TWI418308B - 安定之營養粉末 - Google Patents
安定之營養粉末 Download PDFInfo
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- TWI418308B TWI418308B TW097145503A TW97145503A TWI418308B TW I418308 B TWI418308 B TW I418308B TW 097145503 A TW097145503 A TW 097145503A TW 97145503 A TW97145503 A TW 97145503A TW I418308 B TWI418308 B TW I418308B
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- Taiwan
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- composition
- protein
- lecithin
- hydrolyzed casein
- weight
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Pediatric Medicine (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- General Preparation And Processing Of Foods (AREA)
- Dairy Products (AREA)
Description
本發明係關於具有改良氧化安定性及感官性能之營養粉末。
業內已熟知營養粉末係用來為不同個體提供專用或補充性營養。該等粉末由最終使用者用水或其他含水液體重構成以形成營養液體或飲料。該等粉末通常包含不同數量及類型的蛋白質、碳水化合物、脂質、維生素及礦物質,所有該等主要視預期使用者之營養需求而定。
在當今市售營養配方物質中,嬰兒配方物質已為吾人所熟知且通常用來在生命初期提供補充性或專用營養來源。儘管母乳通常被視為嬰兒的最佳營養來源,但多數嬰兒營養配方物質仍可為彼等在其特定情況下不能母乳餵養或不選擇母乳餵養的母親提供品質替代品。該等嬰兒配方物質通常含有蛋白質、碳水化合物、脂質、維生素、礦物質、及其他營養素。
包含嬰兒配方物質在內之營養粉末通常含有往往比其他成份更具氧化敏感性之多種成份,例如多不飽和脂肪酸。該等脂肪酸在處理期間需要格外小心以確保成品粉末中多不飽和脂肪酸(例如二十二碳六烯酸及花生四烯酸)在長達約36個月之長時間儲存期間不會藉由氧化而過度降格。
有用的係具有改良氧化安定性及感官性能之新穎營養粉末。
本發明之一個實施例係關於包含粉末嬰兒配方物質在內之營養粉末,其包括碳水化合物;脂質,其包括佔總脂質重量約0.25%至約2.5%之卵磷脂;佔總蛋白質重量約0.5%至約10%之水解酪蛋白;及佔總蛋白質重量約90%至約99.5%之完整蛋白質。
令人驚奇地吾人已發現本發明營養粉末實施例具有改良氧化安定性及感官性能。吾人已發現選擇量的水解酪蛋白與卵磷脂之組合可提供協同的抗氧化作用,且因此可調配成營養粉末以降低氧化並在較長時間後提供良好的感官性能。
本文所闡述各個營養粉末實施例(包含粉末嬰兒配方物質及其他氧化敏感營養粉末)包括碳水化合物、脂質、蛋白質及選擇量的水解酪蛋白及卵磷脂。營養粉末之該等及其他基本或可選元素詳細闡述於下文中。
除非另有說明,否則本文所用術語"脂質"意指可溶於有機溶劑(包含脂肪、油及其組合)中之營養粉末配方物質的任何元素。
除非另有說明,否則本文所用術語"總脂質"係指本文營養粉末實施例之脂質組份。
除非另有說明,否則本文所用術語"總蛋白質"係指本文營養粉末實施例之蛋白質組份。
除非另有說明,否則本文所用詞語"嬰兒"係指不超過約1歲的嬰幼兒,且包含0至約4個月齡的嬰兒、約4至約8個月齡的嬰兒、約8至約12個月齡的嬰兒、出生時低於2,500克的低出生體重嬰兒、及低於約37周孕齡(通常約26周至約34周孕齡)時出生的早產嬰兒。本文所用詞語"兒童(child及children)"係指不超過12歲的兒童,且包含約12個月至約12歲的兒童。本文所用詞語"成人"係指約12歲及年長的成人。
除非另有說明,否則本文所用術語"營養配方物質"係指經設計用於嬰兒、幼兒、兒童、成人、或其組合之營養組合物,其可包含充足的蛋白質、碳水化合物、脂質、維生素、礦物質及電解質以當足量提供時可用作專用營養來源。該等"營養配方物質"亦可經調配以提供或以另外方式用作次要或輔助營養添加物,其提供一或多種蛋白質、碳水化合物、脂質、維生素及礦物質。
除非另有說明,否則本文所用術語"營養粉末"係指可流動或實質上可流動的微粒營養配方物質,或至少可用調羹或類似其他裝置容易舀取的微粒營養配方物質,其中該等組合物可用適宜流體(通常水)重構成以形成液體營養組合物以用於期望的目標群體,例如成人、包含嬰兒、兒童、幼兒在內之小兒、糖尿病患者、重症護理患者、或諸如家畜、寵物及野生動物之非人類。
除非另有說明,否則本文所用術語"嬰兒配方物質"係指經設計用於嬰兒之營養配方物質,其可含有充足的蛋白質、碳水化合物、脂質、維生素、礦物質、及電解質以當足量提供時可用作專用營養來源。
除非另有說明,否則本文所用術語"多不飽和脂肪酸"或"PUFA"係指包含具有兩個或更多個碳:碳雙鍵之短鏈(每個鏈少於約6個碳原子)、中鏈(每個鏈約6至約18個碳原子)及長鏈(每個鏈具有至少約20個碳原子)脂肪酸在內的任何多不飽和脂肪酸或其來源,包含ω-3及ω-6多不飽和脂肪酸。
除非另有說明,否則本文所用術語"總配方物質固體"係指營養配方物質中減去水後所有成份的總濃度或總量。
除非另有說明,否則本文所用之所有百分比、份數及比率皆係以組合物之總重量計。與所列出之成份相關之所有此等重量皆係基於活性成份含量,且因此不包含市售材料中可能包含之溶劑或副產物,另有說明者除外。
無論是否特別揭示,本文所用數值範圍皆意欲包含該範圍內所包含之每一數值及數值子集。此外,此等數值範圍應解釋為為針對該範圍內之任一數值或數值子集之闡述提供支持。舉例而言,1至10之揭示內容應解釋為支持2至8、3至7、5至6、1至9、3.6至4.6、3.5至9.9等範圍。
除非另有說明或所提及內容之上下文明確暗示相反之情形,否則本文所述實施例中所有提及之單數特徵或限制皆應包含相應的複數特徵或限制,且反之亦然。
除非另有說明或所提及組合之上下文明確暗示相反之情形,否則本文所用方法或處理步驟之所有組合皆可以任意順序實施。
本文實施例亦可實質上不含本文所述之任何可選或所選基本成份或特徵,限制條件係剩餘配方物質仍含有如本文所述之所有所需成份或特徵。在該上下文中,且除非另有說明,否則詞語"實質上不含"意指所選組合物含有低於功能量的可選或所選成份(通常低於0.1重量%),且亦包含0重量%的此可選或所選成份。
本文所述實施例可包括本文所述之本發明基本元素及限制、以及本文所述或以另外方式用於營養粉末配方物質用途中之任何另外或可選成份、組份或限制,完全由其組成,或基本上由其組成。
本文所述各個實施例可包括佔總蛋白質重量約0.5%至約10%之水解酪蛋白,包含佔總蛋白質重量之約0.5%至約5%,且亦包含約0.8%至約3%。
術語"水解產物"或"水解蛋白質"在本文中交替使用,且除非另有說明否則係指水解或分解成較短肽片段及/或胺基酸之蛋白質。在最廣泛意義上,當一或多個肽鍵斷裂時蛋白質發生水解。在製造期間可意外地或附帶地發生肽鍵之斷裂,例如由於加熱或剪切而附帶發生。出於本文營養粉末實施例之目的,術語"水解產物"或"水解蛋白質"意指以意欲使肽鍵斷裂之方式經加工或處理之蛋白質。有意水解可(例如)藉由用酵素、酸、鹼、或其組合處理完整蛋白質而實施。用於本文中之水解蛋白質通常係藉由酵素水解而製備。
用於本文中之水解蛋白質實質上不含完整蛋白質。在該上下文中,本文水解酪蛋白含有低於1.0重量%的完整蛋白質,包含低於0.5%,且亦包含零重量%的完整蛋白質。因此,單一蛋白質成份/商品不是完整蛋白質與水解蛋白質二者的來源;相反,單一蛋白質成份/商品係水解蛋白質或完整蛋白質。
用於本文中之水解蛋白質具有5%至約90%之水解度,包含約8%至約90%,亦包含約23%至約80%,且亦包含約45%至約80%。水解度係肽鍵藉由有意水解方法斷裂之程度。
出於本發明之目的,蛋白質來源之水解度係藉由三硝基苯磺酸(TNBS)程序來測定。TNBS程序係用來測定食品蛋白質來源之水解度的精確及可重現程序。將蛋白質水解產物溶於/分散於熱1%十二烷基硫酸鈉中至濃度為0.25-2.5×10-3
胺基當量/升。使樣品溶液(0.25毫升)與2毫升0.2125M磷酸鈉緩衝劑(pH 8.2)及2毫升0.1%三硝基苯磺酸混合,隨後在50℃下於黑暗中培育60分鐘。藉由添加4毫升0.100N HCl淬滅反應。隨後在340奈米下讀取吸光率。1.5mM L-白胺酸溶液用作標準品。所量測白胺酸胺基當量轉化為水解度係以各個特定蛋白質底物之標準曲線的方式來實施(Jens Adler-Nissen,J. Agr. Food Chem.第27卷,第6期,1979)。
出於本發明之目的,蛋白質水解度與蛋白質來源之胺基氮與總氮比率(AN/TN)不同,其中胺基氮(AN)組份係由用來測定胺基氮含量之USP滴定方法來定量,而總氮(TN)組份係由Tecator Kjeldahl方法來測定。當蛋白質中的肽鍵藉由酵素水解斷裂時,每個肽鍵斷裂釋放一個胺基,使得胺基氮增加。使用AN/TN方法,即使未水解蛋白質亦會含有一些暴露胺基,且因而AN/TN比率大於零。
酪蛋白衍生自牛奶。酪蛋白係牛奶中的主要蛋白質,構成牛奶中約80%的蛋白質。酪蛋白係含有21種胺基酸之高營養蛋白質。用於本文中之水解酪蛋白之非限制性實例包含水解酸酪蛋白、水解酪蛋白酸鈣、水解酪蛋白酸鎂、水解酪蛋白酸鈉、其任何其他鹽形式及其組合。本文所述實施例通常包括水解酪蛋白酸鈣及/或水解酪蛋白酸鈉。
適用於本文中之水解酪蛋白可得自任何習知或另外適宜的營養源。非限制性實例包含得自DMV International,Delhi,New York,USA之水解酪蛋白及得自Arla Food Ingredients,Skanderborgvej,Denmark之水解酪蛋白。
本文所述各個實施例可包括佔總蛋白質重量約90%至約99.5%之完整蛋白質,包含佔總蛋白質重量之約95%至約99.5%,且亦包含約97%至約99.2%。
除非另有說明,否則本文所用術語"完整蛋白質"係指未以意欲使肽鍵斷裂之方式有意加工或處理之蛋白質。完整蛋白質係未經受有意水解之未經水解蛋白質,且因此具有未經改變的初級結構(即,完整胺基酸序列)。完整蛋白質之水解度為零。因此,用於本文中之完整蛋白質實質上不含水解蛋白質。在該上下文中,用於本文中之完整蛋白質含有低於1.0重量%的水解蛋白質,包含低於0.5%,且亦包含零重量%的水解蛋白質。
適用於本文中之完整蛋白質可得自任何習知或另外適宜的營養源。適宜完整蛋白質之非限制性實例包含以大豆為主之產品、以牛奶為主之產品、酪蛋白、乳清蛋白質、稻米蛋白質、牛膠原、豌豆蛋白質、馬鈴薯蛋白質及其組合。
本文實施例可進一步包括游離胺基酸。然而,本文營養粉末實施例通常包括佔總蛋白質重量不到10%之游離胺基酸,包含佔總蛋白質重量之約0.2%至約7%,亦包含約0.2%至約5%,且亦包含約0.2%至約2%。游離胺基酸可係添加的胺基酸、固有地存在於水解酪蛋白中之胺基酸或其組合。出於本發明之目的,非固有地存在於水解蛋白質中之所添加游離胺基酸的水解度為100%。適宜蛋白質游離胺基酸之非限制性實例包含色胺酸、麩胺醯胺、酪胺酸、甲硫胺酸、半胱胺酸、精胺酸、及其組合。適用於本文中之非蛋白質胺基酸的非限制性實例包含肉毒鹼及牛磺酸。在某些情況下,吾人認為D-型式的胺基酸與L-型式營養相當,且可使用同分異構體混合物來降低成本。
本文所述各個實施例可包括佔總脂質重量約0.25%至約2.5%之卵磷脂,包含佔總脂質重量之約0.25%至約1.5%,且亦包含約0.3%至約0.8%。
卵磷脂主要係甘油磷脂(例如,磷脂醯膽鹼、磷脂醯乙醇胺及磷脂醯肌醇)之混合物。磷脂醯膽鹼通常係甘油磷脂的主要組份。卵磷脂亦可含有其他化合物,例如游離脂肪酸、甘油單酯、甘油二酯、甘油三酯、糖脂及其他含脂質/脂肪酸之化合物。卵磷脂有時劃分為甘油磷脂或磷肽(phosphotide)。此類化合物具有兩親特性且從而具有乳化功能。
通常將卵磷脂作為乳化劑添加至液體食品(包含營養液體)中,以使液體產品保持均勻且不分離。卵磷脂由美國食品與藥品管理局(United States Food and Drug Administration)
批准用於人類消費且狀態為"公認安全的(Generally Recognized As Safe)
"。適用於本文中之卵磷脂的非限制性實例包含蛋卵磷脂、小麥卵磷脂、玉米卵磷脂、大豆卵磷脂、經改性卵磷脂、及其組合。本文所述實施例通常包括大豆卵磷脂。
適用於本文中之卵磷脂可得自任何習知或另外適宜的營養源。非限制性實例包含得自ADM Specialty Food Ingredients,Decatur,Illinois,USA之大豆卵磷脂、得自Solae,LLC,St. Louis,Missouri,USA之大豆卵磷脂及得自American Lecithin公司,Oxford,Connecticut,USA之大豆卵磷脂。
本文所述營養粉末實施例可包括充足類型及數量的營養素以滿足預期使用者之目標飲食需求。該等粉末配方物質包括蛋白質、碳水化合物及脂質,如本文所述。配方物質可進一步包括維生素、礦物質或適用於粉末營養配方物質中之其他成份。
本文實施例中碳水化合物、蛋白質及脂質之量可明顯變化,視預期使用者之飲食需求以及許多其他熟知變數而定。然而,最通常情況下,該等成份在下表中所闡述之範圍內調配成本文所述營養粉末。
不同來源及類型的碳水化合物、脂質、蛋白質(上文所述)、礦物質及維生素已為吾人所習知且可使用於本文實施例中,其限制條件為,此等營養素與所選配方物質中所添加成份相容,就其預期使用而言係安全的,且不會以另外方式過度降低產品性能。
適用於本文中之碳水化合物可係簡單或複雜的、含乳糖或不含乳糖或其組合,非限制性實例包含經水解、完整、天然及/或經化學改性之澱粉、麥芽糖糊精、葡萄糖聚合物、蔗糖、玉米漿、玉米漿固體、源自於稻米或馬鈴薯之碳水化合物、葡萄糖、果糖、乳糖、高果糖玉米漿、難以消化的寡糖(例如果寡糖(FOS))、及其組合。
適用於本文中之脂質的非限制性實例包含椰子油、大豆油、玉米油、橄欖油、紅花油、高油酸紅花油、MCT油(中鏈甘油三酯)、葵花籽油、高油酸葵花籽油、棕櫚油及棕櫚仁油、棕櫚油精、低芥酸菜籽油、海產油、棉籽油、及其組合。
用於本文中之脂質可包括長鏈多不飽和脂肪酸,其非限制性實例包含二十二碳六烯酸、二十碳五烯酸、花生四烯酸、或其組合。業內已習知該等材料為嬰兒提供有益作用,例如促進大腦及視力發育。花生四烯酸、二十碳五烯酸及二十二碳六烯酸之非限制性來源包含海產油、蛋衍生之油、真菌油、海藻油、及其組合。
本文實施例可包括多種維生素中之任一種,其非限制性實例包含維生素A、維生素D、維生素E、維生素K、硫胺素、核黃素、吡哆素、維生素B12
、煙酸、葉酸、泛酸、生物素、維生素C、肌醇、膽鹼、其鹽及衍生物,及其組合。
本文實施例可包括多種礦物質中的任一種,其非限制性實例包含鈣、磷、鎂、鐵、鋅、錳、銅、碘、鈉、鉀、鉬、氯化物、硒、鉻、氯化物、其鹽及衍生物、及其組合。
本文所述實施例可進一步包括其他可選成份,當使用於目標群體中時其可改良組合物之物理、化學、美觀或處理特徵或用作另外營養組份。許多此等可選成份在業內已習知或以另外方式適用於包含粉末嬰兒配方物質在內之營養粉末中,且其亦可使用於本文營養粉末實施例中,其限制條件為,此等可選材料與本文所述之主要材料相容,就其預期使用而言係安全且有效的,且不會以另外方式過度降低產品性能。
此等可選成份之非限制性實例包含防腐劑、另外抗氧化劑、乳化劑、緩衝劑、著色劑、風味劑、維生素、礦物質、核苷酸及核苷、益生菌、益菌助生質、乳鐵蛋白及相關衍生物、增稠劑及安定劑等等。
根據針對目標消費者或使用者群體之相關指導原則,本文營養粉末實施例可包括營養素,其實例可係Infant Formula Act,21 U.S.C. Section 350(a)。
嬰兒配方物質可包含彼等包括下表中所述碳水化合物、脂質及蛋白質濃度的實施例。
本文營養粉末包含彼等每100千卡配方物質包括下列之一或多種之實施例:維生素A(約250至約1250IU)、維生素D(約40至約150IU)、維生素K(至少約4mcg)、維生素E(至少約0.3IU)、維生素C(至少約8毫克)、硫胺素(至少約8mcg)、維生素B12(至少約0.15mcg)、煙酸(至少約250mcg)、葉酸(至少約4mcg)、泛酸(至少約300mcg)、生物素(至少約1.5mcg)、膽鹼(至少約7毫克)及肌醇(至少約4毫克)。
本文營養粉末包含彼等每100千卡配方物質包括下列之一或多種之實施例:鈣(至少約50毫克)、磷(至少約25毫克)、鎂(至少約6毫克)、鐵(至少約0.15毫克)、碘(至少約5mcg)、鋅(至少約0.5毫克)、銅(至少約60mcg)、錳(至少約5mcg)、鈉(約20至約60毫克)、鉀(約80至約200毫克)及氯化物(約55至約150毫克)。
本文實施例通常呈可流動或實質上可流動微粒組合物、或至少可用調羹或類似其他裝置容易舀取且量取之微粒組合物之形式,其中該等組合物可由預期使用者用適宜含水流體(通常水)重構成,以形成液體營養組合物由預期使用者即刻口服或經腸使用。在該上下文中,"即刻"使用意指重構成後約48小時內,包含約24小時內,且亦包含立即使用。實施例包含經噴霧乾燥、聚結、乾式混合或其他習知或以另外方式有效的微粒形式。為產生體積適合一份餐食所需營養粉末的量可有所變化。
本文實施例可包裝且密封於單次或多次使用容器中,且隨後儲存在環境條件下長達約36個月,包含約12-約24個月。對於多次使用容器而言,該等包裝可由最終使用者打開且隨後封蓋以重複使用,限制條件為,隨後將封蓋的包裝儲存在環境條件(例如,避免極端溫度)下並在約1個月內用完內容物。
營養粉末實施例可藉由適合製備且調配營養粉末之任何習知或以另外方式有效的技術來製備,其變化形式可視諸如所選成份組合、包裝及容器選擇等多個變數而定。此等技術及變化形式闡述於營養領域中或以另外方式為彼等熟習營養領域者所熟知。
因此,營養粉末實施例(包含下文所述之所例示配方物質)可藉由多種習知或以另外方式有效的調配或製造方法中的任一種來製備。該等方法通常包括初始形成含有碳水化合物、蛋白質、脂質、安定劑或其他調配助劑、維生素、礦物質、或其組合之含水漿料。使漿料乳化、巴斯德滅菌、勻化及冷卻。在進一步處理之前、期間或之後,可將多種其他溶液、混合物或其他材料添加至所產生乳液中。隨後使產生混合物加熱並乾燥成粉末形式,此可藉由噴霧乾燥或在粉末基質中形成固體微粒之其他熱處理方法來達成。亦可藉由將所添加材料乾式摻和、聚結或以另外方式組合至正形成或剛剛形成的固體微粒中而將其他基本或可選材料添加至調配物中。
用來製備營養配方物質之其他適宜方法闡述於(例如)美國專利第6,365,218號(Borschel等人)、美國專利第6,589,576號(Borschel等人)及美國專利第6,306,908號(Carlson等人)中,其闡述內容以引用方式併入本文中。
下列實例進一步闡述並說明本發明範圍內之具體實施例。此等實例僅出於闡釋之目的給出且不應將其理解為對本發明之限制,此乃因在不背離本發明精神及範圍之情況下其可有許多變化形式。除非另有說明,否則所有例示之數量皆為基於組合物總重之重量百分比。
將每種所例示配方物質餵養給人類以提供每日營養。每種組合物皆含有水解酪蛋白及卵磷脂,如本文所述,其中每種組合物皆具有經改良的氧化安定性及經改良的感官性能。
該等實例闡釋本發明嬰兒營養粉末實施例,包含使用及製備配方物質之方法。每個批料的成份列示於下表中。
所例示配方物質可藉由製備至少兩種單獨漿料來製備,稍後使該至少兩種單獨漿料摻和在一起、熱處理、標準化、第二次熱處理、蒸發以去除水,且隨後噴霧乾燥。
首先,藉由在約60-71℃下將碳水化合物(即乳糖)溶於水中、隨後添加氯化鎂、氯化鉀、檸檬酸鉀、氯化膽鹼及氯化鈉來製備碳水化合物-礦物質漿料。使所產生漿料在適度攪動下保持在約49-60℃下直至稍後使其與其他已製備漿料摻和為止。
藉由在約49-60℃下組合高油酸紅花油、大豆油及椰子油、隨後添加棕櫚酸抗壞血酸酯、混合生育酚、大豆卵磷脂、油可溶性維生素預混合物、乳清蛋白質濃縮物、酪蛋白水解產物及碳酸鈣來製備油包蛋白質(protein-in-oil)漿料。使所產生油漿料在適度攪動下保持在約38-49℃下直至稍後使其與其他已製備漿料摻和為止。
在充分攪動下使水、碳水化合物-礦物質漿料與油包蛋白質漿料組合。用氫氧化鉀調節所產生摻合物之pH。使該摻合物在適度攪動下保持在約49-60℃下。在pH調節之後且在處理之前添加ARA及DHA油。
使所產生摻合物加熱至約71-77℃,藉助單級勻化器乳化至最高約00psig,且隨後加熱至約82-88℃,並持續約5秒。使經加熱摻合物經過快速冷卻器以使溫度降低至約77-82℃,且隨後使其經過板式冷卻器以使溫度進一步降低至約71-77℃。隨後使經冷卻摻合物在約2400-2600/400-600psig下勻化,保持在約74-85℃下約16秒且隨後冷卻至約2-7℃。取樣用來微生物及分析測試。使混合物在攪動下保持在約2-7℃。
分別製備水溶性維生素(WSV)溶液及抗壞血酸溶液並添加至經處理之摻和漿料中。維生素溶液係藉由在攪動下將下列成份添加至水中來製備:檸檬酸鉀、硫酸亞鐵、WSV預混合物、L-肉毒鹼、核黃素及核苷酸-膽鹼預混合物。抗壞血酸溶液係藉由將氫氧化鉀及抗壞血酸添加至充足量水中以溶解該等成份來製備。隨後用氫氧化鉀將抗壞血酸溶液pH調節至約5-9。
摻合物pH可用氫氧化鉀調節至約6.65-6.85之pH範圍以達成最佳產物安定性。隨後使經標準化之摻合物接受第二次熱處理。將摻合物加熱至約66-82℃,且隨後進一步加熱至約118-124℃,並持續約5秒。隨後使經加熱摻合物經過快速冷卻器以使溫度降低至約71-82℃。熱處理後,蒸發摻合物至密度約1.15-1.17克/毫升。
使經蒸發之摻合物經過噴霧乾燥器,目標係使最終粉末中濕氣含量為約2.5%。隨後以水作為黏結劑溶液使最終粉末經受聚結。隨後將最終產品包裝在適宜容器中。
為評價含有不同量/組合的習用(例如,抗壞血酸、檸檬酸)及非習用營養粉末抗氧化劑(例如,卵磷脂、水解酪蛋白、水解乳清蛋白質)之數種油摻合物的抗氧化能力實施研究。批料變數闡述於下文第1個研究結果表中。
氧化安定性指數(OSI)係用來測定油抗氧化性之能力的方法。將油樣品暴露於熱及恆定空氣流中。由於油抗氧化之能力受到克製,因此氧化產物(揮發性有機酸)之產量迅速增加。使有機酸在含有去離子水之收集管中溶解。有機酸會使水的電導率增加,如藉由電極所量測。針對每個樣品生成曲線圖並計算OSI值,其與樣品抗過度氧化之時間量(以小時表示)相關聯。
使用OSI儀器(Omnion公司,Rockland,Mass.,U.S.A.)在約130。C下且氣流相當於4.5psi(40Kpa)下分析5克油樣品。每個樣品皆含有基底油摻合物,該基底油摻合物以其重量計包括約40%高油酸紅花油、30%大豆油、28%椰子油、0.37%混合生育酚、0.026%棕櫚酸抗壞血酸酯、0.13%油可溶性維生素預混合物、0.38% DHA油及1.0% ARA油。將抗壞血酸(ASC)、檸檬酸(CA)、卵磷脂、色胺(TRP)、水解乳清蛋白質、水解酪蛋白、及其組合添加至基底油摻合物中。使油樣品充分攪動以確保分析前樣品均勻。一式兩份對樣品進行測試,其結果概述於下表中。
如上文數據表中所示,在研究條件下,包括0.40%卵磷脂及0.98%水解酪蛋白(樣品A)之油摻合物在抗氧化方面最有效,且平均OSI值為11.80。令人驚奇地,0.40%卵磷脂與0.98%水解酪蛋白之組合在抗氧化方面比包括多种習用抗氧化劑(即,抗壞血酸、檸檬酸)之不同組合之油摻合物更有效。
為評價包括卵磷脂、水解酪蛋白及其組合之油摻合物的抗氧化能力實施研究。批料變數闡述於下文第2個研究結果表中。
根據第1個研究中所闡述之OSI方法對批料變數進行測試。每隔一天重複整個研究,以便產生第1天及第2天的結果,其概述於下表中。
如上文數據表中所示,卵磷脂及水解酪蛋白在上述條件下呈現協同的抗氧化作用。令人驚奇地,包括卵磷脂與水解酪蛋白組合之樣品(樣品B、C、D及E)在抗氧化方面比預期者更有效,此乃因卵磷脂與水解酪蛋白之組合提供比藉由卵磷脂及水解酪蛋白單獨所提供之保護量的總和更大的抗氧化性。舉例而言,第2天包括0.40%卵磷脂及0.99%水解酪蛋白之油摻合物(樣品C)的預期結果為8.7;然而,實際平均OSI結果係20.8。令人驚奇地,實際平均OSI結果大於預期結果2倍以上,該預期結果係包括0.40%卵磷脂之油摻合物(樣品I)與包括0.99%水解酪蛋白之油摻合物(樣品G)的總和。
為評價包括卵磷脂、水解酪蛋白、水解乳清蛋白質、及其組合之粉末狀營養調配物的抗氧化能力實施研究。
根據下文所述方法評價調配物之氧化安定性。該等包含過氧化值(PV)、感官評價、藉由NMR(OSI-NMR)所得之氧化安定性指數、及揮發性有機化合物(VOC)評價。
在該研究中營養粉末配方物質與市售SIMILACAdvance Powder(Abbott Nutrition,Abbott Laboratories,Columbus,Ohio,USA之分部)類似,只是根據下表對樣品粉末進行改進以包含水解酪蛋白、水解乳清蛋白質、卵磷脂、及其組合。
用來製備各個測試樣品之基底配方物質皆含有約(每100千卡):2.07克蛋白質(無脂肪乾牛奶、乳清蛋白質濃縮物)、5.4克脂肪(高-油酸紅花、大豆、椰子油、花生四烯酸、二十二碳六烯酸)、10.8克碳水化合物(乳糖)、礦物質(鈣78毫克、磷42毫克、鎂6毫克、鈉24毫克、鉀105毫克、氯化物65毫克、鐵1.8毫克、鋅0.75毫克、銅0.09毫克、碘0.006毫克、錳5微克、硒1.8微克)及維生素(維生素A 300IU、維生素D 60IU、維生素E 1.5IU、維生素K1
8微克、維生素C 9毫克、硫胺素0.100毫克、核黃素0.150毫克、吡哆素0.060毫克、煙酸1050毫克、維生素B12
0.25微克、葉酸15微克、泛酸0.450毫克、生物素4.4微克、膽鹼16毫克、肌醇4.7毫克)。
將每種營養粉末研究配方物質在實驗工廠設施中分批、處理並噴霧乾燥。為製備研究配方物質,藉由在約49-60℃下使高油酸紅花油、大豆油及椰子油組合、隨後添加油可溶性維生素、棕櫚酸抗壞血酸酯(374ppm)及混合生育酚(375ppm)來製備基底油摻合物。將基底油摻合物分成數份,並將選擇量的卵磷脂添加至每一份中以構成不同的可變物。在攪動下於約49-60℃之溫度下將油摻合物添加至攪動下含有水、乳糖、無脂肪乾牛奶及完整乳清蛋白質濃縮物之漿料中。基於研究配方物質,將水解酪蛋白、水解乳清蛋白質、及其組合添加至所產生漿料中。對所產生摻合物實施高溫短時間(HTST)處理並在約33%固體下實施勻化。用維生素及礦物質使摻合物標準化,並蒸發至約52%固體。隨後對所產生產物實施超高溫(UHT)處理,然後餵入噴霧乾燥器。將粉末乾燥至濕氣含量約2-3%(以粉末重量計)。
將經噴霧乾燥之粉末包裝在罐中且留下約0.5英吋(1.27公分)頂部空間,且填充重量介於約350至約390克之間。在標準大氣條件下將蓋子密封至罐上,而不改變頂部空間。
製造1周後,將經調配樣品之密閉罐放置在高溫下儲存,即在約37℃及約43℃下。培育2周後,打開罐並取出樣品用於測試。在取樣之間,該等罐用塑膠市售罐用罩蓋密封並返回高溫儲存。高溫儲存5周後,取出樣品用於測試。
過氧化物係脂質氧化的主要產物,且量測其形成可用來評估營養粉末抗氧化之能力。過氧化值方法係基於用來測定過氧化值之國際乳液協會(International Dairy Foundation(IDF))方法(IDF Standard 74A:1991,International Dairy Foundation,1991年6月),該方法藉由利用脂質/脂肪酸氫過氧化物將Fe II氧化為Fe III來量測過氧化物含量。Fe III與試劑硫氰酸鹽錯合以形成紅色錯合物,在500奈米下用分光光度法對其實施量測。隨後使用一系列Fe III標準溶液及線性回歸測定Fe III之濃度。
高溫儲存5周後評價各種營養粉末配方物質。使配方物質首先在水中重構成。添加甲醇後,藉由異辛烷且隨後水萃取經重構成產物之脂質系統以便相分離。離心後,使清澈異辛烷萃取物之定量等份試樣乾燥,且隨後在酸性條件下使其與70體積%氯仿/30體積%甲醇溶劑混合物、硫氰酸銨及氯化亞鐵混合。隨後經由前述IDF測試方法分析所萃取脂質,具結果概述於下表中。
如上文數據表中所示,在研究條件下包括卵磷脂及水解酪蛋白(樣品B)或卵磷脂及水解乳清蛋白質(樣品C)之營養粉末在抗過氧化物形成且從而氧化方面比包括卵磷脂但不含水解蛋白質(樣品A及D)之營養粉末更有效。
感官評價方法藉由感官檢測來自油氧化期間所產生之化合物的異味及氣味提供氧化安定性之評價。感官評價亦提供營養粉末之綜合感官性能的評價。在高溫儲存2周及5周後由經訓練感官組來評價各種營養粉末配方物質。評價營養粉末且隨後根據下列兩個表中所闡述之5-分標度來指定等級。
為每一感官評價所指定之詞語描述未與脂質氧化直接關聯,而是與消費者認可密切相關。
感官結果概述於下表中。
如上文數據表中所示,包括卵磷脂但不含水解蛋白質之營養粉末(樣品A及D)經5周測試時間後顯示特有腥臭味並加速氧化異味形成。相比而言,包括卵磷脂及水解酪蛋白(樣品B)或卵磷脂及水解乳清蛋白質(樣品C)之營養粉末在37℃之高溫下未顯示特有腥臭味或氧化異味,在43℃下沒有特有腥臭味,且在43℃下延遲氧化異味。
感官數據與上述過氧化值數據一致,且表明如本文所述卵磷脂與水解酪蛋白之混合物或卵磷脂與水解乳清蛋白質之混合物在上述條件下能比單獨卵磷脂更好地保護粉末狀營養產物。
氧化安定性指數(OSI-NMR)係用來測定營養粉末抗氧化能力之方法。OSI-NMR測試方法與Hiroaki Saito及Kunisuke Nakamura(Nippon Suisan Gakkaishi,第55(9)卷,1663,(1989))之已出版著作類似,只是Folch萃取方法經改良以自營養配方基質萃取含脂質及脂肪酸之結構。
脂質萃取:為萃取脂質,將每種粉末樣品混合以使樣品不均勻性最小。將偏差在2%內之約100毫克每種樣品稱重至頂部帶有旋塞之玻璃離心管中。將甲醇-d4
之1毫升等份試樣移液至各個管中且隨後渦旋1分鐘。接著,添加2毫升氯仿-d。隨後使小瓶渦旋30秒。將溶液保持在室溫下約90分鐘且隨後在3,000G下冷卻離心10分鐘。隨後藉助0.2毫米PTFE唧筒過濾器過濾上清液。
隨後經由上述OSI-NMR測試方法來分析經萃取脂質。用來積分之NMR光譜區域係1.1-2.6ppm(脂肪族基團)及2.7-2.9ppm(二烯丙基)以得到脂肪族基團/二烯丙基比率。
在高溫儲存5周後評價各種營養粉末配方物質,其結果概述於下表中。
如上文數據表中所示,在研究條件下包括卵磷脂及水解酪蛋白(樣品B)或卵磷脂及水解乳清蛋白質(樣品C)之營養粉末具有較低的脂肪族基團/二烯丙基比率且因而在抗氧化方面比包括卵磷脂但不含水解蛋白質之營養粉末(樣品A及D)更有效。
揮發性有機化合物(VOC)係脂質氧化之次級產物,且量測其形成可用來評估脂質氧化。VOC方法包括藉由加熱頂部空間(HS)對揮發性有機化合物(VOC)具體而言己醛取樣,並藉由氣相層析-質譜法(GC-MS)分析所收集組份。
高溫儲存2周及5周後評價每種營養粉末配方物質。使配方物質在水中重構成,並在渦旋下攪拌5分鐘。隨後使用玻璃移液管,將1克經重構成樣品放置於含有4毫升實驗室水及2克氯化鈉之20毫升頂部空間黃褐色小瓶中。隨後將共250奈克內標物(氯苯-d5
)摻入樣品中,用內襯聚四氟乙烯(PTFE)之矽隔膜密封並渦旋30秒。隨後經由HS GC-MS分析對樣品實施分析。使用以下設備及參數來實施HS GC-MS分析。
頂部空間:EST Markelov HS9000,EST Analytical 503 Commercial Drive,Fairfield,Ohio 45014
捕集器:Supelco Vocarb 3000,Supelco 595 North Harrison Road,Bellefonte,Pennsylvania 16823
介面:Agilent Volatiles Interface with EPC,Agilent Technologies 2850 Centerville Road,Wilmington,Delaware 19808
GC-MS:Agilent 6890N GC-Agilent 5975C MSD,Agilent Technologies 2850 Centerville Road,Wilmington,Delaware 19808
軟體:ChemStation Revision E,NIST05 Mass Spectral Database Agilent Technologies,2850 Centerville Road,Wilmington,DE,19808
管柱:HP-VOC 30米×0.20毫米×1.12微米,Agilent Technologies 2850 Centerville Road,Wilmington,Delaware 19808
HS條件:氣體:氦氣
‧模式:吸收捕集(2N)
‧樣品平衡:60℃下,30分鐘
‧混合:高速旋轉
‧取樣:以40毫升/分鐘將小瓶內容物掃至捕集器上,持續1分鐘
‧乾式吹掃:40毫升/分鐘,持續3分鐘,在30℃下
‧解吸:260℃,持續1分鐘
‧閥爐:130℃
‧輸送管線:150℃
GC條件:氣體:氦氣
‧介面:150℃
‧模式:分流
‧分流比率:40:1
‧分流流速:40毫升/分鐘
‧管柱流速:1.0毫升/分鐘
‧線速度:36公分/秒
‧爐:以6℃/分鐘,30℃(10分鐘)-200℃(保持7分鐘)
MS條件:輸送管線:200℃
‧源:230℃
‧模式:全掃描
‧掃描範圍:35-400 u.
在HS GC-MS分析期間所檢測之化合物(例如,己醛)係使用National Institute of Standards Mass Spectral Database來確定。根據下列等式使用所檢測化合物之面積(總離子計數)及內標物(ISTD)之面積(總離子計數)來計算濃度:
化合物面積
×總量ISTD(奈克)
=濃度(十億分率)
ISTD面積 樣品重量(克)
HS GC-MS分析之結果概述於下表中。
如上文數據表中所示,在研究條件下與包括卵磷脂但不含水解蛋白質之營養粉末(樣品A及D)相比,自包括卵磷脂及水解酪蛋白(樣品B)或卵磷脂及水解乳清蛋白質(樣品C)之營養粉末釋放較少的己醛(即,VOC化合物)。
VOC數據與上述過氧化值、感官及OSI-NMR數據一致,且表明在上述條件下卵磷脂與水解酪蛋白之混合物或卵磷脂與水解乳清蛋白質之混合物如本文所述比單獨卵磷脂能更好地保護粉末狀營養產物。
如上文針對第3個研究之數據表中所示,營養粉末基質中卵磷脂與水解酪蛋白之組合提供比預期者更大的抗氧化劑作用,其與第1個及第2個研究OSI結果一致,表明如上文所述油摻合物基質中卵磷脂與水解酪蛋白之協同作用。
得自該等研究之總和數據表明如本文所述水解酪蛋白與卵磷脂之組合在油摻合物及營養粉末基質二者中皆提供協同的抗氧化作用。如本文所述水解酪蛋白與卵磷脂之組合對於經較長時間後保護營養粉末以免氧化且提供良好的感官性能高度有效。
結果係令人驚奇的,此乃因卵磷脂與水解酪蛋白不係習用營養粉末抗氧化劑。儘管衆所周知卵磷脂具有抗氧化特性,但通常不將其作為抗氧化劑添加至營養粉末中。更通常地,將卵磷脂添加至營養液體中;然而,卵磷脂因其作為乳化劑功能而添加至營養液體中,而非作為抗氧化劑。此外,通常將水解酪蛋白添加至營養粉末中以改良蛋白質耐受性,而非作為抗氧化劑。數據尤其令人驚奇,此乃因卵磷脂及水解酪蛋白二者不僅僅係非習用營養粉末抗氧化劑;明顯地,兩種成份之組合在油摻合物及營養粉末基質中皆提供協同的抗氧化作用。
Claims (20)
- 一種組合物,其包括:(a)碳水化合物;(b)脂質,其包括佔總脂質重量約0.25%至約2.5%之卵磷脂;(c)佔總蛋白質重量約0.5%至約10%之水解酪蛋白;及(d)佔總蛋白質重量約90%至約99.5%之完整蛋白質;其中該組合物係營養粉末。
- 如請求項1之組合物,其中該水解酪蛋白具有介於約8%與約90%之間的水解度。
- 如請求項1之組合物,其中該水解酪蛋白具有介於約23%與約80%之間的水解度。
- 如請求項1之組合物,其中該水解酪蛋白具有介於約45%與約80%之間的水解度。
- 如請求項1之組合物,其中該組合物包括佔總脂質重量約0.25%至約1.0%的該卵磷脂。
- 如請求項1之組合物,其中該組合物包括佔總蛋白質重量約0.5%至約5%的該水解酪蛋白。
- 一種組合物,其包括:(a)碳水化合物;(b)脂質,其包括佔總脂質重量約0.25%至約2.5%之卵磷脂;(c)佔總蛋白質重量約0.5%至約10%之水解酪蛋白;及(d)佔總蛋白質重量約90%至約99.5%之完整蛋白質;其中該組合物係嬰兒配方營養粉末。
- 如請求項7之組合物,其中該水解酪蛋白具有介於約8%與約90%之間的水解度。
- 如請求項7之組合物,其中該水解酪蛋白具有介於約23%與約80%之間的水解度。
- 如請求項7之組合物,其中該水解酪蛋白具有介於約45%與約80%之間的水解度。
- 如請求項7之組合物,其中該組合物每100千卡包括約3-約.8克該脂質、約1-約6克該蛋白質及約8-約16克該碳水化合物。
- 如請求項7之組合物,其中該脂質包括長鏈多不飽和脂肪酸。
- 如請求項12之組合物,其中該多不飽和脂肪酸包括二十二碳六烯酸、二十碳五烯酸、花生四烯酸、或其組合。
- 一種組合物,其包括:(a)碳水化合物;(b)脂質,其包括佔總脂質重量約0.25%至約1.5%之卵磷脂;(c)佔總蛋白質重量約0.5%至約5%之水解酪蛋白;及(d)佔總蛋白質重量約95%至約99.5%之完整蛋白質;其中該組合物係嬰兒配方營養粉末。
- 如請求項14之組合物,其中該水解酪蛋白具有介於約8%與約90%之間的水解度。
- 如請求項14之組合物,其中該水解酪蛋白具有介於約23%與約80%之間的水解度。
- 如請求項14之組合物,其中該水解酪蛋白具有介於約45%與約80%之間的水解度。
- 如請求項14之組合物,其中該組合物每100千卡包括約3-約8克該脂質、約1-約6克該蛋白質及約8-約16克該碳水化合物。
- 如請求項14之組合物,其中該脂質包括長鏈多不飽和脂肪酸。
- 如請求項19之組合物,其中該多不飽和脂肪酸包括二十二碳六烯酸、二十碳五烯酸、花生四烯酸、或其組合。
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AU (1) | AU2008343687A1 (zh) |
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CA (1) | CA2708272C (zh) |
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PE20091454A1 (es) | 2009-10-25 |
MX2010006891A (es) | 2010-10-15 |
HK1145275A1 (zh) | 2011-04-15 |
CA2708272C (en) | 2015-10-13 |
PA8808801A1 (es) | 2009-07-23 |
JP2011507517A (ja) | 2011-03-10 |
WO2009085386A2 (en) | 2009-07-09 |
TW200934396A (en) | 2009-08-16 |
CR11509A (es) | 2010-12-16 |
CL2008003807A1 (es) | 2009-10-16 |
CO6280446A2 (es) | 2011-05-20 |
RU2479219C2 (ru) | 2013-04-20 |
GT201000174A (es) | 2012-04-03 |
DK2227099T3 (en) | 2015-06-15 |
US8361534B2 (en) | 2013-01-29 |
MY150500A (en) | 2014-01-30 |
IL206200A (en) | 2015-05-31 |
IL206200A0 (en) | 2010-12-30 |
RU2010129985A (ru) | 2012-01-27 |
ES2535144T3 (es) | 2015-05-06 |
AU2008343687A1 (en) | 2009-07-09 |
WO2009085386A3 (en) | 2009-09-17 |
ECSP10010261A (es) | 2010-07-30 |
CN101998835A (zh) | 2011-03-30 |
AR069839A1 (es) | 2010-02-24 |
EP2227099A2 (en) | 2010-09-15 |
US20090162521A1 (en) | 2009-06-25 |
EP2227099B1 (en) | 2015-03-04 |
DOP2010000174A (es) | 2010-06-30 |
ZA201004029B (en) | 2011-04-28 |
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