Whey Protein Micelle Casein Viscosity Control
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Solution Overview
Problem
Existing spoonable nutritional compositions with high protein content often suffer from bitterness, high viscosity, and instability, making them unsuitable for consumption, especially for elderly individuals and athletes who require quick and palatable nutrition.
Innovation Solution
A heat-sterilized spoonable nutritional composition comprising 12-20% whey protein with whey protein micelles and casein, processed to achieve a medium viscosity of 400-4000 mPa·s, ensuring a non-bitter taste and improved stability, while maintaining a rich cysteine content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If the concentration of proteins is increased in a nutritional composition, then the protein content is improved, but the viscosity increases and stability decreases
Solution Approach 1:
The patent uses a composite protein system combining whey protein micelles with casein or soy protein. This composite approach allows achieving high protein content (12-20% and up to 25% in some embodiments) while maintaining stability, as the different protein types interact to prevent gelation and precipitation that would otherwise occur at such concentrations.
Solution Approach 2:
The patent controls pH parameters (maintaining pH 5.5-8.0, preferably 6.0-7.5) and temperature parameters (heat treatment at 135-150°C for 10-50 seconds) to optimize protein solubility and stability. These parameter changes prevent destabilization that would normally occur at high protein concentrations.
2Quantity of substance
If the concentration of proteins is increased in a nutritional composition, then the protein content is improved, but the viscosity increases
Solution Approach 1:
The combination of whey protein micelles with casein or soy protein creates a composite system where the proteins do not aggregate excessively, thereby controlling viscosity even at high concentrations of 12-20% and up to 25%.
Solution Approach 2:
By controlling pH (5.5-8.0) and applying specific heat treatment (135-150°C for 10-50 seconds), the patent modifies protein conformation and interactions to maintain lower viscosity at high protein concentrations, achieving spoonable consistency without excessive thickness.
3Force
If conventional protein hydrolysis processes are used, then the viscosity is decreased, but the product becomes bitter in taste
Solution Approach 1:
The patent extracts and utilizes whey protein micelles specifically, which naturally provide low viscosity without requiring hydrolysis. This selective extraction of the micellar form of whey protein allows achieving low viscosity while avoiding the bitter taste that results from protein hydrolysis.
Solution Approach 2:
The patent uses native whey protein micelles that are naturally occurring and stable, replacing the need for complex hydrolysis processes. This approach uses the natural properties of whey protein micelles to achieve the desired viscosity profile without generating bitter compounds.
4Force
If hydrolyzed protein sources are used, then the viscosity is reduced, but further ingredients such as starches and hydrocolloids are required to achieve smooth texture
Solution Approach 1:
The patent takes out and utilizes whey protein micelles, which inherently provide the desired viscosity and smooth texture without requiring additional thickeners or stabilizers. The micellar structure itself delivers the functional properties that would otherwise require multiple added ingredients.
Solution Approach 2:
Whey protein micelles serve multiple functions simultaneously: they provide the protein content, control viscosity, and deliver smooth spoonable texture. This multi-functionality eliminates the need for separate starches and hydrocolloids that would be required when using hydrolyzed protein sources.
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 composition provides a palatable, stable, and high-protein nutritional solution with enhanced cysteine content, suitable for various demographics, including the elderly and athletes, without the bitterness and viscosity issues of previous formulations.
Implementation Method 1
whey protein containing whey protein micelles
Implementation Method 2
Performing an indirect UHT heat treatment step
Data Source
AI summary
The present invention is directed to a heat sterilized spoonable nutritional composition comprising: a protein source in an amount of 12 to 20% by weight of the composition, the protein source consisting of whey protein containing whey protein micelles and a source of casein, wherein the nutritional composition is a liquid or semi-liquid composition having a viscosity of between 400 and 4000 mPa·s at 20° C. measured at a shear rate of 100 s−1. The inventive heat sterilized spoonable nutritional composition preferably has a cysteine content of 1.2 to 2.4% by weight of the composition. The present invention is furthermore directed to a process for preparing a heat sterilized spoonable nutritional composition comprising protein in an amount of 12 to 20% by weight based on the weight of the composition, said protein consisting of whey protein containing whey protein micelles and casein, which comprises the steps of: (i) Providing an aqueous solution of a protein source consisting of whey protein containing whey protein micelles and (ii) Adding a protein source containing casein; (iii) Optionally performing a homogenization treatment step; (iv) Performing an indirect UHT heat treatment step; (v) Optionally performing a homogenization treatment step, wherein following steps (i) to (v) a heat sterilized spoonable nutritional composition is obtained having a viscosity of between 400 and 4000 mPa·s at 20° C. measured at a shear rate of 100 s−1. Finally, the invention concerns the use of a protein source consisting of whey protein containing whey protein micelles and a source of casein, for preparing a spoonable nutritional composition and/or for controlling the viscosity of a liquid or semi-liquid spoonable nutritional composition, wherein the spoonable nutritional composition comprises 12 to 20 weight % total protein. The invention also concerns medical uses and treatments applying or using the inventive heat sterilized spoonable nutritional composition.