Nutritional product prepared and synthesized from edible cubilose and milk and preparation method of nutritional product

Abstract

The present invention relates to the preparation, synthesis and production of nutritional products based on edible cubilose and milk to enhance human brain health and immune function. The present invention includes a variety of methods of "synthesizing" cleaned edible cubilose, ultra-low fat milk, purified water and other optional ingredients under pressurized heat-assisted hydrolysis and subsequent rapid cooling processes to produce the nutritional product, the nutritional products are characterized by containing high concentrations of lactose, protein, N-acetylglucosamine, and oligosaccharide-bound sialic acids, including sialic acid lactose, sialic acid lactosamine, and derivatives or intermediates thereof.

Description

Technical Field

[0001] The present invention relates to a formulated and synthesized nutritional product and a method for producing the nutritional product, and in particular to a nutritional product based on edible bird's nest and milk, and having a high concentration of "N-acetylglucosamine" and "oligosaccharide-bound sialic acid" to enhance human brain health and immune function. The "oligosaccharide-bound sialic acid" includes sialyllactose and sialyllactosamine. Background Art

[0002] According to the World Health Organization (WHO), human brain health is an emerging and evolving concept that encompasses neural development, plasticity, function, and recovery throughout life.

[0003] To date, two of the most challenging human brain health issues are related to brain development in infants and neurodegeneration in the elderly. In addressing these brain health issues, it is critical to have the ability to formulate, synthesize and produce effective nutritional products using natural and safe ingredients.

[0004] Furthermore, in the quest to formulate, synthesize and produce such nutritional products, it is important to understand the nutrients or bioactive compounds that are essential for brain development, cognitive improvement and immune function enhancement. Furthermore, it is crucial to identify and select natural and safe raw material ingredients that have such essential nutrients or bioactive compounds, as well as to optimize the process of "synthesizing" such ingredients and producing such nutritional products.

[0005] Bing Wang reports that infant brain development is a complex process that involves the anatomical growth of the brain and many biochemical, physiological, and psychological processes. The initial brain growth rate exceeds that of any other organ or body tissue, and by the age of two, the brain reaches about 80% of its adult weight. All of a baby's neurons are formed at birth. However, the synaptic connections between these neurons are largely established and perfected after birth. Important neurodevelopmental processes that occur throughout this critical period include synaptic networking, dendritic branching, and cell proliferation and migration. In general, synapses are formed at a very rapid rate during the first few months of life, usually reaching maximum density between 6 and 12 months after birth.

[0006] Morgan B. and Winick M. reported that the high concentration of oligosaccharide-bound sialic acid in human milk during the first week of lactation coincides with the time of rapid synthesis of brain sialoglycoproteins and gangliosides. In addition, BingWang reported that during the first 3 months of lactation, premature human milk contained about 13-23% more oligosaccharide-bound sialic acid than full-term human milk. Again, human milk and biological data indicate that N-acetylglucosamine and oligosaccharide-bound sialic acid (including sialyllactose and sialyllactosamine) are important nutrients for newborns, especially premature infants.

[0007] Both the American Academy of Pediatrics (AAP) and the World Health Organization (WHO) recommend exclusive breastfeeding until infants are at least 6 months old. Bing Wang reported that dietary supplementation with oligosaccharide-bound sialic acid improved learning and memory in piglets. In addition, Bing Wang also reported that sialic acid can be synthesized into polysialoglycans (polySia), which associate with neural cell adhesion molecules (NCAM) to form polySia-NCAM. PolySia-NCAM affects synaptic plasticity and molecular interactions during neural development.

[0008] In addition, Paval D. reported that there is evidence that polySia can effectively regulate molecules such as brain-derived neurotrophic factor (BDNF) and dopamine. Both brain-derived neurotrophic factor (BDNF) and dopamine molecules can enhance each other and have an impact on the pathogenesis of hyperactivity, stereotypy and autistic behavior. Al-Farsi and Shafai reported that some studies have shown that breastfeeding has a significant protective effect on the development of autism spectrum disorder (ASD). In 2021, the Centers for Disease Control and Prevention (CDC) announced that 1 in 44 eight-year-olds is confirmed to have autism. Between 30% and 50% of people with autism also suffer from seizures or epilepsy. Studies have found that breast-fed infants have higher levels of brain gangliosides and glycoprotein sialic acid than formula-fed infants. This is because formula contains limited oligosaccharide-bound sialic acid. Furthermore, according to C. Kunz, the development of intestinal flora can be stimulated by oligosaccharides containing N-acetylglucosamine, which enhance the growth of Bifidobacterium bifidum and improve intestinal health.

[0009] Neurodegeneration-related issues in the elderly are another major concern. According to Long and Holtzman, Alzheimer's Disease (AD) in the elderly is a progressive neurodegenerative disorder that accounts for more than 60% of the 46.8 million cases of dementia reported in the World Alzheimer Report 2016. Statistically, about one in ten people aged 65 or older have symptoms of AD. About one in three people aged 85 or older have AD. There are more than 10 million new cases of dementia worldwide each year. Sundaram reported that the death of nerve cells can cause memory loss and personality changes, and disrupt people's ability to carry out daily activities.

[0010] The highest levels of sialic acid are found in the brain, where they are primarily expressed in the form of gangliosides and polySia-NCAM. Age-related sialic acid loss in the brain negatively affects the potential for neurofibrillary degeneration, neuroplasticity, and microglial phagocytosis. In addition, a decrease in ganglioside levels has been associated with neuronal loss in the aging brain. In addition, sialic acid has also been shown to play an important role in the pathogenesis of AD. Although gangliosides primarily affect the accumulation and deposition of amyloid beta (Aβ), polySia-NCAM deficiency has been associated with a decrease in brain repair capacity in AD. Again, existing studies on AD have shown that sialic acid is essential for enhancing brain health and improving cognition.

[0011] Therefore, an important object of the present invention is to formulate, synthesize and produce a nutritional product that can mimic the oligosaccharides of human colostrum, containing high concentrations of oligosaccharide-bound sialic acid and N-acetylglucosamine. The oligosaccharide-bound sialic acid includes 3'-sialyllactose, 6'-sialyllactose, 3'-sialyllactosamine, 6'-sialyllactosamine and their derivatives or intermediates. In addition, the nutritional product is intended to provide the necessary monosaccharide and oligosaccharide "building blocks" for lactating mothers to biosynthesize their human milk with higher concentrations of oligosaccharide-bound sialic acid, N-acetylglucosamine and other oligosaccharides.

[0012] Any discussion of documents, acts, materials, devices, articles of manufacture or the like included in this specification should not be construed as an admission that any or all of these matters form part of the prior art base or were common general knowledge in the field relevant to the present invention before the priority date of each claim of this application. Summary of the invention

[0013] The main purpose of the present invention is to formulate, synthesize and produce a nutritional product that can effectively enhance human brain health and immune function, and the nutritional product simulates human colostrum containing high concentrations of oligosaccharide-bound sialic acid and N-acetylglucosamine. In addition, the nutritional product is particularly beneficial to elderly people with neurodegenerative diseases and women during their pregnancy and lactation periods. The nutritional product enables lactating mothers to biosynthesize human milk with higher concentrations of oligosaccharide-bound sialic acid and N-acetylglucosamine, which is crucial for the brain development of infants (including memory and cognitive function improvement).

[0014] The present invention provides a formulated and synthesized nutritional product, which comprises cleaned edible bird's nest, ultra-low fat milk, purified water and other optional ingredients. The nutritional product is characterized by containing high concentrations of N-acetylglucosamine and oligosaccharide-bound sialic acid, including 3'-sialyllactose, 6'-sialyllactose, 3'-sialyllactosamine, 6'-sialyllactosamine and their derivatives or intermediates.

[0015] The present invention includes a variety of methods to "synthesize" the cleaned edible bird's nest, the ultra-low fat milk, the purified water and the other optional ingredients under a pressurized heat-assisted hydrolysis process and a subsequent rapid cooling process to produce the nutritional product with a high concentration of N-acetylglucosamine and oligosaccharide-bound sialic acid, wherein the oligosaccharide-bound sialic acid includes 3'-sialyllactose, 6'-sialyllactose, 3'-sialyllactosamine, 6'-sialyllactosamine and their derivatives or intermediates.

[0016] During the ingredient "synthesis" process, controlling and optimizing the process parameters (duration, pressure and temperature) of the pressurized heat-assisted hydrolysis process and the subsequent rapid cooling process as well as the weight ratio of ingredient mixing are crucial to enhancing the N-acetylglucosamine concentration and oligosaccharide-bound sialic acid and its derivatives or intermediates of the nutritional product.

[0017] According to the present invention, the cleaned edible bird's nest, the ultra-low fat milk, the purified water and the other optional ingredients are "synthesized" at a temperature above 90°C for more than 10 minutes, preferably at a temperature in the range of 110°C to 130°C for more than 10 minutes to optimize the release of the free and oligosaccharide-bound sialic acid from the edible bird's nest. The pressurized heat-assisted hydrolysis process and the subsequent rapid cooling process are expected to convert more than 15% of the protein-bound sialic acid in the edible bird's nest into the free and oligosaccharide-bound sialic acid, preferably with a conversion rate of more than 50% of protein-bound sialic acid.

[0018] In addition, the pressurized heat-assisted hydrolysis process and the subsequent rapid cooling process also enhance the "synthesis" of sialyllactose and sialyllactosamine from the sialic acid in the edible bird's nest and the lactose / N-acetyllactosamine in the milk. Enzymes and / or weak acids are added as other optional ingredients to further enhance or optimize the synthesis of sialyllactose and sialyllactosamine.

[0019] Another object of the present invention is to provide a nutritional product with good organoleptic properties, including appearance, texture, aroma and taste. In the present invention, ultra-low fat milk with a high lactose and / or sialyllactose concentration is used as one of the main ingredients. The ultra-low fat milk comprises mammalian milk having less than 1.6% w / w of milk fat in the milk, preferably in the range of 0% w / w to 0.1% w / w, to minimize the formation of lipid-bound sialic acid, and to minimize chemical reactions between the milk fat and the biomolecules of the edible bird's nest during the "synthesis" process of the ingredients, which chemical reactions may affect the sensory, physical, chemical and / or biological properties of the nutritional product.

[0020] Many nutritional products fail to demonstrate their full health benefits potential due to poor absorption rates in the human body. The poor absorption rate in the human gastrointestinal (GI) tract is mainly due to the extremely low water solubility and stability of general nutritional products. Orally administered nutritional products must pass through the human gastrointestinal tract and be absorbed by intestinal epithelial cells. Therefore, another object of the present invention is to improve the absorption rate of the nutritional product in the human gastrointestinal tract by introducing homogenization and encapsulation processes, which can reduce the particle size of ingredients and increase the solubility, stability and bioavailability of the nutritional product.

[0021] The above and other objects, features, aspects and advantages of the present invention will become more apparent from the following detailed description of the present invention in conjunction with the accompanying drawings. The accompanying drawings are for illustrative purposes only and are not intended to be used as a definition of the limits of the present invention. It should be understood that various changes can be made to the details without departing from the spirit and advantages of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Embodiments of the invention are shown in the drawings and described in more detail in the following description, in which:

[0023] Figure 1 Shown is the chemical structure of sialic acid (N-acetylneuraminic acid, Neu5Ac or NANA), which is found in human brain, human milk and edible bird's nest.

[0024] Figure 2 Shown is the chemical structure of N-acetylglucosamine (Glc-NAc), which is found in human milk and edible bird's nest.

[0025] Figure 3 The chemical structure of glucose (Glc) is shown.

[0026] Figure 4 The chemical structure of galactose (Gal) is shown.

[0027] Figure 5The chemical structure of fucose (Fuc) is shown.

[0028] Figure 6 Shown is the chemical structure of lactose, which is found in human and mammalian milk.

[0029] Figure 7 Shown is the chemical structure of N-acetyllactosamine (LacNAc), which is present in human and mammalian milk.

[0030] Figure 8 Shown is the chemical structure of lacto-N-biose (LNB), which is present in human and mammalian milk.

[0031] Fig. 9 Shown are changes in sialic acid (N-acetylneuraminic acid) concentrations in term milk from eight mothers during the first 3 months of lactation (Janette Brand Miller, 1994).

[0032] Fig.10 Shown are changes in N-acetylglucosamine (Glc-NAc) concentrations in term milk from eight mothers during the first 3 months of lactation (Janette Brand Miller, 1994).

[0033] Fig.11 Shown is the change in sialic acid (N-acetylneuraminic acid) concentration in term breast milk of mothers who consumed the proposed nutritional product during the second and third months of lactation.

[0034] Fig.12 Shown is the change in N-acetylglucosamine (Glc-NAc) concentration in term breast milk of mothers who consumed the proposed nutritional product during the second and third months of lactation.

[0035] Fig.13 The chemical structure of 3'-sialyllactose present in human milk and in the nutritional product according to the invention is shown.

[0036] Fig.14 The chemical structure of 6'-sialyllactose present in human milk and in the nutritional product according to the invention is shown.

[0037] Fig.15 The chemical structure of 3'-sialyllactosamine present in human milk and in the nutritional product according to the invention is shown.

[0038] Fig.16 The chemical structure of 6'-sialyllactosamine present in human milk and in the nutritional product according to the invention is shown.

[0039] Fig.17 A schematic flow chart showing a combination of multiple processes according to the present invention is shown.

[0040] Fig.18 A process flow chart of producing a nutritional product based on edible bird's nest and milk according to Example 1 of the present invention is shown.

[0041] Fig.19 A process flow chart of producing a nutritional product based on edible bird's nest and milk according to Example 2 of the present invention is shown.

[0042] Fig. 20 A process flow chart of producing a nutritional product based on edible bird's nest and milk according to Example 3 of the present invention is shown.

[0043] Fig.21 A process flow chart of producing a nutritional product based on edible bird's nest and milk according to Example 4 of the present invention is shown.

[0044] Fig. 22 A process flow chart of producing a nutritional product based on edible bird's nest and milk according to Example 5 of the present invention is shown.

[0045] Fig.23 A process flow chart of producing a nutritional product based on edible bird's nest and milk according to Example 6 of the present invention is shown.

[0046] Fig.24 A process flow chart of producing a nutritional product based on edible bird's nest and milk according to Example 7 of the present invention is shown.

[0047] Fig.25 A process flow chart of producing a nutritional product based on edible bird's nest and milk according to Example 8 of the present invention is shown.

[0048] Fig.26 A process flow chart of producing a nutritional product based on edible bird's nest and milk according to Example 9 of the present invention is shown.

[0049] Fig. 27 A process flow chart of producing a nutritional product based on edible bird's nest and milk according to embodiment 10 of the present invention is shown.

[0050] Fig.28 The synthesis of 3'-sialyllactose according to the invention is shown.

[0051] Fig.29The synthesis of 6'-sialyllactose according to the invention is shown.

[0052] Fig.30 The synthesis of 3'-sialyllactosamine according to the present invention is shown.

[0053] Fig.31 The synthesis of 6'-sialyllactosamine according to the present invention is shown.

[0054] Fig.32 The concentration of sialic acid (mg / L) in the proposed nutritional product according to the present invention at different processing temperatures (° C.) is shown.

[0055] Fig.33 A comparison of the sialylated oligosaccharides 3'-sialyllactose and 6'-sialyllactose in human and bovine milk is shown (Sandra JM ten Bruggencate).

[0056] Fig.34 Lipid bilayer encapsulation of a nutritional core material according to the invention is shown.

[0057] Fig.35 Lipid monolayer encapsulation of a nutritional core material according to the invention is shown.

[0058] Fig.36 Lipid encapsulation of a nutritional core material according to the present invention using a combination of bilayers and monolayers is shown.

[0059] Fig.37 The minimum and preferred concentrations of free sialic acid / oligosaccharide bound sialic acid, N-acetylglucosamine, lactose, protein and carbohydrates in the proposed nutritional product according to the present invention are shown.

[0060] Fig.38 Several examples of weight ratios of ingredients according to the present invention are shown. DETAILED DESCRIPTION

[0061] The main purpose of the present invention is to produce a nutritional product based on edible bird's nest and milk, which can effectively help human brain development, cognitive improvement and immune function enhancement. The nutritional product simulates the concentration of human milk oligosaccharides (HMO), especially the concentration of sialylated oligosaccharides, sialic acid and N-acetylglucosamine in human colostrum.

[0062] The human milk oligosaccharides (HMO) are based on five monosaccharide residues, which are sialic acid (N-acetylneuraminic acid), N-acetylglucosamine (Glc-NAc), glucose (Glc), galactose (Gal) and fucose (Fuc). The chemical structures of sialic acid, Glc-NAc, Glc, Gal and Fuc are respectively Figure 1 , Figure 2 , Figure 3 , Figure 4 and Figure 5 Almost all HMOs contain lactose at their reducing end, which may be extended with N-acetyllactosamine or lacto-N-biose. The chemical structures of lactose, N-acetyllactosamine and lacto-N-biose present in human milk and mammalian milk are shown in Figure 6 , Figure 7 and Figure 8 Shown in.

[0063] Oligosaccharide-bound sialic acid of human milk is an essential nutrient for brain development, cognitive improvement, immune system development, and nervous system development. Oligosaccharide-bound sialic acid plays an important role in the neurodevelopment of infants. In mammals, the highest concentration of sialic acid is in the central nervous system (CNS), mainly as a structural and functional part in gangliosides and glycoproteins.

[0064] In human milk, sialic acid is present in various sialic acid-glycoconjugated compounds, such as oligosaccharides, glycolipids, and glycoproteins. Fig. 9 As shown in Figure 2, during the first 3 months of lactation, human milk contains about 150-1200 mg / L of sialic acid. Sialic acid bound to oligosaccharides accounts for about 75% of the total sialic acid contained in human milk. Most of the sialic acid contained in human milk exists in the form of sialyllactose (3'-sialyllactose and 6'-sialyllactose), which is the sialic acid bound to the oligosaccharides formed by lactose and sialic acid. Some sialic acids in human milk exist in the form of sialyllactosamine (3'-sialyllactosamine and 6'-sialyllactosamine), which is the sialic acid bound to the oligosaccharides formed by N-acetyllactosamine and sialic acid.

[0065] Human colostrum contains extremely high concentrations of oligosaccharide-bound sialic acid (N-acetylneuraminic acid) and N-acetylglucosamine (Glc-NAc). Fig. 9 and Fig.10In the figure, the changes of the concentration of sialic acid (N-acetylneuraminic acid) and N-acetylglucosamine (Glc-NAc) derived from oligosaccharides in full-term human milk of eight mothers during the first 3 months of their lactation are shown respectively. As reported by Janette Brand Miller, sialic acid (N-acetylneuraminic acid) shows an average decrease of 71% in concentration over time, and its value fits a quadratic curve (r=-0.87) over time, from 879±157mg / L (week 1) to 256±82mg / L (week 13). In the same period, the concentration of N-acetylglucosamine (Glc-NAc) decreased by 56% from 1,459±282mg / L (week 1) to 646±214mg / L (week 13). The decreases in the concentrations of sialic acid (N-acetylneuraminic acid) and N-acetylglucosamine (Glc-NAc) are statistically significant (p<0.05). Naturally, the concentration of oligosaccharide-bound sialic acid and N-acetylglucosamine in human milk is significantly higher at the beginning of the lactation period, which matches the needs of the newborn and its biological limits in biosynthesizing the compounds. The high concentrations of oligosaccharide-bound sialic acid and N-acetylglucosamine are essential to the biological systems of the newborn.

[0066] Therefore, an important purpose of the present invention is to simulate the human colostrum containing the sialic acid and N-acetylglucosamine of oligosaccharide combination at high concentration. In addition, the nutritional product is particularly beneficial to the elderly suffering from neurodegenerative diseases and the women during their gestation period and lactation period. The nutritional product provides monosaccharide and oligosaccharide "structural units" for lactating mothers, particularly N-acetylglucosamine and oligosaccharide-bound sialic acid, which are important components required for the concentration of sialic acid and N-acetylglucosamine of the oligosaccharide combination in the lactating mother's biosynthesis human milk and improve the concentration of N-acetylglucosamine in the oligosaccharide combination in its human milk. In the present invention, the nutritional product is characterized in that it contains the sialic acid, N-acetylglucosamine, lactose and protein of oligosaccharide combination at high concentration, and the concentrations of sialic acid, N-acetylglucosamine, lactose and protein of the oligosaccharide combination are respectively higher than 100mg / L, 50mg / L, 5000mg / L and 5000mg / L. However, the preferred oligosaccharide-bound sialic acid, N-acetylglucosamine, lactose, and protein concentrations of the nutritional product are about 3,300 mg / L, 1,600 mg / L, 50,000 mg / L, and 50,000 mg / L, respectively. Fig.37 shown. Fig.37 The minimum and preferred concentrations of oligosaccharide-bound sialic acid, N-acetylglucosamine, lactose, protein and carbohydrates in the proposed nutritional product according to the present invention are shown.

[0067] According to the present invention, a human trial was conducted on five lactating mothers of full-term infants to assess the effectiveness of the proposed nutritional product. The lactating mothers were given the proposed nutritional product during the second and third months of their lactation period, respectively. In this human trial, human milk samples were collected from the lactating mothers before and after they were given the proposed nutritional product for analysis of oligosaccharide-bound sialic acid (N-acetylneuraminic acid) and N-acetylglucosamine concentrations.

[0068] The human trial data of one lactating mother in the Fig.11 and Fig.12 Shown in. Fig.11 Shown are changes in sialic acid (N-acetylneuraminic acid) in term breast milk of mothers who orally administered the proposed nutritional product during the second and third months of their lactation. Fig.12 The changes of N-acetylglucosamine (Glsc-NAc) in the full-term breast milk of mothers who orally administered the proposed nutritional product during the second and third months of their lactation are shown. By comparing the concentrations of sialic acid (N-acetylneuraminic acid) and N-acetylglucosamine in human milk before and after oral administration of the nutritional product, and comparing the average concentrations of sialic acid (N-acetylneuraminic acid) and N-acetylglucosamine in human milk of a control population, it is clearly observed that after oral administration of the nutritional product, the concentrations of sialic acid and N-acetylglucosamine in the human milk of the lactating mothers are significantly increased, and are relatively higher and better than the average value of the control population.

[0069] Fig.11 and Fig.12 The first 4 data points (A1, A2, A3, and A4) in are the data points before oral administration of the nutritional product. Fig.11 and Fig.12 The subsequent 9 data points (B1, B2, B3, B4, B5, B6, B7, B8 and B9) in are the data points after the oral administration of the nutritional product. The human test data clearly draws a conclusion that the concentrations of sialic acid (N-acetylneuraminic acid) and N-acetylglucosamine in the human milk of the lactating mother are significantly increased by 20-40% and 15-35% respectively according to the nutritional product proposed by the present invention. The change of the concentration of sialic acid (N-acetylneuraminic acid) and N-acetylglucosamine in human milk depends largely on the dosage for oral administration. Therefore, the nutritional product formula and the oral administration dosage suggested are defined and determined based on the oligosaccharide concentration of the lactation period and individual human milk. Basically, the sialic acid (N-acetylneuraminic acid) and N-acetylglucosamine concentration of the oligosaccharide binding in human milk, and the lactation period are two important indicators for determining the dosage and frequency of the nutritional product for oral administration.

[0070] Again, the above human trial data demonstrates that oral administration of the nutritional product according to the present invention having a high concentration of oligosaccharide-bound sialic acid and N-acetylglucosamine is essential for lactating mothers to increase the oligosaccharide concentration of their human milk, and indirectly benefit their infants via higher and better human milk oligosaccharide concentrations.

[0071] The present invention provides a formulated and synthesized nutritional product, the raw materials of which include cleaned edible bird's nest, ultra-low fat milk, purified water and other optional ingredients. The nutritional product is characterized by containing high concentrations of N-acetylglucosamine and oligosaccharide-bound sialic acid, including 3'-sialyllactose, 6'-sialyllactose, 3'-sialyllactosamine, 6'-sialyllactosamine and their derivatives or intermediates. The chemical structures of 3'-sialyllactose, 6'-sialyllactose, 3'-sialyllactosamine and 6'-sialyllactosamine are respectively Fig.13 , Fig.14 , Fig.15 , Fig.16 In fact, similar chemical structures are present in both human milk and the proposed nutritional product of the present invention.

[0072] The term "edible bird's nest" or EBN used in the description of the present invention includes bird's nests made from the regurgitated saliva of the swiftlet. In particular, EBN is built by the Java swiftlet (Aerodramus Fuciphagus) and the giant swiftlet (Aerodramus Maximus swiftlet). The chemical composition of EBN mainly consists of protein and carbohydrate, of which 42-63% w / w is protein, 10.6-27.3% w / w is carbohydrate, 2.1-7.3% w / w is ash, and 0.1-1.3% w / w is lipid. The carbohydrate part of the glycoprotein in EBN contains about 9-10% sialic acid and about 5.3% N-acetylglucosamine. In addition, the chemical structures of sialic acid monosaccharides and N-acetylglucosamine monosaccharides present in raw EBN and human milk are the same, and their chemical structures are respectively in Figure 1 and Figure 2 The chemical structure and chemical composition data of EBN clearly show that EBN is a good natural source of sialic acid (N-acetylneuraminic acid) and N-acetylglucosamine for preparing and synthesizing the nutritional products. Therefore, EBN is selected as one of the main raw material ingredients according to the present invention.

[0073] Generally, the raw EBN is harvested from caves in Southeast Asia. The raw EBN must undergo a series of cleaning processes before it is ready for cooking and consumption. Traditionally, the cleaned edible bird's nest is "cooked" or "stewed in water" with water and crystal sugar. The "stewed in water" process is characterized by immersing a ceramic pot in an outer pot filled with boiling water. Traditionally, the EBN is "stewed in water" at a temperature of about 90°C for 30 minutes. Under such a cooking or processing environment, the raw EBN cannot optimally release sialic acid monosaccharides from the original protein-bound sialic acid in the EBN, nor can it effectively form the oligosaccharide-bound sialic acid, including 3'-sialyllactose, 6'-sialyllactose, 3'-sialyllactosamine, 6'-sialyllactosamine and their derivatives or intermediates. Therefore, most of the sialic acid present in the product prepared by the traditional method is not oligosaccharide-bound sialic acid, and they are mainly protein-bound sialic acid.

[0074] In the present invention, various production processes or techniques or methods are proposed to optimally and efficiently produce the nutritional products by which the processes or techniques or methods can better release sialic acid monosaccharides and form sialic acid bound to the oligosaccharides, which ultimately enables the formation of more sialyllactose and sialyllactosamine and their derivatives or intermediates. Fig.17 A schematic flow chart showing a combination of multiple production processes or processes or methods according to the present invention is shown. The multiple methods of producing the nutritional products are further described in Fig.18 , Fig.19 , Fig. 20 , Fig.21 , Fig. 22 , Fig.23 , Fig.24 , Fig.25 , Fig.26 and Fig. 27 The example shown is illustrated.

[0075] The present invention proposes a variety of unique methods for "synthesizing" the cleaned edible bird's nest, the ultra-low fat milk, the purified water and the other optional ingredients through a pressurized heat-assisted hydrolysis process and a subsequent rapid cooling process to produce a nutritional product with high concentrations of lactose, protein, N-acetylglucosamine and oligosaccharide-bound sialic acid, wherein the oligosaccharide-bound sialic acid includes 3'-sialyllactose, 6'-sialyllactose, 3'-sialyllactosamine, 6'-sialyllactosamine and their derivatives or intermediates.

[0076] According to the present invention, the "synthesis" process of the ingredients is one of the important processes, which means increasing the concentration of free and oligosaccharide-bound sialic acid, as well as the concentration of 3'-sialyllactose, 6'-sialyllactose, 3'-sialyllactosamine, 6'-sialyllactosamine and their derivatives or intermediates in the proposed nutritional product. In the present invention, 3'-sialyllactose, 6'-sialyllactose, 3'-sialyllactosamine and 6'-sialyllactosamine are "synthesized" by the pressurized heat-assisted hydrolysis and the subsequent rapid cooling process, respectively, and further in Fig.28 , Fig.29 , Fig.30 and Fig.31 The process enhances the synthesis or formation of sialyllactose and sialyllactosamine from the sialic acid in the edible bird's nest and the lactose / N-acetyllactosamine in the milk. Enzymes and / or weak acids are added as other optional ingredients to further enhance the "synthesis" process.

[0077] During the ingredient "synthesis" process, controlling and optimizing the main process parameters (duration, pressure and temperature) of the pressurized heat-assisted hydrolysis process and the subsequent rapid cooling process as well as the weight ratio of the raw materials are crucial to determining the N-acetylglucosamine concentration and enhancing the binding of "original protein-bound sialic acid" in edible bird's nests and "lactose / N-acetyllactosamine" in milk to form oligosaccharide-bound sialic acid and their derivatives or intermediates. Fig.38 Several examples of weight ratios of ingredients according to the present invention are shown.

[0078] According to the present invention, the cleaned edible bird's nest, ultra-low fat milk, purified water and other optional ingredients are "synthesized" for more than 10 minutes at a temperature above 90° C. According to the present invention, the "synthesis" process set at less than 90° C. is inefficient, wherein the conversion rate of protein-bound sialic acid to oligosaccharide-bound sialic acid is too low. Fig.32 A detailed study of sialic acid concentrations in the proposed nutritional product at different "synthesis" process temperatures is shown. Based on the studies and data available in the present invention, it is concluded that the preferred "synthesis" process temperature and duration are set between 110°C and 130°C for greater than 10 minutes. The preferred process settings are able to optimize the release of the free and oligosaccharide-bound sialic acid from the edible bird's nest. The pressurized heat-assisted hydrolysis process and the subsequent rapid cooling process are expected to convert greater than 15% of the protein-bound sialic acid in the edible bird's nest into the free and oligosaccharide-bound sialic acid, with a preferred conversion rate of greater than 50% protein-bound sialic acid.

[0079] like Fig.32As shown, when the treatment temperature is below 90°C, the "synthesis" process is inefficient, with the conversion rate of the protein-bound sialic acid being significantly lower than 10%. This means that the concentration of oligosaccharide-bound sialic acid in the "synthetic" analogous human colostrum is lower than 10%, and most of the sialic acid is still sialic acid bound to the protein. When the treatment temperature is increased to above 110°C, a significant increase in the concentration of free and oligosaccharide-bound sialic acid as well as sialyllactose and sialyllactosamine and their derivatives or intermediates is observed. Likewise, according to the present invention, when the "synthesis" process is carried out at a temperature ranging from 110°C to 130°C, the concentration of free and oligosaccharide-bound sialic acid as well as sialyllactose and sialyllactosamine in the proposed nutritional product is best optimized.

[0080] In addition, the pressurized heat-assisted hydrolysis process and the subsequent rapid cooling process enhance the "synthesis" of sialyllactose and sialyllactosamine from the sialic acid in the edible bird's nest and the lactose / N-acetyllactosamine in the milk. The rapid cooling process is designed to quickly cool the solution and promote the formation of more sialyllactose and sialyllactosamine. In the present invention, the rapid cooling process is operated at a cooling rate of 5-95°C / min, and a preferred cooling rate is about 20°C / min.

[0081] In addition, enzymes and / or weak acids are added as other optional ingredients to further enhance or optimize the synthesis of sialyllactose and sialyllactosamine. In fact, the formation of sialyllactose and sialyllactosamine is achieved by using another major ingredient during the treatment or processing, which is mammalian milk, preferably ultra-low fat milk with a high concentration of lactose and N-acetyllactosamine.

[0082] In the present invention, the milk fat composition of the mammalian milk is reduced to less than 1.6% w / w, preferably the milk fat is reduced to between 0% w / w and 0.1% w / w of the milk. The milk fat is removed via a centrifugation process or other milk fat removal process. According to the present invention, the ultra-low fat milk contains a high concentration of lactose and N-acetyllactosamine (LacNAc), and the total content of lactose and N-acetyllactosamine preferably exceeds 50% w / w of milk solids, which is essential for enabling the formation of sialyllactose and sialyllactosamine in the proposed nutritional product. In addition, the ultra-low fat milk preferably contains sialyllactose concentrate derived from mammalian milk. The method for preparing the sialyllactose concentrate comprises the step of ultrafiltration of mammalian milk using an ultrafiltration membrane to obtain an ultrafiltration retentate. Then, the ultrafiltration retentate is diafiltered using an ultrafiltration membrane to obtain a sialyllactose concentrate of mammalian milk. The molecular weight cut off (MWCO) value of the ultrafiltration membrane is 0.5 Dalton to 5000 Dalton.

[0083] The ultra-low-fat mammalian milk is preferably cow's milk or goat's milk. Cow's milk is a nutrient-dense food composed of varying amounts of carbohydrates, fats and proteins. The main components of cow's milk are water (87.4%) and milk solids (12.6%), and the milk solids contain vitamins, minerals, carbohydrates, fats and proteins. Cow's milk is a major component of the diet of non-breastfed infants and is almost universally used in infant formula as the most common human milk substitute. The main carbohydrate in cow's milk is lactose. Fresh cow's milk contains about 4.8% lactose, while fresh human milk contains 7% lactose.

[0084] Sandra JM ten Bruggencate reported a comparison of the sialylated oligosaccharides 3'-sialyllactose and 6'-sialyllactose in human and cow milk, such as Fig.33 As shown. Comparison shows that human colostrum contains 1000-3,300 mg / L of sialylated oligosaccharides and bovine colostrum contains 230-1,500 mg / L of sialylated oligosaccharides. Although cow's milk contains relatively less sialic acid, sialyllactose, sialyllactosamine and N-acetylglucosamine bound to the oligosaccharides than in human milk, cow's milk contains very high lactose. Therefore, for the nutritional product formulation according to the present invention, milk is considered to be a cost-effective, natural and safe source of lactose and N-acetyllactosamine. In addition, sialyllactose concentrate can be extracted from milk via ultrafiltration and diafiltration processes. Therefore, milk is selected as one of the main raw material ingredients in the present invention.

[0085] Another object of the present invention is to provide a nutritional product with good organoleptic properties, including appearance, texture, aroma and taste. According to the present invention, ultra-low fat milk with a high lactose concentration is used as one of the main raw materials. The ultra-low fat milk contains mammalian milk having less than 1.6% w / w of milk fat in the milk, preferably milk fat in the range of 0% w / w to 0.1% w / w, to minimize the formation of lipid-bound sialic acid, and to minimize chemical reactions between the milk fat and the biomolecules of the edible bird's nest during the "synthesis" process, which chemical reactions affect the sensory, physical, chemical and / or biological properties of the nutritional product, wherein the edible bird's nest becomes hard and presents a light yellow color. In addition, when excessive chemical reactions occur between the biomolecules of the milk fat and the edible bird's nest, the organoleptic properties of the milk are also affected.

[0086] In order to formulate, synthesize and produce effective nutritional products, the proposed multiple processing methods are specifically designed and optimized to take advantage of the high sialic acid and N-acetylglucosamine content in EBN, and the high lactose and N-acetyllactosamine content in mammalian milk. There are multiple process combinations in practicing the present invention. Fig.17The following is an overview of a combination of multiple production processes or techniques or methods according to the present invention. Fig.17 As shown, the production process combinations can be divided into two major combination categories. The first production process combination category is to first fill and seal the ingredients in individual containers (bottles, sachets or other containers), and then start the "composition" process of the ingredients. Fig.18 , Fig.19 , Fig. 20 and Fig.21 Four examples of the first type of production process combinations are shown in . The second type of production process combination category is to start the "synthesis" process of the ingredients first, and then fill and seal the already "synthesized" ingredients in individual containers (bottles, pouches or other containers). Fig. 22 , Fig.23 , Fig.24 , Fig.25 , Fig.26 and Fig. 27 Six examples of the second type of production process combinations are shown.

[0087] Generally speaking, the first type of production process combination category involves 7 main process steps, such as Fig.18 As shown. The production process steps start with preparing the ingredients according to a predefined recipe, then mixing the ingredients, homogenizing the ingredients, filling and sealing the ingredients in individual containers, "compounding" the ingredients, pasteurizing / sterilizing the ingredients, and finally packaging. In the first category of production process combination categories, homogenization of ingredients and pasteurization / sterilization of ingredients are 2 optional production process steps. According to the present invention, for products that do not need to go through the complete list of production process steps, any one of the 2 optional production process steps can be skipped.

[0088] In addition, the second category of production process combination involves 9 main process steps, such as Fig. 22 As shown. The production process steps start with preparing the ingredients according to a predetermined recipe, then mixing the ingredients, homogenizing the ingredients, "compounding" the ingredients, encapsulating the ingredients, pasteurizing / sterilizing the ingredients, spray drying / freeze drying the ingredients, filling and sealing the ingredients in individual containers, and finally packaging. In the second category of production process combination categories, homogenization of ingredients, encapsulation of ingredients, pasteurization / sterilization of ingredients, and spray drying / freeze drying of ingredients are 4 optional production process steps. According to the present invention, for products that do not need to go through the complete list of production process steps, any one of the 4 optional process steps can be skipped.

[0089] According to the present invention, by Fig.18 , Fig.19 , Fig. 20 , Fig.21 , Fig. 22 , Fig.23 , Fig.24 , Fig.25 , Fig.26 and Fig. 27 The ten examples shown further illustrate the production process combination. Fig.18 , Fig.19 , Fig. 20 , Fig.21 , Fig. 22 , Fig.23 , Fig.24 , Fig.25 , Fig.26 , Fig. 27 As shown, the four main ingredient categories of the present invention are edible bird's nest, mammal milk, water and other optional ingredients. The edible bird's nest is a cleaned edible bird's nest. The mammal milk is preferably an ultra-low fat milk with a high concentration of lactose and / or sialyllactose. The other optional ingredients include edible ingredients such as sugar, seasoning, enzyme, fucose, fucosyllactose, sialyllactose, sialyllactosamine, plant extract, fruit extract, garlic oil, essential oil, lipid, phospholipid, ω-3 fatty acid, folic acid, vitamin C (ascorbic acid), vitamin D, vitamin E, probiotics, curcumin or other edible ingredients.

[0090] In the present invention, sugar and seasoning are added as other optional ingredients to improve the taste. Enzymes and weak acids are added as another other optional ingredient to further enhance or optimize the synthesis of sialyllactose and sialyllactosamine.

[0091] In addition, fucose and / or fucosyllactose are important other optional ingredients that further improve the formulation by mimicking all 5 basic monosaccharide "building blocks" present in human milk oligosaccharides (HMOs). The fucosyllactose is an important fucosylated oligosaccharide that can further enhance the nutritional value of the proposed nutritional product, not only improving human brain health and immune function, but also improving intestinal health. In addition, sialyllactose and sialyllactosamine concentrates derived from mammalian milk are another other optional ingredient that can be added to further improve the formulation of the nutritional product.

[0092] In the present invention, the plant extract comprises tocotrienols from palm oil plants. The ω-3 fatty acids include alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). The probiotics include Lactobacilli spp., Eleutherine spp., and Bifidobacteria spp.

[0093] So far, many nutritional products have failed to show their full health benefits potential due to the poor absorption rate in the human body. Large particle size, low water solubility and low stability mainly cause the malabsorption in the human gastrointestinal (GI) tract. Orally administered nutritional products must be absorbed by the human gastrointestinal tract and intestinal epithelial cells. Therefore, another object of the present invention is to improve the absorption rate of the nutritional product in the human gastrointestinal tract by introducing homogenization and encapsulation production process or technology in producing the nutritional product, the homogenization and encapsulation process or technology can reduce the particle size of the composition, increase the solubility, stability and bioavailability of the nutritional product.

[0094] According to the present invention, a novel lipid-based encapsulation technology using high-pressure homogenization and ultrasonic treatment processes is proposed to encapsulate a nutritional core material in a lipid coating material matrix so as to increase the absorption rate of the nutritional product in the human gastrointestinal tract by reducing the particle size of the ingredients, thereby improving the solubility, stability and bioavailability of the nutritional product.

[0095] The encapsulation technology proposed involves encapsulating a micron-sized and / or nano-sized nutrient core material with a micron-sized and / or nano-sized lipid coating thin layer. Three types of lipid coatings or coatings are proposed in the present invention. The lipid coating includes a lipid bilayer (1), a lipid monolayer (2) and a combination of a bilayer and a monolayer, and the lipid coating wraps the nutrient core material, respectively. Fig.34 , Fig.35 and Fig.36 shown.

[0096] The first type of coating or coating is a lipid bilayer (1). This is when the nutritional core material is well surrounded by the water, aqueous or hydrophilic components (3) of the ingredients, and the lipid bilayer (1) is perfectly encapsulated, such as Fig.34 However, when most of the water, aqueous or hydrophilic components (3) of the ingredients are trapped inside the nutritional core material, more hydrophobic components (4) of the ingredients are exposed at the surface of the nutritional core material and are more likely to form a lipid monolayer (2) encapsulation, such as Fig.35 shown.

[0097] In the third type of lipid coating proposed in the present invention, when the lipid coating involves a combination of both a bilayer (1) and a monolayer (2), wrapped around a single nutritional core material encapsulation, especially when the hydrophilic (3) and hydrophobic (4) components of the nutritional core material are unevenly or imperfectly distributed, such as Fig.36 In the present invention, the coating material in the encapsulation coating layer is phospholipid, edible lipid and / or edible polymer.

[0098] According to the present invention, the encapsulated nutritional core material includes edible bird's nest, mammalian milk, water and other optional ingredients, which are "synthesized" according to a predetermined setting. In fact, the nutritional core material is a "formulated" and "synthesized" ingredient, which undergoes a series of processes, including a mixing process and a homogenization process, and then a "synthesized" process, and then undergoes the encapsulation process, such as Fig.17 shown.

[0099] During the encapsulation process, the core material made from the "synthetic" ingredients will be further homogenized to ensure a uniformly distributed emulsion. The "synthetic" and "homogenized" ingredients are then subjected to a high energy ultrasonic treatment process to encapsulate the nutritional core material with a lipid layer.

[0100] In fact, during the encapsulation process, the "formulated" and "synthesized" ingredients are further gradually sizing down to micron and / or nanometer particles by high pressure homogenizers, high shear homogenizers or other tools, and then uniformly coated with the lipid coating layer. The diameter of the micron-sized particles ranges from 1 micron to 999 microns. The diameter of the nanoparticles ranges from 1 nanometer to 999 nanometers.

[0101] Fig.17 Finally, various methods for producing the nutritional product based on the preparation and synthesis of edible bird's nest and milk are further described in Examples 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10, respectively. Fig.18 , Fig.19 , Fig. 20 , Fig.21 , Fig. 22 , Fig.23 , Fig.24 , Fig.25 , Fig.26 and Fig. 27 shown.

[0102] Example 1

[0103] According to embodiment 1 of the present invention, Fig.18 As shown, a method for producing a nutritional product based on edible bird's nest and milk and having a high concentration of oligosaccharide-bound sialic acid, N-acetylglucosamine, lactose and protein comprises the following steps:

[0104] a) preparing a cleaned edible bird's nest by cleaning a raw edible bird's nest;

[0105] b) preparing homogenized mammalian milk by homogenizing mammalian milk;

[0106] c) preparing pure water by purifying city water;

[0107] d) preparing other optional ingredients;

[0108] e) mixing all the ingredients according to a predetermined weight ratio or amount, the ingredients including the cleaned edible bird's nest, the homogenized mammalian milk, the purified water and the other optional ingredients;

[0109] f) homogenizing all said ingredients together;

[0110] g) filling and sealing the ingredients in a plurality of containers;

[0111] h) synthesizing the ingredients by a pressurized heat-assisted hydrolysis and rapid cooling process;

[0112] i) pasteurizing or sterilizing the ingredients;

[0113] j) Final packaging.

[0114] According to embodiment 1 of the present invention, Fig.18 As shown. The first step is to prepare all ingredients, which include cleaned edible bird's nest, homogenized mammal milk, purified water and other optional ingredients. The homogenized mammal milk is preferably a homogenized ultra-low fat mammal milk with <1.6% milk fat. However, the homogenized ultra-low fat mammal milk can be replaced with whole fat mammal milk or mammal milk with sialyllactose concentrate added. The other optional ingredients include edible ingredients such as sugar, seasoning, enzyme, fucose, fucosyllactose, sialyllactose, sialyllactosamine, plant extract, fruit extract, garlic oil, essential oil, lipid, phospholipid, ω-3 fatty acid, folic acid, vitamin C (ascorbic acid), vitamin D, vitamin E, probiotics, curcumin or other edible ingredients.

[0115] The second step is to mix all the ingredients in a predetermined weight ratio according to the nutritional product requirements or recipe. Fig.38 Several examples of weight ratios of ingredients are shown in .

[0116] The third step is to homogenize all the ingredients together using a homogenizer (eg, a high-pressure homogenizer).

[0117] The fourth step is to fill and seal the ingredients in a plurality of containers, such as bottles or pouches.

[0118] The fifth step is to "synthesize" the ingredients using a pressurized heat-assisted hydrolysis and rapid cooling process.

[0119] The sixth step is to pasteurize or sterilize the ingredients.

[0120] The seventh or final step is final packaging.

[0121] Example 2

[0122] According to Embodiment 2 of the present invention, Fig.19 As shown, a method for producing a nutritional product based on edible bird's nest and milk and having a high concentration of oligosaccharide-bound sialic acid, N-acetylglucosamine, lactose and protein comprises the following steps:

[0123] a) preparing a cleaned edible bird's nest by cleaning a raw edible bird's nest;

[0124] b) preparing homogenized mammalian milk by homogenizing mammalian milk;

[0125] c) preparing pure water by purifying city water;

[0126] d) preparing other optional ingredients;

[0127] e) mixing all the ingredients according to a predetermined weight ratio or amount, the ingredients including the cleaned edible bird's nest, the homogenized mammalian milk, the purified water and the other optional ingredients;

[0128] f) filling and sealing the ingredients in a plurality of containers;

[0129] g) synthesizing the ingredients by a pressurized heat-assisted hydrolysis and rapid cooling process;

[0130] h) pasteurizing or sterilizing the ingredients together;

[0131] i) Final packaging.

[0132] According to Embodiment 2 of the present invention, Fig.19 As shown. The first step is to prepare all ingredients, which include cleaned edible bird's nest, homogenized mammal milk, purified water and other optional ingredients. The homogenized mammal milk is preferably a homogenized ultra-low fat mammal milk with <1.6% milk fat. However, the homogenized ultra-low fat mammal milk can be replaced with whole fat mammal milk or mammal milk with sialyllactose concentrate added. The other optional ingredients include edible ingredients such as sugar, seasoning, enzyme, fucose, fucosyllactose, sialyllactose, sialyllactosamine, plant extract, fruit extract, garlic oil, essential oil, lipid, phospholipid, ω-3 fatty acid, folic acid, vitamin C (ascorbic acid), vitamin D, vitamin E, probiotics, curcumin or other edible ingredients.

[0133] The second step is to mix all the ingredients in a predetermined weight ratio according to the nutritional product requirements or recipe. Fig.38 Several examples of weight ratios of ingredients are shown in .

[0134] The third step is to fill and seal the ingredients in multiple containers, such as bottles or pouches.

[0135] The fourth step is to "synthesize" the ingredients using a pressurized heat-assisted hydrolysis and rapid cooling process.

[0136] The fifth step is to pasteurize or sterilize the ingredients.

[0137] The sixth or final step is final packaging.

[0138] Example 3

[0139] According to Embodiment 3 of the present invention, Fig. 20 As shown, a method for producing a nutritional product based on edible bird's nest and milk and having a high concentration of oligosaccharide-bound sialic acid, N-acetylglucosamine, lactose and protein comprises the following steps:

[0140] a) preparing a cleaned edible bird's nest by cleaning a raw edible bird's nest;

[0141] b) preparing homogenized mammalian milk by homogenizing mammalian milk;

[0142] c) preparing pure water by purifying city water;

[0143] d) preparing other optional ingredients;

[0144] e) mixing all the ingredients according to a predetermined weight ratio or amount, the ingredients including the cleaned edible bird's nest, the homogenized mammalian milk, the purified water and the other optional ingredients;

[0145] f) homogenizing all said ingredients together;

[0146] g) filling and sealing the ingredients in a plurality of containers;

[0147] h) synthesizing the ingredients by a pressurized heat-assisted hydrolysis and rapid cooling process;

[0148] i) Final packaging.

[0149] According to Embodiment 3 of the present invention, Fig. 20As shown. The first step is to prepare all ingredients, which include cleaned edible bird's nest, homogenized mammal milk, purified water and other optional ingredients. The homogenized mammal milk is preferably a homogenized ultra-low fat mammal milk with <1.6% milk fat. However, the homogenized ultra-low fat mammal milk can be replaced with whole fat mammal milk or mammal milk with sialyllactose concentrate added. The other optional ingredients include edible ingredients such as sugar, seasoning, enzyme, fucose, fucosyllactose, sialyllactose, sialyllactosamine, plant extract, fruit extract, garlic oil, essential oil, lipid, phospholipid, ω-3 fatty acid, folic acid, vitamin C (ascorbic acid), vitamin D, vitamin E, probiotics, curcumin or other edible ingredients.

[0150] The second step is to mix all the ingredients in a predetermined weight ratio according to the nutritional product requirements or recipe. Fig.38 Several examples of weight ratios of ingredients are shown in .

[0151] The third step is to homogenize all the ingredients together using a homogenizer (eg, a high-pressure homogenizer).

[0152] The fourth step is to fill and seal the ingredients in a plurality of containers, such as bottles or pouches.

[0153] The fifth step is to "synthesize" the ingredients using a pressurized heat-assisted hydrolysis and rapid cooling process.

[0154] The sixth or final step is final packaging.

[0155] Example 4

[0156] According to embodiment 4 of the present invention, Fig.21 As shown, a method for producing a nutritional product based on edible bird's nest and milk and having a high concentration of oligosaccharide-bound sialic acid, N-acetylglucosamine, lactose and protein comprises the following steps:

[0157] a) preparing a cleaned edible bird's nest by cleaning a raw edible bird's nest;

[0158] b) preparing homogenized mammalian milk by homogenizing mammalian milk;

[0159] c) preparing pure water by purifying city water;

[0160] d) preparing other optional ingredients;

[0161] e) mixing all the ingredients according to a predetermined weight ratio or amount, the ingredients including the cleaned edible bird's nest, the homogenized mammalian milk, the purified water and the other optional ingredients;

[0162] f) filling and sealing the ingredients in a plurality of containers;

[0163] g) synthesizing the ingredients by a pressurized heat-assisted hydrolysis and rapid cooling process;

[0164] h) Final packaging.

[0165] According to embodiment 4 of the present invention, Fig.21 As shown. The first step is to prepare all ingredients, which include cleaned edible bird's nest, homogenized mammal milk, purified water and other optional ingredients. The homogenized mammal milk is preferably a homogenized ultra-low fat mammal milk with <1.6% milk fat. However, the homogenized ultra-low fat mammal milk can be replaced with whole fat mammal milk or mammal milk with sialyllactose concentrate added. The other optional ingredients include edible ingredients such as sugar, seasoning, enzyme, fucose, fucosyllactose, sialyllactose, sialyllactosamine, plant extract, fruit extract, garlic oil, essential oil, lipid, phospholipid, ω-3 fatty acid, folic acid, vitamin C (ascorbic acid), vitamin D, vitamin E, probiotics, curcumin or other edible ingredients.

[0166] The second step is to mix all the ingredients in a predetermined weight ratio according to the nutritional product requirements or recipe. Fig.38 Several examples of weight ratios of ingredients are shown in .

[0167] The third step is to fill and seal the ingredients in multiple containers, such as bottles or pouches.

[0168] The fourth step is to "synthesize" the ingredients using a pressurized heat-assisted hydrolysis and rapid cooling process.

[0169] The fifth or final step is final packaging.

[0170] Example 5

[0171] According to embodiment 5 of the present invention, Fig. 22 As shown, a method for producing a nutritional product based on edible bird's nest and milk and having a high concentration of oligosaccharide-bound sialic acid, N-acetylglucosamine, lactose and protein comprises the following steps:

[0172] a) preparing a cleaned edible bird's nest by cleaning a raw edible bird's nest;

[0173] b) preparing homogenized mammalian milk by homogenizing mammalian milk;

[0174] c) preparing pure water by purifying city water;

[0175] d) preparing other optional ingredients;

[0176] e) mixing all the ingredients according to a predetermined weight ratio or amount, the ingredients including the cleaned edible bird's nest, the homogenized mammalian milk, the purified water and the other optional ingredients;

[0177] f) homogenizing all said ingredients together;

[0178] g) synthesizing the ingredients by a pressurized heat-assisted hydrolysis and rapid cooling process;

[0179] h) encapsulating the ingredients by coating with a lipid bilayer (1) and / or a lipid monolayer (2), such as Fig.34 , Fig.35 and Fig.36 As shown;

[0180] i) pasteurizing or sterilizing the ingredients;

[0181] j) spray drying or freeze drying the ingredients;

[0182] k) filling and sealing the ingredients in a plurality of containers;

[0183] l) Final packaging.

[0184] According to embodiment 5 of the present invention, Fig. 22 As shown. The first step is to prepare all ingredients, which include cleaned edible bird's nest, homogenized mammal milk, purified water and other optional ingredients. The homogenized mammal milk is preferably a homogenized ultra-low fat mammal milk with <1.6% milk fat. However, the homogenized ultra-low fat mammal milk can be replaced with whole fat mammal milk or mammal milk with sialyllactose concentrate added. The other optional ingredients include edible ingredients such as sugar, seasoning, enzyme, fucose, fucosyllactose, sialyllactose, sialyllactosamine, plant extract, fruit extract, garlic oil, essential oil, lipid, phospholipid, ω-3 fatty acid, folic acid, vitamin C (ascorbic acid), vitamin D, vitamin E, probiotics, curcumin or other edible ingredients.

[0185] The second step is to mix all the ingredients in a predetermined weight ratio according to the nutritional product requirements or recipe. Fig.38 Several examples of weight ratios of ingredients are shown in .

[0186] The third step is to homogenize all the ingredients together using a homogenizer (eg, a high-pressure homogenizer).

[0187] The fourth step is to "synthesize" the ingredients using a pressurized heat-assisted hydrolysis and rapid cooling process.

[0188] The fifth step is to encapsulate the particles of the ingredient by coating the micron-sized and / or nano-sized ingredient particles with a lipid bilayer (1) and / or lipid monolayer (2).

[0189] The sixth step is to pasteurize or sterilize the ingredients.

[0190] The seventh step is spray drying / freeze drying the ingredients;

[0191] The eighth step is to fill and seal the ingredients in a plurality of containers, such as bottles or pouches.

[0192] The ninth or final step is final packaging.

[0193] Example 6

[0194] According to Embodiment 6 of the present invention, Fig.23 As shown, a method for producing a nutritional product based on edible bird's nest and milk and having a high concentration of oligosaccharide-bound sialic acid, N-acetylglucosamine, lactose and protein comprises the following steps:

[0195] a) preparing a cleaned edible bird's nest by cleaning a raw edible bird's nest;

[0196] b) preparing homogenized mammalian milk by homogenizing mammalian milk;

[0197] c) preparing pure water by purifying city water;

[0198] d) preparing other optional ingredients;

[0199] e) mixing all the ingredients according to a predetermined weight ratio or amount, the ingredients including the cleaned edible bird's nest, the homogenized mammalian milk, the purified water and the other optional ingredients;

[0200] f) homogenizing all said ingredients together;

[0201] g) synthesizing the ingredients by a pressurized heat-assisted hydrolysis and rapid cooling process;

[0202] h) encapsulating the ingredients by a lipid bilayer (1) and / or lipid monolayer coating, such as Fig.34 , Fig.35 and Fig.36 As shown;

[0203] i) pasteurizing and sterilizing the ingredients;

[0204] j) filling and sealing the ingredients in a plurality of containers;

[0205] k) Final packaging.

[0206] According to Embodiment 6 of the present invention, Fig.23 As shown. The first step is to prepare all ingredients, which include cleaned edible bird's nest, homogenized mammal milk, purified water and other optional ingredients. The homogenized mammal milk is preferably a homogenized ultra-low fat mammal milk with <1.6% milk fat. However, the homogenized ultra-low fat mammal milk can be replaced with whole fat mammal milk or mammal milk with sialyllactose concentrate added. The other optional ingredients include edible ingredients such as sugar, seasoning, enzyme, fucose, fucosyllactose, sialyllactose, sialyllactosamine, plant extract, fruit extract, garlic oil, essential oil, lipid, phospholipid, ω-3 fatty acid, folic acid, vitamin C (ascorbic acid), vitamin D, vitamin E, probiotics, curcumin or other edible ingredients.

[0207] The second step is to mix all the ingredients in a predetermined weight ratio according to the nutritional product requirements or recipe. Fig.38 Several examples of weight ratios of ingredients are shown in .

[0208] The third step is to homogenize all the ingredients together using a homogenizer (eg, a high-pressure homogenizer).

[0209] The fourth step is to "synthesize" the ingredients using a pressurized heat-assisted hydrolysis and rapid cooling process.

[0210] The fifth step is to encapsulate the particles of the ingredient by coating the micron-sized and / or nano-sized ingredient particles with a lipid bilayer (1) and / or lipid monolayer (2).

[0211] The sixth step is to pasteurize or sterilize the ingredients.

[0212] The seventh step is to fill and seal the ingredients in a plurality of containers, such as bottles or pouches.

[0213] The eighth or final step is final packaging.

[0214] Example 7

[0215] According to Embodiment 7 of the present invention, Fig.24As shown, a method for producing a nutritional product based on edible bird's nest and milk and having a high concentration of oligosaccharide-bound sialic acid, N-acetylglucosamine, lactose and protein comprises the following steps:

[0216] a) preparing a cleaned edible bird's nest by cleaning a raw edible bird's nest;

[0217] b) preparing homogenized mammalian milk by homogenizing mammalian milk;

[0218] c) preparing pure water by purifying city water;

[0219] d) preparing other optional ingredients;

[0220] e) mixing all the ingredients according to a predetermined weight ratio or amount, the ingredients including the cleaned edible bird's nest, the homogenized mammalian milk, the purified water and the other optional ingredients;

[0221] f) homogenizing all said ingredients together;

[0222] g) synthesizing the ingredients by a pressurized heat-assisted hydrolysis and rapid cooling process;

[0223] h) encapsulating the ingredients by coating with a lipid bilayer (1) and / or a lipid monolayer (2), such as Fig.34 , Fig.35 and Fig.36 As shown;

[0224] i) spray drying or freeze drying the ingredients;

[0225] j) filling and sealing the ingredients in a plurality of containers;

[0226] k) Final packaging.

[0227] According to Embodiment 7 of the present invention, Fig.24 As shown. The first step is to prepare all ingredients, which include cleaned edible bird's nest, homogenized mammal milk, purified water and other optional ingredients. The homogenized mammal milk is preferably a homogenized ultra-low fat mammal milk with <1.6% milk fat. However, the homogenized ultra-low fat mammal milk can be replaced with whole fat mammal milk or mammal milk with sialyllactose concentrate added. The other optional ingredients include edible ingredients such as sugar, seasoning, enzyme, fucose, fucosyllactose, sialyllactose, sialyllactosamine, plant extract, fruit extract, garlic oil, essential oil, lipid, phospholipid, ω-3 fatty acid, folic acid, vitamin C (ascorbic acid), vitamin D, vitamin E, probiotics, curcumin or other edible ingredients.

[0228] The second step is to mix all the ingredients in a predetermined weight ratio according to the nutritional product requirements or recipe. Fig.38 Several examples of weight ratios of ingredients are shown in .

[0229] The third step is to homogenize all the ingredients together using a homogenizer (eg, a high-pressure homogenizer).

[0230] The fourth step is to "synthesize" the ingredients using a pressurized heat-assisted hydrolysis and rapid cooling process.

[0231] The fifth step is to encapsulate the particles of the ingredient by coating the micron-sized and / or nano-sized ingredient particles with a lipid bilayer (1) and / or lipid monolayer (2).

[0232] The sixth step is spray drying or freeze drying the ingredients;

[0233] The seventh step is to fill and seal the ingredients in a plurality of containers, such as bottles or pouches.

[0234] The eighth or final step is final packaging.

[0235] Example 8

[0236] According to Embodiment 8 of the present invention, Fig.25 As shown, a method for producing a nutritional product based on edible bird's nest and milk and having a high concentration of oligosaccharide-bound sialic acid, N-acetylglucosamine, lactose and protein comprises the following steps:

[0237] a) preparing a cleaned edible bird's nest by cleaning a raw edible bird's nest;

[0238] b) preparing homogenized mammalian milk by homogenizing mammalian milk;

[0239] c) preparing pure water by purifying city water;

[0240] d) preparing other optional ingredients;

[0241] e) mixing all the ingredients according to a predetermined weight ratio or amount, the ingredients including the cleaned edible bird's nest, the homogenized mammalian milk, the purified water and the other optional ingredients;

[0242] f) homogenizing all said ingredients together;

[0243] g) synthesizing the ingredients by a pressurized heat-assisted hydrolysis and rapid cooling process;

[0244] h) encapsulating the ingredients by coating with a lipid bilayer (1) and / or a lipid monolayer (2), such as Fig.34 , Fig.35 and Fig.36 As shown;

[0245] i) filling and sealing the ingredients in a plurality of containers;

[0246] j) Final packaging.

[0247] According to Embodiment 8 of the present invention, Fig.25 As shown. The first step is to prepare all ingredients, which include cleaned edible bird's nest, homogenized mammal milk, purified water and other optional ingredients. The homogenized mammal milk is preferably a homogenized ultra-low fat mammal milk with <1.6% milk fat. However, the homogenized ultra-low fat mammal milk can be replaced with whole fat mammal milk or mammal milk with sialyllactose concentrate added. The other optional ingredients include edible ingredients such as sugar, seasoning, enzyme, fucose, fucosyllactose, sialyllactose, sialyllactosamine, plant extract, fruit extract, garlic oil, essential oil, lipid, phospholipid, ω-3 fatty acid, folic acid, vitamin C (ascorbic acid), vitamin D, vitamin E, probiotics, curcumin or other edible ingredients.

[0248] The second step is to mix all the ingredients in a predetermined weight ratio according to the nutritional product requirements or recipe. Fig.38 Several examples of weight ratios of ingredients are shown in .

[0249] The third step is to homogenize all the ingredients together using a homogenizer (eg, a high-pressure homogenizer).

[0250] The fourth step is to "synthesize" the ingredients using a pressurized heat-assisted hydrolysis and rapid cooling process.

[0251] The fifth step is to encapsulate the particles of the ingredient by coating the micron-sized and / or nano-sized ingredient particles with a lipid bilayer (1) and / or lipid monolayer (2).

[0252] The sixth step is to fill and seal the ingredients in a plurality of containers, such as bottles or pouches.

[0253] The seventh or final step is final packaging.

[0254] Example 9

[0255] According to Embodiment 9 of the present invention, Fig.26As shown, a method for producing a nutritional product based on edible bird's nest and milk and having a high concentration of oligosaccharide-bound sialic acid, N-acetylglucosamine, lactose and protein comprises the following steps:

[0256] a) preparing a cleaned edible bird's nest by cleaning a raw edible bird's nest;

[0257] b) preparing homogenized mammalian milk by homogenizing mammalian milk;

[0258] c) preparing pure water by purifying city water;

[0259] d) preparing other optional ingredients;

[0260] e) mixing all the ingredients according to a predetermined weight ratio or amount, the ingredients including the cleaned edible bird's nest, the homogenized mammalian milk, the purified water and the other optional ingredients;

[0261] f) synthesizing the ingredients by a pressurized heat-assisted hydrolysis and rapid cooling process;

[0262] g) pasteurizing / sterilizing the ingredients;

[0263] h) filling and sealing the ingredients in a plurality of containers;

[0264] i) Final packaging.

[0265] According to Embodiment 9 of the present invention, Fig.26 As shown. The first step is to prepare all ingredients, which include cleaned edible bird's nest, homogenized mammal milk, purified water and other optional ingredients. The homogenized mammal milk is preferably a homogenized ultra-low fat mammal milk with <1.6% milk fat. However, the homogenized ultra-low fat mammal milk can be replaced with whole fat mammal milk or mammal milk with sialyllactose concentrate added. The other optional ingredients include edible ingredients such as sugar, seasoning, enzyme, fucose, fucosyllactose, sialyllactose, sialyllactosamine, plant extract, fruit extract, garlic oil, essential oil, lipid, phospholipid, ω-3 fatty acid, folic acid, vitamin C (ascorbic acid), vitamin D, vitamin E, probiotics, curcumin or other edible ingredients.

[0266] The second step is to mix all the ingredients in a predetermined weight ratio according to the nutritional product requirements or recipe. Fig.38 Several examples of weight ratios of ingredients are shown in .

[0267] The third step is to "synthesize" the ingredients using a pressurized heat-assisted hydrolysis and rapid cooling process.

[0268] The fourth step is to pasteurize or sterilize the ingredients.

[0269] The fifth step is to fill and seal the ingredients in a plurality of containers, such as bottles or pouches.

[0270] The sixth or final step is final packaging.

[0271] Example 10

[0272] According to embodiment 10 of the present invention, Fig. 27 As shown, a method for producing a nutritional product based on edible bird's nest and milk and having a high concentration of oligosaccharide-bound sialic acid, N-acetylglucosamine, lactose and protein comprises the following steps:

[0273] a) preparing a cleaned edible bird's nest by cleaning a raw edible bird's nest;

[0274] b) preparing homogenized mammalian milk by homogenizing mammalian milk;

[0275] c) preparing pure water by purifying city water;

[0276] d) preparing other optional ingredients;

[0277] e) mixing all the ingredients according to a predetermined weight ratio or amount, the ingredients including the cleaned edible bird's nest, the homogenized mammalian milk, the purified water and the other optional ingredients;

[0278] f) synthesizing the ingredients by a pressurized heat-assisted hydrolysis and rapid cooling process;

[0279] g) filling and sealing the ingredients in a plurality of containers;

[0280] h) Final packaging.

[0281] According to embodiment 10 of the present invention, Fig. 27As shown. The first step is to prepare all ingredients, which include cleaned edible bird's nest, homogenized mammal milk, purified water and other optional ingredients. The homogenized mammal milk is preferably a homogenized ultra-low fat mammal milk with <1.6% milk fat. However, the homogenized ultra-low fat mammal milk can be replaced with whole fat mammal milk or mammal milk with sialyllactose concentrate added. The other optional ingredients include edible ingredients such as sugar, seasoning, enzyme, fucose, fucosyllactose, sialyllactose, sialyllactosamine, plant extract, fruit extract, garlic oil, essential oil, lipid, phospholipid, ω-3 fatty acid, folic acid, vitamin C (ascorbic acid), vitamin D, vitamin E, probiotics, curcumin or other edible ingredients.

[0282] The second step is to mix all the ingredients in a predetermined weight ratio according to the nutritional product requirements or recipe. Fig.38 Several examples of weight ratios of ingredients are shown in .

[0283] The third step is to "synthesize" the ingredients using a pressurized heat-assisted hydrolysis and rapid cooling process.

[0284] The fourth step is to fill and seal the ingredients in a plurality of containers, such as bottles or pouches.

[0285] The fifth or final step is final packaging.

[0286] Although the present invention has been described in detail for illustrative purposes, it should be understood that such details are for this purpose only. It should also be noted that those skilled in the art are susceptible to modification, adjustment and change of the present invention. Such variant embodiments employing the concepts and features of the present invention are intended to fall within the scope of the present invention, and the scope of the present invention is further set forth in the following claims.

Claims

1. A nutritional product based on edible bird's nest and milk, characterized in that High concentration of oligosaccharide-bound sialic acid, N-acetylglucosamine, lactose and protein, the nutritional product comprises edible bird's nest, mammalian milk, water and other optional ingredients: wherein the formulation of the nutritional product is primarily defined by the concentrations of the oligosaccharide-bound sialic acid, the N-acetylglucosamine, the lactose, and the protein in the nutritional product; wherein the concentrations of the oligosaccharide-bound sialic acid, the N-acetylglucosamine, the lactose, and the protein in the nutritional product are greater than 100 mg / L, 50 mg / L, 5 g / L, and 5 g / L, respectively; the preferred concentrations of the oligosaccharide-bound sialic acid, the N-acetylglucosamine, the lactose, and the protein in the nutritional product are 3,300 mg / L, 1,600 mg / L, 50 g / L, and 50 g / L, respectively; The edible bird's nest comprises a cleaned edible bird's nest; wherein the mammalian milk comprises homogenized mammalian milk; wherein the water comprises purified water; Wherein said other optional ingredients include edible ingredients; wherein the mixture of the edible bird's nest, the mammalian milk, the water and the other optional ingredients is "synthesized" by a pressurized and heat-assisted hydrolysis process at a temperature above 90°C for more than 10 minutes, followed by a rapid cooling process; preferably, it is "synthesized" by a pressurized and heat-assisted hydrolysis process at a temperature in the range of 110°C to 130°C for more than 10 minutes, which process can optimize the release of the free and oligosaccharide-bound sialic acid from the edible bird's nest; The pressurized and heat-assisted hydrolysis process and the subsequent rapid cooling process convert more than 15% of the protein-bound sialic acid in the edible bird's nest into the free and oligosaccharide-bound sialic acid; preferably convert more than 50% of the protein-bound sialic acid in the edible bird's nest into the free and oligosaccharide-bound sialic acid; The weight ratio of the edible bird's nest to the mammal's milk in the nutritional product is in the range of 1:0.1 to 1:1000; preferably, the weight ratio of the edible bird's nest to the mammal's milk in the nutritional product is 1:25; The weight ratio of the edible bird's nest to the water in the nutritional product ranges from 1:0.1 to 1:1000; preferably, the weight ratio of the edible bird's nest to the water in the nutritional product is 1:

4.

2. A nutritional product based on edible bird's nest and milk as formulated and synthesized according to claim 1, wherein the mammalian milk comprises ultra-low fat mammalian milk having less than 1.6% w / w milk fat in the mammalian milk, preferably between 0% w / w and 0.1% w / w milk fat.

3. A nutritional product based on edible bird's nest and milk as formulated and synthesized according to claim 1, wherein the mammalian milk comprises mammalian milk with added sialyllactose concentrate derived from mammalian milk.

4. A nutritional product based on edible bird's nest and milk as formulated and synthesized according to claim 1, wherein the pressurized and heat-assisted hydrolysis process and the subsequent rapid cooling process enhance the formation of sialyllactose, which is an oligosaccharide formed from lactose and sialic acid.

5. A nutritional product based on edible bird's nest and milk as formulated and synthesized according to claim 1, wherein the pressurized and heat-assisted hydrolysis process and the subsequent rapid cooling process enhance the formation of sialyllactosamine, which is an oligosaccharide formed by N-acetyllactosamine (LacNAc) and sialic acid.

6. A nutritional product based on edible bird's nest and milk as formulated and synthesized according to claim 1, wherein enzymes and / or weak acids are added as other optional ingredients to further enhance or optimize the synthesis or formation of sialyllactose and sialyllactosamine.

7. A nutritional product based on edible bird's nest and milk as formulated and synthesized according to claim 1, wherein fucose, fucosyllactose and / or their derivatives are added as other optional ingredients to further increase the content of human milk oligosaccharides (HMO) in the nutritional product.

8. A nutritional product based on edible bird's nest and milk as formulated and synthesized according to claim 1, wherein sialyllactose concentrate derived from cow's milk and / or goat's milk is added as another optional ingredient to further increase the content of human milk oligosaccharides (HMO) in the nutritional product.

9. A nutritional product based on edible bird's nest and milk as formulated and synthesized according to claim 1, wherein edible ingredients such as sugar, seasoning, enzymes, plant extracts, fruit extracts, garlic oil, essential oils, lipids, phospholipids, ω-3 fatty acids, folic acid, vitamin C (ascorbic acid), vitamin D, vitamin E, probiotics, calcium, glucosamine and / or curcumin are added as other optional ingredients.

10. A nutritional product based on edible bird's nest and milk as formulated and synthesized according to claim 1, wherein the pressurized and heat-assisted hydrolysis process and the subsequent rapid cooling process are carried out in a pressurized environment with a pressure greater than 0.10 MPa, preferably a pressure in the range of 0.17 MPa to 0.19 MPa.

11. A nutritional product based on edible bird's nest and milk as a formulation and synthesis basis according to claim 1, wherein the ingredients of the nutritional product are encapsulated using a lipid-based encapsulation technology, wherein the ingredients are homogenized to form a uniformly distributed emulsion, and then the particles of the micron-sized and / or nano-sized ingredients are coated and encapsulated with a lipid bilayer (1) and / or a lipid monolayer (2), as shown in Figures 34, 35 and 36; the encapsulation process includes subjecting the ingredients to high-energy ultrasonic treatment.

12. A nutritional product based on edible bird's nest and milk as formulated and synthesized according to claim 1, wherein the nutritional product is sterilized by a cooking process, preferably at a temperature above 105°C for more than 10 minutes.

13. A nutritional product based on edible bird's nest and milk as formulated and synthesized according to claim 1, wherein the nutritional product is sterilized by ultra-high temperature (UHT) process, preferably at a temperature above 135°C for more than 2 seconds.

14. A nutritional product based on edible bird's nest and milk as formulated and synthesized according to claim 1, wherein the nutritional product is pasteurized using a high temperature short time (HTST) process, preferably pasteurized at a temperature above 71°C for more than 15 seconds, followed by rapid cooling.

15. A nutritional product based on edible bird's nest and milk as formulated and synthesized according to claim 1, wherein the nutritional product is pasteurized using a high temperature short time (HHST) process, preferably pasteurized at a temperature above 89°C for more than 1 second, followed by rapid cooling.

16. A nutritional product based on edible bird's nest and milk as formulated and synthesized according to claim 1, wherein the nutritional product is pasteurized by barrel pasteurization, preferably at a temperature above 62°C for more than 30 minutes, followed by rapid cooling.

17. A nutritional product based on edible bird's nest and milk as formulated and synthesized according to claim 1, wherein the non-sealed product is pasteurized by ultra-high temperature pasteurization process, preferably pasteurized at a temperature above 137°C for more than 2 seconds, and then rapidly cooled.

18. A nutritional product based on edible bird's nest and milk as a formulation and synthesis according to claim 1, wherein the edible bird's nest is derived from edible swiftlet nests, including the Javan swiftlet (Aerodramus Fuciphagus) and the Greater swiftlet (Aerodramus Maximus) species.

19. A method for producing a nutritional product based on edible bird's nest and milk, characterized in that High concentrations of oligosaccharide-bound sialic acid, N-acetylglucosamine, lactose and protein, the method comprising the steps of: a) preparing a cleaned edible bird's nest by cleaning a raw edible bird's nest; b) preparing homogenized mammalian milk by homogenizing mammalian milk; c) Prepare pure water by filtering and purifying city water; d) preparing other optional ingredients; e) mixing all the ingredients according to a predetermined weight ratio or amount, the ingredients including the cleaned edible bird's nest, the homogenized mammalian milk, the purified water and the other optional ingredients; f) homogenizing all said ingredients together; g) filling and then sealing all said ingredients in multiple containers, such as bottles or sachets; h) synthesizing all said ingredients by a pressurized heat-assisted hydrolysis followed by a rapid cooling process; said "synthesis" temperature is set at above 90°C for more than 10 minutes; said preferred "synthesis" temperature is between 110°C and 130°C for more than 10 minutes to optimize the release of free sialic acid and the formation of oligosaccharide-bound sialic acid from said edible bird's nest and said mammalian milk; said synthesis converts more than 15% of the protein-bound sialic acid in said edible bird's nest into said free and oligosaccharide-bound sialic acid; said "synthesis" of said ingredients also enhances the formation of sialylated oligosaccharides, said sialylated oligosaccharides including sialyllactose and sialyllactosamine. i) pasteurizing or sterilizing the product; and j) Final packaging.

20. A nutritional product produced according to the method of claim 19.

21. A method for producing a nutritional product based on edible bird's nest and milk, characterized in that High concentrations of oligosaccharide-bound sialic acid, N-acetylglucosamine, lactose and protein, the method comprising the steps of: a) preparing a cleaned edible bird's nest by cleaning a raw edible bird's nest; b) preparing homogenized mammalian milk by homogenizing mammalian milk; c) Prepare pure water by filtering and purifying city water; d) preparing other optional ingredients; e) mixing all the ingredients according to a predetermined weight ratio or amount, the ingredients including the cleaned edible bird's nest, the homogenized mammalian milk, the purified water and the other optional ingredients; f) filling and then sealing all said ingredients in multiple containers, such as bottles or sachets; g) synthesizing all said ingredients by a pressurized heat-assisted hydrolysis followed by a rapid cooling process; said "synthesis" temperature is set at above 90°C for more than 10 minutes; said preferred "synthesis" temperature is between 110°C and 130°C for more than 10 minutes to optimize the release of free sialic acid and the formation of oligosaccharide-bound sialic acid from said edible bird's nest and said mammalian milk; said synthesis converts more than 15% of the protein-bound sialic acid in said edible bird's nest into said free and oligosaccharide-bound sialic acid; said "synthesis" of said ingredients also enhances the formation of sialylated oligosaccharides, said sialylated oligosaccharides including sialyllactose and sialyllactosamine. h) pasteurizing or sterilizing the product; and i) Final packaging.

22. A nutritional product produced according to the method of claim 21.

23. A method for producing a nutritional product based on edible bird's nest and milk, characterized in that High concentrations of oligosaccharide-bound sialic acid, N-acetylglucosamine, lactose and protein, the method comprising the steps of: a) preparing a cleaned edible bird's nest by cleaning a raw edible bird's nest; b) preparing homogenized mammalian milk by homogenizing mammalian milk; c) Prepare pure water by filtering and purifying city water; d) preparing other optional ingredients; e) mixing all the ingredients according to a predetermined weight ratio or amount, the ingredients including the cleaned edible bird's nest, the homogenized mammalian milk, the purified water and the other optional ingredients; f) homogenizing all said ingredients together; g) filling and then sealing all said ingredients in multiple containers, such as bottles or sachets; h) synthesizing all said ingredients by a pressurized heat-assisted hydrolysis followed by a rapid cooling process; said "synthesis" temperature is set at above 90°C for more than 10 minutes; said preferred "synthesis" temperature is between 110°C and 130°C for more than 10 minutes to optimize the release of free sialic acid and the formation of oligosaccharide-bound sialic acid from said edible bird's nest and said mammalian milk; said synthesis converts more than 15% of the protein-bound sialic acid in said edible bird's nest into said free and oligosaccharide-bound sialic acid; said "synthesis" of said ingredients also enhances the formation of sialylated oligosaccharides, said sialylated oligosaccharides including sialyllactose and sialyllactosamine. i) Final packaging.

24. A nutritional product produced according to the method of claim 23.

25. A method for producing a nutritional product based on edible bird's nest and milk, characterized in that High concentrations of oligosaccharide-bound sialic acid, N-acetylglucosamine, lactose and protein, the method comprising the steps of: a) preparing a cleaned edible bird's nest by cleaning a raw edible bird's nest; b) preparing homogenized mammalian milk by homogenizing mammalian milk; c) Prepare pure water by filtering and purifying city water; d) preparing other optional ingredients; e) mixing all the ingredients according to a predetermined weight ratio or amount, the ingredients including the cleaned edible bird's nest, the homogenized mammalian milk, the purified water and the other optional ingredients; f) filling and then sealing all said ingredients in multiple containers, such as bottles or sachets; g) synthesizing all said ingredients by a pressurized heat-assisted hydrolysis followed by a rapid cooling process; said "synthesis" temperature is set at above 90°C for more than 10 minutes; said preferred "synthesis" temperature is between 110°C and 130°C for more than 10 minutes to optimize the release of free sialic acid and the formation of oligosaccharide-bound sialic acid from said edible bird's nest and said mammalian milk; said synthesis converts more than 15% of the protein-bound sialic acid in said edible bird's nest into said free and oligosaccharide-bound sialic acid; said "synthesis" of said ingredients also enhances the formation of sialylated oligosaccharides, said sialylated oligosaccharides including sialyllactose and sialyllactosamine. h) Final packaging.

26. A nutritional product produced according to the method of claim 25.

27. A method for producing a nutritional product based on edible bird's nest and milk, characterized in that High concentrations of oligosaccharide-bound sialic acid, N-acetylglucosamine, lactose and protein, the method comprising the steps of: a) preparing a cleaned edible bird's nest by cleaning a raw edible bird's nest; b) preparing homogenized mammalian milk by homogenizing mammalian milk; c) Prepare pure water by filtering and purifying city water; d) preparing other optional ingredients; e) mixing all the ingredients according to a predetermined weight ratio or amount, the ingredients including the cleaned edible bird's nest, the homogenized mammalian milk, the purified water and the other optional ingredients; f) homogenizing all said ingredients together; g) synthesizing all said ingredients by a pressurized heat-assisted hydrolysis followed by a rapid cooling process; said "synthesis" temperature is set at above 90°C for more than 10 minutes; said preferred "synthesis" temperature is between 110°C and 130°C for more than 10 minutes to optimize the release of free sialic acid and the formation of oligosaccharide-bound sialic acid from said edible bird's nest and said mammalian milk; said synthesis converts more than 15% of the protein-bound sialic acid in said edible bird's nest into said free and oligosaccharide-bound sialic acid; said "synthesis" of said ingredients also enhances the formation of sialylated oligosaccharides, said sialylated oligosaccharides including sialyllactose and sialyllactosamine. h) encapsulating the ingredients by lipid-based encapsulation technology, wherein the ingredients are further homogenized to ensure a uniformly distributed emulsion, and then the micro- and / or nano-sized particles of the ingredients are coated with a lipid bilayer (1) and / or lipid monolayer (2), as shown in Figures 34, 35 and 36; the encapsulation process includes subjecting the ingredients to high-energy ultrasound treatment; i) pasteurizing or sterilizing the ingredients; j) spray drying or freeze drying the ingredients; k) filling and then sealing all said ingredients in a plurality of containers, such as bottles or sachets; and l) Final packaging.

28. A nutritional product produced according to the method of claim 27.

29. A method for producing a nutritional product based on edible bird's nest and milk, characterized in that High concentrations of oligosaccharide-bound sialic acid, N-acetylglucosamine, lactose and protein, the method comprising the steps of: a) preparing a cleaned edible bird's nest by cleaning a raw edible bird's nest; b) preparing homogenized mammalian milk by homogenizing mammalian milk; c) Prepare pure water by filtering and purifying city water; d) preparing other optional ingredients; e) mixing all the ingredients according to a predetermined weight ratio or amount, the ingredients including the cleaned edible bird's nest, the homogenized mammalian milk, the purified water and the other optional ingredients; f) homogenizing all said ingredients together; g) synthesizing all said ingredients by a pressurized heat-assisted hydrolysis followed by a rapid cooling process; said "synthesis" temperature is set at above 90°C for more than 10 minutes; said preferred "synthesis" temperature is between 110°C and 130°C for more than 10 minutes to optimize the release of free sialic acid and the formation of oligosaccharide-bound sialic acid from said edible bird's nest and said mammalian milk; said synthesis converts more than 15% of the protein-bound sialic acid in said edible bird's nest into said free and oligosaccharide-bound sialic acid; said "synthesis" of said ingredients also enhances the formation of sialylated oligosaccharides, said sialylated oligosaccharides including sialyllactose and sialyllactosamine. h) encapsulating the ingredients by lipid-based encapsulation technology, wherein the ingredients are further homogenized to ensure a uniformly distributed emulsion, and then the micro- and / or nano-sized particles of the ingredients are coated with a lipid bilayer (1) and / or lipid monolayer (2), as shown in Figures 34, 35 and 36; the encapsulation process includes subjecting the ingredients to high-energy ultrasound treatment; i) pasteurizing or sterilizing the ingredients; j) filling and then sealing all said ingredients in a plurality of containers, such as bottles or sachets; and k) Final packaging.

30. A nutritional product produced according to the method of claim 29.

31. A method for producing a nutritional product based on edible bird's nest and milk, characterized in that High concentrations of oligosaccharide-bound sialic acid, N-acetylglucosamine, lactose and protein, the method comprising the steps of: a) preparing a cleaned edible bird's nest by cleaning a raw edible bird's nest; b) preparing homogenized mammalian milk by homogenizing mammalian milk; c) Prepare pure water by filtering and purifying city water; d) preparing other optional ingredients; e) mixing all the ingredients according to a predetermined weight ratio or amount, the ingredients including the cleaned edible bird's nest, the homogenized mammalian milk, the purified water and the other optional ingredients; f) homogenizing all said ingredients together; g) synthesizing all said ingredients by a pressurized heat-assisted hydrolysis followed by a rapid cooling process; said "synthesis" temperature is set at above 90°C for more than 10 minutes; said preferred "synthesis" temperature is between 110°C and 130°C for more than 10 minutes to optimize the release of free sialic acid and the formation of oligosaccharide-bound sialic acid from said edible bird's nest and said mammalian milk; said synthesis converts more than 15% of the protein-bound sialic acid in said edible bird's nest into said free and oligosaccharide-bound sialic acid; said "synthesis" of said ingredients also enhances the formation of sialylated oligosaccharides, said sialylated oligosaccharides including sialyllactose and sialyllactosamine. h) encapsulating the ingredients by lipid-based encapsulation technology, wherein the ingredients are further homogenized to ensure a uniformly distributed emulsion, and then the micro- and / or nano-sized particles of the ingredients are coated with a lipid bilayer (1) and / or lipid monolayer (2), as shown in Figures 34, 35 and 36; the encapsulation process includes subjecting the ingredients to high-energy ultrasound treatment; i) spray drying or freeze drying the ingredients; j) filling and then sealing all said ingredients in a plurality of containers, such as bottles or sachets; and k) Final packaging.

32. A nutritional product produced according to the method of claim 31.

33. A method for producing a nutritional product based on edible bird's nest and milk, characterized in that High concentrations of oligosaccharide-bound sialic acid, N-acetylglucosamine, lactose and protein, the method comprising the steps of: a) preparing a cleaned edible bird's nest by cleaning a raw edible bird's nest; b) preparing homogenized mammalian milk by homogenizing mammalian milk; c) Prepare pure water by filtering and purifying city water; d) preparing other optional ingredients; e) mixing all the ingredients according to a predetermined weight ratio or amount, the ingredients including the cleaned edible bird's nest, the homogenized mammalian milk, the purified water and the other optional ingredients; f) homogenizing all said ingredients together; g) synthesizing all said ingredients by a pressurized heat-assisted hydrolysis followed by a rapid cooling process; said "synthesis" temperature is set at above 90°C for more than 10 minutes; said preferred "synthesis" temperature is between 110°C and 130°C for more than 10 minutes to optimize the release of free sialic acid and the formation of oligosaccharide-bound sialic acid from said edible bird's nest and said mammalian milk; said synthesis converts more than 15% of the protein-bound sialic acid in said edible bird's nest into said free and oligosaccharide-bound sialic acid; said "synthesis" of said ingredients also enhances the formation of sialylated oligosaccharides, said sialylated oligosaccharides including sialyllactose and sialyllactosamine. h) encapsulating the ingredients by lipid-based encapsulation technology, wherein the ingredients are further homogenized to ensure a uniformly distributed emulsion, and then the micro- and / or nano-sized particles of the ingredients are coated with a lipid bilayer (1) and / or lipid monolayer (2), as shown in Figures 34, 35 and 36; the encapsulation process includes subjecting the ingredients to high-energy ultrasound treatment; i) filling and then sealing all said ingredients in a plurality of containers, such as bottles or sachets; and j) Final packaging.

34. A nutritional product produced according to the method of claim 33.

35. A method for producing a nutritional product based on edible bird's nest and milk, characterized in that High concentrations of oligosaccharide-bound sialic acid, N-acetylglucosamine, lactose and protein, the method comprising the steps of: a) preparing a cleaned edible bird's nest by cleaning a raw edible bird's nest; b) preparing homogenized mammalian milk by homogenizing mammalian milk; c) Prepare pure water by filtering and purifying city water; d) preparing other optional ingredients; e) mixing all the ingredients according to a predetermined weight ratio or amount, the ingredients including the cleaned edible bird's nest, the homogenized mammalian milk, the purified water and the other optional ingredients; f) synthesizing all said ingredients by a pressurized heat-assisted hydrolysis followed by a rapid cooling process; said "synthesis" temperature is set at above 90°C for more than 10 minutes; said preferred "synthesis" temperature is between 110°C and 130°C for more than 10 minutes to optimize the release of free sialic acid and the formation of oligosaccharide-bound sialic acid from said edible bird's nest and said mammalian milk; said synthesis converts more than 15% of the protein-bound sialic acid in said edible bird's nest into said free and oligosaccharide-bound sialic acid; said "synthesis" of said ingredients also enhances the formation of sialylated oligosaccharides, said sialylated oligosaccharides including sialyllactose and sialyllactosamine. g) pasteurizing or sterilizing the ingredients; h) filling and then sealing all said ingredients in a plurality of containers, such as bottles or sachets; and i) Final packaging.

36. A nutritional product produced according to the method of claim 35.

37. A method for producing a nutritional product based on edible bird's nest and milk, characterized in that High concentrations of oligosaccharide-bound sialic acid, N-acetylglucosamine, lactose and protein, the method comprising the steps of: a) preparing a cleaned edible bird's nest by cleaning a raw edible bird's nest; b) preparing homogenized mammalian milk by homogenizing mammalian milk; c) Prepare pure water by filtering and purifying city water; d) preparing other optional ingredients; e) mixing all the ingredients according to a predetermined weight ratio or amount, the ingredients including the cleaned edible bird's nest, the homogenized mammalian milk, the purified water and the other optional ingredients; f) synthesizing all said ingredients by a pressurized heat-assisted hydrolysis followed by a rapid cooling process; said "synthesis" temperature is set at above 90°C for more than 10 minutes; said preferred "synthesis" temperature is between 110°C and 130°C for more than 10 minutes to optimize the release of free sialic acid and the formation of oligosaccharide-bound sialic acid from said edible bird's nest and said mammalian milk; said synthesis converts more than 15% of the protein-bound sialic acid in said edible bird's nest into said free and oligosaccharide-bound sialic acid; said "synthesis" of said ingredients also enhances the formation of sialylated oligosaccharides, said sialylated oligosaccharides including sialyllactose and sialyllactosamine. g) filling and then sealing all said ingredients in a plurality of containers, such as bottles or sachets; and h) Final packaging.

38. A nutritional product produced according to the method of claim 37.

39. A method of producing a nutritional product based on an edible bird's nest and milk as formulated and synthesized according to claims 19, 21, 23, 25, 27, 29, 31, 33, 35 or 37, wherein the mammalian milk comprises ultra low fat mammalian milk having less than 1.6% w / w milk fat in the mammalian milk, preferably between 0% w / w and 0.1% w / w milk fat.

40. A method of producing a nutritional product based on an edible bird's nest and milk as formulated and synthesized according to claim 19, 21, 23, 25, 27, 29, 31, 33, 35 or 37, wherein the mammalian milk comprises mammalian milk with the addition of sialyllactose concentrate derived from mammalian milk.

41. A method for producing a nutritional product based on edible bird's nest and milk as a formulation and synthesis basis according to claims 19, 21, 23, 25, 27, 29, 31, 33, 35 or 37, wherein the concentrations of the oligosaccharide-bound sialic acid, the N-acetylglucosamine, the lactose and the protein in the nutritional product are greater than 100 mg / L, 50 mg / L, 5 g / L and 5 g / L, respectively; the preferred concentrations of the oligosaccharide-bound sialic acid, the N-acetylglucosamine, the lactose and the protein in the nutritional product are 3,300 mg / L, 1,600 mg / L, 50 g / L and 50 g / L, respectively.

42. A method for increasing the content of sialylated oligosaccharides in human milk of a lactating mother, the method comprising orally administering to the lactating mother a nutritional product formulated and synthesized based on edible bird's nest and milk according to claim 1, 20, 22, 24, 26, 28, 30, 32, 34, 36 or 38.

43. A method for increasing the content of N-acetylglucosamine in human milk of a lactating mother, the method comprising orally administering to the lactating mother a nutritional product formulated and synthesized based on edible bird's nest and milk according to claim 1, 20, 22, 24, 26, 28, 30, 32, 34, 36 or 38.

44. A method of enhancing neurodevelopment and brain health in a human being, the method comprising orally administering to the human being a nutritional product formulated and synthesized based on edible bird's nest and milk according to claims 1, 20, 22, 24, 26, 28, 30, 32, 34, 36 or 38.

45. A method for enhancing immune function in humans, the method comprising orally administering to the humans a nutritional product formulated and synthesized based on edible bird's nest and milk according to claim 1, 20, 22, 24, 26, 28, 30, 32, 34, 36 or 38.

46. ​​A method of enhancing intestinal health in a human being, the method comprising orally administering to the human being a nutritional product formulated and synthesized based on edible bird's nest and milk according to claim 1, 20, 22, 24, 26, 28, 30, 32, 34, 36 or 38.

47. A method of treating autism spectrum disorder (ASD) and / or seizures / epilepsy in a human being, the method comprising orally administering to the human being a nutritional product formulated and composed based on edible bird's nest and milk according to claims 1, 20, 22, 24, 26, 28, 30, 32, 34, 36 or 38.

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