Potato Protein Infant Formula Viscosity and Allergenicity
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Solution Overview
Problem
Current infant formulas containing cow's milk protein are unsuitable for infants with cow's milk protein allergy due to allergenicity, and alternatives like soy and rice proteins are either not recommended or require extensive processing, increasing cost and reducing palatability.
Innovation Solution
A method for producing nutritional compositions using potato protein as the major source, optimizing the order of mineral addition to reduce viscosity during processing, and minimizing hydrolysis to maintain amino acid balance and reduce processing costs, resulting in a hypoallergenic, cost-effective, and palatable infant formula.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If cow's milk protein is used in infant formulas, then the nutritional composition is complete and cost-effective, but the formula becomes unsuitable for infants with cow's milk protein allergy due to allergenicity
Solution Approach 1:
The patent extracts and removes the allergenic cow's milk protein components (alpha-lactalbumin, beta-lactoglobulin, and bovine serum albumin) from the infant formula, replacing them with hypoallergenic plant-based protein alternatives that maintain nutritional completeness without triggering allergic reactions
Solution Approach 2:
The patent introduces plant-based proteins (such as soy protein, rice protein, or pea protein) as intermediary substances that can serve the same nutritional function as cow's milk protein without causing allergic reactions, acting as a safe mediator between the need for complete nutrition and the need to avoid allergens
2Object-affected harmful factors
If soy protein is used as an alternative to cow's milk protein, then allergenicity is reduced, but the formula may cause cross-allergic responses and is not recommended by ESPGHAN
Solution Approach 1:
The patent employs extensively hydrolyzed plant-based proteins that are broken down into small peptide fragments and free amino acids, effectively creating a temporary, easily digestible nutritional solution that minimizes allergenic potential while providing complete nutrition during the critical period when infants cannot tolerate cow's milk protein
Solution Approach 2:
The patent changes the molecular structure parameter of plant proteins by applying extensive hydrolysis to reduce peptide size and allergenicity, transforming intact plant proteins into highly hydrolyzed forms that are less likely to trigger cross-allergic responses while maintaining nutritional value
3Object-affected harmful factors
If rice protein is used as an alternative, then allergenicity is reduced, but numerous free amino acids must be added to provide the correct amino acid profile, increasing cost and reducing palatability
Solution Approach 1:
The patent selects plant-based protein sources that naturally provide a complete or near-complete amino acid profile, making the protein source multi-functional by simultaneously providing allergen reduction, complete nutrition, and reduced need for additional amino acid supplementation, thereby simplifying the manufacturing process
Solution Approach 2:
The patent performs preliminary selection and preparation of plant-based protein sources that inherently possess favorable amino acid profiles, pre-solving the nutritional completeness problem before the formula production process begins, which eliminates the need for complex post-processing amino acid additions
4Object-affected harmful factors
If extensive hydrolysis is applied to reduce allergenicity, then the risk of allergic reaction is reduced, but the processing cost increases and taste is negatively impacted
Solution Approach 1:
The patent uses extensively hydrolyzed plant-based proteins that replicate the nutritional functionality of extensively hydrolyzed cow's milk protein formulas without incurring the same allergenic risks, effectively copying the safe nutritional profile while avoiding the allergenic source, thereby reducing the need for costly extensive hydrolysis processing of animal proteins
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 potato protein-based infant formula offers improved ease of processing, reduced allergenicity, and better taste, with a balanced amino acid profile that minimizes the need for additional amino acid fortification, making it suitable for infants with cow's milk protein allergy while maintaining cost-effectiveness.
Implementation Method 1
spray drying the solution of step (c)
Data Source
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AI summary
A method for producing a nutritional composition comprising the steps: (a) providing a solution comprising at least one mineral for a nutritional composition; (b) adding at least one potato protein to the solution of step (a); (c) adding at least one carbohydrate and/or at least one fat to the solution of step (b); and (d) spray drying the solution of step (c).