Gellan gum to improve physical stability of liquid nutritional products

• US 6,042,854 A
• Filed: 02/08/1999
• Issued: 03/28/2000
• Est. Priority Date: 11/13/1996
• Status: Expired due to Term

• Current Assignee: Abbott Laboratories Incorporated
• Original Assignee: Abbott Laboratories Incorporated
• Inventors: Chandler, Michael A., Morris, Jeffrey G., Mulchandani, Rohini P., Gunn, Amanda L., Hartline, Steven L., Snowden, Gregory A., DeWille, Normanella T.
• Primary Examiner(s): Nessler, Cynthia L.
• Application Number:
  US09/246,289
• Time in Patent Office: 414 Days
• Field of Search: 426/250, 426/573, 426/599, 426/589, 426/72, 426/74, 426/330.3, 426/590, 426/593, 426/598, 426/584, 426/800, 426/648, 426/73, 426/569, 424/488, 424/439
• US Class Current: 426/72
• CPC Class Codes: A23G 1/56 making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb, A23G1/305 takes precedence
• CPC Class Codes: A23G 2200/06 containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
• CPC Class Codes: A23L 2/62 Clouding agents; Agents to improve the cloud-stability
• CPC Class Codes: A23L 29/272 Gellan
• CPC Class Codes: Y10S 426/80 Geriatric

Abstract

Liquid, nutritionally complete formulas are disclosed with improved physical stability. The nutritionally complete formulas are pourable, yet are able to hold minerals, insoluble fiber and flavoring agents such as cocoa powder in suspension without the formation of a sediment that is not readily redispersible. The invention comprises the use of gellan gum at a concentration of between 10-500 parts per million. Although gellan gum alone is sufficient, the nutritionally complete formula may also comprise other stabilizers such as carrageenan and/or carboxymethylcellulose.

Claims

1. A method for the reduction of sedimentation in a nutritionally complete liquid formula, said method comprising the steps of:

a) hydrating gellan gum in water;

b) combining said hydrated gellan gum with a slurry selected from the group consisting of a protein slurry, a carbohydrate slurry, a fat slurry and mixtures thereof to form a gellan gum slurry, and;

c) combining a sufficient quantity of said gellan gum slurry with one or more slurries and/or premixes to result in a nutritionally complete liquid formula;

i) having a caloric content of from about 500 calories to about 2000 calories per liter and containing suspended minerals, vitamins, proteins, carbohydrates and fats sufficient to allow said composition to be the sole source of nutrition for a human,

ii) containing total solids in the range of from about 10% to about 35% by weight, and,

iii) said gellan gum is present in said nutritionally complete liquid formula at a concentration of about 10 to about 500 parts per million, and wherein said nutritionally complete liquid formula has a yield stress of about 0.1 to about 1.0 dyne per square centimeter.

2. The method according to claim 1, in which said total solids content is in the range of from about 15% to about 25% by weight.

3. The method according to claim 1, in which said total solids content is in the range of from about 15% to about 35% by weight.

4. The method according to claim 1, in which said formula further contains dietary fibers, present in a concentration ranging from about 0.5% to about 5% by weight.

5. The method according to claim 1, in which said formula further contains coca powder, present in a concentration ranging from about 0.5% to about 5% by weight.

6. The method according to claim 1 wherein said concentration of said gellan gum is in the range of about 20 to 400 parts per million.

7. The method according to claim 1 wherein said concentration of said gellan gum is in the range of about 50 to about 100 parts per million.

8. The method according to claim 1 wherein said formula has a caloric distribution of about 10 to 20% protein, about 25 to 40% fat and about 40 to 60% carbohydrate.

9. The method according to claim 1 in which said gellan gum is dry blended with sucrose prior to said hydration.

10. The method according to claim 1 in which said gellan gum is contacted with a sequestrant after being hydrated with water.

11. The method according to claim 10 in which said sequestrant is sodium citrate.