Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/04—Animal proteins
  • A23J3/08—Dairy proteins
  • A23J3/10—Casein
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
  • A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/18—Milk in dried and compressed or semi-solid form
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/16—Inorganic salts, minerals or trace elements
  • A23L33/165—Complexes or chelates
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/17—Amino acids, peptides or proteins
  • A23L33/19—Dairy proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• the present invention relates to a composition comprising casein micelles, which 5 micelles contain iron, as well as a process to prepare such.
• Fortification of foodstuffs with iron can be desired from a health point of view and/or for preventing anemia, and/or for promoting, maintaining or enhancing brain function or L O brain development.
• Such foodstuffs which can be the carrier of such iron are ready-to-drink liquids or rehydratable liquids.
• Such compositions can contain iron as a dissolved salt like ferrous sulphate (for aqueous compositions) or a dissolvable salt like ferrous fumarate L 5 (for e.g. rehydratable aqueous compositions like instant drinks), or e.g. bound in a complex, such as with EDTA or with a protein.
• EP 1166653 discloses iron-containing protein (e.g. of ⁇ -casein) complexes with good freeze-thaw stability, by including a specific sugar compound.
• ⁇ -casein iron-containing protein
• Such proteins may be > 0 isolated from milk, but such is burdensome.
• synthetic ⁇ - casein but such is not food grade generally.
• the foodstuff to be fortified should already be "label-friendly" prior to fortification, to reduce the chances of the product to be regarded as a medicament rather than as a foodstuff.
• the method should allow to make an iron-fortified liquid or drink. Also, the method should enable a fairly high iron load, e.g. when the product is a fortified liquid product
• the raw materials should not be very expensive.
• the iron is in a form such that it is bioavailable: i.e. taken up L 5 by the body of the consumer (human or animal), e.g. as can be ascertained with being easily dissolvable at pH 2 and body temperature or by a model system of intestinal cells. It is additionally preferred that the composition according to the invention does not promote oxidation of unsaturated fats in the same manner as dissolved iron (Fe 2+ or Fe 3+ ions), but less. > 0
• the iron is in such a format that it allows formulation in a food additive or food product together with PUFA's and/or (tri)glyceride esters thereof, and/or formulation with fatty acids DHA and/or EPA and/or (tri)glycehde esteres thereof, with low tendency to fatty acid oxidation.
• a composition comprising micelles comprising ⁇ -casein and ⁇ -casein (preferably ⁇ -casein being present in the micelles in an amount of at least 5% by 30 weight, based on the total amount of protein present in the micelles, and ⁇ -casein being present in the micelles in an amount of at least 15% by weight, based on the total amount of protein present in the micelles), which micelles comprise within said micelles iron, in an amount of at least 20 mmol iron / kg micelle, preferably in an amount of at least 40 mmol iron / kg micelle.
• Such product can be prepared using a process for preparing an iron-containing compound
• composition comprising the step of: bringing together in an aqueous composition a dissolved iron salt and dispersed casein micelles, which casein micelles comprise both ⁇ -casein and ⁇ -casein, characterised in that for a time stage of at least the first 10 minutes (preferably at least 15 minutes) after the bringing together the iron and casein micelles the pH of said
• L O aqueous composition is between 4 and 8 and for at least said time stage the temperature of said aqueous composition is kept below a temperature T (in 0 C) determined by the relation:
• the concentration iron in the aqueous composition at the start of bringing together the iron and the casein micelles is at least 2 mmol/l, more preferably at least 3 mmol/l, even more preferably at least 4 mmol/l, most preferably at least 10mnnol/l.
• concentration of casein micelles would equal the dry matter in milk, being 10%,
• the concentration casein micelles in said aqueous composition is between 0.1 and 25% >5 (by weight, based on said aqueous composition), more preferably between 5 and 15 % (weight %, based on the total composition), and even more preferably is between 8 and 13% (weight %, based on the total composition).
• ⁇ -casein is present in said micelles 30 in an amount of at least 5% by weight, based on the total amount of protein present in the micelles, and ⁇ -casein is present in said micelles in an amount of at least 15% by weight, based on the total amount of protein present in the micelles)
• the above referred first 10 minutes (the "time stage" referred to above) lasts at least 15 minutes, more preferably at least 20 minutes, or even lasts at least 30 minutes, but generally less than 24 hours, more likely less than 12 hours.
• the micelles used in the present invention are normally present in (e.g. cow's) milk, but also in (skim)milk powder, buttermilk powder, and the like. Such micelles are formed in the cow, and contain (when directly taken from the cow) other minerals in > 0 these micelles, such as colloidal calcium phosphate (CCP) comprising calcium.
• CCP colloidal calcium phosphate
• the iron in the present process can be in the form of dissolved salts of Fe 2+ or Fe 3+ . What was found is that by the process according to the present invention, far more iron can be bound by casein micelles than when the iron is complexed on the outside of other milk proteins (e.g. ⁇ -lactalbumin, ⁇ -casein,
• the concentration iron in the aqueous composition at the start of bringing together the iron and the casein micelles is at most 40 mmol/l, preferably at most 35 mmol/l, more preferably at most 30 mmol/l.
• concentration of the 5 casein micelles selected with higher casein micelle concentration also iron concentrations are possible which are on the high limits, and similarly for using low levels of casein micelles (then lower concentrations of iron are desired.
• the pH of the aqueous environment containing the micelles comprising ⁇ -casein and ⁇ - casein is lowered to something of the above ranges, after the bringing together of the L 5 iron and casein micelles.
• the pH is preferably raised again to the original or other pH, e.g. about neutral, e.g. 6.5-7.5.
• the pH of the _ 0 aqueous composition during said time stage of at least the first 10 minutes (and other preferred time intervals referred to above) is between 4.8 and 7, more preferably between 5.2 and 6.8.
• Lowering the pH is preferably achieved by carbonation, e.g. by pressurising the composition with CO2, but traditional acidulants (e.g. citric acid, lactic acid, or by fermentation by means of e.g. lactic acid bacteria) can be used as well. Raising the pH afterwards can, when carbonation through pressurising with CO2 is followed, be achieved by depressurising the fortified micelle composition, but adding alkaline or 30 buffer agents can be used as well. Hence, it may be preferred that in the process according to the present invention, for cases in which the pH is reduced to below 6 (either through addition of the iron-solution or through other means), such pH is adjusted back to 6.5-7.5 after the time interval referred to above.
• traditional acidulants e.g. citric acid, lactic acid, or by fermentation by means of e.g. lactic acid bacteria
• Raising the pH afterwards can, when carbonation through pressurising with CO2 is followed, be achieved by depressurising the fortified micelle composition,
• the casein micelles do not aggregate (curdle), when the 5 micelles are loaded with iron, using the process of the invention (i.e. using the prescribed temperature and pH). It was also found that the lower the temperature (especially but not exclusively during the pH lowering to speed up the reaction, as set out above) the more iron can be contained in the micelles (provided that the sample is not frozen). For example, at 20 0 C the micelles may hold an amount of e.g. 2 mmol/l of L O iron, and at 5°C the micelles may hold up to about 30 mmol/l.
• the temperature of the aqueous composition during said time stage of at least the first 10 minutes is between -0.5 0 C and 15°C, preferably between 0 0 C and 10 0 C, more preferably between 1 °C and 5°C.
• the composition is fairly stable, i.e. can be heated to e.g. about 80 0 C without curdling and/or iron loss.
• Such stability allows for e.g. heat preservation and/or drying the product, to for example a rehydratable powder or an ingredient for another food product.
• the resulting iron-containing micelles are subjected to a drying operation, to result in a particulate product having a moisture content of less than 10%, preferably less than 5% (by weight, based on the composition after said drying operation).
• the micelles are preferably obtained from milk, preferably cow's milk, but which may also have been subjected first to a drying step.
• the aqueous composition preferably comprises milk and/or rehydrated milk powder, or at least a casein-micelle containing 30 fraction thereof.
• the rehydrated milk powder may be e.g. skim milk powder, butter milk powder, or other casein-micelle containing dried milk product.
• a semi- concentrated or diluted milk may be used, but preferably the concentration of the casein micelles in the aqueous composition is between 0.1 and 25% (by weight, based on said aqueous composition), more preferably between 5 and 15 % (weight %, based on the total composition), and even more preferably is between 8 and 13% (weight %, based on the total composition).
• the dissolved iron salt preferably comprises a solution comprising one of: ferrous sulphate, ferrous fumarate, ferrous chloride, ferric chloride, iron EDTA, or mixtures thereof.
• the micelles of ⁇ -casein and ⁇ -casein are present in a concentration of at least 5 % (preferably at least 8%) by weight, based on the total composition. Such amount may be higher after e.g. using concentrated milk or removing part of the water before, during or after the reaction of micelles with iron.
• L 5 obtained may also be subjected to a water removal step, e.g. drying by heat. This may lead e.g. to a composition wherein the amount of moisture is below 10%, preferably below 5%, by weight based on the total composition. Such composition may be rehydrated again to a liquid, e.g. upon consumption, but such dry (or mostly dry) product may also be used as an iron-containing ingredient in the manufacture of iron-
• omega-3 fatty acids and/or omega-6 fatty acids which herein preferably have 20-30, more preferably
• omega-3 fatty acids and/or omega-6 fatty acids can be in the form of free fatty acid, C1 to C6 alkyl esters thereof, glycehdes (including mono-, di- and tri- glycehdes) thereof, phospholipid esters thereof or mixtures thereof, all of which are herein collectively referred to as "omega-3 fatty acids and/or omega-6 fatty acids".
• omega-3 fatty acids and/or omega-6 fatty acids can be obtained e.g. from
• omega-3 fatty acids and/or omega-6 fatty acids in the present invention comprise DHA (docosahexaenoic acid) and/or EPA (eicosapentaenoic acid).
• the omega-3 fatty acids and/or omega-6 fatty acids are preferably present in a weight ratio iron to omega-3 fatty acids and/or omega-6 fatty acids of between 0.03 and 3.
• composition according to the present invention further comprising omega-3 fatty acids and/or omega-6 fatty acids, in an amount such that the weight ratio omega-3 fatty acids and/or omega-6 fatty acids : micelles comprising ⁇ -casein and ⁇ -casein is between 0.16 and 1.
• composition may further contain other polyunsaturated fatty acids than the omega-3 fatty acids and/or omega-6 fatty acids referred to above (e.g. linoleic acid).
• other polyunsaturated fatty acids e.g. linoleic acid
• L 5 Iron-containing milk preparations were prepared, along the processing as set out below.
• the milk was prepared by reconstituting 106 g of commercial skim milk powder with 694 g water.
• Such milk preparation contains casein micelles.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Nutrition Science (AREA)
• Health & Medical Sciences (AREA)
• Inorganic Chemistry (AREA)
• Mycology (AREA)
• Zoology (AREA)
• Biochemistry (AREA)
• Proteomics, Peptides & Aminoacids (AREA)
• Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
• Dairy Products (AREA)
• Peptides Or Proteins (AREA)

Priority Applications (1)

Applications Claiming Priority (3)

Publications (1)

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• 2008
  • 2008-09-15 EP EP08804203A patent/EP2194794A1/de not_active Withdrawn
  • 2008-09-15 MX MX2010003715A patent/MX2010003715A/es active IP Right Grant
  • 2008-09-15 BR BRPI0816603A patent/BRPI0816603A2/pt not_active IP Right Cessation
  • 2008-09-15 RU RU2010119048/10A patent/RU2010119048A/ru not_active Application Discontinuation
  • 2008-09-15 CN CN200880110990A patent/CN101820767A/zh active Pending
  • 2008-09-15 WO PCT/EP2008/062243 patent/WO2009047087A1/en not_active Ceased
• 2010
  • 2010-03-16 ZA ZA2010/01862A patent/ZA201001862B/en unknown

Non-Patent Citations (1)

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