Functional and Speciality Beverage Technology

P Paquin (Edited by)

9781845693428, Elsevier Science

Hardback, published 29 January 2009

512 pages
23.3 x 15.6 x 3 cm, 0.9 kg

As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. This important collection reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage.

Chapters in part one consider 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 then reviews 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. Chapters on product development and the role of beverages in the diet complete the volume.

With its distinguished editor and contributors, Functional and speciality beverage technology is an essential collection for professionals and academics interested in this product sector.

Part 1 Beverage ingredients and technology: Ingredient selection for stabilization and texture optimization of functional beverages and the inclusion of dietary fibre
Developments in sweeteners for functional and speciality beverages
Probiotics as ingredients in functional beverages
Fortification of beverages with vitamins and minerals
Fortification of beverages with products other than vitamins and minerals
Extended shelf-life beverages. Part 2 Dairy-based beverages: Improving the nutritional quality of milk
Improving the sensory quality, shelf-life and functionality of milk
Milk-based functional beverages
Whey-based functional beverages
Beverages based on milk fat globule membrane (MFGM) and other novel concepts for dairy-based functional beverages. Part 3 Plant-based beverages: New directions in fruit juice processing
Isolated soy protein usage in beverages
Sports beverages for optimising physical performance
Coffee as a speciality and functional beverage
Tea and tea-based functional beverages. Part 4 Beverage development and consumption: Consumer-oriented development of functional beverages
The role of beverages in a healthy diet: Key issues and guidelines.

Subject Areas: Food & beverage technology [TDCT]