New Zealand Paient Spedficaiion for Paient Number 315407
New Zealand No 315407 International No PCT/NZ96/00080
TO BE ENTERED AFTER ACCEPTANCE AND PUBLICATION
Priority dates 08 08 1995,
Complete Specification Filed 08 081996
Classification (6) A23L1/29, A23C9/20, A23D9/007
Publication date 28 October 1999
Journal No 1445
NO DRAWINGS
NEW ZEALAND PATENTS ACT 1953
COMPLETE SPECIFICATION
Title of Invention
High energy nutritive composition
Name, address and nationality of applicant(s) as in international application form
KIWITECH LIMITED, Whareroa Road, Hawera, New Zealand
HIGH ENERGY NUTRITIVE COMPOSITION
TECHNICAL FIELD
This invention relates to high energy dietary supplements, which are particularly suitable for consumption by endurance athletes
BACKGROUND ART
High carbohydrate diets are -widely recommended to endurance athletes smce they are believed to enhance physical performance (Costill, D, Am J Clm Nutr 34 1831-1836 (1982)) The energy expenditure involved in training and competing for endurance and 15 ultra endurance events (events greater than 90 minutes and between 4 and 24 hours respectively) can be so great (22 9-75 2 MJ/day or 5,500 to 18,000 kcal/day (Kreider, R B, Int J Sports Nutr) 1.3-27 (1991)) that many athletes find difficulty m complying with this recommendation unless large quantities of extrinsic sugars are consumed For these reasons the most popular liquid nutrition formulae commercially available to 20 athletes are composed predominantly of carbohydrate
A diet relatively high in fat provides an alternative means of achieving a high intake of energy However high fat diets are not recommended to endurance athletes because high carbohydrate intakes are considered necessary to achieve maximum glycogen 25 stores and because previous studies have reported gastrointestinal distress (Rehrer, N, Int J Sports Nutr 2 48-59, 1992) during exercise after consumption of high fat foods This justification is not soundly based since few studies have reliably compared the effects of dietary intake on performance and smce previous studies reporting gastrointestinal distress after high fat food consumption have tested traditional high fat 30 solid foods and concentrated medium-cham-tnglyceride (MCT) solutions
The applicants have successfully tnaled a high-fat high-energy dietary supplement m a group of endurance-trained road cyclists The applicants have found that the gastrointestinal distress previously associated with exercising after traditional high fat 35 foods can be overcome Furthermore endurance capacity after consumption of the high energy dietary supplement was not compromised
PCT/ /y6/00080
It is this high-fat high-energy dietary supplement which is the focus of the present invention
SUMMARY OF THE INVENTION
Accordingly, in a first aspect the present invention may broadly be said to consist in a high energy dietaiy supplement which includes fat which is at least partially hydrolysed and wherein from about 40% to about 55% of the total energy of the supplement is provided by the fat
Preferably, the dietary supplement includes one or more non-toxic emulsifiers
Most conveniently, the fat comprises partially hydrolysed milk fat
Preferably the milk fat is partially hydrolysed anhydrous milk fat
The dietarv supplement will also include other conventional nutritive components such as a carbohydrate source, texture modifiers, sweeteners and flavouring agents to enhance palatability
The high energy dietary supplement can be provided in the form of a solid, a semi-solid or a liquid
In one preferred form of the invention, the dietary supplement is m the form of a liquid
Preferably, m tins form of the invention, the emulsifiers are a mixture of monoacetyl and diacetyl tartaric acid ester of mono/diglycendes, glycerol monostearate, lecithin and concentrated medium chain triglycerides
Preferably, the emulsifiers are present in the following relative amounts about 65 2% concentrated medium chain triglycerides, about 17 4% glycerol monostearate, about 13 0% monoacetyl and diacetyl tartaric acid ester of mono/diglycendes and about 4 3% lecithin
Preferably, the emulsifiers are present in a combined amount of about 35 4% by weight of the partially hydrolysed anhydrous milk fat (or about 26 1% of the combined weight of the emulsifiers and partially hydrolysed anhydrous milk fat)
Preferably, the emulsifiers and the partially hydrolysed anhydrous milk fat are present in combined amount of about 8 8% by weight of the supplement
In this form of the mvention, the liquid high energy dietary supplement preferably 5 further comprises water, maltodextnn, fructose, milk protein isolate, sodium citrate, maltol and a flavouring component
Preferably, the supplement has the folloving formulation
0 Component % By Weight of Total
Composition maltodextnn (Maltrrn M200) about 9 0%
fructose about 6 8%
milk protein isolate (TMP1180) about 5 0%
sodium citrate about 0 4%
partially hydrolysed milk fat plus emulsifiers maltol about 0 1%
flavour about 0 4%
water about 69 5%
0
In another preferred embodiment of the invention, the supplement is in the form of a dry drink base suitable for addition to a liquid (such as water or milk)
In yet another preferred embodiment of the mvention, the supplement is in the form of 5 a solid, preferably a snack bar
Preferably, in this form of the invention, the emulsifier is glycerol monostearate, which preferably has a residual soap content of about 2%
0 Preferably, the emulsifier is present m an amount of about 26 4% by weight of the partially hydrolysed anhydrous milk fat (or about 20 9% of the combmed weight of the glycerol monostearate and the partially hydrolysed anhydrous milk fat)
about 8 8%
Preferably, the partially hydrolysed anhydrous milk fat is present m an amount of about 20 24% by weight of the snack bar
Preferably, the glycerol monostearate is present in an amount of about 4 7% to about 6 9% by weight of the snack bar
In this form of the mvention, the high energy dietary supplement preferably further compnses fructose, glucose syrup, whey proteins, modified starch, water, maltodextnn, sodium citrate, citric acid, carrageenan, calcium citrate, maltol and flavour
Preferably, the snack bar comprises the following components m the proportions set 10 out below
Component fructose glucose syrup partially hydrolysed anhydrous milk fat whey protem (Alacen 152) modified starch (TB 840) whey protem (Alacen 312) glycerol monostearate water maltodextnn (Maltnn M100) sodium citrate citric acid canageenan
% (By Weight)
about 17 0% to about 22 09%
about 20 5% to about 21 06%
about 20 24%
about 10 0% to about 10 6% about 5 0% to about 7.2% about 6.2% to about 6 4% about 4 7% to about 6 9% about 3 29%
maltol (Veltol) calcium citrate vanilla flavour about 2 0% to about 4 4%
about 0 3% to about 1 0%
about 0 2% to about 0 5%
about 0 1% to about 1 0%
about 0 15%
about 0 05% to 0 16% about 0 3% to about 0 8%
Preferably, the snack bar has the following formulation
Component fructose glucose syrup
% (By WeighO about 22 09% about 21 06%
partially hydrolysed anhydrous milk fat whey protein (Alacen 152)
about 20 24% about 10 27%
modified starch (TB 840)
about
6 99%
whey protem (Alacen 312)
about
6 37%
glycerol monostearate about
34%
water about
3 29%
maltodextnn (Maltnn Ml00)
about
2 26%
sodium citrate about
0 62%
citnc acid about
0 41%
carrageenan about
0 41%
maltol (Veltol)
about
0 15%
calcium citrate about
0 08%
vanilla flavour about
0 41%
DETAILED DESCRIPTION OF THE INVENTION
Preferred forms of the present invention will now be described in more detail
The high energy dietaiy supplements of the present invention contam fat as an essential component This fat must also meet two essential criteria First, it must be partially 20 hydrolysed By this it is meant that the fat component cannot be entirely m the form of triglycerides There must be at least some diglycendes or monoglycendes (and preferably both) present It tc also pieferred that some free fatty acids are present m the partially hydrolysed fat, and that the free fatty acids are preferably m the form of salts, such as sodium salts. Therefore, as used herein, the term "partially hydrolysed 25 fat" means any fat which comprises a mixture of triglycerides with diglycendes and/or monoglycendes, whether or not obtained by a process m which partial hydrolysis of tnglycendes has actually been effected
The second essential cntenon is that the fat must be present m the supplement in an 30 amount sufficient to provide from about 40% to about 55%, more preferably about 48% to about 50%, of the total energy of the supplement It is believed by the applicants that within this range, the partially hydrolysed fat will provide sufficient energy to sustain an athlete ingesting a relatively small amount of matenal, while at the same time allowing the supplement to remain palatable and, with the assistance of the other 35 components of the supplement, quickly digestible The total energy of the supplement, * • • 1 * - • and fee proportion contributed-by the fat, -maybe measmed using-standard techm-qu-s-2, • -such as bomb calonmetry to obtain an experimental estimate of energy, or Atwater conversion figures to obtain a theoretical value based on the proportion of fat,
PCT7NZ96/00080
carbohydrate and protein present fat contains about 37 kJ/g, carbohydrate about 16 kJ/g, and protem about 17kJ/g t
It is also most preferred that the dietary supplements of the present mvention contain 5 one or more non-toxic emulsifiers The emulsifier(s) can either be added separately to other components of the dietary supplement, or can instead first be incorporated into the partially hydrolysed fat, for subsequent addition to other components of the dietary supplement
The fat can be from any source appropnate for use m a dietaiy product It can be fat from a single source or from a combination of sources It is however preferred that the fat compnses partially hydrolysed milk fat It is particularly preferred that the milk fat is anhydrous milk fat
The dietary supplements of the mvention will also mclude other conventional nutntive components such as a carbohydrate source, texture modifiers, sweeteners and flavouring agents to enhance palatability The dietary supplements may also mclude a suitable antioxidant, such as Vitamin E, butylated hydroxy toluene or butylated hydroxy amsole
The dietary supplement of the present mvention can be provided m many forms - solid, semisolid or liquid For example, the dietary supplement may be provided in the form of a liquid, as a ready to dnnk supplement It may also be provided m a dned form, such as a powder or granules, suitable for reconstitution as a dnnk by addition to a 25 liquid such as water or milk Alternatively, the dietary supplement may be in the form of a solid, such as a snack bar
Partially hydrolysed fat
The prefened high energy dietaiy supplements according to the present mvention may be prepared by first obtaining partially hydrolysed fat The partially hydrolysed fat can be obtained from any source, mcludmg a commercial source if available It can also be specifically produced for preparation of the dietary supplements of the mvention by 35 any suitable hydrolysis process Where, as is preferred, the fat is milk fat, the partially hydrolysed fat may conveniently be prepared by heating milk fat, in the presence of a suitable base, for a sufficient tune and at a suitable temperature to bnng about partial
hydrolysis of the milk fat, that is, to remove estenfied fatty acids from the glycerol backbone of the triglycerides
Milk fat contains a high proportion of medium and short cham fatty acids, including 5 butyric acid It is preferred that the hydrolysis conditions are such as to avoid the selective removal of butync acid from the milk fat triglycerides, in order to prevent the partially hydrolysed fat having an offensive odour of butync acid The hydrolysis conditions, therefore, are preferably chosen so to minimise the release of butync acid with respect to the total degree of hydrolysis
It is particularly preferred that the milk fat is anhydrous milk fat, and that this is heated to about 85 °C Sodium hydroxide may convemently be used to hydrolyse the milk fat, and is generally added m an amount of about 0 4% by weight It has been found that a reaction time of about 6-7 hours, preferably about 6 5 hours, will bring about a 15 desirable level of partial hydrolysis of the milk fat These reaction conditions have been found to effect minimal release of butync acid
After the partial hydrolysis has taken place, the hydrolysate is usually filtered to remove unreacted sodium hydroxide, and neutralised to about pH 7, with a suitable 20 non-toxic acid It is preferred that lactic acid is used, preferably at least about 88% by weight lactic acid, but other suitable acids will be apparent to those skilled m the art
Products
Various embodiments of the mvention are descnbed in more detail below In all of these embodiments, the fat is partially hydrolysed anhydrous milk fat
1. Liquid supplement suitable for people with lactose intolerance
In one prefened embodiment of the mvention, the dietary supplement is a liquid supplement, which is suitable for consumption by people having lactose intolerance
A presently preferred emulsification system for this liquid dietary supplement consists 35 of a mixture of monoacetyl and diacetyl tartanc acid ester of mono and diglycendes, glycerol monostearate, lecithin and concentrated medium cham tnglycendes, although other suitable non-toxic emulsifiers will be apparent to those skilled m the art It is also preferred that these preferred emulsifiers are present m the following proportions
(relative to the total amount of emulsifier) about 65 2% concentrated medium chain triglycerides, about 17 4% glycerol monostearate, about 13 0% monoacetyl and diacetyl tartanc acid ester of mono/diglycendes, and about 4 3% lecithin The monoacetyl and diacetyl tartanc acid esters of mono/diglycendes preferably contain 5 27-30% total tartanc acid and 21-23% total acetic acid, and are refened to as Datem A suitable source of these is that known as Lamegrn DW 8000 (which contains 80% Datem and 20% tncalcium phosphate as an anti-caking agent)
The concentrated medium chain tnglycendes, as well as having some emulsification 10 properties, improve get-away of the dietary supplement by further lowering the average melting pomt of the fat This assists m reducing mouth coaling In addition, medium cham tnglycendes are metabolised via a different pathway than normal tnglycendes and provide a more rapid source of energy A prefened concentrated medium chain triglycende blend contains approximately 30% capnc acid and 15 approximately 70% caprylic acid
The emulsifiers are preferably present in a combmed amount of about 35 4% by weight of the partially hydrolysed anhydrous milk fat (or about 26 1% of the combmed weight of the emulsifier and partially hydrolysed anhydrous milk fat) It is also prefened that 20 the partially hydrolysed anhydrous milk fat incorporating the emulsifiers is present in an amount of about 8 8% by weight of the dietary supplement
The additional components of the liquid composition are preferably maltodextnn (preferably in an amount of about 9 0% by weight of the liquid composition), milk 25 protem isolate (preferably m an amount of about 5 0 % by weight), sodium citrate (preferably in an amount of about 0 4% by weight), maltol (preferably m an amount of about 0 1% by weight), flavour (preferably m an amount of about 0 4% by weight) and water (preferably in an amount of about 69 5% by weight) Although by no means essential, it is preferred that the maltodextnn used is Maltnn M200 (dextrose 30 equivalent 20), as this has been found to provide a supenor mouth feel to Maltnn Ml00 (dextrose equivalent 10) and Maltnn M050 (dextrose equivalent 5)
The milk protein isolate assists m emulsification of the fat A prefened milk protem isolate is the product known as TMP1180, which is a spray dned soluble protem, 35 containing both whey proteins and casern (as a casemate) It is highly soluble, with good emulsifying properties and water binding properties It has a typical composition * as follows 92 0% w/w protein (as is), 3 6% w/w ash, and 4 l%w/w moisture
A dietary supplement according to the above formulation is believed to be suitable for use as a ready-to-dnnk product, for example as a UHT drink
2. Liquid supplement containing lactose
In an alternative embodiment of the invention, the dietary supplement is also in the form of a liquid However, m this embodiment, the additional components are preferably whole milk (preferably present in an amount of about 77%-83% by weight), 10 skim milk powder (preferably in an amount of about 7 3%-8 3% by weight), fructose (preferably in an amount of about 3 9%-4 1% by weight), cocoa (preferably in an amount of about 0 95%-1 95% by weight), cocoa flavour (preferably in an amount of about 0 75% by weight), sodium citrate (preferably m an amount of about 0 60% by weight), and carboxy methyl cellulose (preferably in an amount of about 0 30% by 15 weight) In this embodiment of the invention, the partially hydrolysed anhydrous milk fat and the emulsifier are preferably together present m a combined amount of about 5%-6%, more preferably about 5 1% by weight of the dietary supplement
3. Dried drink base formulation
In an alternative embodiment of the invention, the dietary supplement is provided m a dry form, such as a powder or granules, as a dnnk base Such a drink base may consist of a liquid formulation according to the present invention, such as the 25 formulations descnbed immediately above, which has been dned (for example, spray dried) Alternatively, such a dnnk base may consist of a mixture of partially hydrolysed fat and other, diy ingredients, which has been prepared by simply mixing these ingredients together The dnnk base is reconstituted with a suitable liquid such as water or milk, to provide the dietary supplement m ready-to-dnnk form
4. Snack bar
In other preferred embodiments of the invention, the high energy dietary supplements 35, of.the, present invention are in the form of a solid, the partially hydrolysed milk fat being incorporated, for example, into a snack bar
In this embodiment of the mvention, it is preferred that the partially hydrolysed milk fat (excluding emulsifier) is present in an amount of about 20 24% by weight of the snack bar It is particularly preferred that the emulsifier is present m an amount of about 26 4% by weight of the partially hydrolysed milk fat (or about 20 9% of the 5 combined weight of the glycerol monostearate and partially hydrolysed milk fat)
In this embodiment, the preferred emulsifier is glycerol monostearate, which has a hydrophilic lipophilic balance (HLB) of about 4 4, although again other suitable emulsifiers will be apparent to those skilled in the art It is also preferred that the 10 glycerol monosiearate has a residual soap content of about 2% - a residual soap content of 2% has been found to significantly increase the firmness and emulsion stability of the snack bar of the mvention when compared with a glycerol monostearate r.tvmg only a 0 3% residual soap content It is preferred that the glycerol monostearate be present in an amount of about 4 7% to about 6 9% by weight of the snack bar, more 15 preferably about 5 34% by weight
It is also particularly preferred that the dietary supplement in this embodiment further mcludes the following components fructose (preferably in an amount of about 17 0% to about 22 09% by weight, more preferably 22 09%), glucose syrup (preferably in an 20 amount of about 20 5% to about 21 06% by weight, more preferably 21 06%), whey proteins (preferably Alacen 152 and Alacen 312, m amounts of about 10 0% to about 10 6%, more preferably 10 27%, and about 6 2% to about 6 4%, more preferably 6 3 7% by weight, respectively), modified starch (preferably in an amount of about 5 0% to about 7 2%, more preferably 6 99%, by weight), water (preferably in an 25 amount of about 3 29% by weight), maltodextnn (preferably Maltnn M100 in an amount of about 2 0% to about 4 4%, more preferably 2 26% by weight), sodium citrate (preferably in an amount of about 0 3% to about 1 0%, more preferably 0 62% by weight), citnc acid (preferably m an amount of about 0 2% to about 0 5%, more preferably 0 41% by weight), carrageenan (preferably m an amount of about 0 1% to 30 about 1 0%, more preferably 0 41% by weight), calcium citrate (preferably in an amount of about 0 05% to about 0 16%, more preferably 0 08% by weight), maltol (preferably Veltol, in an amount of about 0 15% by weight) and flavour (preferably vanilla, in an amount of about 0 3% to about 0 8%, more preferably 0 41 % by weight)
The product known as Alacen 312 is a whey protem concentrate that possesses good emulsifying properties Alacen 152 is a whey protem that will form a firm gel at low temperatures A typical composition for each of these products is as follows
80 0% w/w protein (as is), 5 5% w/w carbohydrate, 5 9% w/w minerals, 4 0% w/w moisture, and 4 6% w/w fat
A preferred modified starch is that known as Avon TB840, which is a thin boiling 5 starch manufactured by acid treatment of refined starch, and having a viscosity (Scott Test 28g) of 40-48 seconds, and a fluidity (cpc), ml of 32-35
Optionally, the high energy dietary supplement in the solid form can mclude other ingredients which increase bar firmness, such as peanuts, desiccated coconut, oat bran 10 and/or dehydrated potato flakes It will be appreciated that if such ingredients are added, the amount of partially hydrolysed fat present may need to be adjusted to ensure that at least about 40% of the total energy provided by the dietary supplement is provided by fat
Examples
The present invention is further illustrated by the examples which follow 20 Example 1
Anhydrous milk fat was heated to 85 °C and 0 4% anhydrous sodium hydroxide was added This was held at 85 °C + 5 °C for 6 5 hours and neutralised to pH 7 with 88% lactic acid At the completion of hydrolysis, 4 19% of polyoxyethylene-20-sorbitan 25 monostearate was added, at a temperature of not less than 55 °C
The partially hydrolysed milk fat and other dry ingredients were premixed m a ribbon mixer until homogenous This premix was added to liquid whole milk, homogenised and heat treated using a standard UHT process
The final liquid formulation was as follows
Component
% (By Weight)
skim milk powder fructose
78
40
cocoa
1.45
whole milk
80 0
cocoa flavour
0 75
carboxy methyl cellulose
0.30
partially hydrolysed anhydrous
milk fal (incorporating emulsifier)
.1
sodium citrate
0 60
The above formulation was determined to provide 48 6% of its lotal energy from fat, 10 31 4% from carbohydrate and 19 2% from protein
Example 2
The formulation of the high energy liquid dietary supplement was as follows
Component % Bv Weight maltodextnn (Maltnn M200) 9 0%
fructose 6 8%
milk protein isolate (TMP1180) 5 0%
sodium citrate 0 4%
partially hydrolysed milk fat ^ ^ plus emulsifiers maltol 0 1%
flavour 0 4%
water 69 5%
Method of preparation
Anhydrous milk fat was heated to 85 °C and 0 4% anhydrous sodium hydroxide was added This was held at 82 5 °C ±2 5 °C for 6 5 hours, then filtered and neutralised to about pH 7 0 with 90% (w/w) lactic acid
The dry ingredients were premixed and dispersed in water at a temperature of about 35 80°C The emulsifier blend (containing 65 2% concentrated medium chain
tnglycendes, 17 4% glycerol monostearate, 13 0% diacetyl tartanc acid ester of mono/diglycendes and 4 3% lecithin) was added to the partially hydrolysed milk fat and heated to 70°C The fat and emulsifiers were then mixed m with the water phase and homogenised The maltol and flavour were then added and the mixture was 5 homogenized and heat treated using a standard UHT process
Example 3
The high energy dietary supplement, which was m the form of a snack bar, had the 10 following formulation
Component % (Bv Weight)
fructose about 22 09%
glucose syrup about 21 06%
partially hydrolysed anhydrous milk fat whey protein (Alacen 152)
modified starch (TB840)
whey protein (Alacen 312)
glycerol monostearate water maltodextnn (Maltnn Ml00)
sodium citrate citnc acid 25 canageenan calcium citrate maltol (Veltol)
vanilla flavour
Method of preparation
Anhydrous milk fat was heated to 85 °C and 0 4% anhydrous sodium hydroxide was added This was held at 82 5 °C ±2 5 °C for 6 5 hours, then filtered and neutralised to about pH 7 0 with 90% (w/w) lactic acid
v ► » » » » i • > » r- — • » • i » y » i
The glucose syrup, partially hydrolysed anhydrous milk fat, glycerol monostearate and water were heated to 70°C The dry ingredients were premixed, added to the fat mixture and the mixture stirred until the ingredients were mixed in The mass was about 20 24%
about
27%
about
6 99%
about
6 37%
about
34%
about
3 29%
about
2 26%
about
0 62%
about
0 41%
about
0 41%
about
0 08%
about
0 15%
about
0 41%
heated for ten minutes at about 80 °C and stirred occasionally The mass was removed from the heat, the vanilla and maltol added and mixed gently It was then poured and rolled into a thickness of 1 0 cm When cold, the mass was cut to a width of 4 2 cm and a length of 12 5 cm
The snack bar was determined (using the Atwater conversion figures) to provide 49 6% of its total energy from fat, 39 4% from carbohydrate and 11% from protein
INDUSTRIAL APPLICABILITY
The Applicants have found that the dietary supplements of the present invention, although providing a relatively high proportion (l e from about 40% to about 55%) of their energy from fat, are surprisingly palatable and do not cause gastrointestinal 15 distress to endurance athletes These dietary supplements therefore provide a very concentrated source of energy without the associated disadvantages of traditional high-fat foods Without wishing to be bound by any theory, it is believed that the partial hydrolysis of the fat exposes a number of hydrophihc groups which facilitates emulsification m the nutntive composition This in turn facilitates the ease of 20 formulation of the composition into products having a palatable mouth feel and homogenous flavour distribution
In addition, again without wishing to be bound by any theory, it is believed that the high energy dietary supplements of the present invention have a reduced residence time 25 in the stomach because the fat is already in a partially hydrolysed form, thus reducmg the amount of hydrolysis which needs to take place m the stomach Therefore, the free fatty acids obtained from triglyceride hydrolysis are able to pass more quickly from the stomach to the duodenum, which is where fat digestion occurs The increased rate of digestion of the fat will give a quick energy boost
Also, a problem with non-modified fat is that the long gut residence time has the effect of diverting blood from the muscles, to the stomach, which is liable to cause cramp m endurance athletes Therefore, reducmg the gut residence time of the fat, by usmg the dietary supplements of the present invention which mclude partially hydrolysed fat, 35 will have the effect that less-blood is diverted from the muscles to the stomach
It is therefore believed that the novel high energy dietaiy supplements of the present invention, which may be in the form of a liquid, a semi-solid or a solid such as a snack