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WO2015095769A1 - Compositions nutritives à faible teneur en lactose et leurs procédés de production - Google Patents

Compositions nutritives à faible teneur en lactose et leurs procédés de production Download PDF

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Publication number
WO2015095769A1
WO2015095769A1 PCT/US2014/071620 US2014071620W WO2015095769A1 WO 2015095769 A1 WO2015095769 A1 WO 2015095769A1 US 2014071620 W US2014071620 W US 2014071620W WO 2015095769 A1 WO2015095769 A1 WO 2015095769A1
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WIPO (PCT)
Prior art keywords
nutritional composition
lactose
protein
low lactose
grams
Prior art date
Application number
PCT/US2014/071620
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English (en)
Inventor
Douglas Wearly
Normanella Dewille
Kelley LOWE
Timothy Chapman
Robert RAGAN
Rachel BLUMBERG
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Abbott Laboratories
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Publication of WO2015095769A1 publication Critical patent/WO2015095769A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/20—Dietetic milk products not covered by groups A23C9/12 - A23C9/18
    • A23C9/203—Dietetic milk products not covered by groups A23C9/12 - A23C9/18 containing bifidus-active substances, e.g. lactulose; containing oligosaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes

Definitions

  • the present disclosure relates to low lactose nutritional compositions and methods of producing low lactose nutritional compositions. More particularly, the present disclosure relates to methods of producing a low lactose nutritional composition utilizing at least one high lactose source of protein.
  • Certain nutritional compositions are formulated to be suitable for consumption by individuals who are lactose intolerant.
  • Formulations of such nutritional compositions with low levels of lactose present certain disadvantages, including the expense associated with low lactose protein sources as compared to protein sources that have a high lactose content (e.g. , more than 15% by weight of the protein source is lactose).
  • Low lactose nutritional compositions and methods of producing low lactose nutritional compositions are provided.
  • the exemplary methods described herein include producing an initial nutritional composition comprising protein, carbohydrate, fat, and minerals, and from 30- 100% by weight of the total protein is provided by at least one high lactose protein source. Lactase is added to the initial nutritional composition to digest the lactose in the initial nutritional composition to form a low lactose nutritional composition.
  • the low lactose nutritional composition comprises galactooligosaccharides (GOS) formed in situ from the hydrolysis of lactose by the added lactase.
  • GOS galactooligosaccharides
  • a method of producing a packaged low lactose nutritional composition having lactose in an amount of no more than 2000 milligrams per liter and from 1.2- 12.7 grams of galactooligosaccharides (GOS) per liter is provided.
  • the method includes producing an initial nutritional composition comprising protein, carbohydrate, fat, and minerals, and from 30-100% by weight of the total protein is provided by at least one high lactose protein source.
  • the initial nutritional composition comprises from 20-100 grams of protein per liter and optionally contains GOS, and the minerals comprise from 5-30 milligrams of zinc per liter and from 0.8-3 milligrams of copper per liter.
  • Lactase is added to the initial nutritional composition to digest the lactose in the initial nutritional composition, thereby forming a low lactose nutritional composition.
  • the low lactose nutritional composition is packaged to form the packaged low lactose nutritional composition.
  • the packaged low lactose nutritional composition comprises lactose in an amount of no more than 2000 milligrams per liter, GOS in an amount of 1.2-12.7 grams per liter, glucose in an amount of 10-55 grams per liter, and galactose in an amount of 5-40 grams per liter.
  • a low lactose nutritional composition comprises from 5-20 grams of total protein per serving, and 30- 100% by weight of the total protein is provided by at least one high lactose protein source.
  • the low lactose nutritional composition comprises from 20-55 grams of carbohydrate per serving.
  • the carbohydrate comprises GOS, glucose, and galactose, and other added carbohydrates (e.g., fructose and sucrose), and 0.5-15%) by weight of the carbohydrate is provided by GOS.
  • the low lactose nutritional composition also comprises from 5-15 grams of fat per serving, and minerals selected from the group consisting of zinc, copper, free calcium, and combinations thereof.
  • the low lactose nutritional composition comprises from 100-200 milligrams of lactase per serving.
  • the low lactose nutritional composition comprises lactose in an amount of no more than 500 milligrams per serving, and at least a portion of the GOS is formed in situ in the low lactose nutritional composition.
  • a low lactose nutritional composition prepared by a specified process comprises producing an initial nutritional composition comprising protein, carbohydrate, fat, and minerals. A portion of the total protein (e.g., from 30- 100% by weight) is provided by at least one high lactose protein source. The initial nutritional composition comprises from 20-100 grams of protein per liter. Additionally, the initial nutritional composition is substantially free of galactose and optionally contains GOS. Lactase is added to the initial nutritional composition to digest the lactose in the initial nutritional composition to form the low lactose nutritional composition.
  • the low lactose nutritional composition comprises lactose in an amount of no more than 2000 milligrams per liter, GOS in an amount of 1.2-12.7 grams per liter, glucose in an amount of 10-55 grams per liter, and galactose in an amount of 5-40 grams per liter.
  • Low lactose nutritional compositions and methods of producing low lactose nutritional compositions are provided.
  • the exemplary methods and low lactose nutritional compositions described herein feature one or more high lactose protein sources typically not utilized to formulate nutritional compositions suitable for consumption by individuals who are lactose intolerant.
  • utilization of high lactose protein sources reduces the cost of producing a low lactose nutritional composition because high lactose protein sources are generally significantly cheaper than lactose-free or low lactose protein sources.
  • the exemplary methods described herein result in the in situ production of a significant amount of galactooligosaccharides (GOS) in the low lactose nutritional composition, which exhibit beneficial prebiotic activity when consumed.
  • GOS galactooligosaccharides
  • low lactose nutritional composition refers to a nutritional composition having lactose in an amount of no more than 2000 milligrams per liter, or in certain embodiments no more than 500 milligrams per serving ⁇ e.g., 8 fl. oz.).
  • the low lactose nutritional composition includes protein, carbohydrate, fat, and minerals. At least 30% by weight of the total protein in the low lactose nutritional composition is provided by at least one high lactose protein source.
  • the low lactose nutritional composition may be formulated in various product forms including, but not limited to, liquids, solids, powders, semi-solids, semi-liquids, nutritional supplements, and any other nutritional product form known in the art.
  • a nutritional composition in powder form may often be reconstituted to form a nutritional composition in liquid form.
  • the low lactose nutritional compositions disclosed herein are generally suitable for oral consumption by a human.
  • high lactose protein source refers to a protein source in powder form that comprises at least 15% by weight of lactose.
  • high lactose protein source may refer to a protein source in liquid form that contains at least 4% by weight of lactose. It should be understood that the amount of lactose contained in the high lactose protein source refers to the amount of lactose in the high lactose protein source prior to the addition of any lactase as described herein.
  • low lactose protein source refers to a mammalian milk-based protein source in powder form that comprises less than 4% by weight of lactose.
  • lactase refers to a ⁇ -galactosidase enzyme, which catalyzes the hydrolysis of ⁇ -D-galactosides (e.g. , lactose) into their component sugars by hydrolysis of the terminal non-reducing ⁇ -D-galactose residues.
  • ⁇ -D-galactosides e.g. , lactose
  • lactase may be active lactase or inactivated lactase.
  • packaged low lactose nutritional composition refers to a low lactose nutritional composition that is contained within a hermetically sealed container.
  • the packaged low lactose nutritional composition is a nutritional liquid, while in certain other embodiments the packaged low lactose nutritional composition is a solid, such as a nutritional powder.
  • the nutritional liquid may also be formulated as a suspension, an emulsion, a solution, and so forth.
  • Some semi-solid examples include puddings, yogurts, gels, gelatins, and doughs.
  • the presently disclosed low lactose nutritional compositions and methods of producing the same are based on the unexpected discovery that an initial nutritional composition comprising protein with at least 30% by weight of the total protein provided by at least one high lactose protein source, carbohydrate, fat, and minerals can be transformed into a low lactose nutritional composition utilizing lactase.
  • This discovery is particularly surprising since the current state of the art indicates that the presence of certain minerals, such as copper, zinc, and soluble calcium, as well as fat, can inhibit lactase activity.
  • the methods described herein result in the in situ formation of significant amounts of GOS in the low lactose nutritional compositions.
  • the low lactose nutritional compositions include GOS, a highly sought after nutritional ingredient that exhibits prebiotic activity, without the costs associated with purchasing, storing, or handling an actual GOS commodity ingredient.
  • a method of producing a packaged low lactose nutritional composition having lactose in an amount of no more than 2000 milligrams per liter and from 1.2- 12.7 grams of GOS per liter is provided.
  • the method includes producing an initial nutritional composition comprising protein, carbohydrate, fat, and minerals, and from 30-100% by weight of the total protein is provided by at least one high lactose protein source.
  • the initial nutritional composition comprises from 20-100 grams of protein per liter and optionally contains GOS, and the minerals comprise from 5-30 milligrams of zinc per liter and from 0.8-3 milligrams of copper per liter.
  • the total amount of protein provided by the at least one high lactose protein source will be 6-20 grams per liter (assuming 20 grams of total protein per liter) to 30-100 grams per liter (assuming 100 grams of total protein per liter.
  • Lactase is added to the initial nutritional composition to digest the lactose in the initial nutritional composition, thereby forming a low lactose nutritional composition.
  • the low lactose nutritional composition is packaged to form the packaged low lactose nutritional composition.
  • the packaged low lactose nutritional composition comprises lactose in an amount of no more than 2000 milligrams per liter, GOS in an amount of 1.2-12.7 grams per liter, glucose in an amount of 10-55 grams per liter, and galactose in an amount of 5-40 grams per liter.
  • a low lactose nutritional composition comprises from 5-20 grams of protein per serving, and 30-100% by weight of the total protein is provided by at least one high lactose protein source. It should be understood that the total amount of protein provided by the at least one high lactose protein source will be 1.5-20 grams of protein per serving of the low lactose nutritional composition.
  • the low lactose nutritional composition comprises from 20-55 grams of carbohydrate per serving.
  • the carbohydrate comprises GOS, glucose, galactose, and other added carbohydrates (e.g., fructose and sucrose), and 0.5-15%) by weight of the carbohydrate is provided by GOS.
  • the low lactose nutritional composition also comprises from 5-15 grams of fat per serving, and minerals selected from the group consisting of zinc, copper, free calcium, and combinations thereof. Furthermore, the low lactose nutritional composition comprises from 100-200 milligrams (or 1,900-15,000 GU of Biolactase LTM from Kerry Ingredients & Flavours) of lactase per serving. The low lactose nutritional composition comprises lactose in an amount of no more than 500 milligrams per serving, and at least a portion of the GOS is formed in situ in the low lactose nutritional composition. [0022] In a third embodiment, a low lactose nutritional composition prepared by a specified process is provided.
  • the process comprises producing an initial nutritional composition comprising protein, carbohydrate, fat, and minerals.
  • a portion of the total protein (e.g., from 30- 100% by weight) in the initial nutritional composition is provided by at least one high lactose protein source.
  • the initial nutritional composition comprises from 20-100 grams of protein per liter, is substantially free of galactose, and optionally contains GOS.
  • GOS galactose
  • the total amount of protein provided by the at least one high lactose protein source will be 6-20 grams per liter (assuming 20 grams of total protein per liter) to 30-100 grams per liter (assuming 100 grams of total protein per liter.
  • Lactase is added to the initial nutritional composition to digest the lactose in the initial nutritional composition to form the low lactose nutritional composition.
  • the low lactose nutritional composition comprises lactose in an amount of no more than 2000 milligrams per liter, GOS in an amount of 1.2-12.7 grams per liter, glucose in an amount of 10-55 grams per liter, and galactose in an amount of 5-40 grams per liter.
  • the low lactose compositions according to the first, second, and third exemplary embodiments include protein, carbohydrate, fat, and minerals.
  • the low lactose nutritional composition includes from 5-20 grams of total protein per serving of the low lactose nutritional composition.
  • the low lactose nutritional composition includes about 5 grams to about 20 grams, about 5 grams to about 15 grams, about 5 grams to about 10 grams, or about 10 grams to about 20 grams of total protein per serving of the low lactose nutritional composition.
  • the low lactose nutritional composition comprises from 20-100 grams of total protein per liter of the low lactose nutritional composition.
  • the low lactose nutritional composition includes about 20 grams to about 100 grams, about 20 grams to about 90 grams, about 20 grams to about 75 grams, about 20 grams to about 50 grams, about 20 grams to about 30 grams, or about 90 grams to about 100 grams of total protein per liter of the low lactose nutritional composition.
  • from 30-100% by weight of the total protein is provided by at least one high lactose protein source.
  • from 30-80% by weight of the total protein is provided by at least one high lactose protein source.
  • the high lactose protein source include non-fat dry milk, skim milk powder, whole milk powder, certain whey protein concentrates (e.g., WPC34, WPC50), certain milk protein concentrates (e.g., MPC42, MPC56, MPC70), sweet whey, acid whey, concentrated skim milk, and combinations thereof.
  • 30-80% by weight of the total protein is provided by one or more high lactose protein sources, 0-40%> by weight of the total protein is provided by one or more vegetable protein sources, and 0-30%> by weight of the total protein is provided by one or more low lactose protein sources.
  • Suitable vegetable protein sources for use in the methods and compositions described herein include intact, hydrolyzed, and partially hydrolyzed vegetable protein sources including, but not limited to, pea proteins, soy proteins, rice proteins, potato proteins, algae proteins, wheat proteins, canola proteins, and combinations thereof.
  • suitable low lactose protein sources include, but are not limited to, milk protein isolates, whey protein isolates, certain milk protein concentrates (e.g., MPC80), certain whey protein concentrates (e.g., WPC80), casein (including rennet casein and acid casein), casemates (including calcium caseinate and sodium caseinate), fish, mycoprotein, collagen, and combinations thereof.
  • MPC80 and WPC34 refers to the protein source (MPC refers to milk protein concentrate; WPC refers to whey protein concentrate) and the protein source's approximate amount of protein, by weight percent (MPC80 refers to a milk protein concentrate that is about 80%, by weight, protein; WPC34 refers to a whey protein concentrate that is about 34%, by weight, protein).
  • MPC80 refers to milk protein concentrate that is about 80%, by weight, protein
  • WPC34 refers to a whey protein concentrate that is about 34%, by weight, protein
  • the protein in the low lactose nutritional composition is provided entirely by at least one high lactose protein source. In certain embodiments of the first, second, and third embodiments, the protein in the low lactose nutritional composition is provided entirely by non-fat dry milk. In certain exemplary embodiments according to the first, second, and third embodiments, about 80%> by weight of the total protein is provided by non-fat dry milk and about 20% by weight of the total protein is provided by milk protein concentrate (e.g., MPC80 or other low lactose protein source).
  • milk protein concentrate e.g., MPC80 or other low lactose protein source
  • about 70% of the total protein is provided by non-fat dry milk, about 15% of the total protein is provided by soy protein, and about 15% of the total protein is provided by pea protein.
  • about 55% of the total protein is provided by non-fat dry milk, about 15% of the total protein is provided by milk protein concentrate (i.e., a low lactose protein source), about 15%) of the total protein is provided by soy protein, and about 15% of the total protein is provided by pea protein.
  • about 60% of the total protein is provided by non-fat dry milk, about 10% of the total protein is provided by milk protein concentrate (i.e., a low lactose protein source), about 15%) of the total protein is provided by soy protein, and about 15% of the total protein is provided by pea protein.
  • milk protein concentrate i.e., a low lactose protein source
  • soy protein a low lactose protein source
  • pea protein a protein systems
  • the particular percentages of protein sources discussed above are based on the amount of protein in the low lactose nutritional composition that is provided by a particular source. For example, consider a low lactose nutritional composition that contains a total of 9 grams of protein in a serving. If the total protein is provided by three sources, those sources being about 70% from non-fat dry milk, about 15% from soy protein, and about 15% from pea protein, then about 6.3 grams of protein will be provided by the non-fat dry milk, and about 1.35 grams of protein will be provided by each of the soy protein and the pea protein. It should also be understood that in many instances the protein sources are not pure protein. For example, non-fat dry milk typically comprises about 36%, by weight, protein. Accordingly, if the composition includes about 6.3 grams of protein from non-fat dry milk, then the composition would include a total of about 17.5 grams of non-fat dry milk as a protein source.
  • the low lactose nutritional composition comprises at least one source of carbohydrate in addition to the glucose, galactose, and GOS created from the digestion of the lactose.
  • the at least one source of carbohydrate suitable for use in certain embodiments of the low lactose nutritional compositions disclosed herein may be simple, complex, or variations or combinations thereof. Generally, any source of carbohydrate may be used so long as it is suitable for use in oral nutritional compositions and is otherwise compatible with any other selected ingredients or features present in the low lactose nutritional composition.
  • Non-limiting examples of carbohydrate sources suitable for use in the low lactose nutritional compositions described herein include maltodextrin, hydrolyzed or modified starch or cornstarch, glucose polymers, corn syrup, corn syrup solids, rice-derived carbohydrates, sucrose, fructose, high fructose corn syrup, honey, sugar alcohols (e.g., maltitol, erythritol, sorbitol), isomaltulose, sucromalt, pullulan, potato starch, and other slowly-digested carbohydrates, dietary fibers including, but not limited to, fructooligosaccharides (FOS), inulin, oat fiber, soy fiber, gum arabic, sodium carboxymethylcellulose, methylcellulose, guar gum, gellan gum, locust bean gum, konjac flour, hydroxypropyl methylcellulose, tragacanth gum, karaya gum, gum acacia, chitosan, arabinoglactins, glucom
  • the low lactose nutritional composition comprises from 20-55 grams of carbohydrate per serving of the low lactose nutritional composition.
  • the low lactose nutritional composition comprises about 20 grams to about 50 grams, about 20 grams to about 40 grams, about 20 grams to about 35 grams, about 35 grams to about 40 grams, or about 40 grams to about 55 grams of carbohydrate per serving of the low lactose nutritional composition.
  • the low lactose nutritional composition comprises from 80-325 grams of carbohydrate per liter of the low lactose nutritional composition.
  • the low lactose nutritional composition comprises about 88 grams to about 300 grams, about 100 grams to about 250 grams, or about 165 grams to about 325 grams of carbohydrate per liter of the low lactose nutritional composition.
  • the carbohydrate comprises GOS, glucose, and galactose, and 0.5-15% by weight of the carbohydrate is provided by the GOS.
  • GOS glucose, and galactose
  • 0.5-15% by weight of the carbohydrate is provided by the GOS.
  • 0.6- 15% by weight of the carbohydrate is provided by GOS, including 0.75-8%, 1-6%, 1.5-4%, 5- 8%), 6-12%), and also including 8-15% by weight of the carbohydrate is provided by GOS.
  • At least a portion of the total amount of GOS present in the low lactose nutritional composition is formed in situ during production of the low lactose nutritional composition.
  • about 80-95%) of the GOS present in the low lactose nutritional composition is formed in situ during production of the low lactose nutritional composition.
  • the low lactose nutritional composition includes a significant amount of GOS that is not provided by a stand-alone source of GOS.
  • the low lactose nutritional composition includes about 1.2 grams to about 12 grams, about 1.5 grams to about 10 grams, about 2 grams to about 8 grams, about 2 grams to 6 grams, or about 8 grams to about 12 grams of GOS per liter of the low lactose nutritional composition.
  • the low lactose nutritional composition comprises glucose in an amount of 10-55 grams per liter, and galactose in an amount of 5-40 grams per liter.
  • the low lactose nutritional composition includes about 10 grams to about 40 grams, about 15 grams to about 35 grams, or about 30 grams to about 50 grams of glucose per liter of the low lactose nutritional composition.
  • the low lactose nutritional composition includes about 5 grams to about 35 grams, about 15 grams to about 25 grams, or about 30 grams to about 40 grams of galactose per liter of the low lactose nutritional composition.
  • the units of milligrams per liter applies to the liquid form of the composition.
  • the concentration of components or ingredients in the composition are discussed in terms of milligrams per liter (or grams per liter)
  • this should be understood to refer to the final concentration of the component or ingredient when the composition is reconstituted to a liquid (e.g., after addition of water or other aqueous solvent) and ready for consumption.
  • the low lactose nutritional composition comprises 15-75 grams of reducing sugars per liter.
  • the low lactose nutritional composition includes about 15 grams to about 50 grams, about 15 grams to about 30 grams, about 15 grams to about 20 grams, or about 50 grams to about 75 grams of reducing sugars per liter of the low lactose nutritional composition.
  • a "reducing sugar” as used herein refers to sugars that include an aldehyde group or a hemiacetal group. For example, both glucose and galactose are reducing sugars.
  • the amount of reducing sugars is lowered by the formation of GOS, which utilizes a portion of the glucose and galactose monomers formed as a result of the lactose hydrolysis.
  • GOS utilizes a portion of the glucose and galactose monomers formed as a result of the lactose hydrolysis.
  • This reduction in reducing sugars via the formation of GOS is particularly advantageous in that reducing sugars are well known for their involvement in Maillard browning, which can produce off- flavors and can affect the color of the resulting nutritional composition.
  • the low lactose nutritional compositions of the first, second, and third embodiments comprise at least one source of fat.
  • the low lactose nutritional composition comprises from 5-15 grams of fat per serving.
  • the low lactose nutritional composition includes about 5 grams to about 10 grams, about 5 grams to about 8 grams, or about 8 grams to about 15 grams per serving.
  • the low lactose nutritional composition comprises from 20-50 grams of fat per liter of the low lactose nutritional composition.
  • the low lactose nutritional composition includes about 20 grams to about 40 grams, about 20 grams to about 30 grams, or about 40 grams to about 50 grams of fat per liter of the low lactose nutritional composition.
  • any source, or combination of sources, of fat may be used so long as it is suitable for use in oral nutritional compositions.
  • the source of fat may be derived from plants, animals, and combinations thereof.
  • suitable sources of fat for use in the low lactose nutritional compositions described herein include coconut oil, fractionated coconut oil, soy oil, corn oil, olive oil, safflower oil, high oleic safflower oil, high gamma- linolenic acid (GLA) safflower oil, MCT oil (medium chain triglycerides), sunflower oil, high oleic sunflower oil, palm oil, palm kernel oil, palm olein, canola oil, marine oil, cottonseed oil, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid, gamma-linolenic acid, conjugated linolenic acid from any source, borage oil, and combinations thereof.
  • embodiments of the low lactose nutritional composition according to the first, second, and third embodiments disclosed herein comprise one or more minerals.
  • the low lactose nutritional composition may comprise minerals including, but not limited to, zinc, copper, free calcium, and combinations thereof.
  • the low lactose nutritional composition comprises from 5-30 milligrams of zinc per liter and from 0.8-3 milligrams of copper per liter.
  • the low lactose nutritional composition includes about 5 milligrams to about 20 milligrams, about 5 milligrams to about 15 milligrams, or about 20 milligrams to about 30 milligrams of zinc per liter of the low lactose nutritional composition. In certain embodiments of the first, second, and third embodiments, the low lactose nutritional composition includes about 0.8 milligrams to about 2.5 milligrams, about 0.8 milligrams to about 1.75 milligrams, about 0.8 milligrams to about 1.25 milligrams, or about 2.5 milligrams to about 3 milligrams of copper per liter of the low lactose nutritional composition.
  • certain embodiments of the low lactose nutritional composition may include other minerals, non-limiting examples of which include calcium, selenium, potassium, iodine, phosphorus, magnesium, iron, manganese, sodium, molybdenum, chromium, chloride, and combinations thereof.
  • lactase is added to an initial nutritional composition that has a high lactose content (e.g., more than 2000 milligrams of lactose per liter), and that also includes minerals such as zinc, copper, and free calcium.
  • These particular minerals are known to adversely affect the ability of lactase to sufficiently hydrolyze lactose. Accordingly, the final level of lactose achieved by adding lactase to an initial nutritional composition containing these minerals was particularly unexpected.
  • the low lactose nutritional compositions according to the second embodiment and certain embodiments of the first and third embodiment comprise from 100-200 milligrams of lactase per serving of the low lactose nutritional composition (or about 1 ,900 to about 15,000 GU of Biolactase LTM from Kerry Ingredients & Flavours).
  • the lactase may be active lactase or inactivated lactase (e.g., inactivated by heat treatment of the nutritional composition).
  • the lactase catalyzes the hydrolysis of lactose present in the high lactose protein source.
  • the lactase digests the lactose to a level that is acceptable for consumption by individuals who are lactose intolerant.
  • the low lactose nutritional composition includes lactose in an amount of no more than 2000 milligrams per liter of the low lactose nutritional composition.
  • the low lactose nutritional composition includes about 10 milligrams to about 2000 milligrams, about 100 milligrams to about 1500 milligrams, or about 500 milligrams to about 1000 milligrams of lactose per liter.
  • the low lactose nutritional composition includes lactose in an amount of no more than 500 milligrams per liter of the low lactose nutritional composition.
  • the low lactose nutritional composition comprises lactose in an amount of no more than 500 milligrams per serving of the low lactose nutritional composition.
  • the amount of lactose per serving will vary with the particular serving size of the low lactose nutritional composition, but will not exceed an amount of 2000 milligrams per liter.
  • the low lactose nutritional composition comprises no more than 725 milligrams of lactulose per serving. In certain embodiments according to the first, second, and third embodiments, the low lactose nutritional composition contains no lactulose.
  • the formation of lactulose is known to form when lactose is subjected to heat, such as during heat sterilization processes.
  • Lactulose is a nondigestible sugar that is known to cause gastrointestinal discomfort, and is often used in the treatment of chronic constipation.
  • the low lactose nutritional compositions according to the methods and compositions disclosed herein include those suitable for oral administration.
  • Oral administration includes any form of administration in which the low lactose nutritional composition passes through the esophagus of the individual.
  • oral administration includes nasogastric intubation, in which a tube is run from through the nose to the stomach of the individual to administer food.
  • the low lactose nutritional composition is formulated as, and intended for consumption in, any known or otherwise suitable oral product form.
  • Any solid, liquid, semi-solid, semi-liquid, or powder product form, including combinations or variations thereof, are suitable for use herein, provided that such forms allow for safe and effective oral consumption of the ingredients as also defined herein.
  • the low lactose nutritional composition is a solid nutritional product.
  • solid nutritional products include snack and meal replacement products, including those formulated as bars, sticks, cookies or breads or cakes or other baked goods, frozen liquids, candy, breakfast cereals, snack chips or bites, frozen or retorted entrees and so forth.
  • the serving may be about 25 grams to about 150 grams.
  • the low lactose nutritional composition is a nutritional powder.
  • the nutritional powder is in a flowable or scoopable form that can be reconstituted with water or another aqueous liquid prior to consumption.
  • the nutritional powders disclosed herein include both spray dried and dry mixed or dry blended powders.
  • the serving may be about 40 grams to about 50 grams, reconstituted in an appropriate volume of water or other aqueous liquid.
  • the low lactose nutritional composition is a nutritional liquid.
  • nutritional liquids include snack and meal replacement products, hot or cold beverages, shakes, and so forth.
  • the nutritional liquids are formulated as suspensions or emulsions, but the nutritional liquids can also be formulated in any other suitable forms such as solutions, liquid gels, liquid yogurts, and so forth.
  • the serving when the low lactose nutritional composition is a liquid, the serving is within a range of from 30-500 milliliters (about 1 fl. oz. to about 17 fl. oz.). As discussed above, the lactose concentration of the low lactose nutritional composition is generally no more than 2000 milligrams of lactose per liter (or no more than about 60 milligrams of lactose per fl. oz.). In certain other embodiments according to the first, second, and third embodiments, when the low lactose nutritional composition is a liquid, the serving is about 237 milliliters (about 8 fl.
  • the serving when the low lactose nutritional composition is a liquid, the serving is from about 177 milliliters to about 417 milliliters (about 6 fl. oz. to about 14 fl. oz.). In yet other embodiments according to the first, second, and third embodiments, when the low lactose nutritional composition is a liquid, the serving is from about 207 milliliters to about 266 milliliters (about 7 fl. oz. to about 9 fl. oz.).
  • the serving is from about 30 milliliters to about 120 milliliters (about 1 fl. oz. to about 4 fl. oz.).
  • the low lactose nutritional composition may be formulated as semi-solid or semi-liquid compositions (e.g., puddings, gels, yogurts, etc.). In other embodiments of the first, second, and third embodiments, the low lactose nutritional composition may be in the form of tablets (e.g., chewable, coated, etc.), pastes, gels, or yogurts. [0045]
  • the low lactose nutritional compositions disclosed herein are useful to provide sole, primary, or supplemental sources of nutrition, as well as providing one or more of the benefits as described herein.
  • the low lactose nutritional composition provides up to 1000 kcal of energy per serving, including from 20-900 kcal, from 40-700 kcal, from 50-500 kcal, from 150-475 kcal, from 200-450 kcal, or from 200-400 kcal per serving.
  • the low lactose nutritional composition may further comprise optional components or ingredients that may modify the physical, chemical, aesthetic, or processing characteristics of the low lactose nutritional composition or serve as a nutraceutical component.
  • optional ingredients are known or otherwise suitable for use in nutritional products and may also be used in the low lactose nutritional compositions disclosed herein, provided that such optional ingredients are safe for oral administration and are compatible with the essential and other ingredients in the selected product form.
  • Non-limiting examples of such optional ingredients include preservatives, emulsifying agents, buffers, creatine, fructooligosaccharides, polydextrose, prebiotics, probiotics (e.g., Lactobacillus acidophilus, Bifidobacterium infantis, etc.), vitamins, additional minerals, colorants, flavors, thickening agents and stabilizers, lubricants, and so forth.
  • the low lactose nutritional composition may further comprise at least one sweetening agent.
  • the at least one sweetening agent is at least one sugar alcohol such as maltitol, erythritol, sorbitol, xylitol, mannitol, isomalt, and lactitol, or at least one artificial or high potency sweetener such as acesulfame K, aspartame, sucralose, saccharin, stevia, tagatose, and combinations thereof.
  • the sweetening agents may be useful in nutritional compositions to provide a desirable flavor profile.
  • the sweetening agents and combinations thereof are effective in masking undesirable flavors, for example, as sometimes associated with the use of vegetable proteins.
  • the low lactose nutritional composition may comprise at least one sweetening agent with a concentration in a range from at least 0.01%, including from about 0.01% to about 5%, and also including from about 0.1 % to about 1%, by weight of the low lactose nutritional composition.
  • a flowing agent or anti-caking agent may be included in certain embodiments of the low lactose nutritional composition according to the first, second, and third embodiments disclosed herein to retard clumping or caking of a nutritional powder embodiment over time and to make the nutritional powder flow easily from its container.
  • Any flowing or anti-caking agents that are known or otherwise suitable for use in a nutritional powder are suitable for use herein, non-limiting examples of which include tricalcium phosphate, silicates, and combinations thereof.
  • concentration of the flowing agent or anti-caking agent in certain embodiments of the low lactose nutritional composition according to the first, second, and third embodiments disclosed herein varies depending upon the product form, the other selected ingredients, the desired flow properties, and so forth, but most typically range from about 0.01% to about 4%, including from about 0.1% to about 2%, by weight of the low lactose nutritional composition.
  • the low lactose nutritional composition may comprise a stabilizer.
  • Any stabilizer that is known or otherwise suitable for use in a nutritional composition is also suitable for use herein, some non-limiting examples of which include gums such as xanthan gum.
  • the stabilizer may represent from about 0.01% to about 5%, including from about 0.5% to about 3%, including from about 0.7% to about 1.5%, by weight of the low lactose nutritional composition.
  • the low lactose nutritional composition may further comprise any of a variety of vitamins or related nutrients, non-limiting examples of which include vitamin A, vitamin E, vitamin D2, vitamin D3, vitamin A palmitate, vitamin E acetate, vitamin C palmitate (ascorbyl palmitate), vitamin K, thiamine, riboflavin, pyridoxine, vitamin B12, carotenoids (e.g., beta- carotene, zeaxanthin, lutein, lycopene), niacin, folic acid, pantothenic acid, biotin, vitamin C, choline, inositol, salts and derivatives thereof, and combinations thereof.
  • vitamins or related nutrients non-limiting examples of which include vitamin A, vitamin E, vitamin D2, vitamin D3, vitamin A palmitate, vitamin E acetate, vitamin C palmitate (ascorbyl palmitate), vitamin K, thiamine, riboflavin, pyridoxine, vitamin B12, carotenoids (e.g., beta- caro
  • the low lactose nutritional compositions optionally include one or more masking agents to reduce or otherwise obscure the development of any residual bitter flavors and after taste in the low lactose nutritional compositions over time.
  • Suitable masking agents include natural and artificial sweeteners, sodium sources such as sodium chloride, and hydrocolloids, such as guar gum, xanthan gum, carrageenan, gellan gum, and combinations thereof.
  • the amount of masking agent in certain embodiments of the low lactose nutritional composition may vary depending upon the particular masking agent selected, other ingredients in the formulation, and other formulation or product target variables. Such amounts, however, most typically range from 0.01% to 3%), including form 0.15% to 3%, and also including from 0.2%> to 2.5%, by weight of the low lactose nutritional composition.
  • the various embodiments of the low lactose nutritional compositions described herein may be advantageously produced in accordance with the methods of the first and third embodiments disclosed herein.
  • the methods according to the first and third embodiments disclosed herein comprise producing an initial nutritional composition comprising protein, carbohydrate, fat, and minerals.
  • the phrase "initial nutritional composition” as used herein refers to a nutritional composition that has more than 2000 milligrams of lactose per liter, includes from 20-100 grams of protein per liter and has not been treated with lactase.
  • the initial nutritional composition includes minerals selected from the group consisting of zinc, copper, free calcium, and combinations thereof.
  • the initial nutritional composition includes from 5-30 milligrams of zinc per liter and from 0.8-3 milligrams of copper per liter.
  • the initial nutritional composition optionally includes GOS.
  • the initial nutritional composition is substantially free of galactose, substantially free of glucose, or substantially free of both galactose and glucose.
  • the initial nutritional composition may be considered “substantially free of galactose” if the initial nutritional composition contains less than 0.1%, less than 0.05%, and also including 0% galactose by weight of the initial nutritional composition.
  • the initial nutritional composition may be considered “substantially free of glucose” if the initial nutritional composition contains less than 0.1 %, less than 0.05%>, and also including 0%> glucose by weight of the initial nutritional composition.
  • the initial nutritional compositions according to the methods disclosed herein utilize a protein system wherein from 30-100% by weight of the total protein is provided by at least one high lactose protein source.
  • the protein system is such that about 80% by weight of the total protein is provided by one or more high lactose protein sources.
  • the protein system is such that about 50%> by weight of the total protein is provided by one or more high lactose protein sources.
  • the high lactose protein source may be selected from any one or more of the previously discussed high lactose protein sources, such as non-fat dry milk, skim milk powder, whole milk powder, whey protein concentrates, and so forth.
  • the initial nutritional composition comprises from 20-100 grams of protein per liter.
  • the initial nutritional composition includes a protein system consisting entirely of one or more high lactose protein sources
  • certain high lactose protein sources inherently include a significant amount of minerals (e.g., sodium, potassium, phosphorus), which could result in compositions having mineral levels beyond recommended dietary limits.
  • minerals e.g., sodium, potassium, phosphorus
  • more than 30% by weight of the total protein in the initial nutritional composition is provided by one or more high lactose protein sources, but less than 100% by weight of the total protein in the initial nutritional composition is provided by one or more high lactose protein sources.
  • the initial nutritional composition includes protein comprising, by weight, 30-80%) from one or more high lactose protein sources, 0-40%> from one or more vegetable protein sources, and 0-30%> from one or more low lactose protein sources.
  • protein comprising, by weight, 30-80%) from one or more high lactose protein sources, 0-40%> from one or more vegetable protein sources, and 0-30%> from one or more low lactose protein sources.
  • the initial nutritional composition may be prepared by any process or suitable method (now known or known in the future) for making a selected product form. Many such techniques are known for any given product form such as nutritional liquids or nutritional powders and can readily be applied by one of ordinary skill in the art to the various embodiments of the methods disclosed herein.
  • a protein-in-fat (PIF) slurry for example, a protein-in-fat (PIF) slurry, a carbohydrate- mineral (CHO-MIN) slurry, and a protein-in-water (PIW) slurry.
  • PIF protein-in-fat
  • CHO-MIN carbohydrate- mineral
  • PIW protein-in-water
  • the PIF slurry is formed by heating and mixing an oil (e.g., canola oil, corn oil) and then adding an emulsifier (e.g., lecithin), fat soluble vitamins, and a portion of the total protein (e.g., non-fat dry milk) with continued heat and agitation.
  • an oil e.g., canola oil, corn oil
  • an emulsifier e.g., lecithin
  • fat soluble vitamins e.g., non-fat dry milk
  • the CHO-MIN slurry is formed by adding with heated agitation to water: minerals (e.g., potassium citrate, dipotassium phosphate, sodium citrate), trace and ultra trace minerals (TM/UTM premix), and thickening or suspending agents (e.g., avicel, gellan, carrageenan).
  • minerals e.g., potassium citrate, dipotassium phosphate, sodium citrate
  • trace and ultra trace minerals e.g., avicel, gellan, carrageenan
  • thickening or suspending agents e.g., avicel, gellan, carrageenan
  • additional minerals e.g., potassium chloride, magnesium carbonate, potassium iodide
  • carbohydrates e.g., fructooligosaccharides, sucrose, corn syrup
  • the three resulting slurries are blended together with heated agitation and the pH is adjusted to the desired range, e.g., 6.6 to 7, after which the nutritional composition may be subjected to a heat treatment, such as high-temperature short- time (HTST) or ultra high temperature (UHT) processing.
  • HTST high-temperature short- time
  • UHT ultra high temperature
  • the nutritional composition can be heat treated, emulsified, homogenized, and cooled.
  • Water soluble vitamins and ascorbic acid may be added (if applicable), the pH may be adjusted (if necessary), flavors are added, and any additional water can be added to adjust the solids content to the desired range.
  • lactase is added to the initial nutritional composition to digest (i.e., hydro lyze) the lactose in the initial nutritional composition to thereby form a low lactose nutritional composition.
  • the amount of lactase added to the initial nutritional composition ranges from 0.4-2 grams per liter of the initial nutritional composition, including from 0.5-1.75 grams of lactase per liter, from 0.6-1.5 grams of lactase per liter, and also including from 0.75-1.5 grams of lactase per liter.
  • the amount of lactase added to the initial nutritional composition is based on the amount of the high lactose protein source present.
  • the weight ratio of lactase added to the initial nutritional composition to the high lactose protein source ranges from 1 :400 to 1 : 18. Virtually any lactase may be utilized in the methods disclosed herein.
  • lactases examples include Biolactase LTM, produced by fermentation of a selected strain of Kluyveromyces lactis (Kerry Ingredients & Flavours, Cork, Ireland), and Maxilact® LGX 5000, a purified lactase preparation isolated from a strain of the dairy yeast Kluyveromyces marxianus var. lactis (DSM Food Specialties B.V., Delft, The Netherlands).
  • the method further comprises subjecting the initial nutritional composition with added lactase to a holding period of 12-24 hours to form the low lactose nutritional composition, including from 14-24 hours, from 16-24 hours, from 18-24 hours, from 20-24 hours, from 12-18 hours, from 12- 16 hours, and also including from 12-14 hours.
  • This holding period allows time for the lactase to digest the lactose, particularly when the initial nutritional composition with added lactase is maintained at a reduced temperature ⁇ e.g., 2-7 °C).
  • the holding period is carried out in the packaging container.
  • the initial nutritional composition is transferred to a packaging container. Lactase is then added to the packaging container, which is then hermetically sealed or otherwise closed. The initial nutritional composition with added lactase in the packaging container is then subjected to the holding period, during which a packaged low lactose nutritional composition is formed.
  • the initial nutritional composition with added lactase in the packaging container is maintained at a temperature between 2-7°C during the holding period
  • the packaged low lactose nutritional composition may be subjected to a sterilization process, such as retort sterilization.
  • the initial nutritional composition with added lactase is maintained at a temperature between 2-7°C during a 12-24 hour holding period to form the low lactose nutritional composition.
  • This temperature range is beneficial for limiting microbial growth, particularly where the initial nutritional composition is not sterilized prior to the addition of the lactase.
  • the initial nutritional composition with added lactase is held for a period of 1-5 hours at a temperature between 35-40°C to form the low lactose nutritional composition.
  • This temperature range is beneficial for increasing the rate of hydrolysis of the lactose and reducing cycle time.
  • the methods according to the first and third embodiments may further comprise heating the low lactose nutritional composition, thereby inactivating residual lactase.
  • the low lactose nutritional composition is heated to a particular temperature, or temperature range, and is held at the particular temperature, or within the temperature range, for a sufficient amount of time to inactivate residual lactase.
  • the method further comprises heating the low lactose nutritional composition to a temperature between 70-85°C and maintaining the low lactose nutritional composition within the temperature range for 5-30 seconds to inactivate residual lactase.
  • the method further comprises heating the low lactose nutritional composition to a temperature between 55-65°C and maintaining the low lactose nutritional composition within the temperature range for 25-35 minutes to inactivate residual lactase.
  • the initial nutritional composition is sterilized to form a sterilized initial nutritional composition prior to the addition of the lactase.
  • any sterilization process known to those of ordinary skill in the art may be utilized for sterilizing the initial nutritional composition.
  • Non-limiting examples of such sterilization processes include ultra-high temperature processing and high temperature short time processing.
  • the initial nutritional composition is heated to a high temperature (e.g., from 135-145°C) for a short period of time, such as 1-6 seconds.
  • a high temperature short time sterilization process the initial nutritional composition is heated to a temperature within a range of about 70-80°C for a time period of about 15-30 seconds.
  • the lactase added to the sterilized initial nutritional composition is a sterile lactase so as to avoid potential contamination by addition of the lactase.
  • a sterile lactase is added to the sterilized initial nutritional composition by aseptic dosing.
  • lactase may be passed through a sufficiently sized mesh (e.g., less than about 0.2 microns) that prevents microorganisms and the like from passing through as the lactase is added to the sterilized initial nutritional composition.
  • Suitable aseptic dosing equipment for use in the methods disclosed herein is commercially available and is well known to those of ordinary skill in the art.
  • the sterilized initial nutritional composition with the aseptically dosed lactase may be subjected to a holding period of 12-24 hours at a temperature between 20-25°C to ensure that the lactase adequately digests the lactose.
  • the sterilized initial nutritional composition with the sterile lactase may be packaged by aseptic filling.
  • the container is sterilized (e.g., by hydrogen peroxide treatment) prior to being filled with the nutritional composition.
  • the sterilized initial nutritional composition with the sterile lactase will form an aseptic low lactose nutritional composition within the sterilized container. Since the packaged low lactose nutritional composition is already sterile, no additional heat treatment is required. Accordingly, in certain embodiments of the methods disclosed herein, the low lactose nutritional composition includes residual active lactase. However, in other embodiments, the packaged low lactose nutritional composition may be subjected to a heat treatment, as previously described, to inactivate residual lactase.
  • the low lactose nutritional composition is sterilized.
  • the initial nutritional composition with added lactase may be held for a period of 1- 5 hours at a temperature between 35-40°C to form the low lactose nutritional composition, which may then be subjected to a sterilization process.
  • a wide variety of sterilization processes known to those of skill in the art may be utilized to sterilize the low lactose nutritional composition, including the sterilization processes described above.
  • the low lactose nutritional composition is packaged and sterilized by techniques such as aseptic, retort, or hot-fill sterilization. Such sterilization techniques are well known to those of ordinary skill in the art.
  • the low lactose nutritional composition produced in accordance with the first and third embodiments described herein may be a nutritional powder. Accordingly, in certain embodiments of the methods of the first and third embodiments, after the low lactose nutritional product is formed, the method further comprises spray drying the low lactose nutritional composition to form a powdered low lactose nutritional composition prior to packaging. Virtually any spray drying method may be utilized to produce the powdered low lactose nutritional compositions contemplated herein. After production of the powdered low lactose nutritional compositions, the powder may be appropriately packaged in a sterile container.
  • a packaged low lactose nutritional composition having lactose in an amount of no more than 2000 milligrams per liter and from 1.2-12.7 grams of GOS per liter is produced.
  • the method includes producing an initial nutritional composition comprising protein, carbohydrate, fat, and minerals.
  • the initial nutritional composition comprises more than 2000 milligrams of lactose per liter, from 5-30 milligrams of zinc per liter, from 0.8-3 milligrams of copper per liter, is substantially free of galactose, substantially free of glucose, and optionally contains GOS.
  • At least one high lactose protein source is utilized to provide 30-100% by weight of the total protein in the initial nutritional composition.
  • Lactase is added to the initial nutritional composition in an amount of 0.4-2 grams per liter to digest the lactose in the initial nutritional composition, thereby forming a low lactose nutritional composition.
  • the low lactose nutritional composition is packaged to form the packaged low lactose nutritional composition.
  • the packaged low lactose nutritional composition comprises from 20-100 grams of protein per liter, from 80-325 grams of carbohydrate per liter, from 20-50 grams of fat per liter, lactose in an amount of no more than 2000 milligrams per liter, GOS in an amount of 1.2-12.7 grams per liter, glucose in an amount of 10-55 grams per liter, and galactose in an amount of 5-40 grams per liter.
  • a packaged low lactose nutritional composition having lactose in an amount of no more than 2000 milligrams per liter and from 1.2-12.7 grams of GOS per liter is produced.
  • the method includes producing an initial nutritional composition comprising protein, carbohydrate, fat, and minerals.
  • the initial nutritional composition comprises more than 2000 milligrams of lactose per liter, from 5-30 milligrams of zinc per liter, from 0.8-3 milligrams of copper per liter, is substantially free of galactose, and optionally contains GOS.
  • the initial nutritional composition includes 30- 80% by weight of total protein from a high lactose protein source, 0-40% by weight of total protein from a vegetable protein, and 0-30% by weight of total protein from a low lactose protein source. Lactase is added to the initial nutritional composition in an amount of 0.4-2 grams per liter to digest the lactose in the initial nutritional composition, thereby forming a low lactose nutritional composition.
  • the low lactose nutritional composition is packaged to form the packaged low lactose nutritional composition.
  • the packaged low lactose nutritional composition comprises from 20-100 grams per liter of protein, from 80-325 grams of carbohydrate per liter, from 20-50 grams of fat per liter, lactose in an amount of no more than 2000 milligrams per liter, GOS in an amount of 1.2-12.7 grams per liter, glucose in an amount of 10-55 grams per liter, and galactose in an amount of 5-40 grams per liter.
  • Examples 1 and 2 illustrate certain exemplary embodiments of a low lactose nutritional composition in powder form according to the first, second, and third embodiments disclosed herein. All ingredient amounts are listed in Table 1 as kilogram per 1000 kilogram batch of product, unless otherwise specified.
  • Examples 3 and 4 illustrate certain exemplary embodiments of a low lactose nutritional composition in powder form according to the first, second, and third embodiments disclosed herein. All ingredient amounts are listed in Table 3 as kilogram per 1000 kilogram batch of product, unless otherwise specified.
  • Vitamin ADEK Premix 0.177 0.177
  • Example 5 illustrates an exemplary embodiment of a low lactose nutritional composition in liquid form according to the first, second, and third embodiments disclosed herein. All ingredient amounts are listed in Table 5 as kilogram per 1000 kilogram batch of product, unless otherwise specified.

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Abstract

L'invention concerne des compositions nutritives à faible teneur en lactose et des procédés de production de compositions nutritives à faible teneur en lactose. Les procédés comprennent la production d'une composition nutritive initiale comprenant des protéines, des glucides, des lipides et des minéraux. Au moins une source de protéines à forte teneur en lactose est utilisée pour constituer 30 à 100 % en poids de la teneur totale en protéines de la composition nutritive initiale. De la lactase est ajoutée à la composition nutritive initiale pour digérer le lactose présent dans la composition nutritive initiale afin d'obtenir une composition nutritive à faible teneur en lactose.
PCT/US2014/071620 2013-12-19 2014-12-19 Compositions nutritives à faible teneur en lactose et leurs procédés de production WO2015095769A1 (fr)

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WO2021180702A1 (fr) * 2020-03-10 2021-09-16 Dsm Ip Assets B.V. Poudre de lait à teneur réduite en lactose
US11503836B2 (en) 2020-10-20 2022-11-22 Michael J. McCloskey Process for making lactose-free milk powders
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US10542763B2 (en) 2016-12-02 2020-01-28 Fairlife, Llc Non-browning lactose-free milk powder and methods of making same
US11266158B2 (en) 2016-12-02 2022-03-08 Fairlife, Llc Non-browning lactose-free milk powder and methods of making same
WO2021180702A1 (fr) * 2020-03-10 2021-09-16 Dsm Ip Assets B.V. Poudre de lait à teneur réduite en lactose
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WO2023102101A1 (fr) * 2021-12-01 2023-06-08 The Coca-Cola Company Procédé de préparation d'un produit laitier sans lactose contenant des galacto-oligosaccharides, et produit laitier associé
WO2024231340A1 (fr) * 2023-05-05 2024-11-14 N.V. Nutricia Composition nutritionnelle avec du galactose pour nourrissons ou jeunes enfants
EP4548769A1 (fr) * 2023-11-03 2025-05-07 Vreugdenhil Groep B.V. Procédé, dispositif et système de fabrication de poudre de lait, et poudre de lait pouvant être obtenue par ledit procédé

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