Shelf-stable, clear liquid nutritional compositions comprising epigallocatechin gallate (EGCG) and methods for preparing the same

Patent metadata

Field	Value
Publication number	US-9675097-B2
Application number	US-201314432015-A
Country	US
Kind code	B2
Filing date	Oct 4, 2013
Priority date	Oct 4, 2012
Publication date	Jun 13, 2017
Grant date	Jun 13, 2017

Abstract

Disclosed herein are shelf-stable, clear liquid nutritional compositions having a pH ranging from 2.5 to 4.6 and comprising water; at least one source of EGCg in an amount sufficient to provide 200-1700 mg/L of EGCg; and at least one source of protein in an amount sufficient to provide 25-45 g/L of total protein. The shelf-stable, clear liquid nutritional compositions lose no more than 20% by weight solids of the EGCg content present in the initial formulation of the compositions to epimerization, degradation, or both epimerization and degradation during heat sterilization. In certain embodiments, the loss of EGCg is exhibited by the amount of epimerization product GCg present in the shelf-stable, clear liquid nutritional composition following heat sterilization. Methods for preparing the shelf-stable, clear liquid nutritional compositions are also disclosed herein.

First claim

What is claimed is:

1. A sterilized, clear liquid nutritional composition comprising:
water;
at least one source of epigallocatechin gallate (EGCg) in an amount sufficient to provide 675-1525 mg/L of the EGCg; and
one or more sources of protein in an amount sufficient to provide 25-45 g/L of total protein, wherein the one or more sources of protein comprise whey protein concentrate, whey protein isolates, and/or whey protein hydrolysates;
wherein:
the whey protein concentrate, whey protein isolates, and/or whey protein hydrolysates comprise β-lactoglobulin in an amount sufficient to provide a molar ratio of EGCg to β-lactoglobulin of 1:1 to 11:1 in the composition prior to sterilization,
the pH of the liquid nutritional composition is in a range of from 2.5 to 4.6,
the liquid nutritional composition contains no more than 340 mg/L of gallocatechin gallate (GCg);
the liquid nutritional composition has been heat sterilized and is clear after sterilization with a turbidity of 5-50 FNU at 90 degree light scattering and 860 nm; and
the composition comprises a β-lactoglobulin-EGCg complex that reduces oxidation of the EGCg and reduces hydrolyzation of the EGCg by gastric pepsin.

2. The liquid nutritional composition of claim 1 , wherein the composition contains no more than 70 mg/L of free gallic acid.

3. The liquid nutritional composition of claim 1 , wherein the at least one source of the EGCg is green tea-based.

4. The liquid nutritional composition of claim 1 , wherein the at least one source of the EGCg contains 45% to 100% by weight solids of the EGCg based on the weight of the at least one source of the EGCg.

5. The liquid nutritional composition of claim 1 , wherein the at least one source of the EGCg further comprises at least one of a catechin (C), a gallocatechin (GC), an epicatechin (EC), an epicatechin gallate (ECg), an epigallocatechin (EGC), or a combination thereof.

6. The liquid nutritional composition of claim 1 , further comprising acidified soy protein isolates, soy protein hydrolysates, casein hydrolysates, or pea hydrolysates.

7. The liquid nutritional composition of claim 1 , wherein the one or more sources of protein comprises whey protein concentrate.

8. The liquid nutritional composition of claim 1 , wherein the one or more sources of protein is a mixture of up to 34% of whey-based protein by weight based on the total weight of the protein and up to 66% of soy-based protein by weight based on the total weight of the protein,
and
wherein the soy-based protein is selected from acidified soy protein isolates, soy protein hydrolysates, and combinations thereof.

9. The liquid nutritional composition of claim 1 , wherein the one or more sources of protein comprise whey-based protein containing 20% to 95% of β-lactoglobulin by weight of the solids of the whey-based protein.

10. The liquid nutritional composition of claim 1 , wherein the pH of the composition is in a range of from 2.5 to 3.5.

11. The liquid nutritional composition of claim 1 , wherein no more than 170 mg/L of GCg is present in the sterilized composition.

12. The liquid nutritional composition of claim 1 further comprising at least one source of carbohydrate.

13. The liquid nutritional composition of claim 12 , wherein the at least one source of carbohydrate is present in an amount sufficient to provide 30-200 g/L of carbohydrate in the composition.

14. The liquid nutritional composition of claim 1 , wherein the one or more sources of protein comprise the whey protein isolates.

15. The liquid nutritional composition of claim 1 , wherein the composition is a ready-to-drink product.

16. A stabilized, clear liquid nutritional composition, the composition comprising,
water;
at least one source of epigallocatechin gallate (EGCg) in an amount sufficient to provide 675-1525 mg/L of an initial amount of the EGCg; and
one or more sources of protein in an amount sufficient to provide 25-45 g/L of total protein, wherein the one or more sources of protein comprise whey protein concentrate, whey protein isolates, and/or whey protein hydrolysates;
wherein: the one or more sources of protein comprise β-lactoglobulin in an amount sufficient to provide a molar ratio of the EGCg to the β-lactoglobulin of 1:1 to 11:1 in the liquid nutritional composition;
the pH of the liquid nutritional composition is in a range of from 2.5 to 4.6; and
the liquid nutritional composition is sufficiently stable such that it will lose no more than 20% by weight solids of the initial amount of the EGCg in the liquid nutritional composition if heated to a temperature ranging from 85° C. (185° F.) to 152° C. (306° F.) for period of time sufficient to sterilize the liquid nutritional composition
wherein the liquid nutritional composition will be clear after sterilization with a turbidity of 5-50 FNU at 90 degree light scattering and 860 nm; and
wherein the composition comprises a β-lactoglobulin-EGCg complex that reduces oxidation of the EGCg and reduces hydrolyzation of the EGCg.

17. The liquid nutritional composition of claim 1 , wherein the at least one source of the EGCg is present in an amount sufficient to provide 900-1350 mg/L of the EGCg in the composition.

Assignees

• Abbott Lab

Inventors

• Patel Gaurav
• Johns Paul
• Dewille Normanella
• Pereira Suzette

Classifications

• A23L33/105

  Plant extracts, their artificial duplicates or their derivatives · CPC title

• A23L2/66

  Proteins · CPC title

• A23V2200/00

  Function of food ingredients · CPC title

• A23V2002/00

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

• A23L33/40

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