Stable Nutritional Powder

• US 20090162521A1
• Filed: 10/28/2008
• Published: 06/25/2009
• Est. Priority Date: 12/20/2007
• Status: Active Grant

• Current Assignee: Abbott Laboratories Incorporated
• Original Assignee: Abbott Laboratories Incorporated
• Inventors: Katz, Gary E., Boff, Jeffrey M., Clinger, Christine L., Bergana, Marti S., Johns, Paul W.
• Granted Patent: US 8,361,534 B2
• Time in Patent Office: Days
• US Class Current: 426/588
• CPC Class Codes: A23L 33/115 Fatty acids or derivatives thereof; Fats or oils
• CPC Class Codes: A23L 33/19 Dairy proteins
• CPC Class Codes: A23L 33/40 Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2250/54246 Casein
• CPC Class Codes: A23V 2250/54252 Whey protein

Abstract

Disclosed are compositions comprising carbohydrate; lipid, comprising from about 0.25% to about 2.5% lecithin by weight of total lipid; from about 0.5% to about 10% hydrolyzed casein protein by weight of total protein; and from about 90% to about 99.5% intact protein by weight of total protein; wherein the compositions are nutritional powders. The nutritional powders provide improved oxidative stability and sensory performance.

Claims

1. A composition comprising:

(a) carbohydrate;

(b) lipid, comprising from about 0.25% to about 2.5% lecithin by weight of total lipid;

(c) from about 0.5% to about 10% hydrolyzed casein protein by weight of total protein; and

(d) from about 90% to about 99.5% intact protein by weight of total protein;

wherein the composition is a nutritional powder.

2. The composition of claim 1, wherein the hydrolyzed casein protein has a degree of hydrolysis of between about 8% and about 90%.

3. The composition of claim 1, wherein the hydrolyzed casein protein has a degree of hydrolysis of between about 23% and about 80%.

4. The composition of claim 1, wherein the hydrolyzed casein protein has a degree of hydrolysis of between about 45% and about 80%.

5. The composition of claim 1, wherein the composition comprises from about 0.25% to about 1.0% of the lecithin by weight of total lipid.

6. The composition of claim 1, wherein the composition comprises from about 0.5% to about 5% of the hydrolyzed casein protein by weight of total protein.

7. A composition comprising:

(a) carbohydrate;

(b) lipid, comprising from about 0.25% to about 2.5% lecithin by weight of total lipid;

(c) from about 0.5% to about 10% hydrolyzed casein protein by weight of total protein; and

(d) from about 90% to about 99.5% intact protein by weight of total protein;

wherein the composition is an infant formula nutritional powder.

8. The composition of claim 7, wherein the hydrolyzed casein protein has a degree of hydrolysis of between about 8% and about 90%.

9. The composition of claim 7, wherein the hydrolyzed casein protein has a degree of hydrolysis of between about 23% and about 80%.

10. The composition of claim 7, wherein the hydrolyzed casein protein has a degree of hydrolysis of between about 45% and about 80%.

11. The composition of claim 7, wherein the composition comprises per 100 kcal from about 3 to about 8 grams of the lipid, from about 1 to about 6 grams of the protein, and from about 8 to about 16 grams of the carbohydrate.

12. The composition of claim 7, wherein the lipid comprises a long chain polyunsaturated fatty acid.

13. The composition of claim 12, wherein the polyunsaturated fatty acid comprises decosahexaenoic acid, eicosapentaenoic acid, arachidonic acid, or combinations thereof.

14. A composition comprising:

(a) carbohydrate;

(b) lipid, comprising from about 0.25% to about 1.5% lecithin by weight of total lipid;

(c) from about 0.5% to about 5% hydrolyzed casein protein by weight of total protein; and

(d) from about 95% to about 99.5% intact protein by weight of total protein;

wherein the composition is an infant formula nutritional powder.

15. The composition of claim 14, wherein the hydrolyzed casein protein has a degree of hydrolysis of between about 8% and about 90%.

16. The composition of claim 14, wherein the hydrolyzed casein protein has a degree of hydrolysis of between about 23% and about 80%.

17. The composition of claim 14, wherein the hydrolyzed casein protein has a degree of hydrolysis of between about 45% and about 80%.

18. The composition of claim 14, wherein the composition comprises per 100 kcal from about 3 to about 8 grams of the lipid, from about 1 to about 6 grams of the protein, and from about 8 to about 16 grams of the carbohydrate.

19. The composition of claim 14, wherein the lipid comprises a long chain polyunsaturated fatty acid.

20. The composition of claim 19, wherein the polyunsaturated fatty acid comprises decosahexaenoic acid, eicosapentaenoic acid, arachidonic acid, or combinations thereof.