Process for Preparing Nutritional Compositions

a technology of nutritional compositions and compositions, applied in the field of nutritional compositions, can solve the problems of occupying a considerable amount of space for the equipment required

Inactive Publication Date: 2008-12-25
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This process reduces energy consumption, minimizes equipment size, and enhances solubility and nutritional quality while maintaining comparable lysine blockage levels, offering a more cost-efficient and compact solution compared to traditional spray drying methods.

Problems solved by technology

It will be appreciated that removal of water requires energy in the form of heat and the equipment required takes up a considerable amount of space.

Method used

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  • Process for Preparing Nutritional Compositions
  • Process for Preparing Nutritional Compositions

Examples

Experimental program
Comparison scheme
Effect test

example 1

Lactose-Free Infant Formula

[0037]Ingredients for Emulsion:

Fat phase:Water phase:420 g vegetable fat blend160 g Water3 g CITREM ®1.5 g Sodium citrate30.8 g Potassium caseinate

[0038]Preparation of the fat phase: The vegetable fat blend is melted and mixed with the CITREM at 65° C. Then the potassium caseinate is sieved through a sieve of 1 mm and added to the fat mixture with stirring. A yellow suspension is obtained.

[0039]Preparation of the water phase: The water is heated to 65° C., the sodium citrate is added and the solution is stirred for 10 min.

[0040]Preparation and homogenisation of the emulsion: The fat phase is added to the water phase with vigorous stirring until all the fat is incorporated. An increase in viscosity is noted. The pre-emulsion is stirred for another 5 min then the temperature is raised to 95° C. and a multi-stage homogenisation is carried out at 85° C. under a pressure of 300 bar. The resulting highly viscous emulsion is pumped directly into the extruder.

[004...

example 2

Growing Up Milk

[0042]Ingredients for Emulsion:

Fat phase:Water phase:420 g anhydrous milk fat160 g Water3 g CITREM ®1.5 g Sodium citrate40 g Milk protein concentrate

[0043]Preparation of the fat phase: The milk fat is melted and mixed with the CITREM and milk protein concentrate at 65° C. A yellow suspension is obtained.

[0044]Preparation of the water phase: The water is heated to 65° C., the sodium citrate is added and the solution is stirred for 10 min.

[0045]Preparation and homogenisation of the emulsion: The fat phase is added to the water phase with vigorous stirring until all the fat is incorporated. An increase in viscosity is noted. The pre-emulsion is stirred for another 5 min then the temperature is raised to 95° C. and a multi-stage homogenisation is carried out at 85° C. under a pressure of 300 bar. The resulting highly viscous emulsion is pumped directly into the extruder.

[0046]Extrusion of growing up milk formulation: 37.5 kg / h of the emulsion together with 70 kg / h of a so...

example 3

Starter Infant Formula

[0047]Ingredients for Emulsion:

Fat phase:Water phase:420 g vegetable fat blend160 g Water30.8 g Potassium caseinate

[0048]Preparation of the fat phase: The vegetable fat blend and potassium caseinate are stirred together. A yellow suspension is obtained.

[0049]Preparation of the water phase: The water is heated to 65° C.

[0050]Preparation and homogenisation of the emulsion: The fat phase is added to the water phase with vigorous stirring until all the fat is incorporated. An increase in viscosity is noted. The pre-emulsion is stirred for another 5 minutes then the temperature is raised to 95° C. and a multi-stage homogenisation is carried out at 85° C. under a pressure between 50-200 bar. The resulting highly viscous emulsion is pumped directly into the extruder.

[0051]Extrusion of infant formula formulation: 35 kg / h of an emulsion prepared as described above together with 72 kg / h of a solid matrix comprising 25.39% Maltodextrin DE29, 30.57% skim milk powder, 16.02...

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Abstract

A process for preparing a nutritional composition including protein, fat and carbohydrate comprises emulsifying the fat in water with an emulsifier to form an emulsion having a solids content of at least 70%, homogenising the emulsion and extruding the emulsion together with a solid matrix comprising the protein and the carbohydrate in a ratio between 1 part emulsion:0.5 parts matrix to 1 part emulsion:5 parts matrix into a vacuum chamber at a temperature at or above the melting point of the mixture of emulsion and matrix to obtain a solid product having a maximum water content of 10%.

Description

FIELD OF THE INVENTION[0001]This invention relates to a process for preparing nutritional compositions by extrusion and to nutritional compositions so prepared.BACKGROUND OF THE INVENTION[0002]Powdered nutritional compositions containing the macronutrients protein, fat and carbohydrate are well known. They are intended to be reconstituted prior to consumption with a liquid which is usually water but may alternatively be liquid milk or fruit juice. Such products include infant formula, growing up milks and compositions used in clinical nutrition, for example for enteral feeding. Conventionally, such products are manufactured by mixing all the ingredients with water, subjecting the liquid mixture to a thermal treatment to reduce bacterial loads, homogenising the mixture and then spray drying it.[0003]It may be seen that in the manufacturing process described above, water is added only to be removed again by the spray drying process. It will be appreciated that removal of water require...

Claims

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Application Information

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Patent Type & AuthorityApplications(United States)
IPC IPC(8): A23L1/035A23L9/20A23L27/00A23L27/28A23L29/10A23L33/00A23L35/00
CPCA23D7/04A23D9/05A23L33/19A23L33/40A23P30/20A23D9/00A23C11/02A23C11/00A23C9/00
InventorERDMANN, PETERPFALLER, WERNERFANKHAUSER, PETERWEISS, CLAUDIA CAROLINE
OwnerNESTEC SA