Liquid high-fat protein composition
AssigneeN.V. Nutricia
InventorsIngmar Harald Huisman, Wynette Hermina Agnes Kiers, Edward Lucian Sliwinski, Sander Hougee, Marike Joanna Bernadette Molenaar-Groenendaal
Life of this patent
Estimating the term…
Abstract
The invention concerns nutritional compositions for persons with a (partially) functional gastrointestinal tract, who are unwilling and/or unable to consume sufficient quantities of conventional food to meet their nutritional requirements such as malnourished persons or persons at risk of becoming malnourished, and in need of liquid oral nutrition. The shelf-stable liquid nutritional compositions comprise at least non-micellar casein, a high amount of fat, and optionally a heat stabilisation system.
Claims23
A shelf-stable liquid aqueous nutritional composition comprising non-micellar casein and fat in an amount of more than 30 g per 100 ml of said composition.
A method for the production of an aqueous composition, comprising the steps of:
- (i) dissolving into water a casein source and an emulsifier, and optionally ingredients for a heat stabilization system or a precipitation stabilizer, and optionally other proteins, carbohydrates and minerals;
- (ii) adjusting the pH to between 6.5 and 7.2;
- (iii) adding a fat source to the composition obtained by step (ii);
- and
- (iv) homogenizing the composition obtained by step (iii) and subjecting it to one or more heat treatments.
Dependencies are inferred from the claim text.