Nutrient solution containing micellar casein with high protein and rich in catechin compounds and production method

Abstract

The present invention relates to a high-protein micellar casein-containing nutritional solution rich in catechin compounds and a method for producing the same. In particular, the present invention provides such a high-protein solution having reduced viscosity and reduced tendency to gel at low temperatures.

Description

Background Art

[0001] Background Nutritional products containing milk protein have a series of interesting advantages due to the favorable amino acid composition and digestibility of milk protein.

[0002] U.S. Patent No. 5,683,984 A discloses an enteral composition of protein, lipid and mineral suitable for enteral nutrition, and employs natural micellar casein as the protein. The composition is prepared by obtaining natural micellar casein and combining it with carbohydrates, lipids and minerals. A dispersion of micellar casein can be obtained by microfiltration of milk, especially skim milk, and carbohydrates and minerals are dispersed in the obtained micellar casein concentrated water, lipids are added to the obtained dispersion, and then the mixture is homogenized and sterilized. The microfiltered concentrated water can be diafiltered to obtain a dispersion.

[0003] WO 2013 / 129912 A1 discloses the provision of a liquid enteral composition for providing nutrition either as a nutritional supplement or as complete nutrition, which contains a high protein content in a small amount of liquid, especially 6 - 20 g of protein per 100 ml of the liquid composition, and especially contains micellar casein as the main protein source. The composition further contains lactic acid and has a pH in the range of 6 - 8.

[0004] WO 2011 / 112075 A1 relates to a medical dairy product having a micellar casein content of 6 to 20 g / 100 ml and a pH of about 6 to 8. WO 2011 / 112075 A1 suggests that the viscosity and transparency of such dairy products can be controlled independently of each other by the use of one or more chelating agents selected from the group consisting of phosphoric acid, citric acid, soluble phosphates, soluble citrates or mixtures thereof. It has been found that after the addition of phytate, citrate or orthophosphate, the viscosity of the product becomes higher and the viscosity depends on the concentration and type of phosphate. The addition of hexametaphosphate results in gel formation. In contrast, high concentrations of uridine monophosphate can be added without significantly affecting the viscosity.

[0005] O’Connell et al (Effects of phenolic compounds on the heat stability of milk and concentrated milk.”, Journal of Dairy Research, vol. 66, 1 January 1999, pages 399 - 407) disclose a study of the heat coagulation time of skim milk and concentrated skim milk rich in phenolic compounds such as epigallocatechin gallate. The concentrated skim milk used contained 225 g of solids / L. However, the protein content of the concentrated skim milk is not directly and clearly derivable from the literature. SUMMARY OF THE INVENTION PROBLEMS TO BE SOLVED BY THE INVENTION

[0006] Summary of the Invention The inventors have found that the production of high-protein nutritional products is restricted by the difficulty of processing, which is particularly evident when milk proteins contain a significant amount of micellar casein. The formation of a high-viscosity gel-like structure at refrigeration temperature is a problem and may also cause undesirable clogging during the processing and / or storage of intermediate protein products. This phenomenon is referred to as low-temperature gelation or low-temperature thickening. The formation of a high-viscosity gel-like structure at low temperature is also a problem in liquid nutritional beverage products having a high micellar casein content, and when the product is refrigerated, it may give consumers an impression of a defective product.

Means for Solving the Problems

[0007] The inventors have further discovered that the problem of low-temperature thickening or gel formation can be solved by incorporating different catechin compounds into the liquid during or before processing.

[0008] The terms "low-temperature gelation", "cold-temperature thickening", "low-temperature thickening" or "low-temperature gel formation" refer to thickening, i.e., an increase in viscosity or gel formation, that typically occurs at ambient or refrigeration temperature, preferably about 5°C, typically during storage at these temperatures.

[0009] Accordingly, one aspect of the present invention is a nutrient solution having a pH in the range of 6 to 8, - a total protein content of 8 to 25% w / w, - micellar casein in an amount of at least 70% w / w based on the total protein, and - one or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate relates to a nutrient solution containing.

[0010] A more specific aspect of the present invention is a nutrient solution having a pH in the range of 6 to 8, - a total protein content of 10 to 25% w / w, - micellar casein in an amount of at least 70% w / w based on the total protein, and - One or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate comprising, in the range of 0.001 to 0.2, - the total amount of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate, and - total protein and relates to a nutrient solution having a weight ratio therebetween.

[0011] Another aspect of the present invention relates to a nutrient powder comprising the solid content of the nutrient solution described herein and water in an amount of up to 10% w / w or further consisting of the same.

[0012] A further aspect of the present invention is a method for producing a nutrient solution, a) forming a liquid mixture by combining a polyphenol source comprising one or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate, a milk protein source, and optionally other components, said liquid mixture having - a total protein content of 8 to 25% w / w, - micellar casein in an amount of at least 70% w / w based on the total protein, and - one or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate and comprising the step, b) optionally filling the liquid mixture into a suitable container and relates to a method comprising the steps.

[0013] A more specific aspect of the present invention is a method for producing a nutrient solution, a) Forming a liquid mixture by combining one or more polyphenol sources including one or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate, and epigallocatechin 3-gallate, a milk protein source, and optionally other components, wherein the liquid mixture has: - A total protein content of 10 to 25% w / w, - Micellar casein in an amount of at least 70% w / w based on the total protein, and - One or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate, and epigallocatechin 3-gallate and the nutritional mixture has a weight ratio between: - The total amount of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate, and epigallocatechin 3-gallate, and - The total protein in the range of 0.001 to 0.2, b) Optionally, filling the liquid mixture into a suitable container A method comprising.

[0014] Another aspect relates to a nutritional liquid obtainable by the above method.

[0015] A further aspect of the invention is a nutritional liquid having a pH in the range of 6 to 8, which - Contains protein in an amount of at least 8% w / w and more preferably 10% w / w, and - Micellar casein in an amount of at least 70% w / w based on the total protein and the nutritional liquid - Reduces or prevents low-temperature gelation, - Reduces or prevents low-temperature thickening, and / or - Preferably reduces the viscosity immediately after sterilization heat treatment Relates to the use of one or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate.

Brief Description of the Drawings

[0016] Overview of the figures

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Mode for Carrying Out the Invention

[0017] Detailed Description One aspect of the present invention is a nutrient solution having a pH in the range of 6 - 8, - a total protein content of 8 - 25% w / w, - at least 70% w / w of micellar casein based on the total protein, and - one or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate, and epigallocatechin 3-gallate Relates to a nutrient solution, preferably a heat-treated and / or sterile nutrient solution.

[0018] In the context of the present invention, the term "nutrient solution" relates to a liquid that is suitable as a food and contains at least protein and water. The nutrient solution can preferably be nutritionally complete, which means that it contains all macro and micro nutrients and meets the nutritional requirements of an adult. Alternatively, it is also preferably possible that the nutrient solution is nutritionally incomplete, which means that it lacks at least some of the macro and / or micro nutrients for it to be complete, but is still useful as a nutritional supplement.

[0019] 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 thus there is no growth of microorganisms during storage at room temperature. For example, a sterilized composition such as a liquid or powder is sterile.

[0020] In the context of the present invention, the term "heat treatment" or "heat-treated" relates to a process in which the substance in question is heated to at least 70°C for a period sufficient to provide at least some reduction of microorganisms.

[0021] In connection with the present invention, the terms "micellar casein" and "casein micelles" relate to casein in the form of micelle-like structures, including different casein species and minerals such as calcium and phosphate. The term "native micellar casein" relates to the casein micelles found in milk and is isolated from milk, for example, by ultracentrifugation or by using a microfiltration membrane typically having a pore size that retains casein micelles but allows the passage of whey proteins, such as by using a microfiltration membrane with a pore size of 0.05 to 0.3 microns. Micellar casein in the nutrient solution is typically slightly modified compared to native casein micelles due to interaction with polyphenols and optionally due to heat treatment that may form part of the method of the present invention. Preferably, as outlined in Bobe et al, (Separation and Quantification of Bovine Milk Proteins by Reversed-Phase High-Performance Liquid Chromatography; Bobe et al; J. Agric. Food Chem. 1998, 46, 458-463), the amount of micellar casein is typically measured by separation of casein micelles by ultracentrifugation, preferably with an initial equilibration at 30°C for 1 hour and centrifugation at 100,000 g for 1 hour at the same temperature, followed by quantification of the separated casein amount by HPLC.

[0022] In connection with the present invention, the term "catechin" relates to molecule C or D or a mixture of both C and D in FIG. 1, wherein R1 is hydrogen and R2 is a hydroxyl group.

[0023] In connection with the present invention, the term "epicatechin" relates to molecule A or B or a mixture of both A and B in FIG. 1, wherein R1 is hydrogen and R2 is a hydroxyl group.

[0024] In connection with the present invention, the term "gallocatechin" relates to molecule C or D or a mixture of both C and D in FIG. 1, wherein R1 is a hydroxyl group and R2 is a hydroxyl group.

[0025] In connection with the present invention, the term "epigallocatechin" relates to molecule A or B in FIG. 1 or a mixture of both A and B, wherein R1 is a hydroxyl group and R2 is a hydroxyl group.

[0026] In connection with the present invention, the term "catechin 3-gallate" relates to molecule C or D in FIG. 1 or a mixture of both C and D, wherein R1 is hydrogen and R2 is a gallate group.

[0027] In connection with the present invention, the term "epicatechin 3-gallate" relates to molecule A or B in FIG. 1 or a mixture of both A and B, wherein R1 is hydrogen and R2 is a gallate group.

[0028] In connection with the present invention, the term "gallocatechin 3-gallate" relates to molecule C or D in FIG. 1 or a mixture of both C and D, wherein R1 is a hydroxyl group and R2 is a gallate group.

[0029] In connection with the present invention, the term "epigallocatechin 3-gallate" relates to molecule A or B in FIG. 1 or a mixture of both A and B, wherein R1 is a hydroxyl group and R2 is a gallate group.

[0030] In some preferred embodiments of the present invention, the nutrient solution is - the sum of the amounts of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate, and - total protein has a weight ratio in the range of 0.0001 to 0.2.

[0031] In some preferred embodiments of the present invention, the - sum of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate of the nutrient solution, and - The weight ratio between the total protein and is in the range of 0.0005 to 0.15, more preferably in the range of 0.001 to 0.10, even more preferably in the range of 0.01 to 0.06, and most preferably in the range of 0.02 to 0.04.

[0032] The amount of the catechin compound is measured by Analysis 13.

[0033] In other preferred embodiments of the present invention, for the nutrient solution, - the sum of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate, and - the total protein and the weight ratio therebetween is in the range of 0.005 to 0.20, more preferably in the range of 0.01 to 0.15.

[0034] In further preferred embodiments of the present invention, for the nutrient solution, - the sum of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate, and - the total protein and the weight ratio therebetween is in the range of 0.002 to 0.20, more preferably in the range of 0.003 to 0.15, even more preferably in the range of 0.005 to 0.10, and most preferably in the range of 0.007 to 0.10.

[0035] In some preferred embodiments of the present invention, the nutrient solution - has a weight ratio in the range of 0.0001 to 0.2 between the sum of the amounts of epicatechin, epigallocatechin and epigallocatechin 3-gallate and - the total protein.

[0036] In some preferred embodiments of the present invention, for the nutrient solution, - the sum of epicatechin, epigallocatechin and epigallocatechin 3-gallate and​ - The weight ratio between the total protein and is in the range of 0.0005 to 0.15, more preferably in the range of 0.001 to 0.10, even more preferably in the range of 0.01 to 0.06, and most preferably in the range of 0.02 to 0.04.

[0037] In another preferred embodiment of the present invention, for the nutrient solution, - The total of epicatechin, epigallocatechin and epigallocatechin 3-gallate, and - The total protein and the weight ratio therebetween is in the range of 0.005 to 0.20, more preferably in the range of 0.01 to 0.15.

[0038] In a further preferred embodiment of the present invention, for the nutrient solution, - The total of epicatechin, epigallocatechin and epigallocatechin 3-gallate, and - The total protein and the weight ratio therebetween is in the range of 0.002 to 0.20, more preferably in the range of 0.003 to 0.15, even more preferably in the range of 0.005 to 0.10, and most preferably in the range of 0.007 to 0.10.

[0039] In some preferred embodiments of the present invention, the nutrient solution - The total amount of epigallocatechin and epigallocatechin 3-gallate, and - The total protein and has a weight ratio in the range of 0.0001 to 0.2 therebetween.

[0040] In some preferred embodiments of the present invention, for the nutrient solution, - The total of epigallocatechin and epigallocatechin 3-gallate, and - The total protein and the weight ratio therebetween is in the range of 0.0005 to 0.15, more preferably in the range of 0.001 to 0.10, even more preferably in the range of 0.01 to 0.06, and most preferably in the range of 0.02 to 0.04.

[0041] In another preferred embodiment of the present invention, the nutrient solution - the total of epigallocatechin and epigallocatechin 3-gallate, and - total protein The weight ratio between them is in the range of 0.005 to 0.20, more preferably in the range of 0.01 to 0.15.

[0042] In a further preferred embodiment of the present invention, the nutrient solution - the total of epigallocatechin and epigallocatechin 3-gallate, and - total protein The weight ratio between them is in the range of 0.002 to 0.20, more preferably in the range of 0.003 to 0.15, even more preferably in the range of 0.005 to 0.10, and most preferably in the range of 0.007 to 0.10.

[0043] In some preferred embodiments of the present invention, the nutrient solution has a weight ratio in the range of 0.0001 to 0.2 between epigallocatechin 3-gallate (EGCG) and total protein.

[0044] In some preferred embodiments of the present invention, the weight ratio between epigallocatechin 3-gallate and total protein in the nutrient solution is in the range of 0.0005 to 0.15, more preferably in the range of 0.001 to 0.10, even more preferably in the range of 0.01 to 0.06, and most preferably in the range of 0.02 to 0.04.

[0045] In another preferred embodiment of the present invention, the weight ratio between epigallocatechin 3-gallate and total protein in the nutrient solution is in the range of 0.005 to 0.20, more preferably in the range of 0.01 to 0.15.

[0046] In a further preferred embodiment of the present invention, the weight ratio between epigallocatechin 3-gallate and total protein in the nutrient solution is in the range of 0.002 to 0.20, more preferably in the range of 0.003 to 0.15, even more preferably in the range of 0.005 to 0.10, and most preferably in the range of 0.007 to 0.10.

[0047] In connection with the present invention, the term "weight ratio" between "A" and "B" relates to the ratio obtained by dividing the "weight of A" by the "weight of B". For example, - if the amount of epigallocatechin 3-gallate in the nutrient solution is 0.50 g / 100 g, - and if the total protein content in the nutrient solution is 10 g / 100 g, the weight ratio between epigallocatechin 3-gallate and total protein is 0.50 / 10 = 0.05.

[0048] In connection with the present invention, the term "polyphenol" relates to a molecule having at least two phenolic hydroxyl groups and a molecular weight of at least 150 g / mol.

[0049] The nutrient solution may contain other polyphenols in addition to the above catechin derivatives, and thus, in some embodiments of the present invention, the nutrient solution contains one or more additional polyphenols.

[0050] In some preferred embodiments of the present invention, the one or more additional polyphenols include one or more compounds selected from the group consisting of flavonoids, phenolic acids, stilbenoids, tannins, and lignans.

[0051] In some preferred embodiments of the present invention, the one or more additional polyphenols include flavonoids.

[0052] In other preferred embodiments of the present invention, the one or more additional polyphenols include diarylheptanoids. An example of a preferred diarylheptanoid is curcumin, and thus, the one or more additional polyphenols include or even consist of curcumin.

[0053] In yet another preferred embodiment of the present invention, the one or more additional polyphenols include stilbenoids. An example of a preferred stilbenoid is resveratrol, and thus, the one or more additional polyphenols include or further consist of resveratrol.

[0054] In some preferred embodiments of the present invention, catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate, and epigallocatechin 3-gallate are present in the nutrient solution in a total amount of at least 20% w / w, more preferably at least 50% w / w, even more preferably at least 70% w / w, and most preferably at least 90% w / w based on the total amount of polyphenols.

[0055] In other preferred embodiments of the present invention, EGCG is present in the nutrient solution in an amount of at least 20% w / w, more preferably at least 50% w / w, even more preferably at least 70% w / w, and most preferably at least 90% w / w based on the total amount of polyphenols.

[0056] The total amount of polyphenols in the sample is measured according to Analysis 14.

[0057] The present invention advantageously enables the production and easy handling of nutrient solutions having a high protein content.

[0058] In some preferred embodiments of the present invention, the total amount of protein in the nutrient solution is at least 10% w / w, more preferably at least 12% w / w, even more preferably at least 14% w / w, and most preferably at least 16% w / w.

[0059] In some preferred embodiments of the present invention, the total amount of protein in the nutrient solution ranges from 8 to 24% w / w, more preferably from 10 to 22% w / w, even more preferably from 12 to 21% w / w, and most preferably from 14 to 20% w / w.

[0060] In another preferred embodiment of the present invention, the total amount of protein in the nutrient solution ranges from 10 to 20% w / w, more preferably from 11 to 19% w / w, even more preferably from 12 to 18% w / w, and most preferably from 13 to 19% w / w.

[0061] In a further preferred embodiment of the present invention, the total amount of protein in the nutrient solution ranges from 10 to 25% w / w, more preferably from 12 to 24% w / w, even more preferably from 14 to 22% w / w, and most preferably from 16 to 20% w / w.

[0062] In some preferred embodiments of the present invention, the nutrient solution has the following: - A total protein amount in the range of 10 to 25% w / w, more preferably 12 to 24% w / w, even more preferably 14 to 22% w / w, and most preferably 16 to 20% w / w, and - In the range of 0.002 to 0.2, more preferably 0.005 to 0.15, even more preferably 0.02 to 0.15, and most preferably 0.04 to 0.15, - The sum of the amounts of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate, and epigallocatechin 3-gallate, and - The weight ratio between the total protein and thereof.

[0063] In some preferred embodiments of the present invention, the nutrient solution contains micellar casein in an amount of at least 75% w / w based on the total protein, more preferably at least 85% w / w based on the total protein, even more preferably at least 90% w / w based on the total protein, and most preferably at least 95% w / w based on the total protein.

[0064] A high-protein solution containing at least 85% micellar casein based on the total protein is particularly likely to cause low-temperature gelation or low-temperature thickening, and thus the effect of adding catechin compounds is particularly evident.

[0065] In some preferred embodiments of the present invention, the nutrient solution contains micellar casein in an amount of 85 - 100% w / w, more preferably 90 - 99% w / w, even more preferably 93 - 98% w / w, and most preferably 95 - 97% w / w, based on the total protein.

[0066] In other preferred embodiments of the present invention, the nutrient solution contains micellar casein in an amount of 70 - 84% w / w, more preferably 75 - 84% w / w, and most preferably 77 - 83% w / w, based on the total protein.

[0067] The nutrient solution may also contain whey protein, and it is preferred that a significant amount of non - casein protein is whey protein.

[0068] In some preferred embodiments of the present invention, the whey protein provides at least 20% w / w, more preferably at least 40% w / w, even more preferably at least 70% w / w, and most preferably at least 90% w / w of the total protein that is not micellar casein.

[0069] In some preferred embodiments of the present invention, the protein in the nutrient solution is a milk protein, i.e., a protein derived from milk or a milk fraction such as whey, for example.

[0070] In other embodiments of the present invention, the nutrient solution also contains non - milk proteins such as, for example, vegetable proteins, egg proteins, hydrolysates of caseinates, hydrolysates of whey proteins, or any combination thereof.

[0071] The nutrient solution often contains carbohydrates in addition to protein. In some preferred embodiments of the present invention, the nutrient solution has a total amount of carbohydrates of at least 5% w / w, more preferably at least 7% w / w, even more preferably at least 10% w / w, and most preferably at least 15% w / w.

[0072] In some preferred embodiments of the present invention, the nutrient solution has a total amount of carbohydrates in the range of 5 to 25% w / w, more preferably 7 to 22% w / w, even more preferably 10 to 20% w / w, and most preferably 12 to 18% w / w.

[0073] However, in some applications, it is preferred to keep the carbohydrate content low, for example, the calorie content of the liquid is reduced. Therefore, in other preferred embodiments of the present invention, the nutrient solution has a total amount of carbohydrates of up to 4% w / w, more preferably up to 2% w / w, even more preferably up to 0.5% w / w, and most preferably up to 0.1% w / w.

[0074] In particular, when the nutrient solution is intended for subjects with lactose intolerance, it may also be preferred that the lactose content of the nutrient solution is very low. Therefore, in some preferred embodiments of the present invention, the nutrient solution has a total amount of lactose of up to 1% w / w, more preferably up to 0.1% w / w, even more preferably up to 0.01% w / w, and most preferably up to 0.001% w / w.

[0075] Non-limiting examples of useful carbohydrates are edible monosaccharides, disaccharides, oligosaccharides and / or polysaccharides such as, for example, glucose, galactose, fructose, arabinose, ribose, tagatose, sucrose, maltose, maltotriose, maltodextrin, fructooligosaccharide, galactooligosaccharide, fucosyllactose, sialyllactose, milk oligosaccharide, human milk oligosaccharide and combinations thereof.

[0076] In some preferred embodiments of the present invention, the nutrient solution contains up to 0.10 mol / L of reducing carbohydrates, more preferably up to 0.03 mol / L of reducing carbohydrates, even more preferably up to 0.01 mol / L of reducing carbohydrates, and most preferably up to 0.003 mol / L of reducing carbohydrates. The inventors have observed that a low reducing carbohydrate content tends to reduce or prevent Maillard-based browning of the nutrient solution or powders produced therefrom.

[0077] In some preferred embodiments of the present invention, the nutrient solution contains 0.0001 to 0.10 mol / L of reducing carbohydrates, more preferably 0.001 to 0.03 mol / L of reducing carbohydrates, and most preferably 0.001 to 0.01 mol / L of reducing carbohydrates.

[0078] In some preferred embodiments, as long as the nutrient solution containing relatively low reducing carbohydrates contains carbohydrates mainly as non-reducing carbohydrates and / or carbohydrates having a degree of polymerization greater than 2, i.e., oligosaccharides or polysaccharides, for example, it can contain a significant amount of carbohydrates such as 5 to 25% w / w, more preferably 7 to 22% w / w, even more preferably 10 to 20% w / w, and most preferably 12 to 18% w / w.

[0079] The nutrient solution often contains lipids, and the presence of lipids is advantageous in some nutritional applications. In some preferred embodiments of the present invention, the nutrient solution has a total amount of lipids of at least 2% w / w, more preferably at least 5% w / w, even more preferably at least 8% w / w, and most preferably at least 10% w / w.

[0080] In some preferred embodiments of the present invention, the nutrient solution has a total amount of lipids in the range of 2 to 20% w / w, more preferably 5 to 18% w / w, even more preferably 8 to 15% w / w, and most preferably 10 to 14% w / w.

[0081] In some embodiments, the amount of lipids in the nutrient solution can be in the range of 5 to 95%, preferably 10 to 70%, and more preferably 20 to 40% based on the total energy content of the nutrient solution.

[0082] With regard to the type of lipid, as long as the lipid is a food quality, a wide range of options are possible. The lipid can be either animal lipid or vegetable lipid or both. Animal lipids such as lard or butter have essentially equal calorie values and nutritional values and can be used interchangeably, but vegetable oils are highly preferred in the practice of the present invention due to their easy availability, easy formulation, absence of cholesterol, and lower saturated fatty acid concentration. In one embodiment, the composition comprises rapeseed oil, corn oil and / or sunflower oil.

[0083] The lipid can include a source of medium-chain fatty acids such as medium-chain triglycerides (MCT, mainly 8 to 10 carbon atoms in length), a source of long-chain fatty acids such as long-chain triglycerides (LCT), and phospholipid-bound fatty acids such as EPA or DHA bound to phospholipids or any combination of two sources. MCT is beneficial in patients with metabolic stress as it is easily absorbed and metabolized. Furthermore, the use of MCT reduces the risk of malabsorption of nutrients. LCT sources such as canola oil, rapeseed oil, sunflower oil, soybean oil, olive oil, coconut oil, palm oil, linseed oil, marine oil or corn oil are beneficial as LCT is known to regulate the body's immune response.

[0084] In some embodiments, the lipids comprise 30 - 60 wt% animal, algal or fungal fat, 40 - 70 wt% plant fat and optionally 0 - 20 wt% MCT, based on the total fat of the composition. The animal fat preferably constitutes a small amount of milk fat, i.e., less than 6 wt%, particularly less than 3 wt%, based on the total fat. In particular, a mixture of corn oil, egg oil and / or canola oil with a specific amount of marine oil is used. Egg oil, fish oil and algal oil are preferred sources of non-vegetable fat. In particular, for compositions intended for oral ingestion, in order to prevent the formation of off-flavors and reduce fishy aftertastes, components with relatively low docosahexaenoic acid (DHA), i.e., less than 6 wt%, preferably less than 4 wt%, based on the total fat, are recommended. Marine oils containing DHA are preferably present in the composition according to the invention in an amount of less than 25 wt%, preferably less than 15 wt%, based on the total fat. On the other hand, including eicosapentaenoic acid (EPA) is highly desirable for obtaining maximum health benefits. Thus, in another embodiment, the amount of EPA can range from 4 wt% to 15 wt%, more preferably from 8 wt% to 13 wt%, based on the total fat. The weight ratio of EPA:DHA is advantageously at least 6:4, for example, 2:1 - 10:1, etc. In yet another embodiment, the amount of EPA is very low, for example, 0.1 - 1 wt%, preferably 0.3 wt% or 0.6 wt%, based on the total lipid.

[0085] The nutritional composition according to the invention may also beneficially contain an emulsifier. Commonly known emulsifiers can be used, and generally, the emulsifier contributes to the energy content of the lipids in the nutrient solution.

[0086] In other preferred embodiments of the invention, for example, for sports nutrition, the nutrient solution has a total lipid amount of at most 1% w / w, more preferably at most 0.3% w / w, even more preferably at most 0.1% w / w, and most preferably at most 0.01% w / w.

[0087] The nutrient solution according to the present invention can be designed to supplement a person's diet or provide complete nutritional support. Thus, the nutrient solution according to the present invention may further contain one or more nutritional components such as sources of vitamins, minerals, trace elements and / or indigestible carbohydrates. Preferably, the nutrient solution according to the present invention is a nutritionally complete nutrient solution.

[0088] The nutrient solution according to the present invention may contain various vitamins, minerals and trace elements.

[0089] In some preferred embodiments of the present invention, the nutrient solution contains sodium in an amount in the range of 10 to 200 mg / 100 mL, more preferably 30 to 120 mg / 100 mL, even more preferably 50 to 90 mg / 100 mL, and most preferably 60 to 75 mg / 100 mL.

[0090] In some preferred embodiments of the present invention, the nutrient solution contains potassium in an amount in the range of 10 to 250 mg / 100 mL, more preferably 40 to 200 mg / 100 mL, even more preferably 120 to 175 mg / 100 mL, and most preferably 155 to 165 mg / 100 mL.

[0091] In some preferred embodiments of the present invention, the nutrient solution contains chlorine in an amount in the range of 10 to 200 mg / 100 mL, more preferably 50 to 150 mg / 100 mL, even more preferably 60 to 100 mg / 100 mL, and most preferably 75 to 85 mg / 100 mL.

[0092] In some preferred embodiments of the present invention, the nutrient solution contains calcium in an amount in the range of 50 to 700 mg / 100 mL, more preferably 150 to 500 mg / 100 mL, even more preferably 180 to 300 mg / 100 mL, and most preferably 200 to 220 mg / 100 mL.

[0093] The inventors have found that catechin compounds enable the production of nutrient solutions having a relatively high calcium content, which is often advantageous from a nutritional perspective and is necessary when the nutrient solution must be nutritionally complete. Thus, in some preferred embodiments of the present invention, the nutrient solution contains calcium in an amount in the range of 150 to 700 mg / 100 mL, more preferably 170 to 500 mg / 100 mL, even more preferably 200 to 400 mg / 100 mL, and most preferably 240 to 300 mg / 100 mL.

[0094] In some preferred embodiments of the present invention, the nutrient solution contains magnesium in an amount in the range of 5 to 100 mg / 100 mL, more preferably 10 to 25 mg / 100 mL, even more preferably 12 to 20 mg / 100 mL, and most preferably 14 to 18 mg / 100 mL.

[0095] In some preferred embodiments of the present invention, the nutrient solution contains phosphorus in an amount in the range of 50 to 500 mg / 100 mL, more preferably 70 to 300 mg / 100 mL, even more preferably 90 to 200 mg / 100 mL, and most preferably 100 to 150 mg / 100 mL.

[0096] In some preferred embodiments of the present invention, the nutrient solution contains iron in an amount in the range of 0.1 to 20 mg / 100 mL, more preferably 0.5 to 10 mg / 100 mL, even more preferably 1 to 5 mg / 100 mL, and most preferably 2 to 3 mg / 100 mL.

[0097] In some preferred embodiments of the present invention, the nutrient solution contains zinc in an amount in the range of 0.1 to 10 mg / 100 mL, more preferably 0.5 to 5 mg / 100 mL, even more preferably 0.7 to 3 mg / 100 mL, and most preferably 1 to 2 mg / 100 mL.

[0098] In some embodiments of the present invention, the nutrient solution according to the present invention provides all necessary vitamins, most minerals, and trace elements. For example, the nutrient solution according to the present invention preferably provides 6 mg of zinc per 100 ml of the nutrient solution, which is beneficial for tissue repair of patients during healing. Preferably, the nutrient solution according to the present invention also provides 25 mg of vitamin C per 100 ml of the nutrient solution to assist patients with more severe healing requirements. Further preferably, the nutrient solution according to the present invention also provides 2.25 mg of iron per 100 ml of the nutrient solution. Iron is beneficial for maintaining the body fluids and cardiovascular system functions of elderly patients.

[0099] The present invention suggests that the nutrient solution according to the present invention may contain sodium and / or potassium levels outside the legal level range of FSMP (Foods for Special Medical Purposes).

[0100] The nutrient solution according to the present invention can optionally be fortified with indigestible carbohydrates (dietary fibers) such as fructooligosaccharides or inulin. In some embodiments of the present invention, the nutrient solution according to the present invention contains 0.5 g / 100 ml to 6 g / 100 ml of indigestible carbohydrates. Examples of dietary fibers include indigestible oligosaccharides having a DP of 2 to 20, preferably 2 to 10. More preferably, these oligosaccharides do not contain a substantial amount (less than 5% by weight) of sugars outside these DP ranges and are soluble. These oligosaccharides can include fructo-oligosaccharides (FOS), transgalactooligosaccharides (TOS), xylo-oligosaccharides (XOS), soy oligosaccharides, and the like. Optionally, high molecular weight compounds such as inulin, soy polysaccharides, acacia polysaccharides (acacia fiber or gum arabic), cellulose, and resistant starch can also be incorporated into the nutrient solution according to the present invention. The amount of insoluble fiber such as cellulose is preferably less than 20% by weight of the dietary fiber fraction of the nutrient solution according to the present invention and / or less than 0.6 g / 100 ml. The amount of thickening polysaccharides such as carrageenan, xanthan, pectin, galactomannan, and other high molecular weight (DP>50) indigestible polysaccharides is preferably low, i.e., less than 20% by weight of the weight of the fiber fraction or less than 1 g / 100 ml. Instead, hydrolyzed polysaccharides such as hydrolyzed pectin and galactomannan can advantageously be included.

[0101] Preferred fiber components include, for example, indigestible oligosaccharides having a chain length (DP) of 2 to 10, such as Fibersol® (resistant oligoglucose), particularly hydrogenated Fibersol®, or a mixture of oligosaccharides having a DP of 2 to 10, such as fructooligosaccharides or galactooligosaccharides, which may also contain a small amount of higher saccharides (for example, when having a DP of 11 to 20). Such oligosaccharides preferably constitute 50% to 90% by weight of the fiber fraction or 0.5 g / 100 ml to 3 g / 100 ml of the nutrient solution according to the present invention. Other suitable fiber components include saccharides that are only partially digestible.

[0102] In certain embodiments, the nutrient solution according to the present invention comprises one or more of fructo-oligosaccharides, inulin, acacia polysaccharides, soy polysaccharides, cellulose, and resistant starch.

[0103] The nutrient solution may further contain a suitable edible acid and / or an edible alkalizing agent.

[0104] In some preferred embodiments of the present invention, the nutrient solution comprises one or more non-polyphenol chelating agents selected from the group consisting of, for example, phosphoric acid, citric acid, soluble phosphates, soluble citrates, or mixtures thereof.

[0105] In the context of the present invention, the term "non-polyphenol chelating agent" means a chelating agent that is not a polyphenol according to the current definition of polyphenols.

[0106] In some preferred embodiments of the present invention, the nutrient solution comprises one or more non-polyphenol chelating agents selected from the group consisting of phosphoric acid, soluble phosphates, or mixtures thereof.

[0107] According to one embodiment, the phosphoric acid is selected from the group consisting of uridine monophosphate, cytidine monophosphate, orthophosphoric acid, inositol hexaphosphate, hexametaphosphoric acid, or mixtures thereof, and the phosphate is selected from the group consisting of uridine monophosphate, cytidine monophosphate, orthophosphate, inositol hexaphosphate, hexametaphosphoric acid, or mixtures thereof.

[0108] When used, the non-polyphenol chelating agent should preferably be added in an amount of 1 to 120 mEq / L, preferably 5 to 100 mEq / L, more preferably 10 to 80 mEq / L, and most preferably 20 to 60 mEq / L of said chelating agent.

[0109] In some preferred embodiments of the present invention, the nutrient solution contains lactic acid in an amount of 0.05 to a maximum of 1.5 g / 100 mL.

[0110] Preferably, the nutrient solution of the present invention contains lactic acid in an amount of 0.05 to 1.0 g / 100 ml of the nutrient solution, more preferably 0.1 to 1.0 g / 100 ml, and most preferably 0.2 to 0.5 g / 100 ml.

[0111] The amount of lactic acid may be related to the protein content of the product. In some preferred embodiments of the present invention, the amount of lactic acid is at most 250 mg / g protein. More preferably, the amount of lactic acid is 1 to 200 mg per gram of protein in the whole nutrient solution, preferably 2.5 to 100 mg / g protein, more preferably 5 to 75 mg / g protein, and most preferably 10 to 75 mg of lactic acid per gram of protein in the nutrient solution.

[0112] Alternatively, the nutrient solution of the present invention may contain lactic acid in an amount up to 400 mg / g micellar casein of the whole nutrient solution. More preferably, the amount of lactic acid is 4 to 300 mg / g protein, more preferably 10 to 200 mg / g micellar casein, and most preferably 20 to 100 mg of lactic acid per gram of micellar casein in the nutrient solution.

[0113] In a preferred embodiment, the nutrient solution of the present invention preferably contains citrate in an amount of up to 1 g / 100 mL in the nutrient solution, preferably in an amount of 1 mg to 500 mg / 100 mL, more preferably in an amount of 5 mg to 400 mg / 100 mL, more preferably in an amount of 10 mg to 300 mg / 100 mL, and most preferably in an amount of 15 mg to 100 mg / 100 mL. It may be beneficial to include a certain amount of citrate in the nutrient solution of the present invention to extend the thermal stability and shelf life.

[0114] In some preferred embodiments of the present invention, the nutrient solution contains a combination of citric acid and lactic acid. The total is preferably at most 2.5 g / 100 mL, more preferably the total is 0.05 to 2 g / 100 mL, more preferably 0.1 to 1.5 g / 100 mL, still more preferably 0.25 to 1.0 g / 100 mL, and most preferably 0.3 to 0.75 g / 100 mL.

[0115] When both lactic acid and citric acid are present, the weight amount of lactic acid preferably exceeds the weight amount of citric acid by 1.1 to 20 times, more preferably by 2 to 18 times, still more preferably by 3 to 15 times, or most preferably by 4 to 12 times. At such ratios, the viscosity of the liquid nutritional composition is kept low, while other parameters such as the shelf life and thermal stability affected by the presence of citric acid are maintained at sufficient levels.

[0116] In some embodiments of the present invention, both a non-polyphenol chelating agent and lactic acid may be preferred. However, the inventors have surprisingly found that when the nutrient solution contains the catechin compounds described herein, they are not necessary.

[0117] Accordingly, in some preferred embodiments of the present invention, the nutrient solution contains a maximum of 0.1 g of lactic acid / 100 mL, more preferably a maximum of 0.04 g of lactic acid / 100 mL, even more preferably a maximum of 0.01 g of lactic acid / 100 mL, and most preferably a maximum of 0.001 g of lactic acid / 100 mL.

[0118] In some preferred embodiments of the present invention, the nutrient solution contains a non-polyphenol chelating agent in an amount of up to 5 mEq / L, more preferably up to 1 mEq / L, even more preferably up to 0.4 mEq / L, and most preferably up to 0.1 mEq / L.

[0119] In some preferred embodiments of the present invention, the nutrient solution contains the total amount of non-polyphenol chelating agents selected from phosphoric acid, citric acid, soluble phosphates, and soluble citrates in an amount of up to 5 mEq / L, more preferably up to 1 mEq / L, even more preferably up to 0.4 mEq / L, and most preferably up to 0.1 mEq / L.

[0120] The present invention is particularly useful for high-solid nutrient solutions.

[0121] In some preferred embodiments of the present invention, the nutrient solution has a total solid content in the range of 9 to 50% w / w; more preferably in the range of 10 to 40% w / w, even more preferably in the range of 12 to 35% w / w, and even more preferably in the range of 16 to 30% w / w.

[0122] In other preferred embodiments of the present invention, the nutrient solution has a total solid content in the range of 20 to 50% w / w; more preferably in the range of 24 to 48% w / w, even more preferably in the range of 28 to 45% w / w, and even more preferably in the range of 30 to 43% w / w. These embodiments are particularly useful for nutritionally complete nutrient solutions.

[0123] In some preferred embodiments of the present invention, the nutrient solution has an energy content of 1 to 3 kcal / g, more preferably 1.5 to 3.0 kcal / g, and even more preferably 2.0 to 2.8 kcal / g.

[0124] In other preferred embodiments of the present invention, the nutrient solution has an energy content of at most 1 kcal / g, more preferably at most 0.8 kcal / g, and even more preferably at most 0.5 kcal / g.

[0125] The nutrient solution preferably has a water content of at least 50% w / w, more preferably at least 60% w / w, even more preferably at least 65% w / w, and most preferably at least 70% w / w.

[0126] An even higher water content may be preferred. Thus, in some preferred embodiments of the present invention, the nutrient solution has a water content of at least 75% w / w, more preferably at least 80% w / w, even more preferably at least 85% w / w, and most preferably at least 90% w / w.

[0127] In some preferred embodiments of the present invention, the nutrient solution has a water content in the range of 50 to 91% w / w; more preferably in the range of 60 to 90% w / w, even more preferably in the range of 65 to 88% w / w, and most preferably in the range of 70 to 84% w / w.

[0128] In some preferred embodiments of the present invention, the nutrient solution has a pH in the range of 6.0 to 8.0, more preferably in the range of 6.2 to 7.5, even more preferably in the range of 6.4 to 7.1, and most preferably in the range of 6.5 to 7.0. In other preferred embodiments of the present invention, the nutrient solution has a pH in the range of 6.0 to 8.0, more preferably in the range of 6.0 to 7.5, even more preferably in the range of 6.0 to 7.1, and most preferably in the range of 6.0 to 7.0.

[0129] The inventors have found that the combination of catechin compounds and proteins can strongly color the nutrient solution red, for example at pH 7.3, and the intensity can be reduced by lowering the pH. The inventors have also seen signs that the color problem can be reduced by increasing the amount of casein relative to the total protein.

[0130] An advantage of the present invention is that when polyphenols are present, the viscosity of the nutrient solution is significantly reduced immediately after production. This discovery facilitates the production of the nutrient solution and makes it more suitable for drinking. The need for a technical solution to keep the viscosity relatively low is particularly prominent for producing high-protein beverages, and more specifically for producing high-protein, high-calorie beverages.

[0131] In some preferred embodiments of the present invention, the nutrient solution has a viscosity of up to 400 cP, preferably up to 200 cP, more preferably up to 100 cP, even more preferably up to 50 cP, and most preferably up to 30 cP at a temperature of 20 °C and a shear rate of 145 s -1 .

[0132] For example, the nutrient solution has a temperature of 20 °C and a shear rate of 145 s -1It can have a viscosity in the range of 2 to 400 cP, preferably 4 to 200 cP, more preferably 5 to 100 cP, even more preferably 6 to 50 cP, and most preferably 7 to 30 cP at a shear rate of

[0133] In some preferred embodiments of the present invention, the nutrient solution has a maximum viscosity of 400 cP, preferably a maximum of 200 cP, more preferably a maximum of 100 cP, even more preferably a maximum of 50 cP, and most preferably a maximum of 30 cP at a temperature of 5°C and a shear rate of 145 s -1

[0134] For example, the nutrient solution can have a viscosity in the range of 2 to 400 cP, preferably 4 to 200 cP, more preferably 5 to 100 cP, even more preferably 6 to 50 cP, and most preferably 7 to 30 cP at a temperature of 5°C and a shear rate of 145 s -1

[0135] An advantageous feature of this nutrient solution is that it has no tendency to gel or thicken at low temperatures and remains liquid, and thus can be consumed even after long-term storage at low temperatures.

[0136] Therefore, in some preferred embodiments of the present invention, after storage of the nutrient solution at 5°C for 63 days, it has a viscosity in the range of 2 to 400 cP, preferably 4 to 200 cP, more preferably 5 to 100 cP, even more preferably 6 to 50 cP, and most preferably 7 to 30 cP at a temperature of 5°C and a shear rate of 145 s -1

[0137] The viscosity of the liquid sample is measured according to Analysis 2.

[0138] It is particularly preferred that the nutrient solution is a sterile nutrient solution, and more preferably a heat-sterilized nutrient solution.

[0139] In some preferred embodiments of the present invention, the nutrient solution is a packaged sterile nutrient solution, preferably a ready-to-drink beverage.

[0140] ​​​The sterile nutrient solution is preferably storable at room temperature, which means it has a shelf life of at least 2 months, more preferably at least 6 months at 25°C and does not form a gel for at least 2 months, more preferably at least 6 months during storage at 25°C.

[0141] Generally, nutrient solutions, especially sterile nutrient solutions, preferably contain a limited amount of insoluble protein substances because such insoluble protein substances tend to precipitate at the bottom of their containers over time, forming an undesirable protein sediment layer.

[0142] In some preferred embodiments of the present invention, the nutrient solution has an insoluble protein substance content of at most 20%, more preferably at most 10%, even more preferably at most 5%, and most preferably at most 1%. It is even more preferable that the nutrient solution does not contain detectable insoluble protein substances.

[0143] The inventors have found that, preferably, the plasmin content of the nutrient solution, especially the sterile nutrient solution, should be low in order to avoid undesirable proteolysis.

[0144] In some preferred embodiments of the present invention, the combined activity of plasmin and plasminogen in the nutrient solution, especially the sterile nutrient solution, is at most 8000 microunits / mL, preferably at most 5000 microunits / mL, and even more preferably at most 3000 microunits / mL.

[0145] In connection with the present invention, 1 unit (U) of plasmin activity is the plasmin activity that can generate 1 micromole of p-nitroaniline per minute at 25°C and pH 8.9 using chromozym PL (Tosyl-Gly-Pro-Lys-4-nitroanilide acetate) as a substrate.

[0146] In other preferred embodiments of the present invention, the combined activity of plasmin and plasminogen in the nutrient solution, particularly the sterile nutrient solution, is at most 2,500 micro units / mL, preferably at most 1,000 micro units / mL, and even more preferably at most 500 micro units / mL. In some cases, it may be even more preferable that the combined activity of plasmin and plasminogen in the nutrient solution, particularly the sterile nutrient solution, is at most 100 micro units / mL, preferably at most 50 micro units / mL, and even more preferably at most 10 micro units / mL.

[0147] The nutrient solution is preferably homogeneous, which means that at least catechin compounds and milk proteins, preferably all components, are completely mixed and evenly distributed throughout the nutrient solution when visually inspected, i.e., by visual inspection.

[0148] In some preferred embodiments of the present invention, the nutrient solution is a packaged nutrient solution, i.e., packaged in a suitable container. It is particularly preferred that the nutrient solution is a sterile packaged nutrient solution.

[0149] Preferred examples of suitable containers are, for example, bottles, cartons, bricks and / or bags.

[0150] In some preferred embodiments of the present invention, the nutrient solution is obtainable by the methods described herein.

[0151] In some preferred embodiments of the present invention, the nutrient solution has a pH in the range of 6.0 to 7.5, more preferably 6.0 to 7.0, - a total protein content of -10 to 20% w / w, more preferably 12 to 18% w / w, - at least 70 to 84% w / w, more preferably 75 to 83% w / w, of micellar casein relative to the total protein, - an energy content of 0.4 to 1.5 kcal / g, more preferably 0.5 to 1.0 kcal / g and the nutrient solution has a range of 0.005 to 0.2, more preferably 0.01 to 0.15, - The total amount of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate, and - Total protein have a weight ratio between them.

[0152] In some preferred embodiments of the present invention, the nutrient solution has a pH in the range of 6.0 to 7.5, more preferably 6.0 to 7.0, - A total protein content of 10 to 20% w / w, more preferably 12 to 18% w / w, - At least 85 to 99% w / w, more preferably 90 to 98% w / w of micellar casein based on the total protein, - An energy content of 0.4 to 1.5 kcal / g, more preferably 0.5 to 1.0 kcal / g and the nutrient solution has a range of 0.005 to 0.2, more preferably 0.01 to 0.15, - The total amount of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate, and - Total protein have a weight ratio between them.

[0153] In some preferred embodiments of the present invention, the nutrient solution has a pH in the range of 6.0 to 7.5, more preferably 6.0 to 7.0, - A total protein content of 10 to 20% w / w, more preferably 12 to 18% w / w, - At least 70 to 84% w / w, more preferably 75 to 83% w / w of micellar casein based on the total protein, - An energy content of 1.6 to 3.0 kcal / g, more preferably 2.0 to 2.8 kcal / g and the nutrient solution has a range of 0.005 to 0.2, more preferably 0.01 to 0.15, - The sum of the amounts of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate, and - Total protein and have a weight ratio therebetween.

[0154] In some preferred embodiments of the present invention, the nutrient solution has a pH in the range of 6.0 to 7.5, more preferably 6.0 to 7.0, - A total protein content of 10 to 20% w / w, more preferably 12 to 18% w / w, - At least 85 to 99% w / w, more preferably 90 to 98% w / w of micellar casein based on the total protein, - An energy content of 1.6 to 3.0 kcal / g, more preferably 2.0 to 2.8 kcal / g and the nutrient solution has a range of 0.005 to 0.2, more preferably 0.01 to 0.15, of - The sum of the amounts of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate, and - Total protein and have a weight ratio therebetween.

[0155] In some preferred embodiments of the present invention, the nutrient solution has a pH in the range of 6.0 to 7.5, more preferably 6.0 to 7.0, - A total protein content of 10 to 20% w / w, more preferably 12 to 18% w / w, - At least 70 to 84% w / w, more preferably 75 to 83% w / w of micellar casein based on the total protein, - An energy content of 0.4 to 1.5 kcal / g, more preferably 0.5 to 1.0 kcal / g and the nutrient solution has a range of 0.005 to 0.2, more preferably 0.01 to 0.15, of - Epigallocatechin 3-gallate and - Total protein and has a weight ratio therebetween.

[0156] In some preferred embodiments of the present invention, the nutrient solution has a pH in the range of 6.0 to 7.5, more preferably 6.0 to 7.0, - a total protein content of 10 to 20% w / w, more preferably 12 to 18% w / w, - micellar casein in an amount of at least 85 to 99% w / w, more preferably 90 to 98% w / w, based on the total protein, - an energy content of 0.4 to 1.5 kcal / g, more preferably 0.5 to 1.0 kcal / g and includes a weight ratio in the range of 0.005 to 0.2, more preferably 0.01 to 0.15, between - epigallocatechin 3-gallate and - the total protein has a weight ratio therebetween.

[0157] In some preferred embodiments of the present invention, the nutrient solution has a pH in the range of 6.0 to 7.5, more preferably 6.0 to 7.0, - a total protein content of 10 to 20% w / w, more preferably 12 to 18% w / w, - micellar casein in an amount of at least 70 to 84% w / w, more preferably 75 to 83% w / w, based on the total protein, - an energy content of 1.6 to 3.0 kcal / g, more preferably 2.0 to 2.8 kcal / g and includes a weight ratio in the range of 0.005 to 0.2, more preferably 0.01 to 0.15, between - epigallocatechin 3-gallate and - the total protein has a weight ratio therebetween.

[0158] In some preferred embodiments of the present invention, the nutrient solution has a pH in the range of 6.0 to 7.5, more preferably 6.0 to 7.0, - a total protein content of 10 to 20% w / w, more preferably 12 to 18% w / w, - micellar casein in an amount of at least 85 - 99% w / w, more preferably 90 - 98% w / w, based on the total protein, - an energy content of 1.6 - 3.0 kcal / g, more preferably 2.0 - 2.8 kcal / g and the nutrient solution has a weight ratio between - epigallocatechin 3 - gallate and - the total protein in the range of 0.005 - 0.2, more preferably 0.01 - 0.15.

[0159] Furthermore, one aspect of the present invention relates to a nutritional powder comprising the solid content of the nutrient solution as defined herein and water in an amount of up to 10% w / w, optionally further consisting of these.

[0160] In some preferred embodiments of the present invention, the nutritional powder comprises the solid content of the nutrient solution as defined herein in an amount of at least 90% w / w, more preferably at least 94% w / w, even more preferably at least 95% w / w, and most preferably at least 96% w / w.

[0161] Preferably, the nutritional powder contains water in an amount of up to 6% w / w, more preferably up to 5% w / w, and most preferably up to 4% w / w.

[0162] The nutritional powder can be produced in several different ways, but the nutrient solution described herein can be obtained, for example, by drying by spray drying or freeze drying.

[0163] A further aspect of the present invention is a method for producing a nutrient solution, preferably a heat - treated and / or sterile nutrient solution, comprising a) forming a liquid mixture by combining a polyphenol source comprising one or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3 - gallate, epicatechin 3 - gallate, gallocatechin 3 - gallate and epigallocatechin 3 - gallate, a milk protein source, and optionally other components, wherein the liquid mixture - Total protein content of 8 to 25% w / w, - Micellar casein in an amount of at least 70% w / w based on the total protein, and - One or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate A step comprising b) Optionally, filling the liquid mixture into a suitable container Relates to a method comprising

[0164] In connection with the present invention, the term "polyphenol source containing one or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate" means - Catechin, - Epicatechin, - Gallocatechin, - Epigallocatechin, - Catechin 3-gallate, - Epicatechin 3-gallate, - Gallocatechin 3-gallate, and - Epigallocatechin 3-gallate Relates to a composition containing at least one catechin compound, which preferably contains a total amount of the above catechin compounds of at least 1% w / w based on the total solids of the source

[0165] In connection with the present invention, the term "milk protein source" relates to a composition that provides milk protein. In this context, "milk protein" contains at least micellar casein and may further contain whey protein and / or casein

[0166] In connection with the present invention, the term "liquid mixture" relates to an edible aqueous liquid containing a milk protein source and one or more of the above catechin compound sources

[0167] The compositional features and embodiments described in relation to the nutrient solution apply equally to the liquid mixture.

[0168] In some preferred embodiments of the invention where no heat treatment is applied, the nutrient solution is the liquid mixture obtained from step a).

[0169] However, in other preferred embodiments of the invention, the nutrient solution is a heat-treated, preferably sterilized, liquid mixture.

[0170] In some preferred embodiments of the invention, the method involves the filling of step b).

[0171] However, in other preferred embodiments of the invention, the method includes step a) without step b). Such embodiments are useful, for example, when the nutrient solution is an intermediate product used in the manufacture of other foods.

[0172] In some preferred embodiments of the invention, the liquid mixture is heat-treated.

[0173] In some preferred embodiments of the invention, the liquid mixture - is heat-treated, preferably by a sterilizing heat treatment, before filling, or - is heat-treated, preferably by a sterilizing heat treatment, after it has been filled into the container, or - is formed by aseptically mixing two or more sterile compositions containing the source of the liquid mixture and optional ingredients.

[0174] The heat-treated liquid mixture is preferably the heat-treated nutrient solution.

[0175] In some preferred embodiments of the invention, the polyphenol source comprises one or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate. Epigallocatechin 3-gallate comprises or further consists of a plant extract.

[0176] Preferably, the polyphenol source contains epigallocatechin 3-gallate. More preferably, the polyphenol source contains epigallocatechin 3-gallate and epigallocatechin. Even more preferably, the polyphenol source contains epigallocatechin 3-gallate, epigallocatechin and epicatechin.

[0177] Particularly preferably, the plant extract is a polyphenol extract from tea leaves or cocoa beans or a combination thereof.

[0178] In some preferred embodiments of the present invention, the polyphenol extract is from tea leaves, preferably from white tea, green tea or black tea or a combination thereof.

[0179] In some preferred embodiments of the present invention, the polyphenol source contains at least 20% w / w, preferably at least 40% w / w, more preferably at least 60% w / w, even more preferably at least 80% w / w, most preferably at least 90% w / w of the total amount of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate.

[0180] In other preferred embodiments of the present invention, the polyphenol source contains at least 20% w / w, preferably at least 40% w / w, more preferably at least 60% w / w, even more preferably at least 80% w / w, most preferably at least 90% w / w of the total amount of epigallocatechin 3-gallate.

[0181] In some preferred embodiments of the present invention, the milk protein source contains one or more of liquid micellar casein isolate, micellar casein isolate powder, liquid milk protein concentrate, milk protein concentrate powder, liquid skim milk, skim milk powder, liquid whey protein concentrate, whey protein concentrate powder and whey powder.

[0182] In some preferred embodiments of the present invention, the milk protein source comprises or consists essentially of liquid micellar casein isolate, micellar casein isolate powder, or a combination thereof.

[0183] The present invention advantageously enables the production and easy handling of a nutrient solution having a high protein content.

[0184] In some preferred embodiments of the present invention, the total amount of protein in the liquid mixture is at least 10% w / w, more preferably at least 12% w / w, even more preferably at least 14% w / w, and most preferably at least 16% w / w.

[0185] In some preferred embodiments of the present invention, the total amount of protein in the liquid mixture ranges from 8 to 24% w / w, more preferably from 10 to 22% w / w, even more preferably from 12 to 21% w / w, and most preferably from 14 to 20% w / w.

[0186] In other preferred embodiments of the present invention, the total amount of protein in the liquid mixture ranges from 10 to 20% w / w, more preferably from 11 to 19% w / w, even more preferably from 12 to 18% w / w, and most preferably from 13 to 19% w / w.

[0187] In some preferred embodiments of the present invention, the liquid mixture contains micellar casein in an amount of at least 75% w / w relative to the total protein, more preferably at least 85% w / w relative to the total protein, even more preferably at least 90% w / w relative to the total protein, and most preferably at least 95% w / w relative to the total protein.

[0188] A high-protein liquid containing at least 85% micellar casein relative to the total protein is particularly prone to low-temperature gelation or low-temperature thickening, and thus has particularly obvious advantages in the addition of catechin compounds.

[0189] In some preferred embodiments of the present invention, the liquid mixture comprises micellar casein in an amount of 85 to 100% w / w, more preferably 90 to 99% w / w, even more preferably 93 to 98% w / w, and most preferably 95 to 97% w / w based on the total protein.

[0190] In other preferred embodiments of the present invention, the liquid mixture comprises micellar casein in an amount of 70 to 84% w / w, more preferably 75 to 84% w / w, and most preferably 77 to 83% w / w based on the total protein.

[0191] The liquid mixture may also contain whey protein, and it is preferred that a significant amount of non-casein protein is whey protein.

[0192] In some preferred embodiments of the present invention, the whey protein provides at least 20% w / w, more preferably at least 40% w / w, even more preferably at least 70% w / w, and most preferably at least 90% w / w of the total protein that is not micellar casein.

[0193] In some preferred embodiments of the present invention, the protein of the liquid mixture is a milk protein, i.e., a protein derived from milk or a milk fraction such as whey for example.

[0194] In other embodiments of the present invention, the liquid mixture also contains non-milk proteins such as, for example, vegetable proteins, egg proteins, hydrolysates of caseinates, hydrolysates of whey proteins, or any combination thereof.

[0195] The liquid mixture often contains carbohydrates in addition to protein. In some preferred embodiments of the present invention, the liquid mixture has a total amount of carbohydrates of at least 5% w / w, more preferably at least 7% w / w, even more preferably at least 10% w / w, and most preferably at least 15% w / w.

[0196] In some preferred embodiments of the present invention, the liquid mixture has a total amount of carbohydrates in the range of 5 to 25% w / w, more preferably 7 to 22% w / w, even more preferably 10 to 20% w / w, and most preferably 12 to 18% w / w.

[0197] However, in some applications, it is preferred to keep the carbohydrate content low, for example, the calorie content of the liquid is reduced. Therefore, in other preferred embodiments of the present invention, the liquid mixture has a total amount of carbohydrates of at most 4% w / w, more preferably at most 2% w / w, even more preferably at most 0.5% w / w, and most preferably at most 0.1% w / w.

[0198] In particular, when the liquid mixture is intended for subjects with lactose intolerance, it may also be preferred that the lactose content of the liquid mixture is very low. Therefore, in some preferred embodiments of the present invention, the liquid mixture has a total amount of lactose of at most 1% w / w, more preferably at most 0.1% w / w, even more preferably at most 0.01% w / w, and most preferably at most 0.001% w / w.

[0199] Non-limiting examples of useful carbohydrates are edible monosaccharides, disaccharides, oligosaccharides and / or polysaccharides such as, for example, glucose, galactose, fructose, arabinose, ribose, tagatose, sucrose, maltose, maltotriose, maltodextrin, fructooligosaccharide, galactooligosaccharide and combinations thereof.

[0200] The liquid mixture often contains lipids, and the presence of lipids is advantageous in some nutritional applications. In some preferred embodiments of the present invention, the liquid mixture has a total amount of lipids of at least 2% w / w, more preferably at least 5% w / w, even more preferably at least 8% w / w, and most preferably at least 10% w / w.

[0201] In some preferred embodiments of the present invention, the liquid mixture has a total lipid content in the range of 2 to 20% w / w, more preferably 5 to 18% w / w, even more preferably 8 to 15% w / w, and most preferably 10 to 14% w / w.

[0202] In some embodiments, the amount of lipid in the liquid mixture can be in the range of 5 to 95%, preferably 10 to 70%, more preferably 20 to 40% with respect to the total energy content of the liquid mixture.

[0203] Regarding the type of lipid, as long as the lipid is a food quality, a wide range of options are possible. The lipid can be either or both of animal lipids or plant lipids. Animal lipids such as lard or butter have essentially equal calorie values and nutritional values and can be used interchangeably, but vegetable oils are highly preferred in the practice of the present invention due to their easy availability, easy formulation, absence of cholesterol, and lower saturated fatty acid concentration. In one embodiment, the composition includes rapeseed oil, corn oil, and / or sunflower oil.

[0204] The lipid can include a source of medium-chain fatty acids such as medium-chain triglycerides (MCT, mainly 8 to 10 carbon atoms in length), a source of long-chain fatty acids such as long-chain triglycerides (LCT), and phospholipid-bound fatty acids such as EPA or DHA bound to phospholipids, or a combination of any two sources. MCT is beneficial because it is easily absorbed and metabolized in patients with metabolic stress. Additionally, the use of MCT reduces the risk of malabsorption of nutrients. LCT sources such as canola oil, rapeseed oil, sunflower oil, soybean oil, olive oil, coconut oil, palm oil, linseed oil, marine oil, or corn oil are beneficial because LCT is known to regulate the body's immune response.

[0205] In some embodiments, the lipids comprise 30 to 60 wt% animal, algal or fungal fat, 40 to 70 wt% plant fat and optionally 0 to 20 wt% MCT, based on the total fat of the composition. The animal fat preferably constitutes a minor amount of milk fat, i.e., less than 6 wt%, particularly less than 3 wt%, based on the total fat. In particular, a mixture of corn oil, egg oil and / or canola oil with a specific amount of marine oil is used. Egg oil, fish oil and algal oil are preferred sources of non-vegetable fat. In particular, for compositions intended for oral ingestion, components with relatively low docosahexaenoic acid (DHA), i.e., less than 6 wt%, preferably less than 4 wt%, based on the total fat, are selected to prevent the formation of off-flavors and reduce fishy aftertaste. The marine oil containing DHA is preferably present in the composition according to the invention in an amount of less than 25 wt%, preferably less than 15 wt%, based on the total fat. On the other hand, including eicosapentaenoic acid (EPA) is highly desirable to obtain maximum health benefits. Thus, in another embodiment, the amount of EPA can range from 4 wt% to 15 wt%, more preferably from 8 wt% to 13 wt%, based on the total fat. The weight ratio of EPA:DHA is advantageously at least 6:4, for example, 2:1 to 10:1, etc. In yet another embodiment, the amount of EPA is very low, for example, 0.1 to 1 wt%, preferably 0.3 wt% or 0.6 wt%, based on the total lipid.

[0206] Also, the nutrient solution according to the invention may beneficially contain an emulsifier. Commonly known emulsifiers can be used, and generally, the emulsifier contributes to the energy content of the lipids in the liquid mixture.

[0207] In other preferred embodiments of the invention, for example, for sports nutrition, the liquid mixture has a total lipid content of at most 1% w / w, more preferably at most 0.3% w / w, even more preferably at most 0.1% w / w, and most preferably at most 0.01% w / w.

[0208] The nutrient solution according to the present invention can be designed to supplement a person's diet or provide complete nutritional support. Thus, the liquid mixture according to the present invention may further contain one or more nutritional components such as sources of vitamins, minerals, trace elements and / or indigestible carbohydrates. Preferably, the liquid mixture according to the present invention is a nutritionally complete liquid mixture.

[0209] The liquid mixture may contain various vitamins, minerals and trace elements.

[0210] In some preferred embodiments of the present invention, the liquid mixture contains sodium in an amount in the range of 10 - 200 mg / 100 mL, more preferably 30 - 120 mg / 100 mL, even more preferably 50 - 90 mg / 100 mL, and most preferably 60 - 75 mg / 100 mL.

[0211] In some preferred embodiments of the present invention, the liquid mixture contains potassium in an amount in the range of 10 - 250 mg / 100 mL, more preferably 40 - 200 mg / 100 mL, even more preferably 120 - 175 mg / 100 mL, and most preferably 155 - 165 mg / 100 mL.

[0212] In some preferred embodiments of the present invention, the liquid mixture contains chlorine in an amount in the range of 10 - 200 mg / 100 mL, more preferably 50 - 150 mg / 100 mL, even more preferably 60 - 100 mg / 100 mL, and most preferably 75 - 85 mg / 100 mL.

[0213] In some preferred embodiments of the present invention, the liquid mixture contains calcium in an amount in the range of 50 - 700 mg / 100 mL, more preferably 150 - 500 mg / 100 mL, even more preferably 180 - 300 mg / 100 mL, and most preferably 200 - 220 mg / 100 mL.

[0214] The inventors have found that catechin compounds enable the production of nutrient solutions having a relatively high calcium content, which is often advantageous from a nutritional perspective and is necessary when the liquid must be nutritionally complete. Thus, in some preferred embodiments of the present invention, the liquid mixture contains calcium in an amount in the range of 150 to 700 mg / 100 mL, more preferably 170 to 500 mg / 100 mL, even more preferably 200 to 400 mg / 100 mL, and most preferably 240 to 300 mg / 100 mL.

[0215] In some preferred embodiments of the present invention, the liquid mixture contains magnesium in an amount in the range of 5 to 100 mg / 100 mL, more preferably 10 to 25 mg / 100 mL, even more preferably 12 to 20 mg / 100 mL, and most preferably 14 to 18 mg / 100 mL.

[0216] In some preferred embodiments of the present invention, the liquid mixture contains phosphorus in an amount in the range of 50 to 500 mg / 100 mL, more preferably 70 to 300 mg / 100 mL, even more preferably 90 to 200 mg / 100 mL, and most preferably 100 to 150 mg / 100 mL.

[0217] In some preferred embodiments of the present invention, the liquid mixture contains iron in an amount in the range of 0.1 to 20 mg / 100 mL, more preferably 0.5 to 10 mg / 100 mL, even more preferably 1 to 5 mg / 100 mL, and most preferably 2 to 3 mg / 100 mL.

[0218] In some preferred embodiments of the present invention, the liquid mixture contains zinc in an amount in the range of 0.1 to 10 mg / 100 mL, more preferably 0.5 to 5 mg / 100 mL, even more preferably 0.7 to 3 mg / 100 mL, and most preferably 1 to 2 mg / 100 mL.

[0219] In some embodiments of the present invention, the liquid mixture according to the present invention provides all the necessary vitamins, most minerals, and trace elements. For example, the liquid mixture according to the present invention preferably provides 6 mg of zinc per 100 ml of the liquid mixture, which is beneficial for tissue repair of a patient during healing. Preferably, the liquid mixture according to the present invention (also) provides 25 mg of vitamin C per 100 ml of the liquid mixture to assist patients with more severe healing requirements. Further preferably, the liquid mixture according to the present invention (also) provides 2.25 mg of iron per 100 ml of the liquid mixture. Iron is beneficial for maintaining the body fluids of elderly patients and the functions of the circulatory system.

[0220] The present invention suggests that the nutrient solution according to the present invention may contain sodium and / or potassium levels outside the legal level range of FSMP (Foods for Special Medical Purposes).

[0221] The liquid mixture may further contain a suitable edible acid and / or an edible alkalizing agent.

[0222] In some preferred embodiments of the present invention, the liquid mixture includes one or more non-polyphenol chelating agents selected from the group consisting of, for example, phosphoric acid, citric acid, soluble phosphates, soluble citrates, or mixtures thereof.

[0223] In some preferred embodiments of the present invention, the liquid mixture includes one or more non-polyphenol chelating agents selected from the group consisting of phosphoric acid, soluble phosphates, or mixtures thereof.

[0224] According to one embodiment, the phosphoric acid is selected from the group consisting of uridine monophosphate, cytidine monophosphate, orthophosphoric acid, inositol hexaphosphate, hexametaphosphoric acid, or mixtures thereof, and the phosphate is selected from the group consisting of uridine monophosphate, cytidine monophosphate, orthophosphate, inositol hexaphosphate, hexametaphosphoric acid, or mixtures thereof.

[0225] When used, the non-polyphenol chelating agent should preferably be added in an amount of 1 to 120 mEq / L, preferably 5 to 100 mEq / L, more preferably 10 to 80 mEq / L, and most preferably 20 to 60 mEq / L of the chelating agent.

[0226] In some preferred embodiments of the present invention, the liquid mixture contains lactic acid in an amount of 0.05 to a maximum of 1.5 g / 100 mL.

[0227] Preferably, the liquid mixture of the present invention contains lactic acid in an amount of 0.05 to 1.0 g / 100 ml of the liquid mixture, more preferably 0.1 to 1.0 g / 100 ml, and most preferably 0.2 to 0.5 g / 100 ml.

[0228] The amount of lactic acid may be related to the protein content of the product. In some preferred embodiments of the present invention, the amount of lactic acid is up to 250 mg / g of protein. More preferably, the amount of lactic acid is 1 to 200 mg per gram of protein in the entire liquid mixture, preferably 2.5 to 100 mg / g of protein, more preferably 5 to 75 mg / g of protein, and most preferably 10 to 75 mg of lactic acid per gram of protein in the liquid mixture.

[0229] Alternatively, the liquid mixture of the present invention may contain lactic acid in an amount up to 400 mg / g of micellar casein in the entire liquid mixture. More preferably, the amount of lactic acid is 4 to 300 mg / g of protein, more preferably 10 to 200 mg / g of micellar casein, and most preferably 20 to 100 mg of lactic acid per gram of micellar casein in the liquid mixture.

[0230] In a preferred embodiment, the liquid mixture of the present invention preferably contains citrate in an amount of up to 1 g / 100 mL, preferably in an amount of 1 mg to 500 mg / 100 mL, more preferably in an amount of 5 mg to 400 mg / 100 mL, even more preferably in an amount of 10 mg to 300 mg / 100 mL, and most preferably in an amount of 15 mg to 100 mg / 100 mL. To extend thermal stability and shelf life, it may be beneficial to include a certain amount of citrate in the liquid mixture of the present invention.

[0231] In some preferred embodiments of the present invention, the liquid mixture contains a combination of citric acid and lactic acid. The total amount is preferably up to 2.5 g / 100 mL, more preferably the total amount is 0.05 to 2 g / 100 mL, even more preferably 0.1 to 1.5 g / 100 mL, still more preferably 0.25 to 1.0 g / 100 mL, and most preferably 0.3 to 0.75 g / 100 mL.

[0232] When both lactic acid and citric acid are present, the weight amount of lactic acid preferably exceeds the weight amount of citric acid by 1.1 to 20 times, more preferably by 2 to 18 times, even more preferably by 3 to 15 times, or most preferably by 4 to 12 times. At such ratios, the viscosity of the nutrient solution is kept low, while other parameters such as shelf life and thermal stability affected by the presence of citric acid are maintained at sufficient levels.

[0233] In some embodiments of the present invention, both a non-polyphenol chelating agent and lactic acid may be preferred. However, the inventors have surprisingly found that when the liquid mixture contains the catechin compounds described herein, they are not necessary.

[0234] Therefore, in some preferred embodiments of the present invention, the liquid mixture contains up to 0.1 g of lactic acid / 100 mL, more preferably up to 0.04 g of lactic acid / 100 mL, even more preferably up to 0.01 g of lactic acid / 100 mL, and most preferably up to 0.001 g of lactic acid / 100 mL.

[0235] In some preferred embodiments of the present invention, the liquid mixture contains a non-polyphenol chelating agent in an amount of up to 5 mEq / L, more preferably up to 1 mEq / L, even more preferably up to 0.4 mEq / L, and most preferably up to 0.1 mEq / L.

[0236] In some preferred embodiments of the present invention, the liquid mixture contains a total amount of a non-polyphenol chelating agent selected from phosphoric acid, citric acid, soluble phosphates, and soluble citrates in an amount of up to 5 mEq / L, more preferably up to 1 mEq / L, even more preferably up to 0.4 mEq / L, and most preferably up to 0.1 mEq / L.

[0237] The present invention is particularly useful for high-solid nutrient solutions.

[0238] In some preferred embodiments of the present invention, the liquid mixture has a total solid content in the range of 9 - 50% w / w; more preferably in the range of 10 - 40% w / w, even more preferably in the range of 12 - 35% w / w, and even more preferably in the range of 16 - 30% w / w.

[0239] In other preferred embodiments of the present invention, the liquid mixture has a total solid content in the range of 20 - 50% w / w; more preferably in the range of 24 - 48% w / w, even more preferably in the range of 28 - 45% w / w, and even more preferably in the range of 30 - 43% w / w. These embodiments are particularly useful for nutritionally complete nutrient solutions.

[0240] In some preferred embodiments of the present invention, the liquid mixture has an energy content of 1 - 3 kcal / g, more preferably 1.5 - 3.0 kcal / g, and even more preferably 2.0 - 2.8 kcal / g.

[0241] In other preferred embodiments of the present invention, the liquid mixture has an energy content of up to 1 kcal / g, more preferably up to 0.8 kcal / g, and even more preferably up to 0.5 kcal / g.

[0242] The liquid mixture preferably has a water content of at least 50% w / w, more preferably at least 60% w / w, even more preferably at least 65% w / w, and most preferably at least 70% w / w.

[0243] Even higher water contents may be preferred, and thus, in some preferred embodiments of the present invention, the liquid mixture has a water content of at least 75% w / w, more preferably at least 80% w / w, even more preferably at least 85% w / w, and most preferably at least 90% w / w.

[0244] In some preferred embodiments of the present invention, the liquid mixture has a water content in the range of 50 - 91% w / w; more preferably in the range of 60 - 90% w / w, even more preferably in the range of 65 - 88% w / w, and most preferably in the range of 70 - 84% w / w.

[0245] In some preferred embodiments of the present invention, the liquid mixture has a pH in the range of 6.0 - 8.0, more preferably 6.2 - 7.5, even more preferably 6.4 - 7.1, and most preferably 6.5 - 7.0.

[0246] In other preferred embodiments of the present invention, the liquid mixture has a pH in the range of 6.0 - 8.0, more preferably 6.0 - 7.5, even more preferably 6.0 - 7.1, and most preferably 6.0 - 7.0. The inventors have found that the combination of catechin compounds and proteins can strongly color the liquid mixture red, for example, at pH 7.3, and the intensity can be reduced by lowering the pH. The inventors have also seen signs that the color problem can be reduced by increasing the amount of casein relative to the total protein.

[0247] An advantage of the present invention is that when polyphenols are present, the viscosity of the liquid mixture is significantly reduced immediately after production. This discovery facilitates the production of the liquid mixture and makes it more suitable for drinking. The need for a technical solution to keep the viscosity relatively low is particularly prominent for producing high-protein beverages, and more specifically for producing high-protein, high-calorie beverages.

[0248] In some preferred embodiments of the present invention, the liquid mixture has a viscosity of at most 400 cP, preferably at most 200 cP, more preferably at most 100 cP, even more preferably at most 50 cP, and most preferably at most 30 cP at a temperature of 20 °C and a shear rate of 145 s -1 .

[0249] For example, the liquid mixture can have a viscosity in the range of 2 - 400 cP, preferably 4 - 200 cP, more preferably 5 - 100 cP, even more preferably 6 - 50 cP, and most preferably 7 - 30 cP at a temperature of 20 °C and a shear rate of 145 s -1 .

[0250] In some preferred embodiments of the present invention, the liquid mixture has a viscosity of at most 400 cP, preferably at most 200 cP, more preferably at most 100 cP, even more preferably at most 50 cP, and most preferably at most 30 cP at a temperature of 5 °C and a shear rate of 145 s -1 .

[0251] For example, the liquid mixture can have a viscosity in the range of 2 - 400 cP, preferably 4 - 200 cP, more preferably 5 - 100 cP, even more preferably 6 - 50 cP, and most preferably 7 - 30 cP at a temperature of 5 °C and a shear rate of 145 s -1 .

[0252] An advantageous feature of this liquid mixture is that it has no tendency to gel at low temperatures, remains liquid, and is thus drinkable even after long-term storage at low temperatures.

[0253] Thus, in some preferred embodiments of the present invention, after storage of the liquid mixture at 5°C for 63 days, at a temperature of 5°C and a shear rate of 145 s -1 it has a viscosity in the range of 2 to 400 cP, preferably 4 to 200 cP, more preferably 5 to 100 cP, even more preferably 6 to 50 cP, and most preferably 7 to 30 cP.

[0254] The liquid mixture is particularly preferably a sterile nutrient solution, and more preferably a heat-sterilized liquid mixture.

[0255] Generally, a liquid mixture, particularly a sterile liquid mixture, preferably contains a limited amount of insoluble proteinaceous substances, because such insoluble proteinaceous substances tend to precipitate to the bottom of its container over time, forming an undesirable protein sediment layer.

[0256] In some preferred embodiments of the present invention, the liquid mixture has a content of insoluble proteinaceous substances of at most 20%, more preferably at most 10%, even more preferably at most 5%, and most preferably at most 1%. It is even more preferred that the liquid mixture does not contain detectable insoluble proteinaceous substances.

[0257] The inventors have found that, in order to avoid undesirable proteolysis, preferably, the plasmin content of the nutrient solution, particularly a sterile nutrient solution, should be low.

[0258] In some preferred embodiments of the present invention, the combined activity of plasmin and plasminogen in the liquid mixture, particularly a sterile liquid mixture, is at most 8000 microunits / mL, preferably at most 5000 microunits / mL, and even more preferably at most 3000 microunits / mL.

[0259] In other preferred embodiments of the present invention, the combined activity of plasmin and plasminogen in a liquid mixture, particularly a sterile liquid mixture, is at most 2,500 microunits / mL, preferably at most 1,000 microunits / mL, even more preferably at most 500 microunits / mL. In some cases, it may be even more preferred that the combined activity of plasmin and plasminogen in a liquid mixture, particularly a sterile liquid mixture, is at most 100 microunits / mL, preferably at most 50 microunits / mL, even more preferably at most 10 microunits / mL.

[0260] The liquid mixture is preferably homogeneous, which means that at least the catechin compound and the milk protein, preferably all components, are completely mixed and evenly distributed throughout the liquid mixture when visually inspected, i.e., by visual inspection.

[0261] A liquid mixture containing a polyphenol source and a milk protein source can be formed by combining the sources and optional components in several different ways.

[0262] In some preferred embodiments of the present invention, the liquid mixture is formed by aseptically mixing two or more sterile compositions containing a source of the liquid mixture and optional components. For example, the first sterile composition may contain or even consist of a polyphenol source, and the second sterile composition may contain or even consist of a milk protein source, which may be preferred in some cases. In some preferred embodiments of the present invention, the first sterile composition is a mixture of a polyphenol source and one or more optional components. In some preferred embodiments of the present invention, the second sterile composition is a mixture of a milk protein source and one or more optional components.

[0263] In other preferred embodiments of the present invention, the first sterile composition is a mixture containing a polyphenol source and a milk protein source, and the second sterile composition contains one or more optional components.

[0264] Furthermore, the sterile compositions can be aseptically mixed to form a liquid mixture, such as a third sterile composition, a fourth sterile composition, and a fifth sterile composition. Such additional sterile compositions typically include or further consist of one or more optional components.

[0265] In other preferred embodiments of the present invention, the combination involves directly combining all the sources with other optional components and subsequently mixing them.

[0266] In some preferred embodiments of the present invention, the combination in step a) involves preparing a pre-blend of some of the sources and other optional components and subsequently mixing the pre-blend with the remaining sources and / or optional components.

[0267] It is generally preferred that at least the polyphenol source, the milk protein source consisting of casein micelles, and preferably all the components of the liquid mixture are completely mixed to ensure a uniform dispersion of the different components of the liquid mixture.

[0268] Furthermore, it is preferred to provide an interaction time between the catechin compounds of the polyphenol source and the casein micelles of the milk protein source, for example, from several hours to less than 1 second. The inventors have found that homogenization, preferably in combination with heating, advantageously acts on the interaction between the catechin compounds and the casein micelles.

[0269] In some preferred embodiments of the present invention, the method of the present invention does not include a filling step. In these embodiments, the nutrient solution obtained from the method is typically used for manufacturing food.

[0270] However, in other preferred embodiments of the present invention, the method of the present invention includes a filling step in which the liquid mixture is filled into a suitable container and then sealed. This is particularly preferred when the nutrient solution is the final product consumed by the consumer, such as a beverage product.

[0271] In some preferred embodiments of the present invention, the nutrient solution is a beverage product.

[0272] In some preferred embodiments of the present invention, the filling is aseptic filling, which preferably involves aseptically filling a sterile liquid mixture into a sterile container and aseptically sealing the container so that the liquid mixture remains sterile. It is preferred that aseptic filling follows after the heat treatment of the liquid mixture, and for example, it may involve aseptic homogenization after the heat treatment and before the aseptic filling.

[0273] In other preferred embodiments of the present invention, the filling is not necessarily aseptic. In such embodiments, the container containing the nutrient solution is preferably maintained at a refrigerated temperature (at least 6°C) or is subjected to retort-type heat sterilization.

[0274] The inventors have found that the addition of catechin compounds to a liquid containing high-concentration micellar casein results in a decrease in viscosity and the tendency to form a gel upon cooling even without heat treatment.

[0275] However, in some preferred embodiments of the present invention, this method involves subjecting the liquid mixture to heat treatment.

[0276] In some preferred embodiments of the present invention, the heat treatment involves heating the liquid mixture to a temperature in the range of 70 to 180°C, more preferably in the range of 100 to 170°C, even more preferably in the range of 120 to 160°C, and most preferably in the range of 140 to 150°C, which is typical of UHT treatment.

[0277] In some preferred embodiments of the present invention, the duration of the heat treatment is sufficient to provide a sterile liquid mixture. For example, the liquid mixture is preferably heated to a temperature in the range of 100 to 180°C, more preferably in the range of 140 to 160°C, for a duration sufficient to provide a sterile liquid mixture.

[0278] In some preferred embodiments of the present invention, the liquid mixture is heat-treated before filling and preferably homogenized after this heat treatment.

[0279] In some preferred embodiments of the present invention, the liquid mixture is heat-treated after filling and preferably after sealing of the container. This heat treatment mode is often referred to as retort heat treatment.

[0280] In some preferred embodiments of the present invention, the liquid mixture is homogenized after heat treatment but before filling. In these embodiments, it is preferable to carry out the homogenization under aseptic conditions in order to avoid contamination of the heat-treated liquid mixture. This is particularly advantageous for producing nutrient solutions that are ready-to-drink beverages with a long shelf life at ambient temperature.

[0281] Alternatively or in addition, the liquid mixture may be homogenized before heat treatment.

[0282] Some preferred embodiments of the present invention are methods for producing a nutrient solution having a pH of 6.0 to 7.5, more preferably 6.0 to 7.0, comprising: a) combining a polyphenol source comprising one or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate, a milk protein source, and optionally other components to form a liquid mixture having a pH of 6.0 to 7.5, more preferably 6.0 to 7.0 wherein the liquid mixture - has a total protein content of 10 to 20% w / w, preferably 12 to 18% w / w, - has an amount of micellar casein of 70 to 84% w / w, preferably 75 to 83% w / w, based on the total protein, and - one or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate comprising, the liquid mixture having a weight ratio between - the sum of the amounts of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate, and - total protein and the formation of the liquid mixture optionally involves at least one homogenization step, and the nutrient solution is the liquid mixture obtained by step a), relating to a method.

[0283] Another preferred embodiment of the present invention is a method for producing a nutrient solution having a pH of 6.0 to 7.5, more preferably 6.0 to 7.0, a) forming a liquid mixture having a pH of 6.0 to 7.5, more preferably 6.0 to 7.0, by combining one or more polyphenol sources comprising one or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate, a milk protein source, and optionally other components comprising, the liquid mixture - having a total protein content of 10 to 20% w / w, preferably 12 to 18% w / w, - micellar casein in an amount of 85 to 99% w / w, preferably 90 to 98% w / w based on total protein, and - one or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate comprising, the liquid mixture having a weight ratio between - the sum of the amounts of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate, and - total protein having a weight ratio therebetween, the formation of the liquid mixture optionally involves at least one homogenization step, and the nutrient solution is the liquid mixture obtained by step a), relates to a method.

[0284] A further preferred embodiment of the present invention is a method for producing a nutrient solution having a pH of 6.0 to 7.5, more preferably 6.0 to 7.0, a) forming a liquid mixture having a pH of 6.0 to 7.5, more preferably 6.0 to 7.0, by combining a polyphenol source containing epigallocatechin 3-gallate, a milk protein source, and optionally other components comprising, the liquid mixture - a total protein content of 10 to 20% w / w, preferably 12 to 18% w / w, - micellar casein in an amount of 70 to 84% w / w, preferably 75 to 83% w / w, based on the total protein, and - epigallocatechin 3-gallate comprising, the liquid mixture has a range of 0.005 to 0.2, more preferably 0.01 to 0.15, - between epigallocatechin 3-gallate and - total protein having a weight ratio therebetween, the formation of the liquid mixture optionally involves at least one homogenization step, and the nutrient solution is the liquid mixture obtained by step a), relates to a method.

[0285] A further more preferred embodiment of the present invention is a method for producing a nutrient solution having a pH of 6.0 to 7.5, more preferably 6.0 to 7.0, a) forming a liquid mixture having a pH of 6.0 to 7.5, more preferably 6.0 to 7.0, by combining a polyphenol source containing epigallocatechin 3-gallate, a milk protein source, and optionally other components comprising, the liquid mixture - a total protein content of 10 to 20% w / w, preferably 12 to 18% w / w, - micellar casein in an amount of 85 to 99% w / w, preferably 90 to 98% w / w, based on the total protein, and - epigallocatechin 3-gallate comprising, the liquid mixture having a weight ratio between - the total amount of epigallocatechin 3-gallate and - the total protein in the range of 0.005 to 0.2, more preferably 0.01 to 0.15, and the formation of the liquid mixture optionally involves at least one homogenization step, and the nutrient solution is the liquid mixture obtained by step a), relates to a method.

[0286] Some preferred embodiments of the present invention are methods for producing a heat-treated sterile nutrient solution having a pH of 6.0 to 7.5, more preferably 6.0 to 7.0, a) forming a liquid mixture having a pH of 6.0 to 7.5, more preferably 6.0 to 7.0, by combining a polyphenol source comprising one or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate, a milk protein source, and optionally other components, the liquid mixture having - a total protein content of 10 to 20% w / w, preferably 12 to 18% w / w, - micellar casein in an amount of 70 to 84% w / w, preferably 75 to 83% w / w, based on the total protein, and - one or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate comprising, the liquid mixture having a weight ratio between - the total amount of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate and - the total protein A step having a weight ratio between b) A step of aseptically filling a liquid mixture into a sterile container and aseptically sealing the container The method relates to a method comprising, wherein the liquid mixture is subjected to a sterilization heat treatment followed by aseptic homogenization before step b), and the nutrient solution is the packaged sterilized liquid mixture obtained from step b).

[0287] Another preferred embodiment of the present invention is a method for producing a heat-treated sterile nutrient solution having a pH of 6.0 to 7.5, more preferably 6.0 to 7.0, comprising: a) By combining a polyphenol source containing one or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate, a milk protein source, and optionally other components, to form a liquid mixture having a pH of 6.0 to 7.5, more preferably 6.0 to 7.0, wherein the liquid mixture - Has a total protein content of 10 to 20% w / w, preferably 12 to 18% w / w, - Micellar casein in an amount of 85 to 99% w / w, preferably 90 to 98% w / w, based on the total protein, and - One or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate The liquid mixture contains, in the range of 0.005 to 0.2, more preferably 0.01 to 0.15, - The total amount of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate, and - Total protein A step having a weight ratio between b) A step of aseptically filling a liquid mixture into a sterile container and aseptically sealing the container comprising, the liquid mixture being subjected to a sterilizing heat treatment followed by aseptic homogenization before step b), and the nutrient solution being the packaged sterilized liquid mixture obtained from step b), relates to a method.

[0288] A further preferred embodiment of the present invention is a method for producing a heat-treated sterile nutrient solution having a pH of 6.0 to 7.5, more preferably 6.0 to 7.0, a) forming a liquid mixture having a pH of 6.0 to 7.5, more preferably 6.0 to 7.0, by combining a polyphenol source containing epigallocatechin 3-gallate, a milk protein source, and optionally other components, said liquid mixture - having a total protein content of 10 to 20% w / w, preferably 12 to 18% w / w, - micellar casein in an amount of 70 to 84% w / w, preferably 75 to 83% w / w, based on the total protein, and - epigallocatechin 3-gallate comprising, said liquid mixture having a range of 0.005 to 0.2, more preferably 0.01 to 0.15, - between epigallocatechin 3-gallate and - total protein weight ratio, step, b) aseptically filling the liquid mixture into a sterile container and aseptically sealing the container comprising, the liquid mixture being subjected to a sterilizing heat treatment followed by aseptic homogenization before step b), and the nutrient solution being the packaged sterilized liquid mixture obtained from step b), relates to a method.

[0289] A still further preferred embodiment of the present invention is a method for producing a heat-treated sterile nutrient solution having a pH of 6.0 to 7.5, more preferably 6.0 to 7.0, a) forming a liquid mixture having a pH of 6.0 to 7.5, more preferably 6.0 to 7.0, by combining a polyphenol source containing epigallocatechin 3-gallate, a milk protein source, and optionally other components, said liquid mixture - A total protein content of 10 to 20% w / w, preferably 12 to 18% w / w, - Micellar casein in an amount of 85 to 99% w / w, preferably 90 to 98% w / w, based on the total protein, and - Epigallocatechin 3-gallate comprising, wherein the liquid mixture has a range of 0.005 to 0.2, more preferably 0.01 to 0.15, - between epigallocatechin 3-gallate and - the total protein having a weight ratio of, step b) Sterilely filling the liquid mixture into a sterile container and sealing the container sterilely comprising, the liquid mixture is subjected to a sterilization heat treatment followed by aseptic homogenization prior to step b), and the nutrient solution is the packaged sterilized liquid mixture obtained from step b), relating to a method.

[0290] Some preferred embodiments of the present invention are a method for producing a heat-treated sterile nutrient solution having a pH of 6.0 to 7.5, a) By combining a polyphenol source comprising one or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate, a milk protein source, and optionally other components, to form a liquid mixture having a pH of 6.0 to 7.5, wherein the liquid mixture - has a total protein content of 12 to 25% w / w, more preferably 14 to 22% w / w, - micellar casein in an amount of 70 to 99% w / w, more preferably 75 to 99% w / w, based on the total protein, and - one or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate comprising, the liquid mixture has a range of 0.01 to 0.2, more preferably 0.02 to 0.15, - The sum of the amounts of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate, and - Total protein and A step having a weight ratio therebetween, b) A step of aseptically filling a liquid mixture into a sterile container and aseptically sealing the container Including, the liquid mixture is optionally subjected to a sterilization heat treatment followed by aseptic homogenization before step b), and the nutrient solution is the packaged sterilized liquid mixture obtained from step b). The present invention relates to a method.

[0291] Another preferred embodiment of the present invention is a method for producing a heat-treated sterile nutrient solution having a pH of 6.0 to 7.5, a) A step of forming a liquid mixture having a pH of 6.0 to 7.5 by combining a polyphenol source containing epigallocatechin 3-gallate, a milk protein source, and optionally other components, wherein the liquid mixture - A total protein content of 12 to 25% w / w, more preferably 14 to 22% w / w, Micellar casein in an amount of 70 to 99% w / w, more preferably 75 to 99% w / w, based on the total protein, and - One or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate Including, the liquid mixture has a range of 0.01 to 0.2, more preferably 0.02 to 0.15, - The sum of the amounts of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate, and - Total protein and A step having a weight ratio therebetween, b) A step of aseptically filling a liquid mixture into a sterile container and aseptically sealing the container comprising, wherein the liquid mixture is subjected to a sterilization heat treatment followed by aseptic homogenization before step b), and the nutrient solution is the packaged sterilized liquid mixture obtained from step b), relates to a method.

[0292] A further aspect of the invention relates to a nutrient solution obtained according to the method described herein, preferably, said nutrient solution obtainable by the method is the nutrient solution as defined herein.

[0293] A further aspect of the invention is a nutrient solution having a pH in the range of 6 - 8, - a protein in an amount of at least 8% w / w, and - micellar casein in an amount of at least 70% w / w based on the total protein for the nutrient solution containing - reducing or preventing low-temperature gelation, - reducing or preventing low-temperature thickening, and / or - reducing the viscosity relates to the use of one or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate.

[0294] The reduced viscosity is preferably the viscosity immediately after the nutrient solution is produced (i.e., within 1 hour at most).

[0295] The reduction or prevention of low-temperature thickening and / or low-temperature gelation is preferably reduced or prevented at refrigeration temperature, more preferably at about 5 °C, preferably during storage at these temperatures.

[0296] The 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 invention. Unless otherwise specifically stated, the different features and steps of the various embodiments and aspects of the invention may be combined in ways other than those described herein.

Examples

[0297] Examples Analysis method Analysis 1: Measurement of total protein The content of total protein (true protein) is measured according to Example 9.2 of International Publication No. 2018 / 115520.

[0298] Analysis 2: Measurement of viscosity The measurement of viscosity is performed using a stress-controlled rheometer Physica MCR 301 (Anton Paar, Graz, Austria) equipped with a Peltier temperature controller. The temperature is maintained at 5 °C or 20 °C by connecting the rheometer to an external water bath (F12, Julabo GmbH, Seelbach, Germany). All measurements are carried out at 5 °C or 20 °C, and the sample is equilibrated for 5 minutes at the measurement temperature of the rheometer before the start of shear and measurement. The geometry used is a concentric cylinder measurement system (diameter: 27 mm).

[0299] All samples are subjected to a steady flow test (shear rate gradient from 0 to 1000 s -1 over 11 minutes). Unless otherwise specified, the viscosity at a shear rate of 145 s -1 is recorded as the viscosity value.

[0300] Viscosity is presented in centipoise (cP) units. The higher the measured cP value, the higher the viscosity.

[0301] Analysis 3: Insoluble protein substances The amount of insoluble protein substances in the liquid sample is quantified as the amount of protein removed from the sample by centrifuging at 3000 g for 5 minutes at 22 °C using the following procedure. · Adjust and equilibrate approximately 20 g of the sample to 22 °C, place it in a centrifuge tube, and subsequently centrifuge at 3000 g for 5 minutes at 22 °C. · Analyze the total protein in the supernatant before (P total ) and after (P 3000g ) sample centrifugation by Analysis 1.

[0302] When the sample is a powder, 10 g of the powder is suspended in 90 g of demineralized water and hydrated with gentle stirring at 22 °C for 1 hour. Approximately 20 g of the hydrated sample (for example, the liquid sample of the suspended powder sample) is analyzed as described above.

[0303] The percentage of insoluble protein substances is calculated as follows. [Number]

[0304] Analysis 4: Measurement of ash The ash of the food is measured according to NMKL 173:2005 "Ash, gravimetric determination in foods".

[0305] Analysis 5: Measurement of total solids of the solution The total solids of the solution can be measured according to NMKL 110, 2nd edition, 2005 (Total solids (water) - gravimetric determination in milk and dairy products). NMKL is the abbreviation of "Nordisk Metodikkomite for Naringsmidler".

[0306] The water content of the solution can be calculated by subtracting the relative amount of total solids (% w / w) from 100%.

[0307] Analysis 6: Measurement of pH All pH values are measured using a pH glass electrode and normalized to 25 °C.

[0308] The pH glass electrode (with temperature compensation) is carefully rinsed and calibrated before use.

[0309] When the sample is a liquid, the pH is measured directly in the solution at 25 °C.

[0310] When the sample is a powder, 10 grams of the powder is dissolved in 90 ml of demineralized water with vigorous stirring at room temperature. Next, the pH of the solution is measured at 25 °C.

[0311] Analysis 7: Measurement of the amounts of calcium, magnesium, sodium, potassium, and phosphorus (ICP-MS method) The total amounts of calcium, magnesium, sodium, potassium, and phosphorus are measured according to Example 9.5 of WO 2018 / 115520.

[0312] Analysis 8: Measurement of the total amount of lactose The total amount of lactose is measured according to ISO 5765-2:2002 (IDF 79-2:2002), "Dried milk, dried ice-mixes and processed cheese - Determination of lactose content - Part 2: Enzymatic method utilizing the galactose moiety of the lactose".

[0313] Analysis 9: Measurement of the total amount of carbohydrates The amount of carbohydrates is measured using the Sigma-Aldrich Total Carbohydrate Assay Kit (Catalog No. MAK104-1KT), where the carbohydrates are hydrolyzed to furfural and hydroxyfurfural, which are converted to a chromagen that is spectrophotometrically monitored at 490 nm.

[0314] Analysis 10: Measurement of the total amount of lipids The amount of lipids is measured according to ISO 1211:2010 (Determination of Fat Content - Roese-Gottlieb Gravimetric Method).

[0315] Analysis 11: Measurement of the casein content relative to the total protein The amount of casein is measured according to ISO 17997-1:2004, Milk - Determination of casein-nitrogen content - Part 1: Indirect method (Reference method).

[0316] Analysis 12: Measurement of the Whey Protein Content Relative to the Total Protein The amount of whey protein in the sample is calculated as the amount of total protein minus the amount of casein.

[0317] Analysis 13: Measurement of the Total Amount of Individual Catechin Compounds The measurement of the total amount of individual catechin compounds is carried out according to Ferruzzi et al (“Analysis of catechins from milk - tea beverages by enzyme assisted extraction followed by high performance liquid chromatography”; Food Chemistry; Volume 99, Issue 3, 2006, Pages 484 - 491).

[0318] When the measurement relates to a sample that does not contain protein, the enzyme digestion can be omitted.

[0319] Analysis 14: Measurement of the Total Amount of Polyphenols The total amount of polyphenols is measured using the analysis of total phenolic compounds (TPC) according to Chavez - Servin et al (Total phenolic compounds in milk from different species. Design of an extraction technique for quantification using the Folin - Ciocalteu method; Small Ruminant Research 160(2018)54 - 58).

[0320] Example 1: Demonstrate the Effect of an Increase in the Level of Polyphenols on the Immediate Viscosity of an MCI - based Liquid Objective: The objective of this example was to demonstrate the effect of an increase in the level of EGCG on the viscosity of an aqueous liquid containing 11% (w / w) of MCI - based protein immediately after production.

[0321] Materials: - Micellar casein isolate (MCI) powder obtained by microfiltration / diafiltration of skim milk at 50 °C using a 0.1 micron filter membrane, followed by concentration and spray drying of the microfiltration retentate. The chemical composition of the MCI powder is shown in Table 1. EGCG extract from green tea (powder form) > 94% pure EGCG (Sunphenon EGCg, Taiyo GmbH, Schwelm, Germany) Water Sodium azide, NaN3 (Merck, Darmstadt, Germany)

[0322]

Table 1

[0323] Methods: Liquid samples were prepared by adding MCI powder to water at room temperature to provide final liquid samples with a protein content of 11%, 12% or 13% (w / w). 0.02% sodium azide was also added. In addition, the polyphenol EGCG was added (except for the control samples) to achieve the desired weight ratio (0.01, 0.03, 0.06 or 0.10) between EGCG and total protein in the final liquid samples.

[0324] At this point, the liquid sample was mixed for 5 minutes at a speed setting of 4 (19,000 1 / min) using an Ultra Turrex T25 (IKA Labortechnik, Staufen, Germany). This mixture was poured into test tubes (filled to approximately two-thirds of their height) and placed in a warm water bath set at 90 °C (Haake A10, Thermo Scientific, Waltham, USA) for a total of 3 minutes. When the time came, the test tubes were removed from the water bath and quenched by placing them in a bucket filled with ice. After approximately 10 minutes, the contents of all the test tubes were poured into a beaker and homogenized at 600 MPa for 5 minutes in a high-pressure homogenizer (Rannie, SPX Flow, USA). The samples were stored in a clean beaker, covered, and placed in a refrigerator (5 °C) until ready for measurement.

[0325] All samples had a pH of approximately 6.7.

[0326] Viscosity measurements were performed at 5 °C according to Analysis 2. All measurements were performed within 30 minutes after the preparation of the liquid sample.

[0327] Results: Figures 2, 3, and 4 show the relationship between the viscosity values and shear rates of three different liquids prepared in this example. Figure 2 shows the results obtained from the viscosity flow curve of an MCI liquid containing 11% protein content (w / w). The figure shows a control (circle) corresponding to an MCI liquid without added polyphenols, a square corresponding to an MCI liquid with an EGCG / protein ratio of 0.06, and a triangle corresponding to an MCI liquid with an EGCG / protein ratio of 0.10. At all shear rates investigated, the viscosities of both samples containing EGCG were significantly and surprisingly lower than the control sample. Between the control sample and the polyphenol-containing samples, the viscosity decreased to less than half, from 14.5 cP to 4.7 cP at (145 s -1 ). Also, quite surprisingly, the difference in viscosity levels (at all shear rates) was not significantly different between the two different amounts of EGCG (5.19 cP and 4.72 cP, although the EGCG / protein ratio almost doubled from 0.06 to 0.10).

[0328] Figure 3 shows the relationship between the viscosity curve and shear rate of a sample containing 12% (w / w) protein. Samples with an EGCG / protein ratio of 0.06 are shown as squares, and samples with an EGCG / protein ratio of 0.10 are shown as triangles. The viscosity values of these samples are higher than the values presented in Figure 2, but this is simply because these samples contain 1% more protein. Thus, while 11% MCI showed a viscosity of 12 - 14 cP, the control sample of 12% MCI showed a viscosity in the range of 18 - 22 cP. On the other hand, samples containing polyphenols showed a significant decrease in viscosity at all shear rates. For example, at a shear rate of 145 s -1 , the polyphenol-free control sample had a viscosity of 22.5 cP, while the sample with an EGCG / protein ratio of 0.06 had a viscosity of 6.86 cP, and the sample with an EGCG / protein ratio of 0.10 had a viscosity of 6.11 cP. Also, similar to the above, increasing the EGCG / protein ratio from 0.06 to 0.10 did not result in a significant difference in the decrease in viscosity.

[0329] Finally, Figure 4 shows the results of liquids produced with a protein content of 13% containing two different levels of polyphenols (this time EGCG / protein ratios of 0.01 and 0.03). Surprisingly, the viscosity of the sample containing 13% protein and 3% EGCG was very similar to the viscosities of the above samples with lower protein content (11 and 12%) and higher polyphenol levels (0.06 and 0.10%). However, the sample containing an EGCG / protein ratio of 0.01 showed slightly higher viscosities at all shear rates. However, both polyphenol levels were able to reduce the bulk viscosity of the liquid sample containing 13% protein.

[0330] Conclusion: This example demonstrates that the addition of polyphenols to MCI liquid produced from powders in the high protein concentration range can lower the viscosity of the liquid immediately after production. This effect is quite dramatic and has been demonstrated over a wide range of polyphenol concentrations.

[0331] The inventors have seen indications that the effects obtained using EGCG can also be obtained using the following structurally related compounds: catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, either alone, in combination and / or in combination with EGCG.

[0332] Example 2: Demonstration of the effect of refrigeration on the viscosity of MCI-based liquids Objective: The objective of this example was to demonstrate the viscosity changes of high-protein MCI-based liquids when stored at refrigeration temperatures.

[0333] Materials and methods: The samples used were those shown in Example 1. They included MCI liquids produced with protein contents of 11%, 12% and 13% (w / w), with or without the presence of different concentrations of polyphenols.

[0334] As described in Example 1, after the preparation of the samples was completed, the liquids were stored in a refrigerator at approximately 3°C for up to 63 days. At the set time points, the samples were removed from the refrigerator, and the required amount of sample (approximately 4 mL) was placed into a rheometer and a viscosity flow test was performed. Next, the remaining stock samples were immediately returned to the refrigerator.

[0335] Viscosity measurements were performed according to the methodology described in Example 1.

[0336] Results: Figures 5, 6 and 7 are from the viscosity flow curves performed at 5°C on MCI liquids with protein contents of 11%, 12% and 13% (w / w), respectively, at a shear rate of 145 s -1Shows different viscosities of the samples in

[0337] Figure 5 shows MCI samples prepared with 11% (w / w) protein content without EGCG (control), an EGCG / protein ratio of 0.06 (striped bar), and an EGCG / protein ratio of 0.10 (checkered bar), plotted as a function of refrigeration time from 0 to 63 days after liquid preparation. The control sample (black bar) clearly shows that the viscosity of the MCI liquid steadily and continuously increases throughout the length of the time investigated, starting at approximately 14 cP and increasing to over 95 cP after 35 days. After 63 days of storage at refrigeration temperature, the sample became solidified in the beaker and the viscosity measurement became impossible, so the sample could not be measured.

[0338] On the other hand, the samples containing polyphenols (striped bar and checkered bar) behaved in a very different manner. Neither sample containing an EGCG / protein ratio of 0.06 or 0.10 showed a distinguishable increase in viscosity throughout the investigation period. The initial viscosities of the samples were 5.19 cP and 4.72 cP respectively, but only increased to 7.38 cP and 5.32 cP after approximately two months of storage. In fact, after 63 days, when the control sample became solid and unmeasurable, the EGCG-containing samples were still very liquid and had a viscosity very similar to the original sample measured within 30 minutes of preparation (as shown in Example 1). Again, in the case of storage, the samples with EGCG / protein ratios of 0.06 and 0.10 showed no significant difference in liquid viscosity throughout the 63 days, and both samples had a pH value of approximately 6.7 with a viscosity of less than 10 cP.

[0339] Figure 6 shows MCI samples prepared with a protein content of 12% (w / w) at a control (no EGCG addition, black bar), an EGCG / protein ratio of 0.06 (striped bar), and an EGCG / protein ratio of 0.10 (checkered bar) this time. Just like in the case of Figure 5, the viscosity of the control sample increased, and after 5 days, the sample had such a high viscosity that it could not be poured into the rheometer unless left at room temperature for approximately 1 hour after being taken out of the refrigerator. In fact, after 35 days of refrigeration, this sample had already gelled.

[0340] Here too, similar to the case of the 11% protein sample above, all the samples containing polyphenols remained liquid and showed a nearly constant pH throughout the storage period in the refrigerator. Here too, their viscosities were very similar to each other and always showed a viscosity of less than 10 cP, which was very surprising considering the measurement temperature (5 °C) and high protein content (12%) of the samples.

[0341] Finally, Figure 7 shows 145 s of an MCI sample prepared with a protein content of 13% (w / w) -1Shows the viscosity measured. This figure shows two samples, one having an EGCG / protein ratio of 0.01 and the other having an EGCG / protein ratio of 0.03. The liquid sample (horizontal line) with an EGCG / protein ratio of 0.03, similar to the previous two figures, showed that the viscosity of the liquid was relatively constant throughout the 45 days of measurement and after storage at refrigerator temperature. It seems to increase slightly from about 7 cP to about 12 cP in the first 10 days, but after this time, the viscosity reaches a plateau. Also quite surprisingly here, this sample remained completely liquid during the 45 days of measurement. The liquid sample with an EGCG / protein ratio of 0.01 behaved slightly differently. The effect on viscosity was less dramatic than that of the sample with an EGCG / protein ratio of 0.03 (also shown in Example 1 of Figure 4), and the viscosity increased throughout the 45 days. Here too, the largest change was seen in the first 10 days, from 10.5 cP to 23.9 cP. After 45 days, the viscosity changed to 32.1 cP, which indicates that the rate of change decreased significantly and the sample remained in a very liquid form.

[0342] Conclusion: This example demonstrates that the addition of polyphenols such as EGCG to MCI liquid not only reduces the viscosity of the liquid immediately after production, but also prevents low-temperature gelation and significant low-temperature thickening, and the sample could be kept in liquid form long after the sample without added polyphenols had become a solid gel. This example shows the surprising stabilizing effect on low-temperature gelation that polyphenols can have when added to high-protein MCI liquid. Gelation at refrigeration temperature was suppressed over a wide range of polyphenol concentrations.

[0343] The inventors have seen indications that the effects obtained using EGCG can also be obtained using the following structurally related compounds: catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, either alone, in combination and / or in combination with EGCG.

[0344] Example 3: Demonstrate the effect of heating temperature on the immediate viscosity Purpose: The purpose of this example was to demonstrate how the heating temperature of MCI liquids with different protein concentrations and containing different levels of EGCG polyphenols affects the viscosity of the MCI liquid immediately after production.

[0345] Materials: The materials of Example 1 were also used in Example 3.

[0346] Method: The liquid was prepared in a pilot plant configuration using the process outlined below.

[0347]

Table 2

[0348] Briefly, water was heated to 60 °C and the dry components were added (Steps 1 and 2). These consisted of either only the MCI powder for the control sample or MCI and polyphenols (also in powder form), with a final protein content of 14% (w / w) and a final EGCG / protein ratio of 0.06. The mixture was mixed and homogenized (Steps 4 and 5), heated to different temperatures (Steps 6 - 9), homogenized again (Steps 10 - 13), and finally bottled.

[0349] In the specific example where polyphenols were added after heating, the sample procedure containing only MCI was maintained without change up to Step 9. Then, polyphenols were added and the homogenization step was carried out in the laboratory at 600 mPa for 5 minutes using a high-pressure homogenizer (Rannie, SPX Flow, USA). Next, the beverage was bottled and stored in the refrigerator until ready for measurement.

[0350] The heating temperatures (when polyphenol powder was added together with MCI powder in Step 2) were 110 °C, 125 °C, and 143 °C (Step 7). When polyphenol was added after heating (referred to as the "PP without heating" sample), MCI was heated to 143 °C.

[0351] Viscosity measurement: Viscosity measurement was carried out at 5 °C according to Analysis 2, and the samples were measured within 2 hours after the production in the pilot plant was completed.

[0352] Results: Figure 8 shows the viscosity flow curves as a function of shear rate for five samples that underwent different treatment steps. All samples had a pH value of approximately 6.7. The control sample (circles) corresponds to a liquid containing only MCI heated to 143 °C in the process as shown in Table 3.2. It had the highest viscosity in the range of 81 cP to 160 cP (note that the plot of the control curve uses the right y-axis). The sample heated to 143 °C containing EGCG is shown by the long-dashed triangles in Figure 8. There was a dramatic decrease in the viscosity of the liquid at all shear rates investigated, from 139 cP of the control to 13 cP at a shear rate of 145 s -1 This corresponds to a ten-fold decrease in viscosity. Quite surprisingly, the same result was also observed for samples heated to 110 °C and 125 °C containing EGCG (the diamonds and crosses in Figure 8 respectively). Since all viscosities were in the range of 14 cP at low shear to 11 cP at high shear, there was no distinguishable difference among these three samples (MCI heated with EGCG to 143 °C, 125 °C, and 110 °C). The heating temperature does not seem to have a significant effect on the viscosity-reducing ability of EGCG.

[0353] For the sample with polyphenol added after heating (indicated by the dotted squares, so the polyphenol did not go through the heating step), a decrease in viscosity in the same range as the sample with EGCG heated, well below the control, was observed. This is quite unexpected, and it seems that polyphenols can control viscosity even without being heat-treated with proteins.

[0354] Conclusion: This example demonstrates that adding polyphenols to MCI liquid produced from powder at a series of different processing temperatures was able to reduce the viscosity of the liquid immediately after production. Quite surprisingly, the heating temperature to which the samples were exposed did not seem to affect the bulk viscosity of the liquid. Further, when the polyphenols were added after heating, i.e., when the polyphenols had not undergone the heating step, the viscosity of the samples was very closely similar to the viscosity of the samples where EGCG had undergone the heating step. The polyphenols were able to stabilize the high-protein liquid whether added after heat treatment or without heat treatment.

[0355] The inventors have seen indications that the effects obtained using EGCG can also be obtained using the following structurally related compounds: catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, either alone, in combination and / or in combination with EGCG.

[0356] Example 4: Demonstrate the effect of heating temperature on viscosity after refrigeration Objective: The objective of this example was to investigate the viscosity changes of several MCI-based liquids prepared and presented in Example 3 when stored at refrigeration temperature for a long period.

[0357] Materials and methods: After preparation, the bottled liquid was stored in a refrigerator at approximately 3°C. After 130 days of storage, the samples were taken out of the refrigerator and the required amount of sample (about 4 mL) was put into a rheometer and a viscosity flow test was performed according to Analysis 2 at 5°C.

[0358] Results: Figure 9 is 145s -1Shows the viscosities of different samples as indicated by the shear rate. The black bars correspond to the viscosities measured immediately after preparation of the liquid (time 0), while the grid bars correspond to the viscosities measured after storage at refrigerated temperature for 130 days. As already seen in Example 3, the control samples without added polyphenols had a much higher "time 0 viscosity" than those corresponding to the samples containing polyphenols, and all of these samples had very similar initial viscosities regardless of the heating temperature used to prepare them. After 130 days of storage, the control samples became solid gels and viscosities could not be measured. On the other hand, all samples containing EGCG remained liquid regardless of the temperature at which the samples were heated, with viscosities in the range of 16.7 cP to 21.4 cP and a pH of approximately 6.7. The storage stability was not impaired even in samples where EGCG was added after the heating step and thus not heated.

[0359] Conclusion: This example demonstrates that the heating temperature for the preparation of the MCI liquid with added polyphenols did not appear to affect the change in viscosity of the liquid after refrigeration. Furthermore, even when polyphenols were added after heating, the samples remained liquid after storage for over two months.

[0360] The inventors have seen indications that the effects obtained using EGCG can also be obtained using the following structurally related compounds: catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, either alone, in combination and / or in combination with EGCG.

[0361] Example 5: Demonstrate the effect of adding polyphenols on the viscosity of MPC-based liquids Objective: The objective of this example was to demonstrate the effect of adding the polyphenol EGCG to a high-protein liquid produced from MPC (milk protein concentrate) on the bulk viscosity of the liquid.

[0362] Materials: In addition to the materials of Example 1, milk protein concentrate (MPC) powder (Fromaquik A 86 / 5, total protein 82%, lactose 2.5%, fat 2.0%, ratio between casein and whey protein of approximately 80:20 and micellar casein content of approximately 80% relative to total protein) was used.

[0363] Method: Samples were prepared according to the methodology described in Example 1. They included MCI liquid with a protein content of 14% (%w / w) and an EGCG / protein ratio of 0.06, as well as MPC liquid with a protein content of 14% (%w / w) that either did not contain EGCG or had an EGCG / protein ratio of 0.06.

[0364] Viscosity measurements were performed at 5 °C according to the methodology also described in Analysis 2.

[0365] Results: Figure 10 shows the results for two MPC-based liquids, one with an EGCG / protein ratio of 0.06 (white circles) and the other without EGCG (black circles). This figure also shows the results obtained for an MCI-based liquid with an EGCG / protein ratio of 0.06 (black triangles).

[0366] From this figure, it is very clear that EGCG does indeed reduce the viscosity of the high-protein MPC liquid. The reduction is quite dramatic, dropping from approximately 41.8 cP (control) at 145 s -1 to 15.2 cP (EGCG / protein ratio of 0.06).

[0367] Conclusion: The results of this example clearly showed that the presence of EGCG also reduces the viscosity of MPC-based liquids immediately after production. Furthermore, when the reduction was compared to that obtained for MCI liquids, it was observed that the polyphenol appears to have a somewhat comparable viscosity reduction.

[0368] The inventors have observed indications that the effects obtained using EGCG can also be obtained using the following structurally related compounds: catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, either alone, in combination and / or in combination with EGCG.

[0369] Example 6: Heat-Treated High-Protein Nutrient Solutions and Their Immediate and Long-Term Viscosities Purpose: The purpose of this example was to demonstrate the reduction of viscosity and the tendency towards low-temperature gelation / thickening after six months of storage of nutrient solutions containing 12 - 20% w / w protein.

[0370] Materials and Methods Using the following materials, several different heat-treated high-protein nutrient solutions were prepared. - MCI powder with the chemical composition shown in Table 6.1. - Milk protein concentrate powder with the chemical composition shown in Table 6.1, MPC, trade name Fromaquik A 86 / 5, (Fayrefield, Switzerland). - EGCG powder with a purity exceeding 94%, purchased under the trade name Sunphenon EGCg from Taiyo GmbH, Schwelm, Germany. - Sodium azide, NaN3 (Merck, Darmstadt, Germany) - Water

[0371]

Table 3

[0372] Nutrient solutions were prepared according to three different preparation methods. Case A: Preparation of a control nutrient solution Case B: Preparation of a nutrient solution with EGCG added after heat treatment Case C: Preparation of a nutrient solution with EGCG added before heat treatment

[0373] Case A: Control nutrient solution An appropriate amount of MCI or MPC powder was added to water at room temperature to obtain a final total protein concentration of 12%, 15%, 18% or 20% (w / w). The nutrient solution was mixed using an UltraTurrex T25 (IKA Labortechnik, Staufen, Germany) at a speed setting of 4 (19,000 1 / min) for 5 minutes. Next, this mixture was homogenized using a high-pressure homogenizer (Rannie, SPX Flow, USA) at 250 MPa for 10 minutes. At this point, the collected samples were UHT-treated using an HT122 benchtop UHT (OMVE Netherlands B.V., De Meern, The Netherlands). Table 6.2 shows the settings used.

[0374]

Table 4

[0375] After UHT treatment, sodium azide was added at a concentration of 0.02% (w / w). At this point, the sample was homogenized again using the same settings as the first homogenization. Finally, the sample was poured into a sterilized plastic bottle, capped, and placed in the refrigerator until further use. In this case (Case A), since it was a control sample, no polyphenols were used.

[0376] Case B: After UHT In this case, the required amount of polyphenols was added together with the protein powder at the first step of the process, and both the protein and polyphenols were homogenized and UHT-treated. The remaining part of the process follows exactly the same methodology as in Case A above. Case B indicates that the UHT process was after the addition of polyphenols.

[0377] Case C: Before UHT The treatment method was in accordance with Case A, but after UHT treatment in the pilot hole, as soon as the nutrient solution returned to the laboratory, EGCG powder was added together with NaN3, followed by a second homogenization step and subsequent bottling. This means that the EGCG did not pass through the UHT process. Although it is obvious that this is unacceptable from a bacteriological point of view, the purpose of this exercise was to determine whether heating affected the stability of the protein / EGCG mixture or whether the mere presence of the polyphenol was sufficient to alter the stability.

[0378] Experimental design Table 6.3 shows the EGCG / protein combinations tested in this example. It shows both experimental sets, when UHT was carried out after the addition of the polyphenol (Case B where the polyphenol was heated together with the protein) and when UHT was carried out before the addition of EGCG (Case C where EGCG was not UHT-treated). The number of times a particular experiment was repeated is also shown. Note that the polyphenol concentration is shown in grams of polyphenol per gram of total protein, while the protein concentration is shown as a percentage of the total protein with respect to the weight of the nutrient solution.

[0379]

Table 5

[0380] Analysis The pH of the nutrient solution was measured according to Analysis 6 immediately before the bottling step and further after storage for 3 months and 6 months under refrigeration.

[0381] Viscosity measurements of the nutrient solution according to Analysis 2 were carried out 30 minutes after preparation and further after storage for 1, 2, 3, 4, 6, 10, 12, and 24 weeks under refrigeration.

[0382] Results pH: The pH of the nutrient solution remained in the range of 6.5 - 7.0, typically in the range of 6.6 - 7.0, during the experiment for both Case B liquid and Case C liquid.

[0383] Viscosity: As observed in the previous example, the addition of EGCG resulted in a significant decrease in viscosity both immediately after the production of the nutrient solution and during subsequent storage at 5°C. This effect was observed in the nutrient solutions of both Case B and Case C.

[0384] Figures 11 and 12 show the viscosity changes of MCI-based and MPC-based nutrient solutions immediately after production. It should be noted that as the protein concentration increases, the decrease in viscosity becomes even more significant, and furthermore, it was impossible to produce heat-treated solutions of 18% and 20% protein (within the equipment used) without prior addition of EGCG.

[0385] Figures 13 and 14 show the viscosity changes of MCI-based and MPC-based nutrient solutions after storage at refrigeration (5°C) for 6 months. Significant low-temperature thickening / gelation was observed during storage, and the tendency for low-temperature thickening / gelation increased with the protein content. However, here too, it should be noted that when the liquid contains EGCG, the viscosity, and thus the level of low-temperature thickening / gelation, decreases, and the decrease becomes more significant as the protein concentration increases. Although it is difficult to directly observe from Figures 13 and 14, even the liquid containing 12% protein was significantly affected by the addition of EGCG. When the EGCG / protein ratio was only 0.005, the viscosity of the 12% MCI nutrient solution after 6 months of storage decreased from approximately 220 cP to approximately 120 cP, and the viscosity of the 12% MPC nutrient solution after 6 months of storage decreased from approximately 160 cP to approximately 110 cP.

[0386] Conclusion: It was demonstrated that by using an appropriate amount of polyphenols, UHT-treated nutrient solutions containing 12%, 15% w / w, 18% w / w, and 20% w / w protein can be easily produced. The occurrence of low-temperature thickening / gelation in these nutrient solutions was significantly reduced or even avoided by the addition of catechins. The viscosity of the liquid immediately after heat treatment further decreased significantly.

Claims

1. A homogeneous heat-treated nutrient solution having a pH in the range of 6 - 8, comprising: - a total protein content of 10 - 25% w / w, - micellar casein in an amount of at least 70% w / w based on the total protein, and - one or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate, and epigallocatechin 3-gallate in a range of 0.001 - 0.2, - the sum of the amounts of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate, and epigallocatechin 3-gallate, and - the total protein having a weight ratio therebetween, and being a homogeneous heat-treated nutrient solution.

2. In a range of 0.005 - 0.2, more preferably in a range of 0.01 - 0.2, - the sum of the amounts of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate, and epigallocatechin 3-gallate, and - the total protein having a weight ratio therebetween, the heat-treated nutrient solution according to Claim 1.

3. The heat-treated nutrient solution according to Claim 1, further comprising one or more additional polyphenols.

4. The total amount of protein is in the range of 10 - 24% w / w, more preferably in the range of 10 - 22% w / w, even more preferably in the range of 12 - 21% w / w, and most preferably at least 14 - 20% w / w, the heat-treated nutrient solution according to any one of Claims 1 - 3.

5. The heat-treated nutrient solution according to any one of Claims 1 - 4, comprising micellar casein in an amount of 70 - 84% w / w based on the total protein, more preferably in an amount of 75 - 83% w / w based on the total protein.

6. The heat-treated nutrient solution according to any one of Claims 1 - 5, comprising micellar casein in an amount of 85 - 100% w / w based on the total protein, more preferably in an amount of 90 - 99% w / w, even more preferably in an amount of 93 - 98% w / w based on the total protein, and most preferably in an amount of 95 - 97% w / w based on the total protein.

7. The protein of the nutrient solution is milk protein, the heat-treated nutrient solution according to any one of Claims 1 - 6.

8. The heat-treated nutrient solution according to any one of claims 1 to 7, having an energy content of 1 to 3 kcal / g, more preferably 1.5 to 3.0 kcal / g, and even more preferably 2.0 to 2.8 kcal / g.

9. The heat-treated nutrient solution according to any one of claims 1 to 8, having an energy content of at most 1 kcal / g, more preferably at most 0.8 kcal / g, and even more preferably at most 0.5 kcal / g.

10. The heat-treated nutrient solution according to any one of claims 1 to 9, having a pH in the range of 6.0 to 8.0, more preferably 6.2 to 7.5, even more preferably 6.4 to 7.1, and most preferably 6.5 to 7.

0.

11. The heat-treated nutrient solution according to any one of claims 1 to 10, which is a heat-sterilized nutrient solution.

12. The heat-treated nutrient solution according to any one of claims 1 to 11, which is a packaged sterile nutrient solution.

13. A nutrient powder comprising the solid content of the heat-treated nutrient solution according to any one of claims 1 to 12 and water in an amount of at most 10% w / w, obtainable by drying the heat-treated nutrient solution according to any one of claims 1 to 12, for example, by spray drying or freeze drying.

14. A method for producing a heat-treated nutrient solution, a) forming a homogeneous liquid mixture by combining a polyphenol source comprising one or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate, and epigallocatechin 3-gallate, a milk protein source, and optionally other components, wherein the liquid mixture has - a total protein content of 10 to 25% w / w, - micellar casein in an amount of at least 70% w / w based on the total protein, and - one or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate, and epigallocatechin 3-gallate and the liquid mixture has a ratio in the range of 0.001 to 0.2 of - the total amount of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate, and epigallocatechin 3-gallate, and - the total protein having a weight ratio between, step, b) optionally, filling the liquid mixture into a suitable container, wherein the liquid mixture is subjected to a heat treatment, step, A method comprising.

15. The method according to claim 14, involving said filling in step b).

16. The liquid mixture is - subjected to a heat treatment before filling, or - subjected to a heat treatment after being filled into the container, The method according to claim 15.

17. The heat treatment of the liquid mixture is a sterilization heat treatment, the method according to any one of claims 14 to 16.

18. A nutrient solution having a pH in the range of 6 to 8, - at least 10% w / w of protein, and - at least 70% w / w of micellar casein based on the total protein of the nutrient solution, - reducing or preventing low-temperature gelation at refrigeration temperature, - reducing or preventing low-temperature thickening at refrigeration temperature, and / or - preferably reducing the viscosity immediately after sterilization heat treatment for the use of one or more of catechin, epicatechin, gallocatechin, epigallocatechin, catechin 3-gallate, epicatechin 3-gallate, gallocatechin 3-gallate and epigallocatechin 3-gallate.

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