composition as claimed in claim 1, wherein the composition comprises at least one ofa peptide component, an electrolyte component, a sweetener component, a flavour component and a colouring component, or a combination thereof.

6. The composition as claimed in claim 5, wherein the composition comprises:
theatleast one ofpeptide component in a concentration ranging from 1% to 2% weight by weight w/w;
the at least one of electrolyte component in a concentration ranging from0.1% to 0.4 % w/w, wherein theelectrolytecomponentis selected from the group comprising of sodium, potassium, chloride, magnesium, calcium, and zinc or a combination thereof;
the at least one of sweetener component in a concentration ranging from0.1% to 0.4 % w/w, wherein the sweetener component is selected from the group consisting of an artificial sweetener, a natural sweetener or a recombinant protein sweetener, or a combination thereof;
the at least one offlavour component in a concentration ranging from0.1% to 0.4 % w/w,wherein the flavour component is selected from a natural or natural identical flavours; and
the at least one of colouring component in a concentration ranging from0.1% to 0.4 % w/w,wherein the colouring components is selected from a natural or natural identical colors.

7. The composition as claimed in claim 1, wherein the composition has a pH value ranging from 3.0 to 4.5 and a moisture content of around 5.7 % to impart a maximum shelf-life of eighteen months.

8. A method of preparing a protein-based powdered beverage composition, wherein the method comprises the steps of:

(i) synthesizing, using a rapid mixer granulator (RMG), a pre-mix by dry mixing 70% - 95% weight by weight (w/w) of a protein component 5% - 30% w/w of an acidulant component, and 0.1% - 10% w/w of an amino acid component, wherein the components are sieved through 20 or 22 mesh sieves to homogenize and also to remove solid impurities before mixing;
(ii) synthesizing, a first mixture, by dissolving the pre-mix in an appropriate volume of sterilized or de-ionized water comprises5 - 50 litres (L) at 50 - 500 revolution per minute (rpm) at room temperature;
(iii) synthesizing, using a spray dryer with a controllable atomizer, a spray dried mixture by spray drying the first mixture at a pre-defined spray-drying condition, wherein the pre-defined spray-drying condition comprises an inlet temperature ranging from 150ºC-190ºC,and an output temperature ranging from 60ºC- 90?C, and a velocity ranging from 3 to 5 bars;
(iv) granulating, using a granulator,the spray dried mixturetosynthesize a granulated mixture through a wetting process at a pre-defined granulating condition, wherein the pre-defined granulating condition comprises a revolution per minute of the granulator ranging from 30-40 rpm,wherein the wetting process is continued till an optimum plasticity is achieved, wherein the plasticity is a critical parameter that determines an extent of solubility and clarity of the protein-based powdered beverage composition;
(v) synthesizing, using a fluid bed dryer (FBD), an agglomerating mixture by agglomerating the granulated mixture at a pre-defined drying condition for 85 - 95 minutes, wherein thepre-defined drying condition comprises a revolution per minute of FBD ranging from 1000 - 1700 rpm, an inlet temperature ranging from 45ºC-55ºC, and an outlet temperature ranging from 36ºC- 45ºC, wherein the agglomerating is continued till it reaches a moisture content ranging from 5.0- 6.1%; and
(vi) synthesizinga powdered beverage composition by blending the agglomerating mixture with a peptide component, an electrolyte component, a colouring component, a sweetener component and a flavour component, wherein the powdered beverage composition is a protein-based powdered beverage composition of ready-to-mix or ready-to-drink, which has an improved shelf-life of about 18 months.

9. A method of preparing a protein-based powdered beverage composition, wherein the method comprises the steps of:

(i) synthesizing, using a rapid mixer granulator (RMG), a pre-mix by dry mixing 70% - 95% weight by weight (w/w) of a protein component 5% - 30% w/w of an acidulant component, and 0.1% - 10% w/w of an amino acid component, wherein the components are sieved through 20 or 22 mesh sieves to homogenize and also to remove solid impurities before mixing;
(ii) granulating, using a granulator,thepre-mix to synthesize a granulated mixture through a wetting process at a pre-defined granulating condition, wherein the pre-defined granulating condition comprises a revolution per minute of the granulator ranging from 30-40 rpm,wherein the wetting process is continued till an optimum plasticity is achieved, wherein the plasticity is a critical parameter that determines an extent of solubility and clarity of the protein-based powdered beverage composition;
(iii) synthesizing, using a fluid bed dryer (FBD), an agglomerating mixture by agglomerating the granulated mixture at a pre-defined drying conditionfor85 - 95 minutes, wherein there-defined drying condition comprises a revolution per minute of FBD ranging from 1000 - 1700 rpm, an inlet temperature ranging from 45ºC-55ºC, and an outlet temperature ranging from 36ºC- 45ºC, wherein the agglomerating is continued till it reaches a moisture content ranging from 5.0- 6.1%; and
(iv) synthesizinga powdered beverage composition by blending the agglomerating mixture with a peptide component, an electrolyte component, a colouring component, a sweetener component and a flavour component, wherein the powdered beverage composition is a protein-based powdered beverage composition of ready-to-mix or ready-to-drink, which has an improved shelf-life of about 18 months.

Dated this February 20th, 2024

Arjun Karthik Bala
(IN/PA 1021)