# US 12,178,231 B2 · Nutritional compositions showing phase separation under gastric conditions and methods for preparing the same > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 12,178,231 B2 - Document ID: US12178231B2 - Status: Granted - Kind: B2 - Application number: 17/431,968 - Filed: 2020-03-26 - Published: 2022-05-05 - Granted: 2024-12-31 - Earliest claimed: 2019-03-29 - Assignees: FrieslandCampina Nederland B.V. - Applicants: FrieslandCampina Nederland B.V. - Inventors: Christina Josephina Antonia Maria Timmer-Keetels; Andries Dirk Siemensma; Glenn Arnoldus Antonius Van Lieshout; Thom Huppertz; Johannes Andries Nieuwenhuijse; Renate Antonia Ganzevles - Web page: https://patentgrep.com/patent/US12178231B2 ## CPC - A23L 33/115: Fatty acids or derivatives thereof; Fats or oils - A23L 33/40: {Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula} - A23L 33/19: Dairy proteins - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) ## Abstract The invention relates to the field of nutritional compositions, methods for providing them and uses thereof. More in particular, it relates to ready-to-feed and powdered infant or growing up milk formulas showing desirable gastric digestion properties. Provided is a nutritional composition comprising casein, whey proteins comprising α-lactalbumin (aLAc) and β-lactoglobulin (bLac), and protein-coated fat droplets, wherein (i) the protein content of the composition is 5 to 20% (w/w), preferably 7-16 w %, based on total solids; (ii) the aLac+bLac content is at least 25% (w/w) based on the total protein level; (iii) the fat content is in the range of 10% to 50% (w/w) based on total solids; and (iv) the fat droplets are coated with an average protein load of 2-10 mg/m2 and wherein the weight ratio of casein:(aLac+bLac) on the fat droplets is at least 4 times higher, preferably at least 4.5 times higher, than the weight ratio of casein:whey protein in the total composition. ## Claims ### Claim 1 A nutritional composition comprising: casein, whey protein, and protein-coated fat droplets, wherein the whey protein includes α-lactalbumin (aLac) and β-lactoglobulin (bLac), wherein the protein-coated fat droplets each include a protein coating comprising a portion of the casein, a portion of the aLac, and a portion of the bLac, wherein a weight ratio of casein to a total aLac and bLac content in the coating of the protein-coated fat droplets is at least 4 times higher than a weight ratio of casein to a total aLac and bLac content in the total composition, wherein the composition includes 5 to 20 wt % total protein content by weight of a total solids of the composition, wherein the aLac and bLac present in the composition is in an amount of at least 25 wt % by weight of the total protein content, and wherein the composition includes 10 to 50 wt % total fat content by weight of the total solids of the composition. ### Claim 2 (depends on 1) The nutritional composition of claim 1, wherein the protein-coated fat droplets have an average diameter in the range of 0.2 to 1.0 micron. ### Claim 3 (depends on 1) The nutritional composition according to claim 1, wherein at least 70% of the aLac and bLac are in a native state. ### Claim 4 (depends on 1) The nutritional composition according to claim 1, wherein a weight ratio of casein to whey protein in the composition is in the range of 70:30-20:80. ### Claim 5 (depends on 1) The nutritional composition according to claim 1, wherein the aLac and the bLac are derived from milk, from cheese whey, from acid casein whey or from milk serum or from concentrated, diluted, demineralized and/or powdered variants thereof. ### Claim 6 (depends on 1) The nutritional composition according to claim 1, wherein the casein is selected from the group consisting of micellar casein, non-micellar casein, acid casein, calcium caseinate, magnesium caseinate, sodium caseinate, potassium caseinate and ammonium caseinate. ### Claim 7 (depends on 1) The nutritional composition according to claim 1, wherein a fat source of the total fat content is a dairy milk fat, a vegetable oil, a vegetable fat, an, a hydrogenated vegetable oil, a marine oil, an algae oil, single cell oil or a mixture of any of the foregoing. ### Claim 8 (depends on 1) The nutritional composition according to claim 1, wherein a weight ratio of the total fat content to the total protein content is in the range of 3.5:1 to 1:1.5. ### Claim 9 (depends on 1) The nutritional composition according to claim 1, being a powdered composition. ### Claim 10 (depends on 1) The nutritional composition according to claim 1, being a liquid composition. ### Claim 11 (depends on 1) The nutritional composition according to claim 1, being an infant formula, follow-on formula or growing up milk. ### Claim 12 (depends on 1) A method of making the nutritional composition of claim 1, the method comprising: a. blending skimmed milk and a whey protein source comprising α-lactalbumin and β-lactoglobulin; b. pasteurizing the blend at a temperature of less than 85° C.; c. evaporating at a temperature of less than 68° C.; d. adding a fat source to the blend; e. after step d, homogenizing the blend; f. after step e, spray drying the blend to obtain a powdered composition; and g. optionally reconstituting the powdered composition of step f with a liquid. ### Claim 13 (depends on 12) The method according to claim 12, which does not comprise exposing α-lactalbumin and β-lactoglobulin to conditions that induce denaturation and/or aggregation of α-lactalbumin and β-lactoglobulin. ### Claim 14 (depends on 1) A method of controlling release of protein and fat into the intestine of a subject, the method comprising administering to the subject an effective amount of the nutritional composition of claim 1. ### Claim 15 (depends on 1) A method of maintaining or improving gastrointestinal health, energy regulation and/or metabolic health in a subject, the method comprising administering to the subject an effective amount of the nutritional composition of claim 1. ### Claim 16 (depends on 1) The nutritional composition according to claim 1, wherein at least 95% of the aLac and bLac are in a native state. ### Claim 17 (depends on 1) The nutritional composition according to claim 1, wherein a weight ratio of casein to whey proteins in the composition is in the range of 50:50-30:70. ### Claim 18 (depends on 1) The nutritional composition according to claim 1, wherein a fat source of the total fat content is a dairy milk fat selected from whole milk, cream, anhydrous milk fat and fractions from milk fat. ### Claim 19 (depends on 1) The nutritional composition according to claim 1, being a liquid composition wherein the total protein content of the composition is up to 30 gram per liter. ### Claim 20 (depends on 1) The nutritional composition according to claim 1, wherein the protein-coated fat droplets are coated with an average protein load of 2-10 mg/m2 via the coating. ### Claim 21 (depends on 14) The method of claim 14, wherein the subject is a human subject with an age between 0 and 36 months. ### Claim 22 (depends on 15) The method of claim 15, wherein the subject is a human subject with an age between 0 and 36 months. ### Claim 23 (depends on 1) A method of preventing or treating a microbial infection in a subject, the method comprising administering to the subject an effective amount of the nutritional composition of claim 1. ### Claim 24 (depends on 23) The method of claim 23, wherein the subject is a human subject with an age between 0 and 36 months. ### Claim 25 (depends on 23) The method of claim 23, wherein the microbial infection is a gastrointestinal infection.