Acidic beta-lactoglobulin beverage preparation

Patent metadata

Field	Value
Publication number	US-12133543-B2
Application number	US-201917254738-A
Country	US
Kind code	B2
Filing date	Jun 26, 2019
Priority date	Jun 27, 2018
Publication date	Nov 5, 2024
Grant date	Nov 5, 2024

Abstract

The present invention pertains to a new packaged, heat-treated beverage preparation having a pH in the range of 2.0-4.7. The invention furthermore relates to a method of producing a packaged, heat-treated beverage preparation and to different uses of the packaged, heat-treated beverage preparation.

First claim

The invention claimed is:

1. A packaged, heat-treated beverage preparation having a pH in the range of 2-4.7, the beverage preparation comprising:
a total amount of protein of 5 to 45% w/w relative to the weight of the beverage preparation, wherein at least 85% w/w of the total amount of protein is beta-lactoglobulin (BLG),
wherein the beverage preparation optionally further comprises a sweetener, sugar polymers and/or flavour,
wherein the beverage preparation has a degree of protein denaturation of at most 10%, and
wherein the beverage preparation is at least pasteurized.

2. The packaged, heat-treated beverage preparation according to claim 1 , wherein the preparation is sterile.

3. The packaged, heat-treated beverage preparation according to claim 1 , wherein the protein fraction of the beverage preparation has an intrinsic tryptophan fluorescence emission ratio (1330 nm/1350 nm) of at least 1.11.

4. The packaged, heat-treated beverage preparation according to claim 1 , having a pH in the range of 3.0-4.3.

5. The packaged, heat-treated beverage preparation according to claim 1 , wherein the protein fraction of the beverage preparation has a colour value delta b* in the range of −0.10 to +0.51 at the CIELAB colour scale, wherein delta b*=b.sub.sample standardized to 6.0 w/w % protein*−b.sub.demin. water*, measured at room temperature.

6. The packaged, heat-treated beverage preparation according to claim 1 , wherein the beverage preparation has a colour value delta b* in the range of −0.10 to +0.51 at the CIELAB colour scale, wherein delta b*−b.sub.sample standardized to 6.0 w/w % protein*−b.sub.demin. water*, measured at room temperature.

7. The packaged, heat-treated beverage preparation according to claim 1 , wherein the sum of the amounts of Na, K, Mg and Ca is at most 750 mM.

8. The packaged, heat-treated beverage preparation according to claim 1 , having a turbidity of at most 200 NTU.

9. The packaged, heat-treated beverage preparation according to claim 1 , having a turbidity of more than 200 NTU.

10. The packaged, heat-treated beverage preparation according to claim 1 , having a viscosity of at most 200 cP centipoise, measured at 22 degrees Celsius at a shear rate of 100/s.

11. The packaged, heat-treated beverage preparation according to claim 1 , comprising a total amount of protein of 10 to 45% w/w relative to the weight of the beverage.

12. The packaged, heat-treated beverage preparation according to claim 1 , wherein each main non-BLG whey protein is present in a weight percentage relative to total protein which is at most 15% of its weight percentage relative to total protein in a standard whey protein concentrate from sweet whey.

13. The packaged, heat-treated beverage preparation according to claim 1 , comprising a BLG isolate.

14. The packaged, heat-treated beverage preparation according to claim 1 , wherein at least 90% w/w of the protein is beta-lactoglobulin (BLG).

15. The packaged, heat-treated beverage preparation according to claim 1 , comprising a total amount of protein of 10 to 30% w/w relative to the weight of the beverage.

16. The packaged, heat-treated beverage preparation according to claim 1 , wherein each main non-BLG whey protein is present in a weight percentage relative to total protein which is at most 10% of its weight percentage relative to total protein in a standard whey protein concentrate from sweet whey.

17. The packaged, heat-treated beverage preparation according to claim 1 , wherein each main non-BLG whey protein is present in a weight percentage relative to total protein which is at most 6% of its weight percentage relative to total protein in a standard whey protein concentrate from sweet whey.

18. The packaged, heat-treated beverage preparation according to claim 1 , wherein each main non-BLG whey protein is present in a weight percentage relative to total protein which is at most 4% of its weight percentage relative to total protein in a standard whey protein concentrate from sweet whey.

19. The packaged, heat-treated beverage preparation according to claim 1 , wherein at least 92% w/w of the protein is beta-lactoglobulin (BLG).

20. A method of producing a packaged, heat-treated beverage preparation having a pH in the range of 2-4.7, comprising the following steps:
a) providing a liquid solution comprising a total amount of protein of 5 to 45% w/w relative to the weight of the liquid solution, wherein at least 85% of the total amount of protein is BLG, having a pH in the range of 2-4.7,
wherein the liquid solution optionally further comprises a sweetener, sugar polymers and/or flavour,
wherein the liquid solution has a degree of protein denaturation of at most 10%,

b) packaging the liquid solution, wherein the liquid solution of step a) and/or the packaged liquid solution of step b) is subjected to a heat-treatment comprising at least pasteurization.

21. The method according to claim 20 , wherein the heat-treatment involves heating at a temperature in the range of 70-82 degrees C.

22. A method of treating a subject who suffers from diseases associated with protein malabsorption, the method comprising providing to the subject the packaged, heat-treated beverage preparation of claim 1 .

23. A method of treating a subject who is in need of a dietary supplement, the method comprising providing to the subject the packaged, heat-treated beverage preparation of claim 1 .

24. The method of claim 23 , wherein said beverage preparation is ingested before, during or after exercise.

Assignees

• Arla Foods Amba

Inventors

• Nielsen Søren Bang
• Lauridsen Kasper Bøgelund
• Jæger Tanja Christine
• Søndergaard Kåre
• De Moura Maciel Guilherme
• Bertelsen Hans
• Parjikolaei Behnaz Razi

Classifications

• A23J1/205 Primary

  from whey, e.g. lactalbumine · CPC title

• A23C1/04 Primary

  by spraying into a gas stream · CPC title

• A23B70/30

  by heating · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• C07K14/4717

  Plasma globulins, lactoglobulin · CPC title