Patent ID: 6855359
Filing Date: 2005-02-15
Classification: A23L,A23V,A61K

Abstract:
1. A method of making a juice beverage, said method comprising a) combining a fruit juice with 0.15 to 3% by weight of polyvinyl pyrrolidone (PVP) or polyvinyl polypyrrolidone (PVPP) to form a precipitate containing polyphenolic compounds; b) removing said precipitate from said fruit juice; and c) adding at least 0.01% by weight of an isoflavone composition to said fruit juice to produce said beverage, said isoflavone composition comprising: wherein said beverage exhibits a transmittance at 600 nm that is increased at least 15% relative to the transmittance of a corresponding beverage prepared without removing said polyphenolic compounds.