CA1326784C - Process for producing bifidogenic infant and dietetic foods reduced in antigenicity - Google Patents

Abstract

ABSTRACT

The present invention relates to a process for the production of liquid and powdered bifidogenic infant and dietetic foods that are reduced in their antigenicity. The process, according to the invention, is characterized in that to achieve bifidogenicity, sialic acid is cleaved from milk proteins. This cleavage is possible by hydrolysis with hydrochloric acid or a mixture of hydrochloric and phosphoric acid, and optionally with addition of citric acid. Consequently in accordance with the invention it is possible to produce bifidogenic infant foods, particularly suitable for infants, premature and undersized babies, and those parties who cannot tolerate usual milk products. Furthermore the process can be used for production of dietetic food, particularly for patients suffering from intestinal allergies, other allergic diseases and patients with insufficiency of liver and kidney function.

Description

.. -- 1 foo&s reduced in antiqenicitY

, The pre~ent invention relates to a proce~s for the pro~
duction of infan~ and dietetic foods, which are ~ifido-genic and reduce~ in an~igenicity.
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Worl~wide mother's milk is considered the opti~al nu~ri-tion for infants. However, fo~ many reasons mother's .~ milk is not always a~ailable for ~eeding newborns And ;' infants. Sin~e a long tlme period for that reason mt.lX
.: of ~ammals~ espe~ially cow's milk, has b~en used ~ox in-fant foods. Non-modified or fatAreduced cow's milk, i~e.
~ s~im~ed milk, however ~ suitable ~or ~eeding infants :~ no~ before the fourth to six~h month. Nhen cow's milk is u~ed as substitute ~or mo~he~rs ~ilk~ it is necessary to perform the ~-called adaptation. This includes, inter alia, a partial 6ubstitution of the milk fat ~y vegeta-ble oil~. For lmp~o~in~ the nutritional value o~ the . protein and for obtaining a higher oontent of certain~ essential amino acid5, ~imilar to human milk, it is ne-`~ ccssary to chan~e kh~ con~ent o~ COW'6 milk pro~ei~. In ~' principle, ~or the production o~ in~ant food~ bas~d on OW'B mllk it is in~nded to a~apt thes~ produc~s a~
closely a6 possible to human milk.
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'~ ~n many publication5 the product~on of infant foods based on cow'~ milk i~ de3crlbad. The ~tate o~ ar~ ofers the po~ib~lity of obtaininy ~ product ~on~idera~ly corre-'~ sponding to ~o~her'~ milk by removing c~tain par~s o~
~` the cow'8 mllk and by adding component~ 8imilar to ~ot-her'~ milk.
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The produc~ion o~ foods wi~h improved protein diges~ibi-lity ~nd reduced an~igenicity has a particular important use for medical purposes beside the application in in-fant nutrit~on. Thi~ relate~ to foods particular for pa-tients with inte~tinal allergies, other aller~ic disea-ses (e.g. ecæema, u~tica~ia~ inter alia), for patients with insufficiency of kidney and live~ and for patien~s with ga~tro~intestinal disorders.

On the market all infant and dietetic foods based on proteins ~re characterized by the lnkact speci~io anti-genicity of khe prot~in component. The acidolytlc dige-~tion of dietary proteins lead~ to ~ nearly co~plet~
10~3 of the ~ntigenicity, b~t the oligopeptide- or ele-~e~tal di~ts produced by thix te~hnique re3~1~ in a dra-s~ic deterioration in taste, which caus~s almost qene-rall~ a refu~al of those ~oods by ~he pa~.ie~ts. The an-tigenic~ty o~ dietary pro~ein6 still le~ve~ an unxesol-ved problem in the adapta~ion to mother'~ milk of infant foot~ based on co~'s mllk o~ ~oy proteins an~ in the production of ea~ily digestible diet~ for m~dical purpo-8e8.
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All well known inf~nt f~od~ based on cow'~ milk u~ed a~
:~. subfititute for mother's milk ha~e th~ disadvan~ag~ of being non-bi~idoyenic. Bi~idogenlc fa~or3 ~ub~ume, in;
t~r alla~ ollgosaccharides containin~, inte~ alia, N
~ acetyl-D-~luco~amine, ~acetyl~alactQsam~n~ u~o~e, .~ lac~o~e, D-gluco~e and D-galact~e. ~hes~ are growth ,.` fac~or~ for I~actobacillu~ idu~ which m~nife6t domi-nantly in the intest$n~1 ~lora of br~a8~-~ed ~ nf~ntB~he absence of bifldogen~city ln ~11 known su~t~tutes for other~ m.ilk baRed on milk ~ ~n3nunal~ especially cow~s ~ .

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1 3267~4 milk, was previously ac~epte~, becau~e no possibility W25 realized for adding such a bifidogenic factor to hu-~n milk subs~itu~e~ or to develop this in the~e substi-tutes. The present invention is therefore ~ased on the con~ideration that by splitting off siali~ aci~, the bi~
fidogenic oligosaccharldes o~ the resid~al protein will be ~ccessible to the bifi~us ba~teria actin~ as growth f~to~.

It is known tha~ the antigenicity of nutritional pro-~eins can be reduced by heat treatment. However, protein components expressing high antigenicity demonstrate ge-nerally a hlgh heat stability. Thu~ from cow'~ milk pro-teins ~-lactoglo~ulin, casein and ~-lactalbumin still show antigeni~ ~tivity eve~ a~ter heat treat~ent and only ~he ~o~ine immunoglobulin~ and bo~ine serum albumi-n~ both occuring in ~mall ~oncentxations, lose co~ple-tely or partially th~ir ant~genici~y by heat treatment.
A ~isAdvan~age of long-term h~a~ing, especially in the pr~sence of r~ducing ~u~stances like l~ctos3, comes from the format~on o~ Maillard pro~uct~ and thereby the bio-lo~ical value of the proteins i6 decr~a~ed.

In vitro and in vivo investiga~ions ~urprLsingly have 8hown ~h~t the speci~ic a~igenicity o~ cow~s milk pro-tein8 ~an be ~e~xoyed exten~ivaly ~y digestion wi~h p~p~ln wlth~n 30 ~o 60 minutes. Thi~ proces~ is pH-dependent ~nd is carried out opti~ally ~ p~ 2, ~alayed at pH 3, and ~bO~R pH ~ ther~ ractically no reac-~ion. The digestion with tryp~in at pR 8 does not l~ad ~o any 109~ of ~pecific ~ntigenicity~ Due to the noxmal p~oce~s o~ dige~tion in the ~tomach, it i~ preven~ed that anti~enic ~ilk proteins can be transported into the int~stine, adh~re to the muco~a and p~rmeate the muco-`''~"

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~al barries. Inc~eased pH values in the stomac~, o¢~u-x~ng ph~siologically in young infants and f~equently in allergi~ diathesis, lead to an in~rea~ed antigen chal~
lenge of the organis~ caused by foreign p~o~ein~ and may initiate allergic desease~ 8uch a~ cow'~ milk protein intolerance.

~herefore, the present invention i~ based on the cons~-der2tion th~t the digestion ~n the sto~ach le~ding to a lo~ of khe antigenic ~peclficity o~ foreign ~roteins can be prep~ocessed in the production of infant food~
based on m~lk or mil~ products.
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h~ invention relates to 8 process ~or the pr~duction of bifidogenic ~infant foods, ~n which milk, ~il~ compo-nent3 or milk product~ of ~ammal~ are a~apted extensive-ly to human milk with respe~t to the composition by ~he known means, and characteri~ed in tha~ ~or o~aining bi-idogenicity, ~ialic acid is cleaved from ~he milk pro-tein3 and their digestion produc~s.
In the same way dietotic food~ with reduoed anti~eni~ity and b~idoyenic effect can be produced, based ~n ~he ~ame con~ideration~ as for th~ in~nt food~ mentioned a~o~e.

i -.~ The pre~ent inYention doe~ not r~late to the ~ommonly :~ known adaptation te hum~n milk~ o~ milk, milk component~
~r or ~llk productB from ma~mal~. This is pre3umed as ~ene-:~ rally known. On the contrary, it is ~he nature o~ the :~; inYention that ~i~lic acid i8 cleaved from mllk protein~
~ and their dig~ tion produc~s.
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-. Sial~ ac~d i~ al~o know~ ~ N-acetyl neur~ini~ ~c~d~
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~ -- s --According to the present in~ention ~iali~ ~cid is clea-ved from its bond to the residual protein.
:, With the term milk o~ ma~mals in parti~ular co~'s milk i~ implied sub6eguently. In c~rtain cases milk o~ other mamm~l~ i.e. of goats, sheep or mares may be taken in~o consideration.
, In the intention of ~he pres~n~ invention ~'milk~ is used ~, for full-cre~m milk and sk~mmed milk; milk oomponents ubsume dietary protein8 gained or gain~ble fro~ milk, e p~cially caQein, caseinates, whey proteins (al~o demi-~ neralized)r milk protein fra~ion3~ pro~ein rom ; ~kimmed and for full-cream milk as well as milk pro~ucts e.gO ~uarg.
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Ac~ording to ~he invention sialic acid is 3plit off by heating tha mllk or the milk produc~s wi~h hydrochloric acid or with a mixture of hydrochlor~c and phosphoric ~cld~ optionally with the additional use of cit~iç acid in ~ pH range from 1 ~o 3 under those condition~ o pxes~ur~ and temperature a~ which 8iali~ acid is hydro-lytlcally clea~ed ~om the milk protein. ~hR temperatu-ra~ ~or the ac~dDlys~ are ge~xally in th~ range o~ 40 to 90~C and ~he pre~su~ is ~enerally ran~;ng ~etw~en normal pre sure and 5 bar. ~he t ~e ~or ~he ~cidoly~is nerslly 1 t~ 2~ hours. I~ i9 unde~stood that~ in paxticular ~or ~h~ tempera~re and ~or the time of the hydrolysi~ condi~on~ are selected that no di~adYanta-g~ou~ alteration o~ the milk protein~, lead~ng to the ~or~ation o~ rd product~r can occur.
, At hi~her temperstures the hydroly~is :i.8 running ln ~
~horter period than at lowex ~e~psratu~e~. ~n ~electing :' ... ..
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, : - 6 -a s~ita~le pressure betwe~n normal pressure and 5 bar, also the time and temperature of the hydrolysis can be controlled. At a higher pressure, ~ lower temperature can be selected. When opera~ing under pressure, a sult-able presswxe resistent apparatus ~ust ~e used, whe~ehy in certain cases the costs may be increased. Therefore, . it i5 practical to operate at normal or slightly increa-i. sed pressure.
.,, When sialic acid is splitt~d o~ by a proce~ using h~-drw hloric acid or a mixture o~ hydrochloric acid, pho~phoric ~c1d ~nd optionally with c1tric acid, a ~ub-~e~uent neutraliza~ion is necessary. Thi neutralization is perfor~ed with inorganic basic compound~ of sodium, pota~ium ox calcium, e.g. wi~h ROH, NaOH, Na~CO3, K2CO3 and/or Ca(O~)2. The ~election o~ th~ neutralization agen~ also depend3 on the mineral conce~tration resuired for the ~inal product. ~y usin~ these bases, the resi-dual prot~in, which i~ formed during acidolysi6, cAn be adju~ted to the required concen*ration of cation~ in the complete ~ood.

After spli~tLng of~ th~ slalic acid ~t ~ of proper u~e to heat the product for a ~hort te~ to ~ ~emperature from 80 to 100C to reduce further the ~pecific antige~
nicity of the milk protein. T~i8 ~tage, however, ~ay be typic~l process ~tep ui~ed in th~ prepara~ion of i~fant and dietetic food~ ed on milk, milk component~ or mil~ products (~dapt~tion), 2.9. sterilizati~n or pa teurization.

A 8uitable proc~si~ or the acldoly~ic dat~ch~ent oi~ 3~a-lic acid is ~lve~ below.

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The process using acldolysis ~an be per~ormed by ~he ~ol lowin~ ~tages;

a) addition of hydrochloric acid, phosphoric acid and op~ion~lly ci~ric acid to the mil)c or milk product, un-til the pH cox~esp~nds ~o ~he ran~e of l to 3, b) hea~in~ o~ the und~r a) said mixture to 40 to 9û~ at a pre5~ure be ween normal pres~ure and ~ bar and trea~-ment under the~e con~itions ~or a su~c~ent t~re ~o split of~ ~he sialic acid from the milk proteins, c) neutra~i~ing of the under b) ~aià product with KOH, Na2CO3, ~C03 and Ca(OH):~ with the ~rmation of the xe-~ulred ~ineral conce~tration, d) optionally sho~t-term heating to 8~ to 100C, e ~ ~ddition of the common componen~s used for the adap-tation of Inilk originated from th6~ groups: fa~;t carboh-ydrate~, minerals, tra~o elemen~ and vitamin~, and f) conventional teehnicel dairy p~oce~sing o~ ~he pro-duc~ ob ained a~ sal~ under a) and 6pray drying of the bifidc)genic i~ nt and dietetic food~;
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~taqe d~ may~ be omit.ed, if, ~af'ore spray dryin~, hsa~
t,ing ~tep~ a~re p8rform~d between 80 to 10~C.
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;~ In the techn~oal ~mplement~tion of the prore~ ~t l~
~.?~' pr~ct~cal and u~u~3. aitl-er b~fors~ r ~fter the ~ingle :.......... procas~ ~tage~ to p~rform a homogenizat~n o~ the mix-. :.`; ,~
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. -- 8 --ture in suitable ho~ogenizin~ mac~ines. Thi~ is oriented '. on ~h~ re~pective technical condition . In p~ineiple the process according to the invention ~an ~e in~egrated in khe commonly u~ed equipmen~ for the production of infant or dietetic foods based on milk or milk pro~ucts without large additio~al ln~estment.
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The process in accordance w~h the invention m~kes pos-siblç the production of bifidogenic in~ant ~nd dietetic foods. To establish a bifidogeni~ efect it i~ necessa~y ~o add lacto~e and/or other ~uitable ~arbohydrates (e.g.
maltese)~ Be~ide es~ablishing the bifidogenic propexty, the antigenicity iR al~o reduced.
The residual proteLn acts as lectin inhibitor and there-~ore i~ effective as bi~idus gxow~h fa~or, heoause bi~
~idogenic oligosa~charides become accessible for Lacto~-acillu~ biidu~.
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In~ant ~oods prod~?ced with the ~aid pro~es~ establi~h a ~ bifidu~ ~lora su~h a~ in infant~ f~d moth~r'3 milk. In :~ f~rst Glinical ~rial8 ~ with newborn~ ànd infants i~ could be d~monstrated t~at .~ aft~r ~eedin~ ~uch food, a typlcal ~if~du~ ~lora wa~ de-~ abl~ ~n ~he ~aeces. Due to the developme~t of thi~
`~ bi~idus 10~a ~n the intes~ine o~ th3 infants, a pro~ec-tion agains~ ln~ec~ion ~ould be est~blished during the ~ir~t months of life, ~ ~t l~ the ca~e for ~rQa~-f~d infant~. Infant and di~tetic food6 produ~d in a~ordan-wi~h thQ s~id proces3 have ~mproved dige~t~bllity And S tole~ance whi~h could al~o be dQmonst~ated ~n ~llnlcal ~.
. tr~als. The ~ppl~cation of a food developed in a~ordan-ce with the said proce~ in 80~e ca~e~ G~ COW'~ mllk "

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1 32~784 protein intolerance exhibi~ed a good accep~ance and thu~
indica~e a ~educed antigenicity of ~hese food~.
' he invention will be further illu~trated in the Exam-~ ple3 whi~h follow.

;~ EX2mD 1 e ~: 64.17 Xg demineralized concen~rated whey pro~ein with 80 protein in the dry matters (62.91 kg dry solids) are dissolved ~: in 1459 kg skimmed milk (131.3 kg dry solid~) and heated `J~. t~ 50~
. 444 kg of 0.18-N hydrochloric acid are added and ~he ~: mixture i~ incubated for 6 - 8 hours. After 6 hours, the ~.~ concentration of free sialic acid ~g determined in ~he , hydroly3i~ tank.
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A~terwards ~he batch ls ad~usted to a p~ of S.5 ~ 6.9 ; u8ing 4.64 kg potassium hydroxide. Th~ mlxture ~s he~ted ~ to 60C.
.~ Aft~ reaching the ~emperatuxe, 504.3 kg lacto~e (48~.62 `~ kg dxy ~olid~), 14 k~ minerals, G.9 ~g emul~ifi~r3 and ~: 285.5 kg of a ~egetable ~At blend are added.

ha complete ~atch 13 heated to 65 - 70C~, homogen~ zed at 200 bar and at a temperature of sbout 65C ~Ln a ho~o-g~ni~er. The homogenized mixtura i~ ~tor~d in ~n in~er-med~ate tank ~nd a~terward~ evapo~at~d to approx~mat~ly 45 - 50 ~ o~ d~y 801id8, 6a.53- with a 3~t~e-fall~n~-~ va~wrator. ~he ev~l?orat~d concentrate ~8 collected in an ~ntermediat~ tank. U~der 8tirrin~, the xequir~d ; ' , 1 32678~

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amounts of trace elements and 3.l kg Vitamin mix are a~-~ed. The mixture i~ h~geni~ed a~ain at 100 bar. ~ter finishing the homogenization process the mixtur~ is pa-steurized for ~0 seconds at 85C.
The pasteurized pro~uct i~ d~ied by spray drying. ~he powdered product obtained after the spray drying process subsequently processe~ and packag~d as u~ual. The calculated b~ch size of example 1 provides ~ ton of powdered pr~duct.
An in~ant food, produ~ed by t~e described process is particula.ry suitable ~or nutrition of newborn in~ant~
for the use as a brea~tmilk sub~ti~u~e. ~hi~ infant food is suitabl~ fo~ ~utrition o~ infantg who canno~ tol~rate cow'8 milk or industr~al produced in~ant food~ based ~n COW ' 6 milk. ~hose in~ant~ develop n~ intolerances.

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79.76 kg demln~rali~ed concentrated whey protein with 80 % protein in ~h~ d~y ~atters ~6~.91 kg d~y ~olids) are d~sper~ed in 309 l o~ 0.18-N h~drochloric ~cid at S0C
and incubated for 6 - 8 hour~. Separa ~ly, 4~.25 kg acid casein ~44.9 kg dry ~olid~ are di~solved in 145 ~ o~
0.18-N hydrochloric a~id at 80~C and incubat~d for 1 - 2 h~ur3. ~ter 6 hour~, the ~o~centxatlon of free ~ialic ~id i8 determined in ~ha whey prote~ns.
~he hydrolyz~d ~olutlon of ca~ein is ~ooled to 5GC, and afterward~ bot~ ~lk protein preparatlon~ axe ~ixed. The milk protein bl~nd is ad~u~ted ~o a pH of 6.5 ~ 6.8 u~lng 4.64 k~ pota8~iu~ hydro~ide.

To th~ mixture, ~00 1 wat~r ~rs ~ddQd and the b~tch i~
h~ted to `: ' .

- ` 1 326784 60C. Thereafter, 6.0 kg of an emulsifier, 283 kg vegetable fat blend~ 0.5 kg taurine, 560 kg lactose, and 13.95 kg of a mineral mix are added successively. The batch is heated to 65-70C and then homogenized at 200 bar and at 65C. Afterwards, the homogenized mixture is stored in an intermediate tank, and the trace elements are added. The complete batch is subsequently homogenized at 100 bar and pasteurized at 85C. The pasteurized mixture is spray dried. The powdered product obtained after the spray drying process is subsequently processed and packaged as usual. The calculated batch size of example 2 provides 1 ton of powdered product.

The infant food, produced by the described process is again suitable for nutrition of newborn infants, and prematuxes, in the same way as the product of example 1.
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, Example 3 .
Production of an adapted infant formula based on a whey protein~casein ratio (60 : 40) and 1.2 % protein (batch size 50 1).

1220 g skimmed quarg (protein concentration approximately 20 %, corresponding to 240 g casein), produced by Streptococcus lactis and cremoris starter cultures with additional renilase, and 468 g demineralized whey protein (Ultralac 80R) are mi~ed; afterwards, about 4 1 of 0.18 N hydrochloric acid are added to adjust to a pH of 1.5 - 2Ø The acidified milk-protein blend is heated to 80C for 1 hour.

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~ 12 -Afterwards, ~he mixture is cooled ~nd ne~trali~ed to a pH of 6.6 - 6.9, using a mixtu~e of 26.24 g Ca(OH)2, 8.B8 g NaOH, and 26.6 g KOH.
After the ~ddition of 2.77 g magnesium ~arbonate 7.03 g K~2PO4, and ~.63 g NaH~PO~ to ~he b~ch are added 725 ~ butter, '~ 1.170 kg cottonseed o~l, 62500 IU retinol palmitate, ,: 12500 IU ergocalciferol, 25 mg ~-tocophe~ole acetate, : ~2S0 mg ascorbic acid, 25 mg thia~ine hydrochloride, 7.5 mg riboflavin, 37.5 mg pyrldoxine hydrochloride, : 250 mg nicotin~ ~mide, 125 mg ~-panthe~sole, an~ 3.454 .` g l~cto~e. After mixing of all component~ eh~ complete batch i~ homogeni~ed and spray dried as usual.
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:. The ready to feed milk 1~ prep~r~d by dissolving 14U g powder in 900 ml water.

~- Ele~tr~ y~e~
Na 14B mg/l ~,~. R 482 mg~l . Ca 34~ mg/l Mg 30 mg/l P 140 my~l ::.

Production of an adapted infsnt ~ood bd~e~ on whey pro-.. tein /casei~ ratio ~0 : 40) ~d 1.~ ~ prot~in (batch Bl~ 50 1), ., .
; Accordlng to ~x~plo 3, 1220 q ~kimm~d guarg (proc31n ;

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concentration a~o~ ~0 ~, corresponding to 240 g ca-sein~, 468 g Ultralac 80 (cox~espondin~ to 355 g whey proteins), 11.5 g phospho-~ic acid, and ~bout ~ 1 of 0~18-N hydrochloric acid are mixed, xesul~Lng in a p~ of 1.5 -~Ø A~exwards, the mixture ~s heated to 80~C for 1 hour. Neutralization is performed by rapid addition of a mixture, prepared of 21.25 g Ca(OH)2, 11.23 q NaOHr and 30.88 g ROH, until neutralization is achieved. The reguir~d final concen-tration of snion~ and ~ations in the p~oduct is adju-sted, add~ng the corresponding amounts of Na~ , Ca-, and Mg-~alts.

Af~erwards, sub3equen~1y 2.77 g ma~ne~ium carbonate, 725 g ~utter fat, 1.17~ kg cottonseed oil, 62S00 IU retinol palmitate, 12500 IU ergocalciferol, 25 mg ~-tocopherol sce~ate, 1250 ~g ascorbic acid, 2S mg ~hiamine hydro-chlo~de1 37.5 m~ ri~oflavin, 3?.5 m~ py~idox~n hydro-chloride, 250 ~g nicoti~e amide, 125 mg D-panthenol, and 3454 g lac~osa are added. Aft~r mix~ng of all oompononts the comple~-e batch 1~ homogenized and spray ~ried a~
u~ual.
For ~ta~ a~ion of t~ emulsion up ~o 7~0 g of prec~o-ked or gelat~nized 8tarch al~ernatively can ba u~ed.
Th~ ready to fead milk is prepared by dissolvin~ 140 g powd~r in 900 ~1 water.

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Production of a die~etic produ~t for patl~nt~ wlth ~n-u~flciency of .` Xidneys based on 1.~ % proteln, low content of pot~sium and phosph~t~ ~batch size S0 1).

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According to exa~ple 41 1100 g ~kLmmed quarg (pxotein concentration about ~0 ~, corre6ponding to 216 g ca-sein), 392 g whey protein (optionally a corre po~ding amount of lactalbumin)r and about 4 1 of 0.18-N hydro-chloric aoid are mixed and heated to 80~ a~ a pH 1.5 -2.0 for 1 hour. For neutralization, a blend prepared of 17.7 g calcium lactate, ~1.25 g Ca tOH)~, 2~.7 g KOH, and 20.1 g NaOH is used. Aft~rward~, 3ubsequen~1y 5.1 g Na~zPO4, 2.77 g maynesium carbona~e, 725 g but~er fat, 1170 g cottonseed oil, 62500 IU retinol palmitate, 12500 IU ergo~alci~erol, ~5 mg ~-tocopherol aceta~e, 1~5D mg ascorbi~ acid, 25 ~ thiamine hydrochlorlds, 250 mg ni-eotine amide, 125 mg D-pan~he~l, and 3454 ~ lactose are added. After mixing all co~ponent~ ~he co~plete batoh i3 ho~ogenized and ~pray dried a u~ual.

Preparation:
~i8801ve 140 g powder i~ 9oo ml w~ter.

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:~ ~a277 mgJl X 482 mg/1 ~a 340 mg/l - ~ 30 mg/l P 140 mg/l . . .
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E~ e 6 Production of a dietetio food for patient~ wlth qa8t-:~ rointe~tin~l disorder~

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., Co~posîtion:
acid ca~ein 33.80 kg demine~alized whey p~o~ein concentrate ~75 % protein in dry solids355.90 kg but'cer fat 107.10 kg corn oil 164 . 30 kg emulsi~iers 6 . 00 kg 8tarch 71.50 lc~
l~ctose 512 . ~2 kg ~ritamin mix 3.00 kg mineral mix 30.00 kg calcium carbonate 4.65 Xg otassium hydroxide 3 . 38 kg sodium hydroxide ~ . 87 kg sodium hydrogen phosphate0.73 kg ma~nesiu~n ~yd~sxlde carb~nate 0 . 50 kg hydrochlor~l~ acid ~nhydrou~, corresponding to 10-13~ kg of 37 ~6 HCl) 3-7~ ]Cg ; ~:
1000.00 kg '.'r' -.~ 55.9 kg domi~exallæad whey pro~e~n c~ncen~xate (75 ~
px~ein) an~ ~3.8 kg acld case n ~re d~sp~r~ed in 571 1 .~: of 0.18-N hyd~ochl~rid acid.
;` The 301u~ion ~ heated to 3GC or 1 - 2 hours, a~it~-:. ting intens~v~ly.
.~. Thc pH of the ~olution i~ ad~usted to 1~5 ~ 2Ø
After hydroly3i~, the batch is cooled to 50C snd nd ju-~- ~ted to pH 6.5 - 6.8, u~in~ pota~iu~ ~yd~oxide, godium hydroxlds, oodius hydrog~n phosph~t~, ssgn~slu~ hydroxl-~ .

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de carbonate, and calcium earbonate.
Then 430 1 of water are added and ~he batch is heated ~o .. abou~ 70C.
A~terwards, 512.52 kg lac~-ose and 71,5 kg starch are ad-ded su~ce~sively; bo~h ~omponents are dlspe~sed homoge-neous ly .
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In a separate tank, 10~.1 kg butter fa~ and 164.3 k~
corn oil are mixed and heated to 70C. 6 kg e~ulsifier are dissolved in the fat blend.
The mixture of fat and emulsifier is a~ded to ~he batch, agitAting intensively for at least 20 m~nutes.
Afterwards, the mixture ~s homogenized a~ 200 bar and stored in a ~nter~ediate tank. Then vi~amins an~ ~he re-qui~ed mine~als are added, agi~ating intensively ~or a~
lea~t 10 minutes, A~te~ward~, the ~omplete ba~h is pa-steurized a~ B~ - 90C and spray dried a~ usual.
~he obtained powde~ 1~ packaged dlrectly o~ proce~.ed to an i~l~tant produc~.
The product i8 suitable a6 a di~tetic fo~d for th~ nu-triti~n of p~tient# ~uff~ri~g from gastrointestinal dis-order~, ,~
Analy~s:
00 ml ready to f@ed fonmula contain protein 1.0 y~ 100 ml ~` c~rbohydrates 8.5 g~ 100 ml i lactose 7.5 g3100 ~1 tarch 1.0 g/100 ml ,; fat 3.8 g/ 100 ml :: ~ut~er at l.S g/100 ~1 . ve~etabl~ ~at 2.3 g~100 ~1 `
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minerals O ~ 2 gt 100 ml Na 28 mg/100 ml R ~g mg/100 ml Ca 44 mg~100 ml Mg 3 mg/100 ml P 14 mg/100 ml t ~
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Claims (10)

1. A process for producing bifidogenic infant and dietetic foods from a mammalian milk material containing one or both of milk protein and milk protein degradation products and selected from the group consisting of full-cream mammalian milk, skimmed mammalian milk, dietary proteins obtained from mammalian milk, and quarg comprising cleaving sialic acid by non-enzymatic means from milk protein and/or said milk protein degradation products until a bifidogenic mammalian milk material is obtained, while retaining said cleaved sialic acid in said mammalian milk material.

2. A process according to claim 1 comprising heating the mammalian milk material with hydrochloric acid, or a mixture of hydrochloric acid and phosphoric acid, or a mixture of hydrochloric acid and citric acid, or a mixture of hydrochloric acid, phosphoric acid and citric acid within a pH range of 1-3 under sufficient conditions of pressure and temperature at which hydrolytic cleavage of sialic acid from milk protein and/or milk protein degradation products occurs.

3. A process according to claim 2 wherein the acid hydrolysis is performed at a temperature of 40°-90°C and at a pressure ranging from normal atmospheric pressure up to 5 bar.

4. A process according to claim 3 wherein the time required for the acid hydrolysis is 1-24 hours.

5. A process according to any one of claims 1 to 3 further comprising the step of neutralizing the sialic acid with a neutralizing agent selected from the group consisting of NaOH, KOH, Na2CO3, K2CO3, Ca(OH)2, and mixtures thereof, after the complete cleavage of sialic acid with hydrochloric acid or a mixture of hydrochloric acid and phosphoric acid or a mixture of hydrochloric acid and citric acid or a mixture of hydrochloric acid, phosphoric acid and citric acid.

6. A process according to any one of claims 1 to 4 which further comprises adding to the bifidogenic mammalian milk material lactose or maltose which is used to increase said bifidogenic effect.

7. A process according to claim 1, further comprising the following steps:

(a) adding diluted hydrochloric acid, or diluted hydrochloric acid and phosphoric acid, or diluted hydrochloric acid and citric acid, or diluted hydrochloric acid, phosphoric acid and citric acid to the said mammalian milk material to achieve a pH in the range of 1-3, (b) heating the mixture obtained in accordance with (a) to a temperature of 40°-90°C under normal atmospheric pressure up to a pressure of 5 bar for a sufficient time period to cleave sialic acid from the milk proteins, (c) neutralizing the product obtained in accordance with (b), with a neutralizing agent selected from the group consisting of KOH, NaOH, Na2CO3, K2CO3, Ca(OH)2, and mixtures thereof, whereby the required concentration of the added minerals in the final product is adjusted, (d) adding to the product components selected from the group consisting of fats, carbohydrates, minerals, trace elements, and vitamins, and (e) mixing the product, obtained in accordance with (d) and spray drying the bifidogenic infant food or dietetic food.

8. A process according to claim 5 which further comprises adding to the bifidogenic mammalian milk material at least one carbohydrate material to increase said bifidogenic effect.

9. A process accoridng to claim 1, further comprising the following steps:

(a) adding diluted hydrochloric acid, or diluted hydrochloric acid and phosphoric acid, or diluted hydrochloric acid and citric acid, or diluted hydrochloric acid, phosphoric acid and citric acid to said mammalian milk material to achieve a pH in the range of 1-3, (b) heating the mixture obtained in accordance with (a) to a temperature of 40°-90°C under normal atmospheric pressure up to a pressure of 5 bar for a sufficient time period to cleave sialic acid from the milk proteins, (c) neutralizing the product, obtained in accordance with (b), with a neutralizing agent selected from the group consisting of KOH, NaOH, Na2CO3, K2CO3, CaSOH)2, and mixtures thereof, whereby the required concentration of the added minerals in the final product is adjusted, (d) heating the product to a temperature of 80°-100°C for a sufficient period of time, (e) adding to the product components selected from the group consisting of fats, carbohydrates, minerals, trace elements and vitamins, and (f) mixing the product obtained in accordance with (c) and spray drying the bifidogenic infant food or dietetic food.

10. A process according to claim 8 wherein said carbohydrate is selected from a group consisting of lactose, maltose and starch.