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-2019373937-A1
Application number	US-201816462455-A
Country	US
Kind code	A1
Filing date	Jan 11, 2018
Priority date	Jan 11, 2017
Publication date	Dec 12, 2019
Grant date	—

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

1 . 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; and, wherein the spoonable 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 .

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

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

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

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

6 . The nutritional composition according to claim 1 , which 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, maternal nutritional supplement, bariatric formula, elderly nutritional composition and health care formula.

7 . The nutritional composition according to claim 1 , for use in providing nutrition to a person in need thereof.

8 . A method for preparing a spoonable nutritional composition comprising using a protein source comprising whey protein containing whey protein micelles and a source of casein, wherein the composition comprises 12 to 20 weight % total protein, the obtained spoonable 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 .

9 . The use according to claim 8 , wherein the composition contains cysteine in an amount of 1.2 to 2.4% by weight of the protein source.

10 - 11 . (canceled)

12 . A process for preparing a heat sterilized spoonable nutritional composition comprising a protein source in an amount of 12 to 20% by weight based on the weight of the composition, said protein source comprising whey protein containing whey protein micelles and casein, the process comprising the steps of:
(i) providing an aqueous solution of a protein source comprising whey protein containing whey protein micelles and (ii) adding a protein source containing casein; and performing an indirect UHT heat treatment step; wherein a heat sterilized spoonable nutritional composition which is a liquid or semi-liquid 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 .

13 . The process according to claim 12 wherein whey protein is present in an amount of 4.5 to 9% by weight of the composition.

14 . The process according to claim 12 wherein casein is present in an amount of 3.5 to 13% by weight of the composition.

15 . The process according to claim 12 wherein the indirect heat treatment step is performed using an indirect UHT treatment using a coiled tubular heat exchanger.

16 . The process according to claim 12 wherein the heat sterilized nutritional composition is dried to form a powder, preferably by spray drying.

17 . The process according to claim 12 , wherein the obtained heat sterilized nutritional composition contains cysteine in an amount of 1.2 to 2.4% by weight of the protein source.

18 . (canceled)

Assignees

• Nestec Sa

Inventors

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

Classifications

• A23L33/19 Primary

  Dairy proteins · CPC title

• A23L33/175

  Amino acids · CPC title

• A23L33/40 Primary

  Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula · CPC title

• A23V2002/00

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

• A23L3/16

  Human Necessities · mapped topic