Abstract: An equilibrium solution, such as a beverage product, containing a calcium salt of a sequestrant (such as calcium hexametaphosphate), coordinated compound of a calcium sequestrant and a sequestrant allows the delivery of bio-available calcium while maintaining the preservative qualities of the sequestrant (such as sodium hexametaphosphate). In one embodiment, the reaction of a salt such as calcium hydroxide and a sequestrant such as sodium potassium hexametaphosphate (sodium potassium polyphosphate) yields such an equilibrium solution in a beverage matrix. Calcium hexametaphosphate having a relatively short phosphate chain is disclosed, as well as the method of making that material, and beverage compositions containing the material together with a sequestrant preservative, such as SHMP.

Abstract: An improved method of purifying bean extract alpha-amylase inhibitor protein material is described. The materials purified by this process provide significantly more amylase inhibition than materials purified by other processes. In this process: (a) bean extract-derived alpha-amylase inhibitor is suspended in an aqueous solution having a pH of from about 3.0 to about 3.5; (b) a preservative is added to the solution; (c) the solution is heated to about 175 to about 195 F for about 10 to about 120 seconds; (d) the solution is cooled to about 65 to about 85 F and allowed to sit, in a non-agitated state, for about 3 to about 24 hours, such that bean extract particles settle out of solution; and (e) the supernatant, which contains the purified amylase inhibiting protein, is separated from the particles.

Abstract: An improved method of purifying bean extract alpha-amylase material is disclosed. The materials purified by this process provide significantly more amylase inhibition than materials purified by other processes. In this process: (a) bean extract alpha-amylase material is suspended in an aqueous solution at a solution pH of from about 3.0 to about 3.5; (b) a preservative is added to the solution; (c) the solution is heated to about 175 F to about 195 F for from about 10 to about 120 seconds; (d) the solution is cooled to a temperature of from about 65 to about 85 F, and the solution is allowed to sit, under static non-agitated conditions, at a temperature with that defined range for from about 3 to about 24 hours to allow bean extract particles to settle out of solution; and (e) the particles are separated from the supernatant.

Abstract: The present invention is a composition which provides product opacity (“cloud”) to beverages without requiring the use of added oil. The beverage comprises a beverage matrix, a protein having a tertiary or quaternary structure (such as WPC 80) having an average particle size of from about 0.3 to about 10 ?m and a hydrocolloid gum (such as gellan gum) which imparts thixotropic properties to the beverage matrix. The method for importing cloud to a beverage composition, using this composition, is also described.

Abstract: Coated particulate material used to enable the incorporation of calcium materials in a beverage product (especially those having a low pH) preserved with sodium hexametaphosphate (SHMP) are disclosed. The particulates are made up of a substrate material, such as a calcium salt, such as calcium phosphate. The substrate material can, in preferred embodiments, be incorporated into a prill which utilizes a sterol as the prilling material. The substrate material, preferably in the form of a prill, is then coated with a phospholipid coating, such as hydrogenated phosphatidyl choline, such that the final coated particulate product includes from about 70% to about 200% (by weight of the substrate) of the phospholipid coating. Beverage compositions which include these coated particulates are also disclosed.

Abstract: The present application discloses microbially-stable solutions of water-solubilized lipophilic vitamins, such as Vitamin E. These solutions contain from about 0.5% to about 30% of a salt selected from potassium chloride, magnesium chloride, calcium chloride, potassium phosphate, calcium phosphate, potassium sulfate, calcium phosphate, magnesium phosphate, magnesium sulfate, potassium iodide, and mixtures of these salts. The method of providing microbially-stable solutions of such water-solubilized lipophilic vitamins, as well as food and beverage products containing those microbially-stabilized water-solubilized lipophilic vitamins, are also disclosed.

Abstract: The present application discloses microbially-stable solutions of water-solubilized lipophilic vitamins, such as Vitamin E. These solutions contain from about 0.5% to about 30% of a salt selected from potassium chloride, magnesium chloride, calcium chloride, potassium phosphate, calcium phosphate, potassium sulfate, calcium phosphate, magnesium phosphate, magnesium sulfate, potassium iodide, and mixtures of these salts. The method of providing microbially-stable solutions of such water-solubilized lipophilic vitamins, as well as food and beverage products containing those microbially-stabilized water-solubilized lipophilic vitamins, are also disclosed.