Nutritional compositions showing phase separation under gastric conditions comprising phospholipids, methods for preparing the same, and uses thereof

EP4709193A1Pending Publication Date: 2026-03-18FRIESLANDCAMPINA NEDERLAND BV
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Patent Information

Authority / Receiving Office
EP · EP
Patent Type
Applications
Current Assignee / Owner
Filing Date
2024-05-08
Publication Date
2026-03-18

AI Technical Summary

Technical Problem

Conventional infant formulas fail to mimic the phased gastric digestion and nutrient release of breast milk, leading to potential rapid weight gain and metabolic issues in formula-fed infants, due to differences in protein and fat composition compared to human milk.

Method used

A nutritional composition comprising casein, whey proteins, and protein-coated fat droplets with specific levels of sphingomyelin and phospholipids, which induce phase separation in the stomach, mimicking the biphasic gastric emptying pattern of breast milk, while maintaining nutrient absorption and stability.

Benefits of technology

The composition achieves an earlier and more controlled release of fat in the stomach, similar to breast milk, reducing protein and fat overload, and promoting healthy growth and metabolic health in infants without affecting nutrient absorption.

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Abstract

The invention relates to the field of nutritional compositions, methods for providing them and uses thereof. More in particular, it relates to ready-to- feed and powdered infant or growing up milk formulas showing desirable gastric digestion properties. Provided is a nutritional composition comprising casein, whey proteins comprising α-lactalbumin (aLac) and β-lactoglobulin (bLac), and protein-coated fat droplets, wherein the protein content of the composition is 5 to 20% (w / w), based on total solids; the bLac content is at least 3% (w / w) based on total protein level and the aLac + bLac content is at least 25% (w / w) based on the total protein level; the fat content is in the range of 10% to 50% (w / w) based on total solids; the fat droplets are coated with an average protein load of 2-10 mg / m2 and wherein the w eight ratio of casein: (aLac + bLac) on the fat droplets is at least 4 times higher than the weight ratio of casein: (aLac + bLac) in the total composition; the level of sphingomyelin per 100 g of composition is between 70 mg and 200 mg; the level of phospholipids per 100 g of composition is between 280 mg and 950 mg.
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