CN105578901A

CN105578901A - Liquids and foodstuffs containing beta-hydroxy-beta-methylbutyrate (hmb) in free acid form

Info

Publication number: CN105578901A
Application number: CN201480025055.6A
Authority: CN
Inventors: S·拜尔; J·拉特马克; J·谢达
Original assignee: Metabolic Technologies LLC
Current assignee: Metabolic Technologies LLC
Priority date: 2014-03-14
Filing date: 2014-03-14
Publication date: 2016-05-11
Also published as: CA2942646A1; JP6480964B2; JP2017510629A; AU2014386220A1; AU2014386220B2; WO2015137965A1; HK1223509A1; CA2942646C

Abstract

Liquids, substantially clear liquids and foodstuffs are described that contain free acid HMB. The liquids, substantially clear liquids and foodstuffs are substantially free of crude fat and may contain soluble proteins, carbohydrates, vitamins, minerals, amino acids, flavorings and other components. The products are shelf-stable and are substantially free of separation, gelation, sedimentation and coagulation.

Description

The liquid of the beta-hydroxy containing free acid form-Beta-methyl butyrate (HMB) and food

This application claims the priority of the U.S. Patent application 61/782,567 that on March 14th, 2013 submits to, it is incorporated to the application by reference.

Invention field

Present invention relates in general to the nourishing additive agent containing beta-hydroxy-Beta-methyl butyrate (HMB), more specifically relate to the nourishing additive agent of the HMB containing free acid form.

background of invention

HMB has been found to can be used in multiple application background.Specifically, at U.S. Patent number 5, in 360,613 (Nissen), HMB is described to the blood level that can be used for reducing T-CHOL and LDL-C.At U.S. Patent number 5, in 348,979 (Nissen etc.), HMB is described to be used in the mankind and promotes that nitrogen stores (nitrogenretention).U.S. Patent number 5,028,440 (Nissen) discuss the use that HMB increases non-fat tissue growth in animal.In addition, at U.S. Patent number 4, in 992,470 (Nissen), HMB is described as be in the mammiferous immune response aspect of enhancing effect.U.S. Patent number 6,031,000 (Nissen etc.) describe and use HMB to carry out relevant the becoming thin of disease therapy with at least one amino acid.At U.S. Patent number 6,103, in 764, HMB is described to promote the aerobic capacity of animal muscle and does not increase in fact the quality of muscle.In addition, at U.S. Patent number 6,291, in 525, HMB has been described to can be used for improving the perception of the mankind to its emotional status.

HMB be shown in cancer cachexia and AIDS become thin in maintenance with increase thin muscle and have positive influences.In addition, use HMB to observe and have positive effect to by the muscle damage of taking exercise caused by (causing the increase of DOMS, muscle loss and pro-inflammatory cytokine) and consequential inflammatory reaction.

Once observed before and only use HMB or its and other combination of amino acids is recovered muscle strength for Young Athletes and function is effective supplementary.In addition, what once observed HMB and two seed amino acid arginine and lysine is combined in that to increase the elderly's muscle mass aspect be effective.

It is common for adding nourishing additive agent to conventional nutraceutical thing source.Nourishing additive agent has various ways perhaps; For the present invention, focusing be the nourishing additive agent of the substantially limpid liquid form of non-emulsified.These substantially limpid liquid additives often comprise vitamin, carbohydrate, soluble protein, amino acid, mineral matter and other nutrients.Due to the benefit of known consumption HMB, be desirably in these liquid additives and comprise HMB.

Also can be desirably in other liquid and comprise HMB, as water, sports drink, fruit juice, soft drink and other carbonic acid and noncarbonated beverage products.

Simply CaHMB is added into these liquid, the substantially limpid fluid product particularly containing extra calcium, unstable product can be caused.Observe to these liquid and added CaHMB, agglomerate, condensation, point clutch precipitation can have been caused along with the time.This kind of agglomerate, condensation, a point clutch precipitation may be because at least part of CaHMB can dissociate along with the time and the calcium dissociated can interact with the soluble protein in described liquid and/or other composition (comprising vitamin, salt and mineral matter) with the HMB dissociated and cause observed agglomerate, condensation, is separated and precipitation.Thus, the limpid liquid additive containing CaHMB is not (shelfstable) of stable storing, particularly when product to stand in normal sterilization procedures high heat treated time.

Namely what observed that CaHMB and business can purchase drinks (ready-to-drink) product containing soluble protein and react not good, because the interpolation of CaHMB causes the change of physical appearance, comprises and precipitating and agglomerate.

But in some cases, the limpid liquid nutritional additive product having described CaHMB has storage stability.Such as, U.S. Patent Application Publication No. 2011/0305799 describes the limpid liquid beverage containing CaHMB.This kind of limpid liquid nutritional produce product have the pH of 2.8 to 4.6 scopes, and set forth in this application within the scope of these pH, the interaction that described CaHMB keeps engaging calcium and protein in thus preparation minimizes or is avoided, and makes gel, precipitation and condensation minimize or be avoided and provides the product of stable storing.

CaHMB was once the preferred delivery form of HMB.Before this, the extend testing of the HMB of free acid form and business use all exists many obstructions, and does not have difference owing to thinking from pharmacokinetics angle between described two kinds of forms, thus adopts calcium salt as the commercial source of HMB.Up to date, the packaging of food supplement particularly distributes the nutrients being more suitable for operating powder-form, has therefore accepted extensively the calcium salt of HMB.HMB-acid be liquid and be more difficult to send or admixture in product.

At present, the manufacture process of HMB makes HMB free acid can produce as can the purity of oral HMB free acid.Be enough to be used in except oral commercial source except having purity, described HMB-acid also needs buffering for oral, and this is only in the process just determined recently (factor hindering HMB-acid to use before this due to listed above).

Taking CaHMB according to supposition can cause HMB to dissociate quite rapidly from calcium salt forms.But the HMB that recent research and its corresponding patent application (U.S. Patent Application No. 20120053240) have demonstrated free acid form has fairly individual pharmacokinetics effect with taking compared with CaHMB.Use HMB free acid (also referred to as HMB-acid) improve tissue to the utilizability of HMB and thus provide than use CaHMB more fast and effective method organize to make HMB arrive.HMB free acid is the better delivery form of HMB in many cases according to the show.

Thus, expect to use the HMB of free acid form to replace CaHMB, to utilize the unique pharmaceutical kinetic effect of free acid HMB.But, expect and the liquid nutritional additive that HMB-acid is added into non-emulsified can be had and result similar when CaHMB being added into liquid.Specifically, the interpolation of expection HMB-acid can cause HMB-acid layer to appear at liquid top, can observe HMB acid this liquid of floating mistake and/or HMB-acid can with other component interaction in liquid and cause the change of agglomerate, precipitation and beverage physical appearance.Thus astonishing and unexpectedly, HMB-acid is added into liquid nutritional additive and HMB-acid can be caused almost to disappear immediately and retain enduringly in the solution.

Thus, the substantially limpid liquid nutritional additive of the beverage of the HMB containing free acid form and non-emulsified is needed.

summary of the invention

In one embodiment, the present invention is the liquid nutritional additive containing free acid form HMB.

In another embodiment, the present invention is the limpid liquid beverage of the HMB containing free acid form.

Described nourishing additive agent or beverage can contain calcium and soluble protein.

In another embodiment, the present invention is method free acid HMB being added into liquid nutritional additive or beverage.The interpolation of free acid HMB can be carried out in the process manufacturing liquid or beverage products, or it can will use having come of described liquid or beverage shortly.

Unexpectedly, although think that free acid HMB and calcium (if present) store instability at the clear liquid nourishing additive agent containing soluble protein, and HMB and/or calcium (if present) can be caused to interact with soluble protein and cause and precipitate and be separated, the present invention includes the nourishing additive agent of this kind containing soluble protein and free acid HMB and still stable storing.In addition, the liquid be added into by free acid HMB not containing soluble protein does not yet cause liquid precipitation unexpectedly and is separated (expection can occur when adding free acid HMB).

accompanying drawing is sketched

Fig. 1 shows the picture of bottle, which show the physical appearance executed at the liquid additive of research in the 1st, 4,14 and 21 day in example 1.

Fig. 2 a shows the picture of the bottle of ISOPURE, which show the physical appearance at the ISOPURE sample of research in the 0th, 7,14,28 and 42 day in embodiment 3.

Fig. 2 b shows the picture of the bottle of GNC-albumen fruit juice, which show the physical appearance at the GNC-albumen fruit juice of research in the 0th, 7,14,28 and 42 day in embodiment 3.

Fig. 2 c shows the picture of the bottle of GatoradeRecovery, which show the physical appearance at the GatoradeRecovery sample of research in the 0th, 7,14,28 and 42 day in embodiment 3.

Fig. 2 d shows the picture of the bottle of Spartos albumen water, which show the physical appearance at the Spartos albumen water sample of research in the 0th, 7,14,28 and 42 day in embodiment 3.

Fig. 3 is the figure of HMB-acid the stability result of 120 days of description 300mg.

Fig. 4 is the figure of HMB-acid the stability result of 120 days of description 1000mg.

Fig. 5 is the figure of HMB-acid the stability result of 120 days of description 3000mg.

dESCRIPTION OF THE PREFERRED

In preferred embodiments, that be non-emulsified containing free acid HMB, the substantially limpid liquid nutritional additive (modal is beverage or drink) of the present invention.Liquid of the present invention can contain water and free acid HMB.Extra component can comprise soluble protein, amino acid, carbohydrate, vitamin and mineral matter as calcium.

The present invention comprises HMB-acid and liquid on its basis.In most of situation, described liquid has the crude fat content lower than 1%.It will be understood by those skilled in the art that the present invention can comprise free fatty as DHA or EPA, but be still considered to that there is the crude fat content lower than 1%.Water, sports drink, fruit juice, soft drink, liquid and substantially limpid nourishing additive agent such as EnsureClear, IsoPure protein beverage, GNC albumen fruit juice, GatoradeRecover and Spartos albumen water can comprise liquid of the present invention, but the present invention is not limited to these liquid.

Although preferred embodiment is the HMB-acid in liquid nutritional additive, in another embodiment, or before consumer takes, HMB-acid can be added into food, as honey, apple jam, fruit strand (fruitribbon) and other food in the process manufactured.

In the present invention, HMB-acid is effectively to measure existence.Effective amount comprises the HMB-acid of per kilogram of body weight scope about 0.01 gram to about 0.2 gram in 24 (24) hours.Also every day 0.5 gram to the efficient of HMB-acid of about 30 grams HMB-acid can be applied to the mankind.Thus, the pre-prepared product comprising HMB-acid will have substantially with the HMB-acid that these scopes exist.The HMB-acid that will be added into liquid or food provided individually also can have the HMB-acid substantially within the scope of these.

Any soluble protein source is suitable for the present invention, includes but not limited to whey protein concentrate, lactalbumin isolate, casein hydrolysate, the collagen of hydrolysis and its combination.

Described liquid nutritional additive can also comprise calcium, be most preferably solvable form with make in additive (as free acid HMB or soluble protein, interaction if present) minimizes with other component.The limiting examples of the suitable form of calcium comprises calcium carbonate, calcium citrate, calcium gluconae, calcium lactate, calcium phosphate and calcium pantothenate.

Liquid nutritional additive of the present invention can also comprise vitamin as vitamin D.As described in U.S. Patent Application Publication No. 2010/0179112, the combination of vitamin D and HMB has cooperative effect, and vitamin D thus can be expected to be included in liquid of the present invention.Vitamin D can be included in any form, and most preferably vitamine D3, also referred to as cholecalciferol (cholecalciferol).The amount of the vitamin D comprised can be the vitamin D of any amount, until cause the amount of toxicity.The common amount of vitamin D reaches 4000IU, but also can comprise much higher amount, as described in U.S. Patent Application Publication No. 2010/0179112.

The HMB-acid normally liquid form used in the present invention.The HMB-acid of other form in the scope of the invention comprises the HMB-acid of gel or gel-matrix form.HMB-acid that is any and form of ownership may be used to the present invention.

In the present invention, arbitrary node before the use free acid HMB can be added into liquid.Such as, any time in the fabrication process and in the fabrication process free acid HMB can be added into liquid or food.The proper method manufactured includes but not limited to that heat fills (hotfill) process, the retort pouch (retort) of fluid product or aseptic filling, and the random time in these manufacture processes any can add HMB-acid.

There is no need to allow described liquid or any off-gauge manufacturing step of food experience, as extra heating or cooling step or extra mixing or make slurry.HMB-acid can be added and product will be stable storing and being separated or precipitating of other interaction between component of HMB-acid and liquid or food minimizes in the random time of any manufacture process.

Can after the fabrication and use before HMB-acid is added into liquid or food.Such as, HMB-acid can separate with liquid or food provides to make consumer be added into its liquid selected or food.The HMB-acid (modal conc forms and modal gel form) that discontinuous measurement can be provided to pack is for being added into water, sports drink, fruit juice, the substantially limpid nutrient solution etc. of specified rate.Described HMB-acid can be provided with packing of single or multiple dosage.Described HMB-acid will be mixed to any drinkable liquid or food and is solvable in described liquid and food.

The present invention does not rely on the pH of the fluid matrix that HMB-acid will be added into.The pH of described fluid matrix can be low to moderate about 2.0.

Observe in the present invention that HMB-acid being added into liquid and food can cause having in liquid and food the precipitation of little HMB-acid and other interaction between component in described liquid or food, gel or condensation, this is astonishing and unexpected.In this area, the known liquid that is added into by calcium HMB can cause calcium and HMB part to be dissociated into ionic species as water or containing the liquid of soluble protein, causes precipitation, gel and condensation.And describe in U.S. Patent Application Serial Number 2011/0305799 calcium HMB is added into substantially limpid nutrient solution, it has been clarified calcium HMB and has kept this fact of associating, thus avoid the interaction between calcium and albumen, it makes these less desirable effects minimize.HMB-acid from definition be the HMB of the form of dissociating and expect that described free acid form can interact with the soluble protein of liquid and other composition (it can cause precipitating).Unexpectedly, the HMB of described free acid form not with other interaction between component any, thus provide the stable prod almost not having and even be not separated completely or precipitate.Observing HMB-acid, almost enter solution instantaneously when being injected towards liquid be also unexpected.HMB-acid is added into liquid and HMB-acid can be caused at the layered on top of liquid or flow through described liquid by originally expection, or described HMB-acid will with other interaction between component in liquid and cause the change of agglomerate, precipitation and beverage physical appearance.And in fact, add HMB-acid and rock a little subsequently and HMB-acid can be caused to disappear immediately and liquid is sparkling and crystal-clear bright.

In addition, add the sour taste on liquid beverage matrix of HMB-, quality, mouthfeel and stability almost do not have and even do not affect completely.

Those skilled in the art understand, and usage flag will be added into the HMB-acid of liquid and not add HMB-acid (being often the form of gel), is also included within scope of the present invention.

Test example

embodiment 1: the stability that with the addition of the product composition of HMB (free acid and calcium salt forms)

Scheme:

1.N=2 (the two kinds of tastes namely drinking soluble protein product that business can be bought; EnsureClear, pH about 2.74)

2. vial is labeled as A1-A3 and B1-B3.The corresponding following condition of mark:

table 1

Mark	Condition
		A1	Peach taste contrasts
A2	Peach taste CaHMB
		A3	Peach taste HMB FA
B1	Blueberry pomegranate contrasts
		B2	Blueberry pomegranate CaHMB
B3	Blueberry pomegranate HMB FA

3. the CaHMBMTI1208-100-02TSI12070630 of 1g is added to bottle A2 and B2.

4. the HMB free acid MTI1103-100-09Lot11010084 of 0.8g is added to bottle A3 and B3.

The product of the peach taste of 5.40ml is added into the bottle being labeled as A1-A3.

The product of the blueberry pomegranate taste of 6.40ml is added into the bottle being labeled as B1-B3.

7. bottle rubber cap seal is lived and is used jaw cap seal to close (crimpedshut).Then, mixed and be placed on shelf.

8. record and take pictures (not disturbance bottle) to apparent every day.

Result:

Table 2 reports i.e. drink soluble protein product (n=2) and is adding CaHMB or HMB free acid and mixed physical appearance.HMB is not added into contrast bottle.1st day record after initial mixing.

table 2

Outside physical appearance, also record at above-mentioned timing node and take pictures.These photos occur in FIG.

embodiment 2:

Research: the taste having the product adding HMB (free acid and Ca salt form)

Scheme:

table 3

Mark	Condition
		A1	Peach taste contrasts 5 -->
A2	Peach taste CaHMB
		A3	Peach taste HMB FA
B1	Blueberry pomegranate contrasts
		B2	Blueberry pomegranate CaHMB
B3	Blueberry pomegranate HMB FA

3. add the CaHMBMTI1208-100-02TSI12070630 of 1g to bottle A2 and B2 and mix.

4. add the HMB free acid Lot11010086 of 1.0g to bottle A3 and B3 and mix.

5. the taste in bottle is tasted by researcher.

6. taste between sample each, carry out gargling with water and wait 1 minute.

result:

Table 4 reports the taste of instant beverage soluble protein product (n=2) after adding CaHMB or HMB free acid and mix.HMB is not added into control bottle.

table 4

conclusion:

Soluble protein ready-to-drink product containing HMB free acid unexpectedly than containing CaHMB those stablize.In addition, add HMB free acid on the physical appearance of product, mouthfeel or quality without impact (compared with the control), and only have pleasant impression and change (sourer, to be likely the low pH due to HMB free acid) slightly.

embodiment 3

Laboratory research #21 long-time stability

1. use ethanol purge 12 vials and air dried overnight.

2. vial is labeled as A1-A3, B1-B3, C1-C3 and D1-D3.Mark corresponds to following condition:

table 5

Mark	Condition
		A1	40ml
A2	250mg CaHMB in 40ml
		A3	200mg HMB FA in 40ml
B1	40ml
		B2	250mg CaHMB in 40ml 6 -->
B3	200mg HMB FA in 40ml
		C1	40ml
C2	250mg CaHMB in 40ml
		C3	200mg HMB FA in 40ml
D1	40ml
		D2	250mg CaHMB in 40ml
D3	200mg HMB FA in 40ml

3. bottle A2-D2 employs CaHMBMTI1208-100-02TSI12070630.

4. bottle A3-D3 employs HMB free acid MTI1103-100-09Lot11010084.

5. add the ISOPURE protein drink of 40ml to the GNC albumen fruit juice of A1-A3,40ml to the GatoradeRecover to C1-C3 of B1-B3,40ml, and the Spartos albumen water of 40ml is to D1-D3.

6. wash away with nitrogen and seal bottle by rubber lid and metal pliers lid.

7. mix.

8. each Friday bottle A1-A3, B1-B3, C1-C3 and D1-D3 are taken pictures.Photo occurs in Fig. 2 a-2d.

Following table 6-9 provides the nutritional information (ISOPURE, GNC albumen fruit juice, GatoradeG3-Recover and Spartos albumen water) of often kind of tested liquid.

table 6

Nutritional labeling: GrapeFrostISOPURE-Fig. 2 a

Every part of size: 1 bottle (20fl.oz/591mL)

	The amount of every part	The value of every day
			Calorie	160
The calorie of fat	0
			Total fat	0g	0％
Sodium	80mg	3％
			Potassium	45mg	1％
Total carbohydrates	0g	0％
			Albumen	40g	80％
Vitamin A		0％
			Vitamin C		0％
Calcium		6％
			Iron		0％

table 7

Berry-Fig. 2 b that GNC – albumen Guo Zhi – mixes

Every part of size 14fl.Oz/414ml

The number of each container: 2

	The amount of every part	The value of every day
			Calorie	170	7 -->
The calorie of fat	5
			Total fat	0g	0％
Sodium	50mg	2％
			Potassium	0mg	0％
Total carbohydrates	26g	9％
			Dietary fibre	1g
Sugar	24g
			Albumen	15g	30％
Vitamin A		10％

Vitamin E	10％
		Nicotinic acid	10％
Vitamin B6	10％
		Vitamin B12	10％
Pantothenic acid	10％

table 8

Berry-Fig. 2 c that GatoradeG3 – Recover-mixes

Every part of size 8fl.Oz/240ml

Each container number: 2

pH3.68

	The amount of every part	The value of every day
			Calorie	110
The calorie of fat	0
			Total fat	0g	0％
Sodium	105mg	4％
			Potassium	40mg	1％
Total carbohydrates	20g	7％
			Dietary fibre	0g
Sugar	20g
			Albumen	8g	16％
Vitamin A		0％
			Vitamin C		0％
Calcium		4％
			Iron		0％

table 9

Spartos albumen water-Fig. 2 d

Every part of size 8fl.Oz/240ml

Each container number: 2

PH about 3.05

	The amount of every part	The value of every day
			Calorie	60
The calorie of fat	0
			Total fat	0g	0％
Sodium	10mg	<1％
			Potassium	20mg	1％
Total carbohydrates	9g	3％
			Sugar	9g

Albumen	5g	10％
			Vitamin A	5％
Vitamin C		5％
			Calcium	5％
Vitamin D		5％
			Vitamin E	5％
Vitamin B6		15％
			Folic acid	15％
Vitamin B12		15％
			Magnesium	5％

As shown in Fig. 2 a-2d, through 42 days, the liquid that with the addition of calcium HMB is muddy also containing precipitation.Calcium HMB bottle is A2, B2, C2 and D2 bottle.Bottle (A3, B3, C3 and D3) containing liquid and HMB-acid was limpid at 42 days and not precipitation, and seemed identical with control bottle (without HMB) (A1, B1, C1 and D1).

embodiment 4

This experimental design is HMB-acid stability of 120 days in soluble protein of observing various concentration.

In order to analyze HMB free acid at soluble protein (ISOPURE protein drink, Natures hauppauge, NY) in stability, the HMB free acid of variable concentrations is added into the ISOPURE protein drink of part size of recommendation.Three kinds of concentration are 300mg/240ml, 1000mg/240ml and 3000mg/240ml.HPLC is used to measure the HMB free acid of each solution at five different timing nodes: 0,30,60,90 and 120 days.The HMB free acid used is MTI1301-100-03 (Lot120111036).The ISOPURE protein drink used is Lot1212111132310.ISOPURE protein drink has the pH of about 2.54.The all glasswares used and supply through autoclaving with the HMB free acid (in ISOPURE protein drink) preparing described three kinds of variable concentrations for described 5 different time points.Carry out autoclaved material to have: vial, rubber and metal seal, pipette and graduated cylinder.To employ in ISUResearchPark Building3 for the high-pressure sterilizing method #1 of dry product.

Table 10 shows bottle mark:

table 10

Mark	Concentration (mg/240ml)	Timing node
			A0	300	0
A1	300	30 days
			A2	300	60 days
A3	300	90 days
			A4	300	120 days
B0	1000	0
			B1	1000	30 days
B2	1000	60 days
			B3	1000	90 days
B4	1000	120 days
			C0	3000	0
C1	3000	30 days
			C2	3000	60 days
C3	3000	90 days
			C4	3000	120 days

For the bottle in A group, the HMBFA of 60mg is added into each in five bottles, and then adds the ISOPURE protein drink of 48ml.The concentration of described HMBFA is 1.25mg/ml.

For the bottle in B group, the HMBFA of 200mg is added into each in five bottles, and then adds the ISOPURE protein drink of 48ml.The concentration of described HMBFA is 4.16mg/ml.

For the bottle in C group, the HMBFA of 600mg is added into each in five bottles, and then adds the ISOPURE protein drink of 48ml.The concentration of described HMBFA is 12.5mg/ml.

ISOPURE protein drink has the protein concentration of 0.0677g/ml; In often kind of sample, the amount of albumen is 3.25g.

Table 11 shows actual weight (mg) and the concentration (mg/48ml) of sample.

table 11

Mark	Weight (mg)	Concentration (mg/ml)
			A0	72.6	1.51
A1	61.6	1.28
			A2	67.8	1.41
A3	73.5	1.53

A4	65.3	1.36
			B0	212.5	4.43
B1	213.6	4.45
			B2	200.3	4.17
B3	206.1	4.29
			B4	201.7	4.2 10 -->
C0	614.4	12.8
			C1	612.8	12.77
C2	610.6	12.72
			C3	613.1	12.77
C4	613.9	12.79

Wash away each sample bottle with nitrogen and then live the top of bottle with rubber lid, jaw cap seal, and mixing.

Use SOP113-04HMB (normal line of amendment), within 0,30,60,90 and 120 days, test the HMB of a bottle of often kind of concentration at time point.

Table 12 shows the HMB calibration curve that will use.

table 12

For the sample for the preparation of test, the sample four parts of 0.5ml is transferred to micro centrifuge pipe.Then the KIV internal standard thing of 0.25ml is added into three kinds of standard and each sample sets.Finally, the 0.2M PB of 0.25ml is added into three samples with KIV internal standard thing, and the 0.2M PB of 0.5ml is added into the sample not containing KIV.

Then the concentration of each HMBFA sample is respectively now: 0.625mg/ml, 2.08mg/ml and 6.25mg/ml.

Four the middle of the month ± 5% expection change HMB concentration then think sample stable the analysis variation of 3% (can have ±).Carry out linear regression to data to measure as the second of stability.

result

Use HPLC analyzed the HMB in the ISOPURE sports drink of three kinds of prepared concentration HMB free acids at 0,30,60,90 and 120 day.The component of ISOPURE sports drink can disturb our KIV internal standard thing peak, and the calculating thus employed based on external perimysium reference thing is carried out quantitatively the HMB in often kind of sample.At each testing time point, each sample is compared with the HMB of desired amount through the HMB of quantitative amount, and be expressed as the percentage of expection.Result provides in figs. 3-5.Generally speaking, in sports drink, the HMB-FA of three kinds of variable concentrations can carry out along with the time and have numercal reduction, but significant linear reduction do not detected, p>0.05.Change is less than 8.0%.300,1000 and 3000mg/ part HMB-FA sample respectively expection changing between 98.6-91.84%, 98.1-94.96% and 97.28-93.57%.

Fig. 3 shows the sample (assessing 120 days stability) of the soluble protein containing 300mgHMB free acid/part.The reduction of HMB free acid is less than 8% of the HMB free acid of desired amount and does not linearly reduce significantly, p<0.05.

Fig. 4 shows the soluble protein (assessing 120 days stability) containing 1000mgHMB free acid/part.The reduction of HMB free acid is less than 8% of the HMB free acid of desired amount and does not linearly reduce significantly, p<0.05.

Fig. 5 shows the soluble protein (assessing 120 days stability) containing 3000mgHMB free acid/part.The reduction of HMB free acid is less than 8% of the HMB free acid of desired amount and does not linearly reduce significantly, p<0.05.

This experiment embodiment demonstrates and sour the stablizing in room temperature maintenance of HMB-can be caused to reach 120 days the HMB-acid beverage be added into containing soluble protein.

Claims

1. the fluid composition of substantially limpid, non-emulsified, it comprises the HMB-acid of beta-hydroxy-Beta-methyl butyric acid (HMB-acid) to about 30 grams of about 0.5 gram.

2. the composition of claim 1, wherein said composition also comprises soluble protein.

3. the composition of claim 1, wherein said composition also comprises calcium.

4. the composition of claim 1, wherein said composition also comprises vitamin and mineral matter.

5. the composition of claim 1, wherein said liquid that is substantially limpid, non-emulsified has storage stability.

6. the composition of claim 1, wherein said liquid that is substantially limpid, non-emulsified is selected from by following formed group: nutrient solution, sports drink, fruit juice and soda.

7. the composition of claim 1, wherein said substantially limpid, pH that liquid that is non-emulsified has about 2.0 to about 4.7.

8. the composition of claim 1, wherein said substantially limpid, pH that liquid that is non-emulsified has about 2.0 to about 2.8.

9. the composition of claim 8, wherein said substantially limpid, pH that liquid that is non-emulsified has about 2.0 to about 2.75.

10. preparation comprises the method for the fluid composition of substantially limpid, the non-emulsified of HMB-acid, and wherein described HMB-acid is added into alimentation composition by random time in a manufacturing method.

11. concentrates, it comprises the HMB-acid of the HMB-acid to about 30 grams of about 0.5 gram.

The concentrate of 12. claims 11, is wherein added into described concentrate and namely drinks (RTD) type beverage or food.

The concentrate of 13. claims 12, wherein said concentrate is added into described RTD beverage or food by the consumer of instant drink type (RTD) beverage or food.

The method of the alimentation composition of 14. preparation claims 1, is wherein added into instant drink type (RTD) beverage by described HMB-acid.

The method of the alimentation composition of 15. preparation claims 1, HMB-acid is added into liquid by the arbitrary node wherein during manufacture process.

16. methods preparing fluid composition, comprise and HMB-acid is added into fluid composition that is substantially limpid, non-emulsified, wherein described HMB-acid is added into fluid composition and at least one feature in the physical appearance of described liquid, mouthfeel or quality is not had a negative impact.