Fermented nutritional composition for cow's milk protein allergic subjects

Patent metadata

Field	Value
Publication number	US-2019246680-A1
Application number	US-201716331589-A
Country	US
Kind code	A1
Filing date	Sep 13, 2017
Priority date	Sep 13, 2016
Publication date	Aug 15, 2019
Grant date	—

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

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

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

3 . The nutritional composition of claim 1 , wherein the lactic acid-producing bacteria comprises bacteria selected from the group consisting of Streptococcus, Lactococcus, Bifidobacterium and Lactobacillus.

4 . The nutritional composition of claim 1 , wherein the lactic acid-producing bacteria is selected from the group consisting of Streptococcus salivarius subsp. thermophilus, Lactococcus lactis, Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus johnsonii, Lactobacillus helveticus and/or Bifidobacterium lactis, preferably Streptococcus salivarius subsp. thermophilus and Lactococcus lactis.

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

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

7 . The nutritional composition of claim 1 , wherein the nutritional composition is an infant formula or yoghurt-like product.

8 . The nutritional composition of claim 1 , is an infant formula is in the form of a powder or liquid.

9 . The nutritional composition of claim 8 , wherein the infant formula is in the form of a reconstituted infant formula.

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

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

12 . The method of claim 11 , wherein the fermentation of step (c) is for about 4-10 hours at a temperature of about 20-45° C.

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

14 - 15 . (canceled)

Assignees

• Nestec Sa

Inventors

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

Classifications

• A23L33/115

  Fatty acids or derivatives thereof; Fats or oils · CPC title

• A23V2200/304

  having a modulation effect on allergy and risk of allergy · CPC title

• A23L33/185 Primary

  Vegetable proteins · CPC title

• A23C11/06

  containing non-milk proteins (A23C11/08, A23C11/10 take precedence) · CPC title

• A23V2250/548

  Vegetable protein · CPC title