Human Milk Fortifier Stabilizer System for Emulsion Stability
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Solution Overview
Problem
Existing human milk fortifiers face challenges in achieving long-term stability and preventing mineral fallout when using extensively hydrolyzed casein proteins, especially when formulated as concentrated liquids, due to poor emulsion stability and the presence of insoluble minerals like calcium salts, and many stabilizers like carrageenan are not permitted in infant formulas.
Innovation Solution
A concentrated liquid human milk fortifier is developed using a stabilizer system comprising octenyl succinic anhydride modified corn starch and low acyl gellan gum, which allows for the use of extensively hydrolyzed casein proteins while maintaining stability and preventing mineral fallout, and can be formulated to be carrageenan-free.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If extensively hydrolyzed casein proteins are used in concentrated liquid human milk fortifiers, then hypoallergenic properties and nutritional value are improved, but emulsion stability and long-term stability deteriorate due to poor emulsion formation ability
Solution Approach 1:
The patent introduces a specific stabilizer system comprising modified starch and low acyl gellan gum as intermediary substances that mediate between the extensively hydrolyzed casein proteins and the liquid matrix. These stabilizers act as emulsifiers and structure-forming agents that compensate for the poor emulsion formation ability of hydrolyzed proteins, allowing the system to maintain emulsion stability while preserving the hypoallergenic properties of the extensivel
2Quantity of substance
If high levels of insoluble minerals such as calcium salts are present in the fortifier, then nutritional completeness is improved, but stability and emulsion properties deteriorate due to mineral fallout
Solution Approach 1:
The modified starch and low acyl gellan gum act as intermediary substances that interact with insoluble calcium salts to prevent mineral fallout. The stabilizer system forms a protective matrix that keeps minerals suspended and prevents precipitation, allowing high levels of calcium and other minerals to be present without compromising stability or emulsion properties
Solution Approach 2:
The patent creates a composite stabilizer system combining modified starch and low acyl gellan gum that work synergistically to manage mineral interactions. This composite material approach allows the fortifier to maintain both high mineral content and stability by creating a complex matrix that prevents mineral precipitation while preserving nutritional value
3Stability of the object's composition
If conventional stabilizers such as carrageenan are used to improve long-term stability, then emulsion stability is improved, but regulatory compliance deteriorates as these stabilizers are not permitted in infant formulas in many countries
Solution Approach 1:
The patent changes the chemical parameters of the stabilizer by using modified starch (specifically octenyl succinic anhydride-modified corn starch) instead of conventional carrageenan. This parameter change in the stabilizer type maintains the desired long-term stability and emulsion properties while achieving regulatory compliance, as the modified starch is permitted in infant formulas in many countries where carrageenan is restricted
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The stabilizer system provides a synergistic effect, ensuring the stability and emulsion stability of the fortifier, allowing for a homogeneous delivery of macronutrients and micronutrients, even with high levels of extensively hydrolyzed casein, and maintains stability for extended periods without disrupting emulsion properties.
Implementation Method 1
a stabilizer system comprising an octenyl succinic anhydride modified corn starch and a low acyl gellan gum... extensively hydrolyzed proteins (i.e., proteins having a degree of hydrolysis of about 20% or more) tend to have poor ability to form long term stable emulsions
Implementation Method 2
The stabilizer system allows for the use of an extensively hydrolyzed casein protein without the associated problems of mineral fallout and poor emulsion stability, and allows for the fortifier, in some embodiments, to be carrageenan-free... The stabilizer system provides a synergistic effect, ensuring the stability and emulsion stability of the fortifier
Implementation Method 3
the presence of high levels of insoluble minerals such as calcium salts may also cause a number of stability issues when used in combination with extensively hydrolyzed proteins... hold the nutrients and insolubles in solution over time and thus improve long term stability of the product
Implementation Method 4
these types of stabilizers are not permitted in infant formulas and human milk fortifiers in many countries around the world... preventing mineral fallout
Data Source
AI summary
Disclosed are concentrated liquid human milk fortifiers including extensively hydrolyzed casein and a stabilizer system. The stabilizer system includes an OSA-modified corn starch in combination with a low acyl gellan gum. In one embodiment, the concentrated liquid human milk fortifier is hypoallergenic and includes extensively hydrolyzed casein as the sole protein source in combination with the OSA-modified corn starch and low acyl gellan gum.