Dairy product and process
Patent Information
- Authority / Receiving Office
- HK · HK
- Patent Type
- Applications
- Current Assignee / Owner
- FONTERRA COOP GRP LTD
- Filing Date
- 2026-04-15
- Publication Date
- 2026-07-10
Smart Images
Figure 00000000_0000_ABST
Abstract
Description
This invention relates to heat-stable protein compositions comprising whey protein and casein, and methods for producing such heat-stable protein compositions. The invention also relates to nutritional compositions comprising the heat-stable protein compositions, and methods for producing such nutritional compositions.
Claims
INDICATIVE CLAIMS1. A heat stable protein composition comprising whey protein and casein, wherein the composition comprises 0-lactoglobulin and casein in a weight ratio of from about 1.6: 1 to about 5: 1, the whey protein comprises denaturable whey protein of which at least about 65% (w / w) is denatured, at least about 40% (w / w) of total p-lactoglobulin in the composition is covalently aggregated, and the composition comprises protein particles, wherein at least about 40% by volume of the protein particles have a particle size of less than 1 pm, and at least a portion of the protein particles comprise co-aggregates of denatured whey protein and casein.
2. The heat stable protein composition of claim 1, wherein the composition comprises non-micellar casein.
3. The heat stable protein composition of claim 1 or 2, wherein: a. at least about 40% by volume of the protein particles have a particle size of from 0.1 to 1 pm, b. less than about 55% by volume of the protein particles have a particle size of from 1 to 5 pm, c. less than about 5% by volume of the protein particles have a particle size of at least 5 pm, or d. any combination of any two or more of (a) to (c).
4. The heat stable protein composition of any one of claims 1 to 3, wherein at least about 50% by weight of total p-lactoglobulin is covalently aggregated, preferably at least about 60% by weight of total p-lactoglobulin is covalently aggregated.
5. The heat stable protein composition of any one of claims 1 to 4, wherein the composition comprises: a. p-lactoglobulin and casein in a weight ratio of from about 1.8: 1 to about 5: 1, preferably from about 1.8: 1 to about 4: 1, more preferably from about 2: 1 to about 4: 1, most preferably from about 2: 1 to about 3.5: 1; and / orb. total whey protein and casein in a weight ratio of at least about 3: 1, preferably from about 3: 1 to about 10: 1, more preferably from about 4: 1 to about 8: 1, most preferably from about 4.5: 1 to about 6: 1.
6. The heat stable protein composition of any one of claims 1 to 5, wherein a. at least about 70% w / w of total protein in the composition is whey protein, preferably from about 80% to about 90% w / w, b. at least about 35% w / w of total protein in the composition is p-lactoglobulin, preferably from about 40% to about 60% w / w, c. from about 10% to about 20% w / w of total protein in the composition is casein, or d. any combination of any two or more of (a) to (c).
7. The heat stable protein composition of any one of claims 1 to 6, wherein an aqueous composition comprising an amount of the heat stable protein composition sufficient to provide a total protein content of 15% w / w, that has been subjected to a secondary heat treatment at 120°C for 4 minutes, possesses any of the following properties: a. at least about 40% by volume, preferably at least about 45% by volume, more preferably at least about 50% by volume of the protein particles in the aqueous composition have a particle size of from 0.1 to 1 pm, b. less than about 60% by volume, preferably less than about 55% by volume, more preferably less than about 50% by volume of the protein particles in the aqueous composition have a particle size of from 1 to 5 pm, c. less than about 10% by volume, preferably less than about 5% by volume, more preferably less than about 2% by volume, most preferably less than about 1% by volume of the protein particles in the aqueous composition have a particle size of at least 5 pm, d. the D[4,3] of the protein particles in the aqueous composition is less than about 5 pm, preferably less than about 4, more preferably less than about 3, more preferably less than about 2, most preferably less than about 1 pm, e. the viscosity of the aqueous composition is less than about 100 mPa.s at 100s-1, preferably less than about 40 mPa.s at 100s-1, more preferably lessthan about 30 mPa.s at 100s-1, more preferably less than about 20 mPa.s at 100s-1, or f. any combination of any two or more of (a) to (e).
8. A method for preparing a heat stable protein composition, the method comprising: a. providing an aqueous composition having a pH of from 5.5 to 6.8, comprising i. a total whey protein content of at least about 18 g / lOOg of the aqueous composition, ii. a total p-lactoglobulin content of at least about 9 g / lOOg of the aqueous composition, iii. a total protein content of at least about 20 g / lOOg of the aqueous composition, and iv. p-lactoglobulin and casein in a weight ratio from about 1.6: 1 to about 5: 1, and b. heat treating the aqueous composition to at least about 70°C, for a time sufficient to allow protein denaturation to occur; the heat-treating comprising heating the aqueous composition under high shear stress to provide the heat stable protein composition.
9. The method of claim 8, wherein the method comprises contacting a whey protein source and a casein protein source to provide the aqueous composition of step a).
10. The method of claim 9, wherein the whey protein source comprises, or consists of, a whey protein concentrate (WPC), a whey protein isolate (WPI), or a combination thereof.
11. The method of claim 9 or 10, wherein the casein protein source comprises, or consists of, a caseinate, a calcium-depleted milk protein concentrate (MPC), a total milk protein (TMP), or a combination of any two or more of these.
12. The method of any one of claims 9 to 11, wherein the method further comprises contacting the whey protein source with an oxidising agent in combination with a catalyst, such as an enzymatic catalyst or a chemical catalyst, preferably a peroxidase enzyme, and preferably prior to step a).
13. The method of any one of claims 8 to 11, wherein the method further comprises contacting the aqueous composition with an oxidising agent in combination with a catalyst, such as an enzymatic catalyst or a chemical catalyst, preferably a peroxidase enzyme, and preferably prior to step b).
14. The method of claim 12 or 13, wherein the oxidising agent is hydrogen peroxide or benzoyl peroxide and / or the catalyst is a peroxidase enzyme.
15. The method of any one of claims 12 to 14, wherein the oxidising agent is present in an amount less than 300 ppm or less than 200 ppm, or the mole ratio of the oxidising agent to 0-lactoglobulin is less than 2, preferably less than 1, or from about 0.1 to about 0.85.
16. The method of any one of claims 9 to 15, wherein the whey protein source and / or the casein protein source are in the form of a powder, and wherein the method comprises reconstituting the powder(s) to provide the aqueous composition.
17. The method of any one of claims 8 to 16, wherein the method further comprises homogenising the aqueous composition, preferably at about 200 / 50 bar, and preferably prior to step b).
18. The method of any one of claims 8 to 17, wherein the method further comprises adjusting the pH of the aqueous composition to a pH of from 5.5 to 6.8.
19. The method of any one of claims 8 to 18, wherein the method further comprises concentrating the aqueous composition prior to step b), preferably by evaporation.
20. The method of any one of claims 8 to 19, wherein the whey protein comprises denaturable whey protein, and wherein step b) comprises heat-treating the aqueous composition for a time sufficient to allow at least about 65% (w / w) of the denaturable whey protein in the aqueous composition to denature.
21. The method of any one of claims 8 to 20, wherein less than about 10% (w / w) of total denaturable whey protein in the aqueous composition prior to step b) is denatured, preferably less than about 5% (w / w).
22. The method of any one of claims 8 to 21, wherein the heat stable protein composition comprises protein particles of which at least about 40% by volume have a particle size of less than 1 pm.
23. The method of any one of claims 8 to 22, wherein step b) comprises heat treating the solution to a temperature of from about 70°C to about 150°C.
24. The method of any one of claims 8 to 23, wherein the heat stable protein composition comprises at least about 70% w / w whey protein relative to total protein in the composition, and less than about 30% w / w casein relative to total protein in the composition.
25. The method of any one of claims 8 to 24, further comprising the step of drying the heat stable protein composition.
26. The method of any one of claim 25, wherein the heat stable protein composition is not subjected to a mechanical shear process prior to drying other than where liquid is converted into droplets to facilitate drying.
27. The method of any one of claims 8 to 26, wherein step b) comprises heating the solution: i. under conditions of turbulent flow with a Reynold's number of at least about 2000, ii. under conditions of high wall shear with a wall shear rate of at least about 1000 s’1, or iii. under conditions of mechanical shear, preferably mechanical shear produced by a homogeniser, colloid mill, high pressure pump, scraped surface heat exchanger, ultrasonicator, microfluidizer, and / or a high shear mixer.
28. The method of any one of claims 8 to 27, wherein the method produces a heat stable protein composition according to any one of claims 1 to 7.
29. A heat stable protein composition produced by the method of any one of claims 8 to 28.
30. A nutritional composition comprising the heat stable protein composition of any one of claims 1 to 7, or 29.
31. The nutritional composition of claim 30, wherein the nutritional composition comprises at least about 6%, at least about 8%, at least about 10%, at least about 12%, at least about 14%, at least about 16%, at least about 18%, or at least about 20% (w / w) total protein on a dry basis.
32. The nutritional composition of claim 30 or 31, wherein the nutritional composition comprises at least about 6%, at least about 8%, at least about 10%, at least about 12%, at least about 14%, at least about 16%, at least about 18%, or at least about 20% (w / w) denatured whey protein on a dry basis.
33. The nutritional composition of any one of claims 30 to 32, wherein at least about 50% (w / w), or at least about 60% (w / w) of total protein in the nutritional composition is denatured whey protein.
34. The nutritional composition of any one of claims 30 to 33, wherein at least about 50% (w / w) of total protein in the nutritional composition is provided by the heat stable protein composition.
35. The nutritional composition of any one of claims 30 to 34, wherein at least about 40% by volume of the protein particles in the nutritional composition have a particle size of from 0.1 to 1 pm, preferably at least about 45%, or at least about 50%.
36. The nutritional composition of any one of claims 30 to 35, wherein less than about 60% by volume of the protein particles in the nutritional composition have a particle size of from 1 to 5 pm, preferably less than about 55%, or less than about 50%.
37. The nutritional composition of any one of claims 30 to 36, wherein less than about 10% by volume of the protein particles in the nutritional composition have a particle size of at least 5 pm, preferably less than about 5%, or less than about 1%.
38. The nutritional composition of any one of claims 30 to 37, wherein the nutritional composition has been subjected to a secondary heat treatment, preferably sterilisation and / or pasteurisation.
39. The nutritional composition of any one of claims 30 to 38, wherein the nutritional composition is a food product.
40. The nutritional composition of claim 39, wherein the food product is a baked food product, a bar, a set or stirred yoghurt, a set gel, or a semi-solid food product.
41. The nutritional composition of claim 39 or 40, wherein the food product is a set yoghurt or a stirred yoghurt, optionally comprising about 6% to about 20% (w / v) total protein.
42. The nutritional composition of claim 41, wherein the set yoghurt or stirred yoghurt exhibits reduced volume weighted mean particle size compared to a control yoghurt product having the same ingredient composition and the same total protein content except that the control yoghurt product does not comprise a heat stable protein composition of any one of claims 1 to 7 or 29.
43. The nutritional composition of claim 39 or 40, wherein the food product is a heat- treated, high protein set gel, optionally comprising at least about 10% (w / v) or at least about 15% (w / v) total protein.
44. The nutritional composition of claim 39 or 40, wherein the food product is a heat- treated, high protein semi-solid food product, optionally comprising at least about 10% (w / v) or at least about 15% (w / v) total protein.
45. The nutritional composition of claim 43 or 44, wherein the food product has a viscosity of less than about 1000 mPa.s, less than about 800 mPa.s, less than about 600 mPa.s, or less than about 400 mPa.s measured at 50s-1at 20°C.
46. The nutritional composition of any one of claims 30 to 38, wherein the nutritional composition is a liquid composition, preferably a liquid nutritional composition.
47. The nutritional composition of claim 46, wherein the liquid composition has a viscosity of less than about 400 mPa.s measured at 100 s-1at 20°C, preferably less than about 200 mPa.s.
48. The nutritional composition of claim 46 or 47, wherein the liquid composition exhibits less than about 10% sedimentation following storage at a temperature of from about 20°C to about 25°C for at least 6 weeks, preferably less than about 10% sedimentation following storage at a temperature of from about 20°C to about 25°C for at least 3 months.
49. The nutritional composition of any one of claims 46 to 48, wherein the liquid composition further comprises: a. from about 0.1 to about 30% (w / v) lipid, b. from about 0.1 to about 40% (w / v) carbohydrate, preferably from about 0.1 to about 30% (w / v) carbohydrate, c. at least one monovalent cation, d. at least one divalent metal cation, preferably Ca2+, optionally present in an amount of at least about 30 mg / 100 mL, at least about 50 mg / 100 mL, or at least about 100 mg / 100 mL, or e. any combination of any two or more of (a) to (d).
50. The nutritional composition of any one of claims 46 to 49, wherein the liquid composition has an energy density of at least about 0.5 kcal / mL, preferably at least about 1.0, at least about 1.5, or at least about 2.0 kcal / mL.
51. The nutritional composition of any one of claims 46 to 50, wherein the liquid composition is a heat-treated, shelf-stable liquid nutritional composition.
52. The nutritional composition of any one of claims 46 to 51, wherein the liquid composition is a high protein beverage, or a medical food.
53. The nutritional composition of any one of claims 46 to 51, wherein the liquid composition is a drinking yoghurt, preferably with a viscosity less than about 400 mPa.s, less than about 300 mPa.s, less than about 200 mPa.s, or less than about 100 mPa.s measured at 50s-1at 20°C.
54. The nutritional composition of any one of claims 46 to 51, wherein the liquid composition is an acidic beverage, preferably with a pH from about 2 to about 4.8.
55. The composition of any one of claims 46 to 51, wherein the liquid composition is a neutral beverage, preferably with a pH from about 6.5 to about 7.5.
56. The nutritional composition of claim 54 or 55, wherein the liquid composition has a viscosity of less than about 400 mPa.s, less than about 300 mPa.s, less than about 200 mPa.s, or less than about 100 mPa.s measured at 100s-1at 20°C.
57. Use of the heat stable protein composition of any one of claims 1 to 7 or 29 in the preparation of a nutritional composition.
58. The use of claim 57, wherein the nutritional composition is a nutritional composition according to any one of claims 30 to 56.
59. A method for providing nutrition to a subject in need thereof, the method comprising administering to the subject the nutritional composition of any one of claims 30 to 56.
60. A method for preparing a nutritional composition, the method comprising contacting: a. a heat stable protein composition of any one of claims 1 to 7 or 29, and b. one or more additional ingredients.
61. A method for preparing a liquid composition, the method comprising contacting: a. a heat stable protein composition of any one of claims 1 to 7 or 29, and b. one or more additional ingredients.
62. The method of claim 60 or 61, wherein the one or more additional ingredients comprise: a. one or more lipids, preferably one or more plant lipids and / or one or more dairy lipids,b. one or more carbohydrates, preferably one or more monosaccharides, disaccharides, oligosaccharides, polysaccharides, or any combination of any two or more of these, c. one or more additional sources of protein, preferably derived from milk, whey, casein, caseinate, egg, egg white, egg yolk, vegetable, plant, alfalfa, clover, pea, bean, kidney bean, soybean, lentil, lupin, cocoa, carob, nut, peanut, rye, cereal, whole wheat, rice, hemp, wheat gluten, fungal, or algal protein, a protein concentrate thereof, a protein isolate thereof, a hydrolysate thereof, or any combination of any two or more of these, d. one or more vitamins, preferably vitamin C, vitamin A, vitamin E, vitamin B12, vitamin K, riboflavin, niacin, vitamin D, vitamin B6, folic acid, pyridoxine, thiamine, pantothenic acid, biotin, or any salt, derivative, or metabolite thereof, or any combination of any two or more of these, e. one or more minerals, preferably chloride, sodium, calcium, iron, chromium, copper, iodine, zinc, magnesium, phosphorus, or potassium, or any combination of any two or more of these, f. one or more food additives comprising one or more emulsifiers, preferably lecithins, monoglycerides, diglycerides, polyglycerol esters, milk phospholipids, citric acid esters (CITREMs), polysorbate 60, glyceryl monostearate, DATEMs, or any combination of any two or more of these, g. one or more food additives comprising one or more stabilisers, preferably carrageenan, gellan gum, pectin, guar gum, locust bean gum, carboxymethyl cellulose, alginates, agar, oat gum, tragacanth gum, acacia gum, xanthan gum, karaya gum, tara gum, starch, and modified starch and microcrystalline cellulose, gelatin, or any combination of any two or more of these, or h. any combination of any two or more of (a) to (g).
63. The method of any one of claims 60 to 62, wherein the nutritional composition, or the liquid composition, is a nutritional composition according to any one of claims 30 to 56.