Infant Formula Carbohydrate Blend for Lower Glycemic Response
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing infant formulas for infants and young children with cow's milk protein allergy or lactose intolerance often have high glycemic index, contain unhydrolyzed lactose derived from cow's milk, and may lead to metabolic health issues, and alternatives like maltodextrin and glucose syrup have undesirable taste and regulatory implications.
Innovation Solution
A nutritional composition comprising a mixture of free galactose and maltodextrin or glucose syrup, with specific ratios and dextrose equivalents, to provide a low glycemic index and improved body composition development, while avoiding high glucose levels and lactose.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If lactose is hydrolyzed into glucose and galactose to reduce lactose content, then lactose intolerance is addressed, but the glycemic index increases due to high glucose content
Solution Approach 1:
The patent changes the carbohydrate composition parameters by using galactose instead of glucose as the primary monosaccharide, and by controlling the ratio of galactose to other carbohydrates. This parameter change maintains the benefits of lactose hydrolysis (reducing intact lactose) while avoiding the harmful high glycemic index effect through selective use of galactose which has a lower glycemic impact.
Solution Approach 2:
The patent employs maltodextrin as a temporary carrier or intermediate substance that provides sustained release of glucose, acting as a placeholder that gradually releases energy. This allows the formulation to provide necessary calories while controlling the rate of glucose availability, thereby managing the glycemic index.
2Use of energy by moving object
If maltodextrin and glucose syrup are used to provide carbohydrates, then energy supply is improved, but the glycemic index increases and metabolic health effects worsen
Solution Approach 1:
The patent modifies the carbohydrate parameter profile by limiting the amount of maltodextrin and glucose syrup to specific ranges (maltodextrin: 5-30 wt%, glucose syrup: 5-30 wt%) while increasing galactose content (20-50 wt%). This parameter optimization maintains energy supply through controlled carbohydrate digestion while preventing excessive glycemic spikes.
Solution Approach 2:
The patent creates a composite carbohydrate system combining multiple components: galactose, maltodextrin, and glucose syrup in specific proportions. This composite approach allows the formulation to leverage the sustained release properties of maltodextrin while using galactose to moderate the glycemic response, achieving a balance between energy supply and metabolic health.
3Reliability
If lactose is completely removed from the formula, then cow's milk protein allergy and lactose intolerance are addressed, but the carbohydrate composition becomes unbalanced and glycemic index increases
Solution Approach 1:
The patent changes the carbohydrate composition parameters by replacing lactose with a balanced mix of galactose, maltodextrin, and glucose syrup. This parameter substitution maintains the necessary energy content and compositional balance while eliminating intact lactose and cow's milk protein allergens, making the formula suitable for affected infants.
Solution Approach 2:
The patent uses maltodextrin as an intermediary substance that bridges the gap between complete lactose removal and maintaining balanced carbohydrate composition. Maltodextrin provides a stable carbohydrate base that can be gradually digested, allowing the formula to be lactose-free while maintaining energy density and compositional balance through its controlled glucose release.
Data Source
AI summary
The present invention relates to a nutritional composition for infants and young children comprising a digestible carbohydrate component, wherein the digestible carbohydrate component comprises a mixture of free galactose and at least one digestible carbohydrate selected from the group consisting of maltodextrin and glucose syrup, and with reduced or no lactose and glucose. The invention also relates to the use of the nutritional composition according to the invention for improving body composition or body composition development.