N.v. Nutricia

Ipc Process Center Gmbh & Co.

Friesland Brands B.v.

Csm Nederland B.v.

Marcel Minor

Wynette Hermina Agnes Kiers

Hilde Ruis

Katrien Maria Jozefa Van Laere

Natalie Elizabeth Hotrum

Koenraad Gerard Christoffel Weel

Suzanne Van Steenis

Maria Elisabeth Hermien De Lange

Peter Antonio Navarro Y Koren

Thomas Ludwig

Rudolph Eduardus Maria Verdurmen

Edward Lucian Sliwinski

Esther Jacqueline De Kort

Claudia Catharina Maria Van Den Braak

Esther Jacqueline Petra De Kort

Wolfgang Kempe

Marijke Adamse

Karola Bretschneider, Legal Representative

Udo Scharf

Franklin Delano Zoet

Arjan Waterink

Koenrad Gerard Christoffel Weel

George Alexander Van Aken

Simon Christopher Huscroft

Neil Graham Hargreaves

Eva-Maria Dusterhoft

Karin Nikolai

Katrien Maria Van Laere

Peter Navarro Y Koren

Maria Elisabeth De Lange

Eva-Maria Duesterhoft

Medical dairy products are highly concentrated in proteins and minerals. Formulation of such products is challenging, since viscosities can easily increase during processing and storage. It was found that using one or more chelating agents selected from the group consisting of a phosphoric acid, citric acid, a soluble phosphate salt, a soluble citrate salt, or a mixture thereof, the viscosity and the transparency of an aqueous micellar casein composition, comprising 6 to 20 g/100 ml of micellar casein and having a pH of about 6 to 8 could be controlled independently of each other. It was found that products become more viscous after addition of phytate, citrate, or orthophosphate, and that the viscosity depends on concentration and type of phosphate. Addition of hexametaphosphate leads to gel formation. In contrast, high concentrations of uridine monophosphate can be added without significantly affecting the viscosity.

Controlling the texture of high-protein nutritional compositions comprising micellar casein

Heat-treated liquid enteral nutritional composition with a low monovalent metal ion content are provided that contain micellar casein and optionally caseinate, and in which the total amount of monovalent metal ions is less than 25 mg/g of protein. Also, heat-treated liquid enteral nutritional compositions are disclosed comprising 10 to 20 g of protein per 100 ml of the composition, in which all or a major part of said protein comprises micellar casein. Also, a method is disclosed for producing the composition according to the invention, comprising a step wherein an aqueous protein solution in which all or a major part of said protein comprises micellar casein, is subjected to an evaporation step.

Liquid enteral nutritional composition with a low monovalent metal ion content

The invention relates to the use of one or more nucleotides for improving the heat stability of an aqueous micellar casein composition comprising 6 to 20 g per 100 ml of micellar casein, and having a pH of about 6 to 8. The invention also relates to heat-treated liquid nutritional compositions comprising 6 to 20 g, preferably 9-20 g, of protein per 100 ml of the composition and having a pH of about 6 to 8, in which all or a major part of said protein comprises micellar casein, further comprising one or more nucleotides.

Use of a nucleotide for improving the heat stability of an aqueous micellar casein composition

A process of producing a composition comprising at least two different proteins is disclosed, of which at least one is a coagulating protein, such as a casein and/or a caseinate, and at least one is an anti-coagulating protein, such as a leguminous protein (for example pea and/or soy) combined or not with whey protein, comprising the steps of: a) heat-sterilizing a first liquid component comprising the coagulating protein, b) heat-sterilizing a second liquid component comprising the anti-coagulating protein, and c) mixing the first component with the second component to obtain a mixture thereof. The obtained mixture is useful as a food constituent having reduced coagulation in the upper gastro-intestinal tract, more in particular in the stomach.

Method for producing a protein comprising composition with reduced digestive coagulation

The present invention relates in general to a shelf-stable liquid enteral composition for providing nutrition, either as a supplement, or as a complete nutrition, with a high protein content of a non-hydrolyzed globular protein, in particular a whey protein.

High protein liquid enteral nutritional composition

The present invention relates in general to a shelf-stable liquid enteral composition for providing nutrition, either as a supplement, or as a complete nutrition, with a high protein content of a non-hydrolysed globular protein, in particular a whey protein.

A ready-to-consume liquid nutritional composition which is particularly suitable for use by morbidly obese patients pre- and post-bariatric surgery. The composition comprises an energy content between 80-160 kcal/100 ml, a protein content between 40-80 En %, a digestible carbohydrate content between 0-30 En %, a fat content between 5-40 En %, a soluble dietary fiber content between 1.5-8 g/100 kcal, and micronutrients. The micronutrients comprise calcium in an amount between 150-1000 mg/100 kcal, phosphorus in an amount between 100-1000 mg/100 kcal, with a Ca:P ratio of at least 1.0, iron in an amount between 4-50 mg/100 kcal, vitamin D in an amount between 2-400 mcg/100 kcal and vitamin B12 in an amount between 0.5-300 mcg/100 kcal.

Liquid nutritional composition for bariatric surgery patients

A liquid edible composition with a pH of more than 6, a viscosity below 600 mPas at a shear rate of 100s-1 and 20&#xb0; C., and a viscosity of at least 125% of the aforementioned viscosity at a pH below 5 and a temperature of 37&#xb0; C., the composition comprising at least 0.05 wt. % of pectin having a degree of methoxylation between 2 and 50 and/or of alginate; at least 5 mg calcium per 100 ml; and at least 0.1 wt. % indigestible oligosaccharide having a degree of polymerisation between 2 and 60. Another aspect of the invention relates to a method for the treatment or prevention of overweight or obesity in mammals, the method comprising the enteral administration to a mammal of an effective amount of the aforementioned composition.

Matrix-forming composition containing pectin

The invention relates to pellets and a production process therefor. Pellets comprise at least one oily component, which is either an active component alone or comprises such an active component. The aim of the invention is to ensure that such active components can be provided at elevated concentration in a long-term stable form for subsequent administration or further processing using such inventive pellets. The at least one oily oxidation-sensitive or else readily volatile active component is distributed homogeneously and discretely in a matrix and encapsulated without a core with at least one water-soluble polysaccharide as filmforming agent. The individual pellets have a respective particle size of at least 100 &#x3bc;m, preferably of at least 300 &#x3bc;m.

Pellets and process for production thereof

One aspect of the present invention relates to a liquid edible composition with a pH of more than 6, a viscosity below 600 mPas at a shear rate of 100sand 20&#xb0; C., and a viscosity of at least 125% of the aforementioned viscosity at a pH below 5 and a temperature of 37&#xb0; C., the composition comprising at least 0.05 wt. % of pectin having a degree of methoxylation between 2 and 50 and/or of alginate; at least 5 mg calcium per 100 ml; and at least 0.1 wt. % indigestible oligosaccharide having a degree of polymerisation between 2 and 60. Another aspect of the invention relates to a method for the treatment or prevention of overweight or obesity in mammals, said method comprising the enteral administration to a mammal of an effective amount of the aforementioned composition.

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Wageningen, Netherlands

Marcel Minor