US20090117256A1 - Method for decreasing bitterness and improving taste of protein-free and hydrolyzed infant formulas - Google Patents

Method for decreasing bitterness and improving taste of protein-free and hydrolyzed infant formulas Download PDF

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Publication number
US20090117256A1
US20090117256A1 US12/254,033 US25403308A US2009117256A1 US 20090117256 A1 US20090117256 A1 US 20090117256A1 US 25403308 A US25403308 A US 25403308A US 2009117256 A1 US2009117256 A1 US 2009117256A1
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Prior art keywords
protein
infant formula
produce
formula
solution
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Abandoned
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US12/254,033
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English (en)
Inventor
Khaled A. Khatib
Win-Chin Chiang
Jane Ehninger
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Mead Johnson Nutrition Co
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Bristol Myers Squibb Co
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Application filed by Bristol Myers Squibb Co filed Critical Bristol Myers Squibb Co
Priority to US12/254,033 priority Critical patent/US20090117256A1/en
Assigned to BRISTOL-MYERS SQUIBB COMPANY reassignment BRISTOL-MYERS SQUIBB COMPANY ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: EHNINGER, JANE, CHIANG, WIN-CHIN, KHATIB, KHALED A.
Assigned to MJN RESTRUCTURING HOLDCO, INC. reassignment MJN RESTRUCTURING HOLDCO, INC. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: BRISTOL-MYERS SQUIBB COMPANY
Assigned to MEAD JOHNSON NUTRITION COMPANY reassignment MEAD JOHNSON NUTRITION COMPANY MERGER (SEE DOCUMENT FOR DETAILS). Assignors: MJN RESTRUCTURING HOLDCO, INC.
Publication of US20090117256A1 publication Critical patent/US20090117256A1/en
Priority to US14/844,143 priority patent/US11412768B2/en
Abandoned legal-status Critical Current

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Classifications

    • 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
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A23J3/343—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/86—Addition of bitterness inhibitors
    • 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
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates generally to methods for decreasing bitterness and improving the taste of protein-free and hydrolyzed infant formulas.
  • Cow's milk allergy is a common food protein allergy in young children
  • the allergy occurs in about 2% to 3% of all infants.
  • One proposed explanation for the prevalence of cow's milk allergy among infants is that intact cow's milk protein, which is found in most conventional infant formulas, is the earliest and most common food allergen to which infants are exposed. In fact, about 80% of currently available formulas are based upon cow's milk.
  • infant formulas have been designed to reduce the incidence of protein allergies.
  • One such example involves the use of hydrolyzed cow's milk.
  • the proteins in hydrolyzed formulas have been treated with enzymes to break down some or most of the proteins that cause adverse symptoms with the goal of reducing allergic reactions, intolerance, and sensitization.
  • Amino acids are the basic structural building units of protein. Breaking the proteins down to their basic chemical structure by completely pre-digesting the proteins makes amino acid-based formulas the most hypoallergenic formulas available.
  • an embodiment of the invention is directed to a novel method for decreasing the bitterness or improving the taste of a hydrolyzed infant formula.
  • the method comprises intermixing a hydrolyzed protein source, a carbohydrate source, a fat source, vitamins, and minerals in a solution and then adjusting the pH of the formula to between about 6.5 and about 7.2.
  • the invention is also directed to a novel method for decreasing the bitterness or improving the taste of a protein-free infant formula.
  • the method comprises intermixing a protein equivalent source, a carbohydrate source, a fat source, vitamins, and minerals in a solution and then adjusting the pH of the formula to between about 6.5 and about 7.2.
  • infant formula mean a composition that satisfies the nutrient requirements of an infant by being a substitute for human milk.
  • the terms “partially hydrolyzed” mean a degree of hydrolysis which is greater than 0% but less than about 50%.
  • protein-free mean containing no measurable amount of protein, as measured by standard protein detection methods such as sodium dodecyl (lauryl) sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) or size exclusion chromatography.
  • the invention is directed to a novel method for decreasing the bitterness or improving the taste of a protein-free or hydrolyzed infant formula.
  • the method comprises intermixing the ingredients of the formula and adjusting the pH of the formula to between about 6.5 and about 7.2.
  • the pH of the formula may be between about 6.8 and about 7.0.
  • the pH of the formula may be between about 6.5 and about 7.0.
  • the pH of the formula may be between about 6.8 and about 7.2.
  • Typical hydrolyzed or protein-free infant formulas have a pH range of about 4.5 to 6.0.
  • the method involves increasing the pH of the infant formula from between about 4.5 and 6.0 to between about 6.8 and 7.2. This increased pH provides the formula with a decreased bitterness, an improved taste and improved tolerability among infants, and a pH that is similar to that of breast milk.
  • the pH of the formula may be adjusted using any means known in the art.
  • citric acid, sodium hydroxide, and/or potassium hydroxide may be used to adjust the pH of the formula.
  • the infant formula of the invention can be a term infant formula or a preterm infant formula.
  • the nutritional formulation of the invention can be a liquid (ready-to-use or concentrated) or powder.
  • the nutritional formulation for use in the present invention is nutritionally complete and contains suitable types and amounts of protein, free amino acids, lipids, carbohydrates, vitamins and/or minerals.
  • the protein source is hydrolyzed.
  • the protein source may comprise, but is not limited to, nonfat milk, soy protein, whey protein, casein protein, milk protein, or egg protein.
  • the protein source can be partially hydrolyzed or extensively hydrolyzed.
  • the amount of protein typically may vary from about 1 to about 5 g/100 kcal.
  • the infant formula is protein-free and contains free amino acids as a protein equivalent source.
  • the amino acids may comprise, but are not limited to, histidine, isoleucine, leucine, lysine, methionine, cysteine, phenylalanine, tyrosine, threonine, tryptophan, valine, alanine, arginine, asparagine, aspartic acid, glutamic acid, glutamine, glycine, proline, serine, carnitine, taurine and mixtures thereof.
  • the amino acids may be branched chain amino acids.
  • small amino acid peptides may be included as the protein of the present invention.
  • Such small amino acid peptides may be naturally occurring or synthesized.
  • the amount of free amino acids in the nutritional formulation may vary from about 1 to about 5 g/100 kcal. In an embodiment, 100% of the free amino acids have a molecular weight of less than 500 Daltons. In this embodiment, the nutritional formulation may be hypoallergenic.
  • lipid source Another component of the infant formula of the invention is a lipid source.
  • the amount of lipid can typically vary from about 3 to about 7 g/100 kcal.
  • Lipid sources can be any known or used in the art, including but not limited to, vegetable oils such as palm oil, canola oil, corn oil, soybean oil, palmolein, coconut oil, medium chain triglyceride oil, high oleic sunflower oil, high oleic safflower oil, and the like.
  • carbohydrate source typically can vary from about 8 to about 12 g/100 kcal.
  • Carbohydrate sources can be any known or used in the art, including but not limited to, lactose, glucose, corn syrup solids, maltodextrins, sucrose, rice syrup solids, and the like.
  • the infant formula may contain additional components, such as long chain polyunsaturated fatty acids (LCPUFAs).
  • LCPUFAs long chain polyunsaturated fatty acids
  • the infant formula may contain docosahexaenoic acid (DHA) and/or arachidonic acid (ARA).
  • DHA docosahexaenoic acid
  • ARA arachidonic acid
  • the weight ratio of ARA:DHA may be from about 1:3 to about 9:1. In one embodiment of the present invention, this ratio is from about 1:2 to about 4:1. In yet another embodiment, the ratio is from about 2:3 to about 2:1. In one particular embodiment the ratio is about 2:1. In another particular embodiment of the invention, the ratio is about 1:1.5. In other embodiments, the ratio is about 1:1.3. In still other embodiments, the ratio is about 1:1.9. In a particular embodiment, the ratio is about 1.5:1. In a further embodiment, the ratio is about 1.47:1.
  • the level of DHA may be between about 0.0% and 1.00% of fatty acids, by weight. In other embodiments, the level of DHA may be about 0.32% by weight. In some embodiments, the level of DHA may be about 0.33% by weight. In another embodiment, the level of DHA may be about 0.64% by weight. In another embodiment, the level of DHA may be about 0.67% by weight. In yet another embodiment, the level of DHA may be about 0.96% by weight. In a further embodiment, the level of DHA may be about 1.00% by weight.
  • the amount of DHA may be from about 2 mg/100 kilocalories (kcal) to about 100 mg/100 kcal. In another embodiment, the amount of DHA may be from about 5 mg/100 kcal to about 75 mg/100 kcal. In yet another embodiment, the amount of DHA may be from about 15 mg/100 kcal to about 60 mg/100 kcal.
  • the effective amount of DHA may be from about 3 mg per kg of body weight per day to about 150 mg per kg of body weight per day. In one embodiment of the invention, the amount is from about 6 mg per kg of body weight per day to about 100 mg per kg of body weight per day. In another embodiment the amount is from about 15 mg per kg of body weight per day to about 60 mg per kg of body weight per day.
  • the level of ARA may be between 0.0% and 0.67% of fatty acids, by weight. In another embodiment, the level of ARA may be about 0.67% by weight. In another embodiment, the level of ARA may be about 0.5% by weight. In yet another embodiment, the level of ARA may be between about 0.47% and 0.48% by weight.
  • the amount of ARA may be from about 4 mg/100 kilocalories (kcal) to about 100 mg/100 kcal. In another embodiment, the amount of ARA may be from about 10 mg/100 kcal to about 67 mg/100 kcal. In yet another embodiment, the amount of ARA may be from about 20 mg/100 kcal to about 50 mg/100 kcal. In a particular embodiment, the amount of ARA may be from about 25 mg/100 kcal to about 40 mg/100 kcal. In one embodiment, the amount of ARA is about 30 mg/100 kcal.
  • the effective amount of ARA may be from about 5 mg per kg of body weight per day to about 150 mg per kg of body weight per day. In one embodiment of this invention, the amount varies from about 10 mg per kg of body weight per day to about 120 mg per kg of body weight per day. In another embodiment, the amount varies from about 15 mg per kg of body weight per day to about 90 mg per kg of body weight per day. In yet another embodiment, the amount varies from about 20 mg per kg of body weight per day to about 60 mg per kg of body weight per day.
  • oils containing long chain polyunsaturated fatty acids LCPUFAs
  • an equivalent amount of an oil which is normally present in a composition such as high oleic sunflower oil, may be replaced with the LCPUFAs.
  • the source of the LCPUFAs can be any source known in the art such as marine oil, fish oil, single cell oil, egg yolk lipid, brain lipid, and the like.
  • the LCPUFAs can be in natural form or refined form.
  • the nutritional supplement may contain at least one probiotic.
  • probiotic means a microorganism that exerts beneficial effects on the health of the host. Any probiotic known in the art may be used, provided it is suitable for combination with the other components of the supplement.
  • the probiotic may be chosen from the group consisting of Lactobacillus and Bifidobacterium.
  • the probiotic can be Lactobacillus rhamnosus GG (LGG).
  • the nutritional supplement may contain at least one prebiotic.
  • prebiotic means a non-digestible food ingredient that stimulates the growth and/or activity of probiotics.
  • any prebiotic known in the art may be used, provided it is suitable for combination with the other components of the supplement.
  • the prebiotic can be selected from the group consisting of fructo-oligosaccharide (FOS), gluco-oligosaccharide, galacto-oligosaccharide, inulin, isomalto-oligosaccharide, polydextrose, xylo-oligosaccharide, and combinations thereof.
  • the prebiobic is a mixture of inulin and FOS.
  • This example illustrates an embodiment of a protein-free, amino acid-based infant formula produced according to the method of the present invention.
  • Table 1 lists the ingredients in the infant formula of Example 1.
  • This example illustrates an embodiment of a method used to raise the pH of an infant formula of the present invention.
  • the powder base, corn syrup solids, essential amino acid premix, and non-essential acid premix were mixed into a solution.
  • the pH of the solution was adjusted to about 6.8 and the solution was then pasteurized and homogenized.
  • the solution was then evaporated to reduce the water content and dried to produce a base powder.
  • the base powder was then dry blended with the dry vitamin premix, the trace/ultratrace mineral premix and the iron trituration. The blended powder was then packaged.
  • This example illustrates the improved palatability of a pH adjusted amino acid-based product.
  • Nutramigen AATM Melman Johnson Nutritionals
  • the palatability of the pH-adjusted Nutramigen AATM product was compared to the Nutramigen AATM product that had not been pH-adjusted, and with EleCare® (Abbott Nutritionals) and Neocate® (Nutricia) amino acid products, via a taste comparison.
  • the Nutramigen AATM product that was not pH adjusted was more sour (acidic) and had a stronger fish taste, with more brothy and beany characteristics than the EleCare® and Neocate® products.
  • the pH-adjusted Nutramigen AATM product had less “fishy” notes, less sour notes, was less bitter, and had less beany characteristics than the non-adjusted amino acid product.
  • the pH-adjusted Nutramigen AATM product was more similar to EleCare® and Neocate® products in taste profile than the non-adjusted amino acid product.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
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  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Pediatric Medicine (AREA)
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  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
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US12/254,033 2007-11-07 2008-10-20 Method for decreasing bitterness and improving taste of protein-free and hydrolyzed infant formulas Abandoned US20090117256A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
US12/254,033 US20090117256A1 (en) 2007-11-07 2008-10-20 Method for decreasing bitterness and improving taste of protein-free and hydrolyzed infant formulas
US14/844,143 US11412768B2 (en) 2007-11-07 2015-09-03 Method of improving tolerance to hypoallergenic infant formulas

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US98601507P 2007-11-07 2007-11-07
US12/254,033 US20090117256A1 (en) 2007-11-07 2008-10-20 Method for decreasing bitterness and improving taste of protein-free and hydrolyzed infant formulas

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US14/844,143 Active US11412768B2 (en) 2007-11-07 2015-09-03 Method of improving tolerance to hypoallergenic infant formulas

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US (2) US20090117256A1 (zh)
EP (1) EP2205100B1 (zh)
JP (1) JP5622580B2 (zh)
KR (1) KR20100075922A (zh)
CN (1) CN101848649B (zh)
AU (1) AU2008325032A1 (zh)
BR (1) BRPI0820304A2 (zh)
CA (1) CA2705145A1 (zh)
ES (1) ES2436145T3 (zh)
HK (2) HK1146373A1 (zh)
MX (1) MX2010004575A (zh)
MY (1) MY158225A (zh)
NO (1) NO20100509L (zh)
NZ (1) NZ584322A (zh)
PL (1) PL2205100T3 (zh)
RU (1) RU2507863C2 (zh)
TW (1) TWI484917B (zh)
WO (1) WO2009061603A1 (zh)

Cited By (6)

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WO2011073187A1 (en) * 2009-12-15 2011-06-23 Givaudan Sa Aftertaste masking
US20110195153A1 (en) * 2009-12-04 2011-08-11 Mead Johnson Nutrition Company Nutritional Formulation Comprising A Cows Milk Peptide Containing Hydrolysate And Or Peptides Derived Thereof For Tolerance Induction
US20130320259A1 (en) * 2011-01-31 2013-12-05 Björn Fischer Solvent, process for providing an absorption liquid, and use of the solvent
US9161563B2 (en) 2010-11-23 2015-10-20 Nestec S.A. Oligosaccharide mixture and food product comprising this mixture, especially infant formula
US10391141B2 (en) 2010-11-23 2019-08-27 Societe Des Produits Nestle S.A. Composition comprising hydrolysed proteins and oligosaccharides for treating skin diseases
WO2021223836A1 (en) * 2020-05-04 2021-11-11 Symrise Ag Flavour compositions for improving taste impressions

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US20130302497A1 (en) * 2010-09-13 2013-11-14 Givaudan S.A. Taste Enhancement
WO2016003263A1 (en) 2014-07-01 2016-01-07 N.V. Nutricia Amino acid based diet with improved taste
WO2016126215A1 (en) * 2015-02-03 2016-08-11 Jirapinyo Pipop Amino acid-based formula and production process thereof
KR101738431B1 (ko) 2015-05-26 2017-05-22 남양유업 주식회사 살균 공정 중 파울링 감소를 위한 영유아식 조성물의 제조방법
RU2593410C1 (ru) * 2015-08-31 2016-08-10 Федеральное государственное бюджетное научное учреждение "Научный центр здоровья детей" (ФГБНУ "НЦЗД") Жировая композиция для адаптированной детской молочной смеси
CN107041546A (zh) * 2016-02-05 2017-08-15 上海他普亚贸易有限公司 一种氨基酸配方粉及其制备方法

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