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E. PINTHUS, Adumim Food Ingredients, 36 Charuvit st., Mishor Adumim, 90610, Israel and N. Garti, Casali Institute, Hebrew University of Jerusalem, 91904 Jerusalem Israel, Jerusalem, 91904, Israel. Soy Isoflavones have reached a leading position in the nutraceutical and functional food industry during the last decade. Emerging research suggests that 30-50 mg per day of Isoflavones may have various health benefits. Over 1000 published articles confirm Isoflavones effects on menopausal symptoms, bone health, cardiovascular function and prostate health. The use of Isoflavones in functional food products is limited to solid food systems and opaque beverages due to the fact that Isoflavones are insoluble in water. Moreover, drinks containing Isoflavones often exhibit undesirable effects such as sedimentation and “sandiness” resulting from the particle characteristics of the commercial Isoflavone complexes. Recently we have succeeded to formulate oil-based concentrates that are easily diluted in aqueous systems to form Nano-emulsions. Commercially available soy complexes with as low as 10% Isoflavone content, are solubilized in these clear concentrates. The main characteristics of the final beverage are: · Active load of up to 50 mg Isoflavones in 250 ml. · No off-taste. · No sedimentation. · Applicable in transparent beverages. Data related to the Nano-emulsion formation and solubilization of the Isoflavone guest molecule in commercial beverage systems will be disclosed.
Session 1, NEW PRODUCTS & TECHNOLOGIES: Innovations in healthy ingredients
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