P 1 1287019000
`
`Title:
`
`Protein-fortified food product
`
`The invention is in the field of food and food supplements.
`
`‘i
`
`Introduction
`
`Protein is one of the three inaoronutrients, along with fat and
`
`carbohydrate. It is important that our diet provides sufficient protein, as
`
`protein provides amino acids, which are converted in the living body into
`
`10
`
`many types of functional protein
`
`Many people in present—day society would benefit from. increasing
`
`their protein intake. Sportsmen for example often benefit from increasing
`
`protein intake, because higher protein intake allot s for increased muscle
`
`liuild—up.
`
`Furthermore, elderly people often have a reduced stomach
`
`content. For these people, the quantity of regular food required to he
`
`provided with sufficient protein is often too much. This results in a protein
`
`intake which is lower than ideal, with negative consequences for overall
`
`health. An additional problem for the elderly is that they often eat relatively
`
`20
`
`slow. Meals which are unstable due to the presence of large quantities of
`
`protein are likely to become less attractive when cooled or otherwise loosing
`
`the state in which they were served.
`
`Also, there exist a variety of diseases which are associated with
`
`increased protein requirements. For patients suffering such diseases,
`
`increasing protein intalte is much desired, but this can he challenging by a
`
`lack. of appetite or otherwise not being able to eat enough.
`
`Presently, there exists a variety of high protein foods to solve
`
`these issues. For example, protein bars and protein shakes exist which are
`
`used to increase protein intake. However, a problem with protein is that it
`
`can convey significant off-taste and. a gritty mouthfeel, in particular at
`
`higher concentrations. This is unpleasant, both in bars and for shakes.
`
`

`

`Consequently, in particular for foods and food supplements which should
`
`provide a large quantity of protein in relatively minor volume, this off—taste
`
`and gritty nrouthfeel prevent many people from increasing their protein
`
`intake
`
`An additional problem with shakes is that protein is present in
`
`suspension. Such a suspension is inherently unstable, and requires stirring
`
`or shaking prior to consumption, because the suspended protein is likely to
`
`settle relatively quickly.
`
`it would be desirable to have a food product which can provide
`
`10
`
`large quantities of protein in a small volume, without oil—taste and gritty
`
`mouthfeel, which can be used hot or cold, in the form of a regular meal? and
`
`which remains a stable homogenous product from the time of serving to the
`
`time of consumption.
`
`W0 2016/01940 describes gels based on any gelling agent,
`
`comprising 4—98 % of protein or 4—9" % of dietary fiber. Such gels are said to
`
`increase satiety and reduce total food intake. However, these gels are not
`
`necessarily based on a starch gelling agent; and furthermore are not
`
`necessarily thermoreversihle.
`
`WO 2016/014912 describes high. protein gelled lood products
`
`comprising algal protein. and a gel forming material such as gelatin or
`
`pectin. ’l‘liese gels are not necessarily thermoreversihle, and are not based
`
`on a starch gelling agent.
`
`WC) 03/015538 describes controlled viscosity food flavoring
`
`systems, based on any type of gelling agent, which may among others be
`
`starch. ln addition, the gels may he thermoreversilola although in many
`
`embodiments, heat—reversible gelling is not desired.
`
`W0 2001/1078526 describes reversible gelling agents for use in
`
`food products, comprising a degraded. root or tuber starch, which starch
`
`comprises at least 95 wtfi/{i of aniylopectin it is however silent on the
`
`presence of protein.
`
`20
`
`25
`
`

`

`2)
`
`Figures
`
`Figure 1: Viscosity of a food product comprising a starch thernioreversible
`
`gelling agent during cooling.
`
`Figure 2: Viscosity of a food product comprising agar during cooling.
`
`Cli‘igure 5: Viscosity ot‘a food product comprising pectin during cooling.
`
`Figure 4: Viscosity ol’a food product comprising gelatin during cooling.
`
`Figure 5: Protein settling in food products with and without gelling agent
`
`(25 °C> 5 min).
`
`Figure 6: Degradation of a food product comprising agar under the influence
`
`ill
`
`of saliva.
`
`Figure 7: Degradation of a fried product comprising pectin. under the
`
`influence of saliva.
`
`Figure 8: Degradation of a food product comprising gelatin under the
`
`influence of saliva.
`
`15
`
`Figure .9: Degradation. of a food product comprising a starch
`
`thermoreversible gelling agent under the influence oi‘saliva.
`
`Figure 10: Results of the sensory evaluation of various food products.
`
`Figures lla—i‘: A sauce for ready to eat pasta as described in Example 5.
`
`Figures lea—c: Comparison of the gelation behavior of gelled protein-fortified
`
`food. products based on different thernioreversilile gelling agents.
`
`illetailed description
`
`The present invention pertains to a protein—fortii‘ied food product,
`
`comprising water, a starch thermoreversible gelling agent and at least
`
`2 wt.% of protein. The proteindortii’ied food product is a nutritional delivery
`
`system (NutriDeliS), which is used to provide nutrition with increased
`
`quantities of protein. Preferably, the food product is a melted food product,
`
`i.e. a liquefied food product, which is a food product in a melted. state. The
`
`melted food product, after melting of the gel by heating, can also be called a
`
`30
`
`liquefied gel. A melted food product is obtainable for instance by heating the
`
`

`

`food product in its gelled state, by any known means? such as by overt in a
`
`pan; or by microwave. Microwave is preferred, at least for practical
`
`purposes. The present combination of ingredients provides for a palatable
`
`taste and moutht‘eel of the food product; both in gelled. and in melted. state.
`
`Melting, in the present context, should be interpreted as the liquefaction
`
`observed upon heating a thermoreversible gel.
`
`An advantage of the protein—fortified food products is that the
`
`starch. thermoreversihle gelling agent has the function of masking protein
`
`taste and mouthfeel by creating a smooth. masking layer around the protein,
`
`This effect occurs both when the food product is in its gelled. state, as well as
`
`when the food product is heated so as to obtain the food product in melted,
`
`U
`
`10
`
`liquid state. This ensures that the gritty mouthfeel and strong off—taste
`
`usually associated with high concentrations of protein can be avoided. At
`
`the same time, degradation of the smooth layer during consumption
`
`provides for a creamy mouthfeel, which improves the apparent taste and
`
`mouthfeel of the food product further.
`
`A further advantage is that the composition of the invention
`
`retains its liquid state for a considerable time after melting, even. when
`
`cooled. This ensures that the protein~fortiiied food product can be melted.
`
`20
`
`(l.iquetied”) by heating prior to consumption, and. retain its liquid. state for
`
`up to four hours at room temperature (18n25 0C, preferably 20 °C). That is
`
`an advantage for people who have difficulty eating a large volume of food, as
`
`their food tends to cool down during consumption. A food product based on a
`
`melted. gel according to the invention retains its liquid consumable state
`
`25
`
`also under these conditions,
`
`At 8 wt.% concentration, it takes about 4 hours for a typical
`
`starch thermoreversihle gelling agent to gel a liquefied food product, at (l—
`
`7 °C. ln comparison, other hydrocolloid thernioreversihle gelling agents gel.
`
`within minutes, at the same temperature.
`
`

`

`3.?!
`
`C}
`
`it)
`
`an Ci
`
`20
`
`25
`
`The protein—thrtified food product comprises a starch
`
`thernioreversihle gelling agent. This an agent which effects gelling of a
`
`liquid or semi-liquid food product, which has been derived from starch, and
`
`which provides for a gel which is therrnoreversihle, in other words, it is a
`
`starch-based (or starch—derived) thernioreversihle gelling agent.
`
`A gelling agent is an agent which effects gelation of a product
`
`which would otherwise he liquid, or at most slightly viscous. This can he
`
`achieved by dissolving the gelling agent in. the composition at a certain,
`
`known concentration, which varies with the type of gelling agent. Gelling
`
`agents can also be included at lower concentration, in which. case they can
`
`provide for hinding or thickening a liquid product. Many gelling agents are
`
`known, among which pectin, starch, agar, guar guin, protein based gelling
`
`agents, alginate. carrageenan, gellan gum, konjac, the combination of locust
`
`hean gum. and Xanthan gum and gelatin. Most gelling agents form. a gel
`
`irreversibly; heating ol’a forrned gel in that case disrupts the gel, hut cooling
`
`the heated gel does not. result in a reversal to the gelled state.
`
`A therinoreyersihle gelling agent is a type of gelling agent which
`
`does allow for returning to the gelled state after melting the gel. Thus,
`
`multiple cycles of melting and gelling can be achieved, by reciprocal. heating
`
`and cooling A tlzierinoreveii'sihle gelling agent can be included in a liquid
`
`product, for instance at increased temperature, and suhsequent cooling
`
`results in formation of a gel. Heating this gel results in a melting of the gel,
`
`which returns the product to a liquid or rnelted form. Subsequent cooling
`
`reforms the gel.
`
`Generally, when cooling a gel based on a conventional
`
`thermoreversilole gelling agent, the cooling is concomitantly associated with
`
`a return to the gelled state of the product. Known thermoreversihle gelling
`
`agent are for example gelatin, agar, pectin, starch, gellan gum, and a
`
`combination. of locust bean gum or guar gurn with Kanthan gurn. Such.
`
`gelling agents therefore are liquid in a hot state, and gel in a cold state.
`
`

`

`03
`
`There is no appreciable intermediate state, in which the product is cold but
`
`still liquid.
`
`It has presently been found. that a starch thernioreyersible gelling
`
`agent has the property of retaining its melted. form for a long time after
`
`cooling, much longer than other therinoreversible gelling agents. Starch—
`
`based thermoreversible gelling agents are characterized by a low gel set
`
`rate, of at least 2, preferably at least 4 hours at 4 ° J and 8 wtf/si
`
`concentration. However, both in a melted state and in a gelled state, the
`
`polysaccharide chains of the starch thermoreversible gelling agent exert a
`
`10
`
`masking effect on protein. taste and mouthfeel. ln addition, both in melted
`
`and in gelled state, the food products of the invention prevent settling of the
`
`protein.
`
`The starch may be of any type, such. as a legume, cereal, root or
`
`tuber starch, but is preferably a root or tuber starch. Starch types which.
`
`may be used to obtain the starch thernioreversible gelling agent are for
`
`example rice, wheat, maize, potato, sweet potato, tapioca or yarn starch,
`
`preferably a root— or tuber starch, preferably potato and tapioca starch, most
`
`preferably potato starch. An advantage of using root or tuber starches, in
`
`particular potato starch, over other types of starch is that root— or tuber
`
`starches can be obtained in a more pure form than other starches. In
`
`addition, they have higher clarity, and have lower color, odor and off taste.
`
`Among the various starch types, any ratio of ainylose to
`
`ainylopectin can be used. Regular starch comprises generally about :20 wt.%
`
`amylose, and 80 wtfh’i arnylopectin. Amylose—rich starch has a higher
`
`ainylose content, and so—called “waxy" starches have an increased
`
`amylopectin content, preferably of above 95 wt.%, more preferably above
`
`98 wt.%, based on the weight of the starch. ln the present invention, the
`
`starch. thermoreyersible gelling agent is preferably a waxy starch, such. as
`
`waxy maize or wheat starch, or ainylopectin potato starch. ln a much
`
`preferred. embodiment, the starch is an amylopectin potato starch.
`
`20
`
`25
`
`

`

`The starch thermoreversible gelling agent may he a modified
`
`starch, including modification by degradation; among which degradation by
`
`acid, by oxidation or by enzymatic or mechanical methods or the
`
`combination. method Degradation by oxidation for example peroxide or
`
`hypochlorite oxidation, or by acid is preferred, most preferably by acid.
`
`Suitable acids are known in the art, and include l-lCl, H280; and l‘lNOg, for
`
`example. HCl is preferred for food purposes.
`
`A. much preferred starch thermoreversible gelling agent is for
`
`example an acid—degraded waxy starch. preferably an acid—degraded
`
`10
`
`amylopectin potato starch.
`
`The starch thermoreversihle gelling agent may also (additionally)
`
`be modified by slight stabilization, such as by etherification, esterification or
`
`amidation of the starch. As such, the starch thermoreversible gelling agent
`
`can also he a stabilized starch. Suitable stabilized starches are for example
`
`acetylated or hydroxypropylated starches.
`
`Combinations of modifications are also envisioned. lt is however
`
`important that the modifica.tion(s> do not affect the thermoreversibility of
`
`the thernioreversible gelling agent ln. addition, the modificati.on(s) should
`
`not preclude the degradation. of the starch during consumption, as this is an
`
`important aspect of the improved. monthleel of the food products of the
`
`invention.
`
`A starch thermoreversible gelling agent generally has a peak
`
`viscosity, determined by EVA (Rapid Visor) Analyser, Newport Scientific Pty
`
`Ltd). 45% starch (db) in demineralized water. The Viscosity can be measured
`
`by increasing the temperature from 35 °C to 95 °C at l2 °C/niin with a
`
`paddle speed is 160 rpm. Then keep at 95 °C for 3 min and then decrease to
`
`:35 °C at 12 °Cfmin in the range of 100 cp to 18000 cp.
`
`A. starch thermorever‘sible gelling agent generally has a molecular
`
`weight; determined by anl method (li‘ield flow fractionation) at a sample
`
`20
`
`25
`
`

`

`concentration of 1.180 mg/ml and injection volume ol’BGQ til. The average
`
`molecular weight is in the range of 0.0 1‘»: 103 to 50%105 g/niol.
`
`ln a much preferred. embodiment, the starch therinoreversible
`
`gelling agent is an aciddegraded ainylopectin potato starch, preferably with
`
`U
`
`a molecular weight of between 0.05% 105 to 0.5X106 g/inol, and/or a viscosity
`
`of 200 to 1000 cp determined by EVA (Rapid Visco Analyser, Newport Scientific
`
`Pty Ltd). 45% starch (db) in deininerahzed water. The viscosity was
`
`measured by increasing the temperature from 35 °C to 95 °C at 12 oi{ii/min
`
`with a paddle speed is int) rpnia Then keep at 95 °C for 3 min and. then
`
`10
`
`decrease to 35 °C at 12 °C/inin.
`
`A starch therinoreversihle gelling agent can be obtained by
`
`suitable modification of starch, as is known in the art. A much preferred
`
`starch. 'therinoreversible gelling agent is a starch as disclosed in
`
`WO i300 1/1078526, which can be obtained as described therein.
`
`The starch thermoreversible gelling agent is present in the food
`
`product of the invention in a quantity sufficient to mask the protein.
`
`Preferably, the quantity is such that it allows for the food product to obtain
`
`a gelled state. Dependent on the type of food product, this can already occur
`
`at a quantity of starch. thermoreversible gelling agent in the food product of
`
`3 wtfi’e or more, based on the total weight of the food. product Generally
`
`though, higher quantities are desirable, such as a quantity of more than
`
`5 VVll.(l/(); preferably more than 8 wtt/a, based on the total weight of the food
`
`product. The starch. therinoreversible gelling agent can be present up to a
`
`quantity of 35 wtfl/t, preferably up to 40 wtf‘Vé, more preferably up to
`
`4.5 wt,%. lt is a further advantage of the invention. that a starch
`
`therinoreversible gelling agent forms a relatively soft gel up to rather high
`
`concentrations. This means that gels with a relatively high solids content
`
`can be obtained, which provide for high carbohydrate energy presence, and.
`
`at the same time may increase the frequency of bowel movement.
`
`20
`
`25
`
`

`

`El
`
`Ci
`
`10
`
`20
`
`25
`
`The protein-fortified food product further comprises at least
`
`2 wt.% of protein, based on the total weight of the composition. lt is an
`
`advantage of the present invention that the presence of the starch
`
`thermoreversible gelling agent masks the taste and mouthfeel of the
`
`protein, by including the protein in a network of polysaccharide chains.
`
`Without wishing to be bound by theory, it appears that the starch
`
`thernioreversible gelling agent forms a thin hydrodynamic shell around the
`
`protein. l n a gelled state, this means that the protein is taken up in the gel
`
`network, mashing both taste and mouthfeel.
`
`Surprisingly, this also functioizis in a liquid state ofthe gel, After
`
`melting the gel by heating, protein apparently remains associated with the
`
`polysaccharides which formed the gel network, even when the gel network
`
`itself has been disturbed by the melting Thus, protein taste and inouthfeel
`
`is also masked in the melted food product.
`
`The food product of the invention can be in a gelled state.
`
`Consequently, in preferred embodiments, the invention pertains to a food
`
`product which is a solid gel, defined as a gel which without support or mold
`
`does not change shape under the force of gravity for at least one day. At
`
`room. temperature, this equates to gels with a viscosity of more than 105 cl?)
`
`ln other preferred embodiments, the food product is a melted food
`
`product, having a viscosity of 100-45000, preferably 100 — 85000 cl”, more
`
`preferably 500 - 80000 (3?, or even more preferably 100 — 25000 c?. The
`
`viscosity of the melted food product is determined after melting, by a Rapid
`
`Visco Analyser (EVA) at 37 °C at a paddle speed of 19 rpm. The skilled
`
`person. knows how to adjust the concentration of the starch.
`
`thermoreversible gelling agent in order to obtain a gel or a melted gel, of a
`
`certain viscosity.
`
`At higher protein concentrations, the negative effects associated
`
`with protein-rich foods become more apparent. lt is a inrther advantage of
`
`the present invention that protein off~taste and gritty mouthfeel is even
`
`

`

`ll)
`
`U
`
`10
`
`,...i Ci
`
`20
`
`25
`
`mashed when protein is present in significant quantities. Thus, in
`
`particularly preferred embodiments, the protein content of a food product
`
`according to the invention is at least 2 wt.% of protein, more preferably at
`
`least 8 wt.% oi‘protein, more preterahly at least 12 wt.%, even more
`
`preterahly at least 15 wt.%, of protein, based on the total weight of the food
`
`product. Protein content in the present food products may even he as high as
`
`45 wt.%. Alternatively, it may he as high as 35 wt.%, leased on the total
`
`weight. of the food product.
`
`The protein in the present food product may have any form. lit
`
`may be native protein, but it may also he a fully or partially denatured or
`
`hydrolyzed protein. Preferably, the protein is a fully or partially denatured
`
`protein, as such protein is cheapest to obtain. An alternative preferred type
`
`of protein is a, fully or partially hydrolyzed protein. Such protein is easy to
`
`digest and take up. ln a much preferred alternative embodiment, hydrolyzed
`
`protein is a partially hydrolyzed protein. The protein may furthermore be
`
`any mixture of the above forms.
`
`The protein may he of any foodugrade type, such as pea protein,
`
`soy protein, milk protein, whey protein, rice, wheat, algae protein, casein,
`
`meat protein, fish protein, oat protein, canola protein. or potato protein.
`
`Preferred protein. types are soy protein, mill; protein, casein, whey protein,
`
`pea protein and potato protein, most preferably potato protein. The skilled
`
`person can readily adjust the protein type based on the constituent amino
`
`acid profile, and adapt protein type to match specific amino acid
`
`requirements.
`
`For example, in order to provide a food product which. can provide
`
`improved muscle buildup, protein rich in branched amino acids can he used,
`
`for example whey protein, casein, or potato protein.
`
`All types of protein are commercially available from many
`
`SOUK‘CSS.
`
`

`

`ll
`
`The food product of the invention may additionally comprise other
`
`ingredients, increasing the nutritional value and/or the taste of the product.
`
`Thus, the food product may further comprise one or more food-grade
`
`components selected li‘om the group ol'fat, oil, carbohydrate, fiber, mineral,
`
`salt, sugar, acid, micronutrient, vitamin, antioxidant, ilavonoid, colorant,
`
`flavoring compound, thickeners, and preservatives.
`
`Suitable fats include for example butter, lard, duel: fat, and
`
`coconut fat.
`
`Suitable oils include for example plant oils such. as sunllower oil,
`
`10
`
`olive oil, safflower oil, almond oil, walnut oil, palm oil, soybean oil, canola
`
`oil, coconut oil, rapeseed oil, peanut oil, as well as microbial oils and fish
`
`oils. Microbial and fish oils with a high polyunsaturated fatty acid content
`
`are preferred. Alternative preferred oils are olive oil, sunflower oil and palm
`
`oil.
`
`Suitable carbohydrates include for example polysaccharides, such
`
`as starch, among which modified and/or stabilized starches as defined
`
`above, with the exception of starch tliermoreversible gelling agents, as well
`
`as oligosaccharides such as inaltodextrins, raffiuose, stachyose and fructo-
`
`oligosaccharides,
`
`20
`
`Suitable fibers include for example soluble as well as insoluble
`
`dietary libers such as buglucans, inulin, pectin, lignin and alginic acids, as
`
`well as hemicellulose, chitin, xanthan gum, resistant starches, fructans and
`
`maltodextrins.
`
`Suitable minerals include for example calcium, phosphorus,
`
`25
`
`potassium, sodium, and magnesium
`
`Suitable salts include for example sodium chloride, potassium
`
`chloride or potassium iodide.
`
`Suitable sugars include mouosaccharides and disaccharides, for
`
`example glucose, fructose, galactose, sucrose, glucose syrup, maltose,
`
`

`

`l2
`
`lactose. in some embodiments, a food-product of the invention is lactose—
`
`free.
`
`Suitable acids include for example acetic acid, citric acid, tartaric
`
`acid, malic acid, iiiinaric acid, and lactic acid,
`
`Suitable inicronutrients include for example iron, cobalt,
`
`cliroinium, copper, iodine, manganese, selenium, zinc, boron, and
`
`molybdenum, as well as iodine, fluoride, and phosphorous.
`
`Suitable Vitamins include for example Vitamins A, C, D, E, K, B 1,
`
`B2, 83:, Ba, llaililv, Ba 89, £311 and l312
`
`10
`
`Suitable antioxidants include for example polyphenols,
`
`anthocyanins, ascorbic acid, tocoplierol, carotenoids, propyl gallate, tert—
`
`butylliydroquinone, butylated hydroxyanisole, and butylated
`
`hydroxytoluene.
`
`Suitable llavonoids include for example rutin and ltaernpferol.
`
`Suitable colorants include for example artificial and natural food
`
`colors, among which artificial colors quinoline yellow, carnioisine, ponceau
`
`4R, patent blue V, Green S, or alternatively Brilliant Blue FCF, indigotine,
`
`fast green FCE‘, lilrytlirosine, Allure, Red AC, tartrazine, sunset yellow FCF.
`
`Natural. colors include caroteuoids, chlorophyllin, antlziocyanins, and
`
`20
`
`betaniizi
`
`Suitable flavoring compounds include artificial and natural
`
`sweeteners, such as asparatanie, cyclaniate, saccharin, stevia, sucralose,
`
`acesulfarne lit, and. mogrosides, as well as for example vanillin or glutamic
`
`acid salts.
`
`25
`
`Suitable thickeners include for example guar gum, agar, various
`
`starclinbased noii—tlierinoreversible gelling agents, pectin, gelatin, alginic
`
`acid and carrageenan.
`
`Suitable preservatives include for example benzoic acid or salts
`
`thereof, bydroxybeuzoate, lactic acid, nitrate, nitrite, propionic acid and
`
`salts thereof, sulfur dioxide and sorbic acid,
`
`

`

`U
`
`10
`
`,...i Ci
`
`20
`
`25
`
`Alternatively or additionally, the food product may comprise one
`
`or more of the additional ingredients fruit, vegetable, meat, fish, dairy
`
`products.
`
`Suitable lruits include for example app le, pear, berries, pineapple,
`
`mango, coconut, peach or banana.
`
`Suitable vegetables include for example carrots, onions, garlic,
`
`cabbage, beans, lentils, broccoli and tomato.
`
`Suitable meats include for example pig, cow, chicken, turkey or
`
`horse meat,
`
`Suitable fish include for example cod, sea bass, pollocik, salmon,
`
`trout and tilapia, as well as shellfish, shrimp and squid.
`
`Suitable dairy products include for example millt, cream, yoghurt,
`
`cheese or sour cream.
`
`ln preferred. embodiments, additional. ingredients are present
`
`chopped or finely cut, or even mashed or blended, in the food product.
`
`Alternatively or additionally, the food product may comprise one
`
`or more pharmaceutical compounds, for example antihypertensive
`
`medications, analgesics or proton pump inhibitors.
`
`lt is a distinct advantage ofthe 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
`
`for at least 4 hrs, so that the present invention provides a food product with
`
`the advantageous effects of a gel in protein masking, while allowing
`
`consumption in a liquid state, Thus, the invention preferably pertains to
`
`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 - 80000 cl", or even more preferably 100 — 25000 c?. The
`
`viscosity of the melted food product is determined after melting, by a Rapid
`
`Visco Analyser (RR/A) at 37 °C at a paddle speed of 19 rpm.
`
`

`

`l4
`
`Thus, the invention may pertain to a sauce, such as for example a
`
`pasta—sauce, which is enriched in protein by supplementation by addition of
`
`protein as defined above, but which furthermore comprises the regular
`
`ingredients of a pasta sauce.
`
`The food product may be prepared by adding the starch
`
`thermoreversihle gelling agent to the food product, and by adding the
`
`additional protein, simultaneously or sequentially in any order.
`
`Subsequently, the food product maybe cooled and rested to ohtain the gelled
`
`food product. The gelled food product may be consumed as such, but
`
`preferably, the gelled state of the food product is used to dispatch. the food
`
`product to the location Where it is to be consumed. Simple heating, such as
`
`by microwave, of the gelled food product at the location of consumption then
`
`transforms the food product to the melted. food product, which may be
`
`consumed even very slowly, after cooling to room temperature, without
`
`returning to the gelled state.
`
`in some embodiments, the food product of the invention can he
`
`provided in hloclrs, which may he cut into servahle portions prior to heating,
`
`or which may be heated as such to provide many portions of the melted food
`
`product. in preferred embodiments however, the lood product of the
`
`invention is provided as a single food portion. The single {nod portion.
`
`preferably has a three—dimensional shape, preferably selected from a block,
`
`slice, dish, shred, hall or oval. Providing the food product of the invention as
`
`single food portions has the advantage that the composition. of the food
`
`product can be tailored to individual. needs or taste, on the basis of
`
`individual protein. requirements, individual. requirements for
`
`pharmaceutical compounds, and individual diet wishes such as vegetarian,
`
`vegan, kosher or halal food products.
`
`Thus, the invention furthermore pertains to a package,
`
`comprising at least one food product in the form ot‘a single food portion.
`
`Preferably, the package comprises multiple single food portions, for example
`
`U
`
`l
`
`0
`
`2
`
`0
`
`2
`
`5
`
`0
`
`

`

`l5
`
`U
`
`10
`
`on Ch
`
`20
`
`25
`
`multiple portions tailored to the need of different individuals, or multiple
`
`food portions tailed to the need of a, single individual, while allowing for a
`
`varied. diet at least in taste and composition of the food product. An
`
`advantage of these food portions is that they can be distributed in a gelled
`
`state, which makes distribution easier as there is no dripping or spilling
`
`when the food product is transferred to a plate, and which allows for well-
`
`defined food portions without measuring quantities.
`
`These embodiments further have the advantage of providing food
`
`portions for individuals, which may be produced on large scale in one
`
`location, while being tailored to individual needs for consumption. at a
`
`specific location. Preferred locations for consumption of the present food
`
`products are elderly homes, hospitals and other locations where varying
`
`diet needs and wishes can be coupled to individual. inhabitants, but where
`
`the large scale requirements for food distribution complicates meeting
`
`individual needs and wishes. The present invention provides for
`
`individualized food portions. which may be efficiently produced and
`
`distributed.
`
`The invention furthermore provides a method for serving protein.-
`
`fortified food, comprising
`
`1) providing a food product as defined. above
`
`2) heating the food product to obtain a melted food product, having
`
`a viscosity of 100 — 45000 (1?. preferably 35000 CR
`
`3) serving the food.
`
`in preferred. embodiments, the food. product can be combined with
`
`other food products, such. as for example a servahle portion of a meal or ineal
`
`base selected from the group ofpasta, noodles, ricea bread, potato, dessert or
`
`ice cream.
`
`These embodiments allow for meeting individual food
`
`requirements based on the food product of the invention, for instance a
`
`pasta-sauce, which may be applied onto pasta prepared at the location of
`
`

`

`16
`
`U
`
`10
`
`i...i Ci
`
`20
`
`25
`
`serving. Alternatively, the food product can be a chili, served with rice or
`
`bread prepared at the location of serving or obtained elsewhere. The food
`
`product can also be a spread, to be applied on bread. Heating of the spread.
`
`in its gelled state provides the melted spread with regular spread~viscosity,
`
`which can be cooled and applied onto bread and subsequently served,
`
`without the food product returning to its gelled state.
`
`ln niucli preferred embodiments. the food product can he a sauce
`
`for application on for example lCEijK‘C-Ell‘ll or another type of dessert. In such
`
`embodiments the advantage ofthe food product that it retains its liquid
`
`state for a long time is in particular apparent, as even on ice~creain, the
`
`melted and subsequently cooled gel does not return to its gelled state within
`
`four hours. This time is sufficient to consume the food product; even for the
`
`slowest eaters.
`
`Consequently, the invention further provides a method for protein
`
`fortification in healthy subjects comprising serving a protein—fbrtified food
`
`as defined above, in a gelled or nielted forin. Preferably, serving is in nielted
`
`forni. Preferred healthy subjects include for example sportsmen and elderly.
`
`The invention furthermore provides a food product for use in
`
`protein. fortification, in subjects sullering from protein deprivation or
`
`otherwise in need of high quantities ol‘pii'otein, as well as a method for
`
`supplementing protein to patients suffering from protein deprivation or
`
`otherwise in need of high quantities of protein. Subjects envisioned for this
`
`use of the invention include diseased and/or underfed subjects.
`
`The invention furthermore provides a rnethod of making a gelled
`
`food product as defined above, comprising mixing water, a starch.
`
`thermoreversible gelling agent and at least :3 wt.% protein, heating the
`
`mixture to fully gelatinize the starch, and cooling the mixture for at least
`
`5 hours, preferably at least 1.0 hours, to obtain. the gelled food product. In
`
`preferred embodiments, the gelled food product can subsequently be rnelted
`
`by heating to obtain a food product in inelted state. lE-leating is preferably to
`
`

`

`1’7
`
`a temperature of at least 70 0C, preferably at least 80 °C, more preferably at
`
`least 90 °C. Preferably, the food product is poured into a package to provide
`
`a single food portion. prior to cooling.
`
`For the purpose of clarity and a concise description features are
`
`described herein as part of the same or separate embodiments, however, it
`
`will be appreciated that the scope of the invention may include
`
`embodiments having combinations of all or some of the features described.
`
`The invention will now be further illustrated by the following,
`
`non—restrictive examples.
`
`Examples
`
`ln examples 1 — 4, the melted food product is prepared by mixing
`
`the ingredients together and gelatinizing the starch completely. This
`
`mixture could be cooled overnight at for instance room temperature or even
`
`cooler to result in the food product in a gelled state Heating of this gelled
`
`food product then. would. result in the melted food. product A thus obtained.
`
`melted food product is chemically exactly the same as the mixture obtained
`
`directly after combining the ingredients and gelatinizing the starch, because
`
`the starch is a starch thermoreyersible gelling agent; gelation of which does
`
`not impose other changes to the food.