Whey protein compositions, methods and uses

Abstract

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 shelf stable, acid whey composition having an energy content ranging from at least about 100 kcal/100 g to about 264 kcal/100 g and a protein content of at least about 9 g/100 g, wherein the total protein content is composed of at least about 90%-100% whey protein, wherein said composition has a pH at ambient temperature ranging from between 3.5 to 4.3. 
     
     
         2 . The shelf-stable, acid whey composition of  claim 1 , wherein the total protein content is composed of at least about 95%-100% whey protein. 
     
     
         3 . The shelf-stable, acid whey composition of  claim 1 , wherein the source of said whey protein is selected from the group consisting of whey protein micelles, whey protein concentrate, whey protein isolates, and whey protein hydrolysates. 
     
     
         4 . The shelf-stable, acid whey composition of  claim 1 , wherein the texture of said composition is smooth and creamy. 
     
     
         5 . The shelf-stable, acid whey composition of  claim 4 , wherein said composition has a ratio of whey protein isolates or whey protein concentrate or whey protein micelles to whey protein hydrolysates that ranges from about 40:60 to about 100:0. 
     
     
         6 . The shelf-stable, acid whey composition of  claim 4 , wherein said composition has a ratio of whey protein isolate to whey protein hydrolysate of about 70:30. 
     
     
         7 . The shelf-stable, acid whey composition of  claim 1 , further comprises at least one fat source, wherein said at least one fat source is at least about 0-12 g/100 g, based on the total weight of the composition and provides at least about 0-41% of the total energy intake. 
     
     
         8 . The shelf-stable, acid whey composition of  claim 1 , further comprises at least one carbohydrate source, wherein said at least one carbohydrate source is at least about 12 g-30 g/100 g, based on the total weight of the composition and provides at least about 39-64% of the total energy intake. 
     
     
         9 . A method for producing a shelf-stable, acid whey composition having an energy content ranging from at least about 100 kcal/100 g to at least about 260 kcal/100 g and a protein content ranging from at least about 9 g/100 g, wherein said total protein content is composed of at least about 90%100% whey protein, said method comprises:
 (a) admixing water, at least one emulsifier and at least one whey protein source having a total energy intake of at least about 14-54% to form a first mixture at a temperature range of about 30-50° C. for about 10 min;   (b) admixing to the first mixture, at least one carbohydrate source of at least about 12-30% and at least one fat source of at least about 0-12%, based on the total weight of the composition, to form a second mixture;   (c) adjusting the pH of the second mixture to at least about 3.5 to 4.3 by adding a food grade acid or an alkali solution to obtain an acid whey mixture;   (d) preheating said acid whey mixture at a temperature range of about 60-80° C. for about 1-10 seconds, (e) heating the acid whey mixture at a temperature range of about 120° C. for about 11 seconds under direct steam injection, followed by a flash at a temperature of about 60-80° C. to obtain a shelf-stable, acid whey composition;   (f) homogenizing said shelf-stable, acid whey composition at 100-240 bar pressure;   (g) optionally, cooling said shelf-stable, acid whey composition at a temperature range of about 20° C. to 30° C.; and   (h) transferring said shelf-stable, acid whey composition into a sterile container.   
     
     
         10 . The method of  claim 4 , wherein the total protein content is composed of at least about 95%-100% whey protein. 
     
     
         11 . A neutral, shelf-stable and enteral non-gel liquid composition having a protein content from at least about 8 g/100 g to about 13 g/100 g or from at least about 90 g/L to about 143 g/L, wherein the total protein content is composed of at least about 90-100% unhydrolysed intact whey protein, wherein said composition has a pH ranging from at least about 6.5 to about 7.5, and wherein said composition has an energy content of at least above 140 kcal/100 g. 
     
     
         12 . The neutral, shelf-stable and enteral non-gel liquid composition of  claim 9 , wherein the source of said whey protein is whey protein concentrate, whey protein micelles, whey protein isolates and whey protein hydrolysates. 
     
     
         13 . The neutral, shelf-stable and enteral non-gel liquid composition of  claim 12 , wherein the total protein content is composed of 100% whey protein micelles and ranges from at least about 8 g/100 g to about 13 g/100 g or at least about 90 g/L to about 143 g/L, based on the total weight of the composition. 
     
     
         14 . The neutral, shelf-stable and enteral non-gel liquid composition of  claim 9 , wherein said composition has a viscosity that is below 200 mPa·s at a temperature of at least less than or equal to 20° C. 
     
     
         15 . The neutral, shelf-stable and enteral non-gel liquid composition of  claim 9 , wherein said at least one vitamin, mineral, and trace element are used in amounts according to the FSMP regulations. 
     
     
         16 . The neutral, shelf-stable and enteral non-gel liquid composition of  claim 9 , wherein said at least one carbohydrate source is maltodextrin and/or sucrose and lactose. 
     
     
         17 . A method for producing a neutral, shelf-stable and enteral non-gel liquid composition having an energy content ranging from at least about 110 kcal/100 g to about 200 kcal/100 g and a protein content ranging from at least about 8 g/100 g to about 13 g/100 g or about 90 g/L to about 143 g/L, wherein the total protein content is composed of at least about 60-100% unhydrolysed intact whey protein, said method comprises:
 (a) 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;   (b) adding to said first mixture at least one mineral, vitamin, trace element, and thickening agent and at least one additional ingredient to form a second mixture;   (c) 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 liquid composition that does not gel;   (d) preheating said neutral, non-gel liquid composition at a temperature of between 60-80° C.;   (e) exposing said 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 a neutral, shelf-stable non-gel liquid composition;   (f) homogenizing said neutral, shelf-stable non-gel liquid composition at a temperature range of about 60° C.-80° C. at a total pressure of 200 bars;   (g) cooling said neutral, shelf-stable non-gel liquid composition at a temperature range of about 20° C. -35° C.; and   (h) transferring said neutral, shelf-stable non-gel liquid composition into a sterilized container for enteral use.   
     
     
         18 . The method of  claim 17 , wherein the total protein content is composed of at least about 95%-100% unhydrolysed whey protein. 
     
     
         19 . The method of  claim 17 , wherein the admixing step in step (a) is performed at a temperature of 30° C.-35° C. 
     
     
         20 . The method of  claim 17 , wherein at least one thickening agent is a starch. 
     
     
         21 . The method of  claim 17 , wherein said food grade base solution in step (c) is potassium hydroxide or sodium hydroxide. 
     
     
         22 . The method of  claim 17 , wherein said food grade acid in step (c) is citric acid or phosphoric acid. 
     
     
         23 . The method of  claim 17 , wherein said preheating in step (d) is conducted at 65° C. or less by means of a tubular heat exchanger. 
     
     
         24 . The method of  claim 17 , wherein said direct steam injection in step (e) is proceeded by a flash at a temperature range of between 60° C. -80° C. or at about 65° C. 
     
     
         25 . The method of  claim 17 , wherein said homogenizing step in step (f) is performed at 65° C. 
     
     
         26 . A neutral, shelf-stable, enteral non-gel liquid composition having a whey protein as claimed in any of  claims 9 - 16 , produced by a method according to  claim 17 . 
     
     
         27 . A method for producing a shelf-stable, acid whey composition having an energy content ranging from at least about 100 kcal/100 g to at least about 260 kcal/100 g and a protein content ranging from at least about 9 g/100 g, wherein said total protein content is composed of at least about 90%-100% whey protein, said method comprises:
 (a) admixing water, at least one emulsifier and at least one whey protein source having a total energy intake of at least about 14-54% to form a first mixture at a temperature range of about 30-50° C. for about 10 min;   (b) admixing to the first mixture, at least one carbohydrate source of at least about 12-30% and at least one fat source of at least about 0-12%, based on the total weight of the composition, to form a second mixture;   (c) adjusting the pH of the second mixture to at least about 3.5 to 4.3 by adding a food grade acid or an alkali solution to obtain an acid whey mixture;   (d) preheating said acid whey mixture at a temperature range of about 60-80° C. for about 1-10 seconds;   (e) heating the acid whey mixture at a temperature range of about 120° C. for about 11 seconds under direct steam injection, followed by a flash at a temperature of about 60-80° C. to obtain a shelf-stable, acid whey composition;   (f) homogenizing said shelf-stable, acid whey composition at 100-240 bar pressure;   (g) optionally, cooling said shelf-stable, acid whey composition at a temperature range of about 20° C. to 30° C.; and   (h) transferring said shelf-stable, acid whey composition into a sterile container.   
     
     
         28 . The method of  claim 27 , wherein said total protein content is composed of at least about 95%-100% whey protein. 
     
     
         29 . A shelf-stable, acid whey composition having a whey protein content of at least about 9 g/100 g produced by a method according to  claim 27 . 
     
     
         30 . A method of use comprising:
 administering a composition, selected from the group consisting of those claimed in  claims 1 - 8 ,  11 - 16 ,  26  and  29 , to a person that can benefit from said administration.   
     
     
         31 . A method of use comprising:
 administering a composition, made by a method selected from the group consisting of those claimed in  claims 9 ,  10 ,  17 - 25 ,  27  and  28 , to a person that can benefit from said administration.