DE102007022694A1 - Milk fat milk protein composition to improve calcium absorption - Google Patents

Milk fat milk protein composition to improve calcium absorption

Info

Publication number
DE102007022694A1
DE102007022694A1 DE102007022694A DE102007022694A DE102007022694A1 DE 102007022694 A1 DE102007022694 A1 DE 102007022694A1 DE 102007022694 A DE102007022694 A DE 102007022694A DE 102007022694 A DE102007022694 A DE 102007022694A DE 102007022694 A1 DE102007022694 A1 DE 102007022694A1
Authority
DE
Germany
Prior art keywords
calcium
milk
use
composition according
characterized
Prior art date
Legal status (The legal status 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 status listed.)
Pending
Application number
DE102007022694A
Other languages
German (de)
Inventor
Günther Dr. Sawatzki
Marco Dr. Sell
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HUMANA MILCHUNION EG
Original Assignee
Humana Milchunion Eg
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
Application filed by Humana Milchunion Eg filed Critical Humana Milchunion Eg
Priority to DE102007022694A priority Critical patent/DE102007022694A1/en
Publication of DE102007022694A1 publication Critical patent/DE102007022694A1/en
Application status is Pending legal-status Critical

Links

Classifications

    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K31/00Medicinal preparations containing organic active ingredients
    • A61K31/21Esters, e.g. nitroglycerine, selenocyanates
    • A61K31/215Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids
    • A61K31/22Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin
    • A61K31/23Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin of acids having a carboxyl group bound to a chain of seven or more carbon atoms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/15Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1512Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/20Dietetic milk products not covered by groups A23C9/12 - A23C9/18
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • A23L2/66Proteins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115Fatty acids or derivatives thereof; Fats or oils
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16Inorganic salts, minerals or trace elements
    • A23L33/165Complexes or chelates
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17Amino acids, peptides or proteins
    • A23L33/19Dairy proteins

Abstract

The invention relates to a composition comprising at least one milk fat and optionally at least one milk protein and / or at least one hydrolysis product of a milk protein for the production of an agent for improving calcium uptake.

Description

  • The The invention relates to the use of a milk fat-milk protein composition to improve calcium absorption in the human body.
  • The Supplying the human body with calcium is one thing the most important goals of the present time, since calcium deficiency states responsible for some typical lifestyle diseases are.
  • A Sufficient supply of calcium is during the day entire life necessary. Calcium is not already in the early Youth in sufficient quantities fed to the body, Thus, a shortage of bone occur relatively early and at a later age the so-called osteoporosis. The lack of calcium intake causes a reduction in bone density. However, before it comes to the disease osteoporosis, leads Calcium deficiency leads to numerous disorders of metabolism. Symptoms are increased excitability of the nerves and muscles, that can lead to muscle cramps.
  • It It has long been known that milk is one of the most important sources for the body's supply of calcium. Since milk contains relatively much calcium, the regular Diet with milk or milk products in all relevant Nutritionists for the supply of calcium recommended. So far, however, the fat in the milk is rather undesirable inter alia, through targeted information from industry, which has an interest in the consumption of vegetable fat, the milk fat as a source of those associated with negative characteristics Substances like cholesterol and saturated fat is associated. Now by recent scientific Findings the role of cholesterol in food quite differentiated to look at and it is now widely accepted that one moderate intake of cholesterol with food quite as meaningful, since a significant part of cholesterol in the body made by this self becomes.
  • For the saturated fatty acids with a chain length from 12 to 16 C atoms are negative effects in particular in relation not on the development of blood vessel diseases controversial. That's why milk fat (as the source of these fatty acids) still regarded as less recommended fat.
  • in the Prior art has hitherto been little appreciated the fact that milk fat naturally contains structures that are in Vegetable fats do not occur and by appropriate modifications (Transesterification) only with considerable effort from the vegetable fats purposefully manufactured: the so-called "structured Lipids ".
  • Under "structured Lipids "are fats and oils that have the structure the triglycerides is deliberately changed so that the three fatty acids bound to the glycerol molecule according to their position (this is called sn-1, sn-2 and sn-3, where sn-1 and sn-3 are virtually identical because they are outside, while sn-2 always denotes the middle position) so transesterified that certain fatty acids mainly Lich occur in the sn-2 position. There are several methods for this and also corresponding products: z. B. BETAPOL the company Loders Croklaan B.V. Wormerveer, Netherlands. The latter product that made Vegetable oils is obtained by enzymatic transesterification, is specifically for the nutrition of infants has been developed and demonstrably leads to over 30% improved uptake of calcium in infants. The product is characterized by the fact that the palmitic acid (C-16) which are normally found in vegetable fats in the sn1 / sn3 position, by transesterification in this product to about 45% in the sn-2 position is present.
  • In contrast, vegetable fats and oils are so composed that palmitic acid just is not in the favorable sn-2 position (but predominantly in sn-1 / sn-3) (Porsgaard, T. and Hoy, CE, J. Nutr., 130: 1619-1624 (2000); Weber, N. et al., J. Nutr. 133: 435-441 (2003)).
  • These mechanisms now lead to an (undesired) very adverse situation for the calcium supply in the human diet: because of the "disadvantages" of milk fat described above, most health-conscious people today consume vegetable fat instead of milk fat and preserving the bones, calcium (for example, as a salt in dietary supplements) is added, but the calcium is only taken in about 60% in the body because of the Kalkseifenbildung in the intestine under these conditions in the somewhat more favorable case However, low-fat dairy products are preferred, but the rather unfavorable combination occurs time and time again, especially with diet-conscious people consuming calcium and vegetable fats (with palmitic acid in the sn-1 / sn-3 position) take this comm Bination prevents a significant proportion of absorbed calcium from being absorbed by the body.
  • Although the principle of avoiding lime soap formation in the gut has been known in specialist circles of infant nutrition for many years ( Lucas, A. et al. Arch. Dis. Child 77: F178-F184 (1997 ); Nelson, CM and Innis SM. At the. J. Clin. Nutr. 70: 6-69 (1999) ; Ostrom KM. et al. J. Am Coll. Nutr. 21: 564-569 (2002) ), this principle has found virtually no application in the daily human diet. It is well described in the literature that calcium prevents the absorption of fats by the formation of lime soaps in the intestine and thus leads to a lower absorption of fat from the intestine ( Jacobsen, R .; Lorenzen, JK; Toubro, S .; Krog-Mikkelsen, I .; Astrup, A .; Intern. J. Obesity 29: 292-301 (2005) ).
  • Further It is also always pointed out in the literature that calcium always be given together with dairy products if one better calcium intake should be achieved. That milk fat (out Cow's milk and not just human milk!) Contribution is, however, so far neither in the prior art has been specifically studied and described, nor has it been included in found the practical nutrition of man.
  • task the present invention is therefore to develop a product that to optimize the absorption of calcium in the human body can be used.
  • object The present invention is the use of a composition containing at least one milk fat for the preparation of an agent for improved absorption of calcium.
  • The Invention is characterized by the fact that it by the presentation This composition is possible intake of calcium increase significantly in the human body. hereby An additional calcium intake can be avoided.
  • The Milk fat consists of a physically separated portion of milk fat, such as As the butter, or a milk fat-rich milk fraction, such as B. the cream. Preferably, this is milk fat, what was separated from cow's milk. Alternatively, however, according to the invention also milk fat of other animal species, such. Goat, sheep, Camel u. Ä., Are used. In addition, can this milk fat component nutritionally by appropriate measures can be improved the cows are genetically selected, targeted be fed and / or the milk fat of a fractionation (by targeted crystallization) are subjected.
  • Accordingly, can for the invention to be used Milk fat can be used either milk fat already in one Milk component is included (eg cream, etc.) or with the help physical separation process was obtained from the milk (eg Butter).
  • The Milk fat is preferably a physically separated milk fraction. This also learns no chemical Changes, such as B. Transesterification.
  • The milk fat can be modified by appropriate natural measures so that the fatty acid spectrum and / or the distribution of the fatty acids in the triglyceride structures receives a physiologically superior character. This is the case when there is less total palmitic acid in the triglyceride and / or when the palmitic acid present is in the sn-2 position. Thus, by choosing the cow's stock (Holstein, Jersey, Frisian, etc.), a change in these parameters can already be achieved. Much more effective, however, is a targeted feeding with plants that already contain the desired fatty acids, as in the milk practically many of the dietary fatty acids are directly incorporated. There are extensive investigations ( Palmquist, DL et al. J. Dairy Sci. 76: 1753-1771 (1993) ; DePeters EJ et al. J. Dairy Sci. 84: 929-936 (2001) ; Bell, JA et al. J. Dairy Sci. 89: 733-748 (2006) ; Allred SL et al. J. Dairy Sci. 89: 234-248 (2006) ; Nielsen, TS et al. Reprod. Nutr. Dev. 46: 699-712 (2006) ). Conveniently, for example, the use of oilseed rape, soy and hybrid sunflowers as feeds to change the fatty acid spectrum so that the nutritionally less favorable saturated fatty acids (C12 to C16) are reduced and z. B. the conjugated linoleic acids are significantly increased. The palmitic acid (C16), which in absolute terms is present to a lesser extent in the milk fat, is incorporated into the milk fat mainly in the sn-2 position. Again, there are already studies ( DePeters EJ et al. J. Dairy Sci. 84: 929-936 (2001) ; Porsgaard, T. and Hoy, CE, J. Nutr. 130: 1619-1624 (2000) ).
  • An entirely different technique is the milk fat fractionation by targeted crystallization ( Lai, HC. et al. J. Dairy Sci. 78: 794-803 (1995) ). Through this technique, it is possible to produce a liquid milk fat fraction, which is characterized by a significantly lower palmitic acid content. Even such a fraction is nutritionally beneficial for humans.
  • By let the aforementioned changes of milk fat all the disadvantages of a wide use of milk fat in healthy foods stand in the way, avoid and get the benefits the "structured lipid properties" of milk for health promoting products with improved calcium intake use.
  • The Milk fat of the invention to be used Composition preferably contains 10 to 50% esterified Palmitic acid (weight percent based on the milk fat). Preferably, from 18 to 35 wt .-%, most preferably 22 to 28 wt .-% palmintinic acid used in the invention Triglyceride. This palmintinic acid is at 20 to 75% in the sn-2 position of glycerol (based on the total palinic acid present in the triglyceride). Preferably are 35 to 50%, more preferably 40 to 45% of palmitic acid in the sn-2 position.
  • In order to is achieved in the intestine (where primarily the fatty acids split off from the sn-1 / sn-3 position) the palmitic acid esterified on glycerol (sn-2) remains and thus not set free, but is taken as monoglyceride. Because free palmitic acid forms with calcium in the gut the so-called lime soaps that are not absorbed by the body and cause that a significant proportion (over 30%) of calcium does not taken from food in the body. This principle avoiding the formation of lime soap is the human breast milk in which the palmitic acid is up to 80% in is bound to the sn-2 position and from this fatty structure is known that it significantly contributes to the calcium out breastmilk is well received.
  • This Principle is also realized in the milk of other animals. For cow's milk, about 35 to 55% of palmitic acid is as well contained in the sn-2 position. Unfortunately, this property was the Cow's milk to date (unlike human milk) from the Science almost ignored. Animal milk (whereby cow's milk also for the European-influenced populations most important) contains significant amounts of calcium, the most effective for the young must be made and so nature has succeeded by a targeted introduction of palmitic acid into the sn-2 position of milk fat, a naturally produced textured To produce lipid, which contributes to the calcium from the milk to record well.
  • Surprisingly was also found that the inventive Composition a much better absorption of calcium in the Body (over 20% more) results when this Milk proteins (and / or their subfractions) in addition to milk fat be presented simultaneously compared to the case that only Calcium, calcium plus only milk protein or calcium plus only fat be offered as a source of food. In addition, it has proven to be essential cheaper for the acceptance of the products Consumers exposed when milk fat combined with milk proteins become.
  • In a preferred embodiment, therefore, a composition according to the invention containing
    • - at least one milk fat and
    • At least one milk protein and / or at least one hydrolysis product of a milk protein
    used to prepare an agent for improved uptake of calcium.
  • The Milk protein is obtained by separating the proteins of the milk become. As simple fractions (by isoelectric precipitation) For example, caseins, glycomacropetides and / or Whey proteins as milk proteins according to the invention to be used.
  • In terms of The milk protein component can be next to the isolated Casein fraction and / or the isolated whey protein fraction also Subfractions of these milk proteins or the corresponding products Hydrolysis of the proteins are used.
  • Caseins are naturally occurring proteins and are part of the milk proteins, which consist of about 20% whey protein and about 80% casein. The caseins are mainly bound to the calcium of the milk. These are able to bind large amounts of calcium. As a result, the calcium is evenly distributed in the liquid and does not settle on the ground in the form of a sediment. The Ca but have the disadvantage that they precipitate at acidic pH, so that bound casein calcium is unsuitable for acidic products.
  • Various scientific research groups have in recent years investigated the binding of calcium to casein while discovering the principle of calcium-binding peptides. It presented It turns out that certain sections of the caseins calcium are particularly good bind and that these sections are protein-bound Have phosphate groups. If caseins are hydrolyzed, so arise u. a. Caseinophosphopeptides (CPP), the calcium especially bind well. Chemically, CPP is a group of peptides from caseins or fragments of caseins are derived and contain at least one Phopshatgruppe. Through the use of caseinophosphopeptides one can today largely achieve clear calcium solutions. Such caseinophosphopeptides are commercially available today (eg CPP DMV).
  • glycomacropeptide (GMP) is used in the production of cheese by the action of the rennet released from the caseins and is after the cheese production in the so-called whey fraction. Chemically, glycomacropeptide is the hydrophilic part of κ-casein a fragment of the κ-casein with the amino acid sequence 106 to 169. It is therefore also called caseinoglycomacropeptide or caseinomacropeptide. Glycomacropeptide comes in 11 different genetic variants, with A and B the most common genetic variants are. In addition, you can Glycomacropeptides also glycosidically linked carbohydrate chains contain. As a rule, about 30-50% of GMP contains glycosidic bound carbohydrate chains. Contains glycomacropeptide no aromatic amino acid and beyond a phosphate group through which calcium can be bound.
  • The Casein of milk forms stable structures with calcium (the so-called Casein micelles). From the casein can be hydrolytic Processes the caseinophosphopeptides (CPP) and the glycomacropeptide (GMP) are released.
  • For example, the components CPP and / or GMP according to the patent application no. DE 10 2005 033 630.2 , the entire disclosure of which is hereby incorporated by reference to this application, may be used for the purpose of the invention. For these, extensive calcium availability and calcium-binding properties have already been demonstrated in extensive studies. In extensive tests, it was also checked which protein amounts are most favorable for the particular milk protein fraction. These findings then lead to the preferred amounts of protein and the corresponding ratios to the milk fat. Thereafter, the following proteins are preferred (given is the recommended daily amount for an adult): GMP (5 to 10 g) and / or CPP (2 to 10 g) and / or caseins (20 to 40 g) and / or GMP-rich (Sweet) whey proteins (40 to 60 g)
  • Interestingly, has now also turned out that alternatively or in addition also whey proteins and their hydrolysis products for calcium binding are suitable. The binding is not as effective as those of the aforementioned caseins and their hydrolysis products. at a sufficiently large ratio However, the whey proteins and their hydrolysis products can as effectively used for calcium binding; it will only larger quantities than from the caseins needed. For many products, the amount of protein is but less critical and thus may alternatively ever after desired application the caseins (and / or their Hydrolysis products) or in larger quantities whey proteins to be used (and / or their hydrolysis products) be used.
  • For example can use whey proteins and their hydrolysates as they are commercial offered to be used as milk proteins. Here is but usually about 2 to 4 times the amount compared with the necessary caseins necessary to a good calcium binding to achieve. Not all whey proteins and their hydrolysates are included equally well suited. It has turned out in practice that the so-called acidic fractions (their isoelectric point below pH 6.0) are most suitable.
  • The Weight ratio between the milk fat and the milk protein should in the composition of the invention between 0.0625 and 5, preferably between 0.5 and 4 and completely particularly preferably between 1 and 3. It depends in each case on the type of protein and the ready-to-eat product.
  • The proportions of milk fat and optionally milk protein in the composition according to the invention for improving the calcium intake may well be within the ranges known from normal milk products which have not been produced by recombination of individual milk components. The invention, however, are always compositions consisting of rekom Combined products that are produced from different physically derived fractions of milk.
  • Recombinant milk is defined as a liquid milk, which is obtained from the addition of water to skimmed milk powder and separate addition of milk fat to the extent that the desired fat content is set (see. Handbook of Dairy and Dairy Technology, Verlag Th. Mann GmbH & Co. KG, 45894 Gelsenkirchen, 2003, p.412 ). Similarly, recombinant dairy products (eg, ice cream) are prepared from the previously separated ingredients.
  • in principle it is even more advantageous a combination of milk fat, milk protein and calcium together in one preparation to provide the safest because an optimal relation of the components can be chosen, which is an optimal calcium intake can guarantee. However, the calcium can also be in shape supplied with appropriate dietary supplements become.
  • In In another preferred embodiment, the invention Composition therefore together with calcium in the form of at least a food and / or pharmaceutical approved Salt added. It should be for every 1000 mg of calcium (at the same time as the recommended daily amount for an adult) about 60 to about 400 g of the invention Milk fat milk protein composition are included. Prefers For example, on 1000 mg of calcium, about 80 to about 150 g, and more particularly preferably about 100 g of the composition according to the invention added. The at least one calcium salt can either in the same product, d. H. in the same dosage form as the invention Composition, be included or it will be possible timely to the composition of the invention taken from milk fat and possibly milk protein.
  • in the Principle should be the calcium source and its daily amount for daily intake of milk fat milk protein composition stand in a certain relationship. As calcium source can all be food and / or pharmaceutical approved calcium-containing salts find use. Without restriction The general public should be mentioned here, for example: calcium carbonate, Calcium chloride, calcium citrate, calcium gluconate, calcium glycerophosphate, Calcium lactate, calcium orthophosphate, calcium oxide and / or calcium hydroxide.
  • In an embodiment of the invention is the addition of minerals and / or trace elements to the inventive composition conceivable. Without limitation of generality are here as possible Minerals or trace elements to name: magnesium, copper, Iron, selenium, fluorine, iodine, manganese. To problems of deposit of Calcium in the blood vessels can be avoided the composition of the invention, for example In addition magnesium be added. Everyone can do it magnesium salts permitted under food law. The daily amount recommended is a maximum of 250 mg of magnesium (for an adult).
  • Preferably are the composition used in the invention also added vitamins, particularly preferably vitamin D, which is responsible for the absorption of calcium in the small intestine. As possible further vitamins can for example the B vitamins (B1, B6, B12), Vitamin E, A or K are used.
  • Also the addition of soluble fiber, such as Oligofructose, galactooligosaccharides and / or phytosterols a preferred embodiment of the invention Use of the composition.
  • to Stabilization of the composition according to the invention can the usual emulsifiers such. B. lecithins, Mono- or diglycerides or others in the production of food approved emulsifiers are used.
  • The Composition according to the invention can be used both as Additive in food or food as well as a dietary supplement or used as a pharmaceutical preparation.
  • in principle can the composition of the invention for Production of products or products in liquid, solid, powdery, compacted or any other state of aggregation be used. The physical state of the product results also the application form. The oral application is preferred. Equally possible is also the intragastrale (direct in the stomach), the nasogastric (via a probe through the nose in the stomach), the parenteral (directly into the body bypassing the gastrointestinal tract) or intravenous (directly into a blood vein) application.
  • So Products can be produced as normal foods or in the dietetic food sector. But it can also be made products that the Range of pharmaceutical products or self-medication are.
  • The composition of the invention is versatile used. Without limitation of generality is particular suitable for use as milk-like products in the form of emulsions (including baby food), yoghurt preparation, candy, Powder, tablet, compacted form, bar, jelly or emulsion.
  • typical Application examples are the use in dairy products, baby foods, Quark and yoghurt dishes, whey drinks, desserts, ice cream, fruit bars, Tablets, capsules, sprays or single-dose powder packaging.
  • The complete disclosure of all listed above and below Registrations, patents and publications are by Reference is introduced in this application.
  • Also without further explanation it is assumed that a person skilled in the art can make the most of the above description. The preferred embodiments and examples are therefore only as descriptive, by no means as limiting in any way To understand the revelation.
  • Example 1:
  • The composition intended for use according to the invention may contain the ingredients according to the following Table 1 (for example, the recommended daily dose for the adult human is given). Table 1: possible composition of the composition intended for use according to the invention Single component weight ratio Example (daily dose *) as a milk fat component: - butterfat approx. 1 40.0 g as a milk protein component: - whey proteins - caseinophosphopeptide - glycomacropeptide about 1 about 0.06 about 0.12 40.0 g 2.5 g 5.0 g
    • *) This daily amount should be taken in an amount of 1000 mg calcium.
  • Example 2:
  • From the following formulation components an adult beverage intended for use according to the invention is prepared: 208.5 g skimmed milk 81 g sweet whey powder 37 g cream 3.45 g CPP
  • This Product already contains enough due to its raw materials Calcium, so that no more calcium compound can be added got to.
  • The Consumption is 330 ml per serving and should be maximum 800 ml per day.
  • Example 3:
  • From the following formulation components an intended for use according infant formula according to the invention is prepared (the ingredients are given per 100 ml of finished infant beginning food): 70.5 g Water (demineralized) 21 g skimmed milk 5.2 g Whey powder (demineralised) 1.8 g vegetable oils 2.5 g lactose 1.7 g butter 170 mg GMP (glycomacropeptide) 90 mg CPP (caseinophosphopeptides)
    • other ingredients: emulsifiers, minerals and vitamins in accordance with the statutory provisions of the EC guidelines for infant formulas and the dietary regulation
  • The The amount of consumption depends on the age of the baby and is about 1 liter per day.
  • QUOTES INCLUDE IN THE DESCRIPTION
  • This list The documents listed by the applicant have been automated generated and is solely for better information recorded by the reader. The list is not part of the German Patent or utility model application. The DPMA takes over no liability for any errors or omissions.
  • Cited patent literature
    • - DE 102005033630 [0032]
  • Cited non-patent literature
    • (but predominantly in sn-1 / sn-3) (Porsgaard, T. and Hoy, CE, J. Nutr., 130: 1619-1624 (2000); Weber, N. et al., J. Nutr 133: 435-441 (2003)). [0008]
    • Lucas, A. et al. Arch. Dis. Child 77: F178-F184 (1997 )
    • - Nelson, CM and Innis SM. At the. J. Clin. Nutr. 70: 6-69 (1999) [0010]
    • - Ostrom KM. et al. J. Am Coll. Nutr. 21: 564-569 (2002) [0010]
    • Jacobsen, R .; Lorenzen, JK; Toubro, S .; Krog-Mikkelsen, I .; Astrup, A .; Intern. J. Obesity 29: 292-301 (2005) [0010]
    • Palmquist, DL et al. J. Dairy Sci. 76: 1753-1771 (1993) [0018]
    • - DePeters EJ et al. J. Dairy Sci. 84: 929-936 (2001) [0018]
    • - Bell, JA et al. J. Dairy Sci. 89: 733-748 (2006) [0018]
    • Allred SL et al. J. Dairy Sci. 89: 234-248 (2006) [0018]
    • Nielsen, TS et al. Reprod. Nutr. Dev. 46: 699-712 (2006) [0018]
    • - DePeters EJ et al. J. Dairy Sci. 84: 929-936 (2001) [0018]
    • Porsgaard, T. and Hoy, CE, J. Nutr. 130: 1619-1624 (2000) [0018]
    • - Lai, HC. et al. J. Dairy Sci. 78: 794-803 (1995) [0019]
    • - Handbook of Dairy and Dairy Technology, Verlag Th. Mann GmbH & Co. KG, 45894 Gelsenkirchen, 2003, p.412 [0037]

Claims (14)

  1. Use of a composition containing at least a milk fat for the preparation of a means for improving the Calcium intake.
  2. Use of a composition according to claim 1, characterized in that the milk fat is physically separated and chemically unaltered milk content.
  3. Use of a composition according to claim 1 or 2, characterized in that the milk fat is 10 to 50% by weight, preferably from 18 to 35% by weight, more preferably from 22 to 28 Wt .-%, esterified palmitic acid contains.
  4. Use of a composition according to claim 3, characterized in that the palmitic acid is 20 to 75%, preferably from 35 to 50%, particularly preferably from 40 to 45%, is esterified in the sn-2 position of glycerol.
  5. Use of a composition according to any one of the claims Containing 1 to 4 - at least one milk fat and - at least a milk protein and / or at least one hydrolysis product of a Milk protein.
  6. Use of the composition according to claim 5, characterized characterized in that the milk protein is a physically separated Milk portion is.
  7. Use of the composition according to claim 5 or 6, characterized in that the weight ratio from milk fat to milk protein between 0.0625 and 5, preferably between 0.5 and 4, very preferably between 1 and 3.
  8. Use of the composition according to any one of the claims 1 to 7, characterized in that in combination with at least a food grade and pharmaceutically approved calcium salt is used, wherein to 1000 mg of calcium between 60 and 400 g of Composition are to be dosed.
  9. Use of the composition according to any one of the claims 1 to 8, characterized in that the at least one calcium salt is selected from the group calcium carbonate, calcium chloride, Calcium citrate, calcium gluconate, calcium glycerophosphate, calcium lactate, Calcium orthophosphate, calcium oxide and calcium hydroxide.
  10. Use of the composition according to any one of the claims 1 to 9, characterized in that minerals, trace elements and / or vitamins and emulsifiers are added.
  11. Use of the composition according to any one of the claims 1 to 10, characterized in that soluble fiber be added.
  12. Use of the composition according to claim 11, characterized in that oligofructose, galactooligosaccharides and / or phytosterols are added.
  13. Use of the composition according to any one of the claims 1 to 12, characterized in that emulsifiers are added.
  14. Use of the composition according to any one of the claims 1 to 13 as an additive in food, in dietary supplements or in pharmaceutical preparations.
DE102007022694A 2007-05-11 2007-05-11 Milk fat milk protein composition to improve calcium absorption Pending DE102007022694A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE102007022694A DE102007022694A1 (en) 2007-05-11 2007-05-11 Milk fat milk protein composition to improve calcium absorption

Applications Claiming Priority (7)

Application Number Priority Date Filing Date Title
DE102007022694A DE102007022694A1 (en) 2007-05-11 2007-05-11 Milk fat milk protein composition to improve calcium absorption
UAA200911185A UA99614C2 (en) 2007-05-11 2008-05-07 Complex of milk fat with milk proteins for improving calcium absorption
CN201610173158.8A CN105962374A (en) 2007-05-11 2008-05-07 Composition application
EP08750120A EP2152101A1 (en) 2007-05-11 2008-05-07 Milk fat-milk protein composition (preferably esterified with palmitic acid) for improving calcium absorption
PCT/EP2008/055597 WO2008138821A1 (en) 2007-05-11 2008-05-07 Milk fat-milk protein composition (preferably esterified with palmitic acid) for improving calcium absorption
RU2009144036/13A RU2468610C2 (en) 2007-05-11 2008-05-07 Composition of milk fat and milk protein preferably etherified with palmitinic acid for calcium assimilation improvement
CN 200880015561 CN101686726A (en) 2007-05-11 2008-05-07 Milk fat-milk protein composition (preferably esterified with palmitic acid) for improving calcium absorption

Publications (1)

Publication Number Publication Date
DE102007022694A1 true DE102007022694A1 (en) 2008-11-13

Family

ID=39645456

Family Applications (1)

Application Number Title Priority Date Filing Date
DE102007022694A Pending DE102007022694A1 (en) 2007-05-11 2007-05-11 Milk fat milk protein composition to improve calcium absorption

Country Status (6)

Country Link
EP (1) EP2152101A1 (en)
CN (2) CN101686726A (en)
DE (1) DE102007022694A1 (en)
RU (1) RU2468610C2 (en)
UA (1) UA99614C2 (en)
WO (1) WO2008138821A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016097221A1 (en) * 2014-12-19 2016-06-23 Nestec S.A. Infant nutrition with hydrolysed protein and palmitic acid
WO2016097220A1 (en) * 2014-12-19 2016-06-23 Nestec S.A. Infant nutrition with hydrolysed protein, ionic calcium and palmitic acid
NL2019906B1 (en) * 2017-11-14 2019-05-20 Ausnutria Hyproca B V Composition comprising a2 b-casein and a vegetable fat mixture

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1399244B1 (en) * 2009-07-31 2013-04-11 Pharmarte S R L specific bar formulation for pregnancy.
WO2012173467A1 (en) * 2011-06-16 2012-12-20 N.V. Nutricia Metabolic imprinting effects of specifically designed lipid component

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005037373A1 (en) * 2003-10-22 2005-04-28 Enzymotec Ltd. A lipid preparation for enhancing mineral absorption
WO2006114791A1 (en) * 2005-04-27 2006-11-02 Enzymotec Ltd. Human milk fat substitutes
DE102005033630A1 (en) 2005-07-19 2007-01-25 Humana Gmbh Calcium-peptide component

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2890379B2 (en) * 1990-08-28 1999-05-10 雪印乳業株式会社 Calcium absorption enhancing nutritional supplements, food and feed
GB9217780D0 (en) * 1992-08-21 1992-10-07 Efamol Holdings Fatty acid treatment
NL9401958A (en) * 1994-11-23 1996-07-01 Friesland Brands Bv With eggshell enriched dairy product.
EP1062876A1 (en) * 1999-02-25 2000-12-27 Societe Des Produits Nestle S.A. Caseinoglycomacropeptides as calcification agent
US6620427B2 (en) * 2001-04-24 2003-09-16 Abbott Laboratories Method for improving bone mineralization

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005037373A1 (en) * 2003-10-22 2005-04-28 Enzymotec Ltd. A lipid preparation for enhancing mineral absorption
WO2006114791A1 (en) * 2005-04-27 2006-11-02 Enzymotec Ltd. Human milk fat substitutes
DE102005033630A1 (en) 2005-07-19 2007-01-25 Humana Gmbh Calcium-peptide component

Non-Patent Citations (21)

* Cited by examiner, † Cited by third party
Title
(sondern überwiegend in der sn-1/sn-3) zu finden ist (Porsgaard, T. and Hoy, CE, J.Nutr. 130: 1619-1624 (2000); Weber, N. et al. J. Nutr. 133: 435-441 (2003)).
Allred S.L. et al. J. Dairy Sci. 89: 234-248 (2006)
Bell, J. A. et al. J. Dairy Sci. 89: 733-748 (2006)
CARNIELLI, V.P. (u.a.): Structural position and amount of palmiticacid in infant formulas: effects on fat and mineral balance. In: J. Pediatr. Gastroenterol. Nutr. (1996), Vol. 23, Nr. 5, S. 553. (abstract) pubMed (online). (recherchiert am 13.11.2007). PMID 8985844.:
CARNIELLI; V.P. (u.a.): Feeding premature newborn infants palmitic acid in amounts and stereo *
CARNIELLI; V.P. (u.a.): Feeding premature newborn infants palmitic acid in amounts and stereo-
DePeters E. J. et al. J. Dairy Sci. 84: 929-936 (2001)
DIMICK, P.S. (u.a.): Structure and Synthesis of Milk Fat. VIII. Unique Positioning of Palmitic Acid in Milk Fat Triglycerides. In: J. Dairy Sci. (1965), Vol., 735. *
FREEMAN, C.P. (u.a.): Intramolecular Fatty Acid Distribution in the Milk Fat Triglycerides of Several Species. In: J. Dairy Sci. (1965), Vol. 48, S. 853 *
Handbuch der Milch- und Molkereitechnik, Verlag Th. Mann GmbH & Co. KG, 45894 Gelsenkirchen, 2003, S.412
Jacobsen, R.; Lorenzen, J. K.; Toubro, S.; Krog-Mikkelsen, I.; Astrup, A.; Intern. J. Obesity 29: 292-301 (2005)
KENNEDY, K. (u.a.): Double-blind, randomized trial of a synthetic-triacylglycerol in formula-fed term infants: effects on stool biochemistry, stool characteristics, and bone mineralization. In: Am. J. Clin. Nutr. (1999), Vol. 70, S. 920. *
Lai, H-C. et <?page 4?>al. J. Dairy Sci. 78: 794-803 (1995)
LUCAS, A. (u.a.): Randomised controlled trial of a synthetic triglyceride milk formula for preterm infants. In: Arch. Dis. Child. (1997), Vol. 77, F.178-F184. *
Lucas, A. et al. Arch. Dis. Child 77: F178-F184(1997
Nelson, CM and Innis SM. Am. J. Clin. Nutr. 70: 6-69(1999)
Nielsen, T. S. et al. Reprod. Nutr. Dev. 46: 699-712 (2006)
Ostrom KM. et al. J. Am Coll. Nutr. 21: 564-569(2002)
Palmquist, D. L. et al. J. Dairy Sci. 76: 1753-1771 (1993)
Porsgaard, T. and Hoy, CE, J. Nutr. 130: 1619-1624 (2000)
someric position similar to that of human milk: effects on fat and mineral balance. In: Am. J. Clin. Nutr. (1995), Vol. 61, 1037.

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016097221A1 (en) * 2014-12-19 2016-06-23 Nestec S.A. Infant nutrition with hydrolysed protein and palmitic acid
WO2016097220A1 (en) * 2014-12-19 2016-06-23 Nestec S.A. Infant nutrition with hydrolysed protein, ionic calcium and palmitic acid
AU2015367306B2 (en) * 2014-12-19 2019-08-08 Société des Produits Nestlé S.A. Infant nutrition with hydrolysed protein, ionic calcium and palmitic acid
AU2015367307B2 (en) * 2014-12-19 2019-08-08 Société des Produits Nestlé S.A. Infant nutrition with hydrolysed protein and palmitic acid
RU2703172C2 (en) * 2014-12-19 2019-10-15 Сосьете Де Продюи Нестле С.А. Feeding for infants with hydrolysed protein and palmitic acid
RU2703177C2 (en) * 2014-12-19 2019-10-15 Сосьете Де Продюи Нестле С.А. Infant nutrition with hydrolysed protein, ionic calcium and palmitic acid
NL2019906B1 (en) * 2017-11-14 2019-05-20 Ausnutria Hyproca B V Composition comprising a2 b-casein and a vegetable fat mixture
WO2019098823A1 (en) * 2017-11-14 2019-05-23 Ausnutria Hyproca B.V. Composition comprising a2 b-casein and a vegetable fat mixture

Also Published As

Publication number Publication date
RU2009144036A (en) 2011-06-20
EP2152101A1 (en) 2010-02-17
CN101686726A (en) 2010-03-31
WO2008138821A1 (en) 2008-11-20
UA99614C2 (en) 2012-09-10
CN105962374A (en) 2016-09-28
RU2468610C2 (en) 2012-12-10

Similar Documents

Publication Publication Date Title
RU2396879C2 (en) Infant formula containing sialic acid and its manufacturing method
KR101302629B1 (en) Infant formulas containing docosahexaenoic acid and lutein
CA2522091C (en) Compositions and methods of formulation for enteral formulas containing sialic acid
EP2409575B1 (en) Method for making whey protein compositions
TWI301052B (en) Infant formula compositions comprising increased amounts of alpha-lactalbumin
RU2433749C2 (en) Food additive containing long-chain polyunsaturated fatty acids (versions)
EP2342974A2 (en) Composition for improving membrane composition and functioning of cells
JP6041459B2 (en) Compositions and methods for the treatment of body weight conditions using milk minerals and casein fractions
TWI332399B (en) Nutritional composition for controlling blood sugar level
EP2230940B1 (en) High energy liquid enteral nutritional composition
AU2005321326B2 (en) Use of infant formula with reduced protein content
US9386794B2 (en) Nutritional composition to promote healthy development and growth
ES2269514T3 (en) Nutritive compound to treat immunological affections.
Ahmad et al. Composition and physico-chemical characteristics of buffalo milk with particular emphasis on lipids, proteins, minerals, enzymes and vitamins
ES2640728T3 (en) Liquid enteral nutritional composition based on protein-dense micellar casein
JP5574561B2 (en) Total enteral nutrition composition
US20130023468A1 (en) Liquid enteral nutritional composition suitable for tube feeding, minimizing lower and upper tract digestive conditions
BRPI0713778A2 (en) Enriched infant formulas and uses
PT1638415E (en) Infant or follow-on formula
TW200845917A (en) Nutritional composition
CN1218647C (en) Newborn baby milk powder
CN103536609A (en) Glycerophospholipids for the improvement of cognitive functions
NL1033521C2 (en) Children&#39;s foods with optimized amino acid composition.
CZ302085B6 (en) Nutritional product for a person having renal failure
EP1699447B1 (en) Compositions comprising pantothenic acid or derivatives thereof and their use for stimulating appetite

Legal Events

Date Code Title Description
OP8 Request for examination as to paragraph 44 patent law
R079 Amendment of ipc main class

Free format text: PREVIOUS MAIN CLASS: A23L0001300000

Ipc: A23L0033120000