Title of Invention

"A PROCESS FOR THE PREPARATION OF LOW CALORIE FRUIT BASED DILUTABLE DRINK"

Abstract A process for the preparation of low calorie fruit based dilutable formulation has been developed using intense sweeteners (Sucralose, Aspartame and Acesulfame-K) for target consumers, viz. those suffering from diabetes and obesity. Lime based formulation contained sweeteners, Sucralose (475-500mg%) or a combination of Aspartame (310-340mg%) and Acesulfame-K (250-275mg%) in limejuice. Orange based formulation contained sweeteners, Sucralose (225-250mg%) or a combination of Aspartame (130-160mg%) and Acesulfame-K (130-160mg%) in orange juice. Permitted preservative, Potassium metabisulphite (0.070-0.075%) was used. Citric acid (2.5-3.2%) was added in case of orange-based formulation. The formulation had a shelf life of 3 months. The calorie reduction was 12 times in case of Orange formulation and 45 times in case of Lime formulation when compared to the conventional squash prepared with sugar. The dilution factor was also higher when compared to the conventional squash, which has 1:3 while the low calorie lime based formulation has 1:19 and orange based fumnulation has 1:9 (formulation: water).
Full Text The present invention relates to a process for the preparation of low calorie fruit based dilutable formulation.
Conventionally prepared fruit squashes contain 45-55% sugar and therefore certain class of people cannot drink it. Low caiorie soft drinks are essentially prepared to meet the needs of particular target groups namely diabetics, obese and calorie conscious populations. Many types of low calorie drinks based on artificial fruit flavours are available and extensive work has also been carried out.
Conventionally fruit squashes are prepared using fruit juices (lime, orange, pineapple), sucrose, citric acid, flavouring materials, colour and preservatives. The method of preparation has been standardized by Lal Singh, Girdhari Lal and other co-workers who have given simple recipes for small-scale production. The preparation is as follows: sugar, citric acid and water are mixed together, heated, cooled and filtered through cloth. The clean syrup is mixed with juice. To improve flavour, essence is added. Colour is also added. After mixing all the ingredients, a chemical preservative like potassium metabisulphite, dissolved previously in small quantity of water or juice is added at the rate of an ounce for every 10G lb of squash (this correspouds to 350ppm of sulphur di oxide, which is permitted by law). The squash is then filled into washed and sterilized bottles, leaving about one inch of headspace. The bottles are closed with crown or ordinary corks and labeled. Then they are stored in a cool and dry place. (Girdhari Lai, G.S.Siddappa and G.L. Tandon, 1967, Preservation of fruits and vegetables, Indian Council of Agricultural Research, New Delhi.)
As per the FPO specifications, the minimum percent of total soluble solids in the final product (w/w) should be 40 and the minimum percent of fruit juice in the final product should be 25. In case of orange or lime squash, the recipe may have 25% juice, acidity of 1.5% and °Brix of 45 or 2% acidity and 65°B.
There are a number of patents on the use of intense sweeteners in food products. Jager and Wiedmann (1998, German Federal Republic Patent; DEI9653354 CI) have described the use of oligosaccharides to increase the sweetness and improve the taste of aqueous solution of acesulfame-K and aspartame. Aspartame-sweetened, acidic, powdered beverage mix has been developed by Locus Ychang et al 1999 (United States Patent). Liquid shelf-stable freezable fruit juice containing composition and method of making the same have been developed by Kastin (1990, United-States Patent; US 4 925 686, US 128202 (19871202)). A carbonated, fruit juice
beverage, flavoured with natural or nature-identical flavours, and sweetened with a mixture of mono or disaccharide sugars and aspartame has been described by Nakel and Heckert, 1987 (European-Patent). Aseptic addition of the dipeptide of L-phenylalanine and L-aspartic acid to pasteurized drinks and juices has been patented by Kryger (1985,PCT-International-Patent-Application). Sweetener composition containing sucralose and a saccharide sweetener selected from fructose, glucose, maltose and gluco-oligosaccharides and mixtures there of and sugar alcohols can be used in confectionery, bakery products, dietetic foods and beverages especially soft drinks [Beyts, 1989, UK Patent Application, GB 2210545 A, GB 8723423 (19871006)]. Shamil (1999, United States Patent; US 5902628) has described a method to reduce the lingering sweet aftertaste of sucralose in artificially sweetened beverages (particularly sucralose sweetened cola beverage) by using 1-tannic acid compound.
Nahon et al, 1996 have studied the sweetness flavour interactions in soft drinks using intense sweeteners, saccharin, cyclamate, aspartame and acesulfame-K. Developments in the use of high intensity sweeteners in the European soft drinks industry, and in particular that in eastern Europe, have been discussed by Bergman (1996) along with factors that have the potential to shape the future of the low calorie soft drinks sector (e.g. use of aspartame in vitamin drinks, orange carbonates and powdered, fruit flavoured soft drinks). Sensory profiles of commercial fruit juice drinks and the influence of sweetener type either natural sugars (sucrose, glucose syrup or fructose) or artificial sweeteners (aspartame, saccharin and acesulfame K) have been studied by Muir et al (1998). Zdziennicka and Jasinska (1995) have studied fruit products sweetened with aspartame. The stability of sugar substitutes, in particular aspartame, in low calorie and sugar-free beverages have been discussed by Matthews (1995). Houghton (1988) has discussed low-calorie soft drinks with intense sweeteners including alitame and sucralose.
However, no information is available on the low calorie fruit based dilutable formulation containing alternative sweeteners. Hence, an attempt is made to develop low calorie firuit based dilutable formulation.
Status of Sweeteners in India:
As per the Central Committee of Food Standards, 2001, in India, aspartame and acesulfame-K are allowed as tabletop sweeteners and also in carbonated water and soft drink
concentrates at levels of 700ppm for aspartame and 300ppm for acesulfame-K. Sucralose has not yet been approved for use in India.
Status of Sweeteners in other countries:
Aspartame: In addition to United States, aspartame has been approved for use in food and
beverage and/or tabletop sweeteners in over 90 countries.
Acesulfame-K: Almost 40 countries have approved the use of acesulfame-K in various products
including UK, USA, Ireland, Switzerland and Cyprus.
Sucralose: Petitions to receive regulatory approval of sucralose for use in a variety of food
applications have been filed separately in the United States, Canada, United Kingdom, The
European Economic Community, Denmark, Australia and the Joint FAO/WHO Expert
Committee on food additives.
Reference: Lyn O'Brian Nabors and Robert C Geraldi. (1991). Alternative Sweeteners. Marcel
Dekker Inc.
Synthetic fruit flavours are used in the low caloile fiuit beverages either to the natural fresh fruit pulp or juice. Present process does not involve thermal treatment and thus vitamins and nutrients are retained whereas in the conventional squash, sugar syrup (55°B) is prepared by heating.
The main object of the present invention is to develop a process for the preparation of low calorie fruit based dilutable formulation.
Another object of the present invention is the use of intense sweeteners such as sucralose, acesulfame-K and aspartame in fruit-based dilutable formulation.
Still another object of the invention is to provide a compatible fruit drink, ready to serve in the catering establishments and railway canteens, for the special target group, to reduce calorie intake.
Yet another object of the invention is to retain the vitamins and nutrients present in the fruit juice by avoiding thermal processing.
Accordingly, the present invention provides a process for the preparation of low calorie fruit based dilutable drink which comprises;
a) deseeding the fruits such as lime and orange and extracting the juice from the said fruit in the range of 96.4-99.5 g %,
b) adding sweetener and preservative such as herein described to the above said fruit juice in the range of 225-500 mg % and 0.070 - 0.075 g % respectively,
c) optionally adding citric acid in case of orange juice in the range of 2.5 - 3.2 g % and mixing the above said ingredients thoroughly,
d) diluting the said juice mixture in c) with water in the ratio 1:19 for lime and 1:9 for orange to obtain desired product.
In an embodiment of the present invention the fruit juice used is selected from lime juice and orange juice.
In yet another embodiment the sweetener used is selected from sucralose, aspartame and acesulfame-K or mixture thereof.
In yet another embodiment the preservative used is potassium metabisulphite
In yet another embodiment the citric acid is used only in the orange based formulation.
In yet another embodiment the formulation obtained is selected from lime based formulation and orange based formulation.
In yet another embodiment the lime based formulation obtained a has combination of
Ingredients % Weight
Lime juice 99.4-99.5g%
Sucralose 475-500mg%
Potassium metabisulphite 0.070-0.075g%
In yet another embodiment the lime based formulation obtained has also combination of
Ingredients % Weight
Lime juice 99.3-99.4g%
Aspartame 310-340mg%
Acesulfame-K 250-275mg%
Potassium metabisulphite 0.070-0.075g%
In yet another embodiment the orange based formulation obtained has a combination of
Ingredients % Weight
Orange juice 96.5-97.2g%
Sucralose 225-250mg%
Citric acid 2.5-3.2g%
Potassium metabisulphite 0.070-0.075 g%
In yet another embodiment the orange based formulation obtained has also a combination of
Ingredients % Weight
Orange juice 96.4-97.2g%
Aspartame 130-160mg%
Acesulfame-K 130-160mg%
Citric acid 2.5-3.2g%
Potassium metabisulphite 0.070-0.075 g%
In yet another embodiment the dilution factor formulation to water used is 1:19 for lime and 1:9 for orange.
The process involved in the preparation of low calorie fruit based dilutable formulation comprises,
1. Deseeding of fruits comprising of Lime and Orange.
2. Extracting juice from the above-mentioned fruits, mechanically.
3. Adding sweeteners selected from sweeteners-Sucralose (475-500mg% in case of lime and 225-250mg% in case of orange) or a combination of Aspartame (310-340mg% in case of lime and 130-160mg% in case of orange) and Acesulfame-K (250-275mg% in case of lime and 130-160mg% in case of orange).
4. Adding citric acid (2.5 3.2%) in case of orange formulation.
5. Mixing the product obtained from the above steps with permitted preservative, potassium metabisulphite (0.070-0.075%).
6. Bottling of the above-prepared formulation.
The process for the preparation of low calorie fruit based dilutable formulation comprises the following steps, wherein fruit juice, free from seeds, was extracted from the fruits (lime and orange) using a juice extractor. Intense sweeteners namely Sucralose (475-500mg% in case of lime based formulation and 225-250mg% in case of orange based formulation) or a combination of Aspartame (310-340mg% in case of lime based formulation and 130-160mg% in case of orange based formulation) and Acesulfame-K (250-275mg% in case of lime based formulation and 130-160mg% in case of orange based formulation) was added to the fruit juice. Citric acid (2.5-3.2%) was added in case of orange-based formulation. Permitted preservative, potassium metabisulphite (0.070-0.075%) was added and mixed thoroughly and the formulation was stored in bottles.
The dilution factor for the formulation is 1:19 (formulation: water) for lime and 1:9 (formulation: water) for Orange.
The formulation was stored in a cool and dry place. The attributes like pleasantness sweetness; sourness, body, aroma and bitter were on par with the squash prepared with sugar, up to a period of 3 months.
Novelty:
• The novelty of this process is, a low calorie fruit based formulation is prepared using intense sweeteners such as sucralose or a combination of aspartame and acesulfame-K, with total sugar replacement.
• The formulation has a good shelf life and could retain the attributes like pleasantness, and sweetness upto a period of 3 months.
• Since no thermal processing is involved the formulation retains the vitamins contained in the fruit juice.
Following examples are given by way of illustrations of the present invention and should not construed to limit the scope of the invention.
Example 1. Lime based dilutable formulation Formulation 1
Ingredients Amount
Limejuice 225ml
Aspartame 750mg
Acesulfame-K 600mg
Potassium Metabisulphite 170mg
Formulation 2
Ingredients Amount
Limejuice 225ml
Sucralose 1125mg
Potassium Metabisulphite 170mg
225 ml of filtered limejuice was extracted using a lime squeezer. Sweeteners namely Sucralose (1125mg) or a combination of Aspartame (750 mg) and Acesulfame-K (600mg) was added to a small quantity of limejuice and stirred thoroughly with a glass rod and this was added to the remaining fruit juice. 170mg of Potassium metabisuiphite as preservative was added to the above and then the formulation thus prepared was filled into sterilized bottles, leaving headspace of 1 to 1.5 inch. The bottle was sealed and stored in a cool and dry place. Dilution Factor: 1:19
Example 2.
Orange based dilutable formulation
Formulation 1
Ingredients Amount
Orange juice 200ml
Aspartame 320mg
Acesulfame-K 320mg
Citric acid 6g
Potassium Metabisuiphite 140mg
Formulation 2
Ingredients Amount
Orange j uice 200ml
Sucralose 500mg
Citric acid 6g
Potassium Metabisuiphite 140mg
To 200 ml of extracted orange juice, sweeteners namely Sucralose (500mg) or a combination of Aspartame (320 mg) and Acesulfame-K (320 mg) was mixed to a small quantity of orange juice and stirred well with a glass rod, and then this was added to the remaining juice. To this 6 g citric acid was added. Then 140 mg of Potassium metabisuiphite as preservative was added and the formulation thus prepared was filled into sterilized bottles leaving headspace of 1 to 1.5 inch. The bottle was sealed and stored in a cool and dry place. Dilution Factor: 1:9
The main advantages of the present invention are,
1. In the present method, sugar is totally replaced with artificial sweetener.
2. The formulation has a good shelf life upto 3 months.
3. The low calorie fruit based dilutable formulation serves as a health drink since it is rich in nutrients and vitamins as there is no thermal processing involved.
4. Target consumers namely those suffering from diabetes and obesity can relish the low calorie fruit-based beverage prepared from the formulation, as the calorie reduction is 12 times in case of Orange formulation and 45 times in case of Lime formulation.
Calories contributed by 100ml of prepared beverage from the Formulation:
Sample Dilution Factor Cal/l00ml
Lime Formulation
Control (Sugar) 1:3 45.0
Sucralose 1.19 0.00
APM+Ace-K 1:19 0.07
Orange Formulation
Control (Sugar) 1:3 47.5
Sucralose 1:9 3.90
APM+Ace-K 1:9 4.10
* APM - Aspartame, Ace-K - Acesulfame-K





We Claim:
1. A process for the preparation of low calorie fruit based dilutable drink which
comprises;
a) deseeding the fruits such as lime and orange and extracting the juice from the said fruit in the range of 96.4-99.5 g %,
b) adding sweetener and preservative such as herein described to the above said fruit juice in the range of 225-500 mg % and 0.070 - 0.075 g % respectively,
c) optionally adding citric acid in case of orange juice in the range of 2.5 - 3.2 g % and mixing the above said ingredients thoroughly,
d) diluting the said juice mixture in c) with water in the ratio 1:19 for lime and 1:9 for orange to obtain desired product.

2. A process as claimed in claim 1, wherein the sweetener used is selected from sucralose aspartame acesulfame-K or mixture thereof.
3. A process as claimed in claims 1-2, wherein the preservative used is potassium metabisulphite
4. A process for the preparation of low calorie fruit based dilutable drink substantially as herein described with reference to the examples.


Documents:

995-del-2001-abstract.pdf

995-del-2001-claims cancelled.pdf

995-del-2001-claims.pdf

995-del-2001-complete specification (granted).pdf

995-del-2001-correspondence-others.pdf

995-del-2001-correspondence-po.pdf

995-del-2001-description (complete).pdf

995-del-2001-form-1.pdf

995-del-2001-form-2.pdf

995-del-2001-form-3.pdf

995-del-2001-form-4.pdf


Patent Number 195792
Indian Patent Application Number 995/DEL/2001
PG Journal Number 31/2009
Publication Date 31-Jul-2009
Grant Date 21-Apr-2006
Date of Filing 27-Sep-2001
Name of Patentee COUNCIL OF SCIENTIFIC AND INDUSTRIAL RESEARCH
Applicant Address RAFI MARG NEW DELHI-110001, INDIA
Inventors:
# Inventor's Name Inventor's Address
1 DODDABELE RAJALAKSHMI FOOD TECHNOLOGICAL RESEARCH INSTITUTE MYSORE
2 MAYA PRAKASH FOOD TECHNOLOGICAL RESEARCH INSTITUTE MYSORE, INDIA
3 BANAVARA SUNDARARAJU DATTATREYA FOOD TECHNOLOGICAL RESEARCH INSTITUTE MYSORE
4 ANUPAMA KAMATH FOOD TECHNOLOGICAL RESEARCH INSTITUTE MYSORE
PCT International Classification Number A23 2002/16
PCT International Application Number N/A
PCT International Filing date
PCT Conventions:
# PCT Application Number Date of Convention Priority Country
1 NA