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WO2025099259A1 - Procédé de production de concentré de protéines sériques - Google Patents

Procédé de production de concentré de protéines sériques Download PDF

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Publication number
WO2025099259A1
WO2025099259A1 PCT/EP2024/081709 EP2024081709W WO2025099259A1 WO 2025099259 A1 WO2025099259 A1 WO 2025099259A1 EP 2024081709 W EP2024081709 W EP 2024081709W WO 2025099259 A1 WO2025099259 A1 WO 2025099259A1
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Prior art keywords
treatment
radiation
milk
iiv
process according
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Inventor
Henricus Johannes Schuten
Nicole Anne Berendina TIMMERHUIS
Johannes Adrianus Henricus Petrus Bastiaans
Eduard Petrus Johannes BOGERS
Timo Kramer
Hendrik Albertus Kosters
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FrieslandCampina Nederland BV
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FrieslandCampina Nederland BV
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Publication of WO2025099259A1 publication Critical patent/WO2025099259A1/fr
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B11/00—Preservation of milk or dairy products
    • A23B11/10—Preservation of milk or milk preparations
    • A23B11/16—Preservation of milk or milk preparations by irradiation, e.g. by microwaves
    • A23B11/164—Preservation of milk or milk preparations by irradiation, e.g. by microwaves by ultraviolet or infrared radiation
    • 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
    • A23C21/00—Whey; Whey preparations
    • 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
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
    • 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
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A23C9/1425—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of whey, e.g. treatment of the UF permeate

Definitions

  • the present invention relates to a process for the production of serum protein concentrate.
  • bovine milk-based formula milk is generally used to nourish the infant.
  • These formulas contain a mixture of casein and whey proteins to provide an amino acid profile as close as possible to that of human milk.
  • the protein compositions of human milk and bovine milk differ substantially, both quantitatively and qualitatively.
  • a prominent difference is the lower total protein content of human milk: the total protein content (i.e. the total nitrogen content multiplied by 6.25) of human milk is generally around 11 g/L; that of bovine milk around 33-35 g/L.
  • Human milk and bovine milk further differ in the type of proteins they contain.
  • the total nitrogen containing components in milk can be divided into true protein and non-protein nitrogen (NPN), with caseins and serum proteins (also called whey proteins) as the main classes of proteins.
  • Caseins are the proteins that precipitate at pH 4.6, whereas whey proteins remain soluble at this pH.
  • the ratio of whey protein to casein varies from about 90:10 in the first days after birth to about 60:40 in mature human milk, whereas the whey protein to casein ratio is around 20:80 in bovine milk.
  • composition of the casein and whey protein fractions differ between human and bovine milk.
  • the most abundant whey proteins in human milk are a-lactalbumin, lactoferrin and immunoglobulins, whereas the whey protein fraction of bovine milk comprises approximately ⁇ 50% p-lactoglobulin and ⁇ 15% a-lactalbumin.
  • the most abundant casein in human milk is beta-casein, whereas bovine milk comprises about 50% alpha-casein and about 35% beta-casein.
  • Another important difference is the relatively high content of essential amino acids in human milk. These amino acids cannot be synthesized in the human body and need to be introduced into the human body via food.
  • Formula milk including infant formulae and follow-up formulae, is able to supply the complete nutritional requirements of infants in the first months of their life up to the introduction of appropriate complementary feeding.
  • Legal requirements exist which regulate the required ingredients in such formula milks.
  • One of the these requirements being the minimum content of the essential amino acids and several conditionally essential amino acids as aligned with the composition of human milk. See for instance the CODEX Alimentarus or Ell Commission Directive 2016/127/EC dated September 25, 2015.
  • the protein content of conventional dairy-based formula milk is significantly higher than that of human milk.
  • conventional protein sources in formula milk are combinations of a milk powder or milk concentrate and demineralized whey protein concentrate; generally a demineralized cheese whey concentrate.
  • the whey protein concentrate is added to bring the whey:casein ratio closer to that of human milk.
  • the total protein content of infant formulas is generally in the range 1 .8-3.0 g/100 kcal.
  • the high end of this range has the drawback that - as shown by several studies - it causes a rapid weight gain during the first year of life, which may affect body composition later in life.
  • a lot of research is ongoing towards infant formulas with lower total protein content, without compromising on essential amino acid content.
  • Examples of ways in which this problem can be solved include the addition of free amino acids, the use of caseinoglycomacropeptide (CMP)-depleted whey, the addition of protein hydrolysates, and/or the use of a-lactalbumin enriched whey.
  • CMP caseinoglycomacropeptide
  • CMP is a cleavage product of K-casein, which is formed during cheese production under the influence of the enzyme chymosin. High levels of CMP negatively affect the amino acid pattern of formula milk, especially the amount of essential amino acids. Furthermore, CMP is rich in threonine and its oligopeptide form allows quick absorption of threonine by the body, which may lead to overdosing causing hyperthreoninemia in prematures.
  • a suitable source of CMP-depleted whey is ideal whey.
  • Ideal whey is obtained by separating milk in a casein-rich and a serum-rich fraction using microfiltration.
  • the serum-rich fraction is called ideal whey.
  • ideal whey free of CMP its protein composition and, thus, the (essential) amino acid composition, can be steered towards high alpha-lactalbumin and beta-casein contents thereby better aligning its overall protein and amino acid composition with that of human breastmilk.
  • Ideal whey is preferably added to infant formulae in the form of a powdered concentrate.
  • an ideal whey concentrate is referred to as serum protein concentrate (SPC).
  • SPC serum protein concentrate
  • the preparation of SPC involves microfiltration of skimmed milk, resulting in a concentrated (micellar) casein retentate and a serum fraction containing most of the whey proteins as the permeate (ideal whey), said permeate fraction being then concentrated by ultrafiltration in order to remove lactose, ash, and water.
  • An SPC powder can then be obtained by spray-drying the concentrate.
  • SPC allows for the preparation of a formula milk with a low protein content and a relatively high essential amino acid content. Furthermore, its preparation only has a small number of processing steps that can denature bioactive ingredients such as heat-sensitive vitamins and proteins. Examples of the latter are lactoferrin and immunoglobulins.
  • conventional SPC production still contains heat treatment steps that may cause denaturation of bioactive ingredients. These process steps are microbial reduction steps, conducted in order to guarantee microbiological quality.
  • An example of such a germicidal heat treatment step is thermal pasteurization (at least 72°C for at least 15 seconds). Denaturation of most bioactive proteins starts above 65°C, meaning that the nutritional value of the SPC will be negatively affected by such heat treatment.
  • heat treatment requires a significant amount of energy.
  • Thermal pasteurization is generally conducted to the skimmed raw milk; before the microfiltration step. Removal of micro-organisms at this early stage is important in order to prevent an increase in the bacterial load during processing and to prevent microorganisms from clogging the microfiltration membrane.
  • Another such heat-treatment is conventionally applied just before spray-drying, when the SPC is heated in a pasteurizer under thermal pasteurization conditions, transported via a tower feeding line to the top of the spray-drying tower, and atomized in the spray-dryer.
  • the product is not actively cooled and thus stays around 72°C, as cooling would negatively impact the capacity and energy input of the spray-drying process and would negatively affect the size of the spray-dried particles.
  • this means that the SPC is at a temperature of at least 72°C for a period several minutes.
  • CMF ceramic microfiltration
  • This ceramic microfiltration step involves the use of a microfiltration membrane with a pore size in the range 0.1 -10 pm and is therefore capable of removing bacteria and spores, but not able to separate casein and whey proteins.
  • CMF avoids high temperature (>65°C) treatment and thus does not affect heat-sensitive components such as proteins, flavour and viscosity.
  • CMF is able to remove heat resistant microorganisms that are more resistant to conventional thermal pasteurization conditions.
  • the object of the present invention is the provision of a more sustainable and energy efficient process for producing microbiologically safe SPC.
  • a further object is the provision of a process that minimizes denaturation of heat-sensitive bioactive ingredients in said concentrate.
  • At least one thermal pasteurization and/or a CMF step is replaced with a UV-C treatment, thereby increasing the content of heat-sensitive bioactive ingredients and/or improving the sustainability of the SPC production process.
  • IIV-C is able to destroy thermoresistant bacteria, such as Streptococcus thermophilus and Microbacterium spp., that are resistant to thermal pasteurization conditions.
  • UV-A UV-400 nm
  • UV- B 280-320 nm
  • UV-C 200-280 nm
  • Vacuum-UV 100-200 nm
  • UV-C has the highest germicidal effect, specifically between 250 and 270 nm, and is capable of destroying bacteria, viruses, protozoa, yeasts, molds and algae.
  • the penetration depth of UV-C depends on the absorbance and scattering of UV light by a liquid.
  • UV-C irradiation in microbial reduction or disinfection of transparent liquids is well known. Milk and dairy products, however, are not transparent. M.M. Delorme, Trends in Food Science 102 (2020) 146-154, reviewed the treatment of milk and dairy products with UV-C radiation. Advantages of UV-C treatment of dairy products are an effective deactivation of microorganisms with minimal loss in nutritional and sensory quality and the absence of toxic effects and waste generation. Compared to conventional heat pasteurization, UV-C treatment may require 1000 times less energy.
  • a major disadvantage relates to the fact that milk and dairy products are non-transparent and have a high absorption coefficient at UV-C wavelengths. In other words, the penetration power of the UV-C light is limited, which makes it difficult to ensure that all microorganisms are directly exposed to UV-C light.
  • UV-C treatment of milk or whey - as disclosed in, e.g., WO 2017/027091 , WO 2019/057257, WO 2021/063462, WO 2019/076413, US 2022/0305155, C. Schubert et al., Int. Dairy J. 147 (2023) 105785, L. Christen et al., PLOS ONE (8) 2013 e68120, W. Zhang et al., LWT - Food Sci. Techn., 141 (2021 ) 110945, P. Padademas et al., Animals 11 (2021 ) 42, C. Michel et al., Int. Dairy J.
  • IIV-C treatment is able to reduce the bacterial load in more concentrated dairy streams to such an extent that it can replace at least one of the conventionally applied microbial reduction steps in the production of serum protein concentrate.
  • the present invention therefore relates to a process for producing a serum protein concentrate, said process comprising the steps of: a) de-creaming raw milk to provide skim milk, b) subjecting said skim milk to at least one microbial reduction step to provide a decontaminated skim milk, c) microfiltration of said decontaminated skim milk to obtain a casein-rich retentate and a serum-rich permeate, d) concentrating the serum-rich permeate by ultrafiltration to obtain a serum protein concentrate as the retentate, e) subjecting said serum protein concentrate to at least one microbial reduction step, and f) spray-drying the serum protein concentrate, wherein at least one of the microbial reduction steps comprises a treatment with UV- C radiation.
  • the process of the present invention is able to result in SPC with a plate count at least similar to that obtained with solely thermal pasteurization steps, while at the same time significantly reducing the denaturation of bioactive compounds. It additionally results in SPC from which thermo-resistant bacteria, such as Streptococcus thermophilus and Microbacterium spp., are inactivated; bacteria that cannot be inactivated with thermal pasteurization treatments.
  • thermo-resistant bacteria such as Streptococcus thermophilus and Microbacterium spp.
  • IIV-C radiation is used in step e).
  • the advantage of performing IIV-C treatment just before spray-drying is that is allows to ensure the microbial quality of the final product.
  • a treatment with IIV-C radiation is performed in step b), optionally in combination with either a CMF or a thermal pasteurization step.
  • the advantage of performing IIV-C at this early stage of the process is that it ensures a clean process.
  • Step b) may involve a treatment with IIV-C radiation, followed by thermal pasteurization, or vice versa.
  • step b) may involve ceramic microfiltration followed by a treatment with IIV-C radiation, or vice versa.
  • the advantage of performing IIV-C treatment after ceramic microfiltration is that the microbial reduction achieved by ceramic microfiltration improves the effectiveness of the IIV-C treatment.
  • the advantage of performing IIV-C treatment before ceramic microfiltration is that the liquid prior to ceramic microfiltration might have a lower dry matter content and thus lower absorbance and scattering and deeper penetration of IIV-C radiation.
  • neither a CMF nor thermal pasteurization treatment is conducted prior to microfiltration step c) and treatment with IIV-C radiation is the sole microbial reduction step before microfiltration step c).
  • no thermal pasteurization is applied during the entire process.
  • the only microbial reduction steps are UV- C treatments, without any thermal pasteurization or CMF steps. This allows the highest retainment of bioactive compounds in the most sustainable way.
  • the germicidal properties of UV radiation are mainly due to inactivation of bacteria and viruses through DNA mutations induced through absorption of UV light by DNA molecules at very specific germicidal wavelengths, which are normally between 253.
  • the main commercial UV sources that emit sufficient energy in the germicidal wavelength range are mercury and deuterium lamps.
  • the radiation of mercury lamps is more intense, while deuterium lamps have a broader emission spectrum.
  • UV-treatment requires sufficient turbulence.
  • Turbulence can be expressed with the Reynolds number (Re) and is influenced by the diameter of the tube through which the liquid is transported, the flow through the tube, and the viscosity of the liquid. Said viscosity, in turn, depends on the nature of the liquid, its dry matter content, and its temperature.
  • the UV-C treatments in the process of the present invention are preferably conducted on liquid streams with a Reynolds number (Re) of at least 700, preferably at least 1 ,000, more preferably at least 1 ,500, even more preferably at least 2,300, more preferably at least 3,000, even more preferably at least 4,000, more preferably at least 6,000, and most preferably at least 10,000.
  • Re Reynolds number
  • the IIV-C treatment is preferably performed at a temperature below 70°C, more preferably below 60°C.
  • the IIV-C treatment is preferably performed at a temperature in the range 10-70°C, more preferably 10-60°C, even more preferably 20-60°C, most preferably 30-60°C.
  • Oxidation of any compounds can be minimized by using extra light filters to narrow the bandwidth of the light spectrum (as disclosed in WO 2021/063462), or by degassing the feed stream before the IIV-C treatment in order to remove oxygen/air.
  • milk refers to milk obtained from cattle (e.g. cows, buffalos, sheep, goats, horses, and camels), but also to human milk.
  • the preferred milk for use in the process of the present invention is bovine milk.
  • Milk can be de-creamed/skimmed via conventional techniques, such as centrifugal cream separation, resulting in cream and skim milk.
  • skim milk is subjected to a microbial reduction step to provide a decontaminated skim milk.
  • Skim milk is considered to have been decontaminated if the total plate count has been reduced to a lower value.
  • Total plate count can be determined by ISO 4833-1 :2013, part 1 (pour plate).
  • the total plate count is preferably reduced to less than 1000 CFU/ml, more preferably less than 100 CFU/ml, and most preferably less than 10 CFU/ml.
  • the microbial reduction may involve either thermal pasteurization, preferably combined with a preceding ceramic microfiltration (CMF) step, or a treatment with UV- C radiation, optionally combined with either thermal pasteurization or CMF.
  • CMF ceramic microfiltration
  • thermal pasteurization various suitable time and temperature combinations can be used. Examples of suitable combinations are: 72-75°C for 15-20 seconds, 63-65°C for 30-40 minutes, and 80-85°C for 1 -5 seconds.
  • Legal pasteurization requires a composition to be held at >72°C for at least 15 seconds for every part of the product, or equivalent as defined in the Pasteurized Milk Ordinance of the FDA.
  • Ceramic microfiltration is a well-known technique for the removal particles, such as bacteria and spores.
  • a skim milk with low bacterial content is achieved in the CMF permeate.
  • CMF can be performed at a temperature in the range 45-60°C or 5-20°C. Lower temperatures are preferred from microbiological perspective; higher temperature processing, on the other hand, results in more efficient separation and allows the use of a smaller membrane surface.
  • the temperature is preferably in the range 40-60°C, more preferably 45-55°C.
  • UV-C treatment can replace the CMF and/or the thermal pasteurization.
  • the advantage of applying UV-C treatment at this stage of the process is that the absorbance and scattering in milk is rather limited compared to that in the more concentrated streams further down the process, thereby improving the UV-C effectiveness.
  • step c The separation of milk into a casein-rich retentate and a whey protein-rich permeate (step c) can be performed in conventional ways, well-known to the person skilled in the art.
  • the skim milk optionally diluted with water in a volume ratio water/milk of 0.5-1.5, can be subjected to crossflow filtration using a microfiltration membrane at a temperature in the range of either 10-20°C or 50-55°C.
  • the temperature is preferably in the range 10-20°C, more preferably 10-15°C. This low temperature enables beta-casein transmission through the membrane.
  • the membrane can be constructed from various polymer types - such as polysulfone (PS), (modified) polyethersulfone (PES), polyvinylidene difluoride (PVDF), polyacrylonitrile (PAN), cellulose acetate (CA), and polypropylene (PP) - and several ceramic materials - such as aluminum oxide, zinc oxide, and titanium oxide.
  • PS polysulfone
  • PES polyethersulfone
  • PVDF polyvinylidene difluoride
  • PAN polyacrylonitrile
  • CA cellulose acetate
  • PP polypropylene
  • the molecular weight cut-off (MWCO) and pore size of the membrane is preferably in the range 50-1000 kDa and/or 0.01 -1 .0 micrometer, more preferably in the range 100- 800 and/or 0.02-0.5 micrometer, most preferably in the range 100-500 kDa and/or 0.05-0.2 micrometer.
  • the microfiltration is preferably operated with a trans-membrane pressure of 0.1-5 bar, more preferably 0.2-3 bar, most preferably 0.2-1 bar.
  • the microfiltration may be implemented as a single pass filtration or by using a series of membranes arranged in series.
  • the microfiltration is arranged as crossflow filtration.
  • the feed flow rate is preferably in the range 15 to 20 m 3 /hr.
  • the flux over the membranes i.e. the ratio between product flow and membrane surface, is preferably relatively low, more preferably in the range 2-30, preferably 2-10 l/m 2 /hr. This allows only the smallest casein molecules to pass the membrane, thereby obtaining a high whey protein-to-casein ratio.
  • the microfiltration is preferably combined with diafiltration, more preferably with a ratio between diafiltration flow and membrane surface in the range 2-30, preferably 2-10 l/m 2 /hr.
  • the cross flow over the membranes is preferably in the range of 50-300 m 3 /hr.
  • Ultrafiltration results in removal of water, lactose and minerals.
  • SPC serum protein concentrate
  • Ultrafiltration is preferably performed using 1-20 kDa membrane; preferably a 5-10 kDa membrane.
  • the ultrafiltration temperature is preferably in the range 10-20°C, preferably 10-15°C, most preferably 10-12°C.
  • the membrane can be constructed from various polymer types - such as polysulfone (PS), (modified) polyethersulfone (PES), polyvinylidene difluoride (PVDF), polyacrylonitrile (PAN), cellulose acetate (CA), and polypropylene (PP) - and several ceramic materials - such as aluminum oxide, zinc oxide, and titanium oxide.
  • Preferred ultrafiltration membranes are spiral-wound membranes. Even more preferred are hydrophilic polyethersulfone (PES) membranes.
  • the trans membrane pressure during ultrafiltration is preferably in the range 0-6.0 bar, more preferably 3.5-5.0 bar, and most preferably 3.5-4.0 bar.
  • the ultrafiltration is preferably combined with diafiltration.
  • the SPC may be further concentrated, demineralized and/or dried, for instance by nanofiltration, ion-exchange, electrodialysis, reverse osmosis, desalination, and/or evaporation.
  • the SPC is subjected to a microbial reduction step prior to the subsequent spray-drying step.
  • This step may either involve thermal pasteurization or treatment with IIV-C radiation.
  • the SPC may have to be diluted with water in order to reduce its dry matter content.
  • the extent of this dilution will depend on, e.g., the viscosity of the SPC at the applied temperature, the tube diameter through which the SPC flows during the IIV-C treatment, and the flow rate through the tube.
  • An appropriate dry matter content is generally in the range 5-15 wt%, preferably 6-12 wt%.
  • the temperature of the whey protein phospholipid concentrate during the IIV-C treatment is preferably in the range 10-70°C, preferably 10-60°C, more preferably 20-60°C, most preferably 30-60°C
  • the serum protein concentrate Prior to or after such IIV-C treatment, the serum protein concentrate may be preheated to a temperature in the range 40-65°C, preferably 50-65°C, most preferably 55-65°C, which is below the denaturation temperature of most (health promoting) bioactive molecules. Pre-heating should not result in temperatures exceeding 65°C. This pre-heating serves to lower the electric energy input during the subsequent spraydrying step and thus to make the process more energy-efficient.
  • This pre-heating can be performed batch-wise or continuously in any suitable equipment. Batch-wise preheating can be performed in a vessel; continuous pre-heating can be performed using a heat exchanger (e.g a plate heat exchanger). The pre-heating is preferably performed continuously.
  • the pre-heated liquid composition After reaching the desired pre-heating temperature, the pre-heated liquid composition is transported to the top of a spray-drying tower. There is no need for holding the composition at the desired temperature for a certain time period before conducting said transport. Therefore, the entire process can be performed in a continuous manner.
  • the serum protein concentrate is preferably held in step e) below 20°C, more preferably below 15°C, and most preferably below 10°C until reaching the top of the spay-drying tower.
  • the resulting SPC is spray-dried.
  • Spray-drying is preferably performed using hot air with a temperature in the range 140-300°C, preferably 150-260°C, and most preferably 170-210°C.
  • spray-dryer any type of spray-dryer can be used, such as Single Stage, 2-Stage, Multi Stage and Filtermat® type spray dryers.
  • the SPC prepared according to the process of the present invention can be used to prepare formula milk by combining the SPC with at least a lipid source, a carbohydrate source, vitamins, and minerals.
  • the lipid source may be any lipid or fat suitable for use in formula milk.
  • Preferred fat sources include milk fat, safflower oil, egg yolk lipid, canola oil, olive oil, coconut oil, palm kernel oil, soybean oil, fish oil, palm oleic, high oleic sunflower oil and high oleic safflower oil, and microbial fermentation oil containing long-chain, polyunsaturated fatty acids.
  • anhydrous milk fat is used.
  • the lipid source may also be in the form of fractions derived from these oils such as palm olein, medium chain triglycerides, and esters of fatty acids such as arachidonic acid, linoleic acid, palmitic acid, stearic acid, docosahexaeonic acid, linolenic acid, oleic acid, lauric acid, capric acid, caprylic acid, caproic acid, and the like. It may also be added small amounts of oils containing high quantities of preformed arachidonic acid and docosahexaenoic acid such as fish oils or microbial oils.
  • oils such as palm olein, medium chain triglycerides, and esters of fatty acids such as arachidonic acid, linoleic acid, palmitic acid, stearic acid, docosahexaeonic acid, linolenic acid, oleic acid, lauric acid, capric acid, caprylic acid, ca
  • the fat source preferably has a ratio of n-6 to n-3 fatty acids of about 5:1 to about 15:1 ; for example about 8:1 to about 10:1.
  • the infant formula comprises an oil mix comprising palmitic acid esterified to triacylglycerols, for example wherein the palmitic acid esterified in the sn- 2 position of triacylglycerol is in the amount of from 20% to 60% by weight of total palmitic acid and palmitic acid esterified in the sn-1/sn-3 position of triacylglycerol is in the amount of from 40% to 80% by weight of total palmitic acid.
  • vitamins and minerals that are preferably present in formula milk are vitamin A, vitamin B1 , vitamin B2, vitamin B6, vitamin B12, vitamin E, vitamin K, vitamin C, vitamin D, folic acid, inositol, niacin, biotin, pantothenic acid, choline, calcium, phosphorous, iodine, iron, magnesium, copper, zinc, manganese, chloride, potassium, sodium, selenium, chromium, molybdenum, taurine, and L-carnitine. Minerals are usually added in salt form.
  • Suitable HMOs include 2’-FL, 3-FL, 3’-GL, 3’-SL, 6’-SL, LNT, LNnT, and combinations thereof.
  • HMO’s are commercially available or can be isolated from milk in particular from human breast milk.
  • the nutritional composition may contain emulsifiers and stabilisers such as soy lecithin, citric acid esters of mono- and di-glycerides, and the like. It may also contain other substances which may have a beneficial effect such as lactoferrin, nucleotides, nucleosides, probiotics, and the like.
  • Suitable probiotics include Lactobacteria, Bifidobacterium lactis such as Bifidobacterium lactis Bb12, Streptococcus thermophilus, Lactobacillus johnsonii La1, Bifidobacterium longum BL999, Lactobacillus rhamnosus LPR, L rhamnosus GG, Lactobacillus reuteri, Lactobacillus salivarius.
  • Bifidobacterium lactis such as Bifidobacterium lactis Bb12, Streptococcus thermophilus
  • Lactobacillus johnsonii La1 Bifidobacterium longum BL999
  • Lactobacillus rhamnosus LPR Lactobacillus rhamnosus LPR
  • L rhamnosus GG Lactobacillus reuteri
  • Lactobacillus salivarius Such prebiotics are commercially available.
  • Formula milk is usually prepared for bottle-feeding or cup-feeding from powder (mixed with water) or liquid (with or without additional water).
  • Formula milk is generally available as a spray-dried powder.
  • Spray-drying involves an additional heating step. In order to preserve as much of the native proteins as possible, it is desired to keep the heating conditions during spray-drying as mild as possible.
  • the formula milk according to the invention can be in the form of a dry, semi-dry or liquid composition.
  • it can be a powdered composition that is suitable for making a liquid composition after reconstitution with an aqueous solution, preferably with water.
  • it is a liquid composition, for instance a ready-to-consume drinkable or spoonable composition.
  • a serum protein concentrate was prepared by subjecting legally pasteurized skim milk to microfiltration.
  • the microfiltration permeate was subsequently subjected to ultrafiltration.
  • the ultrafiltration retentate - i.e. the serum protein concentrate (SPC) - had a dry matter content of 26 wt% and a protein content of 60 wt% based on dry matter.
  • This SPC was subsequently pasteurized at different temperatures, ranging from 68°C to 76°C, using a continuous flow micro pasteurizer equipped with tubular heat exchangers and holders in order to mimic industrial pasteurization.
  • the holding time in all experiments was 180 seconds, thereby representing an industrial 18 seconds pasteurization followed by 162 seconds of transport to a spray-drying tower.
  • Total plate count also known as aerobic mesophilic count, was determined according to ISO 4833-1 :2013. 1 ml of product was poured in plate count milk agar and plates were incubated for 72 hours aerobically at 30°C. Plates were subsequently counted and the number of colony forming units (CFU) per ml of product was reported for a dilution where the number of observed colonies on the plate was between 10 and 300. For the low thermoresistant plate count, the sample was treated at 63.5°C for 30 minutes prior to plating. This method is equivalent to NEN 6807.
  • the sample was treated at 80°C for 5 minutes prior to plating.
  • the native IgG content was determined using the bovine IgG ELISA quantitation set as described by R.L. Valk-Weeber, T. Eshuis-de Ruiter, L. Dijkhuizen, and S.S. van Leeuwen, International Dairy Journal, Volume 110, November 2020, 104814.
  • the reduction in bioactive, i.e. native, IgG content was strongly temperature dependent and was reduced to 44% of its original value after pasteurization at 76°C.
  • the native lactoferrin concentration was reduced to 10% of its original value.
  • the resulting SPC was spray-dried on a small scale pilot dryer.
  • Comparative Example 1 was repeated, except that, instead of pasteurization, the SPC was submitted to IIV-C treatment using Lyras® pilot IIV-C equipment with a capacity of 100-800 L/h. In view of the high turbidity of the 26 wt% dry matter SPC suspension, the SPC was first diluted to a dry matter content of 9 wt%.
  • the SPC in the tubes was exposed to light using lamps placed at the outside of the spiral. Between the lamps and the tube, filters were placed in order to ensure a small wavelength peak around 254 nm, thereby minimizing chemical side reactions like oxidation reactions.
  • the UV-C power used - i.e. the percentage of the maximum power of the equipment - was 80%.
  • thermoresistant microorganisms - that could not be inactivated by pasteurisation (LTR and HTR) - were reduced to 10 and 0 cfu/ml, respectively.
  • Example 2 was repeated, except that the suspension was first diluted to a dry matter content of 12.5 wt% and heated to 30°C before being pumped through the spiral wound transparent tubes and exposed to IIV-C light.
  • Total plate count, thermoresistant microorganism content and the extent of denaturation of the bioactive compounds was similar to that obtained in Example 2.
  • Example 2 was repeated, except that the suspension was first diluted to a dry matter content of 14.7 wt% and heated to 52°C before being pumped through the spiral wound transparent tubes and exposed to IIV-C light.

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Abstract

L'invention concerne un procédé de production d'un concentré de protéines sériques, au moins l'une des étapes de réduction microbienne comprenant un traitement avec un rayonnement UV-C, ce qui permet d'augmenter la teneur en ingrédients bioactifs thermosensibles et d'améliorer la durabilité du processus de production de concentré de protéines sériques.
PCT/EP2024/081709 2023-11-10 2024-11-08 Procédé de production de concentré de protéines sériques Pending WO2025099259A1 (fr)

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