Thickener composition, thickened nutritive products, methods for preparing thickened nutritive products, and methods for providing nutrition

Abstract

Disclosed are thickener compositions composed of xanthan gum and a chelating agent, such as ascorbic acid. The chelating agent is present in an amount with respect to said xanthan such that, when said thickener composition is used to thicken a food product, at least one mineral selected from the group consisting of iron, zinc, and calcium present in said food product is relatively more bioavailable than the mineral would be in the absence of said chelating agent. The thickener composition finds particular applicability for use with baby formulas and breast milk intended for dysphagic infants. Also disclosed are baby formulas and thickened breast milk formulations, methods for preparing same, and methods for providing nutrition.

What is claimed is: 
     
       1. A thickened breast milk product comprising:
 breast milk; 
 xanthan gum, said xanthan gum being present in an amount from 1 to 2% by weight and 
 a chelating agent comprising ascorbic acid from 0.001% to 0.005% by weight, to increase the bioavailability of at least one mineral selected from the group consisting of iron, zinc, and calcium relative to the absence of the chelating agent; 
 wherein the ratio by dry weight of xanthan gum to ascorbic acid is between about 2000:1.5 to about 1000:2.5. 
 
     
     
       2. The thickened breast milk product of  claim 1 , wherein the xanthan is present in an amount sufficient to thicken the breast milk to a viscosity of between about 100-1000 centipoise. 
     
     
       3. The thickened breast milk product of  claim 1 , wherein the bioavailability of calcium in said thickened breast milk product is at least about 80 percent of the bioavailability of calcium of unthickened breast milk. 
     
     
       4. The thickened breast milk product of  claim 1 , wherein the bioavailability of iron in said thickened breast milk product is at least about 80 percent of the bioavailability of iron of unthickened breast milk. 
     
     
       5. The thickened breast milk product of  claim 1 , wherein the bioavailability of zinc in said thickened breast milk product is at least about 80 percent of the bioavailability of the zinc of unthickened breast milk. 
     
     
       6. The thickened breast milk product of  claim 1 , wherein the chelating agent is ascorbic acid; wherein the xanthan is present in an amount sufficient to thicken the breast milk to a viscosity of between about 100-1000 centipoise; wherein the bioavailability of calcium in said thickened breast milk product is at least about 80 percent of the bioavailability of calcium of unthickened breast milk; wherein the bioavailability of iron in said thickened breast milk product is at least about 80 percent of the bioavailability of iron of unthickened breast milk; and wherein the bioavailability of zinc in said thickened breast milk product is at least about 80 percent of the bioavailability of the zinc of unthickened breast milk. 
     
     
       7. A thickened food product comprising:
 a liquid food product;   xanthan gum, said xanthan gum being present in an amount from 1 to 2% by weight; and   a chelating agent comprising ascorbic acid from 0.001% to 0.005% by weight, to increase the bioavailability of at least one mineral selected from the group consisting of iron, zinc, and calcium relative to the absence of the chelating agent;   wherein the ratio by dry weight of xanthan gum to ascorbic acid is between about 2000:1.5 to about 1000:2.5.   
     
     
       8. The thickened food product of claim 7, further comprising a dissolution agent. 
     
     
       9. The thickened food product of claim 8, wherein the dissolution agent is a malto-oligosaccharide. 
     
     
       10. The thickened food product of claim 9, wherein the malto-oligosaccharide is maltodextrin. 
     
     
       11. The thickened food product of claim 7 having a viscosity from about 150 centipoise to about 2,000 centipoise. 
     
     
       12. The thickened food product of claim 7 having a viscosity from about 275 centipoise to about 900 centipoise. 
     
     
       13. The thickened food product of claim 7 comprising one or more proteins. 
     
     
       14. The thickened food product of claim 7, the liquid food product comprising one or more carbohydrates. 
     
     
       15. A thickened food product comprising:
 a liquid food product;   xanthan gum, said xanthan gum being present in an amount from 1 to 2% by weight; and   a chelating agent comprising ascorbic acid from 0.001% to 0.005% by weight;   wherein the ratio by dry weight of xanthan gum to ascorbic acid is between about 2000:1.5 to about 1000:2.5.   
     
     
       16. The thickened food product of claim 15 further comprising a dissolution agent. 
     
     
       17. The thickened food product of claim 15 further comprising one or more malto-oligosaccharides. 
     
     
       18. The thickened food product of claim 17 further comprising maltodextrin. 
     
     
       19. The thickened food product of claim 15 having a viscosity from about 150 centipoise to about 2,000 centipoise. 
     
     
       20. The thickened food product of claim 15 having a viscosity from about 275 centipoise to about 900 centipoise. 
     
     
       21. The thickened food product of claim 15, wherein the liquid food product comprises at least one mineral selected from iron, calcium, or zinc. 
     
     
       22. The thickened food product of claim 15 comprising one or more proteins. 
     
     
       23. The thickened food product of claim 15, the liquid food product comprising one or more carbohydrates. 
     
     
       24. A thickened food product prepared by a method comprising:
 mixing a liquid food product and a thickener;   said thickener comprising xanthan gum and ascorbic acid wherein the ratio by dry weight of xanthan gum to ascorbic acid is between about 2000:1.5 to about 1000:2.5;   said thickener being added in an amount to provide xanthan gum in an amount from 1 to 2 wt. % by weight of said thickened food product and to provide ascorbic acid in an amount ranging from 0.001 wt. % to 0.005 wt. % of said thickened food product.   
     
     
       25. The thickened food product of claim 24, wherein said thickener further comprises a dissolution agent, said dissolution agent being present in an amount of up to 75 wt. %. 
     
     
       26. The thickened food product of claim 25, wherein said dissolution agent comprises one or more malto-oligosaccharides. 
     
     
       27. The thickened food product of claim 25, wherein the dissolution agent comprises maltodextrin. 
     
     
       28. The thickened food product of claim 24 having a viscosity from about 150 centipoise to about 2,000 centipoise. 
     
     
       29. The thickened food product of claim 24 having a viscosity from about 275 centipoise to about 900 centipoise. 
     
     
       30. The thickened food product of claim 24, wherein the thickened food product comprises one or more proteins. 
     
     
       31. The thickened food product of claim 24, wherein the liquid food product comprises one or more carbohydrates. 
     
     
       32. The thickened food product of claim 24, wherein the liquid food product comprises at least one mineral selected from iron, calcium, or zinc. 
     
     
       33. The thickened food product of claim 24, where in the thickener is a powdered thickener composition comprising between about 40 percent to about 60 percent xanthan gum and between about 40 percent to about 60 percent of a dissolution agent. 
     
     
       34. A thickened liquid product prepared by a method comprising:
 mixing a liquid and a thickener, said liquid comprising water and at least one of calcium, zinc, and iron minerals;   said thickener comprising xanthan gum and a chelating agent wherein the ratio by dry weight of xanthan gum to chelating agent is between about 2000:1.5 to about 1000:2.5,   said thickener being added in an amount to provide xanthan gum in an amount from 1 to 2% by weight of said thickened liquid product and to provide chelating agent in an amount ranging from 0.001% to 0.005% of said thickened liquid product.   
     
     
       35. The thickened liquid product of claim 34, wherein the chelating agent is ascorbic acid. 
     
     
       36. The thickened liquid product of claim 34, wherein said thickener further comprises a dissolution agent, said dissolution agent being present in an amount of up to 75 wt. %. 
     
     
       37. The thickened liquid product of claim 36, wherein said dissolution agent comprises one or more malto-oligosaccharides. 
     
     
       38. The thickened liquid product of claim 36, wherein the dissolution agent comprises maltodextrin. 
     
     
       39. The thickened liquid product of claim 34 having a viscosity from about 150 centipoise to about 2,000 centipoise. 
     
     
       40. The thickened liquid product of claim 34 having a viscosity from about 275 centipoise to about 900 centipoise. 
     
     
       41. The thickened liquid product of claim 34 comprising one or more proteins. 
     
     
       42. The thickened liquid product of claim 34 wherein the liquid comprises one or more carbohydrates. 
     
     
       43. The thickened liquid product of claim 34, wherein the thickener is a powdered thickener composition comprising between about 40 percent to about 60 percent xanthan gum and between about 40 percent to about 60 percent of a dissolution agent. 
     
     
       44. The thickened liquid product of claim 43, wherein the dissolution agent comprises maltodextrin. 
     
     
       45. A thickened food product made by a method comprising:
 mixing a food product and a thickener composition in a ratio effective to thicken said food product;   said food product comprising at least one of calcium, zinc, or iron;   said thickener composition comprising xanthan gum blended with a chelating agent;   said thickener added in an amount to provide an amount of chelating agent effective to increase the bioavailability to a dysphagic consumer of at least one of calcium, zinc, or iron relative to the absence of the chelating agent.   
     
     
       46. The thickened food product of claim 45, wherein the amount of thickener added thickens the food product to a viscosity of about 150 centipoise to about 2000 centipoise. 
     
     
       47. The thickened food product of claim 45, wherein the thickened food product has a viscosity of between about 100 to about 1000 centipoise. 
     
     
       48. The thickened food product of claim 45, said chelating agent comprising ascorbic acid. 
     
     
       49. The thickened food product of claim 48, wherein the ratio by dry weight of xanthan gum to ascorbic acid is between about 2000:1.5 to about 1000:2.5. 
     
     
       50. The thickened food product of claim 45, wherein the bioavailability of calcium in said thickened food product is at least about 80 percent of the bioavailability of calcium in the food product without the xanthan gum and the chelating agent. 
     
     
       51. The thickened food product of claim 45, wherein the bioavailability of iron in said thickened food product is at least about 80 percent of the bioavailability of calcium in the food product without the xanthan gum and the chelating agent. 
     
     
       52. The thickened food product of claim 45, wherein the bioavailability of zinc in said thickened food product is at least about 80 percent of the bioavailability of calcium in the food product without the xanthan gum and the chelating agent. 
     
     
       53. The thickened food product of claim 45, wherein the chelating agent is ascorbic acid; wherein the thickened food product has a viscosity of between about 100-1000 centipoise; wherein the bioavailability of calcium in said thickened food product is at least about 80 percent of the bioavailability of iron of the food product without the xanthan gum and the chelating agent; wherein the bioavailability of iron in said thickened food product is at least about 80 percent of the bioavailability of iron of the food product without the xanthan gum and the chelating agent; and wherein the bioavailability of zinc in said thickened food product is at least about 80 percent of the bioavailability of iron of the food product without the xanthan gum and the chelating agent. 
     
     
       54. The thickened food product of claim 45, wherein the food product comprises water. 
     
     
       55. The thickened food product of claim 45, wherein the food product comprises vegetable oil. 
     
     
       56. The thickened food product of claim 45, wherein the food product comprises milk. 
     
     
       57. The thickened food product of claim 45, wherein the thickener composition further includes a dissolution agent. 
     
     
       58. The thickened food product of claim 45, wherein the thickening composition comprises 40-60 wt. % xanthan gum and 40-60% dissolution agent. 
     
     
       59. The thickened food product of claim 58, wherein the dissolution agent is maltodextrin. 
     
     
       60. A method for thickening a food product containing at least one of calcium, iron, or zinc minerals, the method comprising:
 mixing the food product with a thickener composition comprising a blend of xanthan gum and at least one chelating agent in an amount effective to thicken said food product to a viscosity suitable for ingestion by a consumer.   
     
     
       61. A method for thickening a liquid containing at least one of calcium, iron, or zinc minerals, the method comprising:
 mixing the liquid with a thickener composition comprising a blend of xanthan gum and at least one chelating agent in an amount effective to thicken said food product to a viscosity suitable for ingestion by a consumer.   
     
     
       62. A method comprising:
 mixing a liquid food product and a thickener;   said thickener comprising xanthan gum and ascorbic acid wherein the ratio by dry weight of xanthan gum to ascorbic acid is between about 2000:1.5 to about 1000:2.5;   said thickener being added in an amount to provide xanthan gum in an amount from 1 to 2 wt. % by weight of said thickened food product and to provide ascorbic acid in an amount ranging from 0.001 wt. % to 0.005 wt. % of said thickened food product.