WO2015048646A1 - Protéines en poudre - Google Patents

Protéines en poudre Download PDF

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Publication number
WO2015048646A1
WO2015048646A1 PCT/US2014/058048 US2014058048W WO2015048646A1 WO 2015048646 A1 WO2015048646 A1 WO 2015048646A1 US 2014058048 W US2014058048 W US 2014058048W WO 2015048646 A1 WO2015048646 A1 WO 2015048646A1
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Prior art keywords
protein
nutritional
source
nutritional composition
powder
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PCT/US2014/058048
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English (en)
Inventor
Steven HERTZLER
Deborah STROZIER
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Abbott Laboratories
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Publication of WO2015048646A1 publication Critical patent/WO2015048646A1/fr

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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • 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
    • 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
    • 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
    • A23L33/15—Vitamins
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L33/185—Vegetable proteins
    • 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
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
    • A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/70—Carbohydrates; Sugars; Derivatives thereof
    • A61K31/7004—Monosaccharides having only carbon, hydrogen and oxygen atoms
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/74—Synthetic polymeric materials
    • A61K31/765—Polymers containing oxygen
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/12—Materials from mammals; Compositions comprising non-specified tissues or cells; Compositions comprising non-embryonic stem cells; Genetically modified cells
    • A61K35/20—Milk; Whey; Colostrum
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/898—Orchidaceae (Orchid family)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K38/00—Medicinal preparations containing peptides
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof

Definitions

  • the general inventive concepts relate to nutritional powders having a sustained protein profile and improved sensory performance.
  • the nutritional powders according to general inventive concepts have improved dispensability and sensory performance. It has further been found that particular ratios of protein types in combination with select dispersing agents provide a synergistic effect on the balance between muscle protein synthesis (MPS) and muscle protein degradation (MPD), in combination with improved organoleptic properties.
  • MPS muscle protein synthesis
  • MPD muscle protein degradation
  • a nutritional composition for maintaining muscle mass in an individual comprises a protein component and a carbohydrate component including a source of carbohydrate.
  • the protein component includes a first source of source of protein having a first rate of absorption Z, a second source of protein having a second rate of absorption X, and a third source of protein having a third rate of absorption Y.
  • X>Y>Z the protein component comprises from 50 to 70 % of the calories in the nutritional composition
  • the carbohydrate component comprises from 30 to 50% of the calories in the nutritional composition.
  • a nutritional powder comprising a sustained protein profile.
  • the nutri tional powder comprises a source of milk protein compri sing both casein protein and whey protein in an amount sufficient to provide from 5 to 20 grams of protein per serving of the nutritional powder, a source of soy protein in an amount sufficient to provide from 5 to 20 grams of protein per serving of the nutritional powder, and a source of fiber in an amount sufficient to provide from 3 to 10 grams of fiber per serving of the nutritional powder.
  • the nutritional powder comprises between 20 and 30 grams of protein per serving of the nutritional powder.
  • a highly dispersible nutritional powder comprising a sustained protein profile.
  • the nutritional powder comprises: a source of milk protein comprising both casein protein and whey protein in an amount sufficient to provide from 5 to 20 grams of protein per serving of the nutritional powder, a source of soy protein in an amount sufficient to provide from 5 to 20 grams of protein per serving of the nutritional powder, a carbohydrate dispersing agent comprising fructose present in an amount from 3 to 10 grams per serving of the nutritional powder, a source of fiber comprising polydextrose present in an amount of about 3 grams per serving of the nutritional powder; vitamins, and minerals.
  • the nutritional po wder comprises about 25 grams of protein per serving, about 125 to 1 75 calories per serving of the nutritional powder, and wherein the casein protein, whey protein and soy protein are present in a ratio of about 4: 1 :5 by weight of the protein.
  • the compositions comprise a sustained protein profile and in certain exemplary embodiments, fiber, vitamins and minerals, while providing high organoleptic performance. Consumption of the composition provides a sustained and high quality amino acid blend.
  • the sustained protein profile is provided by a protein component including a first source of protein having a first rate of absorption Z, a second source of protein having a second rate of absorption X, and a third source of protein having a third rate of absorption Y.
  • the sustained protein profile is provided by a protein component including rapidly absorbed protein, a slowly absorbed protein, and an intermediately absorbed protein.
  • the composition is in the form of a nutritional powder comprising a combination of casein protein, whey protein, and soy protein.
  • a nutritional composition in powder form may often be reconstituted to form a nutritional composition in liquid form.
  • the nutritional compositions disclosed herein are generally suitable for oral consumption by a human.
  • nutritional powder and “reconstitutable powder” as used herein, unless otherwise specified, refer to nutritional compositions in flowable or scoopable form that can be reconstituted with water or another aqueous liquid prior to consumption and includes both spray dried and drymixed/dryblended powders.
  • the nutritional liquid may also be formulated as a suspension, an emulsion, a solution, and so forth.
  • the terms "administer,” “administering,” “administered,” and “administration” as used herein, unless otherwise specified, should be understood to include providing a composition to an individual, the act of consuming a composition, and combinations thereof.
  • compositions according to certain exemplary embodiments include those suitable for oral administration.
  • Oral administration includes any form of administration in which the composition passes through the esophagus of the individual.
  • oral administration includes nasogastric intubation, in which a tube is run from through the nose to the stomach of the individual to administer food or drugs.
  • muscle refers to skeletal muscle and other non-skeletal, striated muscles such as diaphragm, extraocular muscle, and so forth.
  • muscle mass refers to the amount or size of muscle or muscle groups, as expressed by muscle weight, mass, area, or volume.
  • Muscle mass may also be expressed as total lean body mass, lean body mass of a body compartment such as the leg, or cross-sectional area of a leg or arm compartment.
  • muscle loss refers to a loss of muscle mass (also known as muscle wasting). Muscle loss may be caused by normal aging (e.g., sarcopenia), inactivity (e.g., muscle disuse or immobility), or chronic disease or disease-related disorders (e.g., wasting, cancer, cachexia).
  • normal aging e.g., sarcopenia
  • inactivity e.g., muscle disuse or immobility
  • chronic disease or disease-related disorders e.g., wasting, cancer, cachexia.
  • sustained protein profile refers to a combination of proteins that includes a source of protein that is slowly digested or otherwise absorbed by an individual, a source of protein that is rapidly digested or otherwise absorbed by an individual, and a source of protein that is intermediately digested or otherwise absorbed by an individual. Therefore, the term refers to a protein system that provides a relatively high level of protein swiftly after consumption, as well as providing a relatively high level of protein over a relatively prolonged period of time. This is in contrast to conventional protein systems that provide protein over extended periods of time, but do not provide both rapid absorption in combination with both intermediate and slow absorption.
  • the term refers to a protein system including a first source of protein having a first rate of absorption Z, a second source of protein having a second rate of absorption X, and a third source of protein having a third rate of absorption Y.
  • a sustained protein profile is provided by a combination of casein protein, whey protein, and soy protein.
  • a protein with a rapid rate of absorption is one which exhibits a 3-hour postprandial blood leucine area under the curve of greater than 400 nmol/mL-g (where g is grams of leucine), a protein with an intermediate rate of absorption is one which exhibits a 3- hour postprandial blood leucine area under the curve of approximately 225 nmol/mL-g to 400 nmol/mL-g, and a protein with an slow rate of absorption is one which exhibits a 3 -hour postprandial blood leucine area under the curve of up to approximately 225 nmol/mL-g.
  • absorbed or “absorption” as used herein, unless otherwise specified, when referring to protein or combinations of protein, refers to the rate that the protein, the amino acids that make-up the protein, or both, are digested after consumption by a user.
  • the term may also refer to the rate that the protein, the amino acids that make-up the protein, or both, are taken up into the blood stream for use in, for example, muscle protein synthesis.
  • highly dispersible refers to the quality of a mixture of the powder and an aqueous liquid, often water.
  • a highly dispersible powder is one which can readily be mixed with water or another aqueous liquid.
  • a highly dispersible powder may remain in a stable aqueous suspension (i.e., very little sedimentation) for more than 30 minutes after initial reconstitution, including remaining in suspension for more than 1 hour after initial reconstitution, including up to 2 hours after initial reconstitution.
  • a nutritional composition for maintaining muscle mass in an individual comprises a protein component and a carbohydrate component including a source of carbohydrate.
  • the protein component includes a first source of source of protein having a first rate of absorption Z, a second source of protein having a second rate of absorption X, and a third source of protein having a third rate of absorption Y.
  • X>Y>Z the protein component comprises from 50 to 70 % of the calories in the nutritional composition
  • the carbohydrate component comprises from 30 to 50% of the calories in the nutritional composition.
  • a nutritional powder comprising a sustained protein profile.
  • the nutri tional powder comprises a source of milk protein compri sing both casein protein and whey protein in an amount sufficient to provide from 5 to 20 grams of protein per serving of the nutritional powder, a source of soy protein in an amount sufficient to provide from 5 to 20 grams of protein per serving of the nutritional powder, a source of fiber in an amount sufficient to provide from 3 to 10 grams of fiber per serving of the nutritional powder, vitamins, and minerals, and wherein the nutritional powder comprises between 20 and 30 grams of protein per serving of the nutritional powder.
  • a highly dispersible nutritional powder comprising a sustained protein profile.
  • the nutritional powder comprises: a source of milk protein comprising both casein protein and whey protein in an amount sufficient to provide from 5 to 20 grams of protein, per serving of the nutritional powder, a source of soy protein in an amount- sufficient to provide from 5 to 20 grams of protein per serving of the nutritional powder, a carbohydrate dispersing agent comprising fructose present in an amount from 3 to 10 grams per serving of the nutritional powder, a source of fiber comprising polydextrose present in an amount of about 3 grams per serving of the nutritional powder; vitamins, and minerals.
  • the nutritional powder comprises about 25 grams of protein per serving, and about 125 to 175 calories per serving of the nutritional powder, and wherein the casein protein, whey protein, and soy protein are present in a ratio of about 4: 1 :5 by weight of the protein.
  • the nutritional composition is a solid nutritional product.
  • solid nutritional products include snack and meal
  • the nutritional composition is in the form of a reconstitutable powder.
  • the nutritional composition is a nutritional liquid.
  • Non-limiting examples of nutritional liquids include snack and meal replacement products; hot or cold beverages; carbonated or non-carbonated beverages; juices or other acidified beverages; milk or soy-based beverages; shakes; coffees; teas; compositions for administration by nasogastric intubation; and so forth.
  • the nutritional liquids are formulated as suspensions or emulsions, but the nutritional liquids can also be formulated in any other suitable form such as clear liquids, solutions, liquid gels, liquid yogurts, and so forth.
  • the nutritional powders may be reconstituted with water prior to use to a caloric density tailored to the nutritional needs of the ultimate user, although in most instances the powders are reconstituted with water to form compositions comprising from about 100 calories per serving to about 500 calories per serving, including from about calories per serving to about 350 calories per serving, and also including from about 200 calories per serving to about 320 calories per serving. In certain exemplary embodiments, the nutritional powder comprises about 125 to 175 calories per serving.
  • 25 grams to 60 grams of the nutritional powder is reconstituted with water or another aqueous liquid to achieve the serving sizes described above.
  • 40 grams to 50 grams of the nutritional powder is reconstituted with water or another aqueous liquid to achieve the serving sizes described above.
  • 45 grams of the nutritional powder is reconstituted with water or another aqueous liquid to achieve the serving sizes described above.
  • compositions and methods that target not only increasing MPS, but also decreasing MPD through diet.
  • the nutritional compositions according to exemplary embodiments comprise a combination of proteins that provide a rapid rise in amino acid concentration in the blood (to stimulate MPS), as well as providing a consistent and sustained concentration of amino acids. While not intending to be bound by theory, the sustained level of protein absorption provides a blood level of amino acids that may attenuate the normal rate of protein degradation that takes place during rest. It is believed that the blood level of amino acid that can attenuate muscle protein synthesis is above that which is achieved by a slowly absorbed protein alone.
  • the nutritional compositions combine a source of slowly absorbed protein, a source of rapidly absorbed protein, and a source of intermediately absorbed protein.
  • the rapidly absorbed protein provides a quick bolus of amino acid to the blood, stimulating MPS.
  • the slowly absorbed protein provides a prolonged release of amino acid to attenuate MPD, and the intermediately absorbed protein promotes achieving a blood level of amino acid to attenuate MPD, at an earlier time.
  • the individual can achieve enhanced maintaining lean muscle mass, increasing lean muscle mass, or both.
  • MPS can be enhanced by delivery of a nutritional composition comprising a particular amount of protein per serving.
  • the amount of protein that has been found to generally provide a particular benefit in this regard is approximately 25 grams per serving. It has been shown that
  • Nutritional compositions comprising a particularly advantageous amount of protein coupled with that protein being in the form of a sustained protein profile, are disclosed herein.
  • the nutritional composition comprises at least one source of protein.
  • the nutritional composition comprises at least one source of protein and at least one source of carbohydrate. In certain other words,
  • the nutritional composition further comprises at least one source of fat. Therefore, in certain exemplary embodiments the nutritional composition includes at least one source of protein, while in certain exemplary embodiments the nutritional composition comprises at least one source of protein and at least one source of carbohydrate, while in certain exemplary embodiments the nutritional composition includes at least one source of protein, at least one source of carbohydrate, and at least one source of fat.
  • the nutritional composition includes a protein system with a sustained protein profile.
  • the protein system includes a first source of protein having a first rate of absorption Z, a second source of protein having a second rate of absorption X, and a third source of protein having a third rate of absorption Y.
  • the first source of protein is casein
  • the second source of protein whey and the third source of protein is soy protein.
  • the nutritional composition comprises a protein component, and the protein component consists of casein protein, whey protein, and soy protein.
  • the nutritional composition comprises a protein component made up of a combination of proteins from more than one source.
  • the nutritional composition itself comprises proteins from more than one source, including a source of milk protein(s).
  • the protein component of the nutritional composition comprises a source of milk protein(s).
  • the nutritional composition comprises a source of protein that is absorbed a slow rate, and a source of protein that is absorbed at a rapid rate.
  • the slowly absorbed protein is casein protein and the rapidly absorbed is whey protein.
  • the milk protein may be provided by a single source or a combination of sources.
  • the nutritional compositions comprise a source of milk protein comprising both casein protein and whey protein.
  • the nutritional composition comprises a source of milk protein comprising both casein protein and whey protein in an amount sufficient to provide from 5 grams to 20 grams of protein per serving of the nutritional composition.
  • the nutritional composition comprises a source of milk protein comprising both casein protein and whey protein in an amount sufficient to provide from 10 grams to 15 grams of protein per serving of the nutritional composition.
  • the source of milk protein is a milk protein concentrate.
  • milk protein concentrate is generally used to refer to a milk protein containing product that has had a considerable amount of the inherent water from ordinary milk removed and also has had inherent fat from the ordinary milk removed.
  • milk protein isolate is generally used to refer to a type of milk-protein containing product that has not only had a considerable amount of the inherent water and fat from ordinary milk removed but also a certain amount of inherent lactose removed. In most instances, milk protein isolates can be considered to be a type of further purified MPC. Certain manufacturers may use the term milk protein concentrate to refer to milk-based protein products even if they contain at least 85 weight % protein. In certain exemplar ⁇ ' embodiments, the source of milk protein is selected from MPC and milk protein isolate.
  • the source of milk proteins may be a combination of more than one milk protein source, i.e., wherein the source comprises casein protein, as well as comprising whey protein, MPC is one such source.
  • the protein in MPC generally comprises approximately 80 % casein protem and 20% whey protein.
  • Commercial sources of milk protein concentrates are well known in the nutrition art, non-limiting examples of which mclude a milk protein concentrate avail able from Idaho M ilk Products.
  • the nutritional composition comprises a source of protein that is absorbed at an intermediate rate. In certain embodiments, this protein is soy protein. In certain exemplary embodiments, the nutritional composition comprises a source of soy protein. In certain exemplary embodiments, the protein component of the nutritional composition includes soy protein. The soy protein may be provided by one or more sources of soy protein. Common forms of soy protein include soy protein concentrates, soy protein isolates (including acidified soy protein isolates), and soy protein hydrolysates. In certain exemplary embodiments, the nutritional composition comprises a source of soy protein present in an amount sufficient to provide 5 grams to 20 grams of soy protein per serving of the nutritional
  • the nutritional composition comprises a source of soy protein present in an amount sufficient to provide 10 grams to 15 grams of soy protein per serving of the nutritional composition.
  • a soy protein isolate (SPI) suitable for use in the nutritional compositions is a soy protein isolate that is lecithinated, that is the soy protein isolate includes a small amount of lecithin. The lecithin may be included to help disperse the soy protein in, for example, an aqueous liquid.
  • SPI soy protein isolate
  • Commercial sources of soy protein are well known in the nutrition art, non-limiting examples of which include a soy protein isolate distributed by the Solae Corporation.
  • the nutritional composition comprises 20 grams to 30 grams of total protein per serving of the nutritional composition. In certain exemplary embodiments, the nutritional composition comprises 20 grams to 30 grams of total protein per serving of the nutritional composition. In certain exemplary
  • the nutritional composition comprises 22 grams to 27 grams of total protein per serving of the nutritional composition. In certain exemplary embodiments, the nutritional composition comprises approximately 25 grams of total protein per serving of the nutritional composition. The amount of protein may also be expressed as a percentage of the total weight of the nutritional composition. In certain exemplary embodiments, wherein the nutritional composition is a nutritional powder, protein is present in an amount of 40 to 70% by weight of the nutritional composition. In certain exemplary embodiments, wherein the nutritional composition is a nutritional powder, protein is present in an amount of 50 to 60% by weight of the nutritional composition. The amount of protein may also be expressed as a percentage of the total calories present in the nutritional composition. In certain exemplary embodiments, protein is present in an amount of 50 to 70 % of the total calories in the nutritional composition.
  • the amount of the first source of protein, the amount of the second source of protein, and the amount of the second source of protein may be expressed as a ratio of the amount (by weight) of each protein type in the nutritional composition.
  • the nutritional composition comprises the first source of protein, the second source of protein, and the third source of protein in a ratio of 8 :2 :5 to 4 : 1 : 10 by weight of the proteins.
  • the nutritional composition comprises the first source of protein, the second source of protein and the third source of protein in a ratio of approximately 4: 1 :5 by weight of the proteins.
  • the nutritional composition may also contain protein from one or more other sources, in an amount or amounts that is in accordance with the guidance on the amounts of proteins noted above.
  • the one or more other sources of protein may in certain embodiments include animal products (e.g. , meat, fish, egg albumen), cereals (e.g., rice, corn), vegetables (e.g., soy, pea, potato), and combinations thereof.
  • the additional protein sources can also include, free amino acids known for use in nutritional compositions, non-limiting examples of which include L-tryptophan, L- glutamine, L-tyrosine, L-methionine, L-cysteine, L-arginine, and combinations thereof.
  • the nutritional composition comprises a source of fiber.
  • the fiber may be provided by one source and, in certain embodiments, or multiple sources of fiber.
  • the particular amount of fiber present in the nutritional composition may vary depending upon the nutritional needs of the intended user.
  • Fiber is defined as the indigestible portion of food consumed by animals. Dietary fiber is often categorized into soluble and insoluble fiber sources.
  • Non-limiting examples of fibers and sources thereof which may be suitable for use in the exemplary embodiments include: insoluble fibers such as
  • fructooligosaccharides FOS
  • galactooligosaccharides GOS
  • beta-glucans and lignin
  • soluble fibers such as inulin, raffmose, xylose, and polydextrose.
  • the nutritional composition comprises a fiber component, or a source of fiber, in an amount sufficient to provide 3 grams to 10 grams per serving of the nutritional composition.
  • the nutritional composition comprises a source of fiber in an amount sufficient to provide 3 grams to 5 grams per serving of the nutritional composition.
  • the amount of fiber present in the nutritional composition may also be expressed as a percentage of the total weight of the composition.
  • fiber is present in an amount of 7 to 25% by weight of the nutritional composition.
  • the nutritional composition comprises a carbohydrate component including a source of carbohydrates in an amount sufficient to provide 30-50 % of the calories in the nutritional composition.
  • any fiber present in the nutritional composition is included in the total amount of carbohydrate.
  • the amount of carbohydrate present in the nutritional composition may be expressed as a percentage of the total weight of the nutritional composition.
  • carbohydrate is present in an amount of 10 to 30% by weight of the nutritional composition.
  • the carbohydrates may be provided by one source or multiple sources of carbohydrates.
  • the particular amount of carbohydrates present in the nutritional composition may vary depending upon the nutritional needs of the intended user.
  • the carbohydrate component comprises a source of carbohydrate that may be suitable for improving the dispersibility of the nutritional composition.
  • the carbohydrate dispersing agent may facilitate dispersion of the nutritional composition by a variety of means, including increasing the rate of dispersion, preventing or minimizing the number or amount of powder agglomeration that might occur, among others.
  • the average particle size of the carbohydrate dispersing agent may be larger than that of the average particle size of the protein or proteins (e.g., MPC, SPI or both), and in certain exemplary embodiments, the average particle size of the carbohydrate dispersing agent is much larger than that of the protein or proteins. While not intending to be bound by theory, the larger particle size, coupled with the relative ease of dissolution of a carbohydrate (such as, for example, sucrose or fructose) may aid in dispersing and suspending the proteins which generally are more difficult to adequately disperse.
  • the carbohydrate component comprises fructose.
  • the Table shows that the average particle size for the crystalline fructose is considerably higher than for milk protein concentrate, whey protein concentrate, and soy protein isolate.
  • Exemplary sources of carbohydrates which may be suitable for use in certain exemplary embodiments of the nutritional compositions disclosed herein include simple, complex, or variations and combinations thereof. Generally, any source of carbohydrates may be used so long as it is suitable for use in oral nutritional compositions and is otherwise compatible with any other selected ingredients or features present in the nutritional composition.
  • Non-limiting examples of carbohydrates or sources thereof suitable for use in the nutritional compositions disclosed herein include maltodextrin; hydrolyzed or modified starch or cornstarch; glucose polymers; corn syrup; corn syrup solids; rice-derived carbohydrates; sucrose; glucose; fructose; lactose; high fructose corn syrup; honey; sugar alcohols (e.g., maltitol, erythritol, sorbitol); [0051]
  • the carbohydrate or carbohydrate component of the nutritional compositions comprise slowly digested carbohydrates or starches in addition to the more readily digestible carbohydrates discussed above.
  • Exemplary sources of such carbohydrates include: isomaltulose; sucromalt; pullulan; potato starch and other slowly-digested
  • carbohydrates including, but not limited to, oat fiber, soy fiber, gum arabic, sodium carboxymethylcellulose, methylcellulose, guar gum, gellan gum, locust bean gum, konjac flour, hydroxypropyl methylcellulose, tragacanth gum, karaya gum, gum acacia, chitosan, arabinoglactins, glucomannan, xanthan gum, alginate, pectin, low and high methoxy pectin, cereal beta-glucans (i.e., oat beta-glucan, barley beta-glucan), carrageenan, psyllium, FibersolTM, and other resistant starches; and combinations thereof.
  • oat fiber soy fiber
  • gum arabic sodium carboxymethylcellulose
  • methylcellulose methylcellulose
  • guar gum gellan gum
  • locust bean gum locust bean gum
  • konjac flour hydroxypropyl methylcellulose
  • tragacanth gum karaya gum, gum
  • the nutritional composition comprises at least one source of fat.
  • the nutritional composition is substantially free of fat.
  • substantially free of fat refers to a nutritional composition containing less than 0.5%, including less than 0.1%, fat by weight of the total composition.
  • substantially free of fat also may refer to nutritional compositions disclosed herein that contain no fat, i.e., zero fat. In those embodiments of the nutritional composition that are substantially free of fat but have some amount of fat present, the fat may be present as a result of being inherently present in another ingredient, or the fat may be present as a result of being added as one or more separate sources of fat.
  • the term substantially free of fat refers to a nutritional composition wherein there is no caloric lipid component (i.e., less than a functional amount of the ingredient, typically less than 0.5 % by weight, and also including zero percent by weight, of such ingredient ) in the nutritional composition.
  • a nutritional composition that includes emulsifiers, phospholipids or the like, in amounts that do not contribute substantially to the caloric value of the nutritional composition is considered to be substantially free of fat.
  • Non- limiting examples of fats or sources thereof which may be suitable for use in the nutritional compositions include coconut oil, fractionated coconut oil, soy oil, corn oil, olive oil, safflower oil, high oleic safflower oil, MCT (medium chain triglycerides) oil, sunflower oil, high oleic sunflower oil, palm and palm kernel oils, palm olein, canola oil, marine oils, cottonseed oils, non-dairy creamer, and combinations thereof.
  • the nutritional composition further comprises one or more functional ingredients that increase muscle protein synthesis, maintain lean muscle mass or decrease muscle loss, or both.
  • the nutritional composition further comprises a functional ingredient selected from the group consisting of: a branched-chain amino acid selected from the group consisting of leucine, isoleucine, valine, metabolites of any of the foregoing branched-chain amino acids including alpha-ketoisocaproic acid and alpha-hydroxyisocaproic acid, alpha-ketoisovaleric acid, alpha-hydroxyisovaleric acid, beta-hydroxyisobutyric acid, 2-oxo-3-methylvaleric acid, 2-hydroxy-3-methylvaleric acid, 3- hydroxy-2-ethylpropionic acid, 3-hydroxy-2-methylbutyric acid, and combinations thereof; creatine; carnitine; carnosine; anserine; taurine; a-ketoglutarate, citrulline, arginine, or a combination thereof.
  • a functional ingredient selected from the group consisting of: a branched-chain amino acid selected from the group consisting of leucine, isoleucine, valine
  • the nutritional composition additionally comprises beta-hydroxy-beta-methylbutyrate (HMB), to help maintain lean body mass, improve body composition, or both, in the individual.
  • HMB beta-hydroxy-beta-methylbutyrate
  • Any source of HMB is suitable for use herein provided that the finished product contains HMB.
  • the source of HMB is most typically added to the nutritional composition during formulation.
  • the source of HMB may be calcium HMB.
  • HMB monohydrate is one potential source of HMB for use in the nutritional compositions disclosed herein
  • suitable sources may include HMB as the free acid, a salt, an anhydrous salt, an ester, a lactone, or other product forms that otherwise provide a bioavailable form of HMB in the nutritional compositions.
  • suitable salts of HMB for use herein include HMB salts, hydrated or anhydrous, of sodium, potassium, magnesium, chromium, calcium, or other non-toxic salt form.
  • Calcium HMB monohydrate is preferred and is commercially available from Technical Sourcing International (TSI) of Salt Lake City, Utah.
  • the nutritional composition additionally comprises the amino acid beta-alanine.
  • Any source of beta-alanine is suitable for use in the products described herein provided that the finished product contains beta-alanine at the desired level. Such sources may and typically do include free beta-alanine as well as other sources that provide free beta-alanine in the nutritional composition during or after formulation.
  • the nutritional composition further comprises vitamin D to help maintain muscle mass in the individual. Vitamin D forms include Vitamin D2
  • Vitamin D in the nutritional composition typically ranges up to about 1000 IU, more typically from about 10 to about 600 IU, and more typically from about 50 to 400 IU per serving of the nutritional composition.
  • the nutritional composition may further comprise free amino acids.
  • suitable protein free amino acids include tryptophan, glutamine, tyrosine, methionine, cysteine, arginine, and combinations thereof.
  • suitable non-protein amino acids suitable for use herein include carnitine and taurine.
  • the D-forms of the amino acids are considered as nutritionally equivalent to the L-forms, and isomer mixtures may be used to lower costs.
  • vitamins, and minerals are known and may be used in the exemplary
  • the nutritional composition may comprise any of a variety of vitamins, non-limiting examples of which include vitamin A, vitamin E, vitamin , thiamine, riboflavin, pyridoxine, vitamin B12, niacin, folic acid, pantothenic acid, biotin, vitamin C, inositol, choline, salts and derivatives thereof, and combinations thereof.
  • the nutritional composition may comprise any of a variety of minerals, non-limiting examples of which include calcium, phosphorus, magnesium, iron, zinc, manganese, copper, iodine, sodium, potassium, molybdenum, chloride, selenium, chromium, chloride, salts and derivatives thereof, and combinations thereof.
  • the nutritional composition may be an excellent source of (as defined by the Food and Drug Administration) at least one of the following: calcium, iron, riboflavin, vitamin B6, folate, pantothenic acid, phosphorous, iodine, zinc, selenium, manganese, copper, chromium, molybdenum, and combinations thereof.
  • the nutritional composition may be a good source of (as defined by the Food and Drug Administration) at least one of the following: vitamin A, vitamin C, vitamin E, thiamin, niacin, biotin, and combinations thereof.
  • the nutritional composition may further comprise optional ingredients that may modify the physical, chemical, aesthetic, or processing
  • compositions or serve as additional nutritional components when used in the targeted population.
  • optional ingredients are known or otherwise suitable for use in nutritional powders, and may also be used in the nutritional compositions, provided that such optional ingredients are compatible with the essential components described herein, are safe and effective for their intended use, and do not otherwise unduly impair product performance.
  • Non-limiting examples of such optional ingredients include preservatives, additional antioxidants, emulsifying agents, buffers, colorants, flavors, probiotics, prebiotics, lactoferrin and related derivatives, thickening agents and stabilizers, and so forth.
  • the nutritional composition may further comprise at least one sweetening agent.
  • the at least one sweetening agent is at least one sugar alcohol such as maltitol, erythritol, sorbitol, xylitol, mannitol, isolmalt, and lactitol, or at least one artificial or high potency sweetener such as acesulfame K, aspartame, sucralose, saccharin, stevia, tagatose, and combinations thereof.
  • the sweetening agents especially as a combination of a sugar alcohol and an artificial sweetener, may be especially useful in formulating liquid nutritional compositions having a desirable flavor profile.
  • the nutritional composition may comprise at least one sugar alcohol with a concentration in a range from at least 0.01%, including from about 0.1% to about 10%, and also including from about 1% to about 6%, by weight of the nutritional composition.
  • the nutritional composition may comprise at least one artificial sweetener with a concentration in a range from 0.01% to 5%, including from 0.05% to 3%, and also including from 0.1% to 1%, by weight of the nutritional composition.
  • the nutritional composition may comprise a flowing agent or anti-caking agent to retard clumping or caking of a nutritional powder embodiment over time and to make the nutritional powder flow easily from its container.
  • a flowing agent or anti-caking agent to retard clumping or caking of a nutritional powder embodiment over time and to make the nutritional powder flow easily from its container.
  • Any flowing or anti- caking agents that are known or otherwise suitable for use in a nutritional powder or product form may be suitable for use herein, non-limiting examples of which include tricalcium phosphate, silicates, and combinations thereof.
  • the concentration of the flowing agent or anti- caking agent in certain exemplary embodiments of the nutritional composition varies depending upon the product form, the other selected ingredients, the desired flow properties, and so forth, but can range from about 0.1%> to about 4%, including from about 0.5%> to about 2%, by weight of the nutritional composition.
  • the nutritional composition may comprise a stabilizer.
  • Any stabilizer that is known or otherwise suitable for use in a nutritional composition may be suitable for use herein, some non-limiting examples of which include gums such as carageenan, and xanthan gum.
  • the stabilizer may represent from about 0.1%) to about 5%), including from about 0.5%> to about 3%, and including from about 0.7%> to about 1.5%, by weight of the nutritional composition.
  • the nutritional composition may comprise one or more masking agents to reduce or otherwise obscure the effects of any bitter flavors and after taste that may develop in the nutritional compositions over time.
  • Suitable masking agents include natural and artificial sweeteners; sodium sources such as sodium chloride; and combinations thereof.
  • the amount of masking agent added to the nutritional composition may vary depending upon the particular masking agent selected, other ingredients in the formulation, and other formulation or product target variables. Such amounts, however, can range from 0.1 % to 3%, including from 0.15% to 3%, and also including from 0.2% to 2.5%, by weight of the nutritional composition.
  • the various exemplary embodiments of the nutritional composition disclosed herein, as well as other embodiments contemplated by the general inventive concepts, may be prepared by any process or suitable method (now known or known in the future) for making a selected product form, such as a nutritional solid, a nutritional powder, or a nutritional liquid. Many such techniques are known for any given product form and can easily be applied by one of ordinary skill in the art to the various embodiments presented herein.
  • the nutritional composition is in the form of flowable or substantially flowable particulate compositions, or at least particulate compositions that may be easily scooped and measured with a spoon or similar device, wherein the compositions may be reconstituted by the intended user with a suitable aqueous fluid, such as water, to form a liquid nutritional composition for immediate oral or enteral use by the intended user.
  • a suitable aqueous fluid such as water
  • immediate oral or enteral use means within about 48 hours, including within about 24 hours, and also including right after reconstitution.
  • the embodiments include spray dried, agglomerated, dr mixed or other known or otherwise effective particulate forms.
  • the quantity of nutritional powder required to produce a volume suitable for one serving may van'.
  • the nutritional compositions may be packaged and sealed in single or multi-use containers, and then stored under ambient conditions for up to about 36 months, including from about 12 to about 24 months.
  • the packages may be opened and then covered for repeated use by the user, provided that the covered package is then stored under ambient conditions (e.g., avoiding extreme temperatures) and the entire contents used within about one month or so.
  • administration of the nutritional composition is helpful to achieve one or more of 1 ) maintaining and supporting lean body mass in elderly individuals with sarcopenia, 2) providing nutrition to support an active and independent lifestyle in individuals, especially elderly individuals, 3) supporting recovery of muscle strength, 4) helping rebuild muscle and regain strength, and 5) improving strength, including muscle strength, and mobility.
  • the nutritional powder embodiments may be prepared by any known or otherwise effective technique suitable for making and formulating nutritional powders, variations of which may depend upon variables such as the selected ingredient combination, packaging and container selection, and so forth. Such techniques and variations are described in the nutritional art or are otherwise well known to those skilled in the nutritional art. These methods typically involve the initial formation of an aqueous slurry containing carbohydrates, proteins, lipids, stabilizers or other formulation aids, vitamins, minerals, or combinations thereof. The slurry is emulsified, pasteurized, homogenized, and cooled. V arious other solutions, mixtures, or other materials may be added to the resulting emulsion before, during, or after further processing.
  • the resulting mixture is then heated and dried into powder form, which may be accomplished by spray drying or other heat-treating methods of forming solid particulates in a powder matrix.
  • Other essential or optional materials may also be added to the formulation by dry blending, agglomerating, or otherwise combining the added material to the forming or just formed solid particulates.
  • Example 1 illustrates an exemplary embodiment of a nutritional composition in the form of a nutritional powder. All ingredient amounts are listed as gram per serving basis, unless otherwise specified.
  • the nutritional composition shown in Table 2 is a vanilla flavored nutritional powder formulated for reconstitution into a liquid at a rate of approximately 45 g per serving of nutritional composition. Table 2
  • Example 2 illustrates an exemplary embodiment of a nutritional composition in the form of a nutritional powder. All ingredient amounts are listed as gram per serving basis, unless otherwise specified.
  • the nutritional composition shown in Table 3 is a strawberry flavored nutritional powder formulated for reconstitution into a liquid at a rate of approximately 45 g per serving of nutritional composition.
  • Example 3 illustrates an exemplary embodiment of a nutritional composition in the form of a nutritional powder. All ingredient amounts are listed as gram per serving basis, unless otherwise specified.
  • the nutritional composition shown in Table 4 is a chocolate flavored nutritional powder formulated for reconstitution into a liquid at a rate of approximately 45 g per serving of nutritional composition.
  • Example 4 Table 5 shows the results for sensory descriptive panel testing of a Vanilla flavored nutritional composition reconstituted at a rate of 36 grams per 240 mL, according to the exemplary embodiments.
  • Example 5 Table 6 shows the results for sensory descriptive panel testing of a strawberry flavored nutritional composition reconstituted at a rate of 36 grams per 240 mL, according to the exemplary embodiments.
  • Example 6 Table 7 shows the results for sensory descriptive panel testing of a chocolate flavored nutritional composition reconstituted at a rate of 36 grams per 240 mL, according to the exemplary embodiments.
  • Example 7 the viscosity of a variety of protein sources, two exemplary embodiments of nutritional compositions, and one carbohydrate (fructose) suitable for use in nutritional compositions according to exemplary embodiments, was measured according to the following procedure: 45 g of powder was diluted with 300 g water and mixed at room temperature with a spoon for approximately 1 minute (until the powder is well mixed in and the final liquid is homogeneous). The viscosities were measured with an ARES LSI rheometer with a concentric cylinder geometry, at 13 1/s (500 sec after shearing), which corresponds to 60 rpm of Brookfield viscometer. The viscosity results are shown in Table 8.
  • the data shows that the viscosity for the two exemplary nutritional compositions (comprising a combination of soy protein isolate and milk protein concentrate) provide a viscosity higher than that of either soy protein isolate, a vanilla flavored soy protein formula, and whey protein concentrate.
  • This improved viscosity value is in accordance with the observations from the sensory panel testing above, relating a creamy mouthfeel. It was also observed that the suspensions of the two exemplary nutritional compositions (formula 1 and formula 2) were stable (i.e., very little sedimentation) for an extended period of time (more than 2 hours), demonstrating high dispersibility and a stable suspension.
  • the viscosity value for milk protein concentrate alone is indicative of a product that has a more gel-like viscosity.
  • the improved mouthfeel, creaminess and viscosity exhibited by the exemplary nutritional compositions demonstrate that the nutritional compositions may be utilized by an individual with dysphagia.
  • the National Dysphagia viscosity guidelines provide recommended viscosities for individuals suffering from dysphagia, specifically: at 25° C and a shear rate of 1/50 sec-1 the viscosity is 51 CP-350 CP for nectar-like consistency and 351 CP-1750 CP for honey-like consistency. Nutrient intake is difficult for those suffering from dysphagia and certain exemplary embodiments may provide a useful alternative form of nutrition.
  • inventions herein may also be substantially free of any optional or selected essential ingredient or feature described herein, provided that the remaining formula still contains all of the required ingredients or features as described herein.
  • substantially free means that the selected composition contains less than a functional amount of the optional or selected ingredient, typically less than 0.1% by weight, and also including zero percent by weight of such optional or selected ingredient.
  • inventions described herein may comprise, consist of, or consist essentially of the essential elements and limitations of the invention described herein, as well as any additional or optional ingredients, components, or limitations described herein or otherwise useful in nutritional powder formula applications.

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Abstract

L'invention concerne des compositions nutritionnelles conçues pour favoriser une croissance musculaire et faire diminuer ou empêcher une perte musculaire chez un individu. De manière générale, ces compositions comportent une part importante de protéines et apportent approximativement 25 grammes de protéine totale par portion. La composition nutritionnelle peut se présenter sous la forme d'une poudre nutritionnelle renfermant la protéine caséine, la protéine du petit-lait, et la protéine de soja et permet d'accroître les performances sensorielles.
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WO2022190120A1 (fr) * 2021-03-12 2022-09-15 Thinking Forks Consulting Private Limited Composition de complément alimentaire pour population gériatrique et procédé de production de la composition
WO2022190121A1 (fr) * 2021-03-12 2022-09-15 Thinking Forks Consulting Private Limited Composition de complément nutritionnel pour population gériatrique et procédé de production de la composition
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CN108697139A (zh) * 2016-02-29 2018-10-23 雅培制药有限公司 营养补充粉
CN107660793A (zh) * 2016-07-29 2018-02-06 费森尤斯卡比德国有限公司 营养粉及其生产方法
RU2662774C1 (ru) * 2017-10-06 2018-07-30 Сергей Валерьевич Штерман Композиция для приготовления спортивного напитка "Утренний протеин с кофе"
JP2020150828A (ja) * 2019-03-19 2020-09-24 森永乳業株式会社 粉末組成物の製造方法及び粉末組成物
WO2020200984A1 (fr) * 2019-03-29 2020-10-08 Frieslandcampina Nederland B.V. Compositions nutritionnelles comprenant des protéines de lait de vache, leurs procédés de préparation leurs utilisations
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WO2022190120A1 (fr) * 2021-03-12 2022-09-15 Thinking Forks Consulting Private Limited Composition de complément alimentaire pour population gériatrique et procédé de production de la composition
WO2022190121A1 (fr) * 2021-03-12 2022-09-15 Thinking Forks Consulting Private Limited Composition de complément nutritionnel pour population gériatrique et procédé de production de la composition
CN115211536A (zh) * 2022-08-17 2022-10-21 北京轻天下健康科技有限公司 一种基于增强机体免疫的营养餐制备工艺

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