WO1997007690A2 - Gel a base de glucides et de triglycerides a chaine moyenne, utilise comme complement energetique - Google Patents

Gel a base de glucides et de triglycerides a chaine moyenne, utilise comme complement energetique Download PDF

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Publication number
WO1997007690A2
WO1997007690A2 PCT/US1996/013663 US9613663W WO9707690A2 WO 1997007690 A2 WO1997007690 A2 WO 1997007690A2 US 9613663 W US9613663 W US 9613663W WO 9707690 A2 WO9707690 A2 WO 9707690A2
Authority
WO
WIPO (PCT)
Prior art keywords
carbohydrates
premix
medium chain
food gel
food
Prior art date
Application number
PCT/US1996/013663
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English (en)
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WO1997007690A3 (fr
Inventor
Robert C. Jones
Original Assignee
Advanced Nutritionals Corporation
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Advanced Nutritionals Corporation filed Critical Advanced Nutritionals Corporation
Priority to AU68586/96A priority Critical patent/AU6858696A/en
Publication of WO1997007690A2 publication Critical patent/WO1997007690A2/fr
Publication of WO1997007690A3 publication Critical patent/WO1997007690A3/fr

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Classifications

    • 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
    • A23L33/12—Fatty acids or derivatives thereof
    • 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
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a food gel packaged in a flexible pouch, packet or tube, and more particularly, to a carbohydrate based food gel.
  • sport drinks provide only a small, supplemental amount of calories, when used alone, and are not an adequate energy supplement for athletic activity which occurs over an extended period, such as an hour or longer. Also, while sport drinks help to slow the loss of energy, sport drinks generally do not stem this loss entirely. Accordingly, many athletes attempt to refuel with solid foods, such as fruit or candy bars, that have a higher caloric content. Unfortunately, these solid foods tend to be messy and difficult to use when competing or participating in an athletic activity. Solid foods typically must be unwrapped prior to use. Solid foods usually require considerable chewing prior to ingestion. Additionally, most solid foods are slow to liquify in the stomach, which slows the body's caloric absorption during digestion of the food in the digestive tract.
  • Food gels are an alternative to both sport drinks and solid foods.
  • Food gels may be formulated to be rich in calories that are quickly and easily digestible during athletic activity.
  • Food gels are typically provided in flexible pouches, packets, or tubes that may be squeezed directly into the athlete's mouth to deliver a predetermined gel serving size to the athlete.
  • Sports Pep Company of Castle Rock, Colorado markets a food gel under the "POCKET ROCKET” product name.
  • This food gel is prepared using maltodextrin, fructose and water. Minerals, electrolytes, flavors, herbs and preservatives are also included in this food gel. No protein is added to this food gel.
  • Two carbohydrates are the only caloric source of the "POCKET ROCKET” food gel, which is packaged in a flexible, tear-top pouch.
  • Leppin Company of the United Kingdom markets a food gel under the " SQUEEZ Y” product name. This gel is prepared using maltodextrin, water and dextrose. No protein is added to this food gel.
  • Two carbohydrates are the only caloric source ofthe "SQUEEZY” food gel, which is packaged in a flexible, tear-top pouch.
  • Quaker Oats/Gatorade of Chicago, Illinois markets a food gel under the "RELODE” name. This gel is prepared using maltodextrin, water and dextrose. Minerals, electrolytes and preservatives are also included in this food gel. No protein is added to this food gel.
  • Two carbohydrates are the only caloric source of the "RELODE” food gel, which is packaged in a flexible, tear- top pouch.
  • Food gels provide athletes with enhanced calorie density, as compared to sports drinks.
  • Food gels provide athletes with an easily dispensed product, as compared to solid foods.
  • Food gels digest more quickly and easily than most solid foods because food gels do not require significant chewing and because food gels liquify more quickly in the stomach than most solid foods.
  • further advances in food gel technology are needed to provide quicker and more efficient calorie delivery to the athlete while minimizing undesirable calorie delivery effects, such as deposition of body fat and shifts in blood insulin and glucose levels.
  • the present invention includes a food gel that may be used as an energy supplement.
  • the food gel includes one or more carbohydrates and one or more medium chain triglycerides.
  • the present invention also includes a method of making the food gel.
  • the present invention includes a food gel that may be used as an energy supplement and also includes a method of making the food gel.
  • the food gel includes a carbohydrate base and either one medium chain triglyceride (hereinafter referred to as "MCT") or a mixture of medium chain triglycerides (MCTs).
  • MCT medium chain triglyceride
  • MCTs medium chain triglycerides
  • the inventive food gel may be packaged in a squeezable pouch or packet (not shown) using conventional packaging techniques.
  • the food gel may be squeezed from the pouch or packet to deliver a predetermined amount of food gel directly into an athlete's mouth.
  • the food gel provides quick supplemental energy for athletes in a convenient and easy to use form.
  • the food gel is especially beneficial for those athletes who engage in long duration events or exercise.
  • the inventive food gel includes one or more medium chain triglycerides.
  • a triglyceride is a fat molecule that includes three molecules of fatty acid that are held in ester linkage to glycerol.
  • a medium chain triglyceride (MCT) is a triglyceride that includes C 6 -C 12 fatty acid molecules.
  • the inventive food gel may included from about 4% to about 25% medium chain triglyceride by weight.
  • the MCT may include any suitable combination of C 6 -C 12 fatty acid molecules.
  • the various MCTs may each include any suitable combination of C 6 -C I2 fatty acid molecules.
  • the fatty acids of the medium chain triglycerides preferably include from about 1% to about 2% C 6 fatty acids by weight, from about 65% to about 75% C 8 fatty acids by weight, from about 25% to about 35% C I0 fatty acids by weight, and from about 1% to about 2% C 12 fatty acids by weight.
  • MCTs are readily available in the market and are sold, for example, by Henkel Corporation of La Grange, Illinois under the "DELIOS S” product name and by the Stepan Company of Maywood, New Jersey under the "NEOBEE M-5" product name.
  • the inventive food gel also includes a carbohydrate base.
  • the carbohydrate base may include any of a broad spectrum of carbohydrates in liquid and/or powder form.
  • the carbohydrates supplement the beneficial effects of medium chain triglyceride in that the carbohydrates produce a sustained elevation of glucose levels in the blood.
  • the carbohydrates may be derived from any suitable source, such as grains.
  • suitable carbohydrates include polysaccharides, such as rice, corn, potato, wheat and barley starches and dextrins.
  • Other examples of suitable carbohydrates include sugars, such as monosaccharides, including glucose and fructose; disaccharides, including sucrose; and trisaccharides.
  • the carbohydrates included in the food gel preferably are blended to provide a range of carbohydrate chain lengths extending from monosaccharides to pentasaccharides, decasaccharides and longer chain polysaccharides.
  • the range of carbohydrate chain lengths included in the food gel is preferably distributed in the shape of a bell curve so that muscle cramping is not induced upon digestion of the food gel carbohydrates.
  • the carbohydrate base preferably is a mixture that includes a first rice syrup and a second rice syrup.
  • the first rice syrup preferably has a dextrose equivalent (“DE") ranging from about 20 to about 35
  • the second rice syrup preferably has a DE ranging from about 30 to about 50.
  • DE dextrose equivalent
  • DE is a well-known food industry standard for measuring the percentage of glucosidic bonds ofthe carbohydrate that are hydrolyzed. In a carbohydrate with a dextrose of equivalent of 100, 100% of the glucosidic bonds of the carbohydrate are hydrolyzed. In a carbohydrate with a dextrose of equivalent of 20, 20% of the glucosidic bonds of the carbohydrate are hydrolyzed.
  • the first rice syrup has a DE of about 30 and forms about 40.75% of the total weight of the food gel
  • the second rice syrup has a DE of about 42 forms about 40.75% of the total weight of the food gel.
  • Rice syrups with dextrose equivalents of about 30 and about 42 are available from Malt Products Co ⁇ oration of Saddle Brook, New Jersey.
  • MCT provide a number of important benefits to the inventive food gel.
  • the caloric density of MCT (8.3 kcal/gram) is more than twice the caloric density of carbohydrates and proteins (about 3 to about 4 kcal/gram).
  • MCTs are known to deliver more than twice the energy (expressed in calories) of carbohydrates and proteins (gram for gram) upon digestion in the body.
  • MCTs The molecular size of MCTs permits rapid hydrolysis of MCTs by pancreatic lipase in the intestinal mucosa of the digestive system to predominantly form medium chain fatty acids (MCFAs).
  • MCFAs formed on hydrolysis of MCTs are relatively soluble in water (about 68 mg/100ml at 20°C for C 8 fatty acids).
  • the solubility of MCFAs in biological fluids is further enhanced by the fact that MCFAs are weak electrolytes and are highly ionized at neutral pH. The result is that MCFAs formed on hydrolysis of MCTs are relatively rapidly absorbed in the digestive system at approximately the same rate as glucose.
  • MCFAs The relatively rapid solubilization of MCFAs causes the MCFAs to be transported directly to the liver from the intestinal mucosa via the portal venous system, as opposed to the extrahepatic tissues. Since the MCFAs travel directly to the liver, MCFAs have a very low tendency to deposit as body fat. Also, since the MCFAs, unlike long chain fatty acids, travel directly to the liver, the energy derived from MCT is provided through a metabolic pathway that does not compete with carbohydrate metabolism. The MCFAs are rapidly oxidized in the liver into ketone bodies that are rapidly transported to and utilized as energy by the extrahepatic tissues, such as muscles, of the body.
  • MCTs Ingestion and digestion of MCTs therefore provides a rapid source of energy to the liver, via the oxidation of MCFAs, and also provides a rapid source of energy to other body tissues that utilize the ketone bodies. Also, MCTs cause little if any changes in body insulin levels because MCTs, and products derived by digestion of MCTs, elicit virtually no insulin response from the body.
  • MCTs included in the body appear to improved absorption of amino acids derived from protein.
  • calcium and magnesium absorption appears to be enhanced when the diet includes MCTs.
  • MCTs improve the body's tolerance for carbohydrates.
  • Carbohydrates are incorporated in the inventive food gel for a couple of reasons.
  • Glucose enhances the oxidation of MCFAs in the liver into ketone bodies.
  • ingestion of carbohydrates along with MCTs tends to enhance the rate and extent to which MCFAs derived from MCTs are transformed into energy-rich ketone bodies.
  • the combination of both MCTs and carbohydrates in the food gel provides an energy supplement with surprisingly beneficial characteristics.
  • the inventive food gel has a higher caloric density than food products that include carbohydrates, but not MCTs.
  • the inventive food gel is more quickly and fully converted into ketone bodies, as compared to a food product that includes MCTs, but not carbohydrates.
  • the method of making the inventive food gel includes two primary steps, (1) preparation of an MCT premix, (2) combination of the carbohydrate base and the MCT premix to form the food gel.
  • the MCT premix is prepared by adding an emulsifier to the medium chain triglyceride or mixture of medium chain triglycerides. The emulsifier and the triglyceride(s) are blended in a conventional high shear mixer until the emulsifier is fully dissolved in the triglyceride(s).
  • the emulsifier may be any suitable natural emulsifying agent, such as lecithin or glycerol.
  • the emulsifier is preferably de-oiled lecithin, such as is available from the Central Soya Co., Inc. of Fort Wayne, Indiana under the "Centrolex" product name.
  • the emulsifier is used to suspend the MCTs in the carbohydrate base because MCTs take the form of oils and carbohydrates are insoluble in oil. Therefore, it is difficult to directly mix the MCTs with the carbohydrates to form a homogeneous mixture.
  • the MCT premix generally makes up from about 8% to about
  • the MCT premix includes from about 5% to about 15% of lecithin, by weight, and from about 85% to about 95% of the mixture of MCTs, by weight.
  • the food gel is formed by combining the MCT premix with the carbohydrate base.
  • the carbohydrate base is created by first separately heating each carbohydrate that is to be included in the carbohydrate base.
  • the carbohydrate base can include one or more different carbohydrates.
  • the first rice syrup and the second rice syrup are examples of suitable carbohydrates.
  • the carbohydrates are heated to a temperature in the range of from about 110°F (about 43°C) to about 130°F (about 54°C). It is important that the carbohydrate not be heated to a temperature of greater than about 140°F (about 60°C) since heating to a temperature greater than about 140°F (about 60°C) may make the food gel undesirably dark.
  • the carbohydrate base includes two or more carbohydrates, the heated carbohydrates are combined to form the carbohydrate base.
  • the food gel is formed by combining the carbohydrate base, which should still be from about 110°F (about 43°C) to about 130°F (about 54°C), with the MCT premix in a large mixing container.
  • the MCT premix and the carbohydrate base are homogeneously mixed for about 10 minutes to obtain the food gel.
  • a small amount of water may be added to the carbohydrate base along with the MCT premix to enhance mixing and reduce the viscosity of the food gel. It is contemplated that other substances may be added to the food gel. These other substances may be added to the food gel after the MCT premix and the carbohydrate base are homogeneously mixed.
  • the food gel should be mixed for an additional period of about 15 minutes to ensure homogenous mixture of the other substances into the food gel.
  • these other substances include natural flavors, citric acid, vitamins, herbs, protein, and minerals and electrolytes. Still other substances may also be added may to suit particular needs.
  • the natural flavors are added to the food gel to improve the taste and palatability of the food gel. If the natural flavors are included, the natural flavors may make up from about 0.10% to about 1.00% of the total weight of the gel.
  • the citric acid may be added to the food gel to increase the acidity (to lower the Ph) of the food gel to lengthen the shelf life of the food gel and improve the taste of the food gel. If included, the citric acid may make up from about 0.10% to about 0.50% of the total weight of the food gel, and in the preferred embodiment is approximately 0.20% by weight of the gel.
  • Citric acid is available from Hoffman-La Roche, Inc. of Nuttley, New Jersey as "USP/FCC anhydrous - Fine Granular" citric acid.
  • Vitamins may be added to the food gel as fortifiers.
  • the vitamins enhance the overall food value of the food gel and are especially useful for longer duration exercise where a more complete food would be beneficial.
  • Herbs may also be added to the food gel as fortifiers to enhance burning of fat to provide thermogenic benefits, such as additional energy.
  • a suitable herb is guarana, which contains naturally occurring caffeine, a known thermogenic agent.
  • Protein may be added to the food gel to enhance the overall food value of the gel for longer duration exercise where a more complete food would be beneficial.
  • suitable protein sources include food sources, such as egg albumin and dairy or soy products; hydrolyzed (digested) proteins, such as lactalbumin and casein; and amino acids. Incorporation of protein into the food gel preferably occurs when the duration of the exercise is expected to last 2-24 hours and when solid food feeding is inconvenient or difficult.
  • the addition of protein enhances the energy value and helps prevent spare muscle tissue catabolism. Muscle tissue catabolism entails deterioration of muscle tissues due to combustion of muscle tissue to meet energy needs.
  • the addition of protein also provides amino acid building blocks that are necessary for tissue repair.
  • the minerals and electrolytes may be readied for incorporation into the food gel by first preparing a mineral/electrolyte premix that includes one or more mineral and electrolyte components.
  • suitable mineral and electrolyte components include sodium chloride, potassium chloride, and magnesium oxide.
  • the mineral and electrolyte components may be combined in the mineral/electrolyte premix using a standard power mixer. The mineral and electrolyte components of the premix are mixed for 15 minutes until complete dispersion and distribution of all the components is achieved. Then the mineral/electrolyte premix may be added to the food gel. If included, the mineral/electrolyte premix makes up from about 0.10% to about 1.00% of the total weight of the food gel.
  • the MCT premix has the composition described in Table I and the Mineral/Electrolyte premix has the composition described in Table II:
  • the food gel has the composition described in Table III, where the MCT Premix has the formulation described in Table I and where the Mineral/Electrolyte premix has the composition described in Table II:
  • Citric Acid (USP/FCC Anhydrous - Fine 0.20% Granular” product of Hoffman-La Roche, Inc.)
  • a conventional form, fill and seal machine such as available from Circle Design Corporation, may be used to package the food gel into flexible pouches.
  • One version of the pouch is about 2.5 inches x 5.5 inches (about 6.35 cm x 14 cm) and contains a serving size of the food gel of approximately 37-38 grams. It is anticipated that a single packaged serving of approximately 37-38 grams of the food gel will have a total calorie content of from about 90 to about 150 calories using the aforementioned food gel formulations.
  • inventive food gel having the preferred formulation above or a similar formulation may be used by diabetic athletes involved in long duration exercise to help sustain even blood sugar (glucose) levels.
  • This provides a significant benefit in alleviating the huge peaks and valleys in blood sugar levels often experienced by diabetic athletes.
  • the present invention provides a simple and easy method for ingesting an energy formulation which provides quick and complete assimilation into the body.
  • additional water may consumed by the athlete, as needed, to facilitate absorption of the food gel nutrients.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Mycology (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Pediatric Medicine (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

L'invention concerne un gel alimentaire à utiliser comme complément énergétique et qui comporte un ou plusieurs glucides et un ou plusieurs triglycérides à chaîne moyenne.
PCT/US1996/013663 1995-08-24 1996-08-23 Gel a base de glucides et de triglycerides a chaine moyenne, utilise comme complement energetique WO1997007690A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU68586/96A AU6858696A (en) 1995-08-24 1996-08-23 Carbohydrate and medium chain triglyceride gel as an energy supplement

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US51874895A 1995-08-24 1995-08-24
US08/518,748 1995-08-24

Publications (2)

Publication Number Publication Date
WO1997007690A2 true WO1997007690A2 (fr) 1997-03-06
WO1997007690A3 WO1997007690A3 (fr) 1997-03-27

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PCT/US1996/013663 WO1997007690A2 (fr) 1995-08-24 1996-08-23 Gel a base de glucides et de triglycerides a chaine moyenne, utilise comme complement energetique

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1421858A1 (fr) * 2002-11-22 2004-05-26 Horst Heirler Projekte Ernährung*Medizin*Ökologie Utilisation de triglycérides à chaine moyenne (MCT) pour l'amélioration du profil nutritionnel de la fraction lipidique d'un produit diététique pour diabétiques
US20110009348A1 (en) * 2008-03-03 2011-01-13 Asker Jeukendrup Carbohydrate gel
US20110200734A1 (en) * 2008-11-06 2011-08-18 The Nisshin Oillio Group, Ltd. Concentrated liquid diet
US9414615B2 (en) 2010-01-18 2016-08-16 PepciCo, Inc. Gel-based compositions and methods of making same
US9603823B2 (en) 2000-05-01 2017-03-28 Accera, Inc. Use of medium chain triglycerides for the treatment and prevention of Alzheimer's disease and other diseases resulting from reduced neuronal metabolism II
US10105338B2 (en) 2007-07-31 2018-10-23 Accera, Inc. Use of genomic testing and ketogenic compounds for treatment of reduced cognitive function
WO2019223818A1 (fr) * 2018-05-25 2019-11-28 Kratochvil Roman Composition nutritionnelle
WO2020112727A1 (fr) * 2018-11-26 2020-06-04 Cargill, Incorporated Gels de sport à haute énergie et isotoniques

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0223540A2 (fr) * 1985-11-15 1987-05-27 Sports Drink, Inc Boisson hypotonique énergétique pour sportifs
EP0395865A2 (fr) * 1989-05-05 1990-11-07 Clintec Nutrition Company Diète entérique pour patients ayant une maladie pulmonaire
DD294853A5 (de) * 1990-06-07 1991-10-17 Berlin-Chemie,De Verfahren zur herstellung eines nutritans
NL9301251A (nl) * 1993-07-15 1995-02-01 Gerard Maria Eugene Janssen Middel ter toevoeging aan een sportdrank en het vormen van een nieuw soort sportdrank voor sportprestatieverbetering.
EP0691079A2 (fr) * 1994-07-06 1996-01-10 Clintec Nutrition Company, An Illinois Partnership Composition entérale pour les diabétiques

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0223540A2 (fr) * 1985-11-15 1987-05-27 Sports Drink, Inc Boisson hypotonique énergétique pour sportifs
EP0395865A2 (fr) * 1989-05-05 1990-11-07 Clintec Nutrition Company Diète entérique pour patients ayant une maladie pulmonaire
DD294853A5 (de) * 1990-06-07 1991-10-17 Berlin-Chemie,De Verfahren zur herstellung eines nutritans
NL9301251A (nl) * 1993-07-15 1995-02-01 Gerard Maria Eugene Janssen Middel ter toevoeging aan een sportdrank en het vormen van een nieuw soort sportdrank voor sportprestatieverbetering.
EP0691079A2 (fr) * 1994-07-06 1996-01-10 Clintec Nutrition Company, An Illinois Partnership Composition entérale pour les diabétiques

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10111849B2 (en) 2000-05-01 2018-10-30 Accera, Inc. Use of medium chain triglycerides for the treatment and prevention of Alzheimer's disease and other diseases resulting from reduced neuronal metabolism II
US9603823B2 (en) 2000-05-01 2017-03-28 Accera, Inc. Use of medium chain triglycerides for the treatment and prevention of Alzheimer's disease and other diseases resulting from reduced neuronal metabolism II
EP1421858A1 (fr) * 2002-11-22 2004-05-26 Horst Heirler Projekte Ernährung*Medizin*Ökologie Utilisation de triglycérides à chaine moyenne (MCT) pour l'amélioration du profil nutritionnel de la fraction lipidique d'un produit diététique pour diabétiques
US10105338B2 (en) 2007-07-31 2018-10-23 Accera, Inc. Use of genomic testing and ketogenic compounds for treatment of reduced cognitive function
US20110009348A1 (en) * 2008-03-03 2011-01-13 Asker Jeukendrup Carbohydrate gel
US8937049B2 (en) * 2008-03-03 2015-01-20 Premier Nutrition Corporation Carbohydrate gel
US9907774B2 (en) * 2008-11-06 2018-03-06 The Nisshin Oillio Group, Ltd. Concentrated liquid diet
US20110200734A1 (en) * 2008-11-06 2011-08-18 The Nisshin Oillio Group, Ltd. Concentrated liquid diet
US10285965B2 (en) 2008-11-06 2019-05-14 The Nisshin Oillio Group, Ltd. Method for supplementing and administering a concentrated liquid diet
US10383838B2 (en) 2008-11-06 2019-08-20 The Nisshin Oillio Group, Ltd. Concentrated liquid diet
US9414615B2 (en) 2010-01-18 2016-08-16 PepciCo, Inc. Gel-based compositions and methods of making same
WO2019223818A1 (fr) * 2018-05-25 2019-11-28 Kratochvil Roman Composition nutritionnelle
CZ308119B6 (cs) * 2018-05-25 2020-01-15 Euro Enterprise Development s.r.o. Nutriční kompozice
WO2020112727A1 (fr) * 2018-11-26 2020-06-04 Cargill, Incorporated Gels de sport à haute énergie et isotoniques

Also Published As

Publication number Publication date
AU6858696A (en) 1997-03-19
WO1997007690A3 (fr) 1997-03-27

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