Controlling the texture of high-protein nutritional compositions comprising micellar casein
US10264806B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Mar 11, 2011 |
| Grant date | Apr 23, 2019 |
| Priority date | — |
| Expiry date | Nov 22, 2032 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA61K35/20
- WIPO fieldPharmaceuticals
- WIPO sectorChemistry
Abstract
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.