FrieslandCampina Nederland B.V.

The invention relates to a nutritional composition comprising carbohydrates, protein and a fat composition, wherein: (a) the nutritional composition has a total calcium content on dry matter of at least 3.5 g/kg; (b) the protein comprises casein; (c) the nutritional composition has a content of protein-bound calcium of 7.5 mmoles or less per 10 grams of casein; and (d) the ratio NPN to TN is 0.7 or less, with: NPN meaning non-protein nitrogen in the nutritional composition in grams per 100 grams of nutritional composition (g/100 g); and TN meaning total nitrogen (TN) in the nutritional composition in g/100 g. The invention further relates to a process for the preparation of the nutritional composition in powder form and to the composition for use in the prevention of gut discomfort and constipation in human subjects, in particular human subjects of 0 to 36 months of age.

The invention relates to a confectionary mass comprising a plant protein concentrate or hydroly sate and microparticulated whey protein. This allows for the preparation of plant-based high protein nutritional bars with a pleasant texture and taste.

A composition comprising Transforming Growth Factor beta 2 (TGF β2) for use in the prevention of viral infection of the respiratory tract.

The present invention confectionary mass comprising microparticulated whey protein. This confectionary mass allows the production of nutritional bars with pleasant texture and taste and with a high whey protein content.

Aqueous oligosaccharide composition having a solids content of 50-80 wt %, 45-100 wt % of said solids consisting of (i) one or more oligosaccharides selected from galacto-oligosaccharides (GOS), fructo-oligosaccharides (FOS), polydextrose (PDX), and combinations thereof, and (ii) one or more human milk oligosaccharides (HMO), wherein the weight ratio of (i) oligosaccharides selected from galacto-oligosaccharides (GOS), fructo-oligosaccharides (FOS), polydextrose (PDX), and combinations thereof to (ii) human milk oligosaccharides is in the range 0.25-600.

A system for preparing a liquid product, for example a beverage. The system comprises a product preparation assembly comprising a concentrate holder for holding product concentrate, a product feedthrough channel, and a concentrate supply channel for feeding a flow of product concentrate from said holder to said product feedthrough channel. The concentrate supply channel is provided with a valve member for regulating the flow of product concentrate, the valve member being movable with respect to the concentrate supply channel between a first position in which the flow of concentrate is blocked and a second position in which the flow of concentrate is enabled. The system comprises a product preparation apparatus configured to cooperate with the product preparation assembly. The apparatus comprises a liquid injector for supplying a flow of liquid into the product feedthrough channel, in particular via the valve member, wherein the liquid injector is configured to engage the valve member for moving the valve member. The apparatus comprises a controller configured for automatically controlling a movement of the valve member along a range of positions via actuation of the liquid injector, said range of positions extending between the first position and the second position.

The invention relates to a fat composition and a nutritional composition comprising such fat composition. The nutritional composition is particularly suitable for therapeutic applications in treating gut discomfort and/or constipation as well as in non-therapeutic applications for reducing the intestinal formation of calcium and magnesium fatty acid soaps. The fat composition comprises a mixture of triacylglycerols (TAG) originating from a bovine milk fat source and a vegetable lipid source, said mixture being characterized by: (a) a content of butanoate groups (C4:0) of 0.5-2.8% by weight based on total weight of fatty acid acyl groups in TAG; (b) a wLCSFA(sn-1,3) of 18.0-35.0% by weight; (c) a mLCFA (sn-1,3) of 48.0-61.0 mol %; and (d) a ratio mLCFA (sn-1,3)/SFA of 0.70-1.25, wherein: —LCFA(sn-1,3) are the long chain fatty acid acyl groups having a chain length of 12 or more carbon atoms at the sn-1 and sn-3 position in TAG; —LCSFA(sn-1,3) are the long chain saturated fatty acid acyl groups having a chain length of 12 or more carbon atoms at the sn-1 and sn-3 position in TAG; —wLCSFA(sn-1,3) is the amount of LCFA(sn-1,3) in % by weight based on total weight of fatty acid acyl groups in TAG; —mLCFA(sn-1,3) is the mole fraction of LCFA(sn-1,3) based on total moles of fatty acid acyl groups in the TAG as expressed in mol %; and—SFA is the mole fraction of saturated fatty acid acyl groups in the TAG as expressed in mol %.

Process for the preparation of a fibrous product comprising protein and having a moisture content of at least 65% by weight by first preparing a homogenous mixture of protein material comprising cheese, a moisture binder material, a calcium-complex forming agent, a hydrocolloid which precipitates with metal cations and water at a temperature from 70 to 90° C. under high shear with the pH of the homogenous mixture being from 6.4 to 7.5. The homogenous mixture has a water content of at least 75% by weight, whilst total protein content is from 5 to 20% by weight. A solution of a metal cation with a valency of at least 2 is subsequently added in order to form the fibrous product. This fibrous product is then isolated and cooled. The fibrous product thus obtained is particularly suitable for use in preparing meat substitute products.

Fat blend comprising (i) 20-65 wt % of a vegetable lipid source and (ii) 35-80 wt % of a milk fat composition comprising at least one bovine milk fat fraction, wherein the milk fat composition comprises, relative to total fatty acid moieties, 37-48 mol % of long chain saturated fatty acid moieties with 12-18 carbon atoms (LCSFA C12:0-C18:0) and wherein 28-43 mol % of all fatty acid moieties positioned on the sn-1,3 position of the glycerol backbone in said milk fat composition are long chain saturated fatty acid moieties with 12-18 carbon atoms (LCSFA C12:0-C18:0).

Process for the preparation of a fibrous product comprising protein and having a moisture content of at least 65% by weight by first preparing a homogenous mixture of protein material comprising cheese, a moisture binder material, a calcium-complex forming agent and water at a temperature between 70 and 90° C. under high shear with the pH of the homogenous mixture being from 6.4 to 7.5. The homogenous mixture has a water content of at least 75% by weight, whilst total protein content is from 5 to 20% by weight. Into this homogenous mixture is mixed a hydrocolloid which precipitates with metal cations, after which a solution of a metal cation with a valency of at least 2 is added in order to form the fibrous product. This fibrous product is then isolated and cooled. The fibrous product thus obtained is particularly suitable for use in preparing meat substitute products.