Nutritional Compositions Containing Structured Fat Globules And Uses Thereof

Abstract

The present disclosure relates to a lipid source for nutritional compositions, comprising an enriched lipid fraction which comprises structured fat globules. The enriched lipid fraction provides fat globules having a desired size and fatty acid composition and may be stabilized by components such as phospholipids, cholesterol, milk-fat globule membrane protein and combinations thereof. Additionally, the disclosure relates to methods of supporting lipid digestion in a pediatric subject by providing a nutritional composition comprising an enriched lipid fraction having structured fat globules that are more accessible to lipases. The chemical composition, size and structure of the fat globules may improve digestion. The disclosed nutritional compositions may provide additive and or/synergistic beneficial health effects.

What is claimed is: 
     
         1 . An nutritional composition comprising:
 a carbohydrate source,   a protein source, and   a lipid source comprising milk fat globules formed from an enriched lipid fraction derived from milk.   
     
     
         2 . The nutritional composition of  claim 1 , wherein the average diameter of the milk fat globules range is at least about 2 μm. 
     
     
         3 . The nutritional composition of  claim 2 , wherein the average diameter of the milk fat globules range is in the range of about 2 μm to about 13 μm. 
     
     
         4 . The nutritional composition of  claim 3 , wherein the average diameter of the milk fat globules range is in the range of about 3 μm to about 6 μm. 
     
     
         5 . The nutritional composition of  claim 1 , wherein the specific surface area of the milk fat globules range is in the range of about 0.9 m 2 /g to about 3 m 2 /g. 
     
     
         6 . The nutritional composition of  claim 1 , wherein the milk fat globules comprise trans-fatty acids at a level of from about 0.2 g/100 kcal to about 5.2 g/100 kcal; OBCFAs at a level of from about 0.3 g/100 kcal to about 6.1 g/100 kcal; BCFAs at a level of from about 0.2 g/100 kcal to about 5.4 g/100 kcal; CLA at a level of from about 0.4 g/100 kcal to about 0.8 g/100 kcal; and cholesterol at a level of from about 10 mg/100 kcal to about 400 mg/100 kcal. 
     
     
         7 . The nutritional composition of  claim 1 , wherein the milk fat globules comprise at least one phospholipid. 
     
     
         8 . The nutritional composition of  claim 1 , further comprising DHA. 
     
     
         9 . The nutritional composition of  claim 1 , further comprising at least one probiotic. 
     
     
         10 . The nutritional composition of  claim 1 , further comprising at least one prebiotic. 
     
     
         11 . The nutritional composition of  claim 1 , wherein the nutritional composition is an infant formula. 
     
     
         12 . A nutritional composition, comprising per 100 kcal:
 (i) between about 6 g and about 22 g of a carbohydrate source;   (ii) between about 1 g and about 7 g of a protein source;   (iii) between about 1 g and about 10.3 g of a lipid source, wherein the lipid source comprises an enriched lipid fraction derived from milk, the enriched lipid fraction comprising milk fat globules.   
     
     
         13 . A method of promoting lipid digestion in a pediatric subject comprising providing a nutritional composition comprising a carbohydrate source, a protein source, and a lipid source, wherein the lipid source comprises an enriched lipid fraction derived from milk and produced by a fractionation procedure wherein the enriched lipid fraction comprises milk fat globules. 
     
     
         14 . The method of  claim 13 , wherein the average diameter of the milk fat globules range is at least about 2 μm. 
     
     
         15 . The method of  claim 14 , wherein the average diameter of the milk fat globules range is in the range of about 2 μm to about 13 μm. 
     
     
         16 . The method of  claim 15 , wherein the average diameter of the milk fat globules range is in the range of about 3 μm to about 6 μm. 
     
     
         17 . The method of  claim 13 , wherein the specific surface area of the milk fat globules range is in the range of about 0.9 m 2 /g to about 3 m 2 /g. 
     
     
         18 . The method of  claim 13 , wherein the milk fat globules comprise trans-fatty acids at a level of from about 0.2 g/100 kcal to about 5.2 g/100 kcal; OBCFAs at a level of from about 0.3 g/100 kcal to about 6.1 g/100 kcal; BCFAs at a level of from about 0.2 g/100 kcal to about 5.4 g/100 kcal; CLA at a level of from about 0.4 g/100 kcal to about 0.8 g/100 kcal; and cholesterol at a level of from about 10 mg/100 kcal to about 400 mg/100 kcal. 
     
     
         19 . The method of  claim 13 , wherein the milk fat globules comprise at least one phospholipid.