US20120009269A1 - Range of aseptically produced infant foods having low concentrations of undesired by-products and methods for making the same - Google Patents

Range of aseptically produced infant foods having low concentrations of undesired by-products and methods for making the same Download PDF

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US20120009269A1
US20120009269A1 US12/672,911 US67291108A US2012009269A1 US 20120009269 A1 US20120009269 A1 US 20120009269A1 US 67291108 A US67291108 A US 67291108A US 2012009269 A1 US2012009269 A1 US 2012009269A1
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range
infant
food products
stage
product
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Frank Weber
Simon Hutschenreuther
Nadine Kalb
Martinas Kuslys
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Nestec SA
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Nestec SA
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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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/02—Nutrients, e.g. vitamins, minerals
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/04—Anorexiants; Antiobesity agents
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
    • A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P9/00—Drugs for disorders of the cardiovascular system
    • 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 infant food products and particularly to infant food products having low concentrations of undesired by-products produced during processing or packaging.
  • processing of food products can produce undesirable by-products.
  • the roasting process can lead to the production of undesirable acrylamide.
  • this can lead to production of undesirable furan.
  • Furan like acrylamide, is a substance which is generated naturally during the heating of food products during processing. It is not a synthetic substance added to the food as an ingredient, but occurs in food products as a result of processing.
  • Furan is listed in the Department of Health and Human Services list of carcinogens, and considered as possibly carcinogenic by the International Agency for Research on Cancer, based on studies in the laboratory animals at high exposures. Thus, high concentrations of furan are undesirable in food products.
  • Furan can be generated by heat processing of foods comprising polyunsaturated fatty acids (PUFAs), ascorbic acid (vitamin C), ⁇ -carotene, sugars and amino acids.
  • PUFAs polyunsaturated fatty acids
  • vitamin C ascorbic acid
  • ⁇ -carotene ⁇ -carotene
  • sugars ⁇ -carotene
  • an object of the invention to provide a new range of infant food products that includes a reduced level of undesirable by-products.
  • the level of undesirable by-products can be measured, for example, by reference to furan concentration in a food product.
  • each product in the range has less than about 15 micrograms furan per kg food product.
  • the resulting range of infant food products has the advantage that each food product in the range has minimal concentrations of undesirable by products produced during processing.
  • the components include substantially no furan (eg less than about 5 micrograms/kg furan in the food product) or no furan.
  • the invention provides a feeding regime for meeting the nutritional needs of an infant during different stages of development, the regime comprising administering to an infant a range of food products according to the invention.
  • the invention provides use of a range of food products according to the invention in the manufacture of one or more medicaments for the prevention or treatment of a nutritionally related disorder.
  • the invention provides a method of preventing or treating a nutritionally related disorder, comprising administering a range of food products according to the invention.
  • the nutritionally related disease is optionally selected from obesity, malnutrition, diabetes and heart disease.
  • FIG. 1 illustrates a feeding plan according to the invention.
  • FIGS. 2 and 3 illustrate the results of studies to investigate furan formation was in aqueous model systems at pH7 and pH4 respectively following heat treatment at 121° C. for 25 minutes.
  • FIG. 4 illustrates the results of a study carried out to investigate the amount of furan formation relative to the addition of ascorbic acid and LC-PUFA derived from fish oil.
  • FIGS. 5 and 6 illustrate the results of a study carried out to investigate the concentration of furan formation relative to the sterilization conditions used for processing of the food product.
  • the results are shown with regard to a vegetable food product comprising carrot.
  • the results are shown with regard to a savoury food product comprising cod and mixed vegetables.
  • the term “about” means plus or minus 20%, more preferably plus or minus 10%, even more preferably plus or minus 5%, most preferably plus or minus 2%.
  • range of infant food products refers to a plurality of packaged nutritional compositions (eg 2 or more) that, together with milk, provide the nutritional requirements an infant.
  • the range could be interpreted to form a kit of parts.
  • by-product refers to a substance present in a food product that is produced during processing of the product.
  • Stage 1 refers to about 4 to about 6 months of age
  • Stage 2 refers to about 6 to about 8 months of age
  • Stage 3 refers to about 8 to about 12 months of age
  • Stage 4 also referred to as Junior Stage
  • Infants falling within these different developmental stages have different nutritional requirements.
  • the invention provides a range of infant food products wherein each product in the range has less than about 15 micrograms furan per kilogram of food product.
  • a range of food products according to the invention has the advantage that each food product in the range has low levels of undesirable by products.
  • each product in the range comprises less than about 20 micrograms furan per kilogram of food product. More preferably, each product in the range comprises less than about 10 micrograms furan per kilogram of food product. More preferably, each product in the range comprises less than about 5 micrograms furan per kilogram of food product. Even more preferably, each product in the range comprises less than about 2 micrograms furan per kilogram of food product.
  • the components include substantially no furan (eg less than 1 micrograms furan per kilogram of food product) or no measurable furan.
  • the range of products comprises at least one food product suitable for each stage of infant development.
  • the range of products comprises two or more food products suitable for each stage of infant development. More preferably, the range of products comprises at least a vegetable based product and a fruit based product for each stage of infant development. More preferably, the range of products comprises a plurality of vegetable based products and fruit based products for each stage of infant development.
  • the range of products comprises at least a vegetable based product and a fruit based product for stage 1 of infant development.
  • the range of products comprises at least a vegetable based product, a complete meal and a fruit based product for stage 2 of infant development.
  • a complete meal is designed to provide one nutritionally balanced serving—it is not necessary to combine the complete meal with another food product to provide a meal.
  • the range of products comprises at least a vegetable based product, a complete meal and a fruit based product for stage 3 of infant development.
  • the range of products comprises at least a vegetable based product, a complete meal and a fruit based product for stage 4 of infant development.
  • the infant food products for infants from about 4 to about 6 months of age comprise one or more vegetables selected from artichoke, carrot, cucumber, fennel, French bean, leek, lettuce, parsnip, potato, pumpkin, squash and zucchini.
  • infant food products for infants from about 4 to about 6 months of age comprise the legume soy.
  • infant food products for infants from about 4 to about 6 months of age comprise one or more meats selected from beef, veal, chicken, lamb, pork, turkey and duck.
  • infant food products for infants from about 4 to about 6 months of age comprise one or more fruits selected from apple, apricot, banana, blackberry, blackcurrant, bilberry, cherry, date, grape, gooseberry, guava, lemon, lime, mandarin, mango, melon, nectarine, olive, orange, peach, pear, pineapple, plum, quince, raspberry, redcurrant and watermelon.
  • infant food products for infants from about 4 to about 6 months of age comprise one or more aromatic herbs and spices selected from anise, balm mint, chamomile, caraway, gherkin, orange blossom and sorrel.
  • infant food products for infants from about 6 to about 8 months of age comprise one or more vegetables selected from artichoke, carrot, cucumber, fennel, French bean, leek, lettuce, parsnip, potato, pumpkin, squash, zucchini, broccoli, cauliflower, eggplant (aubergine), sweet potato, tomato, pea and spinach.
  • infant food products for infants from about 6 to about 8 months of age comprise one or more legumes selected from soy, black gram seed, chickpea, cowpea, kidney bean, lentil, mung bean and pigeon pea.
  • infant food products for infants from about 6 to about 8 months of age comprise one or more meats selected from of beef, veal, chicken, lamb, pork, turkey and duck, and/or fish.
  • infant food products for infants from about 6 to about 8 months of age comprise one or more fruits selected from apple, apricot, banana, blackberry, blackcurrant, bilberry, cherry, date, grape, gooseberry, guava, lemon, lime, mandarin, mango, melon, nectarine, olive, orange, peach, pear, pineapple, plum, quince, raspberry, redcurrant, watermelon, fig, papaya, passionfruit, strawberry and tangerine.
  • infant food products for infants from about 6 to about 8 months of age comprise one or more aromatic herbs and spices selected from anise, balm mint, chamomile, caraway, gherkin, orange blossom, sorrel, cardamom, chives, cumin, onion, saffron, savory, shallot and thyme.
  • infant food products for infants from about 6 to about 8 months of age comprise coconut.
  • infant food products for infants from about 8 to about 12 months of age comprise one or more vegetables selected from artichoke, carrot, cucumber, fennel, French bean, leek, lettuce, parsnip, potato, pumpkin, squash, zucchini, broccoli, cauliflower, eggplant (aubergine), sweet potato, tomato, pea, spinach, asparagus, beet(root), brussel sprout, cabbage, garden pea, radish and turnip.
  • infant food products for infants from about 8 to about 12 months of age comprise one or more legumes selected from soy, black gram seed, chickpea, cowpea, kidney bean, lentil, mung bean, pigeon pea, lima bean and winged bean.
  • infant food products for infants from about 8 to about 12 months of age comprise one or more meats selected from beef, veal, chicken, lamb, pork, turkey and duck, and/or fish and/or eggs.
  • infant food products for infants from about 8 to about 12 months of age comprise one or more fruits selected from apple, apricot, banana, blackberry, blackcurrant, bilberry, cherry, date, grape, gooseberry, guava, lemon, lime, mandarin, mango, melon, nectarine, olive, orange, peach, pear, pineapple, plum, quince, raspberry, redcurrant, watermelon, fig, papaya, passionfruit, strawberry, tangerine and rhubarb.
  • infant food products for infants from about 8 to about 12 months of age comprise one or more aromatic herbs and spices selected from anise, balm mint, chamomile, caraway, gherkin, orange blossom, sorrel, cardamom, chives, cumin, onion, saffron, savory, shallot, thyme, coriander, curcuma, garden sorrel, garlic, mint and vanilla.
  • infant food products for infants from about 8 to about 12 months of age comprise coconut and/or cocoa.
  • infant food products for infants from about 12 to about 36 months of age comprise one or more vegetables selected from artichoke, carrot, cucumber, fennel, French bean, leek, lettuce, parsnip, potato, pumpkin, squash, zucchini, broccoli, cauliflower, eggplant (aubergine), sweet potato, tomato, pea, spinach, asparagus, beet(root), brussel sprout, cabbage, garden pea, radish, turnip, mushroom and watercress.
  • infant food products for infants from about 12 to about 36 months of age comprise one or more legumes selected from soy, black gram seed, chickpea, cowpea, kidney bean, lentil, mung bean, pigeon pea, lima bean and winged bean.
  • infant food products for infants from about 12 to about 36 months of age comprise one or more meats selected from beef, veal, chicken, lamb, pork, turkey, duck, and/or fish, and/or eggs and/or crustaceans.
  • infant food products for infants from about 12 to about 36 months of age comprise one or more fruits selected from apple, apricot, banana, blackberry, blackcurrant, bilberry, cherry, date, grape, gooseberry, guava, lemon, lime, mandarin, mango, melon, nectarine, olive, orange, peach, pear, pineapple, plum, quince, raspberry, redcurrant, watermelon, fig, papaya, passionfruit, strawberry, tangerine, rhubarb, grapefruit and kiwi.
  • infant food products for infants from about 12 to about 36 months of age comprise one or more aromatic herbs and spices selected from anise, balm mint, chamomile, caraway, gherkin, orange blossom, sorrel, cardamom, chives, cumin, onion, saffron, savory, shallot, thyme, coriander, curcuma, garden sorrel, garlic, mint, vanilla, basil, bay laurel, chervil, cinnamon, clove, ginger, liquorice, mace, marjoram, nutmeg, oregano, parsley, pepper, rosemary, sage and terragon.
  • Aroma Junior aromatic herbs and spices selected from anise, balm mint, chamomile, caraway, gherkin, orange blossom, sorrel, cardamom, chives, cumin, onion, saffron, savory, shallot, thyme, coriander, curcuma, garden sorrel, garlic, mint, vanilla, basil, bay laure
  • infant food products for infants from about 12 to about 36 months of age comprise one or more nuts selected from coconut, cocoa, almond, beechnut, brazil nut, cashew nut, chestnut, hazelnut, macadamia nut, pecan nut, pistachio nut and walnut.
  • the invention provides a method for production of the food product which comprises precooking the ingredients separately, mixing the ingredients, subjecting them to UHT treatment and asceptically filling packaging containers.
  • a method for production of the food product which comprises precooking the ingredients separately, mixing the ingredients, subjecting them to UHT treatment and asceptically filling packaging containers.
  • the invention provides a feeding regime for meeting the nutritional needs of an infant during different stages of development, the regime comprising administering to an infant a range of food products according to the invention.
  • the invention provides use of a range of food products according to the invention in the manufacture of one or more medicaments for the prevention or treatment of a nutritionally related disorder.
  • the invention provides a method of preventing or treating a nutritionally related disorder, comprising administering a range of food products according to the invention.
  • the nutritionally related disease is optionally selected from obesity, malnutrition, diabetes and heart disease.
  • the invention provides the product produced using the method of the invention.
  • a daily complementary diet for stage 1 comprised:
  • a number of vegetable and fruit dishes were provided in a range of baby food products and were labeled according to their suitability for a stage 1 diet.
  • the feeding plan shown in FIG. 1 was used to determine which meals could make up the daily food intake for stage 1.
  • the vegetable dish was a pumpkin based dish and the fruit dish was an apple based dish.
  • Each dish provided the following nutritional values:
  • the total daily nutritional values provided by the complementary dishes were as follows:
  • the sum of the daily energy intake provided by the complementary foods was 26.6% (166.5 kcal). The remaining 73.4% (458 kcal) of daily energy intake was provided by milk. This provided a total daily energy intake of 625.04 kcal.
  • a daily complementary diet for stage 2 comprised:
  • a number of complete meals, vegetable and fruit dishes were provided in the range of baby food products and were labeled according to their suitability for a stage 2 diet.
  • the feeding plan shown in FIG. 1 was used to determine which meals could make up the daily food intake for stage 2.
  • the vegetable dish was garden vegetables and corn based
  • the complete meal was garden vegetables and lamb based
  • the fruit dish was apple and raspberry based.
  • Each dish provided the following nutritional values:
  • the total daily nutritional values provided by the complementary dishes were as follows:
  • the sum of the daily energy intake provided by the complementary foods was 35.9% (241.1 kcal).
  • the remaining 64.1% (428.93 kcal) of daily energy intake was provided by milk. This provided a total daily energy intake of 670.03 kcal.
  • a daily complementary diet for stage 3 comprised:
  • a number of complete meal, vegetable and fruit dishes were provided in the range of baby food products and were labeled according to their suitability for a stage 3 diet.
  • the feeding plan shown in FIG. 1 was used to determine which meals could make up the daily food intake for stage 3.
  • vegetable dish was garden vegetables and corn based
  • the complete meal was a pasta
  • tomato and beef based was fruit salad based.
  • Each dish provided the following nutritional values:
  • the total daily nutritional values provided by the complementary dishes were as follows:
  • the sum of the daily energy intake provided by the complementary foods was 58.0% (447.0 kcal).
  • the remaining 42.0% (323.0 kcal) of daily energy intake was provided by milk. This provided a total daily energy intake of 770 kcal.
  • a daily complementary diet for stage 4 comprised:
  • a number of complete meals, vegetable and fruit dishes were provided in the range of baby food products and were labeled according to their suitability for a stage 4 diet.
  • the feeding plan shown in FIG. 1 was used to determine which meals could make up the daily food intake for stage 4.
  • the vegetable dish was a garden vegetables and corn dish
  • the complete meal was a pasta
  • tomato and beef dish was a fruit salad dish.
  • Each dish provided the following nutritional values:
  • the daily nutritional values provided by the complementary dishes were as follows:
  • the sum of the daily energy intake provided by the complementary foods was 66.5% (691.7 kcal).
  • the remaining 33.5% (348.3 kcal) of daily energy intake was provided by milk. This provided a total daily energy intake of 1040 kcal.
  • ascorbic acid plays an important role as a precursor of furan after heat treatment at 121° C. for 25 minutes, but it can be seen that PUFAs still show the highest impact on furan development.
  • the first study was carried out to investigate the amount of furan formation relative to the addition of ascorbic acid and LC-PUFA derived from fish oil and the results are shown in FIG. 4 .
  • the second study was carried out to investigate the concentration of furan formation relative to the sterilization conditions used for processing of the food product and the results are shown in FIGS. 5 and 6 .
  • FIG. 5 the results are shown with regard to a vegetable food product comprising carrot.
  • FIG. 6 the results are shown with regard to a savoury food product comprising cod and mixed vegetables. It can be seen that there is about 2 micrograms of furan per kg food product produced as a by-product following processing according to the invention.

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  • Health & Medical Sciences (AREA)
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  • Engineering & Computer Science (AREA)
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  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Diabetes (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Bioinformatics & Cheminformatics (AREA)
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  • Veterinary Medicine (AREA)
  • Medicinal Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Hematology (AREA)
  • Obesity (AREA)
  • Mycology (AREA)
  • Pediatric Medicine (AREA)
  • Heart & Thoracic Surgery (AREA)
  • Cardiology (AREA)
  • Emergency Medicine (AREA)
  • Child & Adolescent Psychology (AREA)
  • Endocrinology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seeds, Soups, And Other Foods (AREA)
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  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Furan Compounds (AREA)
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  • General Preparation And Processing Of Foods (AREA)
US12/672,911 2007-09-07 2008-09-05 Range of aseptically produced infant foods having low concentrations of undesired by-products and methods for making the same Abandoned US20120009269A1 (en)

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MY170999A (en) 2007-09-07 2019-09-23 Nestec Sa Range of aseptically produced infant foods having low concentrations of undesired by-products and methods for making the same
EP3366143A1 (en) 2011-06-20 2018-08-29 H.J. Heinz Company Brands LLC Probiotic compositions and methods
WO2014148885A1 (en) * 2013-03-21 2014-09-25 N.V. Nutricia Stage 1 and stage 2 food products for infants
CN104041593B (zh) * 2014-04-16 2016-04-13 南昌大学 一种降低豆奶粉加工中呋喃生成的方法

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ZA201002399B (en) 2011-12-28
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EP2187766B1 (en) 2013-10-23
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CA2698553C (en) 2017-12-19
AU2008295078A1 (en) 2009-03-12
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ES2441578T3 (es) 2014-02-05
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US10111454B2 (en) 2018-10-30
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EP2548454A1 (en) 2013-01-23
RU2490940C2 (ru) 2013-08-27
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PT2187766E (pt) 2014-01-07
US20160262436A1 (en) 2016-09-15
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