WO2016049198A1 - Compositions nutritionnelles contenant des protéines laitières en combinaison avec d'autres sources de protéines - Google Patents

Compositions nutritionnelles contenant des protéines laitières en combinaison avec d'autres sources de protéines Download PDF

Info

Publication number
WO2016049198A1
WO2016049198A1 PCT/US2015/051742 US2015051742W WO2016049198A1 WO 2016049198 A1 WO2016049198 A1 WO 2016049198A1 US 2015051742 W US2015051742 W US 2015051742W WO 2016049198 A1 WO2016049198 A1 WO 2016049198A1
Authority
WO
WIPO (PCT)
Prior art keywords
protein
dairy
milk
constitutes
concentrate
Prior art date
Application number
PCT/US2015/051742
Other languages
English (en)
Inventor
Douglas Wearly
Rachel BLUMBERG
Normanella Dewille
Jeffrey Baxter
Original Assignee
Abbott Laboratories
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Abbott Laboratories filed Critical Abbott Laboratories
Publication of WO2016049198A1 publication Critical patent/WO2016049198A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—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
    • A23L33/10—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
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula

Definitions

  • the present disclosure is directed to a protein system comprising dairy and non-dairy protein sources for use in nutritional compositions.
  • Nutritional compositions may be used to provide nutritional and performance supplementation.
  • the compositions provide a balanced macronutrient (proteins, carbohydrates, and fats) profile along with a micronutrient profile to meet the nutritional needs of a specific use.
  • the protein source in these nutritional compositions is a dairy protein given their generally acceptable flavor and stability characteristics and their favorable amino acid profiles.
  • dairy proteins tend to be costly, it would be desirable to use a combination of dairy and non- dairy proteins in the compositions to reduce costs.
  • protein combinations present problems because certain types of non-dairy proteins, or the use of too high a concentration of non-dairy proteins, negatively impacts the flavor and stability of the nutritional compositions, and may result in an incomplete amino acid profile.
  • a protein system for use in nutritional compositions consists of at least one dairy protein in combination with at least one non-dairy protein, wherein the dairy protein constitutes no more than 60% of the protein system, and wherein the non-dairy protein constitutes at least 40% of the protein system.
  • Embodiments of the present disclosure provide protein systems for use in compositions, such as compositions for nutritional and/or performance benefits.
  • the nutritional compositions may be pediatric nutritional compositions, adult nutritional compositions, or performance- enhancing nutritional compositions.
  • the protein system may be used in any form of nutritional composition including, for example, liquid, spray-dried, dry-blended, and extruded powdered nutritional compositions.
  • the nutritional compositions may be in the form of a nutritional shake, a nutritional powder, a nutritional liquid, or a nutritional bar.
  • 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 and may be manufactured by any known or otherwise suitable method for making nutritional compositions.
  • the nutritional liquid may also be formulated as a suspension, an emulsion, a solution, and so forth.
  • administer means administering 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 embodiments disclosed herein 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 and naso-jejunal intubation, in which a tube is run through the nose to the stomach of the individual to administer food or drugs.
  • Non-limiting examples of suitable solid nutritional compositions include snack and meal replacement products, including those formulated as bars, sticks, cookies, breads, cakes, or other baked goods, frozen liquids, candy, breakfast cereals, reconstitutable powders, granulated solids, or other particulates, snack chips or bites, and frozen or retorted entrees.
  • Non- limiting examples of liquid product forms suitable for use herein 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, and enteral feeding compositions. These liquid compositions are most typically formulated as suspensions or emulsions, but can also be formulated in any other suitable forms such as clear liquids, substantially clear liquids, solutions, and liquid gels.
  • suitable oral product forms include semi-solid or semi- liquid compositions (e.g., puddings, gels), as well as more conventional product forms such as capsules, tablets, cap lets, and pills.
  • semi-solid or semi- liquid compositions e.g., puddings, gels
  • more conventional product forms such as capsules, tablets, cap lets, and pills.
  • the nutritional compositions disclosed herein comprise a :— oteins, carbohydrates, and fats. Any suitable carbohydrate, fat source, or both, may be included as part of the nutritional compositions.
  • the carbohydrate component comprises maltodextrin (and specifically low DE Maltodextrin such as DE10 maltodextrin), corn maltodextrin, sucromalt, maltitol, maltitol powder, glycerine, glucose polymers, corn syrup, corn syrup solids, rice-derived carbohydrates (e.g., tapioca dextrin), isomaltulose, sucrose, extra fine white sugar, glucose, fructose, lactose, high fructose corn syrup, honey, sugar alcohols (e.g., maltitol, erythritol, sorbitol), high intensity sweeteners (e.g., sucralose, acesulfame potassium, stevia, monk fruit),
  • maltodextrin and specifically
  • the carbohydrate component of the nutritional compositions comprises both starches and sugars. If so, the amount of sugar in nutritional compositions especially formulated for promoting muscle growth in adults may desirably represent about 1% to about 25%, about 3% to about 10%>, or even about 4% to about 8%, by weight, of the total amount of carbohydrates in the composition. Similarly, the amount of sugar in nutritional compositions especially formulated to provide balanced nutritional supplements for normal adults, as well as for diabetic adults, may desirably represent about 10%> to about 60%>, about 15%o to about 30%), or even about 20%> to about 25%, by weight, of the total amount of carbohydrates in the composition.
  • the amount of sugar in nutritional compositions especially formulated for children may desirably represent about 30% to about 70%, about 40% to about 65%, or even about 50% to about 60%, by weight, of the total amount of carbohydrates in the composition.
  • the fat component of the nutritional compositions may comprise coconut oil, fractionated coconut oil, soy oil, corn oil, olive oil, safflower oil, high oleic safflower oil, MCT oil (medium chain triglycerides), sunflower oil, high oleic sunflower oil, palm and palm kernel oils, palm olein, canola oil, marine oils, cottonseed oils, and combinations thereof.
  • coconut oil fractionated coconut oil, soy oil, corn oil, olive oil, safflower oil, high oleic safflower oil, MCT oil (medium chain triglycerides), sunflower oil, high oleic sunflower oil, palm and palm kernel oils, palm olein, canola oil, marine oils, cottonseed oils, and combinations thereof.
  • the protein comprises a protein system including two or more sources of protein.
  • milk proteins have been the proteins of choice for making a wide varietv nf different nutritional compositions.
  • non-dairy proteins may be used in the protein system to reduce the amount of dairy protein that would otherwise be required.
  • non-dairy proteins were generally found to have negative impacts on flavor, odor, viscosity (in the case of liquids), texture, short term stability, long term shelf stability, and nutritional value.
  • the embodiments of the protein systems provide a suitable amino acid profile while having improved palatability, mouthfeel, and/or stability.
  • negative impacts on the flavor and stability of the nutritional compositions can be avoided or otherwise mitigated by strictly controlling the concentrations of dairy and non- dairy proteins found in the protein system.
  • the amount of non-dairy protein that can be included in a protein system intended for oral administration can be increased beyond values previously deemed acceptable, without introducing undesirable flavor notes and mouthfeel, if the relative concentrations of dairy to non-dairy protein combinations are tightly maintained. Wide variations in concentration within the protein system may have noticeable consequences surrounding mouthfeel, stability, and performance of the nutritional composition.
  • the dairy protein may be selected from the group consisting of milk protein concentrate, milk protein isolate, whey protein concentrate, skim milk, skim milk powder, non-fat dry milk, whole milk, whole milk powder, whey protein isolate, whey protein, sodium caseinate, calcium caseinate, and combinations thereof.
  • the non-dairy protein may be selected from the group consisting of soy protein, pea protein, rice protein, potato protein, mycoprotein, macroalgae protein, microalgae protein, canola protein, wheat protein, collagen protein, peanut protein, corn protein, oat protein, sunflower protein, and combinations thereof.
  • the dairy protein is milk protein concentrate and the non-dairy protein is either soy protein, canola protein, or wheat protein.
  • the non-dairy protein is a mixture of pea protein and wheat protein, mycoprotein and wheat protein, mycoprotein and rice protein, or mycoprotein and corn protein.
  • Embodiments of the protein systems consist of at least one dairy protein in combination with at least one non-dairy protein.
  • the dairy protein constitutes no more than 60% of the protein system and the non-dairy protein constitutes at least 40% of the protein system.
  • the dairy protein constitutes no more than 55% of the protein system and the non-dairy protein constitutes at least 45% of the protein system.
  • the dairy protein constitutes no more than 45% of the protein system and the non- dairy protein constitutes at least 55% of the protein system.
  • the dairy protein constitutes no more than 40% of the protein system and the non-dairy protein constitutes at least 60% of the protein system.
  • the dairy protein constitutes no more than 50% of the protein system and the non-dairy protein constitutes at least 50% of the protein system. It has been found that increasing the amount of non-dairy protein in a nutritional composition well above 50% (e.g. greater than 60%) decreases the palatability and the physical stability of the nutritional composition. It has also been found that decreasing the amount of non-dairy protein far below 50%) (e.g. less than 40%>) greatly increases costs. To alleviate these negative effects, certain embodiments of the present disclosure maintain the concentrations of both dairy and non-dairy proteins at approximately 50%, which also allows for a complete or otherwise suitable amino acid profile as discussed below.
  • the protein systems disclosed herein comprise an amino acid profile which meets or exceeds the recommendations found in the FAO/WHO/UNU 2007 Joint Report and in the FNB/IOM 2005 Panel Report which each set forth the minimum amounts of essential amino acids that should be present in foods intended for consumption by normal healthy humans.
  • Essential amino acids are defined as those that cannot be synthesized from simpler molecules in normal healthy humans to meet the needs of the body, and therefore must be provided in the diet.
  • the Food and Agriculture Organization of the United Nations has established certain requirements for the quality of the proteins in foods intended for human consumption.
  • the Food and Nutrition Board (FNB) of The Institute of Medicine (IOM) which acts under the National Academy of Sciences, has also established certain requirements for the quality of the proteins in foods intended for human consumption.
  • the profile of essential amino acids comprises at least 15 mg/g protein of histidine, at least 30 mg/g protein of isoleucine, at least 59 mg/g protein of leucine, at least 45 mg/g protein of lysine, at least 16 mg/g protein of methionine, at least 6 mg/g protein of cysteine, at least 38 mg/g protein of phenylalanine plus tyrosine, at least 23 mg/g protein of threonine, at least 6 mg/g protein of tryptophan, and at least 39 mg/g protein of valine.
  • This amino acid profile comports with the recommendations as set forth in the FAO/WHO/UNU 2007 Joint Report.
  • the profile of essential amino acids comprises at least 14 mg/kg/day of histidine, at least 19 mg/kg/day of isoleucine, at least 42 mg/kg/day of leucine, at least 38 mg/kg/day of lysine, at least 19 mg/kg/day of methionine plus cysteine, at least 33 mg/kg/day of phenylalanine plus tyrosine, at least 20 mg/kg/day of threonine, at least 5 mg/kg/day of tryptophan, and at least 4 mg/kg/day of valine.
  • This amino acid profile comports with the recommendations as set forth in the FNB/IOM 2005 Panel Report. Units reported in mg per kg of body weight per day.
  • the recommended amino acid scoring pattern for proteins in adults is: 25 mg/g of protein of isoleucine, 55 mg/g of protein of leucine, 51 mg/g of protein of lysine, 25 mg/g of protein of methionine plus cysteine, 47 mg/g of protein of phenylalanine plus tyrosine, 27 mg/g of protein of threonine, 7 mg/g of protein of tryptophan, 32 mg/g of protein of valine, and 18 mg/g of protein of histidine.
  • the protein system satisfies the Protein Digestibility Corrected Amino Acid Score (PDCAAS) pattern.
  • the nutritional compositions described herein contain protein, carbohydrate, and fat components in proportions which are suitable for satisfying the nutritional needs of the consumer or patient for whom they are intended. Such proportions are well known in the art, and any conventional proportion can be used.
  • the nutritional compositions comprise a protein component in an amount of from about 0.5% to about 20% by weight, a carbohydrate component in an amount of from about 0.5% to about 65% by weight, and a fat component in an amount of from about 0.1% to about 25% by weight, these percents being based on the weight of the nutritional composition as a whole, with the particular balance of these macronutrients depending on the specific purpose and use of the nutritional composition.
  • all of the protein component is provided by the protein system. In some embodiments, substantially all of the protein component is provided by the protein system. In some embodiments, a majority of the protein component is provided by the protein system.
  • the various embodiments of products of the present disclosure may also be substantially free of any optional or selected essential ingredient or feature described herein, provided that the remaining product still contains all of the required ingredients or features as described herein.
  • the term "substantially free” means that the selected product contains less than a functional amount of the optional ingredient, typically less than about 1%), including less than about 0.5%>, including less than about 0.1 %, and also including zero percent, by weight of such optional or selected essential ingredient.
  • the products may comprise, consist of, or consist essentially of the essential elements of the products as described herein, as well as any additional or optional elements described herein or otherwise useful in nutritional product applications.
  • Table 1 illustrates the essential Amino Acid Profile recommendations according to the FNB/IOM Pattern 2005 and the FAO/WHO/UNU Pattern Adult 2007, as well as the amino acid profile of select proteins in mg/g of protein.
  • Tables 2 and 3 illustrate non-dairy proteins which, when combined with certain other non-dairy proteins within a protein system, do not display the off-notes (Table 4) typical to the individual proteins.
  • Table 5 illustrates the amino acid profile of five embodiments (1-5) of protein systems encompassed by the present disclosure as compared to (1) the amino acid profile guidelines set forth in the FNB/IOM Pattern 2005, (2) the amino acid profile guidelines as set forth in the FAO/WHO/UNU Pattern Adult 2007, and (3) bovine milk protein in mg/13 g of protein.
  • Example 1 includes a protein system consisting of 60% dairy protein and 40% of a combination of mycoprotein and wheat proteins.
  • Example 2 includes a protein system consisting of 60% milk protein concentrate and 40% wheat protein.
  • Example 3 includes a protein system consisting of 50% milk protein concentrate and 50% soy protein.
  • Example 4 includes a protein system consisting of 50% milk protein concentrate and 50% canola protein.
  • Example 5 includes a protein system consisting of 60% milk protein concentrate, 30% wheat protein, and 10% collagen protein.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Pediatric Medicine (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)

Abstract

L'invention concerne des compositions nutritionnelles bénéfiques sur le plan nutritionnel et des performances. Ces compositions contiennent une combinaison de protéines issues de sources laitières et non laitières.
PCT/US2015/051742 2014-09-24 2015-09-23 Compositions nutritionnelles contenant des protéines laitières en combinaison avec d'autres sources de protéines WO2016049198A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201462054439P 2014-09-24 2014-09-24
US62/054,439 2014-09-24

Publications (1)

Publication Number Publication Date
WO2016049198A1 true WO2016049198A1 (fr) 2016-03-31

Family

ID=54249663

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2015/051742 WO2016049198A1 (fr) 2014-09-24 2015-09-23 Compositions nutritionnelles contenant des protéines laitières en combinaison avec d'autres sources de protéines

Country Status (1)

Country Link
WO (1) WO2016049198A1 (fr)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10533155B2 (en) 2016-03-01 2020-01-14 Sustainable Bioproducts, Inc. Filamentous fungal biomats, methods of their production and methods of their use
US10851396B2 (en) 2014-07-03 2020-12-01 The Fynder Group, Inc. Acidophilic fusarium oxysporum strains, methods of their production and methods of their use
US11039635B2 (en) 2019-02-27 2021-06-22 The Fynder Group, Inc. Food materials comprising filamentous fungal particles
US11118305B2 (en) 2019-06-18 2021-09-14 The Fynder Group, Inc. Fungal textile materials and leather analogs
US11297866B2 (en) 2017-08-30 2022-04-12 The Fynder Group, Inc. Bioreactor system for the cultivation of filamentous fungal biomass
US11771104B2 (en) 2016-08-25 2023-10-03 Perfect Day, Inc. Food products comprising milk proteins and non-animal proteins, and methods of producing the same
US11980207B2 (en) 2018-10-17 2024-05-14 Perfect Day, Inc. Recombinant components and compositions for use in food products

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2282048A (en) * 1993-09-13 1995-03-29 Elan Corp Plc Compositions for reducing fluctuations in plasma concentrations of large neutral amino acids
US5514655A (en) * 1993-05-28 1996-05-07 Abbott Laboratories Enteral nutritional with protein system containing soy protein hydrolysate and intact protein
US20100260916A1 (en) * 2009-04-10 2010-10-14 Mustad Vikkie A High Fiber Nutritional Emulsions with Glycerin
US20120283180A1 (en) * 2009-04-27 2012-11-08 N.V. Nutricia Pea-based protein mixture and use thereof in a liquid nutritional composition suitable for enteral feeding

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5514655A (en) * 1993-05-28 1996-05-07 Abbott Laboratories Enteral nutritional with protein system containing soy protein hydrolysate and intact protein
GB2282048A (en) * 1993-09-13 1995-03-29 Elan Corp Plc Compositions for reducing fluctuations in plasma concentrations of large neutral amino acids
US20100260916A1 (en) * 2009-04-10 2010-10-14 Mustad Vikkie A High Fiber Nutritional Emulsions with Glycerin
US20120283180A1 (en) * 2009-04-27 2012-11-08 N.V. Nutricia Pea-based protein mixture and use thereof in a liquid nutritional composition suitable for enteral feeding

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "Balanced Nutrition Shake", GNPD, 1 May 2005 (2005-05-01), online, pages 1 - 2, XP055229911, Retrieved from the Internet <URL:http://www.gnpd.com/sinatra/recordpage/10220710/from_search/yoyCxWUVKy/> [retrieved on 20151120] *
ANONYMOUS: "Soy Free, Meat Free Southern Chicken Style Burgers", GNPD, 1 February 2014 (2014-02-01), pages 1 - 4, XP055229943, Retrieved from the Internet <URL:www.gnpd.com> [retrieved on 20151120] *

Cited By (23)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10851396B2 (en) 2014-07-03 2020-12-01 The Fynder Group, Inc. Acidophilic fusarium oxysporum strains, methods of their production and methods of their use
US11015168B2 (en) 2016-03-01 2021-05-25 The Fynder Group, Inc. Filamentous fungal biomats, methods of their production and methods of their use
US10590379B2 (en) 2016-03-01 2020-03-17 Sustainable Bioproducts, Inc. Filamentous fungal biomats, methods of their production and methods of their use
US10787638B2 (en) 2016-03-01 2020-09-29 The Fynder Group, Inc. Filamentous fungal biomats, methods of their production and methods of their use
US10577579B2 (en) 2016-03-01 2020-03-03 Sustainable Bioproducts, Inc. Filamentous fungal biomats, methods of their production and methods of their use
US11001801B2 (en) 2016-03-01 2021-05-11 The Fynder Group, Inc. Filamentous fungal biomats, methods of their production and methods of their use
US11261420B2 (en) 2016-03-01 2022-03-01 The Fynder Group, Inc. Filamentous fungal biomats, methods of their production and methods of their use
US10533155B2 (en) 2016-03-01 2020-01-14 Sustainable Bioproducts, Inc. Filamentous fungal biomats, methods of their production and methods of their use
US11505779B2 (en) 2016-03-01 2022-11-22 The Fynder Group, Inc. Filamentous fungal biomats, methods of their production and methods of their use
US11771104B2 (en) 2016-08-25 2023-10-03 Perfect Day, Inc. Food products comprising milk proteins and non-animal proteins, and methods of producing the same
US11464251B2 (en) 2017-08-30 2022-10-11 The Fynder Group, Inc. Edible foodstuffs and bio reactor design
US11297866B2 (en) 2017-08-30 2022-04-12 The Fynder Group, Inc. Bioreactor system for the cultivation of filamentous fungal biomass
US11980207B2 (en) 2018-10-17 2024-05-14 Perfect Day, Inc. Recombinant components and compositions for use in food products
US11272726B2 (en) 2019-02-27 2022-03-15 The Fynder Group, Inc. Food materials comprising filamentous fungal particles and membrane bioreactor design
US11432575B2 (en) 2019-02-27 2022-09-06 The Fynder Group, Inc. Food materials comprising filamentous fungal particles and membrane bioreactor design
US11478007B2 (en) 2019-02-27 2022-10-25 The Fynder Group, Inc. Food materials comprising filamentous fungal particles and membrane bioreactor design
US11039635B2 (en) 2019-02-27 2021-06-22 The Fynder Group, Inc. Food materials comprising filamentous fungal particles
US11447913B2 (en) 2019-06-18 2022-09-20 The Fynder Group, Inc. Fungal textile materials and leather analogs
US11427957B2 (en) 2019-06-18 2022-08-30 The Fynder Group, Inc. Fungal textile materials and leather analogs
US11414815B2 (en) 2019-06-18 2022-08-16 The Fynder Group, Inc. Fungal textile materials and leather analogs
US11649586B2 (en) 2019-06-18 2023-05-16 The Fynder Group, Inc. Fungal textile materials and leather analogs
US11718954B2 (en) 2019-06-18 2023-08-08 The Fynder Group, Inc. Fungal textile materials and leather analogs
US11118305B2 (en) 2019-06-18 2021-09-14 The Fynder Group, Inc. Fungal textile materials and leather analogs

Similar Documents

Publication Publication Date Title
WO2016049198A1 (fr) Compositions nutritionnelles contenant des protéines laitières en combinaison avec d&#39;autres sources de protéines
ES2708771T3 (es) Formulaciones nutricionales que usan oligosacáridos de leche humana para modular la inflamación
AU2005230802B2 (en) Liquid concentrated formula
US6544547B2 (en) Nutritional composition containing methionine
EP1863472B1 (fr) Composition d&#39;acides amines pour ameliorer la tolerance au glucose
RU2385647C2 (ru) Питание для пациентов, страдающих ожирением
US20130337144A1 (en) Nutritional products comprising calcium hmb and conjugated linoleic acid
EP3151686A2 (fr) Mélange de protéines à base de pomme de terre et composition nutritionnelle comprenant des protéines de pommes de terre
US20160361291A1 (en) Methods for increasing skeletal muscle protein synthesis using green tea extract
CN105431057A (zh) 维持和改善肌肉功能的方法
CN109982585B (zh) 用于患有肌少症和/或衰弱症的患者或肌少症前期和/或衰弱症前期患者的疗法中的用途的营养组合物
ES2625740T3 (es) Composiciones nutricionales que incluyen beta-hidroxi-beta-metilbutirato cálcico, fosfopéptido de caseina y proteina
RU2759767C2 (ru) Высококалорийная питательная композиция с высоким содержанием белка, включающая коллаген
WO2015048646A1 (fr) Protéines en poudre
TWI592153B (zh) 使用β－羥基－β－甲基丁酸鹽與精胺酸及麩醯胺酸促進糖尿病性潰瘍康復的方法
EP3397265B1 (fr) Composition de nutrition enterale riche en proteines a forte proportion de caseinates
WO2016029074A1 (fr) Boisson nutritionnelle contenant une protéine de riz
WO2015094767A1 (fr) Méthodes pour maintenir ou augmenter le poids corporel à l&#39;aide d&#39;extrait de thé vert décaféiné
EP2745709A1 (fr) Compositions nutritionnelles à teneur réduite en bêta-caséine A1 réduite et procédés associés
US20190008200A1 (en) Low viscosity, high caloric density nutritional compositions
WO2017116805A1 (fr) Produits nutritionnels comprenant de la lutéine
EP3085249A1 (fr) Composition nutritionnelle à forte teneur en protéines
US11058657B2 (en) Nutritional composition for use in therapy of cancer patients
WO2016044272A1 (fr) Procédés de conservation de la force musculaire au cours d&#39;une période d&#39;inactivité musculaire par administration de bêta-hydroxy-bêta-méthylbutyrate et d&#39;un extrait de thé vert
WO2017116807A1 (fr) Produits nutritionnels liquides comprenant de la lutéine avec faible développement d&#39;écart de couleur

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 15774839

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 15774839

Country of ref document: EP

Kind code of ref document: A1