Nucleotides Stabilize Micellar Casein Heat Coagulation
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Solution Overview
Problem
Existing enteral liquid nutritional compositions with high amounts of micellar casein face challenges in maintaining low viscosity during heat treatment processes like sterilization or pasteurization, which affects their heat stability and usability for malnourished or frail patients who require concentrated, low-volume nutritional support.
Innovation Solution
The use of nucleotides as phosphate-based heat stabilizers in micellar casein compositions, specifically ribonucleotides like uridine monophosphate (UMP) or cytidine monophosphate (CMP), to enhance heat stability by maintaining low viscosity and preventing coagulation during prolonged heating.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high amounts of micellar casein are added to enteral liquid nutritional compositions, then the nutritional concentration is improved, but the viscosity increases during heat treatment
Solution Approach 1:
The patent applies parameter changes by adjusting the pH of the composition to a specific range (6.0-8.0, preferably 6.5-7.5) and controlling the calcium-to-phosphate ratio to maintain micellar casein stability during heat treatment. This prevents unwanted aggregation and viscosity increase while preserving high protein content.
Solution Approach 2:
The patent uses phosphates (such as tripolyphosphate, sodium hexametaphosphate, or calcium phosphate) as intermediary substances that bind to micellar casein and prevent aggregation during heat treatment. These intermediaries maintain low viscosity by stabilizing the protein structure without interfering with nutritional value.
2Quantity of substance
If high amounts of micellar casein are added to enteral liquid nutritional compositions, then the nutritional concentration is improved, but the heat stability deteriorates
Solution Approach 1:
The patent optimizes critical parameters including pH (6.0-8.0), temperature profile during heat treatment, and calcium-to-phosphate ratio to prevent micellar casein aggregation. By controlling these parameters, the composition maintains stability during sterilization or pasteurization processes.
Solution Approach 2:
The patent applies preliminary stabilization measures before heat treatment by adjusting the composition's pH and adding phosphate stabilizers in advance. This preliminary action prevents aggregation from occurring during subsequent heat treatment, ensuring heat stability is maintained throughout the process.
3Reliability
If conventional heat stabilizers are used in micellar casein compositions, then heat stability is improved, but the composition becomes unsuitable for tube administration
Solution Approach 1:
The patent uses pH adjustment (to 6.0-8.0) and calcium-to-phosphate ratio control as alternative parameters to achieve heat stability without relying on conventional stabilizers that increase viscosity. This maintains the composition's suitability for tube administration.
Solution Approach 2:
The patent employs phosphates as intermediary stabilizers that provide heat stability through a different mechanism than conventional stabilizers. These phosphates bind to micellar casein in a way that prevents aggregation without significantly increasing viscosity, unlike traditional heat stabilizers.
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 addition of nucleotides significantly increases the heat coagulation time (HCT) of micellar casein compositions, ensuring they remain stable and low-viscous even after heat treatment, thereby supporting nutrition and well-being in patients with sensitive requirements.
Implementation Method 1
Casein micelles, as can be found in micellar casein, are remarkably stable against heat. Their stability is maintained by hydrophobic and electrostatic interactions, colloidal calcium phosphate (CCP), and steric effects of protruding chains of κ-casein.
Implementation Method 2
The heat stability of (concentrated) milk can be manipulated by addition of calcium chelators, as it is known to affect the concentration of free calcium ions and thereby the integrity of the micellar structure.
Implementation Method 3
improving the heat stability during a heat treatment process, such as a sterilization or pasteurization process
Data Source
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AI summary
The invention relates to the use of one or more nucleotides for improving the heat stability of an aqueous micellar casein composition comprising 6 to 20 g per 100 ml of micellar casein, and having a pH of about 6 to 8. The invention also relates to heat-treated liquid nutritional compositions comprising 6to 20 g, preferably 9 -20 g,of protein per 100 ml of the composition and having a pH of about 6 to 8, in which all or a major part of said protein comprises micellar casein, further comprising one or more nucleotides.