Inclusion and preparation of co-products in beverages to improve nutritional and sensory characteristics

摘要

In particular, co-products from juice extraction are provided for use in beverage products and food products to improve the nutritional and sensory characteristics of the product. The co-product has a number average particle size between about 1 and 2000 micrometers, a total polyphenol content of at least 2500 ppm, a moisture content between 70% and 85% by weight, and 0.01% and 20% by weight. With a total content of skin and seed between 5%.