POWDERED COMPOSITIONS CONTAINING AN EDIBLE OIL AND THEIR USE IN FOOD PRODUCTS

Abstract

Powder composition comprising. based on the total weight of the powder (i) 10-80 wt % of an oxidation sensitive edible oil, (ii) 5-30 wt % of at least one emulsifier selected from protein and starch, and (iii) 5-65 wt % galacto-oligosaccharide (GOS) and/or human milk oligosaccharide (HMO).

Claims

1. Powder composition comprising, based on the total weight of the powder: 10-80 wt % of an oxidation sensitive edible oil, 5-30 wt % of at least one emulsifier selected from protein and starch, and 5-65 wt % galacto-oligosaccharide (GOS) and/or human milk oligosaccharide (HMO).

2. Powder composition according to claim 1 wherein the oxidation sensitive edible oil comprises polyunsaturated fatty acids.

3. Powder composition according to claim 1 wherein the emulsifier is a protein is selected from caseinates, whey protein, and compositions thereof.

4. Powder composition according to claim 1 comprising 10-65 wt % galacto-oligosaccharide (GOS).

5. Powder composition according to claim 1 wherein the galacto-oligosaccharide (GOS) comprises 40-100 wt % oligosaccharides (DP3), based on dry weight.

6. Powder composition according to claim 1 wherein the galacto-oligosaccharide (GOS) comprises 0-60 wt %, preferably 0-40 wt %, and most preferably 0-30 wt % lactose; based on dry weight.

7. Powder composition according to claim 1 comprising 10-65 wt %, preferably 20-60 wt % of one or more human milk oligosaccharides (HMOs).

8. Powder composition according to claim 1 comprising 10-65 wt %, preferably 20-60 wt % of a combination of galacto-oligosaccharide (GOS) and one or more human milk oligosaccharides (HMOs).

9. Powder composition according to claim 1 wherein the HMO is selected from the group consisting of fucosylated lactoses, sialylated lactoses, tetrasaccharides, and combinations thereof, preferably selected from the group consisting of 2-fucosyllactose (2-FL), 3-fucosyllactose (3-FL), 3-sialyllactose (3-SL), 6-sialyllactose (6-SL), lacto-N-tetraose (LNT), lacto-N-neotetraose (LNnT), and combinations thereof, more preferably selected from 2-fucosyllactose (2-FL) or combination of 2-FL and one or more additional HMOs, most preferably being 2-FL.

10. Process for the preparation of a powder composition according to claim 1 comprising the steps of (i) preparing an aqueous emulsion comprising said oxidation sensitive edible oil, said emulsifier, and said carbohydrate source, and (ii) spray-drying the emulsion.

11. A food product comprising the powder composition according to claim 1.

12. The food product according to claim 11 wherein the food product comprises 0.01-20 wt %, preferably 0.01-10 wt %, most preferably 0.01-5 wt % of the powder composition.

13. The food product according to claim 11 wherein the food product is a formula milk, such as an infant formula, a follow-up formula, or a growing-up formula.

14. The food product according to claim 11 wherein the food product is selected from the group consisting of food supplements, snacks, candies, food bars, sports nutritional products, medical nutritional products, cereals, bakery products, oil-based products, dairy products, and beverages.

15. Powder composition according to claim 1 wherein the oxidation sensitive edible oil comprises long-chain polyunsaturated fatty acid.

16. Powder composition according to claim 1 wherein the oxidation sensitive edible oil comprises arachidonic acid (ARA) and/or docosahexanoic acid (DHA).

17. Powder composition according to claim 1 comprising 20-60 wt % galacto-oligosaccharide (GOS).

18. Powder composition according to claim 1 wherein the galacto-oligosaccharide (GOS) comprises 50-90 wt %, oligosaccharides (DP3), based on dry weight.

19. Powder composition according to claim 1 wherein the galacto-oligosaccharide (GOS) comprises 60-80 wt % oligosaccharides (DP3), based on dry weight.

Description

EXAMPLES

Example 1

[0054] 23.8 kg Vivinal GOS (ex-FrieslandCampina), 8.6 kg lactose, 5.3 kg sodium caseinate, 2.1 kg sodium ascorbate, 1.3 kg whey protein concentrate, and 0.7 kg mono-and diglycerides of fatty acids (E471) were dissolved in 43.9 kg water.

[0055] 28 kg DHA fish oil was subsequently mixed and homogenized in this solution, resulting in an emulsion. The emulsion was pasteurized (75 C., 15 sec) and subsequently spray-dried on a Filtermat installation.

[0056] The resulting product was incorporated in an infant formula base powder (ex-FrieslandCampina) by dry-blending, in a concentration of 460 mg DHA per 100 g base powder. The resulting product was stored under nitrogen at a temperature of 20 C. for 4 months.

Comparative Example A

[0057] Example 1 was repeated, except that the GOS and lactose were replaced by 32.4 kg glucose syrup.

Example 2

[0058] The infant formula base powders of Example 1 and Comparative Example Awere submitted to a testing panel of 6 people. Each sample was prepared by stirring 13 g into 87 ml water of 40 C. The panel members gave the powders a score ranging from 1 (extreme off-taste) to 5 (no off-taste).

[0059] The average score of the powder of Comparative Example A was 2.5; the average score of the powder of Example 1 was 3.8, illustrating that the powder according to the present invention suffered less from oxidation during the 4 months storage time than the comparative powder.

Example 3

[0060] 21.0 kg Aequival 2-FL powder (ex-FrieslandCampina), 5.5 kg sodium caseinate, 1.7 kg sodium ascorbate, 1.4 kg whey protein concentrate, and 0.6 kg mono-and diglycerides of fatty acids (E471) were dissolved in 41.6 kg water.

[0061] 27.9 kg DHA fish oil was subsequently mixed and homogenized in this solution, resulting in an emulsion. The emulsion was pasteurized (76 C., 15 sec) and subsequently spray-dried on a Filtermat installation.

[0062] The resulting powder was stored under nitrogen for 15 months at 20 C., and tested at the beginning and end of shelf life by an internal FrieslandCampina taste panel. 0.5 g of powder was stirred into 50 ml of semi-skimmed milk of 40 C. and tasted within 0.5 hour. The panel members gave the powders a score ranging from 1 (extreme off-taste) to 5 (no off-taste).

[0063] At the beginning of shelf life, the average score was 5.0; at the end of the 15 months shelf-life the average score was 4.0. These scores were better or comparable with those of a comparative product containing glucose syrup (Comparable Example B, below).

Comparative Example B

[0064] 31.0 kg glucose syrup, 8.0 kg sodium caseinate, 2.6 kg sodium ascorbate, 2.0 kg whey protein concentrate, and 0.9 kg mono-and diglycerides of fatty acids (E471) were dissolved in 62.5 kg water.

[0065] 42.7 kg DHA fish oil was subsequently mixed and homogenized in this solution, resulting in an emulsion. The emulsion was pasteurized (75 C., 15 sec) and subsequently spray-dried on a Filtermat installation.

[0066] At the beginning of shelf life, the average score was 4.1; at the end of the 15 months shelf-life the average score was 3.9.