Functional and Speciality Beverage Technology (Woodhead Publishing Series in Food Science, Technology and Nutrition)

As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. This important collection reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage. Chapters in Part one consider essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life. Dairy-based beverages are the focus of Part two, with chapters covering methods to improve the nutritional and sensory quality and technological functionality of milk, a crucial ingredient in many healthful beverages. Chapters on newer dairy ingredients, such as whey and milk-fat globule membrane complete the section. Part three then reviews advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea and coffee. Soy proteins are also covered. Chapters on product development and the role of beverages in the diet complete the volume. With its distinguished editor and contributors, Functional and speciality beverage technology will be an essential collection for professionals and academics interested in this product sector. Cover Page......Page 0 Title Page......Page 2 ISBN 1845693426......Page 3 Table of Contents......Page 4 Preface......Page 15 Contributor Contact Details......Page 11 1.1 Introduction......Page 19 1.2.1 Definitions of Texture and Stabilisation in Beverages......Page 20 1.3.1 Thickening and Gelling Agents......Page 21 1.4.1 Alginate......Page 24 1.4.3 Carrageenan......Page 25 1.4.4 Cellulose Gum and Microcrystalline Cellulose......Page 26 1.4.5 Emulsifiers......Page 27 1.4.7 Guar and Locust Bean Gum......Page 28 1.4.9 Pectin......Page 29 1.4.10 Xanthan......Page 30 1.5 How to Use Hydrocolloid Ingredients in Beverages......Page 31 1.5.1 Dissolution Conditions......Page 32 1.5.2 Making a Pre-Solution......Page 33 1.5.3 Direct Addition (No Pre-Solution)......Page 34 1.6.1 Soy-Based Beverages......Page 35 1.6.3 Neutral Milks......Page 38 1.6.4 Nectars and Juice Drinks......Page 39 1.7.1 Rationale for Increasing Fibre Intake......Page 41 1.7.2 Aspects of Formulating with Dietary Fibre Ingredients......Page 42 1.7.3 Polydextrose......Page 43 1.7.4 Inulin and Fructo-Oligosaccharides......Page 45 1.7.5 Resistant Maltodextrins......Page 47 1.7.6 Galacto-Oligosaccharides......Page 48 1.7.8 Partially Hydrolysed Guar Gum (PHGG)......Page 49 1.8 Future Trends......Page 50 References and Bibliography......Page 51 2.1 Introduction......Page 55 2.2.3 Modifying Temporal Profiles......Page 57 2.2.4 Reducing Bitterness and other Aftertastes......Page 58 2.2.6 Consumer Variability......Page 59 2.3 Technical Challenges in the Preparation of Sugar-Free Beverages......Page 60 2.4.2 Rebaudioside A......Page 61 2.4.3 Lo Han Guo (Mogroside)......Page 63 2.4.5 Other Natural Sweeteners......Page 64 2.5.1 Introduction......Page 65 2.5.2 Alapyridaine......Page 66 2.6 Improving the Taste of Beverages Containing Novel Sweeteners......Page 67 References......Page 68 3.1 Introduction: The Range of Probiotic Beverages and Trends in the Fortification of Beverages with Probiotics......Page 71 3.3 Probiotic Production Technologies......Page 73 3.3.1 Enhancing and Maintaining Probiotic Viability and Stability during Production......Page 74 3.4.1 Probiotics in Dairy Beverages......Page 76 3.4.2 Probiotics in Juice......Page 78 3.5 Future Trends......Page 80 References......Page 82 4.1 Introduction......Page 87 4.2 Fortification of Beverages and Health Benefits......Page 88 4.4 Formulating with Vitamins......Page 89 4.5.1 Vitamin C......Page 91 4.5.2 Thiamin (Vitamin B_1)......Page 92 4.5.3 Riboflavin (Vitamin B_2)......Page 93 4.5.5 Pantothenic Acid......Page 94 4.5.6 Folic Acid/Folates......Page 95 4.5.8 Vitamin B_12......Page 96 4.6.1 Vitamin A......Page 97 4.6.2 Vitamin E......Page 98 4.6.3 Vitamin D......Page 99 4.7 Vitamin-Vitamin Interactions......Page 100 4.8 Vitamin Overages......Page 101 4.9 Addition of Minerals......Page 102 4.9.2 Elemental Contribution from a Salt......Page 103 4.9.4 Human Absorption......Page 104 4.10 Future Trends......Page 105 References......Page 106 5.1 Introduction......Page 108 5.2 Polyphenols......Page 109 5.3 Carotenoids......Page 111 5.4 Oils......Page 112 5.4.1 Omega-3......Page 113 5.5 Sterols......Page 114 5.6 Stimulants......Page 115 5.7.1 Superfruits......Page 116 5.7.2 Teas......Page 117 5.7.3 Other Extracts......Page 118 5.8 Future Trends......Page 120 References......Page 121 6.1 Introduction......Page 123 6.2 Processing Methods for Aseptic and Extended Shelf-Life Products......Page 125 6.3 Processing of Low-Acid Milk and Milk-Like Products......Page 126 6.3.1 Microfiltration......Page 127 6.3.2 Heat Treatment......Page 128 6.4.1 Plate Heat Exchangers......Page 129 6.4.3 Deaeration......Page 130 6.5 Filling Methods for Aseptic and Extended Shelf-Life Products......Page 131 6.6 Aseptic Packaging Technologies for Shelf-Life Extension......Page 133 6.6.1 Aseptic Packaging Systems......Page 134 6.7 Non-Aseptic Packaging Technologies for Shelf-Life Extension......Page 137 6.8 Effects of Storage on Product Quality......Page 138 6.9.1 Process Solutions......Page 140 6.9.2 Package Solutions......Page 142 References......Page 145 7.1 Introduction......Page 151 7.1.1 Trends in the Consumption of Milk and Dairy-Derived Foods......Page 152 7.2.1 Nutrients Provided by Milk......Page 155 7.2.2 Milk Consumption and Chronic Disease......Page 157 7.3.1 Milk Proteins......Page 159 7.3.2 Milk Fat: The Need for Change......Page 160 7.3.3 Strategies for Improving the Fatty Acid Composition of Milk......Page 161 7.3.5 Increasing the cis Monounsaturated Fatty Acid Content of Milk......Page 162 7.3.6 Increasing the Polyunsaturated Fatty Acid Content of Milk......Page 165 7.3.7 Increasing the Conjugated Linoleic Acid Content of Milk......Page 168 7.3.8 Trans Fatty Acids in Milk Fat......Page 170 7.4.1 Fortification with Fatty Acids......Page 172 7.4.2 Fortification with Vitamins......Page 174 7.5.2 Removal of Fat......Page 176 7.6 Future Trends......Page 177 References......Page 178 8.1 Introduction......Page 186 8.2 Improving the Safety and Shelf-Life of Milk and Milk Derivatives......Page 187 8.2.1 Heat Treatment Approaches to Improve Safety and Shelf-Life......Page 188 8.2.2 Innovative and Emerging Technologies to Improve Safety and Shelf-Life......Page 192 8.2.3 Labelling and Food Legislation......Page 198 8.2.4 Emerging Milk Safety Threats......Page 199 8.3 Improving the Sensory Qualities of Milk......Page 200 8.3.1 Microbiological Effects on Sensory Properties......Page 201 8.3.2 Thermal Treatment Effects on Sensory Properties......Page 202 8.3.3 Innovative and Emerging Technologies and How They Influence Sensory Qualities......Page 204 8.4 Ingredients from Milk and Their Applications......Page 205 8.4.1 Whole Milk Preparations......Page 206 8.4.2 Isolated Milk Proteins......Page 207 8.4.3 Hydrolysed Milk Proteins......Page 215 8.4.4 Milk Lipids......Page 217 8.4.5 Milk Carbohydrates......Page 219 8.5 Milk-Based Beverages, and Beverages That Utilise Ingredients from Milk......Page 221 8.5.1 Flavoured and Fortified Milk Beverages......Page 222 8.5.3 Infant Formula......Page 225 8.5.4 Lactose-Hydrolysed and Lactose-Free Beverages......Page 226 8.5.5 Functional Milk-Based Beverages......Page 227 8.6 Future Trends......Page 232 References......Page 234 9.1 Introduction......Page 248 9.2.2 Casein......Page 249 9.2.3 Whey Proteins......Page 251 9.2.4 Lactose......Page 252 9.2.6 Milk Fat......Page 253 9.3.1 Introduction......Page 254 9.4.1 Homogenisation......Page 255 9.4.2 Acidification......Page 256 9.4.3 Heating......Page 258 9.4.4 Enzymes as Processing Aid......Page 260 9.5.1 Introduction......Page 261 9.5.2 Issues Related to the Use of Hydrocolloids......Page 264 9.7.2 Sugar Reduction......Page 266 9.7.3 Fat Reduction......Page 267 9.7.4 Modifying the Fat Composition......Page 268 9.7.6 Fortification......Page 269 References......Page 271 10.1 Introduction: Definition of Whey Beverages......Page 275 10.2 History and Current Market Status of Whey Beverages......Page 277 10.3.1 Fruit Juice-Type Whey Beverages......Page 280 10.3.2 Dairy-Type Beverages......Page 281 10.3.3 Thirst-Quenching Carbonated Beverages......Page 282 10.3.4 Other Beverages Based on Whey and Whey Components......Page 283 10.4 Technological Aspects of Whey Beverage Production......Page 284 10.4.2 Fermentation......Page 286 10.4.3 Lactose Hydrolysis......Page 287 10.5 Technological and Physiological Functionality, Sensory Quality and Nutritional Aspects......Page 288 10.5.1 Whey Protein......Page 289 10.5.4 Sensory and Nutritional Aspects......Page 290 10.6 Future Trends......Page 292 References......Page 295 11.1 Introduction......Page 297 11.2 Milk Fat Globule Membrane Lipids......Page 299 11.3 Milk Fat Globule Membrane Proteins......Page 300 11.3.3 Mammary-Derived Growth Inhibitor/Fatty Acid Binding Protein (MDGI/FABP)......Page 301 11.4 Technical Aspects of the Milk Fat Globule Membrane......Page 302 11.5 Beverages Based on Buttermilk......Page 303 11.7 Colostrum and Colostrum Ingredients for Functional Dairy Beverages......Page 304 11.8 Other Products and Ingredients......Page 307 References......Page 308 12.1 Introduction: Trends in the Consumption of Fruit Juices......Page 315 12.2.1 Fruit Composition......Page 316 12.2.4 Proteins......Page 317 12.2.8 Other Components......Page 318 12.3.2 Soft Fruit Processing......Page 319 12.3.3 Citrus Processing......Page 321 12.3.4 Membrane Filtration......Page 324 12.3.5 Concentration and Aroma Recovery......Page 325 12.4 Final Product Processing......Page 326 12.4.2 In-Pack Pasteurisation......Page 327 12.4.5 Non-Thermal Processing......Page 328 12.5 Novel Fruit Juice-Based Products......Page 329 12.5.3 Citrus Comminutes......Page 330 12.5.4 Anti-Oxidant Products......Page 331 12.6 Future Trends and Opportunities......Page 332 13.1 Introduction......Page 334 13.2 What is Isolated Soy Protein?......Page 335 13.3 Soy Protein Nutrition and Health Benefits......Page 337 13.3.1 Nutrition......Page 338 13.3.2 Health Benefits......Page 339 13.3.3 Allergenicity......Page 343 13.4 Formulating and Processing of Primary Beverages......Page 344 13.5 Optimizing Beverage Sensory Qualities......Page 350 13.6.1 Enhanced Health Benefits......Page 353 13.6.3 Increased Acid Suspension Stability......Page 354 13.7 Combining Different Nutrient Sources for Advantage......Page 355 13.8 Future Trends......Page 356 14.1 Introduction: Challenges of Athletic Performance......Page 362 14.3 Carbohydrate Content: Concentration and Type......Page 363 14.4 Osmolality......Page 366 14.5 Electrolyte Composition and Concentration......Page 367 14.6 Flavouring Components......Page 371 14.7 Future Trends: Other Active Ingredients......Page 372 14.7.1 Glycerol......Page 373 14.7.2 Protein and Amino Acids......Page 374 14.7.3 Branched Chain Amino Acids......Page 375 14.7.4 Glutamine and Antioxidants......Page 376 14.7.5 Caffeine......Page 377 14.8 Commercially Available Formulations......Page 378 References and Bibliography......Page 379 15.1 Introduction......Page 386 15.2.1 Green Coffee Production......Page 387 15.2.3 Steam-Treated Coffee Production......Page 389 15.2.5 Coffee Roasting......Page 390 15.3 Coffee Chemical Composition and Cup Quality......Page 392 15.3.1 Green Coffee Chemical Composition......Page 393 15.3.2 Roast Coffee Chemical Composition......Page 396 15.3.3 Chemical Composition of Coffee Brew......Page 398 15.4.1 Caffeine and Health......Page 400 15.4.2 Phenolic Compounds of Coffee and Health......Page 401 15.4.3 Other Relevant Constituents of Coffee and Health......Page 402 15.5 Future Trends......Page 404 15.6.2 Websites......Page 405 References......Page 406 16.1.1 Camellia Sinensis Teas......Page 412 16.1.2 Herbal Teas......Page 415 16.1.3 Tea-Based Beverage Sales and Production......Page 417 16.2 Overview of the Health Benefits of Tea......Page 418 16.3.1 Growing Conditions......Page 420 16.3.2 Processing......Page 421 16.3.3 Storage......Page 423 16.4.2 Instant Tea......Page 424 16.4.4 Ready-to-Drink Tea Beverages......Page 425 16.5.1 Detection of Contaminants......Page 426 16.6 Future Trends......Page 427 References......Page 429 17.1 Introduction......Page 437 17.2.1 Key Market and New Product Development Drivers in the Functional Beverages Market......Page 438 17.2.2 New Product Development Strategies for Functional Beverages: Technology or Consumer-Oriented?......Page 441 17.3.1 Consumer-Oriented Approach to Concept Ideation and Concept Development......Page 442 17.3.2 Identifying and Targeting Consumer Groups Effectively through Benefit Segmentation......Page 444 17.3.3 Differentiated Pricing Strategies: Identifying the Optimal Price Premium for Functional Beverages......Page 446 17.3.4 Leveraging a Distinct Competitive Advantage in the Functional Beverages Market......Page 447 17.4 Consumer-Oriented New Product Development and Functional Beverages......Page 449 17.5.1 Market and New Product Development Activities for Functional Cosmetic Beverages......Page 450 17.5.2 Concept Generation and Concept Screening in New Product Development: Focus Group Results......Page 452 17.5.3 Concept Optimisation and Concept Refinement through Conjoint Analysis......Page 454 17.6 Summary......Page 460 References......Page 461 18.1 Introduction: Role of Beverages in a Healthy Diet and the Need for Guidelines for Beverage Consumption......Page 467 18.2 The Health Benefits and Costs of Beverages......Page 468 18.2.1 Water......Page 469 18.2.2 Tea and Coffee......Page 470 18.2.3 Low-Fat (1.5% or 1%) and Skim (Non-Fat) Milk and Soy Beverages......Page 476 18.2.4 Non-Calorically Sweetened Beverages......Page 478 18.2.5 Caloric Beverages with Some Nutrients......Page 479 18.2.6 Calorically Sweetened Beverages......Page 481 18.4 Overview of Different Beverage Terms and Definitions......Page 482 18.4.2 Current Trends in Consumption......Page 484 18.5 Guidelines for Beverage Consumption for Different Consumer Groups: What is the Proportion of Energy from Beverages a Person Should Consume?......Page 485 18.6.1 Conclusions and Recommendations......Page 488 18.7 Future Trends......Page 490 18.8 Acknowledgments......Page 491 References......Page 492 A......Page 500 B......Page 503 C......Page 512 D......Page 518 E......Page 519 F......Page 522 G......Page 529 H......Page 531 I......Page 533 K......Page 536 L......Page 537 M......Page 538 N......Page 548 P......Page 549 R......Page 554 S......Page 555 T......Page 562 V......Page 565 W......Page 568 Z......Page 570 As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. This important collection reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage.

Chapters in part one consider essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life. Dairy-based beverages are the focus of Part two, with chapters covering methods to improve the nutritional and sensory quality and technological functionality of milk, a crucial ingredient in many healthful beverages. Chapters on newer dairy ingredients, such as whey and milk-fat globule membrane complete the section. Part three then reviews advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea and coffee. Soy proteins are also covered. Chapters on product development and the role of beverages in the diet complete the volume.

With its distinguished editor and contributors, Functional and speciality beverage technology is an essential collection for professionals and academics interested in this product sector.

• Reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverages
• Essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life are considered
• Focuses on methods to improve the nutritional and sensory quality and technological functionality of milk

this Important Collection Reviews The Key Ingredients, Formulation Technology, And Health Effects Of Functional And Specialty Beverages. It Begins With Coverage Of Essential Ingredients Such As Stabilizers And Sweeteners, And Then Explores Formulation Issues Such As Fortification Technology And Methods To Extend Shelf-life. The Coverage Includes Dairy Based Beverages, Methods To Improve Their Nutritional And Sensory Qualities, And The Functionality Of Milk. The Book Concludes With A Review Of Advances In The Plant-based Beverage Sector, Exploring Product Development And The Role Of Beverages In The Diet.

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