Whey protein compositions and methods
AssigneeSociete des Produits Nestle S.A.
InventorsMarie-Louise Mateus, Pascaline Hoebler, Nicolas Auriou, Peter Fankhauser
Life of this patent
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Abstract
The present invention provides various whey protein compositions as nutritional formulations suitable for use as ready-to-use liquid compositions that are shelf-stable and contains high level of intact whey protein content. The present invention further provides the methods of making such compositions.
Claims20
A neutral, shelf-stable and enteral non-gel liquid composition comprising:
- a total protein content from 8 g/100 g to 13 g/100 g based on the total weight of the neutral, shelf-stable and enteral non-gel liquid composition or from 90 g/L to 143 g/L based on the total volume of the neutral, shelf-stable and enteral non-gel liquid composition, wherein the total protein content is 100% unhydrolysed intact whey protein, wherein the neutral, shelf-stable and enteral non-gel liquid composition has a pH ranging from 6.5 to 7.5 and an energy content of above 140 kcal/100 g based on the total weight of the neutral, shelf-stable and enteral non-gel liquid composition.
A neutral, shelf-stable and enteral non-gel liquid composition having a total protein content from 8 g/100 g to 13 g/100 g based on the total weight of the neutral, shelf-stable and enteral non-gel liquid composition or from 90 g/L to 143 g/L based on the total volume of the neutral, shelf-stable and enteral non-gel liquid composition, wherein the total protein content is 100% unhydrolysed intact whey protein, wherein the neutral, shelf-stable and enteral non-gel liquid composition has a pH ranging from 6.5 to 7.5 and an energy content of above 140 kcal/100 g based on the total weight of the neutral, shelf-stable and enteral non-gel liquid composition, the neutral, shelf-stable and enteral non-gel liquid composition produced by a method comprising:
- admixing at least one whey protein source with at least one carbohydrate source, lipid source and emulsifier in water at a temperature range of between 30° C.-60° C. to form a first mixture;
- adding to the first mixture at least one ingredient selected from the group consisting of a mineral, a vitamin, a trace element, and a thickening agent, and at least one additional ingredient to form a second mixture;
- adjusting the pH of the second mixture to between 6.5 and 7.5 by adding a food grade base or acid to obtain a neutral and non-gel liquid composition that does not gel;
- preheating the neutral and non-gel liquid composition at a temperature of between 60-80° C.;
- exposing the neutral and non-gel liquid composition under an ultra-high temperature treatment using a direct steam injection at a temperature range of between 140-145° C. for 7 seconds holding time to obtain a neutral, shelf-stable and non-gel liquid composition;
- homogenizing the neutral, shelf-stable and non-gel liquid composition at a temperature range of 60° C.-80° C. at a total pressure of 200 bars;
- cooling the neutral, shelf-stable and non-gel liquid composition at a temperature range of 20° C.-35° C.;
- and
- transferring the neutral, shelf-stable and non-gel liquid composition into a sterilized container for enteral use.
Dependencies are inferred from the claim text.