U.S. patent application number 12/672911 was filed with the patent office on 2012-01-12 for range of aseptically produced infant foods having low concentrations of undesired by-products and methods for making the same.
Invention is credited to Simon Hutschenreuther, Nadine Kalb, Martinas Kuslys, Frank Weber.
Application Number | 20120009269 12/672911 |
Document ID | / |
Family ID | 39711052 |
Filed Date | 2012-01-12 |
United States Patent
Application |
20120009269 |
Kind Code |
A1 |
Weber; Frank ; et
al. |
January 12, 2012 |
RANGE OF ASEPTICALLY PRODUCED INFANT FOODS HAVING LOW
CONCENTRATIONS OF UNDESIRED BY-PRODUCTS AND METHODS FOR MAKING THE
SAME
Abstract
A range of infant food products wherein each product in the
range includes minimal levels of undesired by-products produced
during processing as indicated by less than about 15 micrograms
furan per kg food product.
Inventors: |
Weber; Frank; (Eschborn,
DE) ; Hutschenreuther; Simon; (Rielasingen, DE)
; Kalb; Nadine; (Zimmern O.R., DE) ; Kuslys;
Martinas; (Grosshochstetten, CH) |
Family ID: |
39711052 |
Appl. No.: |
12/672911 |
Filed: |
September 5, 2008 |
PCT Filed: |
September 5, 2008 |
PCT NO: |
PCT/EP08/07263 |
371 Date: |
July 13, 2010 |
Current U.S.
Class: |
424/520 ;
424/725; 426/2; 426/531; 426/615 |
Current CPC
Class: |
A23L 5/21 20160801; A23L
33/40 20160801; A61P 9/00 20180101; A61P 3/10 20180101; A61P 3/04
20180101; A23V 2002/00 20130101; A61P 3/02 20180101; A23L 19/09
20160801 |
Class at
Publication: |
424/520 ;
426/615; 426/531; 426/2; 424/725 |
International
Class: |
A61K 36/00 20060101
A61K036/00; A23L 1/212 20060101 A23L001/212; A23C 9/00 20060101
A23C009/00; A61P 9/00 20060101 A61P009/00; A61P 3/04 20060101
A61P003/04; A61P 3/02 20060101 A61P003/02; A61P 3/10 20060101
A61P003/10; A23L 1/164 20060101 A23L001/164; A23L 1/00 20060101
A23L001/00 |
Foreign Application Data
Date |
Code |
Application Number |
Sep 7, 2007 |
EP |
07017565.8 |
Claims
1. A range of infant food products wherein each product in the
range includes minimal levels of undesired by-products produced
during processing as indicated by less than about 15 micrograms
furan per kg food product.
2. A range of infant food products according to claim 1 wherein
each product in the range comprises less than about 5 micrograms
furan per kg food product.
3. A range of infant food products according to claim 1 or 2
wherein each product in the range comprises less than about 2
micrograms furan per kg food product.
4. A range of infant food products according to any preceding claim
wherein each product in the range comprises substantially no
furan.
5. A range of infant food products according to any preceding claim
wherein the range of products comprises at least one food product
suitable for each stage of infant development.
6. A range of infant food products according to any preceding claim
wherein the range of products comprises two or more food products
suitable for each stage of infant development.
7. A range of infant food products according to any preceding claim
wherein the range of products comprises at least a vegetable based
product and a fruit based product for each stage of infant
development.
8. A range of infant food products according to any preceding claim
wherein the range of products comprises a plurality of vegetable
based products and fruit based products for each stage of infant
development.
9. A range of infant food products according to any preceding claim
wherein the range of products comprises at least a vegetable based
product and a fruit based product for stage 1 of infant
development.
10. A range of infant food products according to any preceding
claim wherein the range of products comprises at least a vegetable
based product, a complete meal and a fruit based product for stage
2 of infant development.
11. A range of infant food products according to any preceding
claim wherein the range of products comprises at least a vegetable
based product, a complete meal and a fruit based product for stage
3 of infant development.
12. A range of infant food products according to any preceding
claim wherein the range of products comprises at least a vegetable
based product, a complete meal and a fruit based product for stage
4 of infant development.
13. A feeding regime for meeting the nutritional needs of an infant
during different stages of development, the regime comprising
administering to an infant a range of food products according to
any preceding claim.
14. Use of a range of food products according to any one of claims
1 to 12 in the manufacture of one or more medicaments or functional
foods for the prevention or treatment of a nutritionally related
disorder.
15. A method of preventing, treating or delaying the onset of a
nutritionally related disorder, comprising administering a range of
food products according to any one of claims 1 to 12.
16. Use of claim 14 or the method of claim 15 wherein the
nutritionally related disease is selected from obesity,
malnutrition, diabetes and heart disease.
17. A range of infant food products substantially as described
herein.
Description
BACKGROUND OF THE INVENTION
[0001] 1. Field of the Invention
[0002] The present invention relates generally to infant food
products and particularly to infant food products having low
concentrations of undesired by-products produced during processing
or packaging.
[0003] 2. Description of Related Art
[0004] It is known that processing of food products can produce
undesirable by-products. For example, when food products are
roasted, the roasting process can lead to the production of
undesirable acrylamide. Alternatively, when food products are
subjected to cooking, for example in cans and jars, this can lead
to production of undesirable furan.
[0005] Furan, like acrylamide, is a substance which is generated
naturally during the heating of food products during processing. It
is not a synthetic substance added to the food as an ingredient,
but occurs in food products as a result of processing.
[0006] High concentrations of furan have been shown to be genotoxic
and in animal experiments carcinogenic.
[0007] Furan is listed in the Department of Health and Human
Services list of carcinogens, and considered as possibly
carcinogenic by the International Agency for Research on Cancer,
based on studies in the laboratory animals at high exposures. Thus,
high concentrations of furan are undesirable in food products.
[0008] Furan can be generated by heat processing of foods
comprising polyunsaturated fatty acids (PUFAs), ascorbic acid
(vitamin C), .beta.-carotene, sugars and amino acids.
SUMMARY OF THE INVENTION
[0009] It is, therefore, an object of the invention to provide a
new range of infant food products that includes a reduced level of
undesirable by-products. The level of undesirable by-products can
be measured, for example, by reference to furan concentration in a
food product.
[0010] These and other objects are addressed in one aspect of the
invention by providing a range of infant food products wherein each
product in the range has less than about 15 micrograms furan per kg
food product. The resulting range of infant food products has the
advantage that each food product in the range has minimal
concentrations of undesirable by products produced during
processing. In various embodiments, the components include
substantially no furan (eg less than about 5 micrograms/kg furan in
the food product) or no furan.
[0011] In a further aspect, the invention provides a feeding regime
for meeting the nutritional needs of an infant during different
stages of development, the regime comprising administering to an
infant a range of food products according to the invention.
[0012] In a further aspect, the invention provides use of a range
of food products according to the invention in the manufacture of
one or more medicaments for the prevention or treatment of a
nutritionally related disorder.
[0013] In another aspect, the invention provides a method of
preventing or treating a nutritionally related disorder, comprising
administering a range of food products according to the
invention.
[0014] The nutritionally related disease is optionally selected
from obesity, malnutrition, diabetes and heart disease.
[0015] Other and further objects, features, and advantages of the
present invention will be readily apparent to those skilled in the
art.
BRIEF DESCRIPTION OF THE DRAWINGS
[0016] FIG. 1 illustrates a feeding plan according to the
invention.
[0017] FIGS. 2 and 3 illustrate the results of studies to
investigate furan formation was in aqueous model systems at pH7 and
pH4 respectively following heat treatment at 121.degree. C. for 25
minutes.
[0018] FIG. 4 illustrates the results of a study carried out to
investigate the amount of furan formation relative to the addition
of ascorbic acid and LC-PUFA derived from fish oil.
[0019] FIGS. 5 and 6 illustrate the results of a study carried out
to investigate the concentration of furan formation relative to the
sterilization conditions used for processing of the food product.
In FIG. 5 the results are shown with regard to a vegetable food
product comprising carrot. In FIG. 6 the results are shown with
regard to a savoury food product comprising cod and mixed
vegetables.
DETAILED DESCRIPTION OF THE INVENTION
Definitions
[0020] Within the context of this specification, the term "about"
means plus or minus 20%, more preferably plus or minus 10%, even
more preferably plus or minus 5%, most preferably plus or minus
2%.
[0021] The term "range of infant food products" refers to a
plurality of packaged nutritional compositions (eg 2 or more) that,
together with milk, provide the nutritional requirements an infant.
The range could be interpreted to form a kit of parts.
[0022] The term "by-product" refers to a substance present in a
food product that is produced during processing of the product.
[0023] There are recognized stages of infant development that can
be defined, wherein Stage 1 refers to about 4 to about 6 months of
age; Stage 2 refers to about 6 to about 8 months of age, Stage 3
refers to about 8 to about 12 months of age, and Stage 4 (also
referred to as Junior Stage) refers to about 12 to about 36 months
of age. Infants falling within these different developmental stages
have different nutritional requirements.
[0024] The invention is not limited to the particular methodology,
protocols, and reagents described herein because they may vary.
Further, the terminology used herein is for the purpose of
describing particular embodiments only and is not intended to limit
the scope of the present invention. As used herein and in the
appended claims, the singular forms "a," "an," and "the" include
plural reference unless the context clearly dictates otherwise.
[0025] Unless defined otherwise, all technical and scientific terms
and any acronyms used herein have the same meanings as commonly
understood by one of ordinary skill in the art in the field of the
invention. Although any methods and materials similar or equivalent
to those described herein can be used in the practice of the
present invention, the preferred methods, devices, and materials
are described herein.
[0026] All patents, patent applications, and publications mentioned
herein are incorporated herein by reference to the extent allowed
by law for the purpose of describing and disclosing the compounds
and methodologies reported therein that might be used with the
present invention. However, nothing herein is to be construed as an
admission that the invention is not entitled to antedate such
disclosure by virtue of prior invention.
[0027] All percentages for weights expressed herein are by weight
of the total food product unless specifically stated otherwise.
[0028] Within this specification embodiments have been described in
a way which enables a clear and concise specification to be
written, but it is intended and will be appreciated that
embodiments may be variously combined or separated without parting
from the invention
The Invention
[0029] In one aspect, the invention provides a range of infant food
products wherein each product in the range has less than about 15
micrograms furan per kilogram of food product. In view of the fact
that furan concentrations can be used as a good indicator of
undesirable by-products formed during processing, a range of food
products according to the invention has the advantage that each
food product in the range has low levels of undesirable by
products.
[0030] In a preferred embodiment each product in the range
comprises less than about 20 micrograms furan per kilogram of food
product. More preferably, each product in the range comprises less
than about 10 micrograms furan per kilogram of food product. More
preferably, each product in the range comprises less than about 5
micrograms furan per kilogram of food product. Even more
preferably, each product in the range comprises less than about 2
micrograms furan per kilogram of food product.
[0031] In a preferred embodiment, the components include
substantially no furan (eg less than 1 micrograms furan per
kilogram of food product) or no measurable furan.
[0032] Preferably, the range of products comprises at least one
food product suitable for each stage of infant development.
[0033] Preferably, the range of products comprises two or more food
products suitable for each stage of infant development. More
preferably, the range of products comprises at least a vegetable
based product and a fruit based product for each stage of infant
development. More preferably, the range of products comprises a
plurality of vegetable based products and fruit based products for
each stage of infant development.
[0034] Preferably, the range of products comprises at least a
vegetable based product and a fruit based product for stage 1 of
infant development.
[0035] Preferably, the range of products comprises at least a
vegetable based product, a complete meal and a fruit based product
for stage 2 of infant development. A complete meal is designed to
provide one nutritionally balanced serving--it is not necessary to
combine the complete meal with another food product to provide a
meal.
[0036] Preferably, the range of products comprises at least a
vegetable based product, a complete meal and a fruit based product
for stage 3 of infant development.
[0037] Preferably, the range of products comprises at least a
vegetable based product, a complete meal and a fruit based product
for stage 4 of infant development.
[0038] Preferably, the infant food products for infants from about
4 to about 6 months of age (Stage 1) comprise one or more
vegetables selected from artichoke, carrot, cucumber, fennel,
French bean, leek, lettuce, parsnip, potato, pumpkin, squash and
zucchini.
[0039] Preferably, infant food products for infants from about 4 to
about 6 months of age (Stage 1) comprise the legume soy.
[0040] Preferably, infant food products for infants from about 4 to
about 6 months of age (Stage 1) comprise one or more meats selected
from beef, veal, chicken, lamb, pork, turkey and duck.
[0041] Preferably, infant food products for infants from about 4 to
about 6 months of age (Stage 1) comprise one or more fruits
selected from apple, apricot, banana, blackberry, blackcurrant,
bilberry, cherry, date, grape, gooseberry, guava, lemon, lime,
mandarin, mango, melon, nectarine, olive, orange, peach, pear,
pineapple, plum, quince, raspberry, redcurrant and watermelon.
[0042] Preferably, infant food products for infants from about 4 to
about 6 months of age (Stage 1) comprise one or more aromatic herbs
and spices selected from anise, balm mint, chamomile, caraway,
gherkin, orange blossom and sorrel.
[0043] Preferably, infant food products for infants from about 6 to
about 8 months of age (Stage 2) comprise one or more vegetables
selected from artichoke, carrot, cucumber, fennel, French bean,
leek, lettuce, parsnip, potato, pumpkin, squash, zucchini,
broccoli, cauliflower, eggplant (aubergine), sweet potato, tomato,
pea and spinach.
[0044] Preferably, infant food products for infants from about 6 to
about 8 months of age (Stage 2) comprise one or more legumes
selected from soy, black gram seed, chickpea, cowpea, kidney bean,
lentil, mung bean and pigeon pea.
[0045] In another embodiment, infant food products for infants from
about 6 to about 8 months of age (Stage 2) comprise one or more
meats selected from of beef, veal, chicken, lamb, pork, turkey and
duck, and/or fish.
[0046] Preferably, infant food products for infants from about 6 to
about 8 months of age (Stage 2) comprise one or more fruits
selected from apple, apricot, banana, blackberry, blackcurrant,
bilberry, cherry, date, grape, gooseberry, guava, lemon, lime,
mandarin, mango, melon, nectarine, olive, orange, peach, pear,
pineapple, plum, quince, raspberry, redcurrant, watermelon, fig,
papaya, passionfruit, strawberry and tangerine.
[0047] Preferably, infant food products for infants from about 6 to
about 8 months of age (Stage 2) comprise one or more aromatic herbs
and spices selected from anise, balm mint, chamomile, caraway,
gherkin, orange blossom, sorrel, cardamom, chives, cumin, onion,
saffron, savory, shallot and thyme.
[0048] Preferably, infant food products for infants from about 6 to
about 8 months of age (Stage 2) comprise coconut.
[0049] Preferably, infant food products for infants from about 8 to
about 12 months of age (Stage 3) comprise one or more vegetables
selected from artichoke, carrot, cucumber, fennel, French bean,
leek, lettuce, parsnip, potato, pumpkin, squash, zucchini,
broccoli, cauliflower, eggplant (aubergine), sweet potato, tomato,
pea, spinach, asparagus, beet(root), brussel sprout, cabbage,
garden pea, radish and turnip.
[0050] Preferably, infant food products for infants from about 8 to
about 12 months of age (Stage 3) comprise one or more legumes
selected from soy, black gram seed, chickpea, cowpea, kidney bean,
lentil, mung bean, pigeon pea, lima bean and winged bean.
[0051] Preferably, infant food products for infants from about 8 to
about 12 months of age (Stage 3) comprise one or more meats
selected from beef, veal, chicken, lamb, pork, turkey and duck,
and/or fish and/or eggs.
[0052] Preferably, infant food products for infants from about 8 to
about 12 months of age (Stage 3) comprise one or more fruits
selected from apple, apricot, banana, blackberry, blackcurrant,
bilberry, cherry, date, grape, gooseberry, guava, lemon, lime,
mandarin, mango, melon, nectarine, olive, orange, peach, pear,
pineapple, plum, quince, raspberry, redcurrant, watermelon, fig,
papaya, passionfruit, strawberry, tangerine and rhubarb.
[0053] Preferably, infant food products for infants from about 8 to
about 12 months of age (Stage 3) comprise one or more aromatic
herbs and spices selected from anise, balm mint, chamomile,
caraway, gherkin, orange blossom, sorrel, cardamom, chives, cumin,
onion, saffron, savory, shallot, thyme, coriander, curcuma, garden
sorrel, garlic, mint and vanilla.
[0054] Preferably, infant food products for infants from about 8 to
about 12 months of age (Stage 3) comprise coconut and/or cocoa.
[0055] Preferably, it is preferred that infant food products for
infants from about 12 to about 36 months of age (Stage Junior)
comprise one or more vegetables selected from artichoke, carrot,
cucumber, fennel, French bean, leek, lettuce, parsnip, potato,
pumpkin, squash, zucchini, broccoli, cauliflower, eggplant
(aubergine), sweet potato, tomato, pea, spinach, asparagus,
beet(root), brussel sprout, cabbage, garden pea, radish, turnip,
mushroom and watercress.
[0056] Preferably, infant food products for infants from about 12
to about 36 months of age (Stage Junior) comprise one or more
legumes selected from soy, black gram seed, chickpea, cowpea,
kidney bean, lentil, mung bean, pigeon pea, lima bean and winged
bean.
[0057] Preferably, infant food products for infants from about 12
to about 36 months of age (Stage Junior) comprise one or more meats
selected from beef, veal, chicken, lamb, pork, turkey, duck, and/or
fish, and/or eggs and/or crustaceans.
[0058] Preferably, infant food products for infants from about 12
to about 36 months of age (Stage Junior) comprise one or more
fruits selected from apple, apricot, banana, blackberry,
blackcurrant, bilberry, cherry, date, grape, gooseberry, guava,
lemon, lime, mandarin, mango, melon, nectarine, olive, orange,
peach, pear, pineapple, plum, quince, raspberry, redcurrant,
watermelon, fig, papaya, passionfruit, strawberry, tangerine,
rhubarb, grapefruit and kiwi.
[0059] Preferably, infant food products for infants from about 12
to about 36 months of age (Stage Junior) comprise one or more
aromatic herbs and spices selected from anise, balm mint,
chamomile, caraway, gherkin, orange blossom, sorrel, cardamom,
chives, cumin, onion, saffron, savory, shallot, thyme, coriander,
curcuma, garden sorrel, garlic, mint, vanilla, basil, bay laurel,
chervil, cinnamon, clove, ginger, liquorice, mace, marjoram,
nutmeg, oregano, parsley, pepper, rosemary, sage and terragon.
[0060] Preferably, infant food products for infants from about 12
to about 36 months of age (Stage Junior) comprise one or more nuts
selected from coconut, cocoa, almond, beechnut, brazil nut, cashew
nut, chestnut, hazelnut, macadamia nut, pecan nut, pistachio nut
and walnut.
[0061] In a further aspect, the invention provides a method for
production of the food product which comprises precooking the
ingredients separately, mixing the ingredients, subjecting them to
UHT treatment and asceptically filling packaging containers.
Advantageously, it has been found that food products of the
invention produced in this way have reduced levels of by-products
including furan compared to similar products processed using
conventional retorting.
[0062] In a further aspect, the invention provides a feeding regime
for meeting the nutritional needs of an infant during different
stages of development, the regime comprising administering to an
infant a range of food products according to the invention.
[0063] In a further aspect, the invention provides use of a range
of food products according to the invention in the manufacture of
one or more medicaments for the prevention or treatment of a
nutritionally related disorder.
[0064] In another aspect, the invention provides a method of
preventing or treating a nutritionally related disorder, comprising
administering a range of food products according to the
invention.
[0065] The nutritionally related disease is optionally selected
from obesity, malnutrition, diabetes and heart disease.
[0066] In other aspects, the invention provides the product
produced using the method of the invention.
EXAMPLES
[0067] This invention can be further illustrated by the following
examples although it will be understood that these examples are
included merely for purposes of illustration and are not intended
to limit the scope of the invention unless otherwise specifically
indicated.
Example Products
[0068] A daily complementary diet for stage 1 comprised: [0069] (i)
100 g portion of infant cereal; [0070] (ii) 65 g portion of
vegetable dish in accordance with the invention; and [0071] (iii)
65 g portion of fruit dish in accordance with the invention.
[0072] A number of vegetable and fruit dishes were provided in a
range of baby food products and were labeled according to their
suitability for a stage 1 diet. The feeding plan shown in FIG. 1
was used to determine which meals could make up the daily food
intake for stage 1. In this example, the vegetable dish was a
pumpkin based dish and the fruit dish was an apple based dish.
TABLE-US-00001 TABLE 1 List of ingredients for vegetable dish
Amount per Ingredient 100 g (g) POTATO FLAKES 4.000 Pumpkin frozen
40.000 Potato 6 .times. 6 mm frozen 10.000 CARROT 15.000 RAPESEED
OIL LOW ERUCIC (CANOLA) 0.400 SUNFLOWER OIL 0.400 WATER 30.200
TABLE-US-00002 TABLE 2 List of ingredients for fruit dish Amount
per Ingredient 100 g (g) Apple fresh 99.95 Vitamin C 0.05
[0073] Each dish provided the following nutritional values:
TABLE-US-00003 TABLE 3 Nutritional values provided by each Stage 1
dish % daily kcal/100 g kcal/serving energy intake Cereal Dish
106.0 for RTE pap 106.00 17.0 424 for dry powder Vegetable Dish
40.7 26.46 4.2 Fruit Dish 53.2 34.58 5.5
[0074] The total daily nutritional values provided by the
complementary dishes were as follows:
TABLE-US-00004 TABLE 4 Daily nutritional values provided by the
Stage 1 complementary dishes E % (daily per day per 100 g energy
intake) Total Protein (g) 4.3 2.8 10.4 Total Fat (g) 3.3 2.2 18.1
Total CHO (g) 29.8 19.2 71.5 Fibres (g) 3.1 2.0 -- Sodium (mg) 38.1
24.6 -- LA (g) 0.8 0.5 4.3 ALA (g) 0.1 0.1 0.6 LA/ALA ratio 7.1 --
-- Energy (kcal) 166.5 107.4 -- (Wherein CHO represents
carbohydrate, LA represents linoleic acid and ALA represents
alpha-linolenic acid).
[0075] The sum of the daily energy intake provided by the
complementary foods was 26.6% (166.5 kcal). The remaining 73.4%
(458 kcal) of daily energy intake was provided by milk. This
provided a total daily energy intake of 625.04 kcal.
Example 2
[0076] A daily complementary diet for stage 2 comprised: [0077] (i)
100 g portion of infant cereal; [0078] (ii) 100 g portion of
vegetable dish in accordance with the invention; [0079] (iii) 100 g
portion of a complete meal in accordance with the invention; and
[0080] (iv) 65 g portion of fruit dish in accordance with the
invention.
[0081] A number of complete meals, vegetable and fruit dishes were
provided in the range of baby food products and were labeled
according to their suitability for a stage 2 diet. The feeding plan
shown in FIG. 1 was used to determine which meals could make up the
daily food intake for stage 2. In this example, the vegetable dish
was garden vegetables and corn based, the complete meal was garden
vegetables and lamb based and the fruit dish was apple and
raspberry based.
TABLE-US-00005 TABLE 5 List of ingredients for vegetable dish
Amount per Ingredient 100 g (g) CARROT 30.000 POTATO FLAKES 3.000
Sweetcorn frozen 10.000 Parsnip frozen 10.000 RICE SEMOLINA 1.000
RAPESEED OIL LOW ERUCIC (CANOLA) 0.400 Fennel frozen 5.000
SUNFLOWER OIL 0.200 WATER 40.400
TABLE-US-00006 TABLE 6 List of ingredients for complete meal Amount
per Ingredient 100 g (g) POTATO FLAKES 4.000 CARROT 30.000 Lamb
frozen 8.500 RICE SEMOLINA 2.000 Parsnip frozen 5.000 Sweetcorn
frozen 3.000 RAPESEED OIL LOW ERUCIC (CANOLA) 0.600 SUNFLOWER OIL
0.400 Onion 10 mm frozen 4.000 WATER 42.500
TABLE-US-00007 TABLE 7 List of ingredients for fruit dish Amount
per Ingredient 100 g (g) Apple fresh 79.96 Raspberry puree 19.99
Vitamin C 0.05
[0082] Each dish provided the following nutritional values:
TABLE-US-00008 TABLE 8 Nutritional values provided by each Stage 2
dish % daily kcal/100 g kcal/serving energy intake Cereal Dish
106.0 for RTE pap 106.00 15.8 424 for dry powder Vegetable Dish
42.6 42.6 6.4 Complete Meal 62.6 62.6 9.3 Fruit Dish 50.2 32.63
4.9
[0083] The total daily nutritional values provided by the
complementary dishes were as follows:
TABLE-US-00009 TABLE 9 Daily nutritional values provided by the
Stage 2 complementary dishes E % (daily per day per 100 g energy
intake) Total Protein (g) 7.8 2.7 12.9 Total Fat (g) 6.2 2.1 23.1
Total CHO (g) 38.5 13.3 63.9 Fibres (g) 5.2 1.8 -- Sodium (mg) 75.7
26.1 -- LA (g) 1.2 0.4 4.6 ALA (g) 0.2 0.1 0.6 LA/ALA ratio 7.3 --
-- Energy (kcal) 241.1 83.1 --
[0084] The sum of the daily energy intake provided by the
complementary foods was 35.9% (241.1 kcal). The remaining 64.1%
(428.93 kcal) of daily energy intake was provided by milk. This
provided a total daily energy intake of 670.03 kcal.
Example 3
[0085] A daily complementary diet for stage 3 comprised: [0086] (i)
150 g portion of infant cereal; [0087] (ii) 200 g portion of
vegetable dish in accordance with the invention; [0088] (iii) 200 g
portion of a complete meal in accordance with the invention; and
[0089] (iv) 130 g portion of fruit dish in accordance with the
invention.
[0090] A number of complete meal, vegetable and fruit dishes were
provided in the range of baby food products and were labeled
according to their suitability for a stage 3 diet. The feeding plan
shown in FIG. 1 was used to determine which meals could make up the
daily food intake for stage 3. In this example, vegetable dish was
garden vegetables and corn based, the complete meal was a pasta,
tomato and beef based and the fruit dish was fruit salad based.
TABLE-US-00010 TABLE 10 List of ingredients for vegetable dish
Amount per Ingredient 100 g (g) CARROT 30.000 POTATO FLAKES 3.000
Sweetcorn frozen 10.000 Parsnip frozen 10.000 RICE SEMOLINA 1.000
RAPESEED OIL LOW ERUCIC (CANOLA) 0.400 Fennel frozen 5.000
SUNFLOWER OIL 0.200 WATER 40.400
TABLE-US-00011 TABLE 11 List of ingredients for complete meal
Amount per Ingredient 100 g (g) Pasta spaghetti short 8.000 Beef
frozen 14% fat 8.000 CARROT 20.000 Tomato puree 5.000 RAPESEED OIL
LOW ERUCIC (CANOLA) 0.800 SUNFLOWER OIL 0.400 Bell pepper red 10 mm
frozen 4.000 Onion 10 mm frozen 3.000 Thyme frozen 0.100 WATER
50.700
TABLE-US-00012 TABLE 12 List of ingredients for fruit dish Amount
per Ingredient 100 g (g) Apple fresh 39.98 Pear William fresh
14.9925 Peach puree 14.9925 Banana puree without seeds 19.990
Apricot puree 9.995 Vitamin C 0.05
[0091] Each dish provided the following nutritional values:
TABLE-US-00013 TABLE 13 Nutritional values provided by each Stage 3
dish % daily Kcal/100 g kcal/serving energy intake Cereal Dish
106.0 159.00 20.6 Vegetable Dish 42.6 85.2 11.1 Complete Meal 65.9
131.8 17.1 Fruit Dish 56.0 72.8 9.5
[0092] The total daily nutritional values provided by the
complementary dishes were as follows:
TABLE-US-00014 TABLE 14 Daily nutritional values provided by the
Stage 3 complementary dishes Per day per 100 g E % Total Protein
(g) 14.8 2.6 13.2 Total Fat (g) 10.9 1.9 22 Total CHO (g) 72.4 12.8
64.8 Fibres (g) 8.4 1.5 -- Sodium (mg) 142.3 25.1 -- LA (g) 2.3 0.4
4.6 ALA (g) 0.4 0.1 0.7 LA/ALA ratio 6.5 -- -- Energy (kcal) 447.0
78.8 --
[0093] The sum of the daily energy intake provided by the
complementary foods was 58.0% (447.0 kcal). The remaining 42.0%
(323.0 kcal) of daily energy intake was provided by milk. This
provided a total daily energy intake of 770 kcal.
Example 4
[0094] A daily complementary diet for stage 4 comprised: [0095] (i)
350 g portion of infant cereal; [0096] (ii) 200 g portion of
vegetable dish in accordance with the invention; [0097] (iii) 250 g
portion of a complete meal in accordance with the invention; and
[0098] (iv) 130 g portion of fruit dish in accordance with the
invention.
[0099] A number of complete meals, vegetable and fruit dishes were
provided in the range of baby food products and were labeled
according to their suitability for a stage 4 diet. The feeding plan
shown in FIG. 1 was used to determine which meals could make up the
daily food intake for stage 4. In this example, the vegetable dish
was a garden vegetables and corn dish, the complete meal was a
pasta, tomato and beef dish and the fruit dish was a fruit salad
dish.
TABLE-US-00015 TABLE 15 List of ingredients for vegetable dish
Amount per Ingredient 100 g (g) CARROT 30.000 POTATO FLAKES 3.000
Sweetcorn frozen 10.000 Parsnip frozen 10.000 RICE SEMOLINA 1.000
RAPESEED OIL LOW ERUCIC (CANOLA) 0.400 Fennel frozen 5.000
SUNFLOWER OIL 0.200 WATER 40.400
TABLE-US-00016 TABLE 16 List of ingredients for complete meal
Amount per Ingredient 100 g (g) Pasta spaghetti short 8.000 Beef
frozen 14% fat 8.000 CARROT 20.000 Tomato puree 5.000 RAPESEED OIL
LOW ERUCIC (CANOLA) 0.800 SUNFLOWER OIL 0.400 Bell pepper red 10 mm
frozen 4.000 Onion 10 mm frozen 3.000 Thyme frozen 0.100 WATER
50.700
TABLE-US-00017 TABLE 17 List of ingredients for fruit dish Amount
per Ingredient 100 g (g) Apple fresh 39.98 Pear William fresh
14.9925 Peach puree 14.9925 Banana puree without seeds 19.990
Apricot puree 9.995 Vitamin C 0.05
[0100] Each dish provided the following nutritional values:
TABLE-US-00018 TABLE 18 Nutritional values provided by each Stage 4
dish % daily kcal/100 g kcal/serving energy intake Cereal Dish
106.0 371 35.7 Vegetable Dish 42.6 85.2 8.2 Complete Meal 65.9
164.75 15.8 Fruit Dish 56.0 72.8 7.0
[0101] The daily nutritional values provided by the complementary
dishes were as follows:
TABLE-US-00019 TABLE 19 Daily nutritional values provided by the
Stage 4 complementary dishes per day per 100 g E % Total Protein
(g) 23.6 3.5 13.6 Total Fat (g) 17.2 2.6 22.4 Total CHO (g) 110.6
16.6 64.0 Fibres (g) 9.8 1.5 -- Sodium (mg) 215.0 32.2 -- LA (g)
3.4 0.5 4.5 ALA (g) 0.5 0.1 0.7 LA/ALA ratio 6.8 -- -- Energy
(kcal) 691.7 103.6 --
[0102] The sum of the daily energy intake provided by the
complementary foods was 66.5% (691.7 kcal). The remaining 33.5%
(348.3 kcal) of daily energy intake was provided by milk. This
provided a total daily energy intake of 1040 kcal.
Test Results and Data
[0103] Furan formation was studied in aqueous model systems at pH7
and pH4 following heat treatment at 121.degree. C. for 25 minutes.
The results are shown in FIGS. 2 and 3. The results show that at
pH7, the concentration of PUFAs show the highest impact on furan
development after heat treatment at 121.degree. C. for 25
minutes.
[0104] At pH 4, ascorbic acid plays an important role as a
precursor of furan after heat treatment at 121.degree. C. for 25
minutes, but it can be seen that PUFAs still show the highest
impact on furan development.
[0105] Two further studies were carried out. The first study was
carried out to investigate the amount of furan formation relative
to the addition of ascorbic acid and LC-PUFA derived from fish oil
and the results are shown in FIG. 4. The second study was carried
out to investigate the concentration of furan formation relative to
the sterilization conditions used for processing of the food
product and the results are shown in FIGS. 5 and 6. In FIG. 5 the
results are shown with regard to a vegetable food product
comprising carrot. In FIG. 6 the results are shown with regard to a
savoury food product comprising cod and mixed vegetables. It can be
seen that there is about 2 micrograms of furan per kg food product
produced as a by-product following processing according to the
invention.
[0106] The results clearly show that increased levels of fish oil
and vitamin C lead to larger levels of furan production. In
addition, sterilization of the food product by retorting lead to
remarkably larger levels of furan production in the food product
compared to sterilization by UHT treatment at F0=100, F0=15 and
F0=8. (F0 is a well known indicator of sterility--the F0 value is a
known measure of the time required to kill clostridium botulinum
bacteria). Indeed, it can clearly be seen that UHT sterilization
minimizes the formation of furan by a factor of 2.5 to 5 compared
to traditional retorting under normal sterilization conditions. In
addition, remarkably, while amplified sterilization conditions
resulted in a linear increase of Furan formation in products
processed by retorting, furan formation as a result of UHT
treatment remained almost constant.
[0107] In the specification, there have been disclosed typical
preferred embodiments of the invention and, although specific terms
are employed, they are used in a generic and descriptive sense only
and not for purposes of limitation, the scope of the invention
being set forth in the following claims. Obviously many
modifications and variations of the present invention are possible
in light of the above teachings. It is therefore to be understood
that within the scope of the appended claims the invention may be
practiced otherwise than as specifically described.
* * * * *