NUTRIENT COMPOSITION EXCELLENT IN EMULSION STABILITY

• Main Authors: TAMURA YOSHITAKA, MIYAGAWA HIROSHI, HAYASAWA HIROKI, TAKATSU ZENTA, IWAMOTO HIROSHI, TAKASE MITSUNORI, KITAGAWA SHIGEFUMI, KANEHARA HIKOKATSU, SHICHINO TOSHIKAZU, AKAZOME YOKO, OOKAWA SADAICHIROU
• Format: Patent
• Language: English
• Published: 27.02.2001
• Edition: 7
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; 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

PROBLEM TO BE SOLVED: To obtain the subject nutrient composition which can be applied to child-care milk having a protein composition similar to that of breast milk, reduced in allergenition and useful for nurture of infant and toddler by including fat, milk serum protein hydrolyzate, casein hydrolysate and a specific emulsifier. SOLUTION: This nutrient composition comprises fat, milk serum protein hydrolyzate, casein hydrolysate and succinic acid monoglyceride and/or tapioca starch as the emulsifier. The milk serum protein hydrolyzate preferably is a milk serum protein hydrolyzate excellent in flavor and having the following physicochemical characteristics: the milk serum protein hydrolyzate is a hydrolyzate of serum protein; containing at least 70 wt.% protein; and a fraction having the molecular weight of 5,000-10,000 daltons is contained in an amount of <1 wt.% based on the total weight of all hydrolyzates.