Compositions Comprising Whey Proteins and Lipids and Processes of Their Preparation

(19) TZZ_¥__T

(11) EP 1 973 417 B1

(12) EUROPEAN PATENT SPECIFICATION

(45) Date of publication and mention (51) Int Cl.: of the grant of the patent: A23J 1/20 (2006.01) A23D 7/005 (2006.01) 18.11.2015 Bulletin 2015/47 A23D 7/06 (2006.01) A23L 1/29 (2006.01) A23L 2/52 (2006.01) (21) Application number: 06812827.1 (86) International application number: (22) Date of filing: 30.11.2006 PCT/NO2006/000445

(87) International publication number: WO 2007/064225 (07.06.2007 Gazette 2007/23)

(54) COMPOSITIONS COMPRISING WHEY PROTEINS AND LIPIDS AND PROCESSES OF THEIR PREPARATION ZUSAMMENSETZUNGEN, DIE MOLKEPROTEINE UND LIPIDE ENTHALTEN, UND VERFAHREN ZU IHRER HERSTELLUNG COMPOSITIONS COMPRENANT DES PROTEINES ET DES LIPIDES DE LACTOSERUM ET PROCEDES POUR LEUR PREPARATION

(84) Designated Contracting States: (56) References cited: AT BE BG CH CY CZ DE DK EE ES FI FR GB GR EP-A2- 1 042 960 WO-A1-91/17665 HU IE IS IT LI LT LU LV MC NL PL PT RO SE SI WO-A1-02/102174 WO-A1-03/090560 SK TR WO-A1-2006/115420 US-A- 5 601 760 US-A1- 2002 044 988 US-A1- 2002 132 756 (30) Priority: 01.12.2005 NO 20055686 US-A1- 2004 062 846

(43) Date of publication of application: • KEOGHM.K. ET AL.: ’Milk fat microencapsulation 01.10.2008 Bulletin 2008/40 using whey proteins’ INTERNATIONAL DAIRY JOURNAL vol. 9, 1999, pages 657 - 663, (73) Proprietor: Tine BA XP003008496 0154 Oslo (NO) • FARAJI H. ET AL.: ’Role of continuous phase protein on the oxidative stability of fish oil-in- (72) Inventors: water emulsions’ JOURNAL OF AGRICULTURAL • BAKKENE, Gunnar ANDFOOD CHEMISTRYvol. 52, 2004,pages 4558 N-4352 Kleppe (NO) - 4564, XP003003524 • NORDVI, Berit N-1413 Tårnåsen (NO) Remarks: • JOHANSEN, Anne-Grethe Thefile contains technical information submitted after N-1430 Ås (NO) the application was filed and not included in this • GUTIERREZ, Miguel, A. specification N-5073 Bergen (NO)

(74) Representative: Lillegraven, Rita et al Zacco Norway AS Patent Department Haakon VII’s gt. 2 P.O. Box 2003 Vika 0125 Oslo (NO)

Note: Within nine months of the publication of the mention of the grant of the European patent in the European Patent Bulletin, any person may give notice to the European Patent Office of opposition to that patent, in accordance with the Implementing Regulations. Notice of opposition shall not be deemed to have been filed until the opposition fee has been paid. (Art. 99(1) European Patent Convention). EP 1 973 417 B1

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Description atable food and beverage products due to oxidative de- terioration of the omega-3 fatty acids and the sources Field of the invention thereof leading to off-flavour formation and poor storage stability. [0001] The present invention relates to liquid and pow- 5 [0008] A good initial quality with a clean sensory profile dered compositions as well as emulsions comprising of the source of PUFAs is a key aspect in this kind of whey protein and lipid, particularly fish oil, suitable for food fortification. The most common sources of long- enrichment of a variety of food articles and beverages chain omega-3 fatty acids are fish oils (DHA and EPA) with for instance polyunsaturated fatty acids like omega- from various sources including salmon, cod, menhaden 3 fatty acids. The composition may also be consumed 10 and tuna eye socket, as well as algae sources (DHA). as such. Furthermore, the present invention relates to a Other marine and plant oils and fats are sources of PU- process of preparing such compositions and emulsions. FAs as well. [0002] In the following, the terms "emulsion(s)" and [0009] Lipid oxidation rendering to rancidity is a prob- "powder(s)" will sometimes be used. However, these lem connected to fish oil and fish fat-rich products during terms should herein be considered as encompassing the 15 storage and processing. term "liquid and powdered composition(s)". Furthermore, [0010] Unpleasant side effects of ingesting fish oil sup- the term "composition(s)" used herein alone, should be plements like halitosis, eructation and "fishy" smelling considered as encompassing the term "liquid and pow- breath, skin and even urine have been reported. Objec- dered compositions as well as emulsions". tionable fishy off-flavours due to volatile fish oil oxidation [0003] The term "lipid" or "lipid component" as used 20 products is thus an obstacle in the development of fish herein encompasses oils, fats, fatty acids or derivatives oil enriched foods and beverages. of fatty acids like esters and triglycerides. [0011] It is a major challenge for the food industry to overcome the undesirable side effects typically associ- Background of the invention ated with the use of PUFA ingredients, such as strong 25 fishy flavours and aromas. [0004] The consumption of certain polyunsaturated [0012] Moreover, whey protein has well documented fatty acids (PUFAs), mainly through food or beverage nutritional advantages. Whey has the highest biological compositions is beneficial for diverse health concerns. value of all proteins, it contains all essential amino acids, The strong scientific evidence on the health benefits of which are vital for human metabolism, and to make hu- omega-3 fatty acids is supported by more than 6.000 30 man body function properly for good health. Whey also published studies. They suggest that diets rich in omega- boaststhe highest concentrations ofbranched chainami- 3 very long chain polyunsaturated fatty acids (EPA and no acids DHA) help maintaining the performance of the heart and [0013] (BCAA’s) found in nature. BCAA’s are an im- the cardiovascular system by reducing the levels of trig- portant source of energy during exercise and play a key lycerides (fats) in the blood, by supporting the blood pres- 35 role in protein synthesis. This makes whey the most pop- sure regulation and maintaining a regular heartbeat. In ular protein for athletes and sport people. addition, omega-3 polyunsaturated fatty acids have dem- [0014] Encapsulation of the fish oil is one of the most onstrated their beneficial effects on the maintenance of promising methods to prevent oxidation and therefore, healthy bones and joints particularly due to prevention rancidity of foods containing fish oil. of inflammation. Mounting evidence also suggests that 40 [0015] Furthermore, the high degree of susceptibility omega-3 PUFAs have positive effects on schizophrenia, of such omega-3 oils makes a case for microencapsula- depression, Alzheimer’s disease, neurodevelopmental tion in a matrix that makes them suitable for food appli- and other psychic disorders. Omega-3 polyunsaturated cations. For instance as disclosed in International patent fatty acids also play an important role during pregnancy application WO 9401001, which relates to microencap- and in infant development. 45 sulation of an oil or fat having a content of at least 10 % [0005] Omega-3 and omega-6 PUFAs are considered highly unsaturated fatty acid by homogenising a mixture essential to health, and are thus when used as ingredi- of the oil and an aqueous solution of a caseinate at a ents of functional foods, providing a multitude of benefits pressure above 200 bar. The resulting emulsion is then unmatched by other food ingredient. dried by using methods known per se to obtain free flow- [0006] Nutrition in the Western Hemisphere is by some 50 ing microcapsules. scientists considered to have an imbalance of omega-3 [0016] Besides stabilising these omega-3 oils, micro- and omega-6 fatty acids, with too high proportion of ome- encapsulationprovides compositions that may be favour- ga-6 fatty acids. It is therefore recommended by many able to include in various food products also for other to increase the intake of omega-3 fatty acids. reasons such as convenience of addition; product com- [0007] Food fortification with PUFAs, and in particular 55 patibility; protection from secondary thermal processes long-chain omega-3 fatty acids, is therefore highly desir- like baking and extrusion; prevention of ingredient inter- able. However, despite large efforts made from the oil actions (as, for example, DHA interacts negatively with and food industries, it is still a challenge to prepare pal- certain artificial colours and flavours); and, above all, to

2 3 EP 1 973 417 B1 4 extend shelf life of the fortified food. tically appealing as such, and when added to foods or [0017] Among the numerous processes known for pro- beverages. ducing microencapsulated oil, proteins from plant, egg [0023] Another object of the present invention is to pro- or milk, including whey, are involved as microencapsu- vide a composition of lipid and protein having an accept- lating agents. 5 able storage stability; that is stable in terms of taste, [0018] US patent application having publication no. smell, oxidation and microbial growth; and in terms of 2004/0062846, relates to creamer compositions and separation and viscosity (i.e. physical stability). methods of making and using the same. These compo- [0024] These and other objects are obtained by the sitions comprise a primary (microparticulated) and a sec- composition, process and uses as defined in the accom- ondary ingredient component. The primary micropartic- 10 panying claims. ulated ingredient component comprises 0.1-80% of a [0025] In particular, the present invention provides a fat/oil component, and 0.1-70% of a microparticulated composition obtainable by microencapsulation of a lipid protein component. The secondary ingredient comprises component simultaneously with microparticulation of a an emulsifier and a bulking agent. The protein sources protein component, wherein mentioned are plant proteins, dairy proteins, animal pro- 15 teins and mixtures thereof. The process of preparing the a) the protein component consists of whey protein creamer composition requires heating of the oil/fat until concentrate in liquid and/or powdered form and/or liquefaction, then addition of water and agitation, and fur- concentrate of whey and/or non-concentrated whey thermore addition of protein which is already micropar- and/or a mixture thereof, and other proteins, and ticulated and then a two step homogenization firstly at 20 wherein the source of the protein component com- 30 to 100 bar, and secondly at 100 to 300 bar. The ob- prises non-denatured whey protein in a concentra- tained composition should be subjected to one or more tion of no less than 40 % of the total concentration sterilization processes to render microbiological stability. of protein, and wherein the concentration of any of This process is rather cumbersome and expensive due the said other proteins is below 40% of the total con- to the large number of different steps and many essential 25 centration of protein, ingredients. b) the lipid component does not originate from the [0019] In International patent application WO said protein component; 03/090560, compositions of protein and fatty acid useful and wherein a denaturation rate of the individual as food or beverage compositions are disclosed. The whey proteins in the composition is from 50 % to 99 compositions are prepared by combining the protein30 % is provided; component with the lipid component to form a protein/li- and wherein the composition does not comprise ad- pid mixture, and subjecting this mixture to a condition ditives such as carbohydrates, emulsifiers, bulking selected from the group consisting of: (a) high shear con- agents, and antioxidants. ditions, (b) homogenization, and combinations thereof. Microparticulation is not mentioned. In the said process 35 [0026] Furthermore, the present invention provides a addition of emulsifiers and minerals are preferred in order process for preparing a composition as defined above, to avoid rupture of the oil vesicles during homogenization. comprising: [0020] It is now surprisingly found that by micropartic- ulating a whey protein component and a lipid component a) mixing, simultaneously, a composition of high concentration of 40 a protein component consisting of whey protein con- fatty acid material, which is stable, pasteurized, orga- centrate in liquid and/or powdered form and/or con- noleptically appealingwith long shelflife and thereby use- centrate of whey and/or non-concentrated whey ful for a variety of purposes, especially as ingredient to and/or a mixture thereof, and other proteins, wherein foods and beverages, is obtained. The said composition the source of the protein component comprises non- is capable of being subjected to UHT (ultra high temper- 45 denatured whey protein in a concentration of no less ature) treatment if necessary. Moreover, the composition than 40 % of the total concentration of protein, and obtained has a high content of whey protein which is very wherein the concentration of any of the said other desirable for athletes and sports people. proteins is below 40% of the total concentration of protein, and a lipid component not originating from Summary of the invention 50 the said protein component, according to a food processing method known in the art, to make a ho- [0021] It is a main object of the present invention to mogenous mixture; provide a simple method for producing a composition of b) heating the said mixture to 60-70°C under mild lipid and protein wherein different kinds of additional ad- agitation, ditives like carbohydrates, emulsifiers, bulking agents, 55 c) bringing the mixture from step b) to a shear rate antioxidants, etc. are not required. of >400 s-1 in one or more scraped surface heat ex- [0022] Another object of the present invention is to pro- changer(s) (SSHE) constituting a heating section vide a composition of lipid and protein that is organolep- wherein the temperature is from 72-110°C, and

3 5 EP 1 973 417 B1 6

d) after a holding time of 1-10 min., total concentration of protein. e) bringing the mixture from step d) to a shear rate [0035] When other proteins are used, these can be se- of >400 s-1 in further one or more SSHE(s) consti- lected from the group consisting of casein and its casein- tuting a cooling section to obtain the composition ates (e.g. sodium caseinate, calcium caseinate), milk having a temperature below the denaturation tem- 5 based powders, butter milk powder and/or plant, vege- perature of whey protein when leaving the cooling table and/or marine proteins, egg proteins or other animal section. proteins as well as microbial proteins, or its hydrolysates, in liquid and/or in powdered form. [0027] The present invention also provides the use of [0036] The amount of protein component in the com- a composition as defined above as such or as ingredient 10 positions when present in liquid form, comprises from in foods and beverages, health foods, nutritions for spe- about 1 % to 30 % of protein, more preferable from 3 % cial dietetic purposes, infant formulas, pharmaceuticals, to 25 %, even more preferable from 6 % to 20 %, and and feeds. most preferable from 11 % to 20 %. All by weight of the [0028] Foods comprise fermented milk products such composition. In particular, the amount of protein compo- as yoghurt, quark, cheeses, sour cream, butter, marga- 15 nent in the composition (i.e. in liquid form) is > 10 % by rines, spreads, dressings and ricotta; processed fish and weight of the composition. meat products such as fish cakes, fish puddings, rissoles, [0037] In the composition of the present invention the hamburgers, meat loafs and pates; soups and sauces; denaturation rate of the individual whey proteins is from breads, bakery’s, cakes, biscuits, flour mixtures and ce- 50 % to 99 %. Preferably, the denaturation rate of the reals; energy bars, cake fillings, chocolates and confec- 20 individual whey proteins is above 70 %, more preferable tionary candies. Health foods and food supplements are the denaturation rate of the individual whey proteins is also included. above 80 %, and most preferable the denaturation rate [0029] Beverages comprises milk, drinking yoghurt, of the individual whey proteins is above 90 %. flavoured drinks, juices and nectars based on fruits, ber- [0038] The lipid component employed in the composi- ries and/or vegetables, smoothies, fermented milk based 25 tion of the present invention includes any edible oil or fat. drinks and other fermented drinks, other milk or fruit The oils or fats may comprise saturated, partially satu- based drinks, soft drinks, sports drinks , water based rated, unsaturated fatty acids and/or derivatives thereof drinks and functional food drinks. and/or mixtures thereof. Preferably the oils or fats comprise a high content of polyunsaturated fatty acids or de- Detailed description of the invention. 30 rivatives thereof. [0039] Such edible oils and fats are derived from plant, [0030] The protein component of the invention consists animal, marine or microorganism sources. Plant sources of whey protein concentrate in liquid and/or powdered include soybean oil, canola oil, corn oil, cottonseed oil, form and/or concentrate of whey and/or non-concentrat- peanut oil, safflower oil, sunflower oil, rapeseed oil, ses- ed whey and/or a mixture thereof, and other proteins. 35 ame seed oil, olive oil, coconut oil, palm kernel oil, and [0031] The term "whey protein concentrate in liquid palm oil. Oils and fats from a genetically modified organ- and/or powdered form" as used herein includes whey ism (GMO) are included. protein isolate as well as whey protein retentate. [0040] Microorganism sources include single cell or- [0032] The protein component used as a starting ma- ganisms. terial for preparing the composition according to the40 [0041] Animal sources include tallow, butter, lard, and present invention comprises non-denatured whey pro- egg yolk oil. tein in a concentration of no less than 40 % of the total [0042] Oils from marine sources (e.g. fish oil, like cod, concentration of protein. Preferably, the source of the menhaden ,tuna, herring, sand eel, sprat, anchovy, protein component comprises non-denatured whey pro- capelin, sardine, salmon, trout or mackerel oil; fish liver tein in a concentration no less than 50 % of the total45 oil, like cod, halibut or shark liver oil; krill oil; whale oil; concentration of protein. More preferred the said concen- seal oil), including algae sources, and mixtures thereof, tration of non-denatured whey protein is no less than 60 are preferred. %, 70 %, 75 %, 80 %, 85 %, 90 %, and most preferred [0043] The amount of lipid component in the composi- no less than 95 %. tions may amount to as much as 70 %. [0033] The source of whey protein can be non-concen- 50 [0044] Preferably, the amount of lipid in the composi- trated whey and whey concentrate and/or concentrate of tion is from about 1 % to 30 %, more preferable 10 % to whey protein from 20 % to 90 % of whey protein in dry 25 %, and even more preferable, from 12 to 25% by matter (WPC-20--WPC-90), and/or whey protein isolate weight of the composition when present in liquid form or and/or a mixture thereof. Non-concentrated whey may powdered form thereof. not be a part of the whey protein source. The protein55 [0045] The ratio of protein to fat in the composition of component may be in liquid or powdered form. the present invention ranges from 0.3 to 30.0, more pref- [0034] Furthermorethe concentration ofany of the said erable 0.3 to 10.0, and most preferable from 0.3 to 4.0. other proteins in the composition is below 40% of the [0046] The median particle size in the composition ac-

4 7 EP 1 973 417 B1 8 cording to the invention is about 1 mm, and the median enough to reach a denaturation rate of the individual particle size distribution ranges from 0.1 mm to 50 mm whey proteins from 50 % to 99 %; i.e. 1-10 minutes. more preferable from 0.4 mm to 10 mm. [0057] The temperature of the composition when leav- [0047] The compositions of the present invention have ing the cooling section is preferably below 75°C, more the particularity of comprising only a protein and lipid 5 preferred below 50°C. component as essential components. No addition of fur- [0058] In a preferred embodiment of the present inven- ther ingredients/materials like emulsifiers, carbohy- tion, the mixture pre-treated according to a previously drates, salts, bulking agents, minerals, flavouring agents known food processing method is subjected to simulta- etc. is necessary to enhance stability or organleptic prop- neous microparticulation of the protein component and erties of the emulsion or powder. In the case of antioxi- 10 microencapsulation of the lipid, by: dants, the only ones used are those to preserve the oil before it is used in the emulsion or the powder. After the i) -heating to 60-70°C and subjecting to mild stirring; emulsion is manufactured, no addition of antioxidants is ii) -transferring to a first SSHE wherein the temper- necessary. ature is 72-100°C and the shear rate is above 600 [0048] Preferred antioxidants are natural and synthe- 15 s-1, and after maintenance of this temperature and sized antioxidants for use in foodstuffs and derivatives share rate for 1-5 min.; thereof, such as butylhydroxyanisol (BHA), 2,6-di-tert- iii) -transferring to a second SSHE wherein the shear butylhydroxytoluene(BHT), ethylenediaminetetraacetic rate is equal to the shear rate in the first SSHE to acid(EDTA), propylgallate(PG), gallic acid,ascorbic acid cooling the composition obtained to below 75°C. (vitamin C), vitamin K, tocopherol and tocotrienols (vita- 20 min E), citric acids, terpenoids (carotenes, astaxanthin, [0059] The present invention provides a unique proc- canthaxantin) and different antioxidants of vegetable or- ess for achieving a pasteurized composition with dena- igin (spice, plants, berries, fruits) as for example rosmary, turation rate of the individual whey proteins from 50 % to green tea, garlic, flavonols, flavonoides, and phenolic ac- 99 %. Further pasteurization will not be necessary to per- ids. 25 form for the obtained compositions. In order to increase [0049] The main feature of the process of the present the storage stability of the composition, UHT treatment invention, is that the microencapsulation of the oil is made may easily be performed without any functional changes simultaneously with the microparticulation of the protein. in the composition. In addition, the achievement of the [0050] The process comprises preparing a composi- high protein denaturation rate in presence of oil produces tion as defined above, wherein the protein and lipid com- 30 remarkable microencapsulation properties that enable a ponents firstly are mixed according to a food processing stable composition, capable of resisting further pH ad- method known in the art, to make a homogenous mixture. justments without the need of additional emulsifiers. [0051] The said mixture is then subjected to micropar- [0060] The pH in the mixtures that are subjected to ticulation of the protein component which also result in simultaneously microparticulation and microencapsula- microencapsulation of the lipid by bringing the said mix- 35 tion according to the present invention may vary, which ture, that is heated to 60-70°C under mild agitation, to a will results in compositions with different pH. shear rate of >400 s-1 in one or more scraped surface [0061] The compositions of the invention are orga- heat exchanger(s) (SSHE) constituting a heating section noleptically outstanding wherein the median particle size wherein the temperature is from 72-110°C, and after a distribution ranges from 0.1 mm to 50 mm, more prefer- holding time of 1-10 min. at this temperature, bringing 40 able 0.4 mm to 10 mm. the mixture further on to a shear rate of >400 s -1 in further [0062] The composition in liquid/emulsion form may be one or more SSHE(s) constituting a cooling section to de-watered by spray drying, freeze drying or fluid bed obtain the composition having a temperature below the drying to form a powder without need for addition of any denaturation temperature of whey when leaving cooling bulking and/or drying agents. section. 45 [0063] The simultaneous process of the invention pro- [0052] Further cooling of the composition obtained to duces an emulsion or powder that does not require ad- about 4°C may be performed if desired. ditionof any additional ingredient components. Whey and [0053] In another embodiment of the invention the lipid are the only required ingredients. composition obtained may immediately be subjected to [0064] The emulsion or powder can be use to enrich ultra high temperature (UHT) treatment. 50 with for instance Omega 3 oil any kind of food products [0054] The temperature in the heating section is pref- or beverages. Healthy functional foods, dietetic foods erably from 80-105°C, more preferable from 85-105°C, and pharmaceuticals where a high content of oil contain- and most preferable from 90-105°C. ing polyunsaturated fatty acids is desired, are also ob- [0055] The shear rate in the SSHEs is preferably above tainable by addition of the compositions of the present 600 s -1, and more preferred from 600-800 s -1 .The shear 55 invention. The composition of the present invention may rate in the SSHEs is preferably not higher than 1000 s -1. as well be consumed as such in form of an emulsion, [0056] The holding time of the mixture between the drink or powder. heating section and the cooling section is a time long [0065] In addition to the health benefits of the lipid, the

5 9 EP 1 973 417 B1 10 whey protein matrix of the invention is in itself a natural at 150 bar. nutrient which does not contain any additives and pro- tects the oil against oxidative degradation. [0073] A third emulsion (A3) processed by homogeni- [0066] The high content of whey protein provided in sation at 500 bar was not possible to obtain, as the vis- the compositions of the invention makes the composi- 5 cosity of the emulsion was too high for this kind of equip- tions relevant as protein supplements for athletes and ment. sport people. [0074] By conventional spray drying, emulsions A1 [0067] A composition comprising a high amount of and A2 were formed to powders. Due to high viscosity omega-3 PUFA having superior properties in terms of of the emulsions, large amounts of water had to be added taste and stability, is provided by the present invention. 10 to the composition to enable spray drying. [0068] The invention is explained in more detail in the examples below. Preparation of comparison compositions B1, B2 and B3

Example 1 [0075] Non-denatured whey protein having a whey 15 protein concentration of 60 % of total solids (WPC 60) [0069] To demonstrate the superior properties of a and 2 % sodium caseinate of the composition, in a protein composition of the present invention, several analyses concentration of 20 % in the water phase of the compo- were performed of a sample of a composition prepared sition was subjected to a conventional food processing according to the process of the present invention. Similar method. This aqueous mixture was microparticulated ac- analyses of compositions prepared according to meth- 20 cording to a previously known technique. 20 % fish oil ods known from the prior art were performed as well for was added to the microparticulated proteins, and this the purpose of comparison. mixture was then homogenized under three different conditions to obtain three different emulsions, B1, B2, B3. Preparation of a composition of the present invention 25 B1: The homogenisation was performed once at 150 Emulsion bar. B2: The homogenisation was performed three times [0070] A mixture of non-denatured whey protein hav- at 150 bar. ing a whey protein concentration of 60 % in total solids B3: The homogenisation was performed once at 500 (WPC 60) and 2 % sodium caseinate of the composition, 30 bar. in a protein concentration of 20 % in the water phase of the composition, and 20 % fish oil was prepared accord- [0076] Production of B3 was only possible after addi- ing to a conventional food processing method. The mix- tion of large amount of water to the composition, and after ture was then transferred to a SSHE and subjected to a heating of the composition to approx. 60-70°C prior to shear rate > 600 s -1 and a temperature from 85-95°C for 35 processing. Without this pre-treatment, the viscosity of 1-5 min. After further treatment at the same shear rate the composition increased too much to be processed by and a temperature of < 75°C in a second SSHE, an emul- this method. sion was obtained. [0077] By conventional spray drying, emulsions B1, B2 and B3 were formed to powders. Similar to compositions Powder 40 A1 and A2, the viscosity of the emulsions B1-B3 were high, and large amounts of water had to be added to [0071] The emulsion prepared above, was dried by enable spray drying. conventional spray drying. Analyses Preparation of comparison compositions A1 and A2 45 [0078] The emulsions and powders performed were [0072] A mixture of non-denatured whey protein hav- tested with regard to storage stability with regard to oxi- ing a whey protein concentration of 60 % of total solids dation stability and physical properties, such as: taste, (WPC 60) and 2 % sodium caseinate of the composition, particle size distribution, rheological parameters, turbis- in a protein concentration of 20 % in the water phase of 50 can and centrifugation stability, protein/fat ratio, degree the composition, and 20 % fish oil was prepared accord- of protein denaturation and solubility. The emulsion and ing to a conventional food processing method and sub- powder according to the invention showed better results jected to homogenisation at two different conditions to in all the tests performed compared to emulsions A1, A2, form two different emulsions, A1, A2. B1, B2 and B3, and the powders thereof. 55 [0079] The emulsion according to the invention had a A1: The homogenisation was performed once at 150 remarkably low viscosity, high physical stability, and bar. good smell and taste without unwanted fishy off-favour. A2: The homogenisation was performed three times It was furthermore found that the emulsion had a very

6 11 EP 1 973 417 B1 12 high physical stablity, low viscosity and a good and ac- Example 4 ceptable taste during a long storage period of more than 4 months. [0086] A composition of the present invention was pre- [0080] Due to the low viscosity of the emulsion of the pared as follows: invention, the spray drying process could be done by use 5 of a more concentrated solution than what was the case A mixture of non-denatured whey protein having a for the emulsions of the comparative examples. This re- whey protein concentration of 60 % of total solids sulted in a much better production economy for the pow- (WPC 60) and 2 % sodium caseinate of the compo- der of the invention. sition, in a protein concentration of 10 % in the water [0081] The powder according to the invention had a 10 phase of the composition, and 25 % fish oil was pre- good and acceptable taste (i.e. no fishy off-flavour) and pared according to a conventional food processing good storage stability for more than 4 months. method. The mixture was then transferred to a SSHE and subjected to a shear rate > 600 s-1 and a tem- Example 2 perature of 85°C for 1-5 min. After further treatment 15 at the same shear rate and a temperature of < 75°C [0082] A composition of the present invention was pre- in a second SSHE, an emulsion was obtained. pared as follows: [0087] The emulsion provided, was tested both for A mixture of non-denatured whey protein having a physical stability and organoleptic properties and gave whey protein concentration of 60 % of total solids 20 good scores in these tests. (WPC 60) and 2 % sodium caseinate of the composition, in a protein concentration of 10 % in the water Example 5 phase of the composition, and 10 % fish oil was prepared according to a conventional food processing [0088] A composition of the present invention was pre- method. The mixture was then transferred to a SSHE 25 pared as follows: and subjected to a shear rate > 600 s-1 and a temperature of 85°C for 1-5 min. After further treatment A mixture of non-denatured whey protein having a at the same shear rate and a temperature of < 75°C whey protein concentration of 60 % of total solids in a second SSHE, the composition obtained was (WPC 60) and 2 % sodium caseinate of the compo- subjected to spray drying and a powder 30 was sition, in a protein concentration of 10 % in the water achieved. phase of the composition, and 25 % fish oil was prepared according to a conventional food processing [0083] The composition (emulsion) provided, was test- method. The mixture was then transferred to a SSHE ed both for physical stability and organoleptic properties and subjected to a shear rate > 600 s-1 and a tem- and gave good scores in these tests. 35 perature of 95°C for 1-5 min. After further treatment at the same shear rate and a temperature of < 75°C Example 3 in a second SSHE, an emulsion was obtained.

[0084] A composition of the present invention was pre- [0089] The emulsion provided, was tested both for pared as follows: 40 physical stability and organoleptic properties and gave good scores in these tests. A mixture of non-denatured whey protein having a whey protein concentration of 60 % of total solids Example 6 (WPC 60) and 2 % sodium caseinate of the composition, in a protein concentration of 10 % in the water 45 [0090] A composition of the present invention was pre- phase of the composition, and 10 % fish oil was prepared as follows: pared according to a conventional food processing method. The mixture was then transferred to a SSHE A mixture of non-denatured whey protein having a and subjected to a shear rate > 600 s-1 and a tem- whey protein concentration of 60 % of total solids perature of 95°C for 1-5 min. After further treatment 50 (WPC 60) and 2 % sodium caseinate of the compo- at the same shear rate and a temperature of < 75°C sition, in a protein concentration of 20 % in the water in a second SSHE, the composition obtained was phase of the composition, and 10 % fish oil was pre- subjected to spray drying and a powder was pared according to a conventional food processing achieved. method. The mixture was then transferred to a SSHE 55 and subjected to a shear rate > 600 s-1 and a tem- [0085] The composition (emulsion) provided, was test- perature of 85°C for 1-5 min. After further treatment ed both for physical stability and organoleptic properties at the same shear rate and a temperature of < 75°C and gave good scores in these tests. in a second SSHE, an emulsion was obtained.

7 13 EP 1 973 417 B1 14

[0091] The emulsion provided, was tested both for subjected to a shear rate > 600 s -1 and a temperature physical stability and organoleptic properties and gave of 95°C for 1-5 min. After further treatment at the good scores in these tests. same shear rate and a temperature of < 75°C in a second SSHE, an emulsion was obtained. Example 7 5 [0097] The emulsion provided, was tested both for [0092] A composition of the present invention was pre- physical stability and organoleptic properties and gave pared as follows: good scores in these tests.

A mixture of non-denatured whey protein having a 10 Example 10 whey protein concentration of 60 % of total solids (WPC 60) and 2 % sodium caseinate of the compo- [0098] A composition of the present invention was pre- sition, in a protein concentration of 20 % in the water pared as follows: phase of the composition, and 10 % fish oil was prepared according to a conventional food processing 15 A mixture of non-denatured whey protein having a method. The mixture was then transferred to a SSHE whey protein concentration of 80 % of total solids and subjected to a shear rate > 600 s-1 and a tem- (WPC 80) and 2 % sodium caseinate of the compo- perature of 95°C for 1-5 min. After further treatment sition, in a protein concentration of 15 % in the water at the same shear rate and a temperature of < 75°C phase of the composition, and 25 % fish oil was pre- in a second SSHE, an emulsion was obtained. 20 pared according to a conventional food processing method. The mixture was then transferred to a SSHE [0093] The emulsion provided, was tested both for and subjected to a shear rate > 600 s-1 and a tem- physical stability and organoleptic properties and gave perature of 85°C 1-5 min. After further treatment at good scores in these tests. the same shear rate and a temperature of < 75°C in 25 a second SSHE, an emulsion was obtained. Example 8 [0099] The emulsion provided, was tested both for [0094] A composition of the present invention was pre- physical stability and organoleptic properties and gave pared as follows: good scores in these tests. 30 A mixture of non-denatured whey protein having a Example 11 whey protein concentration of 80 % of total solids (WPC 80) and 2 % soy protein of the composition, [0100] A composition of the present invention was pre- in a protein concentration of 15 % in the water phase pared as follows: of the composition, and 15 % fish oil was prepared 35 according to a conventional food processing meth- A mixture of non-denatured whey protein having a od. The mixture was then transferred to a SSHE and whey protein concentration of 80 % of total solids subjected to a shear rate > 600 s -1 and a temperature (WPC 80) and 2 % sodium caseinate of the compo- of 85°C for 1-5 min. After further treatment at the sition, in a protein concentration of 15 % in the water same shear rate and a temperature of < 75°C in a 40 phase of the composition, and 25 % fish oil was pre- second SSHE, an emulsion was obtained. pared according to a conventional food processing method. The mixture was then transferred to a SSHE [0095] The emulsion provided, was tested both for and subjected to a shear rate > 600 s-1 and a tem- physical stability and organoleptic properties and gave perature of 95°C for 1-5 min. After further treatment good scores in these tests. 45 at the same shear rate and a temperature of < 75°C in a second SSHE, an emulsion was obtained. Example 9 [0101] The emulsion provided, was tested both for [0096] A composition of the present invention was pre- physical stability and organoleptic properties and gave pared as follows: 50 good scores in these tests.

A mixture of non-denatured whey protein having a Example 12 whey protein concentration of 80 % of total solids (WPC 80) and 2 % soy protein of the composition, [0102] A composition of the present invention was pre- in a protein concentration of 15 % in the water phase 55 pared as follows: of the composition, and 15 % fish oil was prepared according to a conventional food processing meth- A mixture of non-denatured whey protein having a od. The mixture was then transferred to a SSHE and whey protein concentration of 80 % of total solids

8 15 EP 1 973 417 B1 16

(WPC 80) and 2 % sodium caseinate of the compo- the said protein component; sition, in a protein concentration of 20 % in the water phase of the composition, and 20 % fish oil was pre- and wherein a denaturation rate of the individual pared according to a conventional food processing whey proteins in the composition of from 50% to 99% method. The mixture was then transferred to a SSHE 5 is provided; and subjected to a shear rate > 600 s-1 and a tem- and wherein the composition does not comprise ad- perature of 85°C for 1-5 min. After further treatment ditives such as carbohydrates, emulsifiers, bulking at the same shear rate and a temperature of < 75°C agents, and antioxidants. in a second SSHE, the composition obtained was subjected to spray drying and a powder 10 was2. The composition of claim 1, wherein the concentra- achieved. tion of non-denatured whey protein in the protein source is no less than 50 % of the total concentration [0103] The composition (emulsion) provided, was test- of the protein component. ed both for physical stability and organoleptic properties and gave good scores in these tests. 15 3. The composition of claim 1 or 2, wherein the concentration of non-denatured whey protein in the pro- Example 13 tein source is no less than 60 % of the total concentration of the protein component. [0104] A composition of the present invention was prepared as follows: 20 4. The composition of any of the preceding claims, wherein the concentration of non-denatured whey A mixture of non-denatured whey protein having a protein in the protein source is no less than 70 % of whey protein concentration of 80 % of total solids the total concentration of the protein component. (WPC 80) and 2 % sodium caseinate of the composition, in a protein concentration of 20 % in the water 25 5. The composition of any of the preceding claims, phase of the composition, and 20 % fish oil was pre- wherein the concentration of non-denatured whey pared according to a conventional food processing protein in the protein source is no less than 75 % of method. The mixture was then transferred to a SSHE the total concentration of the protein component. and subjected to a shear rate > 600 s-1 and a temperature of 95°C for 1-5 min. After further treatment 30 6. The composition of any of the preceding claims, at the same shear rate and a temperature of < 75°C wherein the concentration of non-denatured whey in a second SSHE, the composition obtained was protein in the protein source is no less than 80 % of subjected to spray drying and a powder was the total concentration of the protein component. achieved. 35 7. The composition of any of the preceding claims, [0105] The composition (emulsion) provided, was test- wherein the concentration of non-denatured whey ed both for physical stability and organoleptic properties protein in the protein source is no less than 85 % of and gave good scores in these tests. the total concentration of the protein component.

40 8. The composition of any of the preceding claims, Claims wherein the concentration of non-denatured whey protein in the protein source is no less than 90 % of 1. A composition obtainable by microencapsulation of the total concentration of the protein component. a lipid component simultaneously with microparticulation of a protein component, wherein 45 9. The composition of any of the preceding claims, wherein the concentration of non-denatured whey a) the protein component consists of whey pro- protein in the protein source is no less than 95 % of tein concentrate in liquid and/or powdered form the total concentration of the protein component. and/or concentrate of whey and/or non-concentrated whey and/or a mixture thereof, and other 50 10. The composition of any of the preceding claims, proteins, and wherein the source of the protein wherein the denaturation rate of the individual whey component comprises non-denaturated whey proteins in the composition is above 70 %. protein in a concentration of no less than 40% of the total concentration of protein, and wherein 11. The composition of any of the preceding claims, the concentration of any of the said other pro- 55 wherein the denaturation rate of the individual whey teins is below 40% of the total concentration of proteins in the composition is above 80 %. protein, and b) the lipid component does not originate from 12. The composition of any of the preceding claims,

9 17 EP 1 973 417 B1 18

wherein the denaturation rate of the individual whey tures thereof. proteins in the composition is above 90 %. 23. The composition of any of the preceding claims, 13. The composition of any of the preceding claims, wherein the lipid component comprises a high con- wherein the source of whey protein is non-concen- 5 tent of polyunsaturated fatty acids or derivatives trated whey and whey concentrate and/or concen- thereof. trate of whey protein from 20 % to 90 % of whey protein in dry matter and/or whey protein isolate 24. The composition of any of the preceding claims, and/or a mixture thereof. wherein the lipid component is an oil of marine origin. 10 14. The composition of any of the preceding claims, 25. A process of preparing a composition of claim 1, wherein the source of whey protein is whey concen- comprising: trate and/or concentrate of whey protein from 20 % to 90 % of whey protein in dry matter and/or whey a) mixing, protein isolate and/or a mixture thereof. 15 a protein component consisting of whey protein concentrate in liquid and/or powdered form 15. The composition of any of the preceding claims, and/or concentrate of whey and/or non-concen- wherein the source of whey protein is in liquid or trated whey and/or a mixture thereof, and other powdered form. proteins, wherein the source of the protein com- 20 ponent comprises non-denatured whey protein 16. The composition of any of the preceding claims, in a concentration of no less than 40 % of the wherein the said other proteins are selected from the total concentration of protein, and wherein the group consisting of casein, caseinates, milk based concentration of any of the said other proteins powders, butter milk powder and/or plant, vegetable is below 40% of the total concentration of pro- and/or marine proteins, egg proteins and/or other 25 tein, and animal proteins as well as microbial proteins, or its a lipid component not originating from the said hydrolysates thereof, in liquid and/or in powdered protein component, form. according to a food processing method known in the art, to make a homogenous mixture; 17. The composition of any of the preceding claims,30 b) heating the said mixture to 60-70°C under wherein the concentration of the lipid component in mild agitation, the composition is not more than 70 % by weight of c) bringing the mixture from step b) to a shear the composition. rate of >400 s -1 in one or more scraped surface heat exchanger(s) (SSHE) constituting a heat- 18. The composition of any of the preceding claims,35 ing section wherein the temperature is from wherein the concentration of the lipid component in 72-110°C, and the composition is from about 1 % to 30 % by weight d) after a holding time of 1-10 min., of the composition when present in liquid form or e) bringing the mixture from step d) to a shear powdered form thereof. rate of >400 s-1 in further one or more scraped 40 surface heat exchanger(s) (SSHE) constituting 19. The composition of any of the preceding claims, a cooling section to obtain the composition hav- wherein the concentration of the lipid component in ing a temperature below the denaturation tem- the composition is from about 10 % to 25 % by weight perature of whey protein when leaving the cool- of the composition when present in liquid form or ing section. powdered form thereof. 45 26. The process of claim 25, wherein the temperature in 20. The composition of any of the preceding claims, the heating section is from 80-105°C. wherein the protein/lipid ratio in the composition ranges from 0.3 to 30.0. 27. The process of claim 25 and 26, wherein the tem- 50 perature in the heating section is from 85-105°C. 21. The composition of any of the preceding claims, wherein the protein/lipid ratio in the composition 28. The process of any of the preceding claims 25-27, ranges from 0.3 to 4.0. wherein the shear rate is >600 s-1.

22. The composition of any of the preceding claims,55 29. The process of any of the preceding claims 25-28, wherein the lipid component is any edible oil or fat wherein the shear rate is 600-800 s-1. comprising saturated, partially saturated, unsaturated fatty acids and/or derivatives thereof and/or mix- 30. The process of any of the preceding claims 25-29,

10 19 EP 1 973 417 B1 20

wherein the composition obtained is subjected to fur- die Konzentration von nicht denaturiertem Molken- ther cooling to about 4°C. protein in der Proteinquelle nicht weniger als 60 % der gesamten Konzentration der Proteinkomponen- 31. The process of any of the preceding claims 25-29, te beträgt. wherein the composition obtained is subjected to ul- 5 tra high temperature (UHT) treatment immediately 4. Zusammensetzung nach einem der vorgehenden after leaving the cooling section. Ansprüche, wobei die Konzentration von nicht denaturiertem Molkenprotein in der Proteinquelle nicht 32. The process of any of the preceding claims 25-31, weniger als 70 % der gesamten Konzentration der wherein the composition obtained is further subject- 10 Proteinkomponente beträgt. ed to de-watering by spray drying, freeze drying or fluid bed drying to form a powder without need for 5. Zusammensetzung nach einem der vorgehenden addition of any bulking and/or drying agents. Ansprüche, wobei die Konzentration von nicht denaturiertem Molkenprotein in der Proteinquelle nicht 33. Use of a composition of any of the preceding claims 15 weniger als 75 % der gesamten Konzentration der 1-25, in the preparation of foods and beverages, Proteinkomponente beträgt. health foods, nutritions for special dietetic needs, infant formulas, pharmaceuticals and feeds. 6. Zusammensetzung nach einem der vorgehenden Ansprüche, wobei die Konzentration von nicht de- 34. Composition as defined in any of the preceding20 naturiertem Molkenprotein in der Proteinquelle nicht claims 1-25 for use as a medicament. weniger als 80 % der gesamten Konzentration der Proteinkomponente beträgt.

Patentansprüche 7. Zusammensetzung nach einem der vorgehenden 25 Ansprüche, wobei die Konzentration von nicht de- 1. Zusammensetzung erhältlich durch Mikroverkapse- naturiertem Molkenprotein in der Proteinquelle nicht lung einer Lipidkomponente gleichzeitig mit Mikrop- weniger als 85 % der gesamten Konzentration der artikulierung einer Proteinkomponente, wobei Proteinkomponente beträgt.

a) die Proteinkomponente aus Molkenprotein- 30 8. Zusammensetzung nach einem der vorgehenden konzentrat in flüssiger und/oder pulveriger Form Ansprüche, wobei die Konzentration von nicht de- und/oder Konzentrat aus Molke und/oder nicht naturiertem Molkenprotein in der Proteinquelle nicht konzentrierter Molke und/oder einer Mischung weniger als 90 % der gesamten Konzentration der davon, und anderen Proteinen, besteht, und wo- Proteinkomponente beträgt. bei die Quelle der Proteinkomponente nicht de- 35 naturiertes Molkenprotein in einer Konzentrati- 9. Zusammensetzung nach einem der vorgehenden on von nicht weniger als 40 % der gesamten Ansprüche, wobei die Konzentration von nicht de- Konzentration von Protein umfasst, und wobei naturiertem Molkenprotein in der Proteinquelle nicht die Konzentration von jeglichem der anderen weniger als 95 % der gesamten Konzentration der Proteine unter 40 % der gesamten Proteinkon- 40 Proteinkomponente beträgt. zentration liegt, und b) die Lipidkomponente nicht von der Protein- 10. Zusammensetzung nach einem der vorgehenden komponente stammt; Ansprüche, wobei der Denaturierungsgrad der einzelnen Molkenproteine in der Zusammensetzung und wobei ein Denaturierungsgrad der einzelnen 45 über 70 % liegt. Molkenproteine in der Zusammensetzung von 50 % bis 99 % vorgesehen ist; 11. Zusammensetzung nach einem der vorgehenden und wobei die Zusammensetzung keine Additive, Ansprüche, wobei der Denaturierungsgrad der ein- wie beispielsweise Kohlenhydrate, Emulgatoren, zelnen Molkenproteine in der Zusammensetzung Füllstoffe und Antioxidantien, umfasst. 50 über 80 % liegt.

2. Zusammensetzung nach Anspruch 1, wobei die 12. Zusammensetzung nach einem der vorgehenden Konzentration von nicht denaturiertem Molkenpro- Ansprüche, wobei der Denaturierungsgrad der ein- tein in der Proteinquelle nicht weniger als 50 % der zelnen Molkenproteine in der Zusammensetzung gesamten Konzentration der Proteinkomponente55 über 90 % liegt. beträgt. 13. Zusammensetzung nach einem der vorgehenden 3. Zusammensetzung nach Anspruch 1 oder 2, wobei Ansprüche, wobei die Quelle von Molkenprotein

11 21 EP 1 973 417 B1 22

nicht konzentrierte Molke und Molkenkonzentrat Ansprüche,wobei die Lipidkomponenteein jegliches und/oder Konzentrat von Molkenprotein von 20 % Speiseöl oder Speisefett ist, welches gesättigte, teil- bis 90 % von Molkenprotein in Trockensubstanz weise gesättigte, ungesättigte Fettsäuren und/oder und/oder Molkenproteinisolat und/oder eine Mi- Derivate davon und/oder Mischungen davon um- schung davon darstellt. 5 fasst.

14. Zusammensetzung nach einem der vorgehenden 23. Zusammensetzung nach einem der vorgehenden Ansprüche, wobei die Quelle von Molkenprotein Ansprüche,wobei die Lipidkomponente einen hohen Molkenkonzentrat und/oder Konzentrat von Molken- Gehalt von polyungesättigten Fettsäuren oder Deri- protein von 20 % bis 90 % von Molkenprotein in Tro- 10 vaten davon umfasst. ckensubstanz und/oder Molkenproteinisolat und/oder eine Mischung davon darstellt. 24. Zusammensetzung nach einem der vorgehenden Ansprüche, wobei die Lipidkomponente ein Öl ma- 15. Zusammensetzung nach einem der vorgehenden ritimer Herkunft ist. Ansprüche, wobei die Quelle von Molkenprotein in 15 flüssiger oder pulveriger Form vorliegt. 25. Verfahren für die Herstellung einer Zusammenset- zung nach Anspruch 1, umfassend: 16. Zusammensetzung nach einem der vorgehenden Ansprüche, wobei die anderen Proteine aus der a) Mischen, Gruppe bestehend aus Kasein, Kaseinaten, milch- 20 basierten Pulvern, Buttermilchpulver und/oder a) einer Proteinkomponente bestehend aus Pflanzenproteinen, Pflanzeneiweiß und/oder Mee- Molkenproteinkonzentrat in flüssiger resproteinen, Eiproteinen und/oder tierischen Prote- und/oder pulveriger Form und/oder Kon- inen, sowie zentrat aus Molke und/oder nicht konzent- mikrobiellen Proteinen, oder ihren Hydrolysaten da- 25 rierter Molke und/oder einer Mischung davon, in flüssiger und/oder in pulveriger Form ausge- von, und anderen Proteinen, wobei die wählt sind. Quelle der Proteinkomponente nicht dena- turiertes Molkenprotein in einer Konzentra- 17. Zusammensetzung nach einem der vorgehenden tion von nicht weniger als 40 % der gesam- Ansprüche, wobei die Konzentration der Lipidkom- 30 ten Konzentration von Protein umfasst, und ponente in der Zusammensetzung nicht mehr als 70 wobei die Konzentration von jeglichem der Gew.-% der Zusammensetzung beträgt. anderen Proteine unter 40 % der gesamten Konzentration von Protein liegt, und einer 18. Zusammensetzung nach einem der vorgehenden Lipidkomponente, die nicht von der Prote- Ansprüche, wobei die Konzentration der Lipidkom- 35 inkomponente stammt, nach einem be- ponente in der Zusammensetzung etwa 1 bis 30 kannten Lebensmittelverarbeitungsverfah- Gew.-% der Zusammensetzung beträgt, wenn sie in ren, um eine homogene Mischung zu erzeu- einer flüssigen Form oder einer pulverigen Form da- gen; von vorliegt. b) Erhitzen der Mischung auf 60-70 °C unter 40 leichtem Rühren, 19. Zusammensetzung nach einem der vorgehenden c) Bringen der Mischung aus dem Schritt b) Ansprüche, wobei die Konzentration der Lipidkom- auf eineSchergeschwindigkeit von >400 s -1 ponente in der Zusammensetzung etwa 10 bis 25 in einem oder mehreren Schabewärmetau- Gew.-% der Zusammensetzung beträgt, wenn sie in scher(n) (SSHE), welche(r) eine Erhit- einer flüssigen Form oder einer pulverigen Form da- 45 zungskammer bildet oder bilden, in welcher von vorliegt. die Temperatur 72-110 °C beträgt, und d) nach einer Haltezeit von 1-10 Min., 20. Zusammensetzung nach einem der vorgehenden e) Bringen der Mischung aus dem Schritt d) Ansprüche, wobei das Protein-Lipid-Verhältnis in auf eineSchergeschwindigkeit von >400 s -1 der Zusammensetzung im Bereich von 0,3 bis 30,0 50 in einem weiteren einen oder mehreren liegt. Schabewärmetauscher(n) (SSHE), welche(r) eine Kühlkammer bildet oder bilden, 21. Zusammensetzung nach einem der vorgehenden um die Zusammensetzung, die beim Ver- Ansprüche, wobei das Protein-Lipid-Verhältnis in lassen der Kühlkammer eine Temperatur der Zusammensetzung im Bereich von 0,3 bis 4,0 55 unter der Denaturierungstemperatur von liegt. Molkenprotein aufweist, zu erhalten.

22. Zusammensetzung nach einem der vorgehenden 26. Verfahren nach Anspruch 25, wobei die Temperatur

12 23 EP 1 973 417 B1 24

in der Erhitzungskammer 80-105 °C beträgt. de protéine comprend une protéine de lac- tosérum non dénaturée dans une 27. Verfahren nach Anspruch 25 und 26, wobei die Tem- c) concentration d’au moins de 40% de la peratur in der Erhitzungskammer 85-105 °C beträgt. concentration totale de 5 d) protéine, et la concentration de l’une 28. Verfahren nach einem der vorgehenden Ansprüche quelconque desdites autres 25-27, wobei die Schergeschwindigkeit >600 s -1 ist. e) protéines étant inférieure à 40% de la concentration totale de protéine, et 29. Verfahren nach einem der vorgehenden Ansprüche 25-28, wobei die Schergeschwindigkeit 600-800 s -1 10 b) le composant lipidique ne provient pas dudit ist. composant de protéine; et un taux de dénaturation des protéines de lac- 30. Verfahren nach einem der vorgehenden Ansprüche tosérum individuelles dans la composition com- 25-29, wobei die erhaltene Zusammensetzung einer pris entre 50% et 99% étant pourvu; weiteren Kühlung auf etwa 4 °C unterworfen wird. 15 et ladite composition ne comprenant pas d’ad- ditifs, tels que des carbohydrates, des émulsi- 31. Verfahren nach einem der vorgehenden Ansprüche fiants, des agents de charge et des antioxy- 25-29, wobei die erhaltene Zusammensetzung un- dants. mittelbar nach Verlassen der Kühlkammer einer Ul- trahocherhitzung (UHT-Verfahren) unterworfen20 2. Composition selon la revendication 1, dans laquelle wird. la concentration de protéines de lactosérum non-dé- naturées dans la source de protéine est d’au moins 32. Verfahren nach einem der vorgehenden Ansprüche 50% de la concentration totale du composant de pro- 25-31, wobei die erhaltene Zusammensetzung fer- téine. ner einer Entwässerung durch Sprühtrocknung, Ge- 25 friertrockung oder Wirbelschichttrockung unterwor- 3. Composition selon la revendication 1 ou 2, dans la- fen wird, um ein Pulver zu bilden, welches keiner quelle la concentration de protéines de lactosérum Zugabe von Füllstoffen und/oder Trocknungsmitteln non-dénaturées dans la source de protéine est d’au bedarf. moins 60% de la concentration totale du composant 30 de protéine. 33. Verwendung einer Zusammensetzung nach einem der vorgehenden Ansprüche 1-25, für die Herstel- 4. Composition selon l’une quelconque des revendica- lung von Lebensmitteln und Getränken, Nahrungs- tions précédentes, dans laquelle la concentration de mitteln, Ernährungen für besondere diätetische protéines de lactosérum non-dénaturées dans la Zwecke, Säuglingsnahrung, Arzneimitteln und Fut- 35 source de protéine est d’au moins 70% de la con- terprodukten. centration totale du composant de protéine.

34. Zusammensetzung nach einem der vorgehenden 5. Composition selon l’une quelconque des revendica- Ansprüche 1-25 für die Verwendung als ein Medika- tions précédentes, dans laquelle la concentration de ment. 40 protéines de lactosérum non-dénaturées dans la source de protéine est d’au moins 75% de la concentration totale du composant de protéine. Revendications 6. Composition selon l’une quelconque des revendica- 1. Composition qui peut être obtenue par la microen- 45 tions précédentes, dans laquelle la concentration de capsulation protéines de lactosérum non-dénaturées dans la source de protéine est d’au moins 80% de la con- 2. d’composant lipidique en même temps que la centration totale du composant de protéine. microparticulation d’un composant de 3. protéine, dans laquelle 50 7. Composition selon l’une quelconque des revendications précédentes, dans laquelle la concentration de a) le composant de protéine est composé protéines de lactosérum non-dénaturées dans la d’un concentré de protéines de lactosérum source de protéine est d’au moins 85% de la con- sous forme liquide et/ou en poudre et/ou centration totale du composant de protéine. d’un concentré de 55 b) lactosérum et/ou un non-concentré de 8. Composition selon l’une quelconque des revendica- lactosérum et/ou l’un de leurs mélanges, et tions précédentes, dans laquelle la concentration de d’autres protéines, la source du composant protéines de lactosérum non-dénaturées dans la

13 25 EP 1 973 417 B1 26

source de protéine est d’au moins 90% de la con- composant lipidique dans la composition est d’au centration totale du composant de protéine. plus 70% en poids de la composition.

9. Composition selon l’une quelconque des revendica- 18. Composition selon l’une quelconque des revendications précédentes, dans laquelle la concentration de 5 tions précédentes, dans laquelle la concentration du protéines de lactosérum non-dénaturées dans la composant lipidique dans la composition est d’envi- source de protéine est d’au moins 95% de la con- ron 1% à 30% en poids de la composition lorsqu’elle centration totale du composant de protéine. est présente sous forme liquide ou sous forme de poudre de celle-ci. 10. Composition selon l’une quelconque des revendica- 10 tions précédentes, dans laquelle le taux de dénatu- 19. Composition selon l’une quelconque des revendica- ration des protéines de lactosérum individuelles tions précédentes, dans laquelle la concentration du dans la composition est supérieur à 70%. composant lipide dans la composition est d’environ 10% à 25% en poids de la composition lorsqu’elle 11. Composition selon l’une quelconque des revendica- 15 est présente sous forme liquide ou sous forme de tions précédentes, dans laquelle le taux de dénatu- poudre de celle-ci. ration des protéines de lactosérum individuelles dans la composition est supérieur à 80%. 20. Composition selon l’une quelconque des revendications précédentes, dans laquelle le rapport protéi- 12. Composition selon l’une quelconque des revendica- 20 ne/lipide dans la composition est comprise entre 0,3 tions précédentes, dans laquelle le taux de dénatu- à 30,0. ration des protéines de lactosérum individuelles dans la composition est supérieur à 90%. 21. Composition selon l’une quelconque des revendications précédentes, dans laquelle le rapport protéi- 13. Composition selon l’une quelconque des revendica- 25 ne/lipide dans la composition est comprise entre 0,3 tions précédentes, dans laquelle la source des pro- à 4,0. téines de lactosérum est du lactosérum non-concen- tré et le concentré de lactosérum et/ou le concentré 22. Composition selon l’une des revendications précé- de protéines de lactosérum de 20% à 90% de pro- dentes, dans laquelle le composant lipidique est tou- téines de lactosérum en matière sèche et/ou l’isolat 30 te huile ou graisse comestible comprenant des aci- de protéines de lactosérum et/ou l’un de leurs mé- des saturés, partiellement saturés, insaturés et/ou langes. des dérivés de ceux-ci et/ou leurs mélanges.

14. Composition selon l’une quelconque des revendica- 23. Composition selon l’une des revendications précé- tions précédentes, dans laquelle la source des pro- 35 dentes, dans laquelle le composant lipidique com- téines de lactosérum est le concentré de lactosérum prend une teneur élevée en acides gras poly-insa- et/ou le concentré de protéines de lactosérum de turés ou des dérivés de ceux-ci. 20% à 90% de protéines de lactosérum en matière sèche et/ou l’isolat de protéines de lactosérum et/ou 24. Composition selon l’une des revendications précé- l’un de leurs mélanges. 40 dentes, dans laquelle le composant lipidique est une huile d’origine marine. 15. Composition selon l’une quelconque des revendications précédentes, dans laquelle la source des pro- 25. Procédé de préparation d’une composition selon la téines de lactosérum est sous forme liquide ou en revendication 1, le procédé comprenant: poudre. 45 a) le mélange, 16. Composition selon l’une des revendications précé- d’un composant de protéine composé d’un con- dentes, dans laquelle lesdites autres protéines sont centré de protéines de lactosérum sous forme choisies dans le groupe consistant en caséine, ca- liquide et/ou en poudre et/ou d’un concentré de semates, poudres à base de lait, lait de beurre en 50 lactosérum et/ou d’un non-concentré de lacto- poudre et/ou plantes, légumes et/ou protéines ma- sérum et/ou de l’un de leurs mélanges, et rines, protéines d’oeuf et/ou d’autres protéines d’ori- d’autres protéines, la source du composant de gine animale ainsi que protéines microbiennes, ou protéine comprend une protéine de lactosérum ses hydrolysats de ceux-ci, sous forme liquide et/ou non dénaturée dans une concentration d’au sous forme de poudre. 55 moins de 40% de la concentration totale de pro- téine, et la concentration de l’une quelconque 17. Composition selon l’une quelconque des revendica- desdites autres protéines étant inférieure à 40% tions précédentes, dans laquelle la concentration du dela concentrationtotale de protéine, et un com-

14 27 EP 1 973 417 B1 28

posant lipidique ne provenant pas dudit compo- 33. Utilisation d’une composition selon l’une des reven- sant de protéine, conformément à un procédé dications précédentes 1-25, dans la préparation de transformation des aliments connu dans la d’aliments et de boissons, d’aliments de santé, de technique, pour faire un mélange homogène; nutritions pour les besoins diététiques spéciales, de b) l’échauffement dudit mélange à 60-70°C sous 5 préparations pour nourrissons, de pharmaceutiques agitation modérée, et d’alimentations. c) le positionnement du mélange obtenu dans l’étape b)à un tauxde cisaillement >400 s -1dans 34. Compositiontelle que définie selon l’unequelconque un ou plusieurs échangeurs de surface thermi- des revendications 1 à 25 à utiliser en tant qu’un que à racleur (SSHE) constituant une section 10 médicament. de chauffage dans laquelle la température est de 72-110°C, et d) après un temps de maintien de 1 à 10 min., e) la mise du mélange de l’étape d) à un taux de cisaillement de >400 s -1 dans un ou plusieurs 15 échangeurs de surface thermique à racleur (SSHE) supplémentaires constituant une section de refroidissement pour obtenir que la composition ait une température inférieure à la tem- pérature de dénaturation de protéines de lacto- 20 sérum lorsqu’elle sort de la section de refroidissement.

26. Procédé selon la revendication 25, dans lequel la température dans la section de chauffage est com- 25 prise entre 80-105°C.

27. Procédé selon la revendication 25 et 26, dans lequel la température dans la section de chauffage est comprise entre 85-105°C. 30

28. Procédé selon l’une quelconque des revendications précédentes 25-27, dans lequel le taux de cisaillement est >600 s-1. 35 29. Procédé selon l’une quelconque des revendications précédentes 25-28, dans lequel le taux de cisaillement est 600-800 s-1.

30. Procédé selon l’une quelconque des revendications 40 précédentes 25-29, dans lequel la composition obtenue est soumise à un refroidissement supplémen- taire à environ 4°C.

31. Procédé selon l’une quelconque des revendications 45 précédentes 25-29, dans lequel la composition obtenue est soumise à un traitement à ultra-haute tem- pérature (UHT) immédiatement après sa sortie de la section de refroidissement. 50 32. Procédé selon l’une quelconque des revendications précédentes 25-31, dans lequel la composition obtenue est soumise en outre à dé-arrosage par sé- chage par pulvérisation, séchage de lyophilisation ou séchage à lit fluidisé pour former une poudre, 55 sans nécessité d’addition de l’un quelconque des agents de gonflage et/ou de séchage.

15 EP 1 973 417 B1

REFERENCES CITED IN THE DESCRIPTION

This list of references cited by the applicant is for the reader’s convenience only. It does not form part of the European patent document. Even though great care has been taken in compiling the references, errors or omissions cannot be excluded and the EPO disclaims all liability in this regard.

Patent documents cited in the description

• WO 9401001 A [0015] • WO 03090560 A [0019] • US 20040062846 A [0018]