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Vegetable and fruit juice powder

1. OJ Sample 1 Sample 2 Sample 3 Run 1 2 7 2 7 2 7 Run 2 2 7 2 7 2 6 0244 Based on the pH test results for apple juice and orange juice shown in Table Al and Table A2 respectively the pH of apple juice was 2 9 and orange juice was 2 7 in these experiments Based on the relationship between pH and solu bility the pH difference of 0 2 is unlikely to be significant in affecting the solubility of WPI in apple juice and orange juice Moreover based on the observation and tests in preparing the spray drying samples WPI can dissolve well in both apple juice and orange juice Thus neither of pH and solubility can affect the spray drying efficiency significantly Composition of AJ and OJ 0245 Thecomposition of apple juice and orange juice has been compared in Table 12 TABLE 12 Comparisons of apple juice and orange juice composition and pH Main Al g Ol g Tg Density Symbol Composition 100ml 100ml C g cm Reference 1 Sucrose 2 68 62 1 59 Mattick 1983 Bielig 1982 2 Glucose 2 07 2 8 31 1 54 Mattick 1983 Bielig 1982 3 Fructose 5 79 3 14 154 Mattick 1983 4 Citric acid 0 02 0 94 6 167 Gerin etal 1995 Bielig 1982 5 Malic acid 1 0 17 21 1 609 Briggs and Seah 1994 0246 These five components are the main sugars and acids in apple juice and orange juice and the glass transition temperatures ofthem decrease from sucrose at thetop oftable to malic acid at the bottom This order also reflects the
2. 1983 Composition of Apple Juice J Assoc Of Anal Chem 66 1251 1255 0297 Shrestha A K Ua Arak T Adhikari B P Howes T amp Bhandan B R 2007 Glass Transition Behavior of Spray Dried Orange Juice Powder Measured by Differential Scanning calorimetry Dsc and Thermal Mechanical Compression Test Imct International Jour nal of Food Properties 10 3 661 673 1 A powder food product comprising one or more fruit components or one or more vegetable components or combi nation thereof together with an amount of whey protein iso late effective to encapsulate the one or more fruit components or one or more vegetable components or combination thereof 2 A The powder food product of claim 1 wherein the one or more fruit components are derived from one or more fruits US 2013 0251884 Al selected from the group consisting of citrus fruits including clementine lime grapefruit mandarin tangerine kumquat minneola tangelo lemon orange and pummelo apples guavas mangoes lychee berries including blueberries blackberries mulberries strawberries cranberries and gooseberries bananas pineapples tomatoes melons peaches nectarines grapes zucchini figs pears melons dates papaya persimmons plums and apricots 3 The powder food product of claim 1 wherein the one or more fruit components or one or more vegetable components or mixtures thereof is one or more fruit components only 4 The powder f
3. 20 10 X90A1 10PX 0 0 5 10 15 Concentration of WPI wt O we lt gt Ad Components that need MD to coat may be Fructose a 1 WPI 19 MD 80AJ Not enough WP to coat on the surface Too much extra MD create icebergs on the surface of MD coating layers Enough WPI to coat on the surface Some extra MD create icebergs on the surfece of MD coating layer b 5 WPI 15 MD 80AJ c 15 WPI 5 MD 80AJ Some extra WP create icebergs on the surface of WPI coating layer Enough MD to coat fructose Too much extra WPI create Icebergs on the surface of WPI coating layers Not enough MD to coat fructose d 19 WPI 4 MD 80AJ Figure 14 15WPI 5M WPI amp MD 20WPI 0MD 25 Spray drying AJ Yield 59 Spray drying AJ Yield 81 Spray drying AJ Yield 82 Spray drying AJ Yield 71 Patent Application Publication Sep 26 2013 Sheet 10 of 10 US 2013 0251884 Al Figure 15 0 9935 Yield 0 1 2 3 4 5 6 Concentration of MD US 2013 0251884 Al VEGETABLE AND FRUIT JUICE POWDER CROSS REFERENCE TO RELATED APPLICATIONS 0001 The present application claims priority from AU 2010903409 the content of which is incorporated herein by reference FIELD OF THE INVENTION 0002 The present invention relates to vegetable powders and fruit juice powders and a process for making the powders BACKGROUND OF THE INVENTION Commercial Orange Juice Production Process and Productio
4. 22 degrees C 26 degrees C 0066 In another example the whey protein isolate is not first dissolved in water Preferably the solution is prepared by dissolving the whey protein isolate in juice Preferably the juice is at room temperature 22 degrees C 26 degrees C 0067 In one example the method includes extracting the juice from the fruit or vegetable In another example the method does not include extracting the juice from the fruit or vegetable The juice per se can be obtained from a third party The juice can be in concentrated form or in non concentrated form 0068 In one example the juice is treated to remove pulp and other solids In another example the juice is not treated to remove pulp and other solids The total solids content of the juice can be measured by methods well known in the art In one example the method comprises determining the total solids content of the juice 0069 Inone example the solution of protein and fruit juice is fed into a spray drying machine with an inlet temperature of about 100 230 degrees C Preferably the inlet temperature is about 130 220 degrees C more preferably 160 190 degrees C In one example the inlet temperature is about 130 degrees C 0070 In one example the outlet temperature is about 80 120 degrees C Preferably the outlet temperature is about 100 degrees C BRIEF DESCRIPTION OF THE FIGURES 0071 FIG 1 Effect of the presence of different proteins onrecovery compared
5. Example 2 Applications of Whey Protein Isolate WPI and Maltodextrin as Spray Drying Additives to Produce Apple Juice Powder 0207 The present inventors have investigated the use of WPI and the additive maltodextrin as spray drying additives for producing apple juice powder in a yield that meets the industry requirement of 60 0208 It has previously been reported that that 40 is the maximum orange juice concentration that can be dried in conjunction with a maltodextrin 60 providing a yield of 78 The present inventors have now found as shown in Example 1 that 1 WPI gives a significant improvement to the yield for spray drying orange juice 83 wt yield com pared with that achieved by using 60 maltodextrin These two previous results were chosen as the experimental controls for Example 2 Table 10 TABLE 10 The typical composition of solution for spray drying orange juice Orange juice as OJ Maltodextrin as MD WPI as WPI Composition of solution wt Yield wt 40 OJ 60 MD 78 99 OJ 1 WPI 82 0209 WPI as a sole spray drying additive for apple juice was initially investigated followed by an investigation of WPI in combination with maltodextrin Optimization of WPI and a new combined additive including maltodextrin and WPI was investigated and the combination ratio was optimised to improve the yield further XPS measurements were utilised to investigate the surface activity of maltodextrin and WPI in spray
6. apple juice contains more fruc tose and malic acid which will be discussed later This was consistent with the evidence from the literature Bhandari 2006 and Mari et al 2001 suggested that fructose and malic acid were more sticky during spray drying than most other sugars and acids respectively The explanations for the different effects with WPI on spray drying orange juice and apple juice have been investigated further later Explanations of the Different Effect with WPI for Spray Drying OJ and AJ 0242 From the results above it was found that WPI can improve the yield from spray drying orange juice signifi cantly but it does not work well for improving the yield from spray drying apple juice when used in the same amounts The reasons have been analysed from the perspectives of solubil ity pH and the differences in composition between apple juice and orange juice pH Effect 0243 Since the solubility of additives was affected by the pH of the solution Konkol 2009 has suggested that the pH of fruit juice may be one of important factors for the selection of additives since pH may ensure that the protein is properly dissolved Two sets of pH tests were conducted to determine the pH of apple juice and orange juice solution used in these experiments TABLE Al pH test results of apple juice AJ Sample 1 Sample 2 Sample 3 Run 1 3 29 29 Run 2 2 9 2 9 29 Sep 26 2013 TABLE A2 pH test results of orange juice
7. inventors have found that additives in a total amount of about 20 w w is effective in providing a powder food product containing apple components that has favourable character istics such as lack of stickiness as determined by a high yield following spray drying Preferably the total amount of addi tive is about 20 w w Preferably the additives include only whey protein isolate and maltodextrin 0058 In particularly preferred embodiments there are provided powder food products containing apple components that comprises 1 about 19 w w maltodextrin and about 1 w w whey protein isolate ii about 15 w w maltodextrin and about 5 w w whey protein isolate iii about 10 w w maltodextrin and about 10 w w whey protein isolate iv about 5 w w maltodextrin and about 15 w w whey protein isolate v about 5 w w maltodextrin and about 15 w w whey protein isolate vi about 1 w w maltodextrin and about 19 w w whey protein isolate or v 0 w w maltodextrin and about 20 whey protein isolate 0059 In another embodiment of the invention the powder food product comprises about 50 w w maltodextrin and about 10 whey protein isolate In another example the prod uct is produced comprising 20 maltodextrin and 10 whey protein isolate In yet more examples a product is produced comprising 5 0 2 5 1 0 and 0 5 each of maltodextrin and 20 15 10 or less whey protein isolate 0060 It will be understood that an additive is
8. to encapsulate the fruit and or vegetable components which form the core The preferred amounts of WPI have been hereinbefore defined Microencapsulation 0098 Microencapsulation is a packaging technique by which liquid droplets or solid particles are packed The struc ture formed by the microencapsulating agent around the microencapsulation material the core can be referred to as the wall system The wall protects the core against deteriora tion limits the evaporation or losses of volatile core mate rials and releases the core under desired conditions The wall can also be referred to as an outer layer or surface layer or coating or film 0099 A number of microencapsulation methods have been developed including spray drying spray cooling and chilling fluidized bed coating extrusion freeze drying and co crystallization Spray drying is the most commonly used encapsulation technique in the food industry The process of spray drying is economical and flexible uses equipment that is readily available and produces powder particles of good quality 0100 Good microencapsulating agents should be a good film former have low viscosity at high solids levels exhibit US 2013 0251884 Al low hygroscopicity provide good flavour when reconstituted be low in cost bland in taste stable in supply and afford good protection to the product to be encapsulated 0101 Described here is the use of whey protein isolate as a mi
9. were carried out After drying the powders were stored in a freezer and warmed back to room temperature in a desiccator before the XPS test was conducted Each analysis was repeated 4 times at least Each representative peak of the principal elements was repeated at least 3 times Spectra were analysed using the CasaXPS Version 2 3 14dev38 to calcu late the percentage of elements in the surfaces of the samples Surface Composition Calculation 0232 From the XPS measurement results the area for each peak indicated the amount of atoms for a particular element This area for each element was calculated by the CasaXPS Version 2 3 14dev38 Then the mole fractions of each element were calculated by dividing the amount of this element by the total amount of all elements in the surface of sample Based on the mole frictions of each element in the surface of samples the surface composition was estimated by two known methods One was the surface content matrix formula with O another one was surface composition cal culation without oxygen Results and Discussion Preliminary Experiments 0233 In Example 1 the inventors found that WPI signifi cantly improved the yield of spray drying orange juice in comparison with 60 wt addition of maltodextrin and pure orange juice yields Preliminary experiments with spray dry ing apple juice involved comparing and determining whether Sep 26 2013 WPI is an effective spray drying additive f
10. 0 75 w w preferably 0 1 w w preferably 0 2 w w preferably 0 3 w w prefer ably 20 4 w w preferably 0 5 w w preferably 0 6 w w preferably 0 7 w w preferably 20 8 w w prefer ably 0 9 w w preferably 21 w w wherein the amount is 50 w w 0048 Most preferably the amount of whey protein isolate is about 0 01 50 w w preferably about 0 02 45 w w preferably about 0 05 40 w w preferably about 0 75 35 w w preferably about 0 1 30 w w preferably about 0 2 30 w w preferably about 0 3 30 w w preferably about 0 4 30 w w preferably about 0 5 30 w w preferably about 0 6 30 w w preferably about 0 7 30 w w prefer ably about 0 8 30 w w preferably about 0 9 30 w w preferably about 1 0 30 w w preferably about 0 1 25 w w preferably about 0 2 25 w w preferably about 0 3 25 wiw preferably about 0 4 25 w w preferably about 0 5 25 w w preferably about 0 6 25 w w preferably about 0 7 25 w w preferably about 0 8 25 w w prefer US 2013 0251884 Al ably about 0 9 25 w w preferably about 1 0 25 w w preferably about 0 1 20 w w preferably about 0 2 20 w w preferably about 0 3 20 w w preferably about 0 4 20 w w preferably about 0 5 20 w w preferably about 0 6 20 w w preferably about 0 7 20 w w preferably about 0 8 20 w w preferably about 0 9 20 w w prefer ably about 1 0 20 w w 0049 In one embodiment the whey protein isolate is the sole additive in the powder food product
11. 188 2006 with lime juice illustrate the difficulty of spray drying fruit juice Roustapour disclose that one of the major problems with lime juice is that it consists of invert sugars and citric acid which have low glass transition temperatures Due to this characteristic the particles stick on the dry wall upon their collision method As a result drying of these materials is very difficult In order to solve this problem various percentages of silicone dioxide and maltodextran based on total soluble solid content of lime juice have been used to reach a suitable drying condition A cool chamber wall spray dried was used in order to decrease the probability of particle stickiness on the wall Investigation revealed that an addition of 10 silicone diox ide and 20 maltodextran to lime juice is the optimum amount for a complete and successful drying of lime juice 0014 Other additives and complex manufacturing pro cesses are described for example in U S Pat No 4 281 026 This US patent describes a process for producing a fruit preparation from a natural fruit juice where the process com prises removing water from the juice by flowing the juice on a heated reciprocable inclinable surface to reduce the water content to 10 to 25 by volume A crystalline modifying agent is then added to the product The modifying agent and the product are then blended while heating them 0015 The heating and blending is continued until the water conte
12. 62 31 14 6 21 Kin 1 1 14 1 21 1 14 1 31 Apple Juice 14 4 6 3 8 4 0 2 4 Kyw T C C Contribution of 54 24 32 0 9 Apple Juice 52 Orange Juice 20 9 7 5 0 0 6 0 5 KuWilgn C C Contribution of 58 28 14 2 1 Orange Juice KuWilga K sWsTgs KjuWaTog T Tg Citric acid Malic acid Overall 23 2 31 2 US 2013 0251884 Al different hybrids of MD and WPI were designed and investi gated to improve the yield of spray drying apple juice Optimization of the Total Percentage of Combination Additives 0257 To optimise the percentage of total additive a new group of experiments were designed with increasing total additive from 12 wt 20 wt to 60 wt whilst maintain ing the ratio of WPI and MD constant at 3 1 with the remain der being apple juice The results are shown in FIG 14 0258 FIG 12 shows that the yield was stable in the range 73 82 when the concentration of total additives ranged from 20 wt to 60 wt This change from 73 to 82 is not significant in terms of the error bars and experimental uncer tainties However the yield dropped sharply and significantly from 82 down to 59 while the concentration of total additives decreased from 20 wt to 10 wt 0259 Compared with the yields from the control experi ments the combination of WPI and MD is much more effec tive as an additive for spray drying apple juice than WPI and MD separately The yield of spray drying apple juice dropped
13. Simba Boyer rule and Liu et al 2006 0252 Thus the overall glass transition temperature of apple juice and orange juice could be calculated from the data in Table 13 Furthermore each term of K w T reflected the contribution of that component made to the overall glass transition temperature These results are shown in Table 13 TABLE 13 The overall Tg and contribution from each components of apple juice and Sep 26 2013 0253 From the results the overall glass transition tem perature for apple juice 23 2 C is estimated to be much lower than that for orange juice 31 3 C Since Bhandari Datta etal 1997b stated that the glass transition temperature is an indicator of stickiness in the spray drying process apple juice is harder to spray dry than orange juice This is corre sponding to the preliminary experimental results which show that the yields of spray dried apple juice are lower than those of orange juice under the same circumstance respectively Thus the different components and overall Tgs of apple juice and orange juice may be the reason for the difference between orange juice and apple juice yields 0254 To be more specific and withour being bound by theory the inventors believe the contribution percentage of fructose and malic acid in apple juice are significantly more than those in orange juice Moreover the inventors have found that fructose and malic acid are more difficult
14. about 2 5 w w pref erably about 5 0 w w preferably about 10 w w 18 The powder food product of claim 15 wherein fruit components are derived from orange preferably orange juice 19 The powder food product of claim 1 wherein the whey protein isolate is present in an amount of about 20 50 w w preferably about 20 45 w w preferably 20 40 w w pref erably 20 35 w w preferably 20 30 w w preferably 20 25 w w preferably about 20 w w 20 The powder food product of claim 19 wherein the fruit components are derived from apple preferably apple juice 21 The powder food product of claim 1 further comprising one or more extraneous additives 22 The powder food product of claim 21 wherein the one or more extraneous additives are selected from the group consisting of maltodextrin gum arabic and preservatives 23 The powder food product of claim 21 wherein the extraneous additives are present in an amount of about 50 w w preferably about 45 w w preferably about 40 w w preferably about 35 w w preferably about 30 w w preferably about 25 w w preferably about 20 w w preferably about 15 w w preferably about 10 w w preferably about 5 w w preferably about 4 w w preferably about 3 w w preferably about 2 w w pref erably about 1 w w most preferably about 0 5 w w 0 1 w w and in an amount of 20 01 w w 24 The powder food product of claim 21 wherein the extraneous additive is present in an a
15. air in the room was recorded to be between 60 75 at room tempera ture 0154 The experimental control for spray drying orange juice was chosen to be solution containing 60 wt malto dextrin to 40 wt orange juice Casein whey protein isolate and SPAH were investigated at a constant protein concentra tion of 10 wt with variations in maltodextrin and orange juice concentrations as shown in Table 3 0155 Preliminary results indicated that whey protein 1so late has the potential to perform better than casein and SPAH as an enhancer to spray drying fruit and vegetable juices Experiments were then performed to investigate the optimum concentration of whey protein isolate as enhancer to spray drying of orange juice and this was achieved by spray drying solutions with protein concentrations of 5 0 2 5 1 0 and 0 5 wt 96 with equal amounts of maltodextrin to obtain orange juice concentrations up to 99 wt This is also shown in Table 3 below US 2013 0251884 Al TABLE 3 Compositions of the solutions used for the spray drying experiments Protein type Casein as C Whey Protein Isolate as Orange Malto WPI and SPAH as S juice dextrin Protein C WPI S 40 50 10 C WPI S 70 20 10 WPI 90 5 0 5 0 WPI 95 2 5 25 WPI 98 1 0 1 0 WPI 99 0 5 0 5 Feed Solution Preparation 0156 The orange juice was filtered through a fine tea strainer to remove pulp residue so as to ensure the tubing and or spray nozzle did not block
16. and high pH sensitivity of casein gave lower yields of 47 2 0 1 at high orange juice concen trations of only 70 wt This was not expected 0205 The results of this work show great promise for the food industry since it opens a new area of interest involving the successful spray drying of materials such as fruit juice which were previously thought to be unsuited to spray drying This would allow for the year round demand of fruit juices to be met along with the need for longer shelf lives and easier storage handling and transport In addition there is also the potential to reduce the associated costs of current methods since smaller quantities of additives 0 5 5 wt could be used instead of the 50 65 wt maltodextrin currently required to achieve successful spray drying of fruit juice This lower additive concentration allows for a higher purity prod uct to be obtained ensuring the original and natural physico chemical properties of the product are retained such as tex ture flavour and fragrance Sep 26 2013 0206 Furthermore the attributes of whey protein isolate make it an ideal drying aid for spray drying foodstuffs such as fruit juices due to its solubility and bland taste over a broad pH range without causing detectable changes in flavour and appearance in drinks prepared with up to 1 of whey protein isolate This increases the product quality for personal and commercial use and hence makes it very marketable
17. can be applied to the determination of surface species composition in XPS measurement it may give a more accurate result than that from Faldt 1995 s surface content matrix formula 0282 It will be appreciated by persons skilled in the art that numerous variations and or modifications may be made to the invention as shown in the specific embodiments without departing from the scope of the invention as broadly Sep 26 2013 described The present embodiments are therefore to be considered in all respects as illustrative and not restrictive REFERENCES 0283 Adhikari B Howes T Bhandari B R amp Langr ish T A G 2009 Effect of Addition of Proteins on the Production of Amorphous Sucrose Powder through Spray Drying Journal of Food Engineering 94 2 144 153 0284 Bhandari B R Datta N Crooks R Howes T amp Rigby S 1997a A Semi Empirical Approach to Optimise the Quantity of Drying Aids Required to Spray Dry Sugar Rich Foods Drying Technology 15 10 2509 2525 0285 Bhandari B R Datta N amp Howes T 1997b Problems Associated with Spray Drying of Sugar Rich Foods Drying Technology 15 2 671 684 0286 Bhandari B R amp Howes T 1999 Implication of Glass Transition for the Drying and Stability of Dried Foods Journal of Food Engineering 40 1 71 79 0287 Bielig J Faethe W Koch J Walirauch S and Wucherpfennig K 1982 Standard Values and Ranges of Sp
18. dried powder Experimental Work Materials 0210 Fresh orange juice and apple juice were purchased from a local supermarket Coles in Sydney Australia and were used for the production of powder from the spray dryer 0211 Fresh apple juice is Just Juice Apple Juice 2 Litre from Berri Limited with specified ingredients of apple juice 99 9 acidity regulator 330 vitamin C flavour Fresh orange juice is Just Juice Orange Juice 2 Litre from Berri Limited with specified ingredients of orange juice 99 9 vitamin C flavour 0212 Maltodextrin MDX 18 was obtained from Deltrex Chemical 0213 Whey Protein Isolate was obtained from Fitlife 0214 All water used was potable tap water from the Syd ney mains 0215 All chemicals used in this study were of reagent grade US 2013 0251884 Al Spray Dryer Called Milo Buchi B290 Settings 0216 As for Example 1 Summary of Method Steps 0217 As for Example 1 Detailed Description of Experimental Methodology 0218 The experimental control for spray drying apple juice was chosen to be a solution containing 60 wt malto dextrin to 40 wt orange juice and 1 WPI to 99 orange juice 0219 Initially experiments were performed to investigate the optimum concentration of whey protein isolate as an enhancer to the spray drying of apple juice and were carried out by spray drying solutions with WPI concentrations as indicated in Table 2 This was followed by investig
19. of protein whilst maintaining a 20 wt total WPI and MD total con centration led to a significant increase in the absolute yield from 59 wt 1WPI 19 MD 80 AJ to 81 wt 5 WPI 15 MD 80 AJ when the concentration of WPI increased from 1 wt to 5 wt In FIG 16 a since there are not enough WPI in the bulk concentration and the surface of apple juice drop lets the more WPI were added the more surface of droplets were covered This suggested that WPI at low concentrations 1 5 was more effective and made more contributions than maltodextrin to increasing the yield of spray drying 80 wt apple juice 0265 Preliminary experiments suggested that the concen tration of orange juice has no effect on the absolute yield If the yield of spray drying apple juice was assumed to be not affected by the apple juice concentration the fact may be confirmed again by comparing these two results with the 47 yield of the control experiment containing 40 AJ 60 MD as well Taking 1 WPI 19 MD and 40 AJ 60 MD as an example only 1 WPI made a contribution that was more than 41 MD that has increased the absolute yield by approximate 12 Results and Explanations from b SWPI 15MD to c 15WPI 5MD 0266 In FIG 13 though the concentration of protein increased further from 5 wt to 15 wt the yields stayed almost constant at around 80 with a slightly low yield of 76 for 10 WPI 10 MD However considering the standard deviation of 2 5 the y
20. or more fruit juices or one or more vegetable juices or combinations thereof 37 The method of claim 35 wherein the solution is pre pared by dissolving the whey protein isolate in water to form a solubilised protein followed by mixing the solubilised pro tein with the one or more fruit juices or one or more vegetable juices or mixtures thereof 38 The method of claim 37 wherein the water is at a temperature of about 22 C 26 C 39 The method of claim 35 wherein the whey protein isolate is first dissolved in the one or more fruit juices or one or more vegetable juices or combinations thereof preferably at a temperature of about 22 C 26 C 40 The method of claim 35 wherein the juice is extracted from one or more fruits or one or more vegetables or mixtures thereof 41 The method of claim 35 wherein the juice is in a concentrated or non concentrated form 42 The method of claim 35 wherein the fruit or vegetable juice is treated to remove pulp and other solids 43 The method of claim 35 wherein the fruit or vegetable juice is not treated to remove pulp and other solids 44 The method of claim 35 wherein a solution of whey protein isolate and fruit or vegetable juice or mixtures thereof is fed into a spray drying machine with an inlet temperature of about 100 230 C preferably about 130 220 C more pref erably 160 190 C preferably about 130 C 45 The method of claim 44 wherein the spray drying machine has an outle
21. order ofcomponent stickiness during spray drying which is shown in FIG 10 0247 Many experiments in the literature show the order of components in FIG 10 being from easy to difficult to dry Bhandari and Howes 1999 Liu et al 2006 Huntington and Stein 2001 Therefore it is more difficult to spray dry apple juice than orange juice because there is more fructose and malic acid in apple juice than in orange juice 0248 However there is more citric acid in orange juice than apple juice thus a calculation for the overall glass transition temperature of apple juice and orange juice was conducted to determine what components make the main contributions to the stickiness of juice 0249 For three or more solute components the Couch man Karasz quation was used to predict the overall glass transition temperature Thus the overall glass transition tem perature of apple juice and orange juice could be estimated as shown below Couchman and Karasz 1978 US 2013 0251884 Al wi ACp1 Tgi W2ACp2T go WSAC 5 Tzs w AC p1 w ACp2 ws AC p5 Equation 1 g 0250 The following Equation 2 is derivation of Equation 1 3 AC AC 5 Equation 2 Ty mTat P wT W g AC win Ws 95 R wi ACp w Cs Ww We ROR ACps since constant ga DCm ACpn 1 2 so Equation 2 can be written as follows wi Tgi KiowoT o KiswsT s wi K awa Kisws T Equation 3 0251 Based on the
22. powder food product of the invention is in pow der form The food product of the invention may be a fruit powder product a vegetable powder product or a fruit and vegetable powder product 0038 In one embodiment there is disclosed a powder food product comprising one or more fruit components together with one or more vegetable components Any com bination of fruit components and or vegetable components is envisaged In one example the fruit and vegetable compo nents are derived from a fruit that has high acidity and a vegetable has low acidity or is non acidic 0039 In one example the combination comprises orange components and one or more vegetable components In another example the combination comprises apple compo nents and one or more vegetable components 0040 The fruit and vegetable powder products are prefer ably suitable for reconstitution Preferably with water but can be with other liquid In various examples the fruit and veg etable powders can be used to make a fruit and or vegetable drink soft drinks liquid stock or other liquid In other examples the powders can be used in powder form as flavour ings powder stock drug coatings tableting confectionary cake mixes biscuit mixes The powder can also be pressed into tablet form 0041 Described herein are powder food products which preferably comprise 40 w w and 99 fruit compo nents vegetable components or mixture thereof Preferably the powder food prod
23. spray dried whey protein isolate was shown to have a higher T by the inflection point being around 50 C compared with 25 C for the samples containing orange juice 0201 Therefore the presence of more whey protein iso late or the absence of maltodextrin seemed to decrease the crystallinity of the spray dried orange juice whereas the addition of equal parts maltodextrin and whey protein isolate showed no change in crystallinity to that of pure orange juice Increased crystallinity is a key factor to consider in powders determining to what extent clumping and caking occurs as well as how well the powder handles and stores Increased crystallinity is desired to maximise long term storage stabil ity including minimizing clumping and caking Conclusion 0202 Inthe examples it was observed that 1 whey pro tein isolate was effective to convert fruit juice into an amor phous powder form The inventors expect 0 5 whey protein isolate will also be effective 0203 The yield of powder was increased from 65 7 for currently used maltodextrin concentrations of 60 and from 32 3 for pure orange juice to greater than 80 in the presence of low protein concentrations 0204 Despite being temperature sensitive the high solu bility 83 g 100 g and low pH sensitivity of whey protein isolate lead to a high product yield above 80 at orange juice concentrations greater than 90 wt On the other hand the poor solubility 35 g 100 g
24. the majority or the entire surface Extra WPI may create isolated pockets or iceberg of pure WPI Holmberg et al 2003 This may explain with increasing the concentration of WPI why the yield increased significantly at low concen tration of WPI from 1 to 5 while keeping constant from 5 to 15 wt of WPI To test this hypothesis a group of XPS measurements were conducted The results showed that the percentage coverage of WPI on apple juice powder was almost constant at 92 when the concentration of WPI increased from 5 wt to 15 wt which supported the hypothesis Results and Explanations from c 15 WPI 5MD to d 20WPI 0MD 0269 In FIG 13 whilst still maintaining a 20 wt WPI and MD total concentration it was interesting to find that when the concentration of WPI increased further from 15 wt 15WPI 5 MD to 20 wt 20 WPI 0 MD the yield dropped down steadily from 82 to 69 These data con firmed last hypothesis that the concentration of WPI did not affect the spray drying yield much at high concentrations of WPI gt 5 wt It also showed that the yield decreased from 82 to 69 as the concentration of maltodextrin dropped from 5 wt to 0 Therefore there was a correlation between the concentration of maltodextrin and the yield based on the data from 15 WPI 5 MD 19 WPI 1 MD and 20 WPI 0 MD which is shown in FIG 15 It showed that increasing concen tration of maltodextrin from 0 to 5 in the presence of WPI had sig
25. to about 30 wt This is dramatically lower than the concen trations currently used with alternated encapsulating agents such as maltodextrin 60 wt This advantage presents further benefits such as reduction in costs due to using smaller quantities of additives as well as minimal alteration to the flavour and texture of food materials 0020 Disclosed herein is a powder food product compris ing fruit vegetable or combination thereof together with a whey protein isolate Accordingly the product comprises a fruit and or vegetable core together with or encapsulated by whey protein isolate The whey protein isolate may encapsu late the fruit and or vegetable core or the whey protein isolate may act as a carrier The whey protein isolate can also be referred to as a coating outer layer wall or film 0021 Accordingly in a first aspect the present invention provides a powder food product comprising one or more fruit components or one or more vegetable components or combi nations thereof together with an amount of whey protein isolate effective to encapsulate the one or more fruit compo nents or one or more vegetable components or combinations thereof 0022 Said another way the invention provides a food product comprising one or more fruit components or one or more vegetable components or combinations thereof together with an amount of a whey protein isolate effective to encap sulate the one or more fruit components or one or
26. to be spray dried than other components Therefore the lower yield with spray drying apple juice compared with orange juice may be caused by the larger amount of fructose and malic acid in apple juice than in orange juice The Hybrid Additives of WPI and MD 0255 As indicated hereinbefore Table 11 the inventors have found that maltodextrin and WPI both have the ability to improve the yield of spray drying apple juice The 60 wt addition of maltodextrin and 10 wt addition of WPI were able to achieve 47 and 7 yields respectively Therefore it was suggested that 60 wt MD and 10 wt WPI both made contributions to improving the yield of spray drying apple juice A solution with a composition of 40 wt AJ 50 wt MD 10 wt WPI was designed to assess if the combination of MD and WPI was sufficient to give an industrially satis factory yield The results are shown in FIG 13 0256 From FIG 11 the yield of 40 AJ 50 MD 10 WPI was 68 which was much higher than the yields of the control experiments Moreover this yield showed that the combination of MD and WPI functioned much better as an additive for spray drying apple juice than MD or WPI sepa rately This result was very important because it showed that the combination of additives was effective for increasing the spray drying yield significantly Further experiments using orange juice Symbol Kj W T Kj WjT Ki3W3T ys Components Sucrose Glucose Fructose Tg C C
27. water used was potable tap water from the Syd ney mains 0123 All chemicals used in this study were of reagent grade Solution Preparation 0124 Measure solids content by weight of fruit juice 0125 Beaker with 200 ml tap water at room tempera ture varied from 22 C to 26 C 0126 Used 29 705 g 0 0001 g fruit juice solids as a fruit juice solution e g if the fruit juice has 1096 solids by weight use 297 05 g fruit juice and 0 305 g 0 0001 g of WPI for 99 fruit juice 1 WPI mixer measured with balance AB204 S 0127 Powder was stirred in water until dissolved approx 10 20 minutes Spray Dryer Called Milo Buchi B290 Settings 0128 Chamber diameter 0 15 m length 0 48 m 0129 Inlet air temperature 130 C 0130 Aspirator rate 10096 238 m h 0131 Pump rate 23 4 5 ml min 0132 Nozzle cleaner 9 pulses 0133 Nozzle air flow rate 473 l hr 0134 A typical outlet temperature is around 100 C Summary of Method Steps 0135 Measured weight of empty product container with ANDGF6100 Sep 26 2013 0136 Measured relative humidity and the actual mixing ratio of the laboratory air 0137 Assembled drying chamber cyclone product container nozzle and separation flask 0138 Connect pipes from the pump the inlet air stream and the nozzle cleaner to nozzle before turning on the equipment followed steps from the user manual 0139 0140 Turned on aspirator main air fan t
28. yields of apple juice to 47 which is still lower than the industry require ment of 60 Furthermore the addition of 1 wt protein improved the yield of orange juice but it made nearly no difference for apple juice compared with the yield from pure apple juice 0236 These initial experiments identified that WPI does not work well in small amounts on its own as an additive for spray drying apple juice The addition of 60 wt maltodex trin was able to improve the spray drying yields of apple juice significantly However the absolute yield was still approxi mately 20 lower than that for orange juice The inventors found that at least 20 wt WPI alone is required to achieve a yield of gt 60 Overall it was found that apple juice is much more difficult to spray dry than orange juice 0237 To achieve a better yield further experiments with more WPI addition and other additives were conducted The reason for the low effectiveness of WPI for spray drying apple juice compared to orange juice has been investigated Investigation of WPI as Spray Drying Additives to Produce AJ Powders 0238 In the preliminary experiments Example 1 the addition of 1 wt WPI did not improve the absolute yield from spray drying apple juice However many literature shows that WPI has the potential to improve this yield It is believed that evaporation of water from the droplet surface causes concentration gradients This concentration difference of p
29. 5 w w more preferably 60 w w more preferably 265 w w more preferably 70 w w most preferably 75 w w preferably 80 w w preferably 85 w w preferably 90 w w preferably 95 w w and in an amount of 0 99 w w 11 The powder food product of claim 1 wherein the one or more fruit components or one or more vegetable components or a mixture thereof is present in an amount of about 40 w w about 70 w w about 80 w w about 90 w w about 95 wiw about 98 w w or about 99 w w 12 The powder food product of claim 1 wherein the whey protein isolate is present in an amount of 50 w w prefer ably 45 w w preferably 40 w w preferably 35 w w preferably 30 w w preferably 25 w w prefer ably 20 w w preferably 15 w w preferably 10 w w preferably 5 w w preferably 4 w w preferably 3 w w preferably 2 w w preferably 1 w w pref erably 0 5 w w and in an amount of 0 01 w w 13 The powder food product of claim 1 wherein the whey protein isolate is present in an amount of 0 01 w w pref erably 0 02 w w preferably 20 05 w w preferably 0 75 w w preferably 20 1 w w preferably 20 2 w w preferably 20 3 w w preferably 0 4 w w prefer ably 0 5 w w preferably 0 6 w w preferably 0 7 Sep 26 2013 w w preferably 0 8 w w preferably 0 9 w w prefer ably 21 w w and in an amount of 50 w w 14 The powder food product of claim 1 wherein the amount of whey protein isola
30. US 20130251884 A 1 as United States a2 Patent Application Publication 10 Pub No US 2013 0251884 A1 Langrish et al 43 Pub Date Sep 26 2013 54 76 21 22 86 30 Jul 29 2010 VEGETABLE AND FRUIT JUICE POWDER Inventors Timothy Langrish Oatley AU Shuosi Wang Padstow AU Appl No 13 813 067 PCT Filed Jul 29 2011 PCT No 371 00 2 4 Date PCT AU2011 000961 May 21 2013 Foreign Application Priority Data AU ea ee Ot ee 2010903409 Publication Classification 51 Int Cl A23L 1 00 2006 01 52 U S Cl CPC RR A23L 1 0029 2013 01 USDE ms 426 616 426 640 426 506 57 ABSTRACT A powder food product comprising one or more fruit compo nents or one or more vegetable components or combination thereof together with an amount of whey protein isolate effec tive to encapsulate the one or more fruit components or one or more vegetable components or combination thereof Patent Application Publication Sep 26 2013 Sheet 1 of 10 US 2013 0251884 Al GAbsolute Yield 40wt OJ DAbsolute Yield 70wt OJ 2 o 9 a Pure OJ Control Casein Figure 1 Patent Application Publication Sep 26 2013 Sheet 2 of 10 US 2013 0251884 Al 400 m Protein X Abs Yield A Casein Abs Yield art Absolute Yield SPAH Abs Yield 9 80 60 Ea 5 40 6096 maltodextrin 8 40 orange juice Se 100
31. a soft x ray beam was used to eject photoelectrons from the near surface region for most solids surface of a specimen Because of the restricted mean free path of the photoelectrons in the solids XPS can provide valuable infor mation on approximately the first 5 nm depth Briggs and Seah 1994 XPS was used to investigate the actual surface composition of particles instead of using indirect technique such as scanning electron microscopy In this particular case the atomic concentration of carbon oxygen and nitrogen in the surface of the samples was analysed to determine the percentage coverage of the different components on the pow der surface Faldt et al 1993 0231 The XPS measurements were conducted with an XPS system model XR 50 High Performance Twin Anode with Focus 500 Monochromator and PHOIBOS 150 MCD hemispherical analyser produced by Specs GmbH in the School of Physics University of Sydney The machine used a monochromatic Al Kx X ray source The pressure in the working chamber during the analysis was kept at less than 1x1079 Pa The take off angle of the photoelectrons was per pendicular to the sample The analyser operated with a pass energy of 80 eV The step size was 0 1 eV The spectrum acquisition time varied depending on the peak area The analysed area of the powder was a circle 2 0 mm in diameter on the top layer The powders were spread on the surface of the graphitic tape without mounting when the ESCA analyses
32. altodextrin was required in the feed solution to act as a matrix for the protein to effec tively coat the droplet surfaces It was observed that lower Sep 26 2013 maltodextrin concentrations generally gave no effect on yields This was supported by the regression analysis which gave an R2 value of 0 06 indicating that maltodextrin con centration had no significant effect on absolute yield p gt 0 01 That is the presence of maltodextrin had no beneficial effect on absolute yield reflected in experiments with no added maltodextrin 99 orange juice and 1 WPI obtain ing similar absolute yields to those with maltodextrin present p gt 0 01 0186 Therefore since no significant increase in absolute yield was observed with higher maltodextrin concentrations the presence of a maltodextrin matrix may possibly hinder the surface coating ability of the whey protein isolate by reducing the difference between maltodextrin and whey protein isolate diffusion rates Since a smaller difference in diffusion rates would lead to both the protein and maltodextrin migrating to the centre of the droplet at similar rates during drying reduc ing the amount of protein left on the droplet surface 0187 On the other hand whey protein isolate concentra tion was observed to play more of a role in absolute yield than orange juice and maltodextrin concentrations FIG 5 where aR value of 0 29 was obtained from regression analysis and a p value of le
33. anisms Casein 0177 Generally increasing the orange juice concentra tion whilst maintaining a 10 wt casein concentration led to a gradual decrease in both absolute yield supported by a R2 value of 0 80 FIG 5 and actual product yield where a poor average yield of 47 2 0 1 was observed for 70 wt orange juice and 20 wt maltodextrin This poor result may be due to casein being observed to remain undissolved in the orange juice indicating poor solubility by observation since large amounts of casein settled to the bottom and or coagulated at the top of the solution hence explaining the poorer yields due to the poorer observed solubilities This was surprising since previous experimental work by the inventors showed casein was effective in improving lactose spray drying yields and more so than whey protein isolate 0178 The experimental results shown in FIG 3 however are contrary to this where the yield decreased as the orange juice concentration was increased This may be due to the fact that orange juice and lactose solutions have very different characteristics Orange juice has a composition which is more complex it is a complex mixture of fructose glucose US 2013 0251884 Al sucrose citric acid asorbic acid polyphenolic antioxidants and minerals and other parts and lactose is a simple sugar The pH of orange juice is low while the pH of simple sugars is neutral 0179 The results observed in FIG 3 are also dif
34. ating the effect of hybrid additives WPI and MD and establishing the threshold amount of WPI alone required to achieve success ful spray drying of apple juice with gt 60 yield These results can be seen below Feed Solution Preparation 0220 As for Example 1 but using apple juice in place of orange juice Total Soluble Solid Content 0221 The total soluble solid content of fruit juice was evaluated for the calculation of final yields from spray drying It was determined by taking a sample of approximately 20 g fruit juice in a dried and weighted AND GF 6100 model balance Petri dish and placing the sample in an oven Ther moline Scientific Dehydrating Oven Sydney at 100 C for a period of 24 hours Then the Petri dish with the sample was cooled in a desiccator to room temperature and re weighed This final weight indicated the total weight of soluble solids present allowing the total soluble solid content per gram fruit juice to be calculated Spray Drying 0222 A Buchi Mini Spray Dryer Model B 290 Buchi Laboratoriums Technik Flawil Switzerland in suction mode was used for all spray drying experiments Spray dry ing was carried out at an aspirator rate of 38 m h a pump rate of 4 5 ml min a nozzle air flow of 473 L h nozzle cleaner at 9 pulses and inlet temperature of 130 C for all spray drying experiments The dryer was run at this condition for about 30 mins before the feed solution was introduced T
35. croencapsulating agent The microencapsulating agent forms a film around a core being the fruit and or vegetable components Methods of Spray Drying 0102 Spray drying involves atomization of a liquid feed into a drying medium resulting in an extremely rapid evapo ration of solvent e g water Drying proceeds until the desired level of water content in the product is achieved generally between 3 and 1 The process is controlled by means of the product feed and air flow flow and tempera ture The advantages of spray drying include the following a the powder specifications remain constant throughout the dryer when drying conditions are held constant b it is a continuous and easy drying operation that is adaptable to full automatic control and c a wide range of dryer designs are available to suit a variety ofapplications especially for dehy dration of heat sensitive materials 0103 Atomization results from the dispersion of a liquid feed once pumped through either a nozzle at a very high pressure or through a rotary atomizer which spins at a very high speed The feed travels through the dryer according to the relative positions ofthe nozzle atomizer and air inlet and depending on this configuration the flow can be co current counter current or mixed The versatility ofthe spray drying operation is demonstrated for example by the different ways by which the bulk density of the final powder can be increased a increasing
36. de into NFC is de oiled to 0 02 0 04 oil levels with a centrifuge then either pasteurized chilled and packaged or stored for future sale and or packaging NFC is usually stored as frozen as blocks or pasteurized and chilled Powdered Food Products 0007 Powdered food products are generally useful and advantageous compared to their liquid counter parts as they have increased shelf life decreased volume weight decreased packaging and are easier to handle and transport Besides this iysical state provides a stable natural easily dosable ingredient which generally finds usage in many foods and pharmaceutical products 0008 Spray drying is a common method of manufacture for dehydrated liquid foods where the moisture is quickly removed resulting in mostly amorphous solid or a powder Sep 26 2013 0009 The dehydration of fruit and vegetable juices how ever is particularly difficult The chemical composition of fruit and vegetables is complex Fruit juices and purees con tain approximately 90 dry material comprising a mixture of hydrocarbons monosaccharides glucose fructose and dis accharides saccharose and polysaccharides To these sub stances are added nitrogen containing substances organic acids such as citric malic tartaric acid etc polyphenyl sub stances and vitamins The presence of acids presents yet another complication and that is pH 0010 With a mixture of glucose and fructose fruit juices and pur
37. ditives such as maltodextrin can provide favourable yields of the powder food product to above 60 which meets the industry requirements In particular the inventors have found that relative small quantities of other additives such as mal todextrin are required when used in combination with whey protein isolate 0052 The powder food product of the invention may fur ther comprises an amount of extraneous additive that is about 50 w w preferably about 45 w w preferably about 40 w w preferably about 35 w w preferably about 30 w w preferably about 25 w w preferably about 20 w w preferably about 15 w w preferably about 10 w w preferably about 5 w w preferably about 4 w w preferably Sabout 3 w w preferably about 2 w w preferably about 1 w w most preferably about 0 5 w w Sabout 0 1 w w Preferably the lower limit of the further extraneous additive is 0 01 w w In one embodiment it is present in non detectable amounts 0053 Preferably the food product comprises extraneous additive in an amount of about 0 01 20 w w preferably about 0 1 15 w w preferably about 0 2 10 w w prefer ably about 0 4 8 w w preferably about 0 5 5 w w pref erably about 5 w w preferably about 2 5 w w more pref erably about 1 w w most preferably about 0 5 w w In one preferred embodiment the extraneous additive is maltodex trin 0054 Preferably the powder food product comprises about 0 5 to 20 w w maltodextrin a
38. dividual contributions to the yield This ratio between MD and WPI in hybrid additives is another important factor to optimize the additives for achieving a better yield of spray drying apple juice 0261 From the last sets of experiments 20 was the optimal weight percentage of total additives for spray drying apple juice Based on this fact a new set of experiments including 80 AJ 1 WPI 19MD 80 AJ 5 WPI 15 MD 80 AJ 10 WPI 10 MD 80 AJ 15 WPI 5 MD 80AJ 19 MD 1 WPI and 80 AJ 20 WPI 0 MD was conducted to investigate the contribution of WPI and MD and the optimal ratio of the two additives The results confirmed that both WPI and mal todextrin achieved the best yield and illustrated how they work together as a combination additive for spray drying Sep 26 2013 apple juice 15 WPI 5 MD was found to be the most effective composition of hybrid additives improving the yield of spray drying apple juice yield to as high as 82 0262 FIG 13 shows the effect of different combinations of WPI and MD on the yield when spray drying apple juice It is easy to report and explain these results by dividing then in to three sections Firstly it is the increase of yield from 1 WPI 19 MD to SWPI 15MD 0263 Secondly it is the stable yield from 5 WPI 15MD to 15WPI SMD Thirdly it is the decrease of yield from 15 WPI 5MD to 20WPI 0MD Results and Explanations from a I WPI 19 MD to b SWPI 15MD 0264 In FIG 13 increasing the concentration
39. down to 59 wt when the concentration of total additives decreased to 10 wt Therefore 20 wt of total additives may be regarded as the optimal concentration of additive to give good yields for spray drying apple juice which is a relatively low weight percentage of additive 20 and acceptable in industry The reason for this may be that the apple juice droplets need enough amount of WPI to coat their surfaces When the total weight percentage of hybrid addi tives is less than 20 the weight percentage of MD is less than 5 and the weight percentage of WPI is less than 15 WPI MD 3 1 weight percentage ratio in FIG 12 There fore for spray drying apple juice 5 for MD or 15 for WPI is the limitation factor for the hybrid additive to be the most effective Some further experiments were performed to prove that 5 for MD is the limited factor instead of 15 for WPI For example 15 WPI 5 MD 80 AJ has a yield of 80 which is almost as good as the yield of 5 WPI 15 MD 80 AJ 82 here Hence it is believed that at least 5 for MD is beneficial in helping WPI to overcome certain stickiness component in apple juice This stickiness component may be fructose which is difficult to be spray dried by adding WPI only Optimisation of the Ratio of MD and WPI in Hybrid Additives 0260 The combination of MD and WPI can improve the yield of spray drying apple juice significantly however it is not clear to what extent MD or WPI make their in
40. during spray drying The juice was stored in a refrigerator when not in use The filtering step is not expected to be essential to a commercial set up 0157 Feed solutions were prepared by adding protein in powder form and or maltodextrin on a weight basis relative to the orange juice used excluding the addition of water as a solvent and stirred for at least 30 minutes before spray dry ing Analyses of the orange juice were carried out to deter mine the pH and total soluble solid content Total Soluble Solid Content 0158 A Petri dish of known weight ANDGF 6100 model balance containing a known amount of orange juice was placed in an oven Thermoline Scientific Dehydrating Oven at 100 C for a period of 24 hours The Petri dish was then re weighed after cooling in a dessicator where the final weight indicated the total weight of soluble solids present allowing the total soluble solid content to be determined per gram of orange juice Spray Drying 0159 A B chi Mini Spray Dryer Model B 290 B chi Laboratoriums Technik Flawil Switzerland in suction mode was used for the spray drying process 0160 Spray drying was carried out at an aspirator rate of 38 m h pump rate of 9 2 0 4 ml min nozzle air flow of 473 L h and nozzle cleaner at 9 pulses for all experiments Yield Calculation 0161 All spray drying results were primarily reported as recovery or yield as a measure of how successful a run was by the powde
41. e a filter or matrix forming agent that helps WPI to create a coating layer on the surface of apple juice components 0273 This result is different from the effect of maltodex trin on spray drying orange juice The inventors have found that increasing the concentration of maltodextrin concentra tion from lt 1 wt to 50 wt in presence of WPI had no significant effect on absolute yield which was supported by Sep 26 2013 regression analysis that provided an R2 value of 0 06 p gt 0 01 This provides a contrast with the effect of maltodextrin on spray drying apple juice From the earlier explanations of the different effect with WPI on spray drying apple juice and orange juice much more fructose and malic acid especially fructose in apple juice may cause lower yields with spray drying apple juice compared with orange juice WPI is effec tive in concentrations of about 20 wt below this it may not be very effective on its own to reduce the stickiness of fruc tose and maltodextrin can help WPI to reduce or overcome the stickiness of fructose 0274 This hypothesis is supported by the finding of Adhikari et al 2003 The surface of a maltodextrin drop formed a skin which grew rapidly in thickness and trans formed to a glassy state giving a non sticky drop surface Adhikari et al 2003 also found that the addition of malto dextrin to the fructose solution reduced the surface stickiness ofa fructose drop significantly Bhanda
42. e fructose in apple juice than orange juice 0278 The integration of WPI and maltodextrin was very effective strategy for overcoming the stickiness of apple juice in spray drying Two series experiments were performed to figure out the optimal hybrid additive the hybrid additive percentage WPI MD to be 20 and the ratio between WPI and maltodextrin to be 3 1 It was also found that 15 WPI and 5 MD was the most effective additive with more than 80 yield and 20 WPI was also an effective additive with more than 60 yield 0279 XPS techniques were used to investigate the surface properties of critical powder products from spray drying experiments Maltodextrin was found to overcome the sticki ness of apple juice in spray drying process by coating 82 the surface of juice droplets even when its bulk concentration was 60 This may due to maltodextrin having surface active and film forming properties or its relatively low diffusion coefficient A Surface composition calculation without oxy gen method was established using surface active WPI as an example which was based on and improved Faldt 1995 s surface content matrix formula It was also found that when maltodextrin and WPI worked as additives together WPI had a stronger surface activity with a coating effectiveness of around 90 than maltodextrin which means WPI made more contribution to improving the spray drying yield of apple juice significantly than maltodextrin in h
43. e reasonable product How ever at 70 OJ a more surprising result was obtained whey protein isolate looked to be the most promising protein for spray drying orange juice 0172 The addition of 60 wt maltodextrin control or any other maltodextrin and protein combination improved the spray drying yields of orange juice However casein had a significantly lower yield at the higher orange juice concen tration than the two other proteins in comparison with the 60 wt maltodextrin control p lt 0 01 0173 These initial experiments allowed the comparison of the currently used maltodextrin concentration and pure orange juice yields with those containing protein and hence the identification of the most promising protein for spray drying orange juice 0174 The profiles of each protein with respect to increas ing orange juice concentration were further investigated to obtain a clear image of each protein s drying aid capabilities Expansion of Experiments to Increase Orange Juice Concentration 0175 The proteins were further investigated with respect to increasing orange juice concentrations FIG 2 In com parison with both casein and SPAH whey protein isolate showed the most significant results particularly at higher orange juice concentrations 0176 The following sections further describe the indi vidual profiles of each of the proteins and the links between these results to current literature and relevant proposed mech
44. e spray drying cannot success fully convert pure orange juice droplets into amorphous pow der under the operating conditions chosen for this work 60 wt of maltodextrin added was found to improve the yield considerably These observations are supported by previous studies where no powdered orange juice is produced from US 2013 0251884 Al spray drying under similar drying conditions and that the addition of maltodextrin allows good yields to be obtained 0190 Our results consistently shows that a gt 60 yield of spray drying of orange juice can be obtained by using whey protein isolate at much lower concentration than that is required of maltodextrin The mixture containing 1 whey protein isolate and 99 orange juice increased yield signifi cantly to approximately 82 Considering that a recovery of greater than 60 is considered to be a good criteria for suc cessful spray drying the addition of 1 wt of whey protein isolate to the feed has improved the yield of spray drying orange juice more than that achieved by 60 wt of malto dextrin Solubility 0191 Protein solubility was investigated due to the pro posed link between protein solubility and its effectiveness as a drying aid in spray drying orange juice This was achieved through first predicting the solubility of each protein investi gated in the actual orange juice used in this work and com paring this with the previously mentioned compatibility with fruit juices by
45. ecific Reference Number for Apple Juice Grape Juice and Orange Juice Fluessiges Obst 49 177 186 188 199 0288 Briggs D amp Seah M S 1994 Practical Surface Analysis Auger and Xray Photoelectron Spectroscopy John Wiley and Sons 0289 Couchman P R amp Karasz F E 1978 A Classical Thermodynamic Discussion of the Effect of Composition on Glass Transition Temperatures Macromolecules 11 1 11 7 119 0290 F ldt P 1995 Surface Composition of Spray Dried Emulsions Department of Food Engineering Lund University 0291 F ldt P Bergenstahl B amp Carlsson G 1993 The Surface Coverage of Fat on Food Powders Analysed by Esca Electron Spectroscopy for Chemical Food structure 12 2 225 234 0292 Gerin P A Dengis P B amp Rouxhet P G 1995 Performance of Xps Analysis of Model Biochemical Com pounds J Chim Phys 92 1043 1065 0293 Huntington J A amp Stein P E 2001 Structure and Properties of Ovalbumin Journal of Chromatography B Biomedical Sciences and Applications 756 1 2 189 198 0294 Konkol E 2009 Spray Drying of Fruit Juice Using Proteins as Drying Aids School of Chemical and Biomo lecular Engineering Sydney University of Sydney 0295 Liu Y Bhandari B amp Zhou W 2006 Glass Tran sition and Enthalpy Relaxation of Amorphous Food Sac charides A Review Journal of Agricultural and Food Chemistry 54 16 5701 5717 0296 Mattick L R M J C
46. ees have low glass transition temperatures While glucose has a glass transition temperature of about 31 C fructose has a glass transition temperature of only about 5 C The temperatures used during spray drying manufacturing processes are likely to be higher than the glass transition temperatures of the food product This leads to problems during spray drying in controlling the drying time adhesion to dryer wall removal of the product from the dryer caking and subsequently handling of the product This in turn leads to reduced product stability decreased yields and potentially spray dryer operating problems 0011 Fruit juices and purees are also hygroscopic and tend to absorb moisture from surroundings The absorption of water leads to the rise of particles sticking together and to the dryer wall during spray drying 0012 To address these problems drying aids having high T values are added to the food product Drying aids reduce overall stickiness of products such as fruit juices by raising the T value However additives fundamentally change the nature of the products and increase the cost of the product Currently the most commonly used drying aids are high molecular weight carbohydrates such as maltodextrin which are used at concentrations up to 65 of the final product 0013 Experiments described by Roustapour et al An Experimental Investigation of Lime Juice Drying in a Pilot Plant Spray Dryer Drving Technology 24 181
47. ferent to previous success with sodium caseinate by other researchers The use of casein instead of sodium caseinate may also explain the poor results obtained due to their differences in solubility as well as the bulk materials used Soy Protein Acid Hydrolysate 0180 Results show that the presence ofSPAH gives better absolute yields of spray dried orange juice powder FIGS 1 and 2 in comparison to casein although slightly decreasing with increasing orange juice concentration SPAR was also observed to be more soluble in the orange juice compared to casein which once again indicating a potential link between protein surface coating ability and its solubility in the stock solution Although yields obtained were similar to those of whey protein isolate the higher moisture content of these powders meant that a lower absolute yield was observed for SPAH 0181 Moreover during the experiments it was observed that SPAH exhibited a distinct meaty smell and brown colour which modified the resulting orange juice powder product by changing its visual fragrance and flavour quality This would make it unappealing to potential consumers due to the loss of the juice s natural characteristics Due to these unpleasant effects SPAR has on the spray dried juice pow ders SPAH was found to be unsuitable to be used as an additive to spray drying juice powders and was not investi gated further Whey Protein Isolate 0182 Inthe prelimina
48. g FJ mass of fruit juice g W mass of water g TSS total soluble solid per g fruit juice g g 0226 The absolute yield was then calculated using the following relationship AP 1 Equation 2 Yield x m 100 Where 0227 AP actual powder product g Mo dry basis moisture content as a weight fraction Moisture Content 0228 1 The moisture content was calculated as for Example pH Measurement 0229 The pH meter used in this experiment was pH Test 2 Model from Eutech Instruments and Oakton Instruments made in Malaysia The accuracy of pHTest 2 is 0 1 pH The pH of apple juice and orange juice samples were tested in 6 groups with 2 repeats for each group XPS Measurements 0230 X ray photoelectron spectroscopy XPS which is also known as Electron Spectroscopy for Chemical Analysis ESCA is a well established technique for the analysis of solid surfaces The method using XPS to quantify the differ ent component percentage coverage on the powder surface has been developed at the Institute for Surface Chemistry US 2013 0251884 Al F ldt et al 1993 and is known in the art The percentage coverage of the different components on surface of powder can be determined using known methodology through a matrix formula F ldt et al 1993 comparing the fraction of different elements on the surface ofthe powder to the fraction of elements in the components making up this powder In XPS system
49. he second batch of pure orange juice which had an average pH value of approximately 4 0 0195 From these results it is observed that different pro teins dissolved in orange juice to different extents where both Sep 26 2013 WPI and SPAH were able to be dissolved in orange juice easily with solubilities greater than 80 g 100 g FIG 7 Casein was found to be the least soluble with a solubility of approximately 35 g 100 g Possible Mechanistic Explanation 0196 One hypothesis for the effectiveness of protein as a coating is that it precipitates on the surface of particles to form the coatings See FIG 8A If this were true then less soluble proteins might be thought to be more effective than insoluble ones The present experiments suggest that this is not the case Instead the experiment suggests the mechanism for coating is the process of migration of proteins to the droplet surfaces as well as differences in diffusivity of the different components See FIG 8B 0197 Therefore the ability of WPI to increase spray dry ing yields of orange juice to greater than 80 and to success fully transform it into a powder could be suggested to involve both its film forming and surface active properties to encap sulate juice components Hence the combination of surface active properties of proteins that is their preferential migra tion to the air water interface along with their film forming properties upon drying allows for t
50. he spray dryer is located in a laboratory with stable ambient conditions for running all experiments The condition of atmosphere sur rounding was 22 C dry bulb 18 C wet bulb and corre sponding relative humidity of 72 796 and absolutely humidity of 0 012 kg kg The powder was collected in a pre weighted glass collector connected at the end of cyclone The mass of actual powder product was measured from the product in this collector for calculate the yield collector recovery The amounts of powder collected in cyclone cyclone recovery were also measured by recording the weight difference of cyclone before and after spray drying process Total recovery was calculated by adding collector recovery and cyclone recovery The powders collected from collector after spray drying process were immediately packed in Glad resealable Sep 26 2013 plastic bags and stored in a freezer The experimental uncer tainties discussion will be presented later Yield Calculation 0223 Yield or recovery was calculated in a similar way to Example 1 0224 The absolute yield was determined as percentage of expected powder produced in theory to the actually powder obtained from the collector in spray dryer The amount of expected powder was expressed by the equation A FJXTSS Equation 1 EP xspray dried feed solution g A FJ W Where 0225 A the total mass of additives g EP mass of expected powder product
51. he stickiness of the juice protein solutions to be overcome through the formation of a protein rich coating raising the glass transition temperature of the surface layer Powder Structure 0198 Powders produced from spray drying a high concen tration orange juice 99 in the presence of whey protein isolate were observed to have crystalline characteristics such as powder hardness and shine MDSC was used to confirm these observations Averaged thermograms of 100 orange juice batch 3 100 spray dried whey protein isolate and spray dried samples of 99 orange juice with 0 5 malto dextrin and 0 5 whey protein isolate and 99 orange juice to 1 whey protein isolate are summarised in FIG 9 with peak and valley values detailed in Table 9 0199 The sample crystallinity peaks and degradation val leys observed in the powders seem to be primarily due to orange juice characteristics FIG 9 although the size of the peaks and valleys may possibly be dampened by the presence of whey protein isolate reflected in the higher 1 whey protein isolate samples having slightly flattened peaks and valleys than those of the sample containing 0 5 whey pro tein isolate Table 9 Degradation valleys for both powder samples were similar to that of pure orange juice most likely explained by the high concentration of orange juice present in the powders TABLE 9 Summary of thermogram peak and valley points obtained from MDSC Crystallisati
52. hickness and transformed to a glassy state giving a non sticky drop surface The WPI MD film on the surface of apple juice droplet is smooth and non sticky therefore the stickiness of apple juice was overcome resulting spray drying yields of more than 8096 Conclusions 0276 The experiment aimed at using WPI at lower con centrations than those commonly used for maltodextrin as additives to spray dry apple juice with better yields The results confirmed two more effective strategies with higher yields than 60 were developed as expected The critical breakthrough was that the combination of 1596 WPI and 5 MD was sufficient to increase the yield from 47 2 5 for currently used 60 addition of maltodextrin 80 0 7 Moreover only adding WPI at a concentration of 20 can increase the yield of spray drying apple juice to a greater value than 0 which meets the industry requirement 0277 In spray drying experiments apple juice was quan titatively determined to be much more difficult spray dry than orange juice It has previously been reported that WPI was an effective additive for spray drying orange juice at low con US 2013 0251884 Al centrations 1 on its own However it was found here that WPI cannot improve the yield of spray drying apple juice significantly on its own at low concentrations 10 although it can improve the yields to some extent This greater difficulty with apple juice results possibly from the existence of mor
53. ields from 5 to 15 concentration of WPI were steady at around 75 82 0267 Furthermore the observation of the main contribu tion to improving yield by WPI is consistent with previous work Kim 1996 and Young 1993 reported that WPI had a coating effectiveness value of 72 2 for orange juice and 37 for anhydrous milk fat The inventors previous work confirmed the surface active and film forming properties of WPI to encapsulate orange juice components by achieving a spray drying yield to greater than 80 with only 1 wt WPI 0268 Therefore in these experiments shown in FIG 13 5 wt of WPI 5 WPI 15 MD may have coated the majority of the surface of apple juice powder to give a good yield 81 which shown in FIG 14 5 Then in FIG 14 c while increasing the weight percentage of WPI further to 15 wt 15WPI 5MD the percentage coverage of WPI on the apple juice particle may be not able to increase much further This situation was explained by Adhikari 2007 He stated that the coating ability of protein is affected by surface tension He also found that the surface tension required to create the new surface decreases while the concentration of WPI increases from 1 wt to 5 wt however the surface tension required to create the new surface remains the same when the concen US 2013 0251884 Al tration of WPI increased from 5 wt to 10 wt The reason may be that 5 wt bulk concentration resulted in the cover age of
54. ies plums and citrus fruits including oranges grapefruit and lemons 0033 Preferably the powder food product described herein includes at least one fruit solid derived from a high acidic fruit that is a fruit having a low pH Most preferably the fruit is apple or a citrus fruit having a low pH In one example the fruit is an orange In another example the fruit is apple In another example it is two or more fruits at least one of which has a low pH In one example the powder food product comprises orange components and at least one other fruit components 0034 The term vegetable is understood to refer to a plant cultivated for an edible part such as the root of the beet the leaf of spinach or the flower buds of broccoli or cauli flower All vegetables are included within the scope of the invention This can include fungi such as mushrooms Pre ferred vegetables are those that can be juiced for example celery carrots beetroot ginger spinach zucchini or any combination thereof This group is not exhaustive 0035 Almost all vegetables are either low acid or non acidic 0036 Accordingly in one embodiment of the first aspect of the invention there is provided a powder food product comprising vegetable components together with a whey pro tein isolate For example the vegetable is selected from the group comprising celery carrots beetroot ginger spinach or any combination thereof Powder Product 0037 The
55. ight sample weight was recorded The samples were then placed into the DSC with modulation temperature amplitude of 1 C a modulation period of 60 seconds a ramp rate of 5 C min over a temperature range of 0 to 300 C The resulting sample thermograms were then analysed for evidence of amorphous and or crystalline properties and compared against the DSC thermograms of spray dried whey protein isolate and pure orange juice to determine the con tributing components of the properties observed in the samples Solubility of Proteins at Different pH 0168 The solubility of each of the proteins in juice solu tions at different pH was determined The pH of the feed solution was measured by using a pH meter Orion Research digital pH millivolt meter 611 before protein was added The solubility of each protein is then measured by mixing 2 0 g of protein in 100 g of orange juice for 1 hour The resulting mixture was then filtered through a fine tea strainer to remove any undissolved protein and then placed into an oven Ther moline Scientific Dehydrating Oven at 100 C for 24 hours allowed to cool ina dessicator and re weighed Solubility was then calculated as grams soluble protein per 100 g of protein in solution This was done by subtracting the initial weight of the sample Petri dish and total soluble solids present in the orange juice from the final weight of the sample and Petri dish after drying to find the amount of soluble pro
56. les are provided in Table 1 It will be appreciated that the pH s are only approximate and examples will exist outside of the ranges TABLE 1 Product Approximate pH Apples 2 9 3 9 Apricots 3 3 4 8 Apricots canned 3 4 3 8 Apricots nectar 3 8 Artichokes 5 5 6 0 Asparagus 6 0 6 7 Avocados 6 3 6 6 Bananas 4 5 5 2 Beans 5 6 6 5 Beets 5 3 6 6 Blackberries 3 9 4 5 Blueberries 3 1 3 4 Beets 4 9 5 5 Broccoli cooked 5 3 Cabbage 5 2 5 4 Cactus 4 7 Capers 6 0 Carrots 5 9 6 3 Celery 5 7 6 0 Cherries 3 2 4 5 Coconut 5 5 7 8 Com 5 9 7 3 Cranberry juice 2 3 2 5 Dates 6 5 8 5 Gooseberries 2 8 3 1 Grapefruit 3 0 3 7 Grapes 3 5 4 5 Leeks 5 5 6 2 Lemons 2 2 2 4 Limes 1 8 2 0 Mangos 5 8 6 0 Melons 6 0 6 7 Nectarines 3 9 4 2 Olives green fermented 3 6 3 6 Olives black 6 0 7 0 Oranges 3 3 4 2 Peaches 3 4 4 1 Pears 3 6 4 0 Peas 5 8 6 4 Pickles sour 3 0 3 4 Pickles dill 3 2 3 6 Pimento 4 6 5 2 Plums 2 8 3 0 Potatoes 5 6 6 0 Pumpkin 4 8 5 2 Raspberries 3 2 3 6 Rhubarb 3 1 3 2 Sauerkraut 3 4 3 6 Spinach 5 5 6 8 Squash 5 0 5 4 Strawberries 3 0 3 9 Sweet potatoes 5 3 5 6 Sep 26 2013 TABLE 1 continued Product Approximate pH Tomatoes 4 3 4 9 Turnips 5 2 5 6 Vegetable juice 3 9 4 3 Watermelon 5 2 5 6 0094 The one or more fruit components are derived from one or more fruits and the one or more vegetable components are derived from one or more vegetables The term fruit components includes componen
57. lid per g orange juice g g 0164 The absolute yield was then calculated using the following relationship where M refers to the dry basis mois ture content as a weight fraction actual powder collected 1 yield expected powder product 5 1 Mo x100 Moisture Content 0165 Immediately after spray drying a sample of approximately 0 5 g was placed in a pre weighed Mettler Toledo AB204 S balance clean dry glass container and then placed in an oven Thermoline Scientific Dehydrating Oven set at 100 C for 24 hours The container was then removed and re weighed after cooling in a dessicator to determine the amount of moisture lost Moisture content was calculated on a dry matter basis Mw M we x 100 Moist tent oisture content Mp Mc Where 0166 M mass of wet sample container and lid g Mp mass of dry sample container and lid g Mc mass of container and lid g US 2013 0251884 Al Analysis of Powder Structure 0167 Spray dried powders were analysed for their pow der structure All samples from spray drying were either used immediately or stored in zip lock bags at 4 C in dark until the analysis stage Modulated differential scanning calorim etry MDSC using a DSC Q1000 TA Instruments was performed to analyse the final powder product At least four samples of approximately 3 mg Mettler Toledo AB204 S balance were placed into a hermetic dish and lid where the final we
58. measuring the pH of the feed solutions The solubility was then determined for each protein within one of the orange juice batch samples used where these values were then compared with literature values Solution pH 0192 ThepH of the feed solution was measured before the addition of protein to provide a clear indication of whether the protein would be soluble in it or not This was done since the addition of protein would modify the pH of the feed solution The pH values of each of the pure orange juice batches used and some of the initial feed solutions used are summarised in Table 6 TABLE 6 Solution pH values before the addition of protein Average pH Standard Solution wt Batch Deviation Variation 100 OJ 1 3 66 0 25 2 3 99 0 01 3 4 19 0 09 40 OJ 60 M 1 4 06 0 04 0 40 2 4 19 0 09 0 20 40 OJ 50 M 1 3 83 0 21 0 18 2 4 01 0 15 0 02 70 OJ 20 M 1 3 77 0 02 0 11 2 4 03 0 08 0 04 variation from same pure orange juice batch due to addition of maltodextrin and water 0193 The pH values obtained for each of the three batches on orange juice used are consistent with the approximate pH of 3 3 4 2 for orange juice These results also showed that the addition of maltodextrin and water to orange juice to prepare the feed solutions increased the pH clearly seen by the posi tive variation from the corresponding pure orange juice batch Solubility Tests 0194 Solubility tests were performed using t
59. more vegetable components or combinations thereof wherein the food product is in powder form 0023 In one example the powder food product can be reconstituted and accordingly the reconstituted form of the product is within the scope of the inventive product 0024 Accordingly in a third aspect the invention pro vides use of a powder food product according to the first aspect in the preparation of a reconstituted food product 0025 Ina fourth aspect the present invention provides use of a whey protein isolate in the preparation of a powder food product comprising one or more fruit components or one or more vegetable components or combinations thereof Prefer Sep 26 2013 ably the whey protein isolate is used in an amount effective to encapsulate the one or more fruit components or one or more vegetable components or combinations thereof 0026 Also disclosed herein is a method of manufacturing a powder food product comprising a whey protein isolate and a fruit or vegetable or combination thereof 0027 Accordingly in a fifth aspect the present invention provides a method of manufacturing a powder food product comprising a whey protein isolate and one or more fruit components or one or more vegetable components or combi nations thereof the method comprising preparing a solution of one or more fruit and or vegetable juices and whey protein isolate and spray drying the solution to form the powder food product 0028 Through
60. mount of about 0 01 20 wiw preferably about 0 1 15 w w preferably about 0 2 10 w w preferably about 0 4 8 w w preferably about 0 5 5 wiw preferably about 5 w w preferably about 2 5 w w preferably about 1 w w preferably about 0 5 wiw US 2013 0251884 Al 25 The powder food product of claim 21 wherein the extraneous additive is maltodextrin 26 The powder food product ofclaim 21 comprising about 0 5 to 20 w w maltodextrin and about 0 05 to 20 whey protein isolate preferably about 0 5 to 5 0 w w maltodex trin and about 0 5 to 5 w w whey protein isolate preferably 1 20 w w maltodextrin and 1 20 whey protein isolate 27 The powder food product of claim 21 comprising 50 maltodextrin and 10 whey protein isolate preferably about 20 w w maltodextrin and about 10 w w whey protein isolate 28 The powder food product of claim 21 wherein the total amount of additive is about 20 29 The powder food product of claim 28 comprising about 19 w w maltodextrin and about 1 w w whey protein iso late preferably about 15 w w maltodextrin and about 5 w w whey protein isolate preferably about 10 w w malto dextrin and about 10 w w whey protein isolate preferably about 5 w w maltodextrin and about 15 w w whey protein isolate preferably about 5 w w maltodextrin and about 15 w w whey protein isolate preferably about 1 w w maltodextrin and about 19 w w whey protein isolate pref erably about 20 whey protein isola
61. n Forms 0003 Freshly extracted orange juice is filtered through a finisher screen where the pulp and seeds are removed and along with the peel diverted to be used for by products At this stage the juice is generally made into one of two product forms bulk frozen concentrated orange juice FCOJ or not from concentrate NFC i Bulk FCOJ 0004 Juice made into bulk FCOJ is sent to an evaporator where vacuum and heat are used to remove excess water in order to obtain a base concentrate of 65 brix which is a seven to one strength ratio to normal single strength juice The bulk FCOJ is then stored at 20 F or lower until it is sold or packaged for sale Bulk FCOJ is packaged by orange juice marketers into either frozen concentrated orange juice or chilled reconstituted recon ready to serve RTS orange juice Packaged FCOJ is made by adding single strength juice or water and flavour oils and essences to bulk FCOJ to reduce it from 65 brix to 42 brix which is a four to one strength ratio to normal single strength juice To convert this FCOJ into ready to drink orange juice consumers thaw it and then mix it with three parts water 0005 Reconstituted RTS juice is made by adding water and flavour oils and essences to bulk FCOJ to reduce it from 65 brix to 11 8 brix pasteurizing it packaging it in card board cartons or glass containers and selling it as chilled reconstituted orange juice ii NFC 0006 Juice ma
62. nd about 0 05 to 20 w w whey protein isolate Preferably the juice components are derived from oranges or apples Sep 26 2013 0055 In one embodiment the total amount of additive is about 1 10 w w Preferably the additives include only whey protein isolate and maltodextrin In one preferred embodiment the powder food product comprises 0 5 to 5 w w maltodextrin and 0 5 to 5 w w whey protein isolate In these embodiments the juice components is preferably derived from oranges The inventors have found that additives in amount of 1 10 w w is effective in providing a powder food product containing orange components that has favour able characteristics such as lack of stickiness as determined by a high yield following spray drying 0056 In particularly preferred embodiments there are provided powder food products containing orange compo nents that comprise 1 about 0 5 w w maltodextrin and about 0 5 w w whey protein isolate ii about 1 w w maltodextrin and about 1 w w whey protein isolate iii about 2 5 w w maltodextrin and about 2 5 w w whey protein isolate iv about 5 w w maltodextrin and about 5 w w whey protein isolate v 0 w w maltodextrin and about 1 w w whey protein isolate 0057 In yet another embodiment of the invention the powder food product comprises 1 to 20 w w maltodextrin and 1 to 20 w w whey protein isolate In this embodiment the juice component is preferably derived from apples The
63. nificant effect on absolute yield which means malto dextrin made contribution to achieve the best yield 82 of spray drying apple juice The absolute yield of 20 WPI 0 MD was 69 which was lower than the best yield 82 of 15 WPI 5 MD but still higher than industry requirement 60 Bhandari et al 1997a This result is promising in industry due to the fact that WPI is created as a by product of cheese production and it is natural protein provide nutrition instead of maltodextrin WPI is also has anti inflammatory and anti cancer properties People and fruit juice companies prefer to have protein as the additives in fruit juices Possible Mechanism Explanation 0270 The hybrid additives of WPI and maltodextrin for spray drying apple juice may be explained by the differences in solubility and surface activity 0271 For solubility it proposes that the less soluble com ponents precipitates faster and form a coating layer on the surface of droplets However this was rejected by the experi ments using WPI and soy protein acid hydrolysate from ear lier experiments 0272 For the surface activity Sheu and Rosenberg 1995 found that combinations of WPI and high DE maltodextrins are effective wall systems for microencapsulation of vola tiles In these systems WPI was regarded as emulsifying and film forming agent and maltodextrins were filters and matrix forming agents Therefore in this particular case the malto dextrin may b
64. not restricted to maltodextrin and can include other additives such as for example gum arabic or any preservative Maltodextrin if present at all can be in a resistant form This has added health benefits US 2013 0251884 Al 0061 Moreover many other additives can be included in the final product for which the powder food product is intended If for example the powder is to be pressed into a tablet then the person skilled in the art will recognise that suitable excipients will be required Methods of Manufacture 0062 Methods of manufacture refer to methods of microencapsulation that are suitable for making food pow ders Microencapsulation methods are selected from the group including spray drying spray cooling and chilling fluidized bed coating extrusion freeze drying and co crys tallization 0063 Inone particular example the method for making the powder comprises spray drying 0064 According to the fourth aspect of the invention there is provided a method for manufacturing a food powder product comprising fruit components vegetable components or combination thereof the method comprising preparing a solution of fruit and or vegetable juice and whey protein isolate and spray drying the solution to form a powder 0065 In one example the solution is prepared by dissolv ing the whey protein isolate in water then mixing the solubi lised protein with fruit or vegetable juice Preferably the water is at room temperature
65. nt of the product is in the range of 1 to 15 by volume US 2013 0251884 Al 0016 Any discussion of documents acts materials devices articles or the like which has been included in the present specification is not to be taken as an admission that any or all of these matters form part of the prior art base or were common general knowledge in the field relevant to the present invention as it existed before the priority date ofeach claim of this application SUMMARY OF THE INVENTION 0017 In work leading to the present invention the inven tors investigated the encapsulation efficiency of proteins hybrid additives including proteins and polysaccharide and the surface activity of proteins and polysaccharide when used to encapsulate powdered vegetable and fruit food products 0018 Surprisingly the inventors found that whey protein isolates or hybrid additives including whey protein isolates and maltodextrin provide a superior encapsulating agent fora fruit and or vegetable powder product The inventors also found that quail egg white protein acts as a better encapsulat ing agent then why protein isolates In particular the inventors investigated the use of these proteins using spray drying tech niques 0019 The primary advantage of using these proteins as encapsulating agents was found to be their potential ability to dominate powder surfaces at low concentrations in preferred embodiments the concentration is from about 0 5 wt
66. of the invention 0050 In preferred embodiments the amount of whey pro tein isolate is about 0 5 w w 10 w w preferably 0 5 5 w w more preferably 0 5 2 w w In one example the whey protein isolate content is about 0 5 w w In another example the whey protein isolate content is about 1 0 w w in another example the whey protein isolate content is about 2 5 w w in another example the whey protein isolate content is 5 0 w w in another example the whey protein isolate content is 10 w w Preferably the fruit components are derived from oranges preferably orange juice 0051 In a preferred embodiment the amount of whey protein isolate is about 20 50 w w preferably about 20 45 w w preferably 20 40 w w preferably 20 35 w w preferably 20 30 w w preferably 20 25 w w pref erably about 20 w w Preferably the fruit components are derived from apples preferably apple juice One or more other extraneous additives can be included in the powder food product of the present invention including but not limited to of maltodextrin gum arabic or any preservative In one pre ferred embodiment maltodextrin can is included The advan tage of the present invention is that these additives are not required and can be avoided That is described herein are food powder products that most preferably exclude additives such as maltodextrin The inventors have found however that inclusion of whey protein isolate in combination with other ad
67. on Peak Degradation Valley Powder Heat Heat Compositions Temperature Flow Temperature Flow wt C W g CC W g Pure Orange Juice 180 0 40 199 2 98 Spray Dried WPI 170 0 02 237 0 17 99 OJ 1 WPI 175 0 23 194 0 42 99 OJ 0 5 M 0 5 WPI 174 0 37 190 0 75 US 2013 0251884 Al 0200 Sample crystallinity can be determined by quanti fying the heat associated with melting fusion ofthe sample This heat is reported as percent crystallinity by calculating the ratio ofthe heat ofcrystallization to the heat of fusion against the heat of fusion for a 100 crystalline sample ofthe same material which in this case was assumed to be the pure orange juice since both samples are primarily composed of orange juice Hence of the two samples the one containing whey protein isolate alone showed the least crystallinity 58 while the sample containing both maltodextrin and whey protein isolate showed the greatest crystallinity 93 The difference in crystallinity between the two samples may be due to the amount of whey protein isolate present since the spray dried whey protein isolate showed the lowest degree of crystallinity compared with that of the pure orange juice Otherwise the difference could arise from the presence or absence of maltodextrin between the two samples Further more both 99 orange juice powders appeared to have simi lar T values to that of pure orange juice due to the presence of similar inflections points while
68. on the context In food preparation this normally means the fleshy seed associated structures of cer tain plants that are sweet and edible in the raw state such as for example apples oranges grapes strawberries berries and bananas or the similar looking structures in other plants even if they are non edible or non sweet in the raw state such as lemons and olives Seed associated structures that do not fit these informal criteria are usually called by other names such as vegetables 0088 Citrus fruits are acidic fruits Citrus fruits are a good source of vitamin C for a balanced diet and the immune system They also contain organic acids citric malic and lactic acids Citrus fruit include for example clementine US 2013 0251884 Al lime grapefruit mandarin tangerine kumquat minneola tangelo lemon orange and pummelo etc 0089 In one example the composition comprises at least one citrus fruit In one example the citrus fruit comprises an orange 0090 Citrus foods such as oranges and lemons are con sidered to be highly acidic or to have a low pH of less than pH 4 6 Oranges have a pH of about pH 3 3 4 2 lemons have a pH of about pH 3 3 7 and grapefruit have a pH of about pH 2 2 2 4 0091 The invention described is particularly useful for highly acidic fruits 0092 Other highly acidic fruits include for example apples pH about 3 3 3 9 cranberries and blackberries 0093 The pH of various fruits and vegetab
69. ood product of claim 1 where in the one or more fruit components is derived from one or more fruits selected from of the group consisting of oranges and apples 5 The powder food product of claim 1 wherein the one or more fruit components or one or more vegetable components or mixtures thereof is one or more vegetable components only 6 The powder food product of claim 1 wherein the one or more fruit components or one or more vegetable components or mixtures thereof is a combination of one or more fruit components and one or more vegetable components 7 The powder food product of claim 1 wherein the one or more vegetable components is derived from one or vegetables selected from the group consisting of mushrooms celery carrots beetroot ginger spinach broccoli cauliflower and zucchini 8 The powder food product of claim 1 wherein at least one of the one or more fruit components or one or more vegetable components is derived from one or more fruits or vegetables having a pH of less than about 5 9 The powder food product of claim 1 wherein at least one of the one or more fruit components or one or more vegetable components are derived from one or more fruits or vegetables having a pH of higher than about 5 10 The powder food product of claim 1 wherein the one or more fruit components or one or more vegetable components or a mixture thereof is present in an amount of 40 w w preferably 245 w w preferably 250 w w preferably 5
70. ooseberries bananas lychees pineapples tomatoes melons peaches nectarines grapes zucchini figs pears melons dates papaya persimmons plums and apri cots etc or any combination thereof This group is not exhaus tive Citrus fruits as indicated above and apples are particu larly preferred More preferred examples of citrus fruits are oranges lemons mandarins tangerines and grapefruit Pref erably the fruit is selected from oranges and or apples Mix tures of any fruits especially with oranges and or apples are contemplated 0031 Low acid foods less acidic have pH values higher than about 5 and up to about 6 9 Non acidic or alkaline foods have pH values of 7 0 or greater Fruits that are less acidic include for example figs Asian pears melons bananas dates papaya ripe pineapple and persimmons In one embodiment of the invention at least one of the one or more fruit compo nents is derived from one or more fruits having a pH of higher than about 5 0032 Highly acidic foods have a pH of less than about 5 In one embodiment of the invention at least one of the one or more fruit components is derived from a fruit having a low pH of less than about 5 In one example the fruit has a pH as low as 2 Described herein are fruits having a pH of about 2 5 5 about pH 3 5 about 3 5 5 about 4 5 Fruits that are highly acidic include for example apples apricots blueberries cran US 2013 0251884 Al berries gooseberr
71. or apple juice in order to reduce the currently required maltodextrin concen tration of 60 or more 0234 The results in Table 11 and FIG 13 show that the addition of WPI in an amount of 20 wt is effective in improving the yield of spray drying of apple juice to 69 This is not as good as the yield of spray drying orange juice indicating that the stickiness of apple juice is much more difficult to overcome than that of orange juice These results are summarised in Table 11 TABLE 11 Comparison of pure juice and control experiments between AJ and OJ Apple juice as AJ orange juice as OJ Maltodextrin as MD Whey Protein Isolate as WPI Standard Composition of Average Yield Deviation Solution wt wt wt Reference 100 AJ 2 17 Example 2 100 OJ 44 2 0 Example 2 40 AT 60 MD 47 3 0 Example 2 40 OJ 60 MD 65 7 1 Example 1 99 AJ 1 WPI 0 1 Example 2 99 OJ 1 WPI 82 19 Example 1 90 AJ 10 WPI 7 Example 2 80 AJ 20 WPI 69 Example 2 80 AT 5 MD 15 WPI 82 Example 2 0235 In summary for both pure juices and the two control experiments apple juice had significantly lower yields than orange juice The yield of pure apple juice was only 2 which was far less than the 44 yield with pure orange juice The addition of 60 wt maltodextrin improved the spray drying yields of orange juice to 65 which is higher than the 60 yields required by industry However the same addition of maltodextrin improved the spray drying
72. orange 7 juice 0 pen T T T T T 35 45 55 65 75 85 95 Orange Juice Concentration wt Figure 2 Patent Application Publication Sep 26 2013 Sheet 3 of 10 US 2013 0251884 Al 80 4 4 2 gt 40 7 5 o 10076 orange E N X 20 4 juice ar 0 T T TT T T S r 30 40 50 60 70 80 90 100 Orange Juice Concentration wt Figure 3 80 B T Zi sf 60 B E gt 40 7 r x 8 20 100 orange 7 lt juice 0 J T T T T T T 1 30 40 50 60 70 80 90 100 Orange Juice Concentration wt J Figure 4 Patent Application Publication Sep 26 2013 Sheet 4 of 10 US 2013 0251884 Al 90 80 i 99 orange juice 1 protein X Pers M 4 protein 70 y 60 59 4 A 100 orange 5 40 E x juice 9 20 AF 99 orange juice 1 maltodextrin 10 0 0 10 20 30 40 50 60 Maltodextrin Concentration wt Figure 5 80 1 99 orange juice ag 1 protein X _ u ae no 60 1 Ss 40 60 maltodextrin gt 40 orange juice 3 20 2 u 100 orange lt 0 juice 0 1 2 3 4 5 6 7 8 9 10 11 Protein X Concentration wt Figure 6 Patent Application Publication Sep 26 2013 Sheet 5 of 10 US 2013 0251884 Al 100 90 Solubility g 100g Casein Protein X SPAH i Protein ee Figure 7 je Jo A Leaving atomizer Initial solid Partial crust Complete c
73. out this specification the word comprise or variations such as comprises or comprising will be understood to imply the inclusion of a stated element integer or step or group of elements integers or steps but not the exclusion of any other element integer or step or group of elements integers or steps 0029 It will be understood that the one or more fruit components are derived from one or more fruits and the one or more vegetable components are derived from one or more vegetables The term fruit components includes compo nents derived from any number of parts of the fruit including but not limited to the juice pulp husk rind skin oils and any other component of the fruit Similarly the term vegetable components includes components derived from any number of parts of the vegetable including but not limited to the juice pulp husk rind skin oils and any other component of the vegetable Ina preferred embodiment the fruit components and vegetable components are derived from the juice extracts derivatives and or distillates of the fruit and veg etable components 0030 The fruit can for example be selected from the group comprising citrus fruits preferably clementine lime grapefruit mandarin tangerine kumquat minneola tangelo lemon orange and pummelo etc apples guavas mangoes berries eg blueberries blackberries mulberries strawberries cranberries and g
74. r produced as a percentage of that expected This was chosen as a means of comparison for indication of stickiness i e reduced stickiness and hence decreased wall deposition within the drying chamber achieves higher yields A good yield is considered to be in the range of 60 to 70 recovery of powdered product as this is a minimum expec tation in practice where anything greater can be considered a significant improvement 0162 The absolute yield was used as a measure of com parison allowing for the moisture content to be taken into account This was determined as a percentage of expected powder collected to the dry product actually obtained from spray drying First the total amount of solids in the feed solution was calculated by adding the mass of maltodextrin Sep 26 2013 protein and the soluble solids per gram of orange juice mul tiplied by the amount of orange juice present in the feed solution The expected amount of powder obtained was deter mined by dividing the total solution made up by the total solids within the feed solution giving the expected amount of solids for that solution Hence the amount of powder expected to be collected during spray drying was determined by the equation _M P OJxTSS EP WaPiolsw x spray dried feed solution g Where 0163 EP expected powder product g M maltodextrin mass g P protein mass g OJ orange juice mass g W mass of water g TSS total soluble so
75. ri et al 1997a stated that at least 50 wt of maltodextrin DE12 was required to spray dry fructose which is more difficult to be spray dry than other sugars Therefore one of hypothesis is that maltodex trin may be a surface active agent for fructose Another hypothesis is that the maltodextrin with a higher glass tran sition temperature mixes with fructose and changes the physical property of fructose drops resulting in higher overall higher glass transition temperatures Fox Jr and Flory 1950 Thus experiments using XPS have been performed to test the possible surface activity of maltodextrin The spray drying product for 40 AJ 60 MD was analysed and it showed that 82 3 of the surface of apple juice drops was coated by maltodextrin This fact confirmed that maltodextrin is surface active agent and the first hypothesis is more reasonable 0275 Therefore when the bulk concentrations of malto dextrin and WPI are high enough such as 5WPI 15MD 80 AJ and 15WPI 5MD 80 AJ the surface activity of hybrid addi tives are explanted in FIGS 14 b and c WPI behaved like a non sticky pouch because it formed a thickening smooth non sticky skin on the surface of apple juice droplets during drying Adhikari et al 2009 However there were some materials that are difficult to be coated by WPI may be fructose At the same time maltodextrin mixed with WPI coated most the rest surface of droplets and formed a skin which grew rapidly in t
76. rotein between outmost layer and inside layer of particles US 2013 0251884 Al provides a driving force of protein for coating the surface of particles Therefore by increasing the concentration of pro tein the surface coating effectiveness value should increase as well 0239 In order to determine if WPI improves the yield from spray drying apple juice another group of experiments including 1 wt and 10 wt addition of WPI were con ducted 100 wt apple juice and 60 wt addition of malto dextrin were used as control experiments 0240 These results showed that by increasing the concen tration of WPI from 1 to 10 wt the yield increased signifi cantly from around 1 to 7 as well This proved that the WPI is also surface active for apple juice particles but the yield is still too low for industry requirements 60 and WPI does not work well enough for apple juice on its own 0241 The experimental work for orange juice in Example 1 showed that WPI was effective in improving orange juice spray drying yields However the results of experiments with WPI indicated that WPI was not as an effective additive for apple juice as it was for orange juice This may be due to the fact that orange juice and apple juice have different characteristics such as pH solubility and com position which can affect the effectiveness of additives in the spray drying process They have been investigated and dis cussed below In particular
77. rust B Leaving atomizer Adsorbed layer Crust formation Complete crust Figure 8 Patent Application Publication Sep 26 2013 Sheet 6 of 10 US 2013 0251884 A1 Heat Flow W g Both 99 OJ powders 0 5 5 show similar intial values Peaks indicating 1 P to 100 protein X Crystallisatiori 0 0 5 Inflection points indicating l Ty values of components Valleys 1 Similar Tg indicating inflection for both Degradation 4 99 powders and 1 57 pure OJ 2 4 100 OJ 100 Protein X 2 5 4 99 OJ 1 Protein X 99 OJ 0 5 M 0 5 Protein X 3 Tan T T T T 1 0 50 100 150 200 250 300 Temperature C Figure 9 Patent Application Publication Sep 26 2013 Sheet 7 of 10 US 2013 0251884 A1 I o _ 3 t H3 e gt a ay 3 o d Lar Figure 10 Patent Application Publication Sep 26 2013 Sheet 8 of 10 US 2013 0251884 Al Figure 11 70 W Apple juice and different additives 100AJ 90AJ 10WPI 40AJ 60MD 40AJ 50MD 10WPI WPI MD at 3 1 mass ratio A 40A 60MD Yield X90AJ 10PX 0 10 20 30 40 50 60 70 Concentration of total additives wt Figure 12 Patent Application Publication Sep 26 2013 Sheet 9 of 10 Figure 13 30 US 2013 0251884 A1 Different combination 80 5WPI 15MD 70 10WPI 1OMD 60 19WPI 1MD 26 gt 1WPI 19MD vw 50 40 f 40A1 50MD 30
78. ry experiments solutions with whey protein isolate concentrations of 10 wt were investigated with different concentrations of maltodextrin and orange juice to compare its effectiveness as spray drying additive to casein and SPAH Both whey protein isolate and SPAR exhib ited higher yields than casein It was also observed that SPAR gave unpleasant characteristics to the spray dried juice pow ders Thus further experiments were then conducted with whey protein isolate to explore the possibility of producing spray dried orange juice powders with less additives added This was done by spray drying solutions with equal portions of whey protein isolate and maltodextrin at 5 2 5 1 0 and 0 5 wt 96 to give 90 95 98 99 wt orange juice concentrations respectively 0183 These experiments gave rise to average yields as high as 84 for 95 wt orange juice with 2 5 wt malto dextrin and 2 5 wt whey protein isolate Similar to SPAH whey protein isolate was also observed to readily dissolve in the orange juice 0184 Orange juice concentration seemed to have almost no effect on absolute yield FIG 4 supported by p gt 0 01 and an R value of 0 10 indicating that approximately 10 of the variation in absolute yield can be explained by the orange juice concentration where the remaining 90 can be explained by other variables or inherent variability 0185 The effect of maltodextrin concentration FIG 5 was investigated to find out if m
79. s 1999 Liu et al 2006 Huntington and Stein 2001 0081 FIG 11 Comparison of the yield profiles with dif ferent additives including MD WPI and the combinations of MD and WPI Vertical bars for 40 AJ 50 MD 10 WPI indi cate the overall standard deviations 0082 FIG 12 Effect of the concentration of total addi tives on the recover Vertical bars indicate the standard devia tions from uncertainties discussion 0083 FIG 13 Effect of different combinations of WPI and MD on the yield with a constant total concentration of WPI and MD Vertical bars indicate the standard deviations from uncertainties discussion 0084 FIG 14 Mechanistic explanation for surface activ ity of different hybrid additives of WPI and MD 0085 FIG 15 Effect of increasing maltodextrin concen tration from 0 to 5 on spray drying yield in the presence of WPI DETAILED DESCRIPTION OF THE INVENTION 0086 The invention described is a powder food product comprising a fruit vegetable components or a combination thereof together with an effective amount of whey protein isolate The inventors found surprisingly whey protein iso lates are particularly effective microencapsulating agents for fruits especially highly acidic fruits and vegetables in meth ods of spray drying Fruits and Vegetables 0087 In broad terms a fruit is understood to mean a struc ture of a plant that contains seeds The term can have different meanings depending
80. sein is at a minimum near its pl of 4 6 The solubility of casein is better at pH values less than 3 5 Casein and caseinates are highly heat stable withstand ing heating at 150 degrees C for 1 hour although other factors such as pH and ionic strength can reduce heat stabil ity ii Whey Proteins 0112 The solubility of whey protein isolates is influenced by both pH and temperature The solubility of whey proteins is minimum at its pI of 4 5 Whey protein isolates have vary ing solubilities across the pH range 0113 Unlike caseins whey protein is susceptible to heat denaturation Heating of whey protein stabilised emulsions at 90 degrees C for 10 minutes results in denaturation and has undesirable effects on emulsion particle size This suscepti bility to heat denaturation makes an issue of their use as potential aids in spray drying where increasing protein con centration accelerate the degree and rate of denaturation ii Soy Proteins 0114 With an isoelectric point of 4 5 the minimum solu bility of soy protein isolate soy protein hydrolysates and soy protein occurs between pH 4 0 and 5 0 Poor solubility of soy proteins is inherited from their main protein components glycinin and B conglycinin which have pH and ionic strength dependent quaternary structures 0115 Furthermore glycinin a component of soy proteins begins to denature at around 60 90 C and B conglycinin starts to denature at only 60 75 C Altho
81. solated from whey Whey proteins are low molecular weight proteins isolated from dairy proteins As described herein the whey protein isolate may be used as a carrier or an encapsu lating agent 0045 According to the first aspect of the invention the powder food product described herein comprises an amount of whey protein isolate effective to encapsulate the one or more fruit components and or vegetable components There fore according to the first aspect of the invention the whey protein isolate acts as an encapsulating agent by encapsulat ing the fruit components and or vegetable components 0046 The food product described herein preferably com prises 5096 or less whey protein isolate content Preferably the lower limit of whey protein isolate is 0 01 w w For example the whey protein isolate content is 50 w w pref erably 45 w w preferably 40 w w preferably 35 w w preferably 30 w w preferably 25 w w prefer ably 20 w w preferably 15 w w preferably 10 w w preferably 5 w w preferably 4 w w preferably 3 w w preferably 2 w w preferably 1 w w pref erably 0 5 w w and 0 01 w w 0047 The food product described herein comprises an amount of whey protein isolate that is more than 0 w w that is there is at least some protein Preferably the upper limit of whey protein isolate is 50 w w Preferably the amount of protein is 0 01 w w preferably 0 02 w w preferably 20 05 w w preferably
82. ss than 0 01 from ANOVA Lower concentra tions approaching 1 wt whey protein isolate seemed to increase absolute yield until a slight drop at 0 5 wt was observed indicating that further lowering the whey protein isolate concentration would probably reduce the absolute yield However all absolute yields containing whey protein isolate showed improvement over both the absolute yields of pure orange juice and standard mixture of 40 orange juice with 60 maltodextrin See FIG 6 0188 From the results discussed above whey protein iso late was found to act as a successful drying aid for spray drying orange juice at low concentrations The significant results obtained are summarised in Table 5 which also includes yields for pure orange juice and 40 orange juice with 60 maltodextrin for comparison TABLE 5 Summary and comparison of significant whey protein isolate results Composition wt Orange Average Juice Maltodextrin WPI Yield Error 100 32 4 2 5 40 60 65 3 7 1 98 1 1 83 4 3 8 99 24 7 0 5 0 5 77 3 1 8 1 82 2 1 9 error reported as one standard deviation 0189 These results clearly met the project s aim of using proteins to improve the yield of spray drying fruit juices at concentrations lower than those currently used with malto dextrin Table 5 shows that the yield of pure orange juice was approximately 32 which is much lower than that required by the industry gt 60 henc
83. sually has the least solubility at the isoelectric point pI Values of pH above and below the pI where a protein has a net negative charge contribute to greater solubility 0108 Accordingly the use of proteins as spray drying aids poses some issues such as solubility sensitivity of proteins to pH changes as well as heat This is particularly relevant when the pH of the initial fruit juice is close to the pI of the protein When this happens the protein will decrease in solubility and lose its encapsulating properties Furthermore the thermal stability of proteins is also an important factor due to the high temperatures involved in spray drying as well as its effect on protein solubility and functionality 0109 Denaturation of proteins are likely to occur when proteins are exposed to heat over time This process occurs due to temperature effects on the secondary and tertiary struc tures through the stabilisation on non covalent bonds When these bonds are broken the secondary and tertiary structures unfold exposing hydrophobic groups leading to aggrega tion coagulation and precipitation which decrease protein solubility The effects of pH and temperature on solubility significantly effect functionality 0110 In working leading to the present invention the inventors have explored the use of three proteins i casein and caseinates 11 whey proteins and iii soy proteins 1 Casein and Caseinates 0111 The solubility of ca
84. t temperature of about 80 120 C pref erably about 100 C
85. te 30 The powder food product ofclaim 21 wherein the total amount of additive is about 1 10 31 The powder food product of claim 30 comprising about 0 5 w w maltodextrin and about 0 5 w w whey protein isolate preferably about 1 w w maltodextrin and about 1 w w whey protein isolate preferably about 2 5 w w malto dextrin and about 2 5 w w whey protein isolate preferably about 5 w w maltodextrin and about 5 w w whey protein isolate preferably about 1 w w whey protein isolate 32 Use of a powder food product of claim 1 in the prepa ration of a reconstituted food product 33 Use according to claim 32 wherein the powder food product is reconstituted with a liquid preferably water or water based 34 Use of a whey protein isolate in the preparation of a powder food product comprising one or more fruit compo nents or vegetable components or combinations thereof 35 A method of manufacturing a powder food product comprising a whey protein isolate and one or more fruit Sep 26 2013 components or vegetable components or combinations thereof the method comprising preparing a solution of one or more fruit and or vegetable juices and whey protein isolate and spraying drying the solution to form the powder food product 36 The method of claim 35 wherein the powder food product is as defined in claim 1 and wherein the one or more fruit components or one or more vegetable components or combinations thereof are derived from one
86. te is present in an amount of about 0 01 50 w w preferably about 0 02 45 w w pref erably about 0 05 40 w w preferably about 0 75 35 w w preferably about 0 1 30 w w preferably about 0 2 30 w w preferably about 0 3 30 w w preferably about 0 4 30 w w preferably about 0 5 30 w w preferably about 0 6 30 w w preferably about 0 7 30 w w preferably about 0 8 30 w w preferably about 0 9 30 w w prefer ably about 1 0 30 w w preferably about 0 1 25 w w preferably about 0 2 25 w w preferably about 0 3 25 w w preferably about 0 4 25 w w preferably about 0 5 25 w w preferably about 0 6 25 w w preferably about 0 7 25 wiw preferably about 0 8 25 w w preferably about 0 9 25 w w preferably about 1 0 25 w w prefer ably about 0 1 20 w w preferably about 0 2 20 w w preferably about 0 3 20 w w preferably about 0 4 20 w w preferably about 0 5 20 w w preferably about 0 6 20 w w preferably about 0 7 20 w w preferably about 0 8 20 w w preferably about 0 9 20 w w preferably about 1 0 20 w w 15 The powder food product of claim 1 wherein the whey protein isolate is the sole additive 16 The powder food product of claim 1 wherein the whey protein isolate is present in an amount of about 0 5 w w 10 w w preferably 0 5 5 w w preferably 0 5 2 w w 17 The powder food product of claim 1 wherein the whey protein isolate is present in an amount of about 0 5 w w preferably about 1 0 w w preferably
87. tein which was then taken as a percentage of the initial amount of protein added Results and Discussion Preliminary Experiments 0169 Preliminary experiments on spray drying orange juice involved comparing and determining the most promis ing protein to use as a spray drying additive to reduce the current required maltodextrin concentration Results were consistent in showing the addition of drying aids such as maltodextrin and combinations of maltodextrin and protein significantly improved yield in comparison to pure orange juice yields p lt lt 0 01 indicating that stickiness and hence wall deposition was successful reduced These results are described in the table below and summarised in FIG 1 0170 Controls of 40 wt orange juice 60 wt malto dextrin with an average absolute yield of 62 7 and pure orange juice with an average absolute yield of 2641 were found to reflect general industrial practice and literature val ues TABLE 4 Comparison of absolute yields in the presence of protein Whey Protein Solution wt Repeat Casein Isolate SPAH 40 OJ 50 M 10 P Average 58 66 61 Standard 6 7 2 Deviation Sep 26 2013 TABLE 4 continued Comparison of absolute yields in the presence of protein Whey Protein Solution wt Repeat Casein Isolate SPAH 70 OJ 20 M 10 P Average 44 1 61 54 Standard 0 4 3 1 Deviation 0171 Comparing absolute yield values at 40 OJ all of the proteins all looked to provid
88. the feed rate b increasing the pow der temperature c increasing the solids content of the feed d atomization through a rotary atomizer and e use of counter current configuration Powder Product 0104 The powder is a fine particle product with a particle size determined by the atomization nozzle In one example the particle size is between about 5 and 30 micrometers in diameter In alternate examples the particle size is larger 0105 Most preferably the coated or encapsulated particles substantially lack stickiness This is demonstrated by a high yield from spray drying Preferably the powder appears to be dry visually and preferably the powders appear to be adequately free flowing 0106 Preferably the product has crystalline characteris tics such as sorption stability EXAMPLES Example 1 Applications of Whey Protein Isolate WPI and Maltodextrin as Spray Drying Additive to Produce Orange Juice Powder Background Protein Solubility 0107 Protein solubility is a function of many factors such as native or denatured state and environmental factors i e pH temperature The pH of the solution affects the nature and the distribution of the protein s net charge Generally proteins are more soluble in low acids or high alkaline pH Sep 26 2013 values because of the excess charges of the same sign pro ducing repulse among the molecules and consequently con tributing to its largest solubility A protein u
89. ts derived from any number of parts of the fruit including but not limited to the juice pulp husk rind skin oils and any other component of the fruit Similarly the term vegetable components includes components derived from any number of parts of the vegetable including but not limited to the juice pulp husk rind skin oils and any other component of the vegetable In a preferred embodiment the fruit components and veg etable components are derived from the juice extracts derivatives and or distillates of the fruit and vegetable com ponents 0095 Accordingly the fruit and vegetable powder prod ucts may be prepared from the primary juice product with or without pulp or other solids It is not necessary to screen the product to remove solids The juice to be prepared as a powder product can be an untreated or raw product or it can be a treated product such as for example a fruit and or vegetable juice concentrate or reconstituted form of juice Alternatively it may be a cooked product Whey Protein Isolate 0096 Whey proteins are globular proteins that are isolated from whey A mixture of betalactoglobulin alpha lactalbu min and serum albumin are usually present The typical ranges of molecular weights are 18000 g mol and less 0097 The preferred food product described here com prises an effective amount of whey protein isolate WPI The term effective amount refers to an amount that is effective
90. ucts comprise 45 w w fruit compo nents vegetable components or mixture thereof preferably 50 w w fruit components vegetable components or mix ture thereof preferably 55 w w fruit components veg etable components or mixture thereof more preferably 60 w w fruit components vegetable components or mix ture thereof more preferably 265 w w fruit components vegetable components or mixture thereof more preferably Sep 26 2013 70 wiw and 99 fruit components vegetable compo nents or mixture thereof Most preferably the food product comprises 75 w w fruit components vegetable compo nents or mixture thereof preferably 80 w w fruit compo nents vegetable components or mixture thereof preferably 85 w w fruit components vegetable components or mix ture thereof preferably 90 w w fruit components veg etable components or mixture thereof preferably 95 w w and 99 fruit components vegetable components or mix tures thereof 0042 In one embodiment the fruit and or vegetable com ponents are solids and or oils 0043 Examples of the invention include a range of fruit components and vegetable components such as for example about 40 w w about 70 w w about 8096 w w about 90 w w about 9596 w w about 9896 w w and about 9996 w w fruit components vegetable components or mixture thereof 0044 Whey protein isolate which may be referred to hereinafter as WPT refers to a mixture of globular proteins i
91. ugh minimal experi mental work exists on investigating soybean proteins as coat ing agents they possess similar solubility to casein and tem perature dependent properties to whey proteins indicating similar functionality US 2013 0251884 Al TABLE 2 Protein Denaturation Conditions Isoelectric Point pI Caseins Very heat stable 4 6 not easily denatured Soluble pH lt 3 5 or pH gt 5 5 Whey Denature when heated over 4 5 Proteins time e g 90 C for 10 min least soluble at pH 4 5 and pH 6 8 Soy Begins to denature 45 Proteins around 60 90 Minimum solubility between pH 4 0 5 0 0116 It can be seen that the pI values for each of the proteins are very similar and hence it is expected that they can be applied to the same types of fruit juices However the effectiveness of these proteins as potential drying aids may vary due to changes in the solubility and hence functionality in spray drying of mildly acidic fruit juices Experimental Work Materials 0117 Fresh orange juice Original Juice Co Black Label Chilled Juice Orange Pulp Free 1 5 L was purchased from a local supermarket in Sydney Australia with specified ingre dients of orange juice 99 9 vitamin C 300 0118 Maltodextrin MDX 18 was obtained from Deltrex Chemical 0119 Proteins Casein VWR International Ltd Poole England 0120 Whey Protein Isolate Fitlife and 0121 Soy protein acid hydrolysate Sigma SL07192 0122 All
92. urned on heater set rotameter followed steps from user manual 0141 Waited until inlet temperature and outlet tem perature stable proved connections again of tightness before turning on pump with just water 0142 0143 0144 0145 Solution was pumped through the spray dryer after approximately 24 min 0146 Cleaned pipe with water and followed cleaning process of user manual before turning of the pump and the heater 0147 Let equipment cool down until outlet temperature below 60 C 0148 Measured weight of full product container for calculating the yield 0149 0150 Turned off aspirator and started dissembling the drying chamber cyclone nuzzle and separation flask 0151 0152 After 1 hour cooling turned off aspirator and switched off equipment Proved all connections to make air tight Waited until outlet temperature stable Warm up took approximately 30 to 35 min Changed water to sample solution Stored product in small glass bottle Cleaned spray dryer parts Detailed Description of Experimental Methodology 0153 Spray drying experiments were performed with at least two repeats where results were of interest The spray dryer was situated in a laboratory with stable environmental conditions for performing all experiments Before starting experiments the wet bulb and dry bulb temperatures were measured The ambient air temperature was measured to be about 20 25 C and the relative humidity of the
93. with currently used maltodextrin con trol 40 wt orange juice to 60 wt maltodextrin and pure orange juice Vertical bars indicate the standard deviations 0072 FIG 2 Comparison of different protein yield pro files with constant protein concentration of 10 wt up to 80 wt orange juice followed by 5 2 5 1 and 0 5 wt for 90 95 98 and 99 wt orange juice respectively with remainder maltodextrin Vertical bars indicate standard deviation 0073 FIG 3 Effect of orange juice concentration on yield in the presence of casein Sep 26 2013 0074 FIG 4 Effect of orange juice concentration on yield in the presence of whey protein isolate 0075 FIG 5 Effect of maltodextrin concentration and whey protein isolate presence on yield Vertical bars indicate standard deviations 0076 FIG 6 Effect of whey protein isolate concentration on yield Vertical bars indicate standard deviations 0077 FIG 7 Solubility of proteins in orange juice batch 2 pH 4 0078 FIG 8 Suggested course during spray drying of sprayed droplets in A in the absence of surface active mate rial and fat B in the presence of surface active material but no fat 0079 FIG 9 Average DSC thermograms of 100 orange juice 100 whey protein isolate and samples of 99 orange juice 0 5 M 0 5 whey protein isolate and 99 orange juice 1 whey protein isolate 0080 FIG 10 The order of stickiness during spray drying Bhandari and Howe
94. ybrid additive 0280 Successful spray drying of apple juice has been achieved than with a much higher yield than industry require ments The hybrid additive of 15 WPI and 5 maltodextrin achieved more than 80 yield The hybrid additive improved the productivity of apple juice powder significantly to meet the high demand for apple juice worldwide as well as the need for longer shelf lives and easier storage handling and transport A 20 addition of WPI alone increased the yield to greater than 60 which is very promising as well This is because WPI is a natural nutrient and is created as a by product of cheese production It is good for health and has anti inflammatory and anti cancer properties Therefore addition of WPI in fruit juice may be beneficial 0281 Furthermore there is also potential to reduce the current costs of processing since the amount of additive was reduced significantly from 60 for maltodextrin to 20 for either of two additive suggestions above in this work This lower additive concentration means a higher purity fruit juice which can retain the original and natural physicochemical properties of fruit juice better such as texture nutrition fla vour and fragrance The finding of maltodextrin surface activ ity on the apple juice droplet is new and it helps to understand and explain why and how maltodextrin to improves the yield of spray drying The Surface composition calculation with out oxygen method

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