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 neutral, shelf-stable and enteral non-gel liquid composition comprising:
a total protein content from 8 g/100 g to 13 g/100 g based on the total weight of the neutral, shelf-stable and enteral non-gel liquid composition or from 90 g/L to 143 g/L based on the total volume of the neutral, shelf-stable and enteral non-gel liquid composition, wherein the total protein content is 100% unhydrolysed intact whey protein, wherein the neutral, shelf-stable and enteral non-gel liquid composition has a pH ranging from 6.5 to 7.5 and an energy content of above 140 kcal/100 g based on the total weight of the neutral, shelf-stable and enteral non-gel liquid composition.
2. The neutral, shelf-stable and enteral non-gel liquid composition of claim 1 , wherein a source of the unhydrolysed intact whey protein is selected from the group consisting of whey protein concentrate, whey protein micelles and whey protein isolates.
3. The neutral, shelf-stable and enteral non-gel liquid composition of claim 2 , wherein the total protein content ranges from 8 g/100 g to 13 g/100 g based on the total weight of the neutral, shelf-stable and enteral non-gel liquid composition.
4. The neutral, shelf-stable and enteral non-gel liquid composition of claim 2 , wherein the total protein content ranges from 90 g/L to 143 g/L based on the total volume of the neutral, shelf-stable and enteral non-gel liquid composition.
5. The neutral, shelf-stable and enteral non-gel liquid composition of claim 1 , wherein the neutral, shelf-stable and enteral non-gel liquid composition has a viscosity below 200 mPa·s at a temperature of less than or equal to 20° C.
6. The neutral, shelf-stable and enteral non-gel liquid composition of claim 1 , wherein the neutral, shelf-stable and enteral non-gel liquid composition comprises at least one vitamin, mineral, and trace element in amounts according to FSMP regulations.
7. The neutral, shelf-stable and enteral non-gel liquid composition of claim 1 , wherein the neutral, shelf-stable and enteral non-gel liquid composition comprises at least one carbohydrate source selected from the group consisting of maltodextrin, sucrose, and lactose.
8. The neutral, shelf-stable and enteral non-gel liquid composition of claim 1 , wherein a source of the unhydrolysed intact whey protein is whey protein micelles.
9. The neutral, shelf-stable and enteral non-gel liquid composition of claim 1 , wherein the energy content of the neutral, shelf-stable and enteral non-gel liquid composition ranges from about 180 kcal/100 g to 200 kcal/100 g based on the total weight of the neutral, shelf-stable and enteral non-gel liquid composition.
10. A neutral, shelf-stable and enteral non-gel liquid composition having a total protein content from 8 g/100 g to 13 g/100 g based on the total weight of the neutral, shelf-stable and enteral non-gel liquid composition or from 90 g/L to 143 g/L based on the total volume of the neutral, shelf-stable and enteral non-gel liquid composition, wherein the total protein content is 100% unhydrolysed intact whey protein, wherein the neutral, shelf-stable and enteral non-gel liquid composition has a pH ranging from 6.5 to 7.5 and an energy content of above 140 kcal/100 g based on the total weight of the neutral, shelf-stable and enteral non-gel liquid composition, the neutral, shelf-stable and enteral non-gel liquid composition produced by a 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 and non-gel liquid composition that does not gel;
preheating the neutral and non-gel liquid composition at a temperature of between 60-80° C.;
exposing the neutral and non-gel liquid composition under an ultra-high temperature treatment using a direct steam injection at a temperature range of between 140-145° C. for 7 seconds holding time to obtain a neutral, shelf-stable and non-gel liquid composition;
homogenizing the neutral, shelf-stable and 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 and non-gel liquid composition at a temperature range of 20° C.-35° C.; and
transferring the neutral, shelf-stable and non-gel liquid composition into a sterilized container for enteral use.
11. The neutral, shelf-stable and enteral non-gel liquid composition of claim 10 , wherein the admixing step is performed at a temperature of 30° C.-35° C.
12. The neutral, shelf-stable and enteral non-gel liquid composition of claim 10 , wherein the thickening agent comprises starch.
13. The neutral, shelf-stable and enteral non-gel liquid composition of claim 10 , wherein the food grade base is selected from the group consisting of potassium hydroxide and sodium hydroxide.
14. The neutral, shelf-stable and enteral non-gel liquid composition of claim 10 , wherein the food grade acid is selected from the group consisting of citric acid and phosphoric acid.
15. The neutral, shelf-stable and enteral non-gel liquid composition of claim 10 , wherein the preheating is conducted at 65° C. or less by a tubular heat exchanger.
16. The neutral, shelf-stable and enteral non-gel liquid composition of claim 10 , wherein the direct steam injection is followed by a flash at a temperature range of between 60° C.-80° C. or at 65° C.
17. The neutral, shelf-stable and enteral non-gel liquid composition of claim 10 , wherein the homogenizing step is performed at 65° C.
18. The neutral, shelf-stable and enteral non-gel liquid composition of claim 10 , wherein the at least one whey protein source is selected from the group consisting of whey protein concentrate and whey protein micelles.
19. The neutral, shelf-stable and enteral non-gel liquid composition of claim 10 , wherein the at least one whey protein source is whey protein micelles.
20. The neutral, shelf-stable and enteral non-gel liquid composition of claim 10 , 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 based on the total weight of the neutral, shelf-stable and enteral non-gel liquid composition.