CN102711524B - 包含hmb钙的营养乳剂 - Google Patents
包含hmb钙的营养乳剂 Download PDFInfo
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- CN102711524B CN102711524B CN201180006376.8A CN201180006376A CN102711524B CN 102711524 B CN102711524 B CN 102711524B CN 201180006376 A CN201180006376 A CN 201180006376A CN 102711524 B CN102711524 B CN 102711524B
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- nutrition emulsion
- soluble
- calcium
- emulsion
- protein
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Abstract
公开了包含脂肪、碳水化合物、蛋白和HMB钙的营养乳剂,其中所述营养乳剂具有约2.3至约12.0的可溶钙结合容量与可溶钙的重量比。也公开了包含脂肪、碳水化合物、蛋白和HMB钙的营养乳剂,其中所述营养乳剂以6:1至15:1的HMB钙与可溶钙的重量比包含小于900mg/L的可溶钙。所述营养乳剂是惊人地稳定的并且随时间产生最小的或不产生苦味或回味。
Description
技术领域
本公开内容涉及包含β-羟基-β-甲基丁酸钙(HMB钙)的营养乳剂。
背景技术
β-羟基-β-甲基丁酸(HMB)是天然存在的氨基酸代谢物,其通常被配制为各种营养产品和补充剂。HMB通常被用于这样的产品以帮助建立或维持选择个体中的肌肉质量和力量。
HMB是必需氨基酸亮氨酸的代谢物并且已经显示出调节蛋白更新和抑制蛋白水解作用。在大多数个体中,肌肉转化大约5%的可利用的亮氨酸为HMB,因此在70 kg男性中每天产生约0.2至0.4克的HMB。在其中在动物中诱发各种类型的应激的研究中,HMB补充增加瘦体质量(lean mass)。临床研究也表明HMB在从疾病或损伤中恢复方面具有至少两个功能,包括保护瘦体质量免于应激相关损害和增强蛋白合成。已经表明,HMB也可以用于增强免疫功能、降低变态反应或哮喘的发病率或严重程度、降低总血清胆固醇和低密度脂蛋白胆固醇、增加肌肉的有氧代谢能力、和其它用途。
因为HMB最经常用于个体中以支持肌肉质量和力量的形成和保持,已经将许多HMB产品与也可有助于促进健康的肌肉的另外的营养物一起配制。这些HMB产品中的一些包含另外的营养物例如脂肪、碳水化合物、蛋白、维生素、矿物质等。当配制为口服营养产品时,HMB钙是通常使用的HMB形式,所述产品包括片剂、胶囊、可复水的粉末、以及营养液体和乳剂。在这方面营养乳剂是特别有用的,因为这样的乳剂可以包含平衡量的脂肪、蛋白、碳水化合物、维生素和矿物质,所有这些都用于帮助维持健康的肌肉。
然而,现在已经发现,包含HMB钙的营养乳剂常常不是随时间而物理稳定的,这样的乳剂对许多蛋白系统是不易稳定的,并且在配制期间或配制后,尤其当包装和储存延长时间段时,在乳剂中形成了包含蛋白的及其它的沉淀形式。
也已经发现,在乳剂包装和储存至少1-3个月的延长时期后,这些包含HMB钙的营养乳剂常常形成令人不快的苦臭味或回味(after taste)。
因此需要包含HMB钙的营养乳剂,其在贮存期期间保持物理稳定并且不随时间而形成苦味或回味。
发明内容
本公开内容的一个实施方案涉及包含脂肪、碳水化合物、蛋白和HMB钙的营养乳剂,其中该营养乳剂具有约2.3至约12.0的可溶钙结合容量与总可溶钙的重量比。
本公开内容的另一个实施方案涉及包含脂肪、碳水化合物、蛋白和HMB钙的营养乳剂,其中该营养乳剂以6:1至15:1的HMB钙与可溶钙的重量比包含小于900mg/L的可溶钙。
已经发现添加HMB钙至营养乳剂可以导致苦味或回味的形成,其通常直到产品被生产、包装和储存达至少约1至约3个月的时期才表现出来。实际上,已经发现包含HMB钙的营养乳剂在配制后立即或在约1个月、包括约1至约3个月内被消耗时,常常产生很少或不产生苦味或回味,但随着时间这样的苦味或回味令人惊讶地形成于包装产品中。
也已经发现,许多包含HMB钙的营养乳剂是物理不稳定的,常常导致过多的包含蛋白的和/或其它的沉淀在乳剂容器底部聚集,因此降低营养物可用性及产品的有效贮存期。
现在也已经发现,这些不稳定性和/或味道问题可以通过以约2.3至约12.0的如本文中限定的可溶钙结合容量与总可溶钙的重量比配制而选择性地降低制剂中溶解钙的可用性来最小化或消除。
也已经发现,这样的降低也可以通过以6:1至15:1的HMB钙与溶解钙的重量比来配制含有小于900mg/L的溶解钙的营养乳剂来实现。
具体实施方式
本公开内容的营养乳剂包含HMB钙和至少一种成分、特征或要素以抑制苦味或回味的形成和/或改进在贮存期的产品稳定性。该营养乳剂的基本特征以及许多任选的变化和添加中的一些在下文详细描述。
除非另作说明,如本文中使用的术语“HMB钙”是指β-羟基-β-甲基丁酸(也称为β-羟基-3-甲基丁酸、β-羟基异戊酸或HMB)的钙盐,其最通常为一水合物的形式。除非另作说明,如本文中用于表征HMB钙的所有重量、百分数和浓度是基于HMB钙一水合物的重量。
除非另作说明,如本文中使用的术语“营养乳剂”是指其适于口服施用给人的包含脂肪、蛋白和碳水化合物的液体乳剂。
除非另作说明,如本文中使用的术语“脂肪”和“油”可互换地用来指从植物或动物衍生或加工的脂质材料。这些术语还包括合成脂质材料,只要这样的合成材料适于口服施用给人。
除非另作说明,如本文中使用的术语“贮存稳定的”是指营养乳剂,其在被包装和包含于密闭容器并且然后在18-24℃储存至少3个月、包括约6个月至约24个月以及还包括约12个月至约18个月后保持商业上稳定的。
除非另作说明,如本文中使用的术语“pH稳定的”是指pH对由于HMB的缓冲效应而导致的pH下降是耐受的或至少更耐受的。
除非另作说明,如本文中使用的术语“塑料”是指由美国食品与药品管理局或其他适合的管理团体批准的食品级塑料,其一些非限制性的实例包括聚氯乙烯、聚对苯二甲酸乙二醇酯、高密度聚乙烯、聚丙烯、聚碳酸酯等。
除非另作说明,如本文中使用的术语“无菌的”、“灭菌的”和“灭菌”是指在食品中或食品级表面上将感染因子例如真菌、细菌、病毒、孢子形式等减少至使这样的食品适于人类消耗的必要的程度。灭菌方法可以包括各种技术,其包括应用热、过氧化物或其它化学试剂、辐射、高压、过滤、或它们的组合或变化。
除非另作说明,如本文中使用的所有的百分数、份数和比例是按总组合物的重量计算的。除非另作说明,所有这样的重量在它们涉及列出的成分时是基于活性水平,并且因此不包括可能包括在市售可得的材料中的溶剂或副产品。
对本公开内容的单数特征或限制的所有引用将包括相应的复数特征或限制,反之亦然,除非另作说明或其中进行该引用的上下文清楚地暗示为相反。
如本文中使用的方法或处理步骤的所有的组合可以以任何顺序进行, 除非另作说明或其中进行该参考组合的上下文清楚地暗示为相反。
本公开内容的营养乳剂的各个实施方案也可以基本上不含本文中所述的任何任选的或选择的基本成分或特征,前提是剩余营养乳剂仍然包含所有如本文中所述的必需成分或特征。在本上下文中,除非另作说明,术语“基本上不含”是指选择的营养乳剂包含少于功能量的任选的成分,通常少于约0.5%、包括少于约0.1%以及还包括0%重量的这种任选的或选择的基本成分。
本公开内容的营养乳剂和相应的生产方法可以包括如本文中所述的本公开内容的基本要素、以及本文所述的或在营养乳剂配方应用中另外有用的任何另外的或任选的要素,由所述要素组成或基本上由所述要素组成。
产品形式
本公开内容的营养乳剂是包含脂肪、蛋白和碳水化合物的水性乳剂。这些乳剂在约1至约25℃是可流动的或可饮用的液体并且通常是水包油、油包水或复杂的水性乳剂的形式,尽管这样的乳剂最通常地是具有连续水相和不连续油相的水包油乳剂的形式。
该营养乳剂可以是且通常是贮存稳定的。以营养乳剂的重量计,该营养乳剂通常包含至多约95%重量的水,包括约50%至约95%、还包括约60%至约90%、以及还包括约70%至约85%的水。
该营养乳剂可以用足够种类和数量的营养物来配制,以便提供唯一的、初级的或补充的营养源,或提供专门的营养乳剂用于遭受特定疾病或状况的个体。这些营养乳剂因此可具有各种产品密度,但最通常具有大于约1.055g/ml、包括1.06g/ml至1.12g/ml以及还包括约1.085g/ml至约1.10g/ml的密度。
该营养乳剂可以具有适应于最终用户营养需要的热量密度,尽管大多数情况下该乳剂包含约100至约500kcal/240ml,包括约150至约350kcal/240ml,以及还包括约200至约320kcal/240ml。这些营养乳剂也包含如下文所述的HMB钙,其数量最通常为约0.4至约3.0g/240ml的范围,包括约0.75至约2.0g/240ml,包括约1.5g/240ml。
该营养乳剂可以具有范围为约3.5至约8的pH,但在约4.5至约7.5、包括约5.5至约7.3、包括约6.2至约7.2的范围是最有利的。
尽管该营养乳剂的食用份量可以随若干变量而变化,通常食用份量为约100至约300ml的范围,包括约150至约250ml,包括约190ml至约240ml。
常量营养物(Macronutrients)
该营养乳剂包含脂肪、蛋白和碳水化合物。通常,已知或其它方面适用于营养产品的任何来源的脂肪、蛋白和碳水化合物也可适用于本文,前提是这样的常量营养物也与如本文中限定的营养乳剂的基本要素相容。
尽管脂肪、蛋白和碳水化合物的总浓度或数量可以根据目标用户的营养需要而变化,这样的浓度或数量最通常落入以下具体化范围之一,包括任何其它如本文所述的基本的脂肪、蛋白和/或碳水化合物成分。
以营养乳剂的重量计,碳水化合物浓度最通常为约5%至约40%的范围,包括约7%至约30%,包括约10%至约25%;以营养乳剂的重量计,脂肪浓度最通常为约1 %至约30%的范围,包括约2%至约15%,以及还包括约4%至约10%;以及以营养乳剂的重量计,蛋白浓度最通常为约0.5%至约30%的范围,包括约1 %至约15%,以及还包括约2%至约10%。
营养组合物中碳水化合物、脂肪和/或蛋白的水平或数量也可以另外或可选地以以下表格中所列的在营养组合物中的总热量百分数来表征。
营养物 (热量%) | 实施方案 A | 实施方案 B | 实施方案C |
碳水化合物 | 1-98 | 10-75 | 30-50 |
脂肪 | 1-98 | 20-85 | 35-55 |
蛋白 | 1-98 | 5-70 | 15-35 |
用于本文所述的营养乳剂的适宜的脂肪或其来源的非限制性实例包括椰子油、分馏椰子油、大豆油、玉米油、橄榄油、红花油、高油酸红花油、MCT油(中链甘油三酯)、向日葵油、高油酸向日葵油、棕榈和棕仁油、棕榈油精、芥花籽油(canola oil)、海洋油(marine oil)、棉籽油和其组合。
用于本文所述的营养乳剂的适宜的碳水化合物或其来源的非限制性实例可以包括麦芽糖糊精、水解或变性的淀粉或玉米淀粉、葡萄糖聚合物、玉米糖浆、玉米糖浆固体、稻衍生的碳水化合物、葡萄糖、果糖、乳糖、高果糖玉米糖浆、蜂蜜、糖醇(例如麦芽糖醇、赤藓醇、山梨醇)和其组合。
用于营养乳剂的适宜的蛋白或其来源的非限制性实例包括水解、部分水解或非水解的蛋白或蛋白源,其可以衍生自任何已知的或其它方面适宜的来源,例如乳(例如酪蛋白,乳清)、动物(例如肉,鱼)、谷类(例如稻,玉米)、蔬菜(例如大豆)或其组合。 这样的蛋白的非限制性实例包括乳蛋白分离物、如本文中所述的乳蛋白浓缩物、酪蛋白分离物、乳清蛋白、酪蛋白酸钠和酪蛋白酸钙、纯牛乳、部分或完全脱脂乳、大豆蛋白分离物、大豆蛋白浓缩物等等。
HMB钙
该营养乳剂包含HMB钙,其是指该乳剂或者添加HMB钙(最通常作为一水合物)配制,或者以其它方式制备以便最终产品中包含钙和HMB。任何来源的HMB都适于在本文中使用,前提是最终产品包含钙和HMB,尽管这样的来源优选是HMB钙且最通常在制剂期间照这样添加至营养乳剂。
如本文中使用的术语“添加的HMB钙”是指HMB的钙盐,其最通常作为HMB的一水合物钙盐,作为添加至营养乳剂的HMB源。
尽管HMB钙一水合物是用于本文中的HMB的优选来源,其它适合的来源可以包括作为游离酸、盐、无水盐、酯、内酯或其它产品形式的HMB,其另外提供来自营养乳剂的生物可利用形式的HMB。用于本文中的适宜的HMB盐的非限制性实例包括水合的或无水的HMB的钠、钾、镁、铬、钙盐或其它无毒的盐形式。HMB钙一水合物是优选的,并且可以从犹他州盐湖城的Technical Sourcing International (TSI)商购获得。
以营养乳剂的重量计,营养乳剂中HMB钙的浓度可以为至多约10%的范围,包括约0.1%至约8%、以及还包括约0.2%至约5.0%、以及还包括约0.3%至约3%、以及还包括约0.4%至约1.5%。
可溶蛋白
本公开内容的营养乳剂可以包含选择数量或比例的可溶蛋白,以便在贮存期期间改进产品稳定性及最小化苦味和回味的形成。
可溶蛋白可以占以重量计营养乳剂中总蛋白的约50%至100%,包括55%至100%,包括约60%至约100%,包括约40%至约85%,包括约60%至约80%,以及还包括约65%至约75%。以营养乳剂的重量计,可溶蛋白的浓度可以是至少约0.5%的范围,包括约1%至约26%,以及还包括约2%至约15%,还包括约3%至约10%,以及还包括约4%至约8%。
包括在营养乳剂中的可溶蛋白的数量也可以作为可溶蛋白与HMB钙的重量比来表征,其中营养乳剂包括至少约3.0、包括约4.0至约12.0、还包括约6.1至约12、还包括约7.0至约11.0、以及还包括约8.0至约10.0的可溶蛋白与HMB钙的重量比。
除非另作说明,如本文中使用的术语“可溶蛋白”是指按照蛋白溶解度测量测试测定具有至少约90%的溶解度的那些蛋白,该测试包括以下步骤:(1)以2.00%(w/w)将蛋白悬浮于水中;(2)在20℃剧烈搅拌1小时以形成悬浮液;(3)除去悬浮液的等分试样,及测定作为总蛋白的蛋白浓度;(4)在31,000×g并在20℃离心悬浮液1小时;(5)测定上清液中的蛋白浓度(可溶蛋白);及(6)将可溶蛋白表示为总蛋白的百分数。
任何可溶蛋白源都适用于本文,前提是它满足如本文中限定的溶解度要求,其一些非限制性实例包括酪蛋白酸钠(>95%溶解度,如通过蛋白溶解度测量测试测定的)、乳清蛋白浓缩物(>90%溶解度,如通过蛋白溶解度测量测试测定的)和其组合。不溶蛋白当然也可以包括在营养乳剂中,前提是剩余可溶蛋白组分依照如本文中阐述的要求来表示。
适用于本文的可溶蛋白也可以通过磷酸丝氨酸在蛋白中的含量来表征,其中在本上下文中可溶蛋白被定义为每千克蛋白具有至少约100毫摩尔、包括约150至400毫摩尔、包括约200至约350毫摩尔、以及还包括约250至约350毫摩尔的磷酸丝氨酸的那些蛋白。
当就磷酸丝氨酸含量限定可溶蛋白时,已经发现可溶蛋白(具有限定的磷酸丝氨酸含量)与HMB钙的重量比可以是至少约3:1,包括至少约5:1,以及还包括至少约7:1,以及还包括约9:1至约30:1。在本上下文中,具有所需含量的磷酸丝氨酸的蛋白最通常是一价酪蛋白酸盐例如酪蛋白酸钠、酪蛋白酸钾和其组合的形式。
在一个实施方案中,该可溶蛋白也可以通过最小约0.2、包括约0.2至约2.0、以及还包括约0.25至1.7的一价酪蛋白酸盐磷酸丝氨酸与HMB钙一水合物的摩尔比来表征。
然而,应该理解的是,任何包含磷酸丝氨酸的蛋白都可以适用于本文,前提是它具有所需的磷酸丝氨酸含量并且用于计算比例的磷酸丝氨酸不结合、络合或以其它方式连接于多价阳离子例如钙或镁。
也应当注意的是,如本文中所述的用于可溶蛋白的可选定义可以包括具有很少或没有磷酸丝氨酸含量的蛋白,以便该组合物的可溶蛋白级分可以包括有和/或没有磷酸丝氨酸的可溶蛋白。用于本文中的可溶蛋白因此可以通过可溶蛋白特征中的任何一个或多个来单独地或组合地限定。
蛋白中的磷酸丝氨酸部分因此可以用于与从HMB钙释放的钙结合,以便上述可溶蛋白与HMB钙的比例是这样的蛋白的比例,其具有未结合的、未连接的或另外可用于结合制剂期间来自HMB钙的可溶钙的磷酸丝氨酸部分。它可以是,例如,酪蛋白酸钙和酪蛋白酸钠的混合物用于组合物中,但以磷酸丝氨酸含量定义的蛋白与HMB钙的比例是基于来自酪蛋白酸钠的蛋白级分和来自未与钙结合的酪蛋白酸钙级分的另外的任何蛋白来计算的。
可溶钙结合容量
该营养乳剂可以包含可溶钙结合容量(SCBC)与乳剂中总可溶钙的选择重量比来改进产品稳定性及最小化苦味和回味随时间的形成。
可溶钙结合容量(本文中限定的)与营养乳剂的总可溶钙的比例是至少约2.3的重量比,包括约2.3至约12.0、还包括约3.0至约8.0、以及还包括约4.0至约6.5,其中该比例按照下式测定:
比例 = SCBC / [可溶钙]
SCBC = (0.32×[可溶柠檬酸盐] + 0.63 [可溶磷酸盐] + 0.013×[可溶蛋白])
可以调节SCBC与总可溶钙浓度的重量比来最小化营养乳剂中未结合钙的浓度,或最小化乳剂中这种未结合钙与HMB的重量比,以改进产品稳定性及减少苦味和回味随时间的形成。
本公开内容的营养乳剂包含钙作为适用于在目标个体中形成或维持健康的肌肉的营养乳剂中的期望成分。通过添加如本文中所述的HMB钙可以提供一些或所有钙。然而,可以使用任何其它的钙源,前提是这种其它来源与营养乳剂的基本要素相容。
营养乳剂中的钙浓度通常超过约10mg/L,以及也可以包括约25mg/L至约3000mg/L的浓度,还包括约50mg/L至约500mg/L,以及还包括约100mg/L至约300mg/L。
为了最小化营养乳剂中的味道和稳定性问题,将钙配制以便最小化钙溶于乳剂中的程度。如此地,营养乳剂中的溶解钙浓度可以小于约900mg/L,包括小于约700mg/L,还包括约500mg/L至约700mg/L,以及还包括约400mg/L至约600mg/L。在本上下文中,术语“溶解钙”是指如在20℃测定的营养乳剂中的游离、电离或上清钙。
营养乳剂中的钙也可以通过不多于5.0、包括不多于4.0、还包括不多于3.0、以及还包括约0.8至约3.0的溶解柠檬酸盐与溶解钙的比例(在当量的基础上)来表征。在本上下文,术语“溶解柠檬酸盐”与“溶解钙”是指如在20℃测定的分别存在于营养乳剂上清液中的柠檬酸盐和钙阳离子的当量。
营养乳剂的钙组分也可以通过占营养乳剂的少于900mg/L、包括少于700mg/L、以及还包括少于600mg/L、以及还包括400mg/L至700mg/L的溶解钙水平来表征,其中HMB钙与溶解钙的重量比为约6:1至约15:1的范围,包括约6:1至约12:1,还包括约6:1至约10:1以及还包括约6:1至约8:1。
维生素D
本公开内容的营养乳剂可以进一步包括维生素D以帮助维持目标用户中健康的肌肉。维生素D形式包括维生素D2(麦角钙化醇)和维生素D3(胆钙化醇)或适用于营养产品的其它形式。
营养乳剂中维生素D的数量最通常为至多约1000IU/份的范围,更通常约10至约600IU/份,和更通常约50至400IU/份。
任选成分
本文中所述的营养乳剂可以进一步包含其它任选成分,其可以修饰产品的物理、化学、愉悦(hedonic)或加工性能或当用于目标群体中时用作药物或另外的营养组分。许多这种任选成分是已知的或在其它方面适用于其它营养产品并且也可以用于本文中所述的营养乳剂中,前提是这种任选成分对于口服施用是安全和有效的,并且与选择的产品形式中的基本及其它成分是相容的。
这种任选成分的非限制性实例包括防腐剂、抗氧化剂、乳化剂、缓冲剂、药物活性物、如本文中所述的另外的营养物、着色剂、香料、增稠剂和稳定剂等。
该营养乳剂可以进一步包含维生素或相关的营养物,其非限制性实例包括维生素A、维生素E、维生素K、维生素B1、维生素B2、维生素B6、维生素B12、类胡萝卜素、烟酸、叶酸、泛酸、维生素H、维生素C、胆碱、肌醇、盐、和其衍生物、和其组合。
该营养乳剂可以进一步包含矿物质,其非限制性实例包括磷、镁、铁、锌、锰、铜、钠、钾、钼、铬、硒、氯化物、和其组合。
该营养乳剂也可以包括一种或多种掩蔽剂来减少或另外隐藏任何残余苦味和回味随时间在乳剂中形成。适宜的掩蔽剂包括天然和人工甜味剂,钠源例如氯化钠,和水胶体例如瓜尔胶、黄原胶、角叉菜聚糖、吉兰糖胶,和其组合。掩蔽剂在营养乳剂中的数量可以随所选的具体掩蔽剂、制剂中的其它成分、和其它制剂或产品目标变量而变化。然而,以营养乳剂的重量计,这种数量最通常为至少约0.1%的范围,包括约0.15%至约3.0%,以及还包括约0.18%至约2.5%。
使用方法
本文中所述的营养乳剂用于提供补充的、初级的或唯一的营养源,和/或向个体提供如本文中所述的一种或多种益处。按照这种方法,可以根据需要口服施用该乳剂以提供期望的营养水平,最通常以每日一至两份、每日一或两个或更多个分次剂量的形式,例如,份量大小通常为约100至约300ml的范围,包括约150至约250ml,包括约190ml至约240ml,其中每一份量包含每份约0.4至约3.0g、包括约0.75至约2.0g、包括约1.5g的HMB钙。
这种方法进一步涉及在施用这种产品后,最通常在约1至约6个月、包括约1至约3个月的延长时期每日使用后,向个体提供下述一种或多种:1)支持瘦体质量的维持,2)支持力量和/或肌肉力量,3)降低肌细胞的蛋白分解和损害,及4)帮助锻炼或其它创伤后肌肉恢复,和5)减少锻炼后肌肉蛋白分解。
这种方法也有助于实现下述一种或多种:1)维持和支持患有少肌症(sarcopenia)的老年人中的瘦体质量,2)提供营养以支持个体、尤其是老年人中的有效和独立的生活方式,3)支持肌肉力量的恢复,4)帮助重建肌肉和恢复力量,及5)改进力量,包括肌肉力量和运动性。
生产方法
用于本文的营养乳剂可以通过任何已知的或另外适宜的制备营养乳剂、包括乳基营养乳剂的方法来生产。
在一种适宜的生产方法中,制备至少三种单独的浆液,包括蛋白-脂肪(protein-in-fat)(PIF)浆液、碳水化合物-矿物(CHO-MIN)浆液和蛋白-水(protein-in-water)(PIW)浆液。通过加热和混合选择的油(例如芥花籽油,玉米油等)并且然后在继续加热和搅拌下添加乳化剂(例如卵磷脂)、脂溶性维生素和一部分总蛋白(例如乳蛋白浓缩物等)形成PIF浆液。通过在加热搅拌下向水中添加:矿物质(例如柠檬酸钾,磷酸氢二钾,柠檬酸钠等)、痕量和超痕量矿物质(TM/UTM预混物)、增稠或悬浮剂(例如Avicel,吉兰糖胶,角叉菜聚糖)、和HMB钙或其它HMB源,形成CHO-MIN浆液。在添加另外的矿物质(例如氯化钾,碳酸镁,碘化钾等)和/或碳水化合物(例如低聚果糖,蔗糖,玉米糖浆等)之前,将所得的CHO-MIN浆液在继续加热和搅拌下保持10分钟。 通过在加热和搅拌下将剩余蛋白(例如酪蛋白酸钠,大豆蛋白浓缩物等)混合到水中,然后形成PIW浆液。
然后在加热搅拌下将所得的浆液掺合在一起和调节pH至期望范围、通常为6.6-7.0,其后组合物经受高温快速(HTST)处理,在其期间将组合物热处理、乳化和均化,并且然后使其冷却。添加水溶性维生素和抗坏血酸,如有必要再次调节pH至期望范围,添加香料,并且添加水以达到期望的总固体水平。然后无菌包装组合物以形成无菌包装的营养乳剂,或添加组合物至高压釜杀菌稳定容器(retort stable container)内并且然后经受高压釜灭菌以形成高压釜灭菌的营养乳剂。
在不脱离本发明精神和范围的情况下,营养乳剂的制造方法可以以本文列出的那些以外的方式进行。因此,本发明实施方案被认为在各个方面是示例性的而非限制性的,并且所有的改变和等价物也在本公开内容的描述之内。
实施例
以下实施例举例说明本公开内容营养乳剂的具体的实施方案和/或特征。实施例仅仅为了示例的目的给出且不解释为对本公开内容的限制,因为在不脱离本公开内容精神和范围的情况下,其许多变化是可能的。除非另作说明,所有示例性的数量是基于组合物的总重量的重量百分数。
示例性的组合物是按照本文中所述的生产方法制备的贮存稳定的营养乳剂,因此,除非另作说明,每一个示例性的组合物包括无菌处理的实施方案和高压釜杀菌包装的实施方案。这些组合物是包装于240ml塑料容器内的水性水包油乳剂并且在制剂/包装后在范围为1-25℃的储存温度下保持物理稳定12-18个月。包装的乳剂同样地保持随时间的pH稳定且在储存期间不形成过多的苦味或回味。
实施例1-4
实施例1-4举例说明本公开内容的营养乳剂,其成分列于下表中。除非另作说明,所有成分数量以每1000千克产品批次的千克数列出。
实施例5-8
实施例5-8举例说明本公开内容的营养乳剂,其成分列于下表中。除非另作说明,所有成分数量以每1000千克产品批次的千克数列出。
实施例9-12
实施例9-12举例说明本公开内容的营养乳剂,其成分列于下表中。除非另作说明,所有成分数量以每1000千克产品批次的千克数列出。
实施例 13-16
实施例13-16举例说明本公开内容的营养乳剂,其成分列于下表中。除非另作说明,所有成分数量以每1000千克产品批次的千克数列出。
实施例 17-20
实施例17-20举例说明本公开内容的营养乳剂,其成分列于下表中。除非另作说明,所有成分数量以每1000千克产品批次的千克数列出。
Claims (16)
1.包括脂肪、碳水化合物、蛋白和β-羟基-β-甲基丁酸钙的营养乳剂,其中所述营养乳剂包括可溶柠檬酸盐、可溶磷酸盐、可溶蛋白和它们的混合物中的至少一种,以使得:
(i)所述营养乳剂具有2.3至12.0的可溶钙结合容量与可溶钙的重量比,和
(ii)可溶钙结合容量=(0.32×[可溶柠檬酸盐]+0.63[可溶磷酸盐]+0.013×[可溶蛋白])。
2.权利要求1的营养乳剂,其中可溶钙结合容量与可溶钙的重量比为3.0至8.0。
3.权利要求1的营养乳剂,其中可溶钙结合容量与可溶钙的重量比为4.0至6.5。
4.权利要求1的营养乳剂,其中所述可溶蛋白占以重量计所述乳剂中总蛋白的50%至100%。
5.权利要求1的营养乳剂,其中所述可溶蛋白占以重量计所述乳剂中总蛋白的55%至100%,并且包括含磷酸丝氨酸的蛋白,所述含磷酸丝氨酸的蛋白具有至少100毫摩尔磷酸丝氨酸/千克含磷酸丝氨酸的蛋白。
6.权利要求5的营养乳剂,其中所述可溶蛋白占以重量计所述营养乳剂中总蛋白的60%至80%。
7.权利要求4的营养乳剂,其中所述可溶蛋白包括选自酪蛋白酸钠、乳清蛋白浓缩物或其组合的至少一种蛋白。
8.权利要求4的营养乳剂,其中所述可溶蛋白包含乳清蛋白浓缩物。
9.权利要求4的营养乳剂,其中所述可溶蛋白占以重量计所述营养乳剂的2%至15%。
10.包括脂肪、碳水化合物、蛋白和β-羟基-β-甲基丁酸钙的营养乳剂,其中所述营养乳剂以6:1至15:1的β-羟基-β-甲基丁酸钙与可溶钙的重量比包含少于900mg/L的可溶钙。
11.权利要求10的营养乳剂,其中所述营养乳剂包含少于700mg/L的可溶钙。
12.权利要求10的营养乳剂,其中所述营养乳剂包含400mg/L至700mg/L的可溶钙。
13.权利要求10的营养乳剂,其中β-羟基-β-甲基丁酸钙与可溶钙的重量比是6:1至8:1。
14.权利要求10的营养乳剂,其中所述营养乳剂包括以总蛋白的重量计50%至100%的数量的可溶蛋白。
15.权利要求10的营养乳剂,其中所述营养乳剂包括以总蛋白的重量计55%至100%的数量的可溶蛋白,并且包括含磷酸丝氨酸的蛋白,所述含磷酸丝氨酸的蛋白具有至少100毫摩尔磷酸丝氨酸/千克含磷酸丝氨酸的蛋白。
16.增加包括脂肪、碳水化合物、蛋白和β-羟基-β-甲基丁酸钙的营养乳剂的贮存稳定性的方法,所述方法包括:
(i)利用基于所述营养乳剂中总蛋白重量以重量计50%至100%的量的可溶蛋白,和
(ii)配制所述营养乳剂以便具有(a)2.3至12.0的可溶钙结合容量与可溶钙的重量比、和(b)小于900mg/L的可溶钙浓度、和(c)6:1至15:1的β-羟基-β-甲基丁酸钙与可溶钙的重量比,
(iii)可溶钙结合容量使用下式计算:
可溶钙结合容量=(0.32×[可溶柠檬酸盐]+0.63[可溶磷酸盐]+0.013×[可溶蛋白]),从而得到贮存稳定的营养乳剂。
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ES2481865T3 (es) | 2014-07-31 |
JP5892948B2 (ja) | 2016-03-23 |
HK1178028A1 (zh) | 2013-09-06 |
WO2011094557A1 (en) | 2011-08-04 |
MX2012008785A (es) | 2012-08-17 |
US9241508B2 (en) | 2016-01-26 |
CN102711524A (zh) | 2012-10-03 |
CO6592059A2 (es) | 2013-01-02 |
IN2012DN06441A (zh) | 2015-10-09 |
CA2785528C (en) | 2015-07-14 |
BR112012017690A2 (pt) | 2015-09-01 |
AU2011210691A1 (en) | 2012-07-12 |
EP2528459B1 (en) | 2014-06-11 |
TW201141394A (en) | 2011-12-01 |
EP2528459A1 (en) | 2012-12-05 |
TWI580363B (zh) | 2017-05-01 |
ECSP12012066A (es) | 2012-08-31 |
SG182812A1 (en) | 2012-09-27 |
JP2013517808A (ja) | 2013-05-20 |
CA2785528A1 (en) | 2011-08-04 |
US20110256301A1 (en) | 2011-10-20 |
PE20121729A1 (es) | 2013-01-16 |
RU2012125881A (ru) | 2014-03-10 |
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Granted publication date: 20140910 Termination date: 20190128 |