Patent Application
20220202056
The present invention relates to a process for manufacturing nutritional composition, in particular substantially lactose-free infant formula products thereof, by extrusion, and to the nutritional compositions obtained thereby.
Powdered nutritional compositions containing a protein component, a fat component and a carbohydrate component are well known. They are intended to be reconstituted prior to consumption with a liquid, typically water. Powdered nutritional compositions include infant formulae, growing-up milks and compositions used in clinical nutrition, for example for enteral feeding. Conventionally, such products are manufactured by mixing all the ingredients with water, subjecting the liquid mixture to a thermal treatment to reduce bacterial loads, homogenising the mixture and then subjecting it to spray-drying.
Extrusion methods are highly efficient methods that significantly minimize the amount of water and energy needed and typically produce extrudates that can be dried and ground into powdered material. To date, the use of extrusion processes to produce powdered infant formulae is only very limited, see for example WO 2006/094995, WO 2011/15965653, WO 2014/066680, WO 2014/164956 and US 2008/241337. The present inventors have developed an extrusion-based process for the manufacture of infant formulae, which is cost efficient and produces excellent products and minimal waste.
The inventors have developed a process for the manufacture of infant formulae products using extrusion. In the process according to the invention, the concentrations of the aqueous streams are carefully controlled, such that each of the necessary and preferred steps are performed optimally and at the same time the amount of water that is added and the need for it to be removed afterwards to obtain a dry infant formula is minimized.
Typically, the protein sources used in the art providing the protein component are not of pure grade or high grade, and normally contain lactose as this is present as an ingredient in typical milk protein sources. However, lactose poses a problem for people with lactose intolerance, which is a condition originating from the decreased ability to digest lactose. Lactose is a common disaccharide, composed of galactose and glucose subunits, typically found in most types of dairy products.
The inventors have thus developed a process for manufacturing a substantially lactose-free infant formula product. The substantially lactose-free infant formula product is thus suitable for those suffering from lactose intolerance. In the context of the present invention, “substantially lactose-free” (or the like) may be interpreted as containing no lactose or traces of lactose that are undetectable or are sufficient to meet the legal requirements of lactose-free products.
Furthermore, the process according to the invention is efficient in terms of energy consumption and water use. The amount of water used to dissolve components or dilute streams is minimized and avoided where possible. As such, energy-consuming removal of water to obtain the final dry powders is also minimized.
A further advantage of the process according to the invention is that it provides little disruption of existing manufacturing processes for infant formula products wherein extrusion is not used, such that it is readily retrofitted into existing processing plants. Limited adaptation is required in terms of hardware configuration and machinery used in conventional processes that include a spray-drying step. Also, the process according to the invention is highly versatile when it comes to starting materials, and operates efficiently when the conventional starting materials for infant formula product manufacture are used. Furthermore, the process according to the invention is very well capable of taking (natural) variations in the composition of starting materials into account, since prior to the homogenisation step as used, the levels of the relevant ingredients can be monitored and adjusted as desired. Furthermore, capex costs expressed as the capital expenditure per kilogram product manufactured by the method according to the invention is very favourable.
The process of the present invention reduces the heat-load exerted on the protein component to a minimum by keeping temperatures desirably low at all stages. As such, the obtained substantially lactose-free infant formula product mimics the golden standard set by human milk to a better extent than infant formula products that are subjected to higher temperatures during processing, especially to higher extrusion temperatures.
A further advantage of the process according to the invention is that both heat-treated and non-heat treated proteins can be used as starter material as they can enter the process at different phases. Yet, proteins enter the process by contacting them with a liquid stream such that they form an integral part of the end product by forming a protective layer that surrounds the lipid component and/or by forming part of lipid-containing particles instead of being present in the infant formula product as separate particles. This is of particular relevance in preventing oxidisation of lipids via reduced exposure to air.
Also, the present process allows highly concentrated ingredients to be used in a wet mix process thereby minimizing use of water yet preventing fouling of equipment to occur.
Thus, the present invention provides a flexible, balanced yet efficient infant formula extrusion-based manufacturing process capable of using readily available ingredients, wherein a heat treatment step is performed on as much of the required proteins but with exclusion of as much of the required lipids and carbohydrates as possible, yet providing room for adding ingredients during the extrusion step if needed. Such flexibility is a benefit in view of different recipes an infant manufacturing plant is supposed to produce to tailor the demanding market and supply the full gamma of products sold using a processing line that is as straight forward and basic as possible.
The infant formulae products obtained by the process according to the invention show desirable reconstitution (dissolution) behaviour without undesirable lumping or sticking. The process of the invention provides a nutritional composition that is easily dispersible upon mixing with a liquid, typically water, to give a homogeneous liquid mixture of protein, fat and carbohydrate without visible separation of an aqueous and a non-aqueous phase.
Further, desirable low levels of free fat in the infant formula product are achieved by the process of the present invention.
The process according to the invention is for manufacturing a substantially lactose-free infant formula product and comprises the following steps:
In one embodiment, the mixing in step (b) directly follows the heat treatment of step (a), meaning this occurs without substantial alteration of the heat treated aqueous mixture. In one embodiment, a step of increasing the total solid content of the aqueous mixture directly follows the heat treatment of step (a), meaning this occurs without substantial alteration of the heat treated aqueous mixture. In one embodiment, the mixing in step (b) directly follows a step of increasing the total solid content of the aqueous mixture, meaning this occurs without substantial alteration of the aqueous mixture with increased total solid content. In one embodiment, the homogenization and emulsification in step (c) directly follows the mixing of step (b), meaning this occurs without substantial alteration of the aqueous mixture. In one embodiment, the extrusion in step (d) directly follows the homogenisation of step (c), meaning this occurs without substantial alteration of the homogenized emulsion. In one embodiment, the preparing of step (e) directly follows the extrusion of step (d), without substantial alteration of the extruded material.
In one embodiment, the process according to the invention involves a spray-drying step, typically as part of step (e). In an alternative embodiment, the process according to the invention does not contain a spray-drying step.
In one embodiment, the process according to the invention does not exceed the temperature of 85° C., preferably 80° C., more preferably 70° C., with the exception of the heat treatment of step (a). The nutrients ending up in the infant formula product are preferably not unnecessarily exposed to an undesirably high heat load.
Preferably, the infant formula product is an infant formula, a follow-on formula, a toddler milk or a growing-up milk.
In the context of the present invention, aqueous mixtures are yielded at many stages, and used again at later stages. Such aqueous mixtures are mixtures based on water as liquid, wherein further components may be dissolved or dispersed. In the process according to the invention, the aqueous mixture undergoes several treatments, but all these times remains an aqueous mixture, until the extrusion step takes place, wherein the mixture is converted into dry extrudates. Aqueous mixture may also be referred to as “aqueous stream” or merely “stream”. Throughout the process, the concentration of the aqueous mixture may be defined by their total solids content. This is given in wt %, based on the total weight of the stream. “Solids”, “Total Solids” or “Total Solids Content” refers to all components of the aqueous stream with the exception of water, even these solids are in liquid state at ambient conditions, such as oils.
One step in the method of the invention is step (a) wherein an aqueous mixture having a substantially lactose-free protein component and a substantially lactose-free carbohydrate component is subjected to a heat treatment step.
The aqueous mixture having a substantially lactose-free protein and substantially lactose-free carbohydrate component is preferably composed of conventional and widely available starting materials or sources which may be selected from skim milk, whey protein concentrates (WPC), whey protein isolations (WPI), milk protein isolates (MPI), milk protein concentrates (MPC), demineralized whey protein powder, skimmed milk concentrates, caseinates, and plant-based proteins such as soy protein, with any suitable protein level and preferably micronutrients, provided they are substantially free from lactose.
Preferable protein sources according to the invention include caseinate, preferably calcium caseinate, sodium caseinate and/or plant-based proteins. In a preferred embodiment, the plant-based protein comprises soy protein.
The starting materials comprising the substantially lactose-free protein component are preferably non-heat treated due to the inclusion of a heat treatment step in the process of the present invention providing a first flexibility in the choice of the protein-containing starter material. The protein sources according to the invention provide a substantially lactose-free protein component. Some carbohydrates other than lactose may be present in the aqueous mixture of step (a1), such as carbohydrates that are naturally present in the in the starting materials. In a preferable embodiment, no carbohydrates are added to the aqueous mixture in step (a1), but downstream, such as during extrusion step (d) or a dry blending step following extrusion to allow the proteins levels on the dry weight basis to be as high as possible during the heat treatment.
Typically, one or more protein sources, such as a plant-base protein source, a whey protein source, preferably skim milk, WPC and/or WPI, and/or a casein source, preferably a milk protein source, more preferably MPI and/or MPC, are blended to obtain a protein mixture.
In a preferred embodiment, the amount of proteins included in step (a1) constitutes between of 70 and 100 wt % of total protein that is present in the infant formula obtained by the present invention, on a dry weight basis. Preferably, said protein amount lies between 80 and 100 wt %, more preferably between 90 or 95 and 100 wt %. Adding such high amounts of protein already during step (a1) ensures even and good emulsification of proteins and oils in the oil-in-water emulsion further downstream the process and entrapment of oils by proteins.
Typically, water-soluble micronutrients as typical in the art of infant formula manufacture, like vitamins and minerals, are added to the aqueous mixture of step (a1). Although one or more of the ingredients could be in dry form, it is preferred that they are in liquid form, preferably concentrated, form. As such, limited unnecessary water removal has to be performed as a consequence of the inclusion of these vitamins and minerals as a concentrate or dry powder. Including these micronutrients already in step (a1) has the advantage that they become fully integrated in the powder particles that constitute the product as obtained.
The starting materials are preferably used in liquid form or dissolved in a batch-wise manner to provide the aqueous mixture to control uniformity and concentration of ingredients of the produced products.
In step (a1), the aqueous mixture having a substantially lactose-free protein component and a substantially lactose-free carbohydrate component is subjected to a heat treatment step (a).
Preferably, the aqueous mixture is fully dissolved and of a uniform concentration before being subjected to the heat treatment. Preferably, the aqueous mixture is obtained by batch-wise dissolution in case the starting materials, are sourced for substantially lactose-free infant formula production in dry form. The process according to the invention is perfectly suitable for large scale manufacture. Thus, in one embodiment, the aqueous mixture is fed to the heat treatment of step (a) at a flow rate in the range of 100-25000 kg/h, preferably in the range of 1000-10000 kg/h, most preferably in the range of 2500-6000 kg/h.
The aqueous mixture comprising the substantially lactose-free protein component and the substantially lactose-free carbohydrate component is subjected to a heat treatment in step (a) that is designed obtain a microbial safe protein component and infant formula product with good shelf-life. Any suitable type of heat treatment known in the art may be employed, e.g. pasteurization or sterilization, such as HTST, ESL, UHT, dry heat or moist heat sterilization. The heat treatment as meant herein has the purpose of reducing the microbial load to such an extent that the resulting infant formula product is free from microorganisms and safe for consumption by infants. In particular, it is safe with regards to Bacillus cereus and Enterobacter sakazakii, for instance, such as laid down in European Regulation No 2073/2005 dated 2007, corrigendum No. 1441/2007.
Advantageously, as opposed to dry mixing based processes wherein no heat treatment on aqueous streams is needed, the aqueous mixture comprising the substantially lactose-free protein component is heat-treated as an integral part of the process of the present invention. Hence, the incoming substantially lactose-free protein component can thus be of a more variable grade or quality. One advantage of performing this integrated heat treatment step on an industrial scale is that it becomes possible to better control and steer towards microbial safety and to prevent recontamination from sourced protein components to occur. It is noted that spray-drying is usually, and herein, not considered to be a microbiocidal step.
The heat treatment is preferably performed on an aqueous mixture having a total solids content of 15-5040 wt %, preferably 20-40 wt %, more preferably 18-35 wt %, most preferably about 25p-32 wt %. At such concentration, the heat treatment is most optimally performed because of optimal further handling of the aqueous mixture during and after the heat treatment step, but also in the mixing tank used to obtain the aqueous mixture before it can be heat treated. The total solids content of the mixture in step (a1) is the consequence of finding a balance between prevention of fouling of equipment, like mixing tanks, conduits etc., at too high total solids content and preventing unnecessary removal of excess water at steps downstream of the heat treatment.
The aqueous mixture provided in step (a1) is subjected to the heat treatment of step (a) prior to mixing it with the lipid component in step (b) to allow working at the most optimal high total solid levels and protein levels implying operating under conditions of elevated viscosities. Furthermore, exclusion of the lipid component from the heat treatment in step (a) means less energy is consumed by the process of the present invention.
Preferably, a lipid component is not actively added as a pure, single ingredient in step (a1). It may be present in low amounts in the aqueous mixture subjected to step (a) since lipids may be present in the sources used for the substantially lactose-free protein component and the substantially lactose-free carbohydrate component. The process is fully operable when lipids are present from step (a1) onwards.
After heat treatment but preferably prior to addition of the lipid component, the aqueous mixture may be concentrated. Concentration may be accomplished by any means known in the art, such as (partial) evaporation or filtration. In one embodiment, the aqueous mixture obtained in step (a) is subjected to partial evaporation of water, preferably at reduced pressure and relatively low temperature. Preferably, the concentration is performed such that the concentrated aqueous mixture, prior to addition of the lipid blend, is the range of 35-60 wt % total solids, preferably 35-55 wt % total solids, more preferably 4055 wt % total solids, more preferably 40-51 wt % total solids, most preferably 45-51 wt % total solids. The inventors found that such concentration gives, after addition of lipids, an optimal concentration prior to execution of the homogenisation and extrusion steps. If concentration occurs after addition of the lipid blend, the final concentration may be somewhat higher to still feed the extruder with a composition having a solids content of 45-80 wt % total solids, preferably 45-73 wt % total solids, more preferably 53-68 wt % total solids, most preferably 60-65 wt % total solids.
Thus, in a preferred embodiment, the total solids content of the aqueous mixture obtained in step (a) is increased, preferably by an evaporation step, prior to mixing with the lipid component.
In one embodiment, the amount of water removed in the concentration step, preferably to in the evaporator, is in the range of 200-10000 kg/h, preferably in the range of 800-5000 kg/h, most preferably in the range of 1500-2500 kg/h.
In mixing step (b), the aqueous mixture obtained in step (a) is mixed with a lipid component. The mixing can take place in any suitable way, preferably comprising an in-line injection system. In one embodiment, the aqueous mixture is fed to step (b) at a flow rate in the range of 200-20000 kg/h, preferably in the range of 800-10000 kg/h, most preferably in the range of 1200-5000 kg/h. The lipid component to be added during step (b) is preferably fed to step (b) at a similar flow rate, thus in the range of 100-20000 kg/h, preferably in the range of 800-10000 kg/h, most preferably in the range of 1200-5000 kg/h. Although the temperature at which step (b) is performed is not crucial in the context of the present invention, it is preferred that the temperature of step (b) is in the range of 30-75° C., more preferably in the range of 50-70° C., most preferably in the range of 55-65° C.
A lipid component is added prior to homogenisation and emulsification. This lipid component typically contains the essential and preferred lipids for infant formula manufacture, as known in the art. Preferably, it also contains the lipid-soluble vitamins. Although the lipid component may be added at any point prior to homogenisation, it is added after the heat treatment step. This is because addition of the lipid component raises the total solid content of the mixture which is not desirable prior to the heat treatment step. This way, most of the space in terms of solids content which is available in the mixture that is heat-treated in step (a) is taken up by the substantially lactose-free protein component thus avoiding unnecessary inclusion of the lipid component at that stage of the process.
Mixing of the lipid component in step (b) causes an increase in the total solids content of between 5 and 25 wt %, preferably 9 to 20 wt %, more preferably 12 to 18 wt %.
After mixing of the lipid component in step (b), a composition having a total solids content in the range of 45-80 wt % is obtained. Preferably, said composition has a total solids content in the range of 45-73 wt %, more preferably 53-73 wt %, such as 60-73 wt %, more preferably in the range of 53-68 wt %, preferably in the range of 60-65 wt % after mixing in the lipid component.
Preferably, fat-soluble vitamins are included in the lipid component as it is mixed in step (b).
In step (c), the aqueous mixture comprising the lipid component, the substantially lactose-free carbohydrate component and the heat-treated substantially lactose-free protein component is subjected to homogenization and emulsification to obtain a homogenized oil-in-water emulsion having a total solids content in the range of 45-80 wt %, preferably in the range of 45-73 wt %, more preferably 53-73 wt %, such as 60-73 wt %, more preferably in the range of 53-68 wt % total solids, most preferably in the range of 60-65 wt % total solids. Such concentrations are especially desirable for the following extrusion step, wherein the solids content should not exceed the indicated upper limit due to constraints of equipment used to handle the oil-in-water emulsion and not fall below the lower limit because too much water will have to be removed downstream. In one embodiment, the aqueous mixture is fed to step (c) at a flow rate in the range of 300-40000 kg/h, preferably in the range of 2000-20000 kg/h, most preferably in the range of 3000-7500 kg/h.
The aqueous mixture subjected to step (c) preferably contains substantially all lipids of the final product. The aqueous mixture may contain carbohydrates, but is substantially lactose-free.
One advantage of obtaining a homogeneous oil-in-water emulsion before extrusion is started, is that a uniform distribution of nutrients is obtained throughout the composition which is easier to achieve than by relying on an extrusion step for the homogenisation and emulsification. Also, this order of steps ensures that the emulsion thus obtained contains lipids that are protected by a protein layer. Such protection is important since dry infant products need to be consistent in composition and stable fora long time. Importantly, the presence of free fat (or non-encapsulated fat) is reduced to a minimum before extrusion takes place and which is not altered during extrusion. Thus, already at an upstream, early phase of the process, the ingredients of the infant formula are safeguarded from becoming rancid and oxidation following unnecessary exposure to air.
Homogenisation of aqueous mixtures containing a substantially lactose-free protein component, a lipid component and a substantially lactose-free carbohydrate component is known in the art, and the exact conditions at which homogenisation is performed are also known with the skilled person.
Preferably, homogenisation is performed at a temperature between 50 and 80° C., preferably between 54 and 76° C., more preferably between 60 and 70° C. and preferably within 5 seconds, more preferably less than 3 seconds. The indicated ranges ensure minimised protein modifications and degradation of heat labile components, but sufficiently high to still be able to properly perform step (c) on a product with good viscosity.
In a preferred embodiment, the total solids content of the aqueous mixture is in the range of 15-50 wt %, preferably 20-40 wt %, most preferably about 25-32 wt % after step (a); and 45-80 wt %, preferably 45-80 wt %, or more preferably 53-70 wt %, or more preferably 60-65 wt % after step (b) wherein the total solids increase in step (b) is due to addition of lipids and optionally by the inclusion of a concentration step prior to lipid addition. Importantly, the extruder is fed with a homogenized oil-in-water emulsion having a total solids content in the range of 45-80 wt %.
In one embodiment, the oil-in-water emulsion has a viscosity in the range of 10 to 1500 mPa·s, preferably In the range of 50 of 1200 mPa·s, more preferably In the range of 100 to 1000 mPa·s, most preferably In the range of 200 and 700 mPa·s.
The viscosity as meant herein is measured at 70° C. with a shear rate of 1/1000 s since this temperature is representative for the conditions in the extruder allowing one to mimic these conditions on a laboratory scale to quickly assess the behaviour of a particular infant formula under investigation.
The viscosity can be measured using any suitable apparatus. For avoidance of doubt, herein the viscosity is measured using an Anton Paar© Physica MCR301 with cone plate probe (cone angle)1°), probe number CP50 1 4310, for measurements at the indicated conditions. Briefly, the viscosity measurement follows a first stepped flow wherein the shear rate is increased from 1 s−1 to 1000 s−1 after which the viscosity is measured in a peak hold step for five times at shear rate 1000 s−1 at 70° C. and the average value is taken using the indicated apparatus.
The homogenized oil-in-water emulsion is conveyed or transported into an extruder and independently of the emulsion, the digestible carbohydrates and optionally dietary fibres are added to the extruder, and the contents of the extruder are extruded to obtain an extruded material.
Independent addition of digestible carbohydrates is herein defined as addition in the extruder via an inlet that is not used to feed the oil-in-water emulsion in the extruder. Independent addition of dietary fibres herein is defined as addition in the extruder via an inlet that is not used to feed the oil-in-water emulsion in the extruder. Even though digestible carbohydrates and carbohydrates may be added together via a single inlet to the extruder, they are preferably added via separate inlets.
Extrusion is well-known in the art, and any means known to the skilled person can be used. Preferably extrusion is performed at a temperature below 85° C., more preferably below 80° C., most preferably below 70° C., such as 50-75° C., more preferably 60-70° C., most preferably 62-68° C. Above these temperatures, proteins may become unnecessarily modified which is undesirable for infant formula. The inventors found that the indicated temperature range does not hamper the properties of the final product.
Typically the oil-in-water emulsion is entered into the extruder at one side of the extruder.
Inside the extruder, it is forced forward by movement of a screw. The residence time inside the extruder is preferably between 30 seconds and 3 minutes, such as between 50 seconds and 2 minutes. Preferably though, the time is shortened compared to existing extrusion steps used in infant formula recipe production since the incoming stream is more homogenized and more complete in terms of the required final nutrient composition. Therefore, the more preferred residence time lies below 50 seconds, such as between 20 and 50 seconds. In one embodiment, the extruder operates at a flow rate in the range of 400-60000 kg/h, preferably in the range of 5000-30000 kg/h, most preferably in the range of 7500-15000 kg/h.
The pressure exerted on the composition during extrusion preferably lies between 20 kPa and 10 MPa.
The oil-in-water emulsion that is fed in the extruder has a total solids content in the range of 45-80 wt % total solids, preferably 45-73 wt %, more preferably in the range of 53-73 wt %, such as 60-73 wt %, more preferably in the range of 53-68 wt % total solids, most preferably 60 65 wt % total solids. The inventors have found that this concentration provides optimal results, both in terms of the final product characteristics as well in process efficacy. Notably, the amount of water that needs to be added to the aqueous mixture prior to the extrusion step is kept at a minimum, and yet the extrusion is performed optimally.
The inventors found that some solid material that is typically incorporated in the nutritional composition according to the invention can advantageously be added during extrusion. During infant formula manufacture, ingredients such as digestible carbohydrates and dietary fibres are typically added in solid form. Moreover, it is not crucial that all of the dietary fibres are present during homogenisation step (c) from a manufacturing point of view to obtain the final infant formula product. Hence, digestible carbohydrates and optionally also dietary fibres are added during extrusion.
The digestible carbohydrates added in step (d) preferably comprise or consist of glucose and/or maltodextrin.
In a preferred embodiment, the digestible carbohydrates, such as glucose and/or maltodextrin that is fed into the extruder, are of (infant) food grade quality and have a purity of more than 90 wt %, preferably more than 95%. Purity herein refers to the presence of the intended ingredient in terms of dry weight, so expressly excluding water as in impurity. Because glucose and/or maltodextrin are added in dry form, significant amounts of water are prevented from entering the manufacturing process and are thus not required to be removed again afterwards. Managing the liquid streams thus becomes more efficient. Adding these ingredients during extrusion reduces the need for water addition and allows higher total protein solids to be present upstream the extrusion step.
The point of addition in the extruder of the digestible carbohydrate, preferably glucose and/or maltodextrin, is preferably before the dietary fibres are added to aid dissolution of the digestible carbohydrates. Dietary fibres, like galacto-oligosaccharides, can be added at a later stage during extrusion since these fibres can be added as a concentrated liquid.
In one embodiment, some of the protein required for manufacturing an infant formula is added during extrusion. The process of the present invention allows for such flexibility to be present since all the lipids are already fully emulsified with the proteins in step (c). Preferably, between 0 and 30 wt % of the total protein component of the infant formula product is added during step (d), more preferably 0 to 20 or most preferably 0 to 10 wt % of total protein.
In a preferred embodiment, dry glucose powder and/or dry maltodextrin powder is added during extrusion.
In a preferred embodiment, the dietary fibres are added as a concentrated liquid or syrup, such as galacto-oligosaccharides.
In a preferred embodiment, the amount of digestible carbohydrates added, mainly glucose and/or maltodextrin and optionally the dietary fibres, is such that the total solids content of the material exiting the extruder lies in the range of 70-90 wt %, preferably 75-88 wt %, more preferably 80-88 wt %, most preferably 83-87 wt %.
The extruded material preferably contains substantially all proteins and/or lipids that are nutritionally required for an infant formula. In other words, no lipids and/or proteins need to be added to the extruded material. Dry blending with a further substantially lactose-free protein component, such as skimmed milk and the like, is thus not necessary thereby avoiding that the final product would have an undesirable broad or uneven particle size distribution caused by adding a product like skim milk. This way, a desirable uniform particle density distribution is obtained. Also, adding a milk protein source, or bovine milk protein source, at such a downstream part of the process disturbs the mineral composition due to the presence of minerals in such natural products.
In the context of the present invention, dietary fibres are synonymous to non-digestible oligo- and polysaccharides, most preferably galacto-oligosaccharides, fructo-oligosaccharides, fructopolysaccharides and mixtures thereof.
Step (e) Preparation of an Infant Formula from Extruded Material
The extrusion step affords an extruded material which comprises substantially all of the solids that have been added to the extruder, including the solids of the oil-in-water emulsion and any solids that are additionally added during extrusion. The extruded material may also be referred to as extruded mixture or extrudate and typically is in the form of small grains.
In a preferred embodiment, the extruded material is already nutritionally complete as it exits the extruder and qualifies nutritionally as an infant formula. In such cases, the preparing of step (e) comprises typical steps as drying, milling and/or packaging such that the extruded material is prepared to be sold as an infant formula product. Further nutritional adaptation is not required in such instance and not included in step (e).
Alternatively, preparing in step (e) further comprises some nutritional supplementation of the extruded material to arrive at a nutritionally complete infant formula product. Preferably, the nutritional supplementation comprises dry-blending of the missing nutrients or the missing amounts of nutrients. Alternatively, any required supplementation is done at an earlier stage of the process, e.g. prior to step (a2), during the mixing of step (b) and/or during the extrusion of step (d), such that no further supplementation is required during step (e).
In one embodiment, this supplementation comprises addition of minerals and/or vitamins as possibly required to afford the nutritionally-complete formula.
In a preferred embodiment, digestible carbohydrates (preferably glucose, but also maltodextrin may be meant) and/or micronutrients are added to the extruded material to afford an infant formula. Adding glucose and/or maltodextrin to the substantially lactose-free infant formula product to afford the infant formula can advantageously be done using sources with sufficiently overlapping particle size distribution or a distribution that falls within the distribution of the extruded material, thereby not causing an unbalanced distribution which could negatively impact the powder particle properties and behaviour, such as flowability, which could be caused by adding a milk protein source at this stage of the process. The particle size distribution of commercially available glucose or maltodextrin is readily controlled by suppliers upon request and can easily be determined by the skilled person. The amount of digestible carbohydrate, such as glucose and/or maltodextrin, added to the extruded material preferably comprises between 0 and 40 wt % on dry weight basis of the final infant formula obtained, more preferably between 0 and 30 wt %. Alternatively, the amount of glucose added to the extruded material comprises between 0 and 70 wt % based on total amount of glucose in the final infant formula obtained, more preferably between 0 and 50 wt %. For maltodextrin, the more preferred amount added to the extruded material comprises between 1 and 20 wt %, based on dry weight of the final infant formula obtained, preferably between 1 and 15 wt %.
The extruded material typically has a total solid content in the range of 70-90 wt %, preferably 75-88 wt %, more preferably 80-88 wt %, most preferably 83-87 wt %.
In a preferred embodiment, the extruded material is subjected to a drying step to further reduce the moisture content as part of step (e). Such drying may be performed by any means known in the art, such as flash drying, vacuum drying, microwave drying, IR drying, and spray-drying. In one embodiment, the drying does not involve spray-drying. Such a drying step may operate at a flow rate of 400-40000 kg/h, preferably 4000-20000 kg/h, most preferably 6000-12000 kg/h.
The final moisture content after drying is preferably in the range of 0.5-5 wt %, preferably, 1-4 wt %, more preferably 2-3.5 wt %, most preferably 2.5-3 wt %, based on total weight of the product. Such low moisture content provides the infant formula product with a longer shelf-life, such as at least 12 months.
In a preferred embodiment, the extruded material, preferably the dried extruded material, is milled as part of step (e). Preferably, milling is performed such that a free-flowing powder is obtained.
Thus, the product of the process according to the invention is a substantially lactose-free infant formula product and preferably nutritionally complete when it exits the extruder. Preferably, the substantially lactose-free infant formula product is an infant formula, a follow-on formula, a toddler milk or a growing-up milk.
The nutritionally complete formula, or the infant formula product, is a dry powder that only requires reconstitution in the prescribed amount of water to achieve a ready-to-feed product suitable for being fed using a baby bottle.
The substantially lactose-free infant formula product according to the invention is in powdered form and is intended to be reconstituted with a liquid, typically water, in order to obtain an infant formula product that can be used to provide nutrition to infants. The powder is advantageously a free-flowing powder, such that it can easily be scooped and measured. The product according to the invention is readily dissolved in water at ambient temperature to prepare a ready-to-feed product for immediate consumption. The ready-to-feed products are stable for the time needed to be consumed by an infant, in particular they contain a stable emulsion. Furthermore, the presence of free fat is desirably low, typically below 2 wt % or even below 1.5 wt % or below 1 wt %, based on the total lipid content. As free fat is prone to oxidation during storage, its content is preferably as low as possible. Notably, the free fat content observed after the homogenisation step remains desirably low after the extrusion and further steps of the process according to the invention. These low free fat contents are determined on the final product.
Preferably, the product obtained by the present process is an infant formula. An infant formula herein is defined as a nutritionally complete formula, and includes infant formula (meant for infants of 0 to 6 months), a follow-on formula (meant for infants of 6 to 12 months), and a toddler milk or growing-up milk (meant for toddlers or young children of 1 to 3 years old).
The infant formulae according to the invention comprise or preferably consist of the essential macronutrients and micronutrients as set by law. Such requirements are typically laid down in regulatory bodies, such as EU directive 91/321/EEC and 2006/141/EC or US Food and Drug Administration 21 CFR Ch 1 part 107.
The infant formulae directly obtained or obtainable by the process according to the invention or the infant formulae obtained or obtainable by the process according to the invention is also part of the present invention. These products are characterized by being extrudates, typically in powder form, and being substantially free from lactose. By virtue of the processing steps according to the present invention, especially the use of substantial lactose-free digestible carbohydrates, the infant formula products according to the present invention are especially suitable to be used to provide nutrition to infants suffering from or at risk of developing lactose intolerance. In view of its beneficial effects on lactose intolerance, the infant formula products according to the present invention may also be referred to as medical products or health food.
The invention is illustrated by
The following examples illustrate the invention.
A process flow was generated for manufacturing a substantially lactose-free infant formula based on caseinate as source of the protein component. In a first step, calcium caseinate (TS 95 wt %, flowrate 940 kg/h), water (flowrate 3020 kg/h) and the required amounts of micronutrients, also referred to as ‘minors’, i.e. vitamins and minerals, (flowrate 121 kg/h) were compounded into an aqueous mixture with a total solids content (%TS) of 25 wt % at a temperature of 35° C., giving a process flowrate of 4082 kg/h. The pH of the aqueous mixture was adjusted.
The aqueous liquid was subsequently heat treated at 121° C. with a residence time of 2.89 seconds to achieve an F0 of 2.4. After cooling, the heat-treated aqueous mixture is subsequently fed into an evaporator for concentration purposes during which water was removed at a flowrate of 1657 kg/h. After evaporation, the aqueous mixture has a TS content of 42 wt % and is conveyed with a flowrate of 2407 kg/h at a temperature of 60° C. to the oil injector. Oils necessary to produce the lactose-free infant formula are injected into the aqueous stream at a flowrate of 2215 kg/h to reach a TS of 70 wt %. The aqueous mixture is subsequently fed into a homogenizer for homogenization and emulsification at 60° C. using a flowrate of 4622 kg/h. At that stage, the aqueous mixture has 48 wt % fat. The homogenized oil-in-water emulsion is conveyed to the extruder.
During extrusion, glucose syrup (flowrate 4682 kg/h, TS 97.5 wt %) was added. GOS is optionally added, but now shown here, as the final ingredient during the extrusion process. Extrusion is performed at 70° C. at a flowrate of 9304 kg/h. The extrudate as obtained contained 84 wt % TS and was ready for drying using known technologies, such as flash or vacuum belt drying, to end up with a nutritional composition with a TS of 97.5 wt % which was produced at a flowrate of 8000 kg/h. No dry blending of further ingredients is required. A powder composition was obtained that was ready for packaging.
A process flow was generated for manufacturing a substantially lactose-free infant formula based on soy protein as source of the protein component. In a first step, soy protein (flowrate 1267 kg/h, 95 wt % TS), water (flowrate 4088 kg/h) and the required amounts of micronutrients, also referred to as ‘minors’, i.e. vitamins and minerals, (flowrate 170 kg/h) were compounded into an aqueous mixture with a total solids content of 25 wt % at a temperature of 35° C., and processed at a flowrate of 5525 kg/h. The pH of the aqueous mixture was adjusted.
The aqueous liquid was subsequently heat treated at 121° C. with a residence time of 2.89 seconds to achieve an F0 of 2.4. After cooling, the heat-treated mixture is subsequently fed into an evaporator for concentration purposes. After evaporation, during which water was removed at a flowrate of 2651 kg/h, the aqueous mixture has a TS of 48 wt % and is conveyed with a flowrate of 2850 kg/h at a temperature of 60° C. to the oil injector. Oils necessary to produce the substantially lactose-free infant formula are injected at a flowrate of 2047 kg/h into the aqueous stream to reach a TS of 70 wt %. The solution is subsequently fed into a homogenizer for homogenization and emulsification at 60° C. using a flowrate of 4897 kg/h. The homogenized oil-in-water emulsion is conveyed to the extruder.
During extrusion, glucose syrup (flowrate 4484 kg/h, TS 97.5 wt %) was added. GOS is optionally added, but now shown here, as the final ingredient during the extrusion process. Extrusion is performed at 70° C. at a flowrate of 9381 kg/h. The extrudate as obtained contained 83 wt % TS and was ready for drying using known technologies, such as flash or vacuum belt drying, to end up with a nutritional composition with a TS of 97.5 wt % which was produced at a flowrate of 8000 kg/h. No dry blending of further ingredients was required. A powder composition was obtained that was ready for packaging.
Data mentioned in example 1 and 2 were generated using the gPROMS gFormulatedProducts 1.2.2 simulation model from Process Systems Enterprise (PSE). Mass balance models used were steady state, meaning no accumulation in time is applied. Models were applied on a macro level without applying any discretization method.
For evaporation/concentration the mass balance of equation (1) was applied.
It states that the amount of evaporated water or water otherwise removed
from a stream, plus the outlet from a stream should be equal to an inlet stream. From this perspective the outlet total solids
were calculated via equation (2):
This was applied under the assumption that extracted water, extracted via evaporation or any other technology, is pure water.
The same approach was used for mixing of different streams either within compounding, i.e. preparation of an aqueous mixture prior to heat treatment step (a2), fat injection (i.e. step (b)) or extrusion (step d). Equation (3) applies for the total mass balance:
The solids outlet of any mixer and/or extruder was calculated by adapting equation (3) in case multiple inlet streams were applied:
For the drying step, independent of the drying technology, equations 1 and 2 were applied to calculate the water evaporation capacity.
These equations were applied in a flowsheet construction. The information passed between models in a product flow are the mass flowrate and the composition (kg/kg).
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/NL2019/050362 | 6/13/2019 | WO | 00 |
