WO2011134885A1 - Aliment prêt à l'usage à base de lipides comprenant de la phytase - Google Patents

Aliment prêt à l'usage à base de lipides comprenant de la phytase Download PDF

Info

Publication number
WO2011134885A1
WO2011134885A1 PCT/EP2011/056414 EP2011056414W WO2011134885A1 WO 2011134885 A1 WO2011134885 A1 WO 2011134885A1 EP 2011056414 W EP2011056414 W EP 2011056414W WO 2011134885 A1 WO2011134885 A1 WO 2011134885A1
Authority
WO
WIPO (PCT)
Prior art keywords
ready
phytase
use food
weight
food according
Prior art date
Application number
PCT/EP2011/056414
Other languages
English (en)
Inventor
Georg Steiger
Klaus Kraemer
Hugo Streekstra
Original Assignee
Dsm Ip Assets B.V.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Dsm Ip Assets B.V. filed Critical Dsm Ip Assets B.V.
Publication of WO2011134885A1 publication Critical patent/WO2011134885A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/189—Enzymes
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • 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
    • A23L33/195—Proteins from microorganisms
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/03—Phosphoric monoester hydrolases (3.1.3)
    • C12Y301/03008—3-Phytase (3.1.3.8)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/03—Phosphoric monoester hydrolases (3.1.3)
    • C12Y301/03026—4-Phytase (3.1.3.26), i.e. 6-phytase
    • 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

Definitions

  • the present invention relates to a ready-to-use food containing at least 20 weight-% lipids, at least 0.05 weight-% lecithin, at most weight-10 % water, and being enriched with phytase.
  • the invention relates to the use of a ready-to-use food to deliver active phytase to humans, to correct deficiencies of mineral salts in undernourished humans.
  • Iron deficiency is the most common known form of nutritional deficiency.
  • the direct consequence of iron deficiency is iron deficiency anemia.
  • Mainly infants, children, adolescent girls and women, here especially pregnant and breast feeding women are affected. Of children, especially children from 6 months until 2 to 5 years of age are affected. In the first 6 months of life, infants obtain iron via breast milk. The iron status of the infant depends on the iron status of the mother before conception. After weaning, iron supply to the infant solely depends on the intake from food.
  • iron deficiency causes delayed brain and locomotor development and alters emotional development, which cannot be cured by later iron supplementation. Iron deficient infants are less self secure, thus less exploratory, and are less emotionally stable. Thus, iron deficiency in early infancy reduces the development options of children later in life. In adults, the main obvious impact of iron deficiency is lack of energy, thus reduced labour productivity, and increased maternal mortality. Because iron is essential for most plants and animals, a wide range of food can provide it.
  • Zinc deficiency is a condition where insufficient zinc is available for metabolic needs. In fact, one-third of the world population is at risk of zinc deficiency, ranging from 4 % to 73 % depending on the country. Zinc deficiency is the fifth leading risk factor for disease in the developing world. Providing micronutrients, including zinc, to humans is one of the four quick-win solutions to major global problems identified in the Copenhagen Consensus from an international panel of distinguished economists. Conservative estimates suggest that 25 % of the world's population is at risk of zinc deficiency. Populations that consume primarily plant based diets that are low in bioavailable zinc often have zinc deficiencies. Physiological states that require increased zinc include periods of growth in infants and children as well as in mothers during pregnancy. Zinc deficiency is connected with skin and hair problems and suboptimal immune function.
  • Calcium deficiency (hypocalcemia) is the presence of low serum calcium levels in the blood, usually taken as less than 2.1 mmol/L or 9 mg/dl, or an ionized calcium level of less than 1 .1 mmol/L (4.5 mg/dL). It is a type of electrolyte disturbance. In the blood, about half of all calcium is bound to proteins such as serum albumin, but it is the unbound, or ionized, calcium that the body regulates. If a person has abnormal levels of blood proteins, then the plasma calcium may be inaccurate. The ionized calcium level is considered more clinically accurate in this case. Magnesium deficiency refers to a lack of dietary magnesium below specified levels, which can result in numerous symptoms and conditions.
  • Phytic acid (or phytate when in salt form) is the principal storage form of phosphorus and minerals in many plant tissues, especially bran and seeds. Phytate is found within the hulls and germs of nuts, seeds, and grains. It is a strong chelator of important minerals such as calcium, magnesium, iron and zinc and can therefore contribute to mineral deficiencies in people whose diets rely on these foods for their mineral intake. In this way, phytate is an anti-nutrient.
  • Phytases are enzymes which split phytic acid (or phytate) in lower inosine phosphate esters, and phytogenic myo-inositol and orthophosphate and therefore increase the bioavailability of occluded minerals.
  • Phytases are - like phytate - found within the hulls and germs of grains and are activated by food processing like soaking, dough processing, fermentation etc.: e.g. about 50 % of the phytate complexes are split during the fermentation process in the making of whole wheat meal bread with yeast. During the production of whole rye meal bread using sourdough even all phytate complexes are split.
  • food processing techniques themselves also physical parameters like particle size of the flour as well as pH value affect the enzymatic degradation of phytate: finely ground grist, low pH and soaking times of several hours promote the liberalization of minerals.
  • phytase can be delivered to humans together with meals in the form of pills. This is however, not the preferred form since current trend is to avoid the multiplication of the number of pills to be ingested per day.
  • a very typical form of supplying to humans phytase through food consists in adding a granulated form of the enzyme to beverages as disclosed in US 7,566,466 B2. Nevertheless, due to the inherent instability to temperature, light and oxygen of the phytase enzyme in liquid form the enzyme is often completely inactivated when reaching the stomach of the consumer where it should be active.
  • a ready-to-use food containing at least 20 weight-% lipids, at least 0.05 weight-% lecithin, at most 10 weight-% water and enriched with phytase significantly improves the stability of phytase during storage time of the ready-to-use food thereby improving bioavailability of minerals (iron, zinc, calcium, magnesium, phosphorous) in humans.
  • 1 phytase unit (also-called FTU) is the amount of phytase that liberates 1 ⁇ phosphate from phytate per minute at pH 5.5 and 37 °C. It was not to be foreseen by the person skilled in the art that addition of phytase to this lipid rich ready-to-use food would trigger such an improvement in terms of phytase stability and consequently, subsequent improvement in mineral bio-availability in human.
  • the invention relates to a ready-to-use food containing at least 20 weight-% lipids, at least 0.05 weight-% lecithin, at most 10 weight-% of water, and being enriched with phytase.
  • phytose denotes phosphatases which specifically split phytic acid in myo-inositol and orthophosphate. A distinction is drawn between 3-phytase and 6-phytase according to the carbon atom at which the orthophosphate is split off the phytic acid:
  • 3-phytase food grade, 6-phytase food grade, or mixtures thereof are especially preferred.
  • the phytase of the present invention may come from plant and/or microbiological sources.
  • a preferable plant source for phytase is malt.
  • the fungal enzyme phytase from Aspergillus niger has been commercialized for use in animal feed. Genes encoding the enzymes have been cloned from many micro organisms, and respective enzymes can easily be produced and purified to industrial production scale.
  • enriched with Phytase enzyme means that exogenous phytase is added to the ready- to-use food in an amount of at least 5 FTU per one serving.
  • a typical serving is around 100g and contains about 500 kcal in the case of a RUTF, and is around 20 g and about 100 kcal in the case of a RUSF.
  • a serving size is therefore comprised between 5 and 200 g and contains 20 to 500 kcal. Serving size is smaller for RUSF, while micronutrients and enzymes are included in a higher concentration.
  • the ready-to-use food of the present invention has a semi-pasty or pasty consistency with a water content by weight of less than 10 %.
  • the preferred water content according to the present invention is less than 5 % by weight, even more preferred, less than 2 % by weight.
  • the ready-to-use food of the present invention contains at least 25 % of its weight in the form of lipids, most preferred, at least 30 % of it weight in the form of lipids. In another embodiment, the ready-to-use food of the present invention contains at least 25 % of its weight in the form of lipids, at least 0.5 weight-% lecithin, at most 5 weight-% water, and enriched with phytase. More preferably, the ready-to-use food of the present invention contains at least 30 % of its weight in the form of lipids, at least 0.5 weight-% lecithin, at most 2 weight-% water, and enriched with phytase.
  • the lipids are derived from oleaginous or legume seeds.
  • Preferred oleaginous seeds originate from cocoa beans, almonds, walnuts, hazelnuts, peanuts, soy beans, coconuts, and pistachio nuts.
  • legume seeds are also used.
  • Preferred legume seeds can be selected from chick peas, peas, black grams, lentils, alfalfa.
  • the ready-to-use food of the present invention is enriched in phytase with 5 to 5000 FTU per one serving, preferably, 20 to 2000 FTU per one serving, most preferably, 50 to 1000 FTU per serving.
  • Phytase is preferably in a powdered or granulated form and is first blended with all powdered ingredients and subsequently mixed with the lipid fraction of the ready-to-use food product.
  • Phytase can also be added as a liquid oily dispersion, or formulated with e.g.: glycerol, sorbitol etc. Any phytase enzyme can be used for the present invention, but preferred phytase enzyme is EuphoVida 20000G available from DSM.
  • the ready-to-use food of the present invention is enriched in phytase in a concentration comprised between 0.05 and 1000 FTU/g ready-to-use food.
  • the phytase concentration is comprised between 0.05 and 500 FTU/g, more preferably, the phytase concentration is comprised between 0.5 and 250 FTU/g, even more preferably, the phytase concentration is comprised between 5 and 150 FTU/g, most preferably, the phytase concentration is comprised between 10 and 100 FTU/g.
  • the ready-to-use food of the present invention is a ready-to-use therapeutic food enriched in phytase in a concentration comprised between 0.5 and 500 FTU/g ready-to-use food.
  • the phytase concentration is comprised between 1 and 100 FTU/g, more preferably, the phytase concentration is comprised between 5 and 20 FTU/g.
  • the ready-to-use food of the present invention is a ready-to-use supplementary food enriched in phytase in a concentration comprised between 1 and 1000 FTU/g ready-to-use food.
  • the phytase concentration is comprised between 10 and 500 FTU/g, more preferably, the phytase concentration is comprised between 50 and 250 FTU/g.
  • the ready-to-use food of the present invention contains at least one powdered product which provides proteins, and/or at least one product which provides carbohydrates, and/or at least one product which provides lipids. Most preferred proteins are skimmed-milk, powdered yoghurt, soy, rice, and whey protein isolates.
  • Most preferred carbohydrates are carbohydrate bulking agents, sucrose, glucose, fructose, maltodextrin, skimmed milk, whey, or flour made of maize, wheat, millet, oats, rice, cassava, or potato starch, and/or at least one product which provides lipids.
  • the ready-to-use food of the present invention is further enriched with nutrients, further enzymes, or mixtures thereof.
  • nutrients denotes physiologically essential components of the human diet such as vitamins, e.g., vitamin A, beta-carotene, vitamin B1 , Folic acid, Niacin, vitamin B12, vitamin B2, vitamin B6, vitamin E, vitamin C, Biotin, Pantothenates, vitamin K, vitamin D as well as derivatives and mixtures of these, as well as further minerals and trace elements such as iron, selenium, zinc, calcium, magnesium, and/or manganese.
  • vitamins e.g., vitamin A, beta-carotene, vitamin B1 , Folic acid, Niacin, vitamin B12, vitamin B2, vitamin B6, vitamin E, vitamin C, Biotin, Pantothenates, vitamin K, vitamin D as well as derivatives and mixtures of these, as well as further minerals and trace elements such as iron, selenium, zinc, calcium, magnesium, and/or manganese.
  • vitamins e.g., vitamin A, beta-carotene, vitamin B1 , Folic acid, Niacin, vitamin B12
  • nutrient also denotes essential fatty acids, e.g.: Omega-3 fatty acids, such as docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), polyunsaturated omega-6 fatty acid such as Arachidonic acid.
  • DHA docosahexaenoic acid
  • EPA eicosapentaenoic acid
  • polyunsaturated omega-6 fatty acid such as Arachidonic acid.
  • a typical ready-to-use food according to the present invention comprises the following ingredients with percentages expressed by weight based on the total weight of the ready-to-use food:
  • composition of a ready-to-use food comprises the following ingredients with percentages expressed by weight based on the total weight of the ready-to-use food:
  • Carbohydrate bulking agents are understood as meaning hydrolysates of starch or starch derivatives which are assimilable by the organism, for example maltodextrin.
  • the ready-to-use food of the present invention is characterised in that the residual phytase activity is at least 20 % of the initial activity after storage of the ready-to- use food supplemented with phytase for 1 year at room temperature.
  • the residual activity is at least 40 % of the initial activity.
  • the ready-to-use food of the present invention is not soluble in water, being a mixture consisting of pulverulent, granular or particulate phase which is anhydrous or has a very low water content, contained in a viscous lipid phase. Therefore, this mixture does not develop an appreciable osmotic pressure.
  • the ready-to-use food of the present invention may be packed either in suitable single serving packages or in bigger, so called "multi serving packages".
  • the nutrients are usually added in a powdery form, even oily vitamins like vitamin A or vitamin E are preferably used as powdery product forms (e.g. as adsorbates, spray dried powders or beadlets which may contain further ingredients, like matrix components - e.g. hydrocolloids - antioxidants, plasticizers, and/or emulsifiers). Even more preferred are water-dispersible powdery product forms of these nutrients.
  • composition of the present invention can be assessed as follows:
  • Stability of the Phytase activity in the ready-to-use food can be assessed using a method well established in the art (Animal feeding stuffs; Determination of phytase activity
  • indirect efficacy can be assessed by a mineral bioavailability study: absorption of iron can be assessed in vivo in humans using labeled Fe, and applying stable isotope measurement, allowing to assess iron absorption in human subjects as described in (B. Troesch et al., Am J Clin Nutr, 2009; 89: 539-44). This could be accompanied by a plasma response curve where the AUC (area under the curve) of the formulations with and without phytase is compared.
  • the present invention provides the use of a ready-to-use food containing at least 20 weight-% lipids, at least 0.05 weight-% lecithin, at most 10 weight-% water, and enriched with phytase enzyme to deliver active phytase to humans.
  • At least 5 FTU phytase units are delivered per serving, preferably, at least 20 FTU/serving, more preferably at least 50 FTU/serving, most preferably, at least 100 FTU/serving.
  • a ready-to-use food according to the present invention is used to correct deficiencies of mineral salts in undernourished humans.
  • the present invention therefore also provides a ready-to-use food containing at least 20 weight- % lipids, at least 0.05 weight-% lecithin, at most 10 weight-% water, and enriched with phytase enzyme for use in therapeutic delivery of active phytase to humans.
  • At least 5 FTU phytase units are delivered per serving, preferably, at least 20 FTU/serving, more preferably at least 50 FTU/serving, most preferably, at least 100 FTU/serving.
  • the present invention also provides a ready-to-use food containing at least 20 weight-% lipids, at least 0.05 weight-% lecithin, at most 10 weight-% water, and enriched with phytase enzyme for use in the prevention and/or treatment of deficiencies of mineral salts in undernourished humans.
  • the use of phytase in a ready-to-use food containing at least 20 weight-% lipids, at least 0.05 weight-% lecithin, and at most 10 weight-% water allows to reduce downtime of ready-to-use food production equipment when compared to a product not containing phytase, and also to reduce cleaning costs of the production equipment when compared to a RUF not containing phytase.
  • Ready-to-use food according to the present invention can be prepared according to a method established in the art and described in US 6,346,284.
  • Example 2 Composition of ready-to-use food
  • composition of the present invention comprises the following elements:
  • Phytase Euphovida 20000G was from DSM; It is a granulated form with an activity of 20 ⁇ 00 FTU/g.
  • This RUTF containing 33 wt.-% lipids, 3 wt.-% lecithin, 0.4 wt.-% water and 0.05 wt.-% Phytase is later referred to as RUTF-1 .
  • RUTF-2 This RUTF containing 27 wt.-% lipids, 3 wt.-% lecithin, 1 1 .3 wt.-% water and 0.05 wt.-% Phytase is later referred to as RUTF-2.
  • RUTF-3 consists in peanut butter as is + 0.05 % Euphovida 20000G
  • RUTF-4 consists in ⁇ Nutella as is + 0.05 % Euphovida 20000G
  • Heat-jacket of stirring vessel was heated to 45 °C. Peanut butter, peanut oil and lecithin were weighed in the vessel first, followed by powdered sugar and skim milk powder. The vessel was closed and vacuum was applied, followed by nitrogen flush. Stirring device was started, until visually homogeneous. Euphovida 20000G was added, and stirred for 20 min. the paste was filled immediately in laminated alu bags, followed by heat-sealing.
  • Heat-jacket of stirring vessel was heated to 45 °C. Peanut butter was weighed in the vessel. The vessel was closed and vacuum was applied, followed by nitrogen flush. Stirring device was started, until visually homogeneous and smooth. Euphovida 20000G was added, and stirred for 20 min. The paste was filled immediately in laminated alu bags, followed by heat-sealing. Fortification of RUTF-4 ( ⁇ nutella as is)
  • Heat-jacket of stirring vessel was heated to 45 °C. ⁇ Nutella was weighed in the vessel. The vessel was closed and vacuum was applied, followed by nitrogen flush. Stirring device was started, until visually homogeneous and smooth. Euphovida 20000G was added, and stirred for 20 min. The paste was filled immediately in laminated alu bags, followed by heat-sealing.
  • Table 4 shows Phytase activity retention in food matrices stored at reference temperature of 4°C. A steady slight decrease of Phytase activity during two months of storage was observed in the range of 7 to 10 % for the different matrices.
  • Table 5 shows Phytase activity retention in food matrices stored under warm conditions at 30 °C.
  • RUTF-2 (containing 1 1 % water) showed 30 % reduction in Phytase activity compared to non-water containing RUTF-1 with only 10 % reduction, similar to peanut butter as is and ⁇ Nutella as is.
  • Table 6 shows the Phytase retention in food matrices stored under hot climate conditions at 40 °C. An increase in storage temperature of 10 °C showed strong influence of Phytase activity in the food matrices.
  • RUTF-1 showed 27 % reduction in Phytase activity after two months of storage time, RUFT-2 (containing 1 1 % of water) showed only 37 % retention of Phytase activity.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Food Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Animal Husbandry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (AREA)
  • Biomedical Technology (AREA)
  • Biotechnology (AREA)
  • Pediatric Medicine (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention concerne un aliment prêt à l'usage contenant au moins 20 % en poids de lipides, au moins 0,05 % en poids de lécithine, au plus 10 % en poids d'eau, et étant enrichi en phytase.
PCT/EP2011/056414 2010-04-28 2011-04-21 Aliment prêt à l'usage à base de lipides comprenant de la phytase WO2011134885A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CH00617/10 2010-04-28
CH6172010 2010-04-28

Publications (1)

Publication Number Publication Date
WO2011134885A1 true WO2011134885A1 (fr) 2011-11-03

Family

ID=44260910

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2011/056414 WO2011134885A1 (fr) 2010-04-28 2011-04-21 Aliment prêt à l'usage à base de lipides comprenant de la phytase

Country Status (1)

Country Link
WO (1) WO2011134885A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016050578A1 (fr) * 2014-09-29 2016-04-07 Compagnie D'exploitation Des Services Auxiliaires Aeriens (Servair) Aliment therapeutique pret a l'emploi et son procede de fabrication

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999049740A1 (fr) * 1998-04-01 1999-10-07 Dsm N.V. Application de la phytase dans la nourriture pour animaux a faible teneur en phytate
US6346284B1 (en) 1997-11-21 2002-02-12 Nutriset Food or nutritional supplement, preparation method and uses
DE10126970A1 (de) * 2001-06-01 2002-12-05 Krueger Gmbh & Co Kg Phytasehaltige Zusammensetzung
WO2009012953A1 (fr) * 2007-07-25 2009-01-29 Dsm Ip Assets B.V. Mélange nutritionnel fortifié en fer
US7566466B2 (en) 2001-01-10 2009-07-28 Dsm Ip Assets B.V. Use of food and drink as a delivery system for phytase in humans

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6346284B1 (en) 1997-11-21 2002-02-12 Nutriset Food or nutritional supplement, preparation method and uses
WO1999049740A1 (fr) * 1998-04-01 1999-10-07 Dsm N.V. Application de la phytase dans la nourriture pour animaux a faible teneur en phytate
US7566466B2 (en) 2001-01-10 2009-07-28 Dsm Ip Assets B.V. Use of food and drink as a delivery system for phytase in humans
DE10126970A1 (de) * 2001-06-01 2002-12-05 Krueger Gmbh & Co Kg Phytasehaltige Zusammensetzung
WO2009012953A1 (fr) * 2007-07-25 2009-01-29 Dsm Ip Assets B.V. Mélange nutritionnel fortifié en fer

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
"Bean milk preparation- where phytic acid present is removed by treating with suitable enzyme", WPI WORLD PATENT INFORMATION DERWENT, vol. 1984, no. 44, 19 September 1984 (1984-09-19), XP002167383 *
B. TROESCH ET AL., AM J CLIN NUTR, vol. 89, 2009, pages 539 - 44

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016050578A1 (fr) * 2014-09-29 2016-04-07 Compagnie D'exploitation Des Services Auxiliaires Aeriens (Servair) Aliment therapeutique pret a l'emploi et son procede de fabrication

Similar Documents

Publication Publication Date Title
AP1211A (en) Food or nutritional supplement, preparation method and uses.
EP0877563B1 (fr) Preparations alimentaires et vitaminees contenant l'isomere naturel de folates reduits
Gibson et al. Nutrition intervention strategies to combat zinc deficiency in developing countries
US9943097B2 (en) Nutritional composition
Constantin et al. Functional properties of snack bars
MX2007007898A (es) Uso de formula para lactantes con contenido de proteina reducido.
Alford et al. Cottonseed protein: what does the future hold?
US5186963A (en) Therapeutic dietary composition containing amaranth
SG182813A1 (en) Nutritional powders comprising spray dried hmb
WO2005096837A2 (fr) Composition alimentaire therapeutique ou complement nutritif pret a l'emploi et procede de fabrication associe
SG173914A1 (en) Reduction of risk of obesity
KR20150115940A (ko) 비-낙농 조제식
Mudgil et al. Functional foods: sources and health benefits
EP2166876B1 (fr) Melange nutritionnel fortifie en fer
EP3232820B1 (fr) Nutrition de nourrisson avec des protéines hydrolysées, du calcium ionique et de l'acide palmitique
ZA200505599B (en) Preparation and food product comprising an active phytase
TWI492744B (zh) 使用類胡蘿蔔素調節早產兒發炎症之方法
Hurrell Improvement of trace element status through food fortification: technological, biological and health aspects
Bressani et al. Fortification of corn masa flour with iron and/or other nutrients: a literature and industry experience review
EP3574770A1 (fr) Composition contenant des acides aminés
WO2011134885A1 (fr) Aliment prêt à l'usage à base de lipides comprenant de la phytase
WO2012025462A1 (fr) Phytase dans des boissons gazeuses prêtes à boire
Craig et al. 10 Critical Nutrients in
Korzeniowska et al. Advances in food fortification with vitamins and co-vitamins
CN102813005A (zh) 一种花生核桃粉

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 11715550

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 11715550

Country of ref document: EP

Kind code of ref document: A1