WO2001070047A1 - Composition nutritionnelle contenant de la proteine hydrolysee - Google Patents

Composition nutritionnelle contenant de la proteine hydrolysee Download PDF

Info

Publication number
WO2001070047A1
WO2001070047A1 PCT/EP2001/003330 EP0103330W WO0170047A1 WO 2001070047 A1 WO2001070047 A1 WO 2001070047A1 EP 0103330 W EP0103330 W EP 0103330W WO 0170047 A1 WO0170047 A1 WO 0170047A1
Authority
WO
WIPO (PCT)
Prior art keywords
mixture
protein
solution
enzyme
nutritional composition
Prior art date
Application number
PCT/EP2001/003330
Other languages
English (en)
Inventor
Marcel Braun
Fred Neumann
Niklaus Meister
Zdenek Kratky
Original Assignee
Société des Produits Nestlé S.A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Société des Produits Nestlé S.A. filed Critical Société des Produits Nestlé S.A.
Priority to AU2001254730A priority Critical patent/AU2001254730A1/en
Publication of WO2001070047A1 publication Critical patent/WO2001070047A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • 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
    • 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
    • A23J3/344—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins of casein
    • 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
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of 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
    • 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

Definitions

  • Nutritional Composition Comprising Hydrolysed Protein
  • the present invention relates to a nutritional composition for an infant formula which comprises hydrolysed protein and a method of production of the composition.
  • FR263 104 describes a process in which a partial hydrolysate of milk proteins is prepared by enzymatic hydrolysis followed by a thermal treatment. The protease enzyme and residual non-hydrolysed proteins are separated by ultrafiltration and the hydrolysate comprising desired peptides and amino acids is collected.
  • protease enzyme In typical known processes, an excess of protease enzyme has been added which must be eliminated after the hydrolysis reaction that it catalyses is completed. Some of these enzymes are extremely expensive and the severe heat treatments that have been necessary to inactivate them in most cases gives rise to problems of deterioration in the quality of the final product, for example discoloration, altered taste, instability of emulsions present in the final product or reduction of its nutritional value.
  • EP0922392 describes a process which has gone some way to address these problems. It discloses a process for producing a liquid food product having hydrolysed protein which comprises the steps of (a) adjusting the pH of a solution comprising non-hydrolysed or partially hydrolysed protein to a value of 6-9 by addition of a base; (b) adding just enough of a proteolytic enzyme under aseptic conditions in an amount sufficient to hydrolyse any protein present; (c) packaging and hermetically sealing the mixture under aseptic conditions; and (d) allowing hydrolysis of any protein in the packaged mixture to proceed to completion within its container.
  • the present invention addresses the problems set out above.
  • the present invention provides a nutritional composition comprising hydrolysed protein and a stabilised protein-fat emulsion produced by adding fat to a composition comprising protein to produce a mixture; homogenising the mixture; adding a protease enzyme to the mixture; adjusting the pH of the mixture, and maintaining its pH by addition of an acid or base solution.
  • the invention provides a method of preparing a nutritional composition which comprises the steps of adding fat to a composition comprising protein to produce a mixture; homogenising the mixture; adding a protease enzyme to the mixture; adjusting the pH of the mixture, and maintaining its pH by addition of an acid or base solution.
  • the addition of enzyme to the mixture can be carried out before or after pH adjustment of the mixture. Furthermore, the addition of enzyme can be carried out in a single discontinuous addition (batch process) or added continuously to a product stream (continuous process).
  • fat is added to the starting material before the protease enzyme rather than afterwards.
  • this has been found to have the effect of stabilising the fat emulsion and maintaining its stability in the final product after protein hydrolysis.
  • This stabilised protein-fat emulsion has been found to provide the advantage of enabling the amount of enzyme added to be reduced by up to 75% compared to known processes whilst still achieving an equivalent level of protein hydrolysis.
  • BSA hydrolysis has now been carried out easily in a single hydrolysis step.
  • An advantage of the present invention over known methods is that a lower amount of protease enzyme can be added and it is not left to complete the hydrolysis reaction in the final product. Furthermore, no severe heat treatments are required for enzyme inactivation and tests have shown that no enzyme as well as no enzyme activity can be detected in the final product.
  • Protein present in a nutritional composition according to an embodiment of the invention can be moderately hydrolysed as necessary for hypoallergenic products or less extensively hydrolysed for other products eg those that may be more easy digested.
  • a further advantage of the present invention is that it can be applied to all product forms including liquid, concentrate or powder products. Furthermore, they may be produced using the same basic factory production line as previously employed. Only small changes are required. Retorting as an alternative to aseptic filling may be carried out on products produced in accordance with the present invention whereas until now, aseptic filling has been applied, in particular to products having emulsions of low stability. Furthermore, in accordance with the present invention good emulsion stability is achieved when retorted products are produced. Previously, in accordance with known conventional methods, retorting was not possible for some product formulations because it had the effect of destabilising emulsions present in the final product.
  • Another advantage of the present invention is that a step of heating for about 3- 10 minutes at about 80-100°C to achieve BSA denaturation is not necessary.
  • the thermal treatments previously carried out for protease autolysis (about 75-85°C/5min) and protease inactivation (about 125-135°C/2-3min) are not necessary. The reduction in these thermal treatments helps maintain lysine blockage of peptides present at less than about 7% determined for whey protein hydrolysate. In other words, remarkably reactive lysine values can be achieved which are higher than 9g/16g of total nitrogen of hydrolysed whey protein.
  • Yet another advantage of the present invention is that the enzymatic reaction takes place quickly.
  • the hydrolysis reaction can be terminated after about 1 to about 4 hours.
  • the reaction can be allowed to proceed for a period in the range of about three minutes up to about 1 hour.
  • the speed of reaction can be increased and consequently the reaction time can be reduced or the efficiency of protein hydrolysis can be improved.
  • known conventional methods required a time for completion of the reaction in the region of 3 to 10 hours.
  • the invention provides the advantage that similar results can be achieved in a shorter period.
  • the new process uses only the required amount of expensive enzyme material and thereby avoids both a high consumption of enzymes and the necessity for thermal deactivation of excess enzymes which was required previously. Only a single step hydrolysis reaction is necessary making up to a 75% reduction in the amount of protease enzyme needed and which makes the method simple, less expensive, yet robust. Colour, flavour and emulsion stability of the final product are not impaired.
  • the method comprises the steps of dissolving starting material to form a solution, complexing salt(s) from the solution by adding at least the molar ratio of an acid or a salt thereof (preferably the sodium or potassium salt) or a lipid or carbohydrate compound having a similar activity.
  • the pH is adjusted to about 6 to about 9 eg by adding a base.
  • this pH adjustment is followed by heating the solution to about 20°C to about 100°C for few seconds.
  • fat is added at about 20°C to about 90°C to produce a mixture.
  • the mixture is homogenised and the temperature of the mixture is f adjusted to about 40 to about 80°C.
  • a sufficient amount of protease enzyme for the desired degree of protein hydrolysis is added and the pH of the composition is adjusted to about 6 to about 9 and maintained eg by addition of an acid or base solution.
  • the pH may be maintained only initially.
  • the amount of protease enzyme added depends on its activity and the selected hydrolysis conditions.
  • This may be determined iteratively, for example by a reasonable amount of trial and error.
  • the hydrolysed composition is UHT treated, homogenised, aseptically filled, sterilised or spray dried or a combination thereof.
  • the starting material is a solution comprising protein of vegetable or animal origin although it will be appreciated that the source of protein can be any raw material comprising protein.
  • Vegetable protein may be derived from e.g. a cereal or leguminous plant such as soya or rice.
  • Animal protein may be derived from whey from cheese making, particularly sweet whey obtained from the coagulation of casein by rennet, acid whey from the coagulation of casein by acid, or mixed whey from the coagulation of casein with acid and rennet, a demineralised or concentrated derivative thereof, or a raw material comprising milk protein, or a mixture thereof.
  • the starting material is whey protein powder.
  • the protein may originate from sweet or acid whey. It may be in powder form. Furthermore, it may be native or partly or completely demineralised. For example, it may be a concentrated whey protein solution having a low lactose and/or mineral content resulting from e.g. ultraf ⁇ ltration optionally followed by diafiltration; a demineralised protein solution by e.g. the product of ion exchange, electrodialysis or a combination thereof; or from skimmed milk or a caseinate. In an alternative embodiment, a protein isolate manufactured by protein separation using chromatographic or adsorption techniques can be used.
  • salt(s) complexed from the solution comprise those selected from the group which consists of calcium and magnesium salt(s) or a mixture thereof.
  • the acid used for complexing salts in the starting material is selected from the group which consists of a citric or phosphoric acid, the sodium or potassium salt of a citric or phosphoric acid, or a combination thereof, although it will be appreciated that any calcium or magnesium chelating agent may be used.
  • the protease enzyme is effective in the neutral to alkaline region. More preferably it is trypsin, chymotrypsin, pancreatin, microbial protease, plant protease, or a mixture thereof. It can be added in crude or purified form, but preferably it lacks a lipase or phospholipase activity. Most preferably it is commercially available trypsin, a microbial protease or pancreatin or a mixture thereof.
  • the amount of enzyme should be sufficient to achieve the desired degree of protein hydrolysis.
  • the amount of protease enzyme added depends on its activity, the selected hydrolysis temperature, time and pH. Preferably about 0.01 to about 0.5 % pure protease enzyme by weight is employed based on the amount of protein substrate. Most preferably, for a low degree of protein hydrolysis, it is about 0.01% by weight total protein, for a low to medium degree of protein hydrolysis it is about 0.03% by weight total protein, for a medium degree of protein hydrolysis it is about 0.05% by weight total protein and for high degree of protein hydrolysis it is about 0.5% by weight total protein.
  • the dosage of protease enzyme and the degree of hydrolysis depend on the specifity and the activity of the enzymes applied.
  • the protein hydrolysis can be performed batch wise in tanks or alternatively continuously eg in holding tubes. These are the tubes that the composition passes through during its preparation and processing. If the proteins are hydrolysed in holding tubes in accordance with a continuous hydrolysis method, the protein containing solution prepared as previously described is heated to the desired temperature, the amount of enzyme is added continuously to the product stream and held for the desired time and temperature whilst flowing through the holding tubes. Finally the enzymatic reaction is terminated by thermal inactivation of the enzyme.
  • the base used in the method for initial pH adjustment is potassium hydroxide, sodium hydroxide or a mixture thereof.
  • the base solution used in the method for maintaining pH comprises potassium, sodium or calcium hydroxide or a mixture thereof. More preferably, it also comprises additional minerals .
  • Figure 1 shows a flow sheet of an embodiment of a method according to the invention. This embodiment illustrates a batch method.
  • Figure 2 shows a flow sheet of an embodiment of a method according to the invention. This embodiment illustrates a continuous method.
  • the starting material of the nutritional composition comprises a source of protein.
  • Dietary protein is preferred as a source of protein.
  • the dietary protein may be any suitable dietary protein; for example animal protein
  • milk protein such as milk protein, meat protein or egg protein
  • vegetable protein such as soy protein, wheat protein, rice protein, and pea protein
  • milk proteins such as casein, whey proteins and soy proteins are particularly preferred.
  • the protein present in the starting material is transformed to a hydrolysed form in the nutritional composition.
  • An embodiment of the nutritional composition comprises a source of fat.
  • the fat source preferably provides about 5% to about 55% of the energy of the nutritional formula; for example about 20% to about 50% of the energy.
  • Lipid making up the fat source may be any suitable fat or fat mixture.
  • Vegetable fat is particularly suitable; for example soy oil, palm oil, coconut oil, safflower oil, sunflower oil, corn oil, canola oil, lecithin, or a mixture thereof comprising at least two fats.
  • Animal fat such as milk fat may be added if desired in addition or as an alternative to vegetable fat.
  • a source of carbohydrate may be added to the nutritional composition. It preferably provides about 40% to about 80% of the energy of the nutritional composition. Any suitable carbohydrate may be used, for example sucrose, lactose, glucose, fructose, com syrup solids, maltodextrin, or a mixture thereof comprising at least two carbohydrates.
  • Dietary fibre may also be added if desired. If added, it preferably comprises up to about 5% of the energy of the nutritional composition.
  • the dietary fibre may be from any suitable origin, including for example soy, pea, oat, pectin, guar gum, gum arabic, fructooligosaccharide or a mixture thereof comprising at least two fibres.
  • Suitable vitamins, free amino acids, minerals and/or other functional ingredients may be included in an embodiment of the nutritional composition in an amount to meet the appropriate guidelines.
  • One or more food grade emulsifiers may be included in an embodiment of the nutritional composition if desired; for example diacetyl tartaric acid or citric acid esters of mono- and di- glycerides, citric acid mono isopropyl esters, citric acid triethyl ester, citric acid monostearyl ester, lecithin and mono- or di-glycerides or a mixture thereof. Similarly suitable salts and/or stabilisers may be included.
  • An embodiment of the nutritional composition is preferably enterally administrable; for example in the form of a powder, a liquid concentrate, or a ready-to-drink beverage. If it is desired to produce a powdered nutritional formula the homogenised mixture is transferred to a suitable drying apparatus such as a spray drier or freeze drier and converted to powder.
  • a suitable drying apparatus such as a spray drier or freeze drier and converted to powder.
  • composition may be in the form of an infant formula or a nutritional food for use in clinical nutrition.
  • a nutritional composition for the avoidance or prevention of milk protein allergy was produced in accordance with a method of the invention.
  • Whey powder was dissolved in water to form a solution.
  • Magnesium and calcium salts Were complexed from the solution by adding at least the molar ratio of citric and phosphoric acid.
  • the pH was of the solution was adjusted to about 6.9 by adding a potassium hydroxide solution. After a short preheating step to bring the solution to 80°C a fat mixture at 60°C was added. The mixture was then homogenised with a homogenizer.
  • the temperature of the mixture was adjusted to about 65°C and 0.25% of a commercial trypsin enzyme preparation, amount of protease based on protein substrate, was added to catalyse hydrolysis of protein in the mixture.
  • the pH was adjusted to 7.4 for the hydrolysis reaction and maintained for at least 15min at this pH value by addition of a base solution. After about 4 hours the hydrolysis reaction was complete and the hydrolysed composition was standardised, UHT treated, homogenised, aseptically filled, sterilised and spray dried to produce a powder form of the composition.
  • a process according to an embodiment of the invention typically results in a higher concentration of hydrophobic peptides in the composition detected by HPLC. Without wishing to be bound by theory, it is postulated that the majority of these hydrophobic peptides give rise to a greatly improved emulsion stability in the final product.
  • the taste of the product was more neutral (due to less heat treatment) and a bitter taste was absent or not detectable in low protein formulations (eg having 1.5% protein).
  • a easily digestible nutritional composition was produced in accordance with a method of the invention.
  • Whey powder was dissolved in water to form a solution.
  • Magnesium and calcium salts were complexed from the solution by adding at least the molar ratio of di-potassium hydrogen phosphate and potassium di-hydrogen phosphate.
  • the pH of the solution was adjusted to about 7.8 by adding a sodium hydroxide solution. After a short preheating step to bring the solution to 65 °C a fat mixture at 60°C was added. The mixture was then homogenised.
  • the temperature of the mixture was adjusted to about 65°C and about 1% of a commercial microbial enzyme preparation, amount of protease based on protein substrate, was continuously added to the product stream and held for 10 minutes at about 60 to about 65°C whilst flowing through holding tubes to hydrolyse protein in the mixture. Finally the enzymatic reaction was terminated by thermal inactivation of the enzyme by UHT treatment.
  • the hydrolysed composition was standardised, it was UHT treated, homogenised, aseptically filled, sterilised and spray dried to produce a powder form of the composition.
  • the taste was more neutral than similar products produced according to the conventional known method (due to less heat treatment) and a bitter taste was absent or not detectable even in high protein formulations (eg 4% protein).

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Pediatric Medicine (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Microbiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)

Abstract

L'invention concerne une composition nutritionnelle de préparation pour nourrissons contenant de la protéine hydrolysée, ainsi que son procédé de production. Ledit procédé comprend les étapes suivantes : dissolution de la matière première pour obtenir une solution ; complexation du(des) sel(s) de la solution ; régulation du pH à environ 6 à 9 ; chauffage ; addition de graisse ; homogénéisation ; régulation de la température à environ 40 à 80 °C ; addition d'une enzyme protéase ; régulation et maintien du pH à environ 6 à 9. L'hydrolyse de la protéine peut être réalisée par lots ou en continu.
PCT/EP2001/003330 2000-03-24 2001-03-23 Composition nutritionnelle contenant de la proteine hydrolysee WO2001070047A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2001254730A AU2001254730A1 (en) 2000-03-24 2001-03-23 Nutritional composition comprising hydrolysed protein

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP00106407.0 2000-03-24
EP00106407 2000-03-24

Publications (1)

Publication Number Publication Date
WO2001070047A1 true WO2001070047A1 (fr) 2001-09-27

Family

ID=8168222

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2001/003330 WO2001070047A1 (fr) 2000-03-24 2001-03-23 Composition nutritionnelle contenant de la proteine hydrolysee

Country Status (2)

Country Link
AU (1) AU2001254730A1 (fr)
WO (1) WO2001070047A1 (fr)

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1262108A2 (fr) † 2001-05-28 2002-12-04 Taan Aboudiab Aliment diététique de substitution au lait et au soja
WO2009061603A1 (fr) * 2007-11-07 2009-05-14 Mead Johnson Nutrition Company Procédé pour diminuer l'amertume et améliorer le goût de préparations pour nourrisson exemptes de protéine et hydrolysées
WO2014141121A1 (fr) * 2013-03-15 2014-09-18 Aptalis Pharma Ltd. Composition contenant des enzymes digestives et nutriments appropriés pour une administration entérale
WO2014207247A1 (fr) * 2013-06-27 2014-12-31 Nestec S.A. Compositions et produits nutritionnels présentant une plus grande stabilité d'émulsion
US9259393B2 (en) 2000-11-15 2016-02-16 Aptalis Pharma S.R.L. Microspheres of pancreatic enzymes with high stability and production method thereof
US9259023B2 (en) 2009-04-02 2016-02-16 Novozymes A/S Process for making a milk-based protein hydrolysate
WO2017102258A1 (fr) * 2015-12-18 2017-06-22 Nestec S.A. Compositions thermostérilisées à haute teneur en protéines contenant une protéine hydrolysée issue d'un processus continu avec au moins une endopeptidase
WO2017125350A1 (fr) * 2016-01-22 2017-07-27 Tetra Laval Holdings & Finance S.A. Procédé et agencement d'hydrolyse de formule pour nourrissons
US9976171B2 (en) 2011-08-08 2018-05-22 Allergan Pharmaceuticals International Limited Method for dissolution testing of solid compositions containing digestive enzymes
US10087493B2 (en) 2008-03-07 2018-10-02 Aptalis Pharma Canada Ulc Method for detecting infectious parvovirus in pharmaceutical preparations
US10184121B2 (en) 2013-06-28 2019-01-22 Allergan Pharmaceuticals International Limited Methods for removing viral contaminants from pancreatic extracts
US10206882B2 (en) 2007-02-20 2019-02-19 Allergan Pharmaceuticals International Limited Stable digestive enzyme compositions
CN109619570A (zh) * 2018-12-06 2019-04-16 中恩（天津）医药科技有限公司 一种抗蛋白过敏的婴儿配方粉及其制备方法
US10993996B2 (en) 2013-08-09 2021-05-04 Allergan Pharmaceuticals International Limited Digestive enzyme composition suitable for enteral administration
US11364205B2 (en) 2010-10-01 2022-06-21 Societe Des Produits Nestle S.A. Stable low digestive enzyme content formulation

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4378376A (en) * 1981-01-09 1983-03-29 Ralston Purina Company Simulated milk protein replacer of improved suspension characteristics
SU1479055A1 (ru) * 1987-07-27 1989-05-15 Московский городской научно-исследовательский институт скорой помощи им.Н.В.Склифосовского Способ получени питательной смеси дл внутрикишечного зондового питани
EP0322589A1 (fr) * 1987-12-23 1989-07-05 Societe Des Produits Nestle S.A. Procédé de préparation d'un hydrolysat de protéines de lactosérum et d'un aliment hypoallergéniques
US4981704A (en) * 1988-07-18 1991-01-01 Union Des Cooperatives Laitieres D'isigny-Sur-Mer Et De Sainte-Mer-Eglise Partial hydrolysate of whey proteins, enzymatic process for the preparation of this hydrolysate, and hypoallergenic dietetic milk food containing it
US5039532A (en) * 1987-12-23 1991-08-13 Nestec S.A. Preparation of a hypoallergenic whey protein hydrolyzate and food
RU2007932C1 (ru) * 1992-11-27 1994-02-28 Научно-производственная фирма "Био-консум" Способ получения питательной смеси
RU2035879C1 (ru) * 1992-10-01 1995-05-27 Всероссийский научно-исследовательский институт консервной и овощесушильной промышленности Способ получения питательной смеси
US5589357A (en) * 1993-06-30 1996-12-31 Bristol-Myers Squibb Company Milk protein partial hydrolysate and process for preparation thereof
US5663058A (en) * 1994-12-12 1997-09-02 Fuji Oil Company, Limited Process for producing soybean protein material
EP0922392A1 (fr) * 1997-12-12 1999-06-16 Societe Des Produits Nestle S.A. Procédé de fabrication d'un aliment à base d'hydrolysat de protéines

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4378376A (en) * 1981-01-09 1983-03-29 Ralston Purina Company Simulated milk protein replacer of improved suspension characteristics
SU1479055A1 (ru) * 1987-07-27 1989-05-15 Московский городской научно-исследовательский институт скорой помощи им.Н.В.Склифосовского Способ получени питательной смеси дл внутрикишечного зондового питани
EP0322589A1 (fr) * 1987-12-23 1989-07-05 Societe Des Produits Nestle S.A. Procédé de préparation d'un hydrolysat de protéines de lactosérum et d'un aliment hypoallergéniques
US5039532A (en) * 1987-12-23 1991-08-13 Nestec S.A. Preparation of a hypoallergenic whey protein hydrolyzate and food
US4981704A (en) * 1988-07-18 1991-01-01 Union Des Cooperatives Laitieres D'isigny-Sur-Mer Et De Sainte-Mer-Eglise Partial hydrolysate of whey proteins, enzymatic process for the preparation of this hydrolysate, and hypoallergenic dietetic milk food containing it
RU2035879C1 (ru) * 1992-10-01 1995-05-27 Всероссийский научно-исследовательский институт консервной и овощесушильной промышленности Способ получения питательной смеси
RU2007932C1 (ru) * 1992-11-27 1994-02-28 Научно-производственная фирма "Био-консум" Способ получения питательной смеси
US5589357A (en) * 1993-06-30 1996-12-31 Bristol-Myers Squibb Company Milk protein partial hydrolysate and process for preparation thereof
US5663058A (en) * 1994-12-12 1997-09-02 Fuji Oil Company, Limited Process for producing soybean protein material
EP0922392A1 (fr) * 1997-12-12 1999-06-16 Societe Des Produits Nestle S.A. Procédé de fabrication d'un aliment à base d'hydrolysat de protéines

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
DATABASE FSTA [online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANFURT/MAIN, DE; YUNG FANG ET AL: "Structures and properties of vesicles formed from phospholipids and caseins.", XP002145673, Database accession no. 96-1-10-p0035 *
DATABASE WPI Section Ch Week 199009, Derwent World Patents Index; Class B04, AN 1990-065756, XP002145674 *
DATABASE WPI Section Ch Week 199434, Derwent World Patents Index; Class D13, AN 1994-277415, XP002145675 *
DATABASE WPI Section Ch Week 199604, Derwent World Patents Index; Class D13, AN 1996-038306, XP002145676 *
FOOD RESEARCH INTERNATIONAL 1996 CORRESPONDENCE (REPRINT) ADDRESS, D. G. DALGLEISH, DEP. OF FOOD SCI., UNIV. OF GUELPH, GUELPH, ONT. N1G 2W1, CANADA, vol. 29, no. 2, pages 201 - 206 *

Cited By (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9259393B2 (en) 2000-11-15 2016-02-16 Aptalis Pharma S.R.L. Microspheres of pancreatic enzymes with high stability and production method thereof
US9884025B2 (en) 2000-11-15 2018-02-06 Aptalis Pharma S.R.L. Microspheres of pancreatic enzymes with high stability and production method thereof
EP1262108A2 (fr) † 2001-05-28 2002-12-04 Taan Aboudiab Aliment diététique de substitution au lait et au soja
EP1262108B2 (fr) † 2001-05-28 2011-05-25 Taan Aboudiab Aliment diététique de substitution au lait et au soja
US10206882B2 (en) 2007-02-20 2019-02-19 Allergan Pharmaceuticals International Limited Stable digestive enzyme compositions
US11412768B2 (en) 2007-11-07 2022-08-16 Mead Johnson Nutrition Company Method of improving tolerance to hypoallergenic infant formulas
CN101848649B (zh) * 2007-11-07 2014-03-26 Mjn美国控股有限责任公司 用于减少无蛋白和水解婴儿配方的苦味并改善其口味的方法
WO2009061603A1 (fr) * 2007-11-07 2009-05-14 Mead Johnson Nutrition Company Procédé pour diminuer l'amertume et améliorer le goût de préparations pour nourrisson exemptes de protéine et hydrolysées
US10087493B2 (en) 2008-03-07 2018-10-02 Aptalis Pharma Canada Ulc Method for detecting infectious parvovirus in pharmaceutical preparations
US9259023B2 (en) 2009-04-02 2016-02-16 Novozymes A/S Process for making a milk-based protein hydrolysate
US11364205B2 (en) 2010-10-01 2022-06-21 Societe Des Produits Nestle S.A. Stable low digestive enzyme content formulation
US9976171B2 (en) 2011-08-08 2018-05-22 Allergan Pharmaceuticals International Limited Method for dissolution testing of solid compositions containing digestive enzymes
WO2014141121A1 (fr) * 2013-03-15 2014-09-18 Aptalis Pharma Ltd. Composition contenant des enzymes digestives et nutriments appropriés pour une administration entérale
RU2651458C2 (ru) * 2013-03-15 2018-04-19 Апталис Фарма Лтд. Композиция, содержащая пищеварительные ферменты и питательные вещества, подходящая для энтерального введения
WO2014207247A1 (fr) * 2013-06-27 2014-12-31 Nestec S.A. Compositions et produits nutritionnels présentant une plus grande stabilité d'émulsion
US10184121B2 (en) 2013-06-28 2019-01-22 Allergan Pharmaceuticals International Limited Methods for removing viral contaminants from pancreatic extracts
US10993996B2 (en) 2013-08-09 2021-05-04 Allergan Pharmaceuticals International Limited Digestive enzyme composition suitable for enteral administration
US10820618B2 (en) 2015-12-18 2020-11-03 Societe Des Produits Nestle S.A. Heat sterilized high protein compositions with hydrolyzed protein from a continuous process with at least one endopeptidase
US20180368461A1 (en) * 2015-12-18 2018-12-27 Nestec S.A. Heat sterilized high protein compositions with hydrolyzed protein from a continuous process with at least one endopeptidase
AU2016369883B2 (en) * 2015-12-18 2021-04-29 Société des Produits Nestlé S.A. Heat sterilized high protein compositions with hydrolyzed protein from a continuous process with at least one endopeptidase
CN108366581A (zh) * 2015-12-18 2018-08-03 雀巢产品技术援助有限公司 含来自采用至少一种内肽酶的连续方法的水解蛋白的热灭菌高蛋白质组合物
WO2017102258A1 (fr) * 2015-12-18 2017-06-22 Nestec S.A. Compositions thermostérilisées à haute teneur en protéines contenant une protéine hydrolysée issue d'un processus continu avec au moins une endopeptidase
CN108697144A (zh) * 2016-01-22 2018-10-23 利乐拉瓦尔集团及财务有限公司 用于水解婴儿配方的方法和装置
AU2017209781B2 (en) * 2016-01-22 2021-06-10 Tetra Laval Holdings & Finance S.A. Method and arrangement for hydrolyzing infant formula
WO2017125350A1 (fr) * 2016-01-22 2017-07-27 Tetra Laval Holdings & Finance S.A. Procédé et agencement d'hydrolyse de formule pour nourrissons
CN109619570A (zh) * 2018-12-06 2019-04-16 中恩（天津）医药科技有限公司 一种抗蛋白过敏的婴儿配方粉及其制备方法

Also Published As

Publication number Publication date
AU2001254730A1 (en) 2001-10-03

Similar Documents

Publication Publication Date Title
JP3650420B2 (ja) ミルクプロテイン部分水解物、及びその製造法
JP3047113B2 (ja) 可溶性米蛋白質濃厚物
US4482574A (en) Process for the preparation of protein for hydrolysis
CA1334064C (fr) Procede de preparation d'un hydrolysat de proteines du petit-lait et d'un aliment hypo-allergenes
WO2001070047A1 (fr) Composition nutritionnelle contenant de la proteine hydrolysee
EP0087247B2 (fr) Procédé de préparation d'hydrolysats de protéines
JP5593697B2 (ja) 新規大豆たん白素材及びその製造方法
EP2271222B1 (fr) Procédé d'élaboration de boisson aqueuse emballée préservée de la chaleur qui renferme des micelles de caséine et des peptides riches en tryptophane, et produits résultants
JPH07322818A (ja) 液体コーヒーホワイトナーおよびその製造方法
US4963384A (en) Process for producing bifidogenic infant and dietetic foods reduced in antigenicity
JP2004508025A (ja) 改良された生物活性ホエータンパク質加水分解物
EP0604467A1 (fr) Hydrolysat de proteines lactoseriques hypoallergeniques
US4925680A (en) Process for enzymatic production of bifidogenic infant and dietetic foods
US6171621B1 (en) Method for manufacturing a food based on a protein hydrolysate
JP2862418B2 (ja) 脂質代謝改善に有効な機能性食品
EP0087246B1 (fr) Procédé de préparation de protéines pour l'hydrolyse
JP3226695B2 (ja) 乳化性及び熱安定性に優れた乳清蛋白質分解物の製造法、並びに該乳清蛋白質分解物を使用した抗アレルギー性調製乳
JPH05176713A (ja) 脂質代謝改善に有効な機能性食品
US20030022274A1 (en) Partially hydrolysed protein nutrient supplement
SU1472041A1 (ru) Способ получени гидролизата молочных белков
Kuntz Concentrating on whey protein isolate
IE913057A1 (en) Hypoallergenic Whey Protein Hydrolysate

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EE ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UA UG US UZ VN YU ZA ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): GH GM KE LS MW MZ SD SL SZ TZ UG ZW AM AZ BY KG KZ MD RU TJ TM AT BE CH CY DE DK ES FI FR GB GR IE IT LU MC NL PT SE TR BF BJ CF CG CI CM GA GN GW ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
122 Ep: pct application non-entry in european phase
NENP Non-entry into the national phase

Ref country code: JP