HK1081078B - Compositions comprising protein and fatty acid and processes of their preparation - Google Patents

Description

Compositions comprising proteins and fatty acids and methods for their preparation

Technical Field

The present invention relates to compositions comprising a protein and a fatty acid. The composition is particularly useful as a food or beverage composition.

Background

The use of fatty acids, especially in oral compositions, is beneficial for various health issues. For example, WO 02/00042 issued to Jandacek et al, 3/1/2002, describes the use of fatty acids to control body weight. The weight management methods include oral compositions comprising fatty acids that cause satiety in a mammal, thereby reducing food consumption. Other uses of fatty acids have recently been promoted, including the use of omega-3-fatty acids in various compositions for improving, for example, heart and skin health.

Unfortunately, however, the formulation of these fatty acids in consumer acceptable compositions is not a trivial matter. Fatty acids are susceptible to instability, including degradation, resulting in rancidity. In addition, compositions comprising fatty acids can be physically unstable, which can result in undesirable separation of various components in the composition. This instability affects not only the taste profile of the fatty acid, but also the health benefits that can be delivered. Furthermore, even where the fatty acids remain stable, the fatty acids are generally undesirable from a taste standpoint. Examples of such non-desirable properties include omega-3-fatty acids, which have a fishy off-taste. It would therefore be desirable to provide compositions that alleviate the problems associated with the instability and/or undesirable taste characteristics of fatty acids.

Certain components are known to provide some degree of taste masking in oral compositions. For example, inclusion of a strong flavor may mask the undesirable taste to some extent. However, these strong flavors are generally not desirable in themselves, depending on the consumer's preference or the type of composition desired, and may not alleviate the problems associated with instability.

The inventors have found that compositions comprising a defined protein component and a fatty acid lipid-containing component can be optimized where the particle size of the lipid component is within a defined range as described herein. Indeed, the inventors have found that stability can be maximised by providing lipid components within this specified range. In addition, the inventors have discovered certain methods which are important for providing stable protein and lipid component containing compositions. For example, various parameters, including shearing conditions and order of addition, are important. Thus, the inventors have discovered stable compositions comprising protein and fatty acid, and methods for their preparation. These and other benefits of the present invention are described herein.

Summary of The Invention

The present invention relates to compositions comprising defined protein and lipid components. In particular, the composition comprises:

(a) a protein component comprising a protein selected from the group consisting of whey, casein, and mixtures thereof; and

(b) a lipid component comprising a fatty acid material selected from the group consisting of fatty acids, non-glycerides thereof, and mixtures thereof, wherein the lipid component has a median particle size of less than about 1 micron.

The compositions of the present invention are particularly useful as food or beverage compositions.

The invention also relates to a method of preparing a composition comprising a protein component and a lipid component. The method can be used to prepare a composition comprising:

(a) a protein component comprising a protein selected from the group consisting of whey, casein, and mixtures thereof; and

(b) a lipid component comprising a fatty acid material selected from the group consisting of fatty acids, non-glycerides thereof, and mixtures thereof;

wherein the method comprises the following steps:

(a) mixing a protein component with a lipid component to form a protein/lipid mixture;

(b) subjecting the protein/lipid mixture to conditions selected from the group consisting of:

(i) subjecting the protein/lipid mixture to high shear conditions, wherein the high shear conditions are about 4Watt/Kg to about 70Watt/Kg NP/M;

(ii) homogenizing the protein/lipid mixture at a pressure of about 6.895MPa to about 103.4MPa to form a homogeneous protein/lipid mixture; and

(iii) combinations thereof.

Detailed Description

Various documents including, for example, publications and patents are cited in the present disclosure. All of these documents are incorporated herein by reference. The citation of any document is not to be construed as an admission that it is prior art with respect to the present invention.

All percentages and ratios are by weight unless otherwise indicated. All percentages and ratios are based on the total composition, unless otherwise specified.

Referenced herein are trade names for components used in the present invention, including various ingredients. The inventors are not limited to the use of materials under a certain trade name. Materials equivalent to those referenced by trade name in the description herein (such as those obtained from different sources under different names or reference numbers) may be substituted and used.

In the description of the invention, various embodiments or individual features are disclosed. It will be apparent to those of ordinary skill in the art that all combinations of these embodiments and features are possible and can result in preferred executions of the invention.

The compositions of the present invention may comprise, consist essentially of, or consist of any of the elements described herein.

While various embodiments and individual features of the present invention have been illustrated and described, various other changes and modifications can be made without departing from the spirit and scope of the invention. It is also evident that all combinations of the embodiments and features set forth in the above disclosure are possible and can result in preferred executions of the invention.

Definition of

As used herein, the term "NP/M" refers to net power per unit mass.

The term "Watt/Kg" as used herein refers to watts per kilogram.

All median particle diameters used herein are defined in terms of a number distribution. The number distribution was measured using a laser scattering system, such as a HORIBA LA910 particle size analyzer (available from HORIBA, California).

Compositions of the invention

The present compositions are useful for a variety of purposes, particularly food or beverages, most preferably beverages. In particular, despite the presence of fatty acid materials, the present compositions are surprisingly stable and organoleptically appealing. The present compositions include those comprising:

(a) a protein component comprising a protein selected from the group consisting of whey, casein, and mixtures thereof; and

(b) a lipid component comprising a fatty acid material selected from the group consisting of fatty acids, non-glyceryl esters thereof, and mixtures thereof, wherein the lipid component has a median particle size of less than about 1 micron.

The various components of the present compositions are further described below:

protein fraction

The protein component as used herein comprises a protein selected from the group consisting of whey, casein and mixtures thereof. The protein component may be the protein itself, for example sodium or calcium caseinate, or may be a component comprising the protein and one or more other substances. For example, various milk proteins are known to those of ordinary skill in the art and can be used as the protein component herein.

Of these, casein is the preferred protein for use herein when the protein component is delivered as the protein itself. However, whey or a mixture of casein and whey may also be included. Casein may be used in various forms including, for example, sodium caseinate or calcium caseinate. Mixtures of sodium caseinate and calcium caseinate are preferred for use herein.

Milk proteins include mammalian or vegetable milks such as, for example, whole milk, skim milk, condensed milk, milk powder, concentrated milk proteins, isolated milk proteins, hydrolyzed milk proteins, and mixtures thereof. For example, concentrated milk proteins are made by milk ultrafiltration or other methods that result in a reduction in lactose or salt content, thereby increasing protein content. In milk powders and condensed milks water is removed but substantially all other components of the milk are retained. All forms of milk protein may comprise, for example, raw milk protein, hydrolyzed milk protein, or any combination thereof.

The amount of protein component in the compositions of the invention will depend on various factors including, for example, whether the protein component is the protein itself or is delivered as a milk protein, the amount of protein desired in the final composition, and the like. Preferably, the composition comprises at least about 0.5% protein by weight of the composition. More preferably, the composition comprises from about 0.5% to about 10% protein, even more preferably from about 0.5% to about 8% protein, most preferably from about 0.5% to about 5% protein, by weight of the composition. When the protein of the protein component is delivered through milk protein or another component, the amount can be appropriately adjusted. For example, where the protein component is whole milk or skim milk, the composition preferably comprises from about 5% to about 75%, more preferably from about 5% to about 40%, most preferably from about 5% to about 15%, by weight of the composition, of the protein component. For example, in another embodiment, where the protein component is milk powder, the composition preferably comprises from about 0.5% to about 10%, more preferably from about 0.5% to about 8%, most preferably from about 0.5% to about 5%, by weight of the composition, of the protein component.

Lipid component

The lipid component comprises fatty acid material and, if present, includes all of the fats or other glycerides present in the composition. The fatty acid material used in the present invention is selected from the group consisting of fatty acids, their non-glycerides and mixtures thereof. As used herein, a fatty acid material comprises fatty acid chains, or wherein the fatty acid material is a fatty acid ester, comprising fatty acid chains and ester chains. Thus, when the fatty acid material is a fatty acid, the material can be represented as follows:

R-COOH

wherein "R" is a fatty acid chain that is a saturated or unsaturated chain having at least about 9 carbon atoms, typically from about 9 to about 25 carbon atoms, and wherein "COOH" is a carboxylic acid moiety. More preferably, "R" is a saturated or unsaturated chain having from about 11 to about 23, preferably from about 15 to about 21 carbon atoms, depending on the embodiment herein, typically from about 15 to about 17 carbon atoms. Also preferably, the fatty acid chain comprises from 0 to about 3 double bonds. Most preferably, the fatty acid chains are unsaturated, in particular comprise one or two double bonds.

When the fatty acid material is a non-glyceride of fatty acids (i.e., "their non-glyceride"), the material may be represented as follows:

R-COOR′

wherein R is a fatty acid chain as defined above and R' is an ester chain, the two being linked together by a carboxyl moiety "COO". The ester chain is a straight or branched chain of carbon atoms which is hydrolyzed in the presence of mammalian digestive enzymes, preferably human digestive enzymes, and typically contains no more than about 8 carbon atoms. More preferably, the ester chain contains from 1 to about 5 carbon atoms, and further it can be straight (e.g., n-propyl) or branched (e.g., isopropyl). Highly preferred ester chains include the formation of methyl esters (i.e., R' is-CH)₃) Ethyl esters, n-propyl esters, isopropyl esters, n-butyl esters, isobutyl esters, and mixtures thereof. Particularly preferred are those ester chains which form ethyl esters.

In a preferred embodiment of the invention, the fatty acid material is selected from the group consisting of lauric acid, dodecenoic acid, myristic acid, myristoleic acid, pentadecanoic acid, palmitic acid, palmitoleic acid, margaric acid, stearic acid, dihydroxystearic acid, oleic acid, ricinoleic acid, elaidic acid, linoleic acid, alpha-linolenic acid, dihomo gamma-linolenic acid, eleostearic acid, octadecatrienoic acid, arachidonic acid, arachidic acid, eicosenoic acid, eicosapentaenoic acid, docosanoic acid, erucic acid, docosahexaenoic acid, tetracosanoic acid, non-glycerides thereof, and mixtures thereof. Preferred non-glyceride fatty acids include ethyl oleate, ethyl linoleate and mixtures thereof.

In a particularly preferred embodiment of the invention, the fatty acid material is selected from lauric acid, dodecenoic acid, myristic acid, myristoleic acid, pentadecanoic acid, palmitic acid, palmitoleic acid, margaric acid, stearic acid, dihydroxystearic acid, oleic acid, ricinoleic acid, elaidic acid, linoleic acid, alpha-linolenic acid, dihomo-gamma-linolenic acid, eleostearic acid, octadecatrienoic acid, arachidonic acid, arachidic acid, eicosenoic acid, docosanoic acid, erucic acid, tetracosanoic acid, non-glycerides thereof, and mixtures thereof. In this embodiment of the invention, it is particularly preferred to select fatty acid materials that contain from 0 to about 3 double bonds and have a fatty acid chain length of from about 15 to about 17 carbon atoms. Further, particularly preferred fatty acid materials include oleic acid, linoleic acid, non-glyceride esters thereof, and mixtures thereof. Preferred esters for this embodiment include ethyl oleate, ethyl linoleate, and mixtures thereof. As an example, ethyl oleate may be obtained from a variety of sources, including Victorian Chemical co., Richmond, Victoria, Penta Manufacturing co., Livingston, NJ, and Croda, inc.

In another preferred embodiment of the invention, the fatty acid material is selected from omega-3-fatty acids, their non-glycerides and mixtures thereof. Omega-3-fatty acids are particularly preferred for use herein because they have beneficial effects on the health of the consumer, especially in skin and heart health.

As is well understood in the art, the term "omega-3-fatty acid" as used consistently herein is used to refer to those fatty acid materials having an omega-3 double bond, wherein the omega-3 double bond is located between the third and fourth carbon atoms of the fatty acid chain when counting from the omega (distal) carbon atom of the chain. The omega-3-fatty acids are preferably derived from marine (fish) sources, including herring (a fish that resembles herring). Non-limiting examples of preferred Omega-3-fatty acid sources include Omega, available from Omega Protein, inc.

Non-limiting examples of omega-3-fatty acids suitable for use herein include eicosapentaenoic acid (also known as EPA), docosahexaenoic acid (also known as DHA), and mixtures thereof. Non-glycerides of these are also contemplated.

In typical embodiments of the present invention, the composition comprises from about 0.0001% to about 10% by weight of the composition of fatty acid material, and depending on the particular embodiment desired (e.g., a concentrate or ready-to-drink beverage composition suitable for further dilution). More preferably, the composition comprises from about 0.01% to about 5% fatty acid material, by weight of the composition. Even more preferably, the composition comprises from about 0.01% to about 3% of fatty acid material, by weight of the composition. Most preferably, the composition comprises from about 0.5% to about 2.5% fatty acid material, by weight of the composition. For example, a typical composition of the invention may comprise from about 1% to about 1.3% fatty acid material, by weight of the composition.

Particle size of the lipid component

In certain embodiments herein, the lipid component has a median particle size of less than about 1 micron. In particularly preferred embodiments, the lipid component has a median particle size of from about 0.3 microns to about 0.9 microns, most preferably from about 0.4 microns to about 0.8 microns. Indeed, the inventors have found that these particle sizes may be important for the successful emulsification of the lipid component in milk proteins. As has been found, compositions having a particle size of such lipid components are physically stable and organoleptically appealing, despite the constant presence of the lipid component and the protein component.

Further embodiments of the present compositions

The present inventors have also discovered compositions comprising protein and lipid components and a mineral component. Thus, in other embodiments of the present invention, the present compositions comprise one or more minerals selected from the group consisting of iron, calcium, zinc, copper, magnesium, manganese, and mixtures thereof. Preferably, the mineral is a divalent salt having the formula:

MA

wherein M is a divalent metal selected from the group consisting of iron, calcium, zinc, copper, magnesium, manganese, and mixtures thereof, and wherein a is a dicarboxylate anion. Typical dicarboxylate anions include, for example, succinate, malonate, glutarate, adipate, fumarate, and maleate. Representative divalent metal salts include, for example, ferrous succinate, ferrous fumarate, calcium succinate, calcium fumarate, zinc succinate, zinc fumarate, cuprous succinate, cuprous fumarate, magnesium succinate, magnesium fumarate, manganese succinate, manganese fumarate, and mixtures thereof. Particularly preferred salts include ferrous fumarate, ferrous succinate and mixtures thereof.

When a mineral is present in the composition, the composition preferably comprises at least about 1%, preferably at least about 5%, more preferably from about 10% to about 100%, even more preferably from about 10% to about 70%, and most preferably from about 10% to about 50% of the USRDI of such mineral. The U.S. Recommended Daily intake of vitamins and minerals (USRDI) is specified and stated by the Recommended Daily diet Allowance-Food and health Board, National Academy of Sciences-National research and financial.

In an even more preferred embodiment, the present inventors have discovered that one or more emulsifying minerals, such as those described in U.S. patent 5,888,563 to Mehansho et al, published on 30.3.1999, do not affect the aforementioned lipid component emulsified in the protein component. Furthermore, the present inventors have found that emulsified minerals are stable with such emulsified lipid components and enhance desirable taste characteristics despite the presence of minerals and lipid components known to have unpleasant tastes. Importantly, it has been found that the emulsified mineral can be characterized as a vesicular component which can be processed without cracking or breaking when mixed with a mixture of a proteinaceous component and a lipidic component during the preparation of the composition.

Thus, preferred compositions herein comprise an emulsifier. The emulsifier as defined herein is complementary to the lipid component and the protein component. Preferred minerals herein may be emulsified according to the method disclosed in U.S. patent 5,888,563 to Mehansho et al, 30/3/1999. For example, suitable emulsifiers include those selected from phospholipids, glycolipids, and mixtures thereof. Among these emulsifiers, more preferred emulsifiers include those selected from the group consisting of lecithin, cephalin, plasmalogen, and mixtures thereof. The most preferred emulsifier for use herein is lecithin. For example, lecithin is available as soybean lecithin (available from Central Soya, Fort Wayne, IN). preferably, when the composition includes an emulsifier, the composition includes from about 0.01% to about 1%, more preferably from about 0.01% to about 0.5%, and most preferably from about 0.02% to about 0.04%, all by weight of the composition, of the emulsifier.

As described in Mehansho et al, the emulsifier may be used, for example, in the amounts indicated herein, optionally in combination with an edible matrix or bilayer stabilizer.

Other optional Components and use of the compositions of the present invention

The compositions described herein can be used in a wide variety of final compositions, including food or beverage compositions, especially beverage compositions. Such food and beverage compositions include not only "traditional" foods and beverages, but also those under regulatory guidelines such as food supplements and health foods.

The present compositions may comprise one or more additional optional components for, e.g., improving their performance or making the compositions more suitable for use as industrial or consumer products. Thus, the present method may optionally include inclusion of one or more of these optional components. These components may be added to the compositions herein, provided that they do not substantially interfere with important properties of the composition, particularly stability or organoleptic properties. Non-limiting examples of optional components are given below:

water (W)

The composition of the present invention typically comprises water, especially when the composition is a beverage composition. The term "water" as used herein includes all water present in the composition, including, for example, liquid milk or other milk protein source, fruit or vegetable juice, and all added water. Preferred levels of water are from about 10% to about 99.999%, more preferably from about 5% to about 99%, still more preferably at least about 50%, even more preferably at least about 70%, most preferably from about 70% to about 99%, by weight of the composition. Ready-to-drink beverage compositions should typically comprise at least about 70% water, preferably from about 75% to about 99% water, by weight of the composition. Ready-to-drink beverage compositions are particularly preferred.

Flavouring agent

The compositions herein may optionally, but preferably, comprise one or more flavoring agents. Preferably, these flavors are included in the beverage composition and are typically selected from the group consisting of fruit juices, fruit flavors, botanical flavors, and mixtures thereof. When fruit juice is included in the beverages of the present invention, it may comprise from about 0.1% to about 99%, preferably from about 1% to about 50%, more preferably from about 2% to about 30%, most preferably from about 5% to about 20% fruit juice. The weight percentages of juice measured herein are based on raw juice 2 ° to 16 ° brix juice. The juice can be incorporated into the beverage as a puree, a powder, or as raw juice or concentrated juice. It is especially preferred to incorporate the juice in the form of a concentrate containing solid components (primarily sugar solids) at a sugar degree of from about 20 ° to about 80 °.

The fruit juice can be any citrus juice, non-citrus juice, or mixtures thereof known for use in diluting fruit juice beverages. The fruit juice can be derived from, for example, apple, blueberry, pear, peach, plum, apricot, nectarine, grape, cherry, gooseberry, raspberry, blackcurrant, elderberry, blackberry, blueberry, strawberry, lemon, lime, mandarin orange, grapefruit, cupuacu, potato, tomato, lettuce, celery, spinach, cabbage, watercress, dandelion, rhubarb, carrot, beet, cucumber, pineapple, coconut, pomegranate, kiwi, mango, papaya, banana, watermelon, passion fruit, tangerine, and cantaloupe. Preferably the fruit juice is derived from apple, pear, lemon, sweet orange, mandarin orange, grapefruit, bilberry, orange, strawberry, tangerine, grape, kiwi, pineapple, passion fruit, mango, guava, raspberry, and cherry. Citrus juices, preferably grapefruit, orange, lemon, lime and chinese citrus juices, as well as juices derived from mango, apple, passion fruit and guava, and mixtures of these juices are most preferred.

Fruit flavors, including flavors that are artificial or derived from any of the above may also be used. As with the flavor emulsions described above, the fruit flavors can be derived from natural sources such as essential oils and extracts, or can be synthetically prepared. Fruit flavors can be derived from fruit by processing, especially concentration. When the juice is concentrated or evaporated, the concentrate contains volatile fruit flavor-containing materials. Typically, such flavors are added to the juice concentrate to enhance its flavor.

Botanical flavors may also be used. The term "botanical flavor" as used herein refers to flavors derived from parts of plants other than fruit, i.e., from nuts, bark, roots, and/or leaves. Also included in the term "botanical flavor" are artificial flavors made that mimic botanical flavors derived from natural sources. Botanical flavors can be derived from natural sources such as essential oils and extracts, or can be synthetically prepared. Suitable botanical flavors include tea, coffee, chocolate, vanilla, nutmeg kernel, cola nut, calendula, chrysanthemum, chamomile, ginger, valerian, yohimbe, hops, eriodictyon, ginseng, bilberry, rice, red wine, mango, peony, lemon balm, stone nut tumors, oak flakes, lavender, walnut, gentian, lo han guo, cinnamon, angelica, aloe, agrimony, yarrow and mixtures thereof. Particularly preferred flavours include chocolate or vanilla.

Where coffee solids are included, the composition typically comprises from about 3% to about 23% coffee solids, by weight of the composition. Where tea solids are included, the compositions of the present invention may comprise from about 0.01% to about 1.2%, preferably from about 0.05% to about 0.8% by weight of the composition of tea solids. The term "tea solids" as used herein refers to solids extracted from tea material including those obtained from the genus thea including c.sinensis and c.assamica, such as freshly plucked tea leaves, fresh green tea leaves dried immediately after plucking, fresh green tea leaves heat treated prior to drying to inactivate all enzymes present, instant green tea and partially fermented tea leaves. Green tea solids are tea leaves, tea trunks and other related plant matter, and they have not undergone substantial fermentation to make black tea. The genus Phyllanthus of Camellia sinensis (Phyllanthus), Catechu and Uncaria family may also be used. Mixtures of unfermented or partially fermented teas can be used.

Sweetening agent

The compositions of the present invention may comprise an effective amount of one or more sweeteners, including carbohydrate sweeteners and natural or artificial no/low calorie sweeteners. The amount of sweetener used in the compositions of the present invention typically depends on the particular sweetener used and the sweetness intensity desired. For no/low calorie sweeteners, this amount varies with the sweetness of the particular sweetener.

Any carbohydrate sweetener, preferably mono-and/or disaccharides, may be used to sweeten the compositions of the invention. Sweetened compositions, especially beverages, typically comprise from about 0.1% to about 40%, more preferably from about 0.1% to about 20%, most preferably from about 6% to about 14%, by weight of the composition, of a sweetener. These sweeteners may be incorporated into the composition in solid or liquid form, but are typically preferably incorporated as a syrup, most preferably as a concentrated syrup, such as high fructose corn syrup. To prepare the beverages of the present invention, these sugar sweeteners may be provided, to some extent, by other components of the beverage, such as the juice component and/or flavors.

Preferred sugar sweeteners for use in the compositions of the present invention are sucrose, fructose, glucose and mixtures thereof. The fructose may be obtained or provided in the form of liquid fructose, high fructose corn syrup, dry fructose or fructose syrup. High Fructose Corn Syrup (HFCS) is commercially available as HFCS-42, HFCS-55 and HFCS-90 and comprises fructose in an amount of 42%, 55% and 90%, respectively, by weight of the sugar solids therein. Other naturally occurring sweeteners or their purified extracts, such as liquiritigenin, the protein sweetener thaumatin, the momordica grosvenori juice disclosed in, for example, Fischer et al, U.S. patent No. 5,433,965, 7/18/1995, and the like, may also be used in the compositions of the present invention.

Suitable non/low calorie sweeteners include, for example, saccharin, cyclamate salts, L-aspartyl-L-phenylalanine low alkyl ester sweeteners (e.g., aspartame), L-aspartyl-D-alanine amide disclosed in U.S. Pat. No. 4,411,925 to Brennan et al, L-aspartyl-D-serine amide disclosed in U.S. Pat. No. 4,399,163 to Brennan et al, L-aspartyl-L-1-hydroxymethylalkanoic amide sweeteners disclosed in U.S. Pat. No. 4,338,346 to Brand, L-aspartyl-1-hydroxyethylalkanoic amide sweeteners disclosed in U.S. Pat. No. 4,423,029 to Rizzi, L-aspartyl-D-phenylglycine ester and amide sweeteners disclosed in European patent application 168,112 to Janusz.1.15.1986, N- [ N-3, 3-dimethylbutyl) -L-alpha-aspartyl ] -L-phenylalanine 1-methyl ester sweetener, allame, thaumatin, dihydrochalcone, cyclamate, stevioside, glycyrrhizin, synthetic alkoxy aromatics, sucralose, sodium N-nitrophenylcarboxamido beta alanine (suosan), thaumatin, monellin, sorbitol, xylitol, thaumatin, cyclamate, substituted imidazolines, synthetic aminosulfonic acids such as acesulfame, acesulfame-K and N-substituted aminosulfonic acids, oximes such as perilinartene, peptides such as aspartyl malonate and succananil acid, dipeptides, amino acid based sweeteners such as gem-diaminoalkane, germyl co, et al, WO99/30576, published 24.6.1999, assigned to Nutraswelleet Co M-aminobenzoic acid, L-aminodicarboxylic acid alkanes and amides of certain alpha-aminodicarboxylic acids and geminal-diamines, as well as 3-hydroxy-4-alkoxyphenyl aliphatic or heterocyclic aromatic carboxylic acid esters, erythritol and mixtures thereof.

Coloring agent

Colorants may be used in the compositions of the present invention. For example, natural or artificial dyes may be used.

Preferably FD & C dyes (e.g. yellow #5, blue #2, red #40) and/or FD & C lakes are used. By adding the lake to the other powder ingredients, all the particles, especially the colored iron compound, are completely uniformly colored and a uniformly colored composition is obtained. Preferred lake dyes which can be used in the present invention are FDA approved lakes such as lake Red #40, yellow #6, blue #1, and the like. In addition, mixtures of FD & C dyes or FD & C lake dyes in combination with other common food and food colorants may be used.

Other coloring agents, such as natural agents, may also be used. Non-limiting examples of these other colorants include fruit or vegetable juice, riboflavin, carotenoids (e.g., beta-carotene), curcumin, and lycopene.

The exact amount of colorant used will depend on the reagents used and the strength desired in the final composition. Generally, if used, colorants are typically present at levels of from about 0.0001% to about 0.5%, preferably from about 0.001% to about 0.1%, most preferably from about 0.004% to about 0.1%, by weight of the composition.

Nutrient substance

In addition to or optionally with the mineral salts described herein, the compositions of the present invention may optionally comprise one or more additional nutrients, defined herein as one or more vitamins and/or minerals.

Unless otherwise specified herein, when a given mineral is present in the compositions of the present invention, the composition comprises at least about 1%, preferably at least about 5%, more preferably from about 10% to about 100%, even more preferably from about 10% to about 70%, most preferably from about 10% to about 50% of the USRDI of that mineral. Unless otherwise specified herein, when a given vitamin is present in the compositions of the present invention, the compositions comprise at least about 1%, preferably at least about 5%, more preferably from about 10% to about 200%, even more preferably from about 20% to about 150%, most preferably from about 25% to about 120%, of the USRDI of that vitamin. The U.S. Recommended Daily intake of vitamins and minerals (USRDI) is specified and stated by Recommended Daily diet Allowance-Food and Nutrition Board, National Academy of Sciences-National research Council.

Commercially available sources of vitamin a may also be included in the compositions of the present invention. As used herein, "vitamin A" includes, but is not limited to, retinol, beta-carotene, retinol palmitate, and retinol acetate. The vitamin a may be in the form of, for example, an oil, beads, or capsules.

When vitamin a is present in the compositions herein, the compositions comprise at least about 1%, preferably at least about 5%, more preferably from about 10% to about 200%, even more preferably from about 15% to about 150%, most preferably from about 20% to about 120% of the USRDI of vitamin a. The amount of vitamin a to be added depends on the processing conditions and the desired amount of vitamin a to be delivered after storage. Preferably, when vitamin a is included in the compositions of the present invention, the compositions comprise from about 0.0001% to about 0.2%, more preferably from about 0.0002% to about 0.12%, also preferably from about 0.0003% to about 0.1%, even more preferably from about 0.0005% to about 0.08%, most preferably from about 0.001% to about 0.06%, by weight of the composition, of vitamin a.

Commercially available sources of vitamin B may also be used in the compositions of the present invention₂(also known as riboflavin). When vitamin B is present₂When present in the compositions of the present invention, the compositions comprise at least about 1%, preferably at least about 5%, more preferably from about 5% to about 200%, even more preferably from about 10% to about 100%, most preferably from about 10% to about 50% of vitamin B₂The USRDI of (1).

Commercially available vitamin C is useful herein. Encapsulated ascorbic acid and edible salts of ascorbic acid may also be used. When vitamin C is present in the compositions herein, the compositions comprise at least about 1%, preferably at least about 5%, more preferably from about 10% to about 200%, even more preferably from about 20% to about 150%, most preferably from about 25% to about 120%, of the USRDI of such vitamin.

The amount of vitamin C to be added depends on the processing conditions and the desired amount of vitamin C delivered after storage. Preferably, when vitamin C is included in the compositions of the present invention, the compositions comprise from about 0.005% to about 0.2%, more preferably from about 0.01% to about 0.12%, still more preferably from about 0.02% to about 0.1%, even more preferably from about 0.02% to about 0.08%, most preferably from about 0.03% to about 0.06%, by weight of the composition, of vitamin C.

Nutritional supplement amounts of other vitamins that may be incorporated herein include, but are not limited to, biotin, vitamin B₁、B₃、B₆And B₁₂Folic acid, pantothenic acid, folic acid, vitamin D, and vitamin E. When the composition comprises one of these vitamins, the composition preferably comprises at least 5%, preferably at least 25%, most preferably at least 35% of the USRDI of such vitamin.

Non-limiting examples of minerals include iodine, chromium, magnesium, manganese, molybdenum, selenium, trivalent phosphorus, magnesium, zinc, iodine, iron, and copper. By way of example, any soluble salt of these minerals suitable for inclusion in an edible composition may be used, for example, magnesium citrate, magnesium gluconate, magnesium sulfate, zinc chloride, zinc sulfate, potassium iodide, copper sulfate, copper gluconate, and copper citrate.

Calcium is a particularly preferred mineral of the invention. Preferred calcium sources include, for example, amino acid chelated calcium, calcium carbonate, calcium oxide, calcium hydroxide, calcium sulfate, calcium chloride, calcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium citrate, calcium malate, calcium titanate (calcium titanate), calcium gluconate, calcium propionate, tricalcium phosphate, and calcium lactate, and in particular calcium citrate-malate.

Forms of calcium citrate-malate are described, for example, in U.S. patents 5,670,344, 5,612,026, 5,571,441, 5,474,793, 5,468,506, 5,445,837, 5,424,082, 5,422,128, 5,401,524, 5,389,387, 5,314,919, 5,232,709, 5,225,221, 5,215,769, 5,186,965, 5,151,274, 5,128,374, 5,118,513, 5,108,761, 4,994,283, 4,786,510, and 4,737,375.

Where calcium is included, the composition will typically comprise from about 0.01% to about 0.5%, more preferably from about 0.03% to about 0.2%, even more preferably from about 0.05% to about 0.15%, most preferably from about 0.1% to about 0.15% by weight of the composition of calcium. Such calcium includes all forms of calcium contained in the composition, such as the divalent calcium salts identified herein, all other forms of calcium described in this section, and all mixtures thereof.

Iron may be used in the compositions of the present invention. Acceptable forms of iron are well known in the art. The amount of iron compound incorporated into the composition can vary widely depending on the amount of supplementation desired in the final composition and the targeted consumer. The iron-enhancing compositions of the present invention typically comprise from about 5% to about 100%, preferably from about 15% to about 50%, most preferably from about 20% to about 40% of the iron USRDI.

Highly bioavailable ferrous salts that can be used in the absorbable compositions of the present invention are ferrous sulfate, ferrous fumarate, ferrous succinate, ferrous gluconate, ferrous lactate, ferrous tartrate, ferrous citrate, ferrous amino acid chelates, and mixtures of these ferrous salts. While ferrous iron typically has greater bioavailability, certain ferric salts can also serve as a source of highly bioavailable iron.

Certain ferric salts may also provide a highly bioavailable source of iron. Highly bioavailable ferric salts that can be used in the food or beverage compositions of the present invention are ferric saccharate, ferric ammonium citrate, ferric sulfate, ferric pyrophosphate, and ferric orthophosphate, as well as mixtures of these ferric salts. Combinations or mixtures of highly bioavailable ferrous and ferric salts can be used.

A particularly preferred ferric Iron source is ferric pyrophosphate, such as microencapsulated sunctive Iron, available from Taiyo International, inc., Edina, Minnesota, u.s.a. and Yokkaichi, Mie, Japan. SuNACTIVE iron is particularly preferred for use herein because of its particle size, compatibility, and bioavailability.

Ferrous amino acid chelates having a ligand to metal ratio of at least 2:1 are particularly suitable for use as a highly bioavailable source of iron in the present invention. For example, suitable ferrous amino acid chelates having a ligand to metal ratio of 2 are those represented by the formula:

Fe(L)₂

wherein L is an alpha amino acid, dipeptide, tripeptide or tetrapeptide ligand. See, for example, U.S. patents 4,863,898, 4,830,716, and 4,599,152. Particularly preferred ferrous amino acid chelates are those where the reaction ligands are glycine, lysine and leucine. Most preferred is ferrous amino acid chelate sold under the trade name FERROCHEL (Albion Laboratories, Salt LakeCity, Utah) wherein the reactive ligand is glycine.

Other sources of iron that are particularly suitable for fortifying the compositions of the present invention include certain iron-sugar-carboxylate complexes. In these iron-sugar-carboxylate complexes, the carboxylate provides a counter ion for the ferrous or ferric iron. These iron-sugar-carboxylate complexes can be prepared, for example, by the methods described in U.S. Pat. Nos. 4,786,510 and 4,786,518, Nakel et al, 11/22/1988. These substances are called "complexes", but they are present in solution in the form of complex, highly hydrated, protected colloids; the term "complex" is used for simplicity.

Zinc may also be used in the compositions of the present invention. Acceptable forms of zinc are well known in the art. The zinc fortifying compositions of the present invention typically comprise from about 5% to about 100%, preferably from about 15% to about 50%, most preferably from about 25% to about 45%, of the zinc USRDI. The zinc compound useful in the present invention may be in any of the commonly used forms such as, for example, zinc lactate, zinc sulfate, zinc chloride, zinc acetate, zinc gluconate, zinc ascorbate, zinc citrate, zinc aspartate, zinc picolinate, amino acid chelated zinc, and zinc oxide. Zinc gluconate and zinc amino acid chelates are particularly preferred.

Fiber

Fibers are well known in the art and include complex carbohydrates resistant to digestion by mammalian enzymes, such as those found in plant cell walls and seaweeds, and those produced by microbial fermentation. Examples of such complex carbohydrates are bran, cellulose, hemicellulose, pectin, gums and mucilages, seaweed extracts and biosynthetic gums. Sources of cellulose fibers include vegetables, fruits, seeds, grains, and man-made fibers (e.g., synthesized by bacteria). Commercially available fibers such as purified plant cellulose or cellulose flour may also be used. Naturally occurring fibers include fibers from whole citrus peel, citrus white endothelium, sugar beet, citrus pulp and vesicle solids, apple, apricot and watermelon peel.

Particularly preferred fibers for use herein are glucose polymers, preferably those that contain branching and are typically indigestible relative to starch and maltodextrin. Preferred of these fibers is one sold under the trade name FIBERSOL2, available from Matsutani Chemical IndustryCo., Itami City, Hyogo, Japan.

Fructooligosaccharides are also preferred fibers herein. The preferred fructooligosaccharides are a mixture of fructooligosaccharides consisting of chains of fructose molecules linked to sucrose molecules. Most preferably, their ratio of nougat to kestose to fructose-nougat is about 40:50:10, by weight of the composition. Preferred fructooligosaccharides are obtainable by enzymatic action of a fructosyltransferase on sucrose, such as for example those fructooligosaccharides available from Beghin-Meiji Industries, Neuilly-sur-Seine, France.

Other preferred fibers useful herein include arabinogalactans. Non-limiting examples of commercially available sources of preferred arabinogalactans include LAREX UF, LARACARE A200, IMMUNENHANCER (CAS 9036-66-2), CLEARTRAC, FIBERAID, and AC-9, all available from, for example, Larex, Inc., St.Paul, Minnesota.

These dietary fibers may be in natural or purified form. The dietary fiber used may be of a single type (e.g., cellulose), a composite dietary fiber (e.g., citrus white endothelium containing cellulose and pectin), or a combination of certain fibers (e.g., cellulose and gums). The fibers may be processed using methods known in the art.

Wherein the total amount of fiber required for the present compositions of the invention, if fiber is used, is typically from about 0.01% to about 15%, preferably from about 0.1% to about 5%, more preferably from about 0.1% to about 3%, most preferably from about 0.2% to about 2%, all by weight of the composition. The total amount of fiber includes all added fiber as well as all soluble dietary fiber naturally present in all other components of the invention.

Carbonation component

Carbon dioxide can be added to water mixed with the beverage syrup or diluted and mixed into the diluted beverage to achieve carbonation. The carbonated beverage may be filled into a container, such as a bottle or can, which is then sealed. Any conventional carbonation method may be used to prepare the carbonated beverage compositions of the present invention. The amount of carbon dioxide added to the beverage will depend on the particular flavoring system and the amount of carbonation desired.

pH

The compositions of the present invention can have a variety of pH levels. For example, the composition may be acidic in nature (e.g., a pH of about 3 to about 5) or more basic. Preferred compositions of the invention have a pH of from about 6 to about 8, more preferably from about 6.3 to about 7.4.

Organic and inorganic edible acids can be used to lower the pH of the beverage composition. The acid may be present in its undissociated form or alternatively in the form of its respective salt, for example potassium or sodium hydrogen phosphate, potassium or sodium dihydrogen phosphate salts. Preferred acids are edible organic acids including citric acid, malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid, or mixtures thereof. The most preferred acids are citric acid and malic acid. Glucose Delta Lactone (GDL) is also a preferred acid for use herein, especially when it is desired to lower the pH without introducing excessive tartness or tartness into the final composition.

A variety of bases can be used for those compositions that are more basic in nature. For example, sodium hydroxide or potassium hydroxide may be used herein.

Method of the invention

The invention also relates to methods of making certain compositions. As has been found, these methods are important for the emulsification of lipid components in proteins. In particular, the inventors have discovered that certain high shear conditions and homogenization procedures used herein are important for preparing physically stable final compositions having desirable organoleptic properties.

Specifically, the method comprises preparing a composition comprising:

(a) a protein component comprising a protein selected from the group consisting of whey, casein, and mixtures thereof; and

(b) a lipid component comprising a fatty acid material selected from the group consisting of fatty acids, non-glycerides thereof, and mixtures thereof;

wherein the method comprises the following steps:

(a) mixing a protein component with a lipid component to form a protein/lipid mixture;

(b) subjecting the protein/lipid mixture to conditions selected from the group consisting of:

(i) subjecting the protein/lipid mixture to high shear conditions, wherein the high shear conditions are about 4Watt/Kg to about 70Watt/Kg NP/M;

(ii) homogenizing the protein/lipid mixture at a pressure of about 6.895MPa to about 103.4MPa to form a homogeneous protein/lipid mixture; and

(iii) combinations thereof.

The protein component and lipid component are described in detail herein above. Preferably, the process results in a lipid component having a median particle size as described herein above. The method will be described in further detail as follows:

in another embodiment, the high shear conditions may be NP/M at about 10Watt/Kg to about 50Watt/Kg, alternatively 10Watt/Kg to about 34 Watt/Kg. Those of ordinary skill in the art will appreciate that these are measures of mixing energy.

The method of applying mixing energy to the components may be selected from a variety of well known devices (actuating means). For example, the excitation member may be an agitator that supplies energy to the liquid medium by forming ultrasonic vibrations therein, such as a Sonolator available from Sonic Corporation, Stratford, CT, or a piezoelectric transducer. Sonolator is an in-line system that provides ultrasonic vibration by drawing a liquid, mixture of liquids, or dispersion of a solid into a liquid through a shaped orifice at very high linear velocities. The fluid stream impacts vanes suspended in the fluid stream. The flow over the blades causes vibration of the blades, thereby creating cavitation in the fluid stream that converts the flow energy into mixing/dispersing energy. Other particularly useful exciters include batch mixers that provide high tip speeds for the agitator, such as the agitator available under the trademark OSTERIZER from Sunbeam corporation, Delray Beach, FL. Alternatively, a rotor/stator high shear mixer, commercially available from Charles Ross & Son, Hauppauge, N.Y., may be used. In-line agitators, such as those available as model Quadro ZC/XC from Quadro inc. Additionally, particularly preferred stimulation methods useful herein include bottom-drive mixing, such as Breddo Likwifier (model LOR, round tank; model LTD, square tank) available from Breddo Likwifier, Kansas City, MO and APV Mixer/Blender (round tank)/Liquiverter (square tank) high-speed stirrers available from APV Crepaco, Inc., Lake Mills, Wis.

With respect to the method of the present invention, the protein component is combined with the lipid component to form a protein/lipid mixture. Preferably, the protein component is mixed with an aqueous liquid (e.g., water) and then subjected to high shear conditions prior to mixing with the lipid component. Wherein the protein component is mixed with such an aqueous liquid, the resulting mixture is preferably subjected to high shear conditions for about 2 minutes to about 20 minutes, more preferably about 5 minutes to about 15 minutes, depending on the desired batch size.

The protein/lipid mixture is subjected to high shear conditions, homogenization or a combination of these conditions, preferably a combination thereof. Preferably, the protein/lipid mixture is subjected to high shear conditions for about 2 minutes to about 20 minutes, more preferably about 5 minutes to about 15 minutes, depending on the batch size desired. The protein/lipid mixture may then be homogenized at a pressure of from about 6.895MPa to about 103.4MPa to form a homogeneous protein/lipid mixture; and preferably, the protein/lipid is homogenized at a pressure of about 13.79MPa to about 68.95MPa, more preferably about 20.68MPa to about 48.26 MPa.

The preparation of the protein/lipid mixture can be carried out at a variety of temperatures. Preferably, this preparation is carried out at a temperature of from about 4 ℃ to about 88 ℃, more preferably from about 4 ℃ to about 30 ℃, even more preferably from about 10 ℃ to about 22 ℃, most preferably from about 14 ℃ to about 22 ℃. Temperature control methods are generally known in the art.

Preferably, high shear conditions and/or homogenization of the protein/lipid mixture results in a lipid component having a median particle size as described herein.

In a preferred embodiment of the present method, the prepared composition comprises a mineral salt and/or an emulsifier, as described herein. Indeed, the inventors have found that a particularly useful process herein involves the mixing of such minerals and/or emulsifiers after the protein/lipid mixture is prepared. The order of addition has been found to be particularly important. For example, it has been found that homogenization pressures used to prepare protein/lipid mixtures can rupture the vesicular components. Thus, by first homogenizing the protein/lipid mixture and then mixing with the vesicular component, a composition can be provided in which the protein/lipid mixture is stable without compromising the integrity of the vesicular component.

Thus, in a preferred step of the process, the process further comprises combining and mixing the homogeneous protein/lipid mixture with a vesicle component comprising a mineral and an emulsifier to form a protein/lipid/vesicle mixture. Such mixing is typically carried out under low shear conditions (e.g., less than about 3,500RPM (e.g., using a rotor-stator stirrer), preferably less than about 500RPM (e.g., using a Hydro-foil a3 rotary stirrer or a Pitch Blade rotary stirrer), even more preferably less than about 250RPM, most preferably less than about 100RPM, alternatively or additionally about 1Watt/Kg or less NP/M) to help protect the vesicle components. The mixing can be carried out at a variety of temperatures. Preferably, to ensure that the emulsifier remains pliable or in a liquid state during mixing, such mixing is preferably carried out at a temperature of from about 4 ℃ to about 100 ℃, more preferably from about 70 ℃ to about 93 ℃, and most preferably from about 74 ℃ to about 85 ℃. Optionally, the protein/lipid mixture and vesicles may each be individually subjected to this temperature range prior to combining and mixing.

In another preferred embodiment of the invention, the inventive method further comprises mixing the protein/lipid/vesicle mixture with a composition comprising a protein component and a lipid component to form a second protein/lipid/vesicle mixture. The second mixture may have the same composition as the protein/lipid mixture, or a different composition. Preferably, the second mixture has the same composition as the protein/lipid mixture. The second composition can be prepared in the same manner as the protein/lipid mixture described herein above.

Once mixed, the protein/lipid/vesicle mixture (or second protein/lipid/vesicle mixture, if used) can be cooled and subjected to, for example, any pH adjustment, addition of other ingredients, or other conditions such as sterilization. Preferably, the protein/lipid/vesicle mixture or the second protein/lipid/vesicle mixture is homogenized at a pressure of from about 3.447MPa to about 10.34MPa, more preferably from about 5.516MPa to about 8.274 MPa.

Examples

The following are non-limiting examples of the present compositions. The compositions are preferably prepared using the inventive methods described herein. The following examples are given to illustrate the invention without limiting its scope in any way.

Example 1

A mocha coffee flavored beverage composition was prepared containing the following components in approximately the amounts shown:

components	Weight percent of
		Gum (a kind of food)	0.01
Nutrients including ferrous fumarate	0.58
		Soybean lecithin	0.02
Oleic acid ethyl ester	1.04
		Liquid milk	48.61
Candy	1.98
		Flavoring agent including coffee, chocolate syrup, vanilla powder	12.47
Emulsifier	0.46
		Water (W)	Proper amount of

Example 2

Preparing a mocha coffee flavored beverage composition comprising fiber, the composition comprising the following components in approximately the amounts shown:

components	Weight percent of
		Gum (a kind of food)	0.01
Nutrients including ferrous fumarate	0.58
		Soybean lecithin	0.02
Oleic acid ethyl ester	1.04
		Liquid milk	48.61
Candy	1.98
		Flavoring agent including coffee, chocolate syrup, vanilla powder	12.47
Emulsifier	0.46
		Arabinogalactan	2.3
Water (W)	Proper amount of

Claims (20)

1. A composition, comprising:

(a) a protein component comprising a protein selected from the group consisting of whey, casein, and mixtures thereof; and

(b) a lipid component comprising a fatty acid material selected from the group consisting of fatty acids, non-glycerides thereof and mixtures thereof, wherein the lipid component has a median particle size of less than 1 micron.

2. The composition of claim 1, wherein the median particle size is from 0.4 microns to 0.8 microns.

3. The composition of claim 2, wherein the fatty acid material is selected from the group consisting of lauric acid, myristic acid, myristoleic acid, pentadecanoic acid, palmitic acid, palmitoleic acid, margaric acid, stearic acid, dihydroxystearic acid, oleic acid, ricinoleic acid, elaidic acid, linoleic acid, alpha-linolenic acid, dihomo-gamma-linolenic acid, eleostearic acid, octadecatriene 4-keto acid, arachidonic acid, arachidic acid, eicosenoic acid, eicosapentaenoic acid, docosanoic acid, erucic acid, docosahexaenoic acid, tetracosanoic acid, non-glycerides thereof, and mixtures thereof.

4. The composition of claim 3, further comprising a mineral selected from the group consisting of iron, calcium, zinc, copper, magnesium, manganese, and mixtures thereof.

5. The composition of claim 4, further comprising an emulsifier in addition to the protein component.

6. The composition of claim 5, wherein the mineral is a divalent salt having the formula:

MA

wherein M is a divalent metal selected from the group consisting of iron, calcium, zinc, copper, magnesium, manganese, and mixtures thereof, and wherein a is a dicarboxylate anion.

7. The composition of claim 6, wherein the emulsifier is selected from the group consisting of phospholipids, glycolipids, and mixtures thereof.

8. The composition of claim 7, wherein the emulsifier is selected from the group consisting of lecithin, cephalin, plasmalogen, and mixtures thereof.

9. The composition of claim 8, wherein the protein component is a milk powder, and wherein the composition comprises from 0.5% to 5% of the milk powder by weight of the composition.

10. The composition of claim 9 wherein the fatty acid material is selected from the group consisting of oleic acid, linoleic acid, non-glyceride esters thereof, and mixtures thereof.

11. A method of making a composition, the method comprising:

(a) a protein component comprising a protein selected from the group consisting of whey, casein, and mixtures thereof; and

(b) a lipid component comprising a fatty acid material selected from the group consisting of fatty acids, non-glycerides thereof, and mixtures thereof;

wherein the method comprises:

(a) mixing the protein component with the lipid component to form a protein/lipid mixture;

(b) subjecting the protein/lipid mixture to conditions selected from the group consisting of:

(i) subjecting the protein/lipid mixture to high shear conditions, wherein the high shear conditions are NP/M at 4 to 70 Watt/Kg;

(ii) homogenizing the protein/lipid mixture at a pressure of from 6.895MPa to 103.4MPa to form a homogeneous protein/lipid mixture; and

(iii) combinations thereof.

12. The process of claim 11, which is carried out at a temperature of from 4 ℃ to 30 ℃.

13. The method of claim 11, wherein the lipid component has a median particle size distribution of less than 1 micron.

14. The method of claim 11, wherein the protein component is subjected to high shear conditions prior to mixing with the lipid component, wherein the high shear conditions are NP/M at 4 to 70 Watt/Kg.

15. The method of claim 14, wherein the composition further comprises a mineral and an emulsifier, wherein the method further comprises mixing the homogeneous protein/lipid mixture with a vesicle component comprising the mineral and the emulsifier to form a protein/lipid/vesicle mixture.

16. The method of claim 15, further comprising mixing the protein/lipid/vesicle mixture at a temperature of 4 ℃ to 100 ℃.

17. The method of claim 16, further comprising homogenizing the protein/lipid/vesicle mixture at a pressure of 3.447MPa to 10.34 MPa.

18. The method of claim 16, further comprising mixing the protein/lipid/vesicle mixture with a second mixture comprising:

(a) a protein component comprising a protein selected from the group consisting of whey, casein, and mixtures thereof; and

(b) a lipid component comprising a fatty acid material selected from the group consisting of fatty acids, non-glycerides thereof, and mixtures thereof;

to form a second protein/lipid/vesicle mixture.

19. The method of claim 18, wherein the second mixture is prepared according to a process comprising:

(i) subjecting the second mixture to high shear conditions, wherein the high shear conditions are NP/M at 4 to 70 Watt/Kg; and

(ii) homogenizing the second mixture at a pressure of 6.895MPa to 103.4MPa to form a homogeneous second mixture.

20. The method of claim 19, further comprising homogenizing the second protein/lipid/vesicle mixture at a pressure of 3.447MPa to 10.34 MPa.