Heat sterilized high protein enteral compositions with whey protein which comprises whey protein micelles and a source of casein
The present invention is directed to a liquid heat sterilized enteral composition comprising: a protein source in an amount of 12 to 20% by weight of the composition, the protein source comprising whey protein preferably containing whey protein micelles, and a source of casein, and optionally other proteins. The inventive heat sterilized enteral composition preferably has a cysteine content of at least 1.2% by weight of the protein source. The present invention is furthermore directed to a process for preparing such a heat sterilized enteral composition comprising protein in an amount of 12 to 20% by weight based on the weight of the composition, said protein comprising whey protein containing whey protein micelles and casein and optionally other proteins. The process comprises the steps of: (i) Providing an aqueous solution of a protein source comprising whey protein containing whey protein micelles and (ii) Adding a protein source containing casein; (iii) Optionally performing a homogenization treatment step; (iv) Performing a heat treatment step; (v) Optionally performing a homogenization treatment step. Finally, the invention concerns the use of a protein source comprising whey protein containing whey protein micelles, a source of casein and optionally other proteins, for preparing an enteral composition and/or for controlling the viscosity of a liquid enteral composition, wherein the enteral composition comprises 12 to 20 weight % total protein. The invention also concerns medical uses and treatments applying or using the inventive heat sterilized enteral composition.
1. A liquid heat sterilized enteral composition comprising:
a protein source in an amount of 12 to 20% by weight of the enteral composition,
the protein source comprising whey protein and a source of casein, the whey protein containing whey protein micelles,
wherein the weight ratio of the casein to the whey protein is in the range of 35:65 to 65:35, and
wherein the enteral composition contains cysteine in an amount of at least 1.2% by weight of the protein source.
2. The enteral composition according to claim 1 , wherein the protein source further comprises plant protein.
3. The enteral composition according to claim 1 , wherein the cysteine is present in an amount of 1.2 to 3.5% by weight of the protein source.
4. The enteral composition according to claim 1 , wherein the whey protein is present in an amount of 4.5 to 9% by weight of the enteral composition.
5. The enteral composition according to claim 1 , wherein the casein is present in an amount of 3.5 to 13% by weight of the enteral composition.
6. The enteral composition according to claim 1 , wherein the enteral composition is a liquid composition, having a viscosity of below 200 mPa·s at 20° C. measured at a shear rate of 100 s −1 .
7. The enteral composition according to claim 1 , having a protein concentration of up to 20 g/100 g of the enteral composition.
8. The enteral composition according to claim 1 , wherein the enteral composition is a nutritional composition having a form selected from the group consisting of a nutritional supplement, an infant formula, a follow-up formula, a baby food formula, an infant cereal formula or a growing-up milk, an infant or child's food supplement, a children formula, an adult nutritional composition, a maternal nutritional supplement, a bariatric formula, an elderly nutritional composition and a health care formula.
9. A liquid enteral composition comprising 12 to 20 wt. % total protein of the enteral composition, the total protein comprising whey protein and a source of casein, the whey protein containing whey protein micelles, wherein the weight ratio of the casein to the whey protein is in the range of 35:65 to 65:35, and wherein the enteral composition has a pH of 6 to 8, and the enteral composition contains cysteine in an amount of at least 1.2% by weight of the total protein.
10. A process for preparing a liquid heat sterilized enteral composition comprising total protein in an amount of 12 to 20% by weight of the enteral composition, the protein source comprising casein and whey protein, the whey protein containing whey protein micelles, wherein the weight ratio of the casein to the whey protein is in the range of 35:65 to 65:35,
the process comprising:
(i) providing an aqueous solution of a protein source comprising the whey protein containing the whey protein micelles;
(ii) adding a source of casein;
(iii) mixing the aqueous solution comprising the whey protein containing the whey protein micelles in step (i) with the source of casein in step (ii); and
(iv) performing a UHT heat treatment step above 140° C.,
wherein the obtained heat sterilized enteral composition contains cysteine in an amount of at least 1.2% by weight of the total protein.
11. The process according to claim 10 , wherein the aqueous solution of the protein source in step (i) further comprises plant protein.
12. The process according to claim 10 , wherein the obtained heat sterilized enteral composition contains cysteine in an amount of 1.2% to 3.5% by weight of the total protein.
13. The process according to claim 10 , wherein the whey protein added in step (i) is in an amount of 4.5 to 9% by weight of the composition.
14. The process according to claim 10 , wherein the casein added in step (ii) is in an amount of 3.5 to 13% by weight of the composition.
15. The process according to claim 10 , wherein the obtained heat sterilized liquid enteral composition has a viscosity below 200 mPa·s at 20° C. measured at a shear rate of 100 s −1 .
16. The process according to claim 10 , further comprising drying the enteral composition to form a powder.
17. The process according to claim 16 , wherein the drying is spray drying.
18. The enteral composition according to claim 1 , wherein the weight ratio of casein to whey protein is in the range of 40:60 to 60:40.
19. The enteral composition according to claim 1 , wherein the whey protein micelles is present in an amount of 2.5 to 3.5% by weight of the enteral composition.
20. The process according to claim 10 , wherein the UHT heat treatment is performed at 141-160° C.