FrieslandCampina Ingredients launches heat-stable Nutri Whey ProHeat for medical nutrition market

FrieslandCampina Ingredients’ heat-stable whey protein enables the development of oral nutritional supplements

FrieslandCampina Ingredients has launched Nutri Whey ProHeat, a heat-stable whey protein designed for the medical nutrition market. By using the latest microparticulation technology, FrieslandCampina Ingredients has created a highly heat stable whey protein ingredient – something that has historically been challenging as most whey proteins are irreversibly denatured during traditional heat treatments. With Nutri Whey ProHeat, medical nutrition brands access the benefits of whey protein in a nutrient-dense liquid formulation with appealing sensory properties such as a low viscosity, neutral pH and clean taste.

Maintaining muscle mass is crucial for patient recovery, but with one in four people admitted to hospital suffering from disease related malnutrition1, this can present a challenge for healthcare providers. Improving patient adherence to medical nutrition programmes is another focus for healthcare providers and one where medical nutrition companies are ideally placed to support, leading to positive patient outcomes.

Tackling the whey challenge

Liquid oral nutritional supplements have traditionally been developed with casein proteins as these high-quality proteins naturally tolerate high-heat treatments. However, whey protein is higher in leucine and is more quickly digested than casein, resulting in faster and higher levels of blood plasma leucine and other essential amino acids.2

Formulating medical nutritional supplements with whey protein has historically been challenging as most whey proteins are irreversibly denatured and polymerised into aggregates or gels when heated to high temperatures – a process required for creating stable oral nutritional supplements. FrieslandCampina Ingredients’ Nutri Whey ProHeat solves this challenge by utlising a microparticulation process. Microparticulation is achieved by thermal treatment forming small aggregates, ensuring the whey proteins’ stability under high heat treatment conditions. This means end products formulated with Nutri Whey ProHeat benefit from sensory properties such as a low viscosity and neutral pH, alongside a clean taste from Dutch whey, which can support patient adherence and provide additional nutritional benefits of whey protein.

Nutri Whey ProHeat supports formulations with up to 15% protein from whey and casein protein in a 2kcal/ml solution.

Vicky Davies, global senior marketing director of performance, active and medical nutrition at FrieslandCampina Ingredients, commented: “At FrieslandCampina Ingredients, we’re driven by our mission to help people get the most out of life, always. This means helping people recover faster from illness or surgery so they can get back to doing what they love. Our latest ingredient innovation presents a big leap forward for medical nutrition and will enable manufacturers to provide patients with the unrivalled nutritional benefits of whey protein in an appealing, drinkable format. By using our unparalleled technological and applications expertise, we’ve been able to create a highly nutritious ingredient that will unlock new innovations in medical nutrition.”

References

1 Ljungqvist, O. et al. Under nutrition: a major health problem in Europe. Nutr Hosp, 2009

2 Phillips et al., 2016; 2. Pennings et al., 2011