Functional and Specialty Beverage Technology covers the key ingredients, formulation technology and health effects of the major types of functional and speciality beverages.

Features:

• essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life are considered
• focuses on methods to improve the nutritional and sensory quality and technological functionality of milk
• discusses newer dairy ingredients, such as whey and milk-fat globule membrane
• reviews advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea and coffee

Part One considers essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life.

Dairy-based beverages are the focus of Part Two with chapters covering methods to improve the nutritional and sensory quality and technological functionality of milk, a crucial ingredient in many healthful beverages. Chapters on newer dairy ingredients, such as whey and milk-fat globule membrane complete the section.

Part Three addresses recent advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea and coffee. Soy proteins are also covered.

Part Four discusses product development and the role of beverages in the diet.

Contents

Part 1: Beverage Ingredients and Technology

Ingredient selection for stabilisation and texture optimisation of functional beverages and the inclusion of dietary fibre

• Challenges faced when formulating functional beverages with a good stability texture and mouth feel
• Mechanisms involved in texture and stabilisation of beverages
• Selecting ingredients' properties and functionalities
• How to use hydrocolloid ingredients in beverages
• Formulation considerations
• Increasing the fibre content of beverages

Developments in sweeteners for functional and speciality beverages

• Sensory challenges in preparing sugar-free beverages
• Technical challenges in the preparation of sugar-free beverages
• Developments in natural high-potency sweeteners
• Sweetness potentiators
• Improving the taste of beverages containing novel sweeteners

Probiotics as ingredients in functional beverages

• The range of probiotic beverages and trends in the fortification of beverages with probiotics
• Probiotics and their health-effects
• Probiotic production technologies
• Growth and stability of probiotics in dairy beverages and in juices

Fortification of beverages with vitamins and minerals

• Fortification of beverages and health benefits
• Micronutrients
• Formulating with vitamins
• Water-soluble vitamins
• Fat-soluble vitamins
• Vitamin-vitamin interactions
• Vitamin overages
• Addition of minerals

Fortification of beverages with products other than vitamins and minerals

• Polyphenols
• Carotenoids
• Oils
• Sterols
• Stimulants
• Botanicals

Extended shelf-life beverages

• Processing methods for aseptic and extended shelf-life products
• Processing of low-acid milk and milk-like products
• Processing of juice and drinks (high-acid products)
• Filling methods for aseptic and extended shelf-life products
• Aseptic packaging technologies for shelf-life extension
• Non-aseptic packaging technologies for shelf-life extension
• Effects of storage on product quality

Part 2: Dairy-Based Beverages

Improving the nutritional quality of milk

• The health benefits of milk
• Optimising the nutritional quality of milk by modifying the diet of the cow
• Fortification of milk
• Removal of undesirable compounds

Improving the sensory quality, shelf-life and functionality of milk

• Improving the safety and shelf-life of milk and milk derivatives - Improving the sensory qualities of milk - Ingredients from milk and their applications - Milk-based beverages, and beverages that utilise ingredients from milk

Milk-based functional beverages

• Basic properties of milk
• Milk-based beverages
• Effects of processing on milk-based beverages
• Effects of stabilising hydrocolloids
• Effects of small-molecule surfactants
• Health trends

Whey-based functional beverages

• Definition of whey beverages
• History and current market status of whey beverages
• Whey beverage types and their ingredients
• Technological aspects of whey beverage production
• Technological and physiological functionality, sensory quality and nutritional aspects

Beverages based on milk fat globule membrane (MFGM) and other novel concepts for dairy-based functional beverages

• Milk fat globule membrane lipids
• Milk fat globule membrane proteins
• Technical aspects of the milk fat globule membrane
• Beverages based on buttermilk
• Beverages including prebiotic oligosaccharides
• Colostrum and colostrum ingredients for functional dairy beverages
• Other products and ingredients

Part 3: Plant-Based Beverages

New directions in fruit juice processing

• Trends in the consumption of fruit juices
• Brief overview of the health benefits of fruit juices
• Processing technologies
• Final product processing
• Novel fruit juice-based products

Isolated soy protein usage in beverages

• What is isolated soy protein?
• Soy protein nutrition and health benefits
• Formulating and processing of primary beverages
• Optimizing beverage sensory qualities
• Processing soy protein for function
• Combining different nutrient sources for advantage

Sports beverages for optimising physical performance

• Challenges of athletic performance
• Formulation of sports drinks
• Carbohydrate content: concentration and type
• Osmolality
• Electrolyte composition and concentration
• Flavouring components
• Future trends: other active ingredients
• Commercially available formulations

Coffee as a speciality and functional beverage

• Production of coffee and coffee-based beverages
• Coffee chemical composition and cup quality
• The health benefits of coffee drinking

Tea and tea-based functional beverages

• The range of teas and tea-based beverages and trends in their consumption
• Overview of the health benefits of tea
• Improving the quality of leaf and bagged teas
• Production of tea-based beverages
• Improving the nutritional and sensory quality of tea-based beverages

Part 4: Beverage Development and Consumption

Consumer-oriented development of functional beverages

• Functional beverages: overview of market dynamics and new product development trends
• Strategic marketing and new product development challenges in the functional beverages market
• Consumer-oriented new product development and functional beverages
• Consumer-oriented new product development case study: functional cosmetic beverages

The role of beverages in a healthy diet: key issues and guidelines

• Role of beverages in a healthy diet and the need for guidelines for beverage consumption
• The health benefits and costs of beverages
• Guidelines for beverage consumption
• Overview of different beverage terms and definitions
• Guidelines for beverage consumption for different consumer groups: what is the proportion of energy from beverages a person should consume?
• Recommendations to beverage manufacturers (beverage formulation, labeling, health claims)

Index

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