FR2865900A1 - Hypoallergenic powdered milk formula for babies and very young children has low dose of artificial sweetener(s) to cover bitter taste - Google Patents

Abstract

The hypoallergenic milk formula, based on protein hydrolyzates, has at least one added artificial sweetener in a sub-sweetening or sweetening dose to mask virtually completely any bitter taste. The artificial sweetener can be a dipeptide such as N-aspartyl glutamic acid, alitame, a cyclamic acid derivative, acesulfame or one of its salts, and is added at a rate of 15 - 30 mg per 100 g of powdered milk. The formula contains at least one ingredient selected from the following: soluble proteins, protein hydrolyzates, soluble glucides, hydrogenated oils, starches, disaccharides, mineral salts, buffer agents, amino-acids, growth agents and vitamins, with the soluble proteins in the form of casein hydrolyzates with polypeptides having a molecular weight of no more than 10000 daltons.

Description

2865900 Milky composition with improved taste

  The present invention relates to the necessities of life and more particularly to the field of food.

  The invention more particularly relates to new milks, easily ingested because of a pleasant flavor, for the feeding of infants or very young children, from 1 to 5 years.

  There is currently a problem in feeding infants and toddlers who do not support infant formula because they are intolerant to milk or are allergic to milk. milk protein. In this case, they must be given drinks containing protein hydrolysates, mainly cow's milk proteins.

  Thus, hypoallergenic infant milks are currently used, characterized in that they contain a protein phase, soluble or insoluble, made hypoallergenic or hypoantigenic by enzymatic hydrolysis or by heat treatment or other. Hypoallergenic proteins result from the action of hydrolysing enzymes on milk proteins and possible enrichment in amino acids. These milks are free of high molecular weight polypeptides between 10,000 and 65,000 daltons. These milks are also devoid of serum proteins (lactoglobulin and lactalbumin) in the intact state.

  Unfortunately, these protein hydrolysates and especially casein hydrolysates show a frankly unpleasant taste, and in particular have a very bitter taste.

  Hypoallergenic milks require, for the growth needs of very young children, a minimum content of proteins, soluble or insoluble, or peptides, or amino acids, to provide a sufficient energy and nutritional intake in terms of quantity and quality.

  However, the problem of the taste of these hypoallergenic milks is a very important problem because infants or young children tend to reject such milk or refuse to drink their bottle because of this very bitter taste.

  The formulator has thus been led to mask this bitterness by carbohydrates, and especially by carbohydrates, such as starches or others. This solution is imperfect, and has not allowed a more satisfactory feeding of infants or very young children without them having to reject the contents of their bottle. However, the problem of taste has not been solved.

  The Applicant has found that this problem of bitterness can be solved in a simpler and more efficient way, while avoiding in return to supply carbohydrates in excessive amounts (maltodextrins, lactose, starches, hydrolysed starches). Indeed, the important contribution of these carbohydrates has a negative influence on the nutritional value and creates addiction to the sweet taste.

  It was therefore a matter of solving the problem by producing a hypoallergenic milk with hydrolysed proteins, which would not present a bitter taste, and which the infant would not risk rejecting because of the bitter taste that would appear during the treatment. swallowed, quickly or after a few minutes. The solution proposed by the milk according to the invention is characterized by a milk whose bitterness is masked. It was also important that the milks according to the invention do not constitute an excessive calorie intake.

  According to the invention, the problem thus existing has been solved by producing hypoallergenic milks with hydrolysed proteins, of determined composition, of satisfactory caloric and nutritional value, while being rich in hydrolysates of proteins which provide the peptides and amino acids necessary for the production. nutrition.

  This problem has been solved by introducing into the milk based on hydrolysed proteins a quantity of sweetening agent (s), masking the bitterness, at very low doses, preferably at doses which are not yet too sweet, but sufficient, however, to virtually disappear the annoying bitter flavor presented by the milks of the prior art.

  The invention therefore consists in adding the hypoallergenic milks based on protein hydrolysates of at least one synthetic sweetening agent, at infra-sweetening or sweetening doses, and in particular by adding very small amounts of a sweetener. of dipeptide nature, as it already exists in the protein hydrolyzate and of the same nature.

  Among the sweeteners used, mention may be made of: acesulfame, aspartame, cyclamic acid, glycyrrhizine, miraculin, neohesperidin dihydrochalcone, cyclohexyl sulfamate, stevioside and thaumatin.

  A selection factor among these different agents is the absence of toxicity and the lack of after-taste. Another factor of choice is the lack of persistence of an excessively sweet taste. This has led to the elimination of the monellin extracted from the berries of Dioscoreum cumminsii (Menispermaceae), also called Serependity Berry (or berries of the good surprise) whose sweetening power is phenomenal but whose persistence of the sweet signal is finally a drawback often criticized for non-carbohydrate sweeteners (20 to 30 minutes).

  It is also appropriate that the added sweetening agent is heat stable and is not likely to degrade in milk too hot inside the bottle.

  However, it is possible, when using sweetening agents whose sweetening power is very high, to associate such an agent with other fast-acting but fugitive sweeteners, such as sucrose, fructose, xylitol and even saccharin. This is particularly the case with thaumatin, a sweetening principle extracted from the fruit of Thaumatococcus danielli (Marantaceae). They are triadic-shaped, bright red fruits, which contain three large nuclei surrounded by a mucilaginous jelly, whose flavor is intensely sweet. The sweet taste is due to the presence of three separate proteins identified by electrophoresis. These are thaumatines 0, I and II. The sweetening power of thaumatines is phenomenal. It is about 1400 times that of sucrose. The sweet taste is however persistent and is associated with a delayed perception. To overcome this reminiscence, it is associated with sucrose or fructose. These compounds have a low calorific value.

  Among the sweeteners of organic synthesis, mention may also be made of hemi-synthetic derivatives of certain natural flavones, such as the naringine contained in the grapefruit mesocarp. Three dihydrochalcones are particularly noteworthy: neohesperidin dihydrochalcone (NHDC), naringin dihydrochalcone and hesperitin dihydrochalcone.

  Curiously, the sweet taste of the NHDC is accompanied by another flavor of mentholated nature. Also noteworthy is perillartine, which is the L-syn-oxime of the perillic aldehyde, the main constituent of Perilla fruitescens (Labiés) or which is synthesized from Limonene.

  However, preference is given to non-caloric sweeteners of a nitrogenous nature, such as typophane, DL-alanine, the derivative trifluorotryptophan which has a very strong sweetening power which is about 2,000 times that of sucrose. In particular, preference is given to sweeteners of a peptide nature, such as aspartame (methyl ester of N-α-L-aspartyl L-phenylalanine). Its sweetness is limited (180 to 200 times that of sucrose). We can also mention a structural analogue called Alitame (see DUPARGUE P. Fruits 32 (1977) 117-131) which is a peptide containing D-alanine. Its sweetness is 2,000 times that of sucrose.

HLN

  0 COOCH3 It 1 CH-C-NH-CH-CH2 CH2OOOH

ASPARTAM CK3

H N CH3

alitame

  It should also be noted the use, according to the invention, of cyclamic acid, its salts and derivatives such as sodium cyclohexyl sulfamate or calcium cyclohexyl sulfamate. Acesulfame, which is the main competitor of aspartame, has an equivalent sweetening power and its sweet flavor is free of bitter aftertaste. The potassium salt of acesulfame is much more stable to heat and acidic environments. It finds, therefore, a preferred use in the milks according to the invention.

  Other nitrogen-alkylated acesulfame analogs described by Van der Heijen (Chemical Senses 10 (1985) 57-72 and 73-88 have a sweetening potency much higher than that of sucrose.

  They find, therefore, a comparable use in the milks according to the invention.

  In particular, it is known that aspartame, which has a very strong sweetening power, is an N-aspartylglutamic acid ester. In the aspartame molecule, the N-aspartyl fraction can be replaced by any other amino acid having a free acid function without modifying its sweetening properties.

  All these compounds can be added to hypoallergenic milks, either alone or as a mixture, such as for example a mixture of acesulfame and aspartame.

  The amounts of sweetening agent to be added to the hypoallergenic milks are very low and can range from 0.001 to 5 mg per 100 g of milk formula expressed by weight, ie from 2 to 4 mg per 100 g of reconstituted milk. At this concentration, the su-create flavor of the sweetener is not felt. The effect of suppressing the bitter taste is, however, already very clear and milks have a distinctly more pleasant flavor.

  In this way, infants fed with these hypoallergenic milks - as well as mothers - have at their disposal a high-calorie food, which is necessary for their growth, but which has a bitterness-free flavor that improves their palatability. .

  Preferably, the amount of sweetening agent, and mainly a dipeptide sweetener such as aspartyl glutamic acid, is in the range of 15 to 30 mg per 100 g of powdered milk, ie 2 to 4 mg per 100 mg. ml of reconstituted milk. A preferred dosage will be 20 mg of aspartame per 100 g of milk powder, or 2.6 mg of aspartame per 100 ml of reconstituted product.

  Furthermore, the hypoallergenic milk according to the invention may contain soluble proteins, protein hydrolysates, soluble carbohydrates such as malto dextrins, hydrogenated vegetable oils, starches, partially hydrolysed or partially oxidized starches, digestible or non-digestible disaccharides. digests, such as lactose, palatinose, mineral salts, buffering agents such as sodium citrate, amino acids such as taurine, methionine, cysteine, growth factors such as inositol, calcium inosithexaphosphate and / or or magnesium, vitamins, such as vitamin A or its precursors (alcohol or aldehyde carotenoic), vitamin E, vitamin C, vitamins of group B (Vitamins B1, B2, B6, vitamin PP, folic acid , folinic acid, biotin, vitamin B12), vitamin D (vitamin D 1, vitamin D 2, vitamin D 3), calcium panthothenate and structural analogues.

  Examples of hypoallergenic milk thus treated are provided below: EXAMPLE I Hypoallergenic Milk with Aspartame Soluble Proteins (Casein Hydrolysates) 12,500 g Lactalbumin Hydrolysates 4,500 g Maltose Dextrin 12,700 g Hydrogenated Vegetable Oils 24,000 g Wheat Starch 13,900 g Lactose 18.400 g Sodium citrate 0.050 g Calcium chloride 0.030 g Magnesium chloride 0.030 g Choline hydrochloride 0.04 g Taurine 0.040 g Methionine 0.020 g Iron sulphate 0.014 g Zinc sulphate 0.070 g Copper sulphate 0.010 g Inositol 0.040 g Vitamin At 0, 050 g Vitamin E 0.05 g Vitamin C 0.40 g Vitamin B2 0.005 g Carnitine 2.5 g Calcium pantothenate 0.75 g Vitamin B1 0.010 g Vitamin B6 0.015 g Vitamin PP 0.25 g Vitamin D 1 0.0015 g Folic acid 0.25 g Vitamin K 0.005 g Biotin 0.45 g Vitamin B12 0.175 g Aspartame 0.020 g For 100 g of milk powder EXAMPLE II: Hypoallergenic milk with acesulfame Taurine 0.040 g Methionine 0.020 g Iron sulphate 0.014 g Zinc sulphate 0.070 g Copper sulphate 0.010 g Inositol 0.040 g Vitamin A 0.050 g Vitamin E 0.050 g Vitamin C 0.60 g Vitamin B2 0.15 g Carnitine 2.5 g Calcium pantothenate 1.25 g Vitamin BI 0.010 g Vitamin B6 0.40 g Vitamin PP 0.60 g Vitamin D 0.0005 g Calcium folinate 0.10 g Vitamin K 0.005 g Biotin 0.60 g Vitamin B12 0.350 g Acesulfame 0.015 g Peptone autolysate 16.00 g Starch hydrolysed 46.00 g Hydrogenated animal fat 18.00 g Lactose 7.00 g Calcium and Ma-Inosithexaphosphate 0.500 g Gnesium Choline Hydrochloride 0.05 g For 100 g of milk powder EXAMPLE III hypoallergenic milk with aspartame and with cyclamate Casein hydrolyzate 9.75 g Peptone hydrolyzate 8.75 g Lactalbumin hydrolyzate 16.70 g Hydrogenated vegetable fats 29.00 g Wheat starch 10.45 g Lactose 31, OOg Taurine 1g Methionine 2.5 g Glycine 2.5 g Inositol 0.75 g Choline (Chie of) 1.50 g Brewer's yeast 0, 45 g Aspartame 0.015 g Cyclohexylsul Sodium famate 0,0075 g For 100 g of milk powder The reconstitution of milk is usually carried out by dispersing 10 to 15 g of powdered milk in 100 ml of aqueous liquid, such as mineral water.

Claims (3)

Claims   1) hypoallergenic milks based on protein hydrolysates, in which, in order to virtually completely remove the flavor brings, is added at least one synthetic sweetener at infra-sweetening or sweetening doses.   2) hypoallergenic milks according to claim 1, wherein the synthetic sweetener is a dipeptide.   3) hypoallergenic milks according to claim 1 or claim 2, wherein the sweetening dipeptide is N-aspartyl glutamic acid.   4) hypoallergenic milks according to claim 1 or claim 2, wherein the sweetening dipeptide is alitame.   5) hypoallergenic milks according to claim 1, wherein the synthetic sweetener is a derivative of cyclamic acid.   6) hypoallergenic milks according to claim 1, wherein the synthetic sweetener is acesulfame or a salt thereof.   7) hypoallergenic milks according to one of the preceding claims, wherein the amount of sweetening agent (s) added ranges from 15 to 30 mg per 100 g of milk powder.   8) hypoallergenic milks according to claim 1 and claim 7, wherein the N-aspartyl glutamic acid is added at a dose of 15 to 25 mg per 100 g of milk powder.   2865900 Il 9) hypoallergenic milks according to one of the preceding claims, wherein the amount of sweetener (s) incorporated in the reconstituted milk ranges from 2 to 4 mg per 100 ml of milk.   10) hypoallergenic milks according to one of the preceding claims, characterized in that they contain at least one constituent selected from soluble proteins, protein hydrolysates, soluble carbohydrates, hydrogenated oils, starches, disaccharides, salts minerals, buffering agents, amino acids, growth factors and vitamins.   11) hypoallergenic milks with improved flavor according to one of the preceding claims, wherein the soluble proteins are casein hydrolysates, whose polypeptides have a molecular weight less than or equal to 10,000 daltons.   12) Use of hypoallergenic milks with improved flavor according to one of the preceding claims for the feeding and growth of infants and very young children.