Use of a nucleotide for improving the heat stability of an aqueous micellar casein composition

Patent metadata

Field	Value
Publication number	US-9872888-B2
Application number	US-201214232240-A
Country	US
Kind code	B2
Filing date	Jul 16, 2012
Priority date	Jul 18, 2011
Publication date	Jan 23, 2018
Grant date	Jan 23, 2018

Abstract

The invention relates to the use of one or more nucleotides for improving the heat stability of an aqueous micellar casein composition comprising 6 to 20 g per 100 ml of micellar casein, and having a pH of about 6 to 8. The invention also relates to heat-treated liquid nutritional compositions comprising 6 to 20 g, preferably 9-20 g, of protein per 100 ml of the composition and having a pH of about 6 to 8, in which all or a major part of said protein comprises micellar casein, further comprising one or more nucleotides.

First claim

The invention claimed is:

1. A method for improving the heat stability of an aqueous micellar casein composition having a pH of about 6 to 8 and comprising (a) 11 to 20 g of protein per 100 ml of the composition, in which at least 80 wt % of the protein comprises micellar casein, and wherein 0-15 weight % of the protein present in the nutritional composition comprises whey, the method comprising adding (b) 45 to 120 mEq.L −1 of one or more nucleotides to the composition, wherein the composition has a heat coagulation time (HCT) value which is at least 10% higher than the HCT value for a reference composition not including the one or more nucleotides.

2. The method according to claim 1 , wherein the nucleotides are selected from the group consisting of uridine monophosphate (UMP), cytidine monophosphate (CMP), thymidine monophosphate (TMP), guanosine monophosphate (GMP), adenosine monophosphate (AMP), and inosine monophosphate (IMP).

3. The method according to claim 2 , wherein the monophosphate is a sodium phosphate, a potassium phosphate, or a mixture thereof.

4. The method according to claim 3 , wherein the nucleotide monophosphate is disodium uridine monophosphate or disodium cytidine monophosphate.

5. The method according to claim 1 , wherein 45 to 100 mEq.L −1 of the one or more nucleotides is added to the composition.

6. The method according to claim 5 , wherein 45 to 60 mEq.L −1 of the one or more nucleotides is added to the composition.

7. The method according to claim 1 , wherein at least 80 wt % of the proteins of the composition is micellar casein proteins of the composition are micellar casein.

8. A liquid nutritional composition having a pH of about 6 to 8 and comprising:
(a) 11 to 20 g of protein per 100 ml of the composition, in which at least 80 wt % of the protein comprises micellar casein, and wherein 0-15 weight % of the protein present in the nutritional composition comprises whey, and
(b) 45 to 120 mEq.L −1 of one or more nucleotides,
wherein the composition has a heat coagulation time (HCT) value which is at least 10% higher than the HCT value for a reference composition not including the one or more nucleotides.

9. The composition according to claim 8 , wherein the nucleotides are selected from the group consisting of uridine monophosphate (UMP), cytidine monophosphate (CMP), thymidine monophosphate (TMP), guanosine monophosphate (GMP), adenosine monophosphate (AMP), and inosine monophosphate (IMP).

10. The composition according to claim 9 , wherein the monophosphate is a sodium phosphate, a potassium phosphate, or a mixture thereof.

11. The composition according to claim 10 , wherein the nucleotide monophosphate is disodium uridine monophosphate or disodium cytidine monophosphate.

12. The composition according to claim 8 , wherein the composition comprises 45 to 100 mEq.L −1 of the one or more nucleotides.

13. The composition according to claim 12 , wherein the composition comprises 45 to 60 mEq.L −1 of the one or more nucleotides.

14. The composition according to claim 8 , wherein at least 90 wt % of the protein comprises micellar casein.

15. The composition according to claim 8 , further comprising one or more of fat, digestible and non-digestible carbohydrates.

16. The composition according to claim 8 , wherein the composition is pasteurized or sterilized.

17. The composition according to claim 8 , wherein the composition is subjected to a temperature of at least 60° C. for at least a time t (in seconds)=(500/(T−59))−4, in which temperature T is expressed in ° C. and t is at least 0.1 sec.

18. The composition according to claim 8 , wherein the composition has a sterilizing value or Fzero value of at least 2.8 minutes.

19. A process for the heat treatment of an aqueous micellar casein composition having a pH of about 6 to 8 and comprising (a) 11 to 20 g of protein per 100 ml of the composition, in which at least 80 wt % of the protein comprises micellar casein, and wherein 0-15 weight % of the total protein present in the composition comprises whey, the process comprising adding (b) 45 to 120 mEq.L −1 of one or more nucleotides to the composition prior to the heat treatment, wherein the composition has a heat coagulation time (HCT) value which is at least 10% higher than the HCT value for a reference composition not including the one or more nucleotides.

20. The process according to claim 19 , wherein 45 to 100 mEq.L −1 of the nucleotide(s) is added to the composition.

21. A method of providing nutrition to a person in need thereof, comprising administering to said person the nutritional composition according to claim 8 , wherein the person is an elderly person, a person who is in a disease state, a person who is recovering from a disease state, a person who is malnourished, or a healthy person.

22. A liquid nutritional composition having a pH of about 6 to 8 and comprising:
(a) 11 to 20 g of protein per 100 ml of the composition, in which at least 80 wt % of the protein comprises micellar casein, and wherein 0-15 weight % of the protein present in the nutritional composition comprises whey, and
(b) 45 to 120 mEq.L −1 of one or more nucleotides,
wherein the composition does not show coagulation after heating for 90 minutes in a Klarograph using a 126° C. oil bath.

23. The liquid nutritional composition according to claim 8 , wherein the composition has an energy density of at least 1.0 kcal/ml.

Assignees

• De Kort Esther Jacqueline Petra
• Minor Marcel
• Nutricia Nv

Inventors

• De Kort Esther Jacqueline Petra
• Minor Marcel

Classifications

• A23V2250/54246

  Casein · CPC title

• A61K38/00

  Medicinal preparations containing peptides (peptides containing beta-lactam rings A61K31/00; cyclic dipeptides not having in their molecule any other peptide link than those which form their ring, e.g. piperazine-2,5-diones, A61K31/00; ergot alkaloids of the cyclic peptide type A61K31/48; containing macromolecular compounds having statistically distributed amino acid units A61K31/74; medicinal preparations containing antigens or antibodies A61K39/00; medicinal preparations characterised by the non-active ingredients, e.g. peptides as drug carriers, A61K47/00) · CPC title

• A61K38/1709 Primary

  from mammals · CPC title

• A23V2200/33

  High-energy foods and drinks, sports drinks · CPC title

• A23V2002/00

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