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`liilflilllilillliillillilliElEllliillEl.lllllliillilliillliilililIlili. ,Elilill
`International Bureau
`(iii) internationai Pahiieation Number
`
`(43) International Fabiieation Date
`in FebruarthiiS(01.132.2918) W E Li (a I P C "i”
`
`WT) EMS/$21914 ATE
`
`ML
`
`(51) international Eaten: Ciassifieatiim:
`A251 3/00 (2006.01)
`A231 29/50 (201601)
`A23L 29/212 (2016,01)
`A2315 33/17 (20] 6.01)
`A231; 29/219 (201601)
`
`(21) international Application Number:
`PCT/NLZO l 37/050507
`
`(22) International Filing Date:
`
`(25) Eiiing Language:
`
`(26) Pubiication Language:
`
`’18 July 2017 (254107.20! 7)
`
`English,
`
`English
`
`El?
`
`
`
`i; Pm
`
`(3%) Eriority Data:
`1618] 9990
`
`29 5111'? 2016 (2907,2016)
`
`(71) Applicant; Ci’iéiLLKL’i‘iL AVEBE UA {NL/
`Hendrikplein 21'), 9641 GK Vmadam (NE),
`
`('72) Inventors: ASSEE, Martins Elisabeth Marie—Louise;
`o/o Prnis Hendrikpiem 20, 9641 GK Veendani
`(NL).
`
`CAUSSETTE. Myiene Patrice Dominique; do Prim
`
`m Hendrikpiein 20, 964i GK Ve 21am (NE). CHE I, Zheng—
`% fitting; o/o Prins Hendrikplein 20, 9641 (1K \I'eendam (NL),
`
`E (74) Agent: .L’tNSEN, CAL; V.O., Camegieplein 5, 2517 K}
`Den Haag (NE),
`
`indicated, for every
`W (81) Designated States (unless: 0fh!’mtii§€
`
`fl
`kind anatimzal proteczion awhabie): AE, AG, AL, AM,
`m AU, AT, AU, AA, BA BB, BG, BH, EN, BR, BW, BY, 826,
`g CA, CH, CL, CN, (:0, CR, CU, (:2, DE, DJ, DK, UM, D0,
`% DZ, EC EE, EG, ES, FI, GB, GD, GE, GE, GM, GT, HN,
`% HR, no, in, 13., EN, HR, ES, JO, 5?, KL, Kn, KH, KN, KL,
`KR, Ki 7, KZ, LA, LC, LK, LR, LS, LU LY, MA, MD, ME,
`MG, MK, I\ i i, MW, MX, MY, MZ, NA, NG, NE, NO, NZ,
` m OM, PA, PE, PG, PH, PL, PT, QA, RU, RS, RU, KW, SA,
`% SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN,
`fl
`TR, LT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, 22w,
`
`% (84) Designated States (maless Otherwise indicated, for every
`% kind eregiona! protection availa'oie): ARlPO (BW, GH,
`m GM, KL, LR, Ls, Evi't’v, MZ, NA, aw, SD, 51., (51,32,121,
`@ UG, ZM, Z‘» r), Eurasian (AM, AZ, BY, KG, KZ, RU, TL
`fi
`TM), European (AL, AL, BL, BG, CH, CY, CZ UL, DK,
`% LL Ls, Fi, FR, GB, GR, HR, HU, IE, LS, IT, LT, LU, W,
`E MC, MK, MT, NL, N0, PL, PT, RC), RS, SI Si, SK, SM,
`TR), OAEI (BF, BJ, CF, CG, Ci, CM, GA, GN, GQ, GW’,
`KM, ML, MR, NE, SN, TD, TG).
`
`
`
`wezeta/inaneALlliilii
`
`Published:
`
`/
`----- with international search report (Art. 21 (3))
`
`(54) Titie: PROTETN~ii'ORTil5iEi) FOOD PRODUCT
`
`(S7) Abstraet: The invention, provides a protein fortified food product, comprising water, a starch tliermoreversible geliing agent and
`at least 2 th’f/{i of protein. The invention further provides a package, comprising at least one food portion as a single food portion, as
`well as methods for the serving of food.
`
`
`
`‘WO EMS/021914
`
`PC'l‘lNLZilW/G‘SGEG?
`
`Title:
`
`Protein—i’ertified feed precinct
`
`The invention is in the field of food. and. food euppleinente.
`
`lntrntlnetion
`
`Protein is one of the three inacreizintrienta along with fat and.
`
`carbohydrate. lt is important that our diet provides sufficient pretein, as;
`
`pretein provides amine acids, which are converted in the living hedy inte
`
`many types at functional protein.
`
`Many people in present—day eeciety wnnld benefit from increasing
`
`their pretein intake. Snertsrnen fer example etten benefit. them increasing
`
`pretein intake, hecanse higher pretein intake allows. fer increased muscle
`
`build—up.
`
`Furthermore, elderly people often have a retlueetl stomach
`
`content” Fer these people, the quantity at regular food requirerl t0 he
`
`previtlecl with sufficient protein is often ten niueh. Vilhie results in a protein
`
`intake whieh is lewer than itleal) with negative consequences for everall
`
`health. An arlditienal nrehlein for the elelerltr is that they often eat relatively
`
`slow. Meals which are unstable due to the. presence oflarge quantities of
`
`protein are likely to become less attractive when ceoletl er Otherwise leasing
`
`the state in. which they were served.
`
`Alan, there exist a variety of (liseaeee which are aeeoeiatecl with
`
`increased pretein requirements. Fer patients sufiering such tliseasee,
`
`increasing pretein intake is much desiretl, hut this can he challenging by a
`
`lack 0i” apnetite er Otherwise not being able to eat enough,
`
`l’reeently, there exists a variety of high pretein {eerie to solve
`
`theee issues. For example, protein liars, and protein shakes exist which are
`
`need tn increaee protein intake, However, a prehlein with protein is that it
`
`can convey significant eff—taste and a gritty niouthfeeh in particular at
`
`higher concentratiens. This is unpleasant both in bars and for shakes.
`
`
`
`W0 29181'021914
`
`PCP/NLZM 7/(l5050'7
`
`Consequently, in particular fer foods and feed. supplements which. should.
`
`previtle a large quantity of protein in relatively miner volatile, this eff-taste
`
`and gritty mouthfeel prevent many neople Eran: increasing their protein
`
`intake.
`
`An additional problem. with. snakes is that nratein is present in
`
`suspension. Such a suspension is inherently unstable, and requires stirring
`
`or Shaking prinr to consumption, because the suspendeafl IJI‘O‘tEln is likely to
`
`settle relatively quickly.
`
`It woaltl be desirable to have a food product which can provide
`
`large quantities af protein in a small volume, without ofi‘utaste antl gritty
`
`nioutlifeel, which can be used. hot or cold, in the form of a regular meal, and.
`
`Which remains a stable liamogenous product from the time of serving to the
`
`time of consumption.
`
`WU 2016/019le describes gels based on any gelling agent.
`
`minimising 4-98: “/6 of pretein or $98 “/61 at dietary fiber. Snob gels are sail’l t0
`
`increase satiety and reduce tatal ftltlll intake. However; tl'iese gels are not
`
`necessarily based. on. a starch gelling; agent, and. furthermore are not
`
`necessarily tliermnreversible.
`
`WU EEG 16/0 149 122 describes high protein gelled food products
`
`caniprising algal pretein ancl a gel forming material such as gelatin or
`
`pectin. rl‘lieéaa‘ gels are not necessarily thermoreversible, and are not based.
`
`011 a starch gelling agent.
`
`WO (3319151538 describes sontrnlled Viscosity food flavoring
`
`systems, based an any type of gelling agent, which, may among others be
`
`starch. In addition, the gels may be thermoreversible, although in many
`
`embodiments. beat-reversible gelling is not desired.
`
`WU 2001/l078526 describes reversible gellii’ig agents. fer use in
`
`food products, comprising a degraded. root or tuber starch which. starch
`
`comprises at least 95 wt.% of amylopectin. lt is however silent on the
`
`presence of pretein.
`
`
`
`W0 29181'021914
`
`PCP/NLZM 7/(l5tl50'7
`
`Figures
`
`Figure l: Viscosity of a food product comprising a. starch tliernioreversible
`
`gelling agent during cooling.
`
`Figure 2: Viscosity of a food product comprising agar during cooling.
`
`Figure 3: Viscosity of a food product comprising pectin during cooling.
`
`Figure 4: Viscosity of a food product cornerising gelatin during cooling.
`
`Figure 5: llrotein 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
`
`of saliva,
`
`Figure 1’ : Degradation of a food product comprising pectin under the
`
`influence of saliva.
`
`Figure 8: Degradation. of a food product comprising gelatin under the
`
`influence of sulivr .,
`
`Figure 9: Degradation of a food product comprising a sturoli
`
`thermoreversible gelling agent under the influence of saliva.
`
`Figure 10: Results of the sensory evaluation of various food products.
`
`li‘igures lie—f: A sauce for ready to eat pnstu as described. in. Example 5.
`
`Figures lilo-e: Comparison of the gelation behavior of gelled proteiniortified
`
`food products based on different thermoreversible gellinor agente.
`
`illetniled description
`
`The present invention pertains to a protein—fortified food product,
`
`comprising water, a starch thernioreversible gelling agent and at least
`
`2 wt.% of protein. The protein—fortified food product is a nutritional delivery
`
`system (NutrilleliS), which is used to provide nutrition with increased
`
`quantities oi‘protein. Preferably, the. food product is e melted food product,
`
`ice. as, 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
`
`liquefied gel. A. melted. food product is obtainable for instance by beating the
`
`
`
`W0 29181'021914
`
`PCP/NLZM 7/(l5ll50'7
`
`food product in its gelled. state, by any known means, such as by oven, 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 inouthl’eel of the food product, both in gelled and in melted state.
`
`lvlelting, in the present context, should be interpreted. as the liquefaction
`
`observed. upon. heating a t'hermoreversihle gel.
`
`An advantage ofthe protein-fortified. food products is that the
`
`starch thermoreversihle gelling agent has the function of masking protein
`
`taste and mouthfeel hy 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,
`
`liquid state. This ensures that the gritty mouthfeel and. strong off—taste
`
`usually associated with high concentrations of protein can he avoided... At
`
`the. same time, degradation of the smooth layer during consumption
`
`provides for a creamy mouthfool, which improves the apparent taste and
`
`Iii.tiutlileel of the food product further.
`
`A ftu‘ther 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—fortified food product can be melted
`
`(“liquefied") by heating prior to consumption, and retain its liquid state for
`
`up to four hours at room temperature (1&25 “C, preferably Ell 0C). 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.
`
`also under these conditions.
`
`At 8 wt.% concentration, it takes about 4 hours for a tynioal
`
`starch thermoi'evei‘sihle gelling agent to gel a liquefied food product, at ll—
`
`‘7 “C. ln comparison, other hydrooolloid thermoreversible gelling agents gel
`
`within minutes, at the. same. temperature.
`
`
`
`W0 29l8fll219l4
`
`PCT/NLZill 7/(l5ll50'7
`
`'l‘he protan—fortified food. product comprises a starch
`
`therni oreversihle gelling agent. ll‘his an agent which effects gelling of a
`
`liquid or semi—liquid food product, which has been deriveei from starch, and
`
`which provides for a gel which is tlierinoreversihle. In other words, it is a
`
`starch-based {or starch-ilerivetl) therinoreversihle gelling agent.
`
`ll gelling agent is an agent which effects gelation of a prorlnet
`
`which would otherwise he liquid. or at most slightly viscous. This can he
`
`achieved by thssolving 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
`
`provitle for binding or thickening a liquid precinct. Many gelling agents are
`
`known. aiinong which pectin, starch, agar, gnar grim, protein based gelling
`
`agents, alginate, carrageenan, gellan gain. lionjae. the combination. ol'locnst
`
`bean gum and Xanthan gum and gelatin. Most gelling agents form a gel
`
`irreversibly; heating of a formed gel in that case disrupts the gel, hut cooling
`
`the heated. gel does not result in a reversal to the gelled. state.
`
`A thernioreversihle gelling agent is a type of gelling agent which.
`
`does allow for returning to the gelled state alter melting the gel. Thus,
`
`multiple cycles of melting and gelling can be achieved, by reciprocal heating
`
`and cooling. A. tlierinoreversihle gelling agent can he inelntletl in a liquid.
`
`proiluct, for instance at increased temperature, and. snhsequent 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 melted fl‘orni. Sizihseqnent cooling
`
`reforms the gel.
`
`Generally, when cooling a gel hasetl on a conventional
`
`therinoreversible gelling agent. the cooling is concomitantly associated with
`
`a return to the gelled state of the product. iltinown therinoreversihle gelling
`
`agent are for example gelatin, agar, pectin, sstaroliE gellan gum, and a
`
`combination of locust bean gum or guar gnin with nanthan ginn. Snell
`
`gelling agents therefore are liquid in a hot state. and gel in a cold state.
`
`
`
`W0 29181'021914
`
`PCP/NLZM 7/(l5050'7
`
`Vllhere is no appreciable intermediate state, in Which the pretliutt is cold hut
`
`still liquid.
`
`It has presently been turned that a etareh therniorevereible gelling
`
`agent has the property of retaining its melted fibrin for a lung time. alter
`
`(sealing, much lenger than ether therinereverslhle gelling agents. Starch-
`
`haeerl therinerevereihle gelling agents are characterized by a low gel set
`
`rate,» of at least 2, prelerahly at least 4 hears at 4 '3 7 and 8 wt.%
`
`concentration. However, both in a melted state and in a gelletl state. the
`
`pelyeaccharicle chaine Of the starch thermerevereihle gelling agent exert a
`
`masking eiler:t on protein taste and nieuthfeel, ln addition, hath in melted
`
`anal in gelled state, the feetl prefluete of the inventien prevent Settling of the
`
`nretein.
`
`The starch may he of am; type, eueh as a legume, cereal... root or
`
`tuber starch. but is preferably a root or tuber starch. Starch types which
`
`may be useil te ehtain the starch thermerevereihle gelling agent are fer
`
`example rice, wheat, maize? potato, sweet petate, tapioca er yam starch,
`
`preferably a rant- er tuher etai'elri, preferably petate and tapioca starch most
`
`preferably petate starch. An advantage oi‘using rent er tuher starches? in
`
`p articular petate starch, ever other types of Starch is that root— or tuber
`
`etarches can be Obtained in a mere. pure fibrin than ether starches. ln
`
`additien, they have higher clarity, and have lower caler, erler and all taste,
`
`Among the varieue starch types! any ratie el’ amylase te
`
`aruylepeetin can be used. Regular etarCh comprises generally aheut 20 wt.%
`
`amyleee, and 80 wt.% amylepeetin. Amylase—rid] starch has, a higher
`
`amylase centeutg and rte—called "waxy” etarehes have an increased
`
`aniyloeectiu centent, prei‘erahly Of aheve 95 wt.%, more preferably above
`
`98 wt.“/é, haeetl en the weight of the starch. hi the present irwentien, the
`
`starch thermoreversihle gelling agent is preferably a waxy starch, such as
`
`waxy maize or wheat starch, er ainylupeetin petate starch. in a much
`
`preferred ernhetlinient, the starch is an ainylopectiu petate starch.
`
`
`
`W0 29181'021914
`
`PCP/NLZM 7/(l5050'7
`
`'l‘he starch thermcreversihle gelling agent may he a n‘icdified
`
`starch, including modification by degradaticii, amcrig which. degradation by
`
`acid, by cxidaticii er by enzymatic or mechanical metheds or the
`
`combination metlied. Degradatien by exidatien, for example perexide er
`
`liypochlerite oxidaticli., er by acid is preferred, meet preferably by acid.
`
`Suitable acids are himch in the art, and include llCl, l-leGi and l-lNOs, for
`
`example. l-lCl is preferred for feed purpoees.
`
`A much preferred starch theriiicreversihle gelling agent is for
`
`example an acidndegraded wary Starch, preferably arr acidndegraded
`
`aiiiylepectin potato starch.
`
`’l‘he starch theriiierevereihle gelling agent may also (additieiially)
`
`he mcdified. by slight atahilizatien, such. as by etheriiicaticii, eeteriiicaticii er
`
`amidation 0f the starch. its such, the starch thermereversilile gelling agent
`
`can also he a stabilized starch. Suitable stabilized starches are. for example
`
`acetylated er hydraxyprepylated starches
`
`Crmihiriatierie of iiiedificaticns are also envielened. lit is however
`
`iiiipertaiit that the iiicdificatierits} do net effect the thermcrevereihility ef
`
`the thermoreversihle gelling agent“ in addition, the mechficaticn(e) should
`
`not preclude the degradation cf the starch during censumptieii, as this is air
`
`impertant aspect 0f the improved mouthfeel of the tired prcducts 0f the
`
`iriveiiticii,
`
`A starch thermcreversihle gelling agent generally has a peak
`
`Viscosity, determined by EVA (Rapid View Analyser, Newport Scientific Pty
`
`Ltd). 459/5 starch (dh) in demineralized water. The Viscosity can be measured
`
`by increasing the temperature fl‘em 35 “C to 95 “C at 12 °C/min with a
`
`paddle Speed is 160 rpm. Then keep at 95 °C fer 3 mid and then decrease to
`
`235 G413 at 12 x)(TJiiiiii in the range of tilt) cp tc lilflllil cp.
`
`A starch theriiiereversihle gelling agent generally has a melecular
`
`weight: determined by aFZl methed (Field flew fractionation) at a sample
`
`
`
`W0 EMS/021914
`
`PCP/NLZM 7/(l5050'7
`
`C1“)
`
`concentration of l. l8€l
`
`rug/ml and injection volume of 50.0 til. The average
`
`molecular weight is in the range of 0.91% 106 to 50X 105 glmol
`
`In a much preierred embodiment, the starch thermorevereihle
`
`gelling agent. is an acid—degraded amylopeetin potato starch, preferably with
`
`a molecular weight of between {305/ 1043 to t}.5><1.€}5 g/mol, antlfor o. visooeity
`
`of 290 to lllllfl (:1) determined by EVA {Rapid Visco Analyser, Newport Scientific
`
`Pty Ltd). 45% starch (tilt) in demineralizetl water. The Viscosity was
`
`measured hy increasing the temperature from 35 “C1 to 95 °C at 12 ”C/min
`
`with e paddle speed is 160 rpm. Then keep at 95 "C for 3 min and then
`
`decrease to 35 “C- at 12 ° J/inin.
`
`A starch thermoreversihle gelling agent can he obtained by
`
`suitable m odification of starehfl as is lnziown in the art. A. much preferred
`
`starch thermoreversihle gelling agent is a stareh as disclosed in
`
`WU 200111078526, which can he obtained as deserihecl therein,
`
`The starch thermoreversihle gelling agent is pres-sent in the food
`
`proiluct 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 thermoreversihle gelling agent in the food product of
`
`3 wt.% or more hosed on the total weight of the food product. Generally
`
`though, higher quantities are desirable, such as 3 quantity of more than
`
`5 wt.%, preferably more than 8 wt.%, based on the total weight of the food
`
`product, The starch thermoreversihle gelling agent can be present up to a
`
`quantity of 35 vat/3t, preierahly up to 4-0 wtfha, more preferahly up to
`
`45 wt.%. lt is a further advantage of the invention that a starch
`
`thormoreversihle gelling agent forms a relatively soft gel up to rather high
`
`concentrations. This means that gels with a relatively high solids content
`
`can he obtained, Which provide for high carbohydrate energy presence, and
`
`at the some time. may increase the frequency of bowel movement.
`
`
`
`W0 EMS/021914
`
`PCP/NLZM 7/(b50507
`
`ll
`
`Vilhe proteii‘i-lhrtified food product further comprieee at least
`
`2 wt.% 0f protein, based on the total. weight of the cornpoeitien. It is an
`
`advantage of the present invention that the presence of the starch
`
`thermoreversihle gelling agent masks the taste and mentliieel of the
`
`protein, by including the protein in a network of polyeaoeharide chains.
`
`Withent Wishing to he hound by theory, it appears that the starch.
`
`therin oreversible gelling agent terms a thin hydrodynamic shell around the
`
`protein. he a gelled state, this means that the pretein is taken up in the gel
`
`netwerk? masking both taste and nionthfeel.
`
`Surprisingly, this also functions in a liquid etate of the gel. After
`
`melting the gel by heating, protein. apparently remains associated with the
`
`polysaccharides which toriined the gel netwnrh, even When the gel. network
`
`itselfhas been dietnrhed hy the melting. r.llhii's, protein taate and mentht‘eel
`
`is also masked in the melted feed prodiict.
`
`The food product of the invention can he in a gelled state.
`
`Ci‘meeqnently, in preferred embodiments, the invention pertains tn a feed
`
`product which. is a solid gel, defined as a gel which without anppert or mold
`
`does not change shape under the farce of gravity for at least one day. At
`
`room temperature this equates; to gels with a Viscosity elm-ore than 10-3 (3?.
`
`In other preferred embodiments, the food product is a melted food
`
`product, having a Viscosity of lllll-45illl0, preferably lilil _ 35900 cl“, more
`
`preferably 500 ~ 30000 cl), or even more preferably 100 - 25000 (5.). The
`
`Viscosity of the melted food product is determined after melting, by a Rapid
`
`Vince Analyser (EVA) at 37 “C at a paddle speed of 19 rpm. The skilled
`
`person knows how te adjust the. concentration ol’the starch
`
`therinorevereible gelling agent in erder to obtain a gel, or a melted gela of a
`
`cert ai n Visoesi ty.
`
`At higher protein concentrations, the negative effects aseeciated
`
`with protein-rich foods become more apparent. lt is a further advantage of
`
`the present invention that protein off-taste and gritty niouthfeei in even
`
`
`
`W0 29181'021914
`
`PCP/Niall] 7/(l5050'7
`
`ll}
`
`masked 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 wtfi‘éa of protein, more preferably at
`
`least 8 wtfit of protein; more preferahly at least 12 wt.“/‘:}, even more
`
`preferably at least 15 wt.‘%, of protein, based on the total weight of the food
`
`product. Protein eontent in the present food products may even he as high ea
`
`45 wt.%. Alternatively, it may he as high as 35 wt.%, l) need on. the total
`
`weight of the food product.
`
`The protein in the preaent food product may have any form. lt
`
`may he native protein, but it may also he a fully or partially denatured or
`
`hydrolyzed protein. Preferably, the protein is a fully or partially den attired
`
`protein, as each protein is cheapest to obtain. An. alternative preferred type
`
`of protein. is a fully or partially hydrolyzed protein. Sueli protein. is eaey to
`
`digest and take up. In a much. preferred alternative embodiment, hyrh'olyzed
`
`protein. is a. partially hydrolyzed protein. The protein may furthermore he
`
`any mixture of the above terms.
`
`The protein may he of any food—grade 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, milk protein, casein, Whey protein,
`
`pea protein and potato protein most preferably potato protein. The skilled
`
`person can readily adjust the protein type hated on the constituent amino
`
`acid profile, and adapt protein. type to tnatelri specific amino acid
`
`requirements,
`
`For example, in order to provide a food product Wliieh can provide
`
`improved ninsele buildup, protein rich in branched amino acids can he need,
`
`for example whey protein, casein, or potato protein.
`
`All types of protein are commercially available from many
`
`SOUI‘CES.
`
`
`
`W0 29181'021914
`
`PCP/Niall] 7/(l5ll50'7
`
`l l
`
`The food product of the inventioiii may atlili‘lionally comprise other
`
`ingiz'oilients, increasing the nutritional value and/or the taste of the product.
`
`Thus, the food product may further comprise one or more load-grade
`
`components selectoi‘l from the Group of fat, oil, carbohydrate, fiber, mineral,
`
`salt, sugar, acid, micronutriont, vitamin, antioxidant, llavonoirl, colorant,
`
`flavoring compound, tliickeners, and preservatives.
`
`Suitable fats include for example butter, lard, (luck fat, and
`
`coconut fat,
`
`Suitable oils include for example plant oils such as sunflower oil,
`
`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 prelérrerl oils are olive oil, aurillower oil and palm
`
`Gil.
`
`Suitable carbohydrates include for example polysaccharides, such
`
`an starch, among which iriolliiioil arid/or stabilized. starches as defined
`
`above, with the exception of starch thornioreversiblo gelling agents, as well
`
`as oligosaccharicles such as maltodextrins, raffinose, stachyose and fructo—
`
`oligosaccharidas.
`
`Suitable fibers; include for example soluble as well as iiiaolulilo
`
`dietary fibers such as l‘iuglucans, inulin, pectin, lignin and alginic acids, as
`
`well as. nominallulose, chitin, xantliau gum, resistant starches, li'uctai'is and
`
`maltodextrins.
`
`Suitable minerals include. for example calcium, phosphorus,
`
`potassium, sodium, and magnesium,
`
`Suitable salts; include for example sodium chloride, potassium
`
`chloride or potassium iodide.
`
`Suitable sugars include monosaccliarides and disaCCltiai'itloa, for
`
`example. glucose, fructoso, galactoso, sucrose, gluooao syrup, maltose,
`
`
`
`W0 29181'021914
`
`PCP/Niall] 7/(b5050'7
`
`l2
`
`lactose. ln seine embedimente, a feedpreduet ef the invention is lactnse—
`
`free,
`
`Suitable acids include for example acetic acid, citric acid, tartaric
`
`acid, inalie acid, iiiniaric acid, and lactic acid.
`
`Suitable micrenutrients include fer example iron, cobalt,
`
`chromium, copper, indine, manganese, selenium, zine, liernn, and
`
`melyhdenum, as well as incline, fluoride, and p'lieeplinreus.
`
`Suitable Vitamins include for example Vitamins A, C, D, E, ll, B1,
`
`32, Ba, Es, Be, B7, 38,3331! and Biz.
`
`Suitable antioxidants include for example polypheuele,
`
`antlieeyanins, aeeerliie acid, tempheml, careteneide, pi‘epyl gallate, tert—
`
`lintylliydi'oquinnne, butylated liydiz'nxyanisele. and liutylated
`
`liydrnxyteluene.
`
`Suitable fiaveneide include for example rutin and lifiél‘flpffi‘l‘Ol.
`
`Suitable colorants include for example artificial and natural feed
`
`colere, 3111ng which artificial eolere quineline yellow, eari'neisine, penceau
`
`4R, patent blue V, Green S, er alternatively Blilliant Blue FCli‘, indigctine,
`
`fast green FCF, Erytliresine, Allure Red AC, tartrazine, sunset yellow FCF.
`
`Natural eelore include caroteneids, chlernpliyllin, antlieeyanine, and
`
`betanin.
`
`Suitable ilavering eempeunds include artificial and natural
`
`sweeteners, such as asparatanie, cyclaniate, sacchai‘in, stevia, sueralese,
`
`aeesulfai‘ne K, and niegrnsides, as well as far example vainllin er glutamic
`
`acid salts.
`
`Suitable thickeners inelude fer example guar gum, agar, various
`
`starch-based non--tlierinereversible gelling agents, pectin, gelatin, alginic
`
`acid an d earrageeu an .
`
`Suitable preservatives include fer example lienzeie acid. or salts
`
`thereof, liydrnxybenzeate, lactic acid, nitrate, nitrite, nmpienic acid and
`
`salts thereef, sulfur dioxide and snrbic acid.
`
`
`
`W0 29181'021914
`
`PCP/NLZM 7/(l5ll50'7
`
`l 3
`
`Alternatively or additionally, the feed prnduet may comprise one
`
`or name of. the. additional ingredients fruit, vegetable, meat, fish, dairy
`
`preducte.
`
`Suitable fruits include for example apple, pear, berries, pineapple,
`
`mange? coconut peach or banana.
`
`Suitable vegetables include for example narrate, onions, garlic,
`
`cabbage, henna, lentile, hirneceli and tomato.
`
`Suitable meats include for example pig, eowf, chicken? turkey er
`
`horse meat.
`
`Suitable fish include for example cod, sea. hues, pollneli‘, salmon,
`
`trout and tilapia, as well as shellfish, shrimp and squid.
`
`Suitable dairy products include fer example milk, cream, yoghurt,
`
`Cheese or sour cream;
`
`In preierred embodiments, additienal ingredients are. present
`
`chopped or finely cut, or even mashed or blended, in the food product.
`
`Alternatively or additinnally, the feed preduet may comprise one
`
`or mere pharmaceutical compounds, for example antihyperteneive
`
`medications, analgeeiee er pintnn pump inhibitnre
`
`It is a distinct advantage of the invention that the present food
`
`products can he in gelled form, which subsequently can he melted by heating
`
`the food product. After melting, the food products retain. their liquid state
`
`for at least ll his, so that the present inven tinn pmvides a food product with
`
`the atlvantagenue effects of a gel in protein. masking, while allowing
`
`consumption, in a liquid state“ Thus}, the invention preferably pertains to
`
`liquid or semi—liquid fond products: wherein liquid er semi—liquid is defined
`
`as having a Viscosity of 106-45060, preferably 100 -- 85009 CP, more
`
`preferably 596 ~ 30000 ell, or even more preferably ml} - 25000 cl)“ ll‘he
`
`viscesity of the melted food product is determined after melting, hy a Rapid
`
`View Analyser (EVA) at 37 °C at a paddle speed of ill rpm.
`
`
`
`W0 role/021914
`
`PCP/NLZM 7/(b5050'7
`
`l 4
`
`'l‘hus, 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 iiirtherinore comprises the regular
`
`ingrediente of a pasta sauce.
`
`The food product may he prepared by adding the starch
`
`therinorevereihle gelling agent to the food product, and by adding the
`
`additional. protein, Simultaneously or sequentially in any order.
`
`Subsequently. the food product may be cooled and rented to obtain the gelled
`
`food product. The gelled food product may he consumed as such, hut
`
`nreihrahly, the gelled state of the food product is used to dispatch the food
`
`product to the location. where it is to he consumed. Simple heating, such as
`
`hy microwave, of the gelled food product at the location of consumption then
`
`transforme the food product to the melted food product, whieh may be
`
`consumed even very slowly, after cooling to room temperature, Without
`
`returning to the gelled state.
`
`ln eonie embodiments, the food product of the invention can he
`
`provided. in blocks, which. may he cut into eervahle portions prior to heating,
`
`or which may he heated as such to provide many portions of the melted food
`
`product. ln prelhrred enihothments however, the food product of the
`
`invention is provided as a single food portion. The single food portion
`
`preferably has a three"dimensional shape, nreferahly selected from a hloeh,
`
`slice, dish, shred, hall or oval. P1"0Vi{lllig 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 taete, on the basis of
`
`individual protein requirements, individual requireniente for
`
`pharmaceutical compounds, and individual diet wiehes 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 of a single food portion.
`
`Preferably, the package comprises multiple single food portions, for example
`
`
`
`W0 29181'021914
`
`PCP/NLZM 7/(b5050'7
`
`multiple portions tailored to the heed of different individuals, or multiple
`
`food portions tailed to the need of a single iiiriirriduai, While allowing for a
`
`vorierl diet at least in taete and composition of the food protluot. An
`
`advantage of theee food portions is that they can he {lietrihuteri 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—
`
`rlefiriecl food portions without measuring quantities,
`
`These embodiments further have the ad 'ahtage ofprovidiiig food
`
`portions for individuals, which may he produce-cl on large scale in one
`
`location, while being tailored to iorlivirlual heerls, for consumption at a
`
`specific location~ ilE’iL‘ei’erred. locations for consumption of the present food.
`
`precincts are elrierly home’s, hospitals, and other locations where varying
`
`diet needs and wishess can he coupled. to individual inhabitants, hut Where
`
`the large Scale requirements for food distribution complicates meeting
`
`iorlividual needs aiirl Wishes. The present invention provides for
`
`individualized food portions, which may he efficiently produced. and
`
`rhetrihuted
`
`The invention furthermore provides a method for serving proteiii~
`
`fortified food, comprising
`
`1) providing a food product as ( efiiieil above
`
`2) heating the food. product to obtain a melted food. product, having
`
`a Viscosity of 100 — Ail-5060 Cl); preferably 3590i} (3P.
`
`3') serving the food.
`
`In preierred embodiments, the food yrorluct can he comhiheil with
`
`other food products, such as for example a servahle portion of a meal or meal
`
`hase selected from the group ofpasta, noorllesi rice, breath potato, dessert or
`
`ice cream.
`
`These eiiihotiimerits allow for meeting individual. food.
`
`requirements based on the food product of the invention, for instance a
`

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