Whey Protein Composition Reducing Astringency via Direct Steam Injection
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Solution Overview
Problem
Developing a sterilized liquid or semi-solid acid enteral composition with high amounts of non-hydrolyzed globular proteins like whey and divalent metal cations such as calcium and magnesium, while maintaining satisfactory shelf life and reducing astringency and sandiness, poses a challenge due to the heat sensitivity of whey proteins and the adverse effects of divalent metal cations on solubility and viscosity.
Innovation Solution
A method involving direct steam injection (DSI) at specific holding values, combined with homogenization and sterilization, is used to prepare a composition with 9-20 g of non-hydrolyzed globular proteins, fat, and at least 100 mg of divalent metal cations per 100 ml, achieving a pH between 3 and 5, which results in a product with reduced astringency and extended shelf life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If whey proteins are subjected to heat sterilization treatment, then pathogens are eliminated and shelf life is extended, but whey proteins are denaturated and form agglomerates causing haze and sedimentation
Solution Approach 1:
The patent applies parameter changes by carefully controlling pH (maintaining between 3-5) and temperature parameters during heat treatment to achieve sterilization while minimizing protein denaturation. This resolves the contradiction by optimizing the thermal processing parameters to balance pathogen elimination with protein structure preservation.
Solution Approach 2:
The patent creates a composite system by combining whey proteins with specific stabilizing agents and adjusting the mineral content (particularly calcium and magnesium levels) to prevent agglomeration during heat treatment. This composite approach allows sterilization while maintaining protein solubility and preventing haze formation.
2Quantity of substance
If high amounts of divalent metal cations are added to enhance nutritional value, then calcium and magnesium intake is improved, but solubility decreases and viscosity increases adversely affecting organoleptic properties
Solution Approach 1:
The patent applies parameter changes by precisely controlling the concentration levels of divalent metal cations (calcium and magnesium) and adjusting the pH to maintain solubility. By optimizing these parameters, the patent achieves high nutritional content while preventing precipitation and maintaining acceptable viscosity and organoleptic properties.
3Quantity of substance
If high concentration of whey proteins is used to provide concentrated nutrition, then nutritional value per volume is increased, but astringency increases making the product unacceptable
Solution Approach 1:
The patent applies parameter changes by optimizing pH (maintaining between 3-5) and using specific heat treatment protocols that modify protein conformation to reduce astringency. This allows high whey protein concentration to be maintained while the harmful astringent effect is minimized through controlled structural modification.
Solution Approach 2:
The patent converts the harmful effect of high protein concentration (astringency) into a benefit by using controlled heat treatment to modify protein structure. The same heat treatment that could cause denaturation is instead used to create a protein conformation that maintains high concentration capability while reducing astringency, turning a potential harm into a beneficial property.
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 method produces a composition with improved organoleptic properties, low astringency, and extended shelf life of at least 6 months, suitable for nutritional purposes, particularly for elderly and sportsmen, by stabilizing the whey proteins and managing the effects of divalent metal cations.
Implementation Method 1
A method involving direct steam injection (DSI) at specific holding values, combined with homogenization and sterilization
Implementation Method 2
Preferred sterilization treatments include heat treatments at high temperatures for a short period, such as using a UHT (Ultra High Temperature) treatment
Implementation Method 3
A method involving direct steam injection (DSI) at specific holding values, combined with homogenization and sterilization
Implementation Method 4
whey protein compositions need to undergo some sort of sterilization treatment in order to reduce the number of or remove possible pathogens
Data Source
AI summary
The invention relates to a sterilized liquid or semi-solid acid enteral composition comprising per 100 ml 9 to 20 g of non-hydrolyzed globular proteins, fat and at least 100 mg of divalent metal cations and having a pH ranging between 3 and 5. The invention further relates to a method for preparing a composition according to the invention, comprising a step wherein at least the non-hydrolyzed globular proteins are subjected to a direct steam injection (DSI) at specific holding values, such as a holding temperature of 100 to 140° C. during a holding time of about 0.5 to 10 seconds, followed by a homogenization step and a sterilization step The composition according to the invention has a reduced astringency and can be used for medical purposes, such as for stimulating muscle protein synthesis in a mammal, in particular for treating sarcopenia, and for specific groups of people, such as elderly and sportsman.