EP2152101A1 - Milchfett-milchprotein-zusammensetzung (vorzugsweise verestert mit palmitinsäure) zur verbesserung der calcium-aufnahme - Google Patents

Milchfett-milchprotein-zusammensetzung (vorzugsweise verestert mit palmitinsäure) zur verbesserung der calcium-aufnahme

Info

Publication number
EP2152101A1
EP2152101A1 EP08750120A EP08750120A EP2152101A1 EP 2152101 A1 EP2152101 A1 EP 2152101A1 EP 08750120 A EP08750120 A EP 08750120A EP 08750120 A EP08750120 A EP 08750120A EP 2152101 A1 EP2152101 A1 EP 2152101A1
Authority
EP
European Patent Office
Prior art keywords
calcium
milk
composition according
milk fat
fat
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.)
Ceased
Application number
EP08750120A
Other languages
German (de)
English (en)
French (fr)
Inventor
Günther Sawatzki
Marco 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
Publication of EP2152101A1 publication Critical patent/EP2152101A1/de
Ceased legal-status Critical Current

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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
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/21—Esters, e.g. nitroglycerine, selenocyanates
    • A61K31/215—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids
    • A61K31/22—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin
    • A61K31/23—Esters, 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/06—Mixtures of whey with milk products or milk components
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1512—Reconstituted 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/20—Dietetic milk products not covered by groups A23C9/12 - A23C9/18
    • 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
    • A23L2/66—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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L33/165—Complexes or chelates
    • 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
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/12—Materials from mammals; Compositions comprising non-specified tissues or cells; Compositions comprising non-embryonic stem cells; Genetically modified cells
    • A61K35/20—Milk; Whey; Colostrum
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K38/00—Medicinal preparations containing peptides
    • A61K38/02—Peptides of undefined number of amino acids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P19/00—Drugs for skeletal disorders
    • A61P19/08—Drugs for skeletal disorders for bone diseases, e.g. rachitism, Paget's disease
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P19/00—Drugs for skeletal disorders
    • A61P19/08—Drugs for skeletal disorders for bone diseases, e.g. rachitism, Paget's disease
    • A61P19/10—Drugs for skeletal disorders for bone diseases, e.g. rachitism, Paget's disease for osteoporosis
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/02—Nutrients, e.g. vitamins, minerals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • MILK FAT MILK PROTEIN COMPOSITION (PREFERRED WITH PALMITIC ACID) FOR IMPROVING CALCIUM RECORDING
  • the invention relates to the use of a milk fat-milk protein composition for improving calcium uptake in the human body.
  • the fat in the milk is considered as undesirable because, among other things, through targeted information from the industry, which has an interest in the consumption of vegetable fat, the milk fat as a source for the negative-related substances such as cholesterol and saturated fatty acids in Verbin - is brought fertilized.
  • the role of cholesterol in food may be more sophisticated, and it is now widely accepted that moderate intake of cholesterol with food may well be considered meaningful, as a significant portion of the body's cholesterol is thought to be meaningful self-produced.
  • milk fat (as the source of these fatty acids) is still regarded as a less desirable fat.
  • milk fat naturally contains structures which do not occur in vegetable fats and which are selectively produced by appropriate modifications (transesterifications) only with considerable effort from the vegetable fats: the so-called "structured lipids”.
  • Structured lipids are fats and oils in which the structure of the triglycerides is deliberately changed so that the three linked to the glycerol molecule fatty acids according to their position (one calls this as sn-1, sn-2 and sn-3 where sn-1 and sn-3 are virtually identical, since they are on the outside, while sn-2 always denotes the middle position), so that certain fatty acids are mainly transesterified. lent in the sn-2 position. For this there are different procedures and also appropriate products: eg. BETAPOL from Loders Croklaan B. V. Wormerveer, Netherlands.
  • the latter product obtained from vegetable oils by enzymatic transesterification, has been specifically developed for infant nutrition and has been shown to provide over 30% improved uptake of calcium in infants.
  • the product is characterized by the fact that the palmitic acid (C-16), which normally occurs in vegetable fats, predominantly in the sn l / sn3 position, is present in the sn-2 position by about 45% by transesterification in this product is.
  • the object of the present invention is therefore to develop a product which can be used to optimize calcium absorption in the human body.
  • the present invention relates to the use of a composition containing at least one milk fat for the preparation of an agent for improved uptake of calcium.
  • the invention is characterized in that it is possible by the administration of this composition to significantly increase the absorption of calcium in the human body. As a result, an additional calcium intake can be avoided.
  • the milk fat consists of a physically separated portion of milk fat, such as. the butter, or a milk fat-rich milk fraction, such as the cream. Preferably, this is milk fat, which was separated from cow's milk. Alternatively, according to the invention, however, milk fat of other animal species, such as. Goat, sheep, camel and others.
  • this milk fat component can be nutritionally improved by appropriate measures: this can be the cows are genetically selected, fed selectively and / or the milk fat of a fractionation (by targeted crystallization) are subjected.
  • milk fat to be used in the present invention
  • a milk component e.g., cream, etc.
  • derived from the milk by means of physical separation methods e.g., butter
  • the milk fat is preferably a physically separated milk fraction.
  • 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 higher quality 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.
  • 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. Extensive studies are available (Palmquist, D.L. et al., J.
  • the palmitic acid (C 16) which in absolute terms is present to a lesser extent in the milk fat, is incorporated in the milk fat mainly in the sn-2 position.
  • C 16 palmitic acid
  • the milk fat of the composition to be used according to the invention preferably contains 10 to 50% of esterified palmitic acid (weight percent based on the milk fat). Preferably, there are 18 to 35
  • Wt .-% most preferably 22 to 28 wt .-% palmintinic acid in the triglyceride used in the invention.
  • This palmintinic acid is found to be 20 to 75% in the sn-2 position of glycerol (based on the total amount of palminic acid present in the triglyceride).
  • Preferably, 35 to 50%, more preferably 40 to 45% of the palmitic acid is in the sn-2 position. This ensures that in the intestine (where primarily the fatty acids are eliminated from the sn / sn-3 position) the palmitic acid on glycerol esterified (sn-2) remains and thus not set free, but as a monoglyceride is recorded.
  • lime soaps that are not absorbed by the body and cause a significant proportion (over 30%) of calcium is not absorbed from the diet in the body.
  • This principle of avoiding the formation of lime soaps is modeled on human breast milk, in which palmitic acid is bound up to 80% in the sn-2 position, and this fatty structure is known to significantly contribute to the calcium excretion of breast milk is well received.
  • composition according to the invention results in a significantly better uptake of calcium in the body (more than 20% more) if, in addition to the milk fat, milk proteins (and / or their subfractions) are simultaneously administered compared with the case that only calcium, calcium plus only milk protein or calcium plus only fat as food source are offered. It has also proven to be much cheaper for the acceptance of In the case of milk, milk products are combined with milk proteins.
  • 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 produce an agent for improved uptake of calcium are at least one milk protein and / or at least one hydrolysis product of a milk protein used to produce an agent for improved uptake of calcium.
  • the milk protein will be obtained by separating the proteins of the milk.
  • simple fractions for example, caseins, glycomacropetides and / or whey proteins can be used as milk proteins according to the invention.
  • Subfractions of these milk proteins or the corresponding products can be used after hydrolysis of the proteins.
  • 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 caseins have the disadvantage that they precipitate at acidic pH, so that bound casein calcium is unsuitable for acidic products.
  • caseinophosphopeptides are formed, which bind calcium particularly well.
  • CPP is a group of peptides derived from the caseins or fragments of the caseins and containing at least one phosphate group.
  • Glycomacropeptide is released from the caseins during the production of cheese by the action of the rennet and is present in the so-called whey fraction after cheese production.
  • glycomacropeptide as the hydrophilic part of ⁇ -casein, is a fragment of ⁇ -casein with amino acid sequence 106 to 169. It is therefore also referred to as caseinoglycomacropeptide or caseinomacropeptide.
  • Glycomacropeptide occurs in 1 1 different genetic variants, with A and B being the most common genetic variants.
  • glycomacropeptides may also contain glycosidically linked carbohydrate chains. Typically, about 30-50% of GMP contains glycosylated carbohydrate chains.
  • Glycomacropeptide does not contain an aromatic amino acid and, in addition, 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, the caseinophosphopeptides (CPP) and the glycomacropeptide (GMP) can be released by hydrolytic processes.
  • CPP caseinophosphopeptides
  • GMP glycomacropeptide
  • the components CPP and / or GMP according to the patent application no. DE 10 2005 033 630.2 can be used for the use according to the invention.
  • a better calcium Availability as well as calcium-binding properties are demonstrated.
  • GMP GMP 5 to 10 g
  • CPP CPP
  • caseins 20 to 40 g
  • GMP-rich ( Sweet) whey proteins 40 to 60 g
  • whey proteins and their hydrolysis products are also suitable for calcium binding.
  • the bond is not as effective as the aforementioned caseins and their hydrolysis products.
  • the whey proteins and their hydrolysis products can be used as effectively for calcium binding; only larger quantities are needed than from the caseins.
  • the amount of protein is less critical and thus, depending on the desired application, alternatively the caseins (and / or their hydrolysis products) or the whey proteins (and / or their hydrolysis products) to be used in larger quantities can be used.
  • whey proteins and their hydrolysates can be used as milk proteins. In this case, however, is usually about 2 to 4 times the amount required compared to the caseins needed to achieve a good calcium binding. Not all whey proteins and their hydrolysates are equally well suited. It has been found in practice that the so-called acidic fractions (whose isoelectric point is below pH 6.0) are best suited.
  • the weight ratio between the milk fat and the milk protein in the composition according to the invention should be between 0.0625 and 5, preferably between 0.5 and 4, and most preferably between 1 and 3. It depends on the type of protein and the ready-to-eat product.
  • Calcium intake may well be in areas known from normal dairy products that have not been produced by recombination of individual milk components.
  • the invention always relates to compositions consisting of recombined products which are produced from fractions of milk obtained in different physical quantities.
  • 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 & Co. KG, 45894 Gelsen Wegn, 2003, p.412).
  • recombinant dairy products e.g., ice cream
  • ice cream are also prepared from the previously separated ingredients.
  • the calcium can also be supplied in the form of appropriate dietary supplements.
  • the composition according to the invention is therefore taken up together with calcium in the form of at least one food and / or pharmaceutically acceptable salt.
  • calcium in the form of at least one food and / or pharmaceutically acceptable salt.
  • milk protein composition are included.
  • about 80 to about 150 g and most preferably about 100 g of the composition according to the invention are added to 1000 mg of calcium.
  • the at least one calcium salt may either be present in the same product, ie in the same dosage form as the composition according to the invention, or it may be taken up as soon as possible from the composition of the invention from milk fat and possibly milk protein.
  • the calcium source and its daily amount should be in a certain ratio for the daily intake of the milk fat-milk protein composition.
  • the calcium source may be any of the food grade and / or pharmaceutically approved calcium-containing salts.
  • calcium carbonate, calcium chloride, calcium citrates, calcium gluconate, calcium glycerophosphate, calcium lactate, calcium orthophosphate, calcium oxide and / or calcium hydroxide may be mentioned here.
  • the addition of minerals and / or trace elements to the composition according to the invention is conceivable. Without restriction of generality are here as possible minerals or trace elements to call: magnesium, copper, iron, selenium, fluorine, iodine, manganese.
  • the composition according to the invention may for example additionally be supplemented with magnesium. All magnesium salts permitted under food law can be added. As a daily amount, a maximum of 250 mg of magnesium is recommended (for an adult).
  • vitamins to the composition used according to the invention, particularly preferably vitamin D, which is jointly responsible for the absorption of calcium in the small intestine.
  • the B vitamins B l, B6, B 12
  • vitamin E, A or K can be used as possible further vitamins.
  • soluble fibers such as, for example, oligofructose, galactooligosaccharides and / or phytosterols
  • soluble fibers such as, for example, oligofructose, galactooligosaccharides and / or phytosterols
  • the usual emulsifiers e.g. Lecithins, mono- or diglycerides or other emulsifiers approved in the manufacture of food.
  • composition of the invention can be used both as an additive in food or as well as food supplements or as a pharmaceutical preparation.
  • the composition according to the invention can be used for the production of compositions or products in liquid, solid, powdered, compacted or any other state of aggregation.
  • the aggregate state of the product also results in the application form.
  • the oral application is preferred. Equally possible is also the intragastric (directly into the stomach), the nasogastric (via a probe through the nose to the stomach), the parenteral (directly into the body bypassing the gastrointestinal tract) or intravenous (directly into a blood vein) application ,
  • So products can be made, which are used as normal food or in the dietetic food area. However, it is also possible to produce products which belong to the field of pharmaceutical products or self-medication.
  • composition of the invention is versatile. Without limitation of generality, the use as milk-like products in the form of emulsions (including infant formula) is particularly suitable. 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 foods, whey drinks, deserts, ice cream, fruit bars, tablets, capsules, sprays or single-dose powder packaging.
  • 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
  • This product already contains enough calcium due to its raw materials, so no additional calcium compound needs to be added.
  • the consumption is 330ml per serving and should be a maximum of 800ml per day.
  • the amount consumed depends on the age of the baby and is about 1 liter per day.

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  • Chemical Kinetics & Catalysis (AREA)
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  • Orthopedic Medicine & Surgery (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
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EP08750120A 2007-05-11 2008-05-07 Milchfett-milchprotein-zusammensetzung (vorzugsweise verestert mit palmitinsäure) zur verbesserung der calcium-aufnahme Ceased EP2152101A1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102007022694A DE102007022694A1 (de) 2007-05-11 2007-05-11 Milchfett-Milchprotein-Zusammensetzung zur Verbesserung der Calcium-Aufnahme
PCT/EP2008/055597 WO2008138821A1 (de) 2007-05-11 2008-05-07 Milchfett-milchprotein-zusammensetzung (vorzugsweise verestert mit palmitinsäure) zur verbesserung der calcium-aufnahme

Publications (1)

Publication Number Publication Date
EP2152101A1 true EP2152101A1 (de) 2010-02-17

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EP08750120A Ceased EP2152101A1 (de) 2007-05-11 2008-05-07 Milchfett-milchprotein-zusammensetzung (vorzugsweise verestert mit palmitinsäure) zur verbesserung der calcium-aufnahme

Country Status (6)

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

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IT1399244B1 (it) * 2009-07-31 2013-04-11 Pharmarte S R L Formulazione di barretta specifica per la gravidanza.
WO2012173467A1 (en) * 2011-06-16 2012-12-20 N.V. Nutricia Metabolic imprinting effects of specifically designed lipid component
EP3232819B1 (en) * 2014-12-19 2019-05-22 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
DE102019205767A1 (de) * 2019-04-23 2020-10-29 Beiersdorf Ag Deodorant- oder Antitranspirantzusammensetzung
US20230397643A1 (en) 2020-12-11 2023-12-14 Frieslandcampina Nederland B.V. Fat blend suitable for infant nutrition
WO2023232962A1 (en) 2022-06-02 2023-12-07 Frieslandcampina Nederland B.V. Fat blend suitable for infant nutrition

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GB9217780D0 (en) * 1992-08-21 1992-10-07 Efamol Holdings Fatty acid treatment
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WO2008138821A1 (de) 2008-11-20
RU2468610C2 (ru) 2012-12-10
DE102007022694A1 (de) 2008-11-13
UA99614C2 (ru) 2012-09-10
CN105962374A (zh) 2016-09-28
CN101686726A (zh) 2010-03-31
RU2009144036A (ru) 2011-06-20

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