EP4326091A1 - Proteinreiche flüssige nährstoffzusammensetzungen - Google Patents

Proteinreiche flüssige nährstoffzusammensetzungen

Info

Publication number
EP4326091A1
EP4326091A1 EP22720235.5A EP22720235A EP4326091A1 EP 4326091 A1 EP4326091 A1 EP 4326091A1 EP 22720235 A EP22720235 A EP 22720235A EP 4326091 A1 EP4326091 A1 EP 4326091A1
Authority
EP
European Patent Office
Prior art keywords
nutritional composition
shear rate
protein
rate viscosity
hmb
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
EP22720235.5A
Other languages
English (en)
French (fr)
Inventor
Necla Mine EREN
Rachel BLUMBERG
Kelley LOWE
Stephen Pearson
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.)
Abbott Laboratories
Original Assignee
Abbott Laboratories
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 Abbott Laboratories filed Critical Abbott Laboratories
Publication of EP4326091A1 publication Critical patent/EP4326091A1/de
Pending 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
    • 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
    • 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
    • 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
    • A23L33/175—Amino acids
    • 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
    • A23L33/18—Peptides; Protein hydrolysates
    • 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

Definitions

  • the present invention relates to liquid nutritional compositions which contain a high protein content.
  • the liquid nutritional compositions have a novel protein system and exhibit stability to withstand sterilization temperatures, a desirable viscosity profile, and desirable sensory attributes.
  • Muscle is the most abundant tissue in the body. The mass and functionality of muscle are key determinants of strength, endurance and physical performance throughout a lifespan. Muscle is a plastic tissue that shows variations in muscle mass and muscle fiber size according to physiological and pathological conditions. Muscle mass is maintained by a delicate balance between protein synthesis and protein degradation. The muscle is a highly adaptive tissue that responds rapidly to anabolic stimuli, such as physical activity or food intake. Conversely, prolonged fasting, immobilization, and malnutrition are known to cause rapid muscle loss. Muscle atrophy occurs when protein degradation rates exceed protein synthesis. This phenomenon happens in a wide variety of conditions and, most commonly, upon aging.
  • Muscle tissue responds to anabolic stimuli, i.e., dietary protein intake and physical activity, for protein synthesis.
  • Liquid nutritional compositions which contain protein and may be used as meal substitutes and/or meal supplements provide a convenient means for increasing protein intake in order to resist or reduce the loss of muscle mass and strength and/or to promote muscle regeneration.
  • Beta-hydroxy-beta-methylbutyrate has been disclosed as useful in building or maintaining muscle mass and strength in selected individuals and has been employed in both liquid and powdered nutritional compositions.
  • HMB typically added as the calcium salt, calcium HMB monohydrate
  • This tendency can be accelerated when the liquid composition contains relatively high levels of protein, especially when the composition is subjected to thermal treatment in the form of pasteurization and/or sterilization.
  • liquid nutritional compositions having high protein content and exhibiting an advantageous combination of properties which provide stability to withstand heat sterilization, a desirable viscosity profile, and desirable sensory attributes. Such a need also exists for liquid nutritional compositions which are not cost prohibitive for regular, such as daily, use by consumers.
  • the invention is directed to a liquid nutritional composition which comprises at least about 125 mg/ml of a protein system comprising, based on the weight of the protein system, less than 40 wt % micellar casein, greater than 15 wt % non-micellar casein, whey protein, whey protein hydrolysate, and partially hydrolyzed collagen.
  • the liquid nutritional composition further comprises at least about 5 mg/ml of b-hydroxy b-methylbutyrate (HMB), fat, and carbohydrate.
  • HMB b-hydroxy b-methylbutyrate
  • the nutritional composition has a zero shear rate viscosity greater than 100 cp, an infinite shear rate viscosity of less than 200 cp, and a ratio of zero shear rate viscosity to infinite shear rate viscosity of greater than about 1.5.
  • inventive liquid nutritional compositions are advantageous in providing a high source of protein in a product exhibiting heat treatment stability, acceptable viscosity, and desirable sensory attributes.
  • Fig. 1 shows a non-Newtonian model of viscosity as a function of shear rate in an exemplary composition according to the invention.
  • liquid nutritional compositions are directed to liquid nutritional compositions.
  • liquid nutritional composition encompasses all forms of liquid nutritional compositions, including emulsified liquids, and ready-to-drink liquids.
  • the liquid nutritional compositions are suitable for oral consumption (i.e. , by mouth) or gastric consumption (i.e. , via a feeding tube) by a human.
  • the liquid nutritional compositions are ready-to-drink liquids intended for oral consumption by a human.
  • the liquid nutritional compositions are ready to use liquids for administration via a feeding tube.
  • liquid nutritional compositions of the present disclosure may also be substantially free of any optional or selected ingredient or feature described herein, provided that the remaining liquid nutritional composition still contains all of the required ingredients or features as described herein.
  • substantially free means that the selected nutritional composition contains less than a functional amount of the optional ingredient, typically less than 1%, including less than 0.5%, including less than 0.1%, and also including zero percent, by weight, of such optional or selected essential ingredient.
  • liquid nutritional compositions described herein may comprise, consist of, or consist essentially of the essential steps and elements, respectively, as described herein, as well as any additional or optional steps and elements, respectively, described herein.
  • the liquid nutritional compositions of the present invention employ a novel protein system comprising a combination of protein components which allow the compositions to have a high protein content while avoiding the disadvantages often encountered in conventional high protein liquid nutritional compositions.
  • the protein system comprises, based on the weight of the protein system, less than 40 wt % micellar casein, greater than 15 wt % non-micellar casein, whey protein, whey protein hydrolysate, and partially hydrolyzed collagen.
  • the protein system comprises from about 30 wt % to less than 40 wt % micellar casein, from about 15 wt % to about 35 wt % non-micellar casein, from about 10 wt % to about 20 wt % whey protein, from about 10 wt % to about 20 wt % whey protein hydrolysate, and from about 10 wt % to about 20 wt % partially hydrolyzed collagen.
  • the protein system comprises from about 35 wt % to less than 40 wt % micellar casein, from about 15 wt % to about 25 wt % non-micellar casein, from about 10 wt % to about 20 wt % whey protein, from about 10 wt % to about 20 wt % whey protein hydrolysate, and from about 10 wt % to about 20 wt % partially hydrolyzed collagen.
  • the protein system comprises from about 30 wt % to about 35 wt % micellar casein, from about 20 wt % to about 30 wt % non-micellar casein, from about 10 wt % to about 20 wt % whey protein, from about 10 wt % to about 20 wt % whey protein hydrolysate, and from about 10 wt % to about 20 wt % partially hydrolyzed collagen.
  • Casein is the major protein in cow’s milk and contains all 20 of the essential and nonessential amino acids necessary for synthesizing body proteins, including those that make up muscle tissue.
  • Micellar casein comprises colloidal particles that allow the casein protein and its associated calcium-phosphate complexes to be soluble in the liquid phase.
  • availability and sustainability of micellar casein as a major protein component may be limited.
  • micellar casein contains a relatively high inherent calcium content, the amount of micellar casein added to compositions also containing calcium HMB is limited to avoid excessive calcium content which, as noted above, can cause instability, gelation and/or sedimentation in liquid compositions.
  • micellar casein in the nutritional compositions is desirably limited to less than 40 wt % of the protein system.
  • Non-micellar casein for example caseinates such as sodium caseinate and calcium caseinate, are less expensive sources of casein that can be employed to provide the non-micellar casein in the protein system.
  • micellar casein and non-micellar casein may be added to the compositions as individual ingredients.
  • milk protein concentrate is a source of both micellar casein and non-micellar casein and may be used as a source for both in the liquid nutritional compositions of the invention.
  • Partially hydrolyzed milk protein is also a source of micellar casein and can be suitably employed in the liquid nutritional compositions of the invention.
  • Both milk protein concentrate and partially hydrolyzed milk protein typically also include whey protein, and the partially hydrolyzed milk protein typically includes hydrolyzed whey protein (whey protein hydrolysate).
  • the whey protein hydrolysate has a degree of hydrolysis of from about 5 to about 30, or more specifically, from about 10 to about 30.
  • the relative amounts of the required proteins, i.e., micellar casein, non-micellar casein, whey protein, and hydrolyzed whey protein, in these ingredients can be used to determine the amounts of milk protein concentrate and/or partially hydrolyzed milk protein to include in the liquid nutritional compositions.
  • additional whey protein and/or whey protein hydrolysate may also be included as an ingredient in the liquid nutritional compositions.
  • separate whey protein i.e., other than that contained in an ingredient such as milk protein concentrate, is not added to the nutritional compositions.
  • the partially hydrolyzed collagen may comprise bovine, porcine or other collagen source and may be derived from hide, skin, bone, or other collagen-containing material.
  • the partially hydrolyzed collagen comprises bovine or porcine collagen.
  • the hydrolyzed collagen has a degree of hydrolysis of from about 5 to about 30, or more specifically, from about 10 to about 30.
  • the collagen has a median molecular weight in a range of from about 600 to about 4000 Da.
  • the protein system of the liquid nutritional compositions of the invention is formed from milk protein concentrate, partially hydrolyzed milk protein, partially hydrolyzed whey protein, and partially hydrolyzed collagen.
  • the protein systems allow incorporation of a high level of protein in the nutritional compositions having a desirable viscosity profile, good stability to withstand sterilization temperatures, and desirable sensory attributes such as palatability, mouth feel, taste, and/or aroma, without the expense of a higher micellar content system.
  • the hydrolyzed proteins contribute to the desirable viscosity profile, avoiding unacceptably high viscosity that interferes with manufacturing, heat stability and/or consumption of the compositions. Diversification of the hydrolyzed proteins (whey and collagen) in the protein system is advantageous in preventing unacceptable bitterness and maintaining a high-quality protein blend which has a protein digestibility corrected amino acid score (PDCAAS) of greater than 100 %.
  • PDCAAS protein digestibility corrected amino acid score
  • PDCAAS can be calculated from the amino acid content according to the 1991 Food and Agriculture Organization (FAO)/World Health Organization (WHO) preschool child guidance, the 2007 FAO/WHO/ United Nations University (UNU) 1-2 yr guidance, or the 2007 FAO/WHO/UNU adult guidance, summarized as follows:
  • a Branched Chain Amino Acid, ‘Essential amino acid, +Sulfur amino acids, 'Aromatic amino acids Glutamine is measured as glutamine+glutamic acid. Cysteine is calculated from cystine by multiplying with factor of 1 .008. [00027]
  • the protein systems of the invention exhibit scores of greater than 100% according to each of these PDCAAS. In more specific embodiments, the protein systems of the invention exhibit scores of greater than 110% according to each of these PDCAAS. Using only hydrolyzed whey to achieve a low viscosity profile yields compositions with bitter taste, while using only hydrolyzed collagen to achieve a low viscosity profile yields a low quality protein blend having a PDCAAS of less than 100.
  • the components of the protein system exhibit an optimized thermodynamic compatibility and, optionally along with minerals and stabilizer, drive polymer chain dynamics to yield a palatable, structured fluid with a relatively higher zero shear rate viscosity and a lower infinite rate viscosity, even after heat treatment.
  • the proteins are not so thermodynamically compatible so as to exhibit gelation (for example, as the result of strong interactions among components that are capable of spanning a 3-D structure that entraps water), but at the same time are not so thermodynamically incompatible so as to result in phase separation.
  • the liquid nutritional compositions exhibit a unique rheological behavior as defined by the viscosity profile that provides significant advantages.
  • the higher zero shear rate viscosity is advantageous to suspend insoluble nutrients, including those formed by HMB and/or minerals, and to prevent physical stability defects like sediment and/or phase separation.
  • the lower infinite rate viscosity is advantageous during processing and consumption. For example, transport of the composition through processing equipment renders a lower viscosity composition which enables heating and mass transport through pipes and heat exchangers. Further, prior to consumption, mild shaking of the composition renders a lower composition viscosity providing good palatability and mouth feel, resulting in good consumer acceptance.
  • the liquid nutritional compositions have a zero shear rate viscosity greater than 100 cp, an infinite shear rate viscosity of less than 200 cp, and a ratio of zero shear rate viscosity to infinite shear rate viscosity of greater than about 1.5.
  • the liquid nutritional compositions have a zero shear rate viscosity of from 101 to about 850 cp, an infinite shear rate viscosity of from about 10 to about 150 cp, and a ratio of zero shear rate viscosity to infinite shear rate viscosity of from about 1.55 to about 20.
  • the liquid nutritional compositions have a zero shear rate viscosity of from 101 to about 600 cp, an infinite shear rate viscosity of from about 25 to about 130 cp, and a ratio of zero shear rate viscosity to infinite shear rate viscosity of from about 1.55 to about 10.
  • the liquid nutritional compositions have a zero shear rate viscosity of from 101 to about 500 cp, an infinite shear rate viscosity of from about 10 to about 135 cp, and a ratio of zero shear rate viscosity to infinite shear rate viscosity of from about 1.55 to about 5.
  • Viscosity is measured with a rotational rheometer (ARES G2, TA Instrument) equipped with temperature control (advanced peltier system), at 20°C or 25°C, using a recessed concentric cylinder (bob and cup) geometry.
  • RAS G2 rotational rheometer
  • temperature control advanced peltier system
  • shear rate is ramped from 0.5 to 500 sec -1 logarithmically by collecting at least 5 points per decade with steady state sensing.
  • Fig. 1 shows a representative curve for a non-Newtonian fluid and Cross model parameters.
  • Trios software is used for non-Newtonian model fitting (non-linear least squares regression) according to the model equation:
  • h viscosity as a function of shear rate (Pa s)
  • h zero shear (rate) viscosity (Newtonian viscosity) (Pas)
  • ho infinite (rate) viscosity (Pas)
  • k consistency (characteristic time) (sec)
  • g shear rate (sec-1)
  • n rate index.
  • the protein system may therefore be included in the liquid nutritional compositions in an amount to provide a high protein content product. More specifically, the liquid nutritional compositions comprise at least about 125 mg/ml of the defined protein system. In specific embodiments, the liquid nutritional compositions comprise at least about 135 mg/ml, or at least about 145 mg/ml, of the defined protein system.
  • the high protein content is advantageous in proving a protein-based caloric density. In specific embodiments, the liquid nutritional compositions have a caloric density of at least about 2.0 kcal/ml, or at least about 2.2 kcal/ml, or at least about 2.4 kcal/ml.
  • the liquid nutritional compositions also comprise HMB.
  • HMB refers to beta-hydroxy-beta-methylbutyrate (also referred to as beta-hydroxyl-3-methyl butyric acid, beta-hydroxy isovaleric acid). All weights, percentages, and concentrations as used herein to characterize HMB are based on the weight of HMB, regardless of the source, unless otherwise specified. Any source of HMB is suitable for use in the liquid nutritional compositions of the invention. Examples include HMB as the free acid, a salt, including an anhydrous salt, an ester, a lactone, or other product forms that otherwise provide a bioavailable form of HMB.
  • the source of HMB is selected from the group consisting of alkali metal HMB, alkaline earth metal HMB, HMB free acid, HMB lactone and combinations of two or more thereof, or the HMB is selected from the group consisting of sodium HMB, potassium HMB, magnesium HMB, chromium HMB, calcium HMB and combinations of two or more thereof.
  • the HMB source is calcium HMB monohydrate.
  • the liquid nutritional compositions comprise at least about 5 mg/ml, or, more specifically, comprise about 5 mg/ml to about 15 mg/ml HMB.
  • the liquid nutritional compositions also comprise fat and carbohydrate. While the fat and carbohydrate may result solely from the protein sources employed in the compositions, in specific embodiments, the liquid nutritional compositions comprise additional sources of fat and carbohydrate.
  • fat refers to lipids, fats, oils, and combinations thereof.
  • the fat comprises algal oil, canola oil, flaxseed oil, borage oil, safflower oil, high oleic safflower oil, high gamma-linolenic acid (GLA) safflower oil, corn oil, soy oil, sunflower oil, high oleic sunflower oil, cottonseed oil, coconut oil, fractionated coconut oil, medium chain triglycerides (MCT) oil, palm oil, palm kernel oil, palm olein, long chain polyunsaturated fatty acid, or combinations of two or more thereof.
  • the fat comprises corn oil, canola oil, sunflower oil, or a combination of two or more thereof.
  • the amount of an additional source of fat in the nutritional compositions can vary considerably depending upon, for example, the specific dietary needs of the intended user.
  • the nutritional compositions comprise from 0.5 wt% to 20 wt%, about 0.5 to about 15 wt%, about 0.5 to about 10 wt%, about 0.5 to about 5 wt%, or about 5 to about 15 wt% fat, based on the weight of the nutritional composition.
  • the carbohydrate may be any one or more sources of carbohydrate known for use in nutritional compositions.
  • the carbohydrate comprises maltodextrin, hydrolyzed starch, modified starch, hydrolyzed cornstarch, modified cornstarch, polydextrose, dextrins, corn syrup, corn syrup solids, rice maltodextrin, brown rice mild powder, brown rice syrup, sucrose, glucose, fructose, lactose, high fructose corn syrup, honey, sugar alcohol such as maltitol, erythritol, or sorbitol, isomaltulose, sucromalt, pullulan, potato starch, corn starch, fructooligosaccharides, galactooligosaccharides, oat fiber, soy fiber, gum arabic, sodium carboxymethylcellulose, methylcellulose, guar gum, gellan gum, locust bean gum, konjac flour, hydroxy
  • the carbohydrate comprises sucrose, corn syrup, maltodextrin, glucose, lactose, honey, sugar alcohol, isomaltulose, sucromalt, galactooligosaccharide, fructooligosaccharide, or a combination of two or more thereof.
  • the amount of carbohydrate in the nutritional compositions can vary considerably depending upon, for example, the specific dietary needs of the intended user.
  • the nutritional compositions comprise about 5 wt% to about 65 wt%, about 5 wt% to about 50 wt%, about 5 wt% to about 40 wt%, about 5 wt% to about 30 wt%, about 5 wt% to about 25 wt%, about 10 wt% to about 65 wt%, about 10 wt% to about 50 wt%, about 10 wt% to about 40 wt%, or about 10 wt% to about 30 wt% carbohydrate, based on the weight of the nutritional composition.
  • the liquid nutritional compositions comprise minerals, or, more specifically, divalent metals comprising calcium and magnesium.
  • the liquid nutritional compositions advantageously contain calcium to build and maintain strong bones and teeth, and magnesium to support energy creation, protein formation, gene maintenance, creation and repair of DNA and RNA, the contraction and relaxation of muscles, and nervous system regulation.
  • a suitable source of calcium comprises HMB when the HMB is provided in the form of a calcium salt such as calcium HMB monohydrate, although other sources of calcium may also be employed.
  • Suitable sources of magnesium include, but are not limited to, at least one of magnesium hydroxide, magnesium phosphate, magnesium carbonate, and magnesium chloride.
  • the liquid nutritional compositions comprise from about 0.1 to about 0.5 wt %, or from about 0.2 to about 0.4 wt %, divalent metals comprising calcium and magnesium.
  • the liquid nutritional compositions in specific embodiments, further comprise a chelation system to chelate with soluble calcium and magnesium.
  • the chelation system comprises citrate, for example, potassium citrate, and phosphate, for example, at least one of disodium phosphate dihydrate and potassium phosphate.
  • the liquid nutritional compositions comprise from about 0.2 to about 0.7 wt %, or from about 0.3 to about 0.6 wt %, of a chelation system comprising citrate and phosphate.
  • the weight ratio of citrate and phosphate to calcium and magnesium is from about 1 : 1 to about 3: 1 , or from about 1 : 1 to about 2: 1.
  • the chelation of calcium and magnesium reduces the tendency of these divalent metals to interfere with the stability of the compositions. Additionally, the structured rheology of the compositions, including the higher zero shear rate viscosity, allows the chelates to remain suspended in the compositions and resist sedimentation.
  • the liquid nutritional compositions comprise one or more stabilizers to assist in maintaining the desired structured rheology of the compositions.
  • Suitable stabilizers include but are not limited to microcrystalline cellulose, carboxymethyl cellulose and/or gellan gum.
  • the liquid nutritional compositions comprise a stabilizer comprising microcrystalline cellulose and sodium carboxymethyl cellulose.
  • the liquid nutritional compositions comprise from about 0.05 to about 0.2 wt % of a stabilizer comprising microcrystalline cellulose and sodium carboxymethyl cellulose.
  • the liquid nutritional compositions may further comprise one or more additional components that may modify the physical, chemical, aesthetic, or processing characteristics of the nutritional composition, without departing from the described rheological characteristics of the compositions, or that serve as additional nutritional components.
  • additional components include preservatives, emulsifying agents (e.g., lecithin), buffers, sweeteners, including artificial sweeteners (e.g., saccharine, aspartame, acesulfame K, sucralose), colorants, flavorants, thickening agents, probiotics, and so forth.
  • the liquid nutritional compositions may further include vitamins or related nutrients, non-limiting examples of which include vitamin A, vitamin B12, vitamin C, vitamin D, vitamin K, thiamine, riboflavin, pyridoxine, niacin, folic acid, pantothenic acid, biotin, choline, inositol, salts and derivatives thereof, and combinations thereof.
  • vitamins or related nutrients include vitamin A, vitamin B12, vitamin C, vitamin D, vitamin K, thiamine, riboflavin, pyridoxine, niacin, folic acid, pantothenic acid, biotin, choline, inositol, salts and derivatives thereof, and combinations thereof.
  • Water soluble vitamins may be added in the form of a water-soluble vitamin (WSV) premix and/or oil-soluble vitamins may be added in one or more oil carriers as desired.
  • WSV water-soluble vitamin
  • the liquid nutritional compositions may further include one or more additional minerals, non-limiting examples of which include phosphorus, zinc, manganese, sodium, potassium, molybdenum, chromium, chloride, and combinations thereof, for example, as citrates, phosphates, carbonates, sulfates, chlorides, or the like, or in other forms as known in the art.
  • additional minerals non-limiting examples of which include phosphorus, zinc, manganese, sodium, potassium, molybdenum, chromium, chloride, and combinations thereof, for example, as citrates, phosphates, carbonates, sulfates, chlorides, or the like, or in other forms as known in the art.
  • the components of the liquid nutritional compositions may be combined in any desired manner.
  • the nutritional composition may be formed by combining an aqueous protein-in-water (PIW) slurry with a protein-in-fat (PIF) slurry and a carbohydrate-mineral (CHO-MN) slurry.
  • PIW protein-in-water
  • PEF protein-in-fat
  • CHO-MN carbohydrate-mineral
  • the liquid nutritional compositions are subjected to a heat treatment which provides sterilization sufficient to maintain microbiological stability of the liquid nutritional compositions over a desired shelf-life.
  • the heat treatment should provide sufficient sterilization to the composition in order to maintain microbiological stability of the liquid nutritional composition over a shelf-life of at least about 9 months.
  • the specific heating conditions are not critical and various heating processes known in the art may be employed.
  • the heating temperature and time are sufficient to achieve a F 0 (lethality, the time necessary to achieve a minimum of a 12 log reduction in the microbial population of C.
  • the composition may be heat treated, for example by high temperature, short time (HTST) heat treatment, for example at a temperature of from about 165° F to about 195° F (from about 70° C to about 90° C) for about 15 to 25 seconds.
  • HTST high temperature, short time
  • UHT ultra-high temperature
  • the liquid nutritional compositions of the invention are heat stable to withstand a UHT treatment with a minimum F 0 of 7.5 min, without significant physical change and without fouling processing equipment.
  • the liquid nutritional compositions have a pH of from about 6 to about 7.5, more specifically, from about 6.5 to about 7.5, from about 6.8 to about 7.4, or from about 7.1 to about 7.3.
  • the pH may be adjusted in one or more steps throughout the process, or in final processing of the compositions, as desired.
  • This example shows an exemplary protein system for use in the inventive compositions, comprising milk protein concentrate (MPC), partially hydrolyzed milk protein (PHMP), hydrolyzed whey protein (whey protein hydrolysate, WPH) and hydrolyzed collagen (HC).
  • Protein Systems 1A and 1B as described in Table 1 employ milk protein concentrates having, respectively, higher and lower micellar casein contents.
  • the described protein systems are combined with additional nutritional ingredients, including fat (for example, canola oil, high oleic sunflower oil and corn oil), carbohydrate (for example, corn syrup an d sucrose), calcium HMB monohydrate, minerals, vitamins and stabilizers, to form high protein content liquid nutritional Compositions 1A and 1B, respectively, containing 14.4 g/100 ml of the protein systems, as shown in Table 2.
  • fat for example, canola oil, high oleic sunflower oil and corn oil
  • carbohydrate for example, corn syrup an d sucrose
  • calcium HMB monohydrate for example, calcium HMB monohydrate
  • minerals for example, calcium HMB monohydrate
  • compositions 1-26 having a composition as described in Example 1, including 14.40 g/100 ml of the protein system of Composition 1A, were prepared.
  • the compositions included a source of magnesium as indicated in Table 3, with total magnesium and calcium at a level of about 0.33 wt %, about 0.4-0.5 wt % of a citrate and phosphate chelation system, and about 0.075-0.2 wt % of a stabilizer comprising methyl cellulose and sodium carboxymethyl cellulose.
  • compositions were subjected to UHT heat treatment as previously described to provide sterilization sufficient to maintain microbiological stability of the liquid nutritional compositions over a shelf-life of at least about 9 months, and maintained their physical form without any significant stability issues or process equipment fouling.
  • the compositions were subjected to measurement of several properties.
  • Total solids (TS, wt %) were measured according to Official Methods of Analysis of AOAC INTERNATIONAL, 18th Ed.”, Methods 925.09 and 926.08, AOAC INTERNATIONAL, Gaithersburg, MD, USA, (2005) (Modified), wherein moisture is determined and total solids are calculated as the difference.
  • Sedimentation was measured by hand shaking a sample in a 4 or 8 oz product container having a diameter of about 58.5 mm (+/- 0.5mm), back and forth for 3 seconds - keeping the distance and speed back and forth consistent for all samples.
  • the shaken product was decanted into a glass beaker and any remaining sediment observed in the product container was measured using a mm ruler.
  • Apparent viscosity was measured as a function of shear rate using the previously described procedure. The measured viscosities were used to obtain zero shear rate viscosity, infinite rate viscosity, consistency, k, and rate index, n, by fitting to the Cross model via non-linear least square regression.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
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  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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  • Pediatric Medicine (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
EP22720235.5A 2021-04-19 2022-04-13 Proteinreiche flüssige nährstoffzusammensetzungen Pending EP4326091A1 (de)

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TWI526161B (zh) * 2010-06-10 2016-03-21 亞培公司 包含鈣ｈｍｂ及可溶性蛋白質之實質上透明營養液
WO2013129912A1 (en) * 2012-02-28 2013-09-06 N.V. Nutricia Energy-rich liquid nutritional composition having improved organoleptic properties
ES2811759T3 (es) * 2012-03-09 2021-03-15 Fonterra Cooperative Group Ltd Usos de composiciones de caseína
SG10201706315RA (en) * 2012-10-24 2017-09-28 Abbott Lab High protein, low viscosity liquid nutritional product with hmb
SG11201504690YA (en) * 2012-12-18 2015-07-30 Abbott Lab Low viscosity, high caloric density oral nutritional composition and related methods
SG11201507047YA (en) * 2013-03-15 2015-10-29 Abbott Lab Nutritional compositions including calcium beta-hydroxy-beta-methylbutyrate, casein phosphopeptide, and protein
CN106061291A (zh) * 2013-12-18 2016-10-26 雅培公司 使用绿茶提取物来增加骨骼肌蛋白质合成的方法
WO2015105981A2 (en) * 2014-01-09 2015-07-16 Abbott Laboratories Conditional essentiality of hmb
CN111246872A (zh) * 2017-10-30 2020-06-05 菲仕兰坎皮纳荷兰公司 治疗和/或预防肌肉质量和/或力量损失相关病症的蛋白质稠密的营养组合物

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