Whey protein compositions, methods and uses

Abstract

The present invention provides various whey protein compositions as nutritional formulations suitable for use as ready-to-use liquid compositions that are shelf-stable and contains high level of intact whey protein content. The present invention further provides the methods of making such compositions.

Description

TECHNICAL FIELD OF THE INVENTION[0001]The present invention relates to shelf-stable, acid and neutral whey compositions, having high level of protein content for a nutritional supplement or beverage, methods of production of these compositions and uses of such compositions in the manufacture of a functional food or as a nutritional supplement during illnesses and prior to and after surgery. The present invention further relates to nutritional compositions that are not only useful and applicable for medical purposes but also for sports and health fitness enthusiasts.BACKGROUND OF THE INVENTION[0002]Nutritional supplements or beverages have been developed to assist people who do not take in sufficient nutrients for nutritional complete diet. Nutritional supplements are provided to people who are ill due to an illness, convalescing from surgery or anti-cancer therapy, anorexic, and elderly. They are also beneficial and useful to serious athletes and proactive health seekers. Various fo...

AI Technical Summary

Benefits of technology

[0050]An advantage of the present invention is that the composition has a pH ranging from at least about 6.5-7.5 and may be lactose-free. It may further comprise leucine, cysteine, or an amino acid. The composition may be used for oral supplementation, tube feeding or enteral administration.

[0051]Another advantage of the present invention is that the composition possesses good textural and sensorial properties and has a viscosity that is below 200 mPa·s at a temperature of at least less than or equal to 20° C.

[0052]Yet another advantage of the neutral, shelf-stable and enteral non-gel liquid composition according to the present invention may have an energy content ranging from at least about 110 kcal / 100 g to at least about 200 kcal / 100 g. For example, at least about 110-120 kcal / 100 g, 110-130 kcal / 100 g, 110-140 kcal / 100 g, 120-140 kcal / 100 g, 140-160 kcal / 100 g, 160-180 or 180-200 kcal / 100 g; at least above 140 kcal / 100 g or at least above 180 kcal / 100 g, preferably an energy content ranging from at least about 140 to 160 kcal / 100 g. In one embodiment, the neutral, shelf-stable and enteral non-gel liquid composition may have an energy content that is at least above 140 kcal / 100 g.

[0053]A further advantage of the present invention is that the neutral, shelf-stable and enteral non-gel liquid further comprises at least one additional ingredient that is selected from the group consisting of at least one carbohydrate source, lipid source, vitamin, a mineral, a trace element, a buffering agent, a thickening agent, a sweetener, a flavoring agent, a colorant, a fiber, a starch, a prebiotic, an amino acid, a nucleoside, an herbal agent and extracts from fruit and vegetables. The vitamin, mineral, and trace element are all used in amounts according to the FSMP regulations.

[0054]In another embodiment, at least one carbohydrate source is maltodextrin and / or sucrose and lactose and ranges from about 10 g to about 20 g / 100 g, based on the total weight of the composition. In addition, at least one lipid source is selected from the group consisting of corn oil, rapeseed oil, and soybean oil, wherein at least one lipid source is from at least about 0-10 g / 100 g or at least about 4-10 g / 100 g, based on the total weight of the neutral, shelf-stable and enteral non-gel liquid composition.

[0055]In yet another embodiment, at least one thickening agent is selected from the group consisting of starch and carageenans.

Problems solved by technology

The pronounced heat lability of whey protein in sterilizing heat treatments poses as a problem, which is not experienced when casein is used as a protein source.

However, high temperatures required for sterilization lead to denaturation of whey proteins followed by aggregation and gelling.

As a result, liquid, shelf-stable formulations with native whey proteins are scarce or contain relatively low amounts of whey proteins that are typically lower than 8%.

Due to heat-induced gelling or sedimentation, however, it has not been possible so far to incorporate into such formulation a markedly higher concentration of whey protein than what is present in commercial milk protein concentrates (in milk protein concentrate, whey proteins constitute about 20% of the total protein).

The use of partially-hydrolysed (whey) protein may be a possible approach; however, an inherent disadvantage of such use is the bitter taste resulting from the incorporation of partially hydrolysed protein into such formulations.

While bitter taste is not a significant problem in a tube feeding mode, it becomes a serious problem in a formula intended for oral consumption.

Two recent developments seem to go in this direction, but they do not achieve the goal of sterility and long shelf life which exploits the known acid stability of whey protein.

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