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Liquid nutritional composition comprising micellar casein and hydrolysed whey protein

A technology of hydrolyzed whey protein and nutritional composition, which is applied in the fields of peptide/protein components, animal protein processing, medical preparations containing active ingredients, etc.

Pending Publication Date: 2018-07-31
FRIESLANDCAMPINA NEDERLAND BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] A known problem with concentrated compositions is that a high concentration of proteins may lead to a high viscosity of the composition, especially after heat treatment of the composition (for example in order to sterilize them)

Method used

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  • Liquid nutritional composition comprising micellar casein and hydrolysed whey protein
  • Liquid nutritional composition comprising micellar casein and hydrolysed whey protein
  • Liquid nutritional composition comprising micellar casein and hydrolysed whey protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0181] Embodiment 1: the preparation of liquid nutritional composition

[0182] Several liquid nutritional compositions containing the ingredients shown in Table 1 were prepared.

[0183] Table 1: Ingredients present in liquid nutritional compositions

[0184]

[0185] Liquid nutritional compositions 1-7 according to the present invention as shown in Table 2 and comparative compositions 8-12 as shown in Table 3 were prepared.

[0186] Table 2: Liquid nutritional compositions according to the invention having a protein content of 10 to 15 g / 100 ml of composition

[0187]

[0188]

[0189]a The amounts of micellar casein and hydrolyzed whey protein are expressed in % by weight based on total protein dry matter. The sources of micellar casein and hydrolyzed whey protein are shown in parentheses.

[0190] b Refit MCI 88 is a source of micellar casein, comprising 88 wt. % protein based on total dry matter and approximately 90-95 wt. % micellar protein based on protein...

Embodiment 2

[0213] Embodiment 2: liquid nutritional composition

[0214] The liquid nutritional composition according to the present invention is prepared by preparing a solution of protein in demineralized water, adding a carbohydrate source, adding mineral solution to the protein solution (optional), then raising the temperature of the mixture to 40-80°C, preferably 50- It is prepared at a temperature of 70°C, most preferably at a temperature of about 60°C. One or more fat sources are optionally added and the mixture is optionally homogenized. The liquid fat stream is optionally preheated to a temperature of about 50-70°C, for example 60°C. After adding the fat the mixture is cooled to preferably ambient temperature (approximately 20° C.) and the pH is adjusted if necessary. The mixture is then subjected to a homogenization step, preferably a 2-stage homogenization step. The nutritional composition thus obtained is then sterilized, for example at 121° C. for 10 minutes.

[0215] A...

Embodiment 3

[0228] Example 3: Liquid Nutritional Compositions 14-15 and Comparative Composition 13

[0229] Liquid nutritional compositions 13 (comparative example) and 14-15 were prepared from the ingredients shown in Table 8 and had nutritional compositions as shown in Table 9.

[0230] Comparative composition 13 contained no hydrolyzed whey protein, and this composition contained only micellar casein as protein. Compositions 14 and 15, both according to the invention, contained 85% by weight (composition 14) and 70% by weight (composition 15) of micellar casein, based on total protein.

[0231] Compositions 13-15 were prepared on a 2 liter scale. Homogenization was carried out in a Homogenizer Bosch at a flow rate of 60 l / h at 70° C. and a pressure of 200 / 50 bar. Thermal stability was tested in the retort test. Compositions 13-15 are thermally stable. Thermal stability was analyzed by visual observation and the thermally stable solutions were homogeneous and did not exhibit stabi...

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Abstract

The present invention relates to a heat-treated liquid nutritional composition comprising 8-20 g of protein per 100 ml of the composition, wherein at least 40 wt.% of the protein is micellar casein and at least 10 wt.% of the protein is hydrolysed whey protein. The invention particularly relates to a heat-treated liquid nutritional composition comprising 8 - 20 g of protein per 100 ml of the composition, wherein at least 40 wt.% of the protein is micellar casein and at least 10 wt.% of the protein is hydrolysed whey protein, wherein the composition further comprises fat and / or carbohydrate, and wherein the composition has an energy density in the range of 1.5 to 3.5 kcal / ml. The invention also relates to a protein composition comprising at least 60 wt.% of protein, based on dry matter of the total composition, wherein at least 40 wt.% of the protein is micellar casein and at least 10 wt.% of the protein is hydrolysed whey protein, based on dry matter of the protein. In addition, the invention relates to methods for the manufacture of the nutritional composition and the protein composition according to the invention.

Description

field of invention [0001] The present invention is in the field of liquid nutritional compositions. The present invention more particularly relates to a liquid nutritional composition having a relatively high protein content, in particular to a liquid nutritional composition comprising micellar casein and hydrolyzed whey protein, more particularly to a liquid nutritional composition comprising micellar casein and hydrolyzed whey protein The liquid nutritional composition is heat treated. Background of the invention [0002] In many cases an individual may require a special high protein diet. Malnutrition may occur in the elderly or in children, for example due to certain disturbances related to their age, due to disease or due to surgery or in support of medical treatment. [0003] For example, patients who have undergone bariatric surgery and are on a postoperative fluid diet may rely on protein drinks when they cannot get enough protein from food alone. Formulations for...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/15A23L33/00A23L33/18A23L33/19A23C9/20A23J3/10A61K38/18
CPCA23L2/66A23V2002/00A23L33/16A23L33/18A23L33/19A23L33/21A23L2/52A23L33/40A23V2200/316A23V2250/54246A23V2250/54252
Inventor P·E·A·史莫德斯J·E·施拉特曼
Owner FRIESLANDCAMPINA NEDERLAND BV
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