Nutritional compositions showing phase separation under gastric conditions comprising phospholipids, methods for preparing the same, and uses thereof
A nutritional composition with optimized protein and fat distribution using casein, whey protein, and sphingomyelin/phospholipids addresses gastric stability and digestive discomfort in infant formulas, enhancing gastric transit and comfort.
HK40134719APending Publication Date: 2026-07-10FRIESLANDCAMPINA NEDERLAND BV
Patent Information
- Authority / Receiving Office
- HK · HK
- Patent Type
- Applications
- Current Assignee / Owner
- FRIESLANDCAMPINA NEDERLAND BV
- Filing Date
- 2026-04-27
- Publication Date
- 2026-07-10
AI Technical Summary
Technical Problem
Existing infant formulas do not effectively maintain gastric stability and digestive comfort during gastric transit, particularly in infants, due to inadequate protein and fat composition and distribution, leading to potential digestive discomfort.
Method used
A nutritional composition comprising casein, whey protein with specific α-lactalbumin and β-lactoglobulin ratios, protein-coated fat droplets, and defined sphingomyelin and phospholipid levels, which enhances gastric stability and digestive comfort by optimizing protein and fat distribution.
Benefits of technology
The composition provides improved gastric stability and digestive comfort by ensuring proper gastric transit and nutrient absorption, reducing digestive discomfort in infants.
✦ Generated by Eureka AI based on patent content.
Smart Images
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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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