Tasteless nutritive supplement containing free amino acids

FIELD: food industry.

SUBSTANCE: invention relates to a nutritive composition, to application of the composition in a food product as a protein substitute, to a food supplement and a food product containing the said nutritive composition. The composition consists of particles containing a protein material and micronutrients; 90-100 wt % of the said protein material and micronutrients are coated with a fat-containing layer containing 90-100 wt % of a food fat of the total layer weight and having solid fat content in an amount of 70-100% at a temperature of 37°C.

EFFECT: nutritive composition has a neutral taste, scent, texture and long storage life; the composition is intended for patients suffering from food allergy or phenyl ketonuria.

7 cl, 4 ex

 

The present invention relates to a nutritional Supplement containing particles of protein material with an increased shelf life, meet specific nutrient needs, is out of line and neutral at the same time suitable for processing.

Sometimes when some specific metabolic and physiological States need additional protein diet, for example, when an individual suffers from allergies and do not perceive certain proteins or when the individual suffers from a disorder of amino acid metabolism and in need of food supplementation with specific amino acids or need to avoid certain amino acids. For example, patients with phenylketonuria (PKU) often require a lifetime diet low in phenylalanine, and patients suffering from Allergy to cow's milk, often through consumption of compositions based on amino acids having problems with the gastrointestinal tract due to allergies to food protein.

In such cases, the protein nutrients adapt using mixtures of amino acids and peptides. Such mixtures can contain or can be combined with other food components such as vitamins, minerals, carbohydrates or lipids. Typically, these products have Poroskov asnow form which can be restored to drink or smashana a drink.

However, such powder-like forms cause some problems. Many amino acids have low palatability due to bad taste. For example, branched chain amino acids: leucine, isoleucine, valine, threonine, acidic amino acids glutamic acid and aspartic acid, tyrosine, phenylalanine, histidine, tryptophan and cysteine poorly soluble and have a poor organoleptic properties or can interact with other components in the mixture, which leads to further deterioration of taste and appearance. Particles of such amino acids in the dry form can have a different size, which can cause inhomogeneity of the finished product due to variation in the degree of precipitation during storage. Very small particles can cause the formation of dust when opening the packaging or transportation of powder. It was suggested many ways to obtain a dry or semi-dry products, including a large number of free amino acids. In most cases, synthetic ingredients get in dry form or mixed in dry form or dissolved in the aqueous phase optionally together with other ingredients, optionally mixed with a lipid phase, homogenized, subjected to heat is the processing and evaporation and spray-dried to obtain a powder, which can also be agglomerated. Such agglomerates are composed of powder particles, which includes all the ingredients that have been dried by spray drying, and which, as a rule, include digestible carbohydrates, vitamins, lipid phase and minerals.

For example, to obtain a stable amino acid composition without odor, unpleasant taste and texture, not the caller after use, side effects, JP 58216118 features a mixture of amino acids with a content of 10-30 wt.% higher fatty acids, waxes, karbowska, triglycerides (for example, stearic acid, beeswax, polyethylene glycol 4000, Witepsol), which at normal temperatures is in solid condition and is pharmacologically acceptable. After melting and homogenization of the mixture hardens. However, for acceptable taste improvement requires a large number of such fatty acids, therefore, adversely increasing the dose in situations where consumption is already causing problems. Also the consumption of large amounts of fatty acids and waxes may be undesirable for health reasons. Products or modifications obtained by spray drying, is formed in the process of receiving or storing of products of the Maiar, and the possible interaction of reactive amino acids and vitamins.

Although US 6,506,422 KJV is inalsa the use of encapsulated amino acids for administration to patients with phenylketonuria in fact describes the powdered mixture of amino acids and fats from the above problems. In Example 4, related to encapsulated amino acids, only describes the simple mixing of amino acids and fat mixture at a temperature of 70°C, homogenization and cooling to a temperature of 30°C. However, this method does not give satisfactory protection from the bad taste of amino acids. In addition, the so-called encapsulation, described in US 6,506,422, includes only a limited number of amino acids, i.e. lysine, methionine, tryptophan and valine. Chilled processed fat mixture was added to another mixture of amino acids. Therefore, the thus obtained composition can be mixed with drinks, it can give off a smell or taste, which will be visible in the dish due to the fact that many of the components can interact with the recovery because they are not covered, giving an unpleasant taste. Even if dominated by a pleasant taste and smell, in the end, he starts to annoy the patient, doomed to life the introduction of such a nutritional composition, in particular because he or she must consume together with food of a significant number of the amino acid mixture free from phenylalanine.

In addition, US 6,506,422 argues that the lecithins may be present in the composition to give the camera is lnasty when restoring in hot water. Lecithin does not gives the stability of the encapsulated product. With lecithin introduce large quantities of polyunsaturated fatty acids, which can easily be oxidized during storage, which results in the appearance of an unpleasant aftertaste and potentially toxic reaction products.

In JP 2042967 describes not lipophilic, such as amino acid or medicinal raw material, covered with a surface-active agent and a phospholipid due to adhesion to the surface of the substance and application of oil and grease in the crystalline state at normal temperature (for example, palm oil or beef interior fat) on the surface. Surface substances are covered with oil and fatty film and then covered with a phospholipid (e.g., lecithin), dissolved in a solvent (e.g. ethanol), and the solvent is easily removed with the formation of the coating on the surface of a substance, masking unpleasant taste and odor substances. While the resulting substance with a coating includes multiple layers of phospholipids, in particular lecithins, which is a disadvantage.

In EP-A-363,879 describe the use of a gelling agent for encapsulation of amino acids and methionine, encapsulation can be applied solid fat for taste masking and increase shelf life of conserved amino acids in the product. Of note is the moat clear what vitamin and mineral premix covered together with amino acids. Undoubtedly, the solution is not satisfactory because the composition additionally contains dried fruit or candied fruit. The finding of the authors of this invention is the possibility of a good interaction of amino acids with other active ingredients, such as micronutrients.

In US-A-2003/148013 describes the use of zinc stearate as a coating material for amino acids and micronutrients. This product solves the problem of losses. Also in this invention one of the fats mentioned for use in the coating material, is lecithin.

In EP-A-388,237 describes compositions comprising lecithin as an emulsifier, thus solving the problem of coating failure. Nothing measures are in place to prevent contact between micronutrients and amino acids. Therefore, continues to exist a need in the nutritional Supplement, containing a dry or semi-dry free amino acids with homogeneous distribution of particle size, this product has a neutral taste and has a small number of imparting an unpleasant taste and causing degradation of active components that can be mixed with food.

The present invention consists in obtaining Pete is nutrient supplements containing free amino acids with neutral taste, smell, sensation in the mouth when consumed and texture, good characteristics of homogeneity and increased shelf life.

Also, the present invention consists in obtaining dietary supplements, much more responsive to the needs of patients suffering from metabolic disorders or allergies gastrointestinal tract, such as patients with PKU. In particular, it is intended for patients suffering from metabolic disorders associated with impaired protein metabolism or impaired metabolism of amino acids. Dietary Supplement can be a free or protein-free allergen or may contain allergenic proteins in addition to non-allergenic foods.

The authors of the present invention have found that these problems can be solved by deposition of fat cover and optional thin grinding ingredients, giving a taste of diet composition, in particular ingredients with a bad taste. Suitable fat-containing layer includes at least 90 wt.% edible fats and oils and has a solid fat content (SFC) more than 70% at a temperature of 37°C. a High content of SFC ensures that the layer will not melt during chewing, and consequently, to lose the effect of masking square the steamboat taste additives.

Therefore, the present invention relates to a nutritional Supplement consisting of a protein material and micronutrients, where at least 90 wt.% protein material and micronutrients covered with fat-containing layer containing at least 90 wt.% dietary fat from the total mass of the layer with the SFC more than 70% at a temperature of 37°C, preferably more than 95% at 30°C, while the protein material comprises at least 90 wt.% free amino acids from the total mass of the protein material. Preferably, at least the whole protein material has a coating. Additional micronutrients can be finely ground. Preferably the remainder of the additive without coating can be formed of micronutrients at the expense of those micronutrients that do not affect the organoleptic properties of the additive. Preferably the additive is characterized by the fact that she has no taste, no smell.

However, in a preferred variant embodiment of the present invention relates to a nutritional composition comprising particles containing proteins and micronutrients, and at least 90 wt.% the specified protein material and micronutrients covered with fat-containing layer containing:

a) at least 90 wt.% dietary fat from the total mass of the layer, and

b) solid fat content (SFC) bol is e than 70% at a temperature of 37°C, and

moreover, the specified protein material comprises at least 90 wt.% free amino acids from the total mass of the protein material,

these micronutrients and protein material in the form of coated particles form a single particle, and

moreover, these coated particles and the coating is free from phospholipids.

It is important that this nutritional Supplement can be mixed with any food or drink without a positive or negative impact on its smell or taste. Therefore, the present invention allows patients who need it, to introduce substitutes for protein and micronutrients in existing products, such as tasted, mashed potatoes. Alternatively, the nutritional Supplement can be a component of a new form of nutritional product, such as a bar containing proteins and micronutrients. The possibility of introducing additives in the food product or new line of food products is considered desirable, particularly in cases where the patient consumes the protein substitutes for a long period of time, such as patients with PKU.

A nutritional Supplement suitable for patients suffering from metabolic disorders associated with impaired protein metabolism or impaired metabolism of amino acids or food allergies.

PETE THE NUTRIENT SUPPLEMENT

Preferably, the nutritional Supplement is a homogenized powder. Preferably the moisture content is less than about 5 wt.%. Such a powder can be obtained from a homogenized liquid mixture supply into a suitable device for drying, such as spray drying or freeze drying, and convert into powder. At this stage in the powder can be added to any sensitive heat-treated components.

In a preferred variant embodiment of the present invention the composition is produced by mixing together powdered form of protein material, vitamins and minerals after coating. Of course, you can put all the ingredients in liquid form, as described above, and then dried by spray drying to a powder, but this is optional. Micronutrients and protein material are covered with the particles of the material, preferably in the form of individual particles are not mixed with each other. It relates to the production of the composition, the materials of which for various reasons need coverage. An additional advantage is the lack of interaction between micronutrients and amino acids. Preferably, more than 95% of the additive, most preferably more than 98%, by dry substance had the floor.

Pollquestion the composition is intended for use as a substitute for protein, in addition carbohydrates are not present. However, it can be applied for the introduction of a small quantity of carbohydrates into fat-containing layer. Preferably the amount of carbohydrates is less than 5 wt.%. They can provide the texture of the covering layer. However, preferably a fatty layer is free from carbohydrates to reduce the risk of reactions Maiar and increase the shelf life of the product.

The amount of nutrient composition required for administration to a patient can vary depending on such factors as the patient's condition, body weight of the patient, the patient's age and whether the composition is the only source of food. However, the required amount can easily be determined by a physician. Typically, a sufficient amount of nutritional composition for administration is the quantity, ensure the patient in the range from about 1 g protein to about 4.0 g of protein per kg of body weight per day. When the nutritional composition is used as an additive to other foods, the amount of nutrient composition that is administered daily, respectively, may be reduced.

It was found that the best feeling in the mouth when consumed and taste characteristics obtained when using coated particles with a size in the range from 60 to 3000 μm, at the same time, less is th least 70% in the range from 60 to 1000 μm, preferably at least 95% in the range from 125 to 1000 μm, and/or preferably at least 95% in the range from 150 to 1500 microns.

To measure the size of the material particles conduct particle size analysis according to the manufacturer's instructions manual for vibrolance with analytical sieve model AS200. Manufacturer Retsch GmbH&Co.KG, 42781 Haan, Rheinische Str.36, Germany.

Additionally, the present invention relates to a food product containing nutrient composition. The composition may be present in or on the food product. It can be applied as a substitute for protein in solid and semi-solid food products, for example, by spraying on the tasted, mixing with mashed potatoes and the like. Alternatively, new food products can be obtained by adding them in nutritional supplements. As a nutritional Supplement according to the present invention has a neutral taste and smell, its added to food does not need to compensate for additional flavoring.

PARTICLES of PROTEIN MATERIAL

Preferably the protein material provides at least about 30% of energy, preferably 40 to 60 EN.% from powdered nutritional supplements. In terms of weight it is preferable that the protein material was within the Ah 40-95 wt.%, preferably 50-80 wt.% on the dry matter of the total weight of the additive.

Used herein, the term "protein" material means that the material consists essentially of amino acids. Optionally, it can include di - or tripeptides and not allergenic protein sources in cases where the additive is consumed by patients suffering from allergies gastrointestinal tract. However, it is preferable that the protein material contains at least 95 wt.% of amino acids.

In the most preferred variant of embodiment of the present invention the protein material is composed of amino acids. Amino acids present in a dietary Supplement of the present invention can be present in any suitable form, in particular in any form suitable for food products. For example, amino acids may be present in the form of cash equivalents, for example in the form of salts, hydrochloride, hydrates, acetates and malatov and the like. In addition, amino acids can be applied in the form of dipeptides, provided that these dipeptides contraindications do not contain amino acids such as phenylalanine in PKU.

Although, in particular, methionine, cysteine, lysine and tryptophan, which are generally considered to be amino acids with a bad taste, the authors of the present invention have found that for neutral or free from any taste and aroma of whole protein material should be covered with greased. It does not allow any free amino acids, even with the sweet taste, such as Proline and serine, to influence or even dominate the taste and/or smell of the food product, which added a nutritional Supplement containing free amino acids. This allows you to increase the number of foods that can be added is covered with a material. For obtaining nutritional supplements, which guarantees the required daily intake of protein and amino acids, it should at least contain all the essential amino acids.

For children under the age of 2, Arg, Cys, Gln, His, Ile, Leu, Lys, Met, Thr, Trp, Tyr, Phe and Val are considered essential or conditionally essential amino acids that must be included. For children aged 2 years or adults list of essential amino acids or conditionally essential amino acids present in the additive consists of Cys, His, Ile, Leu, Lys, Met, Thr, Trp, Tyr, Phe and Val. These essential amino acids are preferably in the range of 50-90 wt.%, more preferably 60-80 wt.% all protein material present in the additive. Additionally, the additive may contain one or more non-essential amino acids Gly, Ala, Asp, Pro, Ser, preferably in a total quantity in the range of 10-50 wt.%, more preferably 20-40 wt.%, of the total mass of the protein material in the Supplement.

Amino acids are bad about what analeptics Met, Cys, Lys and Trp or cash equivalents are present in the protein material in the range of 7.5 to 22 wt.%.

Amino acids Pro and Ser, as a rule, related to the amino acids with a sweet taste, are within 7-15 wt.% from the total mass of the protein material.

In a preferred variant embodiment of the present invention protein fraction of the nutritional Supplement preferably comprises 4-8% Gly, 1-5% Ala, 4-8% Arg, 4-8% Asp, 0.5 to 4% Cys, 9-13% Glu, 1-5% His, 4-8% Ile, 8-12% Leu, 6-10% Lys, 0.5 to 4% Met, 5-9% Pro, 2-6% Ser, 2-6% Thr, 0.5 To 4% Trp, 7-11% Tyr and 4-8% Val, or cash equivalents from the total mass of the protein material.

In order to approach as a diet for patients with PKU, a nutritional Supplement has a low content of Phe, although Phe refers to the indispensable amino acid. Covered with a protein material preferably contains less than 0.5 wt.% phenylalanine of the total mass of the protein material, and more preferably does not contain phenylalanine, which makes the material particles suitable for administration to patients suffering from phenylketonuria. Also the additive can provide the excess Tyr to compensate for the lack of patients with PKU metabolism of Phe to Tyr. Preferably a nutritional Supplement provides the number of Tyr, which exceeds the recommended amount.

Expert in the technical field to which the present invention can be easily made modifications, in particular in the case when the additive is consumed by patients suffering from metabolic disorders or food allergies other than PKU. Additive on the basis of existing structures can be adapted to the specific needs of patients.

MICRONUTRIENTS

Additionally, the nutritional Supplement contains vitamins, minerals and trace elements, as patients affected PKU cannot get these nutrients in adequate amounts because of a diet low in phenylalanine. Similarly, patients suffering from other metabolic disorders or food allergies can have a similar problem with the intake of these micronutrients in amounts sufficient for daily consumption. Therefore, these micronutrients also add a Supplement. When vitamins are additive, they are also coated, although the reasons for doing this may be different. The shelf life of these vitamins may be extended by the application of the coating layer of fat. Suitable examples of coated vitamins to add in supplements are vitamin A, B, in particular B1, B2 and B6, D, specifically D3, E and K.

These vitamins can be obtained with individual coating, forming, thus, a separate covered with fat powders. Alternatively, one or more of vitamin C may be nachlassen together and only then on it coated. Preferably use the same cover as for the protein material. However, it is important to understand that the coating materials also contribute in an additive and energy content by volume. Therefore, when there is no need for the floor from the point of view of taste or increase the shelf life of a particular ingredient, it may remain uncovered. In addition, to cover thermolabile of micronutrients it is desirable to use fats with relatively low temperature. If necessary, powdered micronutrients can be subjected to fine grinding or machining by grinding, which is known from the prior art prior to the invention, to reduce the organoleptic sensation of powder. Additionally, it may help in obtaining essentially homogeneous distribution of particle size. However, the present invention is based on the encapsulation of the fat to solve bad organoleptics, also can help with fine grinding.

Floor

SFC fat coating is more preferably at least 90% at a temperature of 37°C. when the addition is intended for use in or on hot food, preferred for use are covering even higher SFC to prevent melting of the coating before potrebi the tion during consumption. Preferably the SFC is at least 95% at a temperature of 37°C. SFC is measured as the amount of solid fat in relation to the total amount of fat covering in accordance with ISO 8292 (NMR pulse).

Although used herein, the term "oil" is often used in the technical field to which the present invention, in order to characterize the fats, which at room temperature are in liquid form, in the context of the present invention, the terms "fat" and "oil" are used interchangeably. Can be applied as fats and oils, which provide melting of the fatty coating that meets the requirements of the present invention by SFC.

Certainly, used to add a nutritional Supplement fats and oils are food. Fat is chosen so that the coating layer was very resistant to melting during storage, sale, and during chewing. In particular, the last requirement is the most important in relation to the properties of the fat coating, because it allows to avoid in any case the appearance of a bad taste in the mouth of the composition of the coated amino acids. In addition, the fat content is lower than the melting point should be lower in order to avoid stickiness and to save free yield a solid powder. However, you may want to include some fats that are found in giacomantonio at a temperature of 20°C to ensure a composition of essential fatty acids. In the case of their presence, the number of such liquid fat is preferably less than 5 wt.%, most preferably less than 1 wt.%. In the most preferred variant of embodiment of the present invention the liquid fats are not present in the layer of fat covering.

In addition to the required presence of a large number of fats that are solid at consumption, it is preferable that the fatty coating melted at a temperature lower than 70°C, more preferably lower than 60°C. This gives the opportunity to cover the amino acid composition at a relatively low temperature. Preferably fat-containing coating contains more than 95 wt.% fat, more preferably at least 98 wt.% fat. Preferably, the coating consists of fat.

The present invention is not limited by the type of dietary fat that can be applied to achieve a fat coating. It may require hydrogenation to increase the melting point within the specified limits. Although the present invention is not limited by the type of dietary fat that can be applied to obtain the fatty coating, it is preferable to use fats selected from the group consisting of cocoa butter, oils nut bassie, Shea, palm, sawn or chipped lengthwise, brush, soybean, cottonseed, palm kernel, coconut, rapeseed is about and sunflower oil, if necessary, hydrogenated form or their fractions or mixture.

The most suitable candidates to add to the fat coating (hydrogenated) palm oil and hydrogenated soybean oil. Preferably, at least 90%, more preferably at least 95% of the fatty fraction of fat-containing coating (hydrogenated) palm oil, had a natural origin, and nutritious oil makes the floor less prone to oxidation. When the amino acid composition is administered to a patient suffering from allergies gastrointestinal tract, avoid the use of hydrogenated soybean oil. Most preferably the source of fat covering layer is only (hydrogenated) palm oil. Hydrogenated palm oil has a high melting point, making it safe for use coated with particles of a material in or on the hot food.

Preferably, the fatty coating contains less than 5%, most preferably less than 1% of unsaturated fatty acids, since it is known that the triglycerides contained in unsaturated fatty acids, melt first, while the triglycerides contained in saturated fatty acids and TRANS-isomers of fatty acids, which melt when Bo is its high temperature. Preferably the fatty coating can be characterized by the predominant profile of fatty acids C16:0 and C 18:0, palmitic and stearic acid, respectively. Essentially in the composition of the low fat content of polyunsaturated fatty acids, the most important examples of which include linoleic and linolenic acids, for example, less than 1 wt.%, preferably less than 0.5 wt.% from the total mass of fatty acids in adipose coverage.

Preferably, the phospholipids are in the range 0-0,5 wt.% from the total mass of fat cover, because adding a large number of these unsaturated fatty acids in the coating, it is subject to oxidation and this is the cause of acceleration of coating failure. When used phospholipids, they are present in the layer of fat covering, but do not form any additional layer. In a preferred variant embodiment of the present invention is coated particles and the coating is free from phospholipids.

Fat coating can include other ingredients, such as sweeteners, agents, gives taste, agents, giving the fragrance, preservatives, dyes or mixtures thereof. Their proportions are determined according to the taste and/or appearance. However, in a preferred variant embodiment of the present invention, the fatty coating is free from additives, which eye is to see the effect on taste and smell, since it is desirable to obtain nutritional Supplement with a neutral taste or disguise the taste.

Preferably the fat is up to 5-50 wt.%, preferably 20-40 wt.%, more preferably 25-35 wt.% on the dry matter of the total weight of the additive. Preferably, all the fat was present in the layer of powder coating. It is important to choose not too low amount of fat in order to guarantee a sufficiently thick masking layer. Secondly, it is preferable not to apply a large amount of fat since this may affect the calories and amount of additives.

The first stage of the encapsulation is a melting fat, because, as described above, at room temperature, the fat remains dry and solid. Ingredients for encapsulation can be introduced into the reactor with a fluidized bed. The air stream passing through the reactor is adjusted so that the particles are slightly raised. Then molten and free current fat is sprayed on the ingredients in the reactor with a fluidized bed, thereby encapsulating them. The fluidizing air, lifting ingredient, cools it, so otorita fat and encapsulated ingredients. After the application of a given quantity of coating the encapsulated ingredient is removed from the reactor with a fluidized bed and optional p is osuivat in size. While there is described the use of a reactor with a fluidized bed process for encapsulation, a specialist in the field of technology to which the present invention may use methods other than encapsulation, such as spray drying, spray cooling, spray, rotating disk and coacervate. A detailed description of the encapsulation can be found, for example, in US 6,153,236.

In an alternative embodiment the present invention relates to a nutritional composition comprising a protein material comprising at least 90 wt.% free amino acids by weight of the total protein content,

a. where at least 90 wt.% the specified protein material is covered with fat-containing layer comprising at least 90 wt.% dietary fat, of the total weight of the layer; and

b. where these coated particles have a size in the range from 60 to 3000 microns, with at least 70% in the range from 60 to 1000 μm.

Nutrient composition in this variant embodiment of the present invention optionally may contain one of the above signs. Specifically mentioned preferred variants of the embodiment of the present invention, in which the particles of the material and the coating has a low content of phospholipids, preferably free from phospholipids, for the reasons mentioned above, what/or where the fat-containing layer has a solid fat content of more than 95% at a temperature of 37°C, more preferably more than 90% at a temperature of 30°C. Optionally, the composition may contain micronutrients.

EXAMPLES

EXAMPLE 1 - amino acid composition, covered with fat

Get tasteless powder, free from phenylalanine, with the following balanced quantities of other essential amino acids and non-essential amino acids and fat from the protein equivalent of 61 g/100 g powder and calories 480 calories/100 grams of powder.

Amino acid profile (g/100 g powder)

L-alanine 2,19 g

L-arginine 4,14 g

L-aspartic acid 3,91

L-cysteine 1.50 g

L-glutamic acid 0 g

Glycine 3,91

L-histidine 2,30 g

L-isoleucine 3,68 g

L-leucine 6,21 g

L-lysine 4.83 g

L-methionine 1,03 g

L-Proline 4,49

L-phenylalanine 0 g

L-serine is 2.88 g

L-threonine 2,99

L-tryptophan 1.27 g

L-tyrosine 5,52 g

L-valine is 4.03 g

L-asparagine 0 g

L-citrulline 0 g

L-carnitine 0 g

Taurine 0 g

L-glutamine 6670

The total content of amino acids 61,53 g

Powder coated hydrogenated palm oil, solid at room temperature. The melting point of the coating is about 57°C. the Amount of fat is 30 g per 100 g of powder. The profile of fatty acids is characterized as:

The profile of fatty acids (g/100 g fatty acids)

C12:0 0,2

C14:0 0,9

C15:0 0,1

C16:0 39,5

C17:0 0,1

C18:0 56,5

18:1 1,6

C20:0 0,5

C22:0 0,1

C23:0 0,4

C24 0,1

EXAMPLE 2 - Amino acid profile (g/100 g powder)

Analogously to Example 1 are as tasteless powder, free from phenylalanine, with the following balanced quantities of other essential amino acids and non-essential amino acids and fat from the protein equivalent of 59 g/100 g powder and calories 480 calories/100 grams of powder.

L-alanine 2,4

L-arginine 4,5

L-aspartic acid 4,2

L-cysteine 1,7

L-glutamic acid was added zero

Glycine - 4,2

L-histidine 2,5

L-isoleucine 3,9

L-leucine 6,7

L-lysine 5,2

L-methionine 1,1

L-phenyalanine added zero

L-Proline 4,8

L-serine 2,9

L-threonine 3,2

L-tryptophan 1,3

L-tyrosine 5,9

L-valine 4,3

L-glutamine 7,3

L-carnitine mg) was added zero

Amenability composition was coated as in Example 1.

EXAMPLE 3

Get tasteless powder coated micronutrients and amino acids.

The COMPOSITION of PREMIX per 100 g:

Thiamine (thiamine Mononitrate) 1.2 mg*

Vitamin A (in the form of acetate) 2690,64 IU*

Vitamin D3 (Cholecalciferol) 408 IU*

Vitamin E (in the form of acetate) to 13.6 IU*

Biotin 0,151 mg

Folic acid (USP-FCC) 0,706 mg

Niacin (in the form of Niacinamide, USP-FCC) and 20.3 mg*

Pantothenic acid (in the form of D-calcium Pantothenate, USP) 5.1 mg

Vitamin B12 (cyanocobalamin, USP) 5,1 mcg

Vitamin B6 (pyridoxine HCl) 1.6 mg*

Vitamin C (in the form of ascorbic acid) 50 mg*

Vitamin K1 (in the form of phytonadione) 71 mg*

Calcium (in the form of tricalcium phosphate, FCC) 1011 mg

& (gluconal-A, FCC)

Chromium (in the form of chromium chloride (6H2O)) 29,9 mcg

Copper (copper gluconate) 1.5 mg*

Iodine (in the form of potassium iodide, USP-FCC) 0,204 mg

Iron (ferrous sulfate) and 15.3 mg*

Magnesium (magnesium phosphate, FCC) 305 mg

Manganese (in the form of manganese sulfate, USP-FCC) 1.7 mg

Molybdenum (sodium molybdate) 70,6 mcg

Phosphorus (in the form of magnesium phosphate, FCC) 780 mg

& (tricalcium phosphate, FCC)

Selenium (in the form of sodium Selenite) 75,7 mcg

Zinc (in the form of zinc sulfate, USP-FCC) of 11.3 mg

Choline (choline bitartrate) 429 mg*

Meso-Inositol (FCC) 115 mg

COVERED AMINO acid COMPOSITION 92 g:

Glycine (USP) 3.7 g

L-alanine (USP-FCC) 2.1 g

L-arginine (in the form of l-arginine l-aspartate) 4.0 g

L-aspartic acid (FCC) 3.7 g

& (l-arginine l-aspartate)

L-cysteine (FCC) 1.5 g

L-glutamine (FCC) 6.5 g

L-histidine (USP-FCC) 2.3 g

L-leucine 6.0 g

L-lysine (in the form of the acetate of L-lysine, USP) 4.6 g

L-methionine (N-acetyl-L-methionine, FCC) 1.0 g

L-Proline (USP-FCC) 4.3 g

L-serine (USP-FCC) 2.8 g

L-threonine (USP-FCC) 2.9 g

L-tryptophan (USP) 1.2 g

L-tyrosine is 5.4 g

L-valine (USP) of 3.9 g

*covered material

Both powdered premix designation is received "*" and amino acid composition cover hydrogenated palm oil, solid at room temperature. The melting point of the coating is about 57°C. the Amount of fat is 30 g per 100 g of powder. Characteristics of the profile of fatty acids described in Example 1. After encapsulation, the vitamin premix and amino acid composition, including covered part, are mixed together.

EXAMPLE 4 - the distribution of particle size of coated material

The particle size distributions of coated material is measured using vibrolance with analytical sieve model AS200.

The limits of particle sizeAnalyteAnalyte
(microns)(wt. g)(%)
Base0,070,14
450,380,73
634,518,71
12524,1346,58
25014,9728,90
500,29 of 10.21
7102,074,00
10000,380,73
>20000,000,00
Total51,80100,00

1. Nutritional composition comprising particles containing proteins and micronutrients, and 90-100 wt.% the specified protein material and micronutrients covered with fat-containing layer containing 90-100 wt.% dietary fat from the total mass of the layer and having a solid fat content (SFC) 70-100% at a temperature of 37°C, with:
the specified protein material includes 90-100 wt.% free amino acids from the total mass of the protein material,
these micronutrients and protein material in the form of coated particles form a single particle,
these coated particles and the coating is free from phospholipids.

2. Nutritional composition according to claim 1, in which these coated particles have a size within 60-3000 μm, at least 70% of them have a size in the range 60-1000 mm.

3. Nutritional composition according to claim 1 or 2 for patients suffering from food alle what giami.

4. Nutritional composition according to claim 1 or 2 for patients suffering from phenylketonuria.

5. The use of the nutritional composition according to claim 1 or 2 in the food product as a substitute for protein.

6. Dietary Supplement for patients suffering from food allergies, containing a nutrient composition according to claim 1 or 2.

7. A food product containing a nutrient composition according to claim 1 or 2, or in a specified food product.



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention relates to infant alimentation. One proposed application of fat, digestible carbohydrates and protein to produce a composition for therapy and/or prevention of adiposity as well as coexistent diseases. The protein includes at least 25 wt % of peptides with chain length from 25 to 30 amino acids (of total dry protein weight), the composition contains at least 12 mg of indigestible fermentable carbohydrates per 1 g of dry nutritious mixture weight. The composition is applied for baby feeding.

EFFECT: invention allows to prevent overgrowth and proliferation of adipcytes in the period of infancy (and, consequently, children's adiposity and secondary disturbances connected to it) due to combination of hydrolysed proteins and indigestible fermentable carbohydrates.

14 cl, 2 dwg, 1 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: this invention relates to application of at least one donor methyl group from the group of choline, methionine and betaine in a water-based drinking product immediately ready for consumption and to such a water-based drinking product immediately ready for consumption. In accordance with the invention concept, the drinking product contains a liquid food compound consisting of guanidinoacetic acid component and at least one donor methyl group from the group of choline, methionine and betaine.

EFFECT: addition of a methyl group donor selected from among choline, methionine and betaine, into the water-based drinking product immediately ready for consumption serves to increase the guanidinoacetic acid component stability.

11 cl, 2 ex

FIELD: medicine.

SUBSTANCE: invention is related to a food product for AIDS patients. Proposed is a food composition containing one or more acidic oligosaccharide(s) and one or more neutral oligosaccharide(s) and cysteine and/or a cysteine source. The acidic oligosaccharides are produced from pectin, pectate, alginate, chondroitin, hyaluronic acids, heparin, heparan, sialoglycanes, fucoidan, fucooligosaccharides or carageenan. The neutral oligosaccharides are selected from a group consisting of galactooligosaccharide, fructooligosaccharide, transgalactooligosaccharide, xylooligosaccharide, lactosucrose and arabinooligosaccharide where the said cysteine source is represented by N-acetylcysteine and/or diacetylcysteine, whey, beestings, egg whites or combination thereof.

EFFECT: invention enables preclusion and prevention of AIDS-related disfunctions.

12 cl, 1 tbl, 7 ex

FIELD: medicine.

SUBSTANCE: invention is related to alimentation, in particular - to a method and composition for improvement of glucose and insulin balance. Proposed is a compound that includes: a protein source, a fat source and a carbohydrate source, the protein source to the fat source ratio being approximately 1:1:1, each source accounting for 15% - 45% of the total calorie content of the compound. The fat source accounts for approximately over 2% of the total calorie content of the composition in the form of linoleic acid (18:2). According to an alternative version, the food compound for normalisation of insulin and glucose in the organism contains a protein source, a fat source and a carbohydrate source at a ratio of 1:1:1, each of these components accounting for approximately a third of the total calorie content of the compound. Additionally proposed are a diet for enhancement of sensitivity to insulin, a method to reduce resistivity to insulin, a method to reduce insulin levels in the plasma during after dinner time, a method to delay occurrence of insulin in one's blood and a method to increase fat clearance during after dinner time envisaging usage of the above food compound.

EFFECT: invention allows to improve glucose regulation and insulin effect.

68 cl, 34 dwg, 38 tbl

FIELD: food industry.

SUBSTANCE: invention relates to a nutritive supplement, to a method of its production and application. The nutritive supplement, according to the invention, contains a protein source including milk protein isolate and/or canola protein, a fat source, a carbohydrate source and water and has calorific value 2.25 - 3.25 cal/ml and viscosity lower than 120 centiPoise. The method for production of the supplement envisages a mixture preparation of water and the protein source, the fat source, the carbohydrate source, the mixture treatment with direct injection of vapour, the mixture homogenisation. The nutritive supplement, according to the invention, is applied in combination with one or more medicaments during therapy of nutritional deficiency. The nutritive supplement has high calorific value and will be useful for persons suffering from body weight loss.

EFFECT: milk protein isolate treatment with application of direct injection of vapour allows to reduce viscosity of the nutritive supplement.

20 cl, 4 tbl, 12 ex

FIELD: food industry.

SUBSTANCE: invention is related to alimentary therapy. Proposed is a method providing for a cancer patient long-term alimentation and envisaging long-term administration of a nutritional product to the patient through a probe, the product containing a protein source providing for 14-25% of the product energy value and composed of whey (50% of energy value), glutamine (0.5% - 10% of energy value), leucine (0.8% - 3.5% of energy value), a carbohydrate source (20-55% of the product energy value) and a lipid source ( 25-40% of the product energy value). Optionally, the method envisages first administration of the above composition to a tumour cancer patient (through a probe) and then, upon normal metabolic status recovery - administration of a second composition for long-term alimentation that differs from the first composition in terms of formulation. Optionally, the method providing for a cancer patient long-term alimentation envisages administration of glutamine together with the above nutritional composition at least a week prior to commencement of the cancer therapy course.

EFFECT: invention enables to ensure well-balanced and efficient long-term through-probe alimentation of a cancer patient.

36 cl, 4 ex

Antioxidant complex // 2419362

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular - to production of specialised products based on natural raw materials that may be used for alimentation of sportsmen as well as persons leading an active lifestyle. The antioxidant complex contains dihydroquercetin, L-carnozine, zinc citrate, selenopyran and vitamins A, C, E at a certain ratio. The invention enables reliable protection against multiple effects of oxidation and free radical impact.

EFFECT: maximally efficient dosage of the active components and absolutely accurately selected proportion of antioxidants in the formulated complex composition enable manifold intensification of the organism protective function and a significant cascade antioxidant action.

4 cl

FIELD: food industry.

SUBSTANCE: protein system contains a source of moisture, a combination of intact proteins, casein and partly hydrolysed milk protein and partly hydrolysed bean protein in a total quantity efficient for reduction of the required mixing time and/or shear force and for reduction of hardness development in the course of processing and storage of food products with extended storage life. Reduced staleness is ensured without bitterness imparted to the food product in case of usage of the protein mixture providing for a unique balance of partly hydrolysed and intact proteins and casein. Also considered are methods for manufacture of food products with protein mixtures.

EFFECT: invention enables production of protein systems for food products having enhanced storage life that preserve soft and moist texture in the course of time.

24 cl, 5 dwg, 5 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to a nutritional composition for babies. The composition includes a lipidic component and a digestible carbohydrate component. The lipidic component includes linolic acid (LA) and alpha-linolic acid (ALA), the LA/ALA weight ratio being from 2 to 7, the amount of LA being less than 14.5 wt %. of the total weight of fatty acids, the amount of ALA being from 1 wt % to 10 wt % of the total weight of fatty acids. The composition additionally includes at least one component chosen from the group consisting of: from 0.5 to 20 wt % of phospholipids of the total fat weight; from 0.035 to 1 wt % of choline of the total weight of the dry composition and from 0.001 to 0.1 wt % of uridine in the form of nucleotide, nucleoside and/or base of the total weight of the dry composition.

EFFECT: invention allows to prevent adiposity occurrence at an age of over 36 months by way of feeding the said nutritional composition to the baby at an age of under 36 months.

16 cl, 5 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: invention refers to chemistry and food industry. Proposed is a mineral nutrient salt stabilised with amino acids and/or an ammonium salt. The salt is produced with organic acids anions or inorganic anions and metal cations bound to the amino acids and/or the ammonium salt. The metal cations are bound via ionic linkage to the anions and via covalent semi-polar linkage - to the amino acids amino group and/or the ammonium salt. The salt is represented by its general formula: {[Ac]n-·Men+ ← n [amino acid and/or ammonium salt]}·x H2O, where ← is covalent semi-polar linkage. Additionally proposed are a product and a food supplement containing such salt and a method for its production.

EFFECT: invention enables production of salts possessing improved taste and better solubility in water which renders them more biologically available.

16 cl, 2 dwg, 2 ex

FIELD: food raw and industry.

SUBSTANCE: invention relates, in particulate, to new nutrient sources of trace elements with using the milk proteins hydrolyzate enriched with trace elements. The nutrient chelate complex comprising the milk proteins hydrolyzate and trace elements bound to chelate compounds comprises trace elements in the range of concentrations 1-30 mg/g being from that at least 90% are in an organic form. Invention provides the preparing the nutrient source of trace elements with high assimilability of its components, improved functional properties and reduced adverse unfavorable effect in overdosing due to the elevated content of trace elements in organic form in its composition.

EFFECT: valuable properties of complex.

3 cl, 6 ex

FIELD: medicine, pediatrics.

SUBSTANCE: invention relates to improved compositions for children nutrition. Composition for children nutrition comprises protein component with the content of phosphorus less 0.75 g per 100 g of protein and lipid component easily digested by baby wherein palmitic acid residues are above 10% of total fatty acid residues presenting in triglycerides, and the content of triglycerides with residue of palmitic acid at position sn2 is at least 30% of indicated palmitic acid residues. Method for preparing protein hydrolyzate involves hydrolysis of the parent protein material with the content of phosphorus less 0.75 g per 100 g of protein with combination of trypsin, at least one endoproteinase and at least one exoproteinase. Invention provides preparing the composition for children nutrition providing reducing constipations, discomfort in stomach region and gastroenteric disorders.

EFFECT: improved preparing method, valuable properties of composition.

23 cl, 5 ex

FIELD: food industry.

SUBSTANCE: elastin hydrolyzate is intended for use as additional animal protein source or food consistence-influencing additive. For the first purpose, elastin is subjected to enzymatic treatment to transfer it into its soluble form. When further dried, hydrolyzate is converted to dry powder for use as food additive.

EFFECT: enabled production of soluble form of elastin.

1 tbl, 3 ex

FIELD: food industry, dietary nutrition.

SUBSTANCE: the present innovation deals with protein metabolically adapted products to be further applied as a food additive in dietary nutrition. The suggested protein product contains a complex of amino acids at branched lateral chain, L-arginine and gum Arabic at their ratio by weight being, correspondingly, (47.5 - 50.5) : (20.0 - 23.0) : (22.5 - 25.5). Moreover, the complex of amino acids at branched lateral chain includes L-valine, L-leucine and L-isoleucine. The present innovation enables to obtain the product being balanced by its amino acid composition, which could be applied in human dietary nutrition for normalizing the activity of gastro-intestinal tract and liver, as well.

EFFECT: higher efficiency.

9 cl, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to food additives that can be used to prevent immunodeficiency conditions. Immunomodulator is prepared via homogenization of lymphatic nodes in sodium chloride solution, autolysis, centrifugation, heating of supernatant to 80°C, cooling, removal of precipitate, and drying of supernatant by cooling it and placing it into atmospheric sublimation installation followed by subsequent post-drying using IR drying technique.

EFFECT: simplified immunomodulator preparation process and preserved biological and food values of finished product without creation of special temperature regime.

5 tbl, 2 ex

Dioactive additive // 2259147

FIELD: food processing industry, in particular bioactive food additives based on plant raw materials such as peat.

SUBSTANCE: claimed bioactive food additive is based on sodium humate mother liquid/ Additive contains (mg/l of sodium humate mother liquid): total proteins 800.5; total lipids 5004; potassium 12/0; sodium 500.0; calcium 59.5; iron 12.5; copper 0.08; zinc 0.19; cobalt 0.02; cadmium 0.008; manganese 0.43; ammonia nitrogen 20.7; nitrates 0.02; total phosphorus 16.0; vitamin C 16.75; triglycerides 100/59; amylase 1200-1300; sodium humate 4800; humic acids 3400; iodine 0/12; lysine 20.0; histidine 10.0; aspartic acid 10.0; threonine 10.0; serine 5.0; glutamic acid 20.0; proline 10.0; leucine 10.0; glicine 2.0; valine 3.0; methionine 0.1; isoleucine 4.0; tyrosine 10.0; plenylalanine 20.0; alanine 2.0.

EFFECT: bioactive additive capable to eliminate deficit of macro- and microelements, vitamins and amino acids in human body, to reduce normal metabolism and to clean body from toxins, allergens and radio nuclides.

FIELD: food processing industry, in particular soya foodstuffs.

SUBSTANCE: claimed soya protein has nitrogen solubility index (NSI) of about 85 and contains at least 65 mass % of proteins with molecular mass more than 800000. High molecular soya protein has desired taste and functional characteristics such as high water solubility, emulsifying properties, low sedimentation coefficient and viscosity. Protein is obtained using soya flour, and flour low molecular proteins are aggregated to high molecular ones without application of aqueous alcohol solution to modify protein structure.

EFFECT: new soya protein.

13 cl, 6 dwg, 5 tbl

FIELD: food processing industry, in particular product for enteral alimentation.

SUBSTANCE: liquid nutrient product includes protein, fat, carbohydrates, vitamins and minerals, wherein protein has caloric value less than half of caloric value ether carbohydrates or fat. Elemental L-arginine has caloric capacity from 0.5 % to 7 % based on total calorie content. Half of accessible arginine is added in form of elemental L-arginine. Claimed product also includes lactic, adipic, or malic acid in amount sufficient to produce pH 6-8 before sterilization. In one embodiment retort liquid nutrient product containing citric acid in combination with sodium, potassium and/or calcium citrates is disclosed, wherein ratio of citric acid and citrate/arginine is 1-2.5. Methods for production of nutrient products include component blending in specific sequence. Method for providing of human healthful diet includes feed of patient suffering from renal insufficiency with recommended daily amount of nutrient components contained in claimed nutrient products.

EFFECT: balanced nutrient products for patients suffering from renal insufficiency.

10 cl, 2 dwg, 8 tbl, 2 ex

FIELD: food processing industry, in particular bioactive food additive for compensation of iodine insufficiency.

SUBSTANCE: claimed bioactive food additive contains hydrolysate of connective-tissue protein elastin iodinated with potassium iodide, wherein 1 g of elastin contains 20-200 mug of iodine.

EFFECT: biologically value food additive with stable iodine content in storage and utilization processes.

3 tbl, 4 ex

FIELD: food processing industry, in particular food composition with desired action.

SUBSTANCE: claimed composition contains reprocessing product of pulse seeds, namely soy germinant with total content of glutamic and aspartic acids not less than 43 % based on total acid content, and trypsin and soy hemagglutinin not more than 0.1 g/kg and 0.005 GU/g, respectively; ground garlic mass; and lactulose concentrate. Claimed method includes soy seed germination and fermentation using aqueous water in form of melt water and catholyte of pH 8.5 in ratio of 1-1.2-1.3; enzyme inactivation and germinant mixing with ground garlic mass and lactulose concentrate.

EFFECT: composition enhancing organism resistance to tumors, infective and autoimmune diseases.

3 tbl

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