Method of improving tolerance to hypoallergenic infant formulas

1. A method for decreasing the bitterness of a protein-free infant formula comprising the following steps performed in the following order:

a) combining a source of amino acids, a carbohydrate source, and a fat or lipid source with water to produce a protein-free solution with a pH of between about 4.5 to about 6.0;

b) increasing the pH of the protein-free solution to between about 6.5 and about 7.2 to produce an increased pH protein-free solution;

c) reducing the water content of the increased pH protein-free solution to produce a protein-free powder;

d) intermixing vitamins, minerals, and the protein-free powder of step c) to produce a protein-free infant formula,

wherein the protein-free infant formula is less bitter as compared to a protein-free infant formula which has not had its pH increased to between about 6.5 and about 7.2.

2. The method according to claim 1 , wherein the pH of the protein-free solution is increased to between about 6.8 and about 7.0.

3. The method of claim 1 , wherein the amino acids are present in the protein-free infant formula in an amount of from about 1 g/100 kcal to about 5 g/100 kcal.

4. The method of claim 1 , wherein the fat or lipid source is present in the protein-free infant formula in an amount of from about 3 g/100 kcal to about 7 g/100 kcal.

5. The method of claim 1 , wherein the carbohydrate source is present in the protein-free infant formula in an amount of from about 8 g/100 kcal to about 12 g/100 kcal.

6. The method of claim 1 , further comprising adding at least one probiotic.

7. The method of claim 1 , further comprising adding at least one prebiotic.

8. The method of claim 1 , further comprising the step of pasteurizing or homogenizing the increased pH protein-free solution of step b) prior to reducing the water content in step c).