Method for formulating and aseptically filling liquid products

Abstract

An apparatus and method are provided for formulating and aseptically filling liquid products. A first liquid source includes at least one first liquid component; a second liquid source includes at least one second liquid component; and a container includes a body defining an empty, sterile storage chamber therein that is sealed with respect to ambient atmosphere. The container is introduced into a sterile filling chamber. A first filling member coupled in fluid communication with the first liquid source is placed in fluid communication with the storage chamber of the container located in the sterile filling chamber, and the first liquid component is aseptically introduced through the first filling member and into the storage chamber. A second filling member coupled in fluid communication with the second liquid source is placed in fluid communication with the storage chamber of the container located in the sterile filling chamber, and the second liquid component is aseptically introduced through the second filling member and into the storage chamber and, in turn, the first and second liquid components are combined into a liquid product formulation within the sterile chamber of the container. The first and second filling members are withdrawn from fluid communication with the storage chamber of the container located within the sterile filling chamber, and the filled storage chamber is sealed with respect to ambient atmosphere to hermetically seal the liquid product formulation within the storage chamber of the container.

Description

CROSS-REFERENCE TO PRIORITY AND RELATED APPLICATIONS[0001]This patent application claims priority under 35 U.S.C. § 119 on prior U.S. provisional patent application Ser. No. 60 / 997,675, filed Oct. 4, 2007, entitled “Apparatus And Method For Formulating And Aseptically Filling Liquid Products”, which is hereby incorporated by reference in its entirety as part of the present disclosure. In addition, this patent application contains subject matter related to the co-pending U.S. patent application filed in the name of the same inventor, on even date herewith, entitled “Apparatus for Formulating and Aseptically Filling Liquid Products.”FIELD OF THE INVENTION[0002]The present invention relates to methods for formulating and / or filling products, and more particularly, to methods for aseptically formulating and / or filling liquid products.BACKGROUND INFORMATION[0003]Sterility and shelf-life are important considerations in the manufacture of many liquid food products, such as liquid nutrition...

AI Technical Summary

Benefits of technology

[0044]One advantage of the present invention is that heat labile components can be sterilized at cold or ambient temperatures, and thus the apparatus and method of the present invention can overcome the drawbacks and disadvantages associated with thermal sterilization encountered in the prior art. Yet another advantage of the present invention is that the components that are not heat labile can be thermally sterilized, and the separately sterilized components can be aseptically filled and combined into a desired liquid formulation in the storage chamber.

[0045]Other objects and advantages of the present invention, and / or of the currently preferred embodiments thereof, will become more readily apparent in view of the following detailed description of currently preferred embodiments and accompanying drawings.

Problems solved by technology

In addition, products typically must be stored for extended periods of time and hence unstable components cannot be included without deterioration or must be over-dosed to ensure that minimal quantities remain at point of consumption.

While these thermal treatments can be successful in assuring microbial safety, they can adversely affect the molecular components and structures that are ingredients in infant formulas and other liquid nutrition products.

Thus, although necessary, the thermal processing of nutritional components can generate compounds or intermediates that may have undesirable nutritional consequences.

Another drawback of thermal processing is that it can generate advanced glycation end products (AGEs).

The majority of destructive reactions and of undesirable Maillard reactions that lead to various decomposition and polymerization products including AGEs occur when proteins, lipids and carbohydrates are heated in a liquid phase.

Any delays occurring in this way will increase the potential for AGE formation.

The heat lability and reactivity of some of these components makes it particularly difficult to incorporate some of them into liquid formulas which are thermally sterilized.

As indicated above, conventional thermal processes can result in nutrient degradation, loss of functionality, reduction of shelf-life and the development of unwanted by products.

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