GB2535538A - Composition and process - Google Patents
Composition and process Download PDFInfo
- Publication number
- GB2535538A GB2535538A GB1502983.8A GB201502983A GB2535538A GB 2535538 A GB2535538 A GB 2535538A GB 201502983 A GB201502983 A GB 201502983A GB 2535538 A GB2535538 A GB 2535538A
- Authority
- GB
- United Kingdom
- Prior art keywords
- milk
- vitamin
- fraction
- product
- aqueous
- 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.)
- Withdrawn
Links
- 238000000034 method Methods 0.000 title claims description 83
- 239000000203 mixture Substances 0.000 title description 42
- 230000008569 process Effects 0.000 title description 17
- 235000013336 milk Nutrition 0.000 claims abstract description 236
- 210000004080 milk Anatomy 0.000 claims abstract description 236
- 239000008267 milk Substances 0.000 claims abstract description 234
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 181
- 239000006071 cream Substances 0.000 claims abstract description 124
- 229910052742 iron Inorganic materials 0.000 claims abstract description 90
- 229940088594 vitamin Drugs 0.000 claims abstract description 86
- 229930003231 vitamin Natural products 0.000 claims abstract description 86
- 235000013343 vitamin Nutrition 0.000 claims abstract description 86
- 239000011782 vitamin Substances 0.000 claims abstract description 86
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims abstract description 84
- 235000019155 vitamin A Nutrition 0.000 claims abstract description 83
- 239000011719 vitamin A Substances 0.000 claims abstract description 83
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims abstract description 81
- 235000019166 vitamin D Nutrition 0.000 claims abstract description 75
- 239000011710 vitamin D Substances 0.000 claims abstract description 75
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims abstract description 73
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims abstract description 62
- 229940045997 vitamin a Drugs 0.000 claims abstract description 62
- 239000005417 food ingredient Substances 0.000 claims abstract description 59
- 235000013376 functional food Nutrition 0.000 claims abstract description 59
- 229930003316 Vitamin D Natural products 0.000 claims abstract description 58
- 150000003710 vitamin D derivatives Chemical class 0.000 claims abstract description 58
- 229940046008 vitamin d Drugs 0.000 claims abstract description 58
- 238000010438 heat treatment Methods 0.000 claims abstract description 56
- 239000007788 liquid Substances 0.000 claims abstract description 51
- 230000002829 reductive effect Effects 0.000 claims abstract description 37
- 230000000813 microbial effect Effects 0.000 claims abstract description 35
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 32
- 244000005700 microbiome Species 0.000 claims abstract description 32
- 239000011707 mineral Substances 0.000 claims abstract description 32
- 238000009928 pasteurization Methods 0.000 claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims description 36
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 32
- 235000010755 mineral Nutrition 0.000 claims description 31
- 238000001816 cooling Methods 0.000 claims description 19
- 235000013365 dairy product Nutrition 0.000 claims description 19
- GIPOFCXYHMWROH-UHFFFAOYSA-L 2-aminoacetate;iron(2+) Chemical compound [Fe+2].NCC([O-])=O.NCC([O-])=O GIPOFCXYHMWROH-UHFFFAOYSA-L 0.000 claims description 15
- 229940086413 ferrous bisglycinate Drugs 0.000 claims description 15
- -1 ferrous compound Chemical class 0.000 claims description 13
- 239000000839 emulsion Substances 0.000 claims description 12
- DKKCQDROTDCQOR-UHFFFAOYSA-L Ferrous lactate Chemical compound [Fe+2].CC(O)C([O-])=O.CC(O)C([O-])=O DKKCQDROTDCQOR-UHFFFAOYSA-L 0.000 claims description 9
- 239000004225 ferrous lactate Substances 0.000 claims description 9
- 235000013925 ferrous lactate Nutrition 0.000 claims description 9
- 229940037907 ferrous lactate Drugs 0.000 claims description 9
- 239000000725 suspension Substances 0.000 claims description 8
- 238000001471 micro-filtration Methods 0.000 claims description 7
- 239000011148 porous material Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000010924 continuous production Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000009455 aseptic packaging Methods 0.000 claims description 2
- 239000000047 product Substances 0.000 description 140
- 229960003284 iron Drugs 0.000 description 81
- 238000012360 testing method Methods 0.000 description 62
- 235000013305 food Nutrition 0.000 description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 28
- 235000021243 milk fat Nutrition 0.000 description 27
- 239000003925 fat Substances 0.000 description 24
- 235000019197 fats Nutrition 0.000 description 24
- QYSXJUFSXHHAJI-YRZJJWOYSA-N vitamin D3 Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C\C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-YRZJJWOYSA-N 0.000 description 24
- 235000005282 vitamin D3 Nutrition 0.000 description 23
- 239000011647 vitamin D3 Substances 0.000 description 23
- 229940021056 vitamin d3 Drugs 0.000 description 23
- 238000000265 homogenisation Methods 0.000 description 19
- 150000002506 iron compounds Chemical class 0.000 description 17
- 238000012545 processing Methods 0.000 description 16
- 230000001953 sensory effect Effects 0.000 description 16
- 239000000243 solution Substances 0.000 description 16
- 235000013734 beta-carotene Nutrition 0.000 description 15
- 239000011648 beta-carotene Substances 0.000 description 15
- 238000000926 separation method Methods 0.000 description 15
- 235000008939 whole milk Nutrition 0.000 description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 14
- 238000005516 engineering process Methods 0.000 description 14
- 239000012467 final product Substances 0.000 description 14
- 230000036541 health Effects 0.000 description 14
- 239000012071 phase Substances 0.000 description 13
- 239000011607 retinol Substances 0.000 description 13
- 229960003471 retinol Drugs 0.000 description 13
- QGNJRVVDBSJHIZ-QHLGVNSISA-N retinyl acetate Chemical compound CC(=O)OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C QGNJRVVDBSJHIZ-QHLGVNSISA-N 0.000 description 12
- 102000008192 Lactoglobulins Human genes 0.000 description 11
- 108010060630 Lactoglobulins Proteins 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000020944 retinol Nutrition 0.000 description 11
- 235000020183 skimmed milk Nutrition 0.000 description 11
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 11
- VYGQUTWHTHXGQB-FFHKNEKCSA-N Retinol Palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C VYGQUTWHTHXGQB-FFHKNEKCSA-N 0.000 description 10
- 238000004458 analytical method Methods 0.000 description 10
- 239000003963 antioxidant agent Substances 0.000 description 10
- 235000006708 antioxidants Nutrition 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 10
- YQHPCDPFXQXCMV-VIFPVBQESA-N (2s)-2-amino-6-[[2-(furan-2-yl)-2-oxoethyl]amino]hexanoic acid Chemical compound OC(=O)[C@@H](N)CCCCNCC(=O)C1=CC=CO1 YQHPCDPFXQXCMV-VIFPVBQESA-N 0.000 description 9
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 9
- ZOEGQXCAXOUFHN-UHFFFAOYSA-N Furosin Natural products OC1C2OC(=O)C(C=3C4C5(O)O)=CC(O)=C(O)C=3OC5(O)C(=O)C=C4C(=O)OC1C(CO)OC2OC(=O)C1=CC(O)=C(O)C(O)=C1 ZOEGQXCAXOUFHN-UHFFFAOYSA-N 0.000 description 9
- 108010046377 Whey Proteins Proteins 0.000 description 9
- 230000003078 antioxidant effect Effects 0.000 description 9
- 238000006243 chemical reaction Methods 0.000 description 9
- 239000000306 component Substances 0.000 description 9
- 235000005911 diet Nutrition 0.000 description 9
- 235000015872 dietary supplement Nutrition 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 9
- 239000011785 micronutrient Substances 0.000 description 9
- 238000002156 mixing Methods 0.000 description 9
- 235000020185 raw untreated milk Nutrition 0.000 description 9
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 8
- 229920000084 Gum arabic Polymers 0.000 description 8
- 229920002774 Maltodextrin Polymers 0.000 description 8
- 239000005913 Maltodextrin Substances 0.000 description 8
- 235000010489 acacia gum Nutrition 0.000 description 8
- 230000036425 denaturation Effects 0.000 description 8
- 238000004925 denaturation Methods 0.000 description 8
- 230000000378 dietary effect Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 239000011790 ferrous sulphate Substances 0.000 description 8
- 235000003891 ferrous sulphate Nutrition 0.000 description 8
- 229940035034 maltodextrin Drugs 0.000 description 8
- 235000013369 micronutrients Nutrition 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 8
- 230000008520 organization Effects 0.000 description 8
- 102000013415 peroxidase activity proteins Human genes 0.000 description 8
- 108040007629 peroxidase activity proteins Proteins 0.000 description 8
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 8
- 239000013589 supplement Substances 0.000 description 8
- 244000215068 Acacia senegal Species 0.000 description 7
- 241000283690 Bos taurus Species 0.000 description 7
- 102000007544 Whey Proteins Human genes 0.000 description 7
- 239000002253 acid Substances 0.000 description 7
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 7
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 7
- 229960002747 betacarotene Drugs 0.000 description 7
- 235000015097 nutrients Nutrition 0.000 description 7
- 239000003921 oil Substances 0.000 description 7
- 235000019198 oils Nutrition 0.000 description 7
- 230000003647 oxidation Effects 0.000 description 7
- 238000007254 oxidation reaction Methods 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 229960000342 retinol acetate Drugs 0.000 description 7
- 235000019173 retinyl acetate Nutrition 0.000 description 7
- 239000011770 retinyl acetate Substances 0.000 description 7
- 229930003799 tocopherol Natural products 0.000 description 7
- 239000011732 tocopherol Substances 0.000 description 7
- 238000011282 treatment Methods 0.000 description 7
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 7
- 102000004190 Enzymes Human genes 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 6
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 6
- ANVAOWXLWRTKGA-XHGAXZNDSA-N all-trans-alpha-carotene Chemical compound CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1C(C)=CCCC1(C)C ANVAOWXLWRTKGA-XHGAXZNDSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 150000001875 compounds Chemical class 0.000 description 6
- 229940088598 enzyme Drugs 0.000 description 6
- JCQLYHFGKNRPGE-FCVZTGTOSA-N lactulose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 JCQLYHFGKNRPGE-FCVZTGTOSA-N 0.000 description 6
- 229960000511 lactulose Drugs 0.000 description 6
- PFCRQPBOOFTZGQ-UHFFFAOYSA-N lactulose keto form Natural products OCC(=O)C(O)C(C(O)CO)OC1OC(CO)C(O)C(O)C1O PFCRQPBOOFTZGQ-UHFFFAOYSA-N 0.000 description 6
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 235000010384 tocopherol Nutrition 0.000 description 6
- 229960001295 tocopherol Drugs 0.000 description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 description 6
- 239000008158 vegetable oil Substances 0.000 description 6
- MECHNRXZTMCUDQ-RKHKHRCZSA-N vitamin D2 Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)/C=C/[C@H](C)C(C)C)=C\C=C1\C[C@@H](O)CCC1=C MECHNRXZTMCUDQ-RKHKHRCZSA-N 0.000 description 6
- DMASLKHVQRHNES-UPOGUZCLSA-N (3R)-beta,beta-caroten-3-ol Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C DMASLKHVQRHNES-UPOGUZCLSA-N 0.000 description 5
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 5
- RADKZDMFGJYCBB-UHFFFAOYSA-N Pyridoxal Chemical compound CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 5
- 238000010162 Tukey test Methods 0.000 description 5
- 239000005862 Whey Substances 0.000 description 5
- NBZANZVJRKXVBH-ITUXNECMSA-N all-trans-alpha-cryptoxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CCCC2(C)C)C NBZANZVJRKXVBH-ITUXNECMSA-N 0.000 description 5
- 235000010323 ascorbic acid Nutrition 0.000 description 5
- 239000011668 ascorbic acid Substances 0.000 description 5
- 229960005070 ascorbic acid Drugs 0.000 description 5
- 235000002360 beta-cryptoxanthin Nutrition 0.000 description 5
- 239000011774 beta-cryptoxanthin Substances 0.000 description 5
- DMASLKHVQRHNES-ITUXNECMSA-N beta-cryptoxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2=C(C)CCCC2(C)C DMASLKHVQRHNES-ITUXNECMSA-N 0.000 description 5
- 238000001514 detection method Methods 0.000 description 5
- 235000013350 formula milk Nutrition 0.000 description 5
- 235000020189 fortified milk Nutrition 0.000 description 5
- 238000011534 incubation Methods 0.000 description 5
- 235000020200 pasteurised milk Nutrition 0.000 description 5
- 230000002207 retinal effect Effects 0.000 description 5
- 229940108325 retinyl palmitate Drugs 0.000 description 5
- 235000019172 retinyl palmitate Nutrition 0.000 description 5
- 239000011769 retinyl palmitate Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 235000001892 vitamin D2 Nutrition 0.000 description 5
- 239000011653 vitamin D2 Substances 0.000 description 5
- 235000006491 Acacia senegal Nutrition 0.000 description 4
- 206010022971 Iron Deficiencies Diseases 0.000 description 4
- MECHNRXZTMCUDQ-UHFFFAOYSA-N Vitamin D2 Natural products C1CCC2(C)C(C(C)C=CC(C)C(C)C)CCC2C1=CC=C1CC(O)CCC1=C MECHNRXZTMCUDQ-UHFFFAOYSA-N 0.000 description 4
- 239000000205 acacia gum Substances 0.000 description 4
- 238000000540 analysis of variance Methods 0.000 description 4
- 239000008346 aqueous phase Substances 0.000 description 4
- 238000010364 biochemical engineering Methods 0.000 description 4
- 230000004071 biological effect Effects 0.000 description 4
- 235000021466 carotenoid Nutrition 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 229960002061 ergocalciferol Drugs 0.000 description 4
- 230000032686 female pregnancy Effects 0.000 description 4
- 230000006651 lactation Effects 0.000 description 4
- 229960004999 lycopene Drugs 0.000 description 4
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 4
- 108010071421 milk fat globule Proteins 0.000 description 4
- 229960003512 nicotinic acid Drugs 0.000 description 4
- 235000001968 nicotinic acid Nutrition 0.000 description 4
- 239000011664 nicotinic acid Substances 0.000 description 4
- 230000005180 public health Effects 0.000 description 4
- WWDMJSSVVPXVSV-YCNIQYBTSA-N retinyl ester Chemical compound CC1CCCC(C)(C)C1\C=C\C(\C)=C\C=C\C(\C)=C\C(O)=O WWDMJSSVVPXVSV-YCNIQYBTSA-N 0.000 description 4
- 238000005070 sampling Methods 0.000 description 4
- MKWYFZFMAMBPQK-UHFFFAOYSA-J sodium feredetate Chemical compound [Na+].[Fe+3].[O-]C(=O)CN(CC([O-])=O)CCN(CC([O-])=O)CC([O-])=O MKWYFZFMAMBPQK-UHFFFAOYSA-J 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 229940011671 vitamin b6 Drugs 0.000 description 4
- 235000021119 whey protein Nutrition 0.000 description 4
- RVBUGGBMJDPOST-UHFFFAOYSA-N 2-thiobarbituric acid Chemical compound O=C1CC(=O)NC(=S)N1 RVBUGGBMJDPOST-UHFFFAOYSA-N 0.000 description 3
- 101100355609 Caenorhabditis elegans rae-1 gene Proteins 0.000 description 3
- 235000021318 Calcifediol Nutrition 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 3
- 229930003779 Vitamin B12 Natural products 0.000 description 3
- 230000002411 adverse Effects 0.000 description 3
- SHGAZHPCJJPHSC-YCNIQYBTSA-N all-trans-retinoic acid Chemical compound OC(=O)\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C SHGAZHPCJJPHSC-YCNIQYBTSA-N 0.000 description 3
- 235000003903 alpha-carotene Nutrition 0.000 description 3
- 239000011795 alpha-carotene Substances 0.000 description 3
- ANVAOWXLWRTKGA-HLLMEWEMSA-N alpha-carotene Natural products C(=C\C=C\C=C(/C=C/C=C(\C=C\C=1C(C)(C)CCCC=1C)/C)\C)(\C=C\C=C(/C=C/[C@H]1C(C)=CCCC1(C)C)\C)/C ANVAOWXLWRTKGA-HLLMEWEMSA-N 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000005018 casein Substances 0.000 description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 3
- 235000021240 caseins Nutrition 0.000 description 3
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 229940079593 drug Drugs 0.000 description 3
- 239000004222 ferrous gluconate Substances 0.000 description 3
- 235000013924 ferrous gluconate Nutrition 0.000 description 3
- 229960001645 ferrous gluconate Drugs 0.000 description 3
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- SURQXAFEQWPFPV-UHFFFAOYSA-L iron(2+) sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Fe+2].[O-]S([O-])(=O)=O SURQXAFEQWPFPV-UHFFFAOYSA-L 0.000 description 3
- VRIVJOXICYMTAG-IYEMJOQQSA-L iron(ii) gluconate Chemical compound [Fe+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O VRIVJOXICYMTAG-IYEMJOQQSA-L 0.000 description 3
- 235000020191 long-life milk Nutrition 0.000 description 3
- 239000011159 matrix material Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000020802 micronutrient deficiency Nutrition 0.000 description 3
- 229940055726 pantothenic acid Drugs 0.000 description 3
- 235000019161 pantothenic acid Nutrition 0.000 description 3
- 239000011713 pantothenic acid Substances 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 238000011002 quantification Methods 0.000 description 3
- 230000005855 radiation Effects 0.000 description 3
- 229930002330 retinoic acid Natural products 0.000 description 3
- 239000013049 sediment Substances 0.000 description 3
- 210000002966 serum Anatomy 0.000 description 3
- 230000035943 smell Effects 0.000 description 3
- 238000001694 spray drying Methods 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 230000036561 sun exposure Effects 0.000 description 3
- 229960001727 tretinoin Drugs 0.000 description 3
- 235000019163 vitamin B12 Nutrition 0.000 description 3
- 239000011715 vitamin B12 Substances 0.000 description 3
- 235000019158 vitamin B6 Nutrition 0.000 description 3
- 239000011726 vitamin B6 Substances 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- HBBOMTPSSVKNES-UHFFFAOYSA-L 2-hydroxypropanoate;iron(2+);dihydrate Chemical compound O.O.[Fe+2].CC(O)C([O-])=O.CC(O)C([O-])=O HBBOMTPSSVKNES-UHFFFAOYSA-L 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 238000000949 Cochran's Q test Methods 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- PMVSDNDAUGGCCE-TYYBGVCCSA-L Ferrous fumarate Chemical compound [Fe+2].[O-]C(=O)\C=C\C([O-])=O PMVSDNDAUGGCCE-TYYBGVCCSA-L 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- DTXXSJZBSTYZKE-ZDQKKZTESA-N Maxacalcitol Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@@H](OCCC(C)(C)O)C)=C\C=C1\C[C@@H](O)C[C@H](O)C1=C DTXXSJZBSTYZKE-ZDQKKZTESA-N 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 2
- VYGQUTWHTHXGQB-UHFFFAOYSA-N Retinol hexadecanoate Natural products CCCCCCCCCCCCCCCC(=O)OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C VYGQUTWHTHXGQB-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000010793 Steam injection (oil industry) Methods 0.000 description 2
- 208000010011 Vitamin A Deficiency Diseases 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 229960002535 alfacalcidol Drugs 0.000 description 2
- OFHCOWSQAMBJIW-AVJTYSNKSA-N alfacalcidol Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C\C=C1\C[C@@H](O)C[C@H](O)C1=C OFHCOWSQAMBJIW-AVJTYSNKSA-N 0.000 description 2
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 2
- FRHBOQMZUOWXQL-UHFFFAOYSA-L ammonium ferric citrate Chemical compound [NH4+].[Fe+3].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FRHBOQMZUOWXQL-UHFFFAOYSA-L 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 238000001636 atomic emission spectroscopy Methods 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- JWUBBDSIWDLEOM-DTOXIADCSA-N calcidiol Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@@H](CCCC(C)(C)O)C)=C\C=C1\C[C@@H](O)CCC1=C JWUBBDSIWDLEOM-DTOXIADCSA-N 0.000 description 2
- 229960004361 calcifediol Drugs 0.000 description 2
- 235000020964 calcitriol Nutrition 0.000 description 2
- 229960005084 calcitriol Drugs 0.000 description 2
- 239000011612 calcitriol Substances 0.000 description 2
- GMRQFYUYWCNGIN-NKMMMXOESA-N calcitriol Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@@H](CCCC(C)(C)O)C)=C\C=C1\C[C@@H](O)C[C@H](O)C1=C GMRQFYUYWCNGIN-NKMMMXOESA-N 0.000 description 2
- 238000011088 calibration curve Methods 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- UHZZMRAGKVHANO-UHFFFAOYSA-M chlormequat chloride Chemical compound [Cl-].C[N+](C)(C)CCCl UHZZMRAGKVHANO-UHFFFAOYSA-M 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005112 continuous flow technique Methods 0.000 description 2
- RMRCNWBMXRMIRW-BYFNXCQMSA-M cyanocobalamin Chemical compound N#C[Co+]N([C@]1([H])[C@H](CC(N)=O)[C@]\2(CCC(=O)NC[C@H](C)OP(O)(=O)OC3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)C)C/2=C(C)\C([C@H](C/2(C)C)CCC(N)=O)=N\C\2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O RMRCNWBMXRMIRW-BYFNXCQMSA-M 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 239000008367 deionised water Substances 0.000 description 2
- 239000008121 dextrose Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 229960000465 dihydrotachysterol Drugs 0.000 description 2
- ILYCWAKSDCYMBB-OPCMSESCSA-N dihydrotachysterol Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)/C=C/[C@H](C)C(C)C)=C\C=C1/C[C@@H](O)CC[C@@H]1C ILYCWAKSDCYMBB-OPCMSESCSA-N 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229960000413 doxercalciferol Drugs 0.000 description 2
- HKXBNHCUPKIYDM-CGMHZMFXSA-N doxercalciferol Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)/C=C/[C@H](C)C(C)C)=C\C=C1\C[C@@H](O)C[C@H](O)C1=C HKXBNHCUPKIYDM-CGMHZMFXSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 2
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 2
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000007824 enzymatic assay Methods 0.000 description 2
- 235000004626 essential fatty acids Nutrition 0.000 description 2
- 229940093499 ethyl acetate Drugs 0.000 description 2
- 235000019439 ethyl acetate Nutrition 0.000 description 2
- 229950007545 falecalcitriol Drugs 0.000 description 2
- XPYGGHVSFMUHLH-UUSULHAXSA-N falecalcitriol Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@@H](CCCC(O)(C(F)(F)F)C(F)(F)F)C)=C\C=C1\C[C@@H](O)C[C@H](O)C1=C XPYGGHVSFMUHLH-UUSULHAXSA-N 0.000 description 2
- 229960004642 ferric ammonium citrate Drugs 0.000 description 2
- 239000011773 ferrous fumarate Substances 0.000 description 2
- 235000002332 ferrous fumarate Nutrition 0.000 description 2
- 229960000225 ferrous fumarate Drugs 0.000 description 2
- 235000019152 folic acid Nutrition 0.000 description 2
- 239000011724 folic acid Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 230000007407 health benefit Effects 0.000 description 2
- 238000009616 inductively coupled plasma Methods 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 239000004313 iron ammonium citrate Substances 0.000 description 2
- 235000000011 iron ammonium citrate Nutrition 0.000 description 2
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 229960005375 lutein Drugs 0.000 description 2
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 2
- 210000005075 mammary gland Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229950006319 maxacalcitol Drugs 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000007764 o/w emulsion Substances 0.000 description 2
- 230000020477 pH reduction Effects 0.000 description 2
- 229960000987 paricalcitol Drugs 0.000 description 2
- BPKAHTKRCLCHEA-UBFJEZKGSA-N paricalcitol Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@@H](\C=C\[C@H](C)C(C)(C)O)C)=C\C=C1C[C@@H](O)C[C@H](O)C1 BPKAHTKRCLCHEA-UBFJEZKGSA-N 0.000 description 2
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 2
- 239000001508 potassium citrate Substances 0.000 description 2
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 2
- NHZMQXZHNVQTQA-UHFFFAOYSA-N pyridoxamine Chemical compound CC1=NC=C(CO)C(CN)=C1O NHZMQXZHNVQTQA-UHFFFAOYSA-N 0.000 description 2
- NCYCYZXNIZJOKI-OVSJKPMPSA-N retinal group Chemical group C\C(=C/C=O)\C=C\C=C(\C=C\C1=C(CCCC1(C)C)C)/C NCYCYZXNIZJOKI-OVSJKPMPSA-N 0.000 description 2
- 125000000946 retinyl group Chemical group [H]C([*])([H])/C([H])=C(C([H])([H])[H])/C([H])=C([H])/C([H])=C(C([H])([H])[H])/C([H])=C([H])/C1=C(C([H])([H])[H])C([H])([H])C([H])([H])C([H])([H])C1(C([H])([H])[H])C([H])([H])[H] 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000003595 spectral effect Effects 0.000 description 2
- 238000002798 spectrophotometry method Methods 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 235000015870 tripotassium citrate Nutrition 0.000 description 2
- 235000020942 vitamer Nutrition 0.000 description 2
- 239000011608 vitamer Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 2
- 235000008210 xanthophylls Nutrition 0.000 description 2
- DTOSIQBPPRVQHS-UHFFFAOYSA-N α-Linolenic acid Chemical compound CCC=CCC=CCC=CCCCCCCCC(O)=O DTOSIQBPPRVQHS-UHFFFAOYSA-N 0.000 description 2
- DVSZKTAMJJTWFG-SKCDLICFSA-N (2e,4e,6e,8e,10e,12e)-docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCC\C=C\C=C\C=C\C=C\C=C\C=C\C(O)=O DVSZKTAMJJTWFG-SKCDLICFSA-N 0.000 description 1
- HWDDAMXOXRDYMP-MGMRMFRLSA-N (2r)-2-[(1s)-1,2-dihydroxyethyl]-3,4-dihydroxy-2h-furan-5-one;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O.OC(=O)CC(O)(C(O)=O)CC(O)=O HWDDAMXOXRDYMP-MGMRMFRLSA-N 0.000 description 1
- JWUBBDSIWDLEOM-XHQRYOPUSA-N (3e)-3-[(2e)-2-[1-(6-hydroxy-6-methylheptan-2-yl)-7a-methyl-2,3,3a,5,6,7-hexahydro-1h-inden-4-ylidene]ethylidene]-4-methylidenecyclohexan-1-ol Chemical compound C1CCC2(C)C(C(CCCC(C)(C)O)C)CCC2\C1=C\C=C1/CC(O)CCC1=C JWUBBDSIWDLEOM-XHQRYOPUSA-N 0.000 description 1
- PFCRQPBOOFTZGQ-VZXVHDRGSA-N (3s,4r,5r)-1,3,5,6-tetrahydroxy-4-[(2s,3r,4s,5r,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyhexan-2-one Chemical compound OCC(=O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O PFCRQPBOOFTZGQ-VZXVHDRGSA-N 0.000 description 1
- GJJVAFUKOBZPCB-ZGRPYONQSA-N (r)-3,4-dihydro-2-methyl-2-(4,8,12-trimethyl-3,7,11-tridecatrienyl)-2h-1-benzopyran-6-ol Chemical class OC1=CC=C2OC(CC/C=C(C)/CC/C=C(C)/CCC=C(C)C)(C)CCC2=C1 GJJVAFUKOBZPCB-ZGRPYONQSA-N 0.000 description 1
- GMRQFYUYWCNGIN-ZVUFCXRFSA-N 1,25-dihydroxy vitamin D3 Chemical compound C1([C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@@H](CCCC(C)(C)O)C)=CC=C1C[C@@H](O)C[C@H](O)C1=C GMRQFYUYWCNGIN-ZVUFCXRFSA-N 0.000 description 1
- CBCKQZAAMUWICA-UHFFFAOYSA-N 1,4-phenylenediamine Chemical compound NC1=CC=C(N)C=C1 CBCKQZAAMUWICA-UHFFFAOYSA-N 0.000 description 1
- RZRNAYUHWVFMIP-KTKRTIGZSA-N 1-oleoylglycerol Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(O)CO RZRNAYUHWVFMIP-KTKRTIGZSA-N 0.000 description 1
- 229940044174 4-phenylenediamine Drugs 0.000 description 1
- GZJLLYHBALOKEX-UHFFFAOYSA-N 6-Ketone, O18-Me-Ussuriedine Natural products CC=CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O GZJLLYHBALOKEX-UHFFFAOYSA-N 0.000 description 1
- VVIAGPKUTFNRDU-UHFFFAOYSA-N 6S-folinic acid Natural products C1NC=2NC(N)=NC(=O)C=2N(C=O)C1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 VVIAGPKUTFNRDU-UHFFFAOYSA-N 0.000 description 1
- 244000303258 Annona diversifolia Species 0.000 description 1
- 235000002198 Annona diversifolia Nutrition 0.000 description 1
- 108010042243 Aptamil Proteins 0.000 description 1
- HRQKOYFGHJYEFS-UHFFFAOYSA-N Beta psi-carotene Chemical compound CC(C)=CCCC(C)=CC=CC(C)=CC=CC(C)=CC=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C HRQKOYFGHJYEFS-UHFFFAOYSA-N 0.000 description 1
- WKBOTKDWSSQWDR-UHFFFAOYSA-N Bromine atom Chemical compound [Br] WKBOTKDWSSQWDR-UHFFFAOYSA-N 0.000 description 1
- 239000001736 Calcium glycerylphosphate Substances 0.000 description 1
- 241000282836 Camelus dromedarius Species 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 1
- 241000282994 Cervidae Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 239000011627 DL-alpha-tocopherol Substances 0.000 description 1
- 235000001815 DL-alpha-tocopherol Nutrition 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 241000588921 Enterobacteriaceae Species 0.000 description 1
- 239000001856 Ethyl cellulose Substances 0.000 description 1
- ZZSNKZQZMQGXPY-UHFFFAOYSA-N Ethyl cellulose Chemical compound CCOCC1OC(OC)C(OCC)C(OCC)C1OC1C(O)C(O)C(OC)C(CO)O1 ZZSNKZQZMQGXPY-UHFFFAOYSA-N 0.000 description 1
- MPJKWIXIYCLVCU-UHFFFAOYSA-N Folinic acid Natural products NC1=NC2=C(N(C=O)C(CNc3ccc(cc3)C(=O)NC(CCC(=O)O)CC(=O)O)CN2)C(=O)N1 MPJKWIXIYCLVCU-UHFFFAOYSA-N 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 238000010268 HPLC based assay Methods 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 108010059881 Lactase Proteins 0.000 description 1
- 108010023244 Lactoperoxidase Proteins 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- ABSPRNADVQNDOU-UHFFFAOYSA-N Menaquinone 1 Natural products C1=CC=C2C(=O)C(CC=C(C)C)=C(C)C(=O)C2=C1 ABSPRNADVQNDOU-UHFFFAOYSA-N 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 241000700159 Rattus Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000000443 aerosol Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 238000005904 alkaline hydrolysis reaction Methods 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 108010005774 beta-Galactosidase Proteins 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 230000037180 bone health Effects 0.000 description 1
- GDTBXPJZTBHREO-UHFFFAOYSA-N bromine Substances BrBr GDTBXPJZTBHREO-UHFFFAOYSA-N 0.000 description 1
- 229910052794 bromium Inorganic materials 0.000 description 1
- MDXRFOWKIZPNTA-UHFFFAOYSA-L butanedioate;iron(2+) Chemical compound [Fe+2].[O-]C(=O)CCC([O-])=O MDXRFOWKIZPNTA-UHFFFAOYSA-L 0.000 description 1
- UHHRFSOMMCWGSO-UHFFFAOYSA-L calcium glycerophosphate Chemical compound [Ca+2].OCC(CO)OP([O-])([O-])=O UHHRFSOMMCWGSO-UHFFFAOYSA-L 0.000 description 1
- 229940095618 calcium glycerophosphate Drugs 0.000 description 1
- 235000019299 calcium glycerylphosphate Nutrition 0.000 description 1
- 230000003913 calcium metabolism Effects 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 229910002091 carbon monoxide Inorganic materials 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 229940071162 caseinate Drugs 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 235000021443 coca cola Nutrition 0.000 description 1
- 230000001332 colony forming effect Effects 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000000639 cyanocobalamin Nutrition 0.000 description 1
- 239000011666 cyanocobalamin Substances 0.000 description 1
- 229960002104 cyanocobalamin Drugs 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000002939 deleterious effect Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 1
- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 description 1
- 238000000909 electrodialysis Methods 0.000 description 1
- 230000005670 electromagnetic radiation Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000021112 essential micronutrients Nutrition 0.000 description 1
- 235000021321 essential mineral Nutrition 0.000 description 1
- 235000019325 ethyl cellulose Nutrition 0.000 description 1
- 229920001249 ethyl cellulose Polymers 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000011706 ferric diphosphate Substances 0.000 description 1
- 235000007144 ferric diphosphate Nutrition 0.000 description 1
- CADNYOZXMIKYPR-UHFFFAOYSA-B ferric pyrophosphate Chemical compound [Fe+3].[Fe+3].[Fe+3].[Fe+3].[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O CADNYOZXMIKYPR-UHFFFAOYSA-B 0.000 description 1
- 229940036404 ferric pyrophosphate Drugs 0.000 description 1
- 239000011788 ferric saccharate Substances 0.000 description 1
- 235000008824 ferric saccharate Nutrition 0.000 description 1
- 229960001604 ferrous succinate Drugs 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000001506 fluorescence spectroscopy Methods 0.000 description 1
- 229940014144 folate Drugs 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000008191 folinic acid Nutrition 0.000 description 1
- 239000011672 folinic acid Substances 0.000 description 1
- VVIAGPKUTFNRDU-ABLWVSNPSA-N folinic acid Chemical compound C1NC=2NC(N)=NC(=O)C=2N(C=O)C1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 VVIAGPKUTFNRDU-ABLWVSNPSA-N 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000013022 formulation composition Substances 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 235000000633 gamma-carotene Nutrition 0.000 description 1
- 239000011663 gamma-carotene Substances 0.000 description 1
- HRQKOYFGHJYEFS-RZWPOVEWSA-N gamma-carotene Natural products C(=C\C=C\C(=C/C=C/C=C(\C=C\C=C(/C=C/C=1C(C)(C)CCCC=1C)\C)/C)\C)(\C=C\C=C(/CC/C=C(\C)/C)\C)/C HRQKOYFGHJYEFS-RZWPOVEWSA-N 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- RZRNAYUHWVFMIP-HXUWFJFHSA-N glycerol monolinoleate Natural products CCCCCCCCC=CCCCCCCCC(=O)OC[C@H](O)CO RZRNAYUHWVFMIP-HXUWFJFHSA-N 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 150000003278 haem Chemical class 0.000 description 1
- 230000000887 hydrating effect Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 239000008173 hydrogenated soybean oil Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- DQOCFCZRZOAIBN-WZHZPDAFSA-L hydroxycobalamin Chemical compound O.[Co+2].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O DQOCFCZRZOAIBN-WZHZPDAFSA-L 0.000 description 1
- 230000033444 hydroxylation Effects 0.000 description 1
- 238000005805 hydroxylation reaction Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 238000002354 inductively-coupled plasma atomic emission spectroscopy Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 238000004255 ion exchange chromatography Methods 0.000 description 1
- WBJZTOZJJYAKHQ-UHFFFAOYSA-K iron(3+) phosphate Chemical compound [Fe+3].[O-]P([O-])([O-])=O WBJZTOZJJYAKHQ-UHFFFAOYSA-K 0.000 description 1
- XRDYWGSODBNAIE-BQGRAUOOSA-K iron(3+);(2r,3s,4s,5s)-2,3,4,5,6-pentahydroxy-6-oxohexanoate Chemical compound [Fe+3].OC(=O)[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC(=O)[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC(=O)[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O XRDYWGSODBNAIE-BQGRAUOOSA-K 0.000 description 1
- 229910000399 iron(III) phosphate Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 229960001691 leucovorin Drugs 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 238000004895 liquid chromatography mass spectrometry Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 208000018773 low birth weight Diseases 0.000 description 1
- 231100000533 low birth weight Toxicity 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000020121 low-fat milk Nutrition 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 229940057917 medium chain triglycerides Drugs 0.000 description 1
- 125000000695 menaquinone group Chemical group 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- FJQXCDYVZAHXNS-UHFFFAOYSA-N methadone hydrochloride Chemical compound Cl.C=1C=CC=CC=1C(CC(C)N(C)C)(C(=O)CC)C1=CC=CC=C1 FJQXCDYVZAHXNS-UHFFFAOYSA-N 0.000 description 1
- 235000007672 methylcobalamin Nutrition 0.000 description 1
- 239000011585 methylcobalamin Substances 0.000 description 1
- JEWJRMKHSMTXPP-BYFNXCQMSA-M methylcobalamin Chemical compound C[Co+]N([C@]1([H])[C@H](CC(N)=O)[C@]\2(CCC(=O)NC[C@H](C)OP(O)(=O)OC3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)C)C/2=C(C)\C([C@H](C/2(C)C)CCC(N)=O)=N\C\2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O JEWJRMKHSMTXPP-BYFNXCQMSA-M 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 238000001728 nano-filtration Methods 0.000 description 1
- 229960003966 nicotinamide Drugs 0.000 description 1
- 235000005152 nicotinamide Nutrition 0.000 description 1
- 239000011570 nicotinamide Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000004305 normal phase HPLC Methods 0.000 description 1
- 238000002414 normal-phase solid-phase extraction Methods 0.000 description 1
- 235000006286 nutrient intake Nutrition 0.000 description 1
- 235000021048 nutrient requirements Nutrition 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 229940012843 omega-3 fatty acid Drugs 0.000 description 1
- 239000006014 omega-3 oil Substances 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 235000016046 other dairy product Nutrition 0.000 description 1
- 235000015074 other food component Nutrition 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 235000019175 phylloquinone Nutrition 0.000 description 1
- 239000011772 phylloquinone Substances 0.000 description 1
- MBWXNTAXLNYFJB-NKFFZRIASA-N phylloquinone Chemical compound C1=CC=C2C(=O)C(C/C=C(C)/CCC[C@H](C)CCC[C@H](C)CCCC(C)C)=C(C)C(=O)C2=C1 MBWXNTAXLNYFJB-NKFFZRIASA-N 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229960001898 phytomenadione Drugs 0.000 description 1
- 235000021135 plant-based food Nutrition 0.000 description 1
- 239000000244 polyoxyethylene sorbitan monooleate Substances 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 229940068968 polysorbate 80 Drugs 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 239000012256 powdered iron Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 229960003581 pyridoxal Drugs 0.000 description 1
- 235000008164 pyridoxal Nutrition 0.000 description 1
- 239000011674 pyridoxal Substances 0.000 description 1
- 235000008151 pyridoxamine Nutrition 0.000 description 1
- 239000011699 pyridoxamine Substances 0.000 description 1
- 235000008160 pyridoxine Nutrition 0.000 description 1
- 239000011677 pyridoxine Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000004007 reversed phase HPLC Methods 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 150000003338 secosteroids Chemical class 0.000 description 1
- 210000002955 secretory cell Anatomy 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000003019 stabilising effect Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000001117 sulphuric acid Substances 0.000 description 1
- 235000011149 sulphuric acid Nutrition 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 229960000984 tocofersolan Drugs 0.000 description 1
- 125000002640 tocopherol group Chemical class 0.000 description 1
- 235000019149 tocopherols Nutrition 0.000 description 1
- 229930003802 tocotrienol Natural products 0.000 description 1
- 239000011731 tocotrienol Substances 0.000 description 1
- 229940068778 tocotrienols Drugs 0.000 description 1
- 235000019148 tocotrienols Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- 239000003981 vehicle Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 235000019143 vitamin K2 Nutrition 0.000 description 1
- 239000011728 vitamin K2 Substances 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- A23C9/1516—Enrichment or recombination of milk (excepted whey) with milk fat, cream of butter without using isolated or concentrated milk proteins
-
- 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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
- A23C3/033—Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus
-
- 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
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
-
- 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
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
- A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
-
- 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
- A23C2210/00—Physical treatment of dairy products
- A23C2210/20—Treatment using membranes, including sterile filtration
- A23C2210/208—Removal of bacteria by membrane filtration; Sterile filtration of milk products
-
- 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
Abstract
A method for producing a supplemented milk product comprises providing a cream fraction and adding at least one functional food ingredient admixed with a liquid to the cream fraction. The functional food ingredient is preferably one or more minerals or vitamins, particularly iron, vitamin A and/or vitamin D. The supplemented cream fraction is heat-treated at a temperature of at least 100 °C for a time period sufficient to reduce the microbial load. Microorganisms are physically separated from an aqueous milk fraction to reduce the microbial load of the aqueous milk. The aqueous milk fraction having a reduced microbial load is combined with the heat treated cream fraction. The aqueous milk fraction is pasteurised before, during or after it is combined with the heat treated cream fraction. Also disclosed is a supplemented milk product comprising (a) at least one functional food ingredient, (b) aqueous milk from which microorganisms have been physically separated and which has been subjected to pasteurization and (c) cream which has been heat treated to a temperature of at least 100ºC ; wherein the aqueous milk has not been subjected to heat treatment at a temperature of at least 88ºC.
Description
COMPOSITION AND PROCESS
FIELD OF THE INVENTION
The invention relates to milk products supplemented with a functional food ingredient, particularly milk products fortified with one or more vitamins, such as vitamins A or D, or minerals, such as iron; and a process for producing such milk products. Typical milk products of the invention exhibit extended shelf-life.
to BACKGROUND OF THE INVENTION
Micronutrient malnutrition is widespread in industrialized and developing countries, with many adverse effects on human health, and an associated economic burden. Although it may affect all age groups, infants and women of child-bearing age tend to be at highest risk. According to the World Health Organization (WHO) and the Food and Agricultural Organization of the United Nations (FAO), iron deficiency is the most common micronutrient deficiency, affecting over 2 billion people globally (World Health Organization and the Food and Agricultural Organization of the United Nations Guidelines on Food fortification with micronutrients, 2006 (hereinafter The WHO/FAO Guidelines")). In addition, vitamin A deficiency is highly prevalent in pre-school children. It has been estimated that micronutrient deficiencies account for about 7.3% of the global burden of disease, with iron and vitamin A deficiency ranking among the 15 leading causes of global disease burden. Micronutrient deficiencies are typically addressed by public health programmes for fortification of staple foods, including milk and other dairy products.
An ideal iron fortificant should have high bioavailability and yet not cause unacceptable changes to the sensory properties of the food. The WHO/FAO Guidelines cautions that the presence of fortificant iron in certain food can cause rancidity and subsequent off flavours and that in the case of multiple fortification, free iron, produced from the degradation of iron compounds present in the food, can oxidize some of the vitamins supplied in the same fortificant mixture. In the case of milk, rancidity is caused by oxidation of the milk fat which is present in the cream fraction of milk. The WHO/FAO Guidelines advises that many soluble iron compounds cannot be used to fortify liquid whole milk because they cause rancidity and off flavours, and recommends that iron fortificants are added after the milk has been homogenised and the fat internalized in micelles, so as to help protect against oxidation.
A series of Guidelines for fortification of staple foods, "Fortification Basics", has been published as a joint effort of the USAID Micronutrient Programs and DSM Nutritional Products (htto://wvvw.dsm.com/products/nip/en US/publications-page/publications-fortificationbasics.html). According "Fortification Basics: Milk", fortification of liquid milk with vitamins A and/or D is very common, and is mandatory in many countries. Vitamins A and D are fat soluble, and it is recommended to first form a pre-mix of the vitamins in milk enriched with cream or oil, and to incorporate the vitamins into the fat phase by homogenisation. The homogenised pre-mix is then added to the bulk milk, which itself is supplemented with any added dry vitamins or minerals. The complete product is then subjected to heat treatment. These Guidelines reference O'Brien and Robertson, which states that it is essential to ensure a good distribution of vitamins A and D in the bulk milk prior to heat treatment (O'Brien A and Robertson D, P.B. Ottaway (ed.), The Technology of Vitamins in Food, Chapman & Hall, 1993). The latter also notes that dry water-dispersible forms of vitamins A and D may be less stable than oily forms in the final product because the carrier becomes hydrated causing the vitamin to be exposed to the milk processing parameters.
Milk and milk-derived products are heat treated in order to inactivate undesirable enzymes and destroy pathogenic and spoilage microorganisms. The heating process may additionally cause physical and chemical changes (protein denaturation, browning, etc.), which negatively affect the sensory characteristics and nutritional value of the product. Milk and milk-derived products may be treated by a range of processes, which differ in the severity of the heat treatment. The three general types of heat treatment (from mild to severe) are thermization, pasteurisation, and sterilization (Pieter Walstra, Jan T. M. Wouters, Tom J. Guerts. Dairy Science and Technology, Second edition, page 242-245). Thermization is a mild heat treatment (typically 57-68 °C for 15 sec.) sufficient to destroy gram negative psychrotrophic vegetative microorganisms and increase the refrigerated shelf-life. Pasteurisation (typically 72 degrees °C for 15 sec.) destroys most of the vegetative pathogenic organisms (bacteria, yeasts, and moulds), which may cause food poisoning. Sterilization is the most severe heat treatment (typically 121 °C for 3 min.) and destroys all microorganisms (vegetative and spores) or renders them incapable of further growth.
To extend the shelf life of milk at ambient temperature beyond several days, heating to a temperature in excess of 100 °C is required, however this causes undesirable changes in the milk: calcium precipitation, whey protein denaturation, Maillard browning, and modification of casein; these changes are important and affect the sensory characteristics, nutritional value, susceptibility to foul heat exchangers, and sediment formation. Ultra high temperature (UHT) processing is well-known as a continuous flow process, where the milk is heated in excess of 135 °C, held for approximately 4 sec, rapidly cooled, and aseptically packaged (H. G. Kessler. Food and Bio Process Engineering -Dairy Technology. Fifth edition, page 145; EU Commission Regulation No. EC 853/2004 & EC 1662/2006). UHT milk undergoes fewer chemical reactions than sterilized milk, resulting in a product that is whiter, tastes less caramelised and cooked, has reduced whey protein denaturation, and reduced loss of heat-sensitive vitamins. Even so, the development of off-flavours, especially stale or oxidized flavours, during storage is the most important factor limiting the acceptability of UHT milk. This off-flavour development is associated with chemical reactions and changes (e.g. Maillard reaction and browning) that occur during processing and that continue in subsequent storage.
Vitamin and mineral fortified liquid milk products are commercially available in the United Kingdom from Nutritia Limited (Wilts., UK), under the brand names Milupa Aptamil Growing Up MiIkTM and Cow & Gate Growing Up MiIkTM. Both products contain skim milk, vegetable oils and a variety of other ingredients including iron and vitamins A and D3, and are UHT treated for extended shelf life. Neither product contains cream, and so neither can be considered to be a whole milk product. In whole milk, cream ads as a natural repository for fat-soluble vitamins, and confers a desirable flavour.
US 5,935,632 (Tetra Laval Holdings & Finance S.A.) discloses a method for continuous production of consumer milk in which a flow of skim milk is subjected to microfiltration and and pasteurisation, and is then combined with a flow of cream which has been subjected to a high temperature treatment at a temperature of at least 110 °C. The microfiltration is performed with a microfilter having a pore size of 0.05 to 2.0 pm. The combination of high heat treatment and pasteurisation of the skim milk is sufficient to reduce microbial load without unduly affecting sensory properties. The final product therefore has favourable sensory properties in addition to an extended shelf life. US 6,372,276 B1 (Tetra Laval Holdings & Finance S.A.) discloses a corresponding method in which a skim milk fraction is microfiltered with a microfilter having a pore size of about 0.5 pm or less, and heat treated, and then combined with a cream fraction which has been treated by UHT. US 2002/0028278 (Anders Lindquist) discloses an apparatus for microfiltering skim milk comprising a series of microfilters.
In the methods disclosed in US 5,935,632 and US 6,372,276 B1 (Tetra Laval Holdings & Finance S.A.) the cream may be homogenised, but not until after it is heat treated.
Homogenisation of the skim milk and cream phases may be performed after the skim milk has been microfiltered and pasteurised. If an iron fortificant were to be included in either of these methods after homogenisation, it can be envisaged that a further heat treatment step may be needed to ensure acceptable microbiological safety, leading to increased production costs and potentially also undesirable changes to the milk product, including deleterious effects on sensory properties. If fat-soluble vitamins were homogenised with the product before heat treatment, in accordance with recommendations, the need for a subsequent heat treatment step can also be envisaged. Thus, in either case, whether a vitamin or mineral is to be added before or after the homogenisation step, a subsequent heat treat treatment step may be needed.
Further methods of enriching or fortifying liquid milk products with vitamins and minerals are needed, especially in relation to milk products which contain cream. Such products should maintain acceptable microbial safety standards and shelf-life, and retain satisfactory sensory properties.
The listing or discussion of a prior-published document in this specification should not be taken as an acknowledgement that the document is part of the state of the art or is common general knowledge.
SUMMARY OF THE INVENTION
A first aspect of the invention provides a method for producing a supplemented milk product, the method comprising the steps of: Providing a cream fraction and adding at least one thermostable functional food ingredient admixed with a liquid to the cream fraction to obtain a supplemented cream fraction; (ii) Heat treating the supplemented cream fraction at a temperature of at least 100 °C for a time period sufficient to obtain a heat treated cream fraction having a reduced microbial load: (iii) Providing an aqueous milk fraction; (iv) Physically separating microorganisms from the aqueous milk fraction to obtain an aqueous milk fraction having a reduced microbial load; (v) Combining the aqueous milk fraction having a reduced microbial load with the heat treated cream fraction.
(vi) Pasteurising the aqueous milk fraction before, during or after it is combined with the heat treated cream fraction.
A second aspect of the invention provides a supplemented milk product prepared according to the method of the first aspect of the invention.
A third aspect of the invention provides a supplemented milk product comprising: (a) at least one thermostable functional food ingredient; (b) aqueous milk from which microorganisms have been physically separated and which has been subjected to pasteurisation; (c) cream which has been heat treated at a temperature of at least 100 °C for a time period sufficient to obtain cream having a reduced microbial load; wherein the aqueous milk has not been subjected to heat treatment at a temperature of at least 88 °C.
A fourth aspect of the invention provides a use of a supplemented milk product according to the second or third aspect of the invention to make a supplemented dairy product.
BRIEF DESCRIPTION OF THE DRAWINGS
Figure 1: Schematic diagram illustrating exemplary process steps used in producing a vitamin and mineral-supplemented whole milk product as described in Example 1.
DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS OF THE INVENTION
A first aspect of the invention provides a method for producing a supplemented milk product, the method comprising the steps of: Providing a cream fraction and adding at least one thermostable functional food ingredient admixed with a liquid to the cream fraction to obtain a supplemented cream 35 fraction; Heat treating the supplemented cream fraction at a temperature of at least 100 °C for a time period sufficient to obtain a heat treated cream fraction having a reduced microbial load; (iii) Providing an aqueous milk fraction; (iv) Physically separating microorganisms from the aqueous milk fraction to obtain an aqueous milk fraction having a reduced microbial load; to (v) Combining the aqueous milk fraction having a reduced microbial load with the heat treated cream fraction.
(vi) Pasteurising the aqueous milk fraction before, during or after it is combined with the heat treated cream fraction.
According to the method, a supplemented milk product is made by providing a cream fraction; an aqueous milk fraction; and at least one thermostable functional food ingredient admixed with a liquid. These components are provided, combined and treated as described in steps (i) to (v) above.
The "cream fraction" is derived from "milk", which is the liquid secreted by the mammary glands of female mammals, serving for the nourishment of their young. Sources of milk include, but are not limited to cow, sheep, goat, buffalo, camel, llama, mare, deer and human. Typically, the milk is bovine milk.
By "cream", we mean the part of milk rich in fat which has been separated by skimming or otherwise. The cream fraction may comprise or consist of cream. Typically, the cream fraction comprises at least 12% w/w milk fat in combination with the aqueous phase of the milk from which the milk fat is obtained. Thus, the cream fraction may be a fraction of milk which is enriched with respect to the milk fat content of the milk. The cream fraction may be selected from double cream, which contains not less than 48% w/w milk fat, and typically 55% w/w milk fat; whipping cream, which contains not less than 35% w/w milk fat, and typically 35% w/w milk fat; single cream, which contains not less than 18% wt/wt milk fat, and typically contains approximately 18% w/w milk fat; and half cream, which contains not less than 12% wt/wt milk fat, and typically contains approximately 12% wt/wt milk fat.
A higher milk fat content is preferred, in order that the quantity of the aqueous phase subjected to the heat treatment along with the milk fat is reduced, because the heat treatment step may adversely affect sensory properties of the aqueous phase. The cream fraction may be obtained by separation of milk, which typically provides a cream fraction having 35 to 50% wt/wt milk fat from the separator, although the fat content may be as low as 15 to 16% wt/wt or as high as 54% wt/wt. Cream may be prepared by separation of milk using a centrifugal separator (R. K. Robinson. Modern Dairy Technology. Advances in milk processing. Volume 1, second edition, page 63).
Typically the cream fraction is obtained directly from raw milk, which is milk which has not been pasteurised or homogenised. The raw milk may nevertheless be pre-heated prior to and/or during separation. Warm separation is typically performed at temperatures of above the melting point of fats i.e. above 45 °C, such as from about 45 °C to 70 °C, although preferably not higher than 65 °C. Alternatively, cold separation is typically performed at temperatures below 10 °C, such as from 2 to 10 °C. The raw milk may therefore be maintained at a temperature of from 2 to 70 °C prior to and/or during separation. It is also contemplated that the cream fraction, or the milk from which it is obtained, may be heat treated prior to step (ii) of the method.
Typically, the milk fat of the cream fraction is present in the form of native milk fat globules, as are found in raw milk. In raw milk, typically more than 95% of the total milk fat is in the form of milk fat globules ranging in size from 0.1 to 15 pm in diameter. Milk fat globules comprise liquid fat covered by a membrane of 8 to 10 nm in thickness. The membrane of each milk fat globule is derived from the secretory cell of the mammary gland as it is produced, and is composed mainly of phospholipids and proteins. Homogenisation disrupts the native milk fat globule structure (Pieter Walstra, Jan T. M. Wouters, Tom J. Geurts. Dairy Science and Technology. Second edition, page 279-296).
The "aqueous milk fraction" provided in step (iii) of the method is derived from milk or a milk derivative. Suitable mammalian sources of milk are as described above, and typically, the milk is bovine milk. By "aqueous", we mean that the predominant liquid is water, as opposed to milk fat. Typically the "aqueous milk fraction" comprises no more than 4% w/w milk fat, and may be whole milk, which typically contains approximately 3.5% w/w fat. Suitably, it contains no more than 2% w/w milk fat, and may be low-fat milk which typically contains approximately 1 to 2% w/w fat. Suitably, it contains no more than 1% w/w milk fat, and may be skim milk, which typically contains approximately 0.5% w/w fat. It may contain no more than 0.5% or 0.1% fat, for example 0.05% fat. It is preferred to use an aqueous milk fraction containing a low fat content, in order that the majority of the milk fat be provided in step (i) of the method. Typically, the aqueous milk fraction is derived from raw milk, such as be separation on a centrifugal separator.
In a particular embodiment, the aqueous milk fraction and the cream fraction are prepared by separating milk. In this embodiment, the milk is separated and then re-combined in step (iv), thus providing a particularly efficient process.
The term "milk derivative" refers to any aqueous component derived from milk which has been subjected to a processing step other than merely separation, and includes whey or milk serum. By "whey" or "milk serum" is meant the milk component remaining after all or a substantial portion of the milk fat and casein contained in milk, are removed. The term whey also encompass so-called sweet whey, which is the by-product of rennet-based cheese production, and acid whey, which is the by-product of the acidification of milk which typically takes place during the production of caseinate or quark and cream cheese. "Milk derivative" also includes lactose-free or lactose-reduced milk (produced by hydrolyzing the lactose by lactase enzyme to glucose and galactose, or by other methods such as nanofiltration, electrodialysis, ion exchange chromatography and centrifugation technology); and concentrated milk.
In addition to the cream fraction and the aqueous milk fraction, the method requires the provision of at least one "thermostable functional food ingredient admixed with a liquid". A "functional food" is a food given an additional function related to health-promotion or disease prevention by the addition of a new ingredient or more of an existing ingredient. "Functional food ingredient" is to be interpreted accordingly. The function is related to a biological activity of the food ingredient which can exert its effect following ingestion. In the context of a milk product of the invention, which ultimately contains an aqueous milk fraction that has been pasteurised, and a cream fraction that has been high heat treated, the addition of bulk fat or protein is not envisaged within the meaning of "functional food ingredient". Nevertheless, fats or oils with specific health benefits, may be included. For example, omega-3 fatty acids, which are regarded as essential fatty acids, such as a-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), may be included. Likewise, proteins with specific health benefits may be included. Typical functional food ingredients include vitamins, essential minerals, essential fatty acids, essential amino acids, phytonutrients and enzymes.
According to a particular embodiment, the functional food ingredient is a vitamin or mineral, which may be an essential vitamin or mineral, referred to as a micronutrient.
A vitamin is an organic compound required by an organism as a vital nutrient in limited amounts. Thirteen vitamins are universally recognised at present. Vitamins are classified by their biological and chemical activity, not their structure. Thus, each "vitamin" refers to a number of vitamer compounds that all show the biological activity associated with a particular vitamin. Such a set of chemicals is grouped under an alphabetized vitamin "generic descriptor" title, such as "vitamin A", which includes the compounds retinal, retinal, and beta-carotene. Vitamers by definition are convertible to the active form of the vitamin in the body, and are sometimes inter-convertible to one another, as well. The following are fat soluble vitamins: A (retinol, retinyl ester, retinal, retinoic acid, provitamin A carotenoids and provitamin A xanthophyll beta-cryptoxanthin), D (cholecalciferol, ergocalciferol), E (tocopherols, tocotrienols), and K (phylloquinone, menaquinones). The following are water soluble vitamins: B1 (thiamine), B2 (riboflavin), B3 (niacin, niacinamide), B5 (pantothenic acid), B6 (pyridoxine, pyridoxamine, pyridoxal), B7 (biotin), B9 (folic acid, folinic acid), B12 (cyanocobalamin, hydroxycobalamin, methylcobalamin) and C (ascorbic acid). Together, these make up the thirteen known vitamins.
Suitable minerals required in small quantities of less than about 100 mg/day are known as microminerals, and include iron, cobalt, copper, zinc, molybdenum, iodine, bromine and 20 selenium.
The functional food ingredient to be used in the method of the invention is "thermostable", meaning that a substantial proportion of it retains its function following the heat treatment step (ii), and the pasteurisation step (vi) if such is applied to the cream fraction. Typically, at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, and up to 100% of the biological activity or function of the functional food ingredient is retained following the heat treatment step (ii). In the practice of the invention, a corresponding overage of the thermostable functional food ingredient is included in step (i) in order to compensate for losses during the overall process.
Thermostability can be tested by assaying the activity of a sample of the functional food ingredient which has been subjected to the heat treatment step or steps, and a sample which has not been subjected to the heat treatment step or steps, and comparing the activities of the samples. The thermostability of a variety of functional food ingredients, particularly vitamins and minerals, in conventional dairy pasteurisation and UHT processes, is known in the art. In Table 1 below, "Fortification Basics: Milk" (supra) provides information about losses of specific vitamins and minerals during heat treatments of milk, in the form of overages required to compensate for the losses.
Table 1: Recommended overages (%) for selected nutrients in milk forms Nutrient Pasteurised UHT Vitamin A 20 30 Vitamin D 20 30 Vitamin E 10 30 Vitamin B1 25 50 Vitamin B2 15 40 Niacin 15 20 Vitamin B6 30 30 Vitamin B12 15 30 Folate 20 40 Vitamin C 30 100 Iron 5 5 Calcium 5 5 The skilled worker can apply these overages in the practice of the invention, and refine them if needed.
A "supplemented milk product" as made by the method of the invention, is one which has to been supplemented by the addition of the thermostable functional food ingredient as in step (i). By "supplemented" we include "fortified" or "enriched". As defined by the World Health Organization (WHO) and the Food and Agricultural Organization of the United Nations (FAO), fortification refers to "the practice of deliberately increasing the content of an essential micronutrient, i.e. vitamins and minerals (including trace elements) in a food irrespective of whether the nutrients were originally in the food before processing or not, so as to improve the nutritional quality of the food supply and to provide a public health benefit with minimal risk to health" whereas enrichment is defined as "synonymous with fortification and refers to the addition of micronutrients to a food which are lost during processing" (World Health Organization and the Food and Agricultural Organization of the United Nations Guidelines on Food fortification with micronutrients http://www.who. int/nutrition/publicationsiguidefood_fortification_micronutrients.pdf).
Suitably one, two, three, four or more thermostable functional food ingredients are added in step (i). Suitably these may be one, two, three, four or more vitamins or minerals.
According to one embodiment, the one or more vitamins or minerals comprises iron. Iron compounds used as fortificants can be divided into three categories: water soluble; poorly water soluble but soluble in dilute acid; and water insoluble and poorly soluble in dilute acid. Iron compounds having the best bioavailability tend to interact with food constituents to product undesirable sensory changes. Iron compounds may be encapsulated, i.e. coated with a coating in order to physically separate the iron from other food components. Encapsulated iron compounds can be regarded as a fourth category of iron fortificant. Iron fortificants from any of the above four categories may be suitable for use in the invention. Powder forms are preferred for ease of use.
Relative bioavailability is a measure which scores the absorbability of an iron compound by comparing its absorbability to that of the reference nutrient ferrous sulphate, which is considered as having the most efficient absorbability. Table 2 indicates the iron content and relative bioavailability of iron compounds (WHO/FAO Guidelines, supra). Any of these forms may be suitable for use in the present invention.
Table 2: Key characteristics of iron fortificants Compound Iron content Relative bioavailabilitya Water soluble Ferrous sulphate.7H20 20 100 Ferrous sulphate dried 33 100 Ferrous gluconate 12 89 Ferrous lactate 19 67 Ferrous bis-glycinate 20 >100b Ferric ammonium citrate 17 51 Sodium iron EDTA 13 >100b Poorly water soluble, soluble in dilute acid Ferrous fumarate 33 100 Ferrous succinate 33 92 Ferric saccharate 10 74 Water insoluble poorly soluble in dilute acid Ferric orthophosphate 29 25-32 Ferric pyrophosphate 25 21-74 Elemental iron - -H-reduced 96 13-148C Atomized 96 (24) Compound Iron content Relative bioavailabilitya CO-reduced 97 (12-32) Electrolytic 97 75 Carbonyl 99 5-20 Encapsulated forms Ferrous sulphate 16 100 Ferrous fumarate 16 100 EDTA, ethylenediamineteraacetate; H-reduced, hydrogen reduced; CO-reduced, carbon monoxide reduced.
a Relative to hydrated ferrous sulfate (FeSO4.7H2O), in adult humans. Values in parenthesis are derived from studies in rats.
b Absorption is two-three times better than that from ferrous sulfate if the phytate content of food vehicle is high.
c The high value refers to a very small particle size which has only been used in experimental studies.
Suitably the iron is in a water-soluble form, such as selected from the group ferrous sulphate, ferrous gluconate, ferrous lactate, ferrous bis-glycinate, ferric ammonium citrate, and sodium iron EDTA. Suitably the iron is a ferrous compound, such as selected from the group ferrous sulphate, ferrous gluconate, ferrous lactate, ferrous bis-glycinate and sodium iron EDTA. Suitably, the ferrous compound is ferrous bis-glycinate, sodium iron EDTA or ferrous lactate, preferably ferrous bis-glycinate or ferrous lactate.
Iron compounds are typically admixed with an aqueous solution in the practice of the invention. Some compounds tend to produce an acidic or an alkaline solution, and a buffer is typically included to maintain the pH within a suitable range. The type and amount of buffer may be selected such that the addition of the admixture to the cream fraction does not change the pH of the cream fraction by greater than 0.1 to 0.2 pH points. An excessive change in pH of the cream fraction may cause the casein to agglomerate and whey proteins to denature when the cream fraction is heated, which may adversely affect the process. A typical pH for the cream fraction is between 6.55 and 6.7.
Surprisingly, the inventors have shown that the addition of water-soluble iron compounds does not cause detectable oxidation of the cream, even though the iron compound is added to the cream before the high heat treatment. The iron compound is typically added to cream which has not be homogenised, contrary to the advice in the WHO/FAO Guidelines (supra). The lack of oxidation may be verified by taste testing of the product, as described in the Examples. The trained panel of testers was unable to taste oxidation of the cream in the product of the invention. Oxidation of milk by iron can also be determined quantitatively by the Thiobarbituric acid (TBA) test, as described in Lee et al (2004) Biosci. Biotechnot Biochem. 68: 495-500; King (1962) Journal of Dairy Science 45: 1165-1171. An acceptable degree of oxidation, which corresponds to a questionable to very slight oxidised flavour in taste testing, is less than 0.029 optical density units at wavelength of 532 nm in the test procedure described in King (supra). Iron compounds may be tested for suitability for use in the invention by preparing batches of milk product according to the method of the invention and subjecting them to taste testing or the TBA test.
Ascorbic acid (vitamin C) may be included as a "conditioner" in fortificant compositions which contain iron, in order to increase the bioavailability of the iron (FAO/WHO Guidelines, supra). Suitably, ascorbic acid and iron may be included at a 2:1 molar ratio. Citric acid may also be included as a conditioner.
Intake recommendations for iron and other nutrients are provided in the Dietary Reference Intakes (DRIs) developed by the Food and Nutrition Board (FNB) at the Institute of Medicine of the National Academies (Iron Dietary Supplement Fact Sheet, National Institutes of Health, Office of Dietary Supplements, 2014). DRI is the general term for a set of reference values used for planning and assessing nutrient intakes of healthy people.
These values, which vary by age and gender, include: Recommended Dietary Allowance (RDA): average daily level of intake sufficient to meet the nutrient requirements of nearly all (97%-98%) healthy individuals; Adequate Intake (Al): established when evidence is insufficient to develop an RDA and is set at a level assumed to ensure nutritional adequacy. RDAs for iron are shown in Table 3 below.
Table 3: Recommended Dietary Allowances (RDAs) for Irona Age Male Female Pregnancy Lactation Birth to 6 months 7-12 months 1-3 years 4-8 years 9-13 years 14-18 years 19-50 years 51+ years 0.27 mgb 11 mg 0.27 mgb 27 mg 10 mg 7 mg 11 mg 7 mg 27 mg 9 mg mg 8mg 10 mg 8mg 15 mg 18 mg 8mg 11 mg 8 mg 8mg a Iron RDAs given above are for non-vegetarians. The RDAs for vegetarians are 1.8 times higher than for people who eat meat. This is because heme iron from meat is more bioavailable than nonheme iron from plant-based foods, and meat, poultry, and seafood increase the absorption of nonheme iron.
b Adequate Intake (Al), equivalent to the mean intake of iron in healthy, breastfed infants.
According to the Iron Dietary Supplement Fact Sheet (supra) infants, especially those born preterm or with low birthweight or whose mothers have iron deficiency, are particularly at risk of iron deficiency because of their high iron requirements due to their rapid growth.
io Full-term infants usually have sufficient iron stores and need little if any iron from external sources until they are 4 to 6 months old. However, full-term infants have a risk of becoming iron deficient at 6 to 9 months unless they obtain adequate amounts of solid foods that are rich in bioavailable iron or iron-fortified milk formula.
According to one embodiment, the one or more minerals or vitamins provided in step (i) comprises at least one fat-soluble vitamin, optionally selected from vitamin A and vitamin D. Vitamin A and D fortificants are available as oily forms, which can be incorporated directly into fat-based foods or emulsified into water-based foods including milk; and dry forms, which can be dispersed in water (The WHO/FAO Guidelines). Combined vitamin A and D fortificants are also available in oily and dry forms. Because vitamins A and D are fat-soluble, formulation compositions and methods are typically interchangeable for either vitamin, with the exception that water-based emulsions containing vitamin A are not preferred for extended storage, because the vitamin A may oxidise_ Vitamin A is a group of unsaturated fat-soluble retinoids (Vitamin A factsheet for health professionals, National Institutes of Health, Office of Dietary Supplements, 2013; Bendich and Olson (1989) FASEB J 3: 1927-1932). Typical dietary forms of provitamin A are preformed vitamin A (retinol and its esterified form, retinyl ester) and provitamin A carotenoids and beta-cryptoxanthin. Both provitamin A and retinol must be metabolized intracellularly to retinal and retinoic acid, which are the biologically active forms. Any of the forms of vitamin A may be included, namely retinol, retinyl ester, retinal, retinoic acid, provitamin A carotenoids selected from beta-carotene, alpha-carotene, gamma-carotene and the provitamin A xanthophyll beta-cryptoxanthin, or combinations thereof. Commercially available forms of vitamin A for use as dietary supplements and fortificants include retinyl esters, typically retinyl acetate, retinyl palmitate, retinyl proprionate or combinations thereof; and beta-carotene.
An oily form of vitamin A may be a retinyl ester as is or diluted with a suitable vegetable oil (The WHO/FAO Guidelines). Oily forms may be stabilised with an antioxidant. Dry powder forms may be encapsulated: the vitamin A is embedded in a water-soluble matrix, e.g. gelatin, gum acacia and/or starch, and may be stabilised with an antioxidant (The WHO/FAO Guidelines). In one commercially available dry powder from, retinyl acetate is embedded in gum acacia and stabilised with tocopherol as antioxidant (DSM Nutritional Products, Inc.). In another, retinyl acetate is finely dispersed in a cornstarch-coated matrix of acacia and maltodextrin, to which tocopherol is added as antioxidant (Vitamin A Acetate 325 CWS/A; LycoRed Limited, Israel). Oily forms may contain one or more emulsifying to agents to facilitate emulsification. An oily form comprising vitamin A palmitate, vitamin D3, vegetable oil, polysorbate 80 (emulsifying agent) and glycerol monooleate (emulsifying agent) is described in US 5,480,661 (Consolidated Flavor Corporation).
The FNB established RDAs for vitamin A which are given as pg of retinol activity equivalents (RAE) to account for the different bioactivities of retinol and provitamin A carotenoids (see Table 4 below). Because the body converts all dietary sources of vitamin A into retinol, 1 pg of physiologically available retinol is equivalent to the following amounts from dietary sources: 1 pg of retinol, 12 pg of beta-carotene, and 24 pg of alpha-carotene or beta-cryptoxanthin. From dietary supplements, the body converts 2 pg of beta-carotene to 1 pg of retinol. Currently, vitamin A is listed on food and supplement labels in international units (lUs). Conversion rates between pg RAE and IU are as follows: 1 IU retinol = 0.3 pg RAE 1 IU beta-carotene from dietary supplements = 0.15 pg RAE 1 IU beta-carotene from food = 0.05 pg RAE 1 IU alpha-carotene or beta-cryptoxanthin = 0.025 pg RAE.
Table 4: Recommended Dietary Allowances (RDAs) for Vitamin A Age Male Female Pregnancy 0-6 months* 400 pg RAE 400 pg RAE 7-12 months* 500 pg RAE 500 pg RAE 1-3 years 300 pg RAE 300 pg RAE 4-8 years 400 pg RAE 400 pg RAE 9-13 years 600 pg RAE 600 pg RAE 14-18 years 900 pg RAE 700 pg RAE 19-50 years 900 pg RAE 700 pg RAE Lactation 750 pg RAE 1,200 pg RAE 770 pg RAE 1,300 pg RAE Age Male Female Pregnancy Lactation 51+ years 900 pg RAE 700 pg RAE * Adequate Intake (Al), equivalent to the mean intake of vitamin A in healthy, breastfed infants.
Vitamin D is a group of fat-soluble secosteroids (Vitamin D factsheet for health professionals, National Institutes of Health, Office of Dietary Supplements, 2011). The most important compounds in this group are vitamin Da (also known as cholecalciferol) and vitamin D2 (ergocalciferol), which can be ingested from the diet and from supplements. The body can also synthesize vitamin D (specifically cholecalciferol) in the skin, from cholesterol, when sun exposure is adequate. Vitamin D obtained from sun exposure, food, and supplements is biologically inert and must undergo two hydroxylations in the body for activation. The first occurs in the liver and converts vitamin D to 25-hydroxyvitamin D [25(OH)D], also known as calcidiol. The second occurs primarily in the kidney and forms the physiologically active 1,25-dihydroxyvitamin D [1,25(OH)2D], also known as calcitriol.
The Martindale Complete Drug Reference also list the following as forms of vitamin D: alfacalcidol, dihydrotachysterol, doxercalciferol, falecalcitriol, maxacalcitol and paricalcitol. Any of the forms of vitamin D may be included, namely ergocalciferol, cholecalciferol, calcidiol, calcitriol, alfacalcidol, dihydrotachysterol, doxercalciferol, falecalcitriol, maxacalcitol, paricalcitol or combinations thereof. Commercially available forms of vitamin D for use as dietary supplements include ergocalciferol and cholecalciferol that differ chemically only in their side-chain structure. The two forms have traditionally been regarded as equivalent based on their ability to cure rickets and, indeed, most steps involved in the metabolism and actions of vitamin D2 and vitamin D3 are identical. Both forms (as well as vitamin D in foods and from cutaneous synthesis) effectively raise serum 25(OH)D levels.
Oily forms for use as fortificants are typically vitamin D in a suitable vegetable oil (The WHO/FAO Guidelines). Oily forms may be stabilised with an antioxidant. Dry powder forms may be encapsulated: the vitamin D is embedded in a water-soluble matrix, e.g. gelatin, gum acacia and/or starch, and may be stabilised with an antioxidant (The WHO/FAO Guidelines). Oily forms may contain one or more emulsifying agents to facilitate emulsification. An oily form comprising vitamin A palmitate and vitamin D3 is described above (US 5,480,661; Consolidated Flavor Corporation). A vitamin D3 emulsion is described in WO 96/31130 (Abbott Laboratories), which includes gum arabic (also known as gum acacia) as emulsifier. The emulsion is formed by hydrating the gum in water, to which liquid vitamin D3 in corn oil or partially hydrogenated soybean oil is then added. The pH is reduced to 4.0 and sodium benzoate added as preservative. The mixture is then homogenized twice with a two stage homogenizer. A dry powder form is prepared by spray drying onto a fluidized powder containing, for example, calcium glycerophosphate as carrier. In one commercially available dry powder form, vitamin D is microencapsulated with maltodextrin and ethylcellulose and stabilised with tocopherol (CapsuDarTM D3-100E; LycoRed Bio Ltd., Israel). In another, vitamin D is spray dried with modified starches, sugar, medium chain triglycerides and tocopherol (CapsuDarTM D3 100 CWS; LycoRed Bio Ltd., Israel). WO 03/026445 (The Coca-Cola Company) describes a vitamin D3 premix containing a cold water soluble dry vitamin D3 (Type 100 CWS/A), maltodextrin (carrier), ascorbic acid and tocopherol (antioxidants). The composition of the vitamin D3 Type 100 CWS/A is 35-40% sucrose, 35-40% acacia gum, 15-20% corn modified starch, 5-10% soy oil, <1% dl-alpha-tocopherol, <1% crystalline vitamin D3.
The FNB established an RDA for vitamin D representing a daily intake that is sufficient to maintain bone health and normal calcium metabolism in healthy people. RDAs for vitamin D are listed in both International Units (IUs) and micrograms (pg); the biological activity of 40 IU is equal to 1 pg (Table 5). Even though sunlight may be a major source of vitamin D for some, the vitamin D RDAs are set on the basis of minimal sun exposure.
Table 5: Recommended Dietary Allowances (RDAs) for Vitamin D Age Male Female Pregnancy Lactation 0-12 months*400 IU 400 IU (10 pg) 600 IU (15 pg) 600 IU (15 pg) 600 IU (15 pg) 600 IU (15 pg) 800 IU (20 pg) 600 IU 600 IU (15 pg) (10 pg) (15 pg) 600 IU (15 pg) 1-13 years 600 IU 600 IU (15 pg) (15 pg) 14-18 years 600 IU (15 pg) 19-50 years 600 IU (15 P9) 51-70 years 600 IU (15 pg) >70 years 800 IU (20 pg) * Adequate Intake (Al) The American Academy of Pediatrics (AAP) recommends that exclusively and partially breastfed infants receive supplements of 400 IU/day of vitamin D shortly after birth and continue to receive these supplements until they are weaned and consume..1,000 mL/day of vitamin 0-fortified formula or whole milk. Similarly, all non-breastfed infants ingesting <1,000 mL/day of vitamin 0-fortified formula or milk should receive a vitamin D supplement of 400 IU/day. AAP also recommends that older children and adolescents who do not obtain 400 IU/day through vitamin D-fortified milk and foods should take a 400 IU vitamin D supplement daily.
According to one embodiment, the one or more minerals or vitamins provided in step (i) comprises iron and at least one fat-soluble vitamin, optionally selected from vitamin A and vitamin D. The supplement may contain iron and vitamin A, or iron and vitamin D, or all three of iron, vitamin A and vitamin D. Where an oily form of a fat-soluble vitamin is included, it is preferred to provide the iron compound separately as an admixture with an aqueous solution. It has been found that emulsions of iron compounds in oil having acidic pH caused acidification when added to the cream.
According to step (i) of the method, the at least one thermostable functional food ingredient is admixed with a liquid. Suitable liquids may be aqueous or oily, and may be chosen as appropriate depending on the formulation of the thermostable functional food ingredient.
Suitable aqueous liquids are water or an aqueous milk fraction, as defined above. Suitable oily liquids are a cream fraction, as defined above, or a vegetable oil.
Suitably, the at least one thermostable functional food ingredient admixed with a liquid is provided by: (i) providing the at least one thermostable functional food ingredient as one or more dry powders and admixing the one or more dry powders with an aqueous liquid such that each of the at least one thermostable functional food ingredients forms a solution, a suspension or an emulsion with the aqueous liquid; (ii) providing the at least one thermostable functional food ingredient as one or more dry powders and admixing the one or more dry powders with an oily liquid such that each of the at least one thermostable functional food ingredients forms a solution, a suspension or an emulsion with the oily liquid.
Dry powders are preferred for their ease of use, particularly where each of the thermostable functional food ingredients is provided in a single blend. Carriers may be included in blends, in order to improve consistency of the composition. However, one may also combine individual dry powder forms in the preparation of the at least one thermostable functional food ingredient admixed with the liquid. Oily forms are also envisaged, particularly comprising the fat-soluble vitamins, and these may be admixed with the aqueous or oily liquid. Each of the thermostable functional food ingredients should form a solution, suspension or emulsion with the aqueous liquid. Notably, different components may produce different types of admixtures. For example, a powdered iron source may form a solution, whereas encapsulated forms of fat-soluble vitamins, such as vitamins A or D, may form a suspension in an aqueous liquid if their coating does not dissolve in the liquid, or an emulsion if it does dissolve.
Admixing may be performed in a closed system using high shear or circulation, for example using a turbine impeller or paddle stirrer (H. G. Kessler. Food and Bio Process Engineering -Dairy Technology. Fifth edition, pages 553-557). If a suspension or emulsion is obtained, it is preferred that the functional food ingredients in the suspension or emulsion are uniformly dispersed within the liquid without the need for continued agitation or mixing.
The liquid may be checked visually or spectrophotometrically for the formation of a sediment. Homogeneity may be restored, if necessary, by circulation until and during the dosing into the cream.
In one embodiment, iron and at least one fat-soluble vitamin, typically vitamin A and/or vitamin D, are provided as a dry powder. The dry powder is admixed with an aqueous liquid, typically water or an aqueous milk fraction.
According to step (i) of the method, the admixture is added to the cream fraction.
Typically, the process is implemented as a continuous process. The admixture is typically added by metered addition to a continuous flow of cream imminently prior to the high heat treatment. Alternatively, a batch process may be implemented, in which the admixture is added to a batch of the cream prior to heat treatment. Methods of batch and metered addition of vitamins in dairy processes are described in Guidelines for Vitamin A and D Fortification of Fluid Milk, The Dairy Practices Council, Publication DPC 53, July 2001.
According to step (ii) of the method, the supplemented cream fraction is heat treated at a temperature of at least 100 °C for a time period sufficient to obtain a heat treated cream fraction having a reduced microbial load.
The supplemented cream fraction may be subjected to sterilization in step (ii), typically by heating at 121 °C for 3 minutes. In a continuous flow process, the supplemented cream fraction may be subjected to Ultra high temperature (UHT) processing. This requires heating in excess of 135 °C, holding for between 1 and 10 seconds, such as 4 seconds, and rapid cooling. UHT can involve using traditional heat exchangers to heat and cool the cream fraction (indirect UHT) or direct mixing of cream fraction and steam followed by cooling to remove the condensed steam (direct UHT). Suitably, the cream fraction is heat treated at a temperature in the range of 100-180 °C for a period of 10 msec to 10 sec, such as 100-134.9 °C for a period of 0.5-10 seconds. In an example, the cream fraction is heated to 124 C for 4 seconds. Alternatively, the cream fraction may be heat-treated at a temperature in the range of 135-180 °C for a period of 10 msec to 4 seconds.
The relationship between the process parameters and the time in which a composition is kept in the HT-treatment temperature range, sometimes referred to as the "holding time", is typically provided by the equipment manufacturer. If not, the holding time may be determined as outlined below: 1. Calculate the heat capacity of the feed from the composition via empirical formulas.
2. Calculate the required energy (kg/hour steam) to raise the feed temperature from the preheating temperature to the desired heat treatment temperature.
3. Calculate the excess steam (used for transport) by subtracting the required heating steam flow from the total steam flow.
4. Determine the exact volume of the holding cell.
5. Determine the volumetric flow rates of material into and through the process unit, 25 including any volumetric changes (for example heating steam condensation).
6. Calculate the holding time by dividing the holding cell volume by the volumetric flow rate.
The heating step (ii) must be able to increase the temperature of the supplemented cream fraction to temperatures in excess of 100°C, typically by using an in-direct heat transfer, such as used in plate heat exchangers. Rapid temperature increases may be accomplished by contacting the composition with steam; also described as direct heat transfer. There are different techniques available for contacting the composition with steam. One of these is direct steam injection in which steam is injected into the liquid to be heated. Another technique is steam infusion wherein the liquid is infused into a steam-filled chamber. The temperature of the steam is typically somewhat higher than the desired treatment temperature of the heat treatment, for example at most 10 °C higher than the desired treatment temperate of the heat treatment, typically at most 5 °C higher, or at most 3 °C higher. Other energy sources may also be applied to the heating the composition, such as electromagnetic energy. Examples of useful electromagnetic energy are IR radiation and/or microwave radiation.
Typically, the heated composition is cooled as part of the high temperature treatment. The cooling may comprise or consist of flash cooling or by using an in direct cooling technology, such as plate cooling exchanger. The cooling media can be a combination of regenerated heated water from prior heated product, and/or water at ambient temperature, and/or water at temperatures below 5°C, and/or glycol. The term "flash cooling" is the cooling obtained by introducing, e.g. spraying, a hot liquid or aerosol into a vacuum chamber, whereby part of the liquid evaporates and rapidly cools the remaining liquid. The cooling preferably cools the composition to a temperature of at most 90 °C, such as at most 70 °C, and typically in the range of 5-70 °C. The duration of the "flash cooling" is typically at most 50 msec, and for indirect cooling typically at the most 30 seconds.
Examples of useful high temperature heat treatment systems are e.g. the SaniheatTmsystem Gea Niro (Denmark), the Linient Steam Injection LSI 1m-system of Gea Niro (Denmark) or the Instant Infusion System (IIS) of I nvensys APV (Denmark).
Exemplary systems are found in WO 98/07328 (Niro A/S). General aspects of high temperature treatment are e.g. found in "Thermal technologies in food processing" ISBN 185573558 X. The purpose of the heat treatment step (ii) is to provide a heat treated cream fraction having a reduced microbial load.
By "microbial load" we mean the total viable count of microorganisms, which may include bacteria, yeasts and moulds. ISO 4833:2003 specifies a horizontal method for the enumeration of microorganisms, by counting the colonies growing in a solid medium after aerobic incubation at 30 °C. In essence, two poured plates are prepared using a specified culture medium and a specified quantity of the test liquid. Other pairs of poured plates are prepared, under the same conditions, using decimal dilutions of the test liquid. The plates are aerobically incubated at 30 °C for 72 hours. The number of microorganisms per millilitre of sample is calculated from the number of colonies obtained on selected plates.
Thus, microorganisms may be enumerated according to ISO 4833:2003. Alternatively, the method of ISO 4833:2003 may be altered by altering the duration and/or temperature of aerobic incubation. For example, the aerobic incubation may be performed at between 21 °C and 37 °C, for between 72 hours and five days. At lower temperatures, a longer incubation may be required. For example at 21 °C, the incubation may be performed for five days. Typically, when enumerated according to ISO 4833:2003, the total viable count of microorganisms is less than 5000 cfu/mL, typically less than 1000 cfu/mL, such as less than 500 cfu/mL. Lower viable counts are typically achieved by a more intensive heat treatment i.e. at higher temperature and/or longer duration, and typically allow for a product with a longer shelf-life.
According to step (iv) of the method, microorganisms are physically separated from the aqueous milk fraction to obtain an aqueous milk fraction having a reduced microbial load.
The testing of microbial load is as described above in relation to the heat treated cream fraction. The combination of step (iv) and the pasteurisation step (vi) when applied to the aqueous milk fraction typically results in a total viable count of microorganisms of less than 5000 cfu, more typically less than 1000 du/mL, such as less than 500 cfu/mL. The separation actually removes microorganisms from the aqueous milk fraction contrary to other sterilisation techniques which only kill the microorganisms and leave the dead microorganisms in the milk. The physical separation may e.g. remove at least 90% of the microorganisms, typically at least 95% of the microorganisms, such as at least 99% of the microorganisms of the aqueous milk fraction. The physical separation may involve bactofugation and/or microfiltration. Suitable bactofuges, including one one-phase or two-phase bactofuges, can be found in Tetra Pak Dairy processing Handbook 2003 (ISBN 91631-3427-6).
In a preferred embodiment of the invention, the microfiltration is performed using a filter having a pore size in the range of 0.5-1.5 pm, preferably in the range of 0.6-1.4 pm, even more preferably in the range of 0.8-1.4 pm, such as 1.2 pm. These pore size ranges have been found to be advantageous as they retain most of the microorganisms of the aqueous milk fraction with substantially no alteration of the protein composition. The microfilter may be a cross-flow microfilter. A suitable microfiltration system can e.g. be found in Tetra Pak Dairy processing Handbook 2003 (ISBN 91-631-3427-6).
The physical separation is typically performed at above ambient temperature, such as between 45° C and 70 °C, and preferably between 50° C and 65 °C. Microfiltration may alternatively be performed at below ambient temperatures.
According to steps (v) and (vi) of the method, the aqueous milk fraction having a reduced microbial load is combined with the heat treated cream fraction; and the aqueous milk fraction is pasteurised before, during or after it is combined with the heat treated cream fraction. Thus, all of the aqueous milk fraction in the final product is treated by physical separation and pasteurisation to reduce the microbial load. The cream fraction may be combined with the aqueous milk fraction and the total volume pasteurised, or the cream fraction may be added to the aqueous milk fraction after the pasteurisation of the aqueous milk fraction. Thus, the cream fraction is either pasteurised, or not pasteurised, in the final product, depending on at what stage it is added to the aqueous milk fraction. By "pasteurisation" we include the meaning of heating a composition such that all of the composition is held at a temperature of at least 63 °C for at least 30 minutes; or at least 72 °C for at least 15 seconds, as specified in Grade "A" Pasteurized Milk Ordinance., U.S. Dept of Health and Human Services, Public Health Service, Food and Drug Administration, 2009. If the fat content of the composition is 10% or greater, or total solids content is 18% or greater, or if the composition contains added sweeteners, the specified temperature shall be increased by 3 °C. Typically, pasteurisation is performed by heating at 63 °C for 30 minutes, or 72 °C for 15 seconds. "Pasteurisation" also includes any other process approved as equivalent by public health authorities, such as the FDA. For example, pasteurisation may be performed by heating at 74 °C for 25 seconds. Other suitable pasteurisation methods are described in H. G. Kessler, Food and Bio Process Engineering -Dairy Technology, fifth edition, pages 177-178. According to Pasteurized Milk Ordinance standards, the total bacterial count of Grade A raw milk for an individual producer should not exceed 100,000 cfu/mL; and following pasteurisation, the total bacterial count should not exceed 20,000 cfu/mL. According to other guidelines, pasteurisation must guarantee a total bacterial count of <30,000 cfu/mL and Enterobacteriaceae or coliform <1 cfu/ml (R. K. Robinson. Modern Dairy Technology. Volume 1. Advances in milk process. Second edition, page 11-12).
Following combination and pasteurisation in steps (v) and (vi), and when measured immediately following processing and filling into bottles, the milk product typically has a total viable count (tvc), measured as colony forming units (cfu)/mL of less than 5000 cfu, more typically less than 500 cfu/mL. The tvc, tested at 30 °C and 21 °C may be as low as <1 cfu/mL, depending on process conditions. The extended shelf-life of this fresh milk product of the present invention is due to the reduction in microbial load, which results in at most a low residual level of viable microorganisms, combined with the conventional refrigerated temperatures of storage of fresh, perishable food products.
Typically, in either batch or continuous mode, the relative proportion of the heat treated cream fraction and the aqueous milk fraction having a reduced microbial load in step (v) is selected so as to obtain a supplemented milk product with a selected percentage fat. For example, if a whole milk product is to be made, an appropriate volume of cream is included in order to yield a product containing approximately 3.5% fat. "Standardisation" for milk fat content is described in Pieter Walstra, Jan T. M. Wouters, Tom J. Geurts. Dairy Science and Technology, Second edition, page 222. Suitably, the quantity of the at least one thermostable functional food ingredient in step (I) is selected so as to obtain a supplemented milk product with a selected quantity of at least one thermostable functional food ingredient. This is achieved by first calculating how much cream is required to obtain the desired fat content of the final product (i.e. "standardisation"), and then calculating how much of the at least one thermostable functional food ingredient admixed with a liquid is required per volume of cream. When calculating the required amount, it is important to take into account any overage required to compensate for loss of the thermostable functional food ingredient during the production process; and also to take into account that the cream and aqueous milk fractions may already contain amounts of the functional food ingredient.
Information about the micronutrient content of cows' whole milk is provided in "Fortification Basics: Milk" (supra). The vitamin A content of whole milk ranges from about 600 to 1800 IU/L, and the vitamin D content ranges from about 4 to 40 IU/L. These vitamins are subject to seasonal variations due to differences in feeding patterns of cattle. Vitamin K is present at about 41 pg/L; iron at about 0.52 mg/L; calcium at about 9.7 mg/L. McCance & Widdowson's Composition of Foods (7th edition) defines the following natural levels of vitamins A, D and iron in cows' whole milk in the UK: vitamin D = trace; vitamin A = 36 pg per 100 grams; iron = 0.02 mg per 100 grams. The selected amount of micronutrient or functional food ingredient to be included in the final product may vary depending on the target consumer, their needs, and the quantity of the milk product that they are likely to consume per day. Acceptable upper, lower and target levels may be chosen.
Recommended intakes of vitamins and minerals may vary depending on prevailing health guidelines. According to McCance & Widdowson's Composition of Foods (7th edition), the adult recommended intake (RI) per day of iron is 14 mg, and the RI for various vitamins is as follows: vitamin A, 800pg; niacin (B3), 16mg; pantothenic acid (B5) 6mg; vitamin B6, 1.4mg; vitamin B12, 2.Spg; vitamin D, Spg. A typical milk product of the invention may contain from 5 to 20% and preferably 15% of RI per 100 ml of milk. This equates to 120pg vitamin A; 2.4mg niacin (B3); 0.9 mg pantothenic acid (B5); 0.21mg vitamin B6; 0.375pg vitamin B12; 0.75pg vitamin D; and/or 2.1mg iron. According to "Fortification Basics: Milk" (supra), milk products for general consumption are typically fortified with 5000 11J/L vitamin A and/or 500 IU vitamin D. For a toddler milk, a range of vitamin D of about 500 to 1000 IU/kg may be appropriate, with a target value of about 900 Ill/kg; and a range of vitamin A of about 1900 to 330011.1/kg may be appropriate, with a target value of about 2200 Ill/kg. Iron may be included in an amount of from 10 to 18 mg/kg, with a target value of about 12 mg/kg. According to one embodiment, target values are 2170 Ill/kg for vitamin A, 860 IU/kg for vitamin D and 12mg/kg for iron.
The accuracy of the dosing of the liquid into the cream is ensured by flow measurement controlling the speed of the dosing pump. The quantity of liquid needed can be verified experimentally by preparing a test batch of the milk product and testing the content of the or each functional food ingredient. In subsequent production batches, more or less thermostable functional food ingredient admixed with a liquid is added depending on the test result from the test batch. Vitamins A, D and E can be quantified in test or production batches as described in Olivier Heudi, Marie-Jose Trisconi, Christoper-John Blake, "Simultaneous quantification of vitamins A, D3 and E in fortified infant formulae by liquid chromatography -mass spectrometry" J. Chromatography A (2004), 1022(1-2): 115-23. Iron may be quantified using ICP-OES (inductively coupled plasma/optical emission spectrometry) as described in Encyclopedia of Analytical Chemistry, Xiandeng Hou, Bradley T. Jones. John Wiley & Sons Ltd. 2000, pp 9468-9485 (see Example 3).
In one embodiment of the invention, in step (v) the heat treated cream fraction is homogenised either (i) in the absence of the aqueous milk fraction having a reduced microbial load; or (ii) together with all or at least a portion of the aqueous milk fraction having a reduced microbial load, to obtain a homogenised product. The homogenisation step disrupts the native milk fat globule structure of the cream, resulting in a decreased diameter of fat globules, which have a density which is much closer to that of the aqueous milk phase. The fat component is therefore stabilised within the milk product, and has a reduced tendency to separate to the surface. It is preferred to include a homogenisation step when one or more fat-soluble vitamins have been included, because the homogenisation step allows these vitamins to become solubilised in the lipid droplets, improving their stability within the product. In homogenisation, a flow of liquid is pumped through a valve assembly under high pressure, causing an increase in flow velocity as the liquid passes through the valve, and during which the milk fat globules are disrupted. A one-stage or a two-stage homogeniser may be used. Milk is typically homogenised at a temperature above the melting point of fats (45 °C), such as at 60 °C. A typical pressure is 5 MPa or greater. A typical pressure for a one stage or first stage homogenisation may be about 15 MPa. If a second stage homogenisation is used, this may be at a reduced pressure, such as 5 MPa. Suitable homogenisers are Tetra Pak Tetra Alex, GEA Niro Soavi or SPX APV Rannie.
The homogenisation step, if included, may be performed before or after the pasteurisation step. Where the product contains added fat-soluble vitamins, it may be advantageous to homogenise before pasteurising, to reduce losses. Typically, at least some of the aqueous milk phase is included with the cream fraction in the homogenisation step. The fat content of the mixture is suitably below 25% during the homogenisation, such as between 10 and 12%. Proteins from the aqueous milk phase typically adsorb onto the surface of the disrupted milk fat globule during or shortly after homogenisation, stabilising the lipid droplets.
The method may involve one or more cooling steps. The heat treated cream fraction obtained in step (ii) may be subjected to cooling prior to step (v) and/or the product of step (vi) may be subjected to cooling. For example, the heat treated cream fraction may be cooled to 35 °C to 70 °C prior to homogenisation, typically to the temperature at which homogenisation is to be performed. Indirect cooling may be performed using tubular or plate pack heat exchangers (Dairy Processing Handbook second revised edition 2003 Tetra Pak Processing systems AB, Chapter 6). The final product is typically cooled to a temperature within the temperature range that the product is intended to be stored at, or at temperature suitable for packaging of the product. The product may be cooled to between 1 at 5 °C for refrigerated storage. Fresh and extended shelf life (ESL) milk is typically stored below 8 °C.
Typically, the components of the product are subjected to as little heat treatment as possible consistent with the required microbial safety level and shelf-life. In practice, then, the aqueous milk fraction is typically subjected to only one pasteurisation step, and other heating steps, such as prior to separation or homogenisation, are conducted at a lower temperature than what would be a conventional temperature for pasteurisation, i.e. lower than 72 °C or lower than 63 °C. Typically, the aqueous milk fraction has not been subjected to heat treatment at a temperature of at least 88 °C. Compliance with this requirement can be determined by a negative result in the peroxidase test, as described in Example 3. Milk which has been heated at 88 °C or above loses peroxidase enzyme activity from its aqueous phase.
The method of the invention may further comprise the step of packaging the supplemented milk product, such as by non-aseptic or aseptic packaging, such as by filling the supplemented milk product into one or more non-aseptic or aseptic containers. Suitable packaging methods are described in Pieter Walstra, Jan T. M. Wouters, Tom J. Geurts. Dairy Science and Technology, Second edition, Chapter 15, page 411. Useful containers may be e.g. bottles, cartons or bags.
A second aspect of the invention provides a supplemented milk product prepared according to the method of the first aspect of the invention. Typical products are provided packaged ready for consumption.
A third aspect of the invention provides a supplemented milk product comprising: (a) at least one thermostable functional food ingredient; (b) aqueous milk from which microorganisms have been physically separated and which has been subjected to pasteurisation; (c) cream which has been heat treated at a temperature of at least 100 °C for a time period sufficient to obtain cream having a reduced microbial load; wherein the aqueous milk has not been subjected to heat treatment at a temperature of at least 88 °C.
The supplemented milk product of the third aspect of the invention is typically made according to the method of the first aspect of the invention.
The product contains (a), at least one thermostable functional food ingredient. Typically, the product is packaged and the packaging includes a label which identifies the supplementary thermostable functional food ingredients. Typically, the at least one thermostable functional food ingredient comprises one or more minerals or vitamins. If the thermostable functional food ingredient is a normal component of milk, such as a vitamin or mineral, its content will be increased above the normal amount found in milk that has been subjected to the same processing steps. The composition of milk, including its vitamins and minerals, is well known in the art (Fortification Basics: Milk (supra)). The options concerning vitamins, minerals and other thermostable functional food ingredients are as described in relation to the first aspect of the invention. In one embodiment, the one or more minerals or vitamins comprises iron, such as iron in a water-soluble form, such as a ferrous compound, such as ferrous bis-glycinate or ferrous lactate. In one embodiment, the one or more minerals or vitamins comprises at least one fat-soluble vitamin, optionally selected from vitamin A and vitamin D. The one or more minerals or vitamins may comprise iron and at least one fat-soluble vitamin, optionally selected from vitamin A and vitamin D. The product also comprises aqueous milk from which microorganisms have been physically separated and which has been subjected to pasteurisation; and which has not been subjected to heat treatment at a temperature of at least 88 °C. The aqueous milk phase of the product is peroxidase positive, by virtue of not having been heated to a temperature of at least 88 °C. The whole product also has a characteristically low microorganism content. Typically, when enumerated according to ISO 4833:2003, the total viable count of microorganisms is less than 5000 cfu/mL, typically less than 1000 cfu/mL, such as less than 500 cfu/mL. It is believed that the combination of a peroxidase positive test result and such low tvc can only be obtained by a combination of physical separation of microorganisms and pasteurisation. Heat treatment alone would need to be at a higher temperature in order to achieve such a low tvc.
The product also comprises cream which has been heat treated at a temperature of at least 100 °C for a time period sufficient to obtain cream having a reduced microbial load.
As noted above, the product typically has a total viable count of microorganisms of less than 5000 cfu/mL, typically less than 1000 cfu/mL, such as less than 500 cfu/mL. Cream that had not been sufficiently heat treated would contribute a higher microbial burden to the overall product. Cream that has been heated as in step (ii) of the process of the invention is negative for peroxidase, and may be tested for this property as in Example 3.
As a result of applying only moderate heat treatment to the aqueous milk phase, the product made according to the method of the first aspect of the invention, such as the product of the third aspect of the invention, typically has various advantageous sensory characteristics.
Sensory testing may be performed according to ISO 22935-1:2009, ISO 22935-2:2009 and ISO 22935-3:2009, which relate to sensory analysis of milk and milk products. Sensory properties such as visual appearance, consistency, odour and taste are preferably tested. In some embodiments, the milk product tastes, smells and appears substantially the same as a corresponding product made without the addition of a thermostable functional food ingredient. In some embodiments, the milk product tastes, smells and appears substantially the same as a product made by subjecting the same proportion of aqueous milk and cream fractions to conventional pasteurisation and, where the product of the invention is homogenised, also homogenisation, without the addition of the thermostable functional food ingredient. Thus, the product may taste, smell and appear substantially as fresh milk. "Fresh milk" has a limited shelf life of a few days, is chilled at the point of sale, and has typically been subjected to mild heat treatment such as pasteurisation. This is in contrast to milk products in which the aqueous milk phase has been subjected to more extreme heat treatments, which tends to have a cooked taste, and may have off flavours.
The milk product of the invention typically has a relatively low content of denatured betalactoglobulin, due to the relatively mild heat treatment of the aqueous milk fraction. Preferably, at most 10% (w/w) of the beta-lactoglobulin of the milk is denatured relative to the total amount of both denatured and non-denatured beta-lactoglobulin. In contrast, in typical extended storage life (ESL) milk heat treated at about 120 °C for 6-8s, more than 30% of beta-lactoglobulin is denatured.
The determination of the degree of denaturation of beta-lactoglobulin of a processed milk product requires a sample of the unprocessed milk derivative and a sample of the processed milk product. Each sample is analysed according to ISO 13875:2005(E) "Liquid milk -Determination of acid-soluble beta-lactoglobulin content" to determine the amount of acid soluble beta-lactoglobulin in the samples -expressed in the unit mg/L sample.
The degree of denaturation (DD) of beta-lactoglobulin of the milk product is calculated via the formula: DD = 100%*(BLGr -BLGh)/BLGr wherein: DD is the degree of denaturation (DD) of beta-lactoglobulin.
BLGr is the content of beta-lactoglobulin in the untreated milk derivative (mg/L).
BLGh is the content of beta-lactoglobulin in the processed milk product to which the degree of denaturation relates (mg/L).
Heat treatment of milk is the cause of Type 1 reactions leading to the denaturation, degradation, and inactivation of whey proteins, enzymes, and vitamins. The Maillard reaction plays a key role in such Type 1 reactions, and is responsible for a caramelised or cooked flavour. This reaction can be monitored by measuring the furosine (epsilon-N-2-furoylmethyl-L-lysine) and lactulose (4-O-beta-galactopyranosyl-D-fructose) levels and the furosine/lactulose ratio in a product. The furosine content of pasteurised milk is generally no greater than 2.0 mg/L milk, while levels in UHT depend on the heating conditions, but levels of about 56 mg/L are reported in normal UHT. The level of furosine in ESL milks are reported to be at level of 11.6 mg/100g protein (reference European Dairy Magazine 2009, No. 7, pp. 18-22. Authors: Mayer, H. K.; Raba, B; Meier, J.: Schmidt, A.) which would equate to 4.0 mg/L milk. The milk product of the invention typically has a lower level of furosine than ESL milks, expected to be <3.0 mg/L.
The lactulose content of normal UHT is reported to be in the range of 34 -42 mg/ml and 0-mg/L in ESL milk. There is no trace of lactulose in pasteurized milk. The milk product of the invention typically is expected to have no greater levels than 5 mg/ml. (reference: Food and Bio process engineering, H. G. Kessler, 2002, A. Kessler, European Dairy Magazine 2009, No. 7, pp. 18-22. Authors: Mayer, H. K.; Raba, B; Meier, J.: Schmidt, A.)) Methods for determining furosine and lactulose levels in milk or milk-derived products are known in the art: Both HPLC or enzymatic assays, as well as front-face fluorescence spectroscopy methods are described by Kulmyrzaev et al., 2002 in Lait 82: 725-735.
Lactulose content in a milk sample may be measured by an enzymatic assay, defined by the International Organisation for Standards, given publication No: ISO 11285:2004(E); IDF 175: 2004(E). Furosine content may be analysed by HPLC. For example, the milk sample is hydrolysed overnight in HCI solution at 105 °C; and one aliquot of the hydrolyzate is used to determine the total Nitrogen content; and another aliquot is passed through a C18 column to separate out the furosine, which is then determined by HPLC-DAD and quantified with respect to a furosine standard.
The product made according to the method of the first aspect of the invention, such as the product of the third aspect of the invention, typically has an extended shelf-life, due to a high microbial safety level. "Shelf-life" means the time in which the milk product can be stored, hermetically sealed, at a specific temperature before spoilage occurs due to growth of microorganisms. A typical extended shelf-life of the product when stored at less than 8 °C may be a minimum of 10 days, such as a minimum of 15 days, a minimum of 20 days or a minimum of 25 days. A product is considered to be within its shelf-life if the tvc is <100 cfu/mL. Thus, a product may have a tvc <100 cfu/mL for the first 10 days after production, such as for the first 15 days after production, for the first 20 days, or for the first 25 days after production. An exemplary product has a tvc <100 cfu/mL for at least 28 days after production (day of packing).
The present invention will be further illustrated in the following examples, without any limitation thereto.
Example 1: Production of an enriched milk containing ferrous bis-glycinate and vitamins A and D Premix recipe A dry powder blend was obtained from Frutarom Limited, Israel. The particle size is such that 90% passes through a 40 mesh sieve.
Table 6: Ingredient list Ingredient Amount per 100g dry powder Tripotassium citrate Dextrose Ferrous bis-glycinate hydrate 21.0g (iron content = 3.6g) Gum Arabic Maltodextrin Citric acid Ascorbic acid
Vegetable oil
Retinyl acetate (vitamin A) 200mg cholecalciferol (vitamin D3) 7.5mg According to the manufacturer, the vitamins A and D3 powder components were prepared to by forming an oil in water emulsion of the vitamins and spray-drying together with maltodextrin. The iron is provided as ferrous bis-glycinate powder and is added at the blending stage.
The premix was prepared from the dry powder blend by mixing the powder with water.
The ferrous bis-glycinate is completely soluble in the water, and the vitamins A and D are present in oil droplets of less than 10 pm. 40g of premix powder was mixed with 60g water to make a solution. This was mixed together and agitated with a silverson for approximately 3 minutes.
Process steps A batch of 35L of long shelf-life fortified milk was prepared according to the following processing steps, with reference to the schematic diagram in Figure 1.
Step 1: Raw milk was collected and stored at 5 °C.
Step 2: Raw milk from step 1 was preheated to 52-58 °C and then subjected to centrifugation using a standard dairy centrifuge to produce a cream fraction having 40% fat and a skim milk fraction having 0.06% fat.
Step 3: The premix was added to the preheated cream by batch mixing in an amount of 1g of diluted premix to 1L of cream.
Step 4: The cream fraction was high heat treated by heating to 124 °C for 4 s using indirect io heat treatment, and then cooled to 60 °C. Heating and cooling were performed using a tubular or plate heat exchanger.
Step 5: The skim milk from step 2 was pre-heated to 50 to 58 °C, then cooled (if necessary) to 55 °C and microfiltered by direct flow filtration using a ceramic PAL 1.2 micron filter, with a flow rate of 1000 t_/h.
Step 6: The cream fraction from step 4 was combined with the skim milk from step 5 to produce a whole milk with a fat content of 3.5% (w/w) fat.
Step 7: The whole milk from step 6 was homogenised at 60 °C with a two stage homogeniser, the first stage at 150 bar and the second stage at 50 bar.
Step 8: The whole milk from step 7 was pasteurised at 74 °C for 25 s.
Step 9: The whole milk from step 8 was cooled to 2 °C and then packed into sterile 500 mL bottles and stored at 2 °C.
Example 2: Production of milk without enrichment Whole milk was prepared without enrichment according to Example 1, with the exception that step 3 was omitted.
Example 3: Methods of Analysis Analysis A: Sensory testing Milk products are tested by a panel of adults, such as parents who have children aged between 1 and 8 years. Respondents are asked to assess products blind and in a randomised order to prevent bias from order effects. Water and water biscuits are provided as palate cleansers.
A questionnaire includes the following questions/topics: (1) Overall liking (9-point hedonic scale). The tasters had to rate the samples as: dislike extremely (1); dislike very much (2); dislike moderately (3); dislike slightly (4); neither like nor dislike (5); like slightly (6); like moderately (7); like very much (8); like extremely (9).
(2) Tasters were asked to choose from the list below the attributes that would apply to the sample: Fresh, Creamy, Stale, Mouthcoating, Refreshing, Flat, Thin, Thick, Smooth, Malty, Sweet, Dry, Chemically, Cooked, Metallic, Milky, Powdery, Other.
(Also referred to as CATA testing (check all that apply) (3) Comments were sought (likes and dislikes).
Analysis B: Vitamin A testing Vitamin A is tested in milk products according to EN 12823-1 2014 (Title: Foodstuffs.
Determination of vitamin A by high performance liquid chromatography. Measurement of all-E-retinol and 13-Z-retinol).
Briefly, vitamin A is released from the sample by alkaline hydrolysis using ethanolic potassium hydroxide solution and extracted three times with hexane:ethylacetate (85:15 v/v). The determination is carried out by normal phase High-Performance Liquid Chromatography with UV/Diode-Array Detection (325 nm). For quantification a 3-point calibration curve is used. The calibration standards used are pure compounds, purity > 98 %. The purity of the standards is for each calibration determined by spectrophotometric measurement (325 nm).
Analysis C: Vitamin D testing Vitamin D is tested in liquid milk products according to EN 12821:2009 (Title: Foodstuffs. Determination of vitamin D by high performance liquid chromatography. Measurement of cholecalciferol (D3) or ergocalciferol (D2)) Briefly, vitamin D3 is saponified in the sample using alcoholic potassium hydroxide solution and extracted with hexane:ethylacetate. The extract is concentrated and cleaned up by solid phase extraction, followed by normal phase semi-preparative. The amount of vitamin to D3 is determined by reverse phase High-Performance Liquid Chromatography with Diode-Array Detection (265 nm) and mass spectrometry detection. For quantification a 3-point calibration curve is used. The calibration standards used are U.S. Pharmacopeial Reference standards. The purity of the standards is for each calibration determined by spectrophotometric measurement (UV 265 nm).
Analysis D: Iron testing Milk samples are tested for Fe content using ICP-OES (inductively coupled plasma/optical emission spectrometry) as described in Encyclopedia of Analytical Chemistry, Xiandeng 20 Hou, Bradley T. Jones. John Wiley & Sons Ltd. 2000, pp 9468-9485.
Briefly, samples are dried and ashed, then dissolved in 5M hydrochloric acid and diluted to known volumes. Acid digests of samples are analysed by ICP-OES. All metals in an aspirated solution are atomised and electronically excited in the plasma. On return to a lower electronic state, electromagnetic radiation with wavelengths characteristic of particular elements is emitted. The radiation is dispersed by an echelle grating and detected by a Charge Injection Device (CID). The intensity of emission at the chosen wavelength is directly proportional to the number of atoms of the element present, which in turn is proportional to the concentration in solution. Interferences are minimized by using wavelengths which, are as far as possible, are not subject to spectral overlap. For further information see: Inductively Coupled Plasma -Atomic Emission Spectroscopy, An Atlas of Spectral Information. R K Winge et at Analysis E: Detection of the enzyme lacto-peroxidase Detection of the enzyme peroxidase in milk is used as an indication that the upper temperature for pasteurisation has not been exceeded. A suitable method is described in Pieter Walstra, Jan T. Wouters, Tom J. Geurts. Dairy Science and Technology, Second edition, page 86.
MATERIALS AND EQUIPMENT
1. Reagents Solution 1 Dissolve 1 g of 1.4 -phenylenediamine (C6H8N2) in 50 ml warm deionised water (either on a stirrer for 4 hours or in a refrigerator overnight). Keep solution in a foil-covered bottle in a refrigerator. Discard solution after 2 days or earlier if a sediment forms.
Solution 2 Dilute 9 ml of 30% hydrogen peroxide in deionised water and make up to 100 ml. Add 0.1 ml concentrated sulphuric acid per 100 ml to stabilise solution. This solution is stable for 1 month if kept in a refrigerator in a dark glass bottle with a glass stopper.
PROCEDURES
zo 1. Method 1.1 Boil 10 ml sample for 30 minutes as a control. 1.2 Pipette 5 ml of sample into a clean test tube. 1.3 Pipette 5 ml of control into a clean test tube. 1.4 Add 5 ml solution 1 to each tube.
1.5 Add two drops solution 2 to each tube.
2. Interpretation of results 2.1 A blue/black colour developed within 30 seconds indicates peroxidase is present. Record the result as Pass 2.2 A blue/black colour developed after more than 30 seconds indicates a non-specific reaction.
2.3 No colour development in the sample indicates that the peroxidase enzyme has been destroyed by over-pasteurisation. Record the result as Fail.
2.4 The control should also remain pale.
Example 4: Analysis of the stability of the milk products of Examples 1 and 2 with respect to fortificants over shelf-life.
The milk products of Example 1 (according to the invention) and Example 2 (without fortificants) were analysed for content of vitamins A, D and iron. Samples were assayed from the top and the bottom of individual bottles of milk the day after production, and at 7, 14 and 28 days after production. Bottles were stored at 4 °C before assay.
Vitamin A The amount of retinyl acetate added in the premix per 100 g of final product was 80 pg per 100g. Given the target level of 65.0 pg/100g in the final product, an overage of 23% was applied. Minimum and maximum tolerance levels were set at 58.5 and 97.5 pg/100g. The maximum tolerance level is 50% greater than the target level, in accordance with draft guidance (June 2012) from the European Commission Health and Consumers Directorate (ECHCD) for setting of tolerances for nutrient values declared on a label. The minimum tolerance level is in accordance with test accuracy of ±10%.
The results of testing as in Example 3 are shown in Table 7 below. As can be seen, product testing from the top or bottom of the bottle at each of the days after production showed that the product contains an amount of vitamin A falling within the desired range set by the minimum and maximum tolerance values at all time points. The vitamin A therefore remains stable in the milk throughout its shelf-life. Some apparent variation in vitamin A content between the top and bottom of the bottles may be accounted for by sampling error, as only one bottle was assayed per time point. The evidence supports an overall uniformity in the composition of the product.
Table 7: Vitamin A content of product Vitamin A amount (pg/100g) Test day Test results from product Desired test results top bottom % Difference Minimum Target Level Maximum Tolerance between top & bottom Tolerance 1 83.0 84.4 1.66 58.5 65.0 97.5 7 90.0 85.2 -5.63 58.5 65.0 97.5 Vitamin A amount (pg/100g) Test day Test results from product Desired test results top bottom % Difference Minimum Tolerance Target Level Maximum Tolerance between top & bottom 14 87.8 82.6 -6.30 58.5 65.0 97.5 21 94.7 92.3 -2.60 58.5 65.0 97.5 28 94.4 85.7 -10.15 58.5 65.0 97.5 Vitamin D The amount of cholecalciferol added in the premix per 100g of final product was 3.0pg per 100g. Given the target level of 2.1514100g in the final product, an overage of 39.5% was applied. Minimum and maximum tolerance levels were set at 1.48 and 2.55pg/100g. These tolerances were chosen in view of ECHCD Guidance and test accuracy, as for vitamin A. The results of testing as in Example 3 are shown in Table 8 below. As can be seen, product testing from the top or bottom of the bottle at each of the days after production showed that the product contains an amount of vitamin D falling within the desired range set by the minimum and maximum tolerance values at all time points. The vitamin A therefore remains stable in the milk throughout its shelf-life. Some apparent variation in vitamin A content between the top and bottom of the bottles may be accounted for by sampling error, as only one bottle was assayed per time point. The evidence supports an overall uniformity in the composition of the product.
zo Table 8: Vitamin D content of product Vitamin D amount (pg/100g) Test day Test results from product Desired test results top bottom % Difference Minimum Tolerance Target Level Maximum Tolerance between top & bottom 1 2.17 2.17 0.00 1.48 1.70 2.55 Vitamin D amount (pg/100g) Test day Test results from product Desired test results top bottom % Difference Minimum Tolerance Target Level Maximum Tolerance between top & bottom 7 2.16 2.07 -4.35 1.48 1.70 2.55 14 2.39 2.12 -12.74 1.48 1.70 2.55 21 1.78 1.79 0.56 1.48 1.70 2.55 28 2.23 2.11 -5.69 1.48 1.70 2.55 Iron The amount of ferrous bis-glycinate added in the premix per 100g of final product equated to 1.44mg iron. Given the target level of 1,20mg iron per 100g in the final product, an overage of 20% was applied. Minimum and maximum tolerance levels were set at 1.02 and 1.80 mg/100g. The maximum tolerance level is 45% greater than the target level, in accordance with draft guidance from the ECHCD (supra). The minimum tolerance level is in accordance with test accuracy of ±15%.
The results of testing as in Example 3 are shown in Table 9 below. As can be seen, product testing from the top or bottom of the bottle at each of the days after production showed that the product contains an amount of iron falling within the desired range set by the minimum and maximum tolerance values at all time points. The iron therefore remains stable in the milk throughout its shelf-life. Some apparent variation in iron content between the top and bottom of the bottles may be accounted for by sampling error, as only one bottle was assayed per time point. The evidence supports an overall uniformity in the composition of the product.
Table 9: Iron content of product Iron amount (mg/100g) Test day Test results from product Desired test results top bottom % Difference Minimum Tolerance Target Level Maximum Tolerance between top & bottom 1 1.10 1.14 3.51 1.02 1.20 1.80 7 1.24 1.32 6.06 1.02 1.20 1.80 14 1.32 1.61 18.01 1.02 1.20 1.80 21 1.35 1.35 0.00 1.02 1.20 1.80 28 1.32 1.30 -1.54 1.02 1.20 1.80 In comparison, a non-enriched reference product made as in Example 2 was typically found to contain iron at an amount of <1 mg/kg of product, in testing of top and bottom product fractions. Although the reference product itself was not tested for vitamins, it can be expected to contain vitamin A at 36 pg per 100g and a trace of vitamin D, as described in McCance & Widdowson's Composition of Foods (7th edition) in relation to UK pasteurised milk.
Example 5: Alternative milk product enriched with ferrous lactate dihydrate and vitamins A and D Premix recipe A dry powder blend was obtained from Lycored, Aylesford, UK. The particle size is such that 100% passes through a 0.915mm sieve. The blend consists of the following ingredients: ferrous Lactate Dihydrate; Vitamin D3 100 CWS CapsuDar (SD); Maltodextrin DE19; Vitamin A Acetate 325 cws/a.
According to the manufacturer, the fat soluble vitamin forms are made using the following method; -Mix water phase and oil phase Homogenise Spray dry Pack If then being used in a premix -the above and any additional ingredients are added to a big conical blender, mixed and then analysed and packed.
The premix was prepared from the dry powder blend by mixing the powder with water.
The ferrous Lactate dehydrate is soluble in the water, and the vitamins A and D are present in oil droplets of less than 10 pm.
Using the supplier's recommendation for dosage levels -15mg per 100m1 is required.
Process steps A batch of 35L of long shelf-life fortified milk was prepared according to the same process steps as in Example 1, with the exception that the above diluted premix was added in step 3 rather than the premix described in Example 1.
Results of vitamin and iron testing The results of testing are shown in Table 10 below. Samples were tested from the top or bottom of the bottle at each of the days after production, for vitamins A and D and iron. Maximum and minimum tolerances and target levels are as in Example 4. Vitamin A and iron levels were close to or above the maximum tolerance levels at all time points, indicating that in future tests, lower quantities of vitamin A or iron should be added in production. Vitamin D levels were between the target level and the maximum tolerance level at all time points. The results show that the vitamins and the iron remains stable in the milk throughout its shelf-life. Some apparent variation in vitamin or iron content between the top and bottom of the bottles may be accounted for by sampling error, as only one bottle was assayed per time point. The evidence supports an overall uniformity in the composition of the product.
Table 10: Vitamin and iron content of product Vitamin A amount (pg/100g) Test day Test results from product top bottom % Difference between top & bottom 1 96.3 91.6 -5.13 7 97.5 83.9 -16.21 14 105 99.5 -5.53 Vitamin A amount (pg/100g) Test day Test results from product top bottom °A Difference between top & bottom 21 99 91.6 -8.08 28 91.22 99.5 8.34 Vitamin D amount (pg/100g) Test day Test results from product top bottom % Difference between top & bottom 1 2.65 2.67 0.75 7 2.94 2.85 -3.16 14 2.87 2.56 -12.11 21 2.75 2.96 7.09 28 2.4 2.85 15.79 Iron amount (mg/100g) Test day Test results from product top bottom % Difference between top & bottom 1 2.16 2.2 1.82 7 1.87 1.85 -1.08 14 1.62 1.84 11.96 21 1.59 1.62 1.85 28 1.8 1.74 -3.45 Example 6: Comparative analysis of sensory properties of products made as in Examples 1, 2 and 5 A reference product and two sample products were tested using Analysis A: Sensory testing as in Example 3. The panel of testers were 314 parents having children aged between 1 and 8 years. The reference product was made as in Example 2. Sample 904 is a fortified milk sample made as in Example 1. Sample 901 is a fortified milk sample made as in Example 5.
Summary results
In terms of overall liking, sample 904 did not score significantly differently from the reference. However, it was more often described as thick than the reference. Sample 901 scored significantly lower than the reference and sample 904 in terms of overall liking.
Sample 901 was described less often as milky, fresh, smooth and refreshing, and more often as mouthcoating, chemical, malty and powdery. However, there were three different groups of consumers: the highest proportion of consumers (57%) scored sample 904 just a bit lower than the reference and sample 901, but a smaller group of people (27%) scored sample 901 much lower than the 2 other samples whereas another group (16%) scored the reference much lower than the 2 other samples.
Preference analysis Sample 901 scored significantly differently to the others according to ANOVA (Pyalue<0.0001%); indeed, sample 901 scored lower than the reference and sample 904 according to Tukey's test (95% confidence). The reference and sample 904 did not score significantly differently in Tukey's test.
The reference and sample 904 scored in average between "like slightly" and "like moderately" whereas sample 901 scored around "like slightly". The mean score values on the 9-point hedonic scale were: 6.65 for the reference; 5.97 for 901; and 6.40 for 904.
Three different groups of consumers were identified using Agglomerative Hierarchical Clustering -Euclidian distance, Ward method: (1) 27% of consumers (group 1) scored the reference the highest and scored sample 901 significantly lower than the two other products by ANOVA and Tukey's test (95% confidence).
(2) 57% of consumers (group 2) did not score the reference and sample 901 differently but scored sample 904 a bit lower (ANOVA and Tukey's test).
(3) 16% of consumers (group 3) scored the reference lower than the 2 samples (ANOVA and Tukey's test).
CATA anlaysis Sample 901 was described less often as milky, fresh, smooth and refreshing, and more often as mouthcoating, chemical, malty and powdery (Cochran's Q Test (a=5%)).
The reference was described less often as thick and stale and more often as thin (Cochran's Q Test (a=5%).
Comments No obvious differences could be seen in the comments (likes or dislikes) between the samples.
Example 7: Commercial premix recipe A further spray-dried dry powder blend was obtained from Frutarom Limited, Israel.
Table 10: Ingredient list Ingredient Amount per 100g dry powder Tripotassium citrate (for pH adjustment) Dextrose (carrier) Ferrous bis-glycinate hydrate 21.0g (iron content = 3.6g) Gum Arabic (carrier) Maltodextrin (carrier) Citric acid (conditioner for iron compound) Ascorbic acid (conditioner for iron compound) Canola oil (carrier for fat-soluble vitamins) Tocopherol (antioxidant) Proprietary antioxidant Retinyl palmitate (vitamin A) 200 mg cholecalciferol (vitamin D3) 7.5 mg * A proprietary antioxidant is included in order to ensure a shelf life of 1 year for the premix, but it does not impact on the milk fortification process or characteristics of the milk product.
The vitamins A and D3 powder components were prepared by forming an oil in water emulsion of the vitamins and spray-drying together with maltodextrin. The iron is provided as ferrous bis-glycinate powder and is added at the blending stage.
This premix provides 3.6g or iron, 7.5 mg vitamin D and 200 mg vitamin A per 100 g of powder. To prepare an aqueous admixture at trial scale, 40 g of powder is added to 60 g of water while agitating. Agitation is maintained for a following three minutes.
Sufficient aqueous admixture is added to the cream fraction such that the aqueous admixture provides 1 g to every 1 L of the final product. The amounts of the fortificants per 100 mL of milk product are 1.2 mg iron, 2.15 pg vitamin D and 65 pg vitamin A. At commercial scale, 6 kg of powder premix may be admixed with 120 L water. The greater dilution compared to test scale allows a more accurate dosing because a greater volume is added to the cream stream. The aqueous admixture is typically added at 0.04% wlv. This is sufficient to make a 15,000 L batch of enriched milk.
Testing of fortified products over shelf life for vitamins A and D and iron (as in Example 4) is underway.
Example 8: Alternative milk product enriched with oily forms of vitamins A and D A & D recipe An A&D oily blend was obtained from Fortitech, Denmark, which consists of retinyl palmitate, vitamin D3 and sunflower oil.
The oily blend is ready for use -so no mixing is required. Fortitech recommended 88mg of oily blend per 100m1 of finished product and so this is the dosage recommendation followed for the trial.
Process steps A batch of 35L of long shelf-life fortified milk was prepared according to the method in Example 1, with the exception that in step 3 the oily blend was added to the preheated cream by batch mixing based on the dosage recommendation of the supplier.
Results The product was tested and found to contain 79.8pg vitamin A and 1.68pg vitamin D per 100m1, meeting the target levels for both vitamins.
Claims (26)
- CLAIMS1. A method for producing a supplemented milk product, the method comprising the steps of: (i) Providing a cream fraction and adding at least one thermostable functional food ingredient admixed with a liquid to the cream fraction to obtain a supplemented cream fraction; (ii) Heat treating the supplemented cream fraction at a temperature of at least 100 °C for a time period sufficient to obtain a heat treated cream fraction having a reduced microbial load; (iii) Providing an aqueous milk fraction; (iv) Physically separating microorganisms from the aqueous milk fraction to obtain an aqueous milk fraction having a reduced microbial load; (v) Combining the aqueous milk fraction having a reduced microbial load with the heat treated cream fraction.(vi) Pasteurising the aqueous milk fraction before, during or after it is combined with the heat treated cream fraction.
- 2. The method of Claim 1 wherein the at least one thermostable functional food ingredient comprises one or more minerals or vitamins.
- 3. The method of Claim 3 wherein the one or more minerals or vitamins comprises iron.
- 4. The method of Claim 3 wherein the iron is in a water-soluble form.
- 5. The method of Claim 3 wherein the iron is a ferrous compound.
- 6. The method of Claim 5 wherein the ferrous compound is ferrous bis-glycinate or ferrous lactate.
- 7. The method of Claim 2 wherein the one or more minerals or vitamins comprises at least one fat-soluble vitamin, optionally selected from vitamin A and vitamin D.
- 8. The method of any one of Claims 2 to 6 wherein the one or more minerals or vitamins comprises iron and at least one fat-soluble vitamin, optionally selected from vitamin A and vitamin D.
- 9. The method of any preceding claim wherein the at least one thermostable functional food ingredient admixed with a liquid is provided by: providing the at least one thermostable functional food ingredient as one or more dry powders and admixing the one or more dry powders with an aqueous liquid such that each of the at least one thermostable functional food ingredients forms a solution, a suspension or an emulsion with the aqueous liquid; or (ii) providing the at least one thermostable functional food ingredient as one or more dry powders and admixing the one or more dry powders with an oily liquid such that each of the at least one thermostable functional food ingredients forms a solution, a suspension or an emulsion with the oily liquid.
- 10. The method of any preceding claim implemented as a continuous process.
- 11. The method of any preceding claim wherein the relative proportion of the heat treated cream fraction and the aqueous milk fraction having a reduced microbial load in step (v) is selected so as to obtain a supplemented milk product with a selected percentage fat.
- 12. The method of Claim 11 wherein the quantity of the at least one thermostable functional food ingredient in step (i) is selected so as to obtain supplemented milk product with a selected quantity of at least one thermostable functional food ingredient.
- 13. The method of any preceding claim wherein step (iv) comprises microfiltration of the aqueous milk fraction, optional by passing the aqueous milk fraction through a microfilter having a pore size of between 0.5 and 1.5 pm.
- 14. The method of any preceding claim wherein in step (v) the heat treated cream fraction is homogenised either (i) in the absence of the aqueous milk fraction having a reduced microbial load; or (ii) together with all or at least a portion of the aqueous milk fraction having a reduced microbial load, to obtain a homogenised product.
- 15. The method of any preceding claim wherein the heat treated cream fraction obtained in step (ii) is subjected to cooling prior to step (v) and/or the product of step (vi) is subjected to cooling.
- 16. The method of any preceding claim wherein the aqueous milk fraction has not been subjected to heat treatment at a temperature of at least 88 °C.
- 17. The method of any preceding claim further comprising packaging the supplemented milk product, such as by non-aseptic or aseptic packaging, such as by filling the supplemented milk product or supplemented dairy product into one or more non-aseptic or aseptic containers.
- 18. A supplemented milk product prepared according to the method of any of Claims 1 to 17.
- 19. A supplemented milk product comprising: (a) at least one thermostable functional food ingredient; (b) aqueous milk from which microorganisms have been physically separated and which has been subjected to pasteurisation; (c) cream which has been heat treated at a temperature of at least 100 °C for a time period sufficient to obtain cream having a reduced microbial load; wherein the aqueous milk has not been subjected to heat treatment at a temperature of at least 88 °C.
- 20. The supplemented milk product of Claim 19 wherein the at least one thermostable functional food ingredient comprises one or more minerals or vitamins.
- 21. The supplemented milk product of Claim 20 wherein the one or more minerals or vitamins comprises iron.
- 22. The supplemented milk product of Claim 21 wherein the iron is in a water-soluble form.
- 23. The supplemented milk product of Claim 21 wherein the iron is a ferrous compound.
- 24. The supplemented milk product of Claim 23 wherein the ferrous compound is ferrous bis-glycinate or ferrous lactate.
- 25. The supplemented milk product of Claim 20 wherein the one or more minerals or vitamins comprises at least one fat-soluble vitamin, optionally selected from vitamin A and vitamin D.
- 26. The supplemented milk product of Claim 20 wherein the one or more minerals or vitamins comprises iron and at least one fat-soluble vitamin, optionally selected from vitamin A and vitamin D.
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB1502983.8A GB2535538A (en) | 2015-02-23 | 2015-02-23 | Composition and process |
EP16712982.4A EP3261451B1 (en) | 2015-02-23 | 2016-02-22 | Supplemented milk product and its production process |
PCT/GB2016/050442 WO2016135464A1 (en) | 2015-02-23 | 2016-02-22 | Composition and process |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB1502983.8A GB2535538A (en) | 2015-02-23 | 2015-02-23 | Composition and process |
Publications (2)
Publication Number | Publication Date |
---|---|
GB201502983D0 GB201502983D0 (en) | 2015-04-08 |
GB2535538A true GB2535538A (en) | 2016-08-24 |
Family
ID=52822028
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB1502983.8A Withdrawn GB2535538A (en) | 2015-02-23 | 2015-02-23 | Composition and process |
Country Status (3)
Country | Link |
---|---|
EP (1) | EP3261451B1 (en) |
GB (1) | GB2535538A (en) |
WO (1) | WO2016135464A1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3333246A1 (en) * | 2016-12-12 | 2018-06-13 | Tetra Laval Holdings & Finance S.A. | Processing liquid food |
EP3639671A1 (en) * | 2018-10-17 | 2020-04-22 | Tetra Laval Holdings & Finance S.A. | Production of yoghurt milk and yoghurt |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20230288392A1 (en) * | 2021-10-07 | 2023-09-14 | Aka Foods LTD | Food Processing Systems and Methods |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1996036238A1 (en) * | 1995-05-17 | 1996-11-21 | Tetra Laval Holdings & Finance S.A. | Method for producing consumer milk with good keeping qualities |
WO2000044237A2 (en) * | 1999-01-29 | 2000-08-03 | Brandeis University | Hyper-absorption of vitamin e dispersed in milks |
WO2010085957A2 (en) * | 2009-01-27 | 2010-08-05 | Arla Foods Amba | Long shelf life milk and milk-related products, and a process and milk processing plant for their manufacture |
-
2015
- 2015-02-23 GB GB1502983.8A patent/GB2535538A/en not_active Withdrawn
-
2016
- 2016-02-22 WO PCT/GB2016/050442 patent/WO2016135464A1/en active Application Filing
- 2016-02-22 EP EP16712982.4A patent/EP3261451B1/en active Active
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1996036238A1 (en) * | 1995-05-17 | 1996-11-21 | Tetra Laval Holdings & Finance S.A. | Method for producing consumer milk with good keeping qualities |
WO2000044237A2 (en) * | 1999-01-29 | 2000-08-03 | Brandeis University | Hyper-absorption of vitamin e dispersed in milks |
WO2010085957A2 (en) * | 2009-01-27 | 2010-08-05 | Arla Foods Amba | Long shelf life milk and milk-related products, and a process and milk processing plant for their manufacture |
Non-Patent Citations (1)
Title |
---|
DSM publications, "Fortification Basics: Milk", [online], available from http://www.dsm.com/content/dam/dsm/nip/en_US/documents/milk.pdf [Accessed 07/09/2015] * |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3333246A1 (en) * | 2016-12-12 | 2018-06-13 | Tetra Laval Holdings & Finance S.A. | Processing liquid food |
WO2018108473A1 (en) * | 2016-12-12 | 2018-06-21 | Tetra Laval Holdings & Finance S.A. | Processing liquid food |
EP3639671A1 (en) * | 2018-10-17 | 2020-04-22 | Tetra Laval Holdings & Finance S.A. | Production of yoghurt milk and yoghurt |
WO2020079080A1 (en) * | 2018-10-17 | 2020-04-23 | Tetra Laval Holdings & Finance S.A. | Production of yoghurt milk and yoghurt |
Also Published As
Publication number | Publication date |
---|---|
WO2016135464A1 (en) | 2016-09-01 |
EP3261451A1 (en) | 2018-01-03 |
EP3261451B1 (en) | 2024-04-24 |
GB201502983D0 (en) | 2015-04-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Guo | Human milk biochemistry and infant formula manufacturing technology | |
US6194009B1 (en) | Refrigeration-shelf-stable ultra-pasteurized or pasteurized infant formula | |
US6039985A (en) | Refrigeration-shelf-stable ultra-pasteurized or pasteurized infant formula | |
US5985339A (en) | Refrigeration-shelf-stable ready-to-drink complete nutritional compositions and products | |
Singh et al. | Heat stability and calcium bioavailability of calcium-fortified milk | |
US6503545B1 (en) | Hyper-absorption of vitamin E combined with milk protein | |
US20120171339A1 (en) | Nutritional products having improved quality and methods and systems regarding same | |
EP2124585B1 (en) | Method of manufacturing an edible product comprising fruit,omega-3 polyunsaturated fatty acids and iron | |
US6428832B2 (en) | Late addition of PUFA in infant formula preparation process | |
Zahedirad et al. | Fortification aspects of vitamin D in dairy products: A review study | |
EP3261451B1 (en) | Supplemented milk product and its production process | |
Nkhata | Iron fortification of yogurt and pasteurized milk | |
US20130064923A1 (en) | Liquid Milk Beverage For Toddlers | |
Syama et al. | Enhancement of vitamin D2 stability in fortified milk during light exposure and commercial heat treatments by complexation with milk proteins | |
Ahmad et al. | Fortification in beverages | |
Montagne et al. | Infant formulae–powders and liquids | |
Fernandez-Avila et al. | Physicochemical and sensory characteristics of a UHT milk-based product enriched with conjugated linoleic acid emulsified by Ultra-High Pressure Homogenization | |
US20130129879A1 (en) | Neutral beverage and other compositions and process for making same | |
Pimentel et al. | Brazilian yogurt-like products | |
McSweeney et al. | Nutritional formulae for infants and young children | |
NL1003748C2 (en) | Drinkable, acidic food preparation with a long shelf life and health-promoting effect. | |
Tiwari et al. | Nutritional Values and Therapeutic Uses of Capra hircus Milk. | |
Marsanasco et al. | Liposomes as matrices to hold bioactive compounds for drinkable foods: their ability to improve health and future prospects | |
Theuer | Iron-fortified infant cereals | |
US20230354867A1 (en) | Nutritional compositions and methods related thereto |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |