WO 2018/021914
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`PCT/NL2017/050507
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`Title:
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`Protein-fortified food product
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`The invention is in the field of food and food supplements.
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`Introduction
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`Protein is one of the three macronutrients, along with fat and
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`carbohydrate. It is important that our diet provides sufficient protein, as
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`protein provides amino acids, which are converted in the living body into
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`many types of functional protein.
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`Many people in present-day society would benefit from increasing
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`their protein intake. Sportsmen for example often benefit from increasing
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`protein intake, because higher protein intake allows for increased muscle
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`build-up.
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`Furthermore, elderly people often have a reduced stomach
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`content. For these people, the quantity of regular food required to be
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`provided with sufficient protein is often too much. This results in a protein
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`intake which is lower than ideal, with negative consequences for overall
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`health. An additional problem for the elderly is that they often eat relatively
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`slow. Meals which are unstable due to the presence of large quantities of
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`protein are likely to become less attractive when cooled or otherwise loosing
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`the state in which they were served.
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`Also, there exist a variety of diseases which are associated with
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`increased protein requirements. For patients suffering such diseases,
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`increasing protein intake is much desired, but this can be challenging by a
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`lack of appetite or otherwise not being able to eat enough.
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`Presently, there exists a variety of high protein foods to solve
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`these issues. For example, protein bars and protein shakes exist which are
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`used to increase protein intake. However, a problem with protein is that it
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`can convey significant off-taste and a gritty mouthfeel, in particular at
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`higher concentrations. This is unpleasant, both in bars and for shakes.
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`Consequently, in particular for foods and food supplements which should
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`provide a large quantity of protein in relatively minor volume, this off-taste
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`and gritty mouthfeel prevent many people from increasing their protein
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`intake.
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`An additional problem with shakes is that protein is present in
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`suspension. Such a suspension is inherently unstable, and requires stirring
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`or shaking prior to consumption, because the suspended protein is likely to
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`settle relatively quickly.
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`It would be desirable to have a food product which can provide
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`large quantities of protein in a small volume, without off-taste and gritty
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`mouthfeel, which can be used hot or cold, in the form of a regular meal, and
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`which remains a stable homogenous product from the time of serving to the
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`time of consumption.
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`W0 2016/01940 describes gels based on any gelling agent,
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`comprising 4-98 % of protein or 4-98 % of dietary fiber. Such gels are said to
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`increase satiety and reduce total food intake. However, these gels are not
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`necessarily based on a starch gelling agent, and furthermore are not
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`necessarily thermoreversible.
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`W0 20 16/0 149 12 describes high protein gelled food products
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`comprising algal protein and a gel forming material such as gelatin 0r
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`pectin. These gels are not necessarily thermoreversible, and are not based
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`on a starch gelling agent.
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`W0 03/015538 describes controlled Viscosity food flavoring
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`systems, based on any type of gelling agent, which may among others be
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`starch. In addition, the gels may be thermoreversible, although in many
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`embodiments, heat-reversible gelling is not desired.
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`W0 200 1/ 10 78526 describes reversible gelling agents for use in
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`food products, comprising a degraded root or tuber starch, which starch
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`comprises at least 95 wt.% of amylopectin. It is however silent on the
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`presence of protein.
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`Figures
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`Figure 1: Viscosity of a food product comprising a starch thermoreversible
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`gelling agent during cooling.
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`Figure 2: Viscosity of a food product comprising agar during cooling.
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`Figure 3: Viscosity of a food product comprising pectin during cooling.
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`Figure 4: Viscosity of a food product comprising gelatin during cooling.
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`Figure 5: Protein settling in food products with and Without gelling agent
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`(25 °C, 5 min).
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`Figure 6: Degradation of a food product comprising agar under the influence
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`of saliva.
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`Figure 7: Degradation of a food product comprising pectin under the
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`influence of saliva.
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`Figure 8: Degradation of a food product comprising gelatin under the
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`influence of saliva.
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`Figure 9: Degradation of a food product comprising a starch
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`thermoreversible gelling agent under the influence of saliva.
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`Figure 10: Results of the sensory evaluation of various food products.
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`Figures lla—f: A sauce for ready to eat pasta as described in Example 5.
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`Figures 12a-c: Comparison of the gelation behavior of gelled protein-fortified
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`food products based on different thermoreversible gelling agents.
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`Detailed description
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`The present invention pertains to a protein-fortified food product,
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`comprising water, a starch thermoreversible gelling agent and at least
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`2 wt.% of protein. The protein-fortified food product is a nutritional delivery
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`system (NutriDeliS), which is used to provide nutrition with increased
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`quantities of protein. Preferably, the food product is a melted food product,
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`i.e. a liquefied food product, which is a food product in a melted state. The
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`melted food product, after melting of the gel by heating, can also be called a
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`liquefied gel. A melted food product is obtainable for instance by heating the
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`food product in its gelled state, by any known means, such as by oven, in a
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`pan, or by microwave. Microwave is preferred, at least for practical
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`purposes. The present combination of ingredients provides for a palatable
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`taste and mouthfeel of the food product, both in gelled and in melted state.
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`Melting, in the present context, should be interpreted as the liquefaction
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`observed upon heating a thermoreversible gel.
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`An advantage of the protein—fortified food products is that the
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`starch thermoreversible gelling agent has the function of masking protein
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`taste and mouthfeel by creating a smooth masking layer around the protein.
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`This effect occurs both when the food product is in its gelled state, as well as
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`when the food product is heated so as to obtain the food product in melted,
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`liquid state. This ensures that the gritty mouthfeel and strong off-taste
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`usually associated with high concentrations of protein can be avoided. At
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`the same time, degradation of the smooth layer during consumption
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`provides for a creamy mouthfeel, which improves the apparent taste and
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`mouthfeel of the food product further.
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`A further advantage is that the composition of the invention
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`retains its liquid state for a considerable time after melting, even when
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`cooled. This ensures that the protein-fortified food product can be melted
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`(“liquefied”) by heating prior to consumption, and retain its liquid state for
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`up to four hours at room temperature (18—25 °C, preferably 20 °C). That is
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`an advantage for people who have difficulty eating a large volume of food, as
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`their food tends to cool down during consumption. A food product based on a
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`melted gel according to the invention retains its liquid, consumable state
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`also under these conditions.
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`At 8 wt.% concentration, it takes about 4 hours for a typical
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`starch thermoreversible gelling agent to gel 3 liquefied food product, at 0-
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`7 °C. In comparison, other hydrocolloid thermoreversible gelling agents gel
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`within minutes, at the same temperature.
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`The protein-fortified food product comprises a starch
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`thermoreversible gelling agent. This an agent which effects gelling of a
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`liquid or semi-liquid food product, which has been derived from starch, and
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`which provides for a gel which is thermoreversible. In other words, it is a
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`starch-based (or starch-derived) thermoreversible gelling agent.
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`A gelling agent is an agent which effects gelation of a product
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`which would otherwise be liquid, or at most slightly Viscous. This can be
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`achieved by dissolving the gelling agent in the composition at a certain,
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`known concentration, which varies with the type of gelling agent. Gelling
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`agents can also be included at lower concentration, in which case they can
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`provide for binding or thickening a liquid product. Many gelling agents are
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`known, among which pectin, starch, agar, guar gum, protein based gelling
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`agents, alginate, carrageenan, gellan gum, konj ac, the combination of locust
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`bean gum and Xanthan gum and gelatin. Most gelling agents form a gel
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`irreversibly; heating of a formed gel in that case disrupts the gel, but cooling
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`the heated gel does not result in a reversal to the gelled state.
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`A thermoreversible gelling agent is a type of gelling agent which
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`does allow for returning to the gelled state after melting the gel. Thus,
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`multiple cycles ofmelting and gelling can be achieved, by reciprocal heating
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`and cooling. A thermoreversible gelling agent can be included in a liquid
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`product, for instance at increased temperature, and subsequent cooling
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`results in formation of a gel. Heating this gel results in a melting of the gel,
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`which returns the product to a liquid or melted form. Subsequent cooling
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`reforms the gel.
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`Generally, when cooling a gel based on a conventional
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`thermoreversible gelling agent, the cooling is concomitantly associated with
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`a return to the gelled state of the product. Known thermoreversible gelling
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`agent are for example gelatin, agar, pectin, starch, gellan gum, and a
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`combination of locust bean gum or guar gum with xanthan gum. Such
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`gelling agents therefore are liquid in a hot state, and gel in a cold state.
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`There is no appreciable intermediate state, in which the product is cold but
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`still liquid.
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`It has presently been found that a starch thermoreversible gelling
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`agent has the property of retaining its melted form for a long time after
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`cooling, much longer than other thermoreversible gelling agents. Starch-
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`based thermoreversible gelling agents are characterized by a low gel set
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`rate, of at least 2, preferably at least 4 hours at 4 °C and 8 wt.%
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`concentration. However, both in a melted state and in a gelled state, the
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`polysaccharide chains of the starch thermoreversible gelling agent exert a
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`masking effect on protein taste and mouthfeel. In addition, both in melted
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`and in gelled state, the food products of the invention prevent settling of the
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`protein.
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`The starch may be of any type, such as a legume, cereal, root or
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`tuber starch, but is preferably a root or tuber starch. Starch types which
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`may be used to obtain the starch thermoreversible gelling agent are for
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`example rice, wheat, maize, potato, sweet potato, tapioca or yam starch,
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`preferably a root- or tuber starch, preferably potato and tapioca starch, most
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`preferably potato starch. An advantage of using root or tuber starches, in
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`particular potato starch, over other types of starch is that root- or tuber
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`starches can be obtained in a more pure form than other starches. In
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`addition, they have higher clarity, and have lower color, odor and off taste.
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`Among the various starch types, any ratio of amylose to
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`amylopectin can be used. Regular starch comprises generally about 20 wt.%
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`amylose, and 80 wt.% amylopectin. Amylose-rich starch has a higher
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`amylose content, and so-called “waxy” starches have an increased
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`amylopectin content, preferably of above 95 wt.%, more preferably above
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`98 wt.%, based on the weight of the starch. In the present invention, the
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`starch thermoreversible gelling agent is preferably a waxy starch, such as
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`waxy maize or wheat starch, or amylopectin potato starch. In a much
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`preferred embodiment, the starch is an amylopectin potato starch.
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`The starch thermoreversible gelling agent may be a modified
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`starch, including modification by degradation, among which degradation by
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`acid, by oxidation or by enzymatic or mechanical methods or the
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`combination method. Degradation by oxidation, for example peroxide or
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`hypochlorite oxidation, or by acid is preferred, most preferably by acid.
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`Suitable acids are known in the art, and include HCl, H2804 and HNOg, for
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`example. HCl is preferred for food purposes.
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`A much preferred starch thermoreversible gelling agent is for
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`example an acid-degraded waxy starch, preferably an acid-degraded
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`amylopectin potato starch.
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`The starch thermoreversible gelling agent may also (additionally)
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`be modified by slight stabilization, such as by etherification, esterification or
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`amidation of the starch. As such, the starch thermoreversible gelling agent
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`can also be a stabilized starch. Suitable stabilized starches are for example
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`acetylated or hydroxypropylated starches.
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`Combinations of modifications are also envisioned. It is however
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`important that the modification(s) do not affect the thermoreversibility of
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`the thermoreversible gelling agent. In addition, the modification(s) should
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`not preclude the degradation of the starch during consumption, as this is an
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`important aspect of the improved mouthfeel 0f the food products of the
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`invention.
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`A starch thermoreversible gelling agent generally has a peak
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`Viscosity, deternlined by RVA (Rapid Visco Analyser, Newport Scientific Pty
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`Ltd). 45% starch (db) in demineralized water. The viscosity can be measured
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`by increasing the temperature from 35 °C to 95 °C at 12 °C/min with a
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`paddle speed is 160 rpm. Then keep at 95 °C for 3 min and then decrease to
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`35 °C at 12 °C/min in the range of 100 cp to 13000 cp.
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`A starch thermoreversible gelling agent generally has a molecular
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`weight, determined by aF4 method (Field flow fractionation) at a sample
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`concentration of 1.180 mg/ml and injection volume of 50.0 ill. The average
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`molecular weight is in the range of 0.01><106 to 50><106 g/mol.
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`In a much preferred embodiment, the starch thermoreversible
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`gelling agent is an acid-degraded amylopectin potato starch, preferably with
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`a molecular weight of between 0.05><106 to 0.5><106 g/mol, and/or a viscosity
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`of 200 to 1000 cp determined by RVA (Rapid Visco Analyser, Newport Scientific
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`Pty Ltd). 45% starch (db) in demineralized water. The viscosity was
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`measured by increasing the temperature from 35 °C to 95 °C at 12 °C/min
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`with a paddle speed is 160 rpm. Then keep at 95 °C for 3 min and then
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`decrease to 35 °C at 12 °C/n1in.
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`A starch thermoreversible gelling agent can be obtained by
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`suitable modification of starch, as is known in the art. A much preferred
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`starch thermoreversible gelling agent is a starch as disclosed in
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`WC 2001/1078526, which can be obtained as described therein.
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`The starch thermoreversible gelling agent is present in the food
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`product of the invention in a quantity sufficient to mask the protein.
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`Preferably, the quantity is such that it allows for the food product to obtain
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`a gelled state. Dependent on the type of food product, this can already occur
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`at a quantity of starch thermoreversible gelling agent in the food product of
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`3 wt.% or more, based on the total weight of the food product. Generally
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`though, higher quantities are desirable, such as a quantity of more than
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`5 wt.%, preferably more than 8 wt.%, based on the total weight of the food
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`product. The starch thermoreversible gelling agent can be present up to a
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`quantity of 35 wt.%. preferably up to 40 wt.%, more preferably up to
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`45 wt.%. It is a further advantage of the invention that a starch
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`thermoreversible gelling agent forms a relatively soft gel up to rather high
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`concentrations. This means that gels with a relatively high solids content
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`can be obtained, which provide for high carbohydrate energy presence, and
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`at the same time may increase the frequency of bowel movement.
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`The protein-fortified food product further comprises at least
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`2 wt.% of protein, based on the total weight of the composition. It is an
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`advantage of the present invention that the presence of the starch
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`thermoreversible gelling agent masks the taste and mouthfeel of the
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`protein, by including the protein in a network of polysaccharide chains.
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`Without wishing to be bound by theory, it appears that the starch
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`thermoreversible gelling agent forms a thin hydrodynamic shell around the
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`protein. In a gelled state, this means that the protein is taken up in the gel
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`network, masking both taste and mouthfeel.
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`Surprisingly, this also functions in a liquid state of the gel. After
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`melting the gel by heating, protein apparently remains associated with the
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`polysaccharides which formed the gel network, even when the gel network
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`itself has been disturbed by the melting. Thus, protein taste and mouthfeel
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`is also masked in the melted food product.
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`The food product of the invention can be in a gelled state.
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`Consequently, in preferred embodiments, the invention pertains to a food
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`product which is a solid gel, defined as a gel which without support or mold
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`does not change shape under the force of gravity for at least one day. At
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`room temperature, this equates to gels with a Viscosity of more than 105 CF.
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`In other preferred embodiments, the food product is a melted food
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`product, having a Viscosity of 100-45000, preferably 100 - 35000 CR more
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`preferably 500 - 30000 CR or even more preferably 100 - 25000 CF. The
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`viscosity of the melted food product is determined after melting, by a Rapid
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`Visco Analyser (RVA) at 3’7 °C at a paddle speed of 19 rpm. The skilled
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`person knows how to adjust the concentration of the starch
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`thermoreversible gelling agent in order to obtain a gel, or a melted gel, of a
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`certain viscosity.
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`At higher protein concentrations, the negative effects associated
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`with protein-rich foods become more apparent. It is a further advantage of
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`the present invention that protein off-taste and gritty mouthfeel is even
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`masked when protein is present in significant quantities. Thus, in
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`particularly preferred embodiments, the protein content of a food product
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`according to the invention is at least 2 wt.% of protein, more preferably at
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`least 8 wt.% of protein, more preferably at least 12 wt.%, even more
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`preferably at least 15 wt.%, of protein, based on the total weight of the food
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`product. Protein content in the present food products may even be as high as
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`45 wt.%. Alternatively, it may be as high as 35 wt.%, based on the total
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`weight of the food product.
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`The protein in the present food product may have any form. It
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`may be native protein, but it may also be a fully or partially denatured or
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`hydrolyzed protein. Preferably, the protein is a fully or partially denatured
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`protein, as such protein is cheapest to obtain. An alternative preferred type
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`of protein is a fully or partially hydrolyzed protein. Such protein is easy to
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`digest and take up. In a much preferred alternative embodiment, hydrolyzed
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`protein is a partially hydrolyzed protein. The protein may furthermore be
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`any mixture of the above forms.
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`The protein may be of any food-grade type, such as pea protein,
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`soy protein, milk protein, whey protein, rice, wheat, algae protein, casein,
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`meat protein, fish protein, oat protein, canola protein or potato protein.
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`Preferred protein types are soy protein, milk protein, casein, whey protein,
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`pea protein and potato protein, most preferably potato protein. The skilled
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`person can readily adjust the protein type based on the constituent amino
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`acid profile, and adapt protein type to match specific amino acid
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`requirements.
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`For example, in order to provide a food product which can provide
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`improved muscle buildup, protein rich in branched amino acids can be used,
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`for example whey protein, casein, or potato protein.
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`All types of protein are commercially available from many
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`SOUI‘CES.
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`The food product of the invention may additionally comprise other
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`ingredients, increasing the nutritional value and/or the taste of the product.
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`Thus, the food product may further comprise one or more food-grade
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`components selected from the group of fat, oil, carbohydrate, fiber, mineral,
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`salt, sugar, acid, micronutrient, vitamin, antioxidant, flavonoid, colorant,
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`flavoring compound, thickeners, and preservatives.
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`Suitable fats include for example butter, lard, duck fat, and
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`coconut fat.
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`Suitable oils include for example plant oils such as sunflower oil,
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`olive oil, safflower oil, almond oil, walnut oil, palm oil, soybean oil, canola
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`oil, coconut oil, rapeseed oil, peanut oil, as well as microbial oils and fish
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`oils. Microbial and fish oils with a high polyunsaturated fatty acid content
`
`are preferred. Alternative preferred oils are olive oil, sunflower oil and palm
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`oil.
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`Suitable carbohydrates include for example polysaccharides, such
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`as starch, among which modified and/or stabilized starches as defined
`
`above, with the exception of starch thermoreversible gelling agents, as well
`
`as oligosaccharides such as maltodextrins, raffinose, stachyose and fructo-
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`oligosaccharides.
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`Suitable fibers include for example soluble as well as insoluble
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`dietary fibers such as b-glucans, inulin, pectin, lignin and alginic acids, as
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`well as hemicellulose, chitin, xanthan gum, resistant starches, fructans and
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`In altodextrins.
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`Suitable minerals include for example calcium, phosphorus,
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`potassium, sodium, and magnesium.
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`Suitable salts include for example sodium chloride, potassium
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`chloride or potassium iodide.
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`Suitable sugars include monosaccharides and disaccharides, for
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`example glucose, fructose, galactose, sucrose, glucose syrup, maltose,
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`lactose. In some embodiments, a food-product of the invention is lactose-
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`free.
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`Suitable acids include for example acetic acid, citric acid, tartaric
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`acid, malic acid, fumaric acid, and lactic acid.
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`Suitable micronutrients include for example iron, cobalt,
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`chromium, copper, iodine, manganese, selenium, zinc, boron, and
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`molybdenum, as well as iodine, fluoride, and phosphorous.
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`Suitable vitamins include for example vitamins A, C, D, E, K, B1,
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`B2, Ba, B5, Bo, B7, 138.39, B11 and B12.
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`Suitable antioxidants include for example polyphenols,
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`anthocyanins, ascorbic acid, tocopherol, carotenoids, propyl gallate, tert-
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`butylhydroquinone, butylated hydroxyanisole, and butylated
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`hydroxytoluene.
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`Suitable flavonoids include for example rutin and kaempferol.
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`Suitable colorants include for example artificial and natural food
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`colors, among which artificial colors quinoline yellow, carmoisine, ponceau
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`4R, patent blue V, Green S, or alternatively Brilliant Blue FCF, indigotine,
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`fast green FCF, Erythrosine, Allura Red AC, tartrazine, sunset yellow FCF.
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`Natural colors include carotenoids, chlorophyllin, anthocyanins, and
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`betanin.
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`Suitable flavoring compounds include artificial and natural
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`sweeteners, such as asparatame, cyclamate, saccharin, stevia, sucralose,
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`acesulfame K, and mogrosides, as well as for example vanillin or glutamic
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`acid salts.
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`Suitable thickeners include for example guar gum, agar, various
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`starch-based non-thermoreversible gelling agents, pectin, gelatin, alginic
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`acid and carrageenan.
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`Suitable preservatives include for example benzoic acid or salts
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`thereof, hydroxybenzoate, lactic acid, nitrate, nitrite, propionic acid and
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`salts thereof, sulfur dioxide and sorbic acid.
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`Alternatively or additionally, the food product may comprise one
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`or more of the additional ingredients fruit, vegetable, meat, fish, dairy
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`products.
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`Suitable fruits include for example apple, pear, berries, pineapple,
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`mango, coconut, peach 0r banana.
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`Suitable vegetables include for example carrots, onions, garlic,
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`cabbage, beans, lentils, broccoli and tomato.
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`Suitable meats include for example pig, cow, chicken, turkey or
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`horse meat.
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`Suitable fish include for example cod, sea bass, pollock, salmon,
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`trout and tilapia, as well as shellfish, shrimp and squid.
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`Suitable dairy products include for example milk, cream, yoghurt,
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`cheese or sour cream.
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`In preferred embodiments, additional ingredients are present
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`chopped or finely cut, or even mashed or blended, in the food product.
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`Alternatively or additionally, the food product may comprise one
`
`or more pharmaceutical compounds, for example antihypertensive
`
`medications, analgesics or proton pump inhibitors.
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`It is a distinct advantage of the invention that the present food
`
`products can be in gelled form, which subsequently can be melted by heating
`
`the food product. After melting, the food products retain their liquid state
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`for at least 4 hrs, so that the present invention provides a food product with
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`the advantageous effects of a gel in protein masking, while allowing
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`consumption in a liquid state. Thus, the invention preferably pertains to
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`liquid or semi-liquid food products, wherein liquid or semi-liquid is defined
`
`as having a viscosity of 100-45000, preferably 100 - 35000 cP, more
`
`preferably 500 - 30000 CR or even more preferably 100 - 25000 CF. The
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`viscosity of the melted food product is determined after melting, by a Rapid
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`Visco Analyser (EVA) at 37 °C at a paddle speed of 19 rpm.
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`Thus, the invention may pertain to a sauce, such as for example a
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`pasta-sauce, which is enriched in protein by supplementation by addition of
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`protein as defined above, but which furthermore comprises the regular
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`ingredients of a pasta sauce.
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`The food product may be prepared by adding the starch
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`thermoreversible gelling agent to the food product, and by adding the
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`additional protein, simultaneously or sequentially in any order.
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`Subsequently, the food product may be cooled and rested to obtain the gelled
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`food product. The gelled food product may be consumed as such, but
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`preferably, the gelled state of the food product is used to dispatch the food
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`product to the location Where it is to be consumed. Simple heating, such as
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`by microwave, of the gelled food product at the location of consumption then
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`transforms the food product to the melted food product, which may be
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`consumed even very slowly, after cooling to room temperature, without
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`returning to the gelled state.
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`In some embodiments, the food product of the invention can be
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`provided in blocks, which may be cut into servable portions prior to heating,
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`or which may be heated as such to provide many portions of the melted food
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`product. In preferred embodiments however, the food product of the
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`invention is provided as a single food portion. The single food portion
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`preferably has a three—dimensional shape, preferably selected from a block,
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`slice, disk, shred, ball or oval. Providing the food product of the invention as
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`single food portions has the advantage that the composition of the food
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`product can be tailored to individual needs or taste, on the basis of
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`individual protein requirements, individual requirements for
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`pharmaceutical compounds, and individual diet wishes such as vegetarian,
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`vegan, kosher 0r halal food products.
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`Thus, the invention furthermore pertains to a package,
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`comprising at least one food product in the form of a single food portion.
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`Preferably, the package comprises multiple single food portions, for example
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`multiple portions tailored to the need of different individuals, or multiple
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`food portions tailed to the need of a single individual, while allowing for a
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`varied diet at least in taste and composition of the food product. A11
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`advantage of these food portions is that they can be distributed in a gelled
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`state, which makes distribution easier as there is no dripping or spilling
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`when the food product is transferred to a plate, and which allows for well-
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`defined food portions without measuring quantities.
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`These embodiments further have the advantage of providing food
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`portions for individuals, which may be produced on large scale in one
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`location, while being tailored to individual needs, for consumption at a
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`specific location. Preferred locations for consumption of the present food
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`products are elderly homes, hospitals, and other locations where varying
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`diet needs and wishes can be coupled to individual inhabitants, but where
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`the large scale requirements for food distribution complicates meeting
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`individual needs and wishes. The present invention provides for
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`individualized food portions, which may be efficiently produced and
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`distributed.
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`The invention furthermore provides a method for serving protein-
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`fortified food, comprising
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`1) providing a food product as defined above
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`2) heating the food product to obtain a melted food product, having
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`a viscosity of 100 - 45000 CR preferably 35000 CR
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`3) serving the food.
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`In preferred embodiments, the food product can be combined with
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`other food products, such as for example a servable portion of a meal or meal
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`base selected from the group of pasta, noodles, rice, bread, potato, dessert or
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`ice cream.
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`These embodiments allow for meeting individual food
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`requirements based on the food product of the invention, for instance a
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`pasta-sauce, which may be applied onto pasta prepared at the location of
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`serving. Alternatively, the food product can be a chili, served with rice or
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`bread prepared at the location of serving, or obtained elsewhere. The food
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`product can also be a spread, to be applied on bread. Heating of the spread
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`in its gelled state provides the melted spread with regular spread-viscosity,
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`which can be cooled and applied onto bread and subsequently served,
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`without the food product returning to its gelled state.
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`In much preferred embodiments, the food product can be a sauce
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`for application on for example ice-cream or another type of dessert. In such
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`embodiments, the advantage of the food product that it retains its liquid
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`state for a long time is in particular apparent, as even on ice-cream, the
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`melted and subsequently cooled gel does not return to its gelled state within
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`four hours. This time is sufficient to consume the food product, even for the
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`slowest eaters.
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`Consequently, the invention further provides a method for protein
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`fortification in healthy subjects, comprising serving a protein-fortified food
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`as defined above, in a gelled or melted form. Preferably, serving is in melted
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`form. Preferred healthy subjects include for example sportsmen and elderly.
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`The invention furthermore provides a food product for use in
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`protein fortification, in subjects suffering from protein deprivation or
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`otherwise in need of high quantities of protein, as well as a method for
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`supplementing protein to patients suffering from protein deprivation or
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`otherwise in need of high quantities of protein. Subjects envisioned for this
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`use of the invention include diseased and/or underfed subjects.
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`The invention furthermore provides a method of making a gelled
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`food product as defined above, comprising mixing water, a starch
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`thermoreversible gelling agent and at least 2 wt.% protein, heating the
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`mixture to fully gelatinize the starch, and cooling the mixture for at least
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`5 hours, preferably at least 10 hours, to obtain the gelled food product. In
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`preferred embodiments, the gelled food product can subsequently be melted
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`by heating to obtain a food product in melted state. Heating is preferably to
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`a temperature of at least 70 °C, preferably at least 80 °C, more preferably at
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`least 90 °C. Preferably, the food product is poured into a package to provide
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`a single food portion prior to cooling.
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`For the purpose of clarity and a concise description features are
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`described herein as part of the same or separate embodiments, however, it
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`will be appreciated that the scope of the invention may include
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`embodiments having combinations of all or some of the features described.
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`The invention will now be further illustrated by the following,
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`non-restrictive examples.
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`Examples
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`In examples 1 - 4, the melted food product is prepared by mixing
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`the ingredients together and gelatinizing the starch completely. This
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`mixture could be cooled overnight at for instance room temperature or even
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`cooler to result in the food product in a gelled state. Heating of this gelled
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`food product then would result in the melted food product. A thus obtained
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`melted food product is chemically exactly the same as the mixture obtained
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`directly after combining the ingredients and gelatinizing the starch, because
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`the starch is a starch thermoreversible gelling agent, gelatio