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WO2009086054A1 - Émulsions nutritives réfrigérées - Google Patents

Émulsions nutritives réfrigérées Download PDF

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Publication number
WO2009086054A1
WO2009086054A1 PCT/US2008/087597 US2008087597W WO2009086054A1 WO 2009086054 A1 WO2009086054 A1 WO 2009086054A1 US 2008087597 W US2008087597 W US 2008087597W WO 2009086054 A1 WO2009086054 A1 WO 2009086054A1
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WO
WIPO (PCT)
Prior art keywords
nutritional
viscosity
emulsion
cps
food grade
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US2008/087597
Other languages
English (en)
Inventor
Chron-Si Lai
Joseph Walton
Kati Shearer
Terry Mazer
James Wen-Liu
Emily A. Stepp
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Abbott Laboratories
Original Assignee
Abbott Laboratories
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US11/962,198 external-priority patent/US20090162517A1/en
Priority claimed from US11/962,179 external-priority patent/US20090162494A1/en
Priority to CA2707976A priority Critical patent/CA2707976A1/fr
Application filed by Abbott Laboratories filed Critical Abbott Laboratories
Priority to RU2010130354/13A priority patent/RU2482704C2/ru
Priority to EP08867813A priority patent/EP2244592A1/fr
Priority to JP2010539853A priority patent/JP5529753B2/ja
Priority to CN2008801215751A priority patent/CN101980621A/zh
Priority to BRPI0820810A priority patent/BRPI0820810A8/pt
Priority to AU2008343044A priority patent/AU2008343044A1/en
Publication of WO2009086054A1 publication Critical patent/WO2009086054A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula

Definitions

  • the present invention relates to chilled nutritional emulsions, and methods of making them, having improved viscosity and mouthfeel characteristics
  • Some of these nutritional beverages contain reduced caloric densities to thus provide a low calo ⁇ e food product for use in helping to maintain a healthy body weight
  • These low calorie formulas often contain reduced fat concentrations, which can have an undesirably thin or watery texture unless additional ingredients are added to affect product viscosity
  • soluble fibers or materials rich in such fibers are typically in the form of indigestible soluble fibers such as alginates, carrageenan, agar, pectin, guar gum, Xanthan, beta-glucan, and so forth, all of which have geliing or water-retention characteristics that ultimately increase product viscosities
  • soluble fibers can make processing more difficult, especially since the higher resulting viscosity also requires a longer and more severe sterilization process to produce an acceptable level of heat penetration
  • severe heat treatment during sterilization may result in an increase in the production of Masllard reaction products that may affect the color and flavor of the beverage and may, therefore, decrease the general sensory acceptance of the beverage
  • the use of a high level of soluble fibers may also actually destabilize emulsions and impart a slimy mouthfeel to the beverage
  • the nutritional emulsion may have a desirable viscosity, but it will not typically have the creamy mouthfeei normally associated with higher fat levels.
  • a first embodiment of the present invention is a nutritiona! emulsion comprising fat, protein and carbohydrate, including a V-complex comprising a food grade surfactant complexed with a polydextrose having an average degree of polymerization of at least about 10, wherein the nutritional emulsion has a first viscosity at 20° C of less than about 300 cps and a second viscosity at a temperature of from 0° C to 8° C that is at least about 50cps higher than the first viscosity.
  • a second embodiment of the present invention is a nutritional emulsion comprising fat, protein and carbohydrate, including an aqueous phase comprising a food grade surfactant and a polydextrose having an average degree of polymerization of at least about 10, wherein the nutritional emulsion has a first viscosity at 20° C of less than about 300 cps and a second viscosity at a temperature of from 0° C to 8° C that is at least about 50 cps higher than the first viscosity.
  • a third embodiment of the present invention is a method of preparing a nutritional emulsion, said method comprising (a) forming an aqueous slurry, substantially free of fat, by combining a food grade surfactant with a polydextrose having an average degree of polymerization of at least about 10; (b) combining and homogenizing the aqueous slurry with fat and protein to form a nutritional emulsion having an aqueous phase comprising from about 10% to 100% by weight of the food grade surfactant and from about 10% to 100% by weight of the polydextrose, wherein the nutritional emulsion has a first viscosity of iess than about 300 cps as measured at 20° C and a second viscosity as measured at between about 0° C and about 8° C that is at least about 50 cps higher than the first viscosity.
  • the resulting nutritional emulsion may be further characterized by the presence of a V-complex formed by the combination of some or all of the polydextrose and food grade surfactant in the aqueous phase.
  • the various embodiments of the present invention provide nutritiona! emulsions that have a tower viscosity during processing and storage, but also have a surprisingly higher viscosity when chilled. As a chilled beverage, the nutritional emulsions also have a surprisingly thick and creamy texture or mouthfeel.
  • Various embodiments of the present invention may include nutritional emulsions, and methods for making those emulsions, all of which may comprise selected V-com ⁇ iexes as defined herein and/or an aqueous phase comprising selected combinations of a polydextrose and a food grade surfactant.
  • Such nutritional emulsions include classic emulsions (e.g., complex, water-in-oil, oil-in-water, etc.), suspensions (e.g., suspended solids), and combinations thereof.
  • the nutritional emulsions are most typically oil-in-water emuisions having a continuous aqueous phase and a discontinuous oil phase.
  • Viscosity values as used herein, unless otherwise specified, are obtained using a Brookfield Viscometer (Model DV-11+) with a 62 spindle at room temperature (20° C), or at the temperature so designated. The viscosity is measured by operating the viscometer at a spindle speed that is the highest speed possible to obtain a reading that is on scale. The measured viscosity values represent the ratio of shear stress to shear rate, expressed as dynes-second/cm2, or poise, or more typically as centipoise (cps) or one hundredth of a poise.
  • compositions and methods of the present invention may be substantially free of any specific ingredient described herein, provided that the remaining composition comprises ail of the essential limitations as defined herein.
  • the term "substantially free” means that the compositions may comprise less than a functional amount of the identified ingredient disclosed herein, typically less than about 1 %, including less than about 0.5%, also including less than about 0.1 %, and also including zero percent, by weight of the identified ingredient.
  • compositions and methods of the present invention may comprise, consist of, or consist essentially of the essential elements of the invention described herein, as well as any additional or optional ingredients or components described herein or otherwise useful tn a nutritional application.
  • food grade surfactant as used herein, unless otherwise specified, means the surfactant component of the carbohydrate-surfactant complexes (V-complexes) described herein.
  • the nutritional emulsion embodiments of the present invention are emulsions having a viscosity as measured at room temperature (20° C) of less than about 300 cps, typically from about 10 cps to about 160 cps, and more typically from about 20 cps to about 70 cps.
  • the nutritional emulsion may be cooled or chilled to a temperature of from about 0° C to about 8° C, including from about 1° C to about 6° C, and a ⁇ so including from about 2° to about 4° C, at which point the viscosity of the chilled nutritional emulsion increases by at least about 50 cps, including an increase of from about 100 to about 700 cps, and also including an increase of from about 150 cps to about 350 cps, above the corresponding room temperature viscosity,
  • the chilled nutritional emulsion which will therefore have a viscosity higher than the nutritional emulsion at room temperature, will typically have a chilled viscosity of at least about 120 cps, including from about 120 cps to about 600 cps, also including from about 150 cps to about 450 cps, and also including from about 200 cps to about 400 cps.
  • the nutritional emulsions are typically in the form of aqueous emulsions, including milk- based (soy or cows milk) or other oil-in-water emulsions, most typically miik-based emulsions.
  • the nutritional liquids may be formulated with sufficient kinds and amounts of nutrients to provide a potential sole, primary, or supplemental source of nutrition, or to provide a specialized nutritional emulsion for use in individuals afflicted with specific diseases or conditions.
  • the nutritional emulsion embodiments of the present invention may be characterized by the presence of a V-complex comprising a food grade surfactant in combination with a poiydextrose having an average degree of polymerization of at least about 10.
  • the V- complex may be formed prior to or during the manufacturing process, such as in accordance with the processing methods described herein.
  • V-complex refers to carbohydrate-surfactant complexes formed by a combination that is substantially free of fat and comprises a food grade surfactant and a polydextrose (i.e., ⁇ ⁇ 1 ,4) linked glucose polymer) having an average degree of polymerization of at least about 10.
  • the selected glucose polymers form Seft-handed, 6-residue helices with a hydrophobic core. Under appropriate processing conditions, this hydrophobic core traps the hydrophobic section of the food grade surfactant to form a carbohydrate-surfactant complex having a distinctive V-complex r-ray diffraction pattern. This type of complex is referred to herein as a V-compiex.
  • the nutritional emulsions may be evaluated for the presence of the V-complex. This may be done indirectly by either measuring the viscosity change when the product is refrigerated or cooled as described herein, and or by evaluating the product by conventional x-ray diffraction methods for the presence of the V-complex. Such x-ray diffraction methods are described, for example, by J-L Jane and Robyt, J. ⁇ 1984) Carbohydrate Research 132:105. Journal of Rheology - May 1998 -- Volume 42, Issue 3, pp. 507-525 Mercier, C 1 R. Charbonniere, J. Grebaut, and J. F. de La Gueriviere.
  • Inclusion or formation of the V-complex in the nutritional emulsion affects the resulting rheology profile of the nutritional emulsion.
  • the nutritional emulsion, with the V- complex in the aqueous phase of the emulsion has a relatively low viscosity at room temperature (20° C), but when chilled has a significantly higher viscosity as the temperature drop further facilitates the formation of the V-complex within the aqueous phase, which then imparts both viscosity and a creamy mouthfeel to the emulsion.
  • the lower viscosity during manufacture allows for reduced processing or sterilization temperatures. This may reduce manufacturing costs as well as reduce the rate or extent of formation of undesirable Malliard reaction products in the finished product.
  • the V-complex in the nutritional emulsions provides a creamy mouthfeeS when consumed.
  • creamy means that the product has a mouthfeel similar to a nutritional emulsion having a higher fat content.
  • the nutritional emulsions are therefore especially useful when formulated as a low fat formulation since the V-complex compensates for the watery-mouthfeel commonly associated with reduced fat content in an emulsion.
  • the V-compiex may be formed within the nutritionaS emulsions by methods described herein. This typically involves combining the food grade surfactant with the polydextrose in a separate aqueous slurry, substantially free of fat, that is then used to form part or ali of the aqueous phase of the emulsion.
  • the selected the food grade surfactant and polydexirose may be dispersed in an aqueous slurry during processing, under conditions that melt and disperse the food grade surfactant throughout the aqueous slurry, and thereafter combined and homogenized with other fat and protein ingredients to form a nutritional emulsion.
  • the nutritional emulsion may contain other surfactants in addition to the food grade surfactant in the aqueous phase, especially to help emulsify the oil component in the emulsion, but these oil phase surfactants do not form the desired V-complex with the polydextrose as described herein.
  • Oil blends added to the nutritional emulsion typically contain from 1 to 6% surfactants by weight of the oil.
  • substantially free of fat means that the referenced materia!, either the aqueous phase of the nutritional emulsion or the aqueous slurry used in preparation of the nutritional emulsion, contains less than about 0.1 %, including less than 0.05%, and also including zero percent by weight of fat. It is understood, however, that such exclusion does not apply to the food grade surfactant, which in the case of an acylglyceroi could be considered a fat.
  • the aqueous slurry comprising the food grade surfactant and the selected carbohydrate are typically heated to melt the surfactants and mixed sufficiently to disperse or dissolve the surfactant and selected carbohydrate, to thus promote the interaction of those ingredients to form the desired V-complexes therefrom.
  • the resulting v-complex slurry may then be added with other ingredients in accordance with conventional or otherwise known processing steps for manufacturing the desired nutritional emulsion.
  • the aqueous slurry is most typically heated to a temperature above the melt point of the surfactant, which heat may be added in the form of a heated carbohydrate mixture added to the surfactant, with a subsequent melting of the surfactant in newly formed aqueous slurry.
  • V-compiexes are essentially tiny particles that can be digested by saliva enzymes, they impart a thick, creamy mouthfeef similar to that of a rich oil-in-water type emulsion, e.g., milk-based or other fat based emulsion, even when the nutritional emulsion contains relatively low fat levels (which should otherwise result in a thin, watery mouthfeel ⁇ .
  • the nutritional emulsion embodiments of the present invention are distinct from the many prior art compositions that merely comprise food grade surfactants and a polydextrose, but do not combine the latter two ingredients in the aqueous phase of an emulsion or otherwise form a V-complex in that aqueous phase.
  • the mere inclusion of these two ingredients in a composition is not sufficient to achieve the desired viscosity benefit, unless they are also combined or otherwise complexed within the aqueous phase of the nutritional emufsion.
  • the polydextrose component of the aqueous phase or of the V-complex has an average degree of polymerization of at least about 10, including from about 20 to about 400, also including from about 40 to about 200, and also including from about 60 to about 100.
  • degree of polymerization and “average degree of polymerization” are used interchangeably to mean an average degree of polymerization value.
  • the degree of polymerization (DP) is an art recognized term referring to the number of glucose or monomer units in a polymer,
  • Suitable polydextrose for use herein may include any glucose polymer having the requisite degree of polymerization that is also safe for use in oral nutritional products. Especially useful are maltodextrins and starches.
  • Suitable maltodextrins for use herein are those that are safe for use in oral nutritional products and that also have the requisite DP value, non limiting examples of which include Maltrin® M040 (DE range A-I), Maltrin® M050 (DE range 4-7), Maltrin® 070 (DE range 6-9), Maltrin® M440 (DE range 4-7), all available from Grain Processing Corporation, Muscatine, Iowa, USA.
  • DE refers to the dextrose equivalent of the maltodextrin.
  • Starch suitable for use in forming the V-complex may include regular starches, modified starches such as coid water soluble starches, pregelatinized starches or acid thinned starches.
  • Food grade surfactants for use herein include those surfactants that are suitable for use in an oral nutritional and that comprise at least one hydrophobic moiety, typically a hydrocarbon carbon.
  • Non limiting examples of such surfactants include mono- and diacylglyceroS esters of one or more fatty acids having 12 or more carbon atoms, including from 12 to 24 carbon atoms, and also including from 18 to 22 carbon atoms, specific non- limiting examples of which include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid, and behenic acid.
  • These acylglycerols and methods of preparing them are well known in the formulation arts, all of which may be used herein in preparation of the food grade surfactants for use in the nutritional emulsion embodiments and methods of the present invention.
  • acylgiycerols include MyverolTM 18-06 monoacylgiycerol (distilled monoglycerides from hydrogenated soybean oil - Foodpro Co., Dubai, United Arab Emirates), Dimodan S K-A and Dimodan R/D K-A (Danisco), and BFP 65 PLM (American Ingredients).
  • suitable food grade surfactants for use herein include sodium stearoyl-2 lactylate (SSL), sucrose esters, diacetyl tartaric acid esters, and combinations thereof.
  • Non limiting examples of suitable food grade surfactants are described in US Patent 5,645,856, which descriptions are incorporated herein by reference.
  • Non limiting examples of such surfactants include glyceryl mono-/di-caprylate, glyceryl mono-di- caprylate/caprate, glyceryl mono-caprylate, glyceryl mono-stearate, glyceryl mono-/di- ricinoleate, glyceryl caprylate/caprate, glyceryl mono-oleate), glyceryl dilatirate, glyceryl mono-oleate, distilled monoglycerides from sunflower oil, and combinations thereof.
  • Suitable food grade surfactants include acetic, succinic, lactic, citric and/or tartaric esters of monoTM and/or di ⁇ glycerides of fatty acids, e.g., distilled acetylated monoglycerides, caprylic/capric diglyceryl succinate, mono/di-succinylated monoglycerides, glyceryl stearate citrate, glyceryl monostearate/citrate/lactate, diacetyl tartaric esters of monoglycerides, and combinations thereof.
  • acetic, succinic, lactic, citric and/or tartaric esters of monoTM and/or di ⁇ glycerides of fatty acids e.g., distilled acetylated monoglycerides, caprylic/capric diglyceryl succinate, mono/di-succinylated monoglycerides, glyceryl stearate citrate, glyceryl monoste
  • the amount of acylglycerols or other food grade surfactants for use in the nutritional emuisions should be sufficient to form the V-complex within the aqueous phase of the emulsions. Such amounts may comprise at least about 0.003%, including from about 0.1 to about 5%, also including from about 0.2 to about 1 %, by weight of the nutritional emulsion. It should be noted, however, that the nutritional emulsion may further comprise additional food grade surfactants for purposes other than forming the V-complex, for example as emulsifying agents for the nutritional emulsion or components thereof.
  • the amount of the selected polydextrose for use in the nutritional emulsions should be sufficient to form the V-complex within the aqueous phases of the emulsions. Such amounts may comprise at least about 0.5%, including from about 0.75 to about 20%, also including from about 1 to about 5%, and also including from about 1.5 to about 3.5%, by weight of the nutritional emuision. It should be noted, however, that the nutritional emulsion may further comprise additional starch, maitodextrins, or other carbohydrates, including those having average DP values below about 10 as well as those having DP values above about 10, including those having DP values from about 10 to about 400.
  • the resulting weight ratio of the selected polydextrose to the food grade surfactant component of the formed complex may vary depending upon the selected formulation, including the selected carbohydrates and surfactants in the V-complex. Such ratios most typically range up to about 50:1 , including from about 30:1 to about 1 :1 , and aiso including from about 10:1 to about 5:1.
  • the nutritional emulsion embodiments of the present invention comprise fat, protein, and carbohydrate macronutrients, all in addition to or inclusive of polydextrose and food grade surfactant components of the aqueous phase or V-complex as described herein. Any source of such nutrients that is known or otherwise suitable for use in an oral nutritional product is also suitable for use herein, provided that such nutrients are also compatible with the other selected ingredients in the formulation.
  • concentrations or amounts of each macronutrient may vary depending upon the nutritional needs of the intended user, such concentrations or amounts most typically fal! within one of the following embodied ranges (incfusive of the components of the poiydextrose and food grade surfactant or V-complex).
  • Non-limiting examples of suitable fat sources for use herein may include coconut oil, fractionated coconut oil, soy oil, corn oil, olive oil, saffiower oil, high oleic safflower oil, MCT oil (medium chain triglycerides), sunflower oil, high oleic sunflower oil, palm and palm kernel oils, palm olein, canola oil, marine oils, cottonseed oils, and combinations.
  • Non-limiting examples of suitable carbohydrate sources for use herein may include hydrolyzed or modified starch or cornstarch, glucose polymers, corn syrup, corn syrup solids, rice-derived carbohydrate, glucose, fructose, lactose, high fructose corn syrup, indigestible oligosaccharides (e.g., fructooligosaccharides), honey, sugar alcohols (e.g., maltttol, erythritol, sorbitol ⁇ , and combinations thereof.
  • glucose polymers corn syrup, corn syrup solids, rice-derived carbohydrate, glucose, fructose, lactose, high fructose corn syrup, indigestible oligosaccharides (e.g., fructooligosaccharides), honey, sugar alcohols (e.g., maltttol, erythritol, sorbitol ⁇ , and combinations thereof.
  • Suitable protein sources for use herein include hydrolyzed, partially hydrolyzed or non-hydrolyzed proteins or protein sources, which may be derived from any known or otherwise suitable source such as milk (e.g., casein, whey), animal ⁇ e.g., meat, fish), cereal (e.g., rice, corn), vegetable (e.g., soy), or combinations thereof, non-limiting examples of such proteins include milk protein isolates, casein protein isolates, milk protein concentrate, whole cows m ⁇ ik, partially or completely defatted milk, soy protein isolates, and so forth.
  • milk e.g., casein, whey
  • cereal e.g., rice, corn
  • vegetable e.g., soy
  • non-limiting examples of such proteins include milk protein isolates, casein protein isolates, milk protein concentrate, whole cows m ⁇ ik, partially or completely defatted milk, soy protein isolates, and so forth.
  • the nutritional emulsions may also be formulated as low fat emulsions comprising from about 0.1 to about 2.0 grams, including from about 0.5 to about 1.5 grams, and also including from about 0.75 to about 1.1 grams, of fat per 100 ml of the emulsion, and /or from about 1 % to about 20%, including from about 3% to about 10%, and also including from about 4% to about 8%, fat as a percentage of total calories,
  • the nutritional emulsions may also be formulated as a low calorie product that comprises from about 50 to about 200 kcals, including from about 75 to about 170, and also including from about 99 to about 140 kcal, per 240 ml of the emulsion.
  • the nutritional emulsion embodiments of the present invention may further comprise other optional components that may modify the physical, chemical, aesthetic or processing characteristics of the products or serve as pharmaceutical or additional nutritional components when used in the targeted population.
  • optional ingredients are known or otherwise suitable for use in other nutritional products and may also be used in the compositions herein, provided that such optional ingredients are safe and effective for oral administration and are compatible with the essential and other ingredients in the selected product form.
  • Non-limiting examples of such optional ingredients include preservatives, antioxidants, other additional emulsifying agents, buffers, pharmaceutical actives, additional nutrients as described herein, sweeteners including artificial sweeteners ⁇ e.g., saccharine, aspartame, acesulfame K, sucralose) colorants, flavors, thickening agents and stabilizers, and so forth.
  • sweeteners including artificial sweeteners ⁇ e.g., saccharine, aspartame, acesulfame K, sucralose) colorants, flavors, thickening agents and stabilizers, and so forth.
  • the nutritional emulsion embodiments of the present invention may further comprise any of a variety of other vitamins or related nutrients, non-limiting examples of which include vitamin A, vitamin D, vitamin E, vitamin K, thiamine, riboflavin, pyridoxine, vitamin B12, carotenoids, niacin, folic acid, pantothenic acid, biotin, vitamin C, choline, inositol, salts and derivatives thereof, and combinations thereof.
  • vitamins or related nutrients non-limiting examples of which include vitamin A, vitamin D, vitamin E, vitamin K, thiamine, riboflavin, pyridoxine, vitamin B12, carotenoids, niacin, folic acid, pantothenic acid, biotin, vitamin C, choline, inositol, salts and derivatives thereof, and combinations thereof.
  • the nutritional emulsion embodiments may further comprise any of a variety of other additional minerals, non-limiting examples of which include calcium, phosphorus, magnesium, iron, zinc, manganese, copper, sodium, potassium, molybdenum, chromium, selenium, chloride, and combinations thereof.
  • the nutritionai emulsion embodiments of the present invention may be prepared in accordance with the method embodiments of the present invention. These method embodiments may comprise the following steps:
  • the above method embodiments may be modified to also include the various elements or features of the nutritional emulsion embodiments as described herein.
  • the method embodiments typically further comprises providing physical shear or mixing, while also heating or supplying heat, to the aqueous slurry sufficient to melt the food grade surfactant and soiubilize the polydextrose, and thus disperse the two ingredients throughout the aqueous slurry.
  • the method embodiments may further comprise packaging the resulting nutritional emulsion in a suitable container.
  • the method may also further comprise exposing the packaged nutritional emulsion to retort sterilization to produce a retort packaged nutritional emulsion having a first and second viscosity as defined herein.
  • Retort sterilization is a process step well known to one of ordinary skill in the formulation art, which typically involves high temperature treatment of a packaged liquid nutritional.
  • the nutritional emulsion may also be aseptically packaged rather than retort sterilized.
  • the method embodiments of the present invention may further comprise the following steps, or instructions to a user or consumer to perform the following steps, wherein such steps may include 1 ) cooling or refrigerating the nutritional emulsion, or packaged nutritional emulsion, prior to use, or 2) cooling or refrigerating the nutritional emulsion, or the retort packaged nutritional emulsion, to a temperature sufficient to increase the viscosity of the emulsion by at least about 50 cps, which may include an increase of from about 100 to about 700 cps, and may also include an increase of from about 150 cps to about 350 cps, above the first viscosity as measured at 20° C.
  • the nutritional emulsion is most typically cooled to between about 0° C to about 8° C, which may include a temperature of from about 1° C to about 6° C, and may also include a temperature of from about 2° to about 4° C.
  • the chilled nutritional emulsion which therefore has a surprisingly higher viscosity than the nutritional emulsion at room temperature, typically has a chilled viscosity of at least about 120 cps, including from about 120 cps to about 600 cps, including from about 150 cps to about 450 cps, and also including from about 200 cps to about 400 cps.
  • V-complex When the nutritional emulsion is then cooled or chilled prior to consumption, conditions favor further formation or development of the V-complex, which results in a surprising increase in product viscosity and creamy texture. Because the resulting V- complexes are essentially tiny particles that can be digested by saliva enzymes, they impart a thick, creamy mouthfeel, even when there may be a low fat level in the nutritional emulsion.
  • the nutritional emulsions may be manufactured by any conventional or otherwise known method for making nutritional emulsions, most typically for making nutritional emulsions or milk based emulsions, except that the formulation must include or accommodate the essential process steps described herein for the formation of the specified aqueous phase or V-complex.
  • Most typicaiiy two or more separate slurries are prepared, one of which must be an aqueous slurry that is substantially free of fat and comprises the food grade surfactant in combination with the selected maltodextrin or starch.
  • Other slurries may include a protein in fat/oil slurry (e.g., protein, fat, emulsifier or surfactant in addition to the food grade surfactant in the aqueous slurry), a protein in water slurry (e.g., protein, water), and additional carbohydrate slurries.
  • the multiple slurries are eventually combined together in a blend tank, subjected to ultra high temperature processing, homogenized, infused with added vitamins or other optional ingredients, diluted with water as appropriate.
  • the resulting nutritional emulsions may then be aseptically packaged or otherwise filled into retort stable packages and then subjected to retort sterilization.
  • Nutritional emulsion embodiments of the present invention are prepared by combining the following ingredients in accordance with the method embodiments of the present invention.
  • CHO T PIW, and PIF slurries are prepared separately.
  • the ingredients are mixed together for that slurry under temperature and shear appropriate for the selected materials, after which the different slurries are combined in a biend tank, subjected to ultra high temperature treatment (UHT) and then homogenized at about 3000 psi. Vitamins are then added to the homogenized mixture.
  • UHT ultra high temperature treatment
  • the resulting mixture is diluted with water as needed to achieve the desired concentrations.
  • the final mixture is then filled into retort stable 8 oz plastic bottles and then subjected to retort sterilization.
  • the packaged nutritional emulsion is characterized by the presence of an aqueous phase having a V-compiex comprising the food grade surfactant comp ⁇ exed with the selected maltodextrin or starch component, or by the presence within the aqueous phase of at least about 10% by weight of the food grade surfactant and at least about 10% by weight of the polydextrose (maitodextrin or starch).
  • the retort-packaged products are then labeled with instruction to cool or refrigerate prior to use.
  • the nutritional emulsions are removed from the package and tested for the presence of the v ⁇ complex.
  • Each of the resulting retort packaged nutritional emulsions has a viscosity as measured at 20° C of between about 20 and 160 cps. Each is refrigerated to between 0° and 8° C and develops a chilled viscosity of between about 220 and about 350 cps that is then consumed as chilled.
  • the chilled emulsion has a thick, creamy mouthfeel.
  • Examples 1-3 are repeated and, instead of retort sterilization, the resulting nutritional emulsions are asepticaSly packaged into 8 oz plastic containers.
  • the packaged nutritional emulsions are characterized by the presence of an aqueous phase having a V-complex comprising the food grade surfactant complexed with the selected maltodextrin or starch component, or by the presence within the aqueous phase of at least about 10% by weight of the food grade surfactant and at least about 10% by weight of the polydextrose (maltodextrin or starch).
  • the aseptically packaged products are then labeled with instruction to cool or refrigerate prior to use.
  • Each of the resulting retort packaged nutritional emulsions has a viscosity as measured at 20° C of between about 20 and 160 cps. Each is refrigerated to between 0° and 8 D C and develops a chilled viscosity of between about 220 and about 350 cps that is then consumed as chilled, The chilled emulsion has a thick, creamy mouthfeel.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Pediatric Medicine (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Edible Oils And Fats (AREA)
  • Grain Derivatives (AREA)

Abstract

L'invention concerne des émulsions nutritives qui comportent un corps gras, une protéine et des glucides. Les émulsions comprennent un complexe V ou une phase aqueuse comportant un surfactant de qualité alimentaire se complexant avec un polydextrose ayant un degré de polymérisation moyen d'environ au moins 10 ; l'émulsion nutritive présentant une première viscosité à 20°C inférieure à environ 300 cps, et une deuxième viscosité à une température de 0°C à 8°C qui est supérieure d'environ au moins 50 cps à la première viscosité. Un procédé pour fabriquer l'émulsion nutritive est également décrit. Les émulsions nutritives développent une texture étonnamment épaisse et crémeuse lorsqu'elles sont réfrigérées avant leur utilisation.
PCT/US2008/087597 2007-12-21 2008-12-19 Émulsions nutritives réfrigérées Ceased WO2009086054A1 (fr)

Priority Applications (7)

Application Number Priority Date Filing Date Title
AU2008343044A AU2008343044A1 (en) 2007-12-21 2008-12-19 Chilled nutritional emulsions
BRPI0820810A BRPI0820810A8 (pt) 2007-12-21 2008-12-19 emulsões nutricionais geladas
CA2707976A CA2707976A1 (fr) 2007-12-21 2008-12-19 Emulsions nutritives refrigerees
RU2010130354/13A RU2482704C2 (ru) 2007-12-21 2008-12-19 Питательная эмульсия (варианты) и способ приготовления питательной эмульсии
EP08867813A EP2244592A1 (fr) 2007-12-21 2008-12-19 Émulsions nutritives réfrigérées
JP2010539853A JP5529753B2 (ja) 2007-12-21 2008-12-19 チルド栄養エマルション
CN2008801215751A CN101980621A (zh) 2007-12-21 2008-12-19 冷冻的营养乳液

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US11/962,198 US20090162517A1 (en) 2007-12-21 2007-12-21 Chilled Nutritional Emulsions
US11/962,179 2007-12-21
US11/962,198 2007-12-21
US11/962,179 US20090162494A1 (en) 2007-12-21 2007-12-21 Method of Making Chilled Nutritional Emulsions

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AU (1) AU2008343044A1 (fr)
BR (1) BRPI0820810A8 (fr)
CA (1) CA2707976A1 (fr)
CO (1) CO6331405A2 (fr)
PE (1) PE20091170A1 (fr)
RU (1) RU2482704C2 (fr)
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Cited By (2)

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WO2011146444A1 (fr) * 2010-05-17 2011-11-24 Abbott Laboratories Procédé de fabrication d'émulsions nutritionnelles contenant des huiles encapsulées
WO2011146443A1 (fr) * 2010-05-17 2011-11-24 Abbott Laboratories Émulsions nutritionnelles contenant des huiles encapsulées

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WO1999056563A2 (fr) * 1998-05-07 1999-11-11 Abbott Laboratories FORMULE ENTERALE NUTRITIONNELLE COMPLETE A FAIBLE pH
WO2007054274A1 (fr) * 2005-11-14 2007-05-18 Unilever N.V. Boisson nutritive

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US5080921A (en) * 1990-02-05 1992-01-14 Pfizer Inc. Low calorie fat substitute
US5158798A (en) * 1990-02-05 1992-10-27 Pfizer Inc. Low-calorie fat substitute
EP0813819A1 (fr) * 1996-06-18 1997-12-29 Societe Des Produits Nestle S.A. Epaississant alimentaire à base d'amidon natif complexé avec un émulsifiant, produit alimentaire comprennant un tel épaississant, et leur procédé d'obtention
CN101340822B (zh) * 2005-12-21 2013-03-13 雅培制药有限公司 诱导粘度营养乳液

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Publication number Priority date Publication date Assignee Title
US4497800A (en) * 1982-07-06 1985-02-05 Mead Johnson & Company Stable liquid diet composition
WO1999056563A2 (fr) * 1998-05-07 1999-11-11 Abbott Laboratories FORMULE ENTERALE NUTRITIONNELLE COMPLETE A FAIBLE pH
WO2007054274A1 (fr) * 2005-11-14 2007-05-18 Unilever N.V. Boisson nutritive

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011146444A1 (fr) * 2010-05-17 2011-11-24 Abbott Laboratories Procédé de fabrication d'émulsions nutritionnelles contenant des huiles encapsulées
WO2011146443A1 (fr) * 2010-05-17 2011-11-24 Abbott Laboratories Émulsions nutritionnelles contenant des huiles encapsulées
CN102892304A (zh) * 2010-05-17 2013-01-23 雅培制药有限公司 制备含封装的油的营养乳液的方法
CN102892305A (zh) * 2010-05-17 2013-01-23 雅培制药有限公司 含封装的油的营养乳液
JP2013526289A (ja) * 2010-05-17 2013-06-24 アボット・ラボラトリーズ 封入された油を含有する栄養エマルジョンの作製方法
JP2013530684A (ja) * 2010-05-17 2013-08-01 アボット・ラボラトリーズ 封入された油を含む栄養エマルジョン
US8778439B2 (en) 2010-05-17 2014-07-15 Abbott Laboratories Method of making nutritional emulsions containing process-encapsulated oils
CN102892304B (zh) * 2010-05-17 2015-02-25 雅培制药有限公司 制备含封装的油的营养乳液的方法

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AU2008343044A1 (en) 2009-07-09
RU2482704C2 (ru) 2013-05-27
PE20091170A1 (es) 2009-09-03
CA2707976A1 (fr) 2009-07-09
JP2011507527A (ja) 2011-03-10
BRPI0820810A8 (pt) 2015-09-15
CN101980621A (zh) 2011-02-23
BRPI0820810A2 (pt) 2015-06-16
TWI436736B (zh) 2014-05-11
RU2010130354A (ru) 2012-01-27
JP5529753B2 (ja) 2014-06-25
EP2244592A1 (fr) 2010-11-03
TW200932122A (en) 2009-08-01
CO6331405A2 (es) 2011-10-20

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