Low sugar food products with high fiber content

Patent metadata

Field	Value
Publication number	US-11564408-B2
Application number	US-201716343840-A
Country	US
Kind code	B2
Filing date	Oct 25, 2017
Priority date	Oct 26, 2016
Publication date	Jan 31, 2023
Grant date	Jan 31, 2023

Abstract

The present invention provides processes for producing food products, particularly juice beverages, with reduced sugar content enriched with dietary fibers and the food products produced. The processed food products are low in calories while preserving the palatable test of the starting material, and contain beneficial amount of dietary fibers. The processed food product further contains sorbitol and gluconic acid.

First claim

The invention claimed is:

1. A process for preparing a low sugar, high fiber food product comprising the step of contacting a starting food product containing sugar or a composition comprising same with at least one type of dead microbial cells, wherein the dead microbial cells are active in reducing the sugar content of the starting food product and in converting said sugar mono- or disaccharides to at least one oligosaccharide and/or polysaccharide, thereby obtaining a processed food product with reduced sugar content and elevated content of at least one oligosaccharide and/or polysaccharide compared to the starting food product.

2. The process of claim 1 , wherein the dead microbial cells are immobilized in or on a matrix.

3. The process of claim 1 , wherein the microbial cells are selected from the group consisting of yeast cells, bacterial cells, fungi cells and any combination thereof.

4. The process of claim 3 , wherein the microbial cells are of yeast selected from the group consisting of Xanthophyllomyces dendrorhous, Kluyveromyces lactis, Ogataea polymorpha, Metschnikowia fructicola, Saccharomyces cerevisiae , yeast isolated from olives and any combination thereof.

5. The process of claim 3 , wherein the bacterial cells are selected from the group consisting of Zymomonas mobilis, Bacillus licheniformis, Paenibacillus polymyxa, Acetobacter xylinum, Sarcina ventriculi, Gluconobacter xylinus, Pseudomonas sp. #142, Microbacterium laevaniformans, Bacillus subtilis, Bacillus macerans, Streptococcus Salivarius, Leuconostoc mesenteroides, Aerobacter levanicum , and any combination thereof.

6. The process of claim 3 , wherein the species of the fungal cells is selected from the group consisting of Aspergillus japonicus, Aspergillus niger, Aspergillus foetidus, Aspergillus oryza Aureobasidium pullulans, Sclerotinia sclerotiorum and Scopulariopsis brevicaulis.

7. The process of claim 1 , wherein the starting food product is selected from the group consisting of natural juice and a ready-to-drink product containing sugar.

8. The process of claim 2 , wherein the immobilized dead microbial cells are packed in a bed or a column.

9. The process of claim 1 , wherein the processed food product contains reduced amount of a sugar selected from the group consisting of glucose, fructose, sucrose and any combination thereof compared to the sugar content in the starting food product.

10. The process of claim 1 , wherein the processed food product contains elevated amount of at least one oligosaccharide, at least one polysaccharide, at least one sugar alcohol, gluconic acid and any combination thereof compared to the amount in the starting food product.

11. The process of claim 1 , said process is consisting of the step of contacting a starting food product containing sugar or a composition comprising same with at least one type of dead microbial cells.

12. The process of claim 1 , said microbial cells consist of dead cells.

Assignees

• Yissum Res Dev Co Of Hebrew Univ Jerusalem Ltd

Inventors

• Shapira Roni
• Balachinsky Eran

Classifications

• C12H3/04

  using semi-permeable membranes · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L2/02

  containing fruit or vegetable juices · CPC title

• C12G3/024

  of fruits other than botanical genus Vitis · CPC title

• C12H3/00

  Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages · CPC title