WO2015127320A2 - Compositions de boisson en portion individuelle - Google Patents

Compositions de boisson en portion individuelle Download PDF

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Publication number
WO2015127320A2
WO2015127320A2 PCT/US2015/016977 US2015016977W WO2015127320A2 WO 2015127320 A2 WO2015127320 A2 WO 2015127320A2 US 2015016977 W US2015016977 W US 2015016977W WO 2015127320 A2 WO2015127320 A2 WO 2015127320A2
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Prior art keywords
composition
beverage
acid
fat
fatty acid
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PCT/US2015/016977
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English (en)
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WO2015127320A3 (fr
Inventor
Ramesh Sesha
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Iycus, Llc
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Publication of WO2015127320A2 publication Critical patent/WO2015127320A2/fr
Publication of WO2015127320A3 publication Critical patent/WO2015127320A3/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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/14—Tea preparations, e.g. using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/26—Extraction of water-soluble constituents
    • A23F5/267—Extraction of water-soluble constituents using additives, specific extraction media or specific coffee blends
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/22—Drying or concentrating tea extract
    • A23F3/26—Drying or concentrating tea extract by lyophilisation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/28—Drying or concentrating coffee extract
    • A23F5/32—Drying or concentrating coffee extract by lyophilisation

Definitions

  • the present invention relates to a single serve beverage composition
  • a single serve beverage composition comprising at least one fatty acid, and at least one beverage ingredient, wherein the fatty acid is preserves the aroma associated with the beverage ingredient, and delivers from about 25% to about 75% of the total beverage calories from fat.
  • FA-O Mitochondrial fatty acid oxidation
  • the alpha- and omega-oxidation pathways do not contribute as much to the oxidation of FAs in terms of energy production in human beings and depend on beta-oxidation for further degradation of the FAs.
  • beta-oxidation in higher eukaryotes including humans, beta-oxidation not only occurs in mitochondria but can also occur in peroxisomes.
  • Peroxisomes play an equally indispensable role in whole cell fatty acid oxidation, by catalyzing the beta-oxidation of a range of FAs and fatty acid derivatives that are not handled by mitochondria, which include very- long-chain FAs, pristanic acid, and the bile acid intermediates di- and tri-hydroxycholestanoic acid.
  • mitochondria which include very- long-chain FAs, pristanic acid, and the bile acid intermediates di- and tri-hydroxycholestanoic acid.
  • the distinct physiological roles of the two beta-oxidation systems is exemplified by the differences in clinical signs and symptoms of patients affected by either a mitochondrial beta-oxidation defect or a peroxisomal beta-oxidation defect.
  • Fatty acids constitute an important source of energy in humans not only during fasting (low food consumption) conditions, but also under well-fed conditions, since some organs, including the heart, show a marked preference for FAs at all times.
  • Fatty acids have been classified as short-chain ( ⁇ C 7 ) fatty acids (SCFAs), medium-chain (C 8 -C 12 ) fatty acids (MCFAs), long-chain (C 13 -C 20 ) fatty acids (LCFAs) and very long chain fatty acids (VLCFAs).
  • the dominant mitochondrial ⁇ -oxidation pathway for the disposal of fatty acids under normal physiologic conditions, primarily involves the oxidation of short-chain ( ⁇ C 7 ) fatty acids (SCFAs), medium-chain ( ⁇ C 8 to ⁇ C 12 ) fatty acids (MCFAs) and long-chain ( ⁇ C 13 to ⁇ C 2 o) fatty acids (LCFAs).
  • SCFAs short-chain fatty acids
  • MCFAs medium-chain ⁇ C 8 to ⁇ C 12 ) fatty acids
  • LCFAs long-chain ⁇ C 13 to ⁇ C 2 o) fatty acids
  • VLCFAs Very long chain fatty acids
  • Short-chain and medium-chain FFAs can freely enter the mitochondria, while long-chain FFAs entry into the mitochondria is regulated by the activity of the enzyme carnitine palmitoyl transferas (CPT-I).
  • Triacylglycerols containing fatty acids with more than 12 carbon atoms must be hydrolyzed in the intestinal lumen before absorption. On the hepatocellular level the enzyme system necessary for Ci3_ 2 o carbon chain transport across the inner mitochondrial membrane (carnitine acyltransferase), is not required for MCFA. Thus, triacylglycerols containing C 8 - Ci2 carbon chains can directly be absorbed without hydrolysis and preferentially transported through the portal venous system to the gastrointestinal system.
  • the Cg-Ci 2 fatty acids are more available for mitochondrial ⁇ -oxidation, whereas most Ci3_ 2 o fatty acids are
  • lipid deposition into adipocytes may be limited by dietary medium chain fatty acid intervention. Additionally, it has been reported that dietary intervention with C 8-12 carbon chain fatty acids increased thermogenesis and endogenous oxidation of C 13-20 fatty acids.
  • Omega-3 -polyunsaturated fatty acids are fatty acids with hydrocarbon chains having two or more double bonds within the carbon chain. They are classified as either n-6 or n-3, depending on the location of the first double bond relative to the methyl terminus. Polyunsaturated fatty acids represent the fundamental components of
  • PUFAs are usually located in the sn-2 position, whereas saturated or monounsaturated fatty acids are usually bound in the sn-1 position of the phospholipid molecules.
  • the foods having dietary fatty acids integrated in these positions are believed to be healthier.
  • Linoleic acid (LA; 18:2n-6), the parent fatty acid of the n-6 PUFA family is an essential fatty acid and cannot be endogenously synthesized by mammals.
  • LA is found in vegetable oils, seeds and nuts.
  • Alpha-linolenic acid (ALA; 18:3n-3), the parent fatty acid of the n-3 PUFA family, must be consumed through the diet.
  • ALA can be found in leafy vegetables, walnuts, soybeans, flaxseed, and seed and vegetable oils. Both LA and ALA can be further metabolized to long chain PUFA through a series of desaturation and elongation steps.
  • LA can be metabolized to arachidonic acid (AA, 20:4n-6), while ALA can be metabolized to eicosapentaenoic acid (EPA; 20:5n-3) and ultimately docosahexaenoic acid (DHA; 22:6n-3).
  • AA arachidonic acid
  • ALA can be metabolized to eicosapentaenoic acid (EPA; 20:5n-3) and ultimately docosahexaenoic acid (DHA; 22:6n-3).
  • AA can be obtained from animal fat sources and EPA and DHA can be consumed directly from marine sources. Both ALA and LA can be converted to their respective long chain metabolites by the same enzymes. However, the metabolic products of each pathway are structurally and functionally distinct. The metabolites of n-6-long chain PUFAs are pro-inflammatory while those of n-3 long chain PUFAs are anti-inflammatory. Thus the high potency of PUFAs, particularly n-3 PUFA, to regulate metabolism may reflect the formation of their metabolites acting as signaling molecules.
  • Interleukin-6 an inflammatory cytokine, is characterized by pleiotropy and redundancy of action.
  • IL-6 is a 26-kDa glycopeptide, whose gene is found on chromosome 7. It has previously been known as hepatocyte-stimulating factor, cytotoxic T-cell
  • B-cell differentiation factor B-cell differentiation factor
  • B-cell stimulatory factor 2 B-cell stimulatory factor 2
  • IL-6 has many endocrine and metabolic actions in addition to its hematologic, immune, and hepatic effects. Specifically, it is a potent stimulator of the hypothalamic- pituitary-adrenal axis and is under the tonic negative control of glucocorticoids. It acutely stimulates the secretion of growth hormone, inhibits thyroid-stimulating hormone secretion, and decreases serum lipid concentrations. It has been reported that it is secreted during stress and is positively controlled by catecholamines. Administration of interleukin-6 can result in fever, anorexia, and fatigue.
  • Interleukin-6 Elevated levels of circulating interleukin-6 have been seen in the steroid withdrawal syndrome and in the severe inflammatory, infectious, and traumatic states potentially associated with the inappropriate secretion of vasopressin.
  • Interleukin-6 is believed to be negatively controlled by estrogens and androgens, and play a central role in the pathogenesis of the osteoporosis (as seen in conditions characterized by increased bone resorption), such as, sex-steroid deficiency and hyperparathyroidism.
  • Overproduction of interleukin-6 may contribute to illness during aging and chronic stress.
  • Levels of circulating interleukin-6 have been reported to be elevated in several liver diseases.
  • Serum IL-6 levels are elevated in animal models and in patients having non-alcoholic fatty liver disease (NAFLD), Alcoholic fatty liver disease and primary biliary cirrhosis. It has recently been reported that IL-6 is up-regulated in the liver of two well-established murine models of NAFLD. In human liver diseases, IL-6 expression is increased in both hepatocytes and Kupffer cells and the levels positively correlate with both the inflammatory activity and the stage of fibrosis.
  • NAFLD non-alcoholic fatty liver disease
  • Alcoholic fatty liver disease Alcoholic fatty liver disease
  • primary biliary cirrhosis It has recently been reported that IL-6 is up-regulated in the liver of two well-established murine models of NAFLD. In human liver diseases, IL-6 expression is increased in both hepatocytes and Kupffer cells and the levels positively correlate with both the inflammatory activity and the stage of fibrosis.
  • TNF-a tumor necrosis factor-alpha
  • TNF-a to culture cells in vivo or to animals is believed to impair insulin action. Animals lacking TNF-a or TNF-a receptors, have improved insulin sensitivity in both dietary and genetic obesity models. This has also been reported in humans, where TNF- ⁇ levels correlate with the degree of insulin resistance. Furthermore, in humans, acute infusion of TNF-a inhibits insulin-stimulated glucose disposal, and certain TNF-a polymorphisms are associated with susceptibility to insulin resistance and NAFLD, supporting the importance of this cytokine in the interaction among inflammation, insulin signaling, and fat accumulation.
  • Rapamycin an immunosuppressive and anti-proliferative antibiotic
  • TOR Target Of Rapamycin
  • the TOR kinase is a large (280 kDa) protein and assembles into distinct membrane-associated protein complexes.
  • TOR complex 1 TORCl
  • TORC2 TOR complex 2
  • mTORCl Mammalian target of rapamycin complex 1
  • mTORCl rapamycin complex 1
  • all these growth-related activities are all sensitive to the modulation of mTorcl, it has been a target of drug design and development.
  • Constant activation of mTORCl, particularly dietary carbohydrates, is reported to be a driver of some health conditions such as acne, metabolic disorders, psoriasis etc.
  • Caffeine has also been reported to inhibit the mTORCl process. The prevention and/or reduction of inflammation by using dietary ingredients that lower the activity of mTORC 1 are likely to help slow the progression of these chronic diseases.
  • One approach for modulating the energy homeostasis is modulating the fatty acid metabolism by providing beverages and foods that have specific fatty acids and where the fatty acids provide a designated level of calories.
  • global synergistic modulation of fatty acid oxidation, lowering mTORCl activity and lowering inflammation with one health food product platform provides an approach to develop very beneficial supplements and food that enhance health benefits. It is especially useful if a health food product is optimally designed to manage the fatty acid metabolism, energy imbalance and inflammation.
  • the scientific literature does not disclose a single serve fat containing composition comprising at least one fatty acid and at least one beverage ingredient wherein the fatty acid preserves the aroma associated with the beverage ingredient. Further, the literature does not disclose an aroma preserving composition that delivers high calories from fat in a beverage, e.g., wherein the amount calories delivered from about 25% to about 75% of the total calories provided by the beverage.
  • U.S. patent no. 3,495,988 discloses a process of encapsulating a variety of materials known to require protection against changes in their chemical and physical properties.
  • the encapsulating medium used in the process of the present invention is an aqueous hydrophilic colloid which may have as its sole major component a protein-based material such as gelatin, casein, soy protein or other vegetable or animal protein or proteins which are capable of forming colloidal dispersions in water, which can be gelled either by changes in temperature or by changes in concentration.
  • Spinning oils are also employed.
  • the preferred spinning oils comprise a mixture of an anhydrous alcohol with a material that is mutually soluble with the alcohol.
  • esters of polyhydric alcohols are esters of polyhydric alcohols; mono, di and triglycerides, oxidized oils, etc.
  • the preferred alcohol soluble material is castor oil.
  • the process forms stabilized capsules that protect the encapsulated material against changes to its chemical and physical properties upon storage and exposure to oxygen.
  • aromas, flavors, vitamins, aroma bearing materials, and flavor-bearing materials are included among the disclosed materials that may be encapsulated.
  • U.S. Patent No. 4,820,543 discloses the use of fat-aqueous emulsions to preserve the aroma associated with coffee.
  • the patent discloses mixing an oleaginous solution of an aromatic coffee substance which contains as a solvent a medium chain triglyceride (MCT) composed of a fatty acid having from 6 to 12 carbon atoms and a non-protein hydrophilic colloidal thick aqueous solution or passing these solutions through a homogenizer to form an emulsion.
  • MCT medium chain triglyceride
  • the disclosed encapsulated particles of aromatic coffee substance obtained are said to have the practical advantages that, when they are dissolved in water (either cold or hot water), there is no fear of the solution becoming turbid, and the aromatic stability during storage is considerably superior.
  • U.S. patent no. 7,056,546, (corresponding to international patent application WO 2004028261 Al and Bl) discloses a process for stabilizing an aroma-providing component, such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the coffee aroma-providing component with a stabilizing agent.
  • the aroma- providing component is contacted with a stabilizing agent in a manner such that the stabilizing agent can chemically interact with undesirable compounds associated with the aroma-providing component to form a stabilized aroma-providing component.
  • European patent specification EP 0 780 055 Bl discloses a nutritional coffee beverage that includes coffee powder, a protein component, a carbohydrate component, and a lipid component to provide a complete nutritional supplement.
  • the preferred lipid source includes long chain triglycerides (LCT).
  • U.S. patent application publication no. 2008/0160151 Al corresponding to International patent application WO 2008082953 Al and A9, discloses a method for preparing a composition for preparing a beverage having improved aroma release and reduced residual flavor comprising: providing a first component comprising an aroma source comprising a fat- soluble, volatile flavor ingredient, wherein the first component is substantially free of fat; providing a second component comprising a fat-containing ingredient; and configuring and arranging the first and second components to inhibit the dissolution of the fat-soluble, volatile flavor ingredient in the fat-containing ingredient when the beverage is prepared and to thereby promote the release of the fat-soluble, volatile flavor ingredient into a headspace above the beverage when the beverage is prepared to provide enhanced aroma release with reduced residual flavor in the beverage due to the fat-soluble, volatile flavor ingredient.
  • beverage products that deliver high fat calories could reduce carbohydrate consumption and provide health benefits by modulating energy homeostasis, fatty acid oxidation and inflammation reduction.
  • the literature does not disclose a single serve fat beverage composition comprising at least one fatty acid and at least one beverage ingredient wherein the fatty acid preserves the aroma associated with the beverage ingredient, the composition delivers from about 25% to about 75% of the total beverage calories and increases the concentration of ketone bodies in serum. It would valuable to provide a high fat beverage platform technology useful for preparing high aroma beverages with high fat calories that increase ketone bodies generation in liver and reduce or prevent chronic and age related diseases.
  • a single serve fat beverage composition comprising at least one fatty acid and at least one beverage ingredient wherein the fatty acid composition surprisingly preserves the aroma associated with the beverage ingredient and delivers from about 25% to about 75% of the total calories of the beverage to increase the concentration of ketone bodies in serum. It has also been discovered that single serve fat beverage
  • compositions according to this invention includes single serve delivery methods such as Keurig ® K-Cup, a Vue ® -Cup, VerismoTM-Pod, NespressoTM Pod, NespressoTM Capsule to help deliver specific amount of fat calories.
  • the composition is also used in combination with other agents, in reducing or preventing several chronic disorders is disclosed herein.
  • the present invention provides a fat beverage composition comprising at least one fatty acid and at least one beverage ingredient, wherein the fatty acid in the composition preserves the aroma associated with the beverage ingredient, delivers from about 25% to about 75% of the total beverage calories, and improves lipid metabolism.
  • the present invention provides a fat beverage composition comprising at least one fatty acid and at least one beverage ingredient, wherein the fatty acid composition maintains the aroma associated with the beverage ingredient, delivers from about 25% to about 75% of the total beverage calories, and can increase the concentration of ketone bodies in the serum.
  • the present invention provides a single serve fat beverage composition comprising at least one fatty acid and at least one beverage ingredient, wherein the fatty acid composition is useful for elevating ketone bodies, and delivers from about 25% to about 75% of the total beverage calories, and to lower inflammation.
  • the present invention provides a fat beverage composition
  • a fat beverage composition comprising at least one fatty acid and at least one beverage ingredient, wherein the fatty acid composition maintains the aroma associated with the beverage ingredient, delivers from about 25% to about 75% of the total beverage calories and to increase the concentration of ketone bodies in serum.
  • Preferred beverage ingredients are agents having an associated aroma, such as, for example, coffee, tea, favors such as chocolate, vanilla, pumpkin spice, and fruit essences or aromas, such as, for example, lemon, lime, grapefruit, tangerine, orange, cherry, pineapple, apple, and mango; or any combination thereof.
  • the present invention provides a fat beverage composition comprising at least one fatty acid and at least one beverage ingredient, wherein the fatty acid in the composition preserves the aroma associated with the beverage ingredient, delivers at least 50% of the total calories of the beverage, and improves lipid metabolism.
  • the present invention provides a fat beverage composition comprising at least one fatty acid and at least one beverage ingredient, wherein the fatty acid composition maintains the aroma associated with the beverage ingredient.
  • the present invention provides a fat beverage composition wherein the fatty acid is a medium chain triglyceride.
  • the present invention provides a fat beverage composition wherein the fatty acid is a polyunsaturated fatty acid.
  • the present invention provides a fat beverage composition wherein the polyunsaturated fatty acid is Docosahexaenoic acid.
  • the present invention provides a fat beverage composition wherein beverage ingredient is coffee.
  • the present invention provides a fat beverage composition wherein the beverage ingredient is tea.
  • the present invention provides a fat beverage composition wherein the beverage ingredient is an unroasted coffee.
  • the present invention provides a fat beverage composition wherein the beverage ingredient is a blend of roasted and unroasted coffee.
  • the present invention provides a fat beverage composition wherein the beverage is vanilla flavored.
  • the present invention provides a fat beverage composition wherein the beverage is pumpkin spice flavored.
  • the present invention provides a fat beverage composition wherein the beverage is hazelnut flavored.
  • the present invention provides a fat beverage composition wherein the beverage is cherry flavored.
  • the present invention provides a fat beverage composition wherein the medium chain triglyceride is caprylic acid.
  • the present invention provides a fat beverage composition wherein the medium chain triglyceride is capric acid.
  • the present invention provides a fat beverage composition wherein the amount of fatty acid present is from about lg to about 20g per beverage serving. [0044] In another aspect, the present invention provides a fat beverage composition wherein the beverage comprises at least one fatty acid and caffeine.
  • the present invention provides a fat beverage composition wherein the beverage comprises at least one ketone bodies and caffeine.
  • a preferred ketone body is beta hydroxyl butyrate.
  • the present invention provides a fat beverage composition wherein the fatty acid reduces the mTORC activity.
  • the present invention provides a fat beverage composition wherein simultaneously reduces the mTORC activity, and increases the ketone bodies concentration in serum.
  • the present invention provides a fat beverage composition comprising at least one fatty acid and at least one beverage ingredient, wherein the fatty acid in the composition preserves the aroma associated with the beverage ingredient, delivers from about 25% to about 75% of the total beverage calories, and improves lipid metabolism.
  • the composition is a single serve composition.
  • the present invention provides a single serve fat beverage composition wherein the fatty acid is a medium chain triglyceride, docosahexaenoic acid.
  • the present invention provides a single serve fat beverage composition wherein the amount of fatty acid present is from about lg to about 20g per beverage serving.
  • the present invention provides a single serve fat beverage composition wherein the medium chain triglyceride is caprylic acid.
  • the present invention provides a single fat beverage
  • composition wherein the medium chain triglyceride is capric acid.
  • the present invention provides a single serve fat beverage composition wherein the fatty acid increases the (blood) concentration of ketone bodies in serum to twice the concentration of ketone bodies found before consuming the single serve fat beverage composition.
  • the present invention provides a single serve fat beverage composition wherein the fatty acid lowers the Interleukin-6 concentration in serum.
  • the present invention provides a single serve fat beverage composition wherein the fatty acid lowers the TNF-a concentration in serum.
  • the present invention provides a single serve fat beverage composition wherein the fatty acid reduces the mTORC activity.
  • the present invention provides a single serve fat beverage composition wherein simultaneously reduces the mTORC activity, and increases the ketone bodies concentration in serum.
  • the present invention provides a method for increasing ketone bodies concentration in serum comprising administering, to a patient in need thereof, a single serve fat beverage composition comprising at least one fatty acid and at least one beverage ingredient wherein the fatty acid preserves the aroma associated with the beverage ingredient.
  • a preferred method is to provide the composition as a single serve package.
  • the present invention provides a single serve fat beverage composition wherein the single serve is in the form of a Keurig ® K-Cup, a Vue ® -Cup, VerismoTM-Pod, NespressoTM Pod, NespressoTM Capsule
  • the present invention provides a method for lowering mTORC activity and increasing the ketone bodies concentration, comprising administering, to a patient in need thereof, a single serve fat beverage composition comprising at least one fatty acid and at least one beverage ingredient wherein the fatty acid preserves the aroma associated with the beverage ingredient.
  • Preferred beverage ingredients include coffee and tea.
  • Figure 1 illustrates the change in the mean serum concentrations of ⁇ -hydroxy butyrate from baseline to end of study.
  • Figure 2 illustrates the change in the mean serum concentrations of IL-6 from baseline to end of study.
  • Figure 3 illustrates the change in the mean serum concentrations of TNF from baseline e to end of study.
  • Figure 4 illustrates the percent change in the mean activity of mTORC 1 from baseline and end of study.
  • Figure 5 illustrates the change in serum triglyceride concentration from baseline to end of study.
  • Figure 6 illustrates the change in serum VLDL concentration from baseline to end of study.
  • Figure 7 illustrates the change in serum HDL concentration from baseline to end of study.
  • Figure 8 illustrates the change in the mean serum concentrations of ⁇ -hydroxy butyrate from baseline to end of study.
  • Figure 9 illustrates the change in the mean serum concentrations of IL-6 from baseline to end of study.
  • Figure 10 illustrates the change in the mean serum concentrations of TNF from baseline to end of study.
  • a grain free single serve fat beverage composition that comprises "an" element means one element or more than one element.
  • capric acid or “capric triglyceride” used herein means the capric acid and its salts and esters of the saturated fatty acid with CH 3 (CH 2 )8COOFI including capric triglyceride.
  • caprylic acid or “caprylic triglyceride” used herein means the salts and esters of the saturated fatty acid with CH 3 (CH 2 )6COOFI including caprylic triglyceride.
  • clinical benefits or “clinical benefit” as used herein means improvement in the clinical symptoms associated with a disease in at least 30% of the patients upon administration of medication as determined by clinician using a clinically accepted measure.
  • a "disorder" in an animal is a state of health in which the animal is able to maintain homeostasis, but in which the animal's state of health is less favorable than it would be in the absence of the disorder. Left untreated, a disorder does not necessarily cause a further decrease in the animal's state of health.
  • an effective amount means an amount sufficient to produce a desired effect, e.g., using an amount sufficient to prepare an effective beverage composition, e.g., coffee, tea, chocolate, juice etc.
  • an effective amount depends on the total fat, type of fat, or type of powder, present in fat composition and the food, supplement and drug used to prepare them.
  • the effective amount of a medium chain fatty acid (MCFA) depends on the total fat, type of fat, type of beverage ingredient in composition, supplement and drug used to prepare them.
  • health benefits or “health benefit” as used herein means reducing the risk of occurring of a disorder or reduction in the symptoms of disorder present in a mammal.
  • IL-6 or "Interleukin-6” as used herein means the IL-6 cytokine. T- cells and macrophages secret this cytokine to stimulate an immune response to trauma, particularly burns or other tissue damage leading to inflammation.
  • ketone body or ketone bodies as used herein means one of the three endogenous ketone bodies, acetone, acetoacetic acid, and beta-hydroxybutyric acid. A ketone body is released when the fatty acids are metabolized in the mitochondria.
  • MCFA medium chain fatty acid
  • MCT medium chain triglyceride
  • MCT medium chain saturated fatty acid
  • mammalian target of rapamycin complex or mTORC means the mammalian target of rapamycin complex or mechanistic target of rapamycin complex protein complex present in mammals.
  • pharmaceutically acceptable derivative or “acceptable derivative” as used herein, means various equivalent isomers, enantiomers, complexes, salts, hydrates, polymorphs, esters, and the like, e.g., of an active agent- caffeine, a polyunsaturated fatty acid (PUFA) a medium chain fatty acid (MCFA).
  • PUFA polyunsaturated fatty acid
  • MCFA medium chain fatty acid
  • bitterraceutically acceptable salt or “acceptable salt” as used herein refers to salts that retain the biological effectiveness and properties of caffeine and or polyunsaturated fatty acid (PUFA), and or a medium chain fatty acid, which are not biologically or otherwise undesirable.
  • PUFA polyunsaturated fatty acid
  • PUFA Polyunsaturated Fatty Acid
  • PUFA includes but is not limited to omega-3 unsaturated fatty acids such as a-linolenic acid, stearidonic acid, eicosapentaenoic acid and docosahexaenoic acid, docosapentaenoic acid (DP A), omega-6 unsaturated fatty acids such as conjugated linoleic acid, linoleic acid, ⁇ -linolenic acid, dihomo- ⁇ -linolenic acid, arachidonic acid, and adrenic acid, omega-7 unsaturated fatty acids such as palmitoleic acid, vaccenic acid, and paullinic acid and omega-3 unsaturated fatty acids such as oleic acid, elaidic acid, gondoic acid, erucic acid, nervonic acid and mead acid or nutraceutically acceptable salts thereof.
  • omega-3 unsaturated fatty acids such as
  • prevention of a disease or "prevention of a disorder” as used herein, is defined as the management and care of an individual at risk of developing the disease prior to the clinical onset of the disease.
  • the purpose of prevention is to combat the development of the disease, condition or disorder, and includes the administration of the active agents to prevent or delay the onset of the symptoms or complications and to prevent or delay the development of related diseases, conditions or disorders.
  • saturated fatty acid as used herein means saturated fatty acids esters of glycerol having a carbon chain with from 2 to about 36 carbon atoms, preferably having a carbon chain with from 2 to about 22 carbon atoms.
  • Non-limiting examples of the saturated fatty acids include propionic acid, butyric acid, valeric acid, caproic acid, enanthic acid, caprylic acid, pelargonic acid, capric acid, undecylic acid, lauric acid, tridecylic acid, myristic acid, pentadecylic acid, palmitic acid, margaric acid, stearic acid, nonadecylic acid, arachidic acid, heneicosylic acid, behenic acid, tricosylic acid, lignoceric acid, pentacosylic acid, cerotic acid, heptacosylic acid, montanic acid, nonacosylic acid, melissic acid, henatriacontylic acid, lacceroic acid, psyllic acid, geddic acid, ceroplastic acid, or
  • TNF hexatriacontylic acid.
  • TNF-alpha (TNF-a) or “Tumor Necrosis Factor-a” or “Cachectin” or “cachexin” as used herein means the macrophage-secreted cytokine.
  • reducing or preventing a disease means the preventive management and care of a mammal against a disease, condition or disorder.
  • the present invention provides the use of at least one omega-3 polyunsaturated fatty acids (PUFA) as the primary fatty acid ingredient, alone or in combination with second fatty acid or another agent.
  • the single serve fat beverage composition comprises at least one PUFA, such as, for example, docosahexaenoic acid (22:6 ⁇ -3; DHA), docosapentaenoic acid (22:5 ⁇ -3; DPA) and eicosapentaenoic acid (20:5 ⁇ -3; EPA).
  • the composition contains at least DHA, and even more preferably DHA and EPA.
  • the composition contains DHA and at least one precursor of DHA selected from EPA and docosapentaenoic acid (DPA).
  • the composition comprises DHA, DPA and EPA.
  • compositions can be mixed with optional ingredients, such as, lactose, microcrystalline cellulose, stevia, maltodextrin, saccharose, sorbitol, mannitol, starch, amylopectin, cellulose derivatives.
  • optional ingredients such as, lactose, microcrystalline cellulose, stevia, maltodextrin, saccharose, sorbitol, mannitol, starch, amylopectin, cellulose derivatives.
  • the disclosed single serve fat beverage composition comprising at least one fatty acid, and at least one beverage ingredient, are useful for preserving the aroma associated with the beverage ingredient and for providing high fat calories.
  • the disclosed compositions can optionally comprise an acceptable carrier, and a vitamin, an amino acid, a hormone, an element, a nutrient, intermediates of the TCA cycle, Fatty Acid Oxidation and Glycolysis, for preventing or reducing a disorder.
  • compositions can optionally comprise vitamins.
  • vitamins include Vitamin A, Vitamin B, Vitamin C, Vitamin D, Vitamin E, Vitamin K, thiamine, riboflavin, niacin, lutein, pantothenic acid, biotin, folic acid, and the like.
  • compositions can optionally comprise amino acids.
  • amino acids Non-limiting examples include all naturally occurring amino acids irrespective of their configuration (e.g., both R and S), such as, Alanine, Arginine, Aspartic acid, Cysteine (Cystine), Glutamic acid, Glutamine, Glycine, Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, L- Phenylalanine, Proline, Serine, Threonine, Trypophan, Tyrosine, Valine and other include Acetyl L-Carinitine Arginate, Alpha-aminoadipic acid, Alpha-amino-N-butyric acid, beta- alanine, beta-amino-isobutyric acid, Carnosine, Citrulline, gamma-amino butyric acid
  • GABA hydroxyproline
  • 1-methylhistidine 3-methylhistidine
  • N-Acetyl L-Cysteine N-Acetyl L-Cysteine
  • Ornithine amino acid PABA
  • PABA para-aminobenzoic acid
  • Phosphoserine Phosphoserine
  • compositions can optionally comprise hormones.
  • hormones include all hormones for human use, such as, thyroid-stimulating hormone (TSH), follicle-stimulating hormone (FSH), luteinizing hormone (LH), prolactin (PRL), growth hormone (GH), adrenocorticotropic hormone (ACTH), vasopressin, oxytocin, thyrotropin- releasing hormone (TRH), gonadotropin- releasing hormone (GnRH), growth hormone- releasing hormone (GHR H), corticotropin-releasing hormone (CRH), somatostatin, dopamine, melatonin, thyroxine (T4), calcitonin, parathyroid hormone (PTH), FGF-23 (phosphatonin), osteocalcin, erythropoietin (EPO), glucocorticoids (e.g., Cortisol),
  • TSH thyroid-stimulating hormone
  • FSH follicle-stimulating hormone
  • LH
  • mineralocorticoids e.g., aldosterone
  • androgens e.g., testosterone
  • Adrenalin epinephrine
  • norepinephrine e.g., norepinephrine
  • Estrogens e.g., estradiol
  • progesterone human chorionic
  • HCG gonadotropin
  • androgens e.g., testosterone
  • insulin e.g., testosterone
  • insulin e.g., glucagon
  • somatostatin e.g., glucagon
  • Amylin e.g., Amylin
  • erythropoietin EPO
  • Calcitriol e.g., Calciferol
  • Gastrin e.g., Gastrin
  • Secretin e.g., Cholecystokinin (CCK), Fibroblast Growth Factor 19 (FGF19), Incretins,
  • Neuropeptide Y Ghrelin, PYY3-36, Serotonin, Insulin-like growth factor-1 (IGF-1),
  • Angiotensinogen Thrombopoietin, Hepcidin, Leptin, Retinol Binding Protein 4, Adiponectin, Irisin, and the like.
  • compositions can optionally comprise biologically important elements.
  • Non-limiting examples include all elements for human consumption, such as, Sodium, Magnesium, Selenium, Manganese, Chromium, Vanadium, Phosphorus, Sulfur, Tungsten, Arsenic, Boron, Copper, Cobalt, Germanium, Silicon, Nickel, Potassium, Calcium, Iron, Iodine, and the like.
  • compositions can optionally comprise biologically important compounds.
  • Non-limiting examples optionally include at least one intermediate of the Citric acid cycle (The citric acid cycle also known as the tri-carboxylic acid cycle (TCA cycle), the Krebs cycle).
  • the intermediate is selected from a group consisting of citric acid, aconitic acid, isocitric acid, a-ketoglutaric acid, succinic acid, fumaric acid, malic acid, oxaloacetic acid, and their nutraceutically acceptable salts and mixtures thereof.
  • the precursor compounds such as 2-keto-4-hydroxypropanol, 2,4-dihydroxybutanol, 2-keto-4- hydroxybutanol, 2,4-dihydroxybutyric acid, 2-keto-4-hydroxybutyric acid, aspartates as well as mono- and di-alkyl oxaloacetates, pyruvate and glucose-6-phosphate are also included in the definition of intermediates of the Citric Acid Cycle.
  • compositions can optionally comprise a protein.
  • the protein source that may be used include, but are not limited to, edamame derived protein milk protein isolate, milk protein concentrate, milk protein hydrolysate, soy protein isolate, soy protein concentrate, soy protein hydrolysate, whey protein isolate, whey protein concentrate, whey protein hydrolysate, wheat protein, rice protein, tofu-derived protein, collagen, albumin, gelatin and casemates.
  • the protein source is whey protein concentrate, whey protein hydrolysate, or edamame protein isolate.
  • a preferred embodiment the protein source is whey protein concentrate, whey protein hydrolysate, or edamame protein isolate.
  • the protein source is whey protein isolate, or vegetable protein.
  • the disclosed beverage composition comprises at least one fatty acid, and at least one beverage ingredient, wherein the fatty acid in the composition is useful for providing high fat calories and for preserving the aroma associated with the beverage ingredient.
  • the disclosed compositions can optionally comprise at least one ketone.
  • the preferred ketone body is acetoacetate or ⁇ -hydroxy butyrate.
  • compositions can additionally comprise arabinogalactan.
  • the single serve fat beverage composition s of the present invention may optionally comprise an additional ingredient component.
  • the additional ingredient component may include such optional ingredients as flavoring agent, milk products, antioxidants, soluble beverage components, natural and artificial sweeteners, foaming systems, processing aids, and the like.
  • the preferred beverage ingredient for used in a given flavored single serve fat beverage composition of the present invention is determined by the particular application of the beverage ingredient.
  • the beverage ingredient is, generally, coffee.
  • the beverage ingredient is generally, tea or juice, respectively.
  • Beverage ingredients that are used in a given flavored beverage product containing the compositions of the present invention can be prepared by any convenient process.
  • a variety of such processes are known to those skilled in the art.
  • soluble coffee is prepared by roasting and grinding a blend of coffee beans, extracting the roast and ground coffee with water to form an aqueous coffee extract, and drying the extract to form instant coffee.
  • Coffee useful in the present invention is typically obtained by conventional spray drying processes or by freeze-drying processes.
  • instant coffee useful in the present invention can include freeze-dried coffee.
  • the instant coffee can be prepared from any single variety of coffees or a blend of different varieties.
  • the instant coffee can be decaffeinated or caffeinated and can be processed to reflect a unique flavor characteristic such as, espresso, French roast, breakfast blend, Italian roast, and any combination thereof.
  • the single serve fat beverage composition s of the present invention may optionally comprise one or more sweeteners.
  • Preferred sweeteners for use in the present invention include, but are not limited to, sugars and sugar alcohols such as sucrose, fructose, dextrose, maltose, lactose, high fructose corn syrup, solid sugars, invert sugar, sugar alcohols, including sorbitol, as well as mixtures of these sugars and sugar alcohols, or any combination thereof.
  • a normal sweetener with the sugar or sugar alcohol.
  • sweeteners include saccharin; cyclamates; acesulfame K; L- aspartyl-L-phenylalanine lower alkyl ester sweeteners (e.g., aspartame); L-aspartyl-D- alanine amides and stevia, and any combination thereof.
  • the single serve fat beverage compositions of the present invention may optionally comprise one or more flavoring agents used to deliver one or more specific flavor impacts.
  • Preferred flavors of the type used herein are typically obtained from encapsulated and/or liquid flavoring agents.
  • the flavoring agents can be natural or artificial in origin.
  • Preferred flavors include, almond nut, amaretto, anisette, brandy, cappuccino, mint, cinnamon, cinnamon almond, creme de menthe, Grand Mariner, peppermint stick, pistachio, sambuca, apple, chamomile, cinnamon spice, cream, vanilla, French vanilla, Irish cream, Kahlua ® , mint, peppermint, lemon, macadamia nut, orange, orange leaf, peach, strawberry, grape, raspberry, cherry, coffee, chocolate, cocoa, mocha and the like, or mixtures thereof.
  • the creamer compositions of the present invention may also comprise aroma enhancers such as an acetaldehyde, herbs, spices, as well as mixtures thereof. It may also comprise 2- methylpropanal as an additional aroma agent.
  • the single serve fat beverage composition s of the present invention may optionally comprise one or more anti-oxidant agents such as epicatechin (EC),
  • epigallocatechin ECC
  • epicatechin gallate ECG
  • epigallocatechin gallate EGCG
  • Example 1 Exemplary Formulation
  • An exemplary single serve fat beverage composition is prepared as follows:
  • medium chain triglycerides 25 lbs., Jedwards International, Inc MA, USA
  • the fatty acid was mixed with 25 lbs. of coffee (NESCAFE ® TASTER'S CHOICE ® , Rogers, MN).
  • the temperature is maintained at about 20 °C during the mixing process, and continued for about 20 minutes.
  • the dispersion is stored in cool place maintained at about 10 °C.
  • an optionally flavoring agent e.g., vanilla extract powder is added to mix.
  • the formulation is repeated with 4 g medium chain triglycerides and 7g of coffee.
  • a composition having 10 g medium chain triglycerides and 7 g coffee was prepared according to the same method.
  • a study to assess the effect of fat in preserving aroma associated with coffee was carried out according to Example 3.
  • An exemplary single serve fat beverage composition is prepared as follows.
  • An exemplary single serve fat beverage composition is prepared as follows:
  • Arabica beans (1 lb.) is ground in a coffee grinder.
  • the ground coffee is used to brew the strongest possible coffee with 50 g (minimal) of water.
  • the brewed coffee was cooled and emulsified with medium chain triglycerides oil (1 lb.).
  • the Coffee/MCT Oil emulsion was poured over a 10 ft. X 10 ft. aluminum tray, cooled with liquid nitrogen and shaken to form a uniform layer of frozen MCT-Coffee emulsion-crust.
  • the emulsion-crust was dehydrated by vacuum suction pump and the crust was milled into freeze-dried MCT fortified instant coffee.
  • the sample of prepared instant coffee was used for preparing single serve delivery cups such as a Keurig ® K-Cup, a Vue ® -Cup, VerismoTM-Pod, NespressoTM Pod, NespressoTM Capsule. It was then used for the pharmacological studies according to Example 8.
  • An exemplary fat beverage composition is prepared as follows: Medium chain triglycerides (25 lbs., Jedwards International, Inc MA, USA) were bought to room
  • the fatty acid content was mixed with 25 lbs of instant green tea and the temperature is maintained at about 20 °C during the mixing process, and continued for 5 minutes.
  • the dispersion is stored in a cool place maintained at about 10 °C.
  • the MCT fortified green tea extract was filled into single serve cups by weighing 10 g of MCT green tea extract. Fatty acid content was measured. Following the preparation of single serve fat beverage composition an optionally flavoring agent like vanilla extract powder is added to mix.
  • Green tea leaves (10 lbs) are processed by soaking in the aqueous solution of alcohol (the aspect content is about 2% wt./wt.). The solution is further concentrated to 20- 25% or 40 -45% monitoring the catechin content is about 20% or over 25% w/w. The solution is mixed with 10 lbs of MCT oil for five minutes to prepare a green tea MCT oil emulsion. The emulsion sprayed into an aluminum tray, freeze dried, dehydrated and powdered. The leftovers water content, which is less than 5% w/w, and the extract - are removed as a powder containing inert processing aids.
  • MCT-Green tea extract is filled into single serve fat beverage units for evaluation of fat content.
  • a 15g sample of exemplary single serve fat beverage compositions is prepared according to example 1 , and compared to a 15 g of control sample (Nestle 's® Tasters Choice®) was set aside in an open air and at room temperature for five days. The aroma was assessed for of the samples. The results are provided in Table 1.
  • the single serve fat beverage composition prepared according to Example 1 was used to prepare a fat beverage by commonly used method. Water, 6 oz. was heated up to boiling and set aside for a couple of minutes. One serving of 10 g beverage composition prepared according to example 1 was mixed with hot water and stirred. The caloric content provided by each formulation is provided in Table 2.
  • the fat beverage composition prepared according to Example 3 was used to evaluate its effect on the ketone bodies concentration, interleukin-6, TNF and mTORCl activity in healthy volunteers.
  • Study Design An open label study of the effects of nutritional compositions on the lipid panel and on the plasma concentration of ketone bodies concentration, interleukin-6, TNF and mTORCl activity.
  • the study was divided into two periods: a) a baseline period of three days; and b) a treatment period of five days, with nutritional composition.
  • the baseline period the subjects underwent a baseline characterization phase where the baseline lipid panel, IL-6, TNF, and ketone bodies were determined.
  • the subjects were administered a nutritional composition prepared according to the procedure disclosed in Example 3 for five days.
  • IL-6, TNF and mTorcl activity values were determined.
  • the serum ketone concentration was measured every fifteen minutes for four hours upon single administration on day 1.
  • the serum concentration of ketone bodies was measured on day 5 upon completion of study.
  • the mTORC activity was measured upon single administration on day 1.
  • Treatment Arm (Nutritional composition Arm): Example 1 consisting of freeze dried instant coffee fortified with medium chain triglyceride.
  • Neurological disorders e.g., epilepsy
  • MCFA medium chain fatty acid
  • Investigational agents The active ingredients in the investigational product- are Medium Chain Triglycerides, and coffee (caffeine). Both active agents have been extensively studied in humans.
  • MCTs Medium chain triglycerides (MCTs) are a class of lipids in which three saturated fats are bound to a glycerol backbone. MCTs are distinguished from other triglycerides in that each fat molecule is between six and twelve carbons in length.
  • the specific composition of MCTs used in Example 1 are below:
  • Caprylic Acid Triglyceride (C27H50O6) with Cg hydrocarbon chains: Between 55% to 85% of the composition.
  • Generic name-Caprylic triglyceride (Other
  • Capric Acid Triglyceride (C 2 9H 54 0 6 ) with CIO hydrocarbon chains: Between 15% to 40% of the composition.
  • Generic name Capric Triglyceride, Chemical Name- 2,3 bis(decanoyloxy)propyl decanoate, Molecular Formula- C 2 9H 54 0 6 , Molecular Weight-425.7 and Melting point: 12-14°C;
  • Subject Population(s) for Analysis The all subjects were used for all study analyses. For the purposes of this study, the all-randomized population is defined as any subject randomized into the study, regardless of whether they receive study drug.
  • BHB was determined by adding beta-hydroxybutylate dehydrogenase (Sigma,), NAD+ and tris buffer (pH 8.5) to the final supernatant; NADH was measured using a spectrophotometer.
  • BHB beta-hydroxybutylate dehydrogenase
  • NAD+ beta-hydroxybutylate dehydrogenase
  • tris buffer pH 8.5
  • TNF-a Tumor necrosis factor
  • IL-6 Interleukin- 6
  • the healthy volunteers were evaluated for the TNF and IL-6 at baseline and after five days of administering the investigative sample of Example 1. Venous blood samples were taken from the patients between 8.00-9.00 a.m. on day 1 and day 6 to determine interleukin levels. Parameters, IL-6, were measured by using a BioSource International Inc. ELISA kit (California USA) and IL- 1 ⁇ was measured by using a MedSystem Diagnostics GmbH ELISA kit. The TNF-alpha was measured in the serum sample using the Quantikine HS Human TNF-alpha Immunoassay.
  • Figure 4 illustrates the change in the mean mTORCl activity from baseline to end of study.
  • the fat beverage composition prepared according to example 1 was used to evaluate its effect on the ketone bodies concentration, lipid panel, interleukin-6, TNF and mTorcl activity as described below
  • Study Design An open label study of the effects of nutritional compositions on the lipid panel and on the plasma concentration of ketone bodies, Interleukin-6, Tumor Necrosis Factor and the mTorcl activity.
  • the study was divided into two periods; a) a baseline period of three days and b) a treatment period of seven days, with nutritional composition.
  • a baseline period the subjects underwent a baseline characterization phase where the baseline lipid panel, IL-6. TNF and ketone bodies were determined.
  • the during the treatment period the subjects were administered a nutritional composition prepared as disclosed Example 4 for seven days.
  • lipid panel, serum ketone bodies, IL-6, TNF and mTorcl activity values were determined on day 8.
  • Treatment Arm (Nutritional composition Arm): Example 1 consisting of instant coffee and medium chain triglyceride.
  • Investigational agents The active ingredients in the investigational product- are Medium Chain Triglycerides, and caffeine. Both active agents have been extensively studied in humans.
  • BHB was determined by adding beta-hydroxybutylate dehydrogenase (Sigma,), NAD+ and tris buffer (pH 8.5) to the final supernatant; NADH was measured using a spectrophotometer.
  • acetoacetate (AcAc) was added to the final supernatant, and the decrease in fluorescence as the NADH was oxidized to NAD+ was measured in a spectrophotometer.
  • TNF-a Tumor necrosis factor
  • IL-6 Interleukin- 6
  • TNF-alpha was measured in the serum sample using the Quantikine HS Human TNF-alpha Immunoassay. It is a 6.5 -hour solid phase ELISA designed to measure TNF-alpha in serum and plasma. It contains E. coli- derived recombinant human TNF-alpha and antibodies raised against the recombinant factor. It has been shown to accurately quantitate recombinant human TNF-alpha.
  • Figure 5 illustrates the change in serum triglyceride concentration from baseline to end of study.
  • Figure 7 illustrates the change in serum HDL concentration from baseline to end of study.

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Abstract

L'invention concerne une composition de boisson en portion individuelle sans grain comprenant au moins un acide gras et au moins un ingrédient de boisson. Les compositions de boisson grasses sont utiles pour préparer des boissons alimentaires qui sont bénéfiques pour la santé.
PCT/US2015/016977 2014-02-20 2015-02-20 Compositions de boisson en portion individuelle WO2015127320A2 (fr)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3135119A1 (fr) * 2015-08-31 2017-03-01 Miyagi Health Innovation, Ltd. Composition de boisson pour suppression de gain de poids
EP3689345A4 (fr) * 2017-09-26 2021-06-16 Toyo University Composition pour la prévention, le soulagement et/ou le traitement d'un coup de chaleur
US20210267985A1 (en) * 2020-02-27 2021-09-02 Gerald Horn Compositions and methods for inducing enhanced brain function

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PT843972E (pt) * 1996-11-20 2002-12-31 Nutricia Nv Composicao nutritiva que inclui gorduras para o tratamento do sindrome metabolico
JP4799921B2 (ja) * 2005-06-21 2011-10-26 高砂香料工業株式会社 香料組成物
US20130115357A1 (en) * 2011-11-05 2013-05-09 Aly Gamay Instant shelf-stable whitened liquid beverage concentrtate and methods of making thereof
GB201210699D0 (en) * 2012-06-15 2012-08-01 Vitaflo Ltd Nutritional food
US20130310457A1 (en) * 2013-07-25 2013-11-21 Niral Ramesh Solid-in-oil dispersions

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3135119A1 (fr) * 2015-08-31 2017-03-01 Miyagi Health Innovation, Ltd. Composition de boisson pour suppression de gain de poids
EP3689345A4 (fr) * 2017-09-26 2021-06-16 Toyo University Composition pour la prévention, le soulagement et/ou le traitement d'un coup de chaleur
US11559512B2 (en) 2017-09-26 2023-01-24 Toyo University Composition for prevention, alleviation, and/or treatment of heat illness
US20210267985A1 (en) * 2020-02-27 2021-09-02 Gerald Horn Compositions and methods for inducing enhanced brain function

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