NUTRITIONAL COMPOSITIONS FOR INFANTS AND/OR CHILDREN AND METHODS FOR MAKING SAME

A synthetic nutritional composition for an infant and/or a child is described comprising a whey protein concentrate from milk, wherein the whey protein concentrate comprises: a milk fat content of between 6.5 to 10.0wt%, wherein the milk fat contains components of milk fat globule membranes that pro...

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Bibliographische Detailangaben
Hauptverfasser:	NGUYEN, Minhthy Le, AO, Zihua, ALVEY, John Daniel
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	A synthetic nutritional composition for an infant and/or a child is described comprising a whey protein concentrate from milk, wherein the whey protein concentrate comprises: a milk fat content of between 6.5 to 10.0wt%, wherein the milk fat contains components of milk fat globule membranes that provide at least 7mg/g of sphingomyelin to the whey protein concentrate; and wherein the majority of the sphingomyelin in the synthetic nutritional composition is provided by the components of the milk fat globule membranes of the whey protein concentrate. Methods of making same are also described. L'invention concerne une composition nutritionnelle synthétique pour un nourrisson et/ou un enfant comprenant un concentré de protéine de lactosérum à partir de lait, le concentré de protéine de lactosérum comprenant : une teneur en matière grasse de lait comprise entre 6,5 et 10,0 % en poids, la matière grasse de lait contenant des composants de membranes de globules gras de lait qui fournissent au moins 7 mg/g de sphingomyéline au concentré de protéines de lactosérum ; et la majorité de la sphingomyéline dans la composition nutritionnelle synthétique étant fournie par les composants des membranes de globule gras de lait du concentré de protéine de lactosérum. Ses procédés de production sont également décrits.