Login| Sign Up| Help| Contact|

Patent Searching and Data


Title:
NUTRITIONAL COMPOSITIONS FOR MUSCULOSKELETAL SUPPORT FOR ATHLETES
Document Type and Number:
WIPO Patent Application WO/2019/158541
Kind Code:
A1
Abstract:
The invention relates to nutritional compositions, its preparation method and solid or semi- solid nutritional products comprising such compositions that support the entire musculoskeletal system of athletes, and to uses of such compositions and products.

Inventors:
ZWIJSEN RENATA (NL)
DE KORT ESTHER (NL)
VERSTEEGEN JOLINE (NL)
Application Number:
PCT/EP2019/053475
Publication Date:
August 22, 2019
Filing Date:
February 13, 2019
Export Citation:
Click for automatic bibliography generation   Help
Assignee:
FRIESLANDCAMPINA NEDERLAND BV (NL)
International Classes:
A23L33/00; A23L33/15; A23L33/17; A23L33/19
Domestic Patent References:
WO2012081971A12012-06-21
WO2013102873A22013-07-11
WO2012005582A12012-01-12
WO2012143324A12012-10-26
WO2013025104A12013-02-21
WO2014099795A12014-06-26
WO2009072885A12009-06-11
Foreign References:
US20110305799A12011-12-15
US7763594B22010-07-27
US7547819B22009-06-16
US4780414A1988-10-25
US4517295A1985-05-14
US4801539A1989-01-31
US5998173A1999-12-07
US6372457B12002-04-16
Other References:
FLECHSENHAR ET AL: "LONG-TERM USE OF COLLAGEN HYDROLYSATE AS A NUTRITIONAL SUPPLEMENT IN ATHLETES WITH ACTIVITY-RELATED JOINT PAIN", OSTEOARTHRITIS AND CARTILAGE, BAILLIERE TINDALL, LONDON, GB, vol. 15, 1 December 2007 (2007-12-01), pages C145, XP022491342, ISSN: 1063-4584, DOI: 10.1016/S1063-4584(07)61681-1
ADLER-NISSEN, J. AGR. FOOD CHEM., vol. 27, no. 6, 1979, pages 1256
JOURNAL OF THE AMERICAN COLLEGE OF TOXICOLOGY, vol. 4, no. 5, 1985, pages 199 - 221
MUSSATTO ET AL.: "Non-digestible oligosaccharides: a review", CARBOHYDRATE POLYMERS, vol. 68, 2007, pages 587 - 597, XP002541957, DOI: doi:10.1016/j.carbpol.2006.12.011
VAN LOO ET AL.: "Functional food properties of non-digestible oligosaccharides: a consensus report from the ENDO project (DGXII AIRII-CT94-1095", BRITISH JOURNAL OF NUTRITION, vol. 81, 1999, pages 121 - 132, XP009016226
Attorney, Agent or Firm:
FRIESLANDCAMPINA NEDERLAND B.V. (NL)
Download PDF:
Claims:
Claims

1. A nutritional composition comprising:

a) at least 40 g of protein per 100 g dry weight of the composition, wherein at least 75 wt% of the protein is milk protein and at least 10 wt% of the protein is leucine, b) at least 20 pg vitamin K per 100 g dry weight of the composition,

c) at least 4 pg vitamin D, preferably vitamin D3, per 100 g dry weight of the

composition,

d) at least 250 mg magnesium per 100 g dry weight of the composition,

e) at least 500 mg calcium per 100 g dry weight of the composition, and

f) at least one ingredient selected from the group consisting of glucosamine,

hyaluronic acid and collagen, whereby the glucosamine, if present, is in an amount of at least 0.6 g per 100 g dry weight of the composition, the hyaluronic acid, if present, is in an amount of at least 50 mg per 100 g dry weight of the composition and the collagen, if present, is in an amount of at least 6 g per 100 g dry weight of the composition.

2. The nutritional composition according to claim 1 wherein the milk protein is whey protein.

3. The nutritional composition according to claim 1 or 2 further comprising one or more of the following ingredients:

a) at least 0.8 mg vitamin B6 per 100 g dry weight of the composition,

b) at least 70 mg vitamin C per 100 g dry weight of the composition,

c) at least 0.7 mg copper per 100 g dry weight of the composition,

d) at least 1 g potassium per 100 g dry weight of the composition, and

e) at least 1.5 mg manganese per 100 g dry weight of the composition.

4. The nutritional composition according to any one of claims 1 to 3, comprising glucosamine.

5. The nutritional composition according to any one of claims 1 to 4, comprising hyaluronic acid.

6. The nutritional composition according to any one of claims 1 to 5 wherein the vitamin K comprises vitamin K2, preferably wherein the vitamin K is vitamin K2.

7. The nutritional composition according to any one of claims 1 to 6 further comprising vitamin B2, vitamin B3, vitamin Bll and/or vitamin 12.

8 . The nutritional composition according to any one of claims 1 to 7 wherein the composition is a solid nutritional composition, preferably a powdered nutritional composition.

9. Method for preparing a nutritional composition according to any one of the preceding claims, comprising preparing a premix of the vitamins, the minerals and at least one ingredient selected from the group consisting of glucosamine, hyaluronic acid and collagen, and blending the premix with the protein and optionally a maltodextrin.

10. A nutritional composition obtainable by the process of claim 9.

11. A solid or semi-solid nutritional product comprising 50-95 wt% of a nutritional composition according to any one of claims 1-to 8 and 10, based on dry weight.

12. The solid or semi-solid nutritional product according to claimll which is in the form of a bar such as a protein bar, cereal bar or candy bar, gel, ice cream, yoghurt, pudding, or baked products such as muffins, cakes, cookies, pancakes and brownies.

13. Use of a nutritional composition or solid or semi-solid nutritional product according to any one of claims 1 to 8 and 10 to 12 for stimulating adaptation of a subject’s musculoskeletal system to physical exercise, for stimulating recovery of a subject’s musculoskeletal system after physical exercise, for stimulating athletic performance, and/or for reducing a risk of musculoskeletal injury due to physical exercise, of a subject

14. A nutritional composition or solid or semi-solid nutritional product according to any one of claims 1 to 8 and 10 to 12 for use in stimulating the adaptation of a subjects musculoskeletal system to physical exercise, for stimulating maintenance or recovery of a subject’s musculoskeletal system after physical exercise and/or for stimulating athletic performance of a subject.

15. A nutritional composition or solid or semi-solid nutritional product according to any one of claims 1 to 8 and 10 to 12 for use in reducing a risk of musculoskeletal injury due to physical exercise in a subject, and/or for use in treating or preventing a condition linked to a loss of muscle mass and/or strength, preferably a disease or condition selected from the group consisting of a decline of lean body mass, muscle decline, bone decline, sarcopenia, frailty, osteoporosis, osteosarcopenia and combinations thereof.

Description:
Title: Nutritional compositions for musculoskeletal support for athletes

Field of the invention

The invention relates to nutritional compositions, its preparation method and to nutritional products comprising such compositions. The invention relates to uses of such compositions and products for supporting and maintaining the musculoskeletal system, in particular of athletes.

Background of the invention

The human musculoskeletal system is made up of muscles, tendons, bones, and joints, and is to a great degree responsible for athletic performance. It is also the system Fin our body that is affected most by training. Changes that occur gradually in the musculoskeletal system in response to training are called adaptation and are responsible for progress and improvement over time. Strenuous exercise, especially if not combined with proper nutritional support, can have detrimental effects on the athlete’s health and may lead to injuries. Musculoskeletal injuries cause pain, and impact the athletes movement range and ease of motion. They affect all types of athletes of different levels and account for more than 70% of time away from sports due to injury.

Many nutritional supplements are available that offer support for specific organs of the human body and/or for specific groups of individuals or patient groups, they provide single benefits on muscles or bones or joints and are mainly marketed as nutritional supplements. For instance, supplements that promote muscle mass, strength and/or function, e.g. for individuals suffering from frailty or sarcopenia, for individuals that, for several reasons, suffer from physical inactivity or for athletes aiming to increase muscle mass. For instance, WO 2012/005582 relates to a method of treating loss of muscle mass, strength, function and physical function using a nutritional composition comprising an anabolic amino acid derivative stimulus, preferably L-leucine, citrulline or creatine, and vitamin D. Supplements that promote bone strength and/or density or that promote joint mobility are also available. These nutritional products or supplements that support bone or joint health are specifically intended for elderly individuals and/or for individuals suffering e.g. from osteoporosis and other bone defects or problems, or from joint pain. US 7763594 for instance relates to treatment of joint disease such as osteoarthritis with hyaluronic acid and dermatan sulfate. Currently no single balanced nutritional product is available that is specifically designed and tailored to support the entire musculoskeletal system of athletes, and thus specifically meets their needs, in particular of athletes that combine strength with endurance based sports.

Summary of the invention

It is therefore an object of the present invention to provide nutritional compositions and products that provide the proper nutritional support for the entire musculoskeletal system, in particular of athletes.

Accordingly, in one aspect the invention provides a nutritional composition comprising:

a) at least 40 g of protein per 100 g dry weight of the composition, wherein at least 75 wt% of the protein is milk protein and at least 10 wt% of the protein is leucine, b) at least 20 pg vitamin K per 100 g dry weight of the composition,

c) at least 4 pg vitamin D per 100 g dry weight of the composition,

d) at least 250 mg magnesium per 100 g dry weight of the composition,

e) at least 500 mg calcium per 100 g dry weight of the composition, and

f) at least one ingredient selected from the group consisting of glucosamine,

hyaluronic acid and collagen, whereby the glucosamine, if present, is in an amount of at least 0.6 g per 100 g dry weight of the composition, the hyaluronic acid, if present, is in an amount of at least 50 mg per 100 g dry weight of the composition and the collagen, if present, is in an amount of at least 6 g per 100 g dry weight of the composition.

In a further aspect, the invention provides a method for preparing a nutritional composition comprising preparing a premix of vitamins, minerals and at least one ingredient selected from the group consisting of glucosamine, hyaluronic acid and collagen, and blending it with the protein and optionally a maltodextrin and in a further aspect, the invention relates to a nutritional composition obtainable by such method..

In a further aspect, the invention provides a solid or semi- solid nutritional product comprising 50-95 wt% of a nutritional composition according to the invention.

In a further aspect, the invention provides a use of a nutritional composition or solid or semi- solid nutritional product according to the invention for stimulating adaptation of a subject’s musculoskeletal system to physical exercise, for stimulating maintenance or recovery of a subject’s musculoskeletal system after physical exercise and/or for stimulating athletic performance. In a further aspect, the invention provides a method for stimulating adaptation of a subject’s musculoskeletal system to physical exercise, for stimulating maintenance or recovery of a subject’s musculoskeletal system after physical exercise and/or for stimulating athletic performance the method comprising administering to a subject in need thereof a nutritional composition or solid or semi-solid nutritional product according to the invention.

In a further aspect, the invention provides a nutritional composition or solid or semi- solid nutritional product according to the invention for use in stimulating the adaptation of a subjects musculoskeletal system to physical exercise, for stimulating maintenance or recovery of a subject’s musculoskeletal system after physical exercise and/or for stimulating athletic performance.

In a further aspect, the invention provides a use of a nutritional composition or solid or semi- solid nutritional product according to the invention for reducing a risk of musculoskeletal injury due to physical exercise in a subject.

In a further aspect, the invention provides a method for reducing a risk of musculoskeletal injury due to physical exercise in a subject the method comprising administering to a subject in need thereof a nutritional composition or solid or semi- solid nutritional product according to the invention.

In a further aspect, the invention provides a nutritional composition or solid or semi- solid nutritional product according to the invention for use in reducing a risk of musculoskeletal injury due to physical exercise in a subject.

In a further aspect, the invention provides a method for treating or preventing a disease or condition selected from the group consisting of a decline of lean body mass, muscle decline, bone decline, sarcopenia, frailty, osteoporosis,

osteosarcopenia and combinations thereof the method comprising administering to a subject in need thereof a nutritional composition or solid or semi-solid nutritional product according to the invention.

In a further aspect, the invention provides a nutritional composition or solid or semi- solid nutritional product according to the invention for use in treating or preventing a disease or condition selected from the group consisting of a decline of lean body mass, muscle decline, bone decline, sarcopenia, frailty, osteoporosis,

osteosarcopenia and combinations thereof. Detailed description

The word“comprise” as is used herein and its conjugations is used in its non limiting sense to mean that items following the word are included, but items not specifically mentioned are not excluded.

Reference to an element by the indefinite article "a" or "an" does not exclude the possibility that more than one of the element is present, unless the context clearly requires that there is one and only one of the elements. The indefinite article "a" or "an" thus usually means "at least one".

The term“about” is used herein to indicate that a certain deviation from a cited value is allowed. The magnitude of this deviation, depending amongst others on the accuracy of the method to determine the cited value, is generally in the range of ± 10 %, more in particular in the range of ± 5 %, of the cited value.

Features may be described herein as part of the same or separate aspects or embodiments of the present invention for the purpose of clarity and a concise

description. It will be appreciated by the skilled person that the scope of the invention may include embodiments having combinations of all or some of the features described herein as part of the same or separate embodiments.

Amounts of components of the nutritional compositions or nutritional products according to the invention indicated refer to the weight of the component, per weigh unit of the composition or product, based on dry weight, unless indicated otherwise. For instance, an amount in e.g. gram (g), milligram (mg) or microgram (pg) per 100 g of the nutritional composition refers to the dry weight of the component per dry weight unit of the composition, e.g. per 100 g dry weight of the nutritional composition, unless stated otherwise. Percentages of components of the nutritional compositions according to the invention indicated as weight percentage (wt%) refer to the total dry weight of the composition, unless stated otherwise.

Protein supplementation has been used for a long time now by athletes and bodybuilders. Protein after exercise is important in order to optimally enhance muscle protein synthesis. Dietary protein is also necessary for enhancing structural changes in non-muscular tissues such as tendons and bones. The nutritional compositions according to the invention comprises at least 40 g of protein per 100 g dry weight of the

composition. The total protein that is present in the nutritional composition may be from more than one protein source and the combination of all proteins present is herein also referred to as the“protein component” of the nutritional composition. The nutritional composition thus comprises a protein fraction of at least 40 g per 100 g dry weight of the composition. In a preferred embodiment the composition comprises a protein fraction of at least 45 g per 100 g of the composition, more preferably of at least 50 g per 100 g of the composition. Most preferably the composition comprises a protein fraction of at least 51 g, like 52 g or more, 53 g or more, 54 g or more, or 55 g or more, 56 g or more protein per 100 g of the composition. In one preferred embodiment, the composition comprises 40-65 g protein per 100 g dry weight of the composition, preferably 45-60 g, more preferably 50-60 g, most preferably 55-60 g protein per 100 g dry weight of the composition.

At least 75 wt% of the protein component in a nutritional composition according to the invention is milk protein. Preferably at least 80 wt% of the protein component in a nutritional composition according to the invention is milk protein, more preferably at least 85 wt%, more preferably at least 90 wt%, more preferably at least 95 wt% of the total protein component. In a particularly preferred embodiment said protein essentially consists of milk protein. In a further particularly preferred embodiment said protein is milk protein.

Said milk protein is preferably selected from the group consisting of casein, whey protein and a combination thereof. In a further preferred embodiment said milk protein comprises whey protein. In a particularly preferred embodiment said milk protein essentially consists of whey protein. In a further particularly preferred embodiment said milk protein is whey protein.

“Casein” as used herein may be micellar casein or non-micellar casein, in intact or hydrolyzed form, or a combination of intact and hydrolyzed form. Suitable sources of milk protein and/or casein are micellar casein isolate (MCI), Milk Protein Isolate (MPI) and milk protein concentrate (MPC). MCI, MPI and MPC are commercially available, for instance from FrieslandCampina DOMO (Amersfoort, the Netherlands). MCI typically comprises about 80 wt.% or more protein, based on dry matter. MCI typically comprises about 90 wt.% or more of micellar casein based on dry matter, the remaining part compromising whey proteins and non-protein nitrogen. An example of a suitable MCI is Micelate Prestice, an instantized micellar casein isolate, obtainable from FrieslandCampina DMV (The Netherlands). In MPC and MPI ratio of micellar casein to whey is about 80:20. Typically, MPC comprises about 80 wt.% protein and MPI 85 wt.% or more, based on dry matter.

“Whey protein” as used herein refers to one or more proteins naturally present in or derived from whey.“Whey” refers to the liquid substance that is obtained by separating coagulum from milk, or skim milk in a cheese making process, or from the acid casein/caseinate production process (acid casein whey). The two major protein components present in whey are a-lactalbumin and 6-lactoglobulin. Whey protein present in nutritional compositions according to the invention can be in intact or in hydrolyzed form, or a combination of intact and hydrolyzed form.“Intact whey protein” refers to whey protein that has not been subjected to a hydrolysis process. The source of whey protein may already comprise a certain small amount of peptide fractions, without being subjected to a hydrolysis process. Hence,“intact whey protein” as used herein may comprise a small amount of peptides. The term“hydrolysed whey protein” as used herein refers to whey protein that has been processed and/or treated in a manner intended to break peptide bonds. The term“hydrolysed whey protein” refers to whey protein that is at least mildly hydrolysed. Intentional hydrolysis may be carried out by e.g. treating intact protein with one or more enzymes and/or with acids or bases. A measure for the extent of hydrolysis of the whey protein is the“degree of hydrolysis” (DH). The degree of hydrolysis is defined as the percentage of the total number of peptide bonds in a protein that has been cleaved during hydrolysis. The degree of hydrolysis of a protein may e.g. be determined by the trinitrobenzenesulphonic acid (TNBS) procedure, as known in the art (Adler-Nissen, J. Agr. Food Chem. 1979, 27(6), 1256). In a nutritional composition to the invention, the whey protein for instance may have a degree of hydrolysis of 5-25%, for example 7- 15%.

Suitable sources of whey protein are whey protein isolate (WPI) and whey protein concentrate (WPC). WPC is obtained by the removal of sufficient non-protein constituents of whey such that the resulting product, based on dry matter, contains at least 25% protein. WPC typically contains protein in the range of from about 35 to about 80% based on dry matter. Higher whey protein concentrations can be present in WPI, e.g. up to 92% of dry matter. A preferred source of whey protein is WPC, more preferably WPC80. WPC80 typically contains about 80 to 82% protein, based on dry matter, 4 to 8% lactose, 3 to 4% ash, 3.5 to 4.5% moisture, and 4 to 8% fat. Preferably the WPC, more preferably WPC 80, is derived from acid whey. Suitable sources of WPC 80 are

NutriWhey 8001 from casein whey (FrieslandCampina DMV, The Netherlands) and NutriWhey Hydro (2% hydrolyzed protein, FrieslandCampina DMV, The Netherlands).

Hydrolysed whey protein is commercially available from several suppliers. Examples of suitable sources of hydrolysed whey protein include products of the Hyvital hydrolysed whey protein range of FrieslandCampina Domo (Amersfoort, the

Netherlands), e.g. Hyvital Whey ETD 100, Hyvital Whey ETD 110, Hyvital Whey ETD 120, Hyvital Whey 8016, Hyvital Whey 8022 and Hyvital Whey HA 300, and hydrolysed whey protein products available from, amongst others, Kerry (Ireland), Arla (Denmark) and Fonterra (New Zealand).

In a particularly preferred embodiment, essentially the entire protein component, or the entire protein component, in a nutritional composition according to the invention is whey protein, even more preferably the entire protein component in a nutritional composition according to the invention is obtained from WPC, more preferably WPC 80.

Leucine is a dietary amino acid that directly stimulates muscle protein synthesis. A nutritional composition according to the present invention comprises leucine, in an amount of at least 10% of total protein, based on dry weight. The leucine is part of the total protein component of at least 40 g of protein. In a preferred embodiment at least 11 wt.% of the protein is leucine, more preferably at least 11.5 wt.%, more preferably at least 12 wt.%, even more preferably at least 12.5 wt.%, and most preferably at least 12.9 wt.% of the protein. The weight percentages are based on total dry weight of the protein component. It is further preferred that 20 wt.% or less of the protein is leucine, more preferably 18 wt.% or less, for example 17 wt.% or less, 16 wt.% or less or 15 wt.% or less. In other words, it is preferred that the protein component comprises 10- 20 wt.% leucine, preferably 11.5-18 wt.%, for example 12- 17 wt.%, 12-16 wt.% or less or 12.5-16 wt.% of leucine, based on total dry weight of the protein component.

The amount of leucine used herein refers to the combined amounts of free leucine and leucine present in intact protein and/or present in peptides. It is known in the art that whey protein is rich in leucine, as it comprises about 12 gram leucine/100 gr protein Hence, if whey protein, such as WPC, is used as essentially the entire protein component, or the entire protein component, this inherently provides the required amount of leucine of at least 10 wt%, preferably at least 11%, more preferably at least 11.5%, more preferably at least 12%, more preferably at least 12.5% of the total protein component. If whey protein is used as the source of protein, additional leucine may be present, for instance in the form of free leucine, to obtain the desired amount of leucine. In addition, if another protein source is used, such as total milk protein or casein, which contains less leucine as compared to whey protein, additional leucine is used, e.g. in the form of free leucine, to obtain the required amount of at least 10 wt% leucine, preferably at least 11%, more preferably at least 11.5%, more preferably at least 12%, more preferably at least 12.5% of the total protein component. Hence, in one embodiment the entire protein component of a nutritional composition according to the invention is whey protein. In another embodiment, the protein components of a nutritional composition comprises total milk protein and/or casein and optionally in part whey protein, and free leucine.

The protein in the nutritional compositions of the invention comprises at least 75% milk protein, preferably whey protein, optionally enriched with free leucine. Hence, the compositions may comprise one or more additional proteins. These one or more additional proteins, if present, may be selected from the group consisting of intact or hydrolysed casein, intact or hydrolysed plant protein, intact or hydrolysed algal protein, free amino acids and combinations thereof. For example, the one or more additional proteins, if present, are selected from the group consisting of intact or hydrolysed sodium caseinate, calcium caseinate, potassium caseinate, magnesium caseinate, soy protein, canola protein, rapeseed protein, wheat protein, rice protein, quinoa protein, pea protein, maize protein, hydrolysed collagen, hydrolysed gelatine and combinations thereof. The one or more additional proteins, if present, constitute at most 25 wt.% of the total protein component, preferably at most 20 wt.%, preferably at most 15 wt.%, preferably at most 10 wt.%, preferably at most 5 wt.%, based on total weight of protein in the nutritional composition.

The nutritional compositions of the invention comprise a sophisticated combination of selected vitamins and minerals to support the entire musculoskeletal system. The nutritional compositions comprise at least vitamin K, vitamin D, magnesium and calcium, in the amounts as described herein below. In addition, the nutritional compositions may further comprise one or more of vitamin K, vitamin B6, vitamin C, copper, potassium and manganese, in the amounts as described herein below. In a preferred embodiment, the nutritional composition comprises vitamin K, vitamin D, magnesium, calcium, vitamin K, vitamin B6, vitamin C, potassium and copper, in the amounts as described herein below.

The nutritional composition according to the invention comprises at least 20 pg vitamin K per 100 g dry weight of the composition. Calcium and vitamin K work together with vitamin D to regulate bone resorption, activation, and distribution.

Vitamin K is necessary to activate osteocalcin, a bone building protein. Osteocalcin is tightly regulated by vitamin D. Once activated, vitamin K interacts with calcium and has a substantial effect on bone formation and prevention of bone loss. Preferably a nutritional composition according to the invention comprises at least 25 pg, more preferably at least 30 pg, more preferably at least 35 pg, more preferably at least 40 pg, more preferably at least 45 pg, more preferably at least 50 pg, most preferably at least 55 pg vitamin K per 100 g of the nutritional composition, based on dry weight. In a further preferred embodiment, the nutritional composition comprises at least 75 pg, more preferably at least 80 pg, more preferably at least 82 pg, most preferably at least 84 pg vitamin K per 100 g of the nutritional composition, based on dry weight. It is further preferred that the amount of vitamin K in a nutritional composition according to the invention is 1 mg or less, preferably 0.5 mg or less, more preferably 0.2 mg or less per 100 g of the nutritional composition based on dry weight.

Vitamin D is an essential nutrient in regards to bone health as it stimulates osteoblasts to differentiate and deposit calcified matrix. It is further believed that vitamin D levels above the normal reference range might increase skeletal muscle function, decrease recovery time from training, increase both force and power

production, and increase testosterone production, each of which could potentiate athletic performance. It is therefore hypothesized that vitamin D intake may positively affect athletic performances As used herein, the term“vitamin D” refers to vitamin D, analogues thereof and precursors thereof. Analogues and precursors of vitamin D are well known in the art. Preferably, a vitamin D compound is selected from the group consisting of vitamin D3 (cholecalciferol), vitamin D2 (ergocalciferol), calcidiol, calcitriol, doxercalciferol and calcipotriene. More preferably, the vitamin D compound is selected from the group consisting of vitamin D2, vitamin D3, calcidiol and calcitriol. Most preferably, said vitamin D compound is vitamin D3.

A nutritional composition according to the invention comprises at least 4 pg vitamin D per 100 gram of the nutritional composition, based on dry weight of the nutritional composition, preferably at least 6 pg, more preferably at least 7 pg per 100 g of the nutritional composition, based on dry weight. In a further preferred embodiment, the nutritional composition comprises at least 8 pg, more preferably at least 9 pg, more preferably at least 10 pg, more preferably at least 11 pg, more preferably at least 12 pg, more preferably at least 11 pg, more preferably at least 12 pg, more preferably at least 13 pg, most preferably at least 14 pg vitamin D per 100 g of the nutritional composition, based on dry weight. It is further preferred that the amount of vitamin D in a nutritional composition according to the invention is 50 pg or less, preferably 35 pg or less, more preferably 25 pg or less per 100 g of the nutritional composition based on dry weight.

Said vitamin D compound is preferably vitamin D2 or vitamin D3, most preferably vitamin D3.

Magnesium plays a key role in processes that affect muscle function, such as oxygen uptake, electrolyte balance (sodium, potassium, and calcium) and energy production (ATP and phosphocreatine synthesis). Magnesium is lost through sweat. Magnesium is further involved in bone formation and influences the activities of osteoblasts and osteoclasts and released together with calcium through bone resorption mechanism. Accumulating evidence supports that athletes should pay extra attention to magnesium status as performing exercise is highly dependent on the regulation of magnesium homeostasis. It is therefore hypothesized that magnesium intake may support athletic performances. The nutritional composition according to the invention comprises at least 250 mg magnesium per 100 g dry weight of the composition. As used herein, reference to the weight of magnesium refers to the weight of the element and not to the weight of e.g. the magnesium salt that is added to a nutritional composition, unless stated otherwise. Preferably a nutritional composition according to the invention comprises at least 275 mg, more preferably at least 290 mg, more preferably at least 300 mg, more preferably at least 310 mg, more preferably at least 320 mg, more preferably at least 330 mg, most preferably at least 340 mg magnesium per 100 g of the nutritional composition, based on dry weight. It is further preferred that the amount of magnesium in a nutritional composition according to the invention is 1 g or less, preferably 750 mg or less, more preferably 500 mg or less per 100 g of the nutritional composition based on dry weight. Part of the magnesium present in nutritional composition may be derived from the protein source, i.e. the milk protein, caseinate or whey protein. As an example, if whey protein in the form of WPC, specifically WPC80, is used as the source of protein, for instance 15 mg magnesium per 100 g of the nutritional composition based on dry weight may be derived from the protein source. Additional magnesium sources may be added to arrive at the required amount of magnesium. Sources of magnesium suitable for inclusion in a nutritional composition are known to the person skilled in the art. Non limiting examples of suitable sources of magnesium are magnesium chloride, magnesium citrate, magnesium maleate, magnesium succinate.

Calcium plays an important role in muscle contraction and one of the primary nutrients that are of key interest in regards to bone health. The influence of dietary calcium on muscle functioning and sport performance of athletes has not yet been investigated. However, several studies have shown that higher calcium intakes may reduce stress fractures in female athlete and active-duty army populations and it has been shown that acute supplementation with calcium before training by cyclists attenuates bone resorption markers. Thus it is believed that calcium intake may positively influence athletic performances The nutritional composition according to the invention comprises at least 500 mg calcium per 100 g dry weight of the composition. As used herein, reference to the weight of calcium refers to the weight of the element and not to the weight of e.g. the calcium salt that is added to a nutritional composition, unless stated otherwise. Preferably a nutritional composition according to the invention comprises at least 550 mg, more preferably at least 600 mg, more preferably at least 650 mg, more preferably at least 700 mg, more preferably at least 750 mg, more preferably at least 800 mg, most preferably at least 850 mg calcium per 100 g of the nutritional composition, based on dry weight. It is further preferred that the amount of calcium in a nutritional composition according to the invention is 4 g or less, preferably 2.5 g or less, more preferably 1.5 g or less per 100 g of the nutritional composition based on dry weight. Part of the calcium present in nutritional composition may be derived from the protein source, i.e. the milk protein, caseinate or whey protein. As an example, if whey protein in the form of WPC, specifically WPC80, is used as the source of protein, for instance 186 mg calcium per 100 g of the nutritional composition based on dry weight may be derived from the protein source. Additional calcium sources may be added to arrive at the required amount of calcium. Sources of calcium suitable for inclusion in a nutritional composition are known to the person skilled in the art. Non-limiting examples of suitable sources of calcium are calcium citrate, calcium chloride, calcium acetate, calcium carbonate and calcium ascorbate.

Vitamin B6 plays an important role in protein metabolism, especially in the degradation and the build-up of amino acids and it is therefore hypothesized that vitamin B6 intake may support athletic performances. The nutritional composition according to the invention preferably comprises at least 0.8 mg vitamin B6 per 100 g dry weight of the composition. Preferably a nutritional composition according to the invention comprises at least 0.9 mg, more preferably at least 1 mg, more preferably at least 1.1 mg, more preferably at least 1.2 mg, more preferably at least 1.3 mg, most preferably at least 1.35 mg vitamin B6 per 100 g of the nutritional composition, based on dry weight. It is further preferred that the amount of vitamin B6 in a nutritional composition according to the invention is 10 mg or less, preferably 6 mg or less, more preferably 4 mg or less per 100 g of the nutritional composition based on dry weight.

Vitamin C contributes to normal collagen formation for the normal function of cartilage. Normal collagen formation is important for the structure of many tissues, including joints and bones. In addition, vitamin C is an antioxidant that protects the cells from damage from reactive oxygen species (ROS). During exercise, reactive oxygen production in the body is increased. Dietary intake of vitamin C is important in order to have sufficient vitamin C concentration in the blood. Thus, it is believed that ingestion of vitamin C might be beneficial in reducing oxidative damage and thereby improving joint health in athletes. The nutritional composition according to the invention preferably comprises at least 70 mg vitamin C per 100 g dry weight of the composition. Preferably a nutritional composition according to the invention comprises at least 74 mg, more preferably at least 76 mg, more preferably at least 78 mg, more preferably at least 80 mg, more preferably at least 82 mg, more preferably at least 84 mg, most preferably at least 85 mg vitamin C per 100 g of the nutritional composition, based on dry weight. In a further preferred embodiment, the nutritional composition comprises at least 100 mg, more preferably at least 105 mg, most preferably at least 110 mg vitamin C per 100 g of the nutritional composition, based on dry weight. It is further preferred that the amount of vitamin C in a nutritional composition according to the invention is 500 mg or less, preferably 350 mg or less, more preferably 200 mg or less per 100 g of the nutritional composition based on dry weight.

Copper is a cofactor of lysyl oxidase, which is a critical enzyme for the formation of connective tissue, as it initiates cross-links that are necessary to stabilize newly formed elastin and collagen. As detailed above, normal collagen formation is important for the structure of many tissues, including joints and bones and it is therefore hypothesized that copper intake may contribute to athletic performance. The nutritional composition according to the invention preferably comprises at least 0.7 mg copper per 100 g dry weight of the composition. As used herein, reference to the weight of copper refers to the weight of the element and not to the weight of e.g. the copper salt that is added to a nutritional composition, unless stated otherwise. Preferably a nutritional composition according to the invention comprises at least 0.75 mg, more preferably at least 0.8 mg, more preferably at least 0.85 mg, more preferably at least 0.9 mg, more preferably at least 0.95 mg, most preferably at least 1 mg copper per 100 g of the nutritional composition, based on dry weight. In a further preferred embodiment, the nutritional composition comprises at least 1.1 mg, more preferably at least 1.2 mg, most preferably at least 1.3 mg copper per 100 g of the nutritional composition, based on dry weight. It is further preferred that the amount of copper in a nutritional composition according to the invention is 8 g or less, preferably 6 mg or less, more preferably 4 mg or less per 100 g of the nutritional composition based on dry weight. Sources of copper suitable for inclusion in a nutritional composition are known to the person skilled in the art. Non-limiting examples of suitable sources of copper are the sulfate, chloride, acetate, gluconate, ascorbate, citrate, aspartate, carbonate, transferrin and picolinate salts, and other sources such as copper L-aspartate and cupric oxide.

Potassium plays a major role in the distribution of water inside and outside cells (osmolarity), assists in the regulation of the acid— base balance, and contributes to establishing a membrane potential which supports electrical activity in nerve fibers and muscle cells. No studies on dietary potassium intake related to muscle functioning are available. However, higher intake of potassium is associated with higher bone mineral density and thus may be beneficial in reducing injury risk, and it is therefore

hypothesized that potassium intake may support athletic performance. The nutritional composition according to the invention may comprise at least 1 g potassium per 100 g dry weight of the composition. As used herein, reference to the weight of potassium refers to the weight of the element and not to the weight of e.g. the potassium salt that is added to a nutritional composition, unless stated otherwise. Preferably a nutritional composition according to the invention comprises at least 1.1 g, more preferably at least

1.2 g, more preferably at least 1.3 g, more preferably at least 1.4 g, more preferably at least 1.5 g, more preferably at least 1.6 g, most preferably at least 1.7 g potassium per 100 g of the nutritional composition, based on dry weight. In a further preferred embodiment, the nutritional composition comprises at least 2 g, more preferably at least

2.2 g, more preferably at least 2.4 g, more preferably at least 2.6 g, more preferably at least 2.8 g, more preferably at least 3 g, more preferably at least 3.2 g, most preferably at least 3.3 g potassium per 100 g of the nutritional composition, based on dry weight. It is further preferred that the amount of potassium in a nutritional composition according to the invention is 10 g or less, preferably 7 g or less, more preferably 5 g or less per 100 g of the nutritional composition based on dry weight. Part of the potassium present in nutritional composition may be derived from the protein source, i.e. the milk protein, caseinate or whey protein. As an example, if whey protein in the form of WPC, specifically WPC80, is used as the source of protein, for instance 669 mg potassium per 100 g of the nutritional composition based on dry weight may be derived from the protein source. Additional potassium sources may be added to arrive at the required amount of potassium. Sources of potassium suitable for inclusion in a nutritional composition are known to the person skilled in the art. Non-limiting examples of suitable sources of potassium are potassium bicarbonate, potassium acetate, potassium citrate and potassium gluconate.

Manganese is important in the activation of enzymes such as

glycosyltransferases and xylosyltransferases. These enzymes are sensitive to manganese intake and status and are important for proteoglycan synthesis, and thereby, for the formation of connective tissue. It is therefore hypothesized that manganese intake may support athletic performances. The nutritional composition according to the invention preferably comprises at least 1.5 mg manganese per 100 g dry weight of the composition. As used herein, reference to the weight of manganese refers to the weight of the element and not to the weight of e.g. the manganese salt that is added to a nutritional composition, unless stated otherwise. Preferably a nutritional composition according to the invention comprises at least 1.6 mg, more preferably at least 1.7 mg, more preferably at least 1.8 mg, more preferably at least 1.9 mg, more preferably at least 2 mg, more preferably at least 2.1 mg, most preferably at least 2.2 mg manganese per 100 g of the nutritional composition, based on dry weight. In a further preferred embodiment, the nutritional composition comprises at least 2.4 mg, more preferably at least 2.6 mg, most preferably at least 2.8 mg manganese per 100 g of the nutritional composition, based on dry weight. It is further preferred that the amount of manganese in a nutritional composition according to the invention is 100 mg or less, preferably 50 mg or less, more preferably 25 mg or less per 100 g of the nutritional composition based on dry weight. Sources of manganese suitable for inclusion in a nutritional composition are known to the person skilled in the art. Non-limiting examples of suitable sources of manganese are manganese ascorbate, manganese sulfate and manganese gluconate.

The nutritional composition according to the invention comprises at least one ingredient selected from the group consisting of glucosamine, hyaluronic acid and collagen, preferably hydrolyzed collagen. It is preferred that the composition comprises at least one of glucosamine and hyaluronic acid in the amounts indicated below, more preferably hyaluronic acid. In one preferred embodiment, the nutritional composition comprises either hyaluronic acid and collagen, preferably hydrolyzed collagen, or glucosamine and collagen, preferably hydrolyzed collagen.

Hyaluronic acid (HA) is present in the connective tissues in the body, such as cartilage, and blood vessels, but in particular in synovial fluid where it serves as a lubricant for joint movements. Osteoarthritis (OA) patients have decreased HA concentrations in the synovial fluid. Several studies showed significant improvements in pain and discomfort following HA supplementation. No studies are known relating to the effect of HA in athletes. It is, however hypothesized that beneficial effects on joint in athletes may support their performance. Hyaluronic acid, if present, is in an amount of at least 50 mg per 100 g dry weight of the nutritional composition. Preferably a nutritional composition according to the invention comprises at least 55 mg, more preferably at least 60 mg, most preferably at least 65 mg hyaluronic acid per 100 g of the nutritional composition, based on dry weight. It is further preferred that the amount of hyaluronic acid in a nutritional composition according to the invention is 800 mg or less, preferably 500 mg or less, more preferably 250 mg or less per 100 g of the nutritional composition based on dry weight.

Collagen is the fundamental structural protein that forms connective tissue, and is a vital component of the joints, bones, muscles, tendons and skin. Gelatin and vitamin C supplementation after exercise augments collagen synthesis, which may be beneficial in injury prevention and tissue repair and it is therefore hypothesized that collagen supplementation may promote athletic performance. Collagen, if present, is in an amount of at least 6 g per 100 g dry weight of the composition. If collagen is present in the nutritional composition according to the invention, it does not form part of the protein component of at least 40 g of protein per 100 g dry weight of the composition of which at least 75 wt% of the protein is milk protein and at least 10 wt% is leucine (component a) of a nutritional composition of the invention). Preferably a nutritional composition according to the invention comprises at least 7 g, more preferably at least 8 g, more preferably at least 10 g, more preferably at least 12 g, more preferably at least 13 g, most preferably at least 14 g collagen per 100 g of the nutritional composition, based on dry weight. It is further preferred that the amount of collagen in a nutritional composition according to the invention is 45 g or less, preferably 40 g or less, more preferably 30 g or less per 100 g of the nutritional composition based on dry weight. The collagen is preferably hydrolyzed collagen. Hydrolyzed collagen present in a nutritional composition of the invention preferably has an average molecular weight M w (weight average molecular weight) of 1000-8000 Da, preferably of 1000-6000 Da. For instance the hydrolyzed collagen has an average molecular weight Mw of 2000-5000 Da or of 2000- 4000 Da. Methods for determining average weight molecular weight are well known by a skilled person. Suitable methods include gel permeation chromatography and high performance liquid chromatography (GPC/HPLC) and matrix assisted laser desorption ionization and mass spectrometry (MALDI-MS).

Glucosamine is naturally present in joints and is used as one of the building blocks of cartilage where it contributes to maintaining strength, flexibility, and elasticity of the tissues. Glucosamine may exert chondroprotective actions, and is used to prevent and treat sports -related cartilage injuries in athletes of various types of sports, including soccer and cycling. Glucosamine, if present, is in an amount of at least 0.6 g per 100 g dry weight of the composition. Preferably a nutritional composition according to the invention comprises at least 0.8 g, more preferably at least 1.0 g, more preferably at least 1.2 g, more preferably at least 1.4 g, more preferably at least 1.6 g, more preferably at least 1.8 g, most preferably at least 1.9 g glucosamine per 100 g of the nutritional composition, based on dry weight. It is further preferred that the amount of glucosamine in a nutritional composition according to the invention is 5 g or less, preferably 4 g or less, more preferably 3 mg or less per 100 g of the nutritional composition based on dry weight.

Sources of hyaluronic acid, collagen and glucosamine suitable for inclusion in a nutritional composition are known to the person skilled in the art.

Hyaluronic acid can for instance be obtained from a plant source, including algae, from an animal source or from bacterial culture, such as from streptococcus bacteria. Reference is made to US 7547819 and for methods to obtain hyaluronic acid from plants and US 4780414, US 4517295 and US 4801539 for a method to produce hyaluronic acid from streptococcus bacteria. Hyaluronic acid is also commercially available, mainly prepared from the intracellular matrices of animal connective tissue, such as from rooster combs or from bovine tissue. Hyaluronic acid can also be obtained commercially in purified from rooster combs in the form of a sodium salt for instance from Bioiberica S.A.U. (Barcelona, Spain).

Hydrolyzed collagen can be obtained from the skin of a mammal or from rooster combs following methods described in Journal of the American College of Toxicology 4, no. 5, 199-221, (1985). Hydrolyzed collagen is also commercially available, e.g. derived from bovine or porcine skin, bone and/or cartilage. Any source of

commercially available hydrolyzed collagen can be used. Suitable sources of hydrolyzed collagen are the commercially available Bioactive Collagen Peptides (Fortigel, Gelita AG, Germany) and Peptiplus® XB or XP (Gelita AG Germany).

The hyaluronic acid used in the compositions of the present invention is preferably derived from an extract of rooster combs comprising hyaluronic acid, hydrolyzed collagen and polysaccharides. Methods for preparation of a rooster comb extract are for instance described in WO 2012/143324. Such rooster comb extract is for instance commercially available as Mobilee® from Bioiberica S.A.U. (Barcelona, Spain). Mobilee® has only been studied in adults with knee pain and in osteoarthritis patients, not in athletes. In a preferred embodiment, a nutritional composition according to the invention comprises a rooster comb extract comprising hyaluronic acid, preferably Mobilee®, more preferably in an amount of at least 75 mg per 100 mg of the composition based on dry weight, more preferably at least 90 mg, more preferably at least 100 mg, more preferably at least 110 mg per 100 g dry weight of the composition, such as 111 mg, 112 mg, 113 mg, 114 mg or 115 mg per 100 g dry weight of the composition. It is further preferred that the composition comprises at most 500 mg of the rooster comb extract comprising hyaluronic acid, preferably Mobilee®.

Glucosamine is an amino monosaccharide found in chitin (for instance in fungi, worms and shellfish), glycoproteins, proteoglycans, and glycosaminoglycans.

Several methods to isolate glucosamine from chitin are known. Reference is for instance made to US 5998173. Glucosamine derived from chitin is also commercially available, e.g. as glucosamine sulphate. In addition, glucosamine can be obtained through fermentation processes, i.e. from microorganisms, see e.g. US 6372457. Non-limiting examples of suitable glucosamine sources are glucosamine, glucosamine sulphate, glucosamine hydrochloride and N-acetyl D-glucosamine. In a preferred embodiment, if glucosamine is present, a nutritional composition according to the invention comprises glucosamine sulphate or glucosamine hydrochloride.

In one preferred embodiment is provided a nutritional composition, preferably a powdered nutritional composition, comprising:

a) at least 55 g of protein per 100 g dry weight of the composition, wherein at least 75 wt% of the protein is milk protein, preferably the protein essentially consists of milk protein, and at least 10 wt% of the protein is leucine,

b) at least 55 pg vitamin K per 100 g dry weight of the composition,

c) at least 12 pg vitamin D per 100 g dry weight of the composition,

d) at least 320 mg magnesium per 100 g dry weight of the composition, e) at least 750 mg calcium per 100 g dry weight of the composition, and

f) at least one ingredient selected from the group consisting of glucosamine,

hyaluronic acid and collagen, whereby the glucosamine, if present, is in an amount of at least 1.6 g per 100 g dry weight of the composition, the hyaluronic acid, if present, is in an amount of at least 60 mg per 100 g dry weight of the composition and the collagen, preferably hydrolyzed collagen, if present, is in an amount of at least 12 g per 100 g dry weight of the composition.

In a further preferred embodiment is provided a nutritional composition, preferably a powdered nutritional composition, comprising:

a) at least 57 g of protein per 100 g dry weight of the composition, wherein at least 75 wt% of the protein is milk protein, preferably the protein essentially consists of milk protein, and at least 10 wt% of the protein is leucine,

b) at least 70 pg vitamin K per 100 g dry weight of the composition,

c) at least 14 pg vitamin D per 100 g dry weight of the composition,

d) at least 350 mg magnesium per 100 g dry weight of the composition,

e) at least 900 mg calcium per 100 g dry weight of the composition, and

f) at least one ingredient selected from the group consisting of glucosamine,

hyaluronic acid and collagen, whereby the glucosamine, if present, is in an amount of at least 1.8 g per 100 g dry weight of the composition, the hyaluronic acid, if present, is in an amount of at least 65 mg per 100 g dry weight of the composition and the collagen, preferably hydrolyzed collagen, if present, is in an amount of at least 14 g per 100 g dry weight of the composition.

In a further preferred embodiment is provided a nutritional composition, preferably a powdered nutritional composition, comprising:

a) between 50 and 60 g of protein per 100 g dry weight of the composition, wherein at least 75 wt% of the protein is milk protein, preferably the protein essentially consists of milk protein, and between 12 and 16 wt% of the protein is leucine, b) between 55 pg and 1 mg vitamin K per 100 g dry weight of the composition, c) between 12 and 35 pg vitamin D per 100 g dry weight of the composition, d) between 320 and 750 mg magnesium per 100 g dry weight of the composition, e) between 750 mg and 1.5 g calcium per 100 g dry weight of the composition, and f) at least one ingredient selected from the group consisting of glucosamine,

hyaluronic acid and collagen, whereby the glucosamine, if present, is in an amount of between 1.6 and 5 g per 100 g dry weight of the composition, the hyaluronic acid, if present, is in an amount of between 60 and 500 mg per 100 g dry weight of the composition and the collagen, preferably hydrolyzed collagen, if present, is in an amount of between 12 and 30 g per 100 g dry weight of the composition.

In a further preferred embodiment is provided a nutritional composition, preferably a powdered nutritional composition, comprising:

a) at least 40 g of protein per 100 g dry weight of the composition, wherein at least 75 wt% of the protein is milk protein and at least 10 wt% of the protein is leucine, b) at least 20 pg vitamin K per 100 g dry weight of the composition,

c) at least 4 pg vitamin D per 100 g dry weight of the composition,

d) at least 250 mg magnesium per 100 g dry weight of the composition,

e) at least 500 mg calcium per 100 g dry weight of the composition,

f) at least one ingredient selected from the group consisting of glucosamine,

hyaluronic acid and collagen, whereby the glucosamine, if present, is in an amount of at least 0.6 g per 100 g dry weight of the composition, the hyaluronic acid, if present, is in an amount of at least 50 mg per 100 g dry weight of the composition and the collagen, preferably hydrolyzed collagen, if present, is in an amount of at least 6 g per 100 g dry weight of the composition.

g) at least 0.8 mg vitamin B6 per 100 g dry weight of the composition,

h) at least 70 mg vitamin C per 100 g dry weight of the composition,

i) at least 0.7 mg copper per 100 g dry weight of the composition,

j) at least 2.5 g potassium per 100 g dry weight of the composition, and

k) at least 1.5 mg manganese per 100 g dry weight of the composition.

In a further preferred embodiment is provided a nutritional composition, preferably a powdered nutritional composition, comprising:

a) at least 55 g of protein per 100 g dry weight of the composition, wherein at least 75 wt% of the protein is milk protein, preferably the protein essentially consists of milk protein, and at least 10 wt% of the protein is leucine,

b) at least 55 pg vitamin K per 100 g dry weight of the composition,

c) at least 12 pg vitamin D per 100 g dry weight of the composition,

d) at least 320 mg magnesium per 100 g dry weight of the composition,

e) at least 750 mg calcium per 100 g dry weight of the composition,

f) at least one ingredient selected from the group consisting of glucosamine,

hyaluronic acid and collagen, whereby the glucosamine, if present, is in an amount of at least 1.6 g per 100 g dry weight of the composition, the hyaluronic acid, if present, is in an amount of at least 60 mg per 100 g dry weight of the composition and the collagen, preferably hydrolyzed collagen, if present, is in an amount of at least 12 g per 100 g dry weight of the composition,

g) at least 1.2 mg vitamin B6 per 100 g dry weight of the composition,

h) at least 80 mg vitamin C per 100 g dry weight of the composition,

i) at least 0.9 mg copper per 100 g dry weight of the composition,

j) at least 1 g potassium per 100 g dry weight of the composition, and

k) at least 2 mg manganese per 100 g dry weight of the composition.

In a further preferred embodiment is provided a nutritional composition, preferably a powdered nutritional composition, comprising:

a) at least 57 g of protein per 100 g dry weight of the composition, wherein at least 75 wt% of the protein is milk protein, preferably the protein essentially consists of milk protein, and at least 10 wt% of the protein is leucine,

b) at least 70 pg vitamin K per 100 g dry weight of the composition,

c) at least 14 pg vitamin D per 100 g dry weight of the composition,

d) at least 350 mg magnesium per 100 g dry weight of the composition,

e) at least 900 mg calcium per 100 g dry weight of the composition,

f) at least one ingredient selected from the group consisting of glucosamine,

hyaluronic acid and collagen, whereby the glucosamine, if present, is in an amount of at least 1.8 g per 100 g dry weight of the composition, the hyaluronic acid, if present, is in an amount of at least 65 mg per 100 g dry weight of the composition and the collagen, preferably hydrolyzed collagen, if present, is in an amount of at least 14 g per 100 g dry weight of the composition,

g) at least 1.4 mg vitamin B6 per 100 g dry weight of the composition,

h) at least 85 mg vitamin C per 100 g dry weight of the composition,

i) at least 1 mg copper per 100 g dry weight of the composition,

j) at least 3 g potassium per 100 g dry weight of the composition, and

k) at least 2.2 mg manganese per 100 g dry weight of the composition.

In a further preferred embodiment is provided a nutritional composition, preferably a powdered nutritional composition, comprising:

a) between 50 and 60 g of protein per 100 g dry weight of the composition, wherein at least 75 wt% of the protein is milk protein, preferably the protein essentially consists of milk protein, and between 12 and 16 wt% of the protein is leucine, b) between 55 pg and 1 mg vitamin K per 100 g dry weight of the composition, c) between 12 and 35 pg vitamin D per 100 g dry weight of the composition, d) between 320 and 750 mg magnesium per 100 g dry weight of the composition, e) between 750 mg and 1.5 g calcium per 100 g dry weight of the composition, f) at least one ingredient selected from the group consisting of glucosamine,

hyaluronic acid and collagen, whereby the glucosamine, if present, is in an amount of between 1.6 and 5 g per 100 g dry weight of the composition, the hyaluronic acid, if present, is in an amount of between 60 and 500 mg per 100 g dry weight of the composition and the collagen, preferably hydrolyzed collagen, if present, is in an amount of between 12 and 30 g per 100 g dry weight of the composition,

g) between 1.2 and 6 mg vitamin B6 per 100 g dry weight of the composition, h) between 80 and 350 mg vitamin C per 100 g dry weight of the composition, i) between 0.9 and 6 mg copper per 100 g dry weight of the composition, j) between 2.5 and 7 g potassium per 100 g dry weight of the composition, and k) between 2 and 25 mg manganese per 100 g dry weight of the composition.

The nutritional composition may comprise fat and/or carbohydrate, but does not need to. In one embodiment the composition further comprises fat, and in another embodiment the composition further comprises carbohydrate. In yet another embodiment the composition further comprises fat and carbohydrate.

The carbohydrate, if present, for instance is present in an amount of e.g. 10- 35 g / 100 g of the nutritional composition, based on dry weight. The carbohydrate may be provided by a single source, or by more than one source of carbohydrate. The carbohydrate may be a simple or a complex carbohydrate, or a mixture thereof.

Carbohydrates suitable for use in a nutritional composition of the present invention are known to the person skilled in the art. Examples of suitable carbohydrates are described in more detail in for example WO 2013/025104, WO 2014/099795 and WO 2009/072885.

The fat, if present, for instance is present in an amount of e.g. 3- 15 g / 100 g of the nutritional composition, based on dry weight. The fat may be an animal fat such as milk fat, or a vegetable fat, or a combination thereof. Non-limiting examples of sources of fat that are suitable for use in the nutritional composition include milk fat or milk fat fractions, food grade coconut oil, fractionated coconut oil, soy oil, corn oil, olive oil, rapeseed 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 (e.g. fish oil), cottonseed oils, long-chain polyunsaturated fatty acids such as arachidonic acid (ARA), docosahexaenoic acid (DHA) and

eicosapentaenoic acid (EPA), and combinations thereof. Suitable fats are known to the person skilled in the art, and described in more detail in for example WO 2013/025104, WO 2014/099795 and WO 2009/072885. Preferably the fat, if present, is milk fat.

The nutritional composition according to the invention may optionally comprise one or more additional ingredients selected from the group consisting of non- digestible carbohydrates, further vitamins and minerals, in addition to those vitamins and minerals described above, and other nutrients. The nutritional composition may comprise one or more vitamins or related nutrients. Non-limiting examples of vitamins and related nutrients include vitamin A, vitamin E, thiamine, riboflavin, pyridoxine, vitamin B2, vitamin B3 (niacin), vitamin Bll (folic acid), vitamin B12, pantothenic acid, biotin, choline, carnitine, inositol, salts and derivatives thereof, and combinations thereof. The nutritional composition may further comprise one or more minerals, in addition those described above. Non-limiting examples include phosphorus, iron, zinc, chromium, molybdenum, selenium, iodine, sodium, chloride, and combinations thereof.

In a preferred embodiment, a composition for use of according to the invention comprises one or more micronutrients selected from the group consisting of sodium, phosphorus, chloride, vitamin B2, vitamin B3, vitamin Bll and vitamin B12. In a further preferred embodiment, a nutritional composition according to the invention comprises sodium, phosphorus, chloride, vitamin B2, vitamin B3, vitamin Bll and vitamin B12.

The nutritional composition according to the invention may comprise non- digestible carbohydrates. Non- digestible carbohydrates, also referred to as dietary fibres or as non-digestible oligosaccharides, are known in the art and are described in more detail in e.g. WO 2013/025104, WO 2014/099795 and WO 2009/072885, and in e.g. review articles Mussatto et al.,“Non-digestible oligosaccharides: a review”, Carbohydrate Polymers 2007, 68, 587-597 and van Loo et al.,“Functional food properties of non- digestible oligosaccharides: a consensus report from the ENDO project (DGXII AIRII- CT94- 1095)”, British Journal of Nutrition(1999),81, 121—132. Non-limiting examples of non-digestible carbohydrate include fructo-oligosaccharide (FOS), galacto- oligosaccharide (GOS), trans-galacto-oligosaccharide (TOS), xylo-oligosaccharide (XOS), inulin, soy oligosaccharides, pectin, 6-glucans, gums such as gum arabic, tragacanth, mucilages, guar and locust bean gum, agar, carageenans, alginates, xanthan, pea fibre and soy fibre.

The nutritional composition may further comprise one or more ingredients such as for example preservatives, antioxidants, emulsifying agents, buffers, colorants, flavors, etc. Examples of stabilizers include carrageenan and carboxymethyl cellulose (CMC).

In one aspect, the nutritional composition according to the invention is in the form of a solid nutritional composition, preferably in the form of a powdered nutritional composition. Such powders can be reconstituted with water or another aqueous liquid, such as milk. Such reconstitution for instance results in a concentrated or ready- to -drink nutritional beverages or in a shake. In a preferred embodiment, a nutritional composition according to the invention is in powdered form intended for reconstitution with water or another aqueous liquid into a shake. Hence, in another preferred embodiment, the nutritional composition according to the invention is a liquid nutritional composition, such as a beverage or a shake.

Suitable methods to prepare a powdered nutritional composition according to the invention are known to the person skilled in the art. A typical preparation method includes dry mixing of vitamins and minerals together with hyaluronic acid, hydrolyzed collagen and/or glucosamine to obtain a vitamin/mineral premix and subsequently dry mixing the vitamin/mineral premix with protein for e.g. 10- 15 min. Other optional ingredients in powdered form, such as flavour(s) and maltodextrin, can be included in the last mixing step with the vitamin/mineral premix and protein. An advantage of dry mixing of the ingredients and the resulting powdered composition is that the particle size of the ingredients can be selected in such a way that the powder does not or only minimally segregate, as shown in the examples. Also provided is therefore a method for preparation of a powdered nutritional composition according to the invention comprising dry mixing of all the ingredients.

Hence, in another aspect, the invention relates to a method for preparing a nutritional composition according to the invention, comprising preparing a premix of the vitamins, the minerals and at least one ingredient selected from the group consisting of glucosamine, hyaluronic acid and collagen, and blending it with the protein and optionally a maltodextrin. Preferred types and amounts of vitamins, minerals, proteins and glucosamine, hyaluronic acid or collagen are those used in the nutritional compositions of the invention. These ingredients are suitably used in powdered form, and the method, therefore, preferably is a dry blending method.

A further advantage of a nutritional composition according to the invention is that the products that are prepared from it have a particularly long storage stability. For instance, a shake prepared by mixing the powdered nutritional composition with milk or water is stable for at least 1 year following UHT sterilization.

Also provided is a solid or semi-solid nutritional product comprising 50-95 wt% of a nutritional composition according to the invention, based on dry weight.

Preferably, a solid or semi-solid nutritional product comprises at least 60 wt% of a nutritional composition according to the invention, more preferably at least 70 wt%, more preferably at least 80 wt%, more preferably at least 85 wt%, such as 85 wt%, 87 wt%, 88 wt%, 89 wt%, 90 wt%, 91 wt%, 92 wt%, 95 wt% of a nutritional composition according to the invention, based on dry weight. The solid nutritional product can be in any form suitable for consumption. Preferred examples include nutritional bars, such as a protein bar, cereal bar or candy bar, and baked products such as muffins, cakes, cookies, pancakes and brownies. Examples of semi-solid nutritional products according to the invention are gels, yoghurt, pudding and ice cream. The solid or semi-solid nutritional product comprises 5-50 wt% of ingredients other than the nutritional composition of the invention. The exact nature of these other ingredients will depend on the type of solid or semi- solid product. For instance, the solid nutritional product may contain one or more ingredients selected from the group consisting of water, glycerol, oils, fat, glucose syrup, maltose syrup and fibre. In a preferred embodiment, a solid nutritional product is a nutritional bar.

In one embodiment, the unit serving size of a nutritional composition according to the invention comprises at least 18 g of protein, preferably at least 19 g of protein, more preferably at least about 20 g of protein. Preferably, the unit serving size of a nutritional composition according to the invention preferably has a size of up to 50 g of the nutritional composition according to the invention, based on dry weight.

Preferably, the liquid nutritional composition has a unit serving size of up to 45 g of the solid nutritional composition, based on dry weight, more preferably up to 40 g, such as 30 g, 33 g, 34 g, 35 g, 36 g or 37 g of a nutritional composition according to the invention based on dry weight.

A solid or semi-solid nutritional product according to the invention preferably constitutes a single unit serving and thus preferably comprises at least 18 g of protein, preferably at least 19 g of protein, more preferably at least about 20 g of protein. A solid or semi- solid nutritional product according to the invention may contains up to about 60 wt% or higher of protein, for instance up to 60 wt% or up to 65 wt% protein, based on total weight of the product. A liquid nutritional composition according to the invention preferably has a unit serving volume of 100-350 ml. Preferably, the unit serving volume is at least 125 ml, more preferably at least 150 ml, and at most 300 ml, more preferably at most 275 ml. Hence, in a preferred embodiment, the nutritional composition is a liquid nutritional composition comprising up to 50 g of the nutritional composition according to the invention based on dry weight, comprises at least 18 g of protein and has a unit serving volume of at least 150 ml.

A solid or semi-solid nutritional product according to the invention preferably has a unit serving size, and therefore a total weight, of 40- 150 g, more preferably from 40- 125 gr, such as 45 g, 50 g, 55 g, 60 g, 65 g, 75 g, 90 g or 100 g.

According to the invention, a subject may consume at least one serving unit of the nutritional composition or solid or semi-solid nutritional product daily, and in some embodiments, the subject may consume two, three, or even more servings per day.

Alternatively, or additionally, a subject, preferably an athlete, may consume one serving unit after each session of physical exercise. Each serving is desirably consumed or administered as a single, undivided dose, also referred to herein as“serving unit” or “single serving unit”, although the serving may also be divided into two or more partial or divided servings to be taken at two or more times during the day. The uses of the present disclosure include continuous day-after-day administration, as well as periodic or limited administration, although continuous day-after-day administration is generally desirable. A composition for use of the present disclosure is preferably applied on at least a daily basis, wherein the daily administration is maintained continuously for at least 3 days, including at least 5 days, including at least 1 month, including at least 6 weeks, including at least 8 weeks, including at least 2 months, including at least 6 months, desirably for at least about 12-24 months.

The nutritional compositions and solid or semi-solid nutritional products are specifically tailored to support the entire musculoskeletal system. In particular, the nutritional compositions and products support muscle health, bone health and joint health of athletes. As such the composition and products of the invention are also specifically tailored to the needs of athletes, in particular athletes who practice resistance and/or endurance sports, in particular endurance sports that also require a certain degree of physical strength and/or that are associated with a moderate to heavy burden on joints. Such endurance sports are herein also referred to as“endurance sports in accordance with the invention”. Examples, of such sports include team sports such as soccer, basketball, volleyball, beach volleyball, hockey, ice hockey, handball, water polo, rugby, rowing and individual and competition sports such as cycling, swimming, running, triathlon, athletics, tennis, squash, crossfit, judo, gymnastics, badminton, sailing, table tennis, taekwondo, weight lifting, wrestling, skiing, snowboarding, skating, ice skating and short track skating.

As detailed herein before, currently no single balanced nutritional product is available that is specifically designed and tailored to support the entire musculoskeletal system of athletes, and that meet the specific needs of athletes, in particular athletes that combine strength with endurance based sports. In order to ensure that they benefit from the combined ingredients of the present nutritional composition, these athletes up to now were required to bring to each training multiple supplements, and, following each training, consume multiple supplements. For instance, in order to consume all ingredients, it would be necessary to take a high protein product, such as a protein shake, one or more vitamin and mineral supplements, and a supplement that promotes joint mobility. Moreover, several of these currently marketed supplements do not aim to support athletes, but are intended for elderly people. The content of such supplements is therefore not specifically adapted for athletes. Hence, the athlete needs to optimize the dosages of the supplements for optimal support of the musculoskeletal system after training or exercise. The nutritional composition of the invention now makes it possible to conveniently prepare products such as shakes and bars containing the nutritional composition, that can be consumed directly following exercise or training by athletes. This is not easily done or advised with individual supplements that are currently on the market, let alone that these are easily combined into a single nutritional product.

As evidenced in the examples, if the nutritional composition is a powder, essentially no particle segregation is observed. This is an unexpected but technically important finding, because micronutrients like Vitamin Bll and Copper are present in very low amounts, and particle segregation would lead to the risk of inadequate consumption of these nutrients (either too much or too little). However, segregation did not take place despite the large difference in particle size distribution of the ingredients used in the nutritional composition.

Segregation or granular convection of particle mixes (the“Brazil nut” effect) is explained in e.g. https://en.wikipedia.Org/wiki/GranuIar convection. As used herein“musculoskeletal system” refers to all components of this system, including muscle, bone, joints, ligaments and connective tissues.

The nutritional composition or solid or semi- solid nutritional product of the invention are particularly suitable for stimulating adaptation of a subject’s

musculoskeletal system to physical exercise, for stimulating maintenance or recovery of a subject’s musculoskeletal system after physical exercise and/or for stimulating athletic performance of a subject. Provided is therefore a use of a nutritional composition or solid or semi- solid nutritional product according to the invention for stimulating adaptation of a subject’s musculoskeletal system to physical exercise, for stimulating maintenance or recovery of a subject’s musculoskeletal system after physical exercise and/or for stimulating athletic performance of a subject. Also provided is a nutritional composition or solid or semi- solid nutritional product according to the invention for use in

stimulating the adaptation of a subjects musculoskeletal system to physical exercise, for stimulating maintenance or recovery of a subject’s musculoskeletal system after physical exercise and/or for stimulating athletic performance of a subject. Further provided is a method for stimulating the adaptation of a subjects musculoskeletal system to physical exercise, for stimulating maintenance or recovery of a subject’s musculoskeletal system after physical exercise and/or for stimulating athletic performance of a subject the method comprising administering to the subject a nutritional composition or solid or semi-solid nutritional product according to the invention. As used herein“adaptation of a subjects musculoskeletal system to physical exercise” refers to changes that occur gradually in the musculoskeletal system in response to physical exercise. As used herein “maintenance of a subject’s musculoskeletal system after physical exercise” refers to substantially maintaining of a pre-exercise condition of the musculoskeletal system after physical exercise, in particular of musculoskeletal health and function. As used herein “recovery of a subject’s musculoskeletal system after physical exercise” refers to returning to substantially a pre-exercise condition of the musculoskeletal system after physical exercise, in particular of musculoskeletal health and function and in particular between two successive exercise sessions.

The nutritional compositions and nutritional products of the invention are further particularly suitable to reduce a risk of musculoskeletal injury due to physical exercise. Examples of such injuries are sprains and strains, stress fractures, bone injuries (including fractures), muscle cracks, hamstring injuries, tendon/ligament injuries, articular cartilage injuries (which might result in symptoms of osteoarthritis), pain in knee, shoulder, back and heel. Provided is therefore a use of a nutritional composition or solid or semi-solid nutritional product according to the invention for reducing a risk of musculoskeletal injury due to physical exercise in a subject. Also provided is a nutritional composition or solid or semi-solid nutritional product according to the invention for use in reducing a risk of musculoskeletal injury due to physical exercise in a subject. Further provided is a method for reducing a risk of musculoskeletal injury due to physical exercise in a subject, the method comprising administering to the subject a nutritional composition or solid or semi- solid nutritional product according to the invention..

The subject is preferably a healthy subject, such as a healthy child, adolescent or adult. In another preferred embodiment, the subject is a physically active subject, preferably an athlete. In a specific aspect, the subject is an athlete who practices one or more endurance sports, in particular endurance sports that also require a certain degree of physical strength and/or that are associated with a moderate to heavy burden on joints.

The nutritional compositions and nutritional products of the invention are particularly suitable for maintenance or recovery of the musculoskeletal system following physical exercise, in particular when performing or training for an endurance sport in accordance with the invention. Therefore, in a preferred embodiment, a nutritional composition or nutritional product according to the invention is consumed following physical exercise, in particular following practising an endurance sport or following training for an endurance sport as described herein. In one aspect, said sport is selected from the group consisting of a team sport, such as soccer, basketball, volleyball, hockey, and individual and competition sports such as running, tennis, squash, crossfit.

The nutritional composition and product according to the invention are also suitable for use in treating or preventing a condition linked to a loss of muscle mass and/or strength, in particular if the condition is also linked to bone and/or joint weakness or degradation. In a preferred embodiment, the compositions are used for healthy aging, i.e. the prevention of conditions linked to a loss of muscle mass and/or strength. Hence, in one aspect the invention provides a method for treating or preventing a condition linked to a loss of muscle mass and/or strength, in particular if the condition is also linked to bone and/or joint weakness or degradation, the method comprising

administering to a subject in need thereof a therapeutically effective amount of a nutritional composition or product according to the invention. Also provided is a nutritional composition or product according to the invention for use in treating or preventing, preferably preventing, a condition linked to a loss of muscle mass and/or strength, in particular if the condition is also linked to bone and/or joint weakness or degradation. The subject is preferably a human, such as an elderly subject, e.g. an elderly subject suffering from a decline of lean body mass, muscle wasting, muscle decline, bone decline, sarcopenia, frailty, osteoporosis and/or osteosarcopenia.

Muscle wasting refers to the progressive loss of muscle mass and/or to the progressive weakening and degeneration of muscles, including the skeletal or voluntary muscles, which control movement, cardiac muscles, which control the heart

(cardiomyopathies), and smooth muscles. Chronic muscle wasting is a chronic condition (i.e. persisting over a long period of time) characterized by progressive loss of muscle mass, weakening and degeneration of muscle. Protein catabolism occurs because of an unusually high rate of protein degradation, an unusually low rate of protein synthesis, or a combination of both. Muscle protein catabolism, whether caused by a high degree of protein degradation or a low degree of protein synthesis, leads to a decrease in muscle mass and to muscle wasting. Muscle wasting is associated with chronic, neurological, genetic or infectious pathologies, diseases, illnesses or conditions. These include muscular dystrophies such as Duchenne muscular dystrophy and myotonic dystrophy; muscle atrophies such as post-polio muscle atrophy (PPMA); muscle wasting conditions such as cardiac cachexia, AIDS cachexia and cancer cachexia, malnutrition, leprosy, diabetes, renal disease, chronic obstructive pulmonary disease (COPD), cancer, end stage renal failure, emphysema, osteomalacia, HIV Infection, AIDS, and cardiomyopathy.

Sarcopenia is the degenerative loss of skeletal muscle mass and strength associated with aging. This loss of muscle mass is a result of a drastic reduction of protein synthesis in skeletal muscles, which disrupts the normal equilibrium between protein synthesis and protein degradation required for maintaining muscle mass.

Because many older adults face the problem of reduced dietary intake due to loss of appetite, sarcopenia can significantly impact the lives of older adults. Sarcopenia is known to be associated with Frailty Syndrome, which is a collection of markers or symptoms primarily due to the aging-related loss and dysfunction of skeletal muscle and bone. The loss of skeletal muscle due to sarcopenia may lead to a number of problems in older adults, including mobility and dexterity issues, and potentially hyperglycaemia due to diminished capacity for glucose disposal and metabolism and insulin resistance.

Although the described nutritional interventions should are preferably consumed after (resistance) exercise and as part of rehabilitation program, a composition disclosed in the present invention may be advantageously used to combat sarcopenia and its associated problems in older adults where exercise is not a viable alternative to properly combat sarcopenia.

In one specific embodiment, the subject is affected by a condition selected from the group consisting of age- associated wasting, wasting associated with long- term hospitalization, wasting associated with muscle disuse, wasting associated with muscle immobilization, wasting associated with chemotherapy or long-term steroid use, and combinations thereof. Provided is therefore a method for treating or preventing a disease or condition selected from the group consisting of a decline of lean body mass, muscle decline, bone decline, sarcopenia, frailty, osteoporosis, osteosarcopenia and combinations thereof the method comprising administering to a subject in need thereof a nutritional composition or solid or semi-solid nutritional product according to the invention. Also provided is a nutritional composition or solid or semi-solid nutritional product according to the invention for use in treating or preventing a disease or condition selected from the group consisting of a decline of lean body mass, muscle decline, bone decline, sarcopenia, frailty, osteoporosis, osteosarcopenia and combinations thereof.

Features may be described herein as part of the same or separate aspects or embodiments of the present invention for the purpose of clarity and a concise

description. It will be appreciated by the skilled person that the scope of the invention may include embodiments having combinations of all or some of the features described herein as part of the same or separate embodiments.

The invention will be explained in more detail in the following, non-limiting examples.

Brief description of the drawings

Figure 1: Individual particle size distribution of Nutri Whey 8001, maltodextrin, vitamin/mineral/Mobilee® premix, and resulting final blended product.

Figure 2: Particle size distribution of blended product not-shaken and shaken up to 525 min. Graph shows two measurements prior to shaking and 2 measurements after 525 min shaking.

Figure 3: Figure 2: Particle size distribution of storage bag 1, 14, and 19 of blended product. Examples

Example 1. Preparation of powdered nutritional compositions

Tables 1 and 2 show the composition of two nutritional compositions in powdered form in accordance with the invention. The powdered compositions were prepared by dry mixing of the ingredients. A premix was prepared by dry mixing vitamins, minerals and glucosamine, hydrolyzed collagen or Mobilee® in powdered form for 10 min in a Nauta® mixer (Hosokawa Micron B. V. The Netherlands) using a 2 mm sieve. This premix was subsequently mixed for 12 minutes with protein (WPC 80 or NutriWhey 8001), flavour and maltodextrin in a Nauta® mixer with a 2 mm sieve.

Table 1. Nutritional value of an exemplary nutritional composition 1.

BCAA is branched chain amino acids. # The weight of element or ingredient refers to the weight of the element or ingredient as such and not to the weight of the salt that is added to the composition. * The compositions contains one of Mobilee®, glucosamine and hydrolyzed collagen.

Table 2. Nutritional value of an exemplary nutritional composition 2.

Example 2 Analysis of nutritional composition 2

The Nutritional composition of table 2 was analysed for particle size distribution and storage stability. Particle size distribution was measured by laser diffraction using a Mastersizer 3000® (Malvern) in accordance with the manufacturer’s instructions.

In figure 1 the particle size distributions of the vitamin/mineral/Mobilee^ premix, maltodextrin, NutriWhey 8001 (WPC 80), and final powdered product are shown. The particle size distributions of NutriWhey 8001 and the final product are similar. However, the maltodextrin has a similar span wide, but lower particle volume density, and the premix has even a wider span and lower volume particle density than the final blended product.

A shaking test was setup to analyze the sensitivity of the blended product for segregation (e.g. during transportation and storage). The shaking plate of sieving equipment was used on which a 2 liter cylinder filled with the final blended product, was placed. The product was vibrated for several time periods and in between particle size distribution analyses were performed to analyze whether segregation took place. The results are shown in table 3 and figure 2.

Table 3: Particle size distribution of final blended product vibrated for different time periods.

Table 3A: Particle size distribution of the ingredient used Particle size distribution

Dx (10) Dx (50) Dx (90) D [3;2] D [4;3]

Span (mpi) (pm) (pm) (pm) (pm)

NutriWhey 8001 50,3 124,8 312,8 90,8 164,0 2,1 Maltodextrine Glucidex 19 17, 1 107,9 302,9 41,6 141,9 2,6 Premix

Vitamins/ minerals/Mobilee 23,6 105,7 778,0 55,2 283,7 7,0

Dx(io) is the particle diameter corresponding to 10 % of the cumulative undersize distribution by volume.

DX(BO) (median) means 50 % by volume of the particles are smaller than this diameter and 50 % are larger.

Dx(go) is the particle diameter corresponding to 90 % of the cumulative undersize distribution by volume.

D[3:2] and D[4;3] are the surface average particle size (Sauter mean diameter) and the volume mean diameter, respectively.

Span is defined as (D90- Dio )/DBO.

All the above parameters can be determined by the skilled person using a laser diffraction machine such as the Mastersizer® mentioned above.

The results shown in table 3 and figure 2 indicate that shaking the product up to 525 min did not induce segregation in the product, as the change in particle size distribution (PSD) was not affected in a logical order (i.e. logical shift in PSD upon longer shaking times).

Table 3A shows that the particle sizes of the ingredients used, as characterized by these parameters, are quite different from each other. This would imply that the particle mixture is prone to segregation, but surprisingly this was not the case.

To check the risk on segregation within one storage bag, 3-4 samples were taken from the upper, middle, and bottom layer of a bag containing the final blended product. The samples were analyzed for their calcium, vitamin Bll, vitamin C, and copper content. These components were selected as examples of finest nutritional component (Cu), coarsest nutritional component (Ca, vitamin C), and single added smallest volume component (vitamin Bl l). The results are shown in table 4.

Table 4: Sampling in upper, middle, and bottom layer of a single storage bag and analyses on Ca, vit Bll, vit C, and Cu to check homogeneity.

The results in table 4 indicate that the product is homogeneous distributed in the storage bag, as no deviations in concentrations were measured for Ca, vitamin Bll, vitamin C, and Cu.

During the blending of the product segregation might be possible. Therefore the first filled storage bag (bag 1), middle filled storage bag (bag 14), and final filled storage bag (bag 19) of the production on particle size distribution (figure 3). The particle size distributions of bag 1, 14, and 19 were similar.