Fonterra Co-operative Group. has filed a patent for a liquid nutritional composition containing calcium-depleted milk protein concentrate, fat, and carbohydrates with specific viscosity and energy density requirements. The invention aims to provide a high-protein, easily dispersible powdered composition for liquid consumption. GlobalData’s report on Fonterra Co-operative Group gives a 360-degree view of the company including its patenting strategy. Buy the report here.
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According to GlobalData’s company profile on Fonterra Co-operative Group, Fortified whey compositions was a key innovation area identified from patents. Fonterra Co-operative Group's grant share as of January 2024 was 26%. Grant share is based on the ratio of number of grants to total number of patents.
Liquid nutritional composition with calcium-depleted milk protein concentrate
A recently filed patent (Publication Number: US20240023579A1) outlines a method for formulating a liquid nutritional composition. The method involves preparing a heat-treated calcium-depleted milk protein concentrate (MPC) by depleting 15-45% of the calcium and heating it to 80° C. to 140° C. for 1 to 90 seconds. This calcium-depleted MPC is then dispersed in water with fat and carbohydrate to create a liquid nutritional composition with specific fat and carbohydrate content. The composition is homogenized to achieve an average particle size parameter D[4,3] of less than 2 microns, and the pH is adjusted before subjecting it to an ultra-high heat treatment (UHT) or retort heat treatment. The final product has a viscosity of less than 200 cP at 20° C. and an energy density of at least 0.5 kcal/ml, with protein contributing 10-40% of the total energy content.
Furthermore, the method includes specific details such as heating the calcium-depleted MPC before evaporation and drying, the percentage of heat-treated calcium-depleted MPC in the composition, the fat and carbohydrate content ranges, and the replacement of depleted calcium with potassium or sodium. The energy density of the final product is highlighted, with variations in protein contribution to the total energy content. The UHT and retort heat treatment parameters are also specified, ensuring the desired characteristics of the liquid nutritional composition are maintained throughout the process. These detailed steps and parameters aim to produce a liquid nutritional composition with specific nutritional and physical properties, catering to the needs of consumers seeking such products in the market.
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GlobalData Patent Analytics tracks bibliographic data, legal events data, point in time patent ownerships, and backward and forward citations from global patenting offices. Textual analysis and official patent classifications are used to group patents into key thematic areas and link them to specific companies across the world’s largest industries.
