Nestec S.a.

Societe Des Produits Nestle S.a.

Marcel Braun

Norbert Sprenger

Rafael Berrocal

Francois Morgan

Christine Cherbut

Fred Neumann

Peter Duncan

Peter Erdmann

Reinhard Behringer

Nico Kreb

François Morgan

Kristine Mette Sveje

Olivier Guy Philippe Robin

Marc Thierry Frauchiger

Roland Schaedeli

Caroline Niederreiter

The present invention is directed to a heat sterilized composition comprising: a protein source in an amount of 5 to 20% by weight of the composition, said protein source comprising hydrolyzed protein; wherein the protein source has been treated in a continuous process with at least one endopeptidase, typically for a finite length of time. Furthermore, the invention concerns a heat sterilized high protein composition having low viscosity and being devoid of bitterness, comprising hydrolyzed heat sensitive protein source having a degree of protein hydrolysis in NPN/TN of 20 to 50% and at least one heat inactivated endopeptidase. The present invention is furthermore directed to a continuous process for preparing a heat sterilized composition which comprises a protein source containing hydrolyzed protein, the process comprising the following steps: (i) Providing an aqueous solution of a protein source; (ii) Performing a continuous hydrolysis step wherein the aqueous solution of a protein source is treated with at least one endopeptidase by heating at 40 to 90&#xb0; C. and for a finite length of time of 2 to 20 minutes; (iii) heat inactivation of the endopeptidase. The invention also concerns a method of controlling viscosity and preventing bitter taste of a heat sterilized high protein composition, the method comprising providing an aqueous solution of a protein source and continuously hydrolyzing the aqueous solution of a protein source with at least one endopeptidase prior to heat inactivation of the said endopeptidase. Finally, the invention concerns the use of hydrolyzed protein prepared in a continuous process as described herein by treatment with at least one endopeptidase for a finite length of time, for preparing a heat sterilized composition and/or for controlling the viscosity of a liquid composition, wherein the composition comprises 5 to 20 weight % total protein. The invention also concerns medical uses and treatments applying or using the inventive heat sterilized composition.

Heat sterilized high protein compositions with hydrolyzed protein from a continuous process with at least one endopeptidase

The present invention is directed to a heat sterilized composition comprising a protein source in an amount of 1 to 20% by weight of the composition, said protein source containing whey protein and at least one component selected from; (i) a saccharide component in an amount of 0.5 to 7.5% by weight of the composition, and/or (ii) a phosphate component in an amount of 0.03% to 3% by weight of the composition, and/or (iii) a citrate component in an amount of 0.07% to 5% by weight of the composition. The present invention is furthermore directed to a process for preparing a heat sterilized composition which comprises a protein source in an amount of 1 to 20% by weight based on the weight of the composition, said protein source containing whey protein, the process comprising at least the following steps: heating at a sterilisation temperature at a pH of 5.5 to 9.5 an aqueous solution of a protein source as defined herein. Finally, the invention concerns the use of whey protein and at least one component as described for the heat sterilized composition, for preparing a heat sterilized composition and/or for controlling the viscosity of a liquid composition. The invention also concerns medical uses and treatments applying or using the inventive heat sterilized composition.

Heat sterilized high protein compositions comprising whey protein and at least one component selected from (i) a saccharide, (ii) a phosphate and (iii) a citrate

A fermentation of a milk source withsubsp.(CNCM No. I-4404) or asubsp.(CNCM No. I-4405) to form a fermented milk product. The fermented milk product has at least a cream flavour and aroma. The fermented milk product can be in the form of a powder or a concentrate. The fermented milk product has applications in the food industry. A use of a lactic acid bacterium,subsp.(CNCM No. I-4404) or asubsp.(CNCM No. I-4405) for the manufacture of butter-cream flavouring milk ingredients containing at least one of diacetyl, acetoin and 3,4-dihydroxy-3,4-dimethyl-2,5-hexanedione.

Flavour modulation by bio-processing using cream-flavour forming bacteria strains

The present invention relates to a method for promoting natural tastes and flavors in milk-based products, to a method for manufacturing such milk products and to the products thus made or obtainable by the method.

Taste and flavor modulation by biotransformation in milk products

A fermentation of a milk source to manufacture a fermented milk product with malty-chocolate-honey-butter-cream flavor and aroma. Fermentation is achieved by addition of adding asubsp.(CNCM No. I-4404) or asubsp.(CNCM No. I-4405) A further bacteriasubsp.biovar is also added to the milk source. The milk source comprises amino acids and citrate prior to fermentation.

Flavour modulation by fermenting a milk source for multi-flavour formation with a cocktail of bacterial strains

This invention relates to a preparation comprising a probiotic bacterial strain and a prebiotic mixture comprising 5-70 wt % of at least one N-acetylated oligosaccharide selected from the group consisting of Ga1NAc&#x3b1;1-3Ga1&#x3b2;1-4G1c, Ga1&#x3b2;1-6Ga1Nac&#x3b1;1-3Ga1&#x3b2;1-4G1c and combinations thereof, 20-95 wt % of at least one neutral oligosaccharide selected from the group consisting of Gal&#x3b2;1-6Gal, Gal&#x3b2;1-6Gal&#x3b2;1-4Glc, Gal&#x3b2;1-6Gal&#x3b2;1-6Glc, Gal&#x3b2;1-3Gal&#x3b2;1-3Glc, Gal&#x3b2;1-3Gal&#x3b2;1-4Glc, Gal&#x3b2;1-6Gal&#x3b2;1-6Gal&#x3b2;1-4Glc, Gal&#x3b2;1-6Gal&#x3b2;1-3Gal&#x3b2;1-4Glc, Gal&#x3b2;1-3Gal&#x3b2;1-6Gal&#x3b2;1-4Glc, Gal&#x3b2;1-3Gal&#x3b2;1-3Gal&#x3b2;1-4Glc and combinations thereof and 2-50 wt % of at least one sialylated oligosaccharide selected from the group consisting of NeuAc&#x3b1;2-3Gal&#x3b2;1-4Glc, NeuAc&#x3b1;2-6Ga1&#x3b2;1-4G1c and combinations thereof. The invention extends to food products comprising said preparation and to the use of the preparation in the prevention and treatment of infections.

Synbiotic mixture

This invention relates to a preparation comprising a probiotic bacterial strain and a prebiotic mixture comprising 5-70 wt % of at least one N-acetylated oligosaccharide selected from the group comprising Ga1NAc&#x3b1;1,3Ga1&#x3b2;1,4G1c and Ga1&#x3b2;1,6Ga1NAc&#x3b1;1,3Ga1&#x3b2;1,4G1c, 20-95 wt % of at least one neutral oligosaccharide selected from the group comprising Ga1&#x3b2;1,6Ga1, Ga1&#x3b2;1,6Ga1&#x3b2;1,4G1c Ga1&#x3b2;1,6Ga1&#x3b2;1,6G1c, Ga1&#x3b2;1,3Ga1&#x3b2;1,3G1c, Ga1&#x3b2;1,3Ga1&#x3b2;1,4G1c, Ga1&#x3b2; 1,6Ga1&#x3b2; 1,6Ga1&#x3b2; 1,4GIc, Ga1&#x3b2; 1,6Ga1&#x3b2; 1,3Ga1&#x3b2; 1,4GIc Ga1&#x3b2; 1,3Ga1&#x3b2; 1,6Ga1&#x3b2; 1,4GIc and Ga1&#x3b2;1,3Ga1&#x3b2;1,3Ga1&#x3b2;1,4G1c and 2-50 wt % of at least one sialylated oligosaccharide selected from the group comprising NeuAc&#x3b1;2,3Ga1&#x3b2;1,4G1c and NeuAc&#x3b1;2,6Ga1&#x3b2;1,4G1c. The invention extends to food products comprising said preparation and to the use of the preparation in the prevention and treatment of infections.

An oligosaccharide mixture derived from animal milk, food products comprising said oligosaccharide mixture and a process for producing said oligosaccharide mixture.

Oligosaccharide mixture

An oligosaccharide mixture comprising 5-70 wt % of at least one N-acetylated oligosaccharide selected from the group comprising GalN Ac&#x3b1;1,3Gal&#x3b2;1,4Glc and Gal&#x3b2;1,6GalN Ac&#x3b1;1,3Gal&#x3b2;1,4Glc, 20-90 wt % of at least one neutral oligosaccharide selected from the group comprising Gal&#x3b2;1,6Gal, Gal&#x3b2;1,6Gl&#x3b2;1,4Glc Gal&#x3b2;1,6Gal&#x3b2;1,6Glc, Gal&#x3b2;1,Gal&#x3b2;1,3Glc, Gal&#x3b2;1,3Gal&#x3b2;1,4Glc, Gal&#x3b2;1,6Gal&#x3b2;1,6Gal&#x3b2;1,4Glc, Gal&#x3b2;1,6Gal&#x3b2;1,3Gal&#x3b2;1,4Glc, Gal&#x3b2;1,3Gal&#x3b2;1,6Gal&#x3b2;1,4Glc and Gal&#x3b2;1,3Gal&#x3b2;1,3Gal&#x3b2;1,4Glc and 5-50 wt % of at least one sialylated oligosaccharide selected from the group comprising NeuAc&#x3b1;2,3Gal&#x3b2;1,4Glc and NeuAc&#x3b1;2,6Gal&#x3b2;1,4Glc; food products comprising said oligosaccharide mixture.

A liquid nutritional composition includes partially hydrolysed protein, fat and from 0.1 to 10 grams per liter of an emulsifier with a hydrophilic lipophilic balance value of less than 5, from 0.1 to 10 grams per liter of an emulsifier with a hydrophilic lipophilic balance value of more than 5 and from 0.01 to 20 grams per liter of a low amylose starch is shown.

Stabiliser system for liquid nutritional compositions

A cGMP containing aqueous composition exhibiting a reduced off-flavor even after extended storage, comprising a hydrophobic resin; and an agent, that chemically blocks functional groups in cGMP. Methods of preparing and using the product are also provided.

Stabilizing cGMP in aqueous formulation

A purified protease preparation of chymotrypsin and porcine trypsin is prepared by adjusting the pH of a protease solution comprising chymotrypsin and porcine trypsin to a value of between 6 and 9, maintaining the solution at this pH and at 20-35&deg; C. for at least 15 minutes to at most 120 minutes, so as to allow the proteolytic activity of the proteases to destroy the lipolytic activity of the lipases and phospholipases in the solution. Subsequently, the pH of the solution is reduced to a value of less than or equal to 3.5. The purified protease preparation allows the manufacture of infant formulae containing lecithin which are stable during storage and do not exhibit significant degradation of the added lecithin.

Purified proteolytic enzyme and method of purification

A liquid food based on a protein hydrolysate and a method for manufacturing the liquid food. The food is manufactured by preparing a solution of a starting material containing proteins, adjusting the pH of the solution, sterilizing the solution, aseptically adding to the solution a proteolytic enzyme in an amount which is sufficient to produce the desired degree of hydrolysis, aseptically packaging the sterilized solution, and allowing the solution and enzyme to effect hydrolysis after packaging.

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Konolfingen, Switzerland

Marcel Braun