NUTRITIONAL PRODUCTS HAVING IMPROVED ORGANOLEPTIC
PROPERTIES
FIELD OF THE DISCLOSURE
[0001] The present disclosure relates to nutritional products comprising pea
protein hydrolysates. More particularly, the present disclosure relates to infant,
pediatric and adult nutritional products comprising pea protein hydrolysates having
lowered immunological reactivity and improved flavor and organoleptic properties,
including emulsion stability.
BACKGROUND OF THE DISCLOSURE
[0002] Adult, pediatric, and infant manufactured nutritional liquids and
powders comprising a targeted selection of nutritional ingredients are well known and
widely available, some of which may provide a sole source of nutrition, while others
may provide a supplemental source. These nutritionals include powders that can be
reconstituted with water or other aqueous liquid, as well as concentrated and ready-todrink
nutritional liquids such as milk or protein based emulsions or non-emulsified or
substantially clear liquids. These nutritional liquids are especially useful when
formulated with selected nutritional ingredients.
[0003] Many individuals, and particularly infants, including preterm infants,
experience intolerance to certain nutritional ingredients in the liquids and powders
(formula intolerance). The terms "intolerance" and "formula intolerance" are used
interchangeably herein. Intolerance is a non-immune system associated reaction and
may be evidenced by behavior or stool or feeding pattern changes such as increased
vomiting, an increased number of stools, or more watery stools as compared to
individuals who tolerate nutritional ingredients well. Intolerance is most often
indicated by gastrointestinal symptoms (e.g. emesis, stool patterns and gas) as well as
behavioral characteristics (e.g. acceptance of formula, fussing and crying).
[0004] Intolerance can be contrasted with the allergic-type reactions that
some individuals, and especially infants, exhibit to certain nutritional compositions.
These allergic-type reactions are immune system associated, and may be caused by
the individual's sensitivity to the protein present (generally cow milk protein) in the
nutritional. These immune system associated allergies or sensitivities often result in
cutaneous, respiratory or gastrointestinal symptoms such as vomiting and diarrhea.
[0005] Many individuals who exhibit allergies or sensitivities to cow milk
proteins are able to utilize nutritional products based on soy proteins, and in
particular, isolated soy proteins.
[0006] Hydrolysate-based formulas, some of which may be hypoallergenic,
contain protein that has been hydrolyzed or broken down into short peptide fragments
and amino acids and as a result is immunologically substantially inactive. Individuals
who exhibit reactions to cow milk and soy proteins often will not react to hydrolysate
formulas because their immune system does not recognize the hydrolyzed protein as
the intact protein that causes their symptoms. Individuals who exhibit immune
system-associated reactions to nutritional compositions including cow milk and/or soy
proteins may also exhibit non-immune system associated reactions (formula
intolerance), as previously described.
[0007] Although products based on extensively hydrolyzed proteins or
amino acid mixtures are generally acceptable for individuals who are allergic to cow
milk and soy proteins, they suffer from significant taste and organoleptic issues.
While many attempts to avoid formula allergies and intolerance have been made by
preparing nutritional compositions using hydrolyzed proteins, and particularly
hydrolyzed soy proteins, it was not previously known how to formulate a nutritional
product using hydrolyzed proteins without significantly adversely affecting the
organoleptic properties of the product, and in particular, taste. For example, the use
of hydrolyzed proteins commonly results in nutritional products that easily separate
and/or precipitate out of solution, and further, are bitter, salty, sour, and/or beany in
flavor.
[0008] The present disclosure is therefore directed to nutritional products in
the form of nutritional liquids, powders, bars, and other food products comprising pea
protein hydrolysates as the primary or sole source of protein. The pea protein
hydrolysate has a degree of hydrolysis such that the resulting nutritional products are
physically stable over shelf life and provide favorable organoleptic properties, while
remaining substantially immunologically inactive. The nutritional product may also
be used as a nutritional source for individuals who are intolerant and/or allergic to
proteins other than pea proteins and/or who have malabsorption, maldigestion, or
other gastroinstestinal conditions.
SUMMARY OF THE DISCLOSURE
[0009] One embodiment is a nutritional product including a pea protein
hydrolysate having an adjusted degree of hydrolysis of between about 7.0% to less
than 19 .0%, including between about 8.0%> and about 16.0%, including between about
8%o and about 13.5%, and also including between about 12.0% and 16.0%.
Additionally, in one embodiment, less than 5% of the proteins in the pea protein
hydrolysate have a molecular weight of greater than 3 kDa. The product is in a form
selected from the group consisting of a liquid beverage (e.g., nutritional emulsions,
substantially clear nutritional liquids, and gels), a powder, a food product, a
nutritional bar, and a nutritional supplement. Desirably, the product is an infant
formula.
[0010] Another embodiment is a nutritional product including a pea protein
hydrolysate having less than 15,000 mg of immunologically active pea antigen per 1
gram of protein.
[001 1] Another embodiment is a method of making a nutritional product
comprising combining a protein, a fat, and a carbohydrate. The nutritional product
includes a pea protein hydrolysate having an adjusted degree of hydrolysis of between
about 7.0% and less than 19.0% as its primary or sole source of protein. In one
embodiment, less than 5% of the proteins in the pea protein hydrolysate have a
molecular weight of greater than 3 kDa. In another embodiment, the pea protein
hydrolysate has less than 15,000 mg of immunologically active pea antigen per 1 gram
of protein.
[0012] The nutritional products as described herein comprise pea protein
hydrolysates as sole or primary source of protein that not only provide a nutritional
source for individuals who are intolerant and/or allergic to cow milk proteins and/or
soy proteins, but also is physically stable and/or has organoleptic benefits in each of
the selected product forms. In many embodiments, described herein, pea protein
hydrolysate is the sole protein source such that the nutritional product is
hypoallergenic and suitable for use in food-allergic patients.
[0013] It has now been found that these intolerance and/or allergic issues
can be minimized or eliminated by formulating the nutritional product with a pea
protein hydrolysate having an adjusted degree of hydrolysis of between about 7.0%
and less than 19.0%, which produces a specific molecular weight profile and antigen
content. Specifically, the use of these pea protein hydrolysates has been found to
have reduced immunological activity. Further, pea protein hydrolysates having an
adjusted degree of hydrolysis of between about 7.0%> and less than 19.0% provide
improved flavor and other improved organoleptic properties as compared to
nutritional products including other hydrolyzed vegetable protein sources. As such,
utilizing the hydrolyzed pea protein of the present disclosure it is now possible to
produce pleasant tasting, hypoallergenic, tolerant hydrolysate -based nutritionals.
BRIEF DESCRIPTION OF THE DRAWINGS
[0014] FIG. 1 is a chart depicting the composition comparison between pea
protein hydrolysates of the present disclosure and intact soy protein.
DETAILED DESCRIPTION OF THE DISCLOSURE
[0015] The nutritional products described herein comprise pea protein
hydrolysates as a source of protein. In many embodiments, the nutritional products
comprise pea protein hydrolysates as a sole protein source such that the nutritional
product is hypoallergenic and suitable for use in food-allergic patients. These and
other essential features of the nutritional products, as well as some of the many
optional variations and additions, are described in detail hereafter.
[0016] The term "hypoallergenic" as used herein, unless otherwise specified,
refers to a nutritional product that causes symptoms of an allergic reaction to food in
less than 10%> of food-allergic individuals.
[0017] The term "substantially clear nutritional liquid" as used herein, unless
otherwise specified, refers to a non-emulsified or similar other liquid having a visibly
clear or translucent appearance, which liquid may and typically will have a thin or
watery texture with a consistency similar to that of a clear juice and most typically
having a viscosity of less than about 25 centipoise as determined by a Brookfield
viscometer at 22°C using a # 1 spindle at 60 rpm.
[00 18] The term "spray dried nutritional powder" as used herein, unless
otherwise specified, refers to a nutritional powder wherein the majority of the
components, including the pea protein hydrolysate, have been homogenized and
subsequently subjected to a spray drying process during manufacturing. Additional
ingredients can be added to the spray dried powder through dry blending so long as at
least the pea protein hydrolysate has been previously homogenized and spray dried.
[0019] The term "adjusted degree of hydrolysis" as used herein, unless
otherwise specified, refers to the degree of hydrolysis of a specified protein material,
generally pea protein material, that has been adjusted or corrected to account for the
measurable amino nitrogen content of the intact protein material. For example, if the
intact, unmodified protein material has an amino nitrogen content of 8.68 and a
protein that has been subjected to a hydrolysis procedure has a degree of hydrolysis of
16.68, the hydrolyzed protein has an adjusted degree of hydrolysis of 8.00.
[0020] The terms "fat" and "oil" as used herein, unless otherwise specified,
are used interchangeably to refer to lipid materials derived or processed from plants or
animals. These terms also include synthetic lipid materials so long as such synthetic
materials are suitable for oral administration to humans.
[0021] The term "human milk oligosaccharide" or "HMO" refers generally
to a number of complex carbohydrates found in human milk. Monomers found in
milk oligosaccharides typically include D-glucose (Glc), D-galactose (Gal), Nacetylglucosamine
(GlcNAC), L-fucose (Fuc), and sialic acid [N-acetylneuraminic
acid (NeuAc)]. Elongation of these monomers may be achieved by attachment of
GlcNAc residues linked in b1-3 or b1-4 linkage to a Gal residue followed by further
addition of Gal in a b-1-3 or b-1-4 bond. Most HMOs carry lactose at their reducing
end. From these monomers, a large number of core structures may be formed.
Further variations may occur due to the attachment of lactosamine, Fuc, and/or
NeuAc.
[0022] The term "shelf stable" as used herein, unless otherwise specified,
refers to a nutritional product that remains commercially stable after being packaged
and then stored at 18-24°C for at least 3 months, including from about 6 months to
about 24 months, and also including from about 12 months to about 18 months.
[0023] The terms "nutritional composition" or "nutritional product" as used
herein, are used interchangeably and, unless otherwise specified, refer to nutritional
liquids, nutritional powders, nutritional bars, nutritional supplements, and any other
nutritional food product as known in the art. The nutritional powders may be
reconstituted to form a nutritional liquid, all of which comprise one or more of fat,
protein and carbohydrate and are suitable for oral consumption by a human.
[0024] The term "nutritional liquid" as used herein, unless otherwise
specified, refers to nutritional products in ready-to-drink liquid form, concentrated
form, and nutritional liquids made by reconstituting the nutritional powders described
herein prior to use.
[0025] The term "infant" as used herein, unless otherwise specified, refers to
a child 12 months or younger. The term "toddler" as used herein, refers to a child
from 6 months to three years of age. The term "child" as used herein, refers to a user
from birth up to 13 years of age. The term "preterm infant" as used herein, refers to
an infant born prior to 36 weeks of gestation.
[0026] All percentages, parts and ratios as used herein, are by weight of the
total composition, unless otherwise specified. All such weights, as they pertain to
listed ingredients, are based on the active level and, therefore, do not include solvents
or by-products that may be included in commercially available materials, unless
otherwise specified.
[0027] All references to singular characteristics or limitations of the present
disclosure shall include the corresponding plural characteristic or limitation, and vice
versa, unless otherwise specified or clearly implied to the contrary by the context in
which the reference is made.
[0028] All combinations of method or process steps as used herein can be
performed in any order, unless otherwise specified or clearly implied to the contrary
by the context in which the referenced combination is made.
[0029] The various embodiments of the nutritional products of the present
disclosure may also be substantially free of any optional or selected essential
ingredient or feature described herein, provided that the remaining nutritional product
still contains all of the required ingredients or features as described herein. In this
context, and unless otherwise specified, the term "substantially free" means that the
selected nutritional product contains less than a functional amount of the optional
ingredient, typically less than about 1%, including less than about 0.5%, including
less than about 0.1%, and also including zero percent, by weight of such optional or
selected essential ingredient.
[0030] The nutritional products may comprise, consist of, or consist
essentially of the essential elements of the products as described herein, as well as any
additional or optional element described herein or otherwise useful in nutritional
product applications.
Product Form
[003 1] The nutritional compositions of the present disclosure including the
pea protein hydrolysate may be formulated and administered in any known or
otherwise suitable oral product form. Any solid, liquid, or powder form, including
combinations or variations thereof, are suitable for use herein, provided that such
forms allow for safe and effective oral delivery to the individual of the essential
ingredients as also defined herein.
[0032] The nutritional compositions of the present disclosure include pea
protein hydrolysates as described herein. The compositions may include pea protein
hydrolysates as the sole source of protein (i.e., pea protein hydrolysates are 100% of
the protein component of the composition) or they may include pea protein
hydrolysates in combination with other hydrolyzed, partially hydrolyzed, or
unhydrolyzed (intact) proteins as described herein. The compositions include any
product form comprising the essential ingredients described herein, and which is safe
and effective for oral administration. The nutritional compositions may be formulated
to include only the essential ingredients described herein, or may be modified with
optional ingredients to form a number of different product forms. The nutritional
compositions of the present disclosure are preferably formulated as dietary product
forms, which are defined herein as those embodiments comprising the essential
ingredients of the present disclosure in a product form that then contains at least one
of fat, protein, and carbohydrate, and preferably also contains vitamins, minerals, or
combinations thereof. In many embodiments, the composition will comprise pea
protein hydrolysate as the sole source of protein in combination with fat,
carbohydrate, vitamins, and minerals to produce a hypoallergenic composition. One
specific example is a hypoallergenic infant formula including 100% pea protein
hydrolysates as the protein source, fat, carbohydrate, vitamins and minerals.
[0033] The nutritional compositions of the present disclosure may therefore
include a variety of different product forms, including most any conventional or
otherwise known food product form, some non-limiting examples of which include
confectionary products, cereals, food condiments (e.g., spreads, powders, sauces,
jams, jelly, coffee creamer or sweetener), pasta, baking or cooking materials (e.g.,
flour, fats or oils, butter or margarine, breading or baking mixes), salted or seasoned
snacks (e.g., extruded, baked, fried), beverages (e.g., coffee, juice, carbonated
beverage, non-carbonated beverage, tea), snack or meal replacement bars (e.g.,
Slimfast™ bars, Ensure™ bars, Zone perfect™ bars, Glucerna™ bars), smoothies,
breakfast cereals, cheeses, gummie products, salted or unsalted crisp snacks (e.g.,
chips, crackers, pretzels), dips, baked goods (e.g., cookies, cakes, pies, pastries, bread,
bagels, croutons, dressings, dry mixes (e.g., mixes for muffins, cookies, waffles,
pancakes, beverages), frozen desserts (e.g., ice cream, popsicles, fudge bars, crushed
ice, frozen yogurt), pasta, processed meats (e.g., corn dogs, hamburgers, hotdogs,
sausage, pepperoni), pizza, pudding, flavored or unflavored gelatin, refrigerated
dough (e.g., cookies, bread, brownies), yogurt or yogurt-based drinks, frozen yogurt,
soups, vegetable-based burgers, and popcorn-based snacks.
[0034] The nutritional compositions of the present disclosure may also be
formulated in product forms such as capsules, tablets, pills, caplets, gels, liquids (e.g.,
suspensions, solutions, emulsions, clear solutions), powders or other particulates, and
so forth. These product forms generally contain only the essential ingredients as
described herein, optionally in combination with other actives, processing aids or
other dosage form excipients.
[0035] The nutritional products include liquid and spray dried powder forms,
which includes ready-to-feed emulsified liquids and spray dried reconstitutable
powders that can be diluted with water or other aqueous liquid to form a nutritional
liquid prior to use.
[0036] Specifically, the nutritional composition may be human milk
fortifiers for preterm infants intolerant to formulas based on cow milk proteins or soy
proteins, human milk fortifiers for infants allergic to cow milk proteins or soy
proteins, preterm infant formulas for preterm infants intolerant to formulas based on
cow milk proteins or soy proteins, or preterm infant formulas for preterm infants
allergic to cow milk proteins or soy proteins, infant formulas for infants intolerant to
formulas based on cow milk proteins or soy proteins, infant formulas for infants
allergic to cow milk proteins or soy proteins, hypoallergenic formulas for infants with
food allergies generally, follow-on infant formulas for infants intolerant to formulas
based on cow milk proteins or soy proteins, follow-on infant formulas for infants
allergic to formulas based on cow milk proteins or soy proteins, toddler formulas for
infants greater than six months of age who are intolerant to formulas based on cow
milk proteins or soy proteins, toddler formulas for infants greater than six months of
age who are allergic to formulas based on cow milk proteins or soy proteins,
nutritional drinks for children and adults who are intolerant to nutritionals based on
cow milk proteins or soy proteins, nutritional drinks for children and adults who are
allergic to nutritionals based on cow milk proteins or soy proteins, nutritional drinks
for geriatric patients who are intolerant to nutritionals based on cow milk proteins or
soy proteins, nutritional drinks for geriatric patients who are allergic to nutritionals
based on cow milk proteins or soy proteins, sports nutritional drinks for people who
are intolerant to nutritionals based on cow milk proteins or soy proteins, sports
nutritional drinks for people who are allergic to nutritionals based on cow milk
proteins or soy proteins, sports nutritional drinks using hydrolyzed proteins with
improved organoleptic properties, nutritional bars using hydrolyzed proteins with
improved organoleptic properties, semi-elemental formulas for the nutritional needs
of patients with malabsorption, maldigestion, and other gastrointestinal conditions,
and formulas, bars, liquid or powdered protein supplements, or other food forms
based on hydrolyzed proteins designed for patients who require hydrolyzed protein to
manage their diets.
[0037] The nutritional compositions of the present disclosure, when
formulated as a dietary product form, may potentially provide either a sole source or a
supplemental source of nutrition to an individual. In this context, a sole source of
nutrition is one that can be administered once or multiple times each day to potentially
provide an individual with all or substantially all their fat, protein, carbohydrate,
mineral, and vitamin needs per day or during the intended period of administration. A
supplemental source of nutrition is defined herein as a dietary source that does not
provide an individual with a potentially sole source of nutrition.
Li uid Beverages
[0038] Liquid beverages include concentrated and ready-to-feed liquids.
Non-limiting examples of liquid product forms suitable for use herein include liquid
infant formulas (including both ready-to-feed formulations and concentrated
formulations), liquid toddler formulas (including both ready-to-feed formulations and
concentrated formulations), liquid human milk fortifiers (including both ready-to-feed
and concentrated formulations), snack and meal replacement products, hot or cold
beverages, carbonated or non carbonated beverages, juices or other acidified
beverages, shakes, coffees, teas, enteral feeding compositions, and so forth. These
liquid compositions are most typically formulated as suspensions or emulsions, but
can also be formulated in any other suitable form such as clear liquid solutions, liquid
gels, and so forth.
[0039] The nutritional liquid beverages of the present disclosure may be
used as nutritional drinks for pre-term infants, infants, toddlers, children, and adults,
including geriatric patients, who are intolerant or allergic to nutritionals based on cow
milk proteins and/or soy proteins. The liquid beverages may also be used as semielemental
formulas for the nutritional needs of patients with malabsorption,
maldigestion, and other gastrointestinal conditions.
A. Nutritional Emulsions
[0040] Nutritional emulsions comprise pea protein hydrolysate as the
primary or sole source of protein and are aqueous emulsions further comprising fats
and carbohydrates. These emulsions are flowable or drinkable liquids at from about
1°C to about 25°C and are typically in the form of oil-in-water, water-in-oil, or
complex aqueous emulsions, although such emulsions are most typically in the form
of oil-in-water emulsions having a continuous aqueous phase and a discontinuous oil
phase.
[0041] The nutritional emulsions may be and typically are shelf stable. The
nutritional emulsions typically contain up to about 95% by weight of water, including
from about 50%> to about 95%, also including from about 60%> to about 90%>, and also
including from about 70% to about 85%, of water by weight of the nutritional
emulsions.
[0042] The nutritional emulsions may be formulated with sufficient kinds
and amounts of nutrients so as to provide a sole, primary, or supplemental source of
nutrition, or to provide a specialized nutritional emulsion for use in individuals
afflicted with specific diseases or conditions. For example, nutritional emulsions can
be produced for use as infant, follow-on infant and toddler formulas, adult formulas
and the like for users who are intolerant or allergic to nutritionals based on cow milk
proteins and/or soy proteins. In another embodiment, the emulsions can be used as a
hypoallergenic nutritional emulsion by individuals that have general food allergies.
These nutritional emulsions may thus have a variety of product densities, but most
typically have a density greater than about 1.03 g/ml, including greater than about
1.04 g/ml, including greater than about 1.055 g/ml, including from about 1.06 g/ml to
about 1.12 g/ml, and also including from about 1.085 g/ml to about 1.10 g/ml.
[0043] The nutritional emulsions may have a caloric density tailored to the
nutritional needs of the ultimate user, although in most instances the emulsions
comprise from about 100 to about 500 kcal/240 ml, including from about 150 to about
350 kcal/240 ml, and also including from about 200 to about 320 kcal/240 ml.
[0044] In an alternative embodiment, the nutritional emulsion is a lowcalorie
nutritional emulsion and has a caloric density of about 6.5 kcal/fl oz (52.8
kcal/240 ml). In another embodiment, the nutritional emulsion has a caloric density
of about 7.1 kcal/fl oz (57.6 kcal/240 ml). In one embodiment, the nutritional
emulsion has a caloric density of about 7.7 kcal/fl oz (62.4 kcal/ml).
[0045] The nutritional emulsion may have a pH ranging from about 3.5 to
about 8, but are most advantageously in a range of from about 4.5 to about 7.5,
including from about 5.5 to about 7.3, including from about 6.2 to about 7.2.
[0046] Although the serving size for the nutritional emulsion can vary
depending upon a number of variables, a typical serving size ranges from about 100 to
about 300 ml, including from about 150 to about 250 ml, and including from about
190 ml to about 240 ml.
[0047] In one embodiment, the nutritional emulsion can be used as a human
milk fortifier. In such embodiments, a typical single serving size includes about 5.0
ml.
B. Substantially Clear Liquid Beverages
[0048] The substantially clear nutritional liquids of the present disclosure are
thin liquids comprising at least protein, at least a portion of the proteins being pea
protein hydrolysate, and carbohydrate as discussed below. The substantially clear
nutritional liquids are substantially fat free; that is, the liquids are devoid of added fat
except for that fat inherent to the raw materials or added fat at low concentrations to
aid in the manufacture of the liquid. In this context, the term "fat free" means that the
liquid typically contains less than 1.0 %, more typically less than 0.5%, and more
typically less than 0.1%, including zero percent, fat by weight of the nutritional liquid.
These substantially clear nutritional liquids are flowable or drinkable liquids at from
about C to about 25°C.
[0049] The substantially clear nutritional liquids may be and typically are
shelf-stable. The liquids typically contain up to about 95% by weight of water,
including from about 50% to about 95%, also including from about 60% to about
90%, and also including from about 70%> to about 85%, of water by weight of the
substantially clear nutritional liquid.
[0050] The substantially clear nutritional liquids may be formulated with
sufficient kinds and amounts of nutrients so as to provide a supplemental source of
nutrition, or to provide a specialized nutritional liquid for use in individuals afflicted
with specific diseases or conditions. For example, in one embodiment, the
substantially clear nutritional liquid is a sports drink for use by users who are
intolerant or allergic to nutritionals based on cow milk protein and/or soy proteins. In
another embodiment, the substantially clear nutritional liquid is a sports drink
including hydrolyzed protein with improved organoleptic properties. These
substantially clear nutritional liquids may thus have a variety of product densities, but
most typically have a density greater than about 1.040 g/ml, including from 1.06 g/ml
to 1.12 g/ml, and also including from about 1.085 g/ml to about 1.10 g/ml.
[005 1] The substantially clear nutritional liquids may have a caloric density
tailored to the nutritional needs of the ultimate user, although in most instances the
liquids comprise from about 90 to about 500 kcal/240 ml, including from about 150 to
about 350 kcal/240 ml, including from about 180 to about 350 kcal/240 ml and also
including from about 250 to about 320 kcal/240 ml. In other embodiments, the
substantially clear nutritional liquids comprise from about 90 to about 500 kcal/480
ml, including from about 150 to about 350 kcal/480 ml, and also including from about
250 to about 320 kcal/480 ml.
[0052] The substantially clear nutritional liquids have a pH ranging from
about 2.8 to about 4.6, including from about 2.9 to about 4.2, and also including from
about 3.1 to about 3.9.
[0053] Although the serving size for the substantially clear nutritional liquid
can vary depending upon a number of variables, a typical serving size ranges from
about 100 to about 591 ml, including from about 150 to about 250 ml, including from
about 190 ml to about 240 ml. Some specific serving sizes for the substantially clear
nutritional liquid include 240 ml (8.1 ounce), 296 ml (10 ounce) and 480 ml (16
ounce).
Nutritional Powders
[0054] The nutritional powders comprise pea protein hydrolysates as a
primary or sole source of protein and are typically in the form of flowable or
substantially flowable particulate compositions, or at least particulate compositions.
Particularly suitable product forms include spray dried, agglomerated or dryblended
powder compositions. The compositions can easily be scooped and measured with a
spoon or similar other device, wherein the compositions can easily be reconstituted by
the intended user with a suitable aqueous liquid, typically water, to form a nutritional
formulation for immediate oral or enteral use. In this context, "immediate" use
generally means within about 48 hours, most typically within about 24 hours,
preferably right after reconstitution.
[0055] The nutritional powders may be formulated with sufficient kinds and
amounts of nutrients so as to provide a sole, primary, or supplemental source of
nutrition, or to provide a specialized nutritional powder for use in individuals afflicted
with specific diseases or conditions. In one specific embodiment, the nutritional
powder may be formulated for use with individuals who are intolerant or allergic to
nutritionals based on cow milk proteins and/or soy proteins. In another embodiment,
the emulsions can be used as hypoallergenic nutritional emulsions by individuals that
have general food allergies.
[0056] The nutritional powders may be reconstituted with water prior to use
to a caloric density tailored to the nutritional needs of the ultimate user, although in
most instances the powders are reconstituted with water to form compositions
comprising from about 100 to about 500 kcal/240 ml, including from about 150 to
about 350 kcal/240 ml, and also including from about 200 to about 320 kcal/240 ml.
[0057] In an alternative embodiment, the nutritional powder may be
reconstituted with water to form a low-calorie composition having a caloric density of
about 52.8 kcal/240 ml. In another embodiment, the nutritional powder has a caloric
density of about 57.6 kcal/240 ml. In one embodiment, the nutritional powder has a
caloric density of about 62.4 kcal/240 ml.
[0058] Although the serving size for the reconstituted nutritional liquid can
vary depending upon a number of variables, a typical serving size ranges from about
100 to about 300 ml, including from about 150 to about 250 ml, including from about
190 ml to about 240 ml.
[0059] In one specific embodiment, the reconstituted nutritional liquid can
be used as a human milk fortifier. In such embodiments, a typical single serving size
includes about 0.9 grams of powder per about 100 to about 300 ml of water.
Other Solid Nutritional Products
[0060] The nutritional products can alternatively be in the form of solid
nutritional bars and food products. For example, the nutritional products may be
formulated as bars, sticks, or cookies, breads, cakes or other baked goods.
[0061] In another embodiment, the nutritional compositions of the present
disclosure may also be formulated in product forms such as capsules, tablets, pills,
caplets, and gels. These product forms generally contain only the essential
ingredients as described herein, optionally in combination with other actives,
processing aids or other dosage form excipients.
Infant Formulas
[0062] When the nutritional product is an infant formula, the nutritional
product may be a liquid or solid nutritional product as described above. The liquid or
solid infant formula products of the present disclosure may have any caloric density
suitable for the targeted infants, or provide such a density upon reconstitution of a
powder embodiment or upon dilution of a liquid concentrate embodiment. For
example, most common caloric densities for the infant formula embodiments of the
present disclosure are generally at least about 19 kcal/fl oz (660 kcal/liter), more
typically from about 20 kcal/fl oz (675-680 kcal/liter) to about 25 kcal/fl oz (820
kcal/liter), even more typically from about 20 kcal/fl oz (675-680 kcal/liter) to about
24 kcal/fl oz (800-810 kcal/liter). Generally, the 22-24 kcal/fl oz formulas are more
commonly used in preterm or low birth weight infants, and the 20-21 kcal/fl oz (675-
680 to 700 kcal/liter) formulas are more often used in term infants.
[0063] In an alternative embodiment, the infant formula is a low-calorie
infant formula and has a caloric density of about 6.5 kcal/fl oz (220 kcal/liter). In
another embodiment, the infant formula has a caloric density of about 7.1 kcal/fl oz
(240 kcal/liter). In one embodiment, the infant formula has a caloric density of about
7.7 kcal/fl oz (260 kcal/liter).
[0064] Although total concentrations or amounts of the fat, protein, and
carbohydrates may vary depending upon the product form (i.e., powder, ready-to-feed
liquid, or concentrated liquid) and targeted dietary needs of the intended user, such
concentrations or amounts most typically fall within one of the following embodied
ranges, inclusive of any other essential fat, protein, and or carbohydrate ingredients as
described herein.
[0065] For the liquid infant formula products, carbohydrate concentrations
most typically range from about 5% to about 40%, including from about 7% to about
30%, including from about 10%> to about 25%, by weight of the nutritional product;
fat concentrations most typically range from about 1% to about 30%, including from
about 2%> to about 15%, and also including from about 4% to about 10%>, by weight of
the nutritional product; and protein concentrations most typically range from about
0.5% to about 30%, including from about 1% to about 15%, and also including from
about 2% to about 10%>, by weight of the nutritional product.
[0066] In an alternative embodiment, the liquid infant formula product is a
low calorie liquid infant formula and includes less than about 5% by weight
carbohydrate, about 1% by weight fat, and about 0.5%> by weight protein.
[0067] The level or amount of carbohydrates, fats, and or proteins in the
liquid nutritional products may also be characterized in addition to or in the
alternative as a percentage of total calories in the nutritional compositions as set forth
in the following table. These macronutrients for liquid nutritional products of the
present disclosure are most typically formulated within any of the caloric ranges
(embodiments A-F) described in the following table (each numerical value is
preceded by the term "about").
[0068] For example, liquid infant formulas (both ready-to-feed and
concentrated liquids) include those embodiments in which the protein component may
comprise from about 7.5% to about 25% of the caloric content of the formula; the
carbohydrate component may comprise from about 35% to about 50% of the total
caloric content of the infant formula; and the lipid component may comprise from
about 30% to about 60% of the total caloric content of the infant formula. These
ranges are provided as examples only, and are not intended to be limiting. Additional
suitable ranges are noted in the following table (each numerical value is preceded by
the term "about").
[0069] When the nutritional product is a powdered infant formula, the
protein component is present in an amount of from about 5% to about 35%, including
from about 8% to about 12%, and including from about 10%> to about 12% by weight
of the powdered nutritional product; the fat component is present in an amount of
from about 10% to about 35%, including from about 25% to about 30%, and
including from about 26% to about 28% by weight of the powdered nutritional
product; and the carbohydrate component is present in an amount of from about 30%
to about 85%, including from about 45% to about 60%, including from about 50% to
about 55% by weight of the powdered infant formula.
[0070] The total amount or concentration of fat, carbohydrate, and protein,
in the powdered nutritional products of the present disclosure can vary considerably
depending upon the selected formulation and dietary or medical needs of the intended
user. Additional suitable examples of macronutrient concentrations are set forth
below. In this context, the total amount or concentration refers to all fat, carbohydrate,
and protein sources in the powdered product. For powdered infant formulas, such total
amounts or concentrations are most typically and preferably formulated within any of
the embodied ranges described in the following table (all numbers have "about" in
front of them).
Nutrient (% Calories) Embodiment A Embodiment B Embodiment C
Carbohydrate 20-85 30-60 35-55
Fat 5-70 20-60 25-50
Protein 2-75 5-50 7-40
Pea Protein Hydrolysate
[0071] The nutritional products comprise pea protein hydrolysate as a
primary or sole source of protein. In nutritional embodiments where a hypoallergenic
composition is desired (such as a hypoallergenic infant formula), the nutritional
composition will include 100% pea protein hydrolysate, by weight of the protein
component. The pea protein hydrolysates used in the products of the present
disclosure have been found to show lowered immunological reactivity and improved
flavor and organoleptic properties as compared to other vegetable protein
hydrolysates, such as soy proteins, as well as cow milk proteins. For example, as
shown in FIG. 1, the pea protein hydrolysates for use in the nutritional products of the
present disclosure have reduced levels of phytoestrogen (i.e., genistein and daidzein,
which are isoflavones), aluminum, manganese, and phytates, thus improving the
nutrient profile of the end nutritional product. Additionally, as described herein, the
pea protein hydrolysate has a reduced antigen content and/or a reduced
immunological reactivity. Thus, the pea protein hydrolysates provide a good source
of protein for nutritional products that are designed for individuals who are intolerant
and/or allergic to cow milk proteins and/or soy proteins, as well as to meet the
nutritional needs of individuals with malabsorption, maldigestion, and other
gastrointestinal conditions. These nutritional products further have improved flavor
and emulsion stability.
[0072] The pea protein hydrolysates may be the sole source of protein in the
nutritional products of the present disclosure. Alternatively, additional protein
sources, as described below, may be used in the products in combination with the pea
protein hydrolysates to provide the total protein. Accordingly, the pea protein
hydrolysate provides at least 50% of the total protein in the nutritional product,
including from about 50% to about 100% of the total protein, including from about
60% to about 95% of the total protein, including from about 70% to about 90% of the
total protein, and also including from about 75% to about 85% of the total protein in
the nutritional product. As noted herein, the additional protein sources may include
partially hydrolyzed, hydrolyzed, and/or unhydrolyzed (intact) proteins.
[0073] Particularly, it has been surprisingly found that by controlling the
hydrolysis of a pea protein source, such as pea protein isolate or pea protein
concentrate, to a particular degree, pea protein hydrolysates can be produced with
lowered antigen content, and thus lowered immunological reactivity, without
adversely affecting the flavor attributes of the hydrolysate. The pea protein
hydrolysates described herein are superior to previously known soy proteins as they
have: (1) non-detectable levels of isoflavones; (2) decreased phytate, manganese, and
aluminum concentrations; (3) improved organoleptic and flavor profiles; and (4) are
not genetically modified.
[0074] Generally, pea protein hydrolysates for use in the nutritional products
of the present disclosure are produced by: (1) mixing a pea protein product having at
least 65% protein (by weight dry matter) and water to form a slurry with a protein
content of up to about 20%, preferably up to about 12%; (2) hydrolyzing the slurry;
and (3) filtering the hydrolyzed slurry to obtain the protein hydrolysate.
[0075] The pea protein product used as raw material in step (1) can be any
pea protein product, provided that the protein content thereof is at least 65% by
weight dry matter, i.e. pea protein concentrates (with a protein content of above 70%
by weight dry matter), or pea protein isolates (with a protein content of above 90% by
weight dry matter). Commercially available pea protein concentrates and isolates are
well known in the art.
[0076] The pea protein product is mixed with water to form a slurry with a
protein content of up to about 20%, preferably up to about 12%. In one or more
embodiments, the slurry may be heated prior to hydrolysis to further denaturing. For
example, in one embodiment, the method further includes heating the slurry to a
temperature above 60°C prior to hydrolysis. More suitably, the slurry can be heated
to a temperature of from about 70°C to about 90°C for a period of from about 2
minutes to about 20 minutes prior to hydrolysis. In this manner, the protein is
effectively denatured, and thus, the subsequent hydrolysis will generally proceed
more rapidly. Further, by heating the slurry, the microbial stability during the
hydrolysis, which can last for several hours, is secured effectively.
[0077] Once formed, and optionally heated, the temperature of the slurry is
preferably adjusted and maintained at from about 40°C to about 70°C, including from
about 50°C to about 60°C, prior to and during the hydrolysis reaction in accordance
with methods known in the art. Of course, other heating steps and/or temperatures
can be utilized as are known in the art.
[0078] Hydrolysis of the protein-containing slurry can be conducted
enzymatically or non-enzymatically. In one embodiment, the protein-containing
slurry is hydrolyzed to have an adjusted degree of hydrolysis of between about 7.0%
and less than 19.0%, including between about 8.0%> and about 16.0%, including
between about 8.0%> and about 13.5%, also including between about 12.0% and about
14.00%, and also including about 14.0% and a molecular weight distribution and
antigen content as set forth below. Such hydrolysis, in one embodiment, may be
conducted proteolytically as is known in the art.
[0079] In another embodiment, the hydrolysis is carried out with one or
more unspecific acting endo- and/or exo-peptidase enzymes. Suitable unspecific
acting endo- and/or exo-peptidase enzymes include, for example, enzymes derived
from a strain of Aspergillus, in particular a strain of Aspergillus niger, a strain of
Aspergillus oryzae, or a strain of Aspergillus soyae, or a strain of Bacillus, in
particular a strain of Bacillus amyloliquefaciens, a strain of Bacillus lentus, a strain of
Bacillus licheniformis or a strain of Bacillus subtilis.
[0080] Additional suitable endopeptidase enzymes for use in hydrolysis step
(2) include, for example: (i) a glutamyl endopeptidase (EC 3.4.21.19); (ii) a lysyl
endopeptidase (EC 3.4.21.50); (iii) a leucyl endopeptidase (EC 3.4.21.57); (iv) a
glycyl endopeptidase (EC 3.4.22.25); (v) a prolyl endopeptidase (EC 3.4.21.26); (vi)
trypsin (EC 3.4.21.4) or a trypsin-like (lysine/arginine specific) endopeptidase; or
(vii) a peptidyl-Asp metalloendopeptidase (EC 3.4.24.33). Additional suitable
exopeptidase enzymes include, for example, a carboxypeptidase, such as: (i) a proline
carboxypeptidase (EC 3.4.16.2); (ii) a carboxypeptidase A (EC 3.4.17.1); (iii) a
carboxypeptidase B (EC 3.4.17.2); (iv) a carboxypeptidase C (EC 3.4.16.5); (v) a
carboxypeptidase D (EC 3.4.16.6); (vi) a lysine(arginine) carboxypeptidase (EC
3.4.17.3); (vii) a glycine carboxypeptidase (EC 3.4.17.4); (viii) an alanine
carboxypeptidase (EC 3.4.17.6); (ix) a glutamate carboxypeptidase (EC 3.4.17.1 1);
(x) a peptidyl-dipeptidase A (EC 3.4.1 5.1); or (xi) a peptidyl-dipeptidase (EC
3.4.15.5).
[0081] The exact amount of enzyme added to the slurry to obtain the desired
characteristics of the pea protein hydrolysates will vary depending upon features such
as: (1) the enzyme or enzyme system utilized; (2) the desired end degree of
hydrolysis; and/or (3) the desired end molecular weight distribution. Because these
are known parameters, one of ordinary skill in the art can easily determine the
appropriate conditions to achieve the desired characteristics of the end pea protein
hydrolysate. Typically, the enzyme or enzyme system is added to the slurry in
amounts in the range of from about 10 mg to about 5000 g, including 35 mg to about
700 g per 35 kg of protein in the slurry.
[0082] The hydrolysis reaction will typically run for a desired length of time
in order to obtain the desired degree of hydrolysis and/or the desired molecular weight
profile. Typically, the hydrolysis reaction will continue for a period of from about 15
minutes to about 24 hours, including from about 30 minutes to about 240 minutes, and
also including from about 45 minutes to about 120 minutes. Again, the exact amount
of time required for the hydrolysis reaction will depend on specific features as noted
above, but can be easily determined by one skilled in the art.
[0083] In other embodiments, the protein-containing slurry may be
hydrolyzed using non-enzymatic means, such as by chemical and/or mechanical
(physical) hydrolysis. Such technique was one also well known in the art.
[0084] Once the pea protein material has been hydrolyzed to the desired
degree, the hydrolysis reaction is stopped, for example, by inactivating the enzyme or
enzyme system, or by other conventional means. In one embodiment, the inactivation
of the enzyme or enzyme system is carried out by heat treatment. This inactivation is
especially well suited in cases where the pH of the final pea protein hydrolysate is to
be relatively high.
[0085] In accordance with established practice, the enzyme preparation may
suitably be inactivated by increasing the temperature of the incubation slurry to a
temperature where the enzymes become inactivated, e.g. to above about 70°C, and
suitably to a temperature of about 90°C.
[0086] Alternatively, the enzyme(s) can be inactivated by a suitable acid
treatment. This inactivation is especially well suited in cases wherein the pH of the
final pea protein hydrolysate is to be relatively low. For example, the enzyme(s) can
be inactivated by decreasing the pH of the slurry to a value where the enzymes
become inactivated, e.g. below about 4.0.
[0087] Optionally, after the hydrolysis reaction has been quenched, the
method of preparation may further comprise treating the slurry with activated carbon
for a suitable time period at a temperature of between about 50°C and about 70°C, for
example, in an amount generally corresponding to between about 1 and about 5%
carbon, calculated in relation to dry matter content. This optional carbon step may
improve the color of the final pea protein hydrolysate and also further reduce the offflavor
of the pea protein hydrolysate.
[0088] Finally, the hydrolyzed slurry is filtered utilizing a suitable
conventional filtering process to obtain the pea protein hydrolysate. For example, in
one embodiment, a filtration is carried out by nanofiltration at a temperature between
50°C and 70°C and/or by evaporation, whereafter the retentate is collected as the pea
protein hydrolysate solution. By means of the nanofiltration, a desalination can be
carried out by proper selection of the membrane. Evaporation has the advantage of
obtaining a high dry matter content in the concentrate before drying.
[0089] In one specific embodiment, the pea protein hydrolysate, once
obtained by the filtration process outlined above, is subjected to a second filtration
process, such an ultrafiltration process, to provide a molecular weight distribution
suitable for use in semi-elemental and related nutritional products. The ultrafiltration
unit can be a hollow-fiber membrane, such as for example, the commercially available
unit under the trademark Diaflo® from the Amicon Corporation and/or under the
trademark Romicon® from the Romicon Corporation, having the desired nominal cutoff
molecular weight values. The hollow-fiber membranes are packed within a filter
cartridge to permit flow therethrough, whereby suitably small molecules pass through
the membrane, the hydrolysate effluent rate being dependent upon the pressure drop
across the membrane, and are taken in solution to a collecting zone, with the
remainder of the solution, containing the higher molecular weight protein hydrolysate
passing directly along the fibrous tubes, for recycle to the hydrolysis reactor or to a
separate collecting zone, as desired.
[0090] Further, this optional second filtration step can reduce the resulting
phytate levels in the pea protein hydrolysate. Particularly, the phytate content is
reduced in the pea protein hydrolysates by at least about 10%, including at least about
15% , including at least about 20%>, including at least about 25%, including at least
about 30%, including at least about 35%, including at least about 40%>, and including
at least about 45% or more.
[009 1] Pea protein hydrolysates for use in the nutritional products described
herein are prepared using the above described methods and have the following
characteristics. Exemplary pea protein hydrolysates made according to the above
methods include those having a molecular weight distribution of less than 5% being
greater than 5kD.
[0092] The pea protein hydrolysates produced according to the abovedescribed
methods additionally have reduced immunological reactivity. In one
embodiment, the immunological reactivity of the pea protein hydrolysate is analyzed
using inhibition ELISA (enzyme-linked immunosorbent assay) and is expressed as an
amount of immunologically active antigen per amount of protein. For example, one
gram of pea protein hydrolysate prepared accordingly to the methods described herein
will typically include less than about 15,000 mg of immunologically active pea
antigen, including less than about 10,000 mg of immunologically active pea antigen,
including less than about 7,500 mg of immunologically active pea antigen, including
less than about 5,000 mg of immunologically active pea antigen, including less than
about 2,500 mg of immunologically active pea antigen, including less than about 500
mg of immunologically active pea antigen, including less than about 250 mg of
immunologically active pea antigen, including less than about 100 mg of
immunologically active pea antigen, including less than about 50 mg of
immunologically active pea antigen, and including the pea protein hydrolysate being
substantially free of immunologically active pea antigen.
[0093] The pea protein hydrolysate produced by the methods described
above additionally have an immune response index of less than 2.5 log IRI units,
including less than 2.4 log IRI units, including less than 2.3 log IRI units, including
less than 2.2 log IRI units, including less than 2.1 log IRI units, and also including
less than 2.0 log IRI units.
Protein
[0094] The nutritional products of the present disclosure may optionally
further comprise an additional source or sources of protein in addition to the pea
protein hydrolysate. Any additional protein source that is suitable for use in oral
nutritional products and is compatible with the essential elements and features of such
products is suitable for use in combination with the pea protein hydrolysates.
[0095] When used in a liquid beverage, the total protein concentration in the
nutritional liquid beverage may range from about 0.5% to about 40%, including from
about 0 .5% to about 30%>, including from about 1% to about 15%, and also including
from about 1% to about 10%>, and also including from about 1% to about 7%, by
weight of the nutritional liquid beverages. In one specific embodiment, the protein is
present in a nutritional emulsion in an amount of about 6.0% by weight of the
nutritional emulsion.
[0096] When used in solid nutritional products, such as nutritional powders,
bars, and other food products, the total protein concentration in the solid nutritional
products may range from about 1.0% to about 50%, including from about 10% to
about 50%, and also including from about 10% to about 30%, by weight of the solid
nutritional product. In one specific embodiment, the protein is present in a spray
dried nutritional powder in an amount of about 19%, by weight of the spray dried
nutritional powder.
[0097] Non-limiting examples of additional suitable protein or sources
thereof for use in the nutritional products include hydrolyzed, partially hydrolyzed or
non-hydrolyzed proteins or protein sources, which may be derived from any known or
otherwise suitable source such as milk (e.g., casein, whey), animal (e.g., meat, fish),
cereal (e.g., rice, corn), vegetable (e.g., soy) or combinations thereof. Non-limiting
examples of such proteins include milk protein isolates, milk protein concentrates as
described herein, casein protein isolates, whey protein, sodium or calcium casemates,
whole cow milk, partially or completely defatted milk, soy protein isolates, soy
protein concentrates, and so forth.
Carbohydrate
[0098] The nutritional products may further comprise any carbohydrates that
are suitable for use in an oral nutritional product and are compatible with the essential
elements and features of such products. Carbohydrate concentrations in the
nutritional liquid beverages, for example, may range from about 5% to about 40%,
including from about 7% to about 30%, including from about 10%> to about 25%, by
weight of the nutritional liquid beverage. In one specific embodiment, the
carbohydrate is present in a nutritional emulsion in an amount of about 10.2%, by
weight of the nutritional emulsion.
[0099] Carbohydrate concentrations in the solid nutritional products may
range from about 10% to about 90%, including from about 20%> to about 80%>, further
including from about 40%> to about 60%>, by weight of the solid nutritional product.
In one specific embodiment, the carbohydrate is present in a spray dried nutritional
powder in an amount of about 58%, by weight of the spray dried nutritional powder.
[0100] Non-limiting examples of suitable carbohydrates or sources thereof
for use in the nutritional products described herein may include maltodextrin,
hydrolyzed or modified starch or cornstarch, glucose polymers, corn syrup, corn syrup
solids, rice-derived carbohydrates, pea-derived carbohydrates, potato-derived
carbohydrates, tapioca, sucrose, glucose, fructose, lactose, high fructose corn syrup,
honey, sugar alcohols (e.g., maltitol, erythritol, sorbitol), artificial sweeteners (e.g.,
sucralose, acesulfame potassium, stevia) and combinations thereof. A particularly
desirable carbohydrate is a low dextrose equivalent (DE) maltodextrin.
Fat
[0101] The nutritional products may further comprise fat, most typically as
emulsified fat. The fat may be present in the nutritional liquid beverages in an
amount of from 0% to about 30%, including 1% to about 30%>, including from about
1% to about 20%, including from about 1% to about 15%, and also including from
about 1.5% to about 5%, by weight of the nutritional emulsion. In one specific
embodiment, a nutritional emulsion includes fat in an amount of about 1.6%, by
weight of the nutritional emulsion.
[0102] It should be recognized by one skilled in the art that in some
embodiments, such as in a substantially clear liquid beverage, the nutritional product
will be substantially free of fat.
[0103] When used in solid nutritional products, the fat may be present in an
amount of from about 1% to about 35%, including from about 1% to about 20%,
including from about 1% to about 15%, and also including from about 5.0% to about
10% , by weight of the solid nutritional product. In one specific embodiment, a spray
dried nutritional powder includes fat in an amount of about 7.5%, by weight of the
spray dried nutritional powder.
[0104] Suitable sources of fat for use herein include any fat or fat source that
is suitable for use in an oral nutritional product and is compatible with the essential
elements and features of such products.
[0105] Non-limiting examples of suitable fats or sources thereof for use in
the nutritional products described herein include coconut oil, fractionated coconut oil,
soy oil, corn oil, olive oil, safflower oil, high oleic safflower oil, MCT oil (medium
chain triglycerides), sunflower oil, high oleic sunflower oil, palm and palm kernel
oils, palm olein, canola oil, marine oils, cottonseed oils, and combinations thereof.
Other Optional Ingredients
[0106] The nutritional products, including infant formulas, having the pea
protein hydrolysate of the present disclosure may further comprise other optional
components that may modify the physical, chemical, aesthetic or processing
characteristics of the products or serve as pharmaceutical or additional nutritional
components when used in the targeted population. Many such optional ingredients
are known or otherwise suitable for use in medical food or other nutritional products
or pharmaceutical dosage forms and may also be used in the compositions herein,
provided that such optional ingredients are safe for oral administration and are
compatible with the essential and other ingredients in the selected product form.
[0107] Non-limiting examples of such optional ingredients include
preservatives, anti-oxidants, emulsifying agents, buffers, fructooligosaccharides,
galactooligosaccharides, human milk oligosaccharides and other prebiotics,
pharmaceutical actives, additional nutrients as described herein, colorants, flavors,
thickening agents and stabilizers, emulsifying agents, lubricants, and so forth.
[0108] Examples of suitable HMOs that may be included in the
compositions of the present disclosure include lacto-N-tetraose, lacto-N-neotetraose,
lacto-N-fucopentaose I, lacto-N-fucopentaose II, lacto-N-fucopentaose III, lacto-Nfucopentaose
V, lacto-N-hexaose, para-lacto-N-hexaose, lacto-N-neohexaose, paralacto-
N-neohexaose, monofucosyllacto-N-hexaose II, isomeric fucosylated lacto-Nhexaose
(1), monofucosyllacto-N-hexaose, isomeric fucosylated lacto-N-hexaose (3),
isomeric fucosylated lacto-N-hexaose (2), difucosyl-para-lacto-N-neohexaose,
difucosyl-para-lacto-N-hexaose, difucosyllacto-N-hexaose, lacto-N-neoocataose,
para-lacto-N-octanose, iso-lacto-N-octaose, lacto-N-octaose, monofucosyllactoneoocataose,
monofucosyllacto-N-ocataose, difucosyllacto-N-octaose I,
difucosyllacto-N-octaose II, difucosyllacto-N-neoocataose II, difucosyllacto-Nneoocataose
I, lacto-N-decaose, trifucosyllacto-N-neooctaose, trifucosyllacto-Noctaose,
trifucosyl-iso-lacto-N-octaose, and combinations thereof. These HMOs are
described more fully in U.S. Patent Application No. 2009/0098240, which is herein
incorporated by reference in its entirety. Other suitable examples of HMOs that may
be included in the compositions of the present disclosure include lacto-N-difucohexaose
II, sialyla(2-3) lactose, sialyla(2-6) lactose, sialyl-lacto-N-tetraose a, sialyllacto-
N-tetraose b, sialyl-lacto-N-tetraose c, sialyl-fucosyl-lacto-N-tetraose I, sialylfucosyl-
lacto-N-tetraose II, and disialyl-lacto-N-tetraose.
[0109] The compositions may further comprise a sweetening agent,
preferably including at least one sugar alcohol such as maltitol, erythritol, sorbitol,
xylitol, mannitol, isolmalt, and lactitol, and also preferably including at least one
artificial or high potency sweetener such as acesulfame K, aspartame, sucralose,
saccharin, stevia, and tagatose. These sweetening agents, especially as a combination
of a sugar alcohol and an artificial sweetener, are especially useful in formulating
liquid beverage embodiments of the present disclosure having a desirable favor
profile. These sweetener combinations are especially effective in masking
undesirable flavors sometimes associated with the addition of vegetable proteins to a
liquid beverage. Optional sugar alcohol concentrations in the nutritional product may
range from at least about 0.01%, including from 0.1% to about 10%, and also
including from about 1% to about 6%, by weight of the nutritional product. Optional
artificial sweetener concentrations may range from about 0.01%, including from about
0.05% to about 5%>, also including from about 0.1 % > to about 1.0%, by weight of the
nutritional product.
[01 10] A flowing agent or anti-caking agent may be included in the
nutritional products such as the nutritional powders as described herein to retard
clumping or caking of the powder over time and to make a powder embodiment flow
easily from its container. Any known flowing or anti-caking agents that are known or
otherwise suitable for use in a nutritional powder or product form are suitable for use
herein, non limiting examples of which include tricalcium phosphate, silicates, and
combinations thereof. The concentration of the flowing agent or anti-caking agent in
the nutritional product varies depending upon the product form, the other selected
ingredients, the desired flow properties, and so forth, but most typically range from
about 0 .1% to about 4%, including from about 0.5%> to about 2%, by weight of the
nutritional product.
[01 11] A stabilizer may also be included in the nutritional products. Any
stabilizer that is known or otherwise suitable for use in a nutritional product is also
suitable for use herein, some non-limiting examples of which include gums such as
xanthan gum. The stabilizer may represent from about 0.1% to about 5.0%, including
from about 0.5%> to about 3%, including from about 0.7%> to about 1.5%, by weight of
the nutritional product.
[01 12] The compositions may further comprise any of a variety of other
vitamins or related nutrients, non-limiting examples of which include vitamin A,
vitamin D, vitamin E, vitamin K, thiamine, riboflavin, pyridoxine, vitamin Bi2,
carotenoids (e.g., beta-carotene, zeaxanthin, lutein, lycopene), niacin, folic acid,
pantothenic acid, biotin, vitamin C, choline, inositol, salts and derivatives thereof, and
combinations thereof.
[01 13] The compositions may further comprise any of a variety of other
additional minerals, non-limiting examples of which include calcium, phosphorus,
magnesium, iron, zinc, manganese, copper, sodium, potassium, molybdenum,
chromium, chloride, and combinations thereof.
Methods of Manufacture
[01 14] The nutritional products of the present disclosure may be prepared by
any known or otherwise effective manufacturing technique for preparing the selected
product solid or liquid form. Many such techniques are known for any given product
form such as nutritional liquids or powders or nutritional bars and can easily be
applied by one of ordinary skill in the art to the nutritional compositions described
herein.
[01 15] The nutritional products of the present disclosure can therefore be
prepared by any of a variety of known or otherwise effective formulation or
manufacturing methods. In one suitable manufacturing process, for example, at least
three separate slurries are prepared, including a protein-in-fat (PIF) slurry, a
carbohydrate-mineral (CHO-MIN) slurry, a protein-in-water (PIW) slurry. The PIF
slurry is formed by heating and mixing the oil (e.g., canola oil, corn oil, etc.) and then
adding an emulsifier (e.g., lecithin), fat soluble vitamins, and a portion of the total
protein (e.g., milk protein concentrate, etc.) with continued heat and agitation. The
CHO-MIN slurry is formed by adding with heated agitation to water: minerals (e.g.,
potassium citrate, dipotassium phosphate, sodium citrate, etc.), trace and ultra trace
minerals (TM/UTM premix), thickening or suspending agents (e.g. avicel, gellan,
carrageenan). The resulting CHO-MIN slurry is held for 10 minutes with continued
heat and agitation before adding additional minerals (e.g., potassium chloride,
magnesium carbonate, potassium iodide, etc.), and/or carbohydrates (e.g.,
fructooligosaccharide, sucrose, corn syrup, etc.). The PIW slurry is then formed by
mixing with heat and agitation the remaining protein, if any.
[01 16] The resulting slurries are then blended together with heated agitation
and the pH adjusted to 6.6-7.0, after which the composition is subjected to hightemperature
short-time (HTST) processing during which the composition is heat
treated, emulsified and homogenized, and then allowed to cool. Water soluble
vitamins and ascorbic acid are added, the pH is adjusted to the desired range if
necessary, flavors are added, and water is added to achieve the desired total solid
level. The composition is then aseptically packaged to form an aseptically packaged
nutritional emulsion. This emulsion can then be further diluted, heat-treated, and
packaged to form a ready-to-feed or concentrated liquid, or it can be heat-treated and
subsequently processed and packaged as a reconstitutable powder, e.g., spray dried,
dry mixed, agglomerated.
[01 17] When a substantially clear liquid beverage is desired, the above
described manufacturing process is modified such that only a CHO-MIN slurry and a
PIW slurry are blended to form the nutritional liquid beverage.
[01 18] Other product forms such as nutritional bars may be manufactured,
for example, using cold extrusion technology as is known and commonly described in
the bar manufacturing art. To prepare such products, typically all of the powdered
components are dry blended together, which typically includes any proteins, vitamin
premixes, certain carbohydrates, and so forth. The fat-soluble components are then
blended together and mixed with any powdered premixes. Finally any liquid
components are then mixed into the composition, forming a plastic like composition
or dough. The resulting plastic mass can then be shaped, without further physical or
chemical changes occurring, by cold forming or extrusion, wherein the plastic mass is
forced at relatively low pressure through a die, which confers the desired shape. The
resultant exudate is then cut off at an appropriate position to give products of the
desired weight. If desired, the solid product is then coated, to enhance palatability,
and packaged for distribution.
[01 19] Other suitable methods for making nutritional products are described,
for example, in U.S. Pat. No. 6,365,218 (Borschel, et al), U.S Patent 6,589,576
(Borschel, et al), U.S. Pat. No. 6,306,908 (Carlson, et al), U.S. Patent Application
200301 18703 Al (Nguyen, et al), which descriptions are incorporated herein by
reference to the extent that they are consistent herewith.
Methods of Use
[0120] The nutritional products including pea protein hydrolysates as the
sole source of protein are useful as a hypoallergenic nutrition source and/or a semielemental
nutrition source for preterm infants, infants, toddlers, children, adults, and
geriatrics that are intolerant and/or allergic to cow milk proteins, soy proteins, and/or
have other general food allergies. Additionally, the nutritional products may be
particularly suitable for use by individuals having malabsorption, maldigestion, and
other gastrointestinal conditions.
[0121] In one embodiment, the nutritional products may be useful as
providing a nutrition source using hydrolyzed proteins and having improved
organoleptic properties, such as in sports drinks.
[0122] The nutritional products may be administered orally as needed to
provide the desired level of nutrition, most typically in the form of one, two, three,
four, five, six, seven, eight or more servings daily. Serving sizes may vary greatly
and may range from about 1 to about 500 ml, including from about 5 to about 250 ml,
including from about 10 to about 240 ml.
EXAMPLES
[0123] The following examples illustrate specific embodiments and/or
features of the pea protein hydrolysates and/or nutritional products of the present
disclosure. The examples are given solely for the purpose of illustration and are not
to be construed as limitations of the present disclosure, as many variations thereof are
possible without departing from the spirit and scope of the disclosure. All
exemplified amounts are weight percentages based upon the total weight of the
composition, unless otherwise specified.
[0124] The exemplified compositions are nutritional products prepared in
accordance with manufacturing methods well known in the nutrition industry for
preparing nutritional emulsions, other nutritional liquid beverages, nutritional
powders, and/or nutritional bars.
Example 1
[0125] In this Example, 10 samples of filtered (F) and non-filtered (N) pea
protein hydrolysates prepared according to process as described herein are evaluated
and compared to an intact pea protein isolate (ISO) sample for various physical
characteristics. Filtered (F) indicates that the sample is subjected to the second
filtration step described above. All samples are subjected to the first filtration step
described above. The control sample (Intact) is not subjected to any hydrolysis
procedure. Specifically, the samples are evaluated for degree of hydrolysis, molecular
weight distribution, isoflavone content, and phytate content using standard analytical
techniques. The results of the evaluations are shown in the table below.
Samples | Intact | AN | AF | BN | BF | CN | CF | DN | DF | EN | EF
Attribute
% Nitrogen 12.90 13.30 13.60 13.20 14.00 12.90 13.60 13. 10 14.00 12.90 13.90
% Protein 80.63 83.13 85 82.5 87.5 80.63 85 8 1.88 87.5 80.63 86.88
%Nitrogen X 6.25 from AN Proximates
Prot. from AA 82.05 8 1.34 88.83 81. 12 88.64 80.20 83.03 82.70 9 1.27 83.65 94.36
B+F%
Amino N 1.12 1.68 2.05 2.2 2.39 2.88 2.98 2.95 3.3 1 3.41 3.97
DH (% AN/TN) 8.68 12.63 15.07 16.67 17.07 22.17 2 1.91 22.75 23.64 26.43 28.56
Adjusted DH 0.00 3.95 6.39 7.99 8.39 13.49 13.23 14.07 14.96 17.75 19.88
M for 100 ml @ 620 601 588 606 571 620 588 610 571 620 576
5 mg protein/ml
Gm Par = 500 ml 12.4 12.02 11.75 12. 12 11.42 12.4 11.76 12.2 11.42 12.4 11.52
@ 2% Prot.
MW Range by HPLC
>3 KD 97.00% 37.50% 27.20% 10.40% 4.80% 6.70% 1.70% 6.90% 2.60% 5.80% 1.60%
> 5 KD 93.30% 26.30% 16.50% 4.10% 1.00% 2.70% 0.40% 2.50% 0.60% 2.00% 0.40%
3-5 KD 3.70% 11.20% 10.70% 6.30% 3.80% 4.00% 1.30% 4.40% 2.00% 3.80% 1.20%
1-3 KD 1.00% 28.80% 34.50% 31.30% 33.10% 18.10% 17.80% 22.90% 24.60% 18.40% 19.20%
0.5-1 KD 0.40% 20.30% 23.60% 30.40% 33.20% 29.30% 3 1.80% 29.40% 31.60% 28. 10% 30.30%
<0.5 KD 1.60% 13.40% 14.70% 27.90% 28.90% 45.90% 48.70% 40.80% 4 1.20% 47.70% 48.90%
Phytoestrogen Content
Daldzein mg/kg < 2 < 2 < 2 < 2 < 2 < 2 < 2 < 2 < 2 < 2 < 2
Genistein mg kg < 2 < 2 < 2 < 2 < 2 < 2 < 2 < 2 < 2 < 2 < 2
Total Phos g/kg 8.3 8.55 6.41 8.3 4.58 8.27 5.73 8.27 5.05 8.21 4.89
Phytic Acid g/kg 20.6 2 1.2 15.9 20.6 11.4 20.6 14.2 20.6 12.5 20.4 12.2
Example 2
[0126] In this Example, the hypoallergenic potential of the pea protein
hydrolysates analyzed in Example 1 are evaluated and compared to the intact pea
protein isolate (ISO) sample of Example 1 using hyperimmunization of rabbits, in
which rabbits are given multiple immunizations over a period of 35 days as described
below. Immunogenicity of the pea protein hydrolysates is then tested by ELISA
(enzyme-linked immunosorbent assay), which measures the rabbits' antigen-specific
IgG response to the intact pea protein/pea protein hydrolysate immunogen.
[0127] The rabbits used in this Example are placed on a diet free of cow
milk, soy, and pea proteins for fourteen days prior to the first immunization. At day
0, baseline antibody status of each of the rabbits is evaluated by blood sample from
the rabbits. After obtaining baseline, each rabbit is immunized with 5.0 mg of pea
protein equivalent amino acid content contained in 4.5 ml of antigen emulsified in
Complete Freund's Adjuvant (CFA). The immunizations are delivered as follows: 20
X 0.1 ml per site/shaved flank intradermally, and 0.25 ml/popliteal lymph node area
of the hind leg. On day 21, the second immunization is as follows: 0.50 ml/site X 2
sites/hind leg, intramuscularly; and, 0.25 ml/site X 4 sites subscapularly. For each
immunization, a constant dose of 5 mg antigen amino acid equivalent is administered.
Exsanguination of the rabbits is on study day 35.
[0128] A direct ELISA is used to quantitate antibody responses for each
rabbit following hyperimmunization. Assay optimization is achieved using block
titrations to determine antigen coating concentration and conjugate dilution.
Following assay optimization, the pea protein-specific rabbit antibodies in the day 0
and day 35 serum samples are quantified. Additionally, an immune response index
(IRI units) is determined by dividing the normalized day 35 antibody titer by the
normalized baseline (day 0) titer of day 0 for each antiserum. Immunization groups
contain 5-10 animals and the results for each animal are averaged. Comparisons of
the antigen-specific IRI results predict hypoallergenic clinical performance. The
results are provided in the table below:
[0129] As shown in the table, the pea protein hydrolysates show a wide
range of antibody response. The low reactivity may indicate that the pea protein
hydrolysates still have epitopes that are recognized as antigenic, but not immunogenic
by the rabbits. Moreover, pea protein hydrolysates BN, BF, CN, and CF showed a
significantly lowered immunogenicity after hyperimmunization as compared to the
other samples. The lowered immunogenicity of the pea protein hydrolysate samples
indicates that the retained pea antigens do not have the capacity to stimulate an
immune response.
Example 3
[0130] In this Example, the hypoallergenic potential of the pea protein
hydrolysates analyzed in Example 1 are evaluated and compared to the intact pea
protein isolate (ISO) sample of Example 1 using antigen content, measured by
inhibition ELISA. In this assay, intact pea protein is coated onto ELISA plates.
Separately incubation tubes containing samples or pea protein solutions at standard
concentrations plus anti-pea protein antibodies are prepared. After an incubation
period aliquots of the sample (or standard) plus antibody solutions are added to the
coated plates. Following incubation and washing an anti-rabbit IgG enzymeconjugated
antibody is added. The plates are incubated, washed, and an enzyme
substrate is added. A color reaction occurs that is inversely proportional to the
concentration of pea antigen in the sample which is quantified based on a standard
curve. Results of this test for the 10 samples are shown in table below:
Immune Res onse Index followin H erimmunization Normalized Da 35 titer/ Normalized Da Zero titer
Example 4
[0131] In this Example, sensory evaluation is conducted for two bench
screening sessions to characterize the taste of the pea protein hydrolysate samples of
Example 1 retorted in both water and an Alimentum® matrix (Abbott Laboratories,
Columbus, Ohio). The Alimentum® matrix contains carbohydrate, fat, vitamins, and
minerals so as to simulate the biochemistry of a hypoallergenic formula. It is used to
assess the mutual organoleptic effects on hydrolysate and finished formula on each
other within the product matrix following retort treatment. The samples are compared
to the current hydrolysate (casein hydrolysate) used in Alimentum® and the intact pea
protein isolate (ISO) of Example 1. Particularly, it is known that hydrolyzed proteins
are generally bitter, sour, salty, and/or beany. Thus, it is difficult to incorporate this
functional ingredient into nutritional formulations without drastically impairing the
taste of the product.
[0132] The samples are analyzed for intensity of various tastes, including
for example: bitter, salt, sour, brothy, wet wool, acid sour, grassy/soybean, starchy,
woody/sawdust, green/beany/dried peas, drying, powdery, oily, sulfidy/cabbage, burnt
cheese, and gritty. Specifically, once the samples are prepared, four trained
descriptive flavor panelists tasted each sample. After tasting, each panelist assessed
the flavor attributes of the sample using a scoring system set forth in the table below
and the results are then averaged.
Hydrolysates in water (2% solution)
Non-Filtered Hydrolysates in water (2% solution)
Basic Tastes AN BN CN DN EN ISO
and
Aromatics
Bitter 1 1 1½ 1 1 ½
Salt 1 ½
Sour 1 1 1 1 1 1
Brothy 1 1 1 1 1½
Acid Sour 1
Grassy/soybe 2 2 1 1½ 1½
an
Starchy 1 1 1 1 1 1
Woody/sawd 2 1 1
ust
Green/beany/ 1½
dried peas
Drying 2 2 2 2 2 2
Powdery 1 ½ 1 ½ 1 ½ 1 ½ 1 ½ 1 ½
mouthfeel
Appearance: Cloudy Cloudy Cloudy Cloudy Cloudy Opaque pale
yellow-tan yellow-tan yellow-tan yellow-tan yellow-tan yellow-tan
Filtered Hydrolysates in Alimentum Matrix
Non-Filtered Hydrolysates in Alimentum Matrix
Basic Tastes AN* BN* CN* DN* EN* ISO*
and
Aromatics
Bitter 1 1 ½ 1 ½ 1 ½ 1 ½ ½
Salt ½ ½ ½ ½ ½ ½
Sour 1 1 1 1 1 1
Sweet 1 ½ 1 ½ 1 ½ 1 ½ 1 ½ 1 ½
Brothy 1 1 1 1 1
Acid Sour 1 ½ 2 2 2 2
Woody/Sawd 1 ½ 1 ½ 1 ½ 1 ½ 1 ½
ust
Drying 1 1 1 1 1 1
Powdery 1 ½ 1 ½ 1 ½ 1 ½ 1 ½
Mouthfeel
Gritty 2
Mouthfeel
Green/beany/ 2
dried peas
Appearance: Opaque Opaque Opaque Opaque Opaque Opaque
yellow-tan yellow-tan yellow-tan yellow-tan yellow-tan yellow-tan
with gray with gray with gray with gray with gray with gray
Examples 5-34
[0133] Examples 5-34 illustrate various infant formula nutritional powders
of the present disclosure including pea protein hydrolysate as at least one source of
protein, and in some cases the sole source of protein, the ingredients of which are
listed in the table below. The pea protein hydrolysate has a degree of hydrolysis
(adjusted) of from about 7.0% to less than 19.0%. These products are prepared by
various methods in separate batches, are reconstituted with water prior to use to the
desired target ingredient concentrations. The embodiments set forth below that
include pea protein hydrolysate as the sole source of protein are hypoallergenic
embodiments.
Examples 5-9
Ingredient Amounts per 22727.3 kg
Example 5 Example 6 Example 7 Example 8 Example 9
Corn Syrup 9091 .6 kg 9091 .6 kg 8925.1 kg 9091.6 kg 8758.7 kg
Pea Protein Hydrolysate 3329.4 kg 3162.9 kg 3495.9 kg 2996.5 kg 3662.3 kg
High Oleic Safflower Oil 2608. 1 kg 2608.1 kg 2608.1 kg 2608. 1 kg 2608.1 kg
Sugar (Sucrose) 2328.6 kg 2495. 1 kg 2328.6 kg 2661.5 kg 2328.6 kg
Soy Oil 1908.3 kg 1908.3 kg 1908.3 kg 1908.3 kg 1908.3 kg
Coconut Oil 1844.7 kg 1844.7 kg 1844.7 kg 1844.7 kg 1844.7 kg
5% Potassium Hydroxide 600 kg 600 kg 600 kg 600 kg 600 kg
Potassium Citrate #1, #2 279.8 kg 279.8 kg 279.8 kg 279.8 kg 279.8 kg
Calcium Phosphate Tribasic 252.5 kg 252.5 kg 252.5 kg 252.5 kg 252.5 kg
Calcium Phosphate Dibasic 147.6 kg 147.6 kg 147.6 kg 147.6 kg 147.6 kg
Sodium Chloride 76.2 kg 76.2 kg 76.2 kg 76.2 kg 76.2 kg
Magnesium Chloride 58.8 kg 58.8 kg 58.8 kg 58.8 kg 58.8 kg
L-Methionine 36.2 kg 36.2 kg 36.2 kg 36.2 kg 36.2 kg
Ascorbic Acid 36. 1 kg 36. 1 kg 36.1 kg 36.1 kg 36.1 kg
Vitamin/Mineral/Taurine Premix 32.5 kg 32.5 kg 32.5 kg 32.5 kg 32.5 kg
Choline Chloride 11.5 kg 11.5 kg 11.5 kg 11.5 kg 11.5 kg
Vitamin A, D3, E, & Kl Premix 8.7 kg 8.7 kg 8.7 kg 8.7 kg 8.7 kg
Ascorbyl Palmitate 8.1 kg 8.1 kg 8.1 kg 8.1 kg 8.1 kg
Ferrous Sulfate 6.9 kg 6.9 kg 6.9 kg 6.9 kg 6.9 kg
Potassium Chloride 4.3 kg 4.3 kg 4.3 kg 4.3 kg 4.3 kg
Mixed Tocopherols 3.7 kg 3.7 kg 3.7 kg 3.7 kg 3.7 kg
L-Carnitine 2.5 kg 2.5 kg 2.5 kg 2.5 kg 2.5 kg
Beta-Carotene in vegetable oil 28.3 g 28.3 g 28.3 g 28.3 g 28.3 g
Potassium Iodide 22.9 g 22.9 g 22.9 g 22.9 g 22.9 g
Examples 10-14
Ingredient Amounts per 22727.3 kg
Example 10 Example 11 Example 12 Example 13 Example 14
Corn Syrup 9091 .6 kg 9091 .6 kg 9091 .6 kg 9091 .6 kg 9091.6 kg
Pea Protein Hydrolysate 2996.5 kg 2663.5 kg 2330.6 kg 1997.6 kg 1664.7 kg
Soy Protein Isolate 332.9 kg 665.9 kg 998.8 kg 133 1.8 kg 1664.7 kg
High Oleic Safflower Oil 2608. 1 kg 2608.1 kg 2608.1 kg 2608. 1 kg 2608.1 kg
Sugar (Sucrose) 2328.6 kg 2495. 1 kg 2328.6 kg 2661.5 kg 2328.6 kg
Soy Oil 1908.3 kg 1908.3 kg 1908.3 kg 1908.3 kg 1908.3 kg
Coconut Oil 1844.7 kg 1844.7 kg 1844.7 kg 1844.7 kg 1844.7 kg
5% Potassium Hydroxide 600 kg 600 kg 600 kg 600 kg 600 kg
Potassium Citrate #1, #2 279.8 kg 279.8 kg 279.8 kg 279.8 kg 279.8 kg
Calcium Phosphate Tribasic 252.5 kg 252.5 kg 252.5 kg 252.5 kg 252.5 kg
Calcium Phosphate Dibasic 147.6 kg 147.6 kg 147.6 kg 147.6 kg 147.6 kg
Sodium Chloride 76.2 kg 76.2 kg 76.2 kg 76.2 kg 76.2 kg
Magnesium Chloride 58.8 kg 58.8 kg 58.8 kg 58.8 kg 58.8 kg
L-Methionine 36.2 kg 36.2 kg 36.2 kg 36.2 kg 36.2 kg
Ascorbic Acid 36. 1 kg 36. 1 kg 36.1 kg 36.1 kg 36. 1 kg
Vitamin/Mineral/Taurine Premix 32.5 kg 32.5 kg 32.5 kg 32.5 kg 32.5 kg
Choline Chloride 11.5 kg 11.5 kg 11.5 kg 11.5 kg 11.5 kg
Vitamin A, D3, E, & Kl Premix 8.7 kg 8.7 kg 8.7 kg 8.7 kg 8.7 kg
Ascorbyl Palmitate 8.1 kg 8.1 kg 8.1 kg 8.1 kg 8.1 kg
Ferrous Sulfate 6.9 kg 6.9 kg 6.9 kg 6.9 kg 6.9 kg
Potassium Chloride 4.3 kg 4.3 kg 4.3 kg 4.3 kg 4.3 kg
Mixed Tocopherols 3.7 kg 3.7 kg 3.7 kg 3.7 kg 3.7 kg
L-Carnitine 2.5 kg 2.5 kg 2.5 kg 2.5 kg 2.5 kg
Beta-Carotene in vegetable oil 28.3 g 28.3 g 28.3 g 28.3 g 28.3 g
Potassium Iodide 22.9 g 22.9 g 22.9 g 22.9 g 22.9 g
Examples 15-19
Ingredient Amounts per 1000 kg
Example 15 Example 16 Example 17 Example 18 Example 19
Corn Syrup 412.6 kg 419.9 kg 405.3 kg 427.3 kg 397.9 kg
Pea Protein Hydrolysate 146.7 kg 139.4 kg 154.0 kg 132.0 kg 161 .4 kg
High Oleic Safflower Oil 114.7 kg 114.7 kg 114.7 kg 114.7 kg 114.7 kg
Sucrose 97.9 kg 97.9 kg 97.9 kg 97.9 kg 97.9 kg
Soy Oil 83.9 kg 83.9 kg 83.9 kg 83.9 kg 83.9 kg
Coconut Oil 77.3 kg 77.3 kg 77.3 kg 77.3 kg 77.3 kg
Fructooligosaccharides 16.2 kg 16.2 kg 16.2 kg 16.2 kg 16.2 kg
Potassium Citrate 15.3 kg 15.3 kg 15.3 kg 15.3 kg 15.3 kg
Tricalcium Phosphate 11.7 kg 11.7 kg 11.7 kg 11.7 kg 11.7 kg
Calcium Phosphate Dibasic 6.8 kg 6.8 kg 6.8 kg 6.8 kg 6.8 kg
Sodium Chloride 3.4 kg 3.4 kg 3.4 kg 3.4 kg 3.4 kg
Arachidonic Acid 2.9 kg 2.9 kg 2.9 kg 2.9 kg 2.9 kg
Magnesium Chloride 2.6 kg 2.6 kg 2.6 kg 2.6 kg 2.6 kg
L-Methionine 1.7 kg 1.7 kg 1.7 kg 1.7 kg 1.7 kg
Ascorbic Acid 1.6 kg 1.6 kg 1.6 kg 1.6 kg 1.6 kg
Vitamin/Mineral/Taurine Premix 1.4 kg 1.4 kg 1.4 kg 1.4 kg 1.4 kg
Docosahexaenoic Acid 1. 1 kg 1. 1 kg 1.1 kg 1.1 kg 1. 1 kg
Choline Chloride 507.7 g 507.7 g 507.7 g 507.7 g 507.7 g
Vitamin ADEK Premix 372.6 g 372.6 g 372.6 g 372.6 g 372.6 g
Ascorbyl Palmitate 357.5 g 357.5 g 357.5 g 357.5 g 357.5 g
Ferrous Sulfate 305.3 g 305.3 g 305.3 g 305.3 g 305.3 g
Potassium Chloride 198.5 g 198.5 g 198.5 g 198.5 g 198.5 g
Mixed Carotenoid Premix 187.4 g 187.4 g 187.4 g 187.4 g 187.4 g
Mixed Tocopherols 157.2 g 157.2 g 157.2 g 157.2 g 157.2 g
L-Carnitine 107.8 g 107.8 g 107.8 g 107.8 g 107.8 g
Potassium Iodide 1.0 g 1.0 g 1.0 g 1.0 g 1.0 g
5% KOH as needed as needed as needed as needed as needed
Examples 20-24
Ingredient Amounts per 1000 kg
Example 20 Example 21 Example 22 Example 23 Example 24
Corn Syrup 412.6 kg 412.6 kg 412.6 kg 412.6 kg 412.6 kg
Pea Protein Hydrolysate 132.0 kg 117.4 kg 102.7 kg 88.0 kg 73.35 kg
Soy Protein 14.7 kg 29.3 kg 44.0 kg 58.7 kg 73.35 kg
High Oleic Safflower Oil 114.7 kg 114.7 kg 114.7 kg 114.7 kg 114.7 kg
Sucrose 97.9 kg 97.9 kg 97.9 kg 97.9 kg 97.9 kg
Soy Oil 83.9 kg 83.9 kg 83.9 kg 83.9 kg 83.9 kg
Coconut Oil 77.3 kg 77.3 kg 77.3 kg 77.3 kg 77.3 kg
Fructooligosaccharides 16.2 kg 16.2 kg 16.2 kg 16.2 kg 16.2 kg
Potassium Citrate 15.3 kg 15.3 kg 15.3 kg 15.3 kg 15.3 kg
Tricalcium Phosphate 11.7 kg 11.7 kg 11.7 kg 11.7 kg 11.7 kg
Calcium Phosphate Dibasic 6.8 kg 6.8 kg 6.8 kg 6.8 kg 6.8 kg
Sodium Chloride 3.4 kg 3.4 kg 3.4 kg 3.4 kg 3.4 kg
Arachidonic Acid 2.9 kg 2.9 kg 2.9 kg 2.9 kg 2.9 kg
Magnesium Chloride 2.6 kg 2.6 kg 2.6 kg 2.6 kg 2.6 kg
L-Methionine 1.7 kg 1.7 kg 1.7 kg 1.7 kg 1.7 kg
Ascorbic Acid 1.6 kg 1.6 kg 1.6 kg 1.6 kg 1.6 kg
Vitamin/Mineral/Taurine Premix 1.4 kg 1.4 kg 1.4 kg 1.4 kg 1.4 kg
Docosahexaenoic Acid 1. 1 kg 1. 1 kg 1.1 kg 1.1 kg 1. 1 kg
Choline Chloride 507.7 g 507.7 g 507.7 g 507.7 g 507.7 g
Vitamin ADEK Premix 372.6 g 372.6 g 372.6 g 372.6 g 372.6 g
Ascorbyl Palmitate 357.5 g 357.5 g 357.5 g 357.5 g 357.5 g
Ferrous Sulfate 305.3 g 305.3 g 305.3 g 305.3 g 305.3 g
Potassium Chloride 198.5 g 198.5 g 198.5 g 198.5 g 198.5 g
Mixed Carotenoid Premix 187.4 g 187.4 g 187.4 g 187.4 g 187.4 g
Mixed Tocopherols 157.2 g 157.2 g 157.2 g 157.2 g 157.2 g
L-Carnitine 107.8 g 107.8 g 107.8 g 107.8 g 107.8 g
Potassium Iodide 1.0 g 1.0 g 1.0 g 1.0 g 1.0 g
5% KOH as needed as needed as needed as needed as needed
Examples 25-29
Examples 30-34
Ingredients Amount per 22679.62 kg
Example 30 Example 31 Example 32 Example 33 Example 34
Maltodextrin 7595 kg 7595 kg 7595 kg 7595 kg 7595 kg
Pea Protein Hydrolysate 3580.2 kg 3182.4 kg 2784.6 kg 2386.8 kg 1989 kg
Casein Hydrolysate 397.8 kg 795.6 kg 1193.4 kg 1591 .2 kg 1989 kg
Sucrose 3288 kg 3288 kg 3288 kg 3288 kg 3288 kg
High Oleic Safflower Oil 2204 kg 2204 kg 2204 kg 2204 kg 2204 kg
Fractionated Coconut Oil (MCT) 2162 kg 2162 kg 2162 kg 2162 kg 2162 kg
Soybean Oil 1825 kg 1825 kg 1825 kg 1825 kg 1825 kg
Micronized Tricalcium Phosphate 329 kg 329 kg 329 kg 329 kg 329 kg
Panodan FDPK 326 kg 326 kg 326 kg 326 kg 326 kg
Potassium Citrate 276 kg 276 kg 276 kg 276 kg 276 kg
Examples 35-54
[0134] Examples 35-54 illustrate nutritional emulsion embodiments of the
present disclosure including pea protein hydrolysate as at least one source of protein,
and in some cases, the sole source of protein, the ingredients of which are listed in the
table below. To prepare the nutritional emulsions, at least three separate slurries (e.g.,
CHO-MIN slurry, PIW slurry, PIF slurry) are prepared and then blended together,
heat-treated, homogenized, and standardized. The resulting composition is aseptically
packaged into plastic bottles or retort sterilized. The embodiments set forth below
that include pea protein hydrolysates as the sole source of protein are hypoallergenic
embodiments.
Examples 35-39
Ingredient Amount per 1000 Kg
Example 35 Example 36 Example 37 Example 38 Example 39
Ingredient Water Q.S. Q.S. Q.S. Q.S. Q.S.
Corn Syrup 63.5 kg 63.5 kg 63.5 kg 63.5 kg 63.5 kg
Pea Protein Hydrolysate 18.9 kg 17.9 kg 19.8 kg 17.0 kg 20.8 kg
High Oleic Safflower Oil 14.0 kg 14.0 kg 14.0 kg 14.0 kg 14.0 kg
Sucrose 12.6 kg 12.6 kg 12.6 kg 12.6 kg 12.6 kg
Soy Oil 10.5 kg 10.5 kg 10.5 kg 10.5 kg 10.5 kg
Coconut Oil 10.0 kg 10.0 kg 10.0 kg 10.0 kg 10.0 kg
Fructooligosaccharides 2.3 kg 2.3 kg 2.3 kg 2.3 kg 2.3 kg
Calcium Citrate 1.7 kg 1.7 kg 1.7 kg 1.7 kg 1.7 kg
Micro Tricalcium Phosphate 1. 1 kg 1. 1 kg 1. 1 kg 1. 1 kg 1. 1 kg
Potassium Phosphate Monobasic 744.4 g 744.4 g 744.4 g 744.4 g 744.4 g
Ascorbic Acid 437.2 g 437.2 g 437.2 g 437.2 g 437.2 g
Potassium Citrate 406.0 g 406.0 g 406.0 g 406.0 g 406.0 g
Magnesium Chloride 373.4 373.4 373.4 373.4 373.4
Arachidonic Acid Oil 366.4 g 366.4 g 366.4 g 366.4 g 366.4 g
Monoglycerides 350.0 g 350.0 g 350.0 g 350.0 g 350.0 g
Lecithin 350.0 g 350.0 g 350.0 g 350.0 g 350.0 g
Sodium Chloride 309.5 g 309.5 g 309.5 g 309.5 g 309.5 g
Potassium Phosphate Dibasic 237.9 g 237.9 g 237.9 g 237.9 g 237.9 g
L-Methionine 208.0 g 208.0 g 208.0 g 208.0 g 208.0 g
Seakem RLC 200.1 g 200.1 g 200. 1 g 200. 1 g 200.1 g
Vitamin/Mineral/Taurine Premix 176.4 g 176.4 g 176.4 g 176.4 g 176.4 g
Potassium Chloride 143.6 g 143.6 g 143.6 g 143.6 g 143.6 g
Docosahexaenoic Acid Oil 135.4 g 135.4 g 135.4 g 135.4 g 135.4 g
Choline Chloride 7 1.3 g 71.3 g 7 1.3 g 7 1.3 g 7 1.3 g
Vitamin ADEK Premix 48.0 g 48.0 g 48.0 g 48.0 g 48.0 g
Ferrous Sulfate 44.8 g 44.8 g 44.8 g 44.8 g 44.8 g
Mixed Carotenoid Premix 26.5 g 26.5 g 26.5 g 26.5 g 26.5 g
L-Carnitine 13.8 g 13.8 g 13.8 g 13.8 g 13.8 g
Riboflavin 2.0 g 2.0 g 2.0 g 2.0 g 2.0 g
Vitamin A Palmitate 780.0 mg 780.0 mg 780.0 mg 780.0 mg 780.0 mg
Potassium Iodide 150.0 mg 150.0 mg 150.0 mg 150.0 mg 150.0 mg
5% KOH as needed as needed as needed as needed as needed
Examples 40-44
Ingredient Amount per 1000 Kg
Example 40 Example 41 Example 42 Example 43 Example 44
Ingredient Water Q.S. Q.S. Q.S. Q.S. Q.S.
Corn Syrup 63.5 kg 63.5 kg 63.5 kg 63.5 kg 63.5 kg
Pea Protein Hydrolysate 17.0 kg 15.1 kg 13.2 kg 11.3 kg 9.45 kg
Soy Protein 1.9 kg 3.9 kg 5.8 kg 7.7 kg 9.45 kg
High Oleic Safflower Oil 14.0 kg 14.0 kg 14.0 kg 14.0 kg 14.0 kg
Sucrose 12.6 kg 12.6 kg 12.6 kg 12.6 kg 12.6 kg
Soy Oil 10.5 kg 10.5 kg 10.5 kg 10.5 kg 10.5 kg
Coconut Oil 10.0 kg 10.0 kg 10.0 kg 10.0 kg 10.0 kg
Fructooligosaccharides 2.3 kg 2.3 kg 2.3 kg 2.3 kg 2.3 kg
Calcium Citrate 1.7 kg 1.7 kg 1.7 kg 1.7 kg 1.7 kg
Micro Tricalcium Phosphate 1. 1 kg 1. 1 kg 1. 1 kg 1. 1 kg 1. 1 kg
Potassium Phosphate Monobasic 744.4 g 744.4 g 744.4 g 744.4 g 744.4 g
Ascorbic Acid 437.2 g 437.2 g 437.2 g 437.2 g 437.2 g
Potassium Citrate 406.0 g 406.0 g 406.0 g 406.0 g 406.0 g
Magnesium Chloride 373.4 373.4 373.4 373.4 373.4
Arachidonic Acid Oil 366.4 g 366.4 g 366.4 g 366.4 g 366.4 g
Monoglycerides 350.0 g 350.0 g 350.0 g 350.0 g 350.0 g
Lecithin 350.0 g 350.0 g 350.0 g 350.0 g 350.0 g
Sodium Chloride 309.5 g 309.5 g 309.5 g 309.5 g 309.5 g
Potassium Phosphate Dibasic 237.9 g 237.9 g 237.9 g 237.9 g 237.9 g
L-Methionine 208.0 g 208.0 g 208.0 g 208.0 g 208.0 g
Seakem RLC 200.1 g 200.1 g 200. 1 g 200. 1 g 200.1 g
Vitamin/Mineral/Taurine Premix 176.4 g 176.4 g 176.4 g 176.4 g 176.4 g
Potassium Chloride 143.6 g 143.6 g 143.6 g 143.6 g 143.6 g
Docosahexaenoic Acid Oil 135.4 g 135.4 g 135.4 g 135.4 g 135.4 g
Choline Chloride 7 1.3 g 71.3 g 7 1.3 g 7 1.3 g 7 1.3 g
Vitamin ADEK Premix 48.0 g 48.0 g 48.0 g 48.0 g 48.0 g
Ferrous Sulfate 44.8 g 44.8 g 44.8 g 44.8 g 44.8 g
Mixed Carotenoid Premix 26.5 g 26.5 g 26.5 g 26.5 g 26.5 g
L-Carnitine 13.8 g 13.8 g 13.8 g 13.8 g 13.8 g
Riboflavin 2.0 g 2.0 g 2.0 g 2.0 g 2.0 g
Vitamin A Palmitate 780.0 mg 780.0 mg 780.0 mg 780.0 mg 780.0 mg
Potassium Iodide 150.0 mg 150.0 mg 150.0 mg 150.0 mg 150.0 mg
5% KOH as needed as needed as needed as needed as needed
Examples 45-49
Ingredients Amount per 45359.24 kg
Example 45 Example 46 Example 47 Example 48 Example 49
Ingredient Water Q.S. Q.S. Q.S. Q.S. Q.S.
Sucrose 2007 kg 2007 kg 2007 kg 2007 kg 2007 kg
Pea Protein Hydrolysate 1025 kg 973.8 kg 1076.2 kg 922.5 kg 1127.5 kg
Modified Tapioca Starch 989 kg 989 kg 989 kg 989 kg 989 kg
Safflower Oil 644 kg 644 kg 644 kg 644 kg 644 kg
Fractionated Coconut Oil 568 kg 568 kg 568 kg 568 kg 568 kg
Soy Oil 479 kg 479 kg 479 kg 479 kg 479 kg
5% KOH (processing aid) 187 kg 187 kg 187 kg 187 kg 187 kg
Calcium Citrate 69.9 kg 69.9 kg 69.9 kg 69.9 kg 69.9 kg
Calcium Phosphate Dibasic 48. 1 kg 48.1 kg 48. 1 kg 48.1 kg 48. 1 kg
Carrageenan 45.4 kg 45.4 kg 45.4 kg 45.4 kg 45.4 kg
Potassium Phosphate Dibasic 26.2 kg 26.2 kg 26.2 kg 26.2 kg 26.2 kg
Ascorbic Acid 24.2 kg 24.2 kg 24.2 kg 24.2 kg 24.2 kg
Magnesium Chloride 18.6 kg 18.6 kg 18.6 kg 18.6 kg 18.6 kg
M. Alpina Oil (ARA Oil) 17.9 kg 17.9 kg 17.9 kg 17.9 kg 17.9 kg
Potassium Citrate 15.9 kg 15.9 kg 15.9 kg 15.9 kg 15.9 kg
Sodium Chloride 14.9 kg 14.9 kg 14.9 kg 14.9 kg 14.9 kg
Calcium Hydroxide 14.0 kg 14.0 kg 14.0 kg 14.0 kg 14.0 kg
L-Cystine Dihydrochloride 12. 1 kg 12.1 kg 12. 1 kg 12.1 kg 12. 1 kg
Potassium Chloride 11.2 kg 11.2 kg 11.2 kg 11.2 kg 11.2 kg
Water Soluble Vitamin Premix 8.00 kg 8.00 kg 8.00 kg 8.00 kg 8.00 kg
C. Cohnii Oil (DHA Oil) 6.71 kg 6.71 kg 6.71 kg 6.71 kg 6.71 kg
L-Tyrosine 5.08 kg 5.08 kg 5.08 kg 5.08 kg 5.08 kg
L-Tryptophan 4.67 kg 4.67 kg 4.67 kg 4.67 kg 4.67 kg
Choline Chloride 3.36 kg 3.36 kg 3.36 kg 3.36 kg 3.36 kg
Oil Soluble Vitamin Premix 2.37 kg 2.37 kg 2.37 kg 2.37 kg 2.37 kg
Ferrous Sulfate 2.32 kg 2.32 kg 2.32 kg 2.32 kg 2.32 kg
L-Carnitine 650 g 650 g 650 g 650 g 650 g
Riboflavin 87.9 g 87.9 g 87.9 g 87.9 g 87.9 g
Vitamin A Palmitate 17.6 g 17.6 g 17.6 g 17.6 g 17.6 g
Potassium Iodide 8.70 g 8.70 g 8.70 g 8.70 g 8.70 g
Examples 50-54
Examples 55-64
[0135] Examples 55-64 illustrate nutritional emulsions of the present
disclosure, the ingredients of which are listed in the table below. To prepare the
nutritional emulsions, at least three separate slurries (e.g., CHO-MIN slurry, PIW
slurry, PIF slurry) are prepared and then blended together, heat-treated, homogenized,
and standardized. The resulting composition is aseptically packaged into plastic
bottles or retort sterilized. The embodiments set forth below that include pea protein
hydrolysates as the sole source of protein are hypoallergenic embodiments.
Ingredients Amounts (kg) per 1000 kg
Example 55 Example 56 Example 57 Example 58 Example 59
Water Q.S Q.S. Q.S. Q.S. Q.S.
Maltodextrin 120.0 120.0 120.0 120.0 120.0
Sucrose 7 1.38 71.38 7 1.38 71.38 71.38
Pea Protein Hydrolysate 62.88 66.02 59.74 69.17 56.59
Canola Oil 27.5 27.5 27.5 27.5 27.5
Corn Oil 15.70 15.70 15.70 15.70 15.70
Magnesium Phosphate 1.92 1.92 1.92 1.92 1.92
Potassium Citrate 6.92 6.92 6.92 6.92 6.92
Sodium Citrate 0.903 0.903 0.903 0.903 0.903
Lecithin 1.50 1.50 1.50 1.50 1.50
Sodium Tripolyphosphate 1.06 1.06 1.06 1.06 1.06
Potassium Phosphate dibasic 0.730 0.730 0.730 0.730 0.730
Potassium Chloride 1.04 1.04 1.04 1.04 1.04
Ascorbic Acid 0.235 0.235 0.235 0.235 0.235
Carrageenan 0.150 0. 150 0.150 0.150 0.150
Potassium Hydroxide 0.136 0. 136 0.136 0.136 0.136
TM UTM Premix 0.1684 0.1684 0.1684 0.1684 0.1684
Gellan Gum 0.050 0.050 0.050 0.050 0.050
Vitamin A,D, E Premix 0.0758 0.0758 0.0758 0.0758 0.0758
Water sol. Vitamin premix 0.0728 0.0728 0.0728 0.0728 0.0728
Potassium Iodide 0.00022 0.00022 0.00022 0.00022 0.00022
Chromium Chloride 0.000217 0.000217 0.000217 0.000217 0.000217
Flavor 3.3 3.3 3.3 3.3 3.3
Amounts (kg) per Ingredients 1000 kg
Example 60 Example 61 Example 62 Example 63 Example 64
Water Q.S Q.S. Q.S. Q.S. Q.S.
Maltodextrin 120.0 120.0 120.0 120.0 120.0
Sucrose 7 1.38 71.38 7 1.38 71.38 71.38
Milk Protein Concentrate 9.33 7.46 5.60 3.73 1.87
Canola Oil 27.5 27.5 27.5 27.5 27.5
Pea Protein Hydrolysate 1.50 39.61 4 1.82 55.34 50.93
Sodium Caseinate 13.25 10.67 8.00 5.34 2.67
Soy Protein Concentrate 7.00 5.60 4.22 2.81 1.40
Corn Oil 15.70 15.70 15.70 15.70 15.70
Whey Protein Concentrate 1.75 1.40 1.05 0.70 0.35
Magnesium Phosphate 1.92 1.92 1.92 1.92 1.92
Potassium Citrate 6.92 6.92 6.92 6.92 6.92
Sodium Citrate 0.903 0.903 0.903 0.903 0.903
Lecithin 1.50 1.50 1.50 1.50 1.50
Sodium Tripolyphosphate 1.06 1.06 1.06 1.06 1.06
Potassium Phosphate dibasic 0.730 0.730 0.730 0.730 0.730
Potassium Chloride 1.04 1.04 1.04 1.04 1.04
Ascorbic Acid 0.235 0.235 0.235 0.235 0.235
Carrageenan 0.150 0. 150 0.150 0.150 0.150
Potassium Hydroxide 0.136 0. 136 0.136 0.136 0.136
TM UTM Premix 0.1684 0.1684 0.1684 0.1684 0.1684
Gellan Gum 0.050 0.050 0.050 0.050 0.050
Vitamin A,D, E Premix 0.0758 0.0758 0.0758 0.0758 0.0758
Water sol. Vitamin premix 0.0728 0.0728 0.0728 0.0728 0.0728
Potassium Iodide 0.00022 0.00022 0.00022 0.00022 0.00022
Chromium Chloride 0.000217 0.000217 0.000217 0.000217 0.000217
Flavor 3.3 3.3 3.3 3.3 3.3
Examples 65-74
[0136] Examples 65-74 illustrate substantially clear nutritional liquids of the
present disclosure, the ingredients of which are listed in the table below. To prepare
the nutritional liquids, at least two separate slurries (e.g., CHO-MIN slurry and PIW
slurry) are prepared and then blended together, heat-treated, homogenized, and
standardized. The resulting composition is aseptically packaged into plastic bottles or
retort sterilized. The embodiments set forth below that include pea protein
hydrolysates as the sole source of protein are hypoallergenic embodiments.
Ingredients Amounts (kg) per 1000 kg
Example 65 Example 66 Example 67 Example 68 Example 69
Water Q.S. Q.S. Q.S. Q.S. Q.S.
Sucrose 109.0 109.0 0 54.5 54.5
Isomaltulose 0 0 109.0 54.5 54.5
Pea Protein Hydrolysate 42.90 45.05 40.76 47.19 38.61
Phosphoric Acid 2.0 2.0 2.0 2.0 2.0
Citric Acid 1.4 1.4 1.4 1.4 1.4
N&A Apple Flavor 700 g 700 g 700 g 700 g 700 g
Ascorbic Acid 535 g 535 g 535 g 535 g 535 g
Caramel Liquid Color 400 g 400 g 400 g 400 g 400 g
UTM/TM Premix 230 g 230 g 230 g 230 g 230 g
Zinc Sulfate monohydrate* 52.1 g 52.1 g 52.1 g 52.1 g 52.1 g
Ferrous Sulfate* 40.8 g 40.8 g 40.8 g 40.8 g 40.8 g
Citric Acid* 14.2 g 14.2 g 14.2 g 14.2 g 14.2 g
Manganese sulfate* 13.0 13.0 13.0 13.0 13.0
Copper Sulfate* . g 7.1 g 7.1 g 7. 1 g 7. 1 g
Chromium Chloride* 430 mg 430 mg 430 mg 430 mg 430 mg
Sodium Molybdate* 339 mg 339 mg 339 mg 339 mg 339 mg
Sodium Selenate* 146 mg 146 mg 146 mg 146 mg 146 mg
Water Dispersible ADEK Premix 178 g 178 g 178 g 178 g 178 g
di-Alpha-Tocopheryl Acetate** 45.3 g 45.3 g 45.3 g 45.3 g 45.3 g
Vitamin A Palmitate** 4.2 g 4.2 g 4.2 g 4.2 g 4.2 g
Phylloquinone ** 127 mg 127 mg 127 mg 127 mg 127 mg
Vitamin D3** 23 mg 23 mg 23 mg 23 mg 23 mg
WSV Vitamin Premix 37.9 g 37.9 g 37.9 g 37.9 g 37.9 g
Niacinamide*** 14.2 g 14.2 g 14.2 g 14.2 g 14.2 g
d-Calcium pantothenate*** 9.2 g 9.2 g 9.2 g 9.2 g 9.2 g
Thiamine chloride hydrochloride*** 2.4 g 2.4 g 2.4 g 2.4 g 2.4 g
Pyridoxine hydrochloride*** 2.3 g 23 g 2.3 g 2.3 g 2.3 g
*UTM/TM Premix; "ADEK Premix; ***WSV Vitamin Premix
Ingredients Amounts (kg) per 1000 kg
Example 70 Example 71 Example 72 Example 73 Example 74
Water Q.S. Q.S. Q.S. Q.S. Q.S.
Sucrose 109.0 109.0 0 54.5 54.5
Isomaltulose 0 0 109.0 54.5 54.5
Pea Protein Hydrolysate 2 1.45 27.03 28.53 37.75 34.75
Whey Protein Isolate 18.59 12.87 11.15 6.24 3.44
Hydrolyzed Casein 2.86 4.29 1.72 2.14 0.75
Phosphoric Acid 2.0 2.0 2.0 2.0 2.0
Citric Acid 1.4 1.4 1.4 1.4 1.4
N&A Apple Flavor 700 g 700 g 700 g 700 g 700 g
Ascorbic Acid 535 g 535 g 535 g 535 g 535 g
Caramel Liquid Color 400 g 400 g 400 g 400 g 400 g
UTM/TM Premix 230 g 230 g 230 g 230 g 230 g
Zinc Sulfate monohydrate* 52.1 g 52.1 g 52.1 g 52.1 g 52.1 g
Ferrous Sulfate* 40.8 g 40.8 g 40.8 g 40.8 g 40.8 g
Citric Acid* 14.2 g 14.2 g 14.2 g 14.2 g 14.2 g
Manganese sulfate* 13.0 13.0 13.0 13.0 13.0
Copper Sulfate* 7.1 g 7.1 g 7.1 g 7.1 g 7.1 g
Chromium Chloride* 430 mg 430 mg 430 mg 430 mg 430 mg
Sodium Molybdate* 339 mg 339 mg 339 mg 339 mg 339 mg
Sodium Selenate* 146 mg 146 mg 146 mg 146 mg 146 mg
Water Dispersible ADEK Premix 178 g 178 g 178 g 178 g 178 g
di-Alpha-Tocopheryl Acetate** 45.3 g 45.3 g 45.3 g 45.3 g 45.3 g
Vitamin A Palmitate** 4.2 g 4.2 g 4.2 g 4.2 g 4.2 g
Phylloquinone ** 127 mg 127 mg 127 mg 127 mg 127 mg
Vitamin D3** 23 mg 23 mg 23 mg 23 mg 23 mg
WSV Vitamin Premix 37.9 g 37.9 g 37.9 g 37.9 g 37.9 g
Niacinamide*** 14.2 g 14.2 g 14.2 g 14.2 g 14.2 g
d-Calcium pantothenate*** 9.2 g 9.2 g 9.2 g 9.2 g 9.2 g
Thiamine chloride hydrochloride*** 2.4 g 2.4 g 2.4 g 2.4 g 2.4 g
Pyridoxine hydrochloride*** 2.3 g 23 g 2.3 g 2.3 g 2.3 g
Riboflavin*** 1.8 g 1.8 g 1.8 g 1.8 g 1.8 g
Folic Acid*** 350 mg 350 mg 350 mg 350 mg 350 mg
Biotin*** 277 mg 277 mg 277 mg 277 mg 277 mg
Cyanocobalamin* ** 6.3 mg 6.3 mg 6.3 mg 6.3 mg 6.3 mg
Folic Acid 1-3 g 1 3 g 1-3 g 1-3 g 1-3 g
Potassium Iodide 204 mg 204 mg 204 mg 204 mg 204 mg
Beta-Alanine 0 0 0 1.0 1.0
*UTM/TM Premix; **ADEK Premix; ***WSV Vitamin Premix
Examples 75-84
[0137] In Examples 75-84 illustrate concentrated liquid human milk
fortifiers of the present disclosure, the ingredients of which are listed in the table
below. To prepare the concentrated liquid human milk fortifiers, at least three separate
slurries (e.g., CHO-MIN slurry and PIW slurry) are prepared and then blended
together. The embodiments set forth below that include pea protein hydrolysates as the
sole source of protein are hypoallergenic embodiments.
Ingredients Amount per 1000 lbs
Example 75 Example 76 Example 77 Example 78 Example 79
Water Q.S. Q.S. Q.S. Q.S. Q.S.
Pea Protein Hydrolysate 104.6 lb 99.4 lb 109.8 lb 94. 1 lb 115. 1 lb
Maltodextrin 93.0 1b 93.0 lb 93.0 lb 93.0 1b 93.0 lb
MCT Oil 2 1.6 1b 21.6 1b 21.6 1b 2 1.6 1b 2 1.6 lb
Ultra Micronized Tricalcium Phosphate 17.8 1b 17.8 1b 17.8 lb 17.8 lb 17.8 1b
Soy Oil 12.9 lb 12.9 lb 12.9 lb 12.9 lb 12.9 lb
OSA-Modified Corn Starch 12.0 lb 12.0 1b 12.0 1b 12.0 1b 12.0 lb
Coconut Oil 7.9 1b 7.9 1b 7.9 1b 7.9 1b 7.9 1b
Potassium Citrate 7.0 1b 7.0 1b 7.0 1b 7.0 1b 7.0 1b
Ascorbic Acid 5.4 1b 5.4 1b 5.4 1b 5.4 1b 5.4 1b
Magnesium Chloride 3.9 1b 3.9 1b 3.9 1b 3.9 1b 3.9 1b
ARA 3.4 1b 3.4 1b 3.4 1b 3.4 1b 3.4 1b
L-Leucine 2.8 lb 2.8 1b 2.8 1b 2.8 1b 2.8 1b
DHA 2.6 1b 2.6 lb 2.6 lb 2.6 1b 2.6 1b
Potassium Chloride 1.6 1b 1.6 1b 1.6 1b 1.6 1b 1.6 1b
L-Tyrosine 1.4 1b 1.4 1b 1.4 1b 1.4 1b 1.4 1b
Distilled Monoglycerides 1.0 1b 1.0 1b 1.0 1b 1.0 1b 1.0 1b
Nucleotide/Choline Premix 399.0 g 399.0 g 399.0 g 399.0 g 399.0 g
M-Inositol 296.0 g 296.0 g 296.0 g 296.0 g 296.0 g
Sodium Chloride 246.3 g 246.3 g 246.3 g 246.3 g 246.3 g
L-Carnitine 147.0 g 147.0 g 147.0 g 147.0 g 147.0 g
Zinc Sulfate 127.0 g 127.0 g 127.0 g 127.0 g 127.0 g
Niacinamide 124.0 g 124.0 g 124.0 g 124.0 g 124.0 g
dl-Alpha-Tocopheryl Acetate 114.0 114.0 g 114.0 114.0 g 114.0
Gellan Gum 90.7 g 90.7 g 90.7 g 90.7 g 90.7 g
Ferrous Sulfate 56.0 g 56.0 g 56.0 g 56.0 g 56.0 g
Choline Chloride 48.0 g 48.0 g 48.0 g 48.0 g 48.0 g
Calcium Pantothenate 39.3 g 39.3 g 39.3 g 39.3 g 39.3 g
Vitamin A Palmitate 24.0 g 24.0 g 24.0 g 24.0 g 24.0 g
Riboflavin 9.4 g 9.4 g 9.4 g 9.4 g 9.4 g
Vitamin D3 8.6 g 8.6 g 8.6 g 8.6 g 8.6 g
Copper Sulfate 8.2 g 8.2 g 8.2 g 8.2 g 8.2 g
Pyridoxine Hydrochloride 6.3 g 6.3 g 6.3 g 6.3 g 6.3 g
Thiamin Hydrochloride 6.1 g 6.1 g 6.1 g 6.1 g 6.1 g
Lutein 2.5 g 2.5 g 2.5 g 2.5 g 2.5 g
Beta Carotene 1-7 g l 7 g 1.7 g 1.7 g 1.7 g
Folic Acid 0.88 g 0.88 g 0.88 g 0.88 g 0.88 g
Biotin 0.74 g 0.74 g 0.74 g 0.74 g 0.74 g
Manganese Sulfate 06.8 g 06.8 g 06.8 g 06.8 g 06.8 g
Phylloquinone 0.3 1 g 0.3 1 g 0.3 1 g 0.3 1 g 0.31 g
Sodium Selenate 0.06 g 0.06 g 0.06 g 0.06 g 0.06 g
Cyanocobalamin 0.02 g 0.02 g 0.02 g 0.02 g 0.02 g
Ingredients Amount per 1000 lbs
Example 80 Example 81 Example 82 Example 83 Example 84
Water Q.S. Q.S. Q.S. Q.S. Q.S.
Pea Protein Hydrolysate 52.3 lb 62.76 lb 73.22 lb. 83.68 lb 94.14 1b
Calcium Hydrolysate 52.3 lb 41.84 lb 3 1.38 lb 20.92 lb 10.46 lb
Maltodextrin 93.0 1b 93.0 1b 93.0 1b 93.0 1b 93.0 lb
MCT Oil 2 1.6 1b 2 1.6 lb 2 1.6 1b 2 1.6 1b 2 1.6 lb
Ultra Micronized Tricalcium 17.8 lb 17.8 1b 17.8 1b 17.8 lb 17.8 1b
Phosphate
Soy Oil 12.9 lb 12.9 lb 12.9 lb 12.9 lb 12.9 lb
OSA-Modified Corn Starch 12.0 1b 12.0 lb 12.0 1b 12.0 lb 12.0 lb
Coconut Oil 7.9 1b 7.9 1b 7.9 1b 7.9 1b 7.9 1b
Potassium Citrate 7.0 1b 7.0 1b 7.0 1b 7.0 1b 7.0 1b
Ascorbic Acid 5.4 1b 5.4 1b 5.4 1b 5.4 1b 5.4 1b
Magnesium Chloride 3. 1b 3.9 1b 3.9 1b 3.9 1b 3.9 1b
ARA 3.4 1b 3.4 1b 3.4 1b 3.4 1b 3.4 1b
L-Leucine 2.8 1b 2.8 lb 2.8 lb 2.8 1b 2.8 1b
DHA 2.6 1b 2.6 1b 2.6 1b 2.6 lb 2.6 1b
Potassium Chloride 1.6 1b 1.6 1b 1.6 1b 1.6 1b 1.6 1b
L-Tyrosine 1.4 1b 1.4 1b 1.4 1b 1.4 1b 1.4 1b
Distilled Monoglycerides 1.0 1b 1.0 1b 1.0 1b 1.0 1b 1.0 1b
Nucleotide/Choline Premix 399.0 g 399.0 g 399.0 g 399.0 g 399.0 g
M-Inositol 296.0 g 296.0 g 296.0 g 296.0 g 296.0 g
Sodium Chloride 246.3 g 246.3 g 246.3 g 246.3 g 246.3 g
L-Carnitine 147.0 g 147.0 g 147.0 g 147.0 g 147.0 g
Zinc Sulfate 127.0 g 127.0 g 127.0 g 127.0 g 127.0 g
Niacinamide 124.0 g 124.0 g 124.0 g 124.0 g 124.0 g
dl-Alpha-Tocopheryl Acetate 114.0 114.0 114.0 114.0 g 114.0 g
Gellan Gum 90.7 g 90.7 g 90.7 g 90.7 g 90.7 g
Ferrous Sulfate 56.0 g 56.0 g 56.0 g 56.0 g 56.0 g
Choline Chloride 48.0 g 48.0 g 48.0 g 48.0 g 48.0 g
Calcium Pantothenate 39.3 g 39.3 g 39.3 g 39.3 g 39.3 g
Vitamin A Palmitate 24.0 g 24.0 g 24.0 g 24.0 g 24.0 g
Riboflavin 9.4 g 9.4 g 9.4 g 9.4 g 9.4 g
Vitamin D3 8.6 g 8.6 g 8.6 g 8.6 g 8.6 g
Copper Sulfate 8.2 g 8.2 g 8.2 g 8.2 g 8.2 g
Pyridoxine Hydrochloride 6.3 g 6.3 g 6.3 g 6.3 g 6.3 g
Thiamin Hydrochloride 6.1 g 6.1 g 6.1 g 6.1 g 6.1 g
Lutein 2.5 g 2.5 g 2.5 g 2.5 g 2.5 g
Beta Carotene 1 7 g 1-7 g 1 7 g l 7 g 1 7 g
Folic Acid 0.88 g 0.88 g 0.88 g 0.88 g 0.88 g
Biotin 0.74 g 0.74 g 0.74 g 0.74 g 0.74 g
Manganese Sulfate 06.8 g 06.8 g 06.8 g 06.8 g 06.8 g
Phylloquinone 0.31 g 0.3 1 g 0.3 1 g 0.3 1 g 0.31 g
Sodium Selenate 0.06 g 0.06 g 0.06 g 0.06 g 0.06 g
Cyanocobalamin 0.02 g 0.02 g 0.02 g 0.02 g 0.02 g
Examples 85-94
[0138] The following examples illustrate a human milk fortifier powder,
which is added to human milk that may be administered to an infant in accordance
with the methods of the present disclosure. Ingredients for manufacturing 8,172 kg of
powdered human milk fortifier are listed in the table below.
Ingredients Quantity to formulate 8,172 kg of fortifier
Example 85 Example 86 Example 87 Example 88 Example 89
Ingredient Water 16,205 L 16,205 L 16,205 L 16,205 L 16,205 L
Corn syrup solids 1603 kg 1603 kg 1603 kg 1603 kg 1603 kg
Magnesium chloride 96.2 kg 96.2 kg 96.2 kg 96.2 kg 96.2 kg
Potassium citrate 223.8 kg 223.8 kg 223.8 kg 223.8 kg 223.8 kg
Sodium citrate 6.6 kg 6.6 kg 6.6 kg 6.6 kg 6.6 kg
Ingredients Quantity to formulate 8,172 kg of fortifier
Sodium chloride 15.4 kg 15.4 kg 15.4 kg 15.4 kg 15.4 kg
MTC oil 801 kg 801 kg 801 kg 801 kg 801 kg
Lecithin 16.6 kg 16.6 kg 16.6 kg 16.6 kg 16.6 kg
Vitamin A 2.36 kg 2.36 kg 2.36 kg 2.36 kg 2.36 kg
Vitamin D 359.3 g 359.3 g 359.3 g 359.3 g 359.3 g
Vitamin K 27.5 g 27.5 g 27.5 g 27.5 g 27.5 g
Tocopherol acetate 15.8 kg 15.8 kg 15.8 kg 15.8 kg 15.8 kg
Calcium carbonate 33.1 kg 33.1 kg 33.1 kg 33. 1 kg 33. 1 kg
Tricalcium phosphate 646 kg 646 kg 646 kg 646 kg 646 kg
Pea Protein Hydrolysate 2696.5 kg 2561 .7 kg 2831 .3 kg 2426.9 kg 2966.2 kg
Potassium citrate 257.2 g 257.2 g 257.2 g 257.2 g 257.2 g
Ferrous sulfate 3.7 kg 3.7 kg 3.7 kg 3.7 kg 3.7 kg
Zinc sulfate 11.1 kg 11. 1 kg 11. 1 kg 11. 1 kg 11. 1 kg
Copper sulfate 1.84 kg 1.84 kg 1.84 kg 1.84 kg 1.84 kg
Manganese sulfate 0.320 kg 0.320 kg 0.320 kg 0.320 kg 0.320 kg
Sodium selenate 0.001 kg 0.001 kg 0.001 kg 0.001 kg 0.001 kg
Niacinamide 0.98 kg 0.98 kg 0.98 kg 0.98 kg 0.98 kg
Riboflavin 1.14 kg 1.14 kg 1.14 kg 1. 14 kg 1. 14 kg
Calcium pantothenate 4.08 kg 4.08 kg 4.08 kg 4.08 kg 4.08 kg
Pyridoxine 0.655 kg 0.655 kg 0.655 kg 0.655 kg 0.655 kg
hydrochloride
m-inositol 9.55 kg 9.55 kg 9.55 kg 9.55 kg 9.55 kg
Biotin 0.0727 kg 0.0727 kg 0.0727 kg 0.0727 kg 0.0727 kg
Folic acid 0.0775 kg 0.0775 kg 0.0775 kg 0.0775 kg 0.0775 kg
Cyanocobalamin 0.0016 kg 0.0016 kg 0.0016 kg 0.0016 kg 0.0016 kg
Ascorbic acid 153.5 kg 153.5 kg 153.5 kg 153.5 kg 153.5 kg
Ingredients Quantity to formulate 8,172 kg of fortifier
Example 90 Example 91 Example 92 Example 93 Example 94
Ingredient Water 16,205 L 16,205 L 16,205 L 16,205 L 16,205 L
Corn syrup solids 1603 kg 1603 kg 1603 kg 1603 kg 1603 kg
Magnesium chloride 96.2 kg 96.2 kg 96.2 kg 96.2 kg 96.2 kg
Potassium citrate 223.8 kg 223.8 kg 223.8 kg 223.8 kg 223.8 kg
Sodium citrate 6.6 kg 6.6 kg 6.6 kg 6.6 kg 6.6 kg
Sodium chloride 15.4 kg 15.4 kg 15.4 kg 15.4 kg 15.4 kg
MTC oil 801 kg 801 kg 801 kg 801 kg 801 kg
Lecithin 16.6 kg 16.6 kg 16.6 kg 16.6 kg 16.6 kg
Vitamin A 2.36 kg 2.36 kg 2.36 kg 2.36 kg 2.36 kg
Vitamin D 359.3 g 359.3 g 359.3 g 359.3 g 359.3 g
Vitamin K 27.5 g 27.5 g 27.5 g 27.5 g 27.5 g
Tocopherol acetate 15.8 kg 15.8 kg 15.8 kg 15.8 kg 15.8 kg
Calcium carbonate 33. 1 kg 33.1 kg 33.1 kg 33. 1 kg 33. 1 kg
Tricalcium phosphate 646 kg 646 kg 646 kg 646 kg 646 kg
Pea Protein Hydrolysate 1348.3 kg 1537.0 kg 1981 .9 kg 1941 .5 kg 2669.58 kg
Soy protein concentrate 753.0 kg 602.4 kg 451.8 kg 301 .2 kg 150.6 kg
Non fat dry milk 1653.5 kg 1322.8 kg 992.1 kg 661 .4 kg 3.31 kg
Potassium citrate 257.2 g 257.2 g 257.2 g 257.2 g 257.2 g
Ferrous sulfate 3.7 kg 3.7 kg 3.7 kg 3.7 kg 3.7 kg
Zinc sulfate 11. 1 kg 11. 1 kg 11. 1 kg 11. 1 kg 11. 1 kg
Copper sulfate 1.84 kg 1.84 kg 1.84 kg 1.84 kg 1.84 kg
Manganese sulfate 0.320 kg 0.320 kg 0.320 kg 0.320 kg 0.320 kg
Sodium selenate 0.001 kg 0.001 kg 0.001 kg 0.001 kg 0.001 kg
Niacinamide 0.98 kg 0.98 kg 0.98 kg 0.98 kg 0.98 kg
Riboflavin 1.14 kg 1.14 kg 1.14 kg 1. 14 kg 1. 14 kg
Calcium pantothenate 4.08 kg 4.08 kg 4.08 kg 4.08 kg 4.08 kg
Pyridoxine hydrochloride 0.655 kg 0.655 kg 0.655 kg 0.655 kg 0.655 kg
m-inositol 9.55 kg 9.55 kg 9.55 kg 9.55 kg 9.55 kg
Biotin 0.0727 kg 0.0727 kg 0.0727 kg 0.0727 kg 0.0727 kg
Folic acid 0.0775 kg 0.0775 kg 0.0775 kg 0.0775 kg 0.0775 kg
Cyanocobalamin 0.0016 kg 0.0016 kg 0.0016 kg 0.0016 kg 0.0016 kg
Ascorbic acid 153.5 kg 153.5 kg 153.5 kg 153.5 kg 153.5 kg
Examples 95-104
[0139] In these Examples, a gelled human milk fortifier is prepared in
accordance with the present disclosure. The ingredients for the gelled human milk
fortifier are shown in the following table.
[0140] The gelled human milk fortifier is prepared by solubilizing and
combining ingredients into a homogeneous aqueous mixture which is subjected to an
adequate heat treatment to achieve long term shelf stability.
[0141] To begin the manufacturing process, the ingredients that supply the
macronutrients (carbohydrate, protein, fat and minerals) are combined in multiple
slurries together and with water. This blend is subjected to an initial heat treatment
and then tested to verify proper nutrient levels.
Ingredients Quantity to formulate 32,000 lbs of fortifier
Example 95 Example 96 Example 97 Example 98 Example 99
Water Q.S. Q.S. Q.S. Q.S. Q.S.
Corn Maltodextrin 1450 kg 1450 kg 1450 kg 1450 kg 1450 kg
Corn Syrup Solids 1388 kg 1388 kg 1388 kg 1388 kg 1388 kg
Medium Chain triglycerides 694 kg 694 kg 694 kg 694 kg 694 kg
Pea Protein Hydrolysate 1944.4 kg 1847. 18 kg 2041.6 kg 1750.0 kg 2138.8 kg
Calcium Phosphate 271 kg 271 kg 271 kg 271 kg 271 kg
Ascorbic Acid 152 kg 152 kg 152 kg 152 kg 152 kg
Magnesium Chloride 38.0 kg 38.0 kg 38.0 kg 38.0 kg 38.0 kg
Potassium Citrate 12.2 kg 12.2 kg 12.2 kg 12.2 kg 12.2 kg
Sodium Chloride 12. 1 kg 12.1 kg 12.1 kg 12.1 kg 12.1 kg
Soy Lecithin 8.84 kg 8.84 kg 8.84 kg 8.84 kg 8.84 kg
M-Inositol 7.98 kg 7.98 kg 7.98 kg 7.98 kg 7.98 kg
Magnesium Phosphate 5.55 kg 5.55 kg 5.55 kg 5.55 kg 5.55 kg
M. Alpina Oil 5.35 kg 5.35 kg 5.35 kg 5.35 kg 5.35 kg
Niacinamide 4.35 kg 4.35 kg 4.35 kg 4.35 kg 4.35 kg
Alpha-Tocopheryl Acetate 4.21 kg 4.21 kg 4.21 kg 4.21 kg 4.21 kg
Zinc Sulfate 3.5 1 kg 3.5 1 kg 3.5 1 kg 3.5 1 kg 3.5 1 kg
C. Cohnii Oil 3.45 kg 3.45 kg 3.45 kg 3.45 kg 3.45 kg
Choline Chloride 2.90 kg 2.90 kg 2.90 kg 2.90 kg 2.90 kg
Calcium Pantothenate 1.89 kg 1.89 kg 1.89 kg 1.89 kg 1.89 kg
Potassium Phosphate 1.62 kg 1.62 kg 1.62 kg 1.62 kg 1.62 kg
Ferrous Sulfate 1.64 kg 1.64 kg 1.64 kg 1.64 kg 1.64 kg
Vitamin A Palmitate 900 g 900 g 900 g 900 g 900 g
Cupric Sulfate 678 g 678 g 678 g 678 g 678 g
Riboflavin 572 g 572 g 572 g 572 g 572 g
Thiamine Hydrochloride 373 g 373 g 373 g 373 g 373 g
Pyridoxine Hydrochloride 232 g 232 g 232 g 232 g 232 g
Vitamin D3 152 g 0.0775 kg 0.0775 kg 0.0775 kg 0.0775 kg
Folic Acid 47.9 g 0.0016 kg 0.0016 kg 0.0016 kg 0.0016 kg
Biotin 34. 1 g 153.5 kg 153.5 kg 153.5 kg 153.5 kg
Manganese Sulfate 23.2 g 23.2 g 23.2 g 23.2 g 23.2 g
Phylloquinone 11.6 g 11.6 g 11.6 g 11.6 g 11.6 g
Cyanocobalamin 1.60 g 1.60 g 1.60 g 1.60 g 1.60 g
Sodium Selenate 0.798 g 0.798 g 0.798 g 0.798 g 0.798 g
Calcium Carbonate as needed as needed as needed as needed as needed
Sodium Citrate as needed as needed as needed as needed as needed
Potassium Hydroxide as needed as needed as needed as needed as needed
Ingredients Quantity to formulate 32,000 lbs of fortifier
Example 100 Example 101 Example 102 Example 103 Example 104
Water Q.S. Q.S. Q.S. Q.S. Q.S.
Condensed Skim Milk 2625 kg 2100 kg 1575 kg 1050 kg 525 kg
Non-Fat Milk Solids 682.5 kg 546 kg 409.5 kg 273 kg 136.5 kg
Corn Maltodextrin 1450 kg 1450 kg 1450 kg 1450 kg 1450 kg
Corn Syrup Solids 1388 kg 1388 kg 1388 kg 1388 kg 1388 kg
Medium Chain triglycerides 694 kg 694 kg 694 kg 694 kg 694 kg
Pea Protein Hydrolysate 972.2 kg 1166.6 kg 1361. 1 kg 1555.5 kg 1750.0 kg
Whey Protein Concentrate 3 17 kg 253.6 kg 190.2 kg 126.8 kg 63.4 kg
Calcium Phosphate 271 kg 271 kg 271 kg 271 kg 271 kg
Ascorbic Acid 152 kg 152 kg 152 kg 152 kg 152 kg
Magnesium Chloride 38.0 kg 38.0 kg 38.0 kg 38.0 kg 38.0 kg
Potassium Citrate 12.2 kg 12.2 kg 12.2 kg 12.2 kg 12.2 kg
Sodium Chloride 12. 1 kg 12.1 kg 12.1 kg 12.1 kg 12.1 kg
Soy Lecithin 8.84 kg 8.84 kg 8.84 kg 8.84 kg 8.84 kg
M-Inositol 7.98 kg 7.98 kg 7.98 kg 7.98 kg 7.98 kg
Magnesium Phosphate 5.55 kg 5.55 kg 5.55 kg 5.55 kg 5.55 kg
M. Alpina Oil 5.35 kg 5.35 kg 5.35 kg 5.35 kg 5.35 kg
Niacinamide 4.35 kg 4.35 kg 4.35 kg 4.35 kg 4.35 kg
Alpha-Tocopheryl Acetate 4.21 kg 4.21 kg 4.21 kg 4.21 kg 4.21 kg
Zinc Sulfate 3.5 1 kg 3.5 1 kg 3.5 1 kg 3.5 1 kg 3.5 1 kg
C. Cohnii Oil 3.45 kg 3.45 kg 3.45 kg 3.45 kg 3.45 kg
Choline Chloride 2.90 kg 2.90 kg 2.90 kg 2.90 kg 2.90 kg
Calcium Pantothenate 1.89 kg 1.89 kg 1.89 kg 1.89 kg 1.89 kg
Potassium Phosphate 1.62 kg 1.62 kg 1.62 kg 1.62 kg 1.62 kg
Ferrous Sulfate 1.64 kg 1.64 kg 1.64 kg 1.64 kg 1.64 kg
Vitamin A Palmitate 900 g 900 g 900 g 900 g 900 g
Cupric Sulfate 678 g 678 g 678 g 678 g 678 g
Riboflavin 572 g 572 g 572 g 572 g 572 g
Thiamine Hydrochloride 373 g 373 g 373 g 373 g 373 g
Pyridoxine Hydrochloride 232 g 232 g 232 g 232 g 232 g
Vitamin D3 152 g 0.0775 kg 0.0775 kg 0.0775 kg 0.0775 kg
Folic Acid 47.9 g 0.0016 kg 0.0016 kg 0.0016 kg 0.0016 kg
Biotin 34. 1 g 153.5 kg 153.5 kg 153.5 kg 153.5 kg
Manganese Sulfate 23.2 g 23.2 g 23.2 g 23.2 g 23.2 g
Phylloquinone 11.6 g 11.6 g 11.6 g 11.6 g 11.6 g
Cyanocobalamin 1.60 g 1.60 g 1.60 g 1.60 g 1.60 g
Sodium Selenate 0.798 g 0.798 g 0.798 g 0.798 g 0.798 g
Calcium Carbonate as needed as needed as needed as needed as needed
Sodium Citrate as needed as needed as needed as needed as needed
Potassium Hydroxide as needed as needed as needed as needed as needed
Examples 105-114
[0142] Examples 105-1 14 illustrate nutritional powders of the present
disclosure, the ingredients of which are listed in the table below. These products are
prepared by spray drying methods in separate batches, are reconstituted with water
prior to use to the desired target ingredient concentrations. All ingredient amounts
are listed as kg per 1000 kg batch of product, unless otherwise specified.
Ingredients Amounts (kg) per 1000 kg
Example 105 Example 106 Example 107 Example 108 Example 109
Maltrin 436.7 436.7 436.7 436.7 436.7
Sucrose 145.5 145.5 145.5 145.5 145.5
Pea Protein 186.8 177.5 196.14 168.12 205.5
Hydrolysate
Conjugated Linoleic 67.0 63.65 70.35 60.3 73.7
Acid
FOS Powder 33.6 33.6 33.6 33.6 33.6
High oleic sunflower 33.1 33.1 33.1 33.1 33.1
oil
Calcium b-hydroxy- 31.6 31.6 31.6 31.6 31.6
b-methylbutarate
Canola Oil 28.3 28.3 28.3 28.3 28.3
Soy Oil 13.3 13.3 13.3 13.3 13.3
Potassium Citrate 10.3 10.3 10.3 10.3 10.3
Sodium Citrate 5.8 5.8 5.8 5.8 5.8
Potassium Chloride 5.2 5.2 5.2 5.2 5.2
Magnesium 4.7 4.7 4.7 4.7 4.7
Chloride
Potassium 3.1 3.1 3.1 3.1 3.1
hydroxide
Sodium phosphate 3.0 3.0 3.0 3.0 3.0
dibasic dehydrate
Sodium chloride 2.5 2.5 2.5 2.5 2.5
Choline Chloride 1.8 1.8 1.8 1.8 1.8
Natural and 1.8 1.8 1.8 1.8 1.8
Artificial Vanilla
Flavor
Sodium phosphate 1.6 1.6 1.6 1.6 1.6
monobasic
monohydrate
Potassium 1. 1 1. 1 1. 1 1.1 1.1
phosphate dibasic
trihydrate
Art. Cotton candy 1.0 1.0 1.0 1.0 1.0
flavor
Vitamin premix 1.0 1.0 1.0 1.0 1.0
Ascorbyl plamitate 0.2437 0.2437 0.2437 0.2437 0.2437
Ascorbic acid 0.2400 0.2400 0.2400 0.2400 0.2400
Tocopherol-2 food 0.1161 0.1161 0.1161 0.1161 0.1161
grade antioxidant
Ferrous sulfate 0.0929 0.0929 0.0929 0.0929 0.0929
Vitamin premix 0.065 0.065 0.065 0.065 0.065
Zinc sulfate 0.057 0.057 0.057 0.057 0.057
monohydrate
Manganese sulfate 0.0454 0.0454 0.0454 0.0454 0.0454
Mineral mix copper 0.0353 0.0353 0.0353 0.0353 0.0353
sulfate
Beta carotene 30% 0.0056 0.0056 0.0056 0.0056 0.0056
Chromium chloride 0.0013 0.0013 0.0013 0.0013 0.0013
Sodium molybdate 0.0012 0.0012 0.0012 0.0012 0.0012
Potassium iodide 0.001 0.001 0.001 0.001 0.001
Sodium selenite 0.0004008 0.0004008 0.0004008 0.0004008 0.0004008
Citric acid As needed As needed As needed As needed As needed
Potassium As needed As needed As needed As needed As needed
hydroxide
Magnesium sulfate As needed As needed As needed As needed As needed
dry
Ultra micronized As needed As needed As needed As needed As needed
tricalcium
phosphate
Ascorbic acid As needed As needed As needed As needed As needed
Water q.s. q.s. q.s. q.s. q.s.
Ingredients Amounts (kg) per 1000 kg
Example 110 Example 111 Example 112 Example 113 Example 114
Maltrin 436.7 436.7 436.7 436.7 436.7
Sucrose 145.5 145.5 145.5 145.5 145.5
Calcium Caseinate 64.6 51.6 38.7 25.8 12.91
Pea Protein 93.4 112. 1 130.8 149.4 168.1
Hydrolysate
Conjugated Linoleic 67.0 63.65 70.35 60.3 73.7
Acid
Isolated Soy Protein 28.8 23.1 17.3 11.5 5.77
FOS Powder 33.6 33.6 33.6 33.6 33.6
High oleic sunflower 33.1 33.1 33.1 33.1 33.1
oil
Calcium b-hydroxy- 31.6 31.6 31.6 31.6 31.6
b-methylbutarate
Canola Oil 28.3 28.3 28.3 28.3 28.3
Soy Oil 13.3 13.3 13.3 13.3 13.3
Potassium Citrate 10.3 10.3 10.3 10.3 10.3
Sodium Citrate 5.8 5.8 5.8 5.8 5.8
Potassium Chloride 5.2 5.2 5.2 5.2 5.2
Magnesium 4.7 4.7 4.7 4.7 4.7
Chloride
Potassium 3.1 3.1 3.1 3.1 3.1
hydroxide
Sodium phosphate 3.0 3.0 3.0 3.0 3.0
dibasic dehydrate
Sodium chloride 2.5 2.5 2.5 2.5 2.5
Choline Chloride 1.8 1.8 1.8 1.8 1.8
Natural and 1.8 1.8 1.8 1.8 1.8
Artificial Vanilla
Flavor
Sodium phosphate 1.6 1.6 1.6 1.6 1.6
monobasic
monohydrate
Potassium 1. 1 1. 1 1. 1 1.1 1.1
phosphate dibasic
trihydrate
Art. Cotton candy 1.0 1.0 1.0 1.0 1.0
flavor
Vitamin premix 1.0 1.0 1.0 1.0 1.0
Ascorbyl plamitate 0.2437 0.2437 0.2437 0.2437 0.2437
Ascorbic acid 0.2400 0.2400 0.2400 0.2400 0.2400
Tocopherol-2 food 0.1161 0.1161 0.1161 0.1161 0.1161
grade antioxidant
Ferrous sulfate 0.0929 0.0929 0.0929 0.0929 0.0929
Vitamin premix 0.065 0.065 0.065 0.065 0.065
Zinc sulfate 0.057 0.057 0.057 0.057 0.057
monohydrate
Manganese sulfate 0.0454 0.0454 0.0454 0.0454 0.0454
Mineral mix copper 0.0353 0.0353 0.0353 0.0353 0.0353
sulfate
Beta carotene 30% 0.0056 0.0056 0.0056 0.0056 0.0056
Chromium chloride 0.0013 0.0013 0.0013 0.0013 0.0013
Sodium molybdate 0.0012 0.0012 0.0012 0.0012 0.0012
Potassium iodide 0.001 0.001 0.001 0.001 0.001
Sodium selenite 0.0004008 0.0004008 0.0004008 0.0004008 0.0004008
Citric acid As needed As needed As needed As needed As needed
Potassium As needed As needed As needed As needed As needed
hydroxide
Magnesium sulfate As needed As needed As needed As needed As needed
dry
Ultra micronized As needed As needed As needed As needed As needed
tricalcium
phosphate
Ascorbic acid As needed As needed As needed As needed As needed
Water q.s. q.s. q.s. q.s. q.s.
WHAT IS CLAIMED IS:
1. A nutritional product comprising a pea protein hydrolysate having less than
15,000 mg of immunologically active pea antigen per 1 gm of protein.
2. The nutritional product of claim 1 wherein the pea protein hydrolysate has less
than 10,000 mg of immunologically active pea antigen per 1 gm of protein.
3. The nutritional product of claim 1 wherein the pea protein hydrolysate further
has an adjusted degree of hydrolysis of between about 7.0% and less than 19.0%.
4. The nutritional product of claim 1 wherein the product is a hypoallergenic
product selected from the group consisting of a preterm infant formula, a human milk
fortifier, and an infant formula.
5. The nutritional product of claim 1 further comprising a fat and a carbohydrate.
6. The nutritional product of claim 5 comprising from about 0.5% to about 30%
by weight of protein.
7. The nutritional product of claim 6 comprising from about 1% to about 30% by
weight of fat.
8. The nutritional product of claim 6 comprising from about 5% to about 40% by
weight of carbohydrate.
9. A method of making a nutritional product having reduced immunological
reactivity comprising combining a protein and a carbohydrate, wherein the protein
comprises a pea protein hydrolysate having less than 15,000 mg of immunologically
active pea antigen per 1 gm of protein.
10. The method of claim 9 further comprising combining a fat with the protein
and the carbohydrate.
11. A method of reducing the incidence of allergic reactions to food in individuals
with food-allergic allergies, the method comprising administering to the individual a
composition comprising a pea protein hydrolysate having an adjusted degree of
hydrolysis of between about 7.0% and less than 19.0%.
12. The method of claim 11 wherein the pea protein hydrolysate comprises less
than 5% proteins having a molecular weight of greater than 3 kDa.
13. A method of reducing the incidence of allergic reactions to food in infants
with food-allergic allergies, the method comprising administering to the infant a
composition comprising a pea protein hydrolysate having an adjusted degree of
hydrolysis of between about 7.0% and less than 19.0%
14. The method of claim 13 wherein the pea protein hydrolysate comprises less
than 5% proteins having a molecular weight of greater than 3 kDa.
15. A method of reducing the incidence of intolerance to food in individuals with
food intolerance, the method comprising administering to the individual a
composition comprising a pea protein hydrolysate having an adjusted degree of
hydrolysis of between about 7.0% and less than 19.0%.