Preparation and Incorporation of Co-Products into Beverages to Enhance Nutrition and Sensory Attributes

Abstract

Co-products from juice extraction, in particular for use in beverage and food products to enhance nutrition and sensory attributes of the products, are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight.

1 . A beverage comprising:
 between about 5% and about 90% by weight juice;   between about 15% to about 80% added water;   at least one non-nutritive sweetener;   at least one flavor; and   between about 2% to about 30% of a pasteurized co-product from juice extraction, wherein the co-product has a number average particle size of between 0.1 and 2000 microns, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight,   wherein the beverage comprises a brix of between about 5 brix and about 10 brix.   
     
     
         2 . The beverage of  claim 1 , wherein the juice comprises orange juice and the co-product comprises citrus pomace co-product. 
     
     
         3 . The beverage of  claim 1 , wherein the beverage comprises 20-60% juice, 40 80% water, and 5-25% co-product. 
     
     
         4 . The beverage of  claim 1 , wherein the beverage comprises at least 2.5 grams of fiber per 8 ounce serving. 
     
     
         5 . The beverage of  claim 1 , wherein the co-product comprises between about 6% and about 15% by weight of total fiber, which includes both insoluble fiber and soluble fiber. 
     
     
         6 . The beverage of  claim 5 , wherein the fiber comprises a ratio of soluble fiber to insoluble fiber of about 1:2. 
     
     
         7 . The beverage of  claim 1 , wherein the co-product comprises a number average particle size of between 1 and 250 microns.