Non-Allergenic Ingredients and Food Products

Abstract

The present invention relates to a non-allergenic food product, comprising an amino acid fraction comprising at least one component selected from the group consisting of amino acids and peptides having a degree of polymerization of 7 or less; and a lipid fraction comprising at least one fatty acid selected from the group consisting of arachidonic acid and docosahexanoic acid, the composition having a content of proteins and other peptides having a molecular weight of 1000 dalton or more of less than 0.01 wt. %, based on the dry weight, preferably less than 0.001 wt. %, more preferably less than 0.0001 wt %.

1 - 10 . (canceled) 
     
     
         11 . Food product, comprising
 an amino acid fraction comprising at least one component selected from the group consisting of amino acids and peptides having a degree of polymerisation of 7 or less;   a lipid fraction comprising at least one fatty acid selected from the group consisting of arachidonic acid and docosahexanoic acid,   
       the food product having a content of proteins and other peptides having a molecular weight of 1000 dalton or more of less than 0.01 wt. %, based on the dry weight; and 
       the food product comprising at least one oligosaccharide selected from the group consisting of galacto-oligosaccharides, fructo-oligosaccharides, xylo-oligosaccharides, manno-oligosaccharides, galacturonic-oligosaccharides and arabino-oligosaccharides. 
     
     
         12 . Food product according to claim  1 , wherein the food product comprises a non-digestible carbohydrate fraction which comprises at least 80 wt. %, based on the weight of the carbohydrate fraction, of oligosaccharides having a degree of polymerisation in the range of 3-20, the oligomers comprising one or more moieties selected from fructose, galactose, glucuronic acid, galacturonic acids, xylose, mannose and arabinose moieties. 
     
     
         13 . Food product according to claim  1 , wherein at least 80 wt. % of the lipid fraction is provided by one or more lipids selected from the group consisting of triglycerides, diglycerides, mono-acylglycerides, phospholipids, lysophospholipids, ceramides, sphongosines, gangliosides, free fatty acids, salts of free fatty acids and esters of free fatty acids. 
     
     
         14 . Food product according to claim  1 , wherein the arachidonic acid content is about 0.025-6 g/100 g fatty acids. 
     
     
         15 . Food product according to claim  1 , wherein the docosahexanoic acid content is about 0.015-1.5 g/100 g fatty acids. 
     
     
         16 . Food product according to claim  1 , wherein the ratio of linoleic acid to the sum of eicosopentaenoic acid, arachidonic acid and docosahexanoic acid is 47 or less. 
     
     
         17 . Food product according to claim  1 , wherein the amino acid fraction comprises less than 0.001 wt. % of proteins and other peptides having a degree of polymerisation of 8 or more. 
     
     
         18 . Food product according to claim  1 , wherein the amino acid fraction provides about 1.0-6.9 g arginine, about 5.5-12 g threonine and about 2.2-6.0 g tryptophan per 100 g amino acids. 
     
     
         19 . Food product according to claim  1 , wherein the content of proteins and other peptides having a molecular weight of 1000 dalton or more is less than 0.0001 wt %. 
     
     
         20 . Food product according to claim  1 , comprising 0.4-3 g non-digestible carbohydrate per 100 kcal product. 
     
     
         21 . Food product according to claim  1 , wherein the product is dry. 
     
     
         22 . Food product according to claim  1 , wherein the amino acid fraction provides about 8-16 energy %, the lipid fraction provides about 38-52 energy % and the carbohydrate provides about 38-47 energy %. 
     
     
         23 . Food product according to claim  1 , wherein the lipid fraction comprises more than 0.1 wt % cholesterol, or equivalents thereof, and wherein the food product comprises fragments of bacterial cell walls. 
     
     
         24 . Food product according to  claim 13 , wherein the fragments, are fragments of a bacterium selected from the group of Lactobacilli and Bifidobacteriae. 
     
     
         25 . Food product according to claim  1 , comprising bacteria. 
     
     
         26 . Food product according to  claim 15 , wherein the bacteria are selected from the group of Lactobacilli and Bifidobacteria. 
     
     
         27 . Food product according to  claim 15 , wherein the amount of bacteria is 10 to the power eleven bacteria per 100 ml ready to use product, or—based on dry weigh 4 times 10 to the power eight to 4 times 10 to the power eleven bacteria per 100 g product. 
     
     
         28 . Method for preparing a food product according to claim  1 , comprising
 providing a amino acid fraction, a lipid fraction, and an indigestible carbohydrate fraction, comprising at least one oligosaccharide selected from the group consisting of galacto-oligosaccharides, fructo-oligosaccharides, xylo-oligosaccharides, manno-oligosaccharides, galacturonic-oligosaccharides and arabino-oligosaccharides, each of said fractions comprising less than 0.01 wt. % peptide material having a molecular weight of more than 1000 D, and—combining said fractions, thereby forming the product.   
     
     
         29 . Method for decreasing the sensitivity of a subject to an allergen, comprising enterally administering a food product according to claim  1  to the subject. 
     
     
         30 . Method according to  claim 18 , wherein the subject is an infant. 
     
     
         31 . Method for ameliorating an allergic reaction in a subject comprising enterally administering the food product according to claim  1  to the subject. 
     
     
         32 . Method according to  claim 20 , wherein the subject is an infant. 
     
     
         33 .- 38 . (canceled)