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WO 2015/114397 Al 6 August 2015 (06.08.2015) P O P C T

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WO 2015/114397 Al 6 August 2015 (06.08.2015) P O P C T (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2015/114397 Al 6 August 2015 (06.08.2015) P O P C T (51) International Patent Classification: BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, A23L 1/304 (2006.01) A23C 9/13 (2006.01) DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, A23C 9/123 (2006.01) A23C 9/152 (2006.01) HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, (21) International Application Number: MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, PCT/IB20 14/000689 OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, (22) International Filing Date: SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, 3 1 January 2014 (3 1.01 .2014) TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. (25) Filing Language: English (84) Designated States (unless otherwise indicated, for every (26) Publication Language: English kind of regional protection available): ARIPO (BW, GH, (71) Applicant: COMPAGNIE GERVAIS DANONE GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, SZ, TZ, [FR/FR]; 17, boulevard Haussmann, F-75009 Paris (FR). UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, RU, TJ, TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, DK, (72) Inventor: NOBLE, Olivier; 11, rue des Pommiers, F- EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, 91400 Orsay (FR). MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, (74) Agent: CABINET PLASSERAUD; 52 rue de la Victoire, KM, ML, MR, NE, SN, TD, TG). F-75440 Paris Cedex 09 (FR). Published: (81) Designated States (unless otherwise indicated, for every kind of national protection available): AE, AG, AL, AM, — with international search report (Art. 21(3)) AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, (54) Title: PROCESS FOR PRODUCING A FORTIFIED COMPOSITION (57) Abstract: The present invention relates to a process for preparing a calcium fortified fermented dairy product comprising the following steps of: · a) mixing a calcium potassium compound with an alkaline compound, in a milk product, to obtain a non-fer mented dairy product, · b) fermenting said non-fermented dairy product to obtain a fermented dairy product. PROCESS FOR PRODUCING A FORTIFIED COMPOSITION The present invention relates to a new process for producing a fortified composition, in particular a calcium-fortified composition. Calcium is an important element in human diets for adequate bone formation, and other metabolic functions. The recommended daily allowance (RDA) now termed the recommended daily intake (RDI) of a mineral is the specific recommendation considered by scientific experts to be adequate to meet the need for that nutrient. The RDI is from 800 to 1200 mg/day for adults, in particular around 1000 mg/day for women. Nevertheless, there are several known factors that affect the absorption of calcium by the human body. In healthy adults approximately 30 % of calcium contained in their diets is absorbed. Dairy products are good source of calcium. However these products contain only limited quantities of calcium in each serving, requiring the person to consume a large quantity of products to obtain the recommended daily allowance (RDA) of calcium. The increased ingestion of dairy products has several drawbacks, which preclude their broad recommendation, such as lactose intolerance by some individuals; or logistics related to the need to monitor the quantity (the number) of products ingested to obtain the RDA. Therefore, fortified products with an increased amount of calcium are always in demand, in particular a calcium fortified product in ready-to-serve (once daily or twice daily) and readily ingestible form which can provide a substantial amount of the recommended daily allowance of calcium. Calcium fortification is a current practice in dairy product, in particular milk, especially for osteoporosis prevention. Direct incorporation of a significant quantity of a calcium source in a dairy matrix would be of high interest, specifically for fermented dairy product. However, addition of calcium to milk product, in particular fermented dairy product, can be very difficult. If insoluble sources of calcium are used, precipitation of the salts can occur especially if stabilizers are not used. Moreover, insoluble calcium sources such as tricalcium phosphate or calcium citrate tend to sediment during the fermentation, in the fermentation tank. After fermentation, the fermented dairy product needs to be homogenized, which is often difficult to complete. The risk is also to end up with a fermented dairy product which is not completely homogeneous regarding calcium content, leading to cup to cup variations once packed. If soluble sources of calcium are used, interaction between calcium and milk protein can occur and lead to coagulation of proteins during temperature treatment (pasteurization) and a phase separation. This results from the presence of a significant concentration of free calcium ions in the solution. Moreover, flavor defects are also not uncommon with fortifying compositions such as dairy products with calcium. For example, some of the organic and inorganic salts used for fortification add taste defects such as grittiness or tangy tastes and/or even a bitter after-taste based on the use of calcium sources. Consequently, it is desirable to develop a new process for preparing a calcium fortified fermented dairy product, which reduces and/or eliminates at least one of the above-mentioned problems, in particular protein flocculation or sedimentation upon heat treatment and flavor and texture defects. The inventors surprisingly found that when a soluble complex of calcium potassium and an alkaline compound is added in a milk product, which is then fermented, the issues are solved. The present invention thus relates to a process for preparing a fortified fermented dairy product comprising the following steps of: a) mixing a calcium potassium compound with an alkaline compound, in a milk product, to obtain a non-fermented dairy product, and b) fermenting said non-fermented dairy product to obtain a fermented dairy product. The present invention also relates to a fortified dairy product obtainable by the process according to the invention. Milk product as starting material: As used herein, the term "milk product" is well-understood in the art and usually refers to a product made from whole milk and/or wholly or partly skimmed milk, which can be used in a powder form which can be reconstituted by addition of water. Other milk components can be added such as cream, casein, caseinate (for ex. calcium or sodium caseinate), whey proteins notably in the form of a concentrate (WPC), milk proteins notably in the form of a concentrate (MPC), milk protein hydrolysates and mixtures thereof. The milk and milk components have typically an animal origin such as a cow, goat, sheep, buffalo, donkey, ewe or camel origin. The milk product is generally first pasteurized before being fermented. The pasteurization step is a heating treatment at a temperature comprised between 65°C and 120°C, preferably during 2 seconds to 30 minutes, in particular at 95°C during 6 minutes. Such a step and its conditions are well known to the one skilled in the art. Other food additives can be present in the milk product, notably chosen among: sugars an sweeteners: sugars and sweeteners are food-acceptable carbohydrate sweetening agents that may be natural or artificial, no or low calorie sweeteners. Preferred examples of appropriate sugars are sucrose, fructose, lactose, glucose and maltose. Such sugars can be incorporated in the form of beet sugar, cane sugar, maple sugar, molasses, corn syrup, malt syrup, maple syrup, agave nectar or also honey. Preferred examples of appropriate no or low calorie sweeteners are aspartame, sucralose, acesulfame potassium, saccharin, sodium cyclamate, thaumatin, tagatose, neohesperidin dihydrochalcone, isomaltulose, rebaudioside A or also a stevia extract (containing rebaudioside A), - vitamins (e.g. vitamin A, Bl, B2, B6, B12, C, D, E or K, folic acid, etc.), - anti-oxidants, - pH-modifying agents (e.g. buffering agents or acidifying agents such as citric acid and its salts, for ex. sodium, potassium or calcium citrate), - stabilizers such as agar, pectin, - gelling/thickening agents such as guar gum, xanthan gum, pectin, starch, gelatine, agar, carrageenan, alginic acid, microcrystalline cellulose, - emulsifiers such as mono-diglycerides, lactic esters of mono-diglycerides, - flavouring aromatic agents of synthetic or natural origin (e.g. fruit flavours), and - colouring agents (pigments, dyes, etc.). If needed, the skilled artisan will be able to choose appropriate food additives among all the well-known food additives and excipients available on the market. These food additives can be added before or after the fermentation step allowing the preparation of the fermented dairy product from a non-fermented dairy product, containing thus milk and milk components and optionally other food additives. Non-fermented dairy product: In the context of the invention, the non-fermented dairy product results from the mixing of a milk product with a calcium potassium compound and an alkaline compound. The non-fermented dairy product comprises an alkaline compound selected in the group consisting of: sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide, sodium carbonate, dicalcium malate, sodium acetate, potassium acetate, potassium phosphate, sodium phosphates such as monosodium phosphate, disodium phosphate, trisodium phosphate, and mixtures thereof. In the context of the invention, the term "alkaline compound" designates alkali or alkaline salts. The non-fermented dairy product comprises also a calcium potassium compound which can be notably calcium potassium citrate phosphate or calcium potassium citrate or a mixture thereof.
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