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Nutritional products having improved organoleptic properties

A product, nutritional technology, applied in the field of nutritional products

Inactive Publication Date: 2013-06-12
ABBOTT LAB INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007]Although products based on extensively hydrolyzed proteins or mixtures of amino acids are generally acceptable to individuals allergic to cow's milk and soy proteins, they have significant taste and sensory issues
Although many attempts have been made to avoid formulation allergies and intolerances by using hydrolyzed proteins, especially hydrolyzed soy protein, to prepare nutritional compositions, it was not previously known how to use hydrolyzed proteins to formulate nutritional products without significantly adversely affecting the organoleptic properties of the product properties, especially taste

Method used

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  • Nutritional products having improved organoleptic properties
  • Nutritional products having improved organoleptic properties
  • Nutritional products having improved organoleptic properties

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0148] In this example, 10 samples of filtered (F) and non-filtered (N) pea protein hydrolyzate prepared according to the method as described herein were evaluated and compared to whole pea protein isolate (ISO) samples Various physical characteristics. Filtered (F) indicates that the sample was subjected to the second filtration step described above. All samples were subjected to the first filtration step described above. The control sample (intact) was not subjected to any hydrolysis procedure. Specifically, the samples were evaluated for degree of hydrolysis, molecular weight distribution, isoflavone content, and phytate content using standard analytical techniques. The evaluation results are shown in the table below.

[0149]

Embodiment 2

[0151] In this example, the hypoallergenic potential of the pea protein hydrolyzate analyzed in Example 1 was assessed and rabbit hyperimmunization was used (in which rabbits were immunized multiple times over a period of 35 days as described below) ) compared with the whole pea protein isolate (ISO) sample of Example 1. The immunogenicity of the pea protein hydrolyzate was subsequently tested by ELISA (enzyme-linked immunosorbent assay) which measures the antigen-specific IgG response of rabbits to the intact pea protein / pea protein hydrolyzate immunogen.

[0152] The rabbits used in this example were placed on a diet free of milk, soy and pea protein for 14 days prior to the first immunization. On day 0, the baseline antibody status of each rabbit was assessed by blood samples from the rabbits. After baseline was obtained, each rabbit was immunized with 5.0 mg pea protein equivalent amino acid content contained in 4.5 ml antigen emulsified in complete Freund's adjuvant (CFA...

Embodiment 3

[0157] In this example, the hypoallergenic potential of the pea protein hydrolyzate analyzed in Example 1 was evaluated and compared with the intact pea protein isolate (ISO) sample of Example 1 using the antigen content measured by inhibition ELISA. In this assay, intact pea protein was coated on an ELISA plate. Separately prepare incubation tubes containing samples or pea protein solution (at standard concentrations) plus anti-pea protein antibody. After the incubation period, aliquots of the sample (or standard) plus antibody solution are added to the coated plate. After incubation and washing, an anti-rabbit IgG enzyme-conjugated antibody was added. Plates were incubated, washed, and enzyme substrate added. A color reaction was performed that was inversely proportional to the concentration of pea antigen in the sample quantified based on a standard curve. The results of this test for 10 samples are shown in the table below.

[0158]

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Abstract

Disclosed are nutritional products comprising pea protein hydrolysates as a primary or sole source of protein. The nutritional products include nutritional liquids, powders, bars, and other food products, wherein the resulting nutritional products are physically stable over shelf life and provide favorable organoleptic properties. These nutritional products may be used as a nutritional source for individuals who are intolerant and / or allergic to cow milk proteins and soy proteins and / or who have malabsorption, maldigestion, or other gastroinstestinal conditions.

Description

field of invention [0001] The present disclosure relates to nutritional products comprising pea protein hydrolysates. More specifically, the present invention relates to infant, child and adult nutritional products comprising pea protein hydrolysates having reduced immunoreactivity and improved flavor and organoleptic properties, including emulsion stability. [0002] Background of the invention [0003] Nutritional liquids and nutritional powders containing targeted selections of nutrients manufactured for adults, children and infants are well known and widely available, some of which may provide a sole source of nutrition while others may provide a supplemental source. These nutritional products include powders that can be reconstituted with water or other aqueous liquids, as well as concentrated and ready-to-drink nutritional liquids, such as milk or protein-based emulsions or non-emulsified liquids or substantially clear liquid. These nutritional solutions are especial...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/30A23L1/305A61K38/01A61K36/48A23L33/00
CPCA23L2/66A23V2002/00A61K36/48A61K38/011A23L29/206A23L29/272A23L33/40A23L33/115A23L33/16A23L33/18A23J3/14A23J3/346A23V2250/548
Inventor C.T.科德尔S.T.吕伯斯L.W.威廉斯J.H.巴克斯特G.杜斯卡-麦克尤恩
Owner ABBOTT LAB INC
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