Fermented nutritional composition for cow's milk protein allergic subjects

Patent metadata

Field	Value
Publication number	US-11533941-B2
Application number	US-201716331589-A
Country	US
Kind code	B2
Filing date	Sep 13, 2017
Priority date	Sep 13, 2016
Publication date	Dec 27, 2022
Grant date	Dec 27, 2022

Abstract

A nutritional composition obtainable by fermenting a mixture comprising protein, carbohydrate and fat, wherein the major source of protein is potato protein, and wherein the mixture is fermented by lactic acid-producing bacteria.

First claim

The invention claimed is:

1. A nutritional composition produced by fermenting a mixture comprising protein, carbohydrate and fat, wherein the major source of the protein in the mixture is potato protein, the mixture is fermented by lactic acid-producing bacteria selected from the group consisting of Streptococcus salivarius subsp. thermophilus, Lactococcus lactis, Bifidobacterium longum , and mixtures thereof, and the nutritional composition does not comprise any dairy protein.

2. The nutritional composition of claim 1 , wherein the potato protein is at least about 75% by weight of a total amount of the protein in the nutritional composition.

3. The nutritional composition of claim 1 , wherein the lactic acid-producing bacteria are selected from the group consisting of Streptococcus thermophilus ST496, Lactococcus lactis NCC 2415 and Bifidobacterium longum BL999.

4. The nutritional composition of claim 1 , wherein the lactic acid-producing bacteria comprise Streptococcus thermophilus ST496.

5. The nutritional composition of claim 1 , wherein the nutritional composition is an infant formula or a potato protein-based yogurt.

6. The nutritional composition of claim 5 , wherein the infant formula is in the form of a powder or a liquid.

7. The nutritional composition of claim 5 , wherein the infant formula is in the form of a reconstituted infant formula.

8. The nutritional composition of claim 1 , wherein the nutritional composition is an infant formula comprising:
(a) 1.8 g-3.2 g protein per 100 kcal of the nutritional composition;
(b) 9 g-14 g carbohydrate per 100 kcal of the nutritional composition; and
(c) 4.0 g-6.0 g lipids per 100 kcal of the nutritional composition.

9. A method for producing the nutritional composition of claim 1 , the method comprising:
(a) providing a solution comprising the protein, the carbohydrate and the fat, wherein the major source of the protein in the solution is the potato protein;
(b) adding lactic acid-producing bacteria to the solution of step (a); and
(c) fermenting the solution of step (b) to form the nutritional composition.

10. The method of claim 9 , wherein the fermenting of step (c) is performed for about 4 hours-10 hours at a temperature of about 20° C.-45° C.

11. The method of claim 9 , wherein the fermenting of step (c) is continued until the solution of step (b) reaches a pH of about 3.8-about 5.5.

12. The method of claim 9 , wherein the fermenting of step (c) is performed at a temperature of about 30° C.-45° C.

13. The method of claim 9 , wherein the fermenting of step (c) is continued until the solution of step (b) reaches a pH of about 4.8-about 5.2.

14. The nutritional composition of claim 1 , wherein an additional source of the protein is a plant protein selected from the group consisting of pea protein, rice protein, quinoa protein, oat protein, sunflower protein, coconut protein, and combinations thereof.

15. The nutritional composition of claim 1 , wherein the lactic acid-producing bacteria are either Streptococcus salivarius subsp. thermophilus or Lactococcus lactis.

16. The nutritional composition of claim 1 , wherein the lactic acid-producing bacteria are either Streptococcus thermophilus ST496 or Lactococcus lactis NCC 2415.

17. The nutritional composition of claim 1 , wherein the remaining source of the protein is a plant protein.

Assignees

• Nestec Sa
• Nestle Sa

Inventors

• Thevenier Anne
• Schuh Susanne
• Johnson Katja
• Vikas Martin
• Kuslys Martinas
• Ran-Ressler Rinat
• Rade-Kukic Koraljka

Classifications

• A23L19/12

  of potatoes · CPC title

• A23V2250/548

  Vegetable protein · CPC title

• A23V2200/00

  Function of food ingredients · CPC title

• A23L33/185 Primary

  Vegetable proteins · CPC title

• A23V2200/3204

  Probiotics, living bacteria to be ingested for action in the digestive tract · CPC title