CN102159096A - 酸化的营养配方乳 - Google Patents
酸化的营养配方乳 Download PDFInfo
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- CN102159096A CN102159096A CN200980136526XA CN200980136526A CN102159096A CN 102159096 A CN102159096 A CN 102159096A CN 200980136526X A CN200980136526X A CN 200980136526XA CN 200980136526 A CN200980136526 A CN 200980136526A CN 102159096 A CN102159096 A CN 102159096A
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- lactic acid
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- breast
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Abstract
在液体状态具有pH范围从4.8至5.2的营养配方乳，基于干物质，所述配方乳包含不超过1.35％的量的乳酸，和至少0.5％的乳酸盐(+)-乳酸，用于制备具有pH范围3.5-6的营养配方乳。
Description
本发明涉及具有改良口味的酸化的营养配方乳(formula)，和生产此类营养配方乳的方法。
背景领域
母乳是对所有婴儿都予以推荐的。然而，在一些情况下，母乳喂养不足或不成功，或者由于医学原因不建议进行，或者母亲选择不进行母乳喂养。为这类状况开发婴儿配方乳。
一般而言，婴儿配方乳可以以粉末形式、浓缩的液体形式或易于喂养的液体形式获得。粉末状的婴儿配方乳是最常见的形式；主要是由于其成本和营养品质。粉末状的婴儿配方乳的关键缺点是制备的不便。粉末状的配方乳必须勺入无菌的饮用容器中，然后将已烧开并冷却的水倒入饮用容器，重建配方乳，然后封闭饮用容器并振荡，保证粉末溶解。为了避免细菌生长，配方乳随后应该在重建后立即消费掉。
如果以该方式制备和消费，粉末状的婴儿配方乳提供了在上述情况下安全且营养好的母乳替代品。然而，主要由于制备不便，多数家长或看护人员没有正确的配制配方乳，因而使婴儿暴露在感染风险或其他风险之下。例如，水没有在使用前烧开，在此情况下，水中的任何病原体都喂给了婴儿。通常，发达国家的水源是安全的，但这并非是世界各地的普遍情况。可选的，可以制备成批的婴儿配方乳，然后储藏直至需要。不幸的是，如果任何病原体已污染配方乳，则有时间进行增殖。
可以导致婴儿腹泻的典型细菌病原体包括例如大肠杆菌(Escherichiacoli)、沙门氏菌属(Salmonella)和志贺氏菌属(Shigella)。然而，病毒(轮状病毒、杯状病毒)和原生动物寄生虫，例如隐孢子虫属(Cryptosporidium)也是经常与婴儿腹泻相关的。如果没有小心遵循对于重建的正确说明，配方乳喂养可以增加此类胃肠感染的风险。
解决问题的一种方式是添加特定的抗微生物剂，如WO 96/25054中教导的。然而，对于婴儿，规律的消耗抗微生物剂是应该避免的，这是因为对肝脏的潜在伤害，此外，也因为抗微生物剂通常表现出不理想的副作用。
抑制重建的婴儿配方乳中细菌生长的营养上安全且有效的方式是酸化。配制时具有相对低的pH的各种粉末婴儿配方乳是市售的，例如商标和然而，实现酸化的方法是耗费时间和成本的：用乳酸细菌发酵婴儿配方乳的碱性成分，直到实现特定的pH，中断发酵，将液体巴氏消毒并加工成粉末。发酵必须仔细控制，因为该过程本身可提供病原性细菌以及噬菌体的生长可能性，后者可以干扰发酵过程。此外，此类配方乳的pH不能进行非常精确的调节，或方便的标准化为特定的值。
最近，如WO2004/054371中所述，开发了进行营养组合物(例如婴儿配方乳)酸化的方法，通过直接添加L(+)乳酸，预期生产出这样的组合物，所述组合物当重建成准备被消费时，具有在3.5-6范围内的pH，优选3.5-5.5，更优选在4.0-5.3的范围内，甚至更优选在4.5-5.0的范围内，例如4.6-4.8。然而，此类产品的口味并不是完全令人满意的。
发明概述
令人惊讶的，已发现了增加直接酸化的营养配方乳的pH，从而改善口味，而仍然保留所需程度的制菌活性的方式。
因此，本发明提供了在液体状态具有在4.8-5.2的范围内的pH的营养配方乳，基于干物质，所述配方乳包含不超过2.0％的量的乳酸，和至少0.5％的乳酸的盐。
已知弱有机酸例如乳酸可以抑制细菌和真菌的生长。此类酸以pH依赖性的未解离和解离状态的平衡存在于溶液中。pH的降低使平衡向不带电的、未解离状态的酸移动，从而在低pH下实现优化的抑制活性，因为未解离的酸可以自由渗透过质膜，并能够进入细菌细胞内。在遇到细胞内更高的pH时，分子随后解离，释放出带电的阴离子和质子。细胞使用代谢能量来应对pH减少，从而抑制了生长。在不希望受理论约束的条件下，本发明人认为通过补充给定pH下的乳酸/盐(lactate)浓度，增加了未解离的乳酸浓度，因而增加了制菌效应。改善的制菌效应(相比相同pH下未补充的溶液)被认为是由于溶液更高的未解离酸的浓度。以此方式，可以实现等价于在较低的pH下未补充溶液的制菌效应的制菌效应，伴随组合物口味的后续改善。在该方面，应该牢记由于pH是以对数标度表示的，因此数量级为0.1或0.2的相当小的pH改变对口味具有显著影响。
口味的评估是一个复杂的问题，需要许多测试：例如在婴儿中，当有一点可能时，此类测试需要仔细的观察对象。发明人发现，组合物的酸度(pH)和缓冲能力都可以影响感受到的口味。在不受理论约束的条件下，认为特定的本发明的组合物在这方面产生了pH和缓冲能力之间的优化的平衡。此外，产生充分水平的制菌活性和保留目标消费者群体(尤其是婴儿)可以接受的口味，对于本发明看来都是关键性的。本发明展现了上述两种考虑之间相当优化的平衡。在一个实施方案中，需要保留组合物中可能存在的益生菌的生物活性和存活使平衡进一步复杂化。
附图概述
图1比较了30℃下在超过6小时的时间段，阪崎肠杆菌(E sakazakii)在各种婴儿配方乳中的生长；
图2比较了30℃下在超过6小时的时间段，鼠伤害沙门氏菌(Styphimurium)在各种婴儿配方乳中的生长；
图3比较了30℃下在超过6小时的时间段，金黄色葡萄球菌(S aureus)在各种婴儿配方乳中的生长；
图4比较了30℃下在超过6小时的时间段，蜡样芽孢杆菌(B cereus)在各种婴儿配方乳中的生长；
图5比较了30℃下在超过6小时的时间段，铜绿假单胞菌(Paeruginosa)在各种婴儿配方乳中的生长；
图6比较了37℃下在超过6小时的时间段，大肠杆菌在各种婴儿配方乳中的生长；
图7比较了37℃下在超过6小时的时间段，铜绿假单胞菌(Paeruginosa)在各种婴儿配方乳中的生长。
发明详述
在本说明书中，下列术语具有下列含义：
“在液体状态”意指可随时消费的营养配方乳，不论所述配方乳是作为液体制备和储藏的，或者如果作为粉末制备和储藏，则是用水或其它液体重建的。可以理解，本发明的粉末组合物一旦重建成液体组合物，就可以测量它的pH。因此，pH测量和值指液体组合物(不论是天然的或重建的)。重建应根据关于组合物消费的普通说明进行。在缺少说明书的条件下，用水实施重建，水的比例足以实现所需的热量密度。
“L-(+)乳酸”意指S(+)-2-羟基丙酸。
所有的百分比都是重量百分比，除非另外指出。
合适的乳酸盐包括乳酸钠、乳酸钾和乳酸钙，乳酸钙是特别优选的。
营养配方乳可包含1.00至1.20％的乳酸。营养配方乳可包含0.90至1.40％的生理可接受的乳酸盐。
营养配方乳的总乳酸/盐含量(即，包括源自乳酸和乳酸盐的乳酸离子(lactate ion))优选的是至少70％的L(+)-乳酸/盐。
营养配方乳可以是婴儿配方乳。术语“营养配方乳”和营养组合物在本文中是可互换使用的，具有相同的含义。
根据本发明的婴儿配方乳可以包含1.8g至3.5g蛋白质/100kcal组合物的量的蛋白质源。在一个实施方案中，本发明的营养组合物包含蛋白质源，它的量不超过2.0g蛋白质/100kcal组合物，优选1.8g至2.0g蛋白质/100kcal。认为蛋白质的类型对本发明不是关键的，只要满足对必需氨基酸含量的最低要求，并且保证令人满意的生长，但优选的是超过50％(重量)的蛋白质源是乳清。因此，可以使用基于乳清、酪蛋白及其混合物的蛋白质源，以及基于大豆的蛋白质源。就乳清蛋白而言，蛋白质源可以基于酸乳清或甜乳清或其混合物，并可以包括任何所需比例的α-乳清蛋白和β-乳球蛋白。
蛋白质可以是完整的或水解的，或者是完整蛋白和水解蛋白的混合物。提供部分水解的蛋白质(水解程度在2至20％之间)是理想的，例如对于认为有风险出现牛奶过敏的婴儿。如果需要水解的蛋白质，可以按所需的和本领域已知的进行水解过程。例如，可以通过在一个或多个步骤中酶促水解乳清级分来制备乳清蛋白的水解产物。如果用作起始材料的乳清级分基本不含乳糖，则发现在水解过程中，蛋白质经受非常少的赖氨酸阻断。这使赖氨酸阻断的程度可以从按总赖氨酸的重量计约15％降低至按赖氨酸的重量计低于约10％；例如按赖氨酸的重量计约7％，这极大的改善了蛋白质源的营养品质。
婴儿配方乳可含有碳水化合物(carbohydrate)源。可以使用在婴儿配方乳中常规发现的任何碳水化合物源，例如乳糖、蔗糖、麦芽糖糊精、淀粉及其混合物，但是优选的碳水化合物源是乳糖。优选的，碳水化合物源提供配方乳总能量的35％至65％。
婴儿配方乳可含有脂质源。脂质源可以是适用于婴儿配方乳的任何脂质或脂肪。优选的脂质源包括棕榈油酸甘油酯、高油酸向日葵油(high oleicsunflower oil)和高油酸红花油。还可以添加必需脂肪酸亚油酸和α-亚麻酸，也可以添加少量的含大量预制的花生四烯酸和二十二碳六烯酸，例如鱼油或微生物油(microbial oil)的油。总而言之，脂肪含量优选是例如提供配方乳总能量的30至55％之间。脂肪源优选的具有n-6比n-3脂肪酸的比例为约5∶1至约15∶1；例如约8∶1至约10∶1。
婴儿配方乳使用乳酸酸化。如果预期用配方乳喂养小于3月龄的婴儿，则乳酸优选的是以L(+)对应异构体的形式，因为不推荐将D(-)对应异构体或含有D(-)对应异构体的混合物喂养幼小的婴儿。
乳酸可以与其他成分分批或顺序的添加到婴儿配方乳中，但优选是顺序添加。乳酸可以以干燥的形式(干混)与所混合的其它干燥的成分一起添加，或者以液体的形式添加至成分的干燥或液体的混合物。在一个实施方案中，乳酸可以在干相(dry phase)和湿相(wet phase)过程中添加。在一个实施方案中，乳酸可以与粉末状的婴儿配方乳干混，但是在此情况下，必须使用可接受的微生物学纯度的乳酸，因为混合物将不经历任何其它的热处理。乳酸钙也优选的通过干混添加。用于干混的合适的乳酸和乳酸钙是可商购的，例如来自PURAC biochem，Arkelsedijk 46，PO Box 21，4200AA Gorinehem，The Netherlands。
婴儿配方乳还可以含有认为日常饮食所必需的所有维生素和矿物质，以营养上显著的量。对于一些维生素和矿物质已确定了最小需要量。任选的存在于婴儿配方乳中的矿物质、维生素和其他营养物的实例包括维生素A、维生素B1、维生素B2、维生素B6、维生素B12、维生素E、维生素K、维生素C、维生素D、叶酸、肌醇、烟酸、生物素、泛酸、胆碱、钙、磷、碘、铁、镁、铜、锌、锰、氯、钾、钠、硒、铬、钼、牛磺酸和L-肉碱。矿物质通常以盐的形式添加。特定矿物质和其他维生素的存在和量可以根据预期的婴儿群体而变化。
如果需要，婴儿配方乳可含有乳化剂和稳定剂，例如大豆卵磷脂、单酰基甘油和二酰基甘油的柠檬酸酯等。
婴儿配方乳可以任选的含有具有有益效果的其他物质，例如乳铁蛋白、核苷酸、核苷等。
可以通过将蛋白质、碳水化合物源和脂肪源以合适的比例混合在一起，来制备根据本发明的营养配方乳。如果使用，则可以在此时包括乳化剂。维生素和矿物质可以在此时添加，但通常是后添加的，以避免热降解。可以在混合前，将任何亲脂性维生素、乳化剂等溶解在脂肪源中。然后，可以混入水，优选经过反渗透的水，形成液体混合物。水温常规上是约50℃至约80℃，以帮助成分的分散。可以使用可商购的液化器来形成液体混合物。然后，可以将液体混合物均质化。
可以热处理均质化的液体混合物，降低细菌负载，例如通过将液体混合物快速加热至约80℃至约150℃的温度范围约5秒至约5分钟。这可以通过蒸汽注射、高压釜或热交换器进行；例如平板热交换器。
然后，可以将液体混合物冷却至约60℃至约85℃；例如通过瞬时冷却(flash cooling)。可以在环境温度下，向热处理过的溶液中顺序添加在水中稀释至35-65％，优选40-60％的L(+)乳酸，按L(+)乳酸的重量计。可以通过顺序测量来控制pH，例如允许在顺序添加的过程中通过反馈机制调节pH。
在此时，可以常规的调节混合物的固体含量，然后使用前述相似的条件进行另外的热处理和均质化步骤。
然后，将混合物转移至合适的干燥装置中，例如喷雾干燥器或冷冻干燥机，转变成粉末。粉末应该具有按重量计低于约5％的含湿量。可以通过干混向粉末中添加乳酸钙。
在一个实施方案中，本发明的营养配方乳包含益生菌或不同益生菌的混合物。益生菌优选的选择耐受组合物的目标pH的，最优选的益生菌能够在配方乳的目标pH下存活至少1小时、至少2小时、至少3小时、至少5小时、至少12小时、至少24小时，或至少5天的时间。“复生”意指在观察到益生菌群体减少50％时候定义的益生菌的存活率。益生菌可定义为活的微生物饲喂补充物，其通过改善宿主动物的肠道微生物平衡而有益的影响宿主动物。本组合物中使用的益生菌可以选自：双歧杆菌属(Bifidobacterium)、乳杆菌属(Lactobacillus)、链球菌属(Streptococcus)、肠球菌属(Enterococcus)和酵母属(Saccharomyces)，或其混合物，优选的选自：长双歧杆菌(Bifidobacterium longum)、乳双歧杆菌(Bifidobacterium lactis)、嗜酸乳杆菌(Lactobacillus acidophilus)、鼠李糖乳杆菌(Lactobacillus rhamnosus，)、类干酪乳杆菌(Lactobacillusparacasei)、约氏乳杆菌(Lactobacillus johnsonii)、植物乳杆菌(Lactobacillus plantarum)、唾液乳杆菌(Lactobacillus salivarius)、路氏乳杆菌(Lactobacillus reuteri)、屎肠球菌(Enterococcus faecium)、链球菌属物种(Streptococcus sp.)和布拉酵母(Saccharomyces boulardii)或其混合物。更优选的，益生菌选自：鼠李糖乳杆菌CGMCC 1.3724(俗名NCC4007和LPR)、乳双歧杆菌CNCM I-3446(例如是丹麦的ChristianHansen公司以商标Bb12(俗称NCC2818)出售的)、日本的Morinaga MilkIndustry Co.Ltd.以商标BB536出售的长双歧杆菌ATCC BAA-999、类干酪乳杆菌CNCM I-2116(俗称NCC2461和ST11)、约氏乳杆菌CNCMI-1225(俗称NCC533和La1)、由Probiomics(澳大利亚)以商标PCC出售的发酵乳杆菌(Lactobacillus fermentum)VRI 003、长双歧杆菌CNCMI-2170、长双歧杆菌CNCM I-2618、由Danisco(丹麦)以商标Bb-03出售的短双歧杆菌(Bifidobacterium breve)、由Morinaga(日本)以商标M-16V出售的短双歧杆菌和由Institut Rosell(Lallemand)(加拿大)以商标R0070出售的短双歧杆菌的菌株、类干酪乳杆菌CNCM I-1292、鼠李糖乳杆菌ATCC 53103(例如可从芬兰的Valio Oy以商标LGG获得的)、屎肠球菌SF 68，及其混合物。优选的益生菌是鼠李糖乳杆菌CGMCC1.3724。另一种优选的益生菌是路氏乳杆菌，尤其是路氏乳杆菌ATCC55730、ATCC PTA 6475、ATCC PTA 4659和ATCC PTA 5289，更特别的是可从Biogaia AB(Kungsbroplan 3A Stockholm，Sweden)获得的路氏乳杆菌ATCC 55730和路氏乳杆菌DSM 17938。可预见本发明的组合物可包含一种以上的益生菌，优选针对不同的健康效应，最优选协同加强各自的健康效应。已发现，一些选定的益生菌既可以在组合物的目标pH下存活，也可以对对象产生它们的健康效应。在一个实施方案中，处理益生菌使其更好的耐受组合物的目标pH。此类处理可以包括包被益生菌。
优选的，益生菌以等价于103和1010cfu/g干组合物之间的量存在于组合物中(cfu＝集落形成单位)。该表达包括了细菌是活的、失活的或死亡的可能性，或者甚至包括了作为片段如DNA或细胞壁材料存在的可能性。换言之，配方乳含有的细菌的量是以所述量的细菌的集落形成能力的方式表述的，如同所有的细菌都是活的，而不论它们实际上是否是活的、失活的或死亡的、片段化的或任意或所有上述状态的混合物。优选的益生菌以等价于104和109cfu/g组合物之间的量存在，甚至更优选的，以等价于106和108cfu/g组合物之间的量存在。
在一个实施方案中，本发明的营养组合物中存在的益生菌的Pthe量是低剂量的。低剂量意指102至105cfu/g组合物，优选102至104cfu/g组合物。可以预期，尤其对于非常小的婴儿，低剂量的益生菌可以具有与高剂量的益生菌类似的益处。
实施例1：
使用下表1给出的成分，制备酸化的婴儿配方乳。
表1
| 成分 | 量(wt％) |
| 干燥的乳清粉末 | 18.88 |
| 麦芽糖糊精(DE 24-32) | 17.5 |
| 乳糖 | 16.56 |
| 棕榈油 | 13.0 |
| 脱脂奶粉 | 16.04 |
| 低芥酸菜籽油(Low erucic rapeseed oil) | 4.7 |
| 椰子油 | 4.4 |
| 向日葵油 | 2.7 |
| 乳酸1 | 1.1 |
| 乳酸钙 | 1.8 |
| 大豆卵磷脂(以62％) | 0.6 |
| 水 | 2.1 |
根据推荐值添加维生素和矿物质。
将乳糖、麦芽糖糊精、乳清和脱脂奶粉与50-60℃的水混合。将溶液标准化，至总固体含量(TS)为25％。向溶液中添加矿物质，然后将其冷却至8℃。
然后在双层油罐中将溶液预热至50℃，顺序添加棕榈油、椰子油、低芥酸菜籽油、向日葵油和大豆卵磷脂。将溶液加热至105℃，在所述温度下保持5秒，然后移至蒸发器，在其中浓缩至达40-50％总固体。浓缩的溶液移至缓冲液罐中。在4℃，将L(+)-乳酸在水中稀释至浓度约10％，并将稀释的酸缓慢的添加到浓缩的溶液中。将酸化的浓缩溶液预热至75℃并均质化。
将均质化的溶液喷雾干燥，将获得的粉末与维生素、其余矿物质、乳酸钙和少部分的麦芽糖糊精干混。
获得的粉末状婴儿配方乳可以用水重建，制备预备喂食的婴儿配方乳。重建配方乳的pH是5.0。
在替代的实例中，将实施例1的组合物以2.107cfu/g干组合物的量补充益生菌(路氏乳杆菌DSM 1793，来自Biogaia，瑞典)。通过干混进行添加。
实施例2：微生物学测试
将下表2中显示的婴儿配方乳进行微生物学挑战性测试(microbiological challenge test)，使用微生物鼠伤寒杆菌(Salmonellatyphimurium)NCTC 12023、大肠杆菌NCTC 9001、铜绿假单胞菌NCTC10662、金黄色葡萄球菌NCTC 651、蜡样芽孢杆菌NCTC 7464和阪崎肠杆菌FSM 263。挑战的微生物由Health Protection Agency，Water EQA，Newcastle Laboratory，Institute of Pathology，General Hospital，WestgateRoad，Newcastle upon Tyne，NE4 6BE提供。
使用的生长和稀释培养基是Bacto脑心浸液(BHI-BD237500)、Maximum Recovery Diluent(MRD，Oxoid CM733)、紫红胆汁葡萄糖琼脂、亮绿琼脂、蜡样芽孢杆菌选择性琼脂、假单胞菌琼脂基质(agar base)和Staph表达盘。
如下接种和分析配方乳的样品。通过将139g粉末配方乳重建在加热至40℃的900ml无菌的去离子水中，来制备所有的配方乳。从每个重建的样品中，将2x200ml无菌的分散到无菌的Duran瓶中。每一对中取一个瓶接种一种挑战菌株，达到102cfu/ml的浓度。
通过用合适的生长培养基制备1ml倾倒平板，分析各种接种的配方乳。平板在37℃或30℃孵育24小时，然后添加接种的配方乳样品，将平板在37℃或30℃再孵育6小时。在孵育2、4和6小时后，进行计数分析。测量剩余物(未接种的配方乳)的pH。
表2
＊可商购的酸化婴儿配方乳，以商标NAN出售
＊＊可商购的未酸化婴儿配方乳，以商标出售
如图1可见，在根据本发明的配方乳A、B、C和D中，在4个小时的时期内，阪崎肠杆菌在30℃下的生长被限制到与以下酸化的配方乳中发现的可比较的水平，所述酸化配方乳是具有pH 4.6的只含乳酸的酸化配方乳，和具有pH 4.7的酸化配方乳。
图2显示，四种配方乳对鼠伤寒沙门氏菌在30℃下的生长的影响。可见，在4个小时的时期内，根据本发明的配方乳E、F和G分别将病原体的生长限制在可接受的水平。
图3显示，四种配方乳对金黄色葡萄球菌在30℃下的生长的影响。可见，在4个小时的时期内，根据本发明的配方乳E、F和G分别将病原体的生长限制在可接受的水平。
图4显示，四种配方乳对蜡样芽孢杆菌在30℃下的生长的影响。可见，在4个小时的时期内，根据本发明的配方乳E、F和G分别将病原体的生长限制在可接受的水平。
图5显示，四种配方乳对铜绿假单胞菌在30℃下的生长的影响。可见，在6个小时的时期内，根据本发明的配方乳E、F和G分别将病原体的生长限制在可接受的水平。
从图6可见，在根据本发明的配方乳H、I和J中，大肠杆菌在37℃下的生长在4个小时的时期内被限制到与酸化配方乳中发现的那些可比较的水平，所述酸化配方乳只含乳酸并具有pH 4.8。
从图7可见，在根据本发明的配方乳H、I和J中，铜绿假单胞菌在37℃下的生长在4个小时的时期内被限制到与酸化配方乳中发现的那些可比较的水平，所述酸化配方乳只含乳酸并具有pH 4.8。
实施例3：口味调整
由13名受训的测试者的组对根据本发明的两种配方乳进行比较性的感官评估，所述配方乳是出于比较性目的制备的实验配方乳，和以商标NAN
出售的可商购的酸化婴儿配方乳。在42℃的受控条件下，对配方乳进行整体的风味和酸度评估。所测试配方乳的细节显示在下表3中。
表3
如下制备所有配方乳。将1升去矿物质化水在水浴中在1升Duran瓶中暖至42℃。在400ml玻璃烧杯中称重139g婴儿配方乳粉末。将900g暖的去矿物质化水倒入200ml玻璃烧杯中。将粉末倒入水中，搅拌直至完全分散。将分散体倒回Duran瓶，并保持在42℃水浴中。
由测试者确定四种婴儿配方乳的相对酸度，评级从1(最低酸性)至4(最高酸性)，使用在1升
水中的1g乳酸(50％w/w溶液)作为参照。然后对每种产品的等级总和应用Friedman测试，整体风险为5％。测试人员在四种配方乳之间感觉到酸度差异(p＞0.0001)。感觉具有最低pH(比较性配方乳)的婴儿配方乳是最酸的。感觉到的次酸的配方乳是NAN PELARGON，再次是实验配方乳1，再次是实验配方乳2。
Claims (8)
1.在液体状态具有在4.8-5.2的范围内的pH的营养配方乳，基于干物质，所述配方乳包含不超过2.0％的量的乳酸，和至少0.5％的乳酸盐。
2.根据权利要求1或2的营养配方乳，其包含1.00至1.20％的乳酸。
3.根据权利要求1或2的营养配方乳，其包含0.90至1.40％的乳酸盐。
4.任一前述权利要求的营养配方乳，其中乳酸盐是乳酸钙。
5.任一前述权利要求的营养配方乳，其中至少70％的总乳酸离子含量是L(+)-乳酸/盐。
6.根据权利要求5的营养配方乳，其是婴儿配方乳。
7.任一前述权利要求的营养配方乳，其中所述营养配方乳包含每100kcal组合物1.8g至3.5g蛋白质。
8.任一前述权利要求的营养配方乳，其中所述配方乳还包含益生菌。
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| PCT/EP2009/061771 WO2010034624A1 (en) | 2008-09-24 | 2009-09-10 | Acidified nutritional formula |
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| BR112015028164B1 (pt) | 2013-05-10 | 2022-02-08 | H.J. Heinz Company Brands Llc | Usos da bactéria probiótica, lactobacillus paracasei, para tratar uma infecção microbiana e para prevenir ou reduzir a gravidade de uma infecção microbiana |
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| US4206244A (en) * | 1978-02-06 | 1980-06-03 | Persian Delight, Inc. | Dry mix for preparing a carbonated yogurt |
| US5389391A (en) | 1993-05-10 | 1995-02-14 | Monte; Woodrow C. | Low pH antimicrobial food composition |
| US5902578A (en) * | 1996-03-25 | 1999-05-11 | Abbott Laboratories | Method and formula for the prevention of diarrhea |
| US6036985A (en) * | 1998-04-03 | 2000-03-14 | Nestec S.A. | Calcium complex and food fortified therewith |
| MY140883A (en) | 2002-12-17 | 2010-01-29 | Nestec Sa | Nutritional formula comprising l (+) lactic acid |
| NZ544642A (en) * | 2003-06-23 | 2009-01-31 | Nestec Sa | Infant or follow-on formula |
| FR2863828B1 (fr) * | 2003-12-23 | 2007-02-02 | Gervais Danone Sa | Produit alimentaire liquide comprenant des granules de bacteries lactiques |
| CA2604338A1 (en) * | 2005-04-13 | 2006-10-19 | Nestec S.A. | Infant formula with probiotics |
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| CN107257629A (zh) * | 2014-12-26 | 2017-10-17 | 达能日尔维公司 | 用于制备包含乳清蛋白的粘性组合物的方法 |
| CN107257629B (zh) * | 2014-12-26 | 2022-11-15 | 达能日尔维公司 | 用于制备包含乳清蛋白的粘性组合物的方法 |
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| RU2508744C2 (ru) | 2014-03-10 |
| AU2009296023B2 (en) | 2015-01-22 |
| MX2011002413A (es) | 2011-04-05 |
| PL2330925T3 (pl) | 2014-03-31 |
| CL2009001888A1 (es) | 2010-09-21 |
| CA2736201A1 (en) | 2010-04-01 |
| BRPI0919084A2 (pt) | 2015-08-18 |
| WO2010034624A1 (en) | 2010-04-01 |
| US20110183038A1 (en) | 2011-07-28 |
| MY182964A (en) | 2021-02-05 |
| EP2330925B1 (en) | 2013-10-23 |
| CN102159096B (zh) | 2013-11-13 |
| ES2439504T3 (es) | 2014-01-23 |
| PT2330925E (pt) | 2013-11-18 |
| TW201018409A (en) | 2010-05-16 |
| EP2168444A1 (en) | 2010-03-31 |
| EP2330925A1 (en) | 2011-06-15 |
| AU2009296023A1 (en) | 2010-04-01 |
| ZA201103049B (en) | 2013-09-25 |
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