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Method for decreasing bitterness and improving taste of protein-free and hydrolyzed infant formulas

a technology of hydrolyzed and protein-free infant formula and bitter taste, which is applied in the field of decreasing bitterness and improving can solve the problems of changing the infant formula manufacturing process, requiring expenditure of time and money, and characterized by bitter taste that is not well tolerated by infants, so as to improve the taste of hydrolyzed infant formula and reduce bitterness. , the effect of decreasing the bitterness

Inactive Publication Date: 2009-05-07
MEAD JOHNSON NUTRITION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0008]Briefly, an embodiment of the invention is directed to a novel method for decreasing the bitterness or improving the taste of a hydrolyzed infant formula. The method comprises intermixing a hydrolyzed protein source, a carbohydrate source, a fat source, vitamins, and minerals in a solution and then adjusting the pH of the formula to between about 6.5 and about 7.2.

Problems solved by technology

Unfortunately, however, hydrolyzed and protein-free amino acid formulas are often characterized by a bitter taste that is not well tolerated by infants.
Each of these methods, however, requires changes in the infant formula manufacturing process which, in turn, requires expenditures in terms of both time and money.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0038]This example illustrates an embodiment of a protein-free, amino acid-based infant formula produced according to the method of the present invention. Table 1 lists the ingredients in the infant formula of Example 1.

TABLE 1Ingredients per 100 kg formulaAmountIngredientper 100 kgPowder Base Non-GMO64.992kgCorn Syrup Solids, IP, Non-GMO29.026kgPalm Olein Oil11.667kgSoybean Oil5.185kgCoconut Oil5.185kgHigh Oleic Sunflower Oil3.889kgSingle Cell ARA and DHA Oil0.724kgOSA Tapioca Starch4.999kgCalcium Phosphate Dibasic1.600kgPotassium Citrate1.333kgCalcium Citrate0.396kgSodium Citrate Dihydrate Granular0.338kgPotassium Chloride0.210kgCholine Chloride0.175kgCalcium Hydroxide0.147kgMagnesium Oxide, Light0.104kgL-Carnitine12.998gSodium Iodide0.110gCorn Syrup Solids, IP, Non-GMO14.545kgEssential Amino Acid Premix,9.800kgNon-GMOL-Leucine1.736kgLysine Hydrochloride1.408kgL-Valine1.068kgL-Isoleucine0.956kgCorn Syrup Solids, IP, Non-GMO0.890kgL-Threonine0.864kgL-Tyrosine0.765kgL-Phenylalanine0...

example 2

[0039]This example illustrates an embodiment of a method used to raise the pH of an infant formula of the present invention. The powder base, corn syrup solids, essential amino acid premix, and non-essential acid premix were mixed into a solution. The pH of the solution was adjusted to about 6.8 and the solution was then pasteurized and homogenized. The solution was then evaporated to reduce the water content and dried to produce a base powder. The base powder was then dry blended with the dry vitamin premix, the trace / ultratrace mineral premix and the iron trituration. The blended powder was then packaged.

example 3

[0040]This example illustrates the improved palatability of a pH adjusted amino acid-based product. Approximately 12 ounces of a reconstituted amino acid-based clinical product Nutramigen AA™ (Mead Johnson Nutritionals) was adjusted to a pH of 6.5. The palatability of the pH-adjusted Nutramigen AA™ product was compared to the Nutramigen AA™ product that had not been pH-adjusted, and with EleCare® (Abbott Nutritionals) and Neocate® (Nutricia) amino acid products, via a taste comparison.

[0041]The Nutramigen AA™ product that was not pH adjusted was more sour (acidic) and had a stronger fish taste, with more brothy and beany characteristics than the EleCare® and Neocate® products. The pH-adjusted Nutramigen AA™ product had less “fishy” notes, less sour notes, was less bitter, and had less beany characteristics than the non-adjusted amino acid product. The pH-adjusted Nutramigen AA™ product was more similar to EleCare® and Neocate® products in taste profile than the non-adjusted amino ac...

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Abstract

The present invention relates to a method for decreasing the bitterness or improving the taste of a protein-free or hydrolyzed infant formula. The method comprises intermixing ingredients of the formula and adjusting the pH of the formula to between about 6.5 and about 7.2.

Description

BACKGROUND OF THE INVENTION[0001](1) Field of the Invention[0002]The present invention relates generally to methods for decreasing bitterness and improving the taste of protein-free and hydrolyzed infant formulas.[0003](2) Description of the Related Art[0004]Cow's milk allergy is a common food protein allergy in young children In fact, research has shown that the allergy occurs in about 2% to 3% of all infants. Sampson, H. A., Food Allergy. Part 1: Immunopathogenesis and Clinical Disorders, J Allergy Clin Immunol. 103:717-728 (1999). One proposed explanation for the prevalence of cow's milk allergy among infants is that intact cow's milk protein, which is found in most conventional infant formulas, is the earliest and most common food allergen to which infants are exposed. In fact, about 80% of currently available formulas are based upon cow's milk.[0005]In recent years, infant formulas have been designed to reduce the incidence of protein allergies. One such example involves the us...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23J3/30A23L27/21A23L33/00
CPCA23J3/30A23J3/343A23L1/22083A23L1/296A23V2002/00A23V2200/16A23V2200/06A23L27/86A23L33/40A23L33/115A23L33/15A23L33/16A23L33/18
Inventor KHATIB, KHALED A.CHIANG, WIN-CHINEHNINGER, JANE
Owner MEAD JOHNSON NUTRITION
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