BLG-based instant beverage powder

Abstract

The present invention relates to an instant beverage powder product and a method for preparing the instant beverage powder product, a liquid food product made from the instant beverage powder, and a method for preparing the liquid food product, uses of the liquid food product, and a kit comprising the instant beverage powder product.

Description

[Technical field]

[0001] The present invention relates to an instant beverage powder product and a method for preparing the instant beverage powder product, a liquid food product made from the instant beverage powder, and a method for preparing the liquid food product, uses of the liquid food product, and a kit comprising the instant beverage powder product. [Background technology]

[0002] Dietary supplements containing whey protein are commonly used for muscle synthesis, weight management, and muscle and weight maintenance.Dietary supplements are targeted at various types of consumers, such as sportsmen / women, athletes, children, elderly people, and patients with malnutrition or at risk of malnutrition and / or increased protein requirements.Therefore, consumer perception of dietary supplements is very important, so that consumers are willing to consume the product.

[0003] Whey proteins can be isolated from whey or whey. Whey typically consists of a mixture of beta-lactoglobulin (BLG), alpha lactalbumin (ALA), serum albumin, and immunoglobulins, with BLG being the most predominant. Thus, whey protein concentrate (WPC) contains a mixture of these proteins. Whey protein isolate (WPI) contains less fat and lactose than WPC. Isolation of beta-lactoglobulin (BLG) from whey or whey has been the subject of many publications and typically involves multiple separation steps and often chromatographic techniques to arrive at a purified beta-lactoglobulin product.

[0004] WO 2002 / 056707 (Nestle) relates to and describes a balanced powder blend composition having at least one fat or oil source, at least one carbohydrate source, and at least one protein source, which is advantageously added to food products to supplement the nutritional value of the food product, without substantially altering the taste of the food product.

[0005] WO 2018 / 115520 A1 discloses a method for producing an edible isolated beta-lactoglobulin composition and / or a composition comprising crystallized beta-lactoglobulin, based on the crystallization of BLG in a salt-soluble form, which can then be separated from the remaining mother liquor.

[0006] WO 2011 / 112695 A1 discloses a nutritional composition and methods for making and using the nutritional composition, which comprises whey protein micelles and leucine, and provides a sufficient amount of leucine to improve protein synthesis in humans, while also maintaining a low viscosity fluid matrix and acceptable organoleptic properties.

[0007] WO 2011 / 051436 A1 discloses at least partially transparent compositions intended for human or animal consumption and relates to packaging of such compositions. One embodiment of the present invention relates to an at least partially transparent container comprising an at least partially transparent aqueous non-alcoholic composition. The container comprises at least one polarizer that renders the liquid crystals present in the composition visible.

[0008] WO 2004 / 049819 A2 discloses a method for improving the functional properties of globular proteins, comprising providing a solution of one or more globular proteins in which the protein(s) are at least partially aggregated into fibrils, and performing one or more of the following steps in random order: increasing the pH; increasing the salt concentration; concentrating the solution; and modifying the solvent quality of the solution. Preferably, the solution of one or more globular proteins is provided by heating at low pH or by adding a denaturing agent. The protein additive thus obtained, food and non-food applications, and its use in food and non-food products containing the protein additive are also disclosed.

[0009] WO 2010 / 037736 A1 discloses the isolation of whey proteins and the preparation of whey products and whey isolates. In particular, the invention relates to the isolation of β-lactoglobulin products from whey obtained from animals, and the isolation of α-rich whey protein isolates. The α-rich whey protein isolates provided by the invention are high in α-lactalbumin and immunoglobulin G, in addition to being low in β-lactoglobulin.

[0010] French Patent No. 2296428 discloses protein compositions for nutritional and therapeutic use based on whey proteins obtained by any known separation process. The compositions can be used for the treatment or prevention of digestive disorders (e.g. diarrhea) in infants and adults, for increasing resistance to intestinal infections, and for the treatment of certain metabolic disorders (e.g. hyperphenylalaninemia). They can also be used dermatologically or cosmetically and can form part of a low-protein diet. Summary of the Invention

[0011] The inventors have provided an instant beverage powder product with a high content of BLG, which is shelf stable and at the same time results in a food product that is appetizing, i.e. the appearance and taste of the product are appealing to the consumer.

[0012] Therefore, an embodiment of the present invention is an instant beverage powder comprising at least 1% w / w, preferably at least 5% BLG, i. the crystallinity of the BLG is at least 20%, preferably at least 40%, and / or ii. at least 85% weight / weight of the total protein consists of BLG; The instant beverage powder further comprises at least one additional ingredient selected from the group consisting of vitamins, flavors, colorants, minerals, sweeteners, antioxidants, food acids, lipids, carbohydrates, prebiotics, probiotics, antifoaming agents, and non-whey proteins.

[0013] Another aspect of the present invention relates to a method for preparing an instant beverage powder comprising BLG and at least one optional ingredient, comprising blending dried BLG isolate with at least one additional ingredient selected from the group consisting of vitamins, flavors, colorants, minerals, sweeteners, antioxidants, food acids, lipids, carbohydrates, prebiotics, probiotics, antifoaming agents, and non-whey proteins to obtain an instant beverage powder.

[0014] Furthermore, one aspect of the present invention relates to a liquid food product comprising a liquid and a powder according to the present invention.

[0015] A further aspect of the invention is a method for preparing a liquid food product according to the invention, comprising the steps of: i. adding an instant beverage powder according to the present invention; ii. optionally adding at least one further ingredient; and iii. mixing the resulting powder and liquid to form a homogenous mixture.

[0016] A further aspect of the invention relates to an instant beverage powder according to the invention for use as a dietary supplement.

[0017] A further aspect of the invention is a kit comprising a powder according to the invention, i. a means for measuring the powder; and ii. a container having a lid for opening and closing the container; The kit relates to a container for mixing the powder with a liquid to form a food product, the container being adapted for drinking the food product directly from the container. [Brief description of the drawings]

[0018] [Figure 1] FIG. 1 is a micrograph of BLG crystals recovered from Feed 3 of Example 3 of PCT Application No. PCT / EP2017 / 084553. [Diagram 2]FIG. 2 shows micrographs of whole and fragmented BLG crystals obtained from Feed 2 of Example 3 of PCT Application No. PCT / EP2017 / 084553. [Diagram 3] FIG. 3 is a photograph of test tubes containing subsamples of the six low phosphorus beverages prepared in Example 5.

[0019] definition In the context of the present invention, the term "beta-lactoglobulin" or "BLG" relates to beta-lactoglobulin derived from a mammalian species, e.g. in native, unfolded and / or glycosylated form, including naturally occurring genetic variants. The term further includes aggregated BLG, precipitated BLG and crystalline BLG. When referring to the amount of BLG, the total amount of BLG, including aggregated BLG, is referred to. The total amount of BLG is determined according to Example 1.31. The term "aggregated BLG" relates to BLG that is at least partially unfolded and further aggregated with other denatured BLG molecules and / or other denatured whey proteins, typically by hydrophobic interactions and / or covalent bonds.

[0020] BLG is the most predominant protein in bovine whey and milk serum and is present in several genetic variants, the predominant ones in cow's milk, labelled A and B. BLG is a lipocalin protein and can bind many hydrophobic molecules, suggesting a role in their transport. BLG has also been shown to be able to bind iron via siderophores, which may play a role in fighting pathogens. A homologue of BLG is lacking in human breast milk.

[0021] Bovine BLG is a relatively small protein of approximately 162 amino acid residues with a molecular weight of approximately 18.3-18.4 kDa. Under physiological conditions, bovine BLG is primarily a dimer, but dissociates into monomers below approximately pH 3 while retaining its native state as determined using nuclear magnetic resonance spectroscopy. Conversely, BLG also occurs in tetrameric, octameric, and other multimeric aggregated forms under a variety of natural conditions.

[0022] In the context of the present invention, the term "non-aggregated beta-lactoglobulin" or "non-aggregated BLG" relates to beta-lactoglobulin derived from a mammalian species, e.g. in native, unfolded and / or glycosylated form, including naturally occurring genetic variants. However, the term does not include aggregated, precipitated or crystallized BLG. The amount or concentration of non-aggregated BLG is determined according to Example 1.6.

[0023] The percentage of non-aggregated BLG to total BLG was calculated (m 総BLG -m 非凝集性BLG ) / m 総BLG *100% determined by. 総BLG is the concentration or amount of BLG determined according to Example 1.31, m 非凝集性BLG is the concentration or amount of non-aggregated BLG determined according to Example 1.6.

[0024] In the context of the present invention, the term "crystal" relates to a solid material whose components (such as atoms, molecules or ions) are arranged in a highly ordered microscopic structure forming a crystal lattice that extends in all directions.

[0025] In the context of the present invention, the term "BLG crystal" refers to a protein crystal comprising primarily non-aggregated, preferably native, BLG arranged in a highly ordered microscopic structure, forming a crystal lattice extending in all directions. BLG crystals may be, for example, monolithic or polycrystalline, e.g., intact crystals, crystal fragments, or combinations thereof. Crystal fragments are formed, for example, when intact crystals are subjected to mechanical shear during processing. Crystal fragments also have the highly ordered microscopic structure of crystals, but may lack the uniform surface and / or uniform edges or corners of intact crystals. See, for example, FIG. 1 for examples of many intact BLG crystals and FIG. 2 for examples of BLG crystal fragments. In either case, BLG crystals or crystal fragments can be visually identified as well-defined, compact, coherent structures using an optical microscope. BLG crystals or crystal fragments are often at least partially transparent. Protein crystals are further known to be birefringent, and this optical property can be used to identify unknown particles having a crystalline structure. Amorphous BLG aggregates, on the other hand, are poorly defined and opaque and often appear as open or porous masses of irregular size.

[0026] In the context of the present invention, the term "crystallization" relates to the formation of protein crystals, which can occur, for example, spontaneously or be initiated by the addition of crystallization seeds.

[0027] In the context of the present invention, the term "edible composition" relates to a composition that is safe for human consumption and for use as a food ingredient and does not contain problematic amounts of toxic components such as toluene or other undesirable organic solvents.

[0028] In the context of the present invention, "ALA" or "alpha-lactalbumin" refers to alpha-lactalbumin derived from a mammalian species, e.g. in native and / or glycosylated form, including naturally occurring genetic variants. The term further includes aggregated ALA and precipitated BLG. When referring to the amount of ALA, for example, the total amount of ALA, including aggregated ALA, is referred to. The total amount of ALA is determined according to Example 1.31. The term "aggregated ALA" refers to ALA that is typically at least partially unfolded and further typically aggregated with other denatured ALA molecules and / or other denatured whey proteins by hydrophobic interactions and / or covalent bonds.

[0029] Alpha-lactalbumin (ALA) is a protein found in the milk of almost all mammalian species. ALA forms the regulatory subunit of the lactose synthase (LS) heterodimer, while beta-1,4-galactosyltransferase (beta4Gal-T1) forms the catalytic component. Together, these proteins enable LS to generate lactose by transferring a galactose moiety to glucose. One of its main structural differences with beta-lactoglobulin is that ALA lacks a free thiol group that can serve as the initiation point for a covalent aggregation reaction.

[0030] In the context of the present invention, "non-aggregated ALA" also relates to ALA derived from a mammalian species, e.g. in native, unfolded and / or glycosylated form, including naturally occurring genetic variants. However, the term does not include aggregated or precipitated ALA. The amount or concentration of non-aggregated BLG is determined according to Example 1.6.

[0031] The percentage of nonaggregated ALA to total ALA was calculated (m 総ALA -m 非凝集性ALA ) / m 総ALA *100% determined by. 総ALA is the concentration or amount of ALA determined according to Example 1.31, and m 非凝集性ALAis the concentration or amount of non-aggregated ALA determined according to Example 1.6.

[0032] In the context of the present invention, the term "caseinomacropeptide" or "CMP" relates to a hydrophilic peptide, residues 106-169, derived from the hydrolysis of "κ-CN" or "kappa casein" from mammalian species, including naturally occurring genetic variants, e.g., Kimoshi, e.g., in native and / or glycosylated form, by aspartic proteinases.

[0033] In the context of the present invention, the term "BLG isolate" refers to a composition comprising BLG in an amount of at least 85% w / w based on total protein. The BLG isolate preferably has a total protein content of at least 30% w / w, preferably at least 80% w / w based on total solids.

[0034] In the context of the present invention, the term "BLG isolate powder" relates to a BLG isolate in powder form, preferably a free-flowing powder.

[0035] In the context of the present invention, the term "BLG isolate" relates to a BLG isolate in liquid form, preferably an aqueous liquid.

[0036] The term "whey" refers to the liquid phase remaining after the casein of milk has been precipitated and removed. Precipitation of casein can be achieved, for example, by acidification of the milk and / or by the use of rennet enzymes. There are several types of whey, including "sweet whey", which is a whey product produced by rennet-based precipitation of casein, and "acid whey" or "sour whey", which is a whey product produced by acid-based precipitation of casein. Acid-based precipitation of casein can be achieved, for example, by the addition of food acids or by bacterial culture.

[0037] The term "whey" refers to the liquid remaining when casein and milk fat globules are removed from milk, for example by microfiltration or large pore ultrafiltration. Whey is sometimes also referred to as "ideal whey".

[0038] The term "whey protein" or "serum protein" relates to proteins present in whey.

[0039] In the context of the present invention, the term "whey protein" relates to a protein found in whey or whey. The whey protein may be a subset of the protein species found in whey or whey, or even a single whey protein species, or it may be the complete set of protein species found in whey or / and whey.

[0040] In the context of the present invention, the major non-BLG proteins of a standard whey protein concentrate derived from sweet whey are ALA, CMP, bovine serum albumin, immunoglobulins, osteopontin, lactoferrin, and lactoperoxidase. In the context of the present invention, the major non-BLG whey proteins by weight percentage of a standard whey protein concentrate derived from sweet whey are as follows: ALA in an amount of 18% w / w of total protein; CMP at an amount of 18% w / w on total protein; BSA at 4% w / w of total protein; Casein species in an amount of 5% w / w based on total protein; Immunoglobulin in an amount of 6% weight / weight relative to the total protein, osteopontin in an amount of 0.5% weight / weight of total protein; Lactoferrin in an amount of 0.1% weight / weight based on total protein, and Lactoperoxidase at 0.1% w / w of total protein.

[0041] The term casein refers to the casein proteins found in milk and includes both the native micellar casein and casein found in raw milk, which are individual casein species.

[0042] In the context of the present invention, a liquid that is "supersaturated" or "supersaturated with respect to BLG" comprises a concentration of dissolved non-aggregated BLG that exceeds the saturation point of non-aggregated BLG in the liquid at given physical and chemical conditions. The term "supersaturation" is well known in the field of crystallization (see, for example, Gerard Coquerela, "Crystallization of molecular systems from solution: phase diagrams, supersaturation and other basic concepts", Chemical Society Reviews, p. 2286-2300, Issue 7, 2014), and supersaturation can be determined by various measurement techniques (e.g., spectroscopy or particle size analysis). In the context of the present invention, supersaturation with respect to BLG is determined by the following procedure.

[0043] Procedure to test if a particular conditioned liquid is supersaturated with respect to BLG: a) Transfer a 50 ml sample of the liquid to be tested into a centrifuge tube of 115 mm height, 25 mm internal diameter, and 50 mL capacity (VWR catalogue no. 525-0402). During steps a) to h), care should be taken to maintain the sample and subsequent fractions in the original physical and chemical conditions of the liquid: b) The samples are immediately centrifuged at 3000 g for 3.0 minutes with a maximum acceleration of 30 seconds and a maximum deceleration of 30 seconds. c) Immediately after centrifugation, transfer as much of the supernatant as possible (without disturbing the pellet if one has formed) to a second centrifuge tube (same type as in step a). d) Take a 0.05 mL subsample of the supernatant (Subsample A) e) Add 10 mg of BLG crystals (at least 98% pure, non-agglomerated BLG based on total solids) with particle size up to 200 microns to the second centrifuge tube and vortex the mixture. f) Leave the second tube at the original temperature for 60 minutes. g) Immediately after step f), centrifuge the second centrifuge tube at 500 g for 10 minutes and take another 0.05 ml subsample of the supernatant (subsample B). h) Collect the centrifugation pellet of step g) and, if present, resuspend in milliQ water and immediately inspect the suspension for the presence of crystals visible under a microscope. i) Determine the concentration of unaggregated BLG in subsamples A and B using the method outlined in Example 1.6. Express the results as % BLG weight / weight relative to the total weight of the subsample. The concentration of unaggregated BLG in subsample A is C. BLG,A and the concentration of non-aggregated BLG in subsample B is C BLG,B It is called. j) The liquid from which the sample was taken in step a) is C BLG,B C BLG,A and crystals were observed in step i), there was supersaturation (for the particular conditions).

[0044] In the context of the present invention, the terms "liquid" and "solution" encompass both compositions that do not contain particulate matter, e.g., protein crystals or other protein particles, and compositions that contain a combination of liquids and solid and / or semi-solid particles. Thus, a "liquid" or "solution" may be a suspension or even a slurry. However, a "liquid" and a "solution" are preferably pumpable.

[0045] In the context of the present invention, the terms "whey protein concentrate" (WPC) and "serum protein concentrate" (SPC) relate to dry or aqueous compositions having a total amount of protein of 20-89% w / w relative to the total solids.

[0046] A WPC or SPC should preferably include: 20-89% w / w protein based on total solids; BLG, 15–70% w / w of total protein; 8-50% w / w ALA on total protein, and CMP from 0 to 40% w / w on protein.

[0047] Alternatively, but also preferably, the WPC or SPC may comprise: 20-89% w / w protein based on total solids; BLG, 15–90% w / w of total protein; 4-50% w / w ALA on total protein, and CMP from 0 to 40% w / w on protein.

[0048] Preferably, the WPC or SPC comprises: 20-89% w / w protein based on total solids; BLG, 15–80% w / w of total protein; 4-50% w / w ALA on total protein, and CMP from 0 to 40% w / w on protein.

[0049] More preferably, the WPC or SPC comprises: 70-89% w / w protein based on total solids; BLG, 30–90% w / w of total protein; 4-35% w / w ALA on total protein, and CMP of 0–25% wt / wt relative to protein.

[0050] SPC typically contains no or only trace amounts of CMP.

[0051] The terms "whey protein isolate" (WPI) and "serum protein isolate" (SPI) relate to dry or aqueous compositions containing a total amount of protein of 90-100% weight / weight relative to the total solids.

[0052] A WPI or SPI should preferably include: 90-100% w / w protein based on total solids; BLG, 15–70% w / w of total protein; 8-50% w / w ALA on total protein, and CMP from 0 to 40% wt / wt of total protein.

[0053] Alternatively, but also preferably, the WPI or SPI may include: 90-100% w / w protein based on total solids; BLG, 30–95% w / w of total protein; 4-35% w / w ALA on total protein, and CMP from 0 to 25% wt / wt of total protein.

[0054] More preferably, the WPI or SPI may include: 90-100% w / w protein based on total solids; BLG, 30–90% w / w of total protein; 4-35% w / w ALA on total protein, and CMP from 0 to 25% wt / wt of total protein.

[0055] SPI typically contains no or only trace amounts of CMP.

[0056] In the context of the present invention, the term "additional protein" refers to a protein that is not BLG. Additional proteins present in the whey protein solution typically include one or more of the non-BLG proteins found in whey or milk serum. Non-limiting examples of such proteins are alpha-lactalbumin, bovine serum albumin, immunoglobulins, caseinomacropeptide (CMP), osteopontin, lactoferrin, and milk fat globule membrane protein.

[0057] The terms "consisting essentially of" and "consisting essentially of" mean that the claim or feature in question includes particular materials or steps, and which do not materially affect the basic and novel characteristic(s) of the claimed invention.

[0058] In the context of the present invention, the phrase "Y and / or X" means "Y" or "X" or "Y and X". Following the same logic, "n1, n2, ..., n i-1 , and / or n i " means "n1" or "n2" or ... or "n i-1 " or "n i " or any combination of components: n1, n2, ... n i-1 , and n i means.

[0059] In the context of the present invention, the term "dry" or "dried" means that the composition or product in question contains at most 10% w / w water, preferably at most 6% w / w, more preferably even less water.

[0060] In the context of the present invention, the term "physical microbial reduction" refers to a physical interaction with a composition that results in a reduction in the total amount of viable microorganisms in the composition. The term does not include the addition of chemicals that result in the death of microorganisms. The term further does not include the heat exposure to which the sprayed droplets are exposed during spray drying, but does include possible pre-heating before spray drying.

[0061] In the context of the present invention, the pH of a powder refers to the pH of 10 g of powder mixed in 90 g of demineralized water, measured according to Example 1.16.

[0062] In the context of the present invention, the weight percent (% wt / wt) of a particular composition, product, or ingredient means the weight percent of that ingredient relative to the weight of the particular composition, product, or ingredient, unless a different measure is specifically mentioned (e.g., total solids or total protein).

[0063] In the context of the present invention, the process step "concentrate" and the verb "concentrate" refer to protein concentration and include both protein concentration on a total solids basis and protein concentration on a total weight basis, which does not necessarily require, for example, that the absolute concentration weight / weight of protein of the composition is increased, as long as the protein content is increased relative to the total solids.

[0064] In the context of the present invention, the term "weight ratio" between component X and component Y means the calculated m X / m Y In the formula, m X is the amount (weight) of component X, and m Y is the amount (by weight) of component Y.

[0065] In the context of the present invention, the term "at least pasteurized" relates to a heat treatment having a microbial killing effect equal to or greater than that of a heat treatment for 10 seconds at 70° C. The standard for determining the killing effect is E. coli O157:H7.

[0066] In the context of the present invention, the term "whey protein feed" relates to a whey protein source from which a liquid BLG isolate is derived. A whey protein feed has a lower content of BLG relative to total protein than a liquid BLG isolate and is typically a WPC, WPI, SPC or SPI.

[0067] In the context of the present invention, the term "BLG enriched composition" relates to a BLG enriched composition resulting from isolating BLG from a whey protein feed. The BLG enriched composition typically contains the same whey protein as the whey protein feed, but BLG is present in a significantly higher concentration relative to total protein than in the whey protein feed. The BLG enriched composition is prepared from the whey protein feed, for example, by chromatography, protein crystallization and / or membrane-based protein fractionation. The BLG enriched composition contains BLG in an amount of at least 85% w / w, preferably at least 90% w / w, relative to total protein. In some cases, the BLG enriched composition can be used directly as a liquid BLG isolate. However, additional processing is often required to convert a BLG-rich composition into a liquid BLG isolate.

[0068] In the context of the present invention, the term "whey protein solution" is used to describe a special aqueous whey protein composition that is supersaturated with respect to BLG in a salt-in solution manner and is useful for preparing BLG crystals.

[0069] In the context of the present invention, the term "sterile" means that the sterile composition, or product in question, does not contain viable microorganisms and is therefore free of microbial growth during storage at room temperature. A sterilized composition is aseptic.

[0070] When liquids such as beverage preparations are sterilized and aseptically packaged in sterile containers, they typically have a shelf life of at least six months at room temperature. The sterilization process kills spores and microorganisms that may cause spoilage of the liquid.

[0071] In the context of the present invention, the term "energy content" refers to the total content of energy contained in a food product. Energy content can be measured in kilojoules (kJ) or kilocalories (kcal) and is referred to as calories per amount of food, e.g. kcal per 100 grams of food. An example is an instant beverage powder with an energy content of 350 kcal / 100 grams of instant beverage powder.

[0072] The total energy content of a food includes the energy contribution from all macronutrients present in the food, e.g., energy from proteins, lipids, and carbohydrates. The distribution of energy from macronutrients in a food can be calculated based on the amount of the macronutrients in the food and the contribution of the macronutrients to the total energy content in the food. The energy distribution can be expressed as the energy percentage (E%) of the total energy content of the food. For example, for an instant beverage powder containing 20E% protein, 50E% carbohydrates, and 30E% lipids, this means that 20% of the total energy comes from proteins, 50% of the total energy comes from carbohydrates, and 30% of the total energy comes from fats (lipids).

[0073] In the context of the present invention, the term "dietary supplement" relates to a food product that contains one or more macronutrients, such as proteins, lipids and / or carbohydrates, and optionally vitamins and minerals. Dietary supplements may be either complete or incomplete.

[0074] The term "nutritionally complete dietary supplement" means a food product that contains proteins, lipids, carbohydrates, and further contains vitamins, minerals and trace elements, said food product having a nutritional profile consistent with a complete and healthy diet.

[0075] The term "nutritionally incomplete supplement" refers to a food that contains one or more macronutrients and, optionally, further contains vitamins, minerals, and trace elements. Incomplete dietary supplements may contain protein as the only nutrient, or may contain protein, lipids, and carbohydrates.

[0076] The term "food for special medical purposes" or "medical food" refers to a food for oral intake or tube feeding, used for a specific medical disorder, disease, or condition with unique nutritional requirements and for use under medical supervision. Medical foods may be nutritionally complete or nutritionally incomplete supplements.

[0077] The term "nutrients" refers to substances that organisms use to survive, grow, and reproduce. Nutrients are either macronutrients or micronutrients. Macronutrients are nutrients that provide energy when consumed, e.g., proteins, lipids, carbohydrates. Micronutrients are nutrients, vitamins, minerals, and trace elements.

[0078] The term "instant beverage powder" or "instant beverage powder product" means a powder that can be converted into a liquid beverage by the addition of a liquid, such as water.

[0079] In the context of the present invention, the terms "beverage preparation" and "preparation" as used substantially relate to any water-based liquid that can be consumed as a beverage, for example by pouring, sipping or tube feeding.

[0080] In the context of the present invention, the term "protein fraction" relates to the proteins of the composition in question, e.g. the proteins of a protein powder or beverage formulation.

[0081] In the context of the present invention, the term "astringent taste" relates to mouthfeel. Astringent taste feels like a contraction of the cheek muscles, increasing saliva production. Astringent taste is therefore not a taste per se, but a physical mouthfeel and time-dependent sensation in the mouth.

[0082] In the context of the present invention, the term "dry mouthfeel" relates to the sensation in the mouth, where the mouth and teeth feel dry and saliva production is minimized. Thus, dry mouthfeel is not a taste per se, but rather a physical mouthfeel and time-dependent sensation in the mouth.

[0083] In the context of the present invention, the term "mineral" as used herein refers to any one of major minerals, trace or minor minerals, other minerals, and combinations thereof, unless otherwise specified. Major minerals include calcium, phosphorus, potassium, sulfur, sodium, chlorine, and magnesium. Trace or minor minerals include iron, cobalt, copper, zinc, molybdenum, iodine, selenium, and manganese, and other minerals include chromium, fluorine, boron, lithium, and strontium.

[0084] In the context of the present invention, the terms "lipid," "fats," and "oils" as used herein are used interchangeably to refer to lipid materials derived from or processed from plants or animals, unless otherwise specified. These terms also include synthetic lipid materials, so long as such materials are suitable for human consumption.

[0085] In the context of the present invention, the term "transparent" encompasses beverage preparations that have a visually transparent appearance, allowing light to pass through them and through which a clear image appears. A transparent beverage has a turbidity of up to 200 NTU.

[0086] In the context of the present invention, the term "opaque" encompasses beverage preparations that have a visually unclear appearance, which have a turbidity of greater than 200 NTU.

[0087] In the context of the present invention, the term "mother liquor" refers to the whey protein solution remaining after BLG has been crystallized and the BLG crystals have been at least partially removed. The mother liquor may still contain some BLG crystals, but usually contains only small BLG crystals that have escaped separation.

[0088] The term "instant beverage powder" or "instant beverage powder product" means a powder that can be converted into a liquid beverage by the addition of a liquid, such as water. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0089] The whole concept of dietary supplements is accepted by consumers. Dietary supplements must be appetizing in taste and appearance, otherwise they are rejected by the consumer. In addition, consumers highly value natural products that do not contain additives. A further parameter that is important to consumers is the shelf life of the product.

[0090] An embodiment of the present invention is an instant beverage powder comprising at least 1% w / w, preferably at least 5% BLG, i. the crystallinity of the BLG is at least 20%, preferably at least 40%, and / or ii. at least 85% weight / weight of the total protein consists of BLG; The instant beverage powder further comprises at least one additional ingredient selected from the group consisting of vitamins, flavors, colorants, minerals, sweeteners, antioxidants, food acids, lipids, carbohydrates, prebiotics, probiotics, antifoaming agents, and non-whey proteins.

[0091] The BLG source used in the instant beverage powder may be a BLG isolate or a BLG isolate powder, as described in this patent application. In some preferred embodiments of the present invention, the BLG source contributes at least 90% w / w of the total protein of the instant beverage powder, more preferably at least 95% w / w, even more preferably at least 98% w / w, and most preferably contributes all of the protein of the instant beverage powder.

[0092] In some preferred embodiments of the present invention, the BLG source is a BLG isolate powder, which is the only source of protein in the instant beverage powder.

[0093] In some preferred embodiments of the present invention, the instant beverage powder is prepared by dry blending the BLG isolate powder and other ingredients.

[0094] In another preferred embodiment of the invention, the instant beverage powder is prepared by using at least one ingredient in dissolved form followed by a drying step, which for example forms part of a wet granulation process or a spray drying process.

[0095] The BLG of the instant beverage powder of the present invention is preferably low in denaturation, for example, at most 10%, preferably at most 4%, more preferably at most 1%, even more preferably at most 0.4%, even more preferably at most 0.1%. Most preferably, the BLG is not denatured at all. For instant beverage powders, a low degree of denaturation of the BLG is advantageous, since it reduces the tendency to foam when mixed with liquid.

[0096] The instant beverage powder preferably has a degree of protein denaturation of at most 10%, preferably at most 4%, more preferably at most 1%, even more preferably at most 0.4%, even more preferably at most 0.1%. Most preferably, the protein is not denatured at all.

[0097] In one embodiment of the invention the instant beverage powder comprises 1-90% w / w BLG. In a preferred embodiment of the invention the instant beverage powder comprises 30-90% w / w BLG, more preferably in the range of 40-90% w / w BLG, or even more preferably in the range of 50-90% w / w BLG.

[0098] In another preferred embodiment of the invention the instant beverage powder comprises 10-97% w / w BLG. In a preferred embodiment of the invention the instant beverage powder comprises 30-96% w / w BLG, more preferably in the range of 40-95% w / w BLG, or even more preferably in the range of 50-94% w / w BLG.

[0099] In one embodiment of the invention the instant beverage powder comprises 1-50% w / w BLG. In a preferred embodiment of the invention the instant beverage powder comprises 2-45% w / w BLG, more preferably in the range of 3-40% w / w BLG, or even more preferably in the range of 3-35% w / w BLG.

[0100] In a preferred embodiment of the invention the instant beverage powder comprises BLG as at least 85% w / w of the total amount of protein.

[0101] In one embodiment of the invention, the instant beverage powder comprises at least 85% wt / wt BLG relative to total protein, such as at least 86% wt / wt BLG relative to total protein, at least 87% wt / wt BLG relative to total protein, at least 88% wt / wt BLG relative to total protein, at least 89% wt / wt BLG relative to total protein.

[0102] In one embodiment of the invention, the instant beverage powder comprises at least 91% wt / wt BLG relative to total protein, such as at least 92% wt / wt BLG relative to total protein, at least 93% wt / wt BLG relative to total protein, at least 94% wt / wt BLG relative to total protein, at least 95% wt / wt BLG relative to total protein, at least 96% wt / wt BLG relative to total protein, at least 97% wt / wt BLG relative to total protein, at least 98% wt / wt BLG relative to total protein, or at least 99% wt / wt BLG relative to total protein.

[0103] In some preferred embodiments of the instant beverage powder of the invention, at least 85% w / w of the protein is BLG. Preferably, at least 88% w / w of the protein is BLG, more preferably at least 90% w / w, even more preferably at least 91% w / w, and most preferably at least 92% w / w of the protein is BLG.

[0104] Since even higher relative amounts of BLG are both achievable and desirable, in some preferred embodiments of the invention, at least 94% w / w of the protein in the instant beverage powder is BLG, more preferably at least 96% w / w of the protein is BLG, even more preferably at least 98% w / w of the protein is BLG, and most preferably approximately 100% w / w of the protein is BLG.

[0105] For example, the instant beverage powder preferably comprises BLG in an amount of at least 97.5% w / w relative to total protein, preferably at least 98.0% w / w, more preferably at least 98.5% w / w, even more preferably at least 99.0%, most preferably at least 99.5% w / w relative to total protein, for example approximately 100.0% BLG relative to total protein.

[0106] The protein of the instant beverage powder is preferably prepared from mammalian milk, preferably from ruminant milk, such as cow, sheep, goat, buffalo, camel, llama, horse and / or deer. Proteins from cow's milk are particularly preferred. Thus, the protein of the instant beverage powder is preferably a cow's milk protein.

[0107] The protein of the instant beverage powder is preferably whey protein or milk protein, even more preferably bovine whey protein or milk protein.

[0108] The intrinsic tryptophan fluorescence ratio (I330nm / I350nm) is a measure of the extent of BLG unfolding, and the inventors have found that a high BLG tryptophan fluorescence ratio correlates with low or no BLG unfolding; the intrinsic tryptophan fluorescence ratio (I330nm / I350nm) is measured according to Example 1.1.

[0109] In some preferred embodiments of the present invention, the instant beverage powder has an intrinsic tryptophan fluorescence emission ratio (I330nm / I350nm) of at least 1.11.

[0110] In some preferred embodiments of the present invention, the instant beverage powder has an intrinsic tryptophan fluorescence ratio (I330nm / I350nm) of at least 1.12, preferably at least 1.13, more preferably at least 1.15, even more preferably at least 1.17, and most preferably at least 1.19.

[0111] If the instant beverage powder contains a significant amount of non-protein material, it is preferable to isolate the protein fraction before measuring the intrinsic tryptophan fluorescence ratio. Thus, in some preferred embodiments of the invention, the protein fraction of the instant beverage powder has an intrinsic tryptophan fluorescence ratio of at least 1.11.

[0112] In some preferred embodiments of the present invention, the protein fraction of the instant beverage powder has an intrinsic tryptophan fluorescence ratio (I330nm / I350nm) of at least 1.12, preferably at least 1.13, more preferably at least 1.15, even more preferably at least 1.17, and most preferably at least 1.19.

[0113] For example, the protein fraction is separated from the instant beverage powder by dissolving the instant beverage powder in demineralized water and subjecting the solution to dialysis or ultrafiltration-based dialysis using a protein-retaining filter.

[0114] In some preferred embodiments of the present invention, the crystallinity of the BLG in the instant beverage powder is at least 20%, preferably at least 40%, more preferably at least 60%, even more preferably at least 80%, and most preferably at least 90%. A crystallinity of at least 20% BLG means that a significant amount of BLG is present in the instant beverage powder in the form of dry BLG crystals.

[0115] The inventors have found that a crystallinity of at least 20% BLG is advantageous because it means that the protein is present in a denser form than in conventional WPIs. This results in a higher overall bulk density of the instant beverage powder, which is less chalky and easier to handle for the end user. The inventors have also observed a reduced tendency for particle separation in dry blended instant beverage powders, which include, for example, a carbohydrate powder and / or a food acid powder in addition to a protein powder.

[0116] The present invention makes it possible to provide a low carbohydrate instant beverage powder that has both sweetness and high protein content.

[0117] Thus, in some preferred embodiments of the present invention, the instant beverage powder comprises: - an energy content in the range of 320 to 380 kcal / 100 grams of powder, preferably in the range of 350 to 370 kcal / 100 grams; - an energy contribution from proteins in the range of 90-100E%, preferably in the range of 95-100E%, - BLG in an amount of at least 85% w / w based on the total protein, preferably at least 90% w / w based on the total protein, more preferably at least 94% w / w based on the total protein - an energy contribution from carbohydrates in the range of 0-10E% and preferably in the range of 0-5E%; - a total amount of high-intensity sweeteners in the range of 0.01 to 4% w / w, preferably in the range of 0.05 to 3% - having a bulk density of at least 0.45 g / mL, preferably at least 0.50 g / mL, more preferably at least 0.6 g / mL.

[0118] The protein of the instant beverage powder preferably has a pH in the range of i) 2 to 4.9, ii) 6.1 to 8.5, or iii) 5.0 to 6.0, and preferably has a pH in the range of: - total protein in an amount of at least 90% w / w, preferably at least 95% w / w - a BLG isolated powder comprising BLG in an amount of at least 85% weight / weight based on total protein, preferably at least 90% weight / weight based on total protein, more preferably at least 94% weight / weight based on total protein, The BLG isolated powder is as follows: a bulk density of at least 0.45 g / mL, preferably at least 0.50 g / mL, more preferably at least 0.6 g / mL, and -One or more of the following: - an intrinsic tryptophan fluorescence ratio (I330 / I350) of at least 1.11, preferably at least 1.13, more preferably at least 1.15 - Protein denaturation of up to 10%, preferably at least 5% -Heat stability up to 200 NTU at pH 3.9, and -Having up to 1000 colony forming units / g.

[0119] In one embodiment of the invention, the instant beverage powder further comprises at least one additional ingredient selected from the group consisting of vitamins, flavors, colorants, minerals, sweeteners, antioxidants, food acids, lipids, carbohydrates, prebiotics, probiotics, and non-whey proteins.

[0120] The further ingredients ensure that the instant beverage powder contains the desired nutrients, i.e. nutrients that are particularly adapted for patients with malnutrition or at risk of malnutrition, patients suffering from kidney disease, for weight gain or may be used as a dietary supplement, for example by sportsmen or athletes.

[0121] In a preferred embodiment of the present invention, the instant beverage powder may comprise vitamins selected from the group consisting of Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B5 (pantothenic acid), Vitamin B6 (pyridoxine), Vitamin B7 (biotin), Vitamin B9 (folic acid), and Vitamin B12 (cobalamin), Vitamin C, Vitamin D, Vitamin E, Vitamin K, choline, inositol, salts thereof, derivatives thereof, and combinations thereof.

[0122] In one embodiment, the instant beverage powder may comprise flavours selected from the group consisting of salt, flavours, seasonings and / or spices. In a preferred embodiment of the invention, the flavours comprise chocolate, cocoa, lemon, orange, lime, strawberry, banana, forest fruit flavours or combinations thereof.

[0123] In one embodiment, the instant beverage powder may comprise a mineral selected from the group consisting of boron, calcium, chromium, copper, iodine, iron, magnesium, manganese, molybdenum, nickel, phosphorus, potassium, sodium, selenium, silicon, tin, vanadium, zinc, or combinations thereof.

[0124] The instant beverage powder may further comprise salts and minerals typically present in whey or milk derived products. The mineral content of the instant beverage powder is typically expressed as the ash content of the food ingredient or product. In a preferred embodiment, the instant beverage powder may comprise an antioxidant selected from the group consisting of beta-carotene, vitamin C, vitamin E, selenium, or a combination thereof.

[0125] In one embodiment of the invention, the instant beverage powder may comprise one or more sweeteners, such as carbohydrate sweeteners, polyols and / or intense sweeteners. The instant beverage powder may, for example, comprise a total amount of carbohydrate sweeteners in the range of 0.001-20% w / w based on the total weight of the instant beverage powder. Alternatively, the instant beverage powder may comprise a total amount of carbohydrate sweeteners in the range of 0.1-15% w / w based on the total weight of the food product.

[0126] In one embodiment of the present invention, the instant beverage powder comprises at least one high-intensity sweetener. In one embodiment, the at least one high-intensity sweetener is selected from the group consisting of aspartame, cyclamate, sucralose, acesulfame salts, neotame, saccharin, stevia extract, steviol glycosides such as rebaudioside A, or combinations thereof. In some embodiments of the present invention, it is particularly preferred that the sweetener comprises or even consists of one or more high-intensity sweeteners (HIS).

[0127] High-intensity sweeteners are found in both natural and artificial sweeteners and are typically at least 10 times sweeter than sucrose.

[0128] When used, the total amount of high intensity sweeteners is typically in the range of 0.01-4% w / w. For example, the total amount of high intensity sweeteners may be in the range of 0.05-3% w / w. Alternatively, the total amount of high intensity sweeteners may be in the range of 0.1-2.0% w / w.

[0129] The choice of sweetener may depend on the beverage to be produced and the consumer of the product, and may be tailored to, for example, the specific diagnosis of the patient. For beverages with a natural profile, natural sweeteners (steviol glycosides, sorbitol, sucrose, etc.) may be used, while high-intensity sugar sweeteners (aspartame, acetosulfame-K, sucralose, etc.) may be used in beverages where no energy contribution from the sweetener is desired.

[0130] Furthermore, it may be preferred that the sweetener comprises or even consists of one or more polyol sweeteners. Non-limiting examples of useful polyol sweeteners are maltitol, mannitol, lactitol, sorbitol, inositol, xylitol, threitol, galactitol or combinations thereof. When used, the total amount of polyol sweeteners is typically in the range of 1-40% w / w. For example, the total amount of polyol sweeteners may be in the range of 2-30% w / w. Alternatively, the total amount of polyol sweeteners may be in the range of 4-20% w / w.

[0131] In one embodiment of the invention, the instant beverage powder may comprise one or more of the following: i. Sweeteners, e.g. sugar sweeteners and / or non-sugar sweeteners; ii. Flavoring agents, iii. at least one food acid, such as citric acid or other suitable food acid; iv. the sum of the amounts of Na, K, Mg, and Ca in the instant beverage is up to 10 mmol / g protein; Here, a 10% wt / w solution of the powder in demineralized water has a pH in the range of 2-8.

[0132] The pH of the instant beverage powder can be measured by dissolving 10 grams of instant beverage powder in 90 ml of demineralized water at room temperature as described in Example 1.16.

[0133] The inventors have found that, for example, in the case of an instant beverage powder that is particularly useful for patients with kidney disease, it is advantageous to use a low phosphorus / low potassium BLG isolate powder in the instant beverage powder.

[0134] The taste of the product can be engineered to appeal to the consumer by adding sweeteners, flavors, and / or food acids. In one embodiment of the invention, the consumer may be a patient, and the flavor, sweetener, and acidity profile of the instant beverage powder is tailored to suit the needs and diagnosis of the patient.

[0135] In a preferred embodiment of the present invention, the instant beverage powder may comprise high intensity sweeteners and flavors. In an even more preferred embodiment of the present invention, the instant beverage powder comprises 0.001-0.05% w / w sucralose, and 0.01-0.2% w / w and a flavor selected from chocolate, cocoa, lemon, orange, lime, strawberry, banana, forest fruit flavors or combinations thereof.

[0136] In one embodiment of the present invention, the instant beverage powder comprises an antifoaming agent. The antifoaming agent can be selected from food-friendly antifoaming agents. The antifoaming agent can be selected from oil-based antifoaming agents, water-based antifoaming agents, silicone-based antifoaming agents, EP / PO-based antifoaming agents, or combinations thereof.

[0137] The water content of the instant beverage powder is up to 6% w / w. In one embodiment of the invention, the instant beverage powder comprises up to 5% w / w water, preferably up to 4% w / w water, more preferably up to 3% w / w water, even more preferably up to 2% w / w water.

[0138] The storage stability of instant beverage powders can be increased by reducing the moisture content of the powder.

[0139] The inventors have found that it can be advantageous to control the mineral content to reach some desired properties of the instant beverage powder.

[0140] In some preferred embodiments of the present invention, the sum of the amounts of Na, K, Mg and Ca in the instant beverage powder is at most 10 mmol / g protein. Preferably, the sum of the amounts of Na, K, Mg and Ca in the instant beverage powder is at most 6 mmol / g protein, more preferably at most 4 mmol / g protein, even more preferably at most 2 mmol / g protein.

[0141] In another preferred embodiment of the invention, the sum of the amounts of Na, K, Mg and Ca in the instant beverage powder is at most 1 mmol / g protein. Preferably, the sum of the amounts of Na, K, Mg and Ca in the instant beverage powder is at most 0.6 mmol / g protein, more preferably at most 0.4 mmol / g protein, even more preferably at most 0.2 mmol / g protein and most preferably at most 0.1 mmol / g protein.

[0142] In one embodiment of the invention, the instant beverage powder comprises dried BLG crystals, obtainable by one or more of the processes described, for example, in PCT / EP2017 / 084553. The instant beverage powder comprising BLG crystals may have a bulk density of at least 0.30 g / mL, preferably at least 0.4 g / mL.

[0143] The inventors have observed that instant beverage powders in which at least a portion of the BLG is in crystalline form are denser than comparable instant BLG compositions that do not contain BLG crystals.Accordingly, in some preferred embodiments of the present invention, the instant beverage powder has a bulk density of at least 0.30 g / mL, preferably at least 0.40 g / mL.Preferably, the instant beverage powder has a bulk density of at least 0.45 g / mL.More preferably, the instant beverage powder has a bulk density of at least 0.50 g / mL.Even more preferably, the instant beverage powder has a bulk density of at least 0.6 g / mL.The instant beverage powder may, for example, have a bulk density of at least 0.7 g / mL.

[0144] The instant beverage powder of the present invention preferably has a bulk density in the range of 0.3 to 1.0 g / mL, preferably in the range of 0.40 to 0.9 g / mL, more preferably in the range of 0.45 to 0.8 g / mL, even more preferably in the range of 0.45 to 0.75 g / mL, even more preferably in the range of 0.50 to 0.75 g / mL and most preferably in the range of 0.6 to 0.75 g / mL.

[0145] The bulk density of the powder can be determined according to Example 1.17.

[0146] The total protein content and energy content in the instant beverage powder of the present invention depends on the intended use of the instant beverage powder. The energy content of the instant beverage powder ranges from 200 to 500 kcal / 100 grams of powder.

[0147] For instant beverage powders the energy contribution from protein may be at least 7E%, preferably at least 25E%, more preferably at least 30E%, even more preferably at least 40E%.

[0148] In a preferred embodiment of the present invention, the energy contribution from proteins is in the range of 10-30E%, preferably in the range of 10-15E%, even more preferably 11E%, or alternatively, the energy contribution from proteins is in the range of 15-25E%, preferably in the range of 18-22E%.

[0149] In a preferred embodiment of the present invention the energy contribution from protein is in the range of 7-25E%, preferably in the range of 10-25E%, more preferably 15-20E%, or even more preferably the instant beverage powder contains 15E% energy from protein or 20E% energy from protein, or the energy contribution from protein is in the range of 8-15E%.

[0150] In another preferred embodiment of the invention, the energy contribution from proteins is at least 50E%, preferably at least 60E% or at least 70E%, or even more preferably at least 80E%. In a preferred embodiment of the invention, the energy contribution from proteins is in the range of 80-100E%, preferably in the range of 90-100E%, or even more preferably in the range of 95-100E%.

[0151] In a preferred embodiment of the invention, the energy contribution from protein is in the range of 30-80E%, preferably in the range of 60-80E%. In another embodiment of the invention, the energy contribution from protein is in the range of 30-40E%, even more preferably the instant beverage powder comprises 33E% from protein.

[0152] The instant beverage powder may for example be used as a dietary supplement for the treatment of patients who are malnourished or at risk of malnutrition, for patients suffering from kidney disease, or for weight gain, or may be used as a dietary supplement by sportsmen or athletes before, during or after exercise.

[0153] The instant beverage powder of the present invention may contain macronutrients other than protein. The instant beverage powder may contain carbohydrates and / or lipids in addition to protein. The total lipid content in the instant beverage powder of the present invention depends on the intended use of the instant beverage powder. In one embodiment of the present invention, the energy contribution from lipids is in the range of 0-60E%.

[0154] In a preferred embodiment of the invention, the energy contribution from lipids is in the range of 0-5E%, preferably in the range of 0-2E%, or more preferably in the range of 0-3E% from lipids.

[0155] Even less lipid may be preferred, so in a preferred embodiment of the invention the energy contribution from lipid is in the range of 0-1E%, preferably in the range of 0-0.1E%, or more preferably in the range of 0-0.01E% from lipid.

[0156] In a preferred embodiment of the invention, the energy contribution from lipids is in the range of 30-60E%; preferably in the range of 30-50E%; or even more preferably, the instant beverage powder comprises 35E% from lipids, 45E% from lipids or 50E% from lipids. Alternatively, the energy contribution from lipids is in the range of 25-45E%.

[0157] In a preferred embodiment of the present invention the energy contribution from lipids is in the range of 15-20E%, preferably in the range of 16-18E%, or even more preferably the instant beverage powder comprises 16E% from lipids.

[0158] The instant beverage powder may for example be used as a dietary supplement for the treatment of patients who are malnourished or at risk of malnutrition, for patients suffering from kidney disease, or for weight gain, or may be used as a dietary supplement by sportsmen or athletes before, during or after exercise.

[0159] In one embodiment of the invention, the instant beverage powder may contain carbohydrates in addition to protein. The energy contribution of carbohydrates to the total energy of the instant beverage powder may range from 0 to 90E%.

[0160] The carbohydrates can be selected from sugars, oligosaccharides or polysaccharides. Examples of sugars are monosaccharides, disaccharides and polyols. Examples of oligosaccharides are maltooligosaccharides such as maltodextrin or other oligosaccharides such as raffinose, stachyose or fructooligosaccharides. Examples of polysaccharides are starches such as amylose, amylopectin or modified starches, and non-starch polysaccharides such as dietary fibres, cellulose, pectins and hydrocolloids. In a preferred embodiment of the invention, the carbohydrates are selected from maltodextrin, saccharose or glucose syrup.

[0161] The carbohydrate content in the instant beverage powder of the present invention depends on the intended use of the instant beverage powder. For instant beverage powders used by sportsmen or athletes, carbohydrates can be added in the form of sugar to boost the sportsman's immediate energy or carbohydrates or dietary fiber can be added in the form of slow carbohydrates to prolong satiety.

[0162] In a preferred embodiment of the present invention the energy contribution from carbohydrates is in the range of 70-90E%, preferably in the range of 75-85E%, or more preferably the instant beverage powder comprises 89E% carbohydrates.

[0163] In a preferred embodiment of the present invention, the energy contribution from carbohydrates is in the range of 30-50E% preferably in the range of 35-45E% or even more preferably the instant beverage powder comprises 35E% from carbohydrates, 45E% from carbohydrates or 50E% from carbohydrates. Alternatively the energy contribution from carbohydrates is in the range of 40-60E%, such as in the range of 45-55E%.

[0164] In another preferred embodiment of the present invention, the energy contribution from carbohydrates is in the range of 0-20E%. In a preferred embodiment of the present invention, the energy contribution from carbohydrates is in the range of 0-10E%, preferably in the range of 0-5E%.

[0165] In a further preferred embodiment of the present invention, the energy contribution from carbohydrates is in the range of 0-4E%, more preferably 0-1E%, even more preferably 0-0.2E%.

[0166] In another preferred embodiment of the invention, the energy contribution from carbohydrates is in the range of 3-20E%. In a preferred embodiment of the invention, the energy contribution from carbohydrates is in the range of 4-15E%. In another embodiment of the invention, the energy contribution from carbohydrates is in the range of 45-55E%.

[0167] The instant beverage powder may for example be used as a dietary supplement for the treatment of patients who are malnourished or at risk of malnutrition, for patients suffering from kidney disease, or for weight gain, or may be used as a dietary supplement by sportsmen or athletes before, during or after exercise.

[0168] The instant beverage powder of the present invention comprises protein and, in addition to protein, may comprise lipids and / or carbohydrates depending on the intended use of the instant beverage powder.

[0169] In a preferred embodiment of the invention the instant powder further comprises vitamins, minerals and trace elements.The instant beverage powder can be used as a dietary supplement, for example for the treatment of patients with or at risk of malnutrition, for patients suffering from kidney disease or for weight gain, or can be used as a dietary supplement by sportsmen or athletes.

[0170] The energy content of the instant beverage powder may be in the range of 200-400 kcal / 100 grams of powder. In a preferred embodiment of the invention, the energy content of the instant beverage powder is in the range of 300-400 kcal / 100 grams of powder, even more preferred the energy content of the instant beverage powder is in the range of 320-380 kcal / 100 grams of powder, or most preferred the energy content of the instant beverage powder is in the range of 350-370 kcal / 100 grams of powder.

[0171] In a preferred embodiment of the present invention, the instant beverage supplement has an energy distribution such as 10-30E% protein, 70-90E% carbohydrate, and 0-5E% fat. In a more preferred embodiment of the present invention, the instant beverage supplement has an energy distribution such as 10-15E% protein, 75-85E% carbohydrate, and 0-1E% fat. In a preferred embodiment of the present invention, the instant beverage supplement has an energy distribution such as 11E% protein, 89E% carbohydrate, and 0E% fat.

[0172] In one embodiment of the present invention, the instant beverage powder comprises proteins, carbohydrates, and lipids, and optionally vitamins, minerals, and trace elements. The instant beverage powder can be designed such that the recommended daily intake of the beverage powder provides the recommended daily intake of vitamins, minerals, and trace elements. However, this is not a requirement.

[0173] Such instant beverage powders may be useful as dietary supplements where the consumer is interested in a dietary supplement with macronutrient ratios that reflect a healthy diet in terms of energy distribution, macronutrients and micronutrients, e.g. where the dietary supplement is given under the supervision of a medical professional.

[0174] The energy content of the instant beverage powder is in the range of 400-500 kcal / 100 grams of powder. In a preferred embodiment of the invention the energy content of the instant beverage powder is in the range of 410-490 kcal / 100 grams of powder, even more preferably the energy content of the instant beverage powder is in the range of 420-480 kcal / 100 grams of powder, or most preferred in the range of 440-460 kcal / 100 grams of powder.

[0175] In a preferred embodiment of the invention, the instant beverage supplement has an energy distribution such as 7-25E% protein, 30-50E% carbohydrate and 30-55E% fat. In a more preferred embodiment of the invention, the instant beverage supplement has an energy distribution such as 10-25E% protein, 30-50E% carbohydrate and 30-55E% fat, or even more preferably 15-20E% protein, 35-45E% carbohydrate and 35-50E% fat. In an even more preferred embodiment of the invention, the instant beverage supplement has an energy distribution such as 15E% protein, 35E% carbohydrate and 50E% fat, an energy distribution such as 20E% protein, 45E% carbohydrate and 35E% fat, or an energy distribution such as 8-15E% protein, 40-47E% carbohydrate and 45E% fat.

[0176] In a preferred embodiment of the present invention, the instant powder further comprises vitamins, minerals and trace elements.

[0177] The instant beverage powder may for example be used as a dietary supplement for the treatment of patients who are malnourished or at risk of malnutrition, for patients suffering from kidney disease, or for weight gain, or may be used as a dietary supplement by sportsmen or athletes before, during or after exercise.

[0178] In one embodiment of the present invention, the instant beverage powder comprises proteins, carbohydrates, and lipids. Such instant beverage powders may be useful as dietary supplements when protein intake is a consumer's top priority, for example when the consumer wishes to supplement their regular diet. The energy content of the instant beverage powder is in the range of 200-500 kcal / 100 grams of powder. In a preferred embodiment of the present invention, the energy content of the instant beverage powder is in the range of 200-350 kcal / 100 grams of powder, and even more preferably, the energy content of the instant beverage powder is in the range of 200-300 kcal / 100 grams of powder.

[0179] In a preferred embodiment of the present invention, the instant beverage supplement has an energy distribution such as 80-98E% protein, 0-20E% carbohydrate, and 0-5E% fat. In a more preferred embodiment of the present invention, the instant beverage supplement has an energy distribution such as 90-98E% protein, 0-10E% carbohydrate, and 0-3E% fat. In an even more preferred embodiment of the present invention, the instant beverage supplement has an energy distribution such as 95-98E% protein, 0-5E% carbohydrate, and 0-2E% fat.

[0180] In one embodiment of the invention, the instant powder further comprises vitamins, minerals and trace elements. In a preferred embodiment of the invention, the instant powder further comprises vitamins, minerals and trace elements. The instant beverage powder can be used as a dietary supplement, for example, for the treatment of patients with or at risk of malnutrition, for patients suffering from kidney disease, or for weight gain, or can be used as a dietary supplement by sportsmen or athletes.

[0181] In one embodiment of the invention, the instant beverage powder comprises proteins, carbohydrates and lipids. The energy content of the instant beverage powder is in the range of 200-420 kcal / 100 grams of powder. In a preferred embodiment of the invention, the energy content of the instant beverage powder is in the range of 300-420 kcal / 100 grams of powder, or more preferred, the energy content of the instant beverage powder is in the range of 320-380 kcal / 100 grams of powder, or even more preferred, the energy content of the instant beverage powder is in the range of 350-370 kcal / 100 grams of powder.

[0182] In a preferred embodiment of the present invention, the instant beverage supplement has an energy distribution such as 30-80E% protein, 3-20E% carbohydrate, and 15-20E% fat. In a more preferred embodiment of the present invention, the instant beverage supplement has an energy distribution such as 60-80E% protein, 4-15E% carbohydrate, and 16-18E% fat. In an even more preferred embodiment of the present invention, the instant beverage supplement has an energy distribution such as 30-40E% protein, 45-55E% carbohydrate, and 12-18E% fat, such as 33E% protein, 46E% carbohydrate, and 15E% fat.

[0183] Alternatively, the energy content of the instant beverage powder may be in the range of 150-250 kcal / 100 grams of powder with an energy distribution such as 10-30E% protein, 40-60E% carbohydrates and 25-45E% fat, or preferably 15-25E% protein, 45-55E% carbohydrates and 30-40E% fat.

[0184] In one embodiment of the invention, the instant powder further comprises vitamins, minerals and trace elements.

[0185] In a preferred embodiment of the invention the instant powder further comprises vitamins, minerals and trace elements.The instant beverage powder can be used as a dietary supplement, for example for the treatment of patients with or at risk of malnutrition, for patients suffering from kidney disease or for weight gain, or can be used as a dietary supplement by sportsmen or athletes.

[0186] In a preferred embodiment of the present invention, the instant beverage powder may further comprise flavours, colours, sweeteners, antioxidants, food acids, lipids, carbohydrates, prebiotics, probiotics, or non-whey proteins.

[0187] For convenience, the instant beverage powder can be sold in a kit comprising the instant powder of the invention, a tool for measuring the powder, and a container having a lid for opening and closing the container, where the powder is mixed with a liquid to form a food product, and where the container is adapted to drink the food product directly from the container. Examples of useful containers are, for example, bottles, cartons, bricks, pouches, and / or bags.

[0188] A consumer who purchases the kit obtains all the items to easily prepare a liquid food product according to the present invention. The measuring tool ensures that the consumer measures out the correct amount of instant powder to the amount of water in the container.

[0189] In one embodiment of the invention, the tool for measuring the instant powder is a spoon and the container is a drinking bottle. In one embodiment of the invention, the container has an internal indication of the amount of liquid that fills the container. In one embodiment of the invention, the lid has an opening adapted for drinking the liquid food directly from the container and for closing during mixing of the liquid food.

[0190] The pH of the instant beverage powder is important as the taste of the product prepared from the instant beverage powder depends on the pH of the product. The pH of the powder can be determined by measuring the pH in a 10% wt / wt solution of the instant beverage powder in demineralized water at 25° C. as described in Example 1.16. In one embodiment of the invention, the pH of the instant beverage powder in a 10% wt / wt solution in demineralized water at 25° C. is in the range of 2-8.

[0191] In one embodiment of the invention the pH is in the range of 2.0 to 4.9, for example 2.5 to 4.7, more preferably 2.8 to 4.3, even more preferably 3.2 to 4.0, most preferably 3.4 to 3.9. Alternatively, but also preferably, the instant beverage powder may have a pH in the range of 3.6 to 4.3.

[0192] Alternatively, the pH of the instant beverage powder in a 10% wt / wt solution in demineralized water will be in the pH range of 5.0 to 6.0 at 25°C, preferably the powder has a pH in the range of 5.1 to 5.9, more preferably 5.2 to 5.8, even more preferably 5.3 to 5.7, and most preferably 5.4 to 5.6.

[0193] Alternatively, the pH of the instant beverage powder is in the range of 6.1 to 8.5, more preferably 6.2 to 8.0, even more preferably 6.3 to 7.7, and most preferably 6.5 to 7.5.

[0194] Additionally, one aspect of the present invention relates to the use of instant beverages, defined herein as food ingredients.

[0195] One aspect of the present invention relates to a packaged instant beverage powder product comprising a container containing the instant beverage powder product described herein.

[0196] In one embodiment of the present invention, the instant beverage powder product is sealed in a container and optionally packaged with an inert gas.

[0197] A wide variety of containers can be used to store the instant beverage powder product, for example, the container can be a container selected from the group consisting of a bottle, a can, a bag, a pouch, and a sachet.

[0198] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-500 kcal / 100 grams of powder and the instant beverage powder comprises at least 85% wt / wt BLG relative to total protein, preferably at least 90% wt / wt BLG relative to total protein.

[0199] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-500 kcal / 100 grams of powder, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, and the pH of the powder is in the range of 2-8.

[0200] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-500 kcal / 100 grams of powder, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, and the pH of the powder is in the range of 2.0-4.9.

[0201] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-500 kcal / 100 grams of powder, the instant beverage powder comprises at least 85% wt / wt BLG relative to total protein, preferably at least 90% wt / wt BLG relative to total protein, and the pH of the powder is in the range of 5.0-6.0.

[0202] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-500 kcal / 100 grams of powder, the instant beverage powder comprises at least 85% wt / wt BLG relative to total protein, preferably at least 90% wt / wt BLG relative to total protein, and the pH of the powder is in the range of 6.1-8.5.

[0203] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-500 kcal / 100 grams of powder, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 2-8 and the instant beverage powder further comprises vitamins, minerals and trace elements.

[0204] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-500 kcal / 100 grams of powder, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 2.0-4.9 and the instant beverage powder further comprises vitamins, minerals and trace elements.

[0205] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-500 kcal / 100 grams of powder, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 5.0-6.0 and the instant beverage powder further comprises vitamins, minerals and trace elements.

[0206] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-500 kcal / 100 grams of powder, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 6.1-8.5 and the instant beverage powder further comprises vitamins, minerals and trace elements.

[0207] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-500 kcal / 100 grams of powder, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 2-8, the instant beverage powder further comprises vitamins, minerals and trace elements, the sum of Na, K, Mg and Ca of the instant beverage powder being up to 10 mmol / g protein.

[0208] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-500 kcal / 100 grams of powder, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 2.0-4.9, the instant beverage powder further comprises vitamins, minerals and trace elements, the sum of Na, K, Mg and Ca of the instant beverage powder being up to 10 mmol / g protein.

[0209] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-500 kcal / 100 grams of powder, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 5.0-6.0, the instant beverage powder further comprises vitamins, minerals and trace elements, the sum of Na, K, Mg and Ca of the instant beverage powder being up to 10 mmol / g protein.

[0210] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-500 kcal / 100 grams of powder, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 6.1-8.5, the instant beverage powder further comprises vitamins, minerals and trace elements, the sum of Na, K, Mg and Ca of the instant beverage powder being up to 10 mmol / g protein.

[0211] In one embodiment of the invention the instant beverage powder has an energy content in the range of 400-500 kcal / 100 grams of powder, an energy distribution in the range of 7-25E% protein, 30-50E% carbohydrates and 30-55E% lipids and the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein.

[0212] In one embodiment of the invention the instant beverage powder has an energy content in the range of 400-500 kcal / 100 grams of powder, an energy distribution in the range of 7-25E% protein, 30-50E% carbohydrate and 30-55E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein and the pH of the powder is in the range of 2-8.

[0213] In one embodiment of the invention the instant beverage powder has an energy content in the range of 400-500 kcal / 100 grams of powder, an energy distribution in the range of 7-25E% protein, 30-50E% carbohydrate, and 30-55E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, and the pH of the powder is in the range of 2.0-4.9.

[0214] In one embodiment of the invention the instant beverage powder has an energy content in the range of 400-500 kcal / 100 grams of powder, an energy distribution in the range of 7-25E% protein, 30-50E% carbohydrate, and 30-55E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, and the pH of the powder is in the range of 5.0-6.0.

[0215] In one embodiment of the invention the instant beverage powder has an energy content in the range of 400-500 kcal / 100 grams of powder, an energy distribution in the range of 7-25E% protein, 30-50E% carbohydrate and 30-55E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein and the pH of the powder is in the range of 6.1-8.5.

[0216] In one embodiment of the invention the instant beverage powder has an energy content in the range of 400-500 kcal / 100 grams of powder, the energy distribution is in the range of 7-25E% protein, 30-50E% carbohydrate and 30-55E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 2-8 and the instant beverage powder further comprises vitamins, minerals and trace elements.

[0217] In one embodiment of the invention the instant beverage powder has an energy content in the range of 400-500 kcal / 100 grams of powder, the energy distribution is in the range of 7-25E% protein, 30-50E% carbohydrate, and 30-55E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 2.0-4.9, and the instant beverage powder further comprises vitamins, minerals and trace elements.

[0218] In one embodiment of the invention the instant beverage powder has an energy content in the range of 400-500 kcal / 100 grams of powder, the energy distribution is in the range of 7-25E% protein, 30-50E% carbohydrate, and 30-55E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 5.0-6.0, and the instant beverage powder further comprises vitamins, minerals and trace elements.

[0219] In one embodiment of the invention the instant beverage powder has an energy content in the range of 400-500 kcal / 100 grams of powder, the energy distribution is in the range of 7-25E% protein, 30-50E% carbohydrate and 30-55E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 6.1-8.5 and the instant beverage powder further comprises vitamins, minerals and trace elements.

[0220] In one embodiment of the invention the instant beverage powder has an energy content in the range of 400-500 kcal / 100 grams of powder, the energy distribution is in the range of 7-25E% protein, 30-50E% carbohydrate and 30-55E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 2-8, the instant beverage powder further comprises vitamins, minerals and trace elements, the sum of Na, K, Mg and Ca of the instant beverage powder being up to 10 mmol / g protein.

[0221] In one embodiment of the invention the instant beverage powder has an energy content in the range of 400-500 kcal / 100 grams of powder, the energy distribution is in the range of 7-25E% protein, 30-50E% carbohydrate and 30-55E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 2.0-4.9, the instant beverage powder further comprises vitamins, minerals and trace elements, the sum of Na, K, Mg and Ca of the instant beverage powder being up to 10 mmol / g protein.

[0222] In one embodiment of the invention the instant beverage powder has an energy content in the range of 400-500 kcal / 100 grams of powder, the energy distribution is in the range of 7-25E% protein, 30-50E% carbohydrate and 30-55E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 5.0-6.0, the instant beverage powder further comprises vitamins, minerals and trace elements, the sum of Na, K, Mg and Ca of the instant beverage powder being up to 10 mmol / g protein.

[0223] In one embodiment of the invention the instant beverage powder has an energy content in the range of 400-500 kcal / 100 grams of powder, the energy distribution is in the range of 7-25E% protein, 30-50E% carbohydrate and 30-55E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 6.1-8.5, the instant beverage powder further comprises vitamins, minerals and trace elements, the sum of Na, K, Mg and Ca of the instant beverage powder being up to 10 mmol / g protein.

[0224] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-400 kcal / 100 grams of powder, an energy distribution in the range of 10-30E% protein, 70-90E% carbohydrate and 0-5E% fat and the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein.

[0225] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-400 kcal / 100 grams of powder, an energy distribution in the range of 10-30E% protein, 70-90E% carbohydrate and 0-5E% fat, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90%% w / w BLG relative to total protein and the pH of the powder is in the range of 2-8.

[0226] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-400 kcal / 100 grams of powder, an energy distribution in the range of 10-30E% protein, 70-90E% carbohydrate and 0-5E% fat, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein and the pH of the powder is in the range of 2.0-4.9.

[0227] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-400 kcal / 100 grams of powder, an energy distribution in the range of 10-30E% protein, 70-90E% carbohydrate and 0-5E% fat, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein and the pH of the powder is in the range of 5.0-6.0.

[0228] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-400 kcal / 100 grams of powder, an energy distribution in the range of 10-30E% protein, 70-90E% carbohydrate and 0-5E% fat, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein and the pH of the powder is in the range of 6.1-8.5.

[0229] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-400 kcal / 100 grams of powder, the energy distribution is in the range of 10-30E% protein, 70-90E% carbohydrate and 0-5E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 2-8 and the instant beverage powder further comprises vitamins, minerals and trace elements.

[0230] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-400 kcal / 100 grams of powder, the energy distribution is in the range of 10-30E% protein, 70-90E% carbohydrate and 0-5E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 2.0-4.9 and the instant beverage powder further comprises vitamins, minerals and trace elements.

[0231] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-400 kcal / 100 grams of powder, the energy distribution is in the range of 10-30E% protein, 70-90E% carbohydrate and 0-5E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 5.0-6.0 and the instant beverage powder further comprises vitamins, minerals and trace elements.

[0232] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-400 kcal / 100 grams of powder, the energy distribution is in the range of 10-30E% protein, 70-90E% carbohydrate and 0-5E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 6.1-8.5 and the instant beverage powder further comprises vitamins, minerals and trace elements.

[0233] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-400 kcal / 100 grams of powder, the energy distribution is in the range of 10-30E% protein, 70-90E% carbohydrate and 0-5E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 2-8, the instant beverage powder further comprises vitamins, minerals and trace elements, the sum of Na, K, Mg and Ca of the instant beverage powder being up to 10 mmol / g protein.

[0234] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-400 kcal / 100 grams of powder, the energy distribution is in the range of 10-30E% protein, 70-90E% carbohydrate and 0-5E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 2.0-4.9, the instant beverage powder further comprises vitamins, minerals and trace elements, the sum of Na, K, Mg and Ca of the instant beverage powder being up to 10 mmol / g protein.

[0235] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-400 kcal / 100 grams of powder, the energy distribution is in the range of 10-30E% protein, 70-90E% carbohydrate and 0-5E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 5.0-6.0, the instant beverage powder further comprises vitamins, minerals and trace elements, the sum of Na, K, Mg and Ca of the instant beverage powder being up to 10 mmol / g protein.

[0236] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-400 kcal / 100 grams of powder, the energy distribution is in the range of 10-30E% protein, 70-90E% carbohydrate and 0-5E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 6.1-8.5, the instant beverage powder further comprises vitamins, minerals and trace elements, the sum of Na, K, Mg and Ca of the instant beverage powder being up to 10 mmol / g protein.

[0237] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-350 kcal / 100 grams of powder, an energy distribution in the range of 80-98E% protein, 0-20E% carbohydrate and 0-5E% fat and the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein.

[0238] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-350 kcal / 100 grams of powder, an energy distribution in the range of 80-98E% protein, 0-20E% carbohydrate and 0-5E% fat, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein and the pH of the powder is in the range of 2-8.

[0239] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-350 kcal / 100 grams of powder, an energy distribution in the range of 80-98E% protein, 0-20E% carbohydrate and 0-5E% fat, the instant beverage powder comprises at least 95% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein and the pH of the powder is in the range of 2.0-4.9.

[0240] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-350 kcal / 100 grams of powder, an energy distribution in the range of 80-98E% protein, 0-20E% carbohydrate and 0-5E% fat, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein and the pH of the powder is in the range of 5.0-6.0.

[0241] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-350 kcal / 100 grams of powder, an energy distribution in the range of 80-98E% protein, 0-20E% carbohydrate and 0-5E% fat, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein and the pH of the powder is in the range of 6.1-8.5.

[0242] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-350 kcal / 100 grams of powder, the energy distribution is in the range of 80-98E% protein, 0-20E% carbohydrate and 0-5E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 2-8 and the instant beverage powder further comprises vitamins, minerals and trace elements.

[0243] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-350 kcal / 100 grams of powder, the energy distribution is in the range of 80-98E% protein, 0-20E% carbohydrate and 0-5E% fat, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 2.0-4.9 and the instant beverage powder further comprises vitamins, minerals and trace elements.

[0244] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-350 kcal / 100 grams of powder, the energy distribution is in the range of 80-98E% protein, 0-20E% carbohydrate and 0-5E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 5.0-6.0 and the instant beverage powder further comprises vitamins, minerals and trace elements.

[0245] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-350 kcal / 100 grams of powder, the energy distribution is in the range of 80-98E% protein, 0-20E% carbohydrate and 0-5E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 6.1-8.5 and the instant beverage powder further comprises vitamins, minerals and trace elements.

[0246] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-350 kcal / 100 grams of powder, the energy distribution is in the range of 80-98E% protein, 0-20E% carbohydrate and 0-5E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 2-8, the instant beverage powder further comprises vitamins, minerals and trace elements, the sum of Na, K, Mg and Ca of the instant beverage powder being up to 10 mmol / g protein.

[0247] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-350 kcal / 100 grams of powder, the energy distribution is in the range of 80-98E% protein, 0-20E% carbohydrate and 0-5E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 2.0-4.9, the instant beverage powder further comprises vitamins, minerals and trace elements, the sum of Na, K, Mg and Ca of the instant beverage powder being up to 10 mmol / g protein.

[0248] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-350 kcal / 100 grams of powder, the energy distribution is in the range of 80-98E% protein, 0-20E% carbohydrate and 0-5E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 5.0-6.0, the instant beverage powder further comprises vitamins, minerals and trace elements, the sum of Na, K, Mg and Ca of the instant beverage powder being up to 10 mmol / g protein.

[0249] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-350 kcal / 100 grams of powder, the energy distribution is in the range of 80-98E% protein, 0-20E% carbohydrate and 0-5E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 6.1-8.5, the instant beverage powder further comprises vitamins, minerals and trace elements, the sum of Na, K, Mg and Ca of the instant beverage powder being up to 10 mmol / g protein.

[0250] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-420 kcal / 100 grams of powder, an energy distribution in the range of 30-80E% protein, 3-20E% carbohydrate and 15-20E% lipid and the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein.

[0251] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-420 kcal / 100 grams of powder, an energy distribution in the range of 30-80E% protein, 3-20E% carbohydrate and 15-20E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein and the pH of the powder is in the range of 2-8.

[0252] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-420 kcal / 100 grams of powder, an energy distribution in the range of 30-80E% protein, 3-20E% carbohydrate and 15-20E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, and the pH of the powder is in the range of 2.0-4.9.

[0253] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-420 kcal / 100 grams of powder, an energy distribution in the range of 30-80E% protein, 3-20E% carbohydrate and 15-20E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, and the pH of the powder is in the range of 5.0-6.0.

[0254] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-420 kcal / 100 grams of powder, an energy distribution in the range of 30-80E% protein, 3-20E% carbohydrate and 15-20E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein and the pH of the powder is in the range of 6.1-8.5.

[0255] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-420 kcal / 100 grams of powder, the energy distribution is in the range of 30-80E% protein, 3-20E% carbohydrate and 15-20E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 2-8 and the instant beverage powder further comprises vitamins, minerals and trace elements.

[0256] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-420 kcal / 100 grams of powder, the energy distribution is in the range of 30-80E% protein, 3-20E% carbohydrate and 15-20E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 2.0-4.9 and the instant beverage powder further comprises vitamins, minerals and trace elements.

[0257] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-420 kcal / 100 grams of powder, the energy distribution is in the range of 30-80E% protein, 3-20E% carbohydrate and 15-20E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 5.0-6.0 and the instant beverage powder further comprises vitamins, minerals and trace elements.

[0258] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-420 kcal / 100 grams of powder, the energy distribution is in the range of 30-80E% protein, 3-20E% carbohydrate and 15-20E% lipid, the instant beverage powder comprises at least 85% w / w BLG based on total protein, preferably at least 90% w / w BLG based on total protein, the pH of the powder is in the range of 6.1-8.5 and the instant beverage powder further comprises vitamins, minerals and trace elements.

[0259] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-420 kcal / 100 grams of powder, the energy distribution is in the range of 30-80E% protein, 3-20E% carbohydrate and 15-20E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 2-8, the instant beverage powder further comprises vitamins, minerals and trace elements, the sum of Na, K, Mg and Ca of the instant beverage powder being up to 10 mmol / g protein.

[0260] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-420 kcal / 100 grams of powder, the energy distribution is in the range of 30-80E% protein, 3-20E% carbohydrate and 15-20E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 2.0-4.9, the instant beverage powder further comprises vitamins, minerals and trace elements, the sum of Na, K, Mg and Ca of the instant beverage powder being up to 10 mmol / g protein.

[0261] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-420 kcal / 100 grams of powder, the energy distribution is in the range of 30-80E% protein, 3-20E% carbohydrate and 15-20E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 5.0-6.0, the instant beverage powder further comprises vitamins, minerals and trace elements, the sum of Na, K, Mg and Ca of the instant beverage powder being up to 10 mmol / g protein.

[0262] In one embodiment of the invention the instant beverage powder has an energy content in the range of 200-420 kcal / 100 grams of powder, the energy distribution is in the range of 30-80E% protein, 3-20E% carbohydrate and 15-20E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 6.1-8.5, the instant beverage powder further comprises vitamins, minerals and trace elements, the sum of Na, K, Mg and Ca of the instant beverage powder being up to 10 mmol / g protein.

[0263] In one embodiment of the invention the instant beverage powder has an energy content in the range of 150-250 kcal / 100 grams of powder, an energy distribution in the range of 10-30E% protein, 40-60E% carbohydrate and 25-45E% lipid and the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein.

[0264] In one embodiment of the invention the instant beverage powder has an energy content in the range of 150-250 kcal / 100 grams of powder, an energy distribution in the range of 10-30E% protein, 40-60E% carbohydrate and 25-45E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, and the pH of the powder is in the range of 2-8.

[0265] In one embodiment of the invention the instant beverage powder has an energy content in the range of 150-250 kcal / 100 grams of powder, an energy distribution in the range of 10-30E% protein, 40-60E% carbohydrate and 25-45E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, and the pH of the powder is in the range of 2.0-4.9.

[0266] In one embodiment of the invention the instant beverage powder has an energy content in the range of 150-250 kcal / 100 grams of powder, an energy distribution in the range of 10-30E% protein, 40-60E% carbohydrate and 25-45E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, and the pH of the powder is in the range of 5.0-6.0.

[0267] In one embodiment of the invention the instant beverage powder has an energy content in the range of 150-250 kcal / 100 grams of powder, an energy distribution in the range of 10-30E% protein, 40-60E% carbohydrate and 25-45E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, and the pH of the powder is in the range of 6.1-8.5.

[0268] In one embodiment of the invention the instant beverage powder has an energy content in the range of 150-250 kcal / 100 grams of powder, the energy distribution is in the range of 10-30E% protein, 40-60E% carbohydrate and 25-45E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 2-8 and the instant beverage powder further comprises vitamins, minerals and trace elements.

[0269] In one embodiment of the invention the instant beverage powder has an energy content in the range of 150-250 kcal / 100 grams of powder, the energy distribution is in the range of 10-30E% protein, 40-60E% carbohydrate and 25-45E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 2.0-4.9 and the instant beverage powder further comprises vitamins, minerals and trace elements.

[0270] In one embodiment of the invention the instant beverage powder has an energy content in the range of 150-250 kcal / 100 grams of powder, the energy distribution is in the range of 10-30E% protein, 40-60E% carbohydrate and 25-45E% lipid, the instant beverage powder comprises at least 85% w / w BLG based on total protein, preferably at least 90% w / w BLG based on total protein, the pH of the powder is in the range of 5.0-6.0 and the instant beverage powder further comprises vitamins, minerals and trace elements.

[0271] In one embodiment of the invention the instant beverage powder has an energy content in the range of 150-250 kcal / 100 grams of powder, the energy distribution is in the range of 10-30E% protein, 40-60E% carbohydrate and 25-45E% lipid, the instant beverage powder comprises at least 85% w / w BLG based on total protein, preferably at least 90% w / w BLG based on total protein, the pH of the powder is in the range of 6.1-8.5 and the instant beverage powder further comprises vitamins, minerals and trace elements.

[0272] In one embodiment of the invention the instant beverage powder has an energy content in the range of 150-250 kcal / 100 grams of powder, the energy distribution is in the range of 10-30E% protein, 40-60E% carbohydrate and 25-45E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 2-8, the instant beverage powder further comprises vitamins, minerals and trace elements, the sum of Na, K, Mg and Ca of the instant beverage powder is up to 10 mmol / g protein.

[0273] In one embodiment of the invention the instant beverage powder has an energy content in the range of 150-250 kcal / 100 grams of powder, the energy distribution is in the range of 10-30E% protein, 40-60E% carbohydrate and 25-45E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 2.0-4.9, the instant beverage powder further comprises vitamins, minerals and trace elements, the sum of Na, K, Mg and Ca of the instant beverage powder is up to 10 mmol / g protein.

[0274] In one embodiment of the invention the instant beverage powder has an energy content in the range of 150-250 kcal / 100 grams of powder, the energy distribution is in the range of 10-30E% protein, 40-60E% carbohydrate and 25-45E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 5.0-6.0, the instant beverage powder further comprises vitamins, minerals and trace elements, the sum of Na, K, Mg and Ca of the instant beverage powder is up to 10 mmol / g protein.

[0275] In one embodiment of the invention the instant beverage powder has an energy content in the range of 150-250 kcal / 100 grams of powder, the energy distribution is in the range of 10-30E% protein, 40-60E% carbohydrate and 25-45E% lipid, the instant beverage powder comprises at least 85% w / w BLG relative to total protein, preferably at least 90% w / w BLG relative to total protein, the pH of the powder is in the range of 6.1-8.5, the instant beverage powder further comprises vitamins, minerals and trace elements, the sum of Na, K, Mg and Ca of the instant beverage powder is up to 10 mmol / g protein.

[0276] In some preferred embodiments of the invention, the food product is a dry food, such as a carbohydrate and protein containing bar or instant beverage powder, the dry food comprising at least 1% weight / weight BLG, preferably at least 5%, wherein i) the crystallinity of the BLG is at least 20%, preferably at least 40%, and / or ii) At least 90% w / w of the total protein is composed of BLG.

[0277] In some particularly preferred embodiments of the invention, the food product is a low phosphorus food product containing up to 40 mg phosphorus per 100 g protein.

[0278] Non-limiting examples of food products are, for example, dairy products, candy, beverages, instant beverages, protein bars, enteral nutritional compositions, bakery products.

[0279] In another preferred embodiment of the present invention, the food product comprises: - an edible BLG composition as defined herein in powder form providing a total amount of BLG of at least 1% w / w, preferably at least 5% w / w, said edible BLG composition having a crystallinity of at least 20% BLG; sweeteners in powder form, such as sugar sweeteners and / or non-sugar sweeteners, optionally, a fragrance, at least one food acid in powder form, such as citric acid or another suitable food acid, -Up to 80mg phosphorus / 100g protein; 1. An instant beverage powder comprising or consisting essentially of: Here, a 10% solution of instant beverage powder in demineralized water is It has a pH range of 2.5 to 4.0.

[0280] In some preferred embodiments of the present invention, the edible BLG composition comprises: - Maximum 6% w / w water -At least 80% total protein based on total solids - at least 95% BLG based on total protein, The edible BLG composition comprises: -It is a dry powder, - having a bulk density of at least 0.50 g / mL, preferably at least 0.60 g / mL.

[0281] In another preferred embodiment of the present invention, the edible BLG composition comprises: - Maximum 6% w / w water -At least 80% total protein based on total solids - at least 95% BLG based on total protein, The edible BLG composition comprises: -It is a dry powder, - has a bulk density of at least 0.50 g / mL, preferably at least 0.60 g / mL; - has a crystallinity of at least 20%, preferably at least 40% of BLG.

[0282] In a further preferred embodiment of the invention, the edible BLG composition comprises: - Maximum 6% w / w water -At least 80% total protein based on total solids -At least 95% BLG based on total protein - Up to 80mg phosphorus per 100g protein, The edible BLG composition comprises: -It is a dry powder.

[0283] In a further preferred embodiment of the invention, the edible BLG composition comprises: - Maximum 6% w / w water -At least 90% total protein based on total solids -At least 97% BLG based on total protein - Up to 50mg phosphorus per 100g protein, The edible BLG composition comprises: -It is a dry powder.

[0284] In another preferred embodiment of the present invention, the edible BLG composition comprises: - Maximum 6% w / w water at least 80% total protein based on total solids, preferably at least 90% total protein based on total solids; - 30-70% BLG based on total protein, -8-25% weight / weight of ALA based on total protein; The edible BLG composition comprises: -It is a dry powder, - has a crystallinity of at least 20%, preferably at least 40% of BLG.

[0285] In one aspect of the invention, the liquid food is prepared from an instant beverage powder. By using the instant beverage powder of the invention, a liquid food can be obtained in a very short time.

[0286] Therefore, a further aspect of the invention relates to a method for preparing a liquid food product according to the invention, said method comprising the steps of: i. adding an instant beverage powder according to the present invention; ii. optionally adding at least one additional ingredient; iii. mixing the resulting powder and liquid to form a homogenous mixture.

[0287] In one embodiment, the liquid is selected from the group consisting of water, dairy products, fruit juice, vegetable juice, beverages, and combinations thereof. In one embodiment, the further ingredient is selected from fruits or vegetables.

[0288] When mixing powder and liquid, they can be mixed by shaking. After shaking the liquid food, the instant beverage powder may be left for 1 / 2 to 2 minutes to completely dissolve. One advantage of instant beverage powder is that it dissolves easily, forms a homogeneous solution, and remains a homogeneous solution, i.e., virtually no separation occurs.

[0289] A problem commonly associated with instant beverage powders is the generation of foam when preparing liquid food from the powder. The instant beverage powder of the present invention is less prone to foaming when preparing liquid food from the powder.

[0290] A liquid food comprising a liquid and a powder of the present invention can be prepared by mixing the instant beverage powder of the present invention with a liquid. In one embodiment of the present invention, the instant beverage powder may comprise up to 40 grams of the powder per 100 grams of the liquid, for example up to 30 grams of the powder per 100 grams of the liquid. In a preferred embodiment of the present invention, the liquid food comprises 1-30 grams of the powder, more preferably 1-20 grams of the powder, even more preferably 1-10 grams of the powder, or preferably 1-5 grams of the powder, or even more preferably 2.5-5 grams of the powder, per 100 grams of the liquid.

[0291] In one embodiment of the invention, the liquid food product comprises 5-25 grams of said powder per 100 grams of liquid, preferably 5-25 grams of said powder per 100 grams of liquid, more preferably 10-15 grams of said powder, even more preferably 11-14 grams of said powder, or more preferably 11-12 grams of said powder.

[0292] In one embodiment of the invention, the food product has an energy content in the range of 30-300 kcal / 100 grams of food, preferably in the range of 30-100 kcal / 100 grams of food, more preferably in the range of 40-90 kcal / 100 grams of food, or even more preferably in the range of 40-70 kcal / 100 grams of food.

[0293] Alternatively, the food product has an energy content in the range of 100-300 kcal / 100 grams of food, preferably in the range of 100-250 kcal / 100 grams of food, or more preferably in the range of 125-225 kcal / 100 grams of food.

[0294] The liquid food product may include a liquid selected from the group consisting of water, dairy products, fruit juices, vegetable juices, beverages, and combinations thereof.

[0295] The appearance of liquid foods, such as beverages prepared from instant beverage powders, is very important to consumers. Clarity is a parameter that consumers use to evaluate the product. One way to determine the clarity of a liquid food is to measure the turbidity of the product as described in Example 1.7.

[0296] In some embodiments of beverages prepared from instant beverage powders, it is beneficial for the beverage to be clear. This can be advantageous, for example, when the beverage is to be used as a sports drink or as a "protein water", where it is beneficial for the beverage to resemble water in appearance.

[0297] In a preferred embodiment of the present invention, beverages prepared from the instant beverage powder have a turbidity of up to 200 NTU, such beverages being clear and / or translucent.

[0298] In some preferred embodiments of the present invention, the beverage prepared from the instant beverage powder has a turbidity of up to 150 NTU, or preferably a turbidity of up to 100 NTU, or preferably a turbidity of up to 80 NTU, or preferably a turbidity of up to 60 NTU, or more preferably a turbidity of up to 40 NTU, or preferably a turbidity of up to 30 NTU, preferably a turbidity of up to 20 NTU, more preferably a turbidity of up to 10 NTU, more preferably a turbidity of up to 5 NTU, and even more preferably the beverage has a turbidity of up to 2 NTU.

[0299] In a preferred embodiment of the present invention, beverages prepared from the instant beverage powder have a turbidity of greater than 200 NTU, such beverages being opaque.

[0300] In some embodiments of beverages prepared from instant beverage powders, it is beneficial for the beverage to be opaque. This is advantageous, for example, when the beverage should resemble milk and have a milky appearance. Nutritionally complete dietary supplements are typically opaque in appearance.

[0301] In some preferred embodiments of the present invention, the beverage prepared from the instant beverage powder has a turbidity of greater than 250 NTU. Preferably, the beverage has a turbidity of greater than 300 NTU, more preferably greater than 500 NTU, more preferably greater than 1000, preferably greater than 1500 NTU, and even more preferably greater than 2000 NTU.

[0302] The color of the product is very important to consumers. Instant beverage powder products containing whey protein have a slight yellow color. However, when using an instant beverage powder containing BLG with at least 20% crystallinity, or an instant beverage powder in which at least 90% of the protein is composed of BLG, the color of the product is substantially less yellow and the product appears whiter. Therefore, there is no need to add color to the instant beverage powder to mask the yellow color.

[0303] One way to measure the color of a product is to use the CIELAB color space, which represents color as three numbers, where L* is the lightness, and a* and b* are the green-red and blue-yellow color components. Example 1.9 shows how to measure the L*, a*, and b* values ​​of a liquid food product.

[0304] In one embodiment of the present invention, the protein fraction of the liquid food product has a color value delta b* in the range of -0.10 to +0.51 on the CIELAB color scale, where delta b*=b 6.0重量 / 重量%タンパク質に標準化されたサンプル *-b 脱塩水 *It is.

[0305] Another aspect of the present invention relates to a method for preparing an instant beverage powder comprising BLG and at least one optional ingredient, comprising blending dried BLG isolate with at least one additional ingredient selected from the group consisting of vitamins, flavors, colorants, minerals, sweeteners, antioxidants, food acids, lipids, carbohydrates, prebiotics, probiotics, antifoaming agents, and non-whey proteins to obtain an instant beverage powder.

[0306] In one embodiment of the present invention, the BLG of the BLG source is coated with organic acid. When the BLG source is, for example, a powder, this means that the powder is coated with organic acid. When preparing instant beverage powders containing protein, lecithin is commonly used to improve the solubility of protein. However, lecithin is a source of phosphorus. Therefore, it is desirable to find another way to improve the solubility of instant beverage powders containing protein.

[0307] The inventors have found that coating the BLG crystals or powder particles of the BLG source with one or more organic acids improves the solubility of the instant beverage powder. The organic acid or salt of an organic acid may be selected from the group consisting of pyruvate, aconitate, citrate, iso-citrate, ketoglutarate, succinyl-CoA, succinate, fumarate, malate, oxaloacetate, tartrate, acetate, tannic acid, benzoic acid, maleic acid and lactate. In a preferred embodiment of the present invention, the BLG crystals are coated with an organic acid or salt of an organic acid selected from the group consisting of pyruvate, citrate, iso-citrate, ketoglutarate, succinate, fumarate, malate, oxaloacetate, tartrate, acetate, maleate and lactate, and salts thereof.

[0308] In a preferred embodiment of the invention, the BLG crystals of the BLG source are coated with a citrate salt, for example a citrate salt selected from the group consisting of trisodium citrate, potassium citrate, and calcium citrate.

[0309] In a preferred embodiment of the present invention, the BLG of the BLG source is coated with an organic acid by using spray drying or a fluidized bed. It is particularly preferred that dried BLG crystals are coated with an organic acid or a salt thereof, for example using spray drying or a fluidized bed.

[0310] The source of BLG can be obtained from a whey protein feed, from which BLG is isolated as crystals. One method of preparing a BLG isolate is described in International Patent Application PCT / EP2017 / 084553, incorporated herein by reference. The BLG isolate can be prepared as described in PCT / EP2017 / 084553, as filed, at page 6, lines 23-32, and an edible composition comprising BLG in crystallized and / or isolated form corresponds to the BLG isolate of the present invention. In a preferred embodiment, the BLG isolate is prepared by the method described in PCT / EP2017 / 084553, as filed, at page 39, lines 15-34. In another preferred embodiment, the BLG isolate is prepared by the method described in PCT / EP2017 / 084553, as filed, at page 41, lines 1-24.

[0311] In some preferred embodiments of the present invention, the instant beverage powder comprises or even consists of a BLG isolate powder comprising dried BLG crystals, the BLG isolate powder being coated with an organic acid and / or a salt of an organic acid. The weight ratio between the weight of the BLG isolate and the total weight of the sum of the organic acid and the deprotonated organic acid is preferably 5-100, more preferably 8-60, even more preferably 10-40, and most preferably 12-30.

[0312] One aspect of the present invention relates to a method for producing an isolated powder of BLG coated with an organic acid and / or a salt of an organic acid, the method comprising: - providing a coated BLG isolated powder, preferably comprising or even consisting of dried BLG crystals, preferably obtained by the BLG crystallization process described herein; and - applying an organic acid and / or a salt of an organic acid to the BLG isolated powder to be coated, preferably in an amount sufficient to coat the BLG isolated powder but avoid dissolving it; - optionally evaporating residual moisture from the coated BLG isolated powder.

[0313] The BLG isolated powder to be coated preferably has both a high protein content and a high BLG purity. The BLG isolated powder to be coated preferably has a crystallinity of at least 20%, preferably at least 40%, more preferably at least 60%, and even more preferably at least 80% BLG.

[0314] For the BLG isolated powder to be coated in an amount sufficient to provide a weight ratio between the weight of the BLG isolated powder and the total weight of the organic acid and the deprotonated organic acid combined, the organic acid and / or salt of the organic acid is preferably 5-100, more preferably 8-60, even more preferably 10-40, and most preferably 12-30.

[0315] The organic acid and / or salt of an organic acid is preferably applied to the BLG isolated powder in a fluidized bed system by spraying the organic acid and / or salt of an organic acid, preferably in dissolved form, onto the fluidized bed to coat the BLG isolated powder. The temperature during operation is preferably in the range of 5-70°C, more preferably in the range of 50-65°C, such as preferably around 60°C.

[0316] After application of the organic acid and / or salt of an organic acid, the coated BLG isolate may be treated to evaporate additional water, preferably until the moisture content is up to 6% wt / w, more preferably up to 5% wt / w.

[0317] The organic acid is preferably an edible organic acid, ie a so-called food acid.

[0318] In some preferred embodiments of the invention, the BLG source used to prepare the instant beverage powder has a solids content of at least 20% w / w. Preferably, the BLG source has a solids content of at least 30% w / w, more preferably the BLG source has a solids content of at least 40% w / w, even more preferably the BLG source has a solids content of at least 50% w / w, such as at least 60% w / w.

[0319] In another preferred embodiment of the present invention, the BLG source used for preparing the instant beverage powder has a solids content in the range of 20-80% w / w. Preferably, the BLG source has a solids content in the range of 30-70% w / w. More preferably, the BLG source has a solids content in the range of 40-65% w / w. Even more preferably, the BLG source has a solids content in the range of 50-65% w / w, such as approximately 60% w / w.

[0320] The BLG source is preferably a BLG isolated powder or a liquid BLG isolate comprising water and BLG isolated powder solids in an amount ranging from 1 to 50% weight / weight. It is particularly preferred that the BLG source is a BLG isolated powder.

[0321] The beta-lactoglobulin (BLG) isolate powder is preferably prepared by spray drying and has a pH in the range of i) 2 to 4.9, ii) 6.1 to 8.5, or iii) 5.0 to 6.0; - with at least 30% weight / weight of total protein, - BLG in an amount of at least 85% weight / weight relative to the total protein; -Contains up to 10% w / w of water.

[0322] The BLG isolated powder preferably has one or more of the following: - At least 0.2g / cm 3 Bulk density of, - Intrinsic tryptophan fluorescence ratio (I330 / I350) of at least 1.11 - Protein denaturation up to 10% -Heat stability up to 200 NTU at pH 3.9, and -Up to 1000 colony forming units / g.

[0323] The BLG isolation powder is preferably an edible composition. In some preferred embodiments of the present invention, the BLG isolation powder is an edible BLG composition as defined herein.

[0324] In some preferred embodiments of the present invention, the BLG isolate powder has a pH in the range of 2 to 4.9. Such powders are particularly useful in acidic foods, especially acidic beverages.

[0325] In another preferred embodiment of the present invention, the BLG isolated powder has a pH in the range of 6.1 to 8.5.

[0326] In some preferred embodiments of the invention, the BLG isolated powder comprises total protein in an amount of at least 40% wt / w, preferably at least 50% wt / w, at least 60% wt / w, more preferably at least 70% wt / w, and even more preferably at least 80% wt / w.

[0327] Even higher protein contents may be required, and in some preferred embodiments of the invention, the BLG isolated powder comprises total protein in an amount of at least 85% wt / w, preferably at least 90% wt / w, at least 92% wt / w, more preferably at least 94% wt / w, and even more preferably at least 95% wt / w.

[0328] Total protein is determined according to Example 1.5.

[0329] In some preferred embodiments of the invention, the BLG isolated powder comprises at least 92% weight / weight of BLG relative to total protein, preferably at least 95% weight / weight, more preferably at least 97% weight / weight, even more preferably at least 98% weight / weight, and most preferably at least 99.5% weight / weight of BLG relative to total protein.

[0330] In some preferred embodiments of the invention, the combined weight of alpha-lactalbumin (ALA) and caseinomacropeptide (CMP) constitutes at least 40% weight / weight of the non-BLG proteins of the powder, preferably at least 60% weight / weight, more preferably at least 70% weight / weight, and most preferably at least 90% weight / weight of the non-BLG proteins of the powder.

[0331] In other preferred embodiments of the invention, each major non-BLG whey protein is present in a weight percentage of total protein that is at most 25%, preferably at most 20%, more preferably at most 15%, even more preferably at most 10% and most preferably at most 6% of the total protein in the standard whey protein concentrate derived from sweet whey.

[0332] Even lower concentrations of the major non-BLG whey proteins may be desirable, so in additional preferred embodiments of the present invention, each major non-BLG whey protein is present in a weight percentage of total protein that is at most 4%, preferably at most 3%, more preferably at most 2%, even more preferably at most 1% by weight of total protein in a standard whey protein concentrate derived from sweet whey.

[0333] The present inventors have seen indications that reduction of lactoferrin and / or lactoperoxidase is particularly advantageous in obtaining a colour-neutral whey protein product.

[0334] Therefore, in some preferred embodiments of the present invention, lactoferrin is present in a weight percentage of total protein, which is up to 25%, preferably up to 20%, more preferably up to 15%, even more preferably up to 10%, and most preferably up to 6% of the weight percentage of total protein in standard whey protein concentrate derived from sweet whey. Even lower concentrations of lactoferrin may be desirable. Therefore, in additional preferred embodiments of the present invention, lactoferrin is present in a weight percentage of total protein, which is up to 4%, preferably up to 3%, more preferably up to 2%, and even more preferably up to 1% of the weight percentage of total protein in standard whey protein concentrate derived from sweet whey.

[0335] Similarly, in some preferred embodiments of the present invention, lactoperoxidase is present in a weight percentage of total protein, which is up to 25%, preferably up to 20%, more preferably up to 15%, even more preferably up to 10%, and most preferably up to 6% of the weight percentage of total protein in standard whey protein concentrate derived from sweet whey.Even lower concentrations of lactoperoxidase may be desirable.Therefore, in a further preferred embodiment of the present invention, lactoperoxidase is present in a weight percentage of total protein, which is up to 4%, preferably up to 3%, more preferably up to 2%, and even more preferably up to 1% of the weight percentage of total protein in standard whey protein concentrate derived from sweet whey.

[0336] Lactoferrin and lactoperoxidase are quantified according to Example 1.29.

[0337] In some preferred embodiments of the invention, the BLG isolated powder has a moisture content in an amount of up to 10% wt / wt, preferably up to 7% wt / wt, more preferably up to 6% wt / wt, even more preferably up to 4% wt / wt, and most preferably up to 2% wt / wt.

[0338] In some preferred embodiments of the present invention, the BLG isolated powder comprises carbohydrates in an amount of up to 60% w / w, preferably up to 50% w / w, more preferably up to 20% w / w, even more preferably up to 10% w / w, even more preferably up to 1% w / w, and most preferably up to 0.1%. For example, the BLG isolated powder may comprise carbohydrates such as, for example, lactose, oligosaccharides, and / or hydrolysis products of lactose (i.e., glucose and galactose), sucrose, and / or maltodextrins.

[0339] In some preferred embodiments of the invention, the BLG isolated powder comprises lipids in an amount of up to 10% wt / w, preferably up to 5% wt / w, more preferably up to 2% wt / w, and even more preferably up to 0.1% wt / w.

[0340] The inventors have found that it can be advantageous to control the mineral content to achieve some of the desired properties of the BLG isolate powder.

[0341] In some preferred embodiments of the invention, the sum of the amounts of Na, K, Mg, and Ca in the BLG isolation powder is up to 10 mmol / g protein. Preferably, the sum of the amounts of Na, K, Mg, and Ca in the BLG isolation powder is up to 6 mmol / g protein, more preferably up to 4 mmol / g protein, and even more preferably up to 2 mmol / g protein.

[0342] In another preferred embodiment of the invention, the sum of the amounts of Na, K, Mg, and Ca in the BLG isolation powder is at most 1 mmol / g protein. Preferably, the sum of the amounts of Na, K, Mg, and Ca in the BLG isolation powder is at most 0.6 mmol / g protein, more preferably at most 0.4 mmol / g protein, even more preferably at most 0.2 mmol / g protein, and most preferably at most 0.1 mmol / g protein.

[0343] In another preferred embodiment of the present invention, the sum of the Mg and Ca amounts of the BLG isolated powder is at most 5 mmol / g protein. Preferably, the sum of the Mg and Ca amounts of the BLG isolated powder is at most 3 mmol / g protein, more preferably at most 1.0 mmol / g protein, even more preferably at most 0.5 mmol / g protein.

[0344] In another preferred embodiment of the present invention, the sum of the Mg and Ca amounts of the BLG isolated powder is at most 0.3 mmol / g protein. Preferably, the sum of the Mg and Ca amounts of the BLG isolated powder is at most 0.2 mmol / g protein, more preferably at most 0.1 mmol / g protein, even more preferably at most 0.03 mmol / g protein, and most preferably at most 0.01 mmol / g protein.

[0345] The inventors have found that it is possible to use a low phosphorus / low potassium variant of BLG isolate powder that is particularly useful for patients with kidney disease. To produce such a product, the phosphorus and potassium content of the BLG isolate powder must be equally low.

[0346] Thus, in some preferred embodiments of the present invention, the BLG isolated powder has a total phosphorus content of up to 100 mg phosphorus per 100 g protein. Preferably, the BLG isolated powder has a total phosphorus content of up to 80 mg phosphorus per 100 g protein. More preferably, the BLG isolated powder has a total phosphorus content of up to 50 mg phosphorus per 100 g protein. Even more preferably, the BLG isolated powder has a total phosphorus content of up to 20 mg phosphorus per 100 g protein. The total phosphorus content of the BLG isolated powder is up to 5 mg phosphorus per 100 g protein.

[0347] In some preferred embodiments of the present invention, the BLG isolated powder comprises up to 600 mg potassium per 100 g protein. More preferably, the BLG isolated powder comprises up to 500 mg potassium per 100 g protein. More preferably, the BLG isolated powder comprises up to 400 mg potassium per 100 g protein. More preferably, the BLG isolated powder comprises up to 300 mg potassium per 100 g protein. Even more preferably, the BLG isolated powder comprises up to 200 mg potassium per 100 g protein. Even more preferably, the BLG isolated powder comprises up to 100 mg potassium per 100 g protein. Even more preferably, the BLG isolated powder comprises up to 50 mg potassium per 100 g protein, and even more preferably, the BLG isolated powder comprises up to 10 mg potassium per 100 g protein.

[0348] The phosphorus content is determined in accordance with Example 1.19 with respect to the total amount of elemental phosphorus in the composition in question. Similarly, the potassium content is determined in accordance with Example 1.19 with respect to the total amount of elemental potassium in the composition in question.

[0349] In some preferred embodiments of the invention, the BLG isolated powder comprises up to 100mg phosphorus / 100g protein and up to 700mg potassium / 100g protein, preferably up to 80mg phosphorus / 100g protein and up to 600mg potassium / 100g protein, more preferably up to 60mg phosphorus / 100g protein and up to 500mg potassium / 100g protein, more preferably up to 50mg phosphorus / 100g protein and up to 400mg potassium / 100g protein, or more preferably up to 20mg phosphorus / 100g protein and up to 200mg potassium / 100g protein, or even more preferably up to 10mg phosphorus / 100g protein and up to 50mg potassium / 100g protein. In some preferred embodiments of the invention, the BLG isolated powder comprises up to 100mg phosphorus / 100g protein and up to 340mg potassium / 100g protein.

[0350] The low phosphorus and / or low potassium composition according to the present invention can be used as a food ingredient for the production of food for patient groups with reduced renal function.

[0351] The inventors have found that for some applications, for example acidic foods, especially acidic beverages, it is particularly advantageous to have an acidic BLG isolate powder with a pH of up to 4.9, even more preferably up to 4.3. This is especially true for high protein, clear, acidic beverages.

[0352] In the context of the present invention, a transparent liquid has a turbidity of up to 200 NTU, measured according to Example 1.7.

[0353] Thus, in some preferred embodiments of the present invention, the BLG isolated powder has a pH in the range of 2 to 4.9. Preferably, the BLG isolated powder has a pH in the range of 2.5 to 4.7, more preferably 2.8 to 4.3, even more preferably 3.2 to 4.0, and most preferably 3.4 to 3.9. Alternatively, but also preferably, the BLG isolated powder can have a pH in the range of 3.6 to 4.3.

[0354] The inventors have found that for some applications, such as pH neutral foods, and especially pH neutral beverages, it is particularly advantageous to use a pH neutral BLG isolate powder, this being especially true for high protein, clear or opaque pH neutral beverages.

[0355] Thus, in some preferred embodiments of the present invention, the BLG isolated powder has a pH in the range of 6.1 to 8.5. Preferably, the powder has a pH in the range of 6.1 to 8.5, more preferably 6.2 to 8.0, even more preferably 6.3 to 7.7, and most preferably 6.5 to 7.5.

[0356] In another preferred embodiment of the invention, the BLG isolated powder has a pH in the range of 5.0 to 6.0. Preferably, the powder has a pH in the range of 5.1 to 5.9, more preferably 5.2 to 5.8, even more preferably 5.3 to 5.7, and most preferably 5.4 to 5.6.

[0357] Advantageously, the BLG isolated powder used in the present invention has a density of at least 0.20 g / cm 3 , preferably at least 0.30 g / cm 3 , more preferably at least 0.40 g / cm 3 , and even more preferably at least 0.45 g / cm 3 , more preferably at least 0.50 g / cm 3 , and most preferably at least 0.6 g / cm 3 The bulk density may be

[0358] Low density powders such as freeze-dried BLG isolate are fluffy and easily drawn into the air in manufacturing areas during use. This is problematic as freeze-dried powders increase the risk of cross-contamination to other food products and dusty environments are known to cause hygiene problems. In extreme cases, dusty environments also increase the risk of dust explosions.

[0359] The high density versions of the present invention are easier to handle and less likely to bleed into the surrounding air.

[0360] An additional advantage of the high density variants of the present invention is that they take up less space during shipping, thereby increasing the weight of BLG isolate powder that can be shipped in one volumetric unit.

[0361] However, the advantage of the high density variants of the present invention is that they are more efficient than other powdered food ingredients, such as powdered sugar (bulk density approximately 0.56 g / cm 3 ), granulated sugar (bulk density approximately 0.71 g / cm 3 ), citric acid powder (bulk density approximately 0.77 g / cm 3 ) etc., they are less likely to separate.

[0362] The BLG isolated powder of the present invention has a bulk density of 0.2 to 1.0 g / cm 3 in the range of 0.30 to 0.9 g / cm 3More preferably, the range is 0.40 to 0.8 g / cm 3 and even more preferably in the range of 0.45 to 0.75 g / cm 3 , and even more preferably 0.50 to 0.75 g / cm 3 in the range of 0.6 to 0.75 g / cm 3 may have a range in the range of

[0363] The bulk density of the powder is determined according to Example 1.17.

[0364] The inventors have found that maintaining the native conformation of BLG is advantageous and have seen indications that increased unfolding of BLG results in increased levels of dry mouthfeel when BLG is used in acidic beverages.

[0365] The intrinsic tryptophan fluorescence ratio (I330 / I350) is a measure of the degree of BLG unfolding, and we have found that a higher intrinsic tryptophan fluorescence ratio correlates with less or no unfolding of BLG, and thus a less dry mouthfeel is observed. The intrinsic tryptophan fluorescence ratio (I330 / I350) is measured according to Example 1.1.

[0366] In some preferred embodiments of the present invention, the BLG isolated powder has an intrinsic tryptophan fluorescence ratio (I330 / I350) of at least 1.11.

[0367] In some preferred embodiments of the present invention, the BLG isolated powder has an intrinsic tryptophan fluorescence ratio (I330 / I350) of at least 1.12, preferably at least 1.13, more preferably at least 1.15, even more preferably at least 1.17, and most preferably at least 1.19.

[0368] If the BLG isolated powder contains a significant amount of non-protein material, it is preferable to isolate the protein fraction before measuring the intrinsic tryptophan fluorescence ratio. Thus, in some preferred embodiments of the invention, the protein fraction of the BLG isolated powder has an intrinsic tryptophan fluorescence ratio of at least 1.11.

[0369] In some preferred embodiments of the invention, the protein fraction of the BLG isolated powder has an intrinsic tryptophan fluorescence ratio (I330 / I350) of at least 1.12, preferably at least 1.13, more preferably at least 1.15, even more preferably at least 1.17, and most preferably at least 1.19.

[0370] For example, the protein fraction is separated from the BLG isolated powder by dissolving the BLG isolated powder in demineralized water and subjecting the solution to dialysis or ultrafiltration-based dialysis using a protein-retaining filter. If the BLG isolated powder contains interfering levels of lipids, such lipids are removed, for example, by microfiltration. The steps of microfiltration and ultrafiltration / diafiltration can be combined to remove both lipids and small molecules from the protein fraction.

[0371] It is often preferred that a significant amount of the BLG in the BLG isolated powder is non-agglomerated BLG. Preferably, at least 50% of the BLG is non-agglomerated BLG. More preferably, at least 80% of the BLG is non-agglomerated BLG. Even more preferably, at least 90% of the BLG is non-agglomerated BLG. Most preferably, at least 95% of the BLG is non-agglomerated BLG. Even more preferably, approximately 100% of the BLG in the BLG isolated powder is non-agglomerated BLG.

[0372] In some preferred embodiments of the present invention, the BLG isolated powder has a degree of protein denaturation of up to 10%, preferably up to 8%, more preferably up to 6%, even more preferably up to 3%, even more preferably up to 1%, and most preferably up to 0.2%.

[0373] However, it may also be preferred that the BLG isolate powder have a significant level of protein denaturation, for example when an opaque beverage is desired. Thus, in other preferred embodiments of the present invention, the BLG isolate powder has a degree of protein denaturation of at least 11%, preferably at least 20%, more preferably at least 40%, even more preferably at least 50%, even more preferably at least 75%, and most preferably at least 90%.

[0374] Where the BLG isolate powder has a significant level of protein denaturation, it is often preferable to maintain a low level of insoluble protein material, i.e., precipitated protein material that precipitates in the beverage during storage. The level of insoluble material is measured according to Example 1.10.

[0375] In some preferred embodiments of the invention, the BLG isolated powder comprises up to 20% wt / w insoluble protein material, preferably up to 10% wt / w insoluble protein material, more preferably up to 5% wt / w insoluble protein material, even more preferably up to 3% wt / w insoluble protein material, and most preferably up to 1% wt / w insoluble protein material. It may even be preferred that the BLG isolated powder is completely free of insoluble protein material.

[0376] In some preferred embodiments of the present invention, the BLG isolated powder has a crystallinity of BLG of up to 19%, preferably up to 10%, more preferably up to 5%, and most preferably 0%.

[0377] In other preferred embodiments of the invention, the BLG isolated powder has a crystallinity of at least 20%, preferably at least 40%, more preferably at least 60%, and most preferably at least 80% BLG. These embodiments provide the advantage of including a significant amount of dry BLG crystals, providing a protein source in a solid, compact form.

[0378] The inventors have found that the heat stability of BLG isolate powder at pH 3.9 is a good indicator of its usefulness for clear high protein beverages. Heat stability at pH 3.9 is measured according to Example 1.2.

[0379] The BLG isolated powder has a thermal stability at pH 3.9 of up to 200 NTU, preferably up to 100 NTU, more preferably up to 60 NTU, even more preferably up to 40 NTU, and most preferably up to 20 NTU. Even better thermal stability is possible, the BLG isolated powder preferably has a thermal stability at pH 3.9 of up to 10 NTU, preferably up to 8 NTU, more preferably up to 4 NTU, and even more preferably up to 2 NTU.

[0380] The microbial content of BLG isolated powder is preferably kept to a minimum.However, it is difficult to obtain both high protein nativeity and low content of microbial, because the microbial reduction process tends to lead to protein unfolding and denaturation.The present invention makes it possible to obtain very low microbial content while maintaining high level of BLG nativeity at the same time.

[0381] Thus, in some preferred embodiments of the present invention, the BLG isolated powder comprises up to 15000 colony forming units (CFU) / g. Preferably, the BLG isolated powder comprises up to 10000 CFU / g. More preferably, the BLG isolated powder comprises up to 5000 CFU / g. Even more preferably, the BLG isolated powder comprises up to 1000 CFU / g. Even more preferably, the BLG isolated powder comprises up to 300 CFU / g. Most preferably, the BLG isolated powder comprises up to 100 CFU / g, such as up to 10 CFU / g. In particularly preferred embodiments, the powder is sterile. Sterile BLG isolated powder can be prepared by combining several physical microbial reduction processes during the manufacture of the BLG isolated powder, such as, for example, microfiltration and heat treatment at acidic pH.

[0382] In some preferred embodiments of the invention, the BLG isolated powder has a pH in the range of i) 2 to 4.9, ii) 6.1 to 8.5, or iii) 5.0 to 6.0; - total protein in an amount of at least 30% w / w, preferably at least 80% w / w, even more preferably at least 90% w / w; beta-lactoglobulin (BLG) in an amount of at least 85% w / w, preferably at least 90% w / w, relative to the total protein; - Maximum 6% w / w of water; lipids in an amount of up to 2% w / w, preferably up to 0.5% w / w, The BLG isolated powder is - Intrinsic tryptophan fluorescence ratio (I330 / I350) of at least 1.11 - protein denaturation up to 10%, and -Heat stability up to 200 NTU at pH 3.9.

[0383] In some preferred embodiments of the invention, the BLG isolated powder has a pH in the range of i) 2 to 4.9, or ii) 6.1 to 8.5; - total protein in an amount of at least 30% w / w, preferably at least 80% w / w, even more preferably at least 90% w / w; beta-lactoglobulin (BLG) in an amount of at least 85% weight / weight relative to the total protein, preferably at least 90% weight / weight, more preferably at least 94% weight / weight relative to the total protein; - Maximum 6% w / w of water; lipids in an amount of up to 2% w / w, preferably up to 0.5% w / w, The BLG isolated powder is - Intrinsic tryptophan fluorescence ratio (I330 / I350) of at least 1.11 a protein denaturation degree of at most 10%, preferably at most 5%, and -Has a thermal stability of at most 70 NTU, preferably at most 50 NTU, even more preferably at most 40 NTU at pH 3.9.

[0384] In some preferred embodiments of the invention, the BLG isolated powder has a pH in the range of i) 2 to 4.9, or ii) 6.1 to 8.5; - with at least 30% weight / weight of total protein, beta-lactoglobulin (BLG) in an amount of at least 85% w / w, preferably at least 90% w / w, relative to the total protein; - water in an amount of up to 6% w / w, The BLG isolated powder is - At least 0.2g / cm 3 Bulk density of, - Intrinsic tryptophan fluorescence ratio (I330 / I350) of at least 1.11 - protein denaturation up to 10%, and -Heat stability up to 200 NTU at pH 3.9.

[0385] In another preferred embodiment of the present invention, the BLG isolated powder has a pH in the range of 2 to 4.9, - total protein in an amount of at least 80% w / w, preferably at least 90% w / w, even more preferably at least 94% w / w; beta-lactoglobulin (BLG) in an amount of at least 85% weight / weight relative to the total protein, preferably at least 90% weight / weight, even more preferably at least 94% weight / weight relative to the total protein; - Maximum 6% w / w of water; lipids in an amount of up to 2% w / w, preferably up to 0.5% w / w, The BLG isolated powder is - At least 0.2g / cm 3 , preferably at least 0.3 g / cm 3 , more preferably at least 0.4 g / cm 3 Bulk density of, - Intrinsic tryptophan fluorescence ratio (I330 / I350) of at least 1.11 a degree of protein denaturation of at most 10%, preferably at most 5%, more preferably at most 2%, and - a thermal stability of at most 50 NTU, preferably at most 30 NTU, even more preferably at most 10 NTU at pH 3.9.

[0386] In a further preferred embodiment of the present invention, the BLG isolated powder has a pH in the range of 6.1 to 8.5, - total protein in an amount of at least 80% w / w, preferably at least 90% w / w, even more preferably at least 94% w / w; beta-lactoglobulin (BLG) in an amount of at least 85% weight / weight relative to the total protein, preferably at least 90% weight / weight, even more preferably at least 94% weight / weight relative to the total protein; - Maximum 6% w / w of water; lipids in an amount of up to 2% w / w, preferably up to 0.5% w / w, The BLG isolated powder is - At least 0.2g / cm 3 , preferably at least 0.3 g / cm 3 , and more preferably at least 0.4 g / cm 3 Bulk density of, a degree of protein denaturation of at most 10%, preferably at most 5%, more preferably at most 2%, and - a thermal stability of at most 50 NTU, preferably at most 30 NTU, even more preferably at most 10 NTU at pH 3.9.

[0387] In a further preferred embodiment of the present invention, the BLG isolated powder has a pH in the range of 6.1 to 8.5, - total protein in an amount of at least 80% w / w, preferably at least 90% w / w, even more preferably at least 94% w / w; beta-lactoglobulin (BLG) in an amount of at least 85% weight / weight relative to the total protein, preferably at least 90% weight / weight, even more preferably at least 94% weight / weight relative to the total protein; - Maximum 6% w / w of water; lipids in an amount of up to 2% w / w, preferably up to 0.5% w / w, The BLG isolated powder is - At least 0.2g / cm 3 , preferably at least 0.3 g / cm 3 , more preferably at least 0.4 g / cm 3 Bulk density of, a degree of protein denaturation of at most 10%, preferably at most 5%, more preferably at most 2%, and - a thermal stability of at most 50 NTU, preferably at most 30 NTU, even more preferably at most 10 NTU at pH 3.9.

[0388] In a further preferred embodiment of the present invention, the BLG isolated powder has a pH in the range of 5.0 to 6.0, - total protein in an amount of at least 80% w / w, preferably at least 90% w / w, even more preferably at least 94% w / w; beta-lactoglobulin (BLG) in an amount of at least 85% weight / weight relative to the total protein, preferably at least 90% weight / weight, even more preferably at least 94% weight / weight relative to the total protein; - Maximum 6% w / w of water; lipids in an amount of up to 2% w / w, preferably up to 0.5% w / w, The BLG isolated powder is - At least 0.2g / cm 3 , preferably at least 0.3 g / cm 3 , more preferably at least 0.4 g / cm 3 Bulk density of, a degree of protein denaturation of at most 10%, preferably at most 5%, more preferably at most 2%; a thermal stability of at most 50 NTU, preferably at most 30 NTU, even more preferably at most 10 NTU at pH 3.9, and -Preferably has a BLG crystallinity of less than 10%.

[0389] BLG isolate powders, which contain at least 85% weight / weight of BLG relative to total protein, typically comprise: a) Below, i) a pH in the range of 2 to 4.9; ii) a pH in the range of 6.1 to 8.5, or iii) providing a liquid BLG isolate having a pH in the range of 5.0 to 6.0, said liquid BLG isolate comprising BLG in an amount of at least 85 wt / wt relative to total protein; b) optionally subjecting the liquid BLG isolate to physical microbial reduction; c) drying the liquid BLG isolate, preferably by spray drying.

[0390] The liquid BLG isolate is preferably prepared from mammalian milk, preferably from ruminant milk, such as cow, sheep, goat, buffalo, camel, llama, mare and / or deer. Proteins from bovine milk are particularly preferred. Thus, the BLG is preferably bovine BLG.

[0391] The liquid BLG isolate can be provided in a number of different ways.

[0392] Typically, providing a liquid BLG isolate comprises, or even consists of, separating BLG from a whey protein feed to provide a BLG concentrated composition by one or more of the following methods: - Crystallization or precipitation of BLG by salting out, - crystallization or precipitation of BLG by salting out, - ion exchange chromatography, and -Fractionation of whey proteins by ultrafiltration.

[0393] A particularly preferred method for providing a BLG enriched composition is by crystallization of BLG, preferably by salting out or by salting out.

[0394] The whey protein feed is preferably WPC, WPI, SPC, SPI, or a combination thereof.

[0395] The term "whey protein feed" refers to the composition from which the BLG concentrate composition and subsequently the liquid BLG isolate are derived.

[0396] In some embodiments of the present invention, the preparation of the BLG concentrated composition comprises or consists of high salt BLG crystallization in the pH range 3.6-4.0 according to US Pat. No. 2,790,790 A1.

[0397] In another embodiment of the invention, the preparation of the BLG enriched composition comprises or even consists of the method described by de Jongh et al. (Mild Isolation Procedure Discloses New Protein Structural Properties of β-Lactoglobulin, J Dairy Sci., vol. 84(3), 2001, pages 562-571) or Vyas et al. (Scale-Up of Native β-Lactoglobulin Affinity Separation Process, J. Dairy Sci. 85:1639-1645, 2002).

[0398] However, in a particularly preferred embodiment of the present invention, the BLG enriched composition is prepared by crystallization at pH 5-6 under salting conditions as described in PCT application PCT / EP2017 / 084553, which is incorporated herein by reference for all purposes.

[0399] In some preferred embodiments of the invention, the BLG enriched composition is an edible BLG composition according to PCT / EP2017 / 084553, comprising at least 90% BLG relative to total protein, and preferably comprising BLG crystals.

[0400] If it does not already have the requisite properties for use as a liquid BLG isolate, the BLG concentrate composition isolated from the whey protein feed may be modified as part of providing a liquid BLG isolate by: - Desalination, -Addition of minerals, -Dilution, -concentrated, -Physical microorganism reduction; -pH adjustment, The process may be subjected to one or more steps selected from the group consisting of

[0401] Non-limiting examples of desalting include, for example, dialysis, gel filtration, UF / diafiltration, NF / diafiltration, and ion exchange chromatography.

[0402] Non-limiting examples of mineral additions include the addition of soluble food acceptable salts such as, for example, Na, K, Ca, and / or Mg salts. Such salts can be, for example, phosphate salts, chloride salts, or salts of food acids such as, for example, citrate or lactate salts. Minerals can be added in solid, suspended, or dissolved form.

[0403] Non-limiting examples of dilution include the addition of liquid diluents such as water, demineralized water, or aqueous solutions of minerals, acids, or bases.

[0404] Non-limiting examples of concentration techniques include, for example, evaporation, reverse osmosis, nanofiltration, ultrafiltration, and combinations thereof.

[0405] If the concentration requires increasing the protein concentration relative to the total solids, then it is preferred to use a concentration step such as ultrafiltration or alternatively dialysis. If the concentration does not require increasing the protein concentration relative to the total solids, then evaporation, nanofiltration and / or reverse osmosis, for example, may be useful.

[0406] Non-limiting examples of physical microbial reduction include, for example, heat treatment, bacterial filtration, UV irradiation, high pressure treatment, pulsed electric field treatment, and ultrasound, which methods are well known to those skilled in the art.

[0407] Non-limiting examples of pH adjustment include, for example, the addition of bases and / or acids, preferably food-acceptable bases and / or acids. It is particularly preferred to use acids and / or bases that can chelate divalent metal cations. Examples of such acids and / or bases are citric acid, citrate salts, EDTA, lactic acid, lactate salts, phosphoric acid, phosphate salts, and combinations thereof.

[0408] In the following some preferred embodiments of the provision of a liquid BLG isolate in step a) from a BLG-enriched composition. The process steps mentioned in this context are applied to the BLG-containing product stream following the BLG-enriched composition.

[0409] The present invention has been described above with reference to specific embodiments. However, other embodiments than those described above are equally possible within the scope of the present invention. The different features and steps of the various embodiments and aspects of the invention can be combined in ways other than those described herein, unless otherwise specified.

[0410] example Example 1: Method of analysis Example 1.1: Determining protein nativeity by intrinsic tryptophan fluorescence Tryptophan (Trp) fluorescence spectroscopy is a well-known tool for monitoring protein folding and unfolding. Trp residues buried in native proteins typically exhibit the highest fluorescence emission around 330 nm, rather than when they are present in solvent-exposed positions such as in unfolded proteins. In unfolded proteins, the wavelength of Trp fluorescence emission typically shifts to higher wavelengths and is often measured around 350 nm. We here exploit this transition to monitor thermally induced unfolding by calculating the ratio of the fluorescence emissions at 330 nm and 350 nm and investigating the effect of heating temperature.

[0411] The analysis includes the following steps: The beverage composition was diluted to 0.6 mg / mL with MQ water. · 300 μl of sample was transferred to a white 96-well plate, avoiding air bubbles, or 3 ml was transferred to a 10 mm quartz cuvette. · Tryptophan fluorescence emission intensity from 310 to 400 nm was recorded from the top by exciting at 295 using a 5 nm slit. Samples were measured at 22°C using a CaryEclipse fluorescence spectrophotometer equipped with a plate reader accessory (G9810A) or a single cuvette holder. The emission intensity ratio was calculated by dividing the fluorescence emission intensity measured at 330 nm by the emission intensity at 350 nm, i.e., R=I330 / I350, and was used as a measure of the nativity of the protein. o An R of at least 1.11 represents the predominant native BLG conformation; An R less than o1.11 reports at least partial unfolding and aggregation.

[0412] Example 1.2: Thermal stability at pH 3.9 Heat stability at pH 3.9: Thermal stability at pH 3.9 is a measure of the ability of a protein composition to remain clear upon extended pasteurization at pH 3.9.

[0413] Heat stability at pH 3.9 is determined by forming an aqueous solution of pH 3.9, containing 6.0% weight / weight protein by mixing a sample of the powder or liquid to be tested with water (or, in the case of dilute liquids, alternatively, concentrating by low temperature evaporation) and adjusting the pH to 3.9 with a minimum of 0.1 M NaOH or 0.1 M HCl.

[0414] Allow the pH adjusted mixture to stand for 30 min, then transfer 25 mL of the mixture to a 30 mL thin-walled glass test tube. Heat to 75.0 °C for 300 s by immersion in a 75.0 °C water bath. Immediately after heating, transfer the glass test tube to an ice bath to cool to 1-5 °C, and measure the turbidity of the heat-treated sample according to Example 1.7.

[0415] Example 1.3: Determination of the degree of protein denaturation of a whey protein composition Since denatured whey proteins are known to be less soluble at pH 4.6 than at pH values ​​below or above pH 4.6, the degree of denaturation of a whey protein composition is determined by measuring the amount of soluble protein at pH 4.6 relative to the total amount of protein at the pH at which the protein is stable in solution.

[0416] More specifically, in the case of whey protein, the whey protein composition to be analyzed (e.g., a powder or an aqueous solution) is converted to: a first aqueous solution containing 5.0% (w / w) total protein and having a pH of 7.0 or 3.0, and - a second aqueous solution containing 5.0% (w / w) total protein and having a pH of 4.6.

[0417] pH adjustment is performed using 3% (wt / wt) NaOH (aq) or 5% (wt / wt) HCl (aq).

[0418] The total protein content of the first aqueous solution (PpH 7.0 or 3.0) is determined according to Example 1.5.

[0419] The second aqueous solution is stored at room temperature for 2 h, followed by centrifugation at 3000 g for 5 min. A sample of the supernatant is collected and analyzed according to Example 1.5 to determine the protein concentration in the supernatant (S pH4.6 ) is obtained.

[0420] Calculate the degree of protein denaturation, D, of the whey protein composition as follows: D = ((PpH7.0 or 3.0 - SpH4.6) / PpH7.0 or 3.0)*100%

[0421] Example 1.4 Determination of protein denaturation using reversed-phase UPLC analysis (with pH 4.6 acid precipitation). BLG samples (including unheated reference and heated BLG beverage compositions) were diluted to 2% with MQ water. 5 ml of protein solution, 10 ml of Milli-Q, 4 ml of 10% acetic acid, and 6 ml of 1.0 M NaOAc were mixed and stirred for 20 minutes to precipitate and aggregate denatured proteins at around pH 4.6. The solution was filtered through a 0.22 μm filter to remove aggregates and non-native proteins.

[0422] All samples were subjected to the same degree of dilution by adding polished water.

[0423] For each sample, the same volume was loaded onto a UPLC system equipped with a UPLC column (Protein BEH C4; 300 Å; 1.7 μm; 150 × 2.1 mm) and detected at 214 nm.

[0424] Samples were run using the following conditions: Buffer A: Milli-Q water, 0.1% w / w TFA Buffer B: HPLC grade acetonitrile, 0.1% wt / wt TFA Flow rate: 0.4ml / min Gradient: 0–6.00 min 24–45% B; 6.00–6.50 min 45–90% B; 6.50–7.00 min 90% B; 7.00–7.50 min 90–24% B, and 7.50–10.00 min 24% B.

[0425] The area of ​​the BLG peak relative to a protein standard (Sigma L0130) was used to determine the concentration of native bLG in the samples (five-level calibration curve).

[0426] Samples were further diluted and re-injected if outside the linear range.

[0427] Example 1.5: Determination of total protein The total protein content (true protein) of the samples is determined by: 1) Determination of the nitrogen content of the total nitrogen of the samples according to ISO 8968-1 / 2|IDF 020-1 / 2-Milk-Determination of the nitrogen content-Part 1 / 2: Determination of the nitrogen content using the Kjeldahl method. 2) Determination of non-protein nitrogen of samples in accordance with ISO 8968-4 | IDF 020-4 - Milk - Determination of the nitrogen content - Part 4: Determination of the non-protein nitrogen content. 3) The total amount of protein (m 総窒素 -m 非タンパク質-窒素 )*6.38.

[0428] Example 1.6: Determination of non-aggregating BLG, ALA, and CMP The contents of non-aggregated alpha-lactalbumin (ALA), beta-lactoglobulin (BLG), and caseinomacropeptide (CMP), respectively, were analyzed by HPLC analysis at 0.4 ml / min. 25 microL of the filtered sample was injected into two TSKgel3000PWxl (7.8 mm 30 cm, Tosohass, Japan) columns connected in series, fitted with a pre-column PWxl (6 mm × 4 cm, Tosohass, Japan) equilibrated with eluent (465 g Milli-Q water, 417.3 g acetonitrile, and 1 ml trifluoroacetic acid), and a UV detector at 210 nm was used.

[0429] Native alpha-lactalbumin (C アルファ ), beta-lactoglobulin (C ベータ ), and caseinomacropeptide (C CMPQuantitative determination of the content of ) was performed by comparing the peak areas obtained with the corresponding standard proteins with the peak areas of the samples.

[0430] The total amount of additional proteins (non-BLG proteins) was determined by subtracting the amount of BLG from the amount of total protein (determined according to Example 1.5).

[0431] Example 1.7: Measuring turbidity Turbidity is the cloudiness or haze of a fluid caused by numerous particles that are generally invisible to the naked eye, similar to smoke in the air.

[0432] Turbidity is measured in Nephelometric Turbidity Units (NTU).

[0433] 20 ml of beverage / sample was added to an NTU glass and placed in a Turbiquant® 3000 IR turbidity meter. NTU values ​​were measured after stabilization and were repeated twice.

[0434] Example 1.8: Determining viscosity The viscosity of the beverage formulations was measured using a rheometer (Anton Paar, Physica MCR301).

[0435] 3.8 mL of sample was added to the cup DG26.7. The sample was equilibrated to 22 °C and then incubated for 50 s. -1 Preshear for 30 s at 400 C, followed by a 30 s equilibration period and a 1 s -1 ~200s -1 and 1s -1 A shear rate sweep was performed.

[0436] Unless otherwise stated, viscosity is 100s -1 It is measured at a shear rate of 1000 rpm and is expressed in units of centipoise (cP). The higher the measured cP value, the higher the viscosity.

[0437] Alternatively, the viscosity can be estimated using Viscoman by Gilson, at approximately 300s -1 The shear rates were reported as:

[0438] Example 1.9: Color Determination Color was measured using a colorimeter (Konica Minolta, CR-400). 15 g of sample was added to a small Petri dish (55 × 14.2 mm, VWR catalog number 391-0895) to avoid air bubble formation. Protein content of samples was standardized to ≤ 6.0% w / w protein.

[0439] The Chromameter was calibrated to a white calibration plate (No. 19033177). The illuminant was set to D65 and the observer was set at 2 degrees. Color (CIELAB color space, a*, b*, L* values) was measured as the average of three separate readings at various locations in the Petri dish with the lid covering the suspension.

[0440] The values ​​for desalinated water standards are as follows: L*39.97±0.3 a*0.00±0.06 b*-0.22±0.09

[0441] Measurements were converted to delta / difference values ​​based on demineralized water measurements. Delta L*=L 6.0重量 / 重量%タンパク質に標準化されたサンプル *-L 脱塩水 *Measured at room temperature. Delta a*=a 6.0重量 / 重量%タンパク質に標準化されたサンプル *-a 脱塩水 *Measured at room temperature. Delta b*=b 6.0重量 / 重量%タンパク質に標準化されたサンプル -b 脱塩水 *Measured at room temperature.

[0442] Samples were standardized to ≦6.0% w / w protein.

[0443] The L*a*b* color space (also known as the CIELAB space) is a uniform color space defined by the International Commission on Illumination (CIE) in 1976 and used to quantitatively report lightness and hue (ISO 11664-4:2008(E) / CIE S 014-4 / E:2007).

[0444] In this space, L* indicates lightness (a value from 0 to 100), with L*=0 indicating the darkest black and L*=100 indicating the brightest white.

[0445] The color channels a* and b* represent the true neutral gray value with a* = 0 and b* = 0. The a* axis represents the green and red components, with green going in the negative direction and red going in the positive direction. The b* axis represents the blue and yellow components, with blue going in the negative direction and yellow going in the positive direction.

[0446] Example 1.10 Beverage Stability Testing / Insoluble Protein Substances A whey protein beverage was considered to have a stable composition if less than 15% of the total protein in the heated sample precipitated upon centrifugation at 3000g for 5 minutes: Approximately 20g of sample was added to a centrifuge tube and centrifuged at 3000g for 5 minutes. Kjeldahl analysis of the protein before centrifugation and the supernatant after centrifugation was used to quantitate protein recovery, see Example 1.5.

[0447] Calculate protein loss:

number

[0448] This parameter is sometimes referred to as the level of insoluble proteinaceous material and can be used to analyze both liquid and powder samples. If the sample is a powder, 10 g of powder is suspended in 90 g of demineralized water and allowed to hydrate for 1 hour at 22°C with gentle stirring. Centrifuge approximately 20 g of sample (such as liquid sample or suspended powder sample) at 3000 g for 5 minutes in a centrifuge tube. Protein (P) before centrifugation is total ) and the supernatant after centrifugation (P 3000×g ) Kjeldahl analysis was used to quantitate protein recovery according to Example 1.5.

[0449] Calculate the amount of insoluble protein material:

number

[0450] Example 1.11: Sensory evaluation The thermally treated beverage preparations were subjected to a descriptive sensory evaluation. The beverage preparations were subjected to heating using a plate heat exchanger.

[0451] One volume sample is mixed with one volume of water and compared to unheated whey protein isolate, lactic acid and citric acid are also used to generate an attribute list prior to a final tasting session. JPEG0007610411000003.jpg28100

[0452] Crackers, white tea, melon, and water were used to cleanse the participants' mouths between each sample.

[0453] A 15ml test sample at ambient temperature (20-25°C) was provided in a small cup.

[0454] Test samples were provided to 10 individuals each on three occasions in three different blocks in a randomized order.

[0455] The attributes (see table above) were rated on a 15cm scale with 0 = low intensity and 15 = high intensity.

[0456] Statistical analysis was performed using a three-way ANOVA test for multiple replicates with the "Panelcheck" software. Samples were fixed and panels were randomized.

[0457] Bonferroni correction, which means the smallest significant difference value (pairwise comparison of groups associated with letters), was used to assess significant differences between samples.

[0458] Example 1.12: Determining transparency through imaging Photography of the beverage preparations was performed by placing the sample in a turbidity NTU measurement vial touching a piece of paper with the text "lorem ipsum" written on it. Using a smartphone, the vial was photographed and we assessed whether the text was clearly observable through the vial.

[0459] Example 1.13: Determination of ash content The ash content of foods is determined in accordance with NMKL 173:2005 "Gravimetric determination of ash in foods".

[0460] Example 1.14: Determining electrical conductivity The "conductivity" of an aqueous solution (sometimes referred to as "specific conductivity") is a measure of the solution's ability to conduct electricity. Conductivity is determined, for example, by measuring the AC resistance of the solution between two electrodes, with the results typically given in units of millisiemens / cm (mS / cm). Conductivity can be measured, for example, according to EPA (United States Environmental Protection Agency) Method No. 120.1.

[0461] Conductivity values ​​reported herein are normalized to 25° C. unless otherwise specified.

[0462] The conductivity is measured with a conductivity meter (WTW Cond 3210 with Tetracon 325 electrodes).

[0463] The system is calibrated before use as described in the manual. The electrodes are rinsed well with the same type of medium in which the measurements are to be made to avoid local dilution. The electrodes are lowered into the medium so that the area in which the measurements are to be made is completely submerged. The electrodes are then agitated to remove any air trapped in the electrodes. The electrodes are then kept stationary until a stable value is obtained from the display and recorded.

[0464] Example 1.15: Determining the total solids content of a solution The total solids content of a solution can be determined according to NMKL 110 2nd Edition, 2005 (Total Solids (Water) - Gravimetric Analysis of Milk and Dairy Products). NMKL is the abbreviation for "Nordic Committee for Standard Methods of Analysis and Food Analysis (Nordisk Metodikkomite for Näeringsmidler)".

[0465] The water content of a solution can be calculated as 100% minus the relative amount of total solids (% wt / wt).

[0466] Example 1.16: Determining pH All pH values ​​were measured using a pH glass electrode and normalized to 25°C.

[0467] pH glass electrodes (with temperature compensation) are rinsed carefully before use and calibrated before use.

[0468] If the sample is a liquid, the pH is measured directly in the solution at 25°C.

[0469] If the sample is a powder, 10 grams of powder is dissolved in 90 ml of demineralized water at room temperature with vigorous stirring. The pH of the solution is then measured at 25°C.

[0470] Example 1.17: Determination of loose and bulk density The density of a dry powder is defined as the relationship between the weight and volume of the powder analyzed using a special Stampf volumeter (graduated cylinder) under specified conditions. Density is typically expressed in g / mL or kg / L.

[0471] In this method, a sample of dry powder is packed into a graduated cylinder. After a specified number of taps, the volume of the product is read and its density is calculated.

[0472] This method allows the definition of three different densities: Packing density, which is the mass divided by the volume of the powder after it has been transferred to a specified graduated cylinder. Loose density, which is the mass divided by the volume of the powder after 100 tappings according to the conditions specified in this standard. Bulk density, which is the mass divided by the volume of a powder after 625 tappings according to the conditions specified in this standard.

[0473] This method uses a 250 ml graduated cylinder graduated from 0 to 250 ml, a special graduated cylinder weighing 190±15 g (J. Engelsmann AG 67059 Ludwigshafen / Rh) and, for example, a Stampf volumeter from J. Engelsmann AG.

[0474] The loose density and bulk density of the dried product are determined by the following procedure.

[0475] Pretreatment: The samples to be measured are stored at room temperature.

[0476] The container is then rotated and inverted repeatedly to thoroughly mix the sample (avoid crushing of particles). The container is not filled more than 2 / 3 full.

[0477] procedure: Weigh out 100.0±0.1 grams of powder into a graduated cylinder. Read off the volume, V0, in ml.

[0478] If 100 g of powder will not fit into the cylinder, the amount will need to be reduced to 50 or 25 grams.

[0479] Fix the graduated cylinder to a Stampf volumeter and tap it 100 times. Smooth the surface with a spatula and measure the volume V 100 Read in ml.

[0480] Change the number of tabs to 625 (including 100 taps). After tapping, level the surface and measure the capacity V 625 Read in ml.

[0481] Density calculation: Calculate the loose density and bulk density expressed in g / mL according to the following formula: Bulk density = M / V where M is the weight of the sample in grams and V is the volume in ml after 625 taps.

[0482] Example 1.18: Determining the moisture content of a powder The moisture content of foods is determined according to ISO 5537:2004 (Milk powder - Determination of moisture content (reference method)). NMKL is the abbreviation for "Nordic Committee for Standard Methods of Analysis and Food Analysis (Nordic Metodikkomite for Naeringsmidler)".

[0483] Example 1.19: Measurement of calcium, magnesium, sodium, potassium, and phosphorus (ICP-MS method) The total amounts of calcium, magnesium, sodium, potassium, and phosphorus are determined using a procedure in which the sample is first digested using microwave digestion and then the total amount of the mineral(s) is determined using an ICP instrument.

[0484] Device: The microwave is manufactured by Anton Paar and the ICP is an Optima 2000DV manufactured by PerkinElmer Inc.

[0485] material: 1M HNO3 Yttrium in 2% HNO3 Appropriate standards for calcium, magnesium, sodium, potassium, and phosphorus in 5% HNO3

[0486] Pretreatment: Weigh out a certain amount of powder and transfer the powder to a microwave digestion tube. Add 5 ml of 1 M HNO3. Digest the sample in a microwave according to the microwave instructions. Place the digested tube in a fume hood and remove the lid to allow volatile fumes to evaporate.

[0487] Measurement steps: Transfer the pretreated sample to the DigiTUBE using a known volume of Milli-Q water. Add a solution of yttrium in 2% HNO3 to the digestion tube (approximately 0.25 ml per 50 ml of diluted sample) and dilute to a known volume using Milli-Q water. Analyze the sample by ICP using the procedure described by the manufacturer.

[0488] Blind samples are prepared by diluting a mixture of 10 ml of 1 M HNO3 and 0.5 mL of yttrium 2% HNO3 solution to a final volume of 100 mL using Milli-Q water.

[0489] Prepare at least three standard samples with concentrations bracketing the expected sample concentrations.

[0490] Example 1.20: Determining the Furosine Value: Furosine value is determined as described in "Maillard Reaction Evaluation by Furosine Determination During Infant Cereal Processing", Guerra-Hernandez et al, Journal of Cereal Science 29 (1999) 171-176, and total protein is determined according to Example 1.5. Furosine value is reported in mg furosine per 100 g protein.

[0491] Example 1.21: Determining the crystallinity of BLG in liquid Use the following method to determine the crystallinity of BLG in liquids with a pH range of 5-6. a) A 10 ml sample of the liquid in question is transferred to a Maxi-Spin filter equipped with a CA membrane with a pore size of 0.45 microns. b) Keep the centrifuge at 2° C. and immediately spin the filters at 1500 g for 5 minutes. c) Add 2ml of cold Milli-Q water (2°C) to the retentate side of the spin filter and immediately, with the centrifuge cooled to 2°C, spin the filter at 1500g for 5 minutes and collect the permeate (Permeate A), measure the volume and determine the BLG concentration via HPLC using the method outlined in Example 1.31. d) Add 4 ml of 2M NaCl to the retentate side of the filter, vortex rapidly and allow the mixture to stand at 25° C. for 15 minutes. e) Immediately spin the filter at 1500 g for 5 minutes and collect the permeate (Permeate B). f) Using the method outlined in Example 1.31, determine the total weight of BLG in Permeate A and Permeate B and convert the result to total weight of BLG instead of weight percent. The weight of BLG in Permeate A is m 透過物A The weight of the BLG of the permeate B is m 透過物B It is called. g) The liquid crystallinity for BLG is determined as follows: Crystallinity=m 透過物B / (m 透過物A +m 透過物B )*100%

[0492] Example 1.22: Determination of crystallinity of BLG in dry powder This method is used to determine the crystallinity of BLG in dry powders. a) Mix 5.0 grams of powder sample with 20.0 grams of cold Milli-Q water (2°C) and allow to stand at 2°C for 5 minutes. b) A sample of the liquid in question is transferred to a Maxi-Spin filter fitted with a 0.45 micron CA membrane. c) Keep the centrifuge at 2° C. and immediately spin the filters at 1500 g for 5 minutes. d) Add 2 mL of cold Milli-Q water (2 °C) to the retentate side of the spin filter and immediately spin the filter at 1500 g for 5 min. Collect the permeate (Permeate A) and measure the volume to determine the BLG. Concentrate via HPLC using the method outlined in Example 1.6 and convert the results to total weight of BLG rather than weight percent. The weight of BLG in Permeate A is m透過液A It is called. f) The crystallinity of the BLG in the powder is then calculated using the following formula:

number

[0493] If the total amount of BLG in the powder sample is unknown, it may be determined by suspending another 5 g powder sample (from the same powder source) in 20.0 grams of Milli-Q water, adjusting the pH to 7.0 by adding aqueous NaOH, leaving the mixture under stirring at 25°C for 1 hour, and finally determining the total amount of BLG in the powder sample using Example 1.31.

[0494] Example 1.23: Determination of UF permeation conductivity Transfer 15 mL of sample to an Amicon Ultra-15 centrifugal filter unit with 3 kDa cutoff (3000 NMWL) and centrifuge at 4000 g for 20-30 min or until a sufficient volume of UF permeate accumulates at the bottom of the filter unit to measure conductivity. Measure conductivity immediately after centrifugation. Sample handling and centrifugation are performed at the temperature of the sample source.

[0495] Example 1.24: Detection of dry BLG crystals in powder The presence of dry BLG crystals in the powder can be achieved in the following way:

[0496] A sample of the powder to be analysed is resuspended and mixed gently in demineralised water at a temperature of 4°C in a weight ratio of 2 parts water to 1 part powder and left to rehydrate at 4°C for 1 hour.

[0497] The rehydrated sample is examined by microscopy to identify the presence of crystals, preferably using plane polarized light to detect birefringence.

[0498] The crystal-like material is isolated and subjected to X-ray crystallography to confirm the presence of crystalline structure, and preferably also that the crystal lattice (space group and unit cell dimensions) corresponds to that of a BLG crystal.

[0499] The chemical composition of the isolated crystal-like material is analyzed to confirm that the solid is composed primarily of BLG.

[0500] Example 1.25: Determining the total amount of lactose The total lactose content is determined in accordance with ISO 5765-2:2002 (IDF 79-2:2002) "Milk powder, dry ice mix and processed cheese - Determination of lactose content - Part 2: Enzymatic method utilizing the galactose moiety of lactose".

[0501] Example 1.26: Determining the total amount of carbohydrates: The amount of carbohydrates was determined using the Sigma Aldrich Total Carbohydrate Assay Kit (Cat MAK104-1KT), which hydrolyzes carbohydrates and converts them to furfural and hydroxyfurfural, which are converted to chromagens that are monitored spectrophotometrically at 490 nm.

[0502] Example 1.27: Determining the total amount of lipids The amount of lipids is determined according to ISO 1211:2010 (Determination of fat content - Rose-Gottlieb gravimetric method).

[0503] Example 1.28: Determining Brix Brix measurements were performed using a PAL-α digital handheld refractometer (Atago) calibrated against polished water (water filtered by reverse osmosis to give a conductivity of up to 0.05 mS / cm).

[0504] Approximately 500 μl of sample was transferred to the prism face of the device and the measurement was started. The measured value was read and recorded.

[0505] The Brix of a whey protein solution is proportional to the total solids (TS) content, with TS (% wt / wt) being approximately Brix * 0.85.

[0506] Example 1.29 Measurement of lactoferrin and lactoperoxidase Lactoferrin concentrations are determined by ELISA immunoassay as reviewed in Soyeurt 2012 (Soyeurt et al; Mid-infrared prediction of lactoferrin content in bovine milk: potential indicator of mastitis; Animal (2012), 6:11, pp1830-1838).

[0507] The concentration of lactoperoxidase is determined using a commercially available bovine lactoperoxidase kit.

[0508] Example 1.30: Determining the number of colony forming units The determination of the number of colony forming units per gram of sample is carried out according to ISO 4833-1:2013(E): Microbiology of food and animal feed ingredients - Horizontal method for enumeration of microorganisms - Colony counting technique at 30 °C.

[0509] Example 1.31: Determination of the total amount of BLG, ALA, and CMP This procedure is a liquid chromatography (HPLC) method for the quantitative analysis of proteins such as ALA, BLG, CMP, and optionally other protein species in a composition. In contrast to the method of Example 1.6, this method also measures the proteins present in the aggregates, and therefore provides a measure of the total amount of a protein species in the composition in question.

[0510] The separation mode is size exclusion chromatography (SEC), and the method uses 6 M guanidine HCI buffer as both the sample solvent and the HPLC mobile phase. Mercaptoethanol is used as a reducing agent to reduce disulfides (SS) of proteins or protein aggregates to create unfolded monomeric structures.

[0511] Sample preparation is easily accomplished by dissolving the equivalent of 10 mg of protein in the mobile phase.

[0512] Two TSK-GEL G3000SWXL (7.7 mm x 30.0 cm) columns (GPC columns) and a guard column are arranged in series to achieve adequate separation of the major proteins in the raw material.

[0513] The eluted analytes are detected and quantified by UV detection (280 nm).

[0514] Equipment / Materials: 1. HPLC Pump 515 (Waters) with manual seal washer 2. HPLC Pump Controller Module II (Waters) 3. Autosampler 717 (Waters) 4. Dual Absorbance Detector 2487 (Waters) 5. Computer software capable of generating quantitative reports (Empower 3, Waters) 6. Analytical columns: two TSK-GEL G3000SWXL (7.8×300 mm, P / N: 08541). Guard column: TSK-Guard Column SWxL (6.0 x 40 mm, P / N: 08543). 7. Ultrasonic bath (Branson 5200) 8.25 mm syringe filter with 0.2 μm cellulose acetate membrane (514-0060, VWR)

[0515] procedure: Mobile phase: A. Stock buffer. 1. Weigh 56.6 g of Na2HPO4, 3.5 g of NaH2PO4, and 2.9 g of EDTA into a 1000 ml beaker. Dissolve in 800ml of water. 2. Measure pH and adjust to 7.5 ± 0.1 as necessary with HCl (to lower pH) or NaOH (to raise pH). 3. Transfer to a 1000 ml volumetric flask and dilute to volume with water.

[0516] B. 6M guanidine HCl mobile phase. 1. Weigh out 1,146 g of Guanidine HCl into a 2,000 mL beaker and add 200 mL of Stock Buffer (A). 2. Dilute this solution with water to approximately 1600 ml while mixing with a magnetic stirrer (50°C). 3. Adjust the pH to 7.5 ± 0.1 with NaOH. 4. Transfer to a 2000 ml volumetric flask and dilute to volume with water. 5. Filter using a solvent filtration apparatus equipped with a 0.22 μm membrane filter.

[0517] Calibration standards. Calibration standards for each protein to be quantified are prepared in the following manner: 1. Weigh out approximately 25 mg of protein reference standard accurately (to the nearest 0.01 mg) into 10 ml. Place in a volumetric flask and dissolve in 10 ml of water. This is the protein stock standard (S1) of protein. 2. Pipette 200 μl of S1 into a 20 ml volumetric flask and dilute to volume with mobile phase. This is the low dilution working solution WS1. 3. Pipette 500 μL of S1 into a 10 ml volumetric flask and dilute to volume with mobile phase. This is the standard solution WS2. 4. Pipette 500 μL of S1 into a 5 ml volumetric flask and dilute to volume with mobile phase. This is the standard solution WS3. 5. Pipette 750 μL of S1 into a 5 ml volumetric flask and dilute to volume with mobile phase. This is the standard solution WS4. 6. Pipette 1.0 mL of S1 into a 5 mL volumetric flask and dilute to volume with mobile phase. This is the high dilution working solution WS5. 7. Using graduated disposable pipettes, transfer 1.5 mL of WS1-5 into separate vials. Add 10 μL of 2-mercaptoethanol to each vial and cap. Vortex the solution for 10 seconds. The standards are allowed to stand at ambient temperature for approximately 1 hour. 8. Filter the standards using 0.22 μm cellulose acetate syringe filters.

[0518] Protein purity is measured using Kjeldahl (N x 6.38) and HPLC to measure area % from standard solution WS5. Protein (mg) = "Standard protein weight" (mg) x P1 x P2 P1=P% (Kjeldahl) P2 = Protein area % (HPLC)

[0519] Sample preparation 1. Weigh out an amount of the original sample equivalent to 25 mg of protein into a 25 mL volumetric flask. 2. Add approximately 20 mL of mobile phase and allow the sample to dissolve for approximately 30 minutes. 3. Add mobile phase to volume and add 167 μL of 2-mercaptoethanol to 25 ml of sample solution. 4. Sonicate for approximately 30 minutes, then leave the sample at ambient temperature for approximately 1.5 hours. 5. Mix the solution and filter using a 0.22 μl cellulose acetate syringe filter.

[0520] HPLC Systems / Columns Column Equilibration 1. Connect a GPC guard column and two GPC analytical columns in series. New columns are usually shipped in phosphate buffer. 2. Slowly run water through the new column at 0.1 mL / min to 0.5 mL / min for 30 to 60 minutes. Continue flushing for approximately 1 hour. 3. Gradually reduce the flow rate from 0.5 mL / min to 0.1 mL / min. Exchange for mobile phase in reservoir. 4. To avoid pressure shock, gradually increase the pump flow rate from 0.1 mL / min to 0.5 mL / min over 30-60 minutes and then leave it at 0.5 mL / min. 5. Inject 10 samples to saturate the column and wait for the peaks to elute. This helps in conditioning the column. This process is accomplished without the need to wait for each injection to be completed before the next injection. 6. Equilibrate with mobile phase for at least 1 hour.

[0521] Calculating the results Quantitative determination of the content of the quantified proteins, e.g., alpha-lactalbumin, beta-lactoglobulin, and caseinomacropeptide, was performed by comparing the peak areas of the samples with those obtained with the corresponding standard proteins. Results are reported as specific protein / 100 g of original sample or as weight percentage of specific protein relative to the weight of the original sample.

[0522] Example 2: Crystallization of beta-lactoglobulin from crude whey protein concentrate protocol: Lactose-depleted UF retentate, derived from sweet whey from a standard cheese making process and filtered through a 1.2 micron filter, was used as the feed for the BLG crystallization process. The sweet whey feed was conditioned on an ultrafiltration setup using a Koch HFK-328 type membrane with a 46 mil spacer, a feed pressure of 1.5-3.0 bar, a feed concentration of 21% total solids (TS) ±5, and polished water (water filtered by reverse osmosis to obtain a conductivity of up to 0.05 mS / cm) as the filtration medium. The temperature of the feed and retentate during ultrafiltration was approximately 12°C. The pH was then adjusted by adding HCl to obtain a pH of approximately 5.40. Diafiltration continued until the drop in the conductivity of the retentate was below 0.03 mS / cm for 20 minutes. The retentate was then concentrated to approximately 30% TS (approximately 23.1% total protein by total weight of concentrated retentate). A sample of the concentrated retentate was centrifuged at 3000 g for 5 min, but no visible pellet was formed. The supernatant was subjected to HPLC analysis. The composition of the feed is shown in Table 1.

[0523] The concentrated retentate was seeded with 0.5 g / L of pure BLG crystal material obtained from spontaneous BLG crystallization (as described in Example 3 in the context of Feed 2). The seeding material was prepared by washing the BLG crystal slurry five times with MilliQ water and collecting the BLG crystals after each wash. After washing, the BLG crystals were freeze-dried and crushed using a pestle and mortar, then passed through a 200 micron sieve. Thus, the particle size of the crystallization seeds was less than 200 microns.

[0524] The concentrated retentate was transferred to a 300 L crystallization tank where it was cooled to approximately 4°C and held at this temperature overnight with gentle stirring. The following morning a sample of the cooled concentrated retentate was transferred to a test tube and examined visually and microscopically. Rapidly settling crystals had clearly formed overnight. A laboratory sample of the mixture containing both the crystals and mother liquor was further cooled to 0°C in an ice-water bath. The mother liquor and crystals were separated by centrifugation at 3000g for 5 min and samples of the supernatant and pellet were taken for HPLC analysis. The crystals were washed once with cold polished water and then centrifuged again before the pellet was freeze-dried. [Table 1]

[0525] Quantification of BLG relative yield by HPLC: All samples were subjected to the same degree of dilution by adding polished water. Samples were filtered through a 0.22 micron filter. The same volume of each sample was loaded onto an HPLC system equipped with a Phenomenex Jupiter® 5 μm C4 300 Å, LC column 250×4.6 mm (Part Number: 00G-4167-E0) and detected at 214 nm.

[0526] Samples were run using the following conditions: Buffer A: MilliQ water, 0.1% w / w TFA Buffer B: HPLC grade acetonitrile, 0.085% wt / wt TFA Flow rate: 1ml / min Gradient: 0-30 min 82-55% A and 18-45% B; 30-32 min 55-10% A and 45-90% B; 32.5-37.5 min 10% A and 90% B; 38-48 min 10-82% A and 90-18% B.

[0527] Data Processing: Since all samples were processed in the same way, we can directly compare the areas of the BLG peaks to obtain relative yields. Since the crystals contain only BLG and the samples were all processed in the same way, the concentration of alpha-lactalbumin (ALA), and therefore the area of ​​ALA, should be the same in all samples. Therefore, the area of ​​ALA before and after crystallization is used as a correction factor (cf) in calculating the relative yields.

number

[0528] The relative yield is calculated according to the following formula:

number

[0529] result From the chromatograms obtained before and after crystallization of BLG from sweet whey, it is clear that a significant reduction in the concentration of BLG has occurred, and using the yield calculations described above, the yield of BLG removed was determined to be 64.5% wt / wt.

[0530] The crystal slurry was examined under a microscope. The sample contained hexagonal crystals, many of which were significantly larger than 200 microns in size, indicating that the crystals observed were not just seeding crystals. They easily shattered when pressed with a needle, confirming that they were protein crystals.

[0531] The chromatogram of the washed crystalline product shows that BLG accounts for 98.9% of the total area of ​​the chromatogram. The purity of the BLG product can be further increased by additional washing.

[0532] Conclusion: This example demonstrates that it is surprisingly possible to selectively crystallize BLG from a crude whey protein concentrate containing more than 48% non-BLG protein relative to the total protein, and that the resulting BLG crystal isolate has a very high purity. This discovery paves the way for new approaches to industrial milk protein isolation, where BLG is separated from other protein components in a gentle manner, favoring the avoidance of prolonged exposure to high temperatures and problematic chemicals.

[0533] Example 3: Crystallization of BLG in three whey protein solutions protocol: Using the same experimental and analytical setup as in Example 2, three different types of whey protein-containing raw materials were tested as feeds for crystallization, except that no seeds were used in the experiment carried out with Feed 2. Feeds 1 and 2 were based on sweet whey and were fat-reduced through a Synder FR membrane prior to processing as described in Example 2. Feed 3 was derived from acid whey.

[0534] The compositions of the three feeds are shown below in Tables 2, 3, and 4. Feed 3 crystallized at 21% TS (13.3% w / w total protein based on the total weight of the feed), a significantly lower concentration than the other two (26.3% w / w total protein for Feed 1 and 25.0% for Feed 2).

[0535] The crystallized slurry of Feed 1 was centrifuged on a Maxi-Spin filter with a 0.45 micron CA membrane at 1500 g for 5 min. Two volumes of MilliQ water were then added to the filter cake before centrifuging again. The resulting filter cake was analyzed by HPLC. The pellet from Feed 2 was washed with two volumes of MilliQ water and centrifuged again under standard conditions before the pellet was analyzed by HPLC. The pellet from Feed 3 was analyzed without washing.

[0536] Crystals made from Feed 2 were diluted to 10% TS and the pH was adjusted to pH 7 using 1M NaOH to reverse crystallization. NaCl was added to the crystal slurry from Feed 2, 36% TS to reverse crystallization. [Table 2] [Table 3] [Table 4]

[0537] result Feed 1: From the protein composition of the feed and the chromatograms of the mother liquor, it is clear that the majority of BLG was recovered as crystals by the process. The yield of isolated BLG (calculated as described in Example 2) is approximately 65% ​​based on the total amount of BLG in the feed.

[0538] Micrographs of samples taken early in the crystallization period and at the end of crystallization reveal that the BLG crystals are relatively fragile: some crystals appear to break during stirring and are transformed from hexagonal or rhomboidal shapes into crystal fragments that are still very compact and clearly visible, but are more irregularly shaped.

[0539] Chromatograms of the BLG crystals isolated and washed with the spin filter show very high purity and very efficient removal of other whey proteins.

[0540] Feed 2: The protein composition of Feed 2 and the resulting mother liquor chromatograms revealed that most of the BLG had been removed, with a calculated yield of 82% based on the total amount of BLG in Feed 2.

[0541] Examination of Feed 2 before and after crystallization shows that the feed changed from a clear liquid (stirring magnet visible) to a milky, opaque liquid during crystallization.

[0542] Micrographs of BLG crystals show a hexagonal shape, although most of the crystals are destroyed.

[0543] The chromatogram of the isolated pellet of BLG crystals after washing with two volumes of MilliQ water clearly shows that the crystals contain BLG in very high purity.

[0544] They show that making the environment less favorable for the crystal structure by increasing the conductivity (by adding NaCl) or changing the pH (by adding NaOH to adjust the pH to 7) in both cases transforms the milky suspension into a clear liquid as the BLG crystals dissolve.

[0545] The mineral composition of the crystal preparation obtained from Feed 2 is shown in Table 5. The inventors recognize that the phosphorus to protein ratio was very low, making the crystal preparation suitable as a protein source for patients with kidney disease. [Table 5]

[0546] Feed 3: From the protein composition of Feed 3 and the chromatogram of the resulting mother liquor, it is clear that most of the BLG was isolated (70.3% yield calculated on the total amount of BLG in the feed). Higher protein content prior to crystallization would have resulted in higher yields.

[0547] Micrographs of BLG crystals isolated from Feed 3 (substantially free of CMP) show that the crystals had a rectangular rather than hexagonal shape. The rectangular crystals appeared to be sturdier than the hexagonal crystals. In the case of a chromatogram of a crystal pellet isolated without washing, the chromatogram clearly shows that the crystals are BLG crystals, even though they are rectangular rather than hexagonal. [Table 6]

[0548] The crystal preparation from Feed 3 contained 45 mg P / 100 g protein. The inventors recognize that the very low phosphorus to protein ratio makes the crystal preparation suitable as a protein source for patients with kidney disease.

[0549] Conclusion: All three feeds were suitable for the BLG crystallization process. The BLG crystals were easily dissolved by adding salt or increasing the pH or temperature. This new method allows the preparation of a BLG formulation with a very low phosphorus content, making it suitable as a protein source for patients with kidney disease.

[0550] Example 4: Preparation of spray-dried BLG crystals and determination of bulk density A portion of the BLG crystals produced in Example 3 (using Feed 2) was separated in a decanter centrifuge at 1200g, 5180 RPM, 110 RPM difference with 64 mil spacer (mil means 1 / 1000 inch), and flow of 25-30 L / hr. The BLG crystal phase was then mixed 1:1 with polishing water and separated again in a decanter centrifuge using the same settings. The BLG crystal phase was then mixed with polishing water to make a slurry containing approximately 25% dry matter and having a crystallinity of approximately 80 BLG, which was subsequently dried without preheating in a pilot plant spray dryer with an inlet temperature of 180°C and an outlet temperature of 85°C. The temperature of the liquid stream until spray drying was 10-12°C. The resulting powder sampled at the outlet had a moisture content of 4.37% w / w.

[0551] The crystallinity of the BLG in the slurry was approximately 90%.

[0552] We also successfully separated the BLG crystal and mother liquor slurry on a decanter centrifuge at 350g, 2750 RPM, 150 RPM difference with a 64 mil spacer, and a flow rate of 75 L / hr. The BLG crystal phase was then mixed 1:2 with polishing water. The BLG crystal phase was then mixed with polishing water to make a thinner slurry, which was then dried in a pilot plant spray dryer using the same parameters as above.

[0553] The bulk density of the spray-dried powder was then measured according to Example 1.17 and compared to the bulk density of standard WPI dried in the same equipment. The bulk density of the standard WPI (based on 625 stampings) was 0.39 g / mL, which is at the upper end of the normal range for WPI powders. However, the bulk density of the spray-dried BLG crystal preparation was 0.68 g / mL, more than 75% higher than the bulk density of the standard WPI. This is truly surprising and offers many advantages, both logistical and application-wise. [Table 7]

[0554] When a sample of the spray-dried BLG crystal preparation was subsequently resuspended in cold demineralized water, the BLG crystals were still clearly visible by microscopic examination. Addition of citric acid or NaCl caused the BLG crystals to dissolve, turning the opaque crystal suspension into a clear liquid.

[0555] The inventors have seen indications that prolonged heating during the drying process reduces the amount of BLG that is in crystalline form, therefore it is preferred that the heat exposure of the BLG crystal preparation be as low as possible.

[0556] Conclusion: This example shows that a slurry containing BLG crystals can be spray dried, and that if heating during the drying process is controlled, the BLG crystals are still present in the resuspended spray-dried powder.

[0557] The inventors have further found that the bulk density of whey protein powders containing BLG crystals is significantly higher than that obtained by conventional spray drying of a dissolved protein stream. High density powders require less packaging material per kg of powder and more powder (mass) can be shipped in a given container or truck, allowing for more cost-effective powder packaging and logistics.

[0558] High density powders are also easier to handle and appear less fluffy and dusty during manufacture and use.

[0559] Example 5: Low Phosphorus Protein Drinks The purified BLG product from Example 3 (crystal preparation obtained from Feed 3) was used to prepare six low phosphorus instant beverage powders. All dry ingredients were blended to obtain instant beverage powders, then mixed with demineralized water to obtain 10 kg of each sample and hydrated at 10° C. for 1 hour. [Table 8]

[0560] The turbidity of sub-samples of the six samples was measured using a Turbiquant® 3000 IR turbidity meter and the viscosity was measured using a Gilson vicoman, the results are shown in the table below. [Table 9]

[0561] Photographs of the test tubes containing subsamples of the six low phosphorus beverage samples are shown in Figure 3. From left to right, the subsamples were samples A, B, C, D, E, and F. Visual inspection of the test tubes verified the turbidity measurements and noted that all beverage samples were clear, especially samples C and D (pH 3.0), which were very clear. The low viscosity indicates that the beverage samples were easy to drink.

[0562] All the raw materials used to prepare the beverages were low in phosphorus and free of unwanted minerals. Thus, the resulting beverages had phosphorus contents of approximately 45 mg P / 100g protein and generally very low mineral contents. Thus, the six liquid foods prepared from the instant beverage powders were suitable for use as instant protein beverages for kidney disease patients.

[0563] Example 6: Crystal separation by dynamic cross-flow filtration The lactose-depleted UF retentate, derived from sweet whey from a standard cheese making process and filtered through a 1.2 micron filter, was used as the feed for the crystallization process. The sweet whey feed was conditioned on an ultrafiltration setup using a Koch HFK-328 type membrane with a 46 mil spacer, a feed pressure of 1.5-3.0 bar, a feed concentration of 10% total solids (TS) ±5, and polished water (water filtered by reverse osmosis to obtain a conductivity of up to 0.05 mS / cm) as the filtration medium. The temperature of the feed and retentate during ultrafiltration was approximately 12°C. The pH was then adjusted by adding HCl to obtain a pH of approximately 5.60. Diafiltration continued until the conductivity of the retentate was below 1.30 mS / cm. The feed was then heated to 25°C before concentrating the retentate to approximately 27% TS (approximately 21% total protein by total weight of concentrated retentate). The permeate conductivity was 0.33 mS / cm at the end of concentration. A sample of the concentrated retentate was centrifuged at 3000 g for 5 min, but no visible pellet was formed.

[0564] The concentrated retentate was transferred to a 300 L crystallization tank where it was cooled to approximately 6°C and held at this temperature overnight with gentle stirring. The next morning the retentate had crystallized. The mother liquor and crystals were separated by centrifugation at 3000g for 5 min and samples of the supernatant and pellet were taken for HPLC analysis. The yield of BLG from this process was calculated to be 67%.

[0565] The crystal slurry from the 300 L tank was used to feed an Andritz DCF 152S system using a single disk membrane with a 500 nm aperture. Filtration was carried out at 8°C, with a rotation speed of 32 Hz and a transmembrane pressure of 0.4 bar. This system functions as a dead-end filtration where retentate accumulates in the filtration chamber, unlike larger units where retentate is continuously removed. Filtration was stable for 40 minutes, at which point solids accumulated in the filtration chamber began to affect filtration.

[0566] The amount of crystal mass increased significantly during the DFC operation.

[0567] Conclusion: DCF provides a stable and efficient means for isolating crystals from ML. If necessary, washing solutions could be added to the DCF.

[0568] Example 7: Degree of protein denaturation in various whey protein products The protein denaturation degree of four BLG isolates was compared with commercial products. The BLG isolates are suitable for preparing the instant beverage powder of the present invention. The samples are described below. JPEG0007610411000016.jpg36120

[0569] Samples B to E were prepared in the following manner. A crystal slurry was prepared as described in Example 6 and isolated as described in Example 4. A portion of the isolated BLG slurry was removed and divided into four portions.

[0570] Sample B: A first portion of the isolated BLG crystal slurry was redissolved without drying by adjusting the pH of the BLG crystal slurry to 7.01 using 3% NaOH, and then the sample was diluted to Brix 6 to make an approximately 5% protein solution.

[0571] Sample C: A second portion of the isolated BLG crystal slurry was freeze-dried. The powder was then resuspended in polishing water, the pH was adjusted to 7.09 using 3% NaOH, and the sample was diluted to Brix 6 to make an approximately 5% protein solution.

[0572] Sample D: A third portion of the isolated BLG crystal slurry was redissolved by adjusting the pH to 7.0 using 3% NaOH and then freeze-dried. The freeze-dried powder was then resuspended in polishing water and the pH was measured to be 7.07. The sample was then diluted to Brix 6 to make an approximately 5% protein solution.

[0573] Sample E: A fourth portion of the isolated BLG crystal slurry was processed and spray dried as described in Example 4. The powder was then resuspended in polishing water and the pH was adjusted to 7.04 using 3% NaOH. The sample was then diluted to Brix 6 to make an approximately 5% protein solution.

[0574] The degree of protein denaturation of each sample was determined according to Example 1.3, and the results are shown in the table below. JPEG0007610411000017.jpg66168

[0575] Conclusion: Regardless of the drying method, the degree of denatured protein in the BLG isolate was surprisingly low, only 10-fold lower than that seen in the commercial WPI used for comparison. It is particularly surprising that the spray-dried BLG crystal slurry product still had the lowest degree of denaturation of all products.

[0576] Example 8: Preparation of spray-dried acidic BLG isolate powder Whey Protein Feed The lactose-depleted UF retentate derived from sweet whey from a standard cheese making process was filtered through a 1.2 micron filter and fat reduced with a Synder FR membrane before being used as feed for the BLG crystallization process. The chemical composition of the feed is shown in Table 10. The inventors recognize that all weight percentages of specific proteins such as BLG, ALA, etc. referred to in this example relate to the weight percentage of non-aggregated protein relative to total protein.

[0577] conditioning Sweet whey feed was centrifuged through a Koch HFK-328 type membrane (70m) at a feed concentration of 21% total solids (TS) ±5, with a 46 mil spacer and a feed pressure of 1.5-3.0 bar. 2The diafiltration was performed on an ultrafiltration setup at 20° C. using a diafiltration medium (membrane) and polished water (water filtered by reverse osmosis to obtain a conductivity of 0.05 mS / cm max.). The pH was then adjusted by adding HCl to obtain a pH of approximately 5.5. Diafiltration was continued until the drop in retentate conductivity was below 0.1 mS / cm for 20 minutes, then the permeate flow was increased to 1.43 L / hr / m. 2 The retentate was concentrated until the Cd content was below 0.05%. A first sample of the concentrated retentate was taken and centrifuged at 3000 g for 5 min. The supernatant of the first sample was used to measure the BLG yield.

[0578] Crystallization The concentrated retentate was transferred to a 300 L crystallization tank where it was seeded with pure BLG crystal material made from rehydrated and spray dried BLG crystals. The seeded whey protein solution was then cooled from 20° C. to approximately 6° C. over approximately 10 hours to allow the BLG crystals to form and grow.

[0579] After cooling, a sample of the crystal-containing whey protein solution (second sample) was taken and the BLG crystals were separated by centrifugation at 3000 g for 5 minutes. The supernatant and crystal pellet from the second sample were subjected to HPLC analysis as described below. The crystallization yield was calculated as outlined below and determined to be 57%. [Table 10]

[0580] Determination of BLG yield using HPLC: The supernatants of the first and second samples were diluted to the same extent by adding polishing water, and the diluted supernatants were filtered through a 0.22 μm filter. The same volume of each filtered and diluted supernatant was loaded onto an HPLC system equipped with a Phenomenex Jupiter® 5 μm C4 300 Å, LC column 250×4.6 mm, Ea., and detected at 214 nm.

[0581] Samples were run using the following conditions: Buffer A: MilliQ water, 0.1% w / w TFA Buffer B: HPLC grade acetonitrile, 0.085% wt / wt TFA Flow rate: 1ml / min Column temperature: 40℃ Gradient: 0-30 min 82-55% A and 18-45% B; 30-32 min 55-10% A and 45-90% B; 32.5-37.5 min 10% A and 90% B; 38-48 min 10-82% A and 90-18% B.

[0582] Data Processing: Because both supernatants were processed in the same way, the areas of the BLG peaks can be directly compared to calculate the relative yield. Because the crystals contain only BLG and the samples were all processed in the same way, the concentration of alpha-lactalbumin (ALA), and therefore the area of ​​ALA, should be the same in all samples. Therefore, the area of ​​ALA before and after crystallization is used as a correction factor (cf) when calculating the relative yield.

number

[0583] The relative yield is calculated according to the following formula:

number

[0584] Acid dissolution of BLC crystals The remaining material from the crystallization tank was separated using a decanter at 350g, 2750 RPM, 150 RPM difference with a 64 spacer, and a feed flow of 75 L / hr before the feed was mixed 1:2 with polishing water. The BLG crystals / solids from the decanter were then mixed with polishing water to a thinner slurry before phosphoric acid was added to lower the pH to approximately 3.0 to quickly dissolve the crystals.

[0585] After dissolving the BLG crystals, the pure BLG protein liquid was concentrated to 15 Brix with the same UF settings used to prepare the feed for crystallization and the pH was adjusted to a final pH of approximately 3.8. The liquid BLG isolate was then heated to 75 degrees for 5 minutes and subsequently cooled to 10°C. It was found that the heat treatment reduced the microbial load from 137.000 CFU / g before heat treatment to less than 1000 CFU / g after heat treatment. The heat treatment did not cause denaturation of the protein and the intrinsic tryptophan fluorescence ratio (330 nm / 350 nm) was determined to be 1.20, indicating the native conformation of the BLG molecule.

[0586] The BLG was dried in a pilot plant spray dryer with an inlet temperature of 180° C. and an outlet temperature of 75° C. The resulting powder, sampled at the outlet, had a moisture content of approximately 4% w / w and the chemical composition of the powder is shown in Table 11. A sample of the dried powder was dissolved and the degree of protein denaturation was determined to be 1.5% and the intrinsic tryptophan fluorescence ratio (I330 / I350) was measured to be 1.20. [Table 11]

[0587] The bulk density (625 tap) of the spray-dried powder is 0.2-0.3 g / cm 3 It was estimated that.

[0588] Conclusion: Using the process described above, we were able to produce a highly pure BLG product that could be heat treated without substantial protein denaturation or protein unfolding occurring during processing. Heat treatment significantly reduced bacterial levels without damaging the protein product.

[0589] We have seen indications that even higher bulk densities can be obtained by increasing the protein content prior to spray drying, and we have observed that even lower degrees of denaturation are obtained when the inlet and / or outlet temperatures used in spray drying are reduced.

[0590] Example 9: Preparation of spray-dried pH-neutral BLG isolated powder Using the same protocol and experimental settings as in Example 2, the lactose-reduced whey protein isolate shown in Table 12 was conditioned and used as feed for crystallization. The crystallization yield was calculated to be 68%.

[0591] The inventors recognize that all weight percentages of specific proteins, such as BLG and ALA, referenced in this example relate to the weight percentage of non-aggregated protein relative to total protein. [Table 12]

[0592] The remaining material from the crystallization tank was separated on a decanter at 350g, 2750 RPM, 150 RPM difference with a 64 spacer, and a feed flow rate of 75 L / hr before the feed was mixed 1:2 with polishing water. The BLG crystals / solid phase from the decanter was then mixed with polishing water to a thinner slurry before the pH was adjusted to approximately 7 by adding 0.1M potassium hydroxide to quickly dissolve the crystals.

[0593] After dissolving the crystals, the pure BLG protein solution was concentrated to 15 Brix with the same UF settings used to prepare the whey protein solution for crystallization, and the pH was adjusted to a final pH of 7.0. The BLG was dried in a pilot plant spray dryer with an inlet temperature of 180°C and an outlet temperature of 75°C. The resulting powder, sampled at the outlet, had a moisture content of approximately 4% w / w. The composition of the powder is shown in Table 13. After drying, a portion of the powder was dissolved in demineralized water and the degree of protein denaturation was determined to be 9.0%, and the intrinsic tryptophan fluorescence ratio (330 nm / 350 nm) was 1.16. [Table 13]

[0594] The bulk density (625 tap) of the spray-dried powder is 0.2-0.3 g / cm 3 It was estimated that.

[0595] Conclusion: Using the above process, we are able to produce a pH-neutral, high purity BLG product with minimal or no protein denaturation during processing. We have seen indications that even higher bulk densities can be obtained by increasing the protein content prior to spray drying. We have also observed that even lower degrees of denaturation are obtained if the inlet and / or outlet temperatures used for spray drying are reduced. The level of denaturation can be further reduced by reducing the mineral content prior to spray drying.

[0596] Example 10: Preparation of coated BLG isolated powder The coated BLG isolate was produced in a fluidized bed (DIOSNA, MINILAB XP No. 365-146 liters) using spray-dried BLG isolate produced as described in Example 4 or Example 9. The inlet temperature was 60° C. The powder temperature was 40-50° C. and the air flow was 25-35 m per hour during the process. 3 The coating material was dissolved in 50 g of demineralized water and slowly injected into the fluidized bed where it was sprayed. For each batch, 500 g of spray-dried BLG isolate was used. After the coating material was added, drying was continued until the moisture content of the coated BLG isolate was 4-5%. Using this setup, 25 g of citric acid coated BLG isolate and 30 g of trisodium citrate coated BLG isolate were produced.

[0597] Test samples were prepared as shown in the table and analyzed for solubility as described below. In addition to the 10% wt / wt solutions listed, 30% wt / wt solutions of BLG isolated powder were prepared and tested. The test samples were further analyzed for wettability as described below. In addition, the test samples were sensorily evaluated by two trained test personnel according to the parameters set out in Example 1.11.

[0598] Lecithin coated powder was produced in the same fluidized bed as above using the BLG isolated powder from Example 8. 500 g of powder was added to the fluidized bed, the inlet temperature was 75° C. and the air flow was 25 m 3 / hr. When the powder temperature reached 38°C, 50 mL of water was added slowly via the nebulizer. The powder temperature was increased to 45°C and 5 ml of lecithin was injected through the nebulizer. The powder was heated to 65°C and dried to less than 5% moisture.

[0599] Solubility test: This test allows to measure the solubility and readiness of the powder of the invention. 10 grams of powder are added to 90 grams of demineralized water (8°C) in a sealable transparent test tube. The mixture is vigorously shaken by hand for 30 seconds. The mixture is evaluated immediately and after leaving it for 1 minute, the mixture is evaluated again. The evaluation is carried out by visual inspection of the parameters: transparency of the liquid phase, foam formation, color, and to what extent the powder has dissolved. result JPEG0007610411000024.jpg58143 JPEG0007610411000025.jpg218168

[0600] Conclusion: The produced BLG isolate powders had a good aggregate structure and were easily dissolved in water. All coated BLG isolate powders (samples 1, 3-5, and 7-8) performed as well as or better than the regular coated WPI (test sample 2) in this test. When testing the 30% version, it is believed that the protein concentration may be greater than 30%, since both the coated and uncoated BLG isolates were surprisingly easy to dissolve (test samples 1, 3-5, 7-8). Both the coated and uncoated BLG isolates in the 30% solution (samples 7-8) were easily dissolved compared to the standard WPI (sample 9), which had visible particles in the foam.

[0601] Wettability: The method is used to express the wettability of powder. Wettability is defined as the time it takes for the entire sample to become wet. 0.5 grams of powder is weighed out and placed on the surface of 100 g of demineralized water (5°C) in a cylindrical container with a diameter of 5 cm. The time it takes for the powder to dissolve or pass through the water surface after placing the powder on the water surface is measured. result JPEG0007610411000026.jpg98168

[0602] Conclusion: The coated BLG isolate powders (samples 10, 12, 14) wet in a similar manner to the regular instantized WPI (samples 11, 15), with the exception of the citric acid coated BLG isolate powder (sample 13). It was surprising that the uncoated BLG isolate powder wet much better than the standard WPI (sample 6).

[0603] Example 11: Wettability of uncoated BLG isolates In this example, the wettability of uncoated acid BLG isolate and uncoated neutral BLG isolate is compared to that of uncoated whey protein isolate (WPI). Wettability is defined as the time it takes for the entire sample to become wet. 0.5 grams of powder is weighed out and placed on the surface of 100 g of demineralized water (10°C) in a cylindrical container with a diameter of 5 cm. The time it takes for the powder to dissolve or pass through the water surface is measured after placing the powder on the water surface. result JPEG0007610411000027.jpg64168

[0604] Conclusion: It was surprising that the uncoated BLG isolated powders (samples 2, 3) wetted much better than the standard WPI (sample 1).

[0605] Example 12: Preparation of instant beverage powder Preparation of instant powder to be used as a dietary supplement.

[0606] 100 g of instant powder is prepared by blending the following ingredients: 91 grams of whey protein concentrate containing at least 85% w / w BLG as prepared in Example 4, and 4 grams of soy lecithin.

[0607] 100 grams of instant powder contains 360 Kcal with the following energy distribution: 2E% from fat, 1E% from carbohydrates and 97E% from protein. Food prepared from instant powder can be used as a protein supplement for the treatment of malnourished patients or those at risk of malnutrition by mixing the instant powder with water to obtain a beverage or adding the powder to the regular diet. 10-15 grams of instant powder are stirred in water at a temperature of 15-25°C. The prepared instant powder beverage has good taste, color and viscosity.

[0608] Example 13: Preparation of instant beverage powder A nutritionally complete instant powder preparation containing BLG.

[0609] 100 g of instant powder is prepared by blending 18.2 grams of vegetable oil (a mixture of palm kernel oil, coconut oil, rapeseed oil, and sunflower oil), 56.4 grams of glucose syrup, and at least 20 grams of whey protein concentrate containing 90% w / w BLG and about 3 grams of soy lecithin prepared in Example 4.

[0610] In addition, potassium citrate, sodium citrate, sodium chloride, magnesium hydrogen phosphate, potassium hydrogen phosphate, magnesium chloride, choline chloride, calcium carbonate, calcium phosphate, sodium L-ascorbate, aroma, ferrous sulfate, L-ascorbic acid, zinc sulfate, magnesium citrate, DL-alpha-tocopheryl acetate, manganese sulfate, nicotinamide, D-biotin, copper sulfate, calcium-D-pantothenate, pteroylmonoglutamic acid, sodium fluoride, DL-α-tocopherol, thiamine hydrochloride, pyridoxine hydrochloride, carotenoids, retinyl palmitate, riboflavin, cyanocobalamin, cholecalciferol, chromium chloride, sodium molybdate, potassium iodide, sodium selenite and phytomenadione were added to obtain 381 μg of RE vitamin A, 0.91 mg carotenoids, 3.3 μg vitamin D, 5.9 mg α-TE vitamin E, 24 μg vitamin K, 0.69 mg vitamin B1, 0.74 mg vitamin B2, 8.3 mg -NE niacin, 2.5 mg pantothenic acid, 0.79 μg vitamin B6, 123 μg folic acid, 0.98 μg vitamin B12, 24 μg biotin, 60 mg vitamin C, 156 mg choline, 1.17 You get an instant powder with a nutritional profile of 1 gram salt, 469 mg sodium, 705 mg potassium, 578 mg chloride, 371 mg calcium, 337 mg phosphorus, 107 mg magnesium, 7.4 mg iron, 5.6 mg zinc, 0.83 mg copper, 1.5 mg manganese, 0.5 mg fluoride, 48 µg molybdenum, 26 µg selenium, 25 µg chromium and 61 µg iodide.

[0611] The instant powder contains 462 Kcal / 100 grams, with an energy distribution as follows: 35.6E% from fat, 48.7E% from carbohydrates, and 15.7E% from protein. Foods prepared from the instant powder can be used as nutritionally complete foods for the treatment of patients with malnutrition or at risk of malnutrition, for example by mixing the instant powder with water to obtain a drink or for use in tube feeding. Stirring 22 grams of instant powder into 85 ml of cold water (boiled) gives a drink containing 100 kcal. Stirring 33 grams of instant powder into 78 ml of cold water (boiled) gives a drink containing 150 kcal. The prepared instant powder drink has good taste, color, and viscosity.

Claims

1. 1. The instant beverage powder comprising at least 5% weight / weight beta-lactoglobulin (BLG): i. at least 91% weight / weight of the total protein is composed of BLG; Additionally, the composition includes at least one additional ingredient selected from the group consisting of vitamins, flavors, colorants, minerals, sweeteners, antioxidants, food acids, lipids, carbohydrates, prebiotics, probiotics, anti-foaming agents, and non-whey proteins.

2. 10. The powder of claim 1 comprising one or more of the following: i. sweeteners, e.g., sugar sweeteners and / or non-sugar sweeteners; ii. flavorings, iii. at least one food acid, such as citric acid or other suitable food acid; iv. The sum of the amounts of Na, K, Mg, and Ca in the instant beverage is up to 10 mmol / g protein; A 10% weight / weight solution of said powder in demineralized water has a pH in the range 2-8.

3. 3. The powder of claim 1 or 2, comprising at least 92% wt / wt BLG relative to total protein, at least 93% wt / wt BLG relative to total protein, at least 94% wt / wt BLG relative to total protein, at least 95% wt / wt BLG relative to total protein, at least 96% wt / wt BLG relative to total protein, at least 97% wt / wt BLG relative to total protein, at least 98% wt / wt BLG relative to total protein, or at least 99% wt / wt BLG relative to total protein.

4. 4. Powder according to any of claims 1 to 3, comprising a moisture content of maximum 6% wt / wt, such as maximum 5% wt / wt, preferably maximum 4% wt / wt, more preferably maximum 3% wt / wt, even more preferably maximum 2% wt / wt.

5. The powder according to any one of claims 1 to 4, wherein the powder comprises: i. Maximum 6% w / w water ii. at least 15% w / w total protein on total solids iii. at least 91% w / w BLG relative to total protein; The powder is a dry powder.

6. 6. The powder according to any of the preceding claims having a bulk density of at least 0.30 g / mL, preferably at least 0.4 g / mL, more preferably at least 0.5 g / mL, or even more preferably at least 0.5 g / mL.

7. 7. The powder according to claim 1, wherein the sum of the amounts of Na, K, Mg, and Ca is up to 10 mmol / g protein.

8. Powder according to any one of claims 1 to 7, in a 10% weight / weight solution in demineralised water, the powder has a pH in the range 2 to 8 at room temperature.

9. 9. Powder according to any of the preceding claims, having a degree of modification of at most 10%, preferably at most 4%, more preferably at most 1%, even more preferably at most 0.4%, even more preferably at most 0.1%.

10. Powder according to any of the preceding claims, wherein the crystallinity of the BLG is at least 20%, preferably at least 40%.

11. A powder according to any of claims 1 to 10 for use in a method for the treatment of patients who are malnourished or at risk of being malnourished.

12. A powder according to any one of claims 1 to 11 for use in a method for the treatment of kidney disease.

13. A kit comprising the powder according to any one of claims 1 to 12, comprising: i. a tool for measuring the powder, and ii. a container provided with a lid for opening and closing said container; The container is for mixing the powder with a liquid to form a food product, the container being adapted for drinking the food product directly from the container.

14. A method for preparing a liquid food product comprising a liquid and an instant beverage powder according to any one of claims 1 to 12, comprising: i. adding a powder according to any one of claims 1 to 12 to a liquid; ii. optionally, adding at least one additional ingredient; and iii. Mixing the powder and liquid to form a homogenous mixture.

15. 15. The method of claim 14, wherein the further ingredient is selected from fruits or vegetables.

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