Heat sterilized high protein spoonable nutritional compositions with whey protein which comprises whey protein micelles and a source of casein

Abstract

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.Math.s at 20? C. measured at a shear rate of 100 s.sup.?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.Math.s at 20? C. measured at a shear rate of 100 s.sup.?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.

Claims

1. A heat sterilized spoonable nutritional composition comprising: a protein source in an amount of 12 to 20% by weight of the heat sterilized spoonable nutritional composition; greater than 0 mg of monovalent metal ions/g of the protein source to 40 mg of monovalent metal ions/g of the protein source; the protein source consisting of whey protein containing whey protein micelles and a source of casein; and wherein the heat sterilized spoonable nutritional composition is a liquid or semi-liquid composition having a viscosity of between 700 and 4000 mPa.Math.s at 20? C. measured at a shear rate of 100 s.sup.?1.

2. The heat sterilized spoonable nutritional composition according to claim 1, wherein the heat sterilized spoonable nutritional composition comprises cysteine in an amount of 1.2 to 2.4% by weight of the protein source.

3. The heat sterilized spoonable nutritional composition according to claim 1, wherein the whey protein is present in an amount of 4.5 to 9% by weight of the heat sterilized spoonable nutritional composition.

4. The heat sterilized spoonable nutritional composition according to claim 1, wherein the casein is present in an amount of 3.5 to 13% by weight of the heat sterilized spoonable nutritional composition.

5. The heat sterilized spoonable nutritional composition according to claim 1 having a protein concentration of up to 20 g/100 g of the heat sterilized spoonable nutritional composition.

6. The heat sterilized spoonable nutritional composition according to claim 1, wherein the heat sterilized spoonable nutritional composition is in a form selected from the group consisting of a nutritional composition, a nutritional supplement, an infant formula, a follow-up formula, a baby food formula, an infant cereal formula or a growing-up milk, an infant or child's food supplement, a children formula, an adult nutritional composition, a maternal nutritional supplement, a bariatric formula, an elderly nutritional composition and a health care formula.

7. The heat sterilized spoonable nutritional composition according to claim 1 formulated for providing nutrition to a person in need thereof.

8. A method for preparing a spoonable nutritional composition, the method comprising: using a protein source comprising whey protein containing whey protein micelles and a source of casein, wherein the spoonable nutritional composition comprises total protein in an amount of 12 to 20% by weight of the spoonable nutritional composition, and the spoonable nutritional composition comprises greater than 0 mg of monovalent metal ions/g of the protein source to 40 mg of monovalent metal ions/g of the protein source and is a liquid or semi-liquid composition having a viscosity of between 700 and 4000 mPa.Math.s at 20? C. measured at a shear rate of 100 s.sup.?1.

9. The method according to claim 8, wherein the spoonable nutritional composition comprises cysteine in an amount of 1.2 to 2.4% by weight of the protein source.

10. A process for preparing a heat sterilized spoonable nutritional composition comprising a protein source in an amount of 12 to 20% by weight of the heat sterilized spoonable nutritional composition, the protein source comprising whey protein containing whey protein micelles and casein, the process comprising: (i) providing an aqueous solution of a first protein source comprising the whey protein containing the whey protein micelles; (ii) adding a second protein source containing casein into the aqueous solution of the first protein source; and (iii) performing an indirect ultra-high temperature (UHT) heat treatment step; wherein the heat sterilized spoonable nutritional composition comprises greater than 0 mg of monovalent metal ions/g of the protein source to 40 mg of monovalent metal ions/g of the protein source, is a liquid or semi-liquid composition and has a viscosity of between 700 and 4000 mPa.Math.s at 20? C. measured at a shear rate of 100 s.sup.?1.

11. The process according to claim 10, wherein the whey protein is present in an amount of 4.5 to 9% by weight of the heat sterilized spoonable nutritional composition.

12. The process according to claim 10, wherein the casein is present in an amount of 3.5 to 13% by weight of the heat sterilized spoonable nutritional composition.

13. The process according to claim 10, wherein the indirect UHT heat treatment step is performed by using a coiled tubular heat exchanger.

14. The process according to claim 10 comprising drying the heat sterilized nutritional composition to form a powder.

15. The process according to claim 10, wherein the heat sterilized nutritional composition comprises cysteine in an amount of 1.2 to 2.4% by weight of the protein source.

16. The process according to claim 10 comprising spray drying the heat sterilized nutritional composition.

17. The process according to claim 10, wherein the heat sterilized spoonable nutritional composition comprises greater than 0 mg of monovalent metal ions/g of the protein source to 25 mg of monovalent metal ions/g of the protein source.

18. The process according to claim 10, wherein the heat sterilized spoonable nutritional composition does not contain any hydrocolloid and does not contain any starch.

19. The process according to claim 10, wherein the heat sterilized spoonable nutritional composition comprises total solids in an amount of 31 to 45% by weight of the spoonable nutritional composition.

20. The heat sterilized spoonable nutritional composition according to claim 1, wherein the monovalent metal ions have a concentration selected from the group consisting of 2 to 10 mg/g of the protein source, 8 to 15 mg/g of the protein source, 13 to 20 mg/g of the protein source, 18 to 25 mg/g of the protein source, 23 to 30 mg/g of the protein source, and 28 to 35 mg/g of the protein source.

Description

FIGURES

(1) The following Figures are intended to illustrate the invention further. It is not intended to limit the subject matter of the invention thereto.

(2) FIG. 1: Shows a schematic structure for a whey protein micelle according to the present invention. The whey proteins are arranged in such a way that there are regions of hydrogen bonding and regions of hydrophobic bonding. Both physical and chemical interactions are involved in the whey protein micelle: s*: accessible thiol/activated thiol from cysteine. SS: disulphide bridges stabilizing the whey protein micelle.

(3) FIGS. 2-a-2d: shows the microgram of the whey micelles dispersion as employed in the examples, before the addition of other ingredients according to the inventive process.

(4) FIGS. 3a-3d: shows the micrograph of the recipe as employed in the examples before the indirect UHT heat treatment step was carried out. The presence of [beta]lactoglobulin (BLG) is shown by immunogold labelling in the aggregates (arrowheads). Fat globules (arrows) are still inhomogeneous and proteins aggregates are situated at their surface.

(5) FIGS. 4a-4d: shows the micrograph of the heat sterlilized spoonable nutritional composition of Example 1, following the indirect UHT heat treatment step. The presence of [beta]lactoglobulin (BLG) is shown by immunogold labelling in the aggregates (arrowheads). Fat globules (arrows) are still inhomogeneous and proteins aggregates are situated at their surface.

(6) FIGS. 5a-5d: shows the micrograph of the heat sterlilized spoonable nutritional composition of Example 2, following the indirect UHT heat treatment step. The presence of [beta]lactoglobulin (BLG) is shown by immunogold labelling in the aggregates (arrowheads). Fat globules (arrows) are still inhomogeneous and proteins aggregates are situated at their surface.

(7) FIG. 6a-6d: shows the micrograph of the heat sterlilized nutritional composition of Example, following direct steam injection (DSI) heat treatment.

(8) FIG. 7: Schematic for an exemplary inventive process. As one can see, the inventive process may (i) provide an aqueous solution comprising whey protein containing whey protein micellesby heating a whey protein solution. This may then be cooled and optionally fat added followed by mixing. Then (ii) the protein source containing casein is added along with other optional ingredients such as salts and CHO, which may then be (iii) optionally homogenized, then (iv) heat treated with an indirect UHT heat treatment step then (v) optionally homogenized.

EXAMPLES

(9) The following examples are intended to illustrate the invention further. They are not intended to limit the subject matter of the invention thereto.

Example 1

Exemplary Process According to the Present Invention

(10) TABLE-US-00002 as is Ingredient Name TS [%] [kg] dry [kg] Water (Softened) 54.83 Milk protein concentrate, 95.2 9.00 8.57 85% protein content Whey protein isolate 94.6 6.52 6.17 Glucose Syrup dehydrated (DE28-31) 95.6 12.70 12.14 Soybean Oil 100.0 8.4 8.4 Sucrose 99.9 8.2 8.19 Flavour 99.9 0.05 0.05 Tripotassium Citrate 0.30 0.28 Total 100.00 43.8

(11) The inventive heat sterilized spoonable nutritional composition according to the present invention containing the above ingredients was prepared as follows using the amounts as defined above. The demineralised water and whey protein isolate were mixed at 50? C. followed by hydration for 30 minutes. A pH adjustment to pH 6.2 was made with citric acid 5% followed by heating the mixture at 85? C. for 15 minutes to form the whey protein micelles, which was then cooled to 15? C.

(12) Soybean oil was then added followed by mixing at 15? C., after which Glucose Syrup dehydrated (DE28-31), tripotassium citrate, sucrose, flavour, and the milk protein concentrate, 85% protein content (casein source) were added with mixing and hydration for 40 minutes.

(13) The mixture was then pre-heated to 50? C. followed by homogenization at 200+50 bar, followed by an indirect UHT treatment on a coiled system at 138? C. for 30 seconds. This was then homogenized at 20 bar, then cooled to 50? C. prior to filling.

(14) Thus, as described above the heat sterilized spoonable nutritional composition according to the present invention was prepared which contained 13% by weight protein, with the following profile:

(15) TABLE-US-00003 mg/100 (m)g/100 g (m)g/100 mL Kcal Protein g/100 g or mL 13 15 Fat g/100 g or mL 7.7 9 Calcium mg/100 g or mL or Kcal 220 246 102.7 Magnesium mg/100 g or mL or 12.7 14 5.9 Kcal Sodium mg/100 g or mL or Kcal 15 17 7.0 Potassium mg/100 g or mL or Kcal 164 184 76.6 Manganese mg/100 g or mL or <5 0 Kcal Phosphorus mg/100 g or mL or 143 160 66.8 Kcal Chloride mg/100 g or mL or Kcal 14 16 6.5 Citrates g/100 g or mL or Kcal 0.03 0.24 0 Carbohydrates (difference) 26 Kcal/100 mL (calculated) 240 Notes: pH at 25? C. = 6.7 Density @ 20? C. g/cm.sup.3 = 1.12 Total solids = 44.5 g/100 g

(16) Furthermore, the amino acids profile was as follows:

(17) TABLE-US-00004 Amino Acid [g/100 g] Tryptophane 0.229 Methionine, L 0.337 Cystine, L 0.194 Aspartic acid 1.240 Threonine 0.633 Serine 0.715 Glutamic acid 2.750 Proline 1.060 Glycine 0.252 Tyrosine 0.582 Phenylalanine 0.593 Histidine 0.333 Lysine 1.140 Alanine 0.525 Valine 0.766 Isoleucine 0.698 Leucine 1.430 Arginine 0.425 Cystine + Methionine Total [g/100 g] = 0.531 Methionine/Cystine (Ratio) = 1.740.

(18) Ratio whey/casein calculated based on the equation reported in Ballin, 2006: 42/58%
whey protein=(C?0.25)/(3.0?0.25)?100=42 C=percentage of cystine on 100% protein=1.40

(19) Said heat sterilized liquid or semi-liquid spoonable nutritional composition was without any taste/bitterness. Furthermore this had a medium viscosity of 1277 mPa.Math.s at 20? C./100 s.sup.?1 as determined using a rheometer (Haake Rheostress 6000 coupled with UMTC) equipped with a plate/plate geometry (60 mm diameter) and 1 mm gap. Flow curves 0-300 s.sup.?1 (linear increase) were obtained at controlled shear rate at 20? C. +/?0.1.

(20) Furthermore, the obtained liquid or semi-liquid spoonable nutritional composition was shelf stable for 1 year.

Example 2

Exemplary Process According to the Present Invention

(21) TABLE-US-00005 as is Ingredient Name TS [%] [kg] dry [kg] Water (Softened) 54.83 Milk protein concentrate, 95.2 9.00 8.57 85% protein content Whey protein isolate 94.6 6.52 6.17 Glucose Syrup dehydrated (DE28-31) 95.6 12.70 12.14 Soybean Oil 100.0 8.4 8.4 Sucrose 99.9 8.2 8.19 Flavour 99.9 0.05 0.05 Tripotassium Citrate 0.30 0.28 Total 100.00 43.8

(22) The inventive heat sterilized spoonable nutritional composition according to the present invention containing the above ingredients was prepared as follows using the amounts as defined above. The demineralised water and whey protein isolate were mixed at 50? C. followed by hydration for 30 minutes. A pH adjustment to pH 6.2 was made with citric acid 5% followed by heating the mixture at 85? C. for 15 minutes to form the whey protein micelles, which was then cooled to 15? C.

(23) Soybean oil was then added followed by mixing at 15? C., after which Glucose Syrup dehydrated (DE28-31), tripotassium citrate, sucrose, flavour, and the milk protein concentrate, 85% protein content (casein source) were added with mixing and hydration for 40 minutes.

(24) The mixture was then pre-heated to 50? C. followed by homogenization at 250+50 bar, followed by an indirect UHT treatment using a coiled system at 138? C. for 40 seconds. This was then homogenized at 20 bar, then cooled to 50? C. prior to filling.

(25) Thus, as described above the heat sterilized spoonable nutritional composition according to the present invention was prepared which contained 13% by weight protein, with the following profile:

(26) TABLE-US-00006 mg/100 (m)g/100 g (m)g/100 mL Kcal Protein g/100 g or mL 13 15 Fat g/100 g or mL 7.7 9 Calcium mg/100 g or mL or Kcal 220 246 102.7 Magnesium mg/100 g or mL or 12.7 14 5.9 Kcal Sodium mg/100 g or mL or Kcal 15 17 7.0 Potassium mg/100 g or mL or Kcal 164 184 76.6 Manganese mg/100 g or mL <5 0 or Kcal Phosphorus mg/100 g or mL or 143 160 66.8 Kcal Chloride mg/100 g or mL or Kcal 14 16 6.5 Citrates g/100 g or mL or Kcal 0.03 0.24 0 Carbohydrates (difference) 26 Kcal/100 mL (calculated) 240 Notes: pH at 25? C. = 6.7 Density @ 20? C. g/cm.sup.3 = 1.12 Total solids = 44.5 g/100 g

(27) Furthermore, the amino acids profile was as follows:

(28) TABLE-US-00007 Amino Acid [g/100 g] Tryptophane 0.229 Methionine, L 0.337 Cystine, L 0.194 Aspartic acid 1.240 Threonine 0.633 Serine 0.715 Glutamic acid 2.750 Proline 1.060 Glycine 0.252 Tyrosine 0.582 Phenylalanine 0.593 Histidine 0.333 Lysine 1.140 Alanine 0.525 Valine 0.766 Isoleucine 0.698 Leucine 1.430 Arginine 0.425 Cystine + Methionine Total [g/100 g] = 0.531 Methionine/Cystine (Ratio) = 1.74.

(29) Ratio whey/casein calculated based on the equation reported in Ballin, 2006: 42/58%
whey protein=(C?0.25)/(3.0?0.25)?100=42 C=percentage of cystine on 100% protein=1.40

(30) Said heat sterilized liquid or semi-liquid spoonable nutritional composition was without any taste/bitterness. Furthermore this had a medium viscosity of 1822 mPa.Math.s at 20? C./100 s.sup.?1 as determined using a rheometer (Haake Rheostress 6000 coupled with UMTC) equipped with a plate/plate geometry (60 mm diameter) and 1 mm gap. Flow curves 0-300 s.sup.?1 (linear increase) were obtained at controlled shear rate at 20? C. +/?0.1.

(31) Furthermore, the obtained liquid or semi-liquid spoonable nutritional composition was shelf stable for 1 year.

Example 3

Comparative Example Using UHT Direct Steam Injection

(32) TABLE-US-00008 as is dry Ingredient Name TS [%] [kg] [kg] Water (Softened) 54.83 Milk protein concentrate, 95.2 9.00 8.57 85% protein content Whey protein isolate 94.6 6.52 6.17 Glucose Syrup dehydrated (DE28-31) 95.6 12.70 12.14 Soybean Oil 100.0 8.4 8.4 Sucrose 99.9 8.2 8.19 Flavour 99.9 0.05 0.05 Tripotassium Citrate 0.30 0.28 Total 100.00 43.8

(33) A low viscosity heat sterilized liquid nutritional composition containing the above ingredients was prepared as follows using the amounts as defined above. The demineralised water and whey protein isolate were mixed at 50? C. followed by hydration for 30 minutes. A pH adjustment to pH 6.2 was made with citric acid 5% followed by heating the mixture at 85? C. for 15 minutes to form the whey protein micelles, which was then cooled to 15? C.

(34) Soybean oil was then added followed by mixing at 15? C., after which Glucose Syrup dehydrated (DE28-31), tripotassium citrate, sucrose, flavour, and the milk protein concentrate, 85% protein content (casein source) were added with mixing and hydration for 40 minutes.

(35) The mixture was then pre-heated to 50? C. followed by homogenization at 250+50 bar, preheated to 65? C. followed by a UHT treatment by direct steam injection at 148? C. for 5 seconds. This was then cooled to 63? C. and the mixture homogenized at 200+50 bar, then cooled to 25? C. prior to filling.

(36) Thus, as described above a Low viscosity heat sterilized liquid nutritional composition was prepared which contained 13% by weight protein, with the following profile:

(37) TABLE-US-00009 mg/100 (m)g/100 g (m)g/100 mL Kcal Protein g/100 g or mL 13.0 15 Fat g/100 g or mL 7.7 9 Calcium mg/100 g or mL or Kcal 220 246 102.7 Magnesium mg/100 g or mL or 13 14 5.9 Kcal Sodium mg/100 g or mL or Kcal 15 17 7.0 Potassium mg/100 g or mL or Kcal 164 184 76.6 Manganese mg/100 g or mL <5 0 or Kcal Phosphorus mg/100 g or mL or 143 160 66.8 Kcal Chloride mg/100 g or mL or Kcal 14 16 6.5 Citrates g/100 g or mL or Kcal 0.03 0.24 0 Carbohydrates (difference) 26 Kcal/100 mL (calculated) 240 Notes: pH at 25? C. = 6.7 Density @ 20? C. g/cm.sup.3 = 1.12 Total solids = 44.5 g/100 g

(38) Furthermore, the calculations based on the amino acids profile were as follows: Cystine+Methionine Total [g/100 g]=0.531 Methionine/Cystine (Ratio)=1.74.

(39) Ratio whey/casein calculated based on the equation reported in Balin, 2006: 42/58%
whey protein=(C?0.25)/(3.0?0.25)?100=42 C=percentage of cystine on 100% protein=1.40

(40) Said heat sterilized liquid composition had a low viscosity of 82 mPa.Math.s at 20? C./100 s.sup.?1 as determined using a rheometer (Haake Rheostress 6000 coupled with UMTC) equipped with a plate/plate geometry (60 mm diameter) and 1 mm gap. Flow curves 0-300 s.sup.?1 (linear increase) were obtained at controlled shear rate at 20? C. +/?0.1.

Example 4

Transmission Electron Microscopy

(41) Protocol:

(42) Samples prepared according to examples 2 to 6 are fixed in 3.7% paraformaldehyde in PBS buffer (pH: 7.3) after their reception. Fixed samples are embedded in 4% aqueous agar solution and solidified on ice. Small cubes of 1 mm.sup.3 are cut and then the samples are dehydrated in graded series of ethanol solution, from 30% to 100%, 30 minutes each bath, and 3 times 1 hour for the 200% ethanol solution. Samples are then gradually infiltrated in graded LR White resin series priori to final infiltration in pure resin 3 times for 1 hour each. The polymerization is carried out at 60? C. for 48 hours. After polymerization, ultrathin sections of 70 nm are sliced and collected on 100 mesh nickel grids.

(43) For BLG-immunolabelling, grids are placed on drops of 2.5% BSA (w/v) solution in Tris pH 7.4 for 15 min. Grids are then transferred onto drops of Tris containing 1/200 anti-BLG for 1 night at 4? C. They are rinsed 3 times with Tris before incubation on drops of Protein A gold 15 nm diluted 1/30 for 30 min. Then, grids are rinsed with 3 times with Tris before 3 final rinsing steps with water.

(44) Samples are imaged with a Tecnai Spirit BioTWIN using a LaB6 filament at 80 kV electron microscope (FEI, Netherlands).

(45) The results are shown in the micrographs of FIGS. 2 to 6.

(46) FIGS. 2a-2d show the micrograph of the whey micelles dispersion as employed in the examples, before the addition of the other ingredients.

(47) FIGS. 3a-3d show the recipe of examples 1 to 3 before the UHT heat treatment step was carried out.

(48) FIGS. 4a-4d show the final heat sterilized spoonable nutritional composition according to Example 1 following indirect UHT treatment on a coiled system at about 138? C. for about 30 seconds.

(49) FIGS. 5a-5d show the final heat sterilized spoonable nutritional composition according to Example 2 following indirect UHT treatment on a coiled system of the recipe of example 1 at about 138? C. for about 40 seconds.

(50) FIGS. 6a-6d show the heat sterilized nutritional composition of Example 3, following direct steam injection (DSI) heat treatment.

(51) From said micrographs one can clearly see the differences in structure between the spoonable samples (FIGS. 4a to 4d and FIGS. 5a to 5d) and the sample characterized by low viscosity (FIGS. 6a to 6d).

(52) While all samples showed the presence of whey protein micelles (arrowheads), in the spoonable samples (FIGS. 4a-4d and FIGS. 5a-5d) it is possible to identify bigger protein aggregates (white arrows), which are incorporating in many cases also small fat globules (arrows). These bigger aggregates were not present before indirect UHT treatment (FIGS. 3a-3d). This shows that they were formed during the indirect heat treatment on a coiled system.

(53) In each of FIGS. 4a-4d, FIGS. 5a-5d and FIGS. 6a-6d (corresponding to examples 1, 2 and 3) many protein aggregates (arrowheads) were observed. The presence of [Beta] lactoglobulin (BLG) is shown by immunogold labelling in the aggregates. It does not reveal the presence of BLG outside the aggregates.

(54) It looks like that when the samples are treated with indirect UHT treatment on a coiled system (FIGS. 4a-4d and FIGS. 5a to 5d) the micelles opened and reassembled (above all variant 2). In FIGS. 4a to 4d and 5a to 5d it is possible to observe big aggregates containing small oil droplets.

(55) The process conditions for examples 1 and 2, which include indirect UHT treatment on a coiled system at above 120? C. may have led to a rearrangement of the SS bond which were keeping together the micelles. Furthermore, the whey coming from the whey protein isolate may act as glue among the micelles.

(56) Said data clearly evidence that for the samples following said treatment with an indirect UHT treatment on a coiled system, whey protein micelles were contained in the final heat sterilized nutritional compositions and were detectable.

(57) The low viscosity sample (FIGS. 6a-6d) on the other hand does not show the presence of big aggregates. Whey protein micelles (arrowheads) are still recognizable and they are often in close contact with fat globules, which in general are very small. It is also noteworthy that the whey protein therein is only partially spherical and appears to be deformed when stabilizing the fat globules.