FOOD COMPOSITION, METHOD FOR PRODUCTION AND USES THEREOF

• Main Authors: REJFFER-MAN'JANI KRISTEL', FACHS EHJLIN K, GIGO IV, MALLANDZHI CHANDRASEKKHARA R, TJURINI MARKO, ANANTARAMAN KHELEN DZHILLIAN, LITVUD PITER, GARSIJA-RODENAS KLARA L
• Format: Patent
• Language: English; Russian
• Published: 10.06.2006
• Subjects: FODDER; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

FIELD: food processing industry, in particular food formula useful in production of functional foodstuffs. ^ SUBSTANCE: claimed composition contains protein source, lipid source, carbohydrate source and vitamin/mineral complex, including at least E- and C-vitamins. Protein source contains at least 50 % (based on protein mass source) of whey protein, wherein said whey protein comprises at least partially hydrolyzed whey protein. Protein source provides at least 8 % of total composition caloricity. Lipid source includes at least 40 mass % of monounsaturated fatty acids and provides at least 18 % of total composition caloricity, wherein ratio of omega 6-fatty acids to omega 3-fatty acids is from 5:1 to 10:1. Composition of present invention is useful in alimentation of subjects suffering from decreased food digesting, chronic gastritis, anorexia, etc. ^ EFFECT: composition with well-balanced lipid profile. ^ 20 cl, 7 ex