Processing

Please wait...

Settings

Settings

Goto Application

1. CN109982584 - HEAT STERILIZED HIGH PROTEIN SPOONABLE NUTRITIONAL COMPOSITIONS WITH WHEY PROTEIN WHICH COMPRISES WHEY PROTEIN MICELLES AND A SOURCE OF CASEIN

Office
China
Application Number 201880004509.X
Application Date 11.01.2018
Publication Number 109982584
Publication Date 05.07.2019
Publication Kind A
IPC
A23L 33/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
A23L 33/175
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
17Amino acids, peptides or proteins
175Amino acids
A23L 33/19
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
17Amino acids, peptides or proteins
19Dairy proteins
CPC
A23L 33/175
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
17Amino acids, peptides or proteins
175Amino acids
A23L 33/19
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
17Amino acids, peptides or proteins
19Dairy proteins
A23L 33/40
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
40Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
A23L 3/16
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
16by heating loose, unpacked materials
A23L 3/46
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
40by drying or kilning; Subsequent reconstitution
46Spray-drying
A23V 2002/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
2002Food compositions, function of food ingredients or processes for food or foodstuffs
Applicants NESTEC SA
雀巢产品技术援助有限公司
Inventors MARCHESINI GIULIA
G·马切西尼
HAUSSMANN NADINE
N·豪斯曼
SVEJE KIRSTINE
K·M·斯维耶
LOUSSERT CELINE
C·罗塞尔特
SCHMITT BERTRAND
B·施密特
WIDMER CHRISTOPH
C·韦德默
Agents 北京市中咨律师事务所 11247
北京市中咨律师事务所 11247
Priority Data 17151037.3 11.01.2017 EP
Title
(EN) HEAT STERILIZED HIGH PROTEIN SPOONABLE NUTRITIONAL COMPOSITIONS WITH WHEY PROTEIN WHICH COMPRISES WHEY PROTEIN MICELLES AND A SOURCE OF CASEIN
(ZH) 具有包含乳清蛋白质胶束的乳清蛋白质和酪蛋白源的热灭菌高蛋白质勺舀型营养组合物
Abstract
(EN)
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.sat 20 DEG 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 thecomposition, 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 wheyprotein 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 400and 4000 mPa.s at 20 DEG 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 ofcasein, 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.

(ZH)
本发明涉及热灭菌勺舀型营养组合物,该热灭菌勺舀型营养组合物包含:量为组合物的12重量%至20重量%的蛋白质源,该蛋白质源由含有乳清蛋白质胶束的乳清蛋白质和酪蛋白源构成,其中该营养组合物为具有在100s‑1的剪切速率下测量的于20℃下介于400mPa.s和4000mPa.s之间的粘度的液体或半液体组合物。本发明的热灭菌勺舀型营养组合物优选具有组合物的1.2重量%至2.4重量%的半胱氨酸含量。本发明还涉及用于制备热灭菌勺舀型营养组合物的方法,该热灭菌勺舀型营养组合物包含基于组合物的重量的量为12重量%至20重量%的蛋白质,所述蛋白质由含有乳清蛋白质胶束的乳清蛋白质和酪蛋白构成,该方法包括以下步骤:(i)提供由含有乳清蛋白质胶束的乳清蛋白质构成的蛋白质源的水性溶液;以及(ii)添加含有酪蛋白的蛋白质源;(iii)任选地进行均质化处理步骤;(iv)进行间接UHT热处理步骤;(v)任选地进行均质化处理步骤,其中在步骤(i)至(v)之后,获得热灭菌勺舀型营养组合物,该热灭菌勺舀型营养组合物具有在100s‑1的剪切速率下测量的于20℃下介于400mPa.s和4000mPa.s之间的粘度。最后,本发明涉及由含有乳清蛋白质胶束的乳清蛋白质和酪蛋白源构成的蛋白质源用于制备勺舀型营养组合物和/或控制液体或半液体勺舀型营养组合物的粘度的用途,其中勺舀型营养组合物包含12重量%至20重量%总蛋白质。本发明还涉及应用或使用本发明的热灭菌勺舀型营养组合物的医疗用途和治疗。