Nutritional Composition for Infants and/or Children and Methods for Making Same

Abstract

A synthetic nutritional composition for an infant and/or a child is described comprising a whey protein concentrate from milk, wherein the whey protein concentrate comprises: a milk fat content of between 6.5 to 10.0 wt %, wherein the milk fat contains components of milk fat globule membranes that provide at least 7 mg/g of sphingomyelin to the whey protein concentrate; and wherein the majority of the sphingomyelin in the synthetic nutritional composition is provided by the components of the milk fat globule membranes of the whey protein concentrate. Methods of making same are also described.

Claims

1-30. (canceled)

31. An infant formula comprising a synthetic infant nutritional composition comprising a whey protein concentrate from milk, wherein the whey protein concentrate comprises: a milk fat content of between 6.5 to 10.0 wt %, wherein the milk fat comprises components of milk fat globule membranes that provide at least 7 mg/g of sphingomyelin to the whey protein concentrate; and wherein a majority of the sphingomyelin in the synthetic infant nutritional composition is provided by the components of the milk fat globule membranes of the whey protein concentrate.

32. The infant formula according to claim 1, wherein the whey protein concentrate comprises a milk fat content of between 7.5 to 10.0 wt %.

33. The infant formula according to claim 1, wherein the whey protein concentrate comprises a milk fat content of between 8.5 to 10.0wt %.

34. The infant formula according to claim 1, wherein the whey protein concentrate comprises a milk fat content of between 9.0 to 10.0wt %.

35. The infant formula to claim 1, wherein the whey protein concentrate comprises a milk fat content of 9.5 wt % (+/0.3wt %).

36. The infant formula according to claim 1, wherein the whey protein concentrate comprises a sphingomyelin content of between 8.0 to 10.7 mg/g.

37. The infant formula according claim 1, wherein the whey protein concentrate comprises a sphingomyelin content of between 9.1 to 10.7 mg/g.

38. The infant formula according to claim 1, wherein the whey protein concentrate comprises a sphingomyelin content of between 9.6 to 10.7 mg/g.

39. The infant formula according to claim 1, wherein the whey protein concentrate comprises a sphingomyelin content of 10.2 mg/g (+/0.3 mg/g).

40. The infant formula according to claim 1, wherein the synthetic infant nutritional composition comprises between 6.5 to 12.0 wt % of the whey protein concentrate on a dry weight basis.

41-44. (canceled)

45. The infant formula according to claim 1, wherein the components of the milk fat globule membranes of the whey protein concentrate provide at least 65% of the sphingomyelin of the total amount of sphingomyelin in the synthetic infant nutritional composition.

46-48. (canceled)

49. The infant formula according to claim 1, wherein the synthetic infant nutritional composition comprises at least 0.74 mg/g of sphingomyelin on a dry weight basis.

50-51. (canceled)

52. The infant formula according to claim 1, wherein the whey protein concentrate further comprises a total phospholipids content of between 25 to 50 mg/g.

53. (canceled)

54. The infant formula according to claim 1, wherein the whey protein concentrate further comprises a ganglioside GD3 in an amount of between 700 to 2000 mg/Kg.

55. (canceled)

56. The infant formula according to claim 1, wherein the whey protein concentrate further comprises a ganglioside GD3 in an amount of between 10 to 50 mg/Kg.

57. (canceled)

58. The infant formula according to claim 1, wherein the synthetic infant nutritional composition further comprises one or more prebiotic(s) in the form of (i) at least one human milk oligosaccharide (HMO) and/or (ii) polydextrose (PDX) and/or (iii) galactooligosaccharide (GOS).

59-76. (canceled)

Description

DETAILED DESCRIPTION

[0086] The present invention is directed toward the inventive realisation that it is possible to provide a synthetic nutritional composition for infant and/or child consumption that possesses sufficient bioactive components including, but not limited to, sphingomyelin, to support cognitive development in infants and children, whilst ideally also possessing a predetermined whey protein to casein protein ratio. This inventive realisation can be achieved through the use of a novel whey protein concentrate in the formation of a synthetic nutrition composition wherein the whey protein concentrate comprises a milk fat content of between 6.5 to 10.0 wt %, wherein the milk fat contains components of milk fat globule membranes that provide at least 7 mg/g of sphingomyelin to the whey protein concentrate; and wherein the majority of the sphingomyelin in the synthetic nutritional composition is provided by the components of the milk fat globule membranes of the whey protein concentrate.

[0087] The whey protein concentrates contained in the nutritional compositions of the present invention may comprise a milk fat content of between 7.5 to 10.0 wt %, and preferably comprise a milk fat content of between 8.5 to 10.0wt %, and more preferably comprise a milk fat content of between 9.0 to 10.0 wt %, and most preferably comprise a milk fat content of 9.5 wt % (+/0.3wt %).

[0088] The whey protein concentrates contained in the nutritional compositions of the present invention may comprise a sphingomyelin content of between 8.0 to 10.7 mg/g, and preferably comprises a sphingomyelin content of between 9.1 to 10.7 mg/g, and more preferably comprises a sphingomyelin content between 9.6 to 10.7 mg/g, and most preferably comprises a sphingomyelin content of 10.2 mg/g (+/0.3 mg/g).

[0089] The nutritional compositions of the present invention may comprise between 6.5 to 12.0 wt % of the whey protein concentrate on a dry weight basis, but preferably comprises between 7.9 to of the whey protein concentrate, and more preferably comprises between 7.9 to 9.3 wt % of the whey protein concentrate, and yet more preferably comprises between 7.9 to 8.8 wt % of the whey protein concentrate, and most preferably comprises 8.3wt % (+/0.3 wt %) of the whey protein concentrate.

[0090] The components of the milk fat globule membranes of the whey protein concentrate may provide at least 65% of the sphingomyelin of the total amount of sphingomyelin in the nutritional composition. Preferably the components of the milk fat globule membranes of the whey protein concentrate provides at least 75% of the sphingomyelin of the total amount of sphingomyelin in the nutritional composition. More preferably the components of the milk fat globule membranes of the whey protein concentrate provides at least 85% of the sphingomyelin of the total amount of sphingomyelin in the nutritional composition. Most preferably the components of the milk fat globule membranes of the whey protein concentrate provides greater than 90% of the sphingomyelin of the total amount of sphingomyelin in the nutritional composition.

[0091] Preferably the nutritional composition comprises a whey protein concentrate that provides at least 0.74 mg/g of sphingomyelin to the nutritional composition on a dry weight basis; and more preferably provides at least 0.78 mg/g of sphingomyelin to the nutritional composition; and most preferably provides at least 0.8 mg/g of sphingomyelin to the nutritional composition.

[0092] The whey protein concentrate contained in the nutritional compositions of the present invention may further comprise components of the milk fat globule membranes that provide additional sphingolipids and/or phospholipids including at least one of phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylserine (PS), phosphatidylinositol (PI), and/or derivatives thereof, and/or glycosphingolipids, and/or glycoproteins, and/or cholesterol. More preferably the whey protein concentrate contains components of the milk fat globule membranes that provide more than one additional phospholipid from the group of phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylserine (PS), phosphatidylinositol (PI), and/or derivatives thereof; and/or one or more gangliosides.

[0093] The nutritional compositions of the present invention may have one or more prebiotics, preferably in the form of at least one HMO and/or polydextrose (PDX) and/or galactooligosaccharide (GOS).

[0094] Prebiotics suitable for the nutritional compositions of the present invention include human milk oligosaccharides (HMOs), preferred HMOs include 2-fucosyllactose (2FL), 3-fucosyllactose (3FL), lacto-N-tetraose (LNT), lacto-N-neotetraose (LNnT), 6-sialyllactose (6SL), and 3-sialyllactose (35L), and preferably in an amount of 1.5 to 4 g/Kg of 2FL, 0.1 to 1.5 g/Kg of 3FL, 0.1 to 4.2 g/Kg of LNT, 0.1 to 4.2 g/Kg of LNnT, 0.01 to 0.15 g/Kg of 3SL, 0.05 to 0.45 g/Kg of 6SL.

[0095] Nutritional compositions according to the present invention may contain a total protein content in an amount of between 4 to 15 g/100 g on a dry weight basis, and preferably in an amount of between 5 to 15 g/100 g, and even more preferably in an amount of between 7 to 13 g/100 g. The nutritional compositions may have a whey protein to casein protein ratio of between 60:40 to 100:0 on a dry weight basis; more preferably a whey protein to casein protein ratio of 60:40 to more preferably a whey to casein ratio of 60:40 to 70:30; and most preferred a whey to casein ratio of 60:40.

[0096] The nutritional compositions of the present invention may comprise at least one additional protein source to the whey protein concentrate selected from at least one of: intact protein; partially hydrolysed protein; extensively hydrolysed protein; small peptides, amino acid(s); or any combination thereof. The additional protein source may be any used in the art, such as non-fat milk, whey protein, casein, soy protein, hydrolysed protein, amino acids, and the like. Bovine milk protein sources may comprise, but are not limited to, milk protein powders, milk protein concentrates, milk protein isolates, non-fat milk solids, non-fat milk, non-fat dry milk, casein, acid casein, caseinate (e.g. sodium caseinate, sodium calcium caseinate, calcium caseinate) or any combination thereof. Most preferably the at least one additional protein source comprises non-fat milk.

[0097] The additional protein source of the nutritional compositions of the present invention may comprise partially hydrolysed protein, extensively hydrolysed protein, or a combination thereof. The hydrolysed proteins may be treated with enzymes to break down some or most of the proteins that cause adverse symptoms with the goal of reducing allergic reactions, intolerance, and sensitisation. These proteins may be hydrolysed by any method known in the art.

[0098] The nutritional composition may further comprise free amino acids as a protein equivalent source. The amino acids may comprise, but are not limited to, histidine, isoleucine, leucine, lysine, methionine, cysteine, phenylalanine, tyrosine, threonine, tryptophan, valine, alanine, arginine, asparagine, aspartic acid, glutamic acid, glutamine, glycine, proline, serine, carnitine, taurine and any combination thereof. The amino acids may be branched chain amino acids. The amount of free amino acids in the nutritional composition may vary from about 1 to about 5 g/100 kcal.

[0099] The nutritional compositions according to the present invention preferably comprise a carbohydrate source. Any carbohydrate source conventionally found in nutritional compositions such as lactose, glucose, fructose, maltodextrins, sucrose, starch, maltodextrin, maltose, fructooligosaccharides, corn syrup, high fructose corn syrup, dextrose, corn syrup solids, rice syrup solids, or any combination thereof, although the preferred source of the principal carbohydrate or carbohydrate component is lactose particularly for nutritional compositions for paediatric subjects including children or infants. Moreover the carbohydrate source may be provided as hydrolysed, partially hydrolysed and/or extensively hydrolysed carbohydrate, inclusion of same may be desirable due to their easy digestibility. More specifically, hydrolysed carbohydrates are less likely to contain allergenic epitopes. The nutritional compositions may comprise a carbohydrate source comprising hydrolysed or intact, naturally or chemically modified, starches sourced from corn, tapioca, rice, or potato, in waxy or non-waxy forms, such as hydrolysed corn starch.

[0100] Preferably the nutritional compositions according to the present invention contain a total carbohydrate content in an amount of between 20 to 75 g/100 g on a dry weight basis, and preferably in an amount of between 30 to 60 g/100 g.

[0101] A nutritional composition according to the present invention may contain a source of lipids beside the milk fat in the whey protein concentrate. The lipid source may be any lipid which is suitable for use in nutritional compositions and particularly nutritional compositions for paediatric subjects including children or infants. Suitable lipid sources for the nutritional composition may comprise animal sources, such as milk fat, butter, butter fat, or egg yolk lipid; marine sources, such as fish oils, marine oils, or single cell oils; vegetable and plant oils, such as corn oil, canola oil, sunflower oil, soybean oil, palm olein oil, coconut oil, high oleic sunflower oil, evening primrose oil, rapeseed oil, olive oil, flaxseed (linseed) oil, cottonseed oil, high oleic safflower oil, palm stearin, palm kernel oil, or wheat germ oil; medium chain triglyceride oils; emulsions and esters of fatty acids; or any combination thereof. Preferably the lipid source(s) used in the nutritional compositions of the present invention are vegetable and/or plant oils. Preferably the nutritional compositions according to the present invention contain a total lipid content in an amount of between 10 to on a dry weight basis, and preferably in an amount of between 20 to 30 g/100 g.

[0102] A nutritional composition according to the present invention may contain a source of essential fatty acids, in particular a source of one or more long-chain polyunsaturated fatty acids (LCPUFAs). Preferred LCPUFAs include docosahexaenoic acid (DHA), -linoleic acid, -linoleic acid, linoleic acid, linolenic acid, eicosapentaenoic acid (EPA), arachidonic acid (ARA), or any combination thereof. Preferably, the composition comprises a source of LCPUFAs comprising DHA, ARA, or a combination thereof. The LCPUFAs are preferably provided in an amount of between 0.05 to 1.0 g/100 g

[0103] Alternatively or additionally the amount of LCPUFA in the nutritional compositions may be at least about 5 mg/100 kcal, and preferably in amount from 5 mg/100 kcal to 100 mg/100 kcal, and even more preferably in amount from 10 mg/100 kcal to 50 mg/100 kcal.

[0104] The nutritional compositions may comprise 5 mg/100 kcal to 80 mg/100 kcal of DHA, and preferably may comprise about 10 mg/100 kcal to about 20 mg/100 kcal of DHA, and more preferably may comprise about 15 mg/100 kcal to about 20 mg/100 kcal of DHA.

[0105] The nutritional compositions may comprise about 10 mg/100 kcal to about 100 mg/100 kcal of ARA, and preferably may comprise about 15 mg/100 kcal to about 70 mg/100 kcal of ARA, and more preferably may comprise about 20 mg/100 kcal to about 40 mg/100 kcal of ARA.

[0106] The nutritional compositions may comprise both DHA and ARA. The weight ratio of ARA:DHA may be between about 1:3 and about 9:1, and preferably the ratio of ARA:DHA may be from about 1:2 to about 4:1.

[0107] The nutritional compositions may comprise oils containing DHA and/or ARA. The source(s) of DHA and/or ARA may be any source known in the art such as marine oil, fish oil, single cell oil, egg yolk lipid, or brain lipid. The DHA and ARA may be sourced from single cell Martek oils, DHASCO and ARASCO, or variations thereof. The DHA and ARA may be in a natural form, provided that the remainder of the LCPUFA source does not result in any substantial deleterious effect on the infant. Alternatively or additionally, the DHA and ARA may be used in refined form.

[0108] The nutritional compositions may also contain all vitamins and minerals understood to be essential in the daily diet and in nutritionally significant amounts. Minimum requirements have been established for certain vitamins and minerals. Examples of minerals, vitamins and other nutrients optionally present in the nutritional compositions may include vitamin A, vitamin Bi, vitamin B.sub.2, vitamin B.sub.6, vitamin B.sub.12, vitamin E, vitamin K, vitamin C, vitamin D, folic acid, inositol, niacin, biotin, pantothenic acid, choline, calcium, phosphorous, iodine, iron, magnesium, copper, zinc, manganese, chloride, potassium, sodium, selenium, chromium, molybdenum, taurine, and L-carnitine. Minerals are usually added in salt form. The presence and amounts of specific minerals and other vitamins will vary depending on the intended consumer whether it is an adult or a paediatric subject including a child or an infant.

[0109] The nutritional compositions may comprise choline. Choline is a nutrient that is essential for normal function of cells. Choline is a precursor for membrane phospholipids and it accelerates the synthesis and release of acetylcholine, a neurotransmitter involved in memory storage. Without wishing to be bound by theory, it is believed that dietary choline and docosahexaenoic acid (DHA) act synergistically to promote the biosynthesis of phosphatidylcholine and thus, help promote synaptogenesis in human subjects. Additionally, choline and DHA act synergistically to promote dendritic spine formation, which is important in the maintenance of established synaptic connections. The nutritional composition may comprise choline in an amount of 80 to 200 mg/100 g.

[0110] The nutritional compositions may comprise inositol. The composition may comprise between about 10 mg/100 kcal and 40 mg/100 kcal. Alternatively, the composition may comprise between about 200 mg/L and about 300 mg/L of inositol.

[0111] The nutritional compositions may comprise one or more emulsifiers, as an emulsifier can increase the stability of the composition. The emulsifier may comprise, but is not limited to, egg lecithin, soy lecithin, alpha lactalbumin, monoglycerides, diglycerides, or any combination thereof. The nutritional compositions may comprise from about 0.5 wt % to about 1 wt % of emulsifier on a dry weight basis, and preferably comprise from about 0.7 wt % to about 1 wt % of emulsifier.

[0112] The nutritional compositions may comprise one or more preservatives, as a preservative can extend the shelf-life of the nutritional composition. The preservative may comprise, but is not limited to, potassium sorbate, sodium sorbate, potassium benzoate, sodium benzoate, calcium disodium EDTA, or any combination thereof. The nutritional compositions may comprise from about 0.1 wt % to about 1.0 wt % of a preservative on a dry weight basis based on the total dry weight of the nutritional composition. Preferably, the nutritional compositions may comprise from about 0.4 wt % to about 0.7 wt % of a preservative, based on the total dry weight of the nutritional composition.

[0113] The nutritional compositions may comprise one or more stabilisers, as a stabiliser can help preserve the structure of the composition. The stabiliser may comprise, but is not limited to, gum arabic, gum ghatti, gum karaya, gum tragacanth, agar, furcellaran, guar gum, gellan gum, locust bean gum, pectin, low methoxyl pectin, gelatine, microcrystalline cellulose, CMC (sodium carboxymethylcellulose), methylcellulose hydroxypropyl methyl cellulose, hydroxypropyl cellulose, DATEM (diacetyl tartaric acid esters of mono- and diglycerides), dextran, carrageenans, or any combination thereof.

[0114] Preferably the nutritional composition further comprises a probiotic. More preferably, the probiotic comprises Bifidobacterium longum subsp. infantis, Bifidobacterium longum BB536 (BL999, ATCC: BAA-999), and Bifidobacterium animalis subsp. lactis BB-12 (DSM No. 10140) Lactobacillus rhamnosus GG (ATCC number 53103), or a combination thereof. The nutritional composition may include a probiotic in any suitable amount but preferably in an amount of from about 110.sup.4 cfu/100 kcal to about 1.510.sup.10 cfu/100 kcal. The probiotic(s) may be either non-viable or viable. The selected probiotic(s) may be cultured according to any suitable method and prepared for addition to the nutritional composition by freeze-drying or spray-drying for example. Alternatively, probiotic preparations can be bought from specialist suppliers in a suitable form for addition to nutritional compositions.

[0115] The nutritional compositions may comprise lactoferrin. The lactoferrin may comprise human lactoferrin produced by a genetically modified organism, non-human lactoferrin, or a combination thereof. The non-human lactoferrin may comprise bovine lactoferrin (bLF), porcine lactoferrin, equine lactoferrin, buffalo lactoferrin, goat lactoferrin, murine lactoferrin or camel lactoferrin.

[0116] Lactoferrin may be present in the nutritional compositions in an amount of 0.01 to 2 g/100 g on a dry weight basis. The lactoferrin may be present in an amount of at least about 15 mg/100 kcal to about 300 mg/100 kcal.

[0117] The nutritional compositions may comprise a source of beta glucan. The source of 6-glucan may comprise -1,3-glucan. The amount of -glucan present in the nutritional composition may be between 0.01 to 2 g/100 g on a dry weight basis. The -glucan may be present in an amount of between 3 to 17 mg/100 kcal.

[0118] The nutritional composition of the present invention may support an improvement in cognitive function, said improvement being measureable in a clinical setting following consumption of the composition of the invention.

[0119] The improvement in cognitive function may be selected from an improvement in executive function, memory, attention, mental fatigue and/or mental processing speed.

[0120] Executive function is the ability to coordinate and integrate cognitive-perceptual processes in relation to time and space, determining how well a subject can recognise, evaluate and make a choice among a variety of alternative options and strategies. Skills that comprise executive function include attention, working memory, inhibitory control and cognitive flexibility.

[0121] The improvement in executive function may be an improvement measured by at least one standardised clinical neuropsychological test. Non-limiting examples of suitable neuropsychological tests are: [0122] Wisconsin Card Sorting Test (WCST)demonstrates mental flexibility [0123] Stroop Task Testdemonstrates inhibitory control [0124] Trail Making Test (TMT)demonstrates mental flexibility [0125] Clock Drawing Test (CDT)demonstrates planning [0126] Verbal Fluency Test (VFT) animals categorydemonstrates verbal fluency [0127] Verbal Fluency Test (VFT) F, A, Sdemonstrates verbal fluency [0128] Digits Forward and Backward subtests (WAIS-R or WAIS-III)demonstrates working memory.

[0129] Preferably, the improvement in memory is selected from an improvement in working memory, spatial memory and/or episodic memory.

[0130] The improvement in attention may be demonstrated by measuring Choice Reaction Time, meaning that the subject is required to respond to one stimulus but to not respond to another. A non-limiting example of a suitable neuropsychological test is the Continuous Performance Test, in which the subject is asked to respond, as quickly as possible, to a rare stimulus that is embedded in a stream of ongoing similar stimuli. These tests assess the subject's ability to maintain attention and vigilance for the target stimulus and the ability to inhibit responses to the nontarget stimuli.

[0131] Mental fatigue is a condition triggered by prolonged cognitive activity. The improvement in mental fatigue may be demonstrated by the Cognitive Demand Battery.

[0132] The method of making a synthetic nutritional composition for infant and/or child consumption comprising at least 0.7 mg/g of sphingomyelin on a dry weight basis; comprises the blending of a whey protein concentrate with at least one other component of the nutritional composition or blending with a substantially complete nutritional composition or blending with an incomplete nutritional composition, wherein said blending is either dry blending or wet blending and wherein the whey protein concentrate comprises: [0133] a milk fat content of between 6.5 to 10.0 wt %, wherein the milk fat contains components of milk fat globule membranes that provide at least 7 mg/g of sphingomyelin; and [0134] wherein the majority of the sphingomyelin in the synthetic nutritional composition is provided by the components of the milk fat globule membranes in the whey protein concentrate.

[0135] Preferably the method comprises addition of a sufficient quantity of the whey protein concentrate such that said whey protein concentrate comprises between 7.9 to 12.0 wt % of the finished nutritional composition on a dry weight basis. More preferably the whey protein concentrate is added in a sufficient quantity such that it comprises between 7.9 to 9.3 wt % of the finished nutritional composition on a dry weight basis, and yet more preferably comprises between 7.9 to 8.8 wt % of the finished nutritional composition, and most preferably comprises 8.3 wt % (+/0.3 wt %) of the finished nutritional composition.

[0136] The method of creating the nutritional compositions of the present invention can be by any conventional method known in the art with the nutritional composition being provided in powdered form ready for dilution at point of use prior to oral administration to a human.

[0137] However, the nutritional composition may be provided in any form known in the art including a gel, a suspension, a paste, a solid, a liquid, a liquid concentrate, a reconstitutable milk substitute, or a ready-to-use liquid product. When the nutritional composition is provided in a powdered form, the powder may have a particle size in the range of 5 m to 1500 m, and preferably the particle size is in the range of 10 m to 300 m.

[0138] When the nutritional composition is provided in ready to use liquid form, the nutritional composition may contain emulsifiers and stabilizers such as soy lecithin, citric acid esters of mono- and di-glycerides, and the like.

[0139] The nutritional compositions of the present invention may be intended for a paediatric subject or an adult. The paediatric subject may be an infant or a child. The nutritional compositions may be a nutritional supplement, an adult's nutritional product, a children's nutritional product, an infant formula, a human milk fortifier, a toddler milk, or any other composition designed for an infant or a paediatric subject. The nutritional compositions may be provided in an orally-ingestible form, wherein the orally-ingestible comprises a food, a beverage, a tablet, a capsule, or a powder.

[0140] The nutritional compositions may be expelled directly into a human subject's intestinal tract. The nutritional compositions may be expelled directly into the gut. The nutritional compositions may be formulated to be consumed or administered enterally under the supervision of a physician.

[0141] The scope of the present invention is defined in the appended claims. It is to be understood that the skilled person may make amendments to the scope of the claims without departing from the scope of the present disclosure.

Example Compositions

[0142] Example infant and/or child nutritional compositions are provided to illustrate some aspects of the synthetic nutritional compositions of the present invention but should not be interpreted as any limitation thereon. Other aspects within the scope of the claims herein will be apparent to one skilled in the art from the consideration of the specification or practice of the nutritional composition or methods disclosed herein. It is intended that the specification, together with the examples, be considered to be exemplary only, with the scope and spirit of the disclosure being indicated by the claims which follow the example. The skilled person in the art may vary the amount of the nutrients, and optional nutrients if present, within the prescribed ranges depending on the requirements of the resultant nutritional composition.

EXAMPLE 1General Infant and/or Child Nutritional Composition (Powdered)

[0143]

TABLE-US-00001 Total per 100 g Nutrient Minimum Maximum Total Protein (g) 4 15 Fat (g) (not from WPC) 10 30 Carbohydrates (g) 20 75 WPC (g) with milk fat content of between 6.5-10 6.5 12.0 wt % of WPC [Sphingomyelin (mg)] [70] [128] Optional further nutrients LCPUFA (preferably DHA and/or ARA) (g) 0.05 1.0 GOS (g) 0.1 5 PDX (g) 0.1 5 Probiotic (CFU) 1 10.sup.4 1.5 10.sup.10 HMO (e.g. 2-FL) (g) 0.005 1.0 Linoleic acid (g) 0.1 5 Lactoferrin 0.01 2 Beta Glucan 0.01 2 Vitamin A (IU) 100 2000 Vitamin D (IU) 50 500 Vitamin E (IU) 1 15 Vitamin K (mcg) 10 60 Thiamin (mcg) 50 500 Riboflavin (mcg) 100 900 Vitamin B6 (mcg) 50 500 Vitamin B12 (mcg) 0.5 2.0 Niacin (mcg) 1000 7500 Folic acid (mcg) 40 120 Panthothenic acid (mcg) 1000 3000 Biotin (mcg) 5 30 Vitamin C (mg) 25 100 Choline (mg) 80 200 Calcium (mg) 100 600 Phosphorus (mg) 80 400 Magnesium (mg) 20 80 Sodium (mg) 80 180 Potassium (mg) 200 800 Chloride (mg) 50 500 Iodine (mcg) 20 100 Iron (mg) 2 15 Zinc (mg) 1 10 Manganese (mcg) 50 120 Copper (mcg) 50 500

EXAMPLE 2Infant and/or Child Nutritional Composition (Powdered) with WPC at 6.5 wt % Milk Fat

[0144]

TABLE-US-00002 Total per 100 g Nutrient Minimum Maximum Total Protein (g) (inc. Non-fat milk powder and 6.4 15 WPC with milk fat content of ~6.5 wt % of WPC) Fat (g) (not from WPC) 20 30 Carbohydrates (g) 30 60 WPC (g) with milk fat content of ~6.5 wt % of 10.1 12.0 WPC [Sphingomyelin (mg)] [70] [83.5] Optional further nutrients LCPUFA (preferably DHA and/or ARA) (g) 0.05 1.0 GOS (g) 0.1 5 PDX (g) 0.1 5 Probiotic (CFU) 1 10.sup.4 1.5 10.sup.10 HMO (e.g. 2-FL) (g) 0.005 1.0 Linoleic acid (g) 0.1 5 Lactoferrin 0.01 2 Beta Glucan 0.01 2 Vitamin A (IU) 100 2000 Vitamin D (IU) 50 500 Vitamin E (IU) 1 15 Vitamin K (mcg) 10 60 Thiamin (mcg) 50 500 Riboflavin (mcg) 100 900 Vitamin B6 (mcg) 50 500 Vitamin B12 (mcg) 0.5 2.0 Niacin (mcg) 1000 7500 Folic acid (mcg) 40 120 Panthothenic acid (mcg) 1000 3000 Biotin (mcg) 5 30 Vitamin C (mg) 25 100 Choline (mg) 80 200 Calcium (mg) 100 600 Phosphorus (mg) 80 400 Magnesium (mg) 20 80 Sodium (mg) 80 180 Potassium (mg) 200 800 Chloride (mg) 50 500 Iodine (mcg) 20 100 Iron (mg) 2 15 Zinc (mg) 1 10 Manganese (mcg) 50 120 Copper (mcg) 50 500

EXAMPLE 3Infant and/or Child Nutritional Composition (Powdered) with WPC at 10.0 wt % Milk Fat

[0145]

TABLE-US-00003 Total per 100 g Nutrient Minimum Maximum Total Protein (g) (inc. Non-fat milk powder and 4 15 WPC with milk fat content of ~10.0 wt % of WPC) Fat (g) (not from WPC) 20 30 Carbohydrates (g) 30 60 WPC (g) with milk fat content of ~10.0 wt % of 6.5 12.0 WPC [Sphingomyelin (mg)] [70] [128] Optional further nutrients LCPUFA (preferably DHA and/or ARA) (g) 0.05 1.0 GOS (g) 0.1 5 PDX (g) 0.1 5 Probiotic (CFU) 1 10.sup.4 1.5 10.sup.10 HMO (e.g. 2-FL) (g) 0.005 1.0 Linoleic acid (g) 0.1 5 Lactoferrin 0.01 2 Beta Glucan 0.01 2 Vitamin A (IU) 100 2000 Vitamin D (IU) 50 500 Vitamin E (IU) 1 15 Vitamin K (mcg) 10 60 Thiamin (mcg) 50 500 Riboflavin (mcg) 100 900 Vitamin B6 (mcg) 50 500 Vitamin B12 (mcg) 0.5 2.0 Niacin (mcg) 1000 7500 Folic acid (mcg) 40 120 Panthothenic acid (mcg) 1000 3000 Biotin (mcg) 5 30 Vitamin C (mg) 25 100 Choline (mg) 80 200 Calcium (mg) 100 600 Phosphorus (mg) 80 400 Magnesium (mg) 20 80 Sodium (mg) 80 180 Potassium (mg) 200 800 Chloride (mg) 50 500 Iodine (mcg) 20 100 Iron (mg) 2 15 Zinc (mg) 1 10 Manganese (mcg) 50 120 Copper (mcg) 50 500

EXAMPLE 4Infant and/or Child Nutritional Composition (Powdered) with WPC at 9.5wt % Milk Fat (60:40 Whey Protein: Casein Protein Ratio)

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TABLE-US-00004 Total per 100 g Nutrient Minimum Maximum Total Protein (g) (inc. Non-fat milk powder and 4.4 15 WPC with milk fat content of ~9.5 wt % of WPC) Fat (g) (not from WPC) 20 30 Carbohydrates (g) 30 60 WPC (g) with milk fat content of ~9.5 wt % of 6.9 12.0 WPC [Sphingomyelin (mg)] [70] [122] Optional further nutrients LCPUFA (preferably DHA and/or ARA) (g) 0.05 1.0 GOS (g) 0.1 5 PDX (g) 0.1 5 Probiotic (CFU) 1 10.sup.4 1.5 10.sup.10 HMO (e.g. 2-FL) (g) 0.005 1.0 Linoleic acid (g) 0.1 5 Lactoferrin 0.01 2 Beta Glucan 0.01 2 Vitamin A (IU) 100 2000 Vitamin D (IU) 50 500 Vitamin E (IU) 1 15 Vitamin K (mcg) 10 60 Thiamin (mcg) 50 500 Riboflavin (mcg) 100 900 Vitamin B6 (mcg) 50 500 Vitamin B12 (mcg) 0.5 2.0 Niacin (mcg) 1000 7500 Folic acid (mcg) 40 120 Panthothenic acid (mcg) 1000 3000 Biotin (mcg) 5 30 Vitamin C (mg) 25 100 Choline (mg) 80 200 Calcium (mg) 100 600 Phosphorus (mg) 80 400 Magnesium (mg) 20 80 Sodium (mg) 80 180 Potassium (mg) 200 800 Chloride (mg) 50 500 Iodine (mcg) 20 100 Iron (mg) 2 15 Zinc (mg) 1 10 Manganese (mcg) 50 120 Copper (mcg) 50 500