Fremgangsmate for a minske bitterhet og forbedre smak av proteinfrie og hydrolyserte formuleringer for spedbarn

• Main Authors: CHIANG WININ, KHATIB KHALED A, EHNINGER JANE
• Format: Patent
• Language: Norwegian
• Published: 04.06.2010
• 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

Foreliggende oppfinnelse vedrører en fremgangsmåte for å redusere bitterheten eller forbedre smaken av en proteinfri eller hydrolysert morsmelkserstatning. Fremgangsmåten omfatter å blande sammen morsmelkserstatningens ingredienser og justere pHen til morsmelkserstatningen til mellom ca. 6,5 og ca. 7,2. 1 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.