PROTEIN COMPOSITION FOR HOT FOODS OR BEVERAGES

Abstract

A high protein composition that is rapidly soluble or dispersible in hot foods or beverages (having a temperature of 60 C. or more), while maintaining the palatability of the food or beverage. The composition comprises at least one hydrolysed protein component in an amount of between 80-85% w/w and one or more masking agents in a total amount of between 15-20% w/w. When added to the food or beverage, the composition enriches the protein content without adversely affect the taste or texture of the food or beverage.

Claims

1. A high protein composition, capable of rapidly dissolving or dispersing in a food or beverage having a temperature of 60 C. or more, wherein the composition comprises at least one hydrolysed protein component and at least one masking agent, and wherein the composition does not adversely affect the palatability of the food or beverage once dissolved or dispersed therein.

2. The composition of claim 1 wherein the composition comprises between about 80-85% w/w of hydrolysed protein(s).

3. The composition of claim 1, wherein the composition comprises between about 15-20% w/w of one or more masking agents.

4. The composition of claim 1, wherein the composition comprises substantially 83% w/w of hydrolysed protein(s) and substantially 17% w/w of masking agent(s).

5. The composition of claim 1, wherein the hydrolysed protein component is hydrolysed whey protein comprising between about 80-90% protein on a dry basis.

6. The composition of claim 5, wherein the hydrolysed whey protein has a degree of hydrolysis of between about 30-40%.

7. The composition of claim 5, wherein the hydrolysed whey protein comprises at least 20% branched chain amino acids (BCAAs).

8. The composition of claim 1, wherein the masking agent(s) are selected from the group comprising dextrins, maltodextrin, cyclodextrins, cellodextrins, icodextrin, carrageenans, locust bean gum, oat gum, guar gum, tragacanth, gum Arabic, xanthan gum, karaya gum, tara gum, gellan gum, and gum ghatti.

9. The composition of claim 7, wherein the masking agent(s) are a combination of maltodextrin and gum Arabic.

10. The composition of claim 1, wherein the composition comprises hydrolysed whey protein in an amount of 83% w/w, and a masking agent in an amount of about 17% w/w, wherein the masking agent comprises a mixture of maltodextrin in an amount of between about 9.35-11.05 w/w, gum Arabic in an amount of between about 2.55-3.4% w/w and a flavouring component in an amount of between about 2.55-3.4% w/w.

Description

DESCRIPTION

[0028] Further aspects and advantages of the present invention will become apparent from the following description which is given by way of example only and with reference to the accompanying examples.

[0029] The present invention generally relates to a protein composition or protein supplement comprising a high protein content that is highly and rapidly soluble or dispersible in foods or beverages, even at hot temperatures, while maintaining the palatability of the food or beverage in terms of appearance, odour, taste and texture. The protein composition of the invention may be used for a variety of purposes including as a sports nutrition supplement, a meal replacement, a protein supplement, a dietary supplement, or a functional food or beverage.

[0030] In the context of the compositions of the invention, the reference to high protein content or high protein composition means a composition comprising at least 60% of protein on a dry basis.

[0031] In the context of the compositions of the invention, the reference to rapidly dissolving or dispersing means that it takes about 2-10 seconds for a dried composition to substantially dissolve or disperse through the food or beverage.

[0032] The present invention comprises a composition that has a specific combination and ratio of hydrolysed protein and masking agent(s) that is capable of rapidly dissolving or dispersing in a beverage or a food (generally of a liquid nature), even at hot temperatures, that is, temperatures above 60 C. Contrary to protein compositions or protein supplements known in the art, the compositions of the invention generally dissolve or disperse in the food or beverage, within about 2-10 seconds, even at hot temperatures. The inventors have surprisingly found that the compositions of the invention do not coagulate or remain insoluble or difficult to mix with hot foods or beverages, as is the case with protein compositions or protein supplements known in the art.

[0033] Despite the extremely bitter taste of the hydrolysed protein in the composition, the specific combination and ratio of the hydrolysed protein and masking agent(s) provides a composition that does not adversely affect the palatability of the food or beverage. That is, the bitter taste of the hydrolysed protein is effectively neutralised by the masking agent(s).

[0034] In preferred embodiments of the invention, the hydrolysed protein component is essentially free from caseinate. Typically, this is a hydrolysed whey protein derived from mammalian milk, typically cow's milk, however other mammalian milks could be used, for example goats' milk, sheep milk or any other mammalian milk. Alternatively, whey protein may be prepared by recombinant DNA technology, using molecular biology techniques known in the art. The hydrolysed whey protein may be prepared by chemical or enzyme hydrolysis methods known in the art. Hydrolysed whey protein is preferred because it is an extremely pure protein that delivers a complete range of essential amino acids, including a high amount of beneficial branched chain amino acids (BCAAs).

[0035] In a preferred embodiment of the invention, the hydrolysed whey protein has a degree of hydrolysis of between about 30-40% and a typical composition of between about 80-90% protein on a dry basis. Preferably the hydrolysed whey protein comprises at least 20% BCAAs.

[0036] A particularly preferred hydrolysed whey protein has a degree of hydrolysis of 39%, a TNx6.76 protein composition of 82.3% and a protein composition on a dry basis of 86%. The amount of BCAAs is about 23%. The molecular weight distribution of the product includes a majority of peptides and free amino acids with molecular weights of between 100-1000 Da.

[0037] A combination of different types of hydrolysed proteins may be used in the invention. For example, a combination of a hydrolysed whey protein with other edible proteins such as casein, lactalbumin, serum albumin, glycomacropeptide, soy protein, rice protein, pea protein, canola protein, wheat protein, hemp protein, zein, flax protein, egg white protein, ovalbumin, or gelatin protein.

[0038] In preferred embodiments of the invention, the masking agent comprises one or more of the following: dextrins, maltodextrin, cyclodextrins, cellodextrins, icodextrin, carrageenans, locust bean gum, oat gum, guar gum, tragacanth, gum Arabic, xanthan gum, karaya gum, tara gum, gellan gum, and gum ghatti.

[0039] In a preferred embodiment of the invention, the masking agent contains at least a combination of maltodextrin and gum Arabic. It may also contain one or more flavouring components. Importantly, the composition does not comprise any added sugars or other artificial sweeteners.

[0040] In a preferred embodiment of the invention, the masking agent is a combination of three ingredients, comprising about 55-65% maltodextrin or suitable alternative, 15-25% gum Arabic or suitable alternative, and about 15-25% of a flavouring component. Typically, maltodextrin is derived from partial hydrolysis of vegetable starch. The starch is usually sourced from maize or wheat. Gum Arabic is a hardened natural plant gum. It is typically extracted from Acaia senegal and Vachellia seyal trees. However, in the art, a variety of other plants species that also produce the gum are known. Any food flavouring additive known in the art may be used depending on the desired flavour profile and provided it does not alter the solubility or dispersibility profile of the protein composition in the food or beverage. This particular combination of masking agent ingredients has been surprisingly found to completely neutralise the bitter taste of the hydrolysed protein when it is included in the high protein composition in an amount of between about 15-20% w/w as discussed further below. The masking agent can be prepared by combining individual commercially available ingredients by methods known in the art.

[0041] In a preferred embodiment of the invention, the high protein composition is a dried composition comprising hydrolysed whey protein in an amount of between about 80-85% w/w, and one or more masking agents in a total amount of between about 15-20% w/w. More preferably the composition comprises between 81-84% w/w of hydrolysed protein, and between 16-19% w/w masking agent(s).

[0042] The inventors have surprisingly found that this specific combination or ratio of protein and masking agent produces an optimised product in terms of both its solubility or dispersibility in a food or beverage, and its effect on the palatability of the food or beverage, particularly in the case of hot foods or beverages where the temperature of the food or beverage is 60 C. or more. For example, increasing the protein component in the composition to above 85% w/w will negatively affect the palatability (in terms of taste and texture) of the food or beverage, while decreasing the masking agent to less than 15% w/w will negatively affect the palatability (in terms of taste and texture) of the food or beverage because the bitter taste of the protein will not be sufficiently neutralised and the protein will not rapidly dissolve or disperse in the food or beverage.

[0043] In one embodiment of the invention, the masking agent may comprise a combination of maltodextrin in an amount of between about 8.25%-13% w/w, gum Arabic in an amount of between about 2.25-5% w/w and a flavouring component in an amount of between about 2.25-5% w/w.

[0044] The inventors have found that a particularly optimal composition of the invention comprises 83% w/w hydrolysed whey protein and 17% w/w masking agent(s). In this embodiment, the masking agents are a mixture of: maltodextrin in an amount of between about 9.35-11.05% w/w, gum Arabic in an amount of between about 2.55-3.4% w/w and a flavouring component in an amount of between about 2.55-3.4% w/w.

[0045] The high protein composition is preferably formulated as a dried powdered composition. It can be manufactured by combining the separate, preferably dry, ingredients by methods known in the art. For example, the ingredients are weighed according to the recipe and blended. Other forms of the composition are possible however. For example, the composition could be formulated into a flowable solid, such as granules, or it could be formulated into tablets, such as soluble or effervescent tablets, or in crystallised form or another type of dry particle preparation, by use of methods known in the art. Other possible product formats including pastes, gels and concentrates for dilution into liquids may also be possible. Such compositions could be formulated with additional additives or excipients known in the art as required, including but not limited to dispersing agents, solubility agents, stabilisers, emulsifiers, preservatives, colouring agents, viscosity agents, turbidity agents etc.

[0046] The composition of the invention may contain additional components to enhance the palatability, consumer acceptability, and potential health benefits of the beverage. For example, the composition may contain vitamins, minerals or electrolytes or other health promoting ingredients including but not limited to antioxidants, trace elements, glucosamine, herbal supplements, plant extracts, fibre or other beneficial carbohydrates, prebiotic and/or probiotic components. However, it is important that the composition does not comprise any added sugars or other artificial sweeteners. It is also important that any additional components do not adversely affect the solubility, dispersibility, or palatability profile of the composition once added to the food or beverage.

[0047] The high protein composition of the invention is able to be rapidly dissolved or dispersed in a food (generally of a liquid nature) or a beverage, to create a palatable food or beverage with an enriched protein content. Preferably the food or beverage is a hot liquid food or beverage having a temperature of 60 C. or more. For example, the liquid food may be a hot soup, broth, pureed vegetables, gravy or sauce, or the liquid beverage may be any hot liquid beverage such as hot water, tea, coffee, hot chocolate etc.

[0048] Preferably the composition is formulated to provide a relatively high daily dose of protein in one serving, for example, once the composition is added to the food or beverage of choice, it will deliver up to 60 grams of additional protein to the consumer. This can be varied according to particular applications, for example, to produce compositions that meet specific medical or nutritional requirements.

[0049] A typical nutritional analysis of a dried composition of the invention (measured as average quantity per 100 g) is as follows:

TABLE-US-00001 Energy 1660 KJ Protein 68.29 g Total Fat 3.4 g Saturated Fat 3.1 g Carbohydrate 22.0 g Total Sugar 2.1 g Sodium 380 mg

[0050] The inventors have developed an improved protein composition or protein supplement comprising hydrolysed protein and a masking agent in a specific synergistic combination that results in a highly and rapidly soluble or dispersible formulation that can be added to a food or beverage, including a hot food or beverage, without adversely affecting the palatability of the food or beverage. The composition delivers a relatively high dose of protein so it can be consumed easily and regularly to obtain the benefits of additional protein in a diet.

EXAMPLES

[0051] The invention will now be described further with reference to the following specific but non-limiting examples.

Example 1Protein Composition

[0052] A protein composition is prepared by combining the following dried ingredients in a conventional manner.

TABLE-US-00002 Ingredient Amount (% by weight) Hydrolysed whey protein 83 Maltodextrin 10.2% Gum Arabic (E414) 3.4% Flavouring preparation(s) 3.4%

Example 2Protein Composition

[0053] A protein composition is prepared by combining the following dried ingredients in a conventional manner.

TABLE-US-00003 Ingredient Amount (% by weight) Hydrolysed whey protein 81 Maltodextrin 11 Gum Arabic (E414) 4 Flavouring preparation(s) 4

Example 3Protein Composition

[0054] A protein composition is prepared by combining the following dried ingredients in a conventional manner.

TABLE-US-00004 Ingredient Amount (% by weight) Hydrolysed whey protein 85 Maltodextrin 10 Gum Arabic (E414) 5

Example 4Protein Composition

[0055] A protein composition is prepared by combining the following dried ingredients in a conventional manner.

TABLE-US-00005 Ingredient Amount (% by weight) Hydrolysed whey protein 84 Maltodextrin 12 Gum Arabic (E414) 4

Example 5Preparation of Hot Beverage

[0056] A hot beverage can be prepared by adding between about 5-10 grams of the protein composition of Example 1 to about 250 ml of hot water. The protein composition rapidly dissolves or disperses into the hot water, with minimal stirring required.

Example 6Preparation of Hot Food

[0057] Various flavours of soups were prepared by adding between about 5-10 grams of the protein composition of Example 1 to about 350 ml of each of the hot soups. In each case the protein composition rapidly dissolved or dispersed into the soup upon stirring. The palatability of each of the soups was tested by a panel of three people, and any noticeable differences in taste or texture from the original soup were recorded. The results are shown in the table below.

TABLE-US-00006 Amount of protein Change in Change in Soup flavour composition added Taste Texture Roast tomato 7 grams None detected None detected Roast pumpkin 5 grams None detected None detected Vegetable 6 grams None detected None detected Green (broccoli, 9 grams None detected None detected zucchini, kale) Potato and leek 7 grams None detected None detected Carrot 8 grams None detected None detected

ADVANTAGES

[0058] The present invention provides a number of advantages, including: [0059] Providing a protein composition or protein supplement that is able to deliver a high amount of protein to a consumer in a desirable and palatable format, in contrast to other commercially available products; [0060] Providing a protein composition or protein supplement that is readily and rapidly soluble or dispersible in hot (generally liquid) foods or beverages; [0061] Providing a protein composition or protein supplement that does not impart an unpleasant taste or bitter aftertaste; [0062] Providing a protein composition or protein supplement which can be easily mixed with hot liquid foods or beverages, and consumed as a sports nutrition supplement, meal replacement, dietary supplement, functional food or beverage which provides a high amount of protein including a complete range of essential amino acids and a high amount of BCAAs. [0063] High protein compositions having the perfect balance of solubility or dispersibility as well as palatability once mixed with a hot food or beverage.

[0064] It will of course be realized that while the foregoing has been given by way of illustrative example of this invention, all such and other modifications and variations thereto as would be apparent to persons skilled in the art are deemed to fall within the broad scope and ambit of this invention as is hereinbefore described.

[0065] It is acknowledged that the term comprise may, under varying jurisdictions, be attributed with either an exclusive or an inclusive meaning. For the purpose of this specification, and unless otherwise noted, the term comprise shall have an inclusive meaningi.e. it will be taken to mean an inclusion of not only the listed components it directly references, but also other non-specified components or elements. This rationale will also be used when the term comprised or comprising is used in relation to one or more steps in a method or process.

[0066] All references cited in this specification, including any patent or patent application, or any document, act, or item of knowledge, are hereby incorporated by reference. The discussion of these references states what their authors (or proponents) assert. No admission is made that any reference constitutes valid prior art; neither is any admission made as to the accuracy or pertinency of any reference. All rights to challenge the accuracy, pertinency and/or validity as prior art of any reference are hereby reserved.