NUTRITIONAL COMPOSITIONS SHOWING PHASE SEPARATION UNDER GASTRIC CONDITIONS AND METHODS FOR PREPARING THE SAME
The invention relates to the field of nutritional compositions, methods for providing them and uses thereof. More in particular, it relates to ready-to-feed and powdered infant or growing up milk formulas showing desirable gastric digestion properties. Provided is a nutritional composition comprisin...
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| creator | HUPPERTZ, Thom TIMMER-KEETELS, Christina Josephina Antonia Maria VAN LIESHOUT, Glenn Arnoldus Antonius SIEMENSMA, André GANZEVLES, Renate Antonia NIEUWENHUIJSE, Johannes Andries |
| description | The invention relates to the field of nutritional compositions, methods for providing them and uses thereof. More in particular, it relates to ready-to-feed and powdered infant or growing up milk formulas showing desirable gastric digestion properties. Provided is a nutritional composition comprising casein, whey proteins comprising α-lactalbumin (aLAc) and β-lactoglobulin (bLac), and protein-coated fat droplets, wherein (i) the protein content of the composition is 5 to 20% (w/w), preferably 7-16 w %, based on total solids; (ii) the aLac+bLac content is at least 25% (w/w) based on the total protein level; (iii) the fat content is in the range of 10% to 50% (w/w) based on total solids; and (iv) the fat droplets are coated with an average protein load of 2-10 mg/m2 and wherein the weight ratio of casein:(aLac+bLac) on the fat droplets is at least 4 times higher, preferably at least 4.5 times higher, than the weight ratio of casein:whey protein in the total composition. |
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More in particular, it relates to ready-to-feed and powdered infant or growing up milk formulas showing desirable gastric digestion properties. Provided is a nutritional composition comprising casein, whey proteins comprising α-lactalbumin (aLAc) and β-lactoglobulin (bLac), and protein-coated fat droplets, wherein (i) the protein content of the composition is 5 to 20% (w/w), preferably 7-16 w %, based on total solids; (ii) the aLac+bLac content is at least 25% (w/w) based on the total protein level; (iii) the fat content is in the range of 10% to 50% (w/w) based on total solids; and (iv) the fat droplets are coated with an average protein load of 2-10 mg/m2 and wherein the weight ratio of casein:(aLac+bLac) on the fat droplets is at least 4 times higher, preferably at least 4.5 times higher, than the weight ratio of casein:whey protein in the total composition.</description><language>eng ; fre ; ger</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2022</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220209&DB=EPODOC&CC=EP&NR=3945861A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25569,76552</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220209&DB=EPODOC&CC=EP&NR=3945861A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HUPPERTZ, Thom</creatorcontrib><creatorcontrib>TIMMER-KEETELS, Christina Josephina Antonia Maria</creatorcontrib><creatorcontrib>VAN LIESHOUT, Glenn Arnoldus Antonius</creatorcontrib><creatorcontrib>SIEMENSMA, André</creatorcontrib><creatorcontrib>GANZEVLES, Renate Antonia</creatorcontrib><creatorcontrib>NIEUWENHUIJSE, Johannes Andries</creatorcontrib><title>NUTRITIONAL COMPOSITIONS SHOWING PHASE SEPARATION UNDER GASTRIC CONDITIONS AND METHODS FOR PREPARING THE SAME</title><description>The invention relates to the field of nutritional compositions, methods for providing them and uses thereof. More in particular, it relates to ready-to-feed and powdered infant or growing up milk formulas showing desirable gastric digestion properties. Provided is a nutritional composition comprising casein, whey proteins comprising α-lactalbumin (aLAc) and β-lactoglobulin (bLac), and protein-coated fat droplets, wherein (i) the protein content of the composition is 5 to 20% (w/w), preferably 7-16 w %, based on total solids; (ii) the aLac+bLac content is at least 25% (w/w) based on the total protein level; (iii) the fat content is in the range of 10% to 50% (w/w) based on total solids; and (iv) the fat droplets are coated with an average protein load of 2-10 mg/m2 and wherein the weight ratio of casein:(aLac+bLac) on the fat droplets is at least 4 times higher, preferably at least 4.5 times higher, than the weight ratio of casein:whey protein in the total composition.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjE0KwjAQhbNxIeod5gIuSlV0OTTTpmAmIZPSZSkSV_4U6v2xlR7A1ePx3vet1ZObGOpYO8YrFM56J78mIMa1NVfgDQqBkMeA8wINawpQoUxgMTGsFwJZg6VonBYoXQAfZmh2RDMZ0NJWre79Y0y7JTcKSoqF2afh3aVx6G_plT4d-fxyOJ5PGWb5H5cvLQM3LA</recordid><startdate>20220209</startdate><enddate>20220209</enddate><creator>HUPPERTZ, Thom</creator><creator>TIMMER-KEETELS, Christina Josephina Antonia Maria</creator><creator>VAN LIESHOUT, Glenn Arnoldus Antonius</creator><creator>SIEMENSMA, André</creator><creator>GANZEVLES, Renate Antonia</creator><creator>NIEUWENHUIJSE, Johannes Andries</creator><scope>EVB</scope></search><sort><creationdate>20220209</creationdate><title>NUTRITIONAL COMPOSITIONS SHOWING PHASE SEPARATION UNDER GASTRIC CONDITIONS AND METHODS FOR PREPARING THE SAME</title><author>HUPPERTZ, Thom ; TIMMER-KEETELS, Christina Josephina Antonia Maria ; VAN LIESHOUT, Glenn Arnoldus Antonius ; SIEMENSMA, André ; GANZEVLES, Renate Antonia ; NIEUWENHUIJSE, Johannes Andries</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP3945861A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2022</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>HUPPERTZ, Thom</creatorcontrib><creatorcontrib>TIMMER-KEETELS, Christina Josephina Antonia Maria</creatorcontrib><creatorcontrib>VAN LIESHOUT, Glenn Arnoldus Antonius</creatorcontrib><creatorcontrib>SIEMENSMA, André</creatorcontrib><creatorcontrib>GANZEVLES, Renate Antonia</creatorcontrib><creatorcontrib>NIEUWENHUIJSE, Johannes Andries</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>HUPPERTZ, Thom</au><au>TIMMER-KEETELS, Christina Josephina Antonia Maria</au><au>VAN LIESHOUT, Glenn Arnoldus Antonius</au><au>SIEMENSMA, André</au><au>GANZEVLES, Renate Antonia</au><au>NIEUWENHUIJSE, Johannes Andries</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>NUTRITIONAL COMPOSITIONS SHOWING PHASE SEPARATION UNDER GASTRIC CONDITIONS AND METHODS FOR PREPARING THE SAME</title><date>2022-02-09</date><risdate>2022</risdate><abstract>The invention relates to the field of nutritional compositions, methods for providing them and uses thereof. More in particular, it relates to ready-to-feed and powdered infant or growing up milk formulas showing desirable gastric digestion properties. Provided is a nutritional composition comprising casein, whey proteins comprising α-lactalbumin (aLAc) and β-lactoglobulin (bLac), and protein-coated fat droplets, wherein (i) the protein content of the composition is 5 to 20% (w/w), preferably 7-16 w %, based on total solids; (ii) the aLac+bLac content is at least 25% (w/w) based on the total protein level; (iii) the fat content is in the range of 10% to 50% (w/w) based on total solids; and (iv) the fat droplets are coated with an average protein load of 2-10 mg/m2 and wherein the weight ratio of casein:(aLac+bLac) on the fat droplets is at least 4 times higher, preferably at least 4.5 times higher, than the weight ratio of casein:whey protein in the total composition.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | NUTRITIONAL COMPOSITIONS SHOWING PHASE SEPARATION UNDER GASTRIC CONDITIONS AND METHODS FOR PREPARING THE SAME |
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