Dairy product and process

JP2025107459A5Pending Publication Date: 2025-10-27FONTERRA COOP GRP LTD
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Patent Information

Application Number
JP2025081062
Authority / Receiving Office
JP · JP
Patent Type
Applications
Current Assignee / Owner
Priority Date
2018-11-20
Filing Date
2025-05-14
Publication Date
2025-10-27

AI Technical Summary

Technical Problem

Existing high-protein liquid nutritional compositions face challenges in achieving a neutral pH, low viscosity, and storage stability while preventing coagulation in the upper digestive tract, which can cause discomfort and reduced food intake.

Method used

A heat-treated liquid nutritional composition comprising whey protein with at least 55% in a denatured state and non-whey protein, such as casein, in a 35:65 to 80:20 weight ratio, with a pH of 6.0 to 8.0, and subjected to a heat treatment with an F0 value of at least 3 to ensure stability and solubility.

Benefits of technology

The composition maintains solubility in the upper gastrointestinal tract, reduces coagulation, and provides a stable, low-viscosity nutritional solution suitable for easy administration and consumption.

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Abstract

To provide heat-treated shelf-stable liquid nutritional compositions containing whey protein and non-whey protein, and a method for producing and using the compositions.SOLUTION: These compositions contain a pH of about 6.0 to about 8.0 and a total protein content of at least about 6 grams per 100 mL of the compositions. Whey protein contains or is provided by ingredients containing heat-denaturable protein of which at least about 55% is present in a denatured state, and non-whey protein contains or consists of casein, or one or more non-dairy proteins, or casein and one or more non-dairy proteins.SELECTED DRAWING: Figure 1
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