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WO2019057993A1 - Procédé de production de l-leucine et de l-leucine de protéines lactosériques pour l'enrichissement alimentaire et son utilisation - Google Patents

Procédé de production de l-leucine et de l-leucine de protéines lactosériques pour l'enrichissement alimentaire et son utilisation Download PDF

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Publication number
WO2019057993A1
WO2019057993A1 PCT/EP2018/075990 EP2018075990W WO2019057993A1 WO 2019057993 A1 WO2019057993 A1 WO 2019057993A1 EP 2018075990 W EP2018075990 W EP 2018075990W WO 2019057993 A1 WO2019057993 A1 WO 2019057993A1
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WO
WIPO (PCT)
Prior art keywords
leucine
whey protein
mixture
component
protein
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/EP2018/075990
Other languages
German (de)
English (en)
Inventor
Piero FONTANA
Verena FONTANA
Yusuf EMER
Maurice Benjamin WINDISCH
Remo Wüst
Simon ANNAHEIM
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.)
Omanda AG
Original Assignee
Omanda AG
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
Application filed by Omanda AG filed Critical Omanda AG
Publication of WO2019057993A1 publication Critical patent/WO2019057993A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1512—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate
    • 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
    • A23L33/175—Amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • 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
    • A23L33/19—Dairy 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
    • A61K31/19—Carboxylic acids, e.g. valproic acid
    • A61K31/195—Carboxylic acids, e.g. valproic acid having an amino group
    • A61K31/197—Carboxylic acids, e.g. valproic acid having an amino group the amino and the carboxyl groups being attached to the same acyclic carbon chain, e.g. gamma-aminobutyric acid [GABA], beta-alanine, epsilon-aminocaproic acid or pantothenic acid
    • A61K31/198—Alpha-amino acids, e.g. alanine or edetic acid [EDTA]
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/12—Materials from mammals; Compositions comprising non-specified tissues or cells; Compositions comprising non-embryonic stem cells; Genetically modified cells
    • A61K35/20—Milk; Whey; Colostrum
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/02—Nutrients, e.g. vitamins, minerals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to a method for producing an L-leucine food fortification and its use, in particular a production method for a powdered protein mixture of whey protein isolate or
  • Whey protein hydrolyzate and at least one L-leucine component and a process for the preparation of an agent for fortifying carbohydrate-containing and / or fatty foods with L-leucine, such as whey protein L-leucine, and the use of the methods for a dosage unit in dairy products and Confectionery items, such as biscuits,
  • Metabolic syndrome type 2 diabetes and cardiovascular disease.
  • Protein intake in the elderly should be 1.2 - 2.0 g / kg / d, while the recommended daily protein dose for healthy adults is only 0.8 g / kg / d. In contradiction to this, studies show that 10-35% of older adults do not even reach the current recommended daily dose of 0.8 g / kg / d.
  • L-leucine In closing this gap, supplementation with whey protein isolate and / or L-leucine can provide a remedy, since an increase in the L-leucine dose, regardless of protein intake, can maximize the stimulation of the myofibrillar protein synthesis rate. Enrichment with L-leucine can also compensate for low protein levels in terms of increasing muscle protein synthesis rate. L-leucine needs to be ingested with food and is mainly found in meat, fish, dairy, soy and nuts. However, the previously recommended daily requirement of 42 mg / kg / d is insufficient to exceed the L-leucine threshold per meal. Higher doses are needed to fully exploit the benefits of L-leucine. Quantities up to 500 mg / kg / d are classified as harmless according to current knowledge.
  • L-Leucine for food fortification is z. B. from US 5242697 A known.
  • whey protein is now administered for certain indications. The administration takes place either by enriching the food prepared for the patients by the hospital or home kitchen or by supplementation on health stations by the carers either portioned portions individually or in large quantities by taking a
  • Sachets can pose a barrier to the elderly. Furthermore, the filling and preparation of powder in Scierelbecher is associated with effort and involves restrictions on the Practicality as well as hygiene risks, such as the cleaning of the shaker cups.
  • Protein powder or to provide a variety of applications thereof, which allow easy production of the protein powder and a simple preparation in types of applications, enable hygienic administration, ensure adequate supply of protein and the intake of protein,
  • an L-leucine content of the whey protein isolate or whey protein hydrolyzate is determined.
  • the content can be determined by an analysis of the amino acid profile of the Whey protein isolate or whey protein hydrolyzate
  • an amount of the L-leucine component required for the protein mixture becomes dependent on the L-leucine content of the whey protein isolate or
  • Whey protein hydrolyzate is determined such that the
  • Protein mixture contains at least 20% L-leucine.
  • Whey protein hydrolyzate and the L-leucine component may then be mixed in a conventional manner.
  • the powdered protein mixture does not have to contain any carbohydrate and / or fat source and prefers to do without such a source.
  • the protein mixture may also be whey protein isolate and
  • whey protein isolate hereinafter referred to as "whey protein isolate or
  • the L-leucine component consists of free or peptide-bound L-leucine or of an L-leucine salt
  • the L-leucine component is to be micronized to reduce the size of the particles, so that preferably around 50%.
  • the particles have a diameter of 140-190 pm, preferably 149-177 pm, about 20% have a diameter of 120-160 pm, preferably 125-149 pm, and about 10% have a diameter of ⁇ 130 pm, preferably ⁇ 125 pm
  • the L-leucine component flavor, sweet and / or
  • Dyes are mixed until a homogeneous mixing with respect to the mixing ratio of the particles is present.
  • the manufacturing process the
  • Protein mixture with mono- and / or diglycerides of fatty acids added in particular with 0.05 to 5.0%, preferably with 0.1 to 3.0%, mono- and / or diglycerides.
  • Whey protein isolate or whey protein hydrolyzate e.g.
  • the amount of free or peptide-bound L-leucine or L-leucine salt to be added (at a starting amount of 18-20 g whey protein isolate or whey protein hydrolyzate) is calculated to be portion
  • the micronization of the L-leucine is carried out to a particle size of at most 190 ⁇ , preferably at most 177 pm, with respect to about 80% of the particles, the micronization may be omitted if the L-leucine already has the required particle size.
  • Particle size is important because it provides an optimal
  • Ratio of the particle sizes of the individual raw materials in the final product is achieved. This leads to a better one
  • L-leucine becomes natural or synthetic with a mixture of flavors and sweeteners (possibly also dyes or coloring foods)
  • the Whey protein hydrolyzate mixed the Whey protein isolate or whey protein hydrolyzate may be present "instantaneously" and optionally added with 0.1- 3.0% lecithin in the preparation
  • the protein mixture may additionally be mixed with mono- and diglycerides of fatty acids.
  • Whey protein hydrolyzate for food fortification the invention provides various inventive features
  • a first administration variant is a
  • Delivery unit provided, which is a powdery
  • Administering container is sufficiently large, so that
  • Liquid may be added to the mixture in the container and the mixture dissolved in the liquid.
  • the protein mixture can be taken directly from the container, or
  • the administration container used is a disposable container, preferably made of recyclable material.
  • the powdery mixture is filled into the container in a desired portioning and the container is subsequently closed.
  • the closure advantageously has a
  • Container is given a desired amount of liquid in the container and the mixture can, for. B. be dissolved by shaking or panning.
  • a total amount of L-leucine in the delivery container is 4.5-5.5 g.
  • Administration container preferably has a volume of 150ml to 250ml, preferably at most 300ml.
  • a portion of the protein mixture in the administration container is advantageously at least 15 g and at most 30 g, preferably 20 g - 25 g.
  • the presentation unit according to the invention was a kind of ready-to-shake product. It solves both the hygiene and the waste problem and guarantees a high
  • the new dosage form can provide a
  • a second administration variant is a
  • Confectionery articles e.g. Pastries, bars, chocolates,
  • Chocolate confectionery, etc. which comprises a powdered mixture of whey protein isolate or whey protein hydrolyzate and an L-leucine component as described above includes.
  • a total amount of L-leucine of at least 4.5g is provided, preferably the total amount is between 4.5g and 5.5g.
  • the confectionery article of the present invention is for the prevention or treatment of protein malnutrition. It contains a physiologically effective combination of
  • Whey protein isolate or whey protein hydrolyzate and free, salt or peptide-bound L-leucine or L-leucine salts Whey protein isolate or whey protein hydrolyzate and free, salt or peptide-bound L-leucine or L-leucine salts.
  • a portion of 50 g contains amount of 4.5 to 5.5 g of L-leucine and thus represents a complete and at the same time innovative dosage form for whey protein and L-leucine.
  • the powdered protein mixture used for the confectionery article is prepared according to the manufacturing process described above.
  • the following procedure is used for processing the protein mixture in the confectionery article and for producing the confectionery article. Smooth butter and sugar are lightly whipped with a butter broom. It can be cream,
  • the confectionery article may be required
  • Component e.g. chocolate, preferably sugar-free and / or reduced-fat chocolate, are sheathed.
  • whey protein isolate or whey protein hydrolyzate whey protein isolate or whey protein hydrolyzate, L-leucine free or peptide bound or in salt form, butter, cane sugar, cream, flour, butter flavor and other flavors,
  • Lemon paste, salt, vanilla and baking powder Lemon paste, salt, vanilla and baking powder.
  • the Konfiserie tribe invention provides a simple and tasty way to whey protein and L-leucine supply to the population dar. Especially in people with cognitive impairment such as dementia, the eating habits of patients is changed and the loyalty to prescribed nutritional therapies low.
  • whey protein In comparison with the corresponding amino acids and small peptides as well as the whey protein specific amino acid profile, whey protein is superior to all other protein types in terms of enhancing the myofibrillar muscle protein synthesis rate and thus sets the clinical standard.
  • Protein products which, in addition to whey protein, contain other protein sources which include the digestive and dietary proteins
  • Protein content at 15 - 20 g per serving which is due to the doubled dosage (two servings per serving
  • the administration variants according to the invention meet these four unsolved challenges.
  • the protein component of the protein mixture consists exclusively of whey protein and L-leucine.
  • myofibrillar muscle protein synthesis rate necessary L-leucine threshold (Churchward-Venne et al., 2014, Devries et al. 2015) and subsequently increase the myofibrillar
  • Whey protein with 4.25 g L-leucine (total 5 g L-leucine) as after a dose of 25 g whey protein maximizing the myofxbrilltic muscle protein synthesis rate can be achieved.
  • Confectionery article thus achieves a maximum increase in myofibrillar muscle protein synthesis rate with a comparably small amount of whey protein.
  • whey protein equivalents can be calculated. These relate to the L-leucine content compared to that of non-enriched whey protein.
  • one portion of the protein mixture as present in the unit of administration and the confectionery article thus corresponds to 40-50 g of whey protein relative to the L-leucine content, which is sufficient to be effective in the majority of older people with a body mass of 67 - 83 kg the
  • the muscle protein synthesis rate of chronically protein-underserved elderly to be raised to the level of sufficient protein-supplied.
  • L-leucine content 5 g per serving of powdered protein mixture in the administration unit or the
  • Konfiserie these therefore also meet these requirements and are suitable when taken three times a day as a measure for L-leucine enrichment of the daily diet.
  • Dosage unit about 200 ml, which is easily tolerated in geriatrics.
  • the administration of the protein mixture with the administration unit according to the invention thus has a more than double the activity density than the
  • the amount of food is small due to the high protein and L-leucine concentration.
  • the confectionery article has more than twice the active ingredient density than the conventional nutritional therapeutic approaches.
  • Protein component according to the invention via an extremely low cost
  • the drinking volume of about 200 ml and the portion size of the confectionery article is optimally adapted and tested for geriatrics.
  • the guaranteed amount of the confectionery article is optimally adapted and tested for geriatrics.
  • Carbohydrate content according to the current state of knowledge are used without hesitation in diabetics.
  • a dairy product which is a powdery mixture of whey protein isolate or
  • the mixture is prepared as set forth above.
  • this includes
  • the dairy product according to the invention serves for the prevention or treatment of protein malnutrition. It exists
  • Milk can be used by all types of mammals.
  • the dairy product is treated by prolonged shelf life by heating, filtration or irradiation, which storage may be refrigerated or at room temperature.
  • the milk product can, for. B. in the form of
  • the dairy product according to the invention comprises a powdered protein mixture with L-leucine or a
  • the milk product may contain a powdered protein mixture prepared as described above. Furthermore, the milk product can be prepared by free or peptide-bound L-leucine or L-leucine salt is micronized, so preferably about 50% of the particles
  • the micronization can be omitted if the L-leucine already has the required distribution of particle sizes.
  • the L-leucine is now optionally added to flavor enhancement with other amino acids (e.g., L-glycine) as well
  • Flavor enhancers such as e.g. Monosodium L-glutamate
  • the dairy product may be preserved if needed via heating or other suitable methods.
  • inventive dairy product can, for. B. for L-leucine enrichment as a raw material for dairy products such
  • milk drinks, cheese, yogurt, etc. are used.
  • the milk product according to the invention for L-leucine enrichment can be used as a milk substitute wherever milk is used for the preparation of food and foods
  • the dairy product according to the invention is suitable for the administration of sufficiently high amounts of L-leucine. For this 3x daily 200 - 300 ml are necessary. This corresponds to z. B. one glass for each main meal.
  • Dairy product as a drink or indirectly over the
  • Enrichment component or an enrichment agent, for the enrichment of carbohydrate-containing and / or fatty foods with protein ready.
  • Preparation procedure for the fortification component is provided per serving of a total of 4.5-5.5 g of L-leucine per serving. Further, a carrier component is provided in a ratio between 1: 9 and 9: 1 relative to the total amount of L-leucine. The carrier component becomes heated at least to the melting point. Then, the L-leucine total amount of the carrier component is added and mixed into a protein mixture while maintaining the temperature. The protein mixture is cooled and provides the
  • Enrichment component or the enrichment agent.
  • L-leucine is preferably used in the form of free or peptide-bound L-leucine or as L-leucine salt and / or as L-leucine portion of a
  • Whey protein isolate or whey protein hydrolyzate used. Further, when using whey protein isolate or whey protein hydrolyzate to provide L-leucine, preferably, the L-leucine content of the whey protein isolate or whey protein hydrolyzate is determined by analyzing the amino acid profile of the whey protein isolate or whey protein hydrolyzate
  • Spices and / or sweeteners are added.
  • Whey protein isolate and / or whey protein hydrolyzate and at least one L-leucine component prepared as described above.
  • the enrichment agent according to the invention is used for protein and / or L-leucine enrichment of food and food for the prevention and treatment of protein malnutrition of inpatients and outpatients and in particular of persons over the age of about 50 years who are not receiving medical treatment are (healthy and asymptomatic).
  • the enrichment agent allows cooks, individuals and food manufacturers, food and food either with a physiologically active combination of whey protein isolate or whey protein hydrolyzate and free, resp. peptide-bound L-leucine or L-leucine salt to enrich or directly free, resp. to deliver peptide-bound L-leucine or L-leucine salt and thus integrate the whey protein L-leucine supplementation in a natural and tasty way in the everyday diet.
  • the enrichment agent prepared by the process according to the invention does not gel, since it consists of hydrolyzate or modified isolate. in the
  • the carrier component is a
  • the minced enrichment agent can be easily used for carbohydrate-containing foods.
  • the carbohydrate component in the form of mono- and / or disaccharides.
  • carbohydrate-containing foods such as.
  • the carbohydrate component is preferably up to
  • An enrichment agent production process which is particularly suitable for carbohydrate-containing foods can, for. B. as follows. Free or
  • the L-leucine can be artificial or natural
  • mono- or disaccharides are provided, which may be present in pure form or mixed in any ratio.
  • mono- and disaccharides all sugars and
  • the weighing of the mono- and / or disaccharides is carried out, so that they are present as carbohydrate component in relation to the L-leucine in a ratio of 1: 9 to 9: 1.
  • the carbohydrate component is then slowly heated to the temperature corresponding to the melting point.
  • Carbohydrate component has attained room temperature, it will if necessary with the help of a Crushers to pieces with a
  • Whey protein isolate or whey protein hydrolyzate used. After detection of the L-leucine content of the used
  • Whey protein isolate (eg by analysis of the
  • Whey protein hydrolyzate which calculates the amount of free or peptide-bound L-leucine or L-leucine salt to be added to obtain an L-leucine content of 20-30% in the protein component of the fortifying agent.
  • whey protein isolate or whey protein hydrolyzate and L-leucine are mixed until a homogeneous mixture is present as a protein component for the production of the enriching agent.
  • the mixture may be artificially or naturally flavored and / or sweetened.
  • mono- and / or disaccharides are supplemented so that they are present as a carbohydrate component relative to the protein component in a ratio of 1: 9 to 9: 1.
  • the carbohydrate component is again slowly heated to the temperature corresponding to the melting point of the
  • Component corresponds and optionally, a caramelization can be done. After mixing and cooling, that will
  • carbohydrate-containing foods are diverse. It can be incorporated into any carbohydrate-containing foods, taking into account that preferably per portion of the food, resp. the food contains 4.5-5.5 g of L-leucine. For example, and not possible finally following. Areas of application: Enrichment of
  • muesli have been primarily foods for supplying energy through carbohydrates. By supplementing with the enrichment agent, they can in addition to
  • Meal portion of protein (about 20 g) provide, for.
  • Meal portion of protein (about 20 g) provide, for.
  • Enrichment agent may be administered per serving of Muesli readily an advantageous amount of 5 g of L-leucine.
  • a fat component of vegetable and / or animal fats is used as the carrier component.
  • the fat component can be composed of several fats, wherein the multiple fats are mixed to form a fat mixture. The fat mixture is heated above the melting point of the fat mixture and the heated fat mixture is mixed for at least 120 seconds at least 120 revolutions per minute for at least 60 seconds. After cooling the
  • Grease mixture is this as the fat component of
  • the enrichment agent prepared according to the invention does not contain any gelling components.
  • the mixture may be mixed with a thickening agent. Subsequently, the mixture is cooled so that it cools to a solid or pasty or creamy enrichment agent.
  • An enrichment agent manufacturing process that is particularly suitable for fatty foods may be e.g. Example, as follows: Free or peptide-bound L-leucine or L-leucine salt is weighed. Thereafter, vegetable or animal fats are provided, which may be present in pure form or mixed in any ratio. If several fats are used, they are now mixed in the desired ratio and heated to slightly above the melting point of the fat mixture and
  • the fat is weighed to be present as a fat component to the L-leucine in a ratio of 1: 9 to 9: 1. Is in the final product in which the
  • Enriching agent is used, a solid consistency is desired, a thickening agent (e.g., guar gum) may be added. Alternatively or additionally, too
  • Spices and / or aromas are added.
  • the fat component is then slowly reheated to the temperature corresponding to the melting point of the component. Thereafter, the L-leucine is added under strict control of the temperature, the entire mass immediately mixed together and for cooling, resp. Curing filled in a separate container.
  • Enrichment preparation process besides L-leucine also a whey protein isolate or whey protein hydrolyzate can be used, proceeding as previously described.
  • the enrichment agent thus prepared can be incorporated into any fatty food, taking into account that per portion of the
  • featured manufacturing process may be whey protein
  • L-leucine and / or L-leucine can be incorporated into conventional foods, thereby enriching them with L-leucine and / or whey protein so that they can be used for the prevention and therapy of protein malnutrition. So far, an L-leucine dose (if any) exclusively on
  • Whey protein was administered in beverage form or enrichment was achieved by incorporation of
  • Protein powders in foods e.g., soups or desserts.
  • the inventive manufacturing process comes the

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  • Immunology (AREA)
  • Virology (AREA)
  • Zoology (AREA)
  • Diabetes (AREA)
  • Inorganic Chemistry (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Pediatric Medicine (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne un procédé de production d'un mélange protéique pulvérulent pour l'enrichissement alimentaire, ainsi qu'un procédé de production d'un agent d'enrichissement destiné à enrichir en protéines des aliments contenant des glucides et/ou des graisses. Les procédés utilisent un composant L-leucine et éventuellement un isolat de protéines lactosériques ou un hydrolysat de protéines lactosériques, une quantité du composant L-leucine nécessaire au mélange étant déterminée en fonction de la teneur en L-leucine de l'isolat de protéines lactosériques ou de l'hydrolysat de protéines lactosériques. L'invention concerne également des variantes d'administration pour le mélange protéique pulvérulent sous forme d'unités d'administration, de produits de confiserie et de produits laitiers.
PCT/EP2018/075990 2017-09-25 2018-09-25 Procédé de production de l-leucine et de l-leucine de protéines lactosériques pour l'enrichissement alimentaire et son utilisation Ceased WO2019057993A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CH01172/17A CH714189A1 (de) 2017-09-25 2017-09-25 Verfahren zur Herstellung von L-Leucin und Molkenprotein L-Leucin zur Nahrungsanreicherung und dessen Anwendung.
CH01172/17 2017-09-25

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WO2019057993A1 true WO2019057993A1 (fr) 2019-03-28

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Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3804776A (en) * 1970-12-14 1974-04-16 Fuji Photo Film Co Ltd Method of producing oil and fat encapsulated amino acids
US5242697A (en) 1990-10-26 1993-09-07 Maurizio Luca Method of preparing nutrified food products
US5952193A (en) * 1994-10-14 1999-09-14 Morinaga Milk Industry Co., Ltd. Peptide mixture and products thereof
WO2002045571A2 (fr) * 2000-12-06 2002-06-13 Wyeth Comprime a dissolution rapide
WO2004049830A1 (fr) * 2002-12-02 2004-06-17 Meiji Dairies Corporation Produit servant a attenuer de facon prolongee la fatigue musculaire
US20040122097A1 (en) * 2002-12-20 2004-06-24 Nutricia N.V. Stimulation of in vivo production of proteins
WO2006033985A2 (fr) * 2004-09-16 2006-03-30 The United States Of America, As Represented By The Secretary Of Agriculture Procedes destines a l'encapsulation d'une proteine et produits associes
WO2007079458A2 (fr) * 2006-01-04 2007-07-12 Leprino Foods Company Hydrolysats de proteines et procede de production
WO2008115563A1 (fr) * 2007-03-19 2008-09-25 University Of Florida Research Foundation, Inc. Composition de nutriment liquide pour améliorer la performance
WO2011078654A1 (fr) * 2009-12-24 2011-06-30 N.V. Nutricia Composition nutritionnelle hypocalorique riche en protéines destinée à la stimulation de la synthèse des protéines musculaires
WO2011112695A1 (fr) * 2010-03-12 2011-09-15 Nestec S.A. Compositions destinées à masquer la saveur de nutriments et leurs procédés de fabrication
US20140357576A1 (en) * 2013-05-31 2014-12-04 Nestec S.A. Methods for enhancement of muscle protein synthesis

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3804776A (en) * 1970-12-14 1974-04-16 Fuji Photo Film Co Ltd Method of producing oil and fat encapsulated amino acids
US5242697A (en) 1990-10-26 1993-09-07 Maurizio Luca Method of preparing nutrified food products
US5952193A (en) * 1994-10-14 1999-09-14 Morinaga Milk Industry Co., Ltd. Peptide mixture and products thereof
WO2002045571A2 (fr) * 2000-12-06 2002-06-13 Wyeth Comprime a dissolution rapide
WO2004049830A1 (fr) * 2002-12-02 2004-06-17 Meiji Dairies Corporation Produit servant a attenuer de facon prolongee la fatigue musculaire
US20040122097A1 (en) * 2002-12-20 2004-06-24 Nutricia N.V. Stimulation of in vivo production of proteins
WO2006033985A2 (fr) * 2004-09-16 2006-03-30 The United States Of America, As Represented By The Secretary Of Agriculture Procedes destines a l'encapsulation d'une proteine et produits associes
WO2007079458A2 (fr) * 2006-01-04 2007-07-12 Leprino Foods Company Hydrolysats de proteines et procede de production
WO2008115563A1 (fr) * 2007-03-19 2008-09-25 University Of Florida Research Foundation, Inc. Composition de nutriment liquide pour améliorer la performance
WO2011078654A1 (fr) * 2009-12-24 2011-06-30 N.V. Nutricia Composition nutritionnelle hypocalorique riche en protéines destinée à la stimulation de la synthèse des protéines musculaires
WO2011112695A1 (fr) * 2010-03-12 2011-09-15 Nestec S.A. Compositions destinées à masquer la saveur de nutriments et leurs procédés de fabrication
US20140357576A1 (en) * 2013-05-31 2014-12-04 Nestec S.A. Methods for enhancement of muscle protein synthesis

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