FIELD OF THE INVENTION
The present invention relates to process of preparation of stable ready-to-drink protein beverage
compositions comprising about 8 to 20 g of protein per 150 ml of the composition. The composition so
produced is stable without phase separation, creaming, gelation and sedimentation, and retain a constant
viscosity over time.
BACKGROUND OF THE INVENTION
There are many types of protein compositions currently on the market. The compositions can be targeted
toward certain consumer types, for example, young, elderly, athletic, etc., based on the specific
ingredients of the composition. These beverages can be in liquid or powder forms. However, the market
for ready to drink beverages is growing faster than the powder-based beverages. But, addition of proteins
and stabilizers to liquid beverages generally leads to significant increase of the beverage viscosity which
makes the beverage undesirable for consumption, and also may lead to physico-chemical instability issues
such as age gelation and phase separation.
Hence, there is a need for stable protein composition without phase separation, creaming, gelation and
sedimentation, and retain a constant viscosity over time. Because emulsions and suspensions are
thermodynamically unstable, there are challenges in overcoming physico-chemical instability issues
associated with milk based beverages (e.g., which contain proteins, carbohydrates, fat, insoluble materials
such as coffee, etc.) for long storage time, especially at elevated temperatures (e.g., about 30°C or above),
during sterilization or pasteurization. Previously tested beverages with high protein levels have had
undesirably high viscosity, unpleasant texture and mouthfeel, and syneresis or coagulation. Also, the
addition of flavouring agents like coffee causes another concern related to the precipitation of the
insoluble cocoa particles during storage. These interactions are increased during heat treatment, such as
pasteurization or sterilization.
Also, the beverages known in the art contain stabilizers which help to stabilize the composition. However,
it is difficult to obtain a composition which without the addition of stabilizer achieves the desired stability.
There exists a need in the art to develop a process for preparation of stable hyperprotein composition
wherein the composition does not comprise any stabilizer or preservative.
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SUMMARY OF THE INVENTION
The inventor of the present composition has developed a process of preparation of stable ready-to-drink
protein beverage composition comprising about 8 to 20 g of protein per 150 ml of the composition. The
composition so produced is stable without phase separation, creaming, gelation and sedimentation, and
retain a constant viscosity over time.
As per the first aspect of the invention, there is provided a process for the preparation of stable ready-todrink protein beverage compositions comprising about 8 to 20 g of protein per 150 ml of the composition,
wherein the process comprises the steps of:
(i) heating the purified water at about 50°C to about 90°C in a Batch Pasteurizer;
(ii) dissolving the required quantity of protein powder in warm water to obtain a uniform
solution;
(iii) dissolving the excipients separately in purified water and adding the solution of excipients
to the solution of step (ii) and making up the final volume;
(iv) cooling the final solution obtained from step (iii) to about 2 to about 8°C;
(v) optionally, filtering the solution of step iii) through a filter and keeping the solution
obtained for 4-8 hrs. in a storage tank for its hydration,
(vi) filling the solution into suitable size cans followed by a sealing step and
(vii) retorting the sealed cans by sterilization.
In one of the embodiment, the solution of step iii) is stirred for a time period of around 10-40 minutes.
In one of the embodiment, the sterilization in step vii) is carried out at 100-140°C for 10-30 minutes.
As per the second aspect of the invention, there is provided a process for the preparation of stable readyto-drink protein beverage compositions comprising about 8 to 20 g of protein per 150 ml of the
composition, wherein the process comprises the steps of:
(i) heating the purified water at about 50-90°C in a Batch Pasteurizer for about 20-50 mins;
(ii) dissolving the required quantity of protein powder in warm water having a temperature
of 40-80°C to obtain a uniform solution;
(iii) dissolving the excipients separately in purified water and adding the solution of excipients
to the solution of step (ii) for about 30 minutes and making up the final volume;
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(iv) cooling the final solution obtained from step (iii) to about 2-8°C for about 3 to about 7
hrs;
(v) optionally, filtering the solution of step iv) through 60 mesh filter and keeping the solution
obtained for 4-8 hrs in a storage tank for its hydration,
(vi) filling the solution into suitable size cans followed by a sealing step and
(vii) retorting the sealed cans at 100-140°C for 10-30 minutes by sterilization.
In one of the embodiment, the water in step i) is heated to about 50°C to about 55°C.
In one of the embodiment, the protein comprises a mixture of native micellar casein and partially
hydrolysed whey proteins in the weight ratio of about 75:25 to about 85:15.
In an embodiment, the beverage composition is prepared under aseptic processing conditions.
In another embodiment, the processing time between the production and filling is minimized to reduce
chances of microbial contamination. In the preferred embodiment, processing time between the
production and filling is less than 6 hours.
In another embodiment, the composition is subject to aseptic homogenization at suitable temperatures.
In another embodiment, the ratio of native micellar casein and partially hydrolyzed whey proteins
provides complete solubilization of proteins in the water, free of any particulate matter.
In another embodiment, the beverage composition is substantially free of any stabilizers/emulsifier.
In one of the embodiment, the composition is stable on storage under room temperature for at least 12
months.
In another embodiment, the composition comprises 45% of essential amino acids.
In another embodiment, the composition provides essential amino acids selected from glycine, histidine,
isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine.
In another embodiment, the composition has an osmolality of 40-60 mOsmol/L.
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In another embodiment, there is no change in the viscosity of the composition throughout the shelf life.
In another embodiment, the artificial sweetener is present in a concentration of about 0.05 to 0.5% by
weight of the composition.
In a preferred embodiment, the artificial sweetener is sucralose.
In another embodiment, the beverage composition is stable after storage in pasteurized canned
container.
DETAILED DESCRIPTION
The term “about” as used herein refers to ± 10% of the numerical value of the number with which it is
being used.
The term “beverage” as used herein refers to any water-based liquid which can be ingested orally as a
drink, e.g. by sipping, pouring or tube-feeding.
The term “native micellar casein also known as micellar casein”, refers to casein in the form of micelles.
Micellar casein may be provided by milk protein sources, such as Milk Protein Concentrate (MPC), which
is a powder product usually prepared by ultra-filtration with an average protein content of about 80
weight%, Milk Protein Isolate (MPI), a powder product usually prepared by precipitation with an average
protein content of more than 75 weight%, and skimmed concentrated milk.
The whey protein can be sourced from whey protein isolate, whey protein concentrate, whey protein
extract, whey protein micelles, intact or native whey protein or partially hydrolysed whey protein or
combinations thereof.
The term “stable” as used herein refers to stability of more than 6 months under normal storage
conditions, i.e. at an ambient temperature of between 18 and 25°C.
The protein beverage composition is provided in a ready-to-use liquid form that does not require
reconstitution or mixing prior to use. The composition according to the invention can be tube fed or
administered orally.
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The beverage composition may also include one or more optional excipientsthat provide the composition
desired taste for consumption by the subject.
Suitable artificial sweeteners include but are not limited to artificial, low calorie sweeteners such as
aspartame, cyclamate, sucralose, acesulfame K, neotame, saccharin, neohesperidin dihydrochalcone or
mixtures thereof.
Suitable flavoring agents include but are not limited to fruit-based flavors selected from banana,
pineapple, vanilla, strawberry, apple, lemon, mixed berry, grapefruit, pomegranate, orange; or other
flavors like jasmine tea flavor, coffee flavor, cocoa.
The packaged protein drink composition may be stored at room temperature for at least about 6 months,
in particular 12 months.
The term "aseptic processing" as used herein includes fundamental requirements (1) All product contact
equipment and final packaging components to be sterilized using validated cycles, (2) The processes to be
carried out in environmentally controlled facilities under approved class area.
Aseptic processing involves the processing and packaging of a commercially sterile product into sterilized
containers followed by hermetic sealing with a sterilized closure in a manner that prevents viable
microbiological recontamination of the sterile product. It provides the benefits of longer shelf life, wider
packaging sizes, wider container materials and improved nutritional and sensory properties.
The composition of the present invention is prepared under controlled conditions of temperature,
humidity and microbial load. The processing time between the production and filling (hold time) is kept
to minimum possible to decrease the chances of microbial contamination.
Different heat-processing techniques can be used to produce a shelf-stable ready-to-drink protein
beverage. In aseptic processing, the container is sterilized and filled with a sterilized beverage inside a
sterile chamber where the container is also sealed. In retort processing, a container is filled with the
beverage and sealed, and then the entire container and its contents are heated to achieve sterility.
Pasteurization can be done by following methods: High Temperature Short Time (HTST) pasteurization or
Ultra High Temperature (UHT) Pasteurization. Sterilization can be done by autoclaving using a modified
cycle by F0 based cycle, Modified Temperature, Modified Time.
The following Examples are provided to enable one skilled in the art to practice the invention and are
merely illustrative of the invention. The examples should not be read as limiting the scope of the
invention.
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Example 1
S. No. Ingredients Qty/ Can Qty/ Batch
1. Dairy Protein (80%) 13.00 g 54.16 kg
2. Sucralose 50 mg 0.167 kg
3. Coffee flavour 3 mL 10 L
4. Purified Water q.s. to 150 mL Q.s. to 500 L
Procedure:
1. Purified Water was taken in a Batch Pasteurizer at about 50-55°C.
2. Dairy Protein powder was dissolved in heated water to make a uniform solution.
3. The remaining excipients (Sucralose and coffee flavor) were added to the solution of step (2) in the
Pasteurizer.
4. The final volume was made and the whole mixture was blended for 30 minutes by re-circulation.
5. The solution was cooled to around 4°C and filtered using appropriate mesh into a double jacketed
storage tank.
6. The solution was kept in storage tank for 4-8 hours for its hydration.
7. A 150 mL of the solution from step 6 was filled cans and sealed.
8. The sealed cans were retorted for 120°C for 20 minutes by sterilization process.
CLAIMS
1. A process for the preparation of stable ready-to-drink protein beverage compositions comprising
about 8 to 20 g of protein per 150 ml of the composition, wherein the process comprises the steps
of:
(i) heating the purified water at about 50°C to about 90°C in a Batch Pasteurizer;
(ii) dissolving the required quantity of protein powder in warm water to obtain a uniform
solution;
(iii) dissolving the excipients separately in purified water and adding the solution of excipients
to the solution of step (ii) and making up the final volume;
(iv) cooling the final solution obtained from step (iii) to about 2 to about 8°C;
(v) optionally, filtering the solution of step iii) through a filter and keeping the solution
obtained for 4-8 hrs. in a storage tank for its hydration,
(vi) filling the solution into suitable size cans followed by a sealing step and
(vii) retorting the sealed cans by sterilization.
2. The process for the preparation of stable ready-to-drink protein beverage compositions wherein
the protein comprises a mixture of native micellar casein and partially hydrolysed whey proteins
in the weight ratio of about 75:25 to about 85:15.
3. The process for the preparation of stable ready-to-drink protein beverage compositions wherein
the process is carried out under aseptic processing conditions.
4. The process for the preparation of stable ready-to-drink protein beverage compositions wherein
processing time between the step v) and filling is less than 6 hours.
5. The process for the preparation of stable ready-to-drink protein beverage compositions wherein
the beverage composition is substantially free of any stabilizers/emulsifier.
6. The process for the preparation of stable ready-to-drink protein beverage compositions wherein
the beverage composition is stable on storage at room temperature for at least 12 months.
7. The process for the preparation of stable ready-to-drink protein beverage compositions wherein
there is no change in the viscosity of the composition throughout the shelf life.
8. The process for the preparation of stable ready-to-drink protein beverage compositions wherein
the sterilization in step vii) is carried out at 100-140°C for 10-30 minutes.
9. The process for the preparation of stable ready-to-drink protein beverage compositions wherein
the water in step i) is heated to around 50 to around 55°C.