Whey protein compositions and methods
The present invention provides various whey protein compositions as nutritional formulations suitable for use as ready-to-use liquid compositions that are shelf-stable and contains high level of intact whey protein content. The present invention further provides the methods of making such compositions.
1. A method for producing a neutral, shelf-stable non-gel liquid composition for enteral administration, the method comprising:
admixing at least one whey protein source with at least one carbohydrate source, lipid source, and emulsifier in water at a temperature range of between 30° C.-60° C. to form a first mixture;
adding to the first mixture at least one ingredient selected from the group consisting of a mineral, a vitamin, a trace element, and a thickening agent, and at least one additional ingredient to form a second mixture;
adjusting the pH of the second mixture to between 6.5 and 7.5 by adding a food grade base or acid to obtain a neutral, non-gel liquid composition that does not gel;
preheating the neutral, non-gel liquid composition at a temperature of between 60° C.-80° C.;
a single step of exposing the neutral, non-gel liquid composition under ultra-high temperature treatment using direct steam injection at a temperature range of between 140-145° C. for 7 seconds holding time to obtain the neutral, shelf-stable non-gel liquid composition;
homogenizing the neutral, shelf-stable non-gel liquid composition at a temperature range of 60° C.-80° C. at a total pressure of 200 bars;
cooling the neutral, shelf-stable non-gel liquid composition at a temperature range of 20° C.-35° C.; and
transferring the neutral, shelf-stable non-gel liquid composition into a sterilized container for enteral use,
the neutral, shelf-stable non-gel liquid composition having a total protein content ranging from 8 g/100 g to 13 g/100 g based on the total weight of the neutral, shelf-stable non-gel liquid composition, and the total protein content is 100% unhydrolyzed intact whey protein,
a content of the at least one carbohydrate source ranging from 10 g/100 g to 20 g/100 g based on the total weight of the neutral, shelf-stable non-gel liquid composition, and the at least one carbohydrate source is selected from the group consisting of maltodextrin, sucrose, and lactose,
a content of the at least one lipid source ranging from 4 g/100 g to 10 g/100 g based on the total weight of the neutral, shelf-stable non-gel liquid composition, and the at least one lipid source is selected from the group consisting of corn oil, rapeseed oil, and soybean oil, and
the neutral, shelf-stable non-gel liquid composition having a pH ranging from 6.5 to 7.5 and an energy content of at least 140 kcal/100 g based on the total weight of the neutral, shelf-stable non-gel liquid composition.
2. The method of claim 1 , wherein the admixing step is performed at a temperature of 30° C.-35° C.
3. The method of claim 1 , wherein the thickening agent comprises starch.
4. The method of claim 1 , wherein the food grade base is selected from the group consisting of potassium hydroxide and sodium hydroxide.
5. The method of claim 1 , wherein the food grade acid is selected from the group consisting of citric acid and phosphoric acid.
6. The method of claim 1 , wherein the preheating is conducted at 65° C. or less by a tubular heat exchanger.
7. The method of claim 1 , wherein the direct steam injection is followed by a flash at a temperature range of between 60° C.-80° C. or at 65° C.
8. The method of claim 1 , wherein the homogenizing step is performed at 65° C.
9. The method of claim 1 , wherein the at least one whey protein source is selected from the group consisting of whey protein concentrate, whey protein micelles.
10. The method of claim 1 , wherein the at least one whey protein source is whey protein micelles.
11. The method of claim 1 , wherein the energy content of the neutral, shelf-stable non-gel liquid composition ranges from about 180 kcal/100 g to 200 kcal/100 g.