(12) iN'i‘ERNA’i‘iUN/XL APELICATHUN PUELESHEH UNBER THE. PATENT COUEERAETTON TREATY {PCT}
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`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:
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`’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
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`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.
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`lntrntlnetion
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`Protein is one of the three inacreizintrienta along with fat and.
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`carbohydrate. lt is important that our diet provides sufficient pretein, as;
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`pretein provides amine acids, which are converted in the living hedy inte
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`many types at functional protein.
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`Many people in present—day eeciety wnnld benefit from increasing
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`their pretein intake. Snertsrnen fer example etten benefit. them increasing
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`pretein intake, hecanse higher pretein intake allows. fer increased muscle
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`build—up.
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`Furthermore, elderly people often have a retlueetl stomach
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`content” Fer these people, the quantity at regular food requirerl t0 he
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`previtlecl with sufficient protein is often ten niueh. Vilhie results in a protein
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`intake whieh is lewer than itleal) with negative consequences for everall
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`health. An arlditienal nrehlein for the elelerltr is that they often eat relatively
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`slow. Meals which are unstable due to the. presence oflarge quantities of
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`protein are likely to become less attractive when ceoletl er Otherwise leasing
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`the state in. which they were served.
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`Alan, there exist a variety of (liseaeee which are aeeoeiatecl with
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`increased pretein requirements. Fer patients sufiering such tliseasee,
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`increasing pretein intake is much desiretl, hut this can he challenging by a
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`lack 0i” apnetite er Otherwise not being able to eat enough,
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`l’reeently, there exists a variety of high pretein {eerie to solve
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`theee issues. For example, protein liars, and protein shakes exist which are
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`need tn increaee protein intake, However, a prehlein with protein is that it
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`can convey significant eff—taste and a gritty niouthfeeh in particular at
`
`higher concentratiens. This is unpleasant both in bars and for shakes.
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`

`

`W0 29181'021914
`
`PCP/NLZM 7/(l5050'7
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`Consequently, in particular fer foods and feed. supplements which. should.
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`previtle a large quantity of protein in relatively miner volatile, this eff-taste
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`and gritty mouthfeel prevent many neople Eran: increasing their protein
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`intake.
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`An additional problem. with. snakes is that nratein is present in
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`suspension. Such a suspension is inherently unstable, and requires stirring
`
`or Shaking prinr to consumption, because the suspendeafl IJI‘O‘tEln is likely to
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`settle relatively quickly.
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`It woaltl be desirable to have a food product which can provide
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`large quantities af protein in a small volume, without ofi‘utaste antl gritty
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`nioutlifeel, which can be used. hot or cold, in the form of a regular meal, and.
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`Which remains a stable liamogenous product from the time of serving to the
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`time of consumption.
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`WU 2016/019le describes gels based on any gelling agent.
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`minimising 4-98: “/6 of pretein or $98 “/61 at dietary fiber. Snob gels are sail’l t0
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`increase satiety and reduce tatal ftltlll intake. However; tl'iese gels are not
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`necessarily based. on. a starch gelling; agent, and. furthermore are not
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`necessarily tliermnreversible.
`
`WU EEG 16/0 149 122 describes high protein gelled food products
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`caniprising algal pretein ancl a gel forming material such as gelatin or
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`pectin. rl‘lieéaa‘ gels are not necessarily thermoreversible, and are not based.
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`011 a starch gelling agent.
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`WO (3319151538 describes sontrnlled Viscosity food flavoring
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`systems, based an 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
`
`embodiments. beat-reversible gelling is not desired.
`
`WU 2001/l078526 describes reversible gellii’ig agents. fer 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. lt is however silent on the
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`presence of pretein.
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`

`

`W0 29181'021914
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`PCP/NLZM 7/(l5tl50'7
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`Figures
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`Figure l: Viscosity of a food product comprising a. starch tliernioreversible
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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 cornerising gelatin during cooling.
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`Figure 5: llrotein 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 1’ : 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 sulivr .,
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`Figure 9: Degradation of a food product comprising a sturoli
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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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`li‘igures lie—f: A sauce for ready to eat pnstu as described. in. Example 5.
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`Figures lilo-e: Comparison of the gelation behavior of gelled proteiniortified
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`food products based on different thermoreversible gellinor agente.
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`illetniled description
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`The present invention pertains to a protein—fortified food product,
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`comprising water, a starch thernioreversible 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 (NutrilleliS), which is used to provide nutrition with increased
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`quantities oi‘protein. Preferably, the. food product is e melted food product,
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`ice. as, 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 beating the
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`

`

`W0 29181'021914
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`PCP/NLZM 7/(l5ll50'7
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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 inouthl’eel of the food product, both in gelled and in melted state.
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`lvlelting, in the present context, should be interpreted. as the liquefaction
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`observed. upon. heating a t'hermoreversihle gel.
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`An advantage ofthe protein-fortified. food products is that the
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`starch thermoreversihle gelling agent has the function of masking protein
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`taste and mouthfeel hy 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 he avoided... At
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`the. same time, degradation of the smooth layer during consumption
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`provides for a creamy mouthfool, which improves the apparent taste and
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`Iii.tiutlileel of the food product further.
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`A ftu‘ther 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 (1&25 “C, preferably Ell 0C). 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 tynioal
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`starch thermoi'evei‘sihle gelling agent to gel a liquefied food product, at ll—
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`‘7 “C. ln comparison, other hydrooolloid thermoreversible gelling agents gel
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`within minutes, at the. same. temperature.
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`

`

`W0 29l8fll219l4
`
`PCT/NLZill 7/(l5ll50'7
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`'l‘he protan—fortified food. product comprises a starch
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`therni oreversihle gelling agent. ll‘his an agent which effects gelling of a
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`liquid or semi—liquid food product, which has been deriveei from starch, and
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`which provides for a gel which is tlierinoreversihle. In other words, it is a
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`starch-based {or starch-ilerivetl) therinoreversihle gelling agent.
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`ll gelling agent is an agent which effects gelation of a prorlnet
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`which would otherwise he liquid. or at most slightly viscous. This can he
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`achieved by thssolving 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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`provitle for binding or thickening a liquid precinct. Many gelling agents are
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`known. aiinong which pectin, starch, agar, gnar grim, protein based gelling
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`agents, alginate, carrageenan, gellan gain. lionjae. the combination. ol'locnst
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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, hut cooling
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`the heated. gel does not result in a reversal to the gelled. state.
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`A thernioreversihle gelling agent is a type of gelling agent which.
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`does allow for returning to the gelled state alter melting the gel. Thus,
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`multiple cycles of melting and gelling can be achieved, by reciprocal heating
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`and cooling. A. tlierinoreversihle gelling agent can he inelntletl in a liquid.
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`proiluct, for instance at increased temperature, and. snhsequent 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 fl‘orni. Sizihseqnent cooling
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`reforms the gel.
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`Generally, when cooling a gel hasetl on a conventional
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`therinoreversible gelling agent. the cooling is concomitantly associated with
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`a return to the gelled state of the product. iltinown therinoreversihle gelling
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`agent are for example gelatin, agar, pectin, sstaroliE gellan gum, and a
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`combination of locust bean gum or guar gnin with nanthan ginn. Snell
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`gelling agents therefore are liquid in a hot state. and gel in a cold state.
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`

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`W0 29181'021914
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`PCP/NLZM 7/(l5050'7
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`Vllhere is no appreciable intermediate state, in Which the pretliutt is cold hut
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`still liquid.
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`It has presently been turned that a etareh therniorevereible gelling
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`agent has the property of retaining its melted fibrin for a lung time. alter
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`(sealing, much lenger than ether therinereverslhle gelling agents. Starch-
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`haeerl therinerevereihle gelling agents are characterized by a low gel set
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`rate,» of at least 2, prelerahly at least 4 hears at 4 '3 7 and 8 wt.%
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`concentration. However, both in a melted state and in a gelletl state. the
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`pelyeaccharicle chaine Of the starch thermerevereihle gelling agent exert a
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`masking eiler:t on protein taste and nieuthfeel, ln addition, hath in melted
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`anal in gelled state, the feetl prefluete of the inventien prevent Settling of the
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`nretein.
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`The starch may he of am; type, eueh 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 useil te ehtain the starch thermerevereihle gelling agent are fer
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`example rice, wheat, maize? potato, sweet petate, tapioca er yam starch,
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`preferably a rant- er tuher etai'elri, preferably petate and tapioca starch most
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`preferably petate starch. An advantage oi‘using rent er tuher starches? in
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`p articular petate starch, ever other types of Starch is that root— or tuber
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`etarches can be Obtained in a mere. pure fibrin than ether starches. ln
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`additien, they have higher clarity, and have lower caler, erler and all taste,
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`Among the varieue starch types! any ratie el’ amylase te
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`aruylepeetin can be used. Regular etarCh comprises generally aheut 20 wt.%
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`amyleee, and 80 wt.% amylepeetin. Amylase—rid] starch has, a higher
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`amylase centeutg and rte—called "waxy” etarehes have an increased
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`aniyloeectiu centent, prei‘erahly Of aheve 95 wt.%, more preferably above
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`98 wt.“/é, haeetl en the weight of the starch. hi the present irwentien, the
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`starch thermoreversihle gelling agent is preferably a waxy starch, such as
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`waxy maize or wheat starch, er ainylupeetin petate starch. in a much
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`preferred ernhetlinient, the starch is an ainylopectiu petate starch.
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`

`

`W0 29181'021914
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`PCP/NLZM 7/(l5050'7
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`'l‘he starch thermcreversihle gelling agent may he a n‘icdified
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`starch, including modification by degradaticii, amcrig which. degradation by
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`acid, by cxidaticii er by enzymatic or mechanical metheds or the
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`combination metlied. Degradatien by exidatien, for example perexide er
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`liypochlerite oxidaticli., er by acid is preferred, meet preferably by acid.
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`Suitable acids are himch in the art, and include llCl, l-leGi and l-lNOs, for
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`example. l-lCl is preferred for feed purpoees.
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`A much preferred starch theriiicreversihle gelling agent is for
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`example an acidndegraded wary Starch, preferably arr acidndegraded
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`aiiiylepectin potato starch.
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`’l‘he starch theriiierevereihle gelling agent may also (additieiially)
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`he mcdified. by slight atahilizatien, such. as by etheriiicaticii, eeteriiicaticii er
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`amidation 0f the starch. its such, the starch thermereversilile gelling agent
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`can also he a stabilized starch. Suitable stabilized starches are. for example
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`acetylated er hydraxyprepylated starches
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`Crmihiriatierie of iiiedificaticns are also envielened. lit is however
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`iiiipertaiit that the iiicdificatierits} do net effect the thermcrevereihility ef
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`the thermoreversihle gelling agent“ in addition, the mechficaticn(e) should
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`not preclude the degradation cf the starch during censumptieii, as this is air
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`impertant aspect 0f the improved mouthfeel of the tired prcducts 0f the
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`iriveiiticii,
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`A starch thermcreversihle gelling agent generally has a peak
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`Viscosity, determined by EVA (Rapid View Analyser, Newport Scientific Pty
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`Ltd). 459/5 starch (dh) in demineralized water. The Viscosity can be measured
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`by increasing the temperature fl‘em 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 fer 3 mid and then decrease to
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`235 G413 at 12 x)(TJiiiiii in the range of tilt) cp tc lilflllil cp.
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`A starch theriiiereversihle gelling agent generally has a melecular
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`weight: determined by aFZl methed (Field flew fractionation) at a sample
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`

`

`W0 EMS/021914
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`PCP/NLZM 7/(l5050'7
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`C1“)
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`concentration of l. l8€l
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`rug/ml and injection volume of 50.0 til. The average
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`molecular weight is in the range of 0.91% 106 to 50X 105 glmol
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`In a much preierred embodiment, the starch thermorevereihle
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`gelling agent. is an acid—degraded amylopeetin potato starch, preferably with
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`a molecular weight of between {305/ 1043 to t}.5><1.€}5 g/mol, antlfor o. visooeity
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`of 290 to lllllfl (:1) determined by EVA {Rapid Visco Analyser, Newport Scientific
`
`Pty Ltd). 45% starch (tilt) in demineralizetl water. The Viscosity was
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`measured hy increasing the temperature from 35 “C1 to 95 °C at 12 ”C/min
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`with e 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 ° J/inin.
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`A starch thermoreversihle gelling agent can he obtained by
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`suitable m odification of starehfl as is lnziown in the art. A. much preferred
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`starch thermoreversihle gelling agent is a stareh as disclosed in
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`WU 200111078526, which can he obtained as deserihecl therein,
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`The starch thermoreversihle gelling agent is pres-sent in the food
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`proiluct 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 thermoreversihle gelling agent in the food product of
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`3 wt.% or more hosed on the total weight of the food product. Generally
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`though, higher quantities are desirable, such as 3 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 thermoreversihle gelling agent can be present up to a
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`quantity of 35 vat/3t, preierahly up to 4-0 wtfha, more preferahly up to
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`45 wt.%. lt is a further advantage of the invention that a starch
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`thormoreversihle 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 he obtained, Which provide for high carbohydrate energy presence, and
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`at the some time. may increase the frequency of bowel movement.
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`

`

`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
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`protein, by including the protein in a network of polyeaoeharide chains.
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`Withent Wishing to he hound by theory, it appears that the starch.
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`therin oreversible gelling agent terms a thin hydrodynamic shell around the
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`protein. he a gelled state, this means that the pretein is taken up in the gel
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`netwerk? masking both taste and nionthfeel.
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`Surprisingly, this also functions in a liquid etate 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 toriined the gel netwnrh, even When the gel. network
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`itselfhas been dietnrhed hy the melting. r.llhii's, protein taate and mentht‘eel
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`is also masked in the melted feed prodiict.
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`The food product of the invention can he in a gelled state.
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`Ci‘meeqnently, in preferred embodiments, the invention pertains tn a feed
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`product which. is a solid gel, defined as a gel which without anppert or mold
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`does not change shape under the farce of gravity for at least one day. At
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`room temperature this equates; to gels with a Viscosity elm-ore than 10-3 (3?.
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`In other preferred embodiments, the food product is a melted food
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`product, having a Viscosity of lllll-45illl0, preferably lilil _ 35900 cl“, more
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`preferably 500 ~ 30000 cl), or even more preferably 100 - 25000 (5.). The
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`Viscosity of the melted food product is determined after melting, by a Rapid
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`Vince Analyser (EVA) at 37 “C at a paddle speed of 19 rpm. The skilled
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`person knows how te adjust the. concentration ol’the starch
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`therinorevereible gelling agent in erder to obtain a gel, or a melted gela of a
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`cert ai n Visoesi ty.
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`At higher protein concentrations, the negative effects aseeciated
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`with protein-rich foods become more apparent. lt is a further advantage of
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`the present invention that protein off-taste and gritty niouthfeei in even
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`

`

`W0 29181'021914
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`PCP/Niall] 7/(l5050'7
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`ll}
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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
`
`according to the invention is at least 2 wtfi‘éa of protein, more preferably at
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`least 8 wtfit of protein; more preferahly 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 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
`