JP5529753B2 - Chilled nutrition emulsion - Google Patents

Description

  The present invention relates to chilled nutritional emulsions having improved viscosity and mouthfeel properties, and methods for making them.

  There are currently many nutritional beverages that are commercially available and many are not yet readily available to consumers, but are described in the literature or well known in the nutritional beverage field. These beverages typically contain a combination of fats, proteins, carbohydrates, vitamins, and minerals, often as part of a milk-based emulsion.

  Some of these nutritional drinks contain reduced caloric density and thus provide low calorie foods that are used to help maintain healthy weight. These low calorie formulations often contain a reduced fat concentration and may have an undesirably lean or watery texture unless additional ingredients are added to affect product viscosity.

  One way to increase the viscosity of nutritional emulsions, particularly low fat or low calorie beverages, is to formulate with soluble fiber or such fiber rich material. These soluble fibers are typically in the form of resistant digestible fibers such as alginate, carrageenan, agar, pectin, guar gum, xanthan, and β-glucan, all of which gelled to ultimately increase product viscosity Or has water retention properties. However, these soluble fibers can make processing even more difficult, especially because the high viscosities obtained require longer and more severe sterilization steps to produce acceptable levels of heat penetration. The use of harsh heat treatments during sterilization can increase the production of Maillard reaction products, which can affect the color and flavor of the beverage, thus reducing the overall sensory acceptability of the beverage. There is a possibility of lowering. The use of high levels of soluble fiber can also actually destabilize the emulsion and give the beverage a slimy mouthfeel.

  Another way to increase the viscosity of nutritional emulsions, including low fat or low calorie beverages, is to formulate with corn or other similar starches. However, the ability of starch to impart viscosity depends on the persistence of these inherent granular structures in the aqueous system and the concentration in the aqueous system. Due to the many variables involved in emulsion processing, including various heating and shearing steps, it is difficult to maintain the granular structure of the starch, and thus it is difficult to control the viscosity of the resulting emulsion. Also, like soluble fiber, the high viscosity obtained, in particular, requires a longer and more severe sterilization process to produce an acceptable level of heat penetration, making the starch itself more difficult to process. There is.

  Finally, there may be prior art low fat or low calorie nutritional emulsions formulated with relatively high viscosities, but are such high viscosities lean with reduced fat content? Or do not completely cover or compensate for the watery mouthfeel. In other words, this nutritional emulsion may have the desired viscosity but typically does not have the creamy mouthfeel normally associated with higher fat levels.

  Accordingly, there is a need for new nutrient solutions, particularly low fat or low calorie products, that have both desirable viscosity and creamy mouthfeel similar to higher fat formulations.

  A first embodiment of the present invention is a nutritional emulsion comprising fat, protein and carbohydrate comprising a V-complex comprising a food grade surfactant complexed with polydextrose having an average degree of polymerization of at least about 10. Thus, the nutritional emulsion has a first viscosity of less than about 300 cps at 20 ° C. and a second viscosity at a temperature of 0 ° C. to 8 ° C. that is at least about 50 cps higher than the first viscosity.

  A second embodiment of the present invention is a nutritional emulsion comprising fat, protein, and carbohydrate, comprising a water phase comprising a food grade surfactant and polydextrose having an average degree of polymerization of at least about 10, wherein the nutritional emulsion is A first viscosity at 20 ° C. of less than about 300 cps, and a second viscosity at a temperature from 0 ° C. to 8 ° C. that is at least about 50 cps higher than the first viscosity.

  A third embodiment of the present invention is a method for preparing a nutritional emulsion comprising: (a) combining a food grade surfactant with polydextrose having an average degree of polymerization of at least about 10; Forming a fat-free aqueous slurry, (b) combining and homogenizing the aqueous slurry with fat and protein from about 10% to 100% by weight food grade surfactant and about 10% polydextrose Forming a nutritional emulsion having an aqueous phase comprising 100% by weight, wherein the nutritional emulsion has a first viscosity of less than about 300 cps measured at 20 ° C., and at least about 50 cps above the first viscosity, from about 0 ° C. to about Including a second viscosity measured at 8 ° C. The resulting nutritional emulsion can be further characterized by the presence of V-complexes formed by a combination of some or all of the aqueous phase polydextrose and the food grade surfactant.

  Various embodiments of the present invention provide nutritional emulsions that have a low viscosity during processing and storage, but have a surprisingly high viscosity when chilled. As a chilled beverage, this nutritional emulsion also has a surprisingly rich and creamy texture or mouthfeel.

  Various embodiments of the invention can include nutritional emulsions and methods of making these emulsions, all of which are selected V-complexes as defined herein, and / or polydextrose and An aqueous phase containing a selected combination of food grade surfactants can be included. These and other essential or optional components of various embodiments are described in detail below.

  The term “nutrient emulsion” as used herein, unless otherwise specified, is a room temperature emulsion comprising fat, protein, and carbohydrate suitable for use as a single, primary, or supplemental source of oral nutrition in humans. Means. Such nutritional emulsions include classic emulsions (eg, complex, water-in-oil, oil-in-water, etc.), suspensions (eg, suspended solids), and combinations thereof. Nutritional emulsions are most typically oil-in-water emulsions having a continuous water phase and a discontinuous oil phase.

  Viscosity numbers used herein are obtained using a Brookfield Viscometer (Model DV-II +) equipped with a 62 spindle at room temperature (20 ° C.) or at the specified temperature, unless otherwise specified. Viscosity is measured by operating the viscometer at the maximum spindle speed at which a reading can be taken on the scale. The measured viscosity number represents the ratio of shear stress to shear rate and is expressed as dynes · second / cm 2, or poise, or more typically centipoise (cps), or 1/100 of the poise.

  All percentages, parts, and ratios used herein are by weight of the total composition, unless otherwise specified. All such weights for the components described are based on activity levels and thus do not include solvents or by-products that may be included in commercially available materials, unless otherwise specified.

  Any reference to a singular characteristic or limitation of the invention includes the corresponding plural characteristic or limitation, and vice versa, unless otherwise specified.

  Any combination of methods or steps used herein can be performed in any order unless otherwise specified.

  Embodiments of the compositions and methods of the present invention are substantially free of any particular component described herein, provided that the remaining composition includes all of the essential limitations defined herein. May be. In this context, the term “substantially free” means that the composition may contain less than a functional amount of a particular component disclosed herein, typically about 1% by weight of the particular component. Less than, including less than about 0.5 wt%, including less than about 0.1 wt%, and further including 0 wt%.

  Embodiments of the compositions and methods of the present invention include the essential elements of the invention described herein, as well as any additional or optional ingredients or configurations described herein or useful for nutritional applications. It can comprise, consist of, or consist essentially of components.

  As used herein, the term “food grade surfactant” means a surfactant component of a carbohydrate-surfactant complex (V-complex) as described herein, unless otherwise specified. To do.

Product Forms The nutritional emulsion embodiments of the present invention are emulsions having a viscosity measured at room temperature (20 ° C.) of less than about 300 cps, typically from about 10 cps to about 160 cps, more typically from about 20 cps to about 70 cps.

  Immediately prior to consumption, the nutritional emulsion can be cooled or chilled to a temperature of about 0 ° C. to about 8 ° C. (including about 1 ° C. to about 6 ° C., further including about 2 ° C. to about 4 ° C.), at which point The viscosity of the chilled nutritional emulsion is at least about 50 cps greater than the corresponding room temperature viscosity (including an increase of about 100 to about 700 cps, and further including an increase of about 150 cps to about 350 cps).

  Chilled nutritional emulsions, and therefore chilled nutritional emulsions having a higher viscosity than room temperature nutritional emulsions, typically contain a chilled viscosity of at least about 120 cps (including about 120 cps to about 600 cps, further including about 150 cps to about 450 cps, and further about 200 cps. From about 400 cps).

  The nutritional emulsion is typically in the form of an aqueous emulsion, including a milk-based (soy milk or milk) or other oil-in-water emulsion, most typically a milk-based emulsion. Nutrient fluids are of sufficient type to provide potential single, primary, or supplemental nutrition sources, or to provide a special nutrition emulsion for use in individuals suffering from a particular disease or condition And can be formulated with an amount of nutrients.

V-complexes The nutritional emulsion embodiments of the present invention can be characterized by the presence of a V-complex comprising a food grade surfactant in combination with polydextrose having an average degree of polymerization of at least about 10. The V-composite can be formed before or during the manufacturing process, for example, according to the processing methods described herein.

  As used herein, the term “V-complex”, unless otherwise specified, is a polydextrose that is substantially free of fat, has a food grade surfactant and an average degree of polymerization of at least about 10 (ie, α It refers to a carbohydrate-surfactant complex formed by a combination comprising (1,4) cross-linked glucose polymer). In aqueous liquids, selected glucose polymers form a left-handed six-residue helix with a hydrophobic core. Under appropriate processing conditions, this hydrophobic core captures the hydrophobic portion of the food grade surfactant to form a carbohydrate-surfactant complex with a unique V-complex r-ray diffraction pattern. This type of complex is referred to herein as a V-complex.

  Nutritional emulsions can be evaluated for the presence of V-complexes. This assesses the product for the presence of V-complexes indirectly by measuring the viscosity change when the product is refrigerated or cooled as described herein and / or with conventional x-ray diffraction methods. Can be done. Such x-ray diffraction methods are described, for example, in J-L Jane and Robyt, J. et al. (1984) Carbohydrate Research 132: 105. Journal of Rheology (May 1998), Volume 42, 3, pages 507-525, Mercier, C .; R. Charbonniere, J.M. Grebaut, and J.A. F. de La Guerivier.

  Inclusion and formation of V-complexes in the nutritional emulsion affects the rheological profile of the resulting nutritional emulsion. Nutrient emulsions with V-complexes in the aqueous phase of the emulsion have a relatively low viscosity at room temperature (20 ° C), but when chilled, the temperature drop further promotes V-complex formation in the aqueous phase. , Which in turn gives the emulsion both a viscosity and a creamy mouthfeel and thus has a significantly higher viscosity. Low viscosity during manufacture allows for a reduction in processing or sterilization temperatures. This can reduce manufacturing costs, as well as the rate or extent of formation of undesirable Maillard reaction products in the final product.

  V-complexes in nutritional emulsions have been found to provide a creamy mouthfeel when consumed. In this context, the term “creamy” means that the product has a mouthfeel similar to a nutritional emulsion having a higher fat content. Therefore, this nutritional emulsion is particularly useful when formulated as a low fat formulation, because the V-complex compensates for the watery mouthfeel normally associated with reducing the fat content in the emulsion.

  V-complexes can be formed in nutritional emulsions by the methods described herein. This typically involves combining the food grade surfactant and polydextrose in another aqueous slurry that is substantially free of fat, which is then used to form part or all of the aqueous phase of the emulsion. Including. Thus, the selected food grade surfactant and polydextrose are dispersed in the aqueous slurry during processing under conditions that melt and disperse the food grade surfactant throughout the aqueous slurry, and then with other fat and protein components. Combine and homogenize to form a nutritional emulsion.

  However, nutritional emulsions can contain other surfactants in addition to food grade surfactants in the aqueous phase, especially to help the oil components be emulsified into the emulsion, although these oil phase surfactants Note that does not form the desired V-complex with the polydextrose described herein. Oil blends added to nutritional emulsions typically contain 1 to 6% surfactant by weight of oil.

  As used herein, the term “substantially free of fat” refers to an aqueous phase of a nutritional emulsion or an aqueous slurry used in the preparation of a nutritional emulsion, where the material referred to is less than about 0.1 wt% fat. (Including 0.05% by weight, and further including 0% by weight). However, it is understood that such exclusions do not apply to food grade surfactants and can be considered fat in the case of acylglycerols.

  An aqueous slurry containing a food grade surfactant and a selected carbohydrate is typically heated to melt the surfactant and thoroughly mixed to disperse or dissolve the surfactant and the selected carbohydrate, such as Thus facilitating the interaction of these components to form the desired V-complex from them. The resulting V-complex slurry can then be added along with other ingredients according to conventional or known processing steps to produce the desired nutritional emulsion. The aqueous slurry is most typically heated to a temperature above the melting point of the surfactant, which heat can be added in the form of a heated carbohydrate mixture added to the surfactant, followed by a newly formed aqueous slurry. The surfactant melts.

  When the nutritional emulsion is subsequently cooled or chilled prior to consumption, the conditions favor the further formation of V-complexes, which surprisingly increases product viscosity and creamy mouthfeel. The resulting V-complex is essentially tiny particles that can be digested with salivary enzymes, so even if the nutritional emulsion contains relatively low levels of fat (in other situations it produces a lean, watery mouthfeel). V-complexes provide a thick and creamy mouthfeel similar to thick oil-in-water emulsions such as milk-based or other fat-based emulsions.

  However, many prior art compositions that simply contain food grade surfactants and polydextrose, do not combine the latter two components in the aqueous phase of the emulsion, and do not form V-complexes in the aqueous phase, and This is different from the nutritional emulsion embodiment of the present invention. In other words, simply including these two ingredients in the composition is not sufficient to achieve the desired viscosity benefits unless they are further combined or combined in the aqueous phase of the nutritional emulsion.

  The polydextrose component of the aqueous phase or V-complex has an average degree of polymerization of at least about 10 (including from about 20 to about 400, further from about 40 to about 200, and further from about 60 to about 100). . For purposes of defining the invention herein, the terms “degree of polymerization” and “average degree of polymerization” are used interchangeably to mean the average degree of polymerization. Degree of polymerization (DP) is a recognized term in the art that refers to the number of glucose or monomer units in a polymer.

  Polydextrose suitable for use in the present invention can include any glucose polymer that has the required degree of polymerization and is safe for use in oral nutritional products. Particularly useful are maltodextrins and starch.

  Maltodextrins suitable for use in the present invention are those that are safe for use in oral nutritional products and have the necessary DP number, including, but not limited to, Maltrin® M040 ( DE range 4 to 7), Maltri® M050 (DE range 4 to 7), Maltrin® M070 (DE range 6 to 9), Maltrin® M440 (DE range 4 to 7) All available from Grain Processing Corporation, Muscatine, Iowa, USA. Here, DE refers to the dextrose equivalent of maltodextrin. The DE value correlates with the DP value according to the equation DP = 100 / DE.

  Suitable starches for use in forming the V-complex can include normal starches, modified starches such as cold water soluble starch, pregelatinized starch, or acid thinned starch.

  Food grade surfactants for use in the present invention are suitable for use in oral nutrition and include surfactants comprising at least one hydrophobic moiety, typically hydrocarbon carbon. Non-limiting examples of such surfactants include one or more fatty acids having 12 or more carbon atoms (including 12 to 24 carbon atoms, and further including 18 to 22 carbon atoms). Specific and non-limiting examples of such fatty acids include mono- and diacylglycerol esters, such as lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidonic acid, eicosapentaene Acids, docosahexaenoic acid, and behenic acid are included. These acylglycerols and methods for preparing them are well known in the pharmaceutical arts and all of these can be used in the present invention in the preparation of food grade surfactants for use in the nutritional emulsion embodiments and methods of the present invention.

  Specific non-limiting examples of suitable acylglycerols include Myverol ™ 18-06 monoacylglycerol (distilled monoglycerides derived from hydrogenated soybean oil, Foodpro Co., Dubai, United Arab Emirates), Dimodan S K- A and Dimodan R / DKA (Danisco), and BFP65 PLM (American Ingredients). Specific non-limiting examples of other food grade surfactants suitable for use in the present invention include sodium stearoyl-2 lactate (SSL), sucrose ester, diacetyl tartaric acid ester, and combinations thereof.

  Other non-limiting examples of suitable food grade surfactants are described in US Patent 5,645,856, the description of which is hereby incorporated by reference. Non-limiting examples of such surfactants include glyceryl mono / di-caprylate, glyceryl mono / di-caprylate / caprate, glyceryl mono-caprylate, glyceryl mono-stearate, glyceryl mono / di-ricinoleate, glyceryl Caprylate / caprate, glyceryl mono-oleate, glyceryl dilaurate, glyceryl mono-oleate, distilled monoglycerides derived from sunflower oil, and combinations thereof.

  Other suitable food grade surfactants include fatty acid mono- and / or di-glycerides acetic acid, succinic acid, lactic acid, citric acid, and / or tartaric acid esters such as distilled acetylated monoglycerides, caprylic acid / capric acid Diglyceryl succinate, mono / di-succinylated monoglyceride, glyceryl stearate citrate, glyceryl monostearate / citrate / lactate, diacetyl tartaric acid ester of monoglyceride, and combinations thereof.

  The amount of acylglycerol or other food grade surfactant for use in the nutritional emulsion should be sufficient to form a V-complex in the aqueous phase of the emulsion. Such an amount can comprise at least about 0.003% by weight of the nutritional emulsion (including from about 0.1 to about 5% by weight, and further from about 0.2 to about 1% by weight). However, it should be noted that the nutritional emulsion may further comprise additional food grade surfactants for purposes other than the formation of V-complexes, for example as an emulsifier for the nutritional emulsion or this component.

  The amount of polydextrose selected for use in the nutritional emulsion should be sufficient to form V-complexes in the aqueous phase of the emulsion. Such amounts include at least about 0.5% by weight of the nutritional emulsion (including from about 0.75 to about 20% by weight, including from about 1 to about 5% by weight, and from about 1.5 to about 3.5%). Weight% included). However, the nutritional emulsions further include additional starches, maltodextrins, including those having an average DP number of less than about 10 as well as those having a DP number greater than about 10 (including those having a DP number of about 10 to about 400). Note that or other carbohydrates may be included.

  The resulting weight ratio of the selected polydextrose and food grade surfactant component of the formed complex depends on the selected formulation comprising the selected carbohydrate and surfactant of the V-complex. Can be diverse. Such ratios are most typically in the range of up to about 50: 1 (including from about 30: 1 to about 1: 1 and further from about 10: 1 to about 5: 1).

Macronutrients The nutritional emulsion embodiments of the present invention are all in addition to or including the water phase or V-complex polydextrose and food grade surfactant components described herein, fats, proteins , And carbohydrate macronutrients. Any source of such nutrients known or suitable for use in oral nutritional products is also compatible if such nutrients are also compatible with other selected ingredients of the formulation Suitable for use in the present invention.

  The concentration or amount of each macronutrient can vary depending on the intended user's nutritional needs, and such concentrations or amounts are most typically included in one of the scopes described below. (Including polydextrose and food grade surfactant, or V-complex components).

  Non-limiting examples of fat sources suitable for use in the present invention include coconut oil, fractionated coconut oil, soybean oil, corn oil, olive oil, safflower oil, high oleic safflower oil, MCT oil (medium Chain triglycerides), sunflower oil, high oleic sunflower oil, palm and palm kernel oil, palm olein, canola oil, marine oil, cottonseed oil, and combinations.

  Non-limiting examples of carbohydrate sources suitable for use in the present invention include hydrolyzed or modified starch or corn starch, glucose polymer, corn syrup, corn syrup solids, rice-derived carbohydrates, glucose, fructose, lactose, high fructose Corn syrup, resistant oligosaccharides (eg, fructooligosaccharides), honey, sugar alcohols (eg, maltitol, erythritol, sorbitol), and combinations thereof can be included.

  Suitable protein sources for use in the present invention include hydrolyzed, partially hydrolyzed, or non-hydrolyzed protein or protein sources, which can be milk (eg, casein, whey), animals (eg, meat, Non-limiting examples of such proteins that can be derived from any known or suitable source, such as fish), cereals (eg, rice, corn), vegetables (eg, soy), or combinations thereof Examples include milk protein isolate, casein protein isolate, milk protein concentrate, bovine whole milk, partially or fully skimmed milk, and soy protein isolate.

  The nutritional emulsion comprises about 0.1 to about 2.0 g fat (including about 0.5 to about 1.5 g, and further about 0.75 to about 1.1 g) per 100 ml of emulsion and / or. It can also be formulated as a low fat emulsion containing about 1% to about 20% fat (including about 3% to about 10%, and further including about 4% to about 8%) as a percentage of total calories.

  The nutritional emulsion can also be formulated as a low calorie product containing from about 50 to about 200 kcal (including from about 75 to about 170, and from about 99 to about 140 kcal) per 240 ml of emulsion.

Optional Ingredients The nutritional emulsion embodiments of the present invention can further modify the physical, chemical, aesthetic, or processing characteristics of the product, or when used in the target population, a pharmaceutical ingredient or additional nutritional ingredient Other optional components that can perform the functions as can be included. Many such optional ingredients are known or suitable for use in other nutritional products, such optional ingredients are safe and effective for oral administration, and are selected from essential and other ingredients of the selected product form. If it is compatible, it can also be used in the compositions of the present invention.

  Non-limiting examples of such optional ingredients include preservatives, antioxidants, other additional emulsifiers, buffers, pharmaceutically active agents, additional nutrients described herein, artificial sweeteners (eg, saccharin, Sweeteners including aspartame, acesulfame K, sucralose), colorants, flavors, thickeners, stabilizers and the like.

  The nutritional emulsion embodiments of the present invention can further include any of a variety of various other vitamins or related nutrients, including, but not limited to, vitamin A, vitamin D, vitamin E, vitamin K, Thiamine, riboflavin, pyridoxine, vitamin B12, carotenoid, niacin, folic acid, pantothenic acid, biotin, vitamin C, choline, inositol, salts and derivatives thereof, and combinations thereof are included.

  Nutritional emulsion embodiments can further include any of a variety of other additional minerals, non-limiting examples of which include calcium, phosphorus, magnesium, iron, zinc, manganese, copper, sodium, potassium, molybdenum , Chromium, selenium, chloride, and combinations thereof.

Manufacturing Methods The nutritional emulsion embodiments of the present invention can be prepared according to the method embodiments of the present invention. These method embodiments can include the following steps.

(A) combining a food grade surfactant with polydextrose having an average degree of polymerization of at least about 10 to form a substantially fat-free aqueous slurry;
(B) combining and homogenizing the aqueous slurry with fat and protein to form a nutritional emulsion having an aqueous phase comprising about 10% to 100% by weight food grade surfactant and about 10% to 100% polydextrose. And wherein the nutritional emulsion has a first viscosity of less than about 300 cps measured at 20 ° C. and a second viscosity measured from about 0 ° C. to about 8 ° C. that is at least about 50 cps higher than the first viscosity.

  The second method embodiment of the present invention may include the following steps.

(A) combining a food grade surfactant with polydextrose having an average degree of polymerization of at least about 10 to form a substantially fat-free aqueous slurry;
(B) Combining and homogenizing the aqueous slurry with fat and protein, containing at least a portion of a food grade surfactant combined with polydextrose, most typically about 10% to 100% by weight, respectively. Forming a nutritional emulsion having an aqueous phase comprising a V-complex, wherein the nutritional emulsion has a first viscosity of less than about 300 cps measured at 20 ° C., and at least about 50 cps above the first viscosity, at about 0 ° C. And having a second viscosity measured at about 8 ° C.

  The method embodiments described above can be modified to include various elements or features of the nutritional emulsion embodiments described herein.

  The method embodiments typically further provide sufficient heating or heating to melt the food grade surfactant and solubilize the polydextrose, thereby dispersing the two components throughout the aqueous slurry. Providing physical shear or mixing to the aqueous slurry.

  The method embodiment may further comprise the step of packaging the resulting nutritional emulsion in a suitable container. The method can further include subjecting the packaged nutritional emulsion to retort sterilization to produce a retort packaged nutritional emulsion having the first and second viscosities described herein. Retort sterilization is a processing step well known to those skilled in the pharmaceutical arts and typically involves the high temperature treatment of packaged liquid nutrients. The nutritional emulsion can also be packaged aseptically rather than retort sterilized.

  The method embodiments of the present invention can further include the following steps, or can include instructions for the user or consumer to perform the following steps, such steps including: 1) cooling or refrigeration of the nutritional emulsion or packaged nutritional emulsion prior to use, or 2) the viscosity of the emulsion is at least about 50 cps from the first viscosity measured at 20 ° C. (including about 100 to about 700 cps). And can include an increase of about 150 cps to about 350 cps.) Including cooling or refrigeration of the nutritional emulsion, or retorted packaged nutritional emulsion, to a temperature sufficient to increase. Can do. To achieve the desired viscosity increase, the nutritional emulsion is most typically cooled from about 0 ° C. to about 8 ° C., which can include a temperature of about 1 ° C. to about 6 ° C., and a temperature of about 2 ° C. From 4 ° C to 4 ° C.

  Chilled nutritional emulsions, and therefore chilled nutritional emulsions having a surprisingly higher viscosity than room temperature nutritional emulsions, typically contain a chilled viscosity of at least about 120 cps (from about 120 cps to about 600 cps, from about 150 cps to about 450 cps, and more about 200 cps to about 400 cps).

  When the nutritional emulsion is subsequently cooled or chilled prior to consumption, the conditions favor the further formation or generation of V-complexes, which surprisingly increases product viscosity and creamy mouthfeel. The resulting V-complex is essentially tiny particles that can be digested with salivary enzymes, so the V-complex provides a rich and creamy mouthfeel even when low levels of fat are present in the nutritional emulsion. To do.

  A nutritional emulsion, except that the formulation includes or adapts to the processing steps described herein that are essential to form a particular aqueous phase or V-complex. Most typically can be made by any conventional or known method for making nutritional or milk-based emulsions. Most typically, two or more separate slurries are prepared, one of which should be an aqueous slurry that is substantially free of fat and that includes a food grade surfactant in combination with a selected maltodextrin or starch. I must. Other slurries include fat / oil in protein slurries (e.g., protein, fat, emulsifier, or additional surfactant to food grade surfactant in aqueous slurry), protein in water slurry (e.g., protein, water), and additional Of carbohydrate slurry. Multiple slurries are finally combined together in a compounding tank, subjected to ultra-high temperature processing, homogenized, injected with added vitamins or other optional ingredients, and diluted with water as needed. The resulting nutritional emulsion can then be packaged aseptically or filled into a retort stable package and then subjected to retort sterilization.

  Of course, embodiments of the invention may be practiced otherwise than as described herein without departing from the spirit and scope of the invention. Accordingly, the embodiments of the invention are illustrative and non-limiting in all respects, and all modifications and equivalents are considered to be included in the description of the invention.

  The following examples represent specific embodiments that fall within the scope of the invention, each being presented for purposes of illustration only, and many variations are possible without departing from the spirit and scope of the invention. Therefore, this should not be construed as limiting the invention. All exemplified amounts are weight percentages based on the total weight of the composition, unless otherwise specified.

(Examples 1 to 3)
The nutritional emulsion embodiment of the present invention is prepared by combining the following ingredients according to the method embodiment of the present invention.

  Prepare CHO, PIW, and PIF slurries separately. For each individual slurry, the components of this slurry are mixed under a temperature and shear suitable for the selected material, after which the various slurries are combined in a compounding tank and subjected to ultra high temperature processing (UHT), then about Homogenize at 3000 psi. Thereafter, vitamins are added to the homogenized mixture. The resulting mixture is diluted with water as necessary to obtain the desired concentration. The final mixture is then filled into retort stable 8 oz plastic bottles and then subjected to retort sterilization. The packaged nutritional emulsion is present in the presence of an aqueous phase having a V-complex comprising a food grade surfactant complexed with a selected maltodextrin or starch component, or at least about 10 weights of food grade surfactant. % And at least about 10% by weight polydextrose (maltodextrin or starch) is present in the aqueous phase. The retort packaged product is then labeled with instructions for cooling or refrigeration prior to use.

  The nutritional emulsion is removed from the package and tested for the presence of the V-complex.

  Each resulting retort packaged nutritional emulsion (Examples 1 to 3) has a viscosity of about 20 to 160 cps measured at 20 ° C. Each is refrigerated from 0 ° C. to 8 ° C. to develop a chilled viscosity of about 220 to about 350 cps, which is then consumed as a tilde. This chilled emulsion has a thick and creamy mouthfeel.

(Examples 4 to 6)
Examples 1 to 3 are repeated, but instead of retort sterilization, the resulting nutritional emulsion is aseptically packaged in 8 oz plastic containers. The packaged nutritional emulsion has an aqueous phase having a V-complex comprising a food grade surfactant complexed with a selected maltodextrin or starch component, or at least about 10% by weight of a food grade surfactant And at least about 10% by weight of polydextrose (maltodextrin or starch) is present in the aqueous phase. The sterile packaged product is then labeled with instructions for cooling or refrigeration prior to use.

  Each resulting retort packaged nutritional emulsion (Examples 1 to 3) has a viscosity of about 20 to 160 cps measured at 20 ° C. Each is refrigerated from 0 ° C. to 8 ° C. to develop a chilled viscosity of about 220 to about 350 cps, which is then consumed as a tilde. Chilled emulsions have a thick and creamy mouthfeel.

Claims (14)

V- complex comprising a food grade surfactant complexed with port Ridekisutorosu, a nutritional emulsion comprising fat, protein, and carbohydrates, the polydextrose is maltodextrin having an average degree of polymerization 20 to 400, A nutritional emulsion, wherein the nutritional emulsion has a first viscosity of less than 300 cps at 20 ° C. and a second viscosity at a temperature of 0 ° C. to 8 ° C. at least 50 cps higher than said first viscosity. Fat, protein, and carbohydrates, and further a substantially nutritional emulsion comprising food grade surfactant and a polydextrose that compound in an aqueous slurry which does not contain fat, the polydextrose, the average polymerization degree of 20 to 400 A nutritional emulsion , wherein the nutritional emulsion has a first viscosity of less than 300 cps at 20 ° C and a second viscosity at a temperature of 0 ° C to 8 ° C that is at least 50 cps higher than the first viscosity.   The nutritional emulsion according to claim 1 or 2, wherein the food grade surfactant comprises C12 or higher monoacylglycerol. The nutritional emulsion according to any one of claims 1 to 3 , wherein the nutritional emulsion comprises 1% to 5% by weight of polydextrose and 0.001% to 5% by weight of a food grade surfactant. The nutritional emulsion according to any one of claims 1 to 4 , wherein the nutritional emulsion has a weight ratio of polydextrose to food grade surfactant of 50: 1 to 1: 1. Nutritional emulsion, 85% by weight fat 10 as a percentage of the total calories, a protein 5 80 wt%, and the carbohydrate 10 containing 85% by weight, a milk-based emulsion is retorted packaging, of claims 1 to 5 The nutrition emulsion as described in any one. Nutritional emulsion contains 2.0 grams emulsion 100ml per fat 0.1, nutritional emulsion according to any one of claims 1 to 6. Nutritional emulsion, 160 cps from a first viscosity of 10 at 20 ° C., and the 350cps higher 100 than the first viscosity has a second viscosity at 8 ° C. the temperature 0 ° C., one item any of claims 1 to 7 The nutritional emulsion described in 1. A method of preparing a nutritional emulsion, the method comprising:
(A) by a food grade surfactant combines with port Ridekisutorosu, comprising the steps of forming an aqueous slurry substantially free of fat, the polydextrose, maltodextrin having an average degree of polymerization 20 to 400 And
(B) an aqueous slurry to compound and homogenize the fat and protein, comprising the steps of forming a nutrition emulsion, nutritional emulsion, first viscosity of less than 300cps, measured at 20 ° C., and at least 50cps higher than the first viscosity A method comprising the steps of having a second viscosity measured at 0 ° C to 8 ° C, and (c) packaging the nutritional emulsion. 10. A method according to claim 9 , characterized in that the nutritional emulsion is characterized by the presence of a V-complex formed by a combination of food grade surfactant and polydextrose. 11. The method of claim 9 or 10 , further comprising subjecting the packaged nutritional emulsion to retort sterilization. 12. The method of claim 9, 10, or 11 , further comprising providing instructions for cooling or refrigeration of the nutritional emulsion prior to drinking, preferably to a temperature of 0 ° C to 8 ° C. Food grade surfactant The method according to C12 or more monoacylglycerols including, in claim 10. 14. A method according to any of claims 9 to 13 , wherein the nutritional emulsion contains 0.1 to 2.0 grams of fat per 100 ml of emulsion.