COMPOSITIONS NUTRITIONNELLES CUILLERABLES THERMOSTERILISEES A HAUTE TENEUR EN PROTEINES AVEC DES PROTEINES DE LACTOSERUM COMPRENANT DES MICELLES DE PROTEINE DE LACTOSERUM ET UNE SOURCE DE CASEINE
MARCHESINI, GIULIA,HAUSSMANN, NADINE,SVEJE, KIRSTINE METTE,LOUSSERT, CELINE,SCHMITT, BERTRAND,WIDMER, CHRISTOPH
申请号：
CA3043271
公开号：
CA3043271A1
申请日:
2018.01.11
申请国别(地区):
CA
年份:
2018
代理人:
摘要：
The present invention is directed to a heat sterilized spoonable nutritional composition comprising: a protein source in an amount of 12 to 20% by weight of the composition, the protein source consisting of whey protein containing whey protein micelles and a source of casein, wherein the nutritional composition is a liquid or semi-liquid composition having a viscosity of between 400 and 4000 mPa.s at 20°C measured at a shear rate of 100 s- 1. The inventive heat sterilized spoonable nutritional composition preferably has a cysteine content of 1.2 to 2.4% by weight of the composition. The present invention is furthermore directed to a process for preparing a heat sterilized spoonable nutritional composition comprising protein in an amount of 12 to 20% by weight based on the weight of the composition, said protein consisting of whey protein containing whey protein micelles and casein, which comprises the steps of: (i) Providing an aqueous solution of a protein source consisting of whey protein containing whey protein micelles and (ii) Adding a protein source containing casein； (iii) Optionally performing a homogenization treatment step； (iv) Performing an indirect UHT heat treatment step； (v) Optionally performing a homogenization treatment step, wherein following steps (i) to (v) a heat sterilized spoonable nutritional composition is obtained having a viscosity of between 400 and 4000 mPa.s at 20°C measured at a shear rate of 100 s-1. Finally, the invention concerns the use of a protein source consisting of whey protein containing whey protein micelles and a source of casein, for preparing a spoonable nutritional composition and/or for controlling the viscosity of a liquid or semi-liquid spoonable nutritional composition, wherein the spoonable nutritional composition comprises 12 to 20 weight % total protein. The invention also concerns medical uses and treatments applying or using the inventive heat sterilized spoonable nutritional composition.
