CN1655692A - 警觉棒 - Google Patents
警觉棒 Download PDFInfo
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- CN1655692A CN1655692A CNA03811528XA CN03811528A CN1655692A CN 1655692 A CN1655692 A CN 1655692A CN A03811528X A CNA03811528X A CN A03811528XA CN 03811528 A CN03811528 A CN 03811528A CN 1655692 A CN1655692 A CN 1655692A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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Abstract
一种用于提高警觉性的营养组合物,其包含:包括半乳糖的碳水化合物、脂质、蛋白质、咖啡因及其他选择性的成分,其中碳水化合物对蛋白质的比例以重量计为介于2∶1至4∶1,且其中该脂质包括有效量的磷脂类,其选自:磷脂酰胆碱及磷脂酰丝氨酸及其混合物。
Description
本发明关于一种食物产品,尤其是(但非限于)关于一种改善消费者警觉状态之产生及维持,或逆转消费者原先已降低之状态的可食用棒、软糖或咀嚼物。该产品可用以改善使用者精神及身体上的警觉性,促使能保持及/或增进认知功能。该产品亦可供改善警觉性、集中力、反应时间、感应时间及能量水平,亦可达致改善记忆、学习、字词回忆及情绪的效果,优选产品可供增强细胞膜的维持及修复。
该产品可包含可食用棒、软糖、咀嚼物或用于制成饮料的粉末组合物。
该产品需要一种含有可正确提供能量的有效物质的配方,以及在警觉状态明显或预期会急剧或逐渐下降的状况下提高或保持警觉性所需的基质。上述情况可于个人日常生活中随时发生,且将取决于过去、现在及未来的活动。
先前已知的产品对于在精神与身体状态之间取得平衡的各种问题仅能提供有限的解决方案。众所周知,燃料、内源性能量储备及外源性基质可提供能量以支持一般身体活动,缺乏此等物质可引起疲劳。此外,亦已知透过服用咖啡、茶类及其他草本饮料中的活性成分以限制或抵销疲劳可提高警觉性。警觉性可视为当中枢与周边神经系统路径完全活跃而并无中枢或周边疲劳时所显现的状态。于此情况下,警觉性为神经活动完整运作与能量提供能力全面运作的结合。然而,实质上各成分的结合往往不能成功,原因是各结合物并非经常产生加成性作用,且甚至可能造成相互拮抗性作用。再者,忽视执行警觉性的组织(亦即神经与相关的组织),可因为细胞及神经功能被中心性介导的潜能或代谢维持下降所减低,导致有效物质未能最佳地使用的情况。
运动需要使用大量可供给能量使肌肉及其他组织工作的燃料,以及在所有支持正常身体功能的组织中维持细胞功能的结构单元。此等燃料及结构单元可源自内源性及外源性基质,其主要为肝脏及肌肉中的肝醣形式,血浆中的葡萄糖、脂肪酸与胺基酸形式,动物性脂肪组织及肌肉中的脂质形式及蛋白质形式。身体组织在缺乏至少一种燃料来源的下无法运作,且只有在获得多于一种燃料来源时方可全面运作,尽管如此,因着各燃料来源量只属有限,亦会使正常活动的强度与持久性受到限制。人体状态在各餐进食之间及于储备逐渐耗尽期间产生变化并不足为奇,此时注意力会衰退且警觉状态减弱。若提供基质的外源性燃料供给或先前于恢复期内所建立的内源性储备或两者皆不充分时,警觉性可能衰减,尤其是在重复性活动期间,警觉性并可能受到严重约制。供给特定营养物将有助益,因为此等基质可补充来自身体内源性来源的已消耗的基质。在上述期间供给特选的营养物,可增强警觉性,此与身体储备的补充及健康组织的维持有关。由于尚未知悉营养物之间的拮抗性及新的协同作用,先前的技术在受到局限下,未能为上述状况设计最有效的配方。本发明乃应付及寻求解决此等限制。
根据本发明,一种用于提高警觉性的营养组合物包含其中包括半乳糖的碳水化合物、脂质、蛋白质、咖啡因及其他选择性的成分;
其中碳水化合物对蛋白质的比例是介于2∶1至4∶1之间;
且其中该脂质包括有效量的选自磷脂酰胆碱、磷脂酰丝胺酸及其混合物的磷脂类。
于优选实施例中,碳水化合物对蛋白质的比例是介于2.5∶1至3.5∶1之间,较优为2.7∶1至3.2∶1,更优为3∶1至1。
碳水化合物可选自半乳糖、果糖、蔗糖、麦芽糊精、精制及原蔗糖、水解乳糖及其混合物。该组合物亦可包括例如存在于坚果、种子与果实中的淀粉质及复合多醣类。
以谷氨酰胺二肽提高该棒的蛋白质含量有其助益。谷氨酰胺二肽可占总蛋白质含量的5-15%。谷氨酰胺为细胞组织的基质且可用于维持及增强免疫功能。
咖啡因可以经炼制咖啡因、含有咖啡因的天然物质例如瓜拉纳果或其混合物的形式提供。可使用量为0.010至0.200%,较优为0.025至0.100%,更优为0.075%。
磷脂类的优选含量为0.2至1.0%,更优为0.25至0.3%。优选方式是使用磷脂酰丝胺酸与磷脂酰胆碱的混合物,优选比例介于1∶3至3∶1。一般以等量尤其较佳。
磷脂酰丝胺酸因其作为神经细胞膜中的关键磷脂类而特别重要,且其可被归类为一种脑营养物。此等磷脂质与半乳糖对神经组织的功能起关键作用。重要的是,脑内神经组织的特征为具有一类称作脑苷脂的化合物,其中含量最多的为以半乳糖为主类的鞘糖脂(半乳糖-脑苷脂)。半乳糖亦可见于结构性膜醣蛋白的低聚醣类部份中。
来自牛及大豆来源的磷脂酰丝胺酸较得自蛋来源者优良。为此,本发明的产品配方可利用此优点,使用至少50%源自牛及/或大豆磷脂类的磷脂酰丝胺酸与磷脂酰胆碱。使用大豆产物可制造素食性产品。
该脂质组成部分优选是包括约5至10%单元不饱和脂肪酸(MUFA)及约10至15%多元不饱和脂肪酸(PUFA)。
优选方式是使用可供给助益比例的omega-6及omega-3脂肪酸的成分。鱼油、植物油或此等油类的混合物均可使用。植物油(小麦胚芽、亚麻仁、红花、大豆、棉籽、芝麻及向日葵)是亚麻油酸(omega-6)的良好来源。植物油(亚麻仁、大豆、胡桃及小麦胚芽)是α亚麻油酸(omega-3)的良好来源。鱼油亦为此等必需脂肪酸的丰富来源。利用月见草油(γ亚麻油酸含量高)及矜取草油(琉璃苣油,γ亚麻油酸含量高)制成亚麻仁油(其PUFA及次亚麻油酸含量高)与小麦胚芽油(其PUFA、亚麻油酸及维生素E含量高)的结合物,可用作为取代鱼油(例如鳕鱼肝油)的素食性替代品。omega-6对omega-3含量的理想比例可为4-10∶1。因此,于本发明的产品中MUFA对PUFA的比例可为1∶3至1∶1,其中PUFA可含有得自上述任何一个或多个来源的omega-6对omega-3脂肪酸的比例为4-10∶1。
该组合物可配方成可咀嚼棒、饼干、曲奇饼或蛋糕,亦可制成糖果、软糖或其他片剂或谷类组合物,亦可使用液体饮料或与水溶合成饮料的粉末或颗粒掺合物形式。
除非有另行指定,用于说明书中的百分比及其他比例皆以干重量计。百分比及比例可选自总量达100%的范围。
以下所称的主要营养素为碳水化合物、脂质及蛋白质,不包括矿物质、稳定剂、纤维、咖啡因及其他成分。
使用含有半乳糖或果糖的碳水化合物混合物可确保低血糖指数。半乳糖与果糖为非胰岛素性。优选的简单碳水化合物及糖类与麦芽糊精及复合淀粉的组合物可确保能量的持续传送。能量有可能持续传送,是因为非胰岛素性糖类(特别是半乳糖与果糖)与双醣类及其他复合碳水化合物间的平衡,可提供快速且持续性吸收及同化基质的阶段,以维持血糖浓度。
碳水化合物对蛋白质的最优选比例为3∶1。此比例对警觉性特别有效。高碳水化合物比例可能会产生困倦。
于该配方中供给可溶及不可溶性纤维,可有助于碳水化合物的消化、吸收及同化,以确保能量的逐步及持续传送。果胶可包括于该配方的中,而在可使用的2-10%(较优选为5-8%)纤维含量中,果胶可达其中的50%。
抗氧化剂为“警觉”棒配方成分中的重要部份。维生素E保护脂质不会过氧化,维生素C压制自由基活性,绿茶萃取精华含有有用的抗氧化剂,且亦可供给一部份咖啡因(参见实施例表中的成分)。
蛋白质包括用以快速供应氨基酸的乳清蛋白及用于长期持续供给氨基酸的酪蛋白。半乳糖、磷脂酰胆碱与磷脂酰丝胺酸提供细胞膜(特别是神经组织)的维持及合成所需的前驱物。抗氧化剂可保护此等膜,而该棒中的脂质组合物则旨在限制脂质过氧化。磷脂类及其他成分的提供,同时特别以咖啡因作为刺激物,再连同适当的能量,以确保血糖稳定性,能量供给产生协同作用以增强警觉性、防止警觉性衰退,并保持经提升的警觉状态。
因此,为完成有助益且显著的警觉性改善,使用的组合物宜包含可提供下列一项或以上作用的外源性成分:
1)提供持续且有效的燃料及结构单元来源,用以维持身体组织,特别是该等与警觉性相关的组织;
2)使燃料能最有效呈现于身体组织;
3)消化及吸收后可确实有效保持或提高警觉性;
4)在正常生活中发挥最高警觉潜能;
5)提供专用于此等成分的协同作用。
以能量或质量计,碳水化合物:蛋白质比例应介于2∶1至4∶1之间。此以能量基准而言(亦即以占总体可利用主要营养素能量的比例计)为48至57.6%碳水化合物,24至14.4%蛋白质,28%脂质。因为脂质具有较碳水化合物或蛋白质高约两倍的产热值,故以主要营养素的质量基准而言(亦即以主要营养素的干重而非以含有可变水分量的棒的重量计),此应等于56.9至68.2%碳水化合物,28.4至17.1%蛋白质,14.7%脂质。然而,碳水化合物对蛋白质的比例为3∶1,而脂质含量按能量基准为15%至45%不等或按质量基准为7.3%至26.7%不等。
于优选实施例中,以能量为基准或以重量计的碳水化合物:蛋白质比例为3∶1。以能量为基准(亦即以占总体可利用主要营养素能量的比例计),优选的比例为54%碳水化合物,18%蛋白质,28%脂质。因为脂质具有较碳水化合物或蛋白质高约两倍的产热值,故此以主要营养素的质量为基准(亦即以主要营养素的干重而非以含有可变水分量的棒的重量计),优选的比例为等于64%碳水化合物,21.3%蛋白质,14.7%脂质。
特定的碳水化合物包括所有上述用于透过消化或其他方式产生或制造单醣类(包括半乳糖、葡萄糖及果糖)的碳水化合物(属纯醣类或有益健康的有机养分形式)。其含量比例(各类单、双、寡、多及复合醣类,碳水化合物含量的重量百分比)可为以重量计14%至59%的半乳糖产量,以重量计71%至29%的葡萄糖产量,15%至12%果糖产量(达到以重量计100%的碳水化合物含量)。优选实施例为以重量计30%的半乳糖产量,以重量计60%的葡萄糖产量,以重量计10%的果糖产量。
相对于总体碳水化合物的半乳糖百分比可介于50-98%的之间。
至少90%的半乳糖含量应属单醣或自由态半乳糖的形式。
于所述比例中,半乳糖的部份大多属单醣的形式(以重量计总体碳水化合物含量的14%至59%),而产葡萄糖的部份(以重量计总体碳水化合物含量的71%至29%)为含单醣与高醣类比例为1∶4的混合物(以重量计产葡萄糖含量的20%为自由态葡萄糖,而以重量计产葡萄糖含量的80%为高醣类),以使该总体碳水化合物混合物中属单醣的自由态葡萄糖量不多于半乳糖含量的40%,且不多于产葡萄糖的高醣类含量的20%。优选实施例包含29.4%半乳糖、11.8%自由态葡萄糖、47%高葡萄糖产量醣类及11.8%果糖。
于所述比例中,以质量计脂质含量(按上文可介于以重量计主要营养素的7.3%至26.7%)的10%至50%可属单元不饱和脂肪酸类(MUFA)及多元不饱和脂肪酸类(PUFA)的形式,亦即MUFA与PUFA的合并比例可为主要营养素的0.73%至13.35%,其中MUFA可为0.18%至6.68%而PUFA可为0.36%至10%的主要营养素,以使MUFA与PUFA的总和可介于0.73%至13.35%(亦即使MUFA对PUFA的比例是介于1∶3至1∶1)。
蛋白质对碳水化合物(如上述的总量)的比例优选为以能量计1∶3。蛋白质含量的20至70%(优选为50%)应为浮动比例的乳清及酪蛋白(其中一部份可使用酪蛋白盐类)。蛋白质含量的80至30%可源自天然产物例如坚果、种子及面粉(例如大豆粉),亦可源自大豆或稻米蛋白质。部份蛋白质含量可以水解产物形式添加,例如小麦蛋白水解产物。
若有需要可添加调味,例如柠檬、青柠、黑醋栗、橙、柑橘类水果、小红莓、巧克力等口味。这些混合物被配方为各种成分将按口味调制成软黏至干性的警觉棒,水分含量可相应调整,例如,水分含量可介于2至40%,优选为10至30%,更优选为15至20%。所建议能量棒的大小与质量可介于50克至150克的之间,典型例子是100克混合成分的棒。
本发明进一步以实施例的方式描述,但非用以限制其范围。
下表列示根据本发明的优选产品成分。
实施例
成分 | 重量/% | ||||||||
A | B | C | D | E | F | 一般范围下限-上限 | 优选范围 | 模范棒例 | |
半乳糖部份所需半乳糖可属枣子或无花果酱或糖浆形式部份所需可属果实浓缩液形式 | 5 | 20 | - | 5 | 5 | - | 5-37.5 | 10-30 | 14.4 |
多醣类复合碳水化合物可源自以各种比例组合的玉米粉、种子、面粉、米、燕麦片、果实与坚果,包括干制及经加工保存的果实 | 20 | 10 | 20 | 30 | 24 | 24 | 5-30 | 10-25 | 14.4 |
麦芽糊精 | 12.5 | 7.5 | 12.5 | 2.5 | 12.5 | 12.5 | 3-30 | 4.5-15 | 4.8 |
原蔗糖 | 2 | 2 | 2 | 2 | 2 | 2 | 1-10 | 2-8 | 2.9 |
果糖部份所需果糖可属HFCS或果实浓缩液形式 | 3 | 3 | 3 | 3 | 3 | 3 | 0.5-10 | 0.75-7 | 0.96 |
精制蔗糖 | 5 | 5 | 5 | 5 | 5 | 5 | 1-20 | 1.75-10 | 1.92 |
葡萄糖部份所需可属糙米糖浆形式 | 5 | 5 | - | 5 | 5 | - | 1.5-15 | 1.75-10 | 1.92 |
水解乳糖为半乳糖/葡萄糖糖浆或其衍生物,含有约40-50%半乳糖与浮动比例的葡萄糖及果糖 | - | - | 10 | - | - | 10 | 5-50 | 5-40 | 9.6 |
乳糖乳糖可为水解乳糖糖 | - | - | - | - | 1 | 1 | 0.5-2 | 0.75-1.5 | 0.96 |
成分 | 重量/% | ||||||||
A | B | C | D | E | F | 一般范围下限-上限 | 优选范围 | 模范棒例 | |
浆的一部份 | |||||||||
脂质(单元不饱和脂肪酸(MUFA)与多元不饱和脂肪酸(PUFA)的比例分别为总能量含量的5-10%及10-15%)部份用以供给必需脂肪酸的所需脂质可属源自亚麻仁、向日葵、鱼类及橄榄的油类或其他植物或动物油类形式(供应omega 3/6脂肪酸) | 10 | 10 | 10 | 10 | 10 | 10 | 5-30 | 7-15 | 9.6 |
共轭亚麻油酸(CLA) | - | - | - | - | 1 | 1 | 0.5-2 | 1-1.5 | 1 |
纤维(可溶及不可溶)例如燕麦麸部份纤维含量可属果胶的形式 | 5 | 5 | 5 | 5 | 5 | 5 | 2-10 | 5-8 | 6.7 |
维生素可使用维生素混合物以供给完整系列的维生素 | 10-100%RDA | 10-100%RDA | 10-100%RDA | 10-100%RDA | 10-100%RDA | 10-100%RDA | 10-100%RDA | 40-60%RDA | 50%RDA |
蛋白质(其中50%为浮动比例的乳清与酪蛋白,部份可使用酪蛋白盐类)蛋白质对碳水化合物(如上述总量)的比例以能量计为1∶350%蛋白质可源自天然产物例如坚果、种子及面粉(例如大豆 | 17.5 | 17.5 | 17.5 | 17.5 | 17.5 | 17.5 | 6-30 | 12-24 | 17.3 |
成分 | 重量/% | ||||||||
A | B | C | D | E | F | 一般范围下限-上限 | 优选范围 | 模范棒例 | |
粉),亦可得自大豆或米蛋白部份蛋白质含量可以水解产物形式添加,如小麦蛋白水解产物 | |||||||||
调味 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
矿物质包括铁、锌、钙及其他必需矿物质 | 0-100%RDA | 0-100%RDA | 0-100%RDA | 0-100%RDA | 0-100%RDA | 0-100%RDA | 10-100%RDA | 40-60%RDA | 50%RDA |
稳定剂包括柠檬酸盐、磷酸盐及其他缓和剂系统 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
水 | 11 | 11 | 11 | 11 | 5 | 5 | 2-20 | 5-15 | 10 |
磷脂酰丝胺酸部份所需可属蛋或大豆磷脂质形式 | 0.150 | 0.150 | 0.150 | 0.150 | 0.150 | 0.150 | 0.050-0.350 | 0.125-0.175 | 0.15 |
磷脂酰胆碱部份所需可属蛋或大豆卵磷脂形式 | 0.125 | 0.125 | 0.125 | 0.125 | 0.125 | 0.125 | 0.050-0.250 | 0.100-0.175 | 0.125 |
维生素E | 200IU | 200IU | 200IU | 200IU | 200IU | 200IU | 50-400IU | 150-250IU | 200IU |
维生素C | 0.125 | 0.125 | 0.125 | 0.125 | 0.125 | 0.125 | 0.050-0.500 | 0.100-0.200 | 0.150 |
咖啡因以咖啡因或其混合物及/或含有咖啡因的天然物质的形式添加,例如瓜拉纳果或绿茶 | 0.100 | 0.100 | 0.025 | 0.025 | 0.050 | 0.050 | 0.010-0.200 | 0.025-0.100 | 0.075 |
其他抗氧化剂例如绿茶萃取精华、大豆异黄酮等 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1-0.2 | 0.13-0.17 | 0.15 |
成分是以质量(克或毫克)表示。维生素以毫克或国际单位(IU)或每日营养素建议摄取量(%RDA)表示,会因应不同种类的棒而有所变化。
上述实施例是以100克成分为基准。所建议的棒为50-60克。
Claims (22)
1.一种用于提高警觉性的营养组合物,其包含:
包括半乳糖的碳水化合物,
脂质,
蛋白质,
咖啡因,
及其他选择性的成分,
其中碳水化合物对蛋白质的比例以重量计是介于2∶1至4∶1之间,
且其中该脂质包括有效量之磷脂类,乃选自:磷脂酰胆碱及磷脂酰丝胺酸及其混合物。
2.根据权利要求1所述的组合物,其中该比例是介于0.5∶1至3.5∶1之间。
3.根据权利要求2所述的组合物,其中该比例是介于2.7∶1至3.2∶1之间。
4.根据权利要求3所述的组合物,其中该比例为3∶1。
5.根据以上任何一项权利要求所述的组合物,其中该碳水化合物选自:半乳糖、果糖、蔗糖、麦芽糊精、精制及原蔗糖、高果糖糖浆、水解乳糖、淀粉及复合多醣类及其混合物。
6.根据权利要求5所述的组合物,其中至少90%半乳糖含量为单醣。
7.根据以上任何一项权利要求所述的组合物,其中该咖啡因选自咖啡因、含有咖啡因的天然产物及其混合物。
8.根据以上任何一项权利要求所述的组合物,其中磷脂质的含量为0.1-2.0%。
9.根据权利要求8所述的组合物,其中磷脂质的含量为0.2-1.0%。
10.根据权利要求9所述的组合物,其中磷脂质的含量为0.2-0.3%。
11.根据以上任何一项权利要求所述的组合物,其中磷脂酰胆碱对磷脂酰丝胺酸的比例为1∶3-3∶1。
12.根据权利要求11所述的组合物,其中该比例为1∶1。
13.根据以上任何一项权利要求所述的组合物,其中该脂质的组成部分包括5-10%单元不饱和脂肪酸及10-15%多元不饱和脂肪酸。
14.根据权利要求13所述的组合物,其中omega 6脂肪酸对omega 3脂肪酸之比例是介于4-10∶1之间。
15.根据以上任何一项权利要求所述的组合物,其中单醣对高醣类的比例为1∶2-1∶8。
16.根据权利要求15所述的组合物,其中单醣对高醣类的比例为1∶3-1∶6。
17.根据权利要求16所述的组合物,其中单醣对高醣类的比例为1∶4。
18.根据以上任何一项权利要求所述的组合物,其中该蛋白质选自:乳清、酪蛋白、蛋白水解产物及其混合物。
19.根据以上任何一项权利要求所述的组合物,其中该蛋白质包括谷氨酰胺二肽。
20.根据权利要求19所述的组合物,其中该谷氨酰胺二肽之含量是介于5-15%之间。
21.根据以上任何一项权利要求所述的组合物,其包括抗氧化剂。
22.根据权利要求21所述的组合物,其中该抗氧化剂是选自抗坏血酸、绿茶萃取精华及其混合物。
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GBGB0206793.2A GB0206793D0 (en) | 2002-03-22 | 2002-03-22 | Alertness bar |
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CN102014664A (zh) * | 2008-03-03 | 2011-04-13 | 雀巢产品技术援助有限公司 | 碳水化合物棒 |
CN101873807B (zh) * | 2007-11-16 | 2014-06-25 | 国际Ip控股有限责任公司 | 含低咖啡因的可食能量组合物 |
US8937049B2 (en) | 2008-03-03 | 2015-01-20 | Premier Nutrition Corporation | Carbohydrate gel |
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JP2006282644A (ja) * | 2005-04-05 | 2006-10-19 | Idemitsu Kosan Co Ltd | 疲労回復剤 |
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WO2007116091A1 (en) * | 2006-04-12 | 2007-10-18 | Dsm Ip Assets B.V. | Novel nutraceutical compositions |
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- 2003-03-24 MX MXPA04009261A patent/MXPA04009261A/es not_active Application Discontinuation
- 2003-03-24 DE DE60318186T patent/DE60318186T2/de not_active Expired - Fee Related
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- 2003-03-24 WO PCT/GB2003/001241 patent/WO2003079818A1/en active IP Right Grant
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- 2003-03-24 AU AU2003255793A patent/AU2003255793A1/en not_active Abandoned
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CN101873807B (zh) * | 2007-11-16 | 2014-06-25 | 国际Ip控股有限责任公司 | 含低咖啡因的可食能量组合物 |
CN102014664A (zh) * | 2008-03-03 | 2011-04-13 | 雀巢产品技术援助有限公司 | 碳水化合物棒 |
US8937049B2 (en) | 2008-03-03 | 2015-01-20 | Premier Nutrition Corporation | Carbohydrate gel |
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WO2003079818A1 (en) | 2003-10-02 |
MXPA04009261A (es) | 2005-01-25 |
EP1487285B1 (en) | 2007-12-19 |
ATE381267T1 (de) | 2008-01-15 |
EP1487285B9 (en) | 2008-10-29 |
MY134314A (en) | 2007-12-31 |
CA2480100A1 (en) | 2003-10-02 |
DE60318186T2 (de) | 2008-12-04 |
TW200418393A (en) | 2004-10-01 |
AR039118A1 (es) | 2005-02-09 |
CL2003000590A1 (es) | 2005-01-14 |
EP1487285A1 (en) | 2004-12-22 |
US20040013707A1 (en) | 2004-01-22 |
JP2005520534A (ja) | 2005-07-14 |
ZA200407852B (en) | 2006-02-22 |
AU2003255793A1 (en) | 2003-10-08 |
DE60318186D1 (de) | 2008-01-31 |
GB0206793D0 (en) | 2002-05-01 |
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