Heat sterilized high protein spoonable nutritional compositions with whey protein which comprises whey protein micelles and a source of casein

Patent metadata

Field	Value
Publication number	US-11957147-B2
Application number	US-201816462455-A
Country	US
Kind code	B2
Filing date	Jan 11, 2018
Priority date	Jan 11, 2017
Publication date	Apr 16, 2024
Grant date	Apr 16, 2024

Abstract

The present invention is directed to a heat sterilized spoonable nutritional composition comprising: a protein source in an amount of 12 to 20% by weight of the composition, the protein source consisting of whey protein containing whey protein micelles and a source of casein, wherein the nutritional composition is a liquid or semi-liquid composition having a viscosity of between 400 and 4000 mPa·s at 20° C. measured at a shear rate of 100 s −1 . The inventive heat sterilized spoonable nutritional composition preferably has a cysteine content of 1.2 to 2.4% by weight of the composition. The present invention is furthermore directed to a process for preparing a heat sterilized spoonable nutritional composition comprising protein in an amount of 12 to 20% by weight based on the weight of the composition, said protein consisting of whey protein containing whey protein micelles and casein, which comprises the steps of: (i) Providing an aqueous solution of a protein source consisting of whey protein containing whey protein micelles and (ii) Adding a protein source containing casein; (iii) Optionally performing a homogenization treatment step; (iv) Performing an indirect UHT heat treatment step; (v) Optionally performing a homogenization treatment step, wherein following steps (i) to (v) a heat sterilized spoonable nutritional composition is obtained having a viscosity of between 400 and 4000 mPa·s at 20° C. measured at a shear rate of 100 s −1 . Finally, the invention concerns the use of a protein source consisting of whey protein containing whey protein micelles and a source of casein, for preparing a spoonable nutritional composition and/or for controlling the viscosity of a liquid or semi-liquid spoonable nutritional composition, wherein the spoonable nutritional composition comprises 12 to 20 weight % total protein. The invention also concerns medical uses and treatments applying or using the inventive heat sterilized spoonable nutritional composition.

First claim

The invention claimed is:

1. A heat sterilized spoonable nutritional composition comprising:
a protein source in an amount of 12 to 20% by weight of the heat sterilized spoonable nutritional composition;
greater than 0 mg of monovalent metal ions/g of the protein source to 40 mg of monovalent metal ions/g of the protein source;
the protein source consisting of whey protein containing whey protein micelles and a source of casein; and
wherein the heat sterilized spoonable nutritional composition is a liquid or semi-liquid composition having a viscosity of between 700 and 4000 mPa·s at 20° C. measured at a shear rate of 100 s −1 .

2. The heat sterilized spoonable nutritional composition according to claim 1 , wherein the heat sterilized spoonable nutritional composition comprises cysteine in an amount of 1.2 to 2.4% by weight of the protein source.

3. The heat sterilized spoonable nutritional composition according to claim 1 , wherein the whey protein is present in an amount of 4.5 to 9% by weight of the heat sterilized spoonable nutritional composition.

4. The heat sterilized spoonable nutritional composition according to claim 1 , wherein the casein is present in an amount of 3.5 to 13% by weight of the heat sterilized spoonable nutritional composition.

5. The heat sterilized spoonable nutritional composition according to claim 1 having a protein concentration of up to 20 g/100 g of the heat sterilized spoonable nutritional composition.

6. The heat sterilized spoonable nutritional composition according to claim 1 , wherein the heat sterilized spoonable nutritional composition is in a form selected from the group consisting of a nutritional composition, a nutritional supplement, an infant formula, a follow-up formula, a baby food formula, an infant cereal formula or a growing-up milk, an infant or child's food supplement, a children formula, an adult nutritional composition, a maternal nutritional supplement, a bariatric formula, an elderly nutritional composition and a health care formula.

7. The heat sterilized spoonable nutritional composition according to claim 1 formulated for providing nutrition to a person in need thereof.

8. A method for preparing a spoonable nutritional composition, the method comprising:
using a protein source comprising whey protein containing whey protein micelles and a source of casein, wherein the spoonable nutritional composition comprises total protein in an amount of 12 to 20% by weight of the spoonable nutritional composition, and the spoonable nutritional composition comprises greater than 0 mg of monovalent metal ions/g of the protein source to 40 mg of monovalent metal ions/g of the protein source and is a liquid or semi-liquid composition having a viscosity of between 700 and 4000 mPa·s at 20° C. measured at a shear rate of 100 s −1 .

9. The method according to claim 8 , wherein the spoonable nutritional composition comprises cysteine in an amount of 1.2 to 2.4% by weight of the protein source.

10. A process for preparing a heat sterilized spoonable nutritional composition comprising a protein source in an amount of 12 to 20% by weight of the heat sterilized spoonable nutritional composition, the protein source comprising whey protein containing whey protein micelles and casein, the process comprising:
(i) providing an aqueous solution of a first protein source comprising the whey protein containing the whey protein micelles;
(ii) adding a second protein source containing casein into the aqueous solution of the first protein source; and
(iii) performing an indirect ultra-high temperature (UHT) heat treatment step;
wherein the heat sterilized spoonable nutritional composition comprises greater than 0 mg of monovalent metal ions/g of the protein source to 40 mg of monovalent metal ions/g of the protein source, is a liquid or semi-liquid composition and has a viscosity of between 700 and 4000 mPa·s at 20° C. measured at a shear rate of 100 s −1 .

11. The process according to claim 10 , wherein the whey protein is present in an amount of 4.5 to 9% by weight of the heat sterilized spoonable nutritional composition.

12. The process according to claim 10 , wherein the casein is present in an amount of 3.5 to 13% by weight of the heat sterilized spoonable nutritional composition.

13. The process according to claim 10 , wherein the indirect UHT heat treatment step is performed by using a coiled tubular heat exchanger.

14. The process according to claim 10 comprising drying the heat sterilized nutritional composition to form a powder.

15. The process according to claim 10 , wherein the heat sterilized nutritional composition comprises cysteine in an amount of 1.2 to 2.4% by weight of the protein source.

16. The process according to claim 10 comprising spray drying the heat sterilized nutritional composition.

17. The process according to claim 10 , wherein the heat sterilized spoonable nutritional composition comprises greater than 0 mg of monovalent metal ions/g of the protein source to 25 mg of monovalent metal ions/g of the protein source.

18. The process according to claim 10 , wherein the heat sterilized spoonable nutritional composition does not contain any hydrocolloid and does not contain any starch.

19. The process according to claim 10 , wherein the heat sterilized spoonable nutritional composition comprises total solids in an amount of 31 to 45% by weight of the spoonable nutritional composition.

20. The heat sterilized spoonable nutritional composition according to claim 1 , wherein the monovalent metal ions have a concentration selected from the group consisting of 2 to 10 mg/g of the protein source, 8 to 15 mg/g of the protein source, 13 to 20 mg/g of the protein source, 18 to 25 mg/g of the protein source, 23 to 30 mg/g of the protein source, and 28 to 35 mg/g of the protein source.

Assignees

• Nestle Sa

Inventors

• Marchesini Giulia
• Haussmann Nadine
• Sveje Kirstine Mette
• Loussert Celine
• Schmitt Bertrand
• Widmer Christoph

Classifications

• A23B2/93

  Spray drying · CPC title

• A23B2/40

  by heating loose unpacked materials · CPC title

• A23L33/19 Primary

  Dairy proteins · CPC title

• A23L3/16

  Human Necessities · mapped topic

• A23L3/46

  Human Necessities · mapped topic