WO2018050708A1 - Composition nutritionnelle pouvant être mangée à la cuillère - Google Patents

Composition nutritionnelle pouvant être mangée à la cuillère Download PDF

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Publication number
WO2018050708A1
WO2018050708A1 PCT/EP2017/073044 EP2017073044W WO2018050708A1 WO 2018050708 A1 WO2018050708 A1 WO 2018050708A1 EP 2017073044 W EP2017073044 W EP 2017073044W WO 2018050708 A1 WO2018050708 A1 WO 2018050708A1
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Prior art keywords
nutritional composition
protein
spoonable nutritional
spoonable
potato
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PCT/EP2017/073044
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English (en)
Inventor
Susanne SCHUH
Andreas LINSENMEIER
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Nestec S.A.
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Publication of WO2018050708A1 publication Critical patent/WO2018050708A1/fr

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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
    • 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
    • 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 to spoonable nutritional compositions.
  • the invention relates to spoonable nutritional compositions that are suitable for subjects with allergy-related conditions such as Cow's Milk Protein Allergy and Eosinophilic Esophagitis.
  • Spoonable nutritional compositions provide a convenient way for delivering nutrition to a variety of subjects.
  • Spoonable nutritional compositions may be formulated to provide for some or all of a subject's dietary needs while avoiding the use of allergens.
  • Spoonable nutritional compositions may thus be formulated for subjects with allergy- related conditions.
  • Nutritional compositions for infants are commonly formulated with cow's milk protein.
  • bovine whey protein and/or casein are often used as the protein source in infant nutritional compositions.
  • some infants exhibit an allergy to cow's milk proteins, making such compositions unsuitable. Allergies to cow's milk protein may be due to the differences between the proteins in cow's milk and those in human milk.
  • the principal recognised cow's milk allergens are alpha-lactalbumin (aLA), beta- lactoglobulin (bLG) and bovine serum albumin (BSA).
  • cow's milk proteins may be hydrolysed (e.g. enzymatically) either partially or, in the case of products intended for the management of Cow's Milk Protein Allergy (CMPA), extensively.
  • CMPA Cow's Milk Protein Allergy
  • Such proteins must be highly processed to provide sufficient hydrolysis to reduce the risk of an allergic reaction.
  • Such processing may be viewed unfavourably with an increasing tendency to provide more natural diets, and a strong hydrolysis process also tends to have a negative impact on taste.
  • the extensive processing increases the cost of the product formulas.
  • Alternatives to cow's milk protein may be used in nutritional compositions, for example soy and rice proteins.
  • soy-based nutritional compositions are not recommended by the European Society for Paediatric Gastroenterology, Hepatology and Nutrition (ESPGHAN) for infants under 12 months, because of the risk of a cross allergic response.
  • Rice-based nutritional compositions require the addition of numerous free amino acids to provide an optimum amino acid profile for infant nutrition, due to the incomplete natural amino acid distribution in rice proteins. This increases cost and may provide the resulting nutritional composition with a less palatable taste.
  • Infant nutritional compositions may be formulated entirely from free amino acids for infants with severe cases of multiple allergies.
  • ESPGHAN guidelines indicate that such compositions should not be used as a first line solution in the case of cow's milk protein allergic infants.
  • overprescription of amino acid based nutritional compositions adds to the cost burden on national health systems as amino acid based nutritional compositions are even more expensive than extensively hydrolysed formulas.
  • Eosinophilic Esophagitis represents another condition where subjects would benefit from alternative nutritional compositions having reduced allergenicity.
  • EoE is a chronic allergic/immune esophageal disorder with an estimated prevalence of 0.06% in Europe and the USA.
  • EoE the esophagus becomes inflamed or swollen, with an associated increase in tissue eosinophil numbers, which can lead to difficulty swallowing. The condition can lead to failure to thrive and nutritional deficits in adults and children.
  • Current medical approaches for the treatment of EoE include an exclusively elemental diet, using an amino acid based formula. While this approach can have a high success rate, it is also associated with high cost and a reduced quality of life, and can lead to problems of food refusal especially in younger children.
  • An alternative approach uses allergy test-directed elimination diets or an empiric elimination diet that excludes common 'trigger' foods. Since allergy tests may lead to false-positive or false-negative results the six-food elimination diet (SFED) excluding milk, wheat, egg, soy, peanuts/tree nuts and seafood has also been used.
  • SFED six-food elimination diet
  • the inventors have developed a spoonable nutritional composition based on potato protein as the major protein source, which is naturally absent in the major allergens found in milk and soy. Accordingly, the spoonable nutritional composition of the invention may provide a naturally hypoallergenic nutritional composition suitable for adult, child or infant subjects with allergy-related conditions such as CMPA and EoE.
  • potato protein has been found to have a well balanced amino acid profile, which is closer to that of human milk than rice or soy protein. Accordingly, less or no addition of free amino acids is required to provide a composition with a nutritional profile close to that of human milk, which renders the resulting product more cost effective and gives it a more palatable taste.
  • the potato protein components do not require extensive hydrolysis, which provides significant benefits in terms of cost and for the development of infants, because the intact or slightly hydrolysed proteins facilitate improved gut maturation. Benefits are also provided for child or adult nutrition, as the absence of a need for extensive hydrolysis allows for the provision of nutritional compositions with improved taste properties compared to those formulated from free amino acids only.
  • the inventors have also found that the use of potato protein as the major protein source advantageously increases the viscosity of the spoonable nutritional composition and provides improved gelling properties. The need for starches and/or hydrocolloids to be present in the spoonable nutritional compositions in order to increase viscosity and gelling is therefore reduced or removed.
  • the need for an emulsifier may be reduced or removed, because the potato protein itself may provide any necessary emulsifier properties.
  • potato protein provides for good acceptance, for example in terms of taste and texture of the spoonable nutritional composition.
  • the invention provides a spoonable nutritional composition comprising protein, carbohydrate and fat, wherein the major source of protein is potato protein.
  • the major source of protein in the spoonable nutritional composition is potato protein and the remaining protein is plant protein.
  • the term "major source of protein is potato protein" means that the largest fraction of the total protein by weight in the nutritional composition originates from potato protein.
  • At least about 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or 95%, preferably at least about 75%, by weight of the total protein in the spoonable nutritional composition is potato protein.
  • 100% by weight of the total protein in the spoonable nutritional composition is potato protein.
  • the sole source of protein is potato protein.
  • the protein in particular, the potato protein
  • the protein is intact protein.
  • the protein has not been subjected to artificial hydrolysis.
  • the protein in particular, the potato protein
  • the spoonable nutritional composition does not comprise cow's milk protein.
  • the spoonable nutritional composition further comprises free amino acids.
  • the spoonable nutritional composition does not comprise a further emulsifier.
  • the potato protein may provide sufficient function as an emulsifier.
  • the spoonable nutritional composition does not comprise a starch and/or a hydrocolloid.
  • the spoonable nutritional composition comprises probiotics. In an alternative embodiment, the spoonable nutritional composition does not comprise probiotics.
  • the spoonable nutritional composition is suitable for a vegetarian diet. In a further embodiment, the spoonable nutritional composition is suitable for a vegan diet.
  • the spoonable nutritional composition further comprises a natural sugar selected from sucrose, saccharose, all types of glucose syrup or fructose syrup.
  • the spoonable nutritional composition may comprise up to about 15 wt.% of the natural sugar, for example up to about 2, about 5, or about 10 wt.%, or 1 .0 to 10.0 wt.%, or 1 .0 to 5.0 wt.%.
  • the spoonable nutritional composition further comprises at least one natural or artificial high intensity sweetener selected from the list comprising stevia extracts, rebaudioside A, aspartame, neotame, acesulfame, sucralose, saccharin.
  • the natural or artificial high intensity sweetener may be present in addition to a natural sugar or as an alternative to a natural sugar.
  • the spoonable nutritional composition further comprises a flavouring agent.
  • the spoonable nutritional composition may comprise up to about 5.0 wt.% of the flavouring agent, for example up to about 1 .0, about 2.0, about 3.0, or about 4.0 wt.%, or 0.1 to 4.0 wt.%, or 0.2 to 2.0 wt.%.
  • the spoonable nutritional composition further comprises at least one probiotic.
  • the spoonable nutritional composition is suitable for administration to a subject having Cow's Milk Protein Allergy and/or Eosinophilic Esophagitis. In one embodiment, the subject has Cow's Milk Protein Allergy and is an infant.
  • the spoonable nutritional composition is an infant nutritional composition.
  • the invention provides a spoonable nutritional composition for use in feeding a subject having Cow's Milk Protein Allergy and/or Eosinophilic Esophagitis, wherein the spoonable nutritional composition is as defined above; preferably the subject is an infant.
  • BCAA branched-chain amino acid
  • the present invention provides a spoonable nutritional composition comprising protein, carbohydrate and fat, wherein the major source of protein is potato protein.
  • the term "nutritional composition” refers to a composition that provides nutrition. Such a composition may include protein, carbohydrate, fat and optionally other components (e.g. vitamins and minerals) useful for nutrition of a subject. The levels of the individual components in a nutritional composition may be selected so as to provide tailored nutritional intake for an individual.
  • spokeable nutritional composition is meant a composition that may be readily consumed using a spoon.
  • a spoonable nutritional composition is a yoghurt-type composition.
  • a subject as described herein for example a subject having Cow's Milk Protein Allergy or Eosinophilic Esophagitis, may be an adult or a child, e.g. an infant.
  • An infant may be a child under the age of 36 months, for example between 0 and 24 months, or between 0 and 12 months.
  • the term "allergy” refers to a hypersensitivity of the immune system to a substance which is normally tolerated.
  • the allergy may be an allergy detected by a medical doctor.
  • infant nutritional composition refers to a foodstuff such as a nutritional composition that is suitable for use in feeding an infant.
  • protein refers to polymers of amino acids, and includes polypeptides and peptides.
  • protein does not encompass free amino acids, which may also be present in the spoonable nutritional compositions of the invention.
  • a spoonable nutritional composition of the invention may comprise between 1 and 10 wt.% protein, for example between 1 and 5 wt.%, or between 2 and 4 wt.%, or about 1 , about 2, about 3, about 4, about 5, about 6, about 7, about 8, about 9 or about 10 wt.%.
  • the spoonable nutritional composition of the invention comprises potato protein as the major protein source.
  • At least about 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or 95% by weight of the total protein is potato protein.
  • the remaining protein in the spoonable nutritional composition of the invention may be any protein which is suitable for use in a spoonable nutritional composition.
  • the major source of protein in the spoonable nutritional composition is potato protein and the remaining protein is plant protein.
  • Example plant proteins that may optionally be used in the spoonable nutritional compositions of the invention, in addition to the potato protein, include pea, rice, quinoa, oat, sunflower or coconut proteins, or combinations thereof.
  • the major source of protein in the spoonable nutritional composition is potato protein and the remaining protein is rice protein.
  • the spoonable nutritional compositions of the invention may be formulated to be entirely absent in meat or dairy products, which may be advantageous for nutritional, taste, ethical or religious reasons.
  • the spoonable nutritional compositions of the invention may be formulated to be suitable for vegetarian or vegan diets.
  • 100% by weight of the total protein is potato protein.
  • the sole source of protein in the spoonable nutritional composition is potato protein.
  • Potato protein for use in the spoonable nutritional compositions of the invention is readily accessible or available, for example as concentrates or isolates, for example from commercial sources of potato protein.
  • Potato protein may be extracted from potato tuber juice, which may itself be separated from potato solids by any of a number of suitable techniques known in the art. Chromatographic techniques may be used to purify potato proteins from the tuber juice in a similar manner to the isolation of milk proteins. Once isolated, the potato protein may be concentrated and subjected to temperature treatment and/or pH adjustment. Further steps may for example include removal of triglycoalkaloids, spray drying and/or UV treatment.
  • Suitable potato protein sources include complete potato protein extract (i.e. extract not subjected to fractionation by molecular mass); and potato protein fractionated by molecular mass, for example a high molecular mass fraction (e.g. greater than 35 kDa); or a low molecular mass fraction (e.g. less than 35 kDa).
  • the potato protein source is a low molecular mass potato protein fraction of less than 35 kDa.
  • the protein may be, for example, intact protein or hydrolysed protein (e.g. partially hydrolysed protein).
  • the protein is intact protein.
  • Protein hydrolysates may have an extent of hydrolysis that is characterised by NPN/TN%, which refers to the non-protein nitrogen divided by the total nitrogen ⁇ 100.
  • the non-protein nitrogen refers to amino nitrogen that is free to react with a reagent such as trinitrobenzenesulfonic acid (TNBS).
  • NPN/TN% may be measured as described in Adler-Nissen (Adler-Nissen, J. (1979) J. Agric. Food Chem. 27: 1256-1262).
  • exasive hydrolysis may refer to hydrolysis that provides protein that has a NPN/TN% greater than 95%.
  • partial hydrolysis may refer to hydrolysis that provides protein that has a NPN/TN% in the range 70-85%.
  • the protein has an NPN/TN% between 5-90%, 70-90% or 70- 85%, preferably between 70-85%. In another embodiment, the protein has an NPN/TN% between 25-55%, 25-50% or 50-55%.
  • 60-70% of the protein population has a molecular mass of less than 5000 Da.
  • the protein has an NPN/TN% greater than 95%. These are “extensive” hydrolysates.
  • 60-70% of the protein population has a molecular mass of less than 3000 Da. In one embodiment, at least 95% of the protein population has a molecular mass of less than 3000 Da.
  • Proteins for use in the spoonable nutritional compositions of the invention may be hydrolysed by any suitable method known in the art.
  • proteins may enzymatically hydrolysed, for example using a protease.
  • protein may be hydrolysed using alcalase (e.g. at an enzyme:substrate ratio of about 2-15% by weight and for a duration of about 1 -5 hours).
  • alcalase e.g. at an enzyme:substrate ratio of about 2-15% by weight and for a duration of about 1 -5 hours.
  • the spoonable nutritional compositions of the invention may further comprise free amino acids.
  • Such free amino acids provide a protein equivalent source.
  • Free amino acids may be incorporated in the spoonable nutritional compositions of the invention to supplement the amino acids comprised in the protein.
  • the levels of free amino acids may be chosen to provide an amino acid profile that is sufficient for infant nutrition, in particular an amino acid profile that satisfies nutritional regulations (e.g. European Commission Directive 2006/141 /EC).
  • Example free amino acids for use in the spoonable nutritional compositions of the invention include 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 carbohydrate may be any carbohydrate which is suitable for use in spoonable nutritional compositions.
  • a spoonable nutritional composition of the invention may comprise between 5 and 25 wt.% carbohydrate, for example between 10 and 20 wt.%, or between 10 and 15 wt.%, or about 5, about 10, about 15, about 20 or about 25 wt.%.
  • Example carbohydrates for use in the spoonable nutritional compositions of the invention include lactose, sucrose, saccharose, maltodextrin and starch. Mixtures of carbohydrates may be used.
  • the carbohydrate comprises maltodextrin. In one embodiment, at least about 40%, 50%, 60% or 70% by weight of the total carbohydrate is maltodextrin. In one embodiment, the carbohydrate comprises maltodextrin and sucrose.
  • the fat may be any lipid or fat which is suitable for use in spoonable nutritional compositions.
  • a spoonable nutritional composition of the invention may comprise between 1 and 10 wt.% fat, for example between 1 and 5 wt.%, or between 2 and 4 wt.%, or about 1 , about 2, about 3, about 4, about 5, about 6, about 7, about 8, about 9 or about 10 wt.%.
  • Example fats for use in the spoonable nutritional compositions of the invention include, sunflower oil, low erucic acid rapeseed oil, safflower oil, canola oil, olive oil, coconut oil, palm kernel oil, fish oil, palm oleic, high oleic sunflower oil and high oleic safflower oil, and microbial fermentation oil containing long chain, polyunsaturated fatty acids.
  • the fat may also be in the form of fractions derived from these oils, such as palm olein, medium chain triglycerides and esters of fatty acids such as arachidonic acid, linoleic acid, palmitic acid, stearic acid, docosahexaeonic acid, linolenic acid, oleic acid, lauric acid, capric acid, caprylic acid, caproic acid, and the like.
  • these oils such as palm olein, medium chain triglycerides and esters of fatty acids such as arachidonic acid, linoleic acid, palmitic acid, stearic acid, docosahexaeonic acid, linolenic acid, oleic acid, lauric acid, capric acid, caprylic acid, caproic acid, and the like.
  • fats include structured lipids (i.e. lipids that are modified chemically or enzymatically in order to change their structure).
  • the structured lipids are sn2 structured lipids, for example comprising triglycerides having an elevated level of palmitic acid at the sn2 position of the triglyceride.
  • Long chain polyunsaturated fatty acids such as dihomo-Y-linolenic acid, arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid, may be added. Willemsen et al. showed that the addition of such fatty acids supported epithelial barrier integrity and reduced IL-4 mediated permeability (Willemsen, L.E. et al. (2008) Eur. J. Nutr. 47: 183-91 ).
  • Structured lipids may be added or may be omitted.
  • Medium chain triglycerides may be added or may be omitted.
  • a spoonable nutritional composition of the invention may contain vitamins and minerals understood to be essential in the daily diet in nutritionally significant amounts. Minimum requirements have been established for certain vitamins and minerals.
  • Example vitamins, minerals and other nutrients for use in the spoonable nutritional compositions of the invention include vitamin A, vitamin B1 , vitamin B2, vitamin B6, vitamin B12, vitamin E, vitamin K, vitamin C, vitamin D, folic acid, inositol, niacin, biotin, pantothenic acid, choline, calcium, phosphorous, iodine, iron, magnesium, copper, zinc, manganese, chlorine, potassium, sodium, selenium, chromium, molybdenum, taurine and L-carnitine.
  • a spoonable nutritional composition of the invention may comprise at least one probiotic.
  • probiotic refers to microbial cell preparations or components of microbial cells with beneficial effects on the health or well-being of the host (Salminen, S. et al. (1999) Trends Food Sci. Technol. 10: 107-10).
  • probiotics may improve gut barrier function (Rao, R.K. (2013) Curr. Nutr. Food Sci. 9: 99-107).
  • Preferred probiotics are those which as a whole are safe, are L(+) lactic acid producing cultures and have acceptable shelf-life for products that are required to remain stable and effective for up to 24 months.
  • the probiotics may be in the form of non-replicating probiotics.
  • “Non- replicating” probiotics are further defined as probiotic bacteria which have been heat treated. This includes microorganisms that are inactivated, dead, non-viable and/or present as fragments such as DNA, metabolites, cytoplasmic compounds, and/or cell wall materials.
  • probiotic micro-organisms for use in the spoonable nutritional compositions of the invention include yeasts, such as Saccharomyces, Debaromyces, Candida, Pichia and Torulopsis; and bacteria, such as the genera Bifidobacterium, Bacteroides, Clostridium, Fusobacterium, Melissococcus, Propionibacterium, Streptococcus, Enterococcus, Lactococcus, Staphylococcus, Peptostrepococcus, Bacillus, Pediococcus, Micrococcus, Leuconostoc, Weissella, Aerococcus, Oenococcus and Lactobacillus.
  • yeasts such as Saccharomyces, Debaromyces, Candida, Pichia and Torulopsis
  • bacteria such as the genera Bifidobacterium, Bacteroides, Clostridium, Fusobacterium, Melissococcus, Propionibacterium, Streptococcus,
  • probiotic microorganisms are: Saccharomyces cereviseae, Bacillus coagulans, Bacillus licheniformis, Bacillus subtilis, Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium longum, Enterococcus faecium, Enterococcus faecalis, Lactobacillus acidophilus, Lactobacillus alimentarius, Lactobacillus casei subsp. casei, Lactobacillus casei Shirota, Lactobacillus curvatus, Lactobacillus delbruckii subsp.
  • lactis Lactobacillus farciminus, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus rhamnosus (Lactobacillus GG), Lactobacillus sake, Lactococcus lactis, Micrococcus varians, Pediococcus acidilactici, Pediococcus pentosaceus, Pediococcus acidilactici, Pediococcus halophilus, Streptococcus faecalis, Streptococcus thermophilus, Staphylococcus carnosus and Staphylococcus xylosus.
  • Preferred probiotic bacterial strains include Lactobacillus rhamnosus; Lactobacillus rhamnosus LPR (CGMCC 1 .3724); Bifidobacterium lactis BL818 (CNCM 1 -3446) sold inter alia by the Christian Hansen company of Denmark under the trade mark BB 12; and Bifidobacterium longum BL999 (ATCC BAA-999) sold by Morinaga Milk Industry Co. Ltd. of Japan under the trade mark BB536.
  • the spoonable nutritional compositions of the invention may also contain other substances which may have a beneficial effect such as prebiotics, lactoferrin, fibres, nucleotides, nucleosides and the like.
  • the spoonable nutritional compositions of the invention may comprise one or more natural sugars, for example sucrose, saccharose, all types of glucose syrup or fructose syrup. Additionally, or alternatively, the spoonable nutritional compositions of the invention may comprise at least one natural or artificial high intensity sweetener, for example stevia extracts, rebaudioside A, aspartame, neotame, acesulfame, sucralose, or saccharin.
  • the spoonable nutritional compositions of the invention may comprise a flavouring agent.
  • Flavouring agents may be used alone or in any possible combination in connection with the present invention.
  • Flavouring agents used in the present invention may be any natural flavouring agent or any artificial flavouring agent.
  • the flavouring agent may be in the form of a flavour and/or extracts and/or aromatic oils.
  • the flavouring agent may be derived from fruit and berries (e.g. banana, raspberry, strawberry, apricot, blueberry, apple, pear, mango, papaya, citrus, orange etc.), from nuts (e.g. hazel nuts, almonds, pine nuts, pistachio, cashew nuts, etc.), spices (e.g. chai, basil, cardamom, cinnamon, thyme, etc.), flowers (e.g. rose, elderflower, etc.), roots (e.g. liquorice/licorice), plants (e.g. vanilla, mint, fir, tea, etc.), as well as other sources (e.g. honey).
  • Flavouring agents furthermore comprise ingredients/flavours such as cocoa, chocolate, coffee, mocha, caramel, caramel essence, nougat, nougat essence, marzipan, almond essence, oils, liquor, brandy, rum, port, whiskey, wine etc.)
  • flavour is vanilla flavour powder. In one embodiment, the flavour is cocoa powder.
  • the spoonable nutritional compositions of the invention may be prepared in any suitable manner.
  • Preparation of a spoonable nutritional composition of the invention may comprise combining protein, carbohydrate and fat components in appropriate proportions.
  • Water may be used to form a liquid mixture.
  • the protein component may be mixed into water at a temperature of between 50 and 60°C, preferably about 55°C, to aid dispersion. Further dry ingredients may be added, followed by liquid ingredients, for example oils.
  • the pH of the liquid mixture may be adjusted, for example to between 6.0 and 7.0, or to or at least about 6.4, or at least about 6.6, or at least about 6.8, or at least about 7.0.
  • the pH of the liquid mixture may be adjusted using standard techniques known in the art.
  • the pH of the liquid mixture may be adjusted using citric acid (e.g. a 30% aqueous solution) or potassium hydroxide (e.g. a 30% aqueous solution).
  • the liquid mixture may be homogenised. Homogenisation may be carried out at a temperature of between 50 and 65°C, preferably between 50 and 60°C, and at a pressure of between 200 and 250 bar. Homogenisation may be carried out in two stages. A two-stage homogenisation may be carried out at two different pressures, for example a 200 bar first stage followed by a 50 bar second stage.
  • the liquid mixture may optionally be thermally treated to reduce bacterial loads, for example by rapidly heating the liquid mixture to a temperature between about 80°C and about 150°C for a duration between about 5 seconds and about 5 minutes, for example between about 10 seconds and about 1 minute.
  • This may be carried out, for example, by means of steam injection, or using an autoclave or heat exchanger, for example a plate heat exchanger, or by indirect UHT
  • the liquid mixture may then be cooled, for example to a temperature of between 20 and 30°C, and subsequently aseptically filled into a suitable container.
  • the spoonable nutritional composition obtained may be suitable for shelf storage at room temperature or refrigerated storage.
  • Potato protein contains higher levels of the following essential amino acids compared to rice protein: valine, isoleucine, leucine, lysine, threonine and aromatic amino acids.
  • the concentrations of tryptophan and the sulphur-containing amino acids are similar between potato and rice proteins.
  • BCAA Branched-chain amino acids
  • BCAA Branched-chain amino acids
  • the best food sources of BCAAs are meat, fish, dairy products and eggs, which may not be consumed at all, or at least consumed in smaller amounts by infants and small children with food allergies.
  • Figure 1 shows that the sum of BCAA (%AA) in potato is closer to that in milk and therefore provides an advantage to children with cow's milk protein allergy. Accordingly, providing a protein source with higher levels of BCAAs may benefit this paediatric population.
  • Lysine and threonine Lysine and threonine are the first and second most limiting amino acids, respectively, for protein synthesis in human subjects consuming a predominantly cereal-based diet such as wheat and rice.
  • the main roles of lysine and threonine are in protein synthesis.
  • potato protein has higher levels of these two amino acids.
  • the best food sources of threonine and lysine are soy, dairy products, nuts, and fish, beef or chicken. These food sources may not be consumed at all, or at least consumed in smaller amounts by infants and small children with food allergies. Therefore providing a non-animal source of protein with high concentrations of these two amino acids will benefit this paediatric population.
  • Phenylalanine is a precursor for tyrosine, the neurotransmitters dopamine, norepinephrine, and adrenaline, and the skin pigment melanin.
  • phenylalanine eggs, chicken, liver, beef, milk and soybeans. These food sources may not be consumed at all, or at least consumed in smaller amounts by infants and small children with food allergies.
  • the combined levels of phenylalanine and tyrosine in potato protein are similar to those in milk ( Figure 2), which provides an advantage to infants and children with cow's milk protein allergy.
  • a spoonable nutritional composition according to the present invention was prepared with ingredients as set out in Table 5 below.
  • 80% of the total protein was potato protein.
  • the spoonable nutritional composition produced was stable and with a pudding-like texture.
  • Example 4 A spoonable nutritional composition of the invention was prepared as follows, with steps as shown in Figure 3.
  • Potato protein and rice protein were added to the water and stirred continuously for 30 minutes at 55°C.
  • Sucrose, starch and cocoa powder were added to the mixture, followed by vegetable oil.
  • the mixture was heated to a temperature of 60°C before being homogenised at a pressure of 200 bar.
  • the homogenised mixture underwent a heat treatment to 137°C.
  • the heat treated mixture was cooled to 25°C and filled into containers using aseptic techniques.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Pediatric Medicine (AREA)
  • Molecular Biology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention concerne une composition nutritionnelle pouvant être mangée à la cuillère comprenant une protéine, un glucide et de la graisse, la source principale de protéine étant une protéine de pomme de terre. La présente invention concerne en outre des utilisations de la composition nutritionnelle pouvant être mangée à la cuillère.
PCT/EP2017/073044 2016-09-13 2017-09-13 Composition nutritionnelle pouvant être mangée à la cuillère WO2018050708A1 (fr)

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WO2021259813A1 (fr) * 2020-06-26 2021-12-30 Société des Produits Nestlé S.A. Composition alimentaire cuillérable
WO2022003429A1 (fr) * 2020-06-30 2022-01-06 Sinn John Désensibilisation aux allergènes

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021259813A1 (fr) * 2020-06-26 2021-12-30 Société des Produits Nestlé S.A. Composition alimentaire cuillérable
WO2022003429A1 (fr) * 2020-06-30 2022-01-06 Sinn John Désensibilisation aux allergènes

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