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1. EP3568028 - HEAT STERILIZED HIGH PROTEIN SPOONABLE NUTRITIONAL COMPOSITIONS WITH WHEY PROTEIN WHICH COMPRISES WHEY PROTEIN MICELLES AND A SOURCE OF CASEIN

Office
European Patent Office
Application Number 18700408
Application Date 11.01.2018
Publication Number 3568028
Publication Date 20.11.2019
Publication Kind A1
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
Applicants NESTLE SA
Inventors MARCHESINI GIULIA
HAUSSMANN NADINE
SVEJE KIRSTINE METTE
LOUSSERT CÉLINE
SCHMITT BERTRAND
WIDMER CHRISTOPH
Designated States
Priority Data 17151037 11.01.2017 EP
Title
(DE) WÄRMESTERILISIERTE PROTEINREICHE LÖFFELBARE NAHRUNGSZUSAMMENSETZUNGEN MIT MOLKEPROTEIN MIT MOLKEPROTEINMIZELLEN UND EINER QUELLE VON CASEIN
(EN) HEAT STERILIZED HIGH PROTEIN SPOONABLE NUTRITIONAL COMPOSITIONS WITH WHEY PROTEIN WHICH COMPRISES WHEY PROTEIN MICELLES AND A SOURCE OF CASEIN
(FR) COMPOSITIONS NUTRITIONNELLES CUILLÉRABLES THERMOSTÉRILISÉES À HAUTE TENEUR EN PROTÉINES AVEC DES PROTÉINES DE LACTOSÉRUM COMPRENANT DES MICELLES DE PROTÉINE DE LACTOSÉRUM ET UNE SOURCE DE CASÉINE
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.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.

(FR)
La présente invention concerne une composition nutritionnelle cuillérable thermostérilisée comprenant : une source de protéines en une quantité de 12 à 20 % en poids de la composition, la source de protéines étant constituée de protéines de lactosérum contenant des micelles de protéine de lactosérum et une source de caséine, la composition nutritionnelle étant une composition liquide ou semi-liquide ayant une viscosité comprise entre 400 et 4000 mPa.s à 20 °C mesurée à un taux de cisaillement de 100 s- 1. La composition nutritionnelle cuillérable thermostérilisée selon l'invention a, de préférence, une teneur en cystéine de 1,2 à 2,4 % en poids de la composition. La présente invention concerne en outre un procédé de préparation d'une composition nutritionnelle cuillérable thermostérilisée comprenant des protéines en une quantité de 12 à 20 % en poids sur la base du poids de la composition, lesdites protéines étant constituées de protéines de lactosérum contenant des micelles de protéine de lactosérum et de la caséine, ledit procédé comprenant les étapes consistant à : (i) fournir une solution aqueuse d'une source de protéines comprenant des protéines de lactosérum contenant des micelles de protéine de lactosérum et (ii) ajouter une source de protéines contenant de la caséine; (iii) éventuellement effectuer une étape de traitement d'homogénéisation; (iv) effectuer une étape de traitement à la chaleur UHT indirect; (v) éventuellement effectuer une étape de traitement par homogénéisation, dans laquelle, après les étapes (i) à (v), une composition nutritionnelle cuillérable thermostérilisée est obtenue, laquelle a une viscosité entre 400 and 4000 mPa.s à 20 °C mesurée à un taux de cisaillement de 100 s-1. Enfin, l'invention concerne l'utilisation d'une source de protéines constituée de protéines de lactosérum contenant des micelles de protéines de lactosérum et une source de caséine, pour préparer une composition nutritionnelle cuillérable et/ou contrôler la viscosité d'une composition nutritionnelle cuillérable liquide ou semi-liquide, la composition nutritionnelle cuillérable comprenant de 12 à 20 % en poids de protéines totales. L'invention concerne également des usages et traitements médicaux appliquant ou utilisant la composition nutritionnelle cuillérable thermostérilisée selon l'invention.