NUTRITIONAL PRODUCTS INCLUDING MONOGLYCERIDES AND FATTY
ACIDS
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application claims the benefit of U.S. Provisional Application No.
61/428,168 filed December 29, 2010; U.S. Provisional Application No. 61/428,173 filed
December 29, 2010; U.S. Provisional Application No. 61/428,176 filed December 29,
2010; U.S. Provisional Application No. 61/428,177 filed December 29, 2010; and U.S.
Provisional Application No. 61/428,185 filed December 29, 2010, which disclosures are
incorporated by reference in their entirety.
FIELD OF THE DISCLOSURE
[0002] The present disclosure relates to nutritional products comprising
predigested fat and to methods for using the nutritional products. More particularly, the
present disclosure relates to infant, toddler, and pediatric products comprising fatty acidcontaining
monoglycerides and/or a fatty acid component that provide nutritional benefits
including improved digestion, tolerance, and absorption of nutrients as well as the
reduction in the incidence of necrotizing enterocolitis, colic, and short bowel syndrome.
BACKGROUND OF THE DISCLOSURE
[0003] Nutritional liquids and powders, including infant and pediatric formulas,
comprising a targeted selection of nutrients 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 liquids, as well as concentrated and ready-to-drink nutritional liquids such as milk
or protein based emulsions. These nutritional liquids are especially useful when
formulated with selected nutritional ingredients.
[0004] Although breast milk is generally recognized as the best nutrition for
newborn infants, not every mother can successfully breastfeed. Breast milk replacers
(infant formulas) may provide complete nutrition, and they have been proven to meet infant
normal growth and developmental nutritional needs. Unfortunately, a small percentage of
infant formula fed newborns can experience gastrointestinal (GI) intolerance problems,
including loose stools, gas, necrotizing enterocolitis, colic, and the like.
[0005] The GI intolerance problem may be at least in part due to incomplete
nutrient digestion and absorption in the infant. To address this tolerance problem, some
infant formulas exclude lactose as an ingredient, while others replace intact milk protein
with hydrolyzed protein to lessen the burden on an infant's digestion system.
[0006] Additionally, some formula fed newborn infants have a much lower fat
absorption rate than the breast fed infants. This discrepancy in fat absorption rate
decreases as infants become more mature. Presumably, newborn infants are deficient in
lipase, and thus, they do not digest and absorb fat as well as breast fed infants who receive
lipase in the mother's milk.
[0007] A preterm infant's digestion system is less developed than that of a term
infant, yet they need more nutrients (calories) than term infants to foster growth and
development. Medium chain triglycerides (MCT oil) are easy to digest and absorb, and
have been included in preterm formulas to improve formula fat, protein and calcium
absorption. The medium chain fatty acids included in the medium chain triglycerides,
however, are not used to re-synthesize triglycerides to form chylomicrons after the MCT
oil is digested and absorbed. As many lipid soluble nutrients, such as carotenoids and
vitamins A, D, E, and K, are believed to be packaged into chylomicrons prior to entering
systemic circulation, the benefit provided by MCT oil on lipid soluble nutrient absorption,
which is also important for growth and development, may be more limited.
[0008] Although attempts have been made in the past to address the GI issues and
others set forth above, it would be desirable to provide infant and pediatric formulas that
can provide nutritional benefits similar to breast milk, and also provide good tolerance,
digestion and absorption of water-insoluble hydrophobic nutrients as well as a reduction in
the incidence of conditions such as necrotizing enterocolitis, colic, and short bowel
syndrome. Additionally, it would be beneficial if these formulas could be stabilizer free,
and specifically carrageenan free.
SUMMARY OF THE DISCLOSURE
[0009] The present disclosure is directed to nutritional products, and specifically
to infant formulas, including predigested fat that includes fatty acid-containing
monoglycerides and/or a fatty acid component. These nutritional compositions can
advantageously be used for providing improved tolerance, digestion and absorption of
nutrients, including water-insoluble/lipid soluble nutrients, and for reducing the incidence
of necrotizing enterocolitis, colic, and short bowel syndrome. In some embodiments, the
fatty acid component may be in fatty acid form or provided as the calcium or magnesium
salts of the fatty acid, thus providing the additional benefit of additional nutrients.
[0010] One embodiment is a nutritional product including a fat system. The fat
system includes at least 10 wt% of a mixture of an unsaturated free fatty acid component
and fatty acid-containing monoglycerides.
[001 1] Another embodiment is an infant formula including a fat system. The fat
system includes at least 10 wt% of a mixture of an unsaturated free fatty acid component
and fatty acid-containing monoglycerides.
[0012] It has been discovered that nutritional products such as infant, toddler, and
pediatric formulas including predigested fat, such as monoglycerides and fatty acids as
described herein, can reduce the overall burden on an infant's fat digestive system to
improve infant fat digestion and absorption, including water insoluble/lipid soluble nutrient
absorption. Specifically, the absorption of predigested fat in the proximal part of small
intestine stimulates CCK secretion, which promotes pancreatic alpha cell maturation and
the secretion of digestive enzymes. Also, GLP-1 and GLP-2 secretion is stimulated, which
further promotes gut maturation.
[0013] Surprisingly, the use of predigested fat and the subsequent secretion of
CCK and GLP-1 retards GI transit and stimulates pancreatic enzyme secretion to allow
more complete nutrient digestion and absorption. The reduction in the amount of nutrients
entering the infant's colon results in reduced colonic fermentation, which is part of the
cause for gas and loose stool problems. In addition, it has been discovered that the use of
predigested fat can reduce the incidence of necrotizing enterocolitis, colic, and/or short
bowel syndrome.
[0014] Further, it has been discovered that the unsaturated fatty acid component
of the predigested fat can react with calcium or magnesium sources and the resultant
formed salts are surprisingly bioavailable. Along with providing a good source of calcium
or magnesium, these calcium or magnesium salts are also surprisingly bland, in contrast
with fatty acids which are generally bitter and impart a strong throat burning sensation.
Additionally, it has been discovered that the calcium or magnesium fatty acid salts
surprisingly act to stabilize nutritional emulsions, as they do not form a hard to disperse
settlement in the emulsion like many insoluble calcium salts are prone to do. As such, in
many embodiments, the inclusion of calcium or magnesium fatty acid salts as part of the
predigested fat may eliminate the need for stabilizers, such as carrageenan.
BRIEF DESCRIPTION OF THE DRAWINGS
[0015] FIGS. 1A and IB show a drawing of a control emulsion and an
experimental emulsion as prepared in Example 19.
[0016] FIG. 2 is a chart showing the effect of diet on stool consistency.
DETAILED DESCRIPTION OF THE DISCLOSURE
[0017] The nutritional products described herein comprise predigested fat. In
many embodiments, the products include fatty acid-containing monoglycerides and a fatty
acid component such that the predigested fat system includes two components. By
reducing the burden on the infant, toddler, or child's digestive system, a number of benefits
are realized while providing a stable, bioavailable product. These and other features of the
nutritional products, as well as some of the many optional variations and additions, are
described in detail hereafter.
[0018] The terms "retort packaging" and "retort sterilizing" are used
interchangeably herein, and unless otherwise specified, refer to the common practice of
filling a container, most typically a metal can or other similar package, with a nutritional
liquid and then subjecting the liquid-filled package to the necessary heat sterilization step,
to form a sterilized, retort packaged, nutritional liquid product.
[0019] The term "aseptic packaging" as used herein, unless otherwise specified,
refers to the manufacture of a packaged product without reliance upon the above-described
retort packaging step, wherein the nutritional liquid and package are sterilized separately
prior to filling, and then are combined under sterilized or aseptic processing conditions to
form a sterilized, aseptically packaged, nutritional liquid product.
[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 "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.
[0022] The terms "nutritional formulation" or "nutritional product" or "nutritional
composition" as used herein, are used interchangeably and, unless otherwise specified,
refer to liquid and solid (including semi-liquid and semi-solid) human milk fortifiers,
liquid and solid preterm infant formulas, liquid and solid infant formulas, liquid and solid
follow-on formulas, liquid and solid pediatric formulas, and liquid and solid toddler
formulas. The solids may be powders that 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.
[0023] 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.
[0024] The term "nutritional powder" as used herein, unless otherwise specified,
refers to nutritional products in flowable or scoopable form that can be reconstituted with
water or another aqueous liquid prior to consumption and includes both spraydried and
drymixed/dryblended powders.
[0025] The term "infant" as used herein, unless otherwise specified, refers to a
person 12 months or younger. The term "preterm infant" as used herein, refers to an infant
born prior to 36 weeks of gestation.
[0026] The term "toddler" as used herein, unless otherwise specified, refers to a
person greater than one year of age to three years of age.
[0027] The term "child" as used herein, unless otherwise specified, refers to a
person greater than three years of age to twelve years of age.
[0028] The term "predigested fat" as used herein, unless otherwise specified,
refers to fatty acid-containing monoglycerides and/or a fatty acid component.
[0029] The term "infant formula" as used herein, unless otherwise specified,
refers to liquid and solid nutritional products suitable for consumption by an infant as a
main source of nutrition.
[0030] The term "preterm infant formula" as used herein, unless otherwise
specified, refers to liquid and solid nutritional products suitable for consumption by a
preterm infant as a main source of nutrition.
[003 1] The term "human milk fortifier" as used herein, unless otherwise
specified, refers to liquid and solid nutritional products suitable for mixing with breast milk
or preterm infant formula or infant formula for consumption by a preterm or term infant.
[0032] The term "fatty acid-containing monoglyceride" as used herein, unless
otherwise specified, refers to a glyceride consisting of one fatty acid chain covalently
bonded to a glycerol molecule through an ester linkage at one of the Sn-1 (a), Sn-2 (b), or
Sn-3 ( ') position of the glycerol molecule.
[0033] The term "fatty acid component" as used herein, unless otherwise
specified, refers to free fatty acids or fatty acid salts such as calcium or magnesium fatty
acid salts derived from a source having less than 20% (by weight) total myristic, palmitic,
and stearic acid.
[0034] The term "lipid soluble nutrient" as used herein, unless otherwise
specified, refers to water insoluble nutrients, such as oil soluble (lipid soluble) vitamins
(e.g., vitamins A, D , E, and K), carotenoids (e.g., lutein, beta-carotene, licopene, etc.),
glycolipids (gangliosides), sterols, and phytochemicals.
[0035] Numerical ranges as used herein are intended to include every number and
subset of numbers within that range, whether specifically disclosed or not. Further, these
numerical ranges should be construed as providing support for a claim directed to any
number or subset of numbers in that range. For example, a disclosure of from 1 to 10
should be construed as supporting a range of from 2 to 8, from 3 to 7, from 5 to 6, from 1
to 9, from 3.6 to 4.6, from 3.5 to 9.9, and so forth.
[0036] 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.
[0037] 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.
[0038] The various embodiments of the nutritional products of the present
disclosure may also be substantially free of any optional or selected 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 1%, including
less than 0.5%, including less than 0.1%, and also including zero percent, by weight of
such optional or selected ingredient.
[0039] The nutritional products and methods may comprise, consist of, or consist
essentially of the elements of the products as described herein, as well as any additional or
optional element described herein or otherwise useful in nutritional product and method
applications.
Product Form
[0040] The predigested fat-containing nutritional products and associated
methods of the present disclosure may be formulated and administered in any known or
otherwise suitable oral product form. Any solid, semi-solid, liquid, semi-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
ingredients as also defined herein.
[0041] The nutritional products of the present disclosure include predigested fat
as described herein. The products may optionally include fatty acid-containing
monoglycerides or a fatty acid component in combination with other fat sources as noted
below.
[0042] The products may include any product form comprising the ingredients
described herein, and which is safe and effective for oral administration. The nutritional
products may be formulated to include only the ingredients described herein, or may be
modified with optional ingredients to form a number of different product forms.
[0043] The nutritional products of the present disclosure are preferably
formulated as dietary product forms, which are defined herein as those embodiments
comprising the 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 product will comprise predigested fat
in combination with protein, carbohydrate, vitamins, and minerals to produce a nutritional
product.
[0044] The nutritional products may be formulated with sufficient kinds and
amounts of nutrients to provide a sole, primary, or supplemental source of nutrition, or to
provide a specialized nutritional product for use in individuals afflicted with specific
diseases or conditions or with a targeted nutritional benefit.
[0045] Specific non-limiting examples of product forms suitable for use with the
predigested fat as disclosed herein include, for example, liquid and powdered human milk
fortifiers, liquid and powdered preterm infant formulas, liquid and powdered infant
formulas, liquid and powdered elemental and semi-elemental formulas, liquid and
powdered pediatric formulas, and liquid and powdered toddler formulas.
Nutritional Liquids
[0046] Nutritional liquids include both concentrated and ready-to-feed nutritional
liquids. These nutritional liquids are most typically formulated as suspensions or
emulsions.
[0047] Nutritional emulsions suitable for use may be aqueous emulsions
comprising proteins, fats, and carbohydrates. These emulsions are generally flowable or
drinkable liquids at from about 1°C to about 25°C and are typically in the form of oil-inwater,
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.
[0048] 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 88%, of water by weight of the nutritional emulsions. The
nutritional emulsions may 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.
[0049] The nutritional emulsions may have a caloric density tailored to the
nutritional needs of the ultimate user, although in most instances the emulsions comprise
generally at least 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 (740-810 kcal/liter) 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. In some embodiments, the emulsion may have a caloric density
of from about 100 kcal/liter to about 660 kcal/liter, including from about 150 kcal/liter to
about 500 kcal/liter.
[0050] 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.
[005 1] Although the serving size for the nutritional emulsion can vary depending
upon a number of variables, a typical serving size is generally at least about 2 mL, or even
at least about 5 mL, or even at least about 10 mL, or even at least about 25 ml, including
ranges from about 2 mL to about 300 mL, including from about 4 mL to about 250 mL, and
including from about 10 mL to about 240 mL.
[0052] As noted above, the nutritional products may also be in the form of a semiliquid,
which includes those forms that are intermediate in properties, such as flow
properties, between liquids and solids. Exemplary semi-liquids include thick shakes and
liquid gels.
Nutritional Solids
[0053] The nutritional solids may be in any solid form but are typically in the
form of flowable or substantially flowable particulate compositions, or at least particulate
compositions. Particularly suitable nutritional solid 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.
[0054] 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 at
least 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 (740-810 kcal/liter) 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. In some embodiments, the reconstituted powder may have a caloric
density of from about 50 kcal/liter to about 660 kcal/liter, including from about 100
kcal/liter to about 500 kcal/liter.
[0055] As noted above, the nutritional products may also be in the form of a semi
solid, which includes those forms that are intermediate in properties, such as rigidity,
between solids and liquids. Some semi-solid examples include puddings, gelatins, and
doughs.
Predigested Fat System
A. Fatty Acid-Containing Monoglycerides
[0056] In some embodiments, the nutritional products of the present disclosure
include fatty acid-containing monoglycerides, also known as monoacylglycerols, alone or
in combination with a fatty acid component as described below. Monoglycerides are
normal metabolites in the body formed during the breakdown of triglycerides and
diglycerides. As noted, the fatty acid-containing monoglycerides may be included in the
nutritional products in combination with a fatty acid component, such as fatty acids and/or
fatty acid salts as described below, or may be included in the nutritional products in the
absence of the fatty acid component.
[0057] Suitable fatty acid-containing monoglycerides for use in the nutritional
products may include fatty acids having a chain length of from 4 to 22 carbon atoms,
including fatty acids having a chain length of from 14 to 20 carbon atoms, and including
palmitic acid (16 carbon atoms). Particularly preferred are monoglycerides wherein at least
70% of the fatty acids in the monoglycerides are at the Sn-1 position, including
monoglycerol palmitate having at least about 70% of the palmitic acid residues at the Sn-1
position (also referred to as the alpha position), including at least about 80% at the Sn-1
position, and including from about 85% to about 100% in the Sn-1 position. Further, in
some embodiments, the monoglycerides included in the nutritional products described
herein may include trace amounts of diglycerides, free glycerol, and/or free fatty acids. As
used herein, the term "trace amounts" means amounts not exceeding 10 wt%, but more
commonly less than 7.5 wt%.
[0058] In one specific embodiment, the monoglycerides (and optionally the fatty
acid component as discussed below) in the nutritional product are partially or totally
provided to the product through the use of hydrolyzed lard or hydrolyzed tallow. Lard,
tallow, and other animal based products, can be added to the nutritional product and
hydrolyzed into monoglycerides and fatty acids by pancreatic lipase. Alternatively, the
lard or tallow can be hydrolyzed prior to incorporation into the nutritional product to
produce monoglycerides and fatty acids, which can be introduced into the nutritional
product. Lard, tallow, or hydrolyzed lard or tallow, can provide a portion or all of the
monoglycerides and/or fatty acids in the nutritional product.
[0059] In another embodiment, the monoglycerides in the nutritional product are
partially or totally derived from oils such as vegetable oils, marine oils, fish oils, algae oil,
fungal oils, tree resin, and combinations thereof. Suitable vegetable oils include, for
example, olive oil, canola oil, corn oil, palm oil, soybean oil, and combinations thereof.
[0060] The fatty acid-containing monoglycerides are present in the nutritional
products in amounts of at least about 10% by weight of the fat component included in the
nutritional product, including at least about 15% by weight of the fat component included
in the nutritional product, including at least about 20% by weight of the fat component
included in the nutritional product, including from 12%> to 45%>, including from 15%> to
25%, and including about 10%>, including about 15%>, including about 20%>, including
about 25%o, including about 30%>, and further including about 35%>, or even about 40%>, or
even about 50%>, or even about 60%>, or even about 70%>, or even about 80%>, or even about
90%, or even about 100% by weight of the fat component included in the nutritional
product.
[0061] In one specific embodiment when the nutritional product is a nutritional
powder including a fat component of about 28%> (by weight of the nutritional powder), the
fatty acid-containing monoglycerides are present at a level of about 10% (by weight of the
fat component), or about 2.8 grams of fatty acid-containing monoglycerides per 100 grams
of nutritional powder.
[0062] In another specific embodiment when the nutritional product is a ready-tofeed
nutritional liquid including a fat component of about 3.67% (by weight of the readyto-
feed nutritional liquid), the fatty acid-containing monoglycerides are present at a level of
about 10% (by weight of the fat component), or about 0.367 grams of fatty acid-containing
monoglycerides per 100 grams of ready-to-feed nutritional liquid.
[0063] In another specific embodiment when the nutritional product is a
concentrated nutritional liquid including a fat component of about 7.34% (by weight of the
concentrated nutritional liquid), the fatty acid-containing monoglycerides are present at a
level of about 10% (by weight of the fat component), or about 0.734 grams of fatty acidcontaining
monoglycerides per 100 grams of concentrated nutritional liquid.
[0064] In addition to providing the numerous benefits outlined above, the fatty
acid-containing monoglycerides also have been found to have antiviral and/or antibacterial
activity in the nutritional products. Specifically, the presence of fatty acid-containing
monoglycerides in nutritional products has been found to kill pathogens and/or slow their
replication.
B. Fatty Acid Component
[0065] In addition to, or in place of, the fatty acid-containing monoglycerides
described above, the nutritional products of the present disclosure may include a fatty acid
component comprising fatty acids as a part of the predigested fat system. Fatty acids are
normal metabolites in the body notably formed during the breakdown of fat (triglycerides,
diglycerides, cholesterol esters, and certain phospholipids). This fatty acid component is
separate and distinct from the fatty acid-containing monoglycerides discussed above.
[0066] Any fatty acid beneficial in a nutritional product can be included in the
nutritional products as part of the predigested fat system. In one embodiment, the fatty
acid is an unsaturated free fatty acid. In some embodiments including unsaturated free
fatty acids, the total amount of unsaturated free fatty acids with a chain length of longer
than 14 carbon atoms is less than 15 wt%. Exemplary fatty acids suitable for inclusion in
the nutritional products described herein include, but are not limited to, arachidonic acid,
linolenic acid, docosahexaenoic acid, stearidonic acid, oleic acid, eicosenoic acid, mead
acid, erucic acid, nervonic acid, and mixtures and combinations thereof. Particularly
preferred fatty acids include arachidonic acid, linoleic acid, linolenic acid,
docosahexaenoic acid, and oleic acid.
[0067] The fatty acid component for inclusion in the predigested fat system
include those derived from oils such as vegetable oils, marine oils, fish oils, algae oil,
fungal oils, animal fats, fractionated animal fats and combinations thereof. Suitable
vegetable oils include, for example, olive oil, canola oil, corn oil, soybean oil, and
combinations thereof. In one embodiment, when animal fat is used, the fatty acids are
derived by enzymatic hydrolysis of lard or tallow and the level of palmitic and stearic acid
in the resultant fatty acid mixture is reduced to less than 20% of the total fatty acids,
including less than 2% of the total fatty acids. In another embodiment, at least some of the
fatty acids are derived from soybean oil or tree resin. Once derived from the oil source, the
fatty acids are substantially free of monoglycerides, diglycerides and triglycerides.
[0068] Generally, the fatty acids will be derived from a source oil that contains
less than about 20% (by weight) palmitic acid and/or stearic acid and/or myristic acid. In
some embodiments the fatty acids will be derived from a source oil that contains less than
about 15% (by weight), including less than about 10%> (by weight), including less than
about 5%> (by weight), and including less than 2%> (by weight) palmitic acid and/or stearic
acid and/or myristic acid.
[0069] In one specific embodiment, the fatty acids are derived from a source oil
that contains less than about 20%> (by weight), including from about 10%> (by weight) to
about 15% (by weight) palmitic acid and/or stearic acid and/or myristic acid. In another
specific embodiment, the nutritional product includes palmitic acid in an amount of less
than about 10% (by weight) of the total fatty acids.
[0070] In some embodiments, the nutritional products may include the fatty acids
in salt form; that is, the fatty acids may be added into the nutritional products as fatty acid
salts. In one suitable embodiment, the fatty acids are added to the nutritional product in the
form of calcium fatty acid salts, magnesium fatty acid salts or a combination thereof.
[0071] The fatty acid salts can be prepared by one skilled in the art based on the
disclosure herein. In one suitable process, emulsions that include C10-C24 fatty acid
calcium salts can be prepared by first preparing the fatty acid salts by using several starting
sources of calcium mixed with at least one source of C10-C24 fatty acids. More particularly,
in one method, a starting source comprising C10-C24 fatty acids in a blend of triglycerides
or free form can be formed by contact with calcium hydroxide and/or calcium carbonate
and/or calcium phosphate. In another method, C10-C24 fatty acids in a triglyceride blend or
in free form can be made by contact with hydrated CaCl2 or Ca(AcO)2 at a pH of 6 to about
7.5.
[0072] The above methods can be conducted under an inert atmosphere, e.g.,
under N2 or argon. In other examples, any of the disclosed methods can be conducted
under an ambient atmosphere (e.g., wherein the reaction is not conducted under a low
oxygen atmosphere).
[0073] The source comprising the C i0-C24 fatty acids and calcium source can be
mixed by any methods known in the art. "Mixing" is not meant to imply a particular
outcome of mixing, such as the dissolution of any components to a particular level or the
formation of a particular composition, such as homogeneous mixture, although such
mixtures can be produced and some components can be dissolved by mixing. Mixing can
be vigorous and can be performed manually or by a mechanical device such as, but not
limited to, a static mixer, a magnetic stirrer, a shaker, spinner, or rotating device. Mixing
can be performed by forcing or bubbling a gas through the mixture or by sonication.
[0074] Mixing the source of C10-C24 fatty acids with a calcium source can be
performed for at least 1 minute. Mixing can also be performed for at least 1, 5, 15, 20, 25,
30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100 minutes, where any of the
stated values can form an upper or lower endpoint as appropriate.
[0075] Mixing can be performed at various temperatures, but, typically, the
method takes place at an elevated temperature. The precise elevated temperature may
depend on the particular starting sources of C10-C24 fatty acids or calcium and amounts
thereof being used. Suitable temperatures at which the disclosed mixing can be performed
include, but are not limited to, from about 4 to about 100°C, from about 10 to about 100°C,
from about 15 to about 100°C, or from about 20 to about 70°C.
[0076] The sources comprising C10-C24 fatty acids or calcium may also be heated
prior to mixing. Such a pre-heating step can be performed at any of the temperatures or
temperature ranges described herein.
[0077] In some embodiments, mixing of the C10-C24 fatty acids and calcium can
be conducted under reduced pressure. A suitable pressure is less than or equal to about 1
Torr or less than or equal to about 0.1 Torr.
[0078] In one desirable embodiment, the C10-C24 fatty acid calcium salts are
prepared by adding free C10-C24 unsaturated fatty acids and a calcium source, such as
Ca(OH) 2, CaCl2, CaC0 3, Ca-citrate or a mixture of these salts, to form an oil blend. More
particularly, the fatty acids are dissolved in a warm aqueous solution (e.g., having a
temperature of from about 40 to about 80°C). The pH of the solution may be adjusted,
typically to a pH of about 10-1 1, using KOH or NaOH. Calcium is then added to the
dissolved fatty acid-containing solution. Typically, the fatty acids and calcium are allowed
to sit for 10 minutes to ensure a complete reaction between the fatty acids and the calcium
ions. The mixture is then homogenized to form the oil blend.
[0079] In another desirable embodiment, a mixture of calcium fatty acid salts
including fatty acids from fish oil, algae oil, fungal oil, and soy oil is prepared as part of the
predigested fat system. The fish oil, algae oil, fungal oil and soy oil are mixed together and
hydrolyzed by potassium hydroxide under a nitrogen blanket. A calcium source, such as
calcium chloride, is then added to the mixture to react with the fatty acids to produce
insoluble calcium fatty acids salts. The insoluble fatty acid salts can be isolated by
filtering, and washed with water prior to vacuum drying.
[0080] It has surprisingly been found that although fatty acid salts, such as
calcium fatty acid salts, are generally insoluble in nutritional products, they do not settle in
solution to form a layer of hard-to-redisperse sediment. Thus, the use of calcium and/or
magnesium fatty acid salts allows for better calcium/magnesium delivery and, in many
embodiments, may eliminate the need for additional stabilizers, such as carrageenan, such
that the product can be substantially or completely "carrageenan free."
[0081] Accordingly, the use of fatty acid salts allows for improved calcium and/or
magnesium and fatty acid bioavailability as compared to products using calcium phosphate
or calcium carbonate at the calcium source.
[0082] Moreover, it has been found that the use of the fatty acid salts in the
nutritional products of the present disclosure provides bioavailable fatty acids such as
arachidonic acid (ARA) and the like, which are shown to enhance the growth of infants.
The use of the predigested fat also provides a creamy nutritional product with improved
product stability and longer shelf life.
[0083] The nutritional products generally include fatty acids or fatty acid salts in
an amount of at least about 10% (by weight) of the fat component included in the
nutritional product, including at least about 15%, including at least about 20%, including
from about 10%> to about 60%>, including from about 15% to about 40%, and including
from about 15% to about 35%, including about 10%, including about 15%, including about
20%, including about 25%, including about 30%, including about 35%, and further
including about 40%, or even about 50%, or even about 60%, or even about 70%, or even
about 80%, or even about 90%, or even about 100% by weight of the fat component
included in the nutritional product.
[0084] In some embodiments, the nutritional products include a mixture of a fatty
acid component and fatty-acid containing monoglycerides. In these embodiments, the
nutritional product contains the mixture in an amount of at least 10% (by weight) of the fat
component included in the nutritional product, including at least about 15%, including at
least about 20%, including from about 10% to about 40%, including from about 20% to
about 65%, including from about 25% to about 50%, including from about 15% to about
30%, and including from about 15% to about 25%, including about 10%, including about
15% , including about 20%, including about 25%, including about 30%, including about
35%, and further including about 40% or even about 50%, or even about 60%, or even
about 70%, or even about 80%, or even about 90%, or even about 100% by weight of the
fat component included in the nutritional product.
[0085] In other embodiments, the nutritional products include a fatty acid
component, fatty-acid containing monoglycerides, or combinations thereof in an amount of
at least 0.2% (by weight), including at least 1% (by weight), including at least 2% (by
weight), and including at least 5% (by weight) of total dry matter in the nutritional product.
Macronutrients
[0086] Although total concentrations or amounts of the fat, protein, and
carbohydrates may vary depending upon the product type (i.e., human milk fortifier, infant
formula, etc.), product form (i.e., nutritional solid, 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 fat, protein, and/or carbohydrate ingredients as described herein.
[0087] For the liquid preterm and term 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 preterm or term
infant formula; fat concentrations (including both predigested fat and any other fat sources)
most typically range from about 1% to about 30%, including from about 2% to about 15%,
and also including from about 3% to about 10%, by weight of the preterm or term infant
formula; 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 preterm or term infant formula.
[0088] For the liquid human milk fortifier products carbohydrate, concentrations
most typically range from about 10% to about 75%, including from about 10% to about
50%, including from about 20% to about 40%, by weight of the human milk fortifier; fat
concentrations (including both predigested fat and any other fat sources) most typically
range from about 10% to about 40%, including from about 15% to about 37%, and also
including from about 18% to about 30%, by weight of the human milk fortifier; and protein
concentrations most typically range from about 5% to about 40%, including from about
10% to about 30%, and also including from about 15% to about 25%, by weight of the
human milk fortifier.
[0089] 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 products 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").
Nutrient %Total Cal. Embodiment A Embodiment B Embodiment C
Carbohydrate 0-98 2-96 10-75
Protein 0-98 2-96 5-70
Fat 0-98 2-96 20-85
Embodiment D Embodiment E Embodiment F
Carbohydrate 30-50 25-50 25-50
Protein 15-35 10-30 5-30
Fat 35-55 1-20 2-20
[0090] In one specific 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 fat 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").
[0091] When the nutritional product is a powdered preterm or term 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 preterm or term infant formula; 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 preterm or term infant formula; and the
carbohydrate component is present in an amount of from about 30% to about 85%,
including from about 45% to about 60%>, and including from about 50%> to about 55% by
weight of the preterm or term infant formula.
[092] For powdered human milk fortifiers the protein component is present in an
amount of from about 1% to about 55%, including from about 10% to about 50%, and
including from about 10% to about 30% by weight of the human milk fortifier; the fat
component is present in an amount of from about 1% to about 30%, including from about
1% to about 25%, and including from about 1% to about 20% by weight of the human milk
fortifier; and the carbohydrate component is present in an amount of from about 15% to
about 75%, including from about 15% to about 60%>, and including from about 20%> to
about 50% by weight of the human milk fortifier.
[093] 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 product 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 nutritional products, 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).
Fat
[0094] The nutritional products of the present disclosure may, in addition to
predigested fat, comprise an additional source or sources of fat (the total amount of fat
being referred to herein as the "fat component" or "fat system" of the nutritional product).
Suitable additional 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 elements and features of
such products.
[0095] Non-limiting examples of suitable additional fats or sources thereof for use
in the nutritional products described herein include coconut oil, fractionated coconut oil,
soybean oil, corn oil, olive oil, safflower oil, high oleic safflower oil, oleic acids
(EMERSOL 6313 OLEIC ACID), MCT oil (medium chain triglycerides), sunflower oil,
high oleic sunflower oil, palm and palm kernel oils, palm olein, canola oil, marine oils, fish
oils, fungal oils, algae oils, cottonseed oils, and combinations thereof. In one embodiment,
suitable fats or sources thereof include oils and oil blends including long chain
polyunsaturated fatty acids (LC-PUFAs), preferably LC-PUFAs having four or more
double bonds. Some non-limiting specific polyunsaturated acids for inclusion include, for
example, docosahexaenoic acid (DHA), arachidonic acid (ARA), eicosapentaenoic acid
(EPA), and the like.
[0096] Generally, the predigested fat described herein is included in the
nutritional product in combination with one, two, three, four, or more additional fat
sources. In one embodiment, monoglycerides (desirably in the form of monoglycerol
palmitate), fatty acids (desirably in the form of calcium salts), a high oleic oil, and coconut
oil are combined together to provide the fat component in a nutritional product. In this
embodiment, the monoglycerides are present in an amount of from about 1% to about 40%,
including from about 10%> to about 30%>, including about 10%>, about 15%>, about 20%>,
about 23%, and about 25% by weight of the fat component, the fatty acids are present in an
amount of from about 1% to about 40%, including from about 10% to about 30%,
including about 10%>, about 15%>, about 20%>, and about 25%> by weight of the fat
component, the high oleic oil is present in an amount of from about 1% to about 40%,
including from about 10%> to about 30%>, including about 10%>, about 15%>, about 20%>,
about 25%o, and about 30%> by weight of the fat component, and the coconut oil is present
in an amount of from about 1% to about 40%, including from about 10% to about 30%,
including about 10%>, about 15%>, about 17%>, about 20%>, and about 25%> by weight of the
fat component.
[0097] In another embodiment, fatty acid-containing monoglycerides (desirably in
the form of monoglycerol palmitate), a fatty acid component (desirably in the form of
calcium salts), a high oleic safflower oil, and coconut oil are combined together to provide
the fat component in a nutritional product. In this embodiment, the monoglycerides are
present in an amount of from about 1% to about 40%, including from about 10% to about
30%, including about 10%>, about 15%, about 20%>, about 23% and about 25% by weight of
the fat component, the fatty acids are present in an amount of from about 1% to about 40%,
including from about 10%> to about 30%>, including about 10%>, about 15%, about 20%, and
about 25% by weight of the fat component, the high oleic oil is present in an amount of
from about 1% to about 40%, including from about 10% to about 30%, including about
10% , about 15% , about 20%, about 25%, and about 30% by weight of the fat component,
and the coconut oil is present in an amount of from about 1% to about 40%, including from
about 10% to about 30%, including about 10%, about 15%, about 17%, about 20%, and
about 25% by weight of the fat component.
[0098] In another embodiment, fatty acid-containing monoglycerides (desirably in
the form of monoglycerol palmitate), a fatty acid component (desirably in the form of
calcium salts), a high oleic safflower oil, coconut oil, DHA-containing oil, and ARAcontaining
oil are combined together to provide the fat component in a nutritional product.
In this embodiment, the monoglycerides are present in an amount of from about 1% to
about 40%, including from about 10% to about 30%, including about 10%, about 15%,
about 20%, about 23%, and about 25% by weight of the fat component, the fatty acids are
present in an amount of from about 1% to about 40%, including from about 10% to about
30%, including about 10%, about 15%, about 20%, and about 25% by weight of the fat
component, the high oleic oil is present in an amount of from about 1% to about 40%,
including from about 10% to about 30%, including about 10%, about 15%, about 20%,
about 25%o, and about 30% by weight of the fat component, and the coconut oil is present
in an amount of from about 1% to about 40%, including from about 10% to about 30%,
including about 10%, about 15%, about 17%, about 20%, and about 25% by weight of the
fat component. The DHA-containing oil is present in an amount of from about 1% to about
10%, including about 5% by weight of the fat component and the ARA-containing oil is
present in an amount of from about 1% to about 10%, including about 5% by weight of the
fat component.
[0099] In another embodiment, the fat component comprises about 38% (by
weight) high oleic safflower oil, about 17% (by weight) coconut oil, about 23% (by weight)
monoglycerol palmitate, about 20% (by weight) calcium fatty acid salts, about 0.5% (by
weight) DHA-containing oil, and about 1.0% (by weight) ARA-containing oil.
Protein
[0100] The nutritional products of the present disclosure may optionally further
comprise protein in addition to the predigested fat. Any protein source that is suitable for
use in oral nutritional products and is compatible with the elements and features of such
products is suitable for use in combination with the predigested fat.
[0101] Non-limiting examples of 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,
extensively hydrolyzed casein, whey protein, sodium or calcium casemates, whole cow
milk, partially or completely defatted milk, soy protein isolates, soy protein concentrates,
and so forth.
Carbohydrate
[0102] The nutritional products of the present disclosure may further optionally
comprise any carbohydrates that are suitable for use in an oral nutritional product and are
compatible with the elements and features of such products.
[0103] 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.
Other Optional Ingredients
[0104] The nutritional products 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
ingredients in the selected product form.
[0105] Non-limiting examples of such optional ingredients include preservatives,
anti-oxidants, emulsifying agents, buffers, fructooligosaccharides, galactooligosaccharides,
prebiotics, pharmaceutical actives, additional nutrients as described herein, colorants,
flavors, thickening agents and stabilizers, emulsifying agents, lubricants, and so forth.
[0106] The nutritional products 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 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.
[0107] A flowing agent or anti-caking agent may be included in the nutritional
products 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 anticaking
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.
[0108] 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 carrageenan and 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.
[0109] The nutritional products 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 ,
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 10] The nutritional products 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. Further, in some embodiments, the nutritional
products may be free of carrageenan.
Methods of Manufacture
[01 11] 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 and can easily be applied by one of ordinary skill in the art to
the nutritional products described herein.
[01 12] The nutritional products of the present disclosure can therefore be
prepared by any of a variety of known or otherwise effective product 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 (CHOMIN)
slurry, and a protein-in-water (PIW) slurry. The PIF slurry is formed by heating and
mixing the oil (e.g., monoglyceride and/or fatty acids, fatty acid containing oil, 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), and/or 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 13] In one specific embodiment of the present disclosure, all, or a portion of,
the predigested fat included in the nutritional product can be added to the CHO-MIN
slurry, which contains less than 5% (by weight of the CHO-MIN slurry) of fat in the form
of triglycerides. In this embodiment, at least 5% (by weight) of the total fat present in the
nutritional product is in the form of predigested fat and is added to the CHO-MIN slurry.
In some embodiments, at least 5 % (by weight), including at least 10% (by weight),
including at least 20% (by weight), including at least 30%> (by weight), including at least
4 0% (by weight), including at least 50%> (by weight), including at least 60%> (by weight),
including at least 70%> (by weight), including at least 80%> (by weight), including at least
90%o (by weight), and including 100% (by weight) of the total predigested fat included in
the nutritional product is added to the CHO-MIN slurry. In one particular embodiment,
lipid soluble nutrients, such as mixed carotenoids or vitamins A, D , E, and K, are dissolved
in the predigested fat prior to the predigested fat being added to the CHO-MIN slurry or
during the manufacture of the CHO-MIN slurry. By adding the predigested fat to the
CHO-MIN slurry as opposed to the PIF slurry, the stability of the finished nutritional
composition can be improved.
[01 14] 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 high-temperature
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 also be filled and
then sterilized to form a ready-to-feed or concentrated liquid, or it can be spray dried,
drymixed and and/or agglomerated.
[01 15] The nutritional solid, such as a spray dried nutritional powder or drymixed
nutritional powder, may be prepared by any collection of known or otherwise
effective techniques suitable for making and formulating a nutritional powder.
[01 16] For example, when the nutritional powder is a spray-dried nutritional
powder, the spray drying step may likewise include any spray drying technique that is
known for or otherwise suitable for use in the production of nutritional powders. Many
different spray drying methods and techniques are known for use in the nutrition field, all
of which are suitable for use in the manufacture of the spray dried nutritional powders
herein.
[01 17] One method of preparing the spray dried nutritional powder comprises
forming and homogenizing an aqueous slurry or liquid comprising predigested fat, and
optionally protein, carbohydrate, and other sources of fat, and then spray drying the slurry
or liquid to produce a spray dried nutritional powder. The method may further comprise
the step of spray drying, dry mixing, or otherwise adding additional nutritional ingredients,
including any one or more of the ingredients described herein, to the spray dried nutritional
powder.
[01 18] Other suitable methods for making nutritional products are described, for
example, in U.S. Patent 6,365,218 (Borschel, et al), U.S. Patent 6,589,576 (Borschel, et
al), U.S. Patent 6,306,908 (Carlson, et al), and 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
[01 19] In accordance with the present disclosure, and as further described below,
the nutritional products described herein can be utilized for a number of purposes
including, for example, improving digestion, improving nutrient absorption, improving
tolerance, decreasing the incidence of necrotizing enterocolitis, decreasing the incidence of
colic, and decreasing the incidence of short bowel syndrome. The individual (infant,
toddler, or child) utilizing the nutritional products described herein may actually have or be
afflicted with the disease or condition described (i.e., may actually have digestion, nutrient
absorption and/or tolerance problems or may actually have necrotizing enterocolitis, colic,
or short bowel syndrome), or may be susceptible to, or at risk of, getting the disease or
condition (that is, may not actually yet have the disease or condition, but is at elevated risk
as compared to the general population for getting it due to certain conditions, family
history, etc.) Whether the individual actually has the disease or condition, or is at risk or
susceptible to the disease or condition, the individual is classified herein as "in need of
assistance in dealing with and combating the disease or condition. For example, an infant
may actually have necrotizing enterocolitis or may be at risk of getting necrotizing
enterocolitis (susceptible to getting necrotizing enterocolitis) due to premature birth.
Similarly, in another example, an infant may actually have tolerance and/or digestion
and/or nutrient absorption issues, or may be at risk of (susceptible to) getting one or more
of these conditions due to having other diseases or conditions, or a family history of such
problems. Whether the individual actually has the disease or condition, or is only at risk of
or susceptible to getting the disease or condition, it is within the scope of the present
disclosure to assist the individual with the nutritional products described herein.
[0120] Based on the forgoing, because some of the method embodiments of the
present disclosure are directed to specific subsets or subclasses of identified individuals
(that is, the subset or subclass of individuals "in need" of assistance in addressing one or
more specific diseases or specific conditions noted herein), not all individuals can benefit
from all method embodiments described herein as not all individuals will fall within the
subset or subclass of individuals as described herein for certain diseases or conditions.
[0121] The nutritional products as described herein comprise predigested fat
desirably in combination with one or more additional fat sources to provide a nutritional
source for infants, toddlers, and children for improving digestion and absorption of
nutrients. Specifically, similar to the digestion of breast fed infants, as the fat source is at
least partially digested prior to entering the duodenum, more time is allowed for the
nutrients to be absorbed by the infant, particularly in the intestines, and the amount of
nutrients that enter the infant's colon is reduced, thus resulting in less nutrients that can be
fermented and produce gas, which can result in reduced tolerance of a product. As such,
by utilizing a predigested fat source such as monoglycerides and/or fatty acids in a
nutritional product, such as an infant formula, it is now possible to provide infants with an
alternative, or supplement, to breast milk that more closely mimics the benefits thereof.
[0122] Along with improved absorption of nutrients as described above, it has
been found that the use of predigested fat within a nutritional product also facilitates
formation of micelles when administered with one or more water insoluble hydrophobic
compounds, such as oil soluble (lipid soluble) vitamins (vitamins A, D , E, and K),
carotenoids (e.g., lutein, beta-carotene licopene etc.), glycolipids (gangliosides), sterols,
and phytochemicals. Formation of these micelles allows the insoluble hydrophobic
compounds to be dissolved into digesta, which is a step for absorption by the villi of the
intestine. In addition, the predigested fat will be used to re-synthesize triglycerides to form
chylomicron. Chylomicron carries the water insoluble hydrophobic compounds into the
lymph, wherein circulation transports the insoluble hydrophobic compounds to the targeted
organs and/or tissues to produce desired physiological effects.
[0123] In addition to the benefits discussed above, it has been discovered that
nutritional products including predigested fat stimulate cholecystokinin (CCK) production
in the duodenum, which stimulates pancreatic lipase production. This production results in
further digestion of nutrients and reduces upper gastrointestinal contractions, which allows
more time for absorption. Thus, the use of predigested fat in the nutritional products
reduces the total amount of nutrients that enter the colon, which can be fermented and
produce gas and a bloated feeling. As such, the use of predigested fats in nutritional
products can improve tolerance by improving nutrient digestion and absorption with less
gas. This can be particularly important with infants, as tolerance can be an issue in some
infants.
[0124] Along with stimulating CCK production, it has been discovered that
predigested fat also induces secretion of the intestinal growth hormone, Glucagon-like
peptide-2 (GLP-2). GLP-2 can enhance the maturation of the infant's gut, which results in
better digestion and nutrient absorption.
[0125] It has further been found that the nutritional products as described herein
comprising predigested fat can be used to provide a nutritional source for infants, toddlers,
or children that may reduce the incidence of necrotizing enterocolitis (NEC), colic, and/or
short bowel syndrome.
[0126] In addition, in embodiments where the nutritional product is manufactured
by a process in which at least a portion of the predigested fat (or in some embodiments all
of the predigested fat) is added to the carbohydrate-mineral slurry as opposed to the protein
in fat slurry, the resulting stability of the nutritional product (generally in the form of a
nutritional emulsion) may be improved.
EXAMPLES
[0127] The following examples illustrate specific embodiments and/or features of
the 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.
[0128] The exemplified compositions are shelf stable nutritional products
prepared in accordance with the manufacturing methods described herein, such that each
exemplified product, unless otherwise specified, includes an aseptically processed
embodiment and a retort packaged embodiment.
[0129] The nutritional liquid embodiments are aqueous oil-in-water emulsions
that are packaged in 240 ml plastic containers and remain physically stable for 12-18
months after formulation/packaging at storage temperatures ranging from 1-25°C.
EXAMPLES 1-4
[0130] Examples 1-4 illustrate lactose-free infant nutritional emulsions of the
present disclosure, the ingredients of which are listed in the Table below. All ingredient
amounts are listed as kilogram per 1000 kilogram batch of product, unless otherwise
specified.
Ingredient Example 1 Example 2 Example 3 Example 4
Water Q.S Q.S. Q.S. Q.S.
Maltodextrin 53 43.3 50 60
Sucrose 16.5 25 19.2 16.38
Milk Protein
15.65 15.65 15.65 15.65
isolate
Corn Oil 12 12 12 12
High Oleic
10 10 10 10
Safflower Oil
Monoglycerol
10 9 8 7
Palmitate
C 0 -C24 fatty acid 6.0 7 8 9
calcium salt
Coconut oil 2 2 2 2
Fungal oil 0.3 0.3 0.3 0.3
Lecithin 0.1 0.1 0.1 0.1
Potassium
0.96 0.96 0.96 0.96
phosphate dibasic
Potassium chloride 0.3 0.3 0.3 0.3
Ascorbic Acid 0.235 0.235 0.235 0.235
Carrageenan 0.150 0.150 0.150 0.150
Potassium
0.136 0.136 0.136 0.136
Hydroxide
TM/UTM Premix 0.1684 0.1684 0.1684 0.1684
Vitamin A,D, E
0.0758 0.0758 0.0758 0.0758
Premix
Water sol. Vitamin
0.0728 0.0728 0.0728 0.0728
premix
Potassium Iodide 0.00022 0.00022 0.00022 0.00022
Chromium
0.000217 0.000217 0.000217 0.000217
Chloride
EXAMPLES 5-8
[0131] Examples 5-8 illustrate lactose-based nutritional emulsions of the present
disclosure, the ingredients of which are listed in the Table below. All ingredient amounts
are listed as kg per 1000 kg batch of product, unless otherwise specified.
Ingredient Example 5 Example 6 Example 7 Example 8
Water Q.S Q.S. Q.S. Q.S.
Lactose 58 66 7 1 63
Non-fat Dry Milk 25 10 0 16
Whey Protein Concentrate 6.4 13 18 10.5
High Oleic Safflower Oil 14 14 14 14
Coconut Oil 6.2 6.2 6.2 6.2
Monoglycerol Palmitate 10 8 6 4
C 0 -C24 Fatty Acids 5.5 7.5 9.5 11.5
Fructooligosaccharides/Galacto-
9 9 9 9
oligosaccharides
Fungal Oil 0.3 0.3 0.3 0.3
Potassium Phosphate Dibasic 0.96 0.96 0.96 0.96
Calcium Hydroxide 0.78 1.07 1.36 1.64
Potassium Chloride 0.3 0.3 0.3 0.3
Ascorbic Acid 0.235 0.235 0.235 0.235
Carrageenan 0.150 0.150 0.150 0.150
Potassium Hydroxide 0.136 0.136 0.136 0.136
TM/UTM Premix 0.1684 0.1684 0.1684 0.1684
Vitamin A,D,E Premix 0.0758 0.0758 0.0758 0.0758
Water sol. Vitamin Premix 0.0728 0.0728 0.0728 0.0728
Potassium Iodide 0.00022 0.00022 0.00022 0.00022
Chromium Chloride 0.000217 0.000217 0.000217 0.000217
EXAMPLES 9-12
[0132] Examples 9-12 illustrate soy-based infant nutritional emulsions of the
present disclosure, the ingredients of which are listed in the Table below. All ingredient
amounts are listed as kilogram per 1000 kilogram batch of product, unless otherwise
specified.
Ingredient Example 9 Example 10 Example 11 Example 12
Water Q.S Q.S. Q.S. Q.S.
Corn Syrup Solids 53 43.3 50 60
Sucrose 16.5 25 19.2 16.38
Soy Protein Isolate 19.5 19.5 19.5 19.5
Corn Oil 12 12 12 12
High Oleic Safflower Oil 10 10 10 10
Monoglycerol Palmitate 10 9 8 7
Cio-C24 Fatty Acids 6.0 7 8.0 9
Fungal Oil 0.3 0.3 0.3 0.3
L-cystine 2.3 2.3 2.3 2.3
L-tyrosine 1.1 1.1 1.1 1.1
Calcium Hydroxide 0.09 1.0 1.1 1.2
L-tryptophan 0.66 0.66 0.66 0.66
Potassium Phosphate Dibasic 0.96 0.96 0.96 0.96
Potassium Chloride 0.3 0.3 0.3 0.3
Ascorbic Acid 0.235 0.235 0.235 0.235
Carrageenan 0.150 0.150 0.0 0.0
Potassium Hydroxide 0.136 0.136 0.136 0.136
TM/UTM Premix 0.1684 0.1684 0.1684 0.1684
Vitamin A,D,E Premix 0.0758 0.0758 0.0758 0.0758
Water Sol. Vitamin Premix 0.0728 0.0728 0.0728 0.0728
Potassium Iodide 0.00022 0.00022 0.00022 0.00022
EXAMPLES 13-16
[0133] Examples 13-16 illustrate hydrolyzed protein based infant nutritional
emulsions of the present disclosure, the ingredients of which are listed in the Table below.
All ingredient amounts are listed as kilogram per 1000 kilogram batch of product, unless
otherwise specified.
EXAMPLE 17
[0134] In this Example, the absorption and the related bioavailability of C10-C24
fatty acid calcium salts by rats is evaluated.
[0135] Thirty rats are randomly assigned to one of three diets (Diet 1, Diet 2, and
Diet 3) containing varying proteins and fats. Diets 1-3 are the same as used in AOAC
method 906.48, with the exception that Diets 1-3 have a higher fat level and include
maltodextrin as the carbohydrate source. Diet 1 contains 10 wt% protein available as acid
casein and 23.6 wt% fat available as an oil blend containing 30 wt% coconut oil, 30 wt%
soybean oil, and 40 wt% high oleic safflower oil (HOSO). The nutritional profile of Diets
2 and 3 are identical to the nutritional profile of Diet 1 except that the protein, fat,
carbohydrates and minerals are mixed, homogenized and spray dried. Diet 3 differs from
Diet 2 only in that the HOSO oil is replaced by calcium high oleic safflower oil fatty acid
salts and the tricalcium phosphate is replaced with potassium phosphate such that the
overall nutritional and mineral profiles of Diet 2 and Diet 3 are the same. The Ca-HOSO
fatty acid salts provide 100% of the dietary calcium.
[0136] The rats are fed one of Diet 1, Diet 2, or Diet 3 for a period of 4 weeks.
The feed/protein intake and weight gain at the end of the feeding trial are used to calculate
feed conversion (gram of weight gain/gram of feed intake) and protein efficiency ratio
(gram of weight gain/gram of protein ingested) (PER). If the caloric value (i.e.,
calories/gram of substance) of the calcium HOSO fatty acid salt is significantly lower than
that of HOSO due to poor absorption, then it would be expected that the rats on Diet 3 will
either gain less weight or consume more feed to maintain their growth, both of which result
in a lower feed conversion and PER.
[0137] The results shown in the table below indicate that the rats on Diet 3 have
the same feed conversion or PER as the control, indicating that the caloric value of the
calcium HOSO fatty acid salt is not different from the HOSO oil. As such, it is shown that
the calcium HOSO fatty acid salts are highly bioavailable.
*Standard deviation (n = 10)
EXAMPLE 18
[0138] In this Example, the absorption of soy fatty acid salts by 10 day old pigs is
analyzed.
[0139] Sixteen suckling pigs are randomized into two groups and are individually
housed in metabolic cages and trained to take nutritional emulsions from a bowl within 30
minutes. After one week of training on a commercial ready-to-feed hydrolyzed protein
based-formula, the pigs are fed either a commercial hydrolyzed protein-based formula
powder (Control) including tricalcium phosphate and calcium carbonate as the calcium
source, or an emulsion (Experimental Emulsion) including calcium soy fatty acid salts as
the calcium source. The protein source and level, fat level and mineral profiles are
identical for the Control and Experimental Emulsion. The Experimental Emulsion,
however, includes soy fatty acids in place of soybean oil in the Control and includes
calcium hydroxide as part of the calcium mineral system to neutralize the soy fatty acids.
The potassium phosphate level of the Experimental Emulsion is adjusted to match the
phosphorus content of the Control. The calcium soy fatty acids provide 100% of the
calcium in the Experimental Emulsion.
[0140] Apparent fat and calcium digestibility are calculated based on the
following formulas after two weeks of feeding:
Apparent fat digestibility = ((fat intake - fecal fat)/fat intake) * 100
Apparent calcium digestibility = ((calcium intake - fecal calcium)/calcium
intake) * 100
Dry matter digestibility = ((dry matter intake - fecal dry matter)/dry matter
intake) * 100
[0141] A decreased feed conversion (weight/feed intake) and decreased fat,
calcium, and dry matter digestibility of the Experimental Emulsion would indicate that the
calcium soy fatty acid salts of the Experimental Emulsion are poorly absorbed, and thus,
that the caloric value and bioavailability of the calcium are lower for the Experimental
Emulsion as compared to the Control.
[0142] As shown in the table below, the feed conversion, fat digestibility and dry
matter digestibility of the Experimental Emulsion did not differ significantly from the
Control indicating that the calcium soy fatty acid salts of the Experimental Emulsion are
highly absorbed and bioavailable for neonatal pigs. Further, the apparent calcium
digestibility data shown below indicate that the calcium soy fatty acid salts of the
Experimental Emulsion are more bioavailable than the calcium included in the Control
(i.e., tricalcium phosphate and calcium carbonate).
EXAMPLE 19
[0143] In this Example, the emulsifying properties of calcium fatty acid salts are
analyzed.
[0144] A first emulsion (Control Emulsion) is prepared by shearing 18 g of 130°F
soy oil containing monoglycerol palmitate (5% of oil by weight) and 430 mg of Ca (as
tricalcium phosphate) with 500 ml of water using a table top high shear mixer. A second
emulsion (Calcium Fatty Acid Emulsion) containing an identical level of calcium and fat
(12 g of soy oil plus 6 g of soy fatty acids) as the Control Emulsion is prepared by: (1)
dispersing soy fatty acid in oil in water at a temperature of about 130°F; (2) adding 430 mg
of Ca as calcium chlorides; (3) adjusting the solution pH to about 7.0 using KOH; and (4)
shearing the mixture using a table top high shear mixture.
[0145] Both the Control Emulsion and the Calcium Fatty Acid Emulsion are
allowed to sit for a period of three weeks to analyze emulsion separation. After a single
overnight period, the Control Emulsion exhibits a visible phase separation including a
creamy layer at the top of the emulsion. (See Figure 1A). In contrast, after three weeks of
storage the Calcium Fatty Acid Emulsion exhibits only a slightly detectable, but not very
visible, calcium soap layer on top of the emulsion with the emulsion remaining in one
phase. There is no visible calcium sediment at the bottom of the Calcium Fatty Acid
Emulsion (See Figure IB).
[0146] These results indicate that the calcium fatty acid salts are effective
emulsifiers and are capable of providing a calcium source to a nutritional emulsion that will
not substantially settle out of solution. This allows for an emulsion product with improved
stability and longer shelf life.
EXAMPLE 20
[0147] In this Example, the amount of fat absorption and amount of calcium
absorption from two separate test formulations and a control formulation in 10 day old pigs
is measured.
[0148] The first test formulation (Formulation 1) includes palm olein oil in the fat
system, the second test formulation (Formulation 2) includes predigested fat in the fat
system, and the control formulation (Formulation 3) includes low palmitic acid oil in the
fat system. The components of the fat systems of the three formulations are listed in the
Table below.
[0149] The three formulations are prepared having nearly identical nutrient and
mineral profiles. The fatty acid profile of Formulations 1 and 2 mimic the breast milk fatty
acid profile. Calcium hydroxide is included in Formulation 2 (in an amount sufficient to
chelate all of the free fatty acids) as a source of calcium, which reacts with the soy fatty
acids to form insoluble calcium fatty acid salts. This reaction eliminates the bitterness and
throat burning sensation imparted by free fatty acids. In addition, the level of potassium
phosphate in Formulation 2 is raised to match the phosphorous level of Formulations 1 and
3. The calcium salt used in Formulations 1 and 3 is calcium phoshphate.
[0150] Sixty 10 day old pigs (plus or minus two days) are randomized to receive
either Formulation 1, Formulation 2, or Formulation 3. Pigs are individually housed in
metabolic cages and are fed five times a day for three weeks after four days of training and
adaptation. Fecal materials from day two to day eighteen are collected and analyzed for
calcium absorption and fat absorption. Calcium absorption is calculated as the amount of
calcium in the fecal material divided by the amount of calcium in the diet, multiplied by
100. Fat absorption is calculated as the amount of fat in the fecal material divided by the
amount of fat in the diet, multiplied by 100. The results are shown in the Table below.
[0151] As the results in the above Table indicate, the use of a predigested fat
system allows an infant formula to mimic the breast milk fatty acid profile without the
adverse effects on calcium and fat absorption as is experienced with a palm olein oil fat
system. The fat and calcium absorption rates of Formula 2 (the predigested fat
formulation) are at least as good as those of low palmitic acid formula. These findings
illustrate that calcium soy fatty acid salts are highly bioavailable in neonatal pigs.
EXAMPLE 21
[0152] In this Example, the postprandial increase in CCK production (AUC) and
motilin production (AUC) are evaluated for the pigs of Example 20.
[0153] At the conclusion of the fat and calcium absorption analysis described in
Example 20, the pigs being administered Formulation 2 (predigested fat formulation) or
Formulation 3 (control formulation including low palmitic acid) are fasted for 12 hours,
and fasted blood is drawn to isolate plasma. The pigs are allowed two hours to recover and
are then given 250 mL of either Formulation 2 or Formulation 3. Postprandial blood
samples are drawn at 30 and 60 minutes after feeding and tested for CCK and motilin. The
postprandial increase in CCK (area under curve) and motilin (AUC) is calculated. The
results are shown in the table below.
[0154] The data in the table above show that replacing triglycerides with
predigested fat (monoglycerol palmitate plus soy fatty acids) stimulates postprandial CCK
secretion, which has been shown to stimulate pancreatic digestive enzyme secretion,
enhance gallbladder contraction, and retard mouth to cecum transit. As such, formulations
with predigested fat may stimulate more digestible enzyme secretion and slow GI transit to
allow more nutrient digestion and absorption. Thus, formulations including predigested fat
may improve formula tolerance because undigested nutrients can cause excessive colonic
fermentation to cause gas, diarrhea, and stomach distension.
[0155] In addition, the data in the table above show that replacing triglycerides
with predigested fat (monoglycerol palmitate plus soy fatty acids) reduces postprandial
motilin secretion. It has been shown that infants with colic have a lower postprandial CCK
level but a higher postprandial moltilin level. This imbalance between the postprandial gut
hormones causes GI contractions in an infant, which results in abdominal pain. The data in
the table above show that the inclusion of predigested fat enhances the postprandial CCK
level of an infant but reduces the moltilin level, thus reducing the hormone imbalance to
relieve GI contractions, abdominal pain, and colic.
EXAMPLE 22
[0156] In this Example, the pigs of Example 20 are used to study the effect of
various fat systems on chylomicron triglyceride palmitic acid and Sn-2 palmitic acid levels.
[0157] The 1 hour postprandial blood sample from each pig is drawn and the
plasma isolated, frozen by liquid nitrogen, and stored in a freezer at -80°C. Total plasma
lipids are extracted using Folch solvent. The triglycerides are isolated by thin layer
chromatography. The table below shows the plasma triglyceride palmitic acid and Sn-2
palmitic acid of Formulation 1 (palm olein formulation) and Formulation 2 (predigested fat
formulation). The chylomicron triglyceride and Sn-2 palmitic acid of the pigs fed these
two formulations are also shown in the table.
[0158] As shown in the table above, plasma triglyceride from predigested fat
formula fed pigs have a significantly higher plasma triglyceride Sn-2 palmitic acid content
than the palm olein formula fed pigs. The plasma triglyceride palmitic acid/Sn-2 palmitic
acid ratios are about 1.7 and 1.3, respectively, for Formulation 1 and Formulation 2, and it
is known that this ratio is about 1.1 for breast fed infants. As such, this data indicates that
the predigested fat formulation better mimics breastmilk than does the palm olein fat
formulation.
EXAMPLE 23
[0159] In this Example, the pigs of Example 20 are used to study the effect of
various fat systems on blood lutein levels.
[0160] Plasma from the 1 hour postprandial blood sample from each pig is
extracted using a solvent of chloroform and methanol in a 2 :1 ratio. The solvent is
removed and the resultant lipids are pooled and analyzed for lutein using conventional
methods. The table below shows the lutein level of the pigs fed Formulation 1 (palm olein
formulation), Formulation 2 (predigested fat formulation), and Formulation 3 (low palmitic
acid formulation) in mg of lutein per mg of lipids.
Formulation 1: Formulation 2: Formulation 3:
(Palm Olein) (Predigested Fat) (Low Palmitic Acid)
Lutein level N/A* 0.765 m 0.539 m
* The lutein level of Formulation 1 is too low to measure.
[0161] As shown in the table above, pigs fed formulations including predigested
fat have an increased absorption of lutein compared to pigs fed formulations including
palm olein or low palmitic acid.
EXAMPLE 24
[0162] In this Example, Formulation 2 (predigested fat formulation) and
Formulation 3 (low palmitic acid formulation) of Example 20 are used to study the effects
of various fat systems on micelle lutein levels.
[0163] Formulation 2 and Formulation 3 are reconstituted with water (133 g of
powdered formulation per 1.0 L water), and HC1 is added to adjust the pH of the
reconstituted formulations to 4.5. The reconstituted formulations are digested for 1 hour at
room temperature by adding 1.00 ml of USP pepsin (56 mg/ml) to 40 ml of the
reconstituted formulation. The pH of the reconstituted formulations is adjusted to 7.0 after
pepsin digestion and then a mixture of 28 mg of USP pancreatin amylast/protease, 28 mg
of USP pancreatin lipase, and 108 mg of bile extract is added to the pepsin digested
formulations. The formulations are further digested at room temperature for 2 hours and
centrifuged (31,000 g at 20°C for 3 hours). The digested formulations form an oil/cream
plug, an aqueous phase, and a sediment layer. The aqueous phase is withdrawn for lutein
analysis of micelles, which act as carriers during the absorption of lutein in the aqueous
lumen. The table below shows the level of micelle lutein per kg of digested formulation.
[0164] As shown in the table above, the amount of micelle lutein found in the
digested formulation including predigested fat was more than twice the amount of micelle
lutein found in the digested formulation including low palmitic acid, thus indicating that
the use of predigested fat can increase lutein absorption.
EXAMPLE 25
[0165] In this Example, the ability of predigested fat to reduce the incidence of
loose stool is analyzed.
[0 166] Thirty weaned rats are fed a hydrolyzed protein based powder infant
formula, comprising MCT oil as 30 wt% of the fat source for an adaptation period of four
days. At the end of the adaptation period, the rats are randomly assigned to two groups and
fed either a Control Formulation (low palmitic acid powder infant formula) or a Test
Formulation (predigested fat containing infant formula). The nutrient profile of the Control
Formulation and the Test Formulation are identical. The rats are allowed free access to
feed and water for a period of five days, and the amount of feed ingested and body weight
are recorded daily.
[0167] Although there is no significant difference in feed intake or weight gain
between the two groups, there is a significant difference in stool consistency. The stool
consistency of the rats is scored using a 0-5 point system during the last two days of
feeding. Scoring is based on the severity and the consistency of the stool sticking to a
blotting sheet at the bottom of the cage. A score of 0 indicates normal stool and a score of
5 indicates watery diarrhea. As shown in FIG. 2, the rats fed the Control Formulation
(containing the MCT oil) produced looser stools than the rats fed the Test Formulation
(containing the predigested fat).
EXAMPLE 26
[0168] In this Example, the ability of predigested fat to reduce the incidence of
necrotizing enterocolitis (NEC) is analyzed.
[0169] Pre-term pigs (92% gestation) delivered via cesarean section are
immediately transferred to an oxygenated incubator (37°C), and a vascular catheter is
placed in an umbilical artery. The pigs are given three injections (4, 6, and 7 mL/kg body
weight) of maternal plasma via the vascular catheter during the first 24 hours. Total
paternal nutrition (TPN) is provided at a rate of 4-6 mL/kg/hour for 24 hours. The pigs are
then randomized to receive either a Control Formulation or a PDF Formulation at a rate of
5 mL/kg/hour via an orogastric tube. The Control Formulation and the PDF Formulation
are identical with the exception of the fat systems therein. Specifically, the fat system in
the Control Formulation includes vegetable oil, and the fat system in the PDF Formulation
includes 30 wt% monoglycerol palmitate, 20 wt% soy fatty acids, 26 wt% high oleic
safflower oil, 14 wt% coconut oil, and 10 wt% tributyrin. Both the Control Formulation
and the PDF Formulation include 100 g protein, 47 g fat, and 50 g corn syrup per liter of
formulation. The pigs are euthanized after 36 hours of enteral feeding and necropsy is
conducted to assess the severity of the NEC lesions using a scoring system of 1-5 with a
score of 1 indicating no signs of NEC. The results are shown in the table below.
[0170] As shown in the table above, five of the ten pigs (50%) being fed the
Control Formulation die of NEC before the conclusion of the enteral feeding period, but
only one of the six pigs (16.7%) fed the PDF Formulation die of NEC before the
conclusion of the enteral feeding period. In addition, seven of the ten pigs (70%>) being fed
the Control Formulation were determined to have NEC at the conclusion of the enteral
feeding period, while only two of the six pigs (33 >) being fed the PDF Formulation were
determined to have NEC at the conclusion of the enteral feeding period. Thus, it can be
concluded that by replacing a fat system of vegetable oil with a fat system including
predigested fat, the incidence of NEC can be decreased.

WHAT IS CLAIMED IS:
1. A nutritional product comprising a fat system, wherein the fat system comprises
at least 10 wt% of a mixture of an unsaturated free fatty acid component and fatty acidcontaining
monoglycerides.
2. The nutritional product of claim 1, wherein the fat system comprises from about
20 wt% to about 65 wt% of the mixture of the unsaturated free fatty acid component and fatty
acid-containing monoglycerides.
3. The nutritional product of claim 1, wherein the fat system comprises from about
25 wt% to about 50 wt% of the mixture of the unsaturated free fatty acid component and fatty
acid-containing monoglycerides.
4. The nutritional product of claim 1, wherein the fatty acid-containing
monoglycerides are monoglycerol palmitate.
5. The nutritional product of claim 1, wherein the unsaturated free fatty acid
component is in a form selected from the group consisting of calcium fatty acid salts,
magnesium fatty acid salts, and combinations thereof.
6. The nutritional product of claim 1, wherein the unsaturated free fatty acid
component comprises less than 15 wt% saturated free fatty acids with a chain length of longer
than 14 carbon atoms.
7. The nutritional product of claim 1, wherein the unsaturated free fatty acid
component is derived from a vegetable oil.
8. The nutritional product of claim 7, wherein the vegetable oil is selected from the
group consisting of olive oil, canola oil, corn oil, soybean oil, and combinations thereof.
9. The nutritional product of claim 8, wherein the vegetable oil is soybean oil.
10. The nutritional product of claim 1, wherein the unsaturated free fatty acid
component is derived from tree resin.
11. The nutritional product of claim 1, wherein the unsaturated free fatty acid
component is fractionated from animal fat.
12. The nutritional product of claim 1, wherein the unsaturated free fatty acid
component is derived from fractionated animal fat having less than 20% (by weight) total
myristic acid, palmitic acid, and stearic acid.
13. The nutritional product of claim 1, wherein the fatty acid-containing
monoglycerides are derived by enzymatic hydrolysis of lard, tallow, or combinations thereof.
14. The nutritional product of claim 1, wherein the nutritional product is free of
carrageenan.
15. An infant formula comprising a fat system, wherein the fat system comprises at
least 10 wt% of a mixture of an unsaturated free fatty acid component and fatty acid-containing
monoglycerides.