Method for decreasing bitterness and improving taste of protein-free and hydrolyzed infant formulas

The present invention relates to a method of improving tolerance to hypoallergenic infant formulas. The method comprises neutralizing the pH of infant formulas containing ingredients exhibiting fishy, sour, or beany characteristics.

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Bibliographic Details
Main Authors JANE EHNINGER, KHALED A. KHATIB, WININ CHIANG
Format Patent
LanguageEnglish
Published 14.05.2009
Subjects
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PROTEIN COMPOSITIONS FOR FOODSTUFFS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
WORKING-UP PROTEINS FOR FOODSTUFFS
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Summary:The present invention relates to a method of improving tolerance to hypoallergenic infant formulas. The method comprises neutralizing the pH of infant formulas containing ingredients exhibiting fishy, sour, or beany characteristics.
Bibliography:Application Number: AU20080325032