CO6331405A2 - COOLED NUTRITIONAL EMULSIONS THAT HAVE IMPROVED FEATURES IN THE MOUTH AND VISCOSITY - Google Patents

COOLED NUTRITIONAL EMULSIONS THAT HAVE IMPROVED FEATURES IN THE MOUTH AND VISCOSITY

Info

Publication number
CO6331405A2
CO6331405A2 CO10065335A CO10065335A CO6331405A2 CO 6331405 A2 CO6331405 A2 CO 6331405A2 CO 10065335 A CO10065335 A CO 10065335A CO 10065335 A CO10065335 A CO 10065335A CO 6331405 A2 CO6331405 A2 CO 6331405A2
Authority
CO
Colombia
Prior art keywords
viscosity
nutritional
mouth
cooled
emulsions
Prior art date
Application number
CO10065335A
Other languages
Spanish (es)
Inventor
Chron-Si Lai
Joseph E Walton
Kati Shearer
Terry Mazer
James Wen-Liu
Emily A Stepp
Original Assignee
Abbott Lab
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US11/962,179 external-priority patent/US20090162494A1/en
Priority claimed from US11/962,198 external-priority patent/US20090162517A1/en
Application filed by Abbott Lab filed Critical Abbott Lab
Publication of CO6331405A2 publication Critical patent/CO6331405A2/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Pediatric Medicine (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • Edible Oils And Fats (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Grain Derivatives (AREA)

Abstract

Se revelan emulsiones nutricionales que comprenden grasa, proteína y carbohidratos. Las emulsiones incluyen un complejo V o fase acuosa que comprende un tensoactivo de grado alimenticio acomplejado con una polidextrosa que tiene un grado de polimerización promedio de por lo menos 10; en donde la emulsión nutricional tiene una primera viscosidad a 20° C de menos de 300 mPa.s (300 cps) y una segunda viscosidad a una temperatura de 0°C a 8°C que es por lo menos aproximadamente 50 mPa.s (50 cps) mayor que dicha primera viscosidad. También se revela un proceso para la preparación de la emulsión nutricional. Las emulsiones nutricionales desarrollan una textura sorprendentemente espesa, cremosa, cuando se refrigeran antes del uso.Nutritional emulsions comprising fat, protein and carbohydrates are revealed. Emulsions include a complex V or aqueous phase comprising a food grade surfactant complexed with a polydextrose having an average degree of polymerization of at least 10; wherein the nutritional emulsion has a first viscosity at 20 ° C of less than 300 mPa.s (300 cps) and a second viscosity at a temperature of 0 ° C to 8 ° C that is at least about 50 mPa.s ( 50 cps) higher than said first viscosity. A process for the preparation of the nutritional emulsion is also revealed. Nutritional emulsions develop a surprisingly thick, creamy texture, when refrigerated before use.

CO10065335A 2007-12-21 2010-05-31 COOLED NUTRITIONAL EMULSIONS THAT HAVE IMPROVED FEATURES IN THE MOUTH AND VISCOSITY CO6331405A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US11/962,179 US20090162494A1 (en) 2007-12-21 2007-12-21 Method of Making Chilled Nutritional Emulsions
US11/962,198 US20090162517A1 (en) 2007-12-21 2007-12-21 Chilled Nutritional Emulsions

Publications (1)

Publication Number Publication Date
CO6331405A2 true CO6331405A2 (en) 2011-10-20

Family

ID=40385513

Family Applications (1)

Application Number Title Priority Date Filing Date
CO10065335A CO6331405A2 (en) 2007-12-21 2010-05-31 COOLED NUTRITIONAL EMULSIONS THAT HAVE IMPROVED FEATURES IN THE MOUTH AND VISCOSITY

Country Status (11)

Country Link
EP (1) EP2244592A1 (en)
JP (1) JP5529753B2 (en)
CN (1) CN101980621A (en)
AU (1) AU2008343044A1 (en)
BR (1) BRPI0820810A8 (en)
CA (1) CA2707976A1 (en)
CO (1) CO6331405A2 (en)
PE (1) PE20091170A1 (en)
RU (1) RU2482704C2 (en)
TW (1) TWI436736B (en)
WO (1) WO2009086054A1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20130122182A1 (en) * 2010-05-17 2013-05-16 Abbott Laboratories Nutritional emulsions containing encapsulated oils
EP2571379B1 (en) * 2010-05-17 2014-07-23 Abbott Laboratories Method of making nutritional emulsions containing encapsulated oils

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4497800A (en) * 1982-07-06 1985-02-05 Mead Johnson & Company Stable liquid diet composition
AU593618B2 (en) * 1986-03-06 1990-02-15 Unilever Plc Spread
US5080921A (en) * 1990-02-05 1992-01-14 Pfizer Inc. Low calorie fat substitute
US5158798A (en) * 1990-02-05 1992-10-27 Pfizer Inc. Low-calorie fat substitute
EP0813819A1 (en) * 1996-06-18 1997-12-29 Societe Des Produits Nestle S.A. Food thickener based on native starch complexed with an emulsifier, foodstuff comprising such thickener and process for obtaining them
US6475539B1 (en) * 1998-05-07 2002-11-05 Abbott Laboratories Nutritionally complete low pH enteral formula
BRPI0619307A2 (en) * 2005-11-14 2011-09-27 Unilever Nv STERILIZED NUTRITIONAL DRINK PRODUCT AND PROCESS OF MANUFACTURING A STERILIZED NUTRITIONAL DRINK
MY158845A (en) * 2005-12-21 2016-11-15 Abbott Lab Induced-viscosity nutritional emulsions

Also Published As

Publication number Publication date
BRPI0820810A8 (en) 2015-09-15
CA2707976A1 (en) 2009-07-09
RU2010130354A (en) 2012-01-27
WO2009086054A1 (en) 2009-07-09
RU2482704C2 (en) 2013-05-27
EP2244592A1 (en) 2010-11-03
PE20091170A1 (en) 2009-09-03
JP5529753B2 (en) 2014-06-25
CN101980621A (en) 2011-02-23
TWI436736B (en) 2014-05-11
JP2011507527A (en) 2011-03-10
BRPI0820810A2 (en) 2015-06-16
TW200932122A (en) 2009-08-01
AU2008343044A1 (en) 2009-07-09

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