Sterilized liquid protein supplement
AssigneeAbbott Laboratories
InventorsCatherine S. Lamb, Steven T. Luebbers, Kandice T. Tucker, Paul W. Johns, Bridget Barrett-Reis
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Abstract
Disclosed are sterilized liquid protein supplements including extensively hydrolyzed casein for use with human milk and other infant feeding formulas. The sterilized liquid protein supplements have a low pH, thereby inhibiting protein denaturation and reducing microbial growth.
Claims33
A sterilized liquid protein supplement comprising more than 10 grams of protein per 100 mL of supplement, wherein at least a portion of the protein is extensively hydrolyzed casein, and wherein the sterilized liquid protein supplement has a pH of from about 5.0 to about 8.0.
A sterilized liquid protein supplement comprising more than 10 grams of extensively hydrolyzed casein per 100 mL of supplement, which supplement is substantially free of collagen.
A sterilized clear liquid protein supplement comprising more than 10 grams of protein per 100 mL of supplement, wherein at least a portion of the protein is extensively hydrolyzed casein, and wherein the sterilized liquid protein supplement has a pH of from about 5.0 to about 8.0.
A sterilized clear liquid protein supplement comprising more than 10 grams of extensively hydrolyzed casein per 100 mL of supplement, which is substantially free of collagen and has a pH of from about 5.0 to about 8.0.
A method of manufacturing a liquid protein supplement, the method comprising:
- suspending a protein in an aqueous solution using agitation to form a protein suspension mixture, wherein at least a portion of the protein is extensively hydrolyzed casein, and wherein the protein suspension mixture has a protein concentration of greater than 30% by weight of the protein suspension mixture;
- diluting the protein suspension mixture with water to form a diluted mixture having a protein concentration of from about 25% to about 30% by weight of the diluted mixture;
- heating the diluted mixture with agitation to a temperature of from about 150° F. to about 210° F.;
- emulsifying the heated mixture at from 0 to about 500 psig;
- heating the emulsified mixture at a first temperature of from about 240° F. to about 260° F.;
- further heating the emulsified mixture at a second temperature of from about 275° F. to about 305° F., and holding the heated emulsified mixture at the second temperature for a period of from about 1 second to about 5 seconds;
- cooling the further heated emulsified mixture to a temperature of from about 150° F. to about 200° F.;
- homogenizing the cooled mixture at from 0 to about 500 psig, and holding the homogenized cooled mixture at the temperature of from about 150° F. to about 200° F. for a period of from about 10 seconds to about 20 seconds;
- further cooling the homogenized mixture to a temperature of less than about 100° F.;
- and
- diluting the further cooled homogenized mixture with water to form a cooled homogenized mixture comprising more than 10 grams of protein per 100 mL of diluted homogenized mixture.
A method of fortifying breast milk comprising mixing a sterilized liquid protein supplement which has a pH of from about 5.0 to about 8.0 and which comprises more than 10 grams of protein per 100 mL of supplement with breast milk, wherein at least a portion of the protein is extensively hydrolyzed casein.
A method of fortifying infant formula comprising mixing a sterilized liquid protein supplement which has a pH of from about 5.0 to about 8.0 and which comprises more than 10 grams of protein per 100 mL of supplement with infant formula, wherein at least a portion of the protein is extensively hydrolyzed casein.
Dependencies are inferred from the claim text.