1. A functional beverage composition for athletes and sports persons, comprising a mixture of Hibiscus (Hibiscus rosa-sinensis), Wheatgrass (Triticum aestivum), Pomelo (Citrus grandis), and ginger extract as a flavoring agent in a weight ratio of 15:55:25:5.

2. The functional beverage composition of claim 1, further comprising a hydrocolloid mixture consisting of 0.350% Carboxymethylcellulose (CMC), 0.250% xanthan gum, and 0.150% Pectin (w/w).

3. The functional beverage composition of claim 1, wherein the Hibiscus (Hibiscus rosa-sinensis) is provided in the form of dried and ground flowers.

4. The functional beverage composition of claim 1, wherein the Wheatgrass (Triticum aestivum) is provided in the form of dried and ground leaves.

5. The functional beverage composition of claim 1, wherein the Pomelo (Citrus grandis) is provided in the form of dried and ground fruit peel or fruit pulp.

6. The functional beverage composition of claim 1, wherein the ginger extract is obtained from the roots of the ginger plant (Zingiber officinale) and provided in the form of a concentrated liquid or a dried and ground powder.

7. A method of preparing the functional beverage composition of claim 1, comprising the steps of combining the Hibiscus (Hibiscus rosa-sinensis), Wheatgrass (Triticum aestivum), Pomelo (Citrus grandis), and ginger extract in the specified weight ratio, and adding the hydrocolloid mixture consisting of 0.350% Carboxymethylcellulose (CMC), 0.250% xanthan gum, and 0.150% Pectin (w/w).

8. The functional beverage composition of claim 1, further comprising additional ingredients selected from the group consisting of vitamins, minerals, amino acids, proteins, and probiotics, to enhance the nutritional profile of the composition.

9. The functional beverage composition of claim 1, wherein the composition is provided in the form of a powder, tablet, capsule, or a ready-to-consume liquid. FUNCTIONAL BEVERAGE COMPOSITION FOR ATHLETES Abstract The present invention relates to a functional beverage composition specifically designed for athletes and sports persons, providing a unique blend of Hibiscus (Hibiscus rosa-sinensis), Wheatgrass (Triticum aestivum), Pomelo (Citrus grandis), and ginger extract, combined in a weight ratio of 15:55:25:5. The composition further includes a hydrocolloid mixture that effectively combines to meet the desirability of functional beverages which is organoleptically acceptable in terms of stabilization and clarification and to enhance the overall nutritional profile. This functional beverage composition may be provided in various forms, such as powder, tablet, capsule, or ready-to-consume liquid. , Claims:Claims :

1. A functional beverage composition for athletes and sports persons, comprising a mixture of Hibiscus (Hibiscus rosa-sinensis), Wheatgrass (Triticum aestivum), Pomelo (Citrus grandis), and ginger extract as a flavoring agent in a weight ratio of 15:55:25:5.

2. The functional beverage composition of claim 1, further comprising a hydrocolloid mixture consisting of 0.350% Carboxymethylcellulose (CMC), 0.250% xanthan gum, and 0.150% Pectin (w/w).

3. The functional beverage composition of claim 1, wherein the Hibiscus (Hibiscus rosa-sinensis) is provided in the form of dried and ground flowers.

4. The functional beverage composition of claim 1, wherein the Wheatgrass (Triticum aestivum) is provided in the form of dried and ground leaves.

5. The functional beverage composition of claim 1, wherein the Pomelo (Citrus grandis) is provided in the form of dried and ground fruit peel or fruit pulp.

6. The functional beverage composition of claim 1, wherein the ginger extract is obtained from the roots of the ginger plant (Zingiber officinale) and provided in the form of a concentrated liquid or a dried and ground powder.

7. A method of preparing the functional beverage composition of claim 1, comprising the steps of combining the Hibiscus (Hibiscus rosa-sinensis), Wheatgrass (Triticum aestivum), Pomelo (Citrus grandis), and ginger extract in the specified weight ratio, and adding the hydrocolloid mixture consisting of 0.350% Carboxymethylcellulose (CMC), 0.250% xanthan gum, and 0.150% Pectin (w/w).

8. The functional beverage composition of claim 1, further comprising additional ingredients selected from the group consisting of vitamins, minerals, amino acids, proteins, and probiotics, to enhance the nutritional profile of the composition.

9. The functional beverage composition of claim 1, wherein the composition is provided in the form of a powder, tablet, capsule, or a ready-to-consume liquid.

Description:STABILIZATION OF DEVELOPED FUNCTIONAL BEVERAGES VIA ADMIXTURE OF HYDROCOLLOIDS

Field of the Invention
[0001] The invention belongs to the field of functional beverages food products, particularly focusing on the development of novel compositions aimed at providing nutritional support to athletes along with a stabilized beverage by an admixture of natural hydrocolloids.
Background
[0002] The background description includes information that may be useful in understanding the present invention. It is not an admission that any of the information provided herein is prior art or relevant to the presently claimed invention, or that any publication specifically or implicitly referenced is prior art.
[0003] Stabilization in fruit juices and beverages add to increased aesthetic appeal of the products. Pulp particles in bottled fruit juices and beverages like nectars, squashes, crush etc. tend to coalesce and settle at the bottom or float at the top leaving a clear or hazy serum (viscous solution), which results in an unattractive appearance of the product. The destabilization, or “clarification”, of cloud is a serious problem for Wheatgrass juice. When cloud becomes unstable, the particles flocculate and settle out of the continuous phase, resulting in a clear, flavourless and a potentially unappealing sediment at the bottom of the storage bottles.
[0004] Cloud in fruit and herb-based beverages is made up of finely divided particles of pulp and natural pigments. Mere pasteurization of juices is not effective in preventing cloud loss which has been mainly attributed to the action of pectic enzymes and more to the action of pectin esterase on the cloud stabilizing pectin, forming pectinic acids and pectic acids which gets precipitated with calcium ions present in juices. Presence of cloudiness in fruit and herb-based beverages improves their appearance, mouth feel, viscosity and consistency.
[0005] In different fruit juices and beverages, hydrocolloids exert a cloud stabilizing effect by acting as a bridge between the continuous phase and the particles which they envelop. When the surface of each of the suspended particles is covered by hydrocolloids, the particles lose their normal surface properties and assume the surface properties of the protective colloid. The protective colloid has an affinity for the continuous phase and thereby connects the two phases and stabilizes the suspension.
[0006] Though the hydrocolloids have been reported to improve the appearance, viscosity and cloud stability of fruit juices and beverages, yet no such information on related aspects of hydrocolloids is available on juice and beverages.
[0007] Despite the growing awareness of the health benefits of these natural ingredients, there is still a need for innovative functional beverage compositions that effectively combine to meet the desirability of functional beverages which is organoleptically acceptable in terms of stabilization and clarification in addition to unique nutritional needs of athletes and sports persons.
[0008] All references, including publications, patent applications, and patents, cited herein are hereby incorporated by reference to the same extent as if each reference were individually and specifically indicated to be incorporated by reference and were set forth in its entirety herein.
Summary
[0009] Various objects, features, and advantages of the disclosed subject matter can be more fully appreciated with reference to the following detailed description of the disclosed subject matter when considered in connection with the following drawings, in which like reference numerals identify like elements.
[00010] The invention belongs to the field of functional beverage compositions that effectively combine to meet the desirability of functional beverages which is organoleptically acceptable in terms of stabilization and clarification in addition to unique nutritional needs of athletes and sports persons.
[00011] The present patent discloses a functional beverage composition specifically designed for athletes and sports persons. The composition consists of a mixture of Hibiscus (Hibiscus rosa-sinensis), Wheatgrass (Triticum aestivum), Pomelo (Citrus grandis), and ginger extract in a weight ratio of 15:55:25:5. The formulation may include a hydrocolloid mixture containing 0.350% Carboxymethylcellulose (CMC), 0.250% xanthan gum, and 0.150% Pectin (w/w) for improved texture and stability.
[00012] The individual ingredients are provided in the following forms:
[00013] Hibiscus as dried and ground flowers
[00014] Wheatgrass as dried and ground leaves
[00015] Pomelo as dried and ground fruit peel or fruit pulp
[00016] Ginger extract obtained from ginger plant roots as concentrated liquid or dried and ground powder
[00017] The method for preparing the composition involves combining the ingredients in the specified weight ratio and adding the hydrocolloid mixture. The composition can also include additional ingredients, such as vitamins, minerals, amino acids, proteins, and probiotics, to enhance its nutritional profile. The final product can be provided in various forms, such as powder, tablet, capsule, or ready-to-consume liquid.
Brief Description of the Drawings
[00018] The features and advantages of the present disclosure would be more clearly understood from the following description taken in conjunction with the accompanying drawings in which:
[00019] FIG. 1 illustrates impact of variable hydrocolloids concentration of rate of sedimentation of functional beverage, according to some embodiments of the present disclosure.
Detailed Description
[00020] The following is a detailed description of exemplary embodiments to illustrate the principles of the invention. The embodiments are provided to illustrate aspects of the invention, but the invention is not limited to any embodiment. The scope of the invention encompasses numerous alternatives, modifications and equivalent; it is limited only by the claims.
[00021] In view of the many possible embodiments to which the principles of the present discussion may be applied, it should be recognized that the embodiments described herein with respect to the drawing figures are meant to be illustrative only and should not be taken as limiting the scope of the claims. Therefore, the techniques as described herein contemplate all such embodiments as may come within the scope of the following claims and equivalents thereof.
[00022] The detailed description is described with reference to the accompanying figures. In the figures, the leftmost digit(s) of a reference number identifies the figure in which the reference number first appears. The use of the same reference numbers in different instances in the description and the figures may indicate similar or identical items.
[00023] The invention belongs to the field of functional beverage compositions that effectively combine to meet the desirability of functional beverages which is organoleptically acceptable in terms of stabilization and clarification in addition to unique nutritional needs of athletes and sports persons.
[00024] The present invention relates to a functional beverage composition specifically designed for athletes and sports persons. The functional beverage comprises a mixture of Hibiscus (Hibiscus rosa-sinensis), Wheatgrass (Triticum aestivum), Pomelo (Citrus grandis), and ginger extract as a flavoring agent in a weight ratio of 15:55:25:5. The composition further includes a hydrocolloid mixture containing 0.350% Carboxymethylcellulose (CMC), 0.250% xanthan gum, and 0.150% Pectin (w/w) for improved texture and stability.
[00025] Athletes and sports persons require a balanced diet with a sufficient intake of macro and micronutrients to support their physical activity, maintain overall health, and optimize performance. Functional beverages, which contain biologically active components that offer health benefits beyond basic nutrition, have been increasingly recognized as essential components of sports nutrition. The present invention is designed to address the desirability of functional beverages which is organoleptically acceptable in terms of stabilization and clarification in addition to unique nutritional needs of athletes and sports persons.
[00026] Components of the Functional Beverage
[00027] 2.1 Hibiscus (Hibiscus rosa-sinensis)
[00028] Hibiscus is a plant known for its rich content of antioxidants, such as anthocyanins, flavonoids, and phenolic compounds. These bioactive compounds have been reported to possess various health benefits, including anti-inflammatory, antihypertensive, and cholesterol-lowering properties. In the context of sports nutrition, the antioxidant properties of Hibiscus may help protect athletes from oxidative stress and inflammation induced by intense physical activity. In the functional beverage composition, Hibiscus is provided in the form of dried and ground flowers.
[00029]
[00030] 2.2 Wheatgrass (Triticum aestivum)
[00031] Wheatgrass is a nutrient-dense food rich in chlorophyll, vitamins, minerals, amino acids, and enzymes. Its high nutritional content makes it an excellent source of energy and vitality for athletes and sports persons. Moreover, the presence of chlorophyll may help improve oxygen transport in the blood, which is crucial for endurance and overall performance. Wheatgrass is provided in the form of dried and ground leaves in the composition.
[00032]
[00033] 2.3 Pomelo (Citrus grandis)
[00034] Pomelo is a citrus fruit known for its high content of vitamin C, potassium, and other essential nutrients. The bioactive compounds found in Pomelo, such as flavonoids and limonoids, have been reported to possess antioxidant, anti-inflammatory, and immunomodulatory properties. These properties may help athletes maintain a healthy immune system and promote faster recovery after physical activity. In the composition, Pomelo is provided in the form of dried and ground fruit peel or fruit pulp.
[00035]
[00036] 2.4 Ginger Extract
[00037] Ginger is a widely used spice and medicinal herb, known for its anti-inflammatory, analgesic, and antioxidant properties. In the context of sports nutrition, ginger may help reduce muscle soreness, inflammation, and oxidative stress associated with intense physical activity. Ginger extract is obtained from the roots of the ginger plant (Zingiber officinale) and provided in the form of a concentrated liquid or a dried and ground powder as a flavoring agent in the composition.
[00038] 2.5 Hydrocolloid Mixture
[00039] The hydrocolloid mixture consisting of 0.350% Carboxymethylcellulose (CMC), 0.250% xanthan gum, and 0.150% Pectin (w/w) is added to the composition to provide an appropriate texture, viscosity, and stability to the final product. These hydrocolloids act as thickening and stabilizing agents, ensuring a consistent and homogenous mixture that is easy to consume and process.
[00040] Carboxymethylcellulose (CMC)
[00041] Carboxymethylcellulose (CMC) is a water-soluble polysaccharide, which is one of the major cellulose derivatives with carboxymethyl groups. It is produced by reacting cellulose with monochloroacetic acid (MCA) or its sodium salt in an alkaline medium. Unlike cellulose, CMC is a water-soluble, anionic polysaccharide and is one of the most widely used industrial cellulose ethers. CMC can be used as a stabilizer, binding agent, thickener, water retaining agent in food emulsions, biscuits, fruit drinks, sauces, dehydrated soups and dietary foods.
[00042] xanthan gum
[00043] The polysaccharide xanthan gum is a hydrocolloid that is manufactured using a natural fermentation process involving the microorganism Xanthomonas campestris. Xanthan gum is commonly used as an additive in the food industry as a hydrophilic colloid to thicken and Stabilize emulsions, foams, and Suspensions. In processed foods, Xanthan gum provides stability and improves or modifies textural qualities, pouring characteristics and cohere. Xanthan gum is unique in its rheology in that while it does not form gels, it exhibits pseudo-plastic flow with very high viscosity at low shear rates and low viscosity at high shear rates.
[00044] Pectin
[00045] Pectin obtained from citrus peel is one of the various and valuable hydrocolloids. Pectic substances are the major component of the middle lamella and primary cell walls of fruit tissues. Pectin is an anionic polysaccharide, which consists of a linear chain of a-D-galacturonic acid with 1-4 linkages. The total charge and distribution of charge in pectin affects the function of commercial pectin. Basically, charge and charge distribution of pectin influences pectin function as a stabilizing agent especially in juices and juice beverages, and the stability of acidified protein drinks. Due to its ability to create gels and excellent texture, it is widely used in the fruit processing and confectionery industries, as well as in the dairy industry.
[00046]
[00047] Preparation and Form of the Functional beverage Composition
[00048] The method of preparing the functional beverage composition involves combining the Hibiscus (Hibiscus rosa-sinensis), Wheatgrass (Triticum aestivum), Pomelo (Citrus grandis), and ginger extract in the specified weight ratio. After mixing these ingredients, the hydrocolloid mixture, consisting of 0.350% Carboxymethylcellulose (CMC), 0.250% xanthan gum, and 0.150% Pectin (w/w), is added to the composition. This mixture is then processed to create a homogeneous blend that can be further formulated into various forms, such as a powder, tablet, capsule, or ready-to-consume liquid.
[00049] The functional beverage composition may further comprise additional ingredients selected from the group consisting of vitamins, minerals, amino acids, proteins, and probiotics to enhance the nutritional profile of the composition. These ingredients may be added to the formulation which is organoleptically acceptable in terms of stabilization and clarification and to provide a more comprehensive nutritional support for athletes and sports persons, addressing their specific dietary requirements, and promoting overall health and performance.
[00050] Examples
[00051] Example 1: Powder Formulation A functional beverage composition for athletes and sportspersons is prepared in the form of a powder. The ingredients are mixed in the following weight ratio: 15% Hibiscus (dried and ground flowers), 55% Wheatgrass (dried and ground leaves), 25% Pomelo (dried and ground fruit peel), and 5% ginger extract (dried and ground powder). The hydrocolloid mixture, consisting of 0.350% CMC, 0.250% xanthan gum, and 0.150% Pectin (w/w), is then added to the mixture. The powder can be consumed by mixing it with water or a beverage of choice.
[00052] Example 2: Capsule Formulation A functional beverage composition is prepared in the form of capsules. The ingredients are mixed in the same weight ratio as in Example 1, and the hydrocolloid mixture is added. The resulting mixture is then filled into gelatin or vegetarian capsules, providing a convenient and portable option for athletes and sports persons.
[00053] Example 3: Ready-to-Consume Liquid Formulation A functional beverage composition is prepared in the form of a ready-to-consume liquid. The ingredients are mixed in the same weight ratio as in Example 1, and the hydrocolloid mixture is added. The resulting mixture is then dissolved in water or another suitable liquid base, and additional flavorings or sweeteners may be added to improve taste. This formulation provides a convenient and quickly absorbed nutritional supplement for athletes and sports persons.
[00054] Testing of the functional beverage composition for athletes and sports persons, as described in the invention, can involve several stages. These tests aim to evaluate the safety, efficacy, and stability of the product while also determining the optimal formulation, dosage, and administration methods. The testing process may include the following stages:
[00055] In-vitro testing: In-vitro tests can be conducted to evaluate the antioxidant, anti-inflammatory, and immune-boosting properties of the functional beverage composition. For instance, assays like the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay or the ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assay can be employed to measure the antioxidant activity of the composition. Similarly, cell-based assays can be performed to assess the anti-inflammatory and immune-boosting effects of the composition.
[00056] Animal studies: Animal studies can be conducted to evaluate the safety and efficacy of the functional beverage composition. These studies typically involve the administration of the composition to laboratory animals, such as mice or rats, under controlled conditions. Researchers can then measure various physiological and biochemical parameters to determine the effects of the composition on exercise performance, recovery, and overall health. Additionally, toxicity studies can be conducted to establish the safety of the composition.
[00057] Stability testing: Stability testing is essential to determine the shelf life of the functional beverage composition and ensure its quality over time. This testing involves storing the composition under various conditions, such as different temperatures and humidity levels, and analyzing its physical, chemical, and microbiological properties over time. The results of stability testing can help establish appropriate storage conditions and an expiration date for the product.
[00058] Evaluating the formulation parameters of the functional beverage composition for athletes and sports persons, as described in the invention, is crucial to ensure optimal product quality, efficacy, and stability. The following are some key formulation parameters that can be assessed during the development process:
[00059] Particle size and distribution: The particle size and distribution of the dried and ground ingredients (Hibiscus, Wheatgrass, Pomelo, and ginger extract) can impact the solubility, dispersibility, and bioavailability of the composition. Particle size analysis can be performed using techniques such as laser diffraction, sieve analysis, or dynamic light scattering.
[00060] Solubility and dispersibility: Assessing the solubility and dispersibility of the functional beverage composition is important, especially if it is intended for use as a powder or a ready-to-consume liquid. Factors such as the particle size, hydrocolloid mixture (CMC, xanthan gum, and pectin), and pH can influence these properties.
[00061] Rheological properties: The rheological properties of the functional beverage composition, such as viscosity and consistency, can be influenced by factors like the hydrocolloid mixture and the concentration of the ingredients. Rheological measurements can be performed using a rheometer or a viscometer to determine the optimal formulation.
[00062] Sensory properties: The appearance, taste, aroma, and mouthfeel of the functional beverage composition can significantly impact consumer acceptance. Sensory evaluation tests, such as triangle tests or preference ranking tests, can be conducted with a panel of trained or untrained assessors to optimize the sensory properties of the composition.
[00063] Nutritional content: The nutritional content of the functional beverage composition, including the levels of vitamins, minerals, amino acids, proteins, and other bioactive compounds, should be evaluated using standard analytical techniques such as high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), or inductively coupled plasma mass spectrometry (ICP-MS).
[00064] Bioavailability: The bioavailability of the functional beverage composition refers to the proportion of the active ingredients that are absorbed and utilized by the body. In-vitro methods, such as the Caco-2 cell permeability assay, or in-vivo studies using animal models or humans can be employed to assess the bioavailability of the composition.
[00065] Compatibility and interactions: Evaluating the compatibility and potential interactions between the ingredients in the functional beverage composition is essential to ensure product stability and safety. Techniques such as Fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), or isothermal titration calorimetry (ITC) can be employed to study the interactions between the ingredients.
[00066] By assessing these formulation parameters, researchers can optimize the functional beverage composition to ensure that it provides the desired health benefits for athletes and sports persons while maintaining product quality and stability.
[00067] Gels made from carboxymethylcellulose (CMC), xanthan gum, and pectin are robust, self-supporting, elastic, and thermally reversible because of their synergistic interactions. Carboxymethylcellulose (CMC), Xanthan gum, and Pectin may form a gel of variable strength depending on a number of conditions. Excessive heating of Xanthan gum, Carboxymethylcellulose (CMC), and pectin would result in coil-helix transition of gums and results in formation of stronger gel. Gel strength is inversely proportional to the ionic strength of the solvent used to dissolve Carboxymethylcellulose (CMC), Xanthan gum, and Pectin. Therefore, weaker gels are the consequence of rising salt content or decreasing pH. Gel strength is inversely proportional to the degree of acetyl substitution (i.e., less acetylation results in higher gel strength).
[00068] In an embodiment, sedimentation rate of admixture containing Hibiscus (Hibiscus rosa-sinensis), Wheatgrass (Triticum aestivum), Pomelo (Citrus grandis) along with ginger extract as a flavoring agent in ratio of (15:55:25:5) is evaluated using variable amount of hydrocolloid mixture containing CMC, xanthan gum and pectin. Different concentration of CMC (0.25 to 0.75%), xanthan gum (0.25 to 0.5%) and pectin (0.15 to 0.35%) are used to determine impact of hydrocolloid on flocculation or sedimentation of hibiscus, wheatgrass and pomelo. The admixture is prepared according to the aforementioned ratio and Brix value and pH is adjusted to 12 ºBrix and 4-4.5 pH, respectively. Followed by pasteurization. Various samples T1-T10 are prepared by varying composition of hydrocolloid mixture as depicted in Table 1. The samples are stored in glass bottle and held in cold storage (6-8°C) for 45 days to determine Sedimentation (%) by weighing method, Sedimentation (%) by filtration method, Serum cloudiness (660nm), Viscosity 60s- (cP) and organoleptic acceptability by 9 point-hedonic scale. The Fig. 1 illustrates effect of different combinations of CMC, Xanthan gum and Pectin on sedimentation. All of the combination found to be easy to re-disperse the sediment, which denote sediment is loosely packed and does not form a hard cake. Sample T5 (i.e 0.350% of CMC, 0.250% xanthan gum, and 0.15% Pectin) was found to provide best results in terms of Sedimentation by weight (decreased by 5.4%), Sedimentation by filtrate (decreased by 28%) , Serum cloudiness (0.532 optical density), Viscosity (97 60s- (cP) and organoleptic acceptability (8) as shown in Table 2.
Table 1 Composition of the used hydrocolloids (gums) in functional beverages samples
Runs CMC
(%) Xanthan
(%) Pectin
(%)
Control 0 0 0
1 0.300 0.300 0.150
2 0.283 0.283 0.183
3 0.250 0.350 0.150
4 0.250 0.300 0.200
5 0.350 0.250 0.150
6 0.300 0.250 0.200
7 0.260 0.316 0.160
8 0.260 0.260 0.216
9 0.316 0.260 0.160
10 0.250 0.250 0.250
CMC-carboxymethyl cellulose

Table 2 Influence of hydrocolloids (gums) blend on Sediment %, serum cloudiness, sensory quality and viscosity of functional beverages
SAMPLE Physical Sediment Ranking (highest to lowest) Sedimentation % (weighing method) Sedimentation % (filtration method) Serum Cloudiness (660nm) Overall acceptability Viscosity
60s- (cP)
Control - 24.59 58.16 0.117 8.9 67.0
T1 1 18.29 58.09 0.157 7.3 91.0
T2 2 14.60 58.01 0.126 7.2 87.0
T3 4 13.30 57.91 0.254 6.5 78.0
T4 3 13.53 57.93 0.131 6.7 76.0
T5 10 5.42 28.17 0.532 7.8 97.0
T6 8 11.51 43.44 0.330 8 89.0
T7 5 12.4 54.77 0.159 7 84.0
T8 9 9.01 33.44 0.264 7.9 83.0
T9 7 11.7 50.01 0.218 7 92.0
T10 6 12.19 54.19 0.216 7.6 74.0
T1-T10 refer to Table 1

[00069] It will be appreciated that a person ordinarily skill in art can use various parameters (e.g., sedimentation rate, sedimentation volume, dispersibility, rheology properties, viscosity, zeta potential, degree of flocculation, particle size, pH, microbial contamination and the like) to evaluate properties of functional beverages prepared in accordance with embodiment of present disclosure.
[00070] To increase the length of time that the product can be stored, it is recommended to adjust the pH to fall within the range of 5.5 to 6.4. In other possible embodiments of the invention, the functional aqualetes mixture has a pH between 5.5 and 6.4, and its stability is assessed based on sedimentation (%), serum cloudiness (measured at 660nm), and viscosity (measured in m Pa·s). Additionally, in some embodiments, the functional aqualetes mixture can maintain its stability for 45 days when stored at a temperature of 6-8°C in cold storage.
[00071] Further, while operations are depicted in a particular order, this should not be understood as requiring that such operations be performed in the particular order shown or in sequential order, or that all illustrated operations be performed, to achieve desirable results. In certain circumstances, multitasking and parallel processing may be advantageous. Likewise, while several specific implementation details are contained in the above discussions, these should not be construed as limitations on the scope of the subject matter described herein, but rather as descriptions of features that may be specific to particular embodiments. Certain features that are described in this specification in the context of separate embodiments can also be implemented in combination in a single embodiment. Conversely, various features that are described in the context of a single embodiment can also be implemented in multiple embodiments separately or in any suitable sub-combination. Moreover, although features may be described above as acting in certain combinations and even initially claimed as such, one or more features from a claimed combination can in some cases be excised from the combination, and the claimed combination may be directed to a sub-combination or variation of a sub-combination.

Claims
I/We Claim:
1. A functional beverage composition for athletes and sports persons, comprising a mixture of Hibiscus (Hibiscus rosa-sinensis), Wheatgrass (Triticum aestivum), Pomelo (Citrus grandis), and ginger extract as a flavoring agent in a weight ratio of 15:55:25:5.

2. The functional beverage composition of claim 1, further comprising a hydrocolloid mixture consisting of 0.350% Carboxymethylcellulose (CMC), 0.250% xanthan gum, and 0.150% Pectin (w/w).

3. The functional beverage composition of claim 1, wherein the Hibiscus (Hibiscus rosa-sinensis) is provided in the form of dried and ground flowers.

4. The functional beverage composition of claim 1, wherein the Wheatgrass (Triticum aestivum) is provided in the form of dried and ground leaves.

5. The functional beverage composition of claim 1, wherein the Pomelo (Citrus grandis) is provided in the form of dried and ground fruit peel or fruit pulp.
6. The functional beverage composition of claim 1, wherein the ginger extract is obtained from the roots of the ginger plant (Zingiber officinale) and provided in the form of a concentrated liquid or a dried and ground powder.

7. A method of preparing the functional beverage composition of claim 1, comprising the steps of combining the Hibiscus (Hibiscus rosa-sinensis), Wheatgrass (Triticum aestivum), Pomelo (Citrus grandis), and ginger extract in the specified weight ratio, and adding the hydrocolloid mixture consisting of 0.350% Carboxymethylcellulose (CMC), 0.250% xanthan gum, and 0.150% Pectin (w/w).

8. The functional beverage composition of claim 1, further comprising additional ingredients selected from the group consisting of vitamins, minerals, amino acids, proteins, and probiotics, to enhance the nutritional profile of the composition.

9. The functional beverage composition of claim 1, wherein the composition is provided in the form of a powder, tablet, capsule, or a ready-to-consume liquid.

FUNCTIONAL BEVERAGE COMPOSITION FOR ATHLETES
Abstract
The present invention relates to a functional beverage composition specifically designed for athletes and sports persons, providing a unique blend of Hibiscus (Hibiscus rosa-sinensis), Wheatgrass (Triticum aestivum), Pomelo (Citrus grandis), and ginger extract, combined in a weight ratio of 15:55:25:5. The composition further includes a hydrocolloid mixture that effectively combines to meet the desirability of functional beverages which is organoleptically acceptable in terms of stabilization and clarification and to enhance the overall nutritional profile. This functional beverage composition may be provided in various forms, such as powder, tablet, capsule, or ready-to-consume liquid. , Claims:Claims
I/We Claim:
1. A functional beverage composition for athletes and sports persons, comprising a mixture of Hibiscus (Hibiscus rosa-sinensis), Wheatgrass (Triticum aestivum), Pomelo (Citrus grandis), and ginger extract as a flavoring agent in a weight ratio of 15:55:25:5.

2. The functional beverage composition of claim 1, further comprising a hydrocolloid mixture consisting of 0.350% Carboxymethylcellulose (CMC), 0.250% xanthan gum, and 0.150% Pectin (w/w).

3. The functional beverage composition of claim 1, wherein the Hibiscus (Hibiscus rosa-sinensis) is provided in the form of dried and ground flowers.

4. The functional beverage composition of claim 1, wherein the Wheatgrass (Triticum aestivum) is provided in the form of dried and ground leaves.

5. The functional beverage composition of claim 1, wherein the Pomelo (Citrus grandis) is provided in the form of dried and ground fruit peel or fruit pulp.
6. The functional beverage composition of claim 1, wherein the ginger extract is obtained from the roots of the ginger plant (Zingiber officinale) and provided in the form of a concentrated liquid or a dried and ground powder.

7. A method of preparing the functional beverage composition of claim 1, comprising the steps of combining the Hibiscus (Hibiscus rosa-sinensis), Wheatgrass (Triticum aestivum), Pomelo (Citrus grandis), and ginger extract in the specified weight ratio, and adding the hydrocolloid mixture consisting of 0.350% Carboxymethylcellulose (CMC), 0.250% xanthan gum, and 0.150% Pectin (w/w).

8. The functional beverage composition of claim 1, further comprising additional ingredients selected from the group consisting of vitamins, minerals, amino acids, proteins, and probiotics, to enhance the nutritional profile of the composition.

9. The functional beverage composition of claim 1, wherein the composition is provided in the form of a powder, tablet, capsule, or a ready-to-consume liquid.