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:
 water;   a liquid food product;   a dissolution agent;   xanthan gum, said xanthan gum being present in an amount from 1 to 2% by weight;   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; and   wherein the dissolution agent is present in an amount of up to 75 wt.%.   
     
     
       8. The thickened food product of  claim 7  further comprising vegetable oil. 
     
     
       9. The thickened food product of  claim 7  further comprising milk. 
     
     
       10. The thickened food product of  claim 7  wherein the dissolution agent is malto-oligosaccharide. 
     
     
       11. The thickened food product of  claim 10  wherein the malto-oligosaccharide is maltodextrin. 
     
     
       12. The thickened food product of  claim 7  further comprising one or more proteins. 
     
     
       13. The thickened food product of  claim 7  having a viscosity from about 150 centipoise to about 2,000 centipoise.