Use of a nucleotide for improving the heat stability of an aqueous micellar casein composition
AssigneeN.V. Nutricia
InventorsEsther Jacqueline Petra De Kort, Marcel Minor
Life of this patent
Estimating the term…
Abstract
The invention relates to the use of one or more nucleotides for improving the heat stability of an aqueous micellar casein composition comprising 6 to 20 g per 100 ml of micellar casein, and having a pH of about 6 to 8. The invention also relates to heat-treated liquid nutritional compositions comprising 6 to 20 g, preferably 9-20 g, of protein per 100 ml of the composition and having a pH of about 6 to 8, in which all or a major part of said protein comprises micellar casein, further comprising one or more nucleotides.
Claims23
A method for improving the heat stability of an aqueous micellar casein composition having a pH of about 6 to 8 and comprising (a) 11 to 20 g of protein per 100 ml of the composition, in which at least 80 wt % of the protein comprises micellar casein, and wherein 0-15 weight % of the protein present in the nutritional composition comprises whey, the method comprising adding (b) 45 to 120 mEq.L−1 of one or more nucleotides to the composition, wherein the composition has a heat coagulation time (HCT) value which is at least 10% higher than the HCT value for a reference composition not including the one or more nucleotides.
A liquid nutritional composition having a pH of about 6 to 8 and comprising:
- (a) 11 to 20 g of protein per 100 ml of the composition, in which at least 80 wt % of the protein comprises micellar casein, and wherein 0-15 weight % of the protein present in the nutritional composition comprises whey, and
- (b) 45 to 120 mEq.L−1 of one or more nucleotides,
- wherein the composition has a heat coagulation time (HCT) value which is at least 10% higher than the HCT value for a reference composition not including the one or more nucleotides.
A process for the heat treatment of an aqueous micellar casein composition having a pH of about 6 to 8 and comprising (a) 11 to 20 g of protein per 100 ml of the composition, in which at least 80 wt % of the protein comprises micellar casein, and wherein 0-15 weight % of the total protein present in the composition comprises whey, the process comprising adding (b) 45 to 120 mEq.L−1 of one or more nucleotides to the composition prior to the heat treatment, wherein the composition has a heat coagulation time (HCT) value which is at least 10% higher than the HCT value for a reference composition not including the one or more nucleotides.
A liquid nutritional composition having a pH of about 6 to 8 and comprising:
- (a) 11 to 20 g of protein per 100 ml of the composition, in which at least 80 wt % of the protein comprises micellar casein, and wherein 0-15 weight % of the protein present in the nutritional composition comprises whey, and
- (b) 45 to 120 mEq.L−1 of one or more nucleotides,
- wherein the composition does not show coagulation after heating for 90 minutes in a Klarograph using a 126° C. oil bath.
Dependencies are inferred from the claim text.