Compositions and nutritional products with improved emulsion stability

Patent metadata

Field	Value
Publication number	US-2016150805-A1
Application number	US-201414901327-A
Country	US
Kind code	A1
Filing date	Jun 27, 2014
Priority date	Jun 27, 2013
Publication date	Jun 2, 2016
Grant date	—

Abstract

The present invention relates to a method of preparing a protein composition, comprising enzymatic modification of milk lecithin using phospholipase. This protein composition is then included in nutritional products to increase emulsion quality and heat stability of the final nutritional products.

First claim

1 . A method of preparing a protein composition comprising hydrolysed protein, the method comprising:
providing an ingredient mix comprising at least one protein, and milk lecithin; adding at least one phospholipase and performing conversion of the milk lecithin; and performing hydrolysis of the at least one protein.

2 . The method of claim 1 wherein the hydrolysis of the at least one protein is performed simultaneously with the conversion of the milk lecithin.

3 . The method of claim 1 wherein the protein is a whey protein concentrate or a whey protein fraction.

4 . The method of claim 1 wherein the milk lecithin is native milk lecithin.

5 . The method of claim 1 , wherein the at least one phospholipase is phospholipase A1 and/or phospholipase A2.

6 . The method of claim 1 further comprising:
adding oil to the protein composition; and
drying the protein composition.

7 . A protein composition comprising hydrolysed protein, the protein composition obtained by a process comprising providing an ingredient mix comprising at least one protein, and milk lecithin; adding at least one phospholipase and performing conversion of the milk lecithin; and performing hydrolysis of the protein.

8 . A method of preparing a nutritional product, the method comprising:
providing a protein composition obtained by a process comprising providing an ingredient mix comprising at least one protein, and milk lecithin; adding at least one phospholipase and performing conversion of the milk lecithin; and performing hydrolysis of the protein; and adding one or more nutrients to the protein composition.

9 . A nutritional product obtained by a method comprising (i) providing a protein composition obtained by a process comprising providing an ingredient mix comprising at least one protein, and milk lecithin; adding at least one phospholipase and performing conversion of the milk lecithin; and performing hydrolysis of the protein; and (ii) adding one or more nutrients to the protein composition.

10 . The nutritional product of claim 9 wherein the only emulsifiers present in the nutritional product are derived from the milk lecithin.

11 . The nutritional product of claim 9 , wherein the composition is an emulsion.

12 . The nutritional product of claim 9 , wherein the composition is an enteral composition or an oral composition.

13 . The nutritional product of claim 9 , wherein the composition is a hypoallergenic nutritional product.

14 . The nutritional product of claim 9 wherein the degree of lecithin conversion is at least 20%.

15 . A method comprising administering to a patient a protein composition comprising hydrolysed protein, the protein composition obtained by a process comprising providing an ingredient mix comprising at least one protein, and milk lecithin; adding at least one phospholipase and performing conversion of the milk lecithin; and performing hydrolysis of the protein.

16 . The nutritional product of claim 9 , wherein the composition is an oil-in-water emulsion.

17 . The nutritional product of claim 9 , wherein the composition is a hypoallergenic infant formula or a hypoallergenic health care nutritional formula.

Assignees

• Nestec Sa

Inventors

• Braun Marcel

Classifications

• A61P43/00

  Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00 · CPC title

• A61P3/02

  Nutrients, e.g. vitamins, minerals · CPC title

• A23J3/08 Primary

  Dairy proteins · CPC title

• A23L33/19

  Dairy proteins · CPC title

• A23V2002/00

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