NL2007080C2 - Supplemented food product and nutritional supplement for use in the treatment of malnutrition. - Google Patents

Supplemented food product and nutritional supplement for use in the treatment of malnutrition. Download PDF

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Publication number
NL2007080C2
NL2007080C2 NL2007080A NL2007080A NL2007080C2 NL 2007080 C2 NL2007080 C2 NL 2007080C2 NL 2007080 A NL2007080 A NL 2007080A NL 2007080 A NL2007080 A NL 2007080A NL 2007080 C2 NL2007080 C2 NL 2007080C2
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weight
nutritional supplement
amino acid
food
acid source
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NL2007080A
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Dutch (nl)
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Fredericus Franciscus Carolus Bergmans
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Fredericus Franciscus Carolus Bergmans
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/245—Amino acids, nucleic acids
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/142—Amino acids; Derivatives thereof
    • A23K20/147—Polymeric derivatives, e.g. peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/63—Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Description

SUPPLEMENTED FOOD PRODUCT AND NUTRITIONAL SUPPLEMENT FOR USE IN THE TREATMENT OF MALNUTRITION
The present invention relates to a food product and a nutritional supplement for 5 use in the treatment of malnutrition. The invention further relates to a method for preparing such products and to their use in the treatment of malnutrition.
In order to live a healthy and long life humans need a balanced diet. In the developed countries food is readily available and in most people in these countries the intake of essential nutrients is guaranteed. However, there are particular groups within 10 the general population, such as the elderly (aged 65 and older) and particularly older women and people in hosptials that do not have a balanced diet that fits their physical requirements. It seems that particularly the demand for proteins, i.e. (essential) amino acids is not met.
The need for protein and the need for energy are coupled. The absolute amount 15 of protein recommended is generally expressed as the amount of protein per kilogram bodyweight. Generally the required amount of protein for adults is 0.66 gram per kilogram bodyweight. Based on this amount, the recommended daily amount of protein is formulated.
In the article of Paddon-Jones, (Dietary protein recommendation and the 20 prevention of sarcopenia Curr Opin Clin Nutr Metab Care 2009, Jan; 12(1): 86-90) it is described that especially the elderly have an increased risk of low protein intake. Older people have a lower basis metabolism and are generally less active. This means that their daily intake of energy is considerably lower than the intake of younger adults. In other words, older people consume less food. From an energy perspective this is 25 generally not a problem. However, due to the lower intake of food, the intake of protein is also lower, whereas the general need for protein stays at least the same. Even worse, in certain circumstances, for example when people are recovering from wounds, such as decubitus wounds the need for protein is higher than in young healthy adults.
Presently, many preparations are on the market that have a relatively high 30 protein content. However, these products have specifically been developed and often lack the tastefulness of normal food products. Above that, they are often consumed as extra’s on top of a normal diet, i.e. breakfast, lunch and dinner. Many people in need of more protein, such as elderly people, do no appreciate such products.
2
It is an object of the present invention to provide food products that are close to the products that people are already familiar with, but which products have a higher protein content than their traditional counterparts.
A first aspect of the present invention relates to a supplemented food product 5 comprising a food basis and a nutritional supplement, wherein the food basis comprises X wt% of an amino acid source, wherein X is between 0 and 80 and wherein the nutritional supplement provides at least an additional 10 wt% of an amino acid source to the food basis, such that the supplemented food product comprises at least X+10 wt% of an amino acid source and wherein the amino acid source comprises at least seven of the 10 following amino acids: - at least 1 wt% histidine; - at least 3 wt% iso leucine; - at least 5 wt% leucine; - at least 4 wt% lysine; 15 - at least 2 wt% methionine; - at least 3 wt% phenylalanine; - at least 3 wt% threonine; - at least 0.1 wt% tryptophan; - at least 4 wt% valine.
20 So far this increase in protein content has been difficult to achieve without compromising product quality and eating properties.
The use of the above mentioned nutritional supplement in food products is new and provides some important advantages compared to the products already available.
Up till now only food products have been developed with a completely new 25 formulation. This has resulted in many new products, but only few are appreciated by consumers. By using the nutritional supplement according to the present invention it is possible to add to an existing recipe for a food product, i.e. the food basis, a certain amount of nutritional supplement, thereby increasing the content of an amino acid source, such as protein, of the product. The supplemented food product obtained 30 corresponds almost exactly with the food basis, however it differs in for example the amount of protein. Since the nutritional supplement, i.e. the amino acid source thereof (e.g. protein), has a composition which matches exactly the human need it provides a balanced nutritional (protein) bonus to existing products.
3
In the Nevo table of 2011 (version 3.0) existing products are described, including their known total protein content. These products are regarded as the food basis. During preparation of these food products the usual ingredients for preparing the food basis are provided. The nutritional supplement according to the invention is added 5 to these ingredients and the food product is made in a traditional manner. The result is a supplemented food product that has substantially the same taste, texture and appearance as the traditional product (i.e. the food basis), but has a considerably higher and well balanced protein (amino acid) content.
The term amino acid source as mentioned above means proteins, peptides or 10 amino acids as such. In proteins and peptides the amino acids mentioned are present as a chain of amino acids. In the body the bond between the individual amino acids is broken, such that the amino acids are readily available to the body.
The amino acid source can be of vegetable, microbial or animal origin. Since vegetable amino acids sources, such as proteins, are considerably lower in price than for 15 instance animal proteins it is preferred to use an amino acid source of vegetable origin. Besides the fact that vegetable amino acid sources are relatively cheap, they also have a healthy image. It is particularly preferred when at least 50 % of the amino acid source is from vegetable origin, such as vegetable protein.
In a preferred embodiment the amino acid source of vegetable origin of the 20 nutritional supplement is derived from soy, wheat, maize, pea, lupin, faba bean, wheat, seeds or combinations thereof. Most preferably, at least 50 wt% of the vegetable amino acid source of the nutritional supplement is derived from soy beans. The soy bean derived vegetable amino acid source is preferably full-fat soy flour, defatted soy flour, soy protein concentrate, soy protein isolate or combinations thereof.
25 In a particularly preferred embodiment of the present invention the food basis is bread. In table 1 and 2 several kinds of traditional bread have been described as well as their protein, fat and carbohydrate content. After addition of the nutritional supplement according to the present invention with its special composition the amount of amino acids source, such as protein, will be at least 10 wt% higher than mentioned in table 1 or 30 2. Because bread is a highly appreciated and regularly consumed food product it is an ideal basis for the nutritional supplement according to the present invention. Traditionally, bread has a protein content between 5 and 15 wt%. Special breads which are high in protein have a protein content between 10 and 15 wt%. By adding the nutritional supplement the amount of amino acid source will increase and breads are 4 made with an amino acid content, e.g. protein content, higher than 15 wt%, preferably higher than 20 wt%, more preferably higher than 25 wt%.
Another product category which is particularly useful is pastry. Usually pastry has a protein content between 5 and 15 wt%, preferably between 5 and 10 wt%. In 5 pastry according to the present invention, i.e. after addition of the nutritional supplement, the protein content will be higher than 15 wt%, preferably higher than 20 wt%, most preferably higher than 25 wt%.
For preparing bread and pastry dough is used. In a preferred embodiment the food basis is bread or pastry prepared from a dough, wherein the protein content of the 10 dough used for preparing the bread or pastry is between 5 and 15 wt%, preferably between 5 and 10 wt%. Before or during preparation of the dough the nutritional supplement with its special composition is added, such that a dough is obtained having an amino acid source content, e.g. protein content, of at least 15 wt%, preferably 20 wt%, more preferably at least 25 wt%. It is further preferred to formulate the nutritional 15 supplement as a powder or particulate, preferably the particles have a mean particle size between 1-3 mm. This way the baking properties of the dough are maintained. It is particularly preferred to us for the baking of bread and pastry soy grit and wheat gluten in the nutritional supplement. The soy grit preferably has a mean particle size between 1-3 mm.
20 Another suitable product category is pasta. Here pasta means the pasta as such, e.g the spaghetti strings itself, and not any additions such as meat, tomatoes, cheese etc. Usually pasta (i.e. the food basis) has a protein content between 5 and 15 wt%, preferably between 10 and 15 wt%. In pastry according to the present invention, i.e. after addition of the nutritional supplement, the protein content will be higher than 20 25 wt%, preferably higher than 25 wt%, most preferably higher than 30 wt%. In table 3, special kinds of pata are mentioned.
A further suitable product category is ketchup. Traditionally the protein content of ketchup (i.e. the food basis) is very low, usually between 0,1 and 5 wt%, typically between 0,1 and 1 wt%. By mixing the ketchup, or raw materials thereof, with the 30 nutritional supplement according to the present invention a considerably higher protein content is obtained, with a well balanced amino acid composition. The amino acid source content (e.g. protein content) of the supplemented ketchup will be at least 10 wt%, preferably at least 11 wt%, more preferably at least 15 wt%.
5 A second aspect of the present invention relates to the nutritional supplement as such, as described above. The nutritional supplement comprises calculated on the dry matter of the nutritional supplement preferably 20-100 wt% of an amino acid source, and the amino acid source of the supplement comprises at least seven of the following 5 amino acids: - at least 1 wt% histidine; - at least 3 wt% iso leucine; - at least 5 wt% leucine; - at least 4 wt% lysine; 10 - at least 2 wt% methionine; - at least 3 wt% phenylalanine; - at least 3 wt% threonine; - at least 0.1 wt% tryptophan; - at least 4 wt% valine.
15 Preferably, the nutritional supplement comprises all of the above mentioned amino acids. It is further preferred that the amino acid source of vegetable origin is derived from soy, wheat, maize, pea, lupin, faba bean, wheat, seeds or combinations thereof. Most preferably it is derived from soy, wheat, maize, pea, lupin, faba bean, wheat, seeds or combinations thereof. Preferably at least 50% of the amino acid source 20 is of vegetable origin. More preferably, at least 50 wt% of the vegetable amino acid source is derived from soy bean. It is preferred to use full-fat soy flour, defatted soy flour, soy protein concentrate, soy protein isolate or combinations thereof.
Especially for use in bread it is advantageous to formulate the nutritional composition as a powder. It is particularly advantageous to prepare the particles such 25 that they have a mean particle size between 1-3 mm. This way the baking properties of the dough are maintained.
A third and fourth aspect of the present invention relates to the use of the above mentioned supplemented food product and/or nutritional supplement in the treatment of malnutrition. Especially, in the treatment of malnutrition in elderly people (i.e. age 65 30 and older), particularly older females and elderly people suffering from decubitus wounds. A group which would be particularly interesting to treat with the supplemented food product / nutritional supplement according to the invention are people having a so called SNAQ-score higher than 2, preferably higher than 3.
6
The SNAQ-score is based on a standardized test, the so called SNAQ-test. The test is described in detail in the following publication: Kruizenga, H.M., 2010, J. Nutr. Health Aging, 2010 Feb; 14(2): 83-9; “The SNAQ(RC), an easy traffic light system as a first step in the recognition of undernutrition in residential care".
5 A fifth aspect of the present invention relates to a method for the preparation of a supplemented food product comprising the steps of: i) providing ingredients for preparing a food basis, which ingredients together comprise X wt% of an amino acid source, wherein X is between 0 and 80; ii) providing a nutritional supplement as described above, which supplement provides at 10 least an additional 10 wt% of an amino acid source to the ingredients of the food basis; iii) mixing and optionally further treating the nutritional supplement with the ingredients for preparing the food basis such that a supplemented food product is obtained that comprises at least X+10 wt% of an amino acid source, and wherein the amino acid source of the nutritional supplement comprises at least seven of the 15 following amino acids: - at least 1 wt% histidine; - at least 3 wt% iso leucine; - at least 5 wt% leucine; - at least 4 wt% lysine; 20 - at least 2 wt% methionine; - at least 3 wt% phenylalanine; - at least 3 wt% threonine; - at least 0.1 wt% tryptophan; - at least 4 wt% valine.
25 By means of the above mentioned method it is possible to prepare supplemented food products that have essentially the same taste, texture and appearance as the traditional (i.e. food basis) products. However, their source of amino acid content (e.g. protein content) is considerably higher. The amino acid source used for the nutritional supplement is preferably protein. The ingredients used for the food basis are preferably 30 ingredients for preparing pasta, beverages, spreads or bakery products such as bread or pastry.
The ingredients for preparing the food basis have together a total protein content that corresponds substantially with the corresponding product described in the NEVO table of 2011 (3.0) or as described in table 1.
7
In a particularly preferred embodiment the supplemented food product is a bakery product and the ingredients for preparing the food basis comprise flour, salt, water, yeast and optionally bread improver. Bread improver compositions include a variety of additives intended to improve the quality of bread and other bakers' goods, for 5 example cake mixes, and for leavened and unleavened baked products generally. They include emulsifiers, enzymes, antioxidants, sugars, food acids and acidity regulators, milk solids and vitamins and may be accompanied by a proportion of flour to facilitate admixture with remaining bakery ingredients consisting largely of flour. Fats and/or oils are also generally present. For ease of dispensing into the baking mix, quite a lot of 10 sugar may be present, according to the recipe followed.
A sixth aspect of the present invention relates to a bread improver composition as described above, which composition comprises between 15-50 wt% of the above mentioned nutritional supplement.
15 Examples:
The present invention will be further elucidated by the following non-limiting example: Example: Wholemeal bread 20
For baking a wholemeal loaf bread, the following ingredients were used. These ingredients are sufficient for preparing a wholemeal bread. However, in order to increase its protein content the nutritional supplement according to the present invention is added to the ingredients. The ingredients were mixed and baked in an oven at 220 25 degrees Celsius during 30 minutes.
- Nutritional supplement 24 wt% -Yeast 1 wt% - Salt 1 wt% 30 - Water 38 wt% - Bread improver 1 wt% - Whole meal flour 34 wt% 8 (The nutritional supplement comprises about 17 wt% wheat gluten and about 83 wt% soy particles with a mean particle size of about 2 mm. Wheat gluten and soy particles provide the desired amino acids in sufficient amounts).
5 The total protein content of an average wholemeal bread (i.e. the food basis) according to the NEVO table 2011 (3.0) is 11,1 wt%. The whole meal bread with the nutritional supplement comprises about 22 wt% protein . A panel of five person has tested the bread and did not notice remarkable difference with traditional wholemeal bread.
10 Table 1
In table 1 the average energy, protein, carbohydrate, fat and dietary fibre of several food basis products are provided. The products according to the invention, i.e. after addition of the nutritional supplement, will have a protein content which is at least 10 wt% 15 higher than mentioned in this table. In addition the amino acid content of the proteins used in the supplement will be as claimed.
TABLE 1
Energy (kJ) Protein total Carbohydrat Fat total (g) Dietary fibre __(g)_es total (g)__total (g) FOOD BASIS (per 100g)
Bread multigrain average with 1099 12.3 39.0 4.8 6.3 seeds______
Bread rye average 917 7.2 39.9 1.4 8.0
Bread raisin/current average 1153 7.8 52.8 2.6 3.6
Bread wholemeal average 990 11.1 39.0 2.3 6.7
Bread white average milk/water 1067 9.3 47.8 2.0 2.6 based______
Spread sweet averaged 1620 2.5 67.4 11.0 2.9
Crisps potato average 2261 6.3 52.4 33.3 4.0
Croissant average 1684 9.6 42.3 21.1 2.5
Liquorice Dutch type average 1423 9.6 72.4 0.3 2.0
Chips prepared average 1282 4.5 38.3 14.3 3.2
Crisps potato straws average 2183 6.5 60.5 27.5 3.3
Cheese Gouda 48+average 1526 22.8 0.0 30.4 0.0
Almond paste filled tarts 1712 6.2 59.6 15.6 2.1 average______
Cake Dutch spiced Ontbijtkoek 1346 2.7 70.7 2.1 2.6 w ginger______
Biscuits averaged 1985 6.5 66.4 19.5 3.1
Biscuits & snacks cheesy 2118 12.8 41.0 32.2 1.5 averaged_
Biscuit children's average 1889 7.6 70.9 14.5 2.3
Biscuits assorted with butter 2186 6.3 61.8 27.4 1.9 9
Biscuit spiced kruidnoten w 2122 5.9 60.3 26.3 3.1 chocolate______
Milk soya average 152 3.7 0.4 2.2 0.6
Pasta plain average 601 5.1 27.7 0.9 1.4
Biscuit spiced Speculaas 1993 5.3 65.1 20.9 3.0
Almond/imitation paste average 1801 9.9 44.0 22.0 8.6
Stollen w almond/imitat paste 1191 7.7 52.8 3.4 4.4 average______
Fruit juice drink ACE average 196 0.2 10.9 0.0 0.1
Waffle syrup average 1985 3.7 70.2 19.3 1.6
Sausage excl liver average 1458 14.9 2.5 31.3 0.4
Sausage incl liver products 1391 14.5 2.5 29.6 0.4 average______
Sausage smoked cooked 1372 14.6 2.2 29.2 0.9 average______
In table 2 several kinds of breads (food basis) are mentioned as well as their energy, protein, fat and dietary fibre contents per lOOg. The products according to the invention, i.e. after addition of the nutritional supplement, will have a protein content which is at 5 least 10 wt% higher than mentioned in this table. In addition the amino acid content of the proteins used in the supplement will be as claimed.
TABLE 2____
Energy Protein Carbohydrates Fat Dietary FOOD BASIS dOOgl (kJ) total total (g) total fibre total __i9)__M_M_
Bread Blue Band Goede Start light brown 953 8.8 41.0 1.4 6.8
Bread Blue Band Goede Start white bread 928 8.8 40.0 1.2 6.8
Bread gluten and starch free Glutafin 918 3.4 42.0 2.0 9.0
Bread loaf glutenfree Glutafin 912 4.0 42.0 2.0 7.0
Bread low in carbohydrates 1010 17.2 21.0 8.9 3.8
Bread currant 1154 7.8 53.3 2.4 3.3
Bread currant w almond paste 1276 8.2 51.6 6.1 4.3
Bread current wholemeal 1068 9.3 46.2 1.8 7.2
Bread current/raisin w almond paste 1274 8.2 51.1 6.2 4.5
Bread linseed 1203 13.1 35.9 7.9 9.6
Bread corn 1105 10.9 44.2 3.5 4.7
Bread corn w sunflower seeds 1291 11.8 40.5 9.8 5.0
Bread multigrain wholemeal Becel 1072 11.0 37.0 5.2 8.0
Bread multigrain average w seeds 1099 12.3 39.0 4.8 6.3
Bread multigrain flour w seeds 1127 12.5 40.4 5.0 5.4
Bread multigrain wholemeal w seeds 1072 12.2 37.5 4.6 7.2
Bread wheat malt Tarvo 1055 9.4 46.6 1.9 4.0
Bread brown/wholemeal w muesli 1240 10.6 42.5 7.6 6.9
Bread wholemeal w nuts 1238 12.8 35.3 9.9 6.6
Bread rye dark 815 5.6 35.7 1.3 8.3
Bread rye dark low sodium 816 5.6 35.7 1.3 8.3
Bread rye average 917 7.2 39.9 1.4 8.0
Bread rye light 984 8.2 42.8 1.5 7.7 10
Bread raisin 1151 7.7 52.2 2.7 4.0
Bread raisin w almond paste 1273 8.1 50.7 6.4 4.8
Bread raisin/current average 1153 7.8 52.8 2.6 3.6
Baguette brown 1093 9.8 49.8 1.4 3.8
Baguette w cheese-onion 1018 10.0 35.8 5.9 2.2
Baguette white 1139 9.8 53.4 1.2 2.8
Bread white w sugar Suikerbrood 1291 8.0 60.4 2.9 2.6
Bread brown wheat 1ÖÖÖ “9^8 42.9 17 1TÖ
Bread brown w seeds 1161 11.3 38.9 6.9 6.4
Bread brown w pumpkin seeds 1164 12.3 38.2 7.1 5.4
Bread brown w sunflower seeds 1199 10.8 39.4 8.2 5.3
Bread brown/wholemeal w pumpkin seeds 1067 13.9 33.3 5.5 7.8
Bread brown/wholemeal w sunflower seeds 1142 12.5 36.0 6.7 8.7
Bread wheatrye wholemeal 987 9.7 40.9 1.9 7.2
Bread Tijger brown wheat 1019 "9l 43.9 1,8 ~ 4.9
Bread Tijger white 1062 9.0 48.4 1.7 2.6
Bread wholemeal fine 985 10.9 39.3 2.1 6.6
Bread wholemeal w wheat kernels 994 11.3 38.6 2.4 6.8
Bread wholemeal w seeds 1152 12.5 35.5 7.4 7.9
Bread wholemeal w pumpkin seeds 1154 1 3.4 34.7 7.6 6.9
Bread wholemeal w sunflower seeds 1190 11.9 35.9 8.7 6.8
Bread ciabatta no filling 1079 9.1 48.9 1.8 3.3
Bread white w sunflower seeds 1258 10.3 43.7 8.5 3.1
Bread white milk based ÏÖ88 ITë 47.9 ~2A “Z6
Bread white Turkish 1060 8.5 49.3 1.5 3.0
Bread white water based 1046 9.0 47.8 1.6 2.5
Bread sourdough wholemeal 991 9.3 40.5 2.6 6.0
Spread sweet averaged 1620 2.5 67.4 11.0 2.9
Dough for pizza and savoury pie 988 6.8 37.5 5.9 2.2
Almond filled pastry 1903 9.5 51.1 23.0 2.5
Danish pastry 1325 5.8 51.3 9.0 2.7
Roll multigrain hard 1238 12.9 43.8 5.9 6.8
Roll multigrain soft 1189 13.4 38.7 6.8 6.4
Bun with vanilla custard 905 5.2 38.0 4.3 1.4
Snack sausage roll puff pastry 1640 10.1 33.2 24.3 0.7
Roll brown hard 1177 11.0 52.8 1.5 4.9
Roll brown soft 1087 11.0 41.9 3.9 5.3
Roll wholemeal soft 1041 11.3 39.4 3.3 7.5
Roll white hard 1173 10.0 54.4 1.5 2.8
Bread pita white 1040 8.6 50.1 0.7 2.1
Roll white soft 1108 9.7 45.9 3.6 3.8
Snack sausage roll w bread dough pastry 1596 11.8 34.2 21.8 0.9
Snack sausage roll with bread dough froz 1543 11.0 38.0 19.0 0.9
In table 3 several kinds of pasta (food basis) are mentioned as well as their energy, protein, fat and dietary fibre contents per lOOg. The products according to the invention, i.e. after addition of the nutritional supplement, will have a protein content which is at 5 least 10 wt% higher than mentioned in this table. In addition the amino acid content of the proteins used in the supplement will be as claimed.
11 TABLE 3
Energy Protein Carbohydrates Fat Dietary fibre FOOD BASIS (100q) (kJ) total (g) total (g) total total (g) ____is)__
Pasta glutenfree raw 1491 8.0 75.0 1.5 3.0
Pasta wholemeal raw 1420 11.0 62.0 2.5 11.0
Pasta white raw Ï5Ö1 1ZÖ 7TÖ ~ZÖ ~Z0

Claims (43)

1. Gesupplementeerd voedingsmiddel omvattende een voedingsmiddelbasis en een nutritioneel supplement, waarin de voedingsmiddelbasis omvat X gew% van een 5 aminozuurbron, waarin X is tussen 0 and 80 en waarin het nutritionele supplement tenminste een additionele 10 gew% van een aminozuurbron aan de voedingsmiddelbasis toevoegt, zodanig dat het gesupplementeerde voedingsmiddel omvat tenminste X + 10 gew% van een aminozuurbron, en waarin de aminozuurbron omvat ten minste zeven van de volgende aminozuren: 10. tenminste 1 gew% histidine; - tenminste 3 gew% isoleucine; - tenminste 5 gew% leucine; - tenminste 4 gew% lysine; - tenminste 2 gew% methionine; 15. ten minste 3 gew% fenylalanine - tenminste 3 gew% threonine; - tenminste 0,1 gew% tryptofaan; - tenminste 4 gew% valine.A supplemented food comprising a food base and a nutritional supplement, wherein the food base comprises X% by weight of an amino acid source, wherein X is between 0 and 80 and wherein the nutritional supplement adds at least an additional 10% by weight of an amino acid source to the food base, such that the supplemented foodstuff comprises at least X + 10% by weight of an amino acid source, and wherein the amino acid source comprises at least seven of the following amino acids: 10. at least 1% by weight of histidine; - at least 3% by weight of isoleucine; - at least 5% leucine; - at least 4% by weight of lysine; - at least 2% methionine; 15. at least 3 wt% phenylalanine - at least 3 wt% threonine; - at least 0.1% by weight of tryptophan; - at least 4% valine by weight. 2. Gesupplementeerd voedingsmiddel volgens conclusie 1, waarin de aminozuurbron van het nutritionele supplement omvat tenminste zeven van de volgende aminozuren: - tenminste 1 gew% histidine; - tenminste 3 gew% isoleucine; - tenminste 5 gew% leucine; 25. tenminste 4 gew% lysine; - tenminste 2 gew% methionine; - ten minste 3 gew% fenylalanine - tenminste 3 gew% threonine; - tenminste 0,1 gew% tryptofaan; 30. tenminste 4 gew% valine.A supplemented food according to claim 1, wherein the amino acid source of the nutritional supplement comprises at least seven of the following amino acids: - at least 1 wt% histidine; - at least 3% by weight of isoleucine; - at least 5% leucine; 25. at least 4 wt% lysine; - at least 2% methionine; - at least 3% by weight of phenylalanine - at least 3% by weight of threonine; - at least 0.1% by weight of tryptophan; 30. at least 4 wt% valine. 3. Gesupplementeerd voedingsmiddel volgens conclusie 1 of 2, waarin de voedingsmiddelbasis is gekozen uit de groep van pasta, dranken, spreads of bakkerijproducten, zoals brood of gebak.The supplemented food according to claim 1 or 2, wherein the food base is selected from the group of pasta, beverages, spreads or bakery products, such as bread or pastries. 4. Gesupplementeerd voedingsmiddel volgens een van de voorgaande conclusies, waarin de aminozuurbron van de voedingsmiddelbasis en/of nutritionele supplement in hoofdzaak eiwit omvat. 5The supplemented food according to any of the preceding claims, wherein the amino acid source of the food base and / or nutritional supplement comprises substantially protein. 5 5. Gesupplementeerd voedingsmiddel volgens een van de voorgaande conclusies, waarin de voedingsmiddelbasis een totaal eiwitgehalte heeft dat in hoofdzaak overeenkomt met het corresponderende product zoals beschreven in de NEVO tabel van 2011 (vs. 3.0) of zoals beschreven in tabel 1, 2 of 3. 10A supplemented food according to any one of the preceding claims, wherein the food base has a total protein content that substantially corresponds to the corresponding product as described in the NEVO table of 2011 (vs. 3.0) or as described in tables 1, 2 or 3. 10 6. Gesupplementeerd voedingsmiddel volgens een van de voorgaande conclusies, waarin het nutritionele supplement omvat 20-100 gew% van een aminozuurbron, berekend op het drooggewicht van het nutritionele supplement.A supplemented food according to any one of the preceding claims, wherein the nutritional supplement comprises 20-100% by weight of an amino acid source, calculated on the dry weight of the nutritional supplement. 7. Gesupplementeerd voedingsmiddel volgens een van de voorgaande conclusies, waarin tenminste 50% van de aminozuurbron van plantaardige oorsprong is.A supplemented food according to any one of the preceding claims, wherein at least 50% of the amino acid source is of vegetable origin. 8. Gesupplementeerd voedingsmiddel volgens een van de voorgaande conclusies, waarin het nutritionele supplement is geformuleerd als een vaste combinatiedosering. 20A supplemented food according to any of the preceding claims, wherein the nutritional supplement is formulated as a fixed combination dosage. 20 9. Gesupplementeerd voedingsmiddel volgens een van de voorgaande conclusies, waarin het voedingsmiddel omvat alle aminozuren van conclusie 1.The supplemented food according to any of the preceding claims, wherein the food comprises all of the amino acids of claim 1. 10. Gesupplementeerd voedingsmiddel volgens een van de conclusies 1-8, waarin het 25 nutritionele supplement omvat alle aminozuren van conclusie 2.10. Supplemented food according to any of claims 1-8, wherein the nutritional supplement comprises all the amino acids of claim 2. 11. Gesupplementeerd voedingsmiddel volgens een van de voorgaande conclusies, waarin de aminozuurbron van plantaardige oorsprong van de nutritionele supplement is afgeleid van soja, tarwe, mais, erwt, lupin, faba, boon, of zaden of combinaties daarvan. 30A supplemented food according to any one of the preceding claims, wherein the amino acid source of vegetable origin of the nutritional supplement is derived from soy, wheat, corn, pea, lupine, faba, bean, or seeds or combinations thereof. 30 12. Gesupplementeerd voedingsmiddel volgens een van de voorgaande conclusies, waarin de niet plantaardige aminozuurbron zijn afgeleid van microbiële eiwitten en/of dierlijke eiwitten, zoals melkeiwitten.A supplemented food according to any one of the preceding claims, wherein the non-vegetable amino acid source is derived from microbial proteins and / or animal proteins, such as milk proteins. 13. Gesupplementeerd voedingsmiddel volgens een van de voorgaande conclusies, waarin tenminste 50 gew% van de plantaardige aminozuurbron van het nutritionele supplement is afgeleid van sojabonen.A supplemented food according to any one of the preceding claims, wherein at least 50% by weight of the vegetable amino acid source of the nutritional supplement is derived from soybeans. 14. Gesupplementeerd voedingsmiddel volgens conclusie 13, waarin de van soja bonen afgeleide plantaardige aminozuurbron vol vette soja-bloem, ontvette soja-bloem, soja-eiwitconcentraat, soja-eiwit-isolaat of combinaties daarvan.The supplemented food according to claim 13, wherein the vegetable amino acid source derived from soybean beans is full of fatty soy flour, defatted soy flour, soy protein concentrate, soy protein isolate or combinations thereof. 15. Gesupplementeerd voedingsmiddel volgens een van de voorgaande conclusies, 10 waarin de voedingsmiddelbasis brood is met een eiwitgehalte tussen 5 en 15 gew%, bijvoorkeur tussen 10 en 15 gew%.Supplemented food according to any of the preceding claims, wherein the food-based base is bread with a protein content between 5 and 15% by weight, preferably between 10 and 15% by weight. 16. Gesupplementeerd voedingsmiddel volgens een van de conclusies 1-14, waarin de voedingsmiddelbasis gebak is met een eiwitgehalte tussen 5 en 15 gew%, bijvoorkeur 15 tussen 5 en 10 gew%.A supplemented food according to any of claims 1-14, wherein the food base is pastry with a protein content between 5 and 15% by weight, preferably 15 between 5 and 10% by weight. 17. Gesupplementeerd voedingsmiddel volgens een van de conclusies 1-14, waarin de voedingsmiddelbasis brood of gebak is, dat is bereid van deeg, en waarin het eitwitgehalte van het deeg dat wordt gebruikt voor het bereiden van het brood of gebak 20 ligt tussen 5 en 15 gew%, bijvoorkeur tussen 5 en 10 gew%.17. Supplemented food according to any of claims 1-14, wherein the food base is bread or pastry, which is prepared from dough, and wherein the protein content of the dough used for preparing the bread or pastry is between 5 and 15% by weight, preferably between 5 and 10% by weight. 18. Gesupplementeerd voedingsmiddel volgens een van de conclusies 1-14, waarin de voedingsmiddelbasis een pasta is met een eiwitgehalte tussen 5 en 15 gew%, bij voorkeur tussen 10 en 15 gew%. 25A supplemented food according to any of claims 1-14, wherein the food base is a paste with a protein content between 5 and 15% by weight, preferably between 10 and 15% by weight. 25 19. Gesupplementeerd voedingsmiddel volgens een van de conclusies 1-14, waarin de voedingsmiddelbasis een ketchup is met een eiwitgehalte tussen 0,1 en 5 gew%, bij voorkeur tussen 0,1 en 1 gew%.The supplemented food according to any of claims 1-14, wherein the food base is a ketchup with a protein content between 0.1 and 5% by weight, preferably between 0.1 and 1% by weight. 20. Nutritioneel supplement omvattende, berekent op het drooggewicht van het nutritionele supplement, 20-100 gew% van een aminozuurbron, waarin bij voorkeur tenminste 50% van de aminozuurbron van plantaardige oorsprong is, en waarin de aminozuurbron van het supplement omvat ten minste zeven van de volgende aminozuren: - tenminste 1 gew% histidine; - tenminste 3 gew% iso leucine; - tenminste 5 gew% leucine; - tenminste 4 gew% lysine; 5. tenminste 2 gew% methionine; - ten minste 3 gew% fenylalanine; - tenminste 3 gew% threonine; - tenminste 0,1 gew% tryptofaan; - tenminste 4 gew% valine. 10A nutritional supplement comprising, based on the dry weight of the nutritional supplement, 20-100% by weight of an amino acid source, wherein preferably at least 50% of the amino acid source is of vegetable origin, and wherein the amino acid source of the supplement comprises at least seven of the following amino acids: - at least 1% by weight of histidine; - at least 3% by weight of iso leucine; - at least 5% leucine; - at least 4% by weight of lysine; 5. at least 2 wt% methionine; - at least 3% by weight of phenylalanine; - at least 3 wt% threonine; - at least 0.1% by weight of tryptophan; - at least 4% valine by weight. 10 21. Nutritioneel supplement volgens conclusie 20, waarin het supplement alle aminozuren omvat van conclusie 20.Nutritional supplement according to claim 20, wherein the supplement comprises all amino acids of claim 20. 22. Nutritioneel supplement volgens een van de voorgaande conclusies, waarin de 15 aminozuurbron van plantaardige oorsprong is afgeleid van soja, tarwe, mais, erwt, lupin, faba, boon, zaden of combinaties daarvan.22. A nutritional supplement according to any one of the preceding claims, wherein the amino acid source of vegetable origin is derived from soy, wheat, maize, pea, lupine, faba, bean, seeds or combinations thereof. 23. Nutritioneel supplement volgens een van de conclusies 20-22, waarin de niet plantaardige aminozuurbron is afgeleid van microbiële en/of dierlijke eiwitten. 20Nutritional supplement according to any of claims 20-22, wherein the non-vegetable amino acid source is derived from microbial and / or animal proteins. 20 24. Nutritioneel supplement volgens een van de conclusies 20-23, waarin tenminste 50 gew% van de plantaardige aminozuurbron is afgeleid van sojabonen.Nutritional supplement according to any of claims 20-23, wherein at least 50% by weight of the vegetable amino acid source is derived from soybeans. 25. Nutritioneel supplement volgens conclusie 24, waarin de van sojabonen afgeleide 25 plantaardige aminozuurbron is volvette soja-bloem, ontvette soja-bloem, soja- eiwitconcentraat, soja-eiwit-isolaat of een combinatie daarvan.25. A nutritional supplement according to claim 24, wherein the vegetable amino acid source derived from soybeans is full-fat soy flour, defatted soy flour, soy protein concentrate, soy protein isolate or a combination thereof. 26. Nutritioneel supplement volgens een van de conclusies 20-25, waarin het supplement is geformuleerd als deeltjes met een gemiddelde deeltjes grootte tussen 1-3 30 mm.The nutritional supplement according to any of claims 20-25, wherein the supplement is formulated as particles with an average particle size between 1-3 and 30 mm. 27. Nutritioneel supplement volgens een van de conclusies 20-26, waarin het supplement is geformuleerd als een poeder.The nutritional supplement according to any of claims 20-26, wherein the supplement is formulated as a powder. 28. Nutritioneel supplement volgens een van de conclusies 20-27, waarin het nutritionele supplement is geformuleerd als een vaste combinatie.A nutritional supplement according to any of claims 20-27, wherein the nutritional supplement is formulated as a fixed combination. 29. Gesupplementeerd voedingsmiddel volgens een van de conclusies 1-19 voor gebruik 5 bij de behandeling van ondervoeding.A supplemented food according to any of claims 1-19 for use in the treatment of malnutrition. 30. Gesupplementeerd voedingsmiddel volgens conclusie 29, voor gebruik bij de behandeling van ondervoeding bij patiënten die een SNAQ-score hebben die hoger is dan 2, bij voorkeur hoger dan 3. 10The supplemented food according to claim 29, for use in the treatment of malnutrition in patients who have an SNAQ score higher than 2, preferably higher than 3. 10 31. Nutritioneel supplement volgens een van de conclusies 20-28 voor gebruik bij de behandeling van ondervoeding.Nutritional supplement according to any of claims 20-28 for use in the treatment of malnutrition. 32. Nutritioneel supplement volgens conclusie 31 voor gebruik bij de behandeling van 15 ondervoeding bij patiënten die een SNAQ-score hebben die hoger is dan 2, bij voorkeur hoger dan 3.32. Nutritional supplement according to claim 31 for use in the treatment of malnutrition in patients who have an SNAQ score higher than 2, preferably higher than 3. 33. Gebruik van een nutritioneel supplement volgens een van de conclusies 20-28 in voedingsmiddelen of voeder. 20Use of a nutritional supplement according to any of claims 20-28 in food or feed. 20 34. Gebruik volgens conclusie 33, waarin de voedingsmiddelen omvatten bakkerijproducten, dranken, spreads, ketchup.The use of claim 33, wherein the foods include bakery products, beverages, spreads, ketchup. 35. Werkwijze voor het bereiden van een gesupplementeerd voedingsmiddel 25 omvattende de stappen van het: i) verschaffen van ingrediënten voor het bereiden van een voedingsmiddelbasis, welke ingrediënten samen omvatten X gew% aan een aminozuurbron, waarbij X is tussen 0 en 80. ii) verschaffen van een nutritioneel supplement volgens conclusie 20-28, welk 30 supplement verschaft ten minste een additionele 10 gew% van een aminozuurbron aan de ingrediënten van de voedingsmiddelbasis; iii) mengen en optioneel verder behandelen van de nutritionele supplement met de ingrediënten voor het bereiden van de voedingsmiddelbasis, zodanig dat een gesupplementeerd voedingsmiddel wordt verkregen dat omvat tenminste X+10 gew% van een aminozuurbron, en waarin de aminozuurbron van de nutritionele supplement omvat ten minste zeven van de volgende aminozuren: - tenminste 1 gew% histidine; - tenminste 3 gew% iso leucine; 5. tenminste 5 gew% leucine; - tenminste 4 gew% lysine; - tenminste 2 gew% methionine; - ten minste 3 gew% fenylalanine; - tenminste 3 gew% threonine; 10. tenminste 0,1 gew% tryptofaan; - tenminste 4 gew% valine.A method for preparing a supplemented food product comprising the steps of: i) providing ingredients for preparing a food base, which ingredients together comprise X wt% to an amino acid source, where X is between 0 and 80. ii) providing a nutritional supplement according to claims 20-28, which supplement provides at least an additional 10 wt% of an amino acid source to the ingredients of the food base; iii) mixing and optionally further treating the nutritional supplement with the ingredients for preparing the food base such that a supplemented food is obtained that comprises at least X + 10 wt% of an amino acid source, and wherein the amino acid source of the nutritional supplement comprises at least seven of the following amino acids: - at least 1% by weight of histidine; - at least 3% by weight of iso leucine; 5. at least 5% leucine; - at least 4% by weight of lysine; - at least 2% methionine; - at least 3% by weight of phenylalanine; - at least 3 wt% threonine; 10. at least 0.1% by weight of tryptophan; - at least 4% valine by weight. 36. Werkwijze volgens conclusie 34, waarin de voedingsmiddelbasis wordt gekozen uit de groep die bestaat uit pasta, dranken, spreads, bakkerijproducten zoals brood of 15 gebak.36. The method of claim 34, wherein the food base is selected from the group consisting of pasta, beverages, spreads, bakery products such as bread or pastries. 37. Werkwijze volgens conclusie 35 of 36, waarin de aminozuurbron van de voedingsmiddelbasis en/of nutritionele supplement in hoofdzaak eiwit is.The method of claim 35 or 36, wherein the amino acid source of the food base and / or nutritional supplement is substantially protein. 38. Werkwijze volgens een van de conclusies 35-37, waarin alle ingrediënten voor het bereiden van de voedingsmiddelbasis samen een totaal eiwitgehalte hebben dat in hoofdzaak overeenkomt met de corresponderende producten beschreven in de NEYO tabel van 2011 (versie 3.0) of zoals beschreven in tabel 1, 2 of 3.A method according to any one of claims 35-37, wherein all ingredients for preparing the food base together have a total protein content that substantially corresponds to the corresponding products described in the NEYO table of 2011 (version 3.0) or as described in table 1, 2 or 3. 39. Werkwijze volgens een van de conclusies 35-38, waarin het gesupplementeerde voedingsmiddel een bakkerijproduct is en de ingrediënten voor het bereiden van de voedingsmiddelbasis omvat bloem, zout, water, gist en optioneel broodverbeteraar.The method of any one of claims 35 to 38, wherein the supplemented food is a bakery product and the ingredients for preparing the food base include flour, salt, water, yeast and optional bread improver. 40. Werkwijze volgens conclusie 39, waarin de ingrediënten voor het bereiden van de 30 voedingsmiddelbasis omvatten gezamenlijk tussen 5 en 5 gew% eiwit, bijvoorkeur tussen 10 en 15 gew% eiwit.40. A method according to claim 39, wherein the ingredients for preparing the food base comprise collectively between 5 and 5% by weight of protein, preferably between 10 and 15% by weight of protein. 41. Werkwijze volgens conclusie 39 of 40, waarin in stap iii) een verdere behandeling omvat het bakken van de gemengde ingrediënten en nutritioneel supplement in een oven.The method of claim 39 or 40, wherein in step iii) a further treatment comprises baking the mixed ingredients and nutritional supplement in an oven. 42. Gesupplementeerd voedingsmiddel, zoals een bakkerijproduct, verkrijgbaar met de werkwijze volgens een van de conclusies 35-41.A supplemented foodstuff, such as a bakery product, obtainable by the method of any one of claims 35-41. 43. Broodverbeteraar samenstelling omvattende tussen 15-50 gew% van het nutritionele supplement volgens een van de conclusies 20-28. 10A bread improver composition comprising between 15-50% by weight of the nutritional supplement according to any of claims 20-28. 10
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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5242697A (en) * 1990-10-26 1993-09-07 Maurizio Luca Method of preparing nutrified food products
FR2758243A1 (en) * 1995-07-11 1998-07-17 Ajinomoto Kk Nutritive compound for race horses
FR2782606A1 (en) * 1998-04-23 2000-03-03 Sunline Flour useful for making products for human or animal nutrition, especially bread, contains a protein supplement
FR2783402A1 (en) * 1998-09-21 2000-03-24 Sunline Protein-enriched flour for making bread, pastry, pancakes, biscuits, cakes, etc.
US20040171690A1 (en) * 2001-04-26 2004-09-02 Patrick Ammann Use of protein essential aminoacids to treat amenorrhea and related disorders
US20040180127A1 (en) * 1999-04-16 2004-09-16 Cargill, Incorporated Food product

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5242697A (en) * 1990-10-26 1993-09-07 Maurizio Luca Method of preparing nutrified food products
FR2758243A1 (en) * 1995-07-11 1998-07-17 Ajinomoto Kk Nutritive compound for race horses
FR2782606A1 (en) * 1998-04-23 2000-03-03 Sunline Flour useful for making products for human or animal nutrition, especially bread, contains a protein supplement
FR2783402A1 (en) * 1998-09-21 2000-03-24 Sunline Protein-enriched flour for making bread, pastry, pancakes, biscuits, cakes, etc.
US20040180127A1 (en) * 1999-04-16 2004-09-16 Cargill, Incorporated Food product
US20040171690A1 (en) * 2001-04-26 2004-09-02 Patrick Ammann Use of protein essential aminoacids to treat amenorrhea and related disorders

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