Method for preparing nutritional powder

Abstract

The present invention relates to a method for preparing a nutritional powder containing free amino acids and / or highly hydrolyzed proteins, and to the nutritional powder obtained by said method.The present invention further relates to the use of carbohydrates to improve the sensory properties of a nutritional composition containing free amino acids and / or highly hydrolyzed proteins.

Description

[Technical field]

[0001] The present invention relates to a method for preparing a nutritional powder comprising free amino acids and / or highly hydrolyzed proteins, and to the nutritional powder obtained by said method.The present invention further relates to the use of carbohydrates to improve the sensory properties of a nutritional composition comprising free amino acids and / or highly hydrolyzed proteins.

[0002] [Background technology] Nutritional powders containing free amino acids and / or highly hydrolyzed proteins often exhibit an unpleasant bitter taste or an undesirable hydrolyzed flavor due to the presence of free amino acids and / or highly hydrolyzed proteins.However, in some cases, it is not possible to avoid the use of free amino acids and / or highly hydrolyzed proteins in nutritional powders, for example nutritional compositions used in the dietary management of food allergies, such as cow's milk allergy.

[0003] There is therefore a need to provide a method which allows the preparation of nutritional powders containing free amino acids and / or highly hydrolyzed proteins but which have improved sensory properties, in particular with regard to reduced bitterness perception and / or reduced perception of hydrolytic flavor.

[0004] Moreover, such a process does not compromise other important properties of the nutritional powder produced, such as the dissolution properties of the nutritional powder. [Brief description of the drawings]

[0005] [Figure 1] 1 is an SEM image of pregelatinized potato starch. [Diagram 2] 13A-13D are SEM images of nutritional powder samples prepared by wet processing and spray drying. [Diagram 3] SEM images of nutritional powder samples prepared by wet processing and spray drying, with 3 wt% pregelatinized starch added during spray drying. [Figure 4]SEM images of nutritional powder samples prepared by wet processing and spray drying, with 5% by weight pregelatinized starch added during spray drying. [Diagram 5] SEM images of nutritional powder samples prepared by wet processing and spray drying, with 10 wt% pregelatinized starch added during spray drying. [Figure 6] SEM images of nutritional powder samples prepared by wet processing and spray drying. After spray drying, 5 wt% pregelatinized starch was added by dry mixing.

[0006] [Mode for carrying out the invention] The present invention relates to a method for preparing a nutritional powder comprising free amino acids and / or extensively hydrolyzed proteins, comprising the steps of: preparing a liquid concentrate comprising free amino acids and / or extensively hydrolyzed proteins; and spray drying the liquid concentrate to form a nutritional powder, wherein the spray drying of the liquid concentrate is performed in the presence of solid carbohydrate particles.

[0007] The method according to the invention is for the preparation of a nutritional powder. By "nutritional powder" is understood a powder composition intended to be reconstituted with a liquid, preferably water, before ingestion.

[0008] In certain embodiments, the nutritional powder is an infant formula, a growing up milk, an instant milk powder, a functional milk, a health care formula, an instant soup, or an instant sauce.

[0009] In certain embodiments, the nutritional powder is an infant formula, an instant milk powder, or a health care formula. Preferably, the nutritional powder is an infant formula.

[0010] According to the present invention, the nutritional powder comprises free amino acids and / or highly hydrolyzed proteins.

[0011] The term "free" amino acids is understood to mean amino acids which are present in the nutritional powder in free form, i.e. they are not bound, for example by peptide bonds, to other amino acids.

[0012] By "amino acid" is understood both the amino acids and their respective salts.

[0013] In certain embodiments, the amino acid is an L-amino acid. One of skill in the art will recognize that all naturally occurring amino acids are in the L form.

[0014] In certain embodiments, the amino acid is a D-amino acid.

[0015] In certain embodiments, at least one of the amino acids is an amino acid that has a bitter taste. It is within the knowledge of a person skilled in the art to determine whether an amino acid produces a bitter taste. For example, the bitter taste that an amino acid may have can be measured by dissolving the amino acid in water and evaluating the bitter taste that it may have in a sensory test. The bitter taste that an amino acid may have can be measured, for example, by the method described in Kawai, M., Sekine-Hayakawa, Y., Okiyama, A. et al. Gustatory sensation of L-and D-amino acids in humans. Amino Acids 43, 2349-2358 (2012). Examples of amino acids that produce a bitter taste are L-leucine, L-isoleucine, L-phenylalanine, L-tryptophan and L-histidine.

[0016] In certain embodiments, the amino acid is selected from the following amino acids or salts thereof: L-lysine, L-leucine, L-proline, L-glutamine, L-arginine, L-valine, glycine, L-isoleucine, L-threonine, L-serine, L-phenylalanine, L-tyrosine, L-aspartic acid, L-histidine, L-alanine, L-cystine, L-aspartate, L-tryptophan, L-methionine, magnesium L-aspartate, L-lysine acetate, and L-arginine-L-aspartate.

[0017] With respect to the term "extensively hydrolyzed protein", it is understood that the protein has been subjected to an extensive hydrolysis process. Hydrolysis can be carried out by any suitable method known to the person skilled in the art, such as, for example, acid hydrolysis or enzymatic hydrolysis.

[0018] Extensively hydrolyzed proteins are characterized by a ratio of non-protein nitrogen (NPN) to total nitrogen (TN) of greater than 95%, ie, extensively hydrolyzed proteins satisfy the following ratio: (NPN / TN)×100%>95%

[0019] Those skilled in the art know how to measure the amount of non-protein nitrogen (NPN) and total nitrogen (TN) in a hydrolyzed protein mixture. For example, the amount of total nitrogen (TN) can be measured by the Kjeldahl method. Non-protein nitrogen (NPN) can be measured by measuring the total nitrogen content when the protein is precipitated, for example in trichloroacetic acid.

[0020] As recognized by those skilled in the art, highly hydrolyzed proteins have certain off-flavor notes. Such off-flavors are known to those skilled in the art and may be referred to as "hydrolyzed flavor" or "peptide flavor" that may be undesirable from the consumer's point of view in the nutritional powder. Furthermore, in view of the highly hydrolyzed proteins, free amino acids are present in the highly hydrolyzed proteins that may impart a bitter taste to the nutritional powder. The same free amino acids are present in the highly hydrolyzed proteins as described above in the context of the embodiment for naturally occurring free amino acids. Furthermore, small amounts of bitter peptides may also be present in the highly hydrolyzed proteins, which may also impart an undesirable bitter taste.

[0021] The method according to the invention comprises the step of preparing a liquid concentrate comprising free amino acids and / or highly hydrolyzed proteins, meaning that the liquid concentrate is prepared by dissolving the free amino acids and / or highly hydrolyzed proteins in an aqueous solution, preferably in water.

[0022] In certain embodiments, a liquid concentrate containing free amino acids is prepared.

[0023] In certain embodiments, a liquid concentrate comprising extensively hydrolyzed proteins is prepared.

[0024] In certain embodiments, a liquid concentrate is prepared that contains both free amino acids and extensively hydrolyzed proteins.

[0025] In a particular embodiment, the liquid concentrate further comprises a carbohydrate selected from the group consisting of maltodextrin, maltose, sucrose, glucose syrup, lactose, starch, and mixtures thereof. Preferably, the liquid concentrate comprises glucose syrup. Preferably, the glucose syrup has a DE (dextrose equivalent) of 10 to 30, more preferably 20 to 23. The skilled person knows suitable methods for determining the DE value of glucose syrup. Preferably, the starch is untreated starch, more preferably untreated potato starch. Alternatively, the starch may also be pre-heat treated starch.

[0026] In certain embodiments, the liquid concentrate further comprises salts and / or minerals, preferably the salts are selected from the group consisting of calcium glycerophosphate, potassium chloride, sodium citrate, calcium citrate, potassium citrate, sodium phosphate, magnesium oxide, ferrous sulfate, zinc sulfate, copper sulfate, potassium iodide, manganese sulfate, and sodium selenite.

[0027] In certain embodiments, the liquid concentrate further comprises a vitamin, preferably selected from the group consisting of vitamin C, vitamin E, niacin, pantothenic acid, riboflavin A, thiamine, vitamin B6, folic acid, vitamin K, vitamin D, biotin, and vitamin B12.

[0028] In certain embodiments, the liquid concentrate further comprises human milk oligosaccharides (HMOs).

[0029] In a particular embodiment, the liquid concentrate further comprises an emulsifier. Preferably, the emulsifier is based on citric acid esters of mono- and diglycerides (Citrem).

[0030] In certain embodiments, the liquid concentrate further comprises an acidity regulator. Preferably, the acidity regulator is citric acid.

[0031] In certain embodiments, the liquid concentrate further comprises polyunsaturated fatty acids, such as docosahexaenoic acid (DHA) and arachidonic acid (ARA).

[0032] In certain embodiments, the liquid concentrate further comprises taurine.

[0033] In certain embodiments, the liquid concentrate further comprises inositol.

[0034] In certain embodiments, the liquid concentrate further comprises L-carnitine.

[0035] In certain embodiments, the ingredients in the liquid concentrate are not heat sensitive. Typical ingredients (wet ingredients) present in liquid concentrates, such as emulsifiers, lipids, vitamins, and minerals, are typically not heat sensitive.

[0036] In certain embodiments, the liquid concentrate has a solids content of at least 35% by weight, based on the total weight of the liquid concentrate.

[0037] In another particular embodiment, the liquid concentrate has a solids content of at least 40% by weight, based on the total weight of the liquid concentrate.

[0038] In another particular embodiment, the liquid concentrate has a solids content of at least 50% by weight, based on the total weight of the liquid concentrate.

[0039] Up until the point where the liquid concentrate is spray dried to form the nutritional powder, the liquid concentrate may undergo further process steps known to those skilled in the art.

[0040] In certain embodiments, the ingredients (wet ingredients) in the liquid concentrate are standardized, i.e., a certain concentration of the ingredients is adjusted.

[0041] In certain embodiments, the liquid concentrate is heat treated to reduce the bacterial load. This can be done by steam injection or by a heat exchanger. The liquid concentrate can then be cooled.

[0042] In certain embodiments, the liquid concentrate may be homogenized. If the liquid concentrate comprises immiscible polar and non-polar phases, a homogenization step may be suitable to obtain a stable emulsion. Suitable equipment for homogenizing liquid concentrates is known to those skilled in the art. Furthermore, the method according to the present invention may also comprise more than one homogenization step, for example two homogenization steps.

[0043] In certain embodiments, the liquid concentrate is subjected to an evaporation step. Such an evaporation step may be suitable for producing a liquid concentrate having a desired solids content before spray drying is performed. The evaporation step may result in a liquid concentrate having a solids content of at least 35% by weight.

[0044] According to the method of the present invention, the spray drying of the liquid concentrate is carried out in the presence of solid carbohydrate particles.

[0045] In a particular embodiment, the liquid concentrate is sprayed into a spray dryer, preferably at the top using a high pressure swirl nozzle. The atomization pressure is typically 50-300 bar, preferably 160-210 bar, and hot air is introduced at a temperature of 150-400° C., preferably 250-340° C. Suitable spray dryers and spray drying conditions are known to those skilled in the art.

[0046] A suitable blower device can be used to transport the solid carbohydrate particles to the spray dryer. A blower is particularly suitable. Alternatively, the dry raw materials may be mechanically transported to the spray dryer.

[0047] The location in the spray dryer where the solid carbohydrate particles are introduced is not critical.

[0048] In certain embodiments, the solid carbohydrate particles are blown into the turbulent zone of the spray dryer. The exact location of this zone varies depending on the type of spray dryer, but the location and extent of the turbulent zone of any given spray dryer is known to those skilled in the art. Preferably, the turbulent zone refers to the zone in the spray dryer where particle agglomeration occurs.

[0049] In another particular embodiment, the solid carbohydrate particles may be introduced into the exhaust duct of the spray dryer.

[0050] When introduced into the spray dryer, the solid carbohydrate particles may agglomerate with the dry particles of the liquid concentrate to produce a homogenous powder product.

[0051] Thus, in certain embodiments, the liquid concentrate and the solid carbohydrate particles form agglomerates during spray drying.

[0052] Most spray dryers are equipped with a device that allows so-called "fines" to be reintroduced into the spray dryer. Fines are particles that are generated in the spray dryer and are smaller than desired in the final product, resulting for example from the breakdown of agglomerated particles generated during spray drying. These small particles can be collected, for example by filtration, and can be blown back into the spray dryer to be re-agglomerated with the newly introduced liquid concentrate. This process is called "blowing back". If the spray dryer is equipped with a device for blowing back fines, this device can also be used advantageously for the introduction of solid carbohydrate particles.

[0053] In a particular embodiment, the solid carbohydrate particles are selected from the group consisting of maltodextrin, maltose, sucrose, glucose syrup, lactose, starch, and mixtures thereof. Preferably, the solid carbohydrate particles are solid starch particles, more preferably pregelatinized starch particles. By "pregelatinized" starch is understood starch that has been heat treated and dried to make it water-soluble without the need for further heating to dissolve the starch. Pregelatinized starch has the advantage that it can effectively provide viscosity to the reconstituted nutritional powder. Preferably, the starch is potato starch. The use of solid starch particles is particularly preferred because it not only positively impacts the taste of the nutritional powder when added during spray drying, but also allows a higher total amount of starch to be introduced into the nutritional powder, since the amount of starch that can be added to the liquid concentrate is significantly limited in terms of the thickening effect of starch, which can interfere with the subsequent spray drying of the liquid concentrate. Theoretically, solid starch particles can also be added to the powder obtained by spray drying liquid concentrate.However, the solubility of nutritional powder is significantly impaired, making it unsuitable for this type of nutritional product.Without being bound by theory, it is speculated that the agglomeration that occurs between spray-dried liquid concentrate and solid starch particles leads to improved solubility of nutritional powder during reconstitution.

[0054] Apart from solid carbohydrate particles, other dry raw materials may also be present during the spray drying of liquid concentrate. This is particularly preferred for raw materials that are themselves heat sensitive or may affect the stability of other raw materials present in the liquid concentrate. For example, if vitamin C is added to a liquid concentrate and then spray dried, and may also be subjected to other heating operations (such as evaporation) before the spray drying process, decomposition of vitamin C may be expected. Furthermore, undesirable oxidation reactions between some minerals and lipid components can be minimized by choosing to add some minerals only during the spray drying process. In this regard, calcium glycerophosphate may also be added during the spray drying process.

[0055] In a particular embodiment, the method according to the invention results in a nutritional powder comprising 9.5-18% by weight of free amino acids and / or highly hydrolyzed proteins, based on the total weight of the nutritional powder. Preferably, the nutritional powder comprises 10-17% by weight, more preferably 11-14% by weight of free amino acids and / or highly hydrolyzed proteins.

[0056] In a particular embodiment, the method according to the invention results in a nutritional powder comprising 40-55% by weight of carbohydrate based on the total weight of the nutritional powder, the powder comprising both carbohydrate added during wet processing (present in the liquid concentrate) and carbohydrate added as solid particles during spray drying of the liquid concentrate. Preferably, the carbohydrate is selected from the group consisting of maltodextrin, maltose, sucrose, glucose syrup, lactose, starch, and mixtures thereof.

[0057] In a particular embodiment, the solid carbohydrate particles added during spray drying are in an amount of 3-10% by weight, preferably 3-5% by weight, based on the total weight of the nutritional powder, meaning that a given amount of carbohydrate in the final powder is based on the addition of said carbohydrate as solid particles during the spray drying process.

[0058] In a particular embodiment, the method according to the invention results in a nutritional powder comprising 20-30% by weight total fat, and / or a maximum ash content of 4% by weight, and / or a maximum moisture content of 4% by weight, based on the total weight of the nutritional powder, including both ingredients added during wet processing (present in the liquid concentrate) and ingredients added during spray drying of the liquid concentrate.

[0059] Preferably, the nutritional powder comprises 22-28% total fat by weight based on the total weight of the nutritional powder.

[0060] Preferably, the ash content is 1-4% by weight based on the total weight of the nutritional powder.

[0061] Preferably, the moisture content is 1-4% by weight based on the total weight of the nutritional powder.

[0062] In another embodiment, the nutritional powder comprises a maximum moisture content of 3.5% by weight, preferably 3% by weight, based on the total weight of the nutritional powder.

[0063] The present invention also relates to a nutritional powder obtained by the method according to the invention.

[0064] In view of its preparation method, the nutritional powder comprises aggregates comprising free amino acids and / or highly hydrolyzed proteins and carbohydrates. The aggregate structure results in improved dissolution properties of the nutritional powder compared to simple dry mixing of spray-dried powder with solid carbohydrate particles. Furthermore, without being bound by theory, it is speculated that it is the aggregate structure that results in a reduction in the unpleasant bitter taste of the nutritional powder upon reconstitution.

[0065] In a particular embodiment, the nutritional powder comprises agglomerates of free amino acids and / or highly hydrolyzed proteins and carbohydrates selected from the group consisting of maltodextrin, maltose, sucrose, glucose syrup, lactose, starch and mixtures thereof. Preferably, the nutritional powder comprises agglomerates of free amino acids and / or highly hydrolyzed proteins and starch, preferably pregelatinized starch.

[0066] In a particular embodiment, the nutritional powder comprises an agglomerate of free amino acids and a carbohydrate selected from the group consisting of maltodextrin, maltose, sucrose, glucose syrup, lactose, starch, and mixtures thereof. Preferably, the nutritional powder comprises an agglomerate of free amino acids and a starch, preferably pregelatinized starch.

[0067] In a particular embodiment, the nutritional powder comprises agglomerates of highly hydrolyzed proteins and carbohydrates selected from the group consisting of maltodextrin, maltose, sucrose, glucose syrup, lactose, starch, and mixtures thereof. Preferably, the nutritional powder comprises agglomerates of highly hydrolyzed proteins and starch, preferably pregelatinized starch.

[0068] In a particular embodiment, the nutritional composition has a 100s saturation point of 87% by weight when dissolved in water. -1 and a temperature of 70°C.

[0069] In a particular embodiment, the nutritional powder comprises 9.5-18% by weight of free amino acids and / or highly hydrolyzed proteins based on the total weight of the nutritional powder. Preferably, the nutritional powder comprises 10-15% by weight, more preferably 12-14% by weight of free amino acids and / or highly hydrolyzed proteins.

[0070] In certain embodiments, the nutritional powder comprises carbohydrates in an amount of 40-55% by weight based on the total weight of the nutritional powder.

[0071] In a particular embodiment, the nutritional powder comprises 20-30% total fat by weight. Preferably, the nutritional powder comprises 22-28% total fat by weight based on the total weight of the nutritional powder. Preferably, the nutritional powder comprises polyunsaturated fatty acids such as docosahexaenoic acid (DHA) and arachidonic acid (ARA).

[0072] In a particular embodiment, the nutritional powder comprises a maximum ash content of 4% by weight based on the total weight of the nutritional powder, preferably the ash content is between 1 and 4% by weight based on the total weight of the nutritional powder.

[0073] In a particular embodiment, the nutritional powder comprises a maximum moisture content of 4% by weight based on the total weight of the nutritional powder. Preferably, the moisture content is between 1 and 4% by weight based on the total weight of the nutritional powder.

[0074] In another embodiment, the nutritional powder comprises a maximum moisture content of 3.5% by weight, preferably a maximum moisture content of 3% by weight, based on the total weight of the nutritional powder.

[0075] In another embodiment, the nutritional powder comprises salts and / or minerals. Preferably, the salts are selected from the group consisting of calcium glycerophosphate, potassium chloride, sodium citrate, calcium citrate, potassium citrate, sodium phosphate, magnesium oxide, ferrous sulfate, zinc sulfate, copper sulfate, potassium iodide, manganese sulfate, and sodium selenite).

[0076] In another embodiment, the nutritional composition comprises a vitamin. Preferably, the vitamin is selected from the group consisting of vitamin C, vitamin E, niacin, pantothenic acid, riboflavin A, thiamine, vitamin B6, folic acid, vitamin K, vitamin D, biotin, and vitamin B12.

[0077] In certain embodiments, the nutritional powder comprises human milk oligosaccharides (HMOs).

[0078] In a particular embodiment, the nutritional powder comprises an emulsifier. Preferably, the emulsifier is based on citric acid esters of mono- and diglycerides.

[0079] In a particular embodiment, the nutritional powder comprises an acidity regulator. Preferably, the acidity regulator is citric acid.

[0080] In certain embodiments, the nutritional powder includes taurine.

[0081] In certain embodiments, the nutritional powder comprises inositol.

[0082] In certain embodiments, the nutritional powder comprises L-carnitine.

[0083] It is to be understood that the embodiments given above for the method according to the invention also apply to the nutritional powder obtained by the method according to the invention.

[0084] The present invention also relates to the use of the method according to the invention for improving the sensory impression of a nutritional composition, in particular for enhancing the mouthfeel of a nutritional composition and / or for reducing unpleasant tastes, such as bitterness.

[0085] The present invention also relates to the use of carbohydrates to improve the sensory properties of nutritional compositions containing free amino acids and / or extensively hydrolyzed proteins.

[0086] In certain embodiments, sensory improvement refers to reducing the bitterness of the nutritional composition and / or improving the mouthfeel of the nutritional composition.

[0087] In a particular embodiment, the carbohydrate is selected from the group consisting of maltodextrin, maltose, sucrose, glucose syrup, lactose, starch. Preferably, the carbohydrate is starch, more preferably pregelatinized starch.

[0088] [Example] Example 1: Preparation of spray-dried nutritional powders The following formulation was used to prepare the spray dried nutritional powder (Table 1).

[0089] [Table 1]

[0090] The amino acid mix had the following composition: [Table 2]

[0091] The vitamin / mineral / HMO mix had the following composition: [Table 3]

[0092] The fat mix had the following composition: [Table 4]

[0093] For the preparation of the nutritional powder, glucose syrup, amino acid mix, unprocessed potato starch, vitamin / mineral / HMO mix were dissolved / standardized in water. Then, oil mix, PUFA mix, and Citrem were added to the aqueous concentrate. The mixture thus obtained was then homogenized using a high shear homogenizer mixer to prepare an emulsion.

[0094] Finally, the liquid concentrate was subjected to spray drying to form the nutritional powder. During spray drying, the hot air temperature was 240-250°C and the exhaust air temperature was 83.5-84°C.

[0095] From Table 1 it can be seen that pregelatinized potato starch was added in different amounts during spray drying in Samples 2 to 4. Sample 1 serves as a control where no pregelatinized potato starch was added during spray drying.

[0096] The spray dried samples, in which starch was added during the spray drying process, had the following characteristics (Table 2). [Table 5]

[0097] Note that no additional starch could be added to the liquid concentrate as it became too viscous to be spray dried, therefore, addition during spray drying was promising to add additional starch to the sample compared to control sample 1.

[0098] Example 2: Sensory Test Samples 1 to 4 prepared in Example 1 were reconstituted with water in an amount of 14.7 g per 100 mL and evaluated in a sensory test (10 panelists, n=10).

[0099] The sensory test assessed the bitterness, hydrolysis flavor, and richness of the reconstituted samples. Samples 2 to 4 were rated on a scale of -5 to +5 in comparison to a control sample (sample 1). If a negative value was found in comparison to the control sample, the particular attribute (bitterness, hydrolysis flavor, or richness) was perceived as less pronounced. If a positive value was found in comparison to the control sample, the particular attribute (bitterness, hydrolysis flavor, or richness) was perceived as more pronounced.

[0100] The following results were obtained regarding the bitterness of the samples (Table 3). [Table 6]

[0101] From table 3 it can be seen that samples 2 to 4 were perceived as less bitter than the control sample (sample 1). This makes it possible to conclude that the addition of pregelatinized potato starch resulted in a reduction in the bitterness of the reconstituted nutritional powder.

[0102] The following results were obtained regarding the hydrolysis flavor of the samples (Table 4). [Table 7]

[0103] From Table 4 it can be seen that the perceived hydrolysis flavor for samples 2 to 4 was less compared to the control sample (sample 1). This makes it possible to conclude that the addition of pregelatinized potato starch resulted in a reduction in the hydrolysis flavor of the reconstituted nutritional powder.

[0104] Regarding the thickness of the samples, the following results were obtained (Table 5). [Table 8]

[0105] From Table 5 it can be seen that for samples in which starch was added during spray drying an increase in thickness was found. The increase in thickness would be expected to be accompanied by an improvement in mouthfeel. It can also be seen that the greater the amount of starch added, the greater the perceived thickness.

[0106] However, sample 4, which showed the highest amount of added starch, was perceived as slightly slimy compared to samples 2 and 3. Therefore, samples 2 and 3 were considered to show the best overall results.

[0107] Example 3: Scanning Electron Microscopy (SEM) The nutritional powders Samples 1 to 4, as well as pregelatinized potato starch as a reference, were evaluated by scanning electron microscopy.

[0108] Figure 1 shows an SEM image of pregelatinized potato starch. It can be observed that pregelatinized potato starch exhibits an angular structure similar to that of broken glass.

[0109] Figure 2 shows an SEM image of Control Sample 1. Thus, Figure 2 shows the spray-dried powder structure of Control Sample 1, where no pregelatinized starch particles are added or observed (see Figure 1 for comparison).

[0110] Figure 3 shows the SEM image of sample 2 (with 3 wt% additional starch added). It can be observed that the starch added during spray drying also aggregated well with the rest of the powder. This is believed to be evidence that the addition of starch during spray drying leads to an aggregated powder with increased starch content.

[0111] Figure 4 shows an SEM image of sample 3 (5 wt% additional starch added). It can be observed that the starch added during spray drying was also well aggregated with the rest of the powder.

[0112] Figure 5 shows an SEM image of sample 4 (10 wt% additional starch added). It can be observed that the starch added during spray drying was also well aggregated with the rest of the powder.

[0113] To test the effect of the addition of starch during spray drying on the formation of agglomerates, pregelatinized starch was also added to the nutritional powder of Sample 1 by simply dry mixing it with pregelatinized potato starch in an amount of 5 wt.%. The sample thus obtained is called Comparative Sample 3. In contrast to Sample 3 above, pregelatinized starch was not added during spray drying in an amount of 5 wt.% but rather after spray drying by simple dry mixing.

[0114] Figure 6 shows an SEM image of Comparative Sample 3. From Figure 6 it can be derived that simple dry mixing does not result in the formation of agglomerates, but rather free pregelatinized starch can be observed in Figure 6 (see also Figure 1 for comparison). In contrast, Figure 4 above shows that the addition of further starch in an amount of 5 wt. % during spray drying led to the formation of agglomerates.

Claims

1. 1. A method for preparing a nutritional powder comprising free amino acids and / or highly hydrolyzed proteins, comprising: preparing a liquid concentrate comprising free amino acids and / or extensively hydrolyzed proteins; spray drying the liquid concentrate to form a nutritional powder, wherein the spray drying of the liquid concentrate is performed in the presence of solid carbohydrate particles; A method comprising:

2. 2. The method of claim 1, wherein the nutritional powder comprises 9.5-18% by weight of free amino acids and / or highly hydrolyzed proteins, based on the total weight of the nutritional powder.

3. 3. The method of claim 2, wherein the amino acid is selected from the following amino acids or salts thereof: L-lysine, L-leucine, L-proline, L-glutamine, L-arginine, L-valine, glycine, L-isoleucine, L-threonine, L-serine, L-phenylalanine, L-tyrosine, L-aspartic acid, L-histidine, L-alanine, L-cystine, L-aspartate, L-tryptophan, L-methionine, magnesium L-aspartate, L-lysine acetate, and L-arginine-L-aspartate.

4. The method of any one of claims 1 to 3, wherein the nutritional powder comprises 40-55% carbohydrate by weight, based on the total weight of the nutritional powder.

5. 5. The method of claim 4, wherein the carbohydrate is selected from the group consisting of maltodextrin, maltose, sucrose, glucose syrup, lactose, starch, and mixtures thereof.

6. 6. The method according to any one of claims 1 to 5, wherein the solid carbohydrate particles added during spray drying are 3 to 10% by weight, preferably 3 to 5% by weight, based on the total weight of the nutritional powder.

7. 7. The method according to any one of claims 1 to 6, wherein the nutritional powder comprises 20-30% by weight of total fat, and / or a maximum ash content of 4% by weight, and / or a maximum moisture content of 4% by weight, based on the total weight of the nutritional powder.

8. The method of any one of claims 1 to 7, wherein the liquid concentrate has a solids content of at least 35% by weight, based on the total weight of the liquid concentrate.

9. The method according to any one of claims 1 to 8, wherein the solid carbohydrate particles are solid starch particles, preferably pregelatinized starch particles.

10. The method according to any one of claims 1 to 9, wherein the nutritional powder is an infant formula, an instant milk powder, or a health care formula.

11. The method of any one of claims 1 to 10, wherein the solid carbohydrate particles are blown into a turbulent zone of a spray dryer.

12. The method of any one of claims 1 to 11, wherein the liquid concentrate and the solid carbohydrate particles form agglomerates during spray drying.

13. 13. Use of the method according to any one of claims 1 to 12 for improving the sensory impression of said nutritional composition, in particular for enhancing the mouthfeel and / or for reducing unpleasant tastes, such as bitterness, of said nutritional composition.

14. A nutritional powder obtained by the method according to any one of claims 1 to 13.

15. Use of carbohydrates to improve the sensory properties of a nutritional composition comprising free amino acids and / or highly hydrolyzed proteins.

16. 16. The use according to claim 15, wherein said sensory improvement refers to a reduction in the bitterness of said nutritional composition and / or an improvement in the mouthfeel of said nutritional composition.

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