Login| Sign Up| Help| Contact|

Patent Searching and Data


Title:
PROTEIN POWDER
Document Type and Number:
WIPO Patent Application WO/2015/048646
Kind Code:
A1
Abstract:
Provided herein are nutritional compositions for promoting muscle growth and decreasing or preventing muscle loss in an individual. Generally, the compositions may include a sustained protein component and provide about 25 grams of total protein per serving. The nutritional composition can be in the form of a nutritional powder including casein protein, whey protein, and soy protein, and provides enhanced sensory performance.

Inventors:
HERTZLER STEVEN (US)
STROZIER DEBORAH (US)
Application Number:
PCT/US2014/058048
Publication Date:
April 02, 2015
Filing Date:
September 29, 2014
Export Citation:
Click for automatic bibliography generation   Help
Assignee:
ABBOTT LAB (US)
International Classes:
A23L1/305; A23L1/308; A23L2/66; A23L33/00
Domestic Patent References:
WO2010126353A12010-11-04
WO2007082267A22007-07-19
WO2001056406A12001-08-09
Foreign References:
EP2327315A12011-06-01
US6706697B12004-03-16
EP0421309A21991-04-10
EP2583566A12013-04-24
US6365218B12002-04-02
US6589576B22003-07-08
US6306908B12001-10-23
Other References:
TANG, J. APPL. PHYSIOL., vol. 107, 2009, pages 987 - 992
SYMONS, J. AM. DIETETIC. ASSOC., vol. 109, 2009, pages 1582 - 86
BOIRIE, PNAS, vol. 94, no. 26, 2013, pages 14930 - 14935
CHURCHWARD-VENNE, NUTR. & METAB., vol. 9, no. 40, 2013, pages 1 - 8
REITELSEDER, AM. J. ENDICRINOL. METAB., vol. 300, 2011, pages E231 - 242
Attorney, Agent or Firm:
ENGLE, Mark R. et al. (Abbott Laboratories3300 Stelzer Road,Dept 108140 RP3-, Columbus Ohio, US)
Download PDF:
Claims:
CLAIMS

1. A nutritional composition for maintaining muscle mass in an individual, the nutritional composition comprising:

a protein component including:

a first source of source of protein having a first rate of absorption Z,

a second source of protein having a second rate of absorption X, and a third source of protein having a third rate of absorption Y; and a carbohydrate component including a source of carbohydrate;

wherein X>Y>Z,

wherein the protein component comprises from 50 to 70 % of the calories in the nutritional composition, and

wherein the carbohydrate component comprises from 30 to 50% of the calories in the nutritional composition.

2. The nutritional composition of claim 1, wherein the nutritional composition is a nutritional solid.

3. The nutritional composition of claim 1, wherein the nutritional composition is a nutritional powder.

4. The nutritional composition of any one of claims 1-3, wherein the protein component comprises 20-30 grams per serving of the nutritional composition.

5. The nutritional composition of any one of claims 1-4, wherein the first source of protein is a milk protein.

6. The nutritional composition of any one of claims 1-4, wherein the second source of protein is a milk protein.

7. The nutritional composition of any one of claims 1-4, wherein the third source of protein is a vegetable protein.

8. The nutritional composition of any one of claims 1-4, wherein X»Y»Z.

9. The nutritional composition of any one of claims 1-8, wherein the first source of protein and the second source of protein are milk proteins.

10. The nutritional composition of claim 9, wherein the third source of protein is a vegetable protein.

11. The nutritional composition of claim 9, wherein the first source of protein is casein.

12. The nutritional composition of claim 9, wherein the second source of protein is whey protein.

13. The nutritional composition of claim 9, wherein the third source of protein is soy protein.

14. The nutritional composition of any one of claims 1-13, wherein the first source of protein comprises casein protein, the second source of protein comprises whey protein, and the third source of comprises soy protein.

15. The nutritional composition of claim 14, wherein the casein protein and the whey protein are sourced from milk protein concentrate.

16. The nutritional composition of claim 15, wherein the casein protein, whey protein and soy protein are present in a ratio of about 4: 1 :5 by weight of the protein.

17. The nutritional composition of any preceding claim wherein the protein component consists of casein protein, whey protein and soy protein.

18. A nutritional powder having a sustained protein profile, the nutritional powder comprising:

a protein component comprising:

a) a source of milk protein compri sing both casein protein and whey protein in an amount sufficient to provide from 5 to 20 grams of protein per serving of the nutritional powder,

b) a source of soy protein in an amount sufficient to provide from 5 to 20 grams of protein per serving of the nutritional powder, a fiber component comprising a source of fiber in an amount sufficient to provide from 3 to 10 grams of fiber per serving of the nutritional powder, and

wherein the nutritional powder comprises between 20 and 30 grams of protein per serving of the nutritional powder.

19. The nutritional powder of claim 18, wherein the casein protein, whey protein and soy protein are present in a ratio of 8:2:5 to 4: 1 : 10 by weight of the protein component.

20. The nutritional composition of claim 18 or 19, wherein the casein protein, whey protein and soy protein are present in a ratio of about 4: 1 :5 by weight of the protein component.

21. The nutritional composition of any one of claims 18-20, wherein the whey protein and the casein protein are sourced from milk protein concentrate.

22. The nutritional composition of any one of claims 18-20, wherein the source of fiber comprises polydextrose.

23. The nutritional composition of any one of claims 18-20, further comprising a carbohydrate component comprising a source of carbohydrate in an amount sufficient to provide 30 to 50 % of the calories in the nutritional composition.

24. The nutritional composition of claim 23, wherein the source of carbohydrate comprises fructose.

25. A highly dispersibie nutritional powder comprising:

a source of milk protein comprising bot casein protein and whey protein in an amount sufficient to provide from 5 to 20 grams of protein per serving of the nutritional powder,

a source of soy protein in an amount sufficient to provide from 5 to 20 grams of protein per serving of the nutritional powder,

a carbohydrate dispersing agent comprising fructose present in an amount from 3 to 10 grams per serving of the nutritional powder, a source of fiber comprising polydextrose present in an amount of about 3 grams per serving of the nutritional powder; and

vitamins and minerals; and wherein the nutritional powder compri ses about 25 grams of protein per serving, wherein the nutritional powder comprises about 125 to 175 calories per serving; and wherein the casein protein, whey protein and soy protein are present in a ratio of about 4: 1 :5 by weight of the protein.

26. The nutrition composition of any preceding claim for use in the treatment of a disease associated with muscle loss, a wasting disease, or combinations thereof.

27. The nutrition composition of for use in the treatment of cachexia.

28. Non-therapeutic use of the nutrition composition of any preceding claim for promoting muscle growth.

29. Non-therapeutic use of the nutrition composition of any preceding claim for maintaining muscle mass.

Description:
PROTEIN POWDER

CROSS REFERENCE TO RELATED APPLICATIONS

[0001 ] This application claims priority to and the benefit of U.S. Application No. 61/884,841 , filed September 30, 2013, the entire content of which is incorporated herein by reference.

TECHNICAL FIELD

[0002] The general inventive concepts relate to nutritional powders having a sustained protein profile and improved sensory performance.

BACKGROUND

[0003] Use of nutritional powders for providing various individuals with sole or supplemental nutrition is known. Often these powders are reconstituted with water or other aqueous liquid by the ultimate user to form a nutritional liquid or beverage. These powders most often contain varying amounts and types of proteins, carbohydrates, lipids, vitamins, and minerals, all depending largely upon the nutritional needs of the intended user.

[0004] Many such nutritional powders are used by consumers to provide support for maintenance of lean muscle or for anabolic results (i.e., increasing muscle mass). Among nutritional powders commercial ly available today, a variety of protein ingredients are uti lized with varying organoleptic properties. Often these resulting properties are due to the particular type of protein present in the powdered compositions. For example, particular proteins have unique flavor, stability, and texture profiles, making combinations of these various proteins problematic.

SUMMARY

[0005] It has been found that the nutritional powders according to general inventive concepts, some exemplar}' embodiments of which are disclosed herein, have improved dispensability and sensory performance. It has further been found that particular ratios of protein types in combination with select dispersing agents provide a synergistic effect on the balance between muscle protein synthesis (MPS) and muscle protein degradation (MPD), in combination with improved organoleptic properties.

[0006] In a first exemplary embodiment, a nutritional composition for maintaining muscle mass in an individual is provided. The nutritional composition comprises a protein component and a carbohydrate component including a source of carbohydrate. The protein component includes a first source of source of protein having a first rate of absorption Z, a second source of protein having a second rate of absorption X, and a third source of protein having a third rate of absorption Y. Wherein X>Y>Z, the protein component comprises from 50 to 70 % of the calories in the nutritional composition, and the carbohydrate component comprises from 30 to 50% of the calories in the nutritional composition.

[0007] In a second exemplary embodiment, a nutritional powder comprising a sustained protein profile is provided. The nutri tional powder comprises a source of milk protein compri sing both casein protein and whey protein in an amount sufficient to provide from 5 to 20 grams of protein per serving of the nutritional powder, a source of soy protein in an amount sufficient to provide from 5 to 20 grams of protein per serving of the nutritional powder, and a source of fiber in an amount sufficient to provide from 3 to 10 grams of fiber per serving of the nutritional powder. Additionally, the nutritional powder comprises between 20 and 30 grams of protein per serving of the nutritional powder.

[0008] In a third exemplary embodiment, a highly dispersible nutritional powder comprising a sustained protein profile is provided. The nutritional powder comprises: a source of milk protein comprising both casein protein and whey protein in an amount sufficient to provide from 5 to 20 grams of protein per serving of the nutritional powder, a source of soy protein in an amount sufficient to provide from 5 to 20 grams of protein per serving of the nutritional powder, a carbohydrate dispersing agent comprising fructose present in an amount from 3 to 10 grams per serving of the nutritional powder, a source of fiber comprising polydextrose present in an amount of about 3 grams per serving of the nutritional powder; vitamins, and minerals. Additionally, the nutritional po wder comprises about 25 grams of protein per serving, about 125 to 1 75 calories per serving of the nutritional powder, and wherein the casein protein, whey protein and soy protein are present in a ratio of about 4: 1 :5 by weight of the protein. DETAILED DESCRIPTION

[0009] Provided herein are nutritional compositions for promoting muscle growth and decreasing or preventing muscle loss in an individual. Generally, the compositions comprise a sustained protein profile and in certain exemplary embodiments, fiber, vitamins and minerals, while providing high organoleptic performance. Consumption of the composition provides a sustained and high quality amino acid blend. In certain exemplary embodiments, the sustained protein profile is provided by a protein component including a first source of protein having a first rate of absorption Z, a second source of protein having a second rate of absorption X, and a third source of protein having a third rate of absorption Y. In certain exemplary embodiments, the sustained protein profile is provided by a protein component including rapidly absorbed protein, a slowly absorbed protein, and an intermediately absorbed protein. In certain exemplary embodiments, the composition is in the form of a nutritional powder comprising a combination of casein protein, whey protein, and soy protein.

[0010] The term "nutritional composition" as used herein, unless otherwise specified, refers to nutritional products in various forms including, but not limited to, liquids, solids, powders, semisolids, semi-liquids, nutritional supplements, and any other nutritional food product known in the art. A nutritional composition in powder form may often be reconstituted to form a nutritional composition in liquid form. The nutritional compositions disclosed herein are generally suitable for oral consumption by a human.

[0011] The terms "nutritional powder" and "reconstitutable powder" as used herein, unless otherwise specified, refer to nutritional compositions in flowable or scoopable form that can be reconstituted with water or another aqueous liquid prior to consumption and includes both spray dried and drymixed/dryblended powders.

[0012] The term "nutritional liquid" as used herein, unless otherwise specified, refers to nutritional compositions in ready-to-drink liquid form, concentrated liquid form, and nutritional liquids made by reconstituting nutritional powders described herein prior to use. The nutritional liquid may also be formulated as a suspension, an emulsion, a solution, and so forth. [0013] The terms "administer," "administering," "administered," and "administration" as used herein, unless otherwise specified, should be understood to include providing a composition to an individual, the act of consuming a composition, and combinations thereof.

[0014] The term "serving" as used herein, unless otherwise specified, is intended to be construed as any amount which is intended to be consumed by an individual in one sitting or within one hour or less.

[0015] The compositions according to certain exemplary embodiments include those suitable for oral administration. Oral administration, as defined herein, includes any form of administration in which the composition passes through the esophagus of the individual. For example, oral administration includes nasogastric intubation, in which a tube is run from through the nose to the stomach of the individual to administer food or drugs.

[0016] The term "muscle" as used herein, unless otherwise specified, refers to skeletal muscle and other non-skeletal, striated muscles such as diaphragm, extraocular muscle, and so forth.

[0017] The term "muscle mass" as used herein, unless otherwise specified, refers to the amount or size of muscle or muscle groups, as expressed by muscle weight, mass, area, or volume.

Muscle mass may also be expressed as total lean body mass, lean body mass of a body compartment such as the leg, or cross-sectional area of a leg or arm compartment.

[0018] The term "muscle loss" as used herein, unless otherwise specified, refers to a loss of muscle mass (also known as muscle wasting). Muscle loss may be caused by normal aging (e.g., sarcopenia), inactivity (e.g., muscle disuse or immobility), or chronic disease or disease-related disorders (e.g., wasting, cancer, cachexia).

[0019] The term "sustained protein profile" as used herein, unless otherwise specified, refers to a combination of proteins that includes a source of protein that is slowly digested or otherwise absorbed by an individual, a source of protein that is rapidly digested or otherwise absorbed by an individual, and a source of protein that is intermediately digested or otherwise absorbed by an individual. Therefore, the term refers to a protein system that provides a relatively high level of protein swiftly after consumption, as well as providing a relatively high level of protein over a relatively prolonged period of time. This is in contrast to conventional protein systems that provide protein over extended periods of time, but do not provide both rapid absorption in combination with both intermediate and slow absorption. In certain exemplary embodiments, the term refers to a protein system including a first source of protein having a first rate of absorption Z, a second source of protein having a second rate of absorption X, and a third source of protein having a third rate of absorption Y. In certain exemplary embodiments, X>Y>Z. In certain exemplary embodiments, X»Y»Z. In certain exemplary embodiments, a sustained protein profile is provided by a combination of casein protein, whey protein, and soy protein. In certain exemplary embodiments, a protein with a rapid rate of absorption is one which exhibits a 3-hour postprandial blood leucine area under the curve of greater than 400 nmol/mL-g (where g is grams of leucine), a protein with an intermediate rate of absorption is one which exhibits a 3- hour postprandial blood leucine area under the curve of approximately 225 nmol/mL-g to 400 nmol/mL-g, and a protein with an slow rate of absorption is one which exhibits a 3 -hour postprandial blood leucine area under the curve of up to approximately 225 nmol/mL-g.

[0020] The term "absorbed" or "absorption" as used herein, unless otherwise specified, when referring to protein or combinations of protein, refers to the rate that the protein, the amino acids that make-up the protein, or both, are digested after consumption by a user. The term may also refer to the rate that the protein, the amino acids that make-up the protein, or both, are taken up into the blood stream for use in, for example, muscle protein synthesis.

[0021] The term "highly dispersible" as used herein, unless otherwise specified, refers to the quality of a mixture of the powder and an aqueous liquid, often water. A highly dispersible powder is one which can readily be mixed with water or another aqueous liquid. In addition, in certain exemplary embodiments, a highly dispersible powder may remain in a stable aqueous suspension (i.e., very little sedimentation) for more than 30 minutes after initial reconstitution, including remaining in suspension for more than 1 hour after initial reconstitution, including up to 2 hours after initial reconstitution.

[0022] In a first exemplary embodiment, a nutritional composition for maintaining muscle mass in an individual is provided. The nutritional composition comprises a protein component and a carbohydrate component including a source of carbohydrate. The protein component includes a first source of source of protein having a first rate of absorption Z, a second source of protein having a second rate of absorption X, and a third source of protein having a third rate of absorption Y. Wherein X>Y>Z, the protein component comprises from 50 to 70 % of the calories in the nutritional composition, and the carbohydrate component comprises from 30 to 50% of the calories in the nutritional composition.

[002.3] In a second exemplary embodiment, a nutritional powder comprising a sustained protein profile is provided. The nutri tional powder comprises a source of milk protein compri sing both casein protein and whey protein in an amount sufficient to provide from 5 to 20 grams of protein per serving of the nutritional powder, a source of soy protein in an amount sufficient to provide from 5 to 20 grams of protein per serving of the nutritional powder, a source of fiber in an amount sufficient to provide from 3 to 10 grams of fiber per serving of the nutritional powder, vitamins, and minerals, and wherein the nutritional powder comprises between 20 and 30 grams of protein per serving of the nutritional powder.

[0024] In a third exemplary embodiment, a highly dispersible nutritional powder comprising a sustained protein profile is provided. The nutritional powder comprises: a source of milk protein comprising both casein protein and whey protein in an amount sufficient to provide from 5 to 20 grams of protein, per serving of the nutritional powder, a source of soy protein in an amount- sufficient to provide from 5 to 20 grams of protein per serving of the nutritional powder, a carbohydrate dispersing agent comprising fructose present in an amount from 3 to 10 grams per serving of the nutritional powder, a source of fiber comprising polydextrose present in an amount of about 3 grams per serving of the nutritional powder; vitamins, and minerals. Additionally, the nutritional powder comprises about 25 grams of protein per serving, and about 125 to 175 calories per serving of the nutritional powder, and wherein the casein protein, whey protein, and soy protein are present in a ratio of about 4: 1 :5 by weight of the protein.

[0025] In certain exemplary embodiments, the nutritional composition is a solid nutritional product. Non-limiting examples of solid nutritional products include snack and meal

replacement products, including those formulated as bars; sticks; cookies, breads, cakes, or other baked goods; frozen liquids; candy; breakfast cereals; powders, granulated solids, other particulates; snack chips or bites; frozen or retorted entrees; and so forth. In certain exemplary embodiments, the nutritional composition is in the form of a reconstitutable powder. [0026] In certain exemplary embodiments, the nutritional composition is a nutritional liquid. Non-limiting examples of nutritional liquids include snack and meal replacement products; hot or cold beverages; carbonated or non-carbonated beverages; juices or other acidified beverages; milk or soy-based beverages; shakes; coffees; teas; compositions for administration by nasogastric intubation; and so forth. Generally, the nutritional liquids are formulated as suspensions or emulsions, but the nutritional liquids can also be formulated in any other suitable form such as clear liquids, solutions, liquid gels, liquid yogurts, and so forth.

[0027] The nutritional powders may be reconstituted with water prior to use to a caloric density tailored to the nutritional needs of the ultimate user, although in most instances the powders are reconstituted with water to form compositions comprising from about 100 calories per serving to about 500 calories per serving, including from about calories per serving to about 350 calories per serving, and also including from about 200 calories per serving to about 320 calories per serving. In certain exemplary embodiments, the nutritional powder comprises about 125 to 175 calories per serving.

[0028] In certain exemplary embodiments, 25 grams to 60 grams of the nutritional powder is reconstituted with water or another aqueous liquid to achieve the serving sizes described above. In certain exemplary embodiments, 40 grams to 50 grams of the nutritional powder is reconstituted with water or another aqueous liquid to achieve the serving sizes described above. In certain exemplary embodiments, 45 grams of the nutritional powder is reconstituted with water or another aqueous liquid to achieve the serving sizes described above.

[0029] Much research has been directed at the maintenance and building of lean body mass. The body utilizes dietary protein in different ways depending on the whether the individual is in a resting state or in a post exercise state. The associate between post-exercise muscle protein synthesis (MPS) is well established. Tang, J. Appl. Physiol, v. 107, 987-992, 2009.

Understanding of maintenance of lean muscle mass, increasing lean muscle mass, or both, through diet alone {i.e., during a resting state), however, continues to evolve.

[0030] Generally speaking, lean body mass, and in particular muscle mass, is in a constant state of turnover, where the competing processes of MPS and muscle protein degradation (MPD) take place. Changes in lean body mass can be viewed as an equation, such as: Change in lean body mass = (rate of MPS) - (rate of MPD)

If the value is positive (i.e., if MPS is greater than MPD), then lean body mass increases, and if the value is negative then lean body mass decreases. Therefore, in order to achieve increases in lean body mass, MPS must outweigh MPD.

[0031] Generally, conventional thought regarding maintaining lean body mass, increasing lean body mass, or both, through diet centered on increasing MPS. Protein consumption, in particular, has been associated with increases in MPS. Symons, J. Am. Dietetic. Assoc., v. 109, p. 1582-86, 2009. Leucine, in particular has been studied for its role in MPS. See for example, Boirie, PNAS, v. 94(26), 14930-14935 2013. It has been shown that leucine consumption, and in particular leucine in the blood is correlated with MPS. Churchward-Venne, Nutr. & Metab., 9(40), 1-8, 2013. Research has demonstrated that there appears to be a threshold concentration of leucine, below which MPS is not stimulated by diet alone, but above which, MPS can be stimulated solely through diet. A value of between 2.5 g and 3 g of leucine, is the generally agreed upon value, though the exact value has not been established, and may vary depending on a variety of factors. Id. Because whey protein is a good source of leucine, and is known to be rapidly absorbed, many conventional products focused on providing whey protein. However, this was based on the fact that conventional thought targeted muscle protein synthesis in the effort to increase lean body mass (or to maintain lean body mass). Recent research has shown that, while whey is a suitable protein for stimulating muscle protein synthesis, its effectiveness is shortlived. Reitelseder, Am. J. Endicrinol. Metab., 300, E231-242, 2011. Further, other proteins have shown effectiveness at promoting MPS after, for example, 3 hours. Id.

[0032] Recently, it has been shown that protein degradation can be attenuated via achieving blood levels of certain amino acids (such as, for example, leucine) over prolonged or sustained periods. Therefore, while conventional thought targeted improving the MPS portion of the above equation, it has recently been shown that both MPS and MPD may be modified through diet.

[0033] Disclosed herein are compositions and methods that target not only increasing MPS, but also decreasing MPD through diet. The nutritional compositions according to exemplary embodiments comprise a combination of proteins that provide a rapid rise in amino acid concentration in the blood (to stimulate MPS), as well as providing a consistent and sustained concentration of amino acids. While not intending to be bound by theory, the sustained level of protein absorption provides a blood level of amino acids that may attenuate the normal rate of protein degradation that takes place during rest. It is believed that the blood level of amino acid that can attenuate muscle protein synthesis is above that which is achieved by a slowly absorbed protein alone. To put another way, consumption of a slowly absorbed protein may achieve attenuation of MPD, but perhaps not for a significant time after consumption (as the blood level of amino acids increases). However, the nutritional compositions according to exemplary embodiments, combine a source of slowly absorbed protein, a source of rapidly absorbed protein, and a source of intermediately absorbed protein. The rapidly absorbed protein provides a quick bolus of amino acid to the blood, stimulating MPS. The slowly absorbed protein provides a prolonged release of amino acid to attenuate MPD, and the intermediately absorbed protein promotes achieving a blood level of amino acid to attenuate MPD, at an earlier time. By combining the effects of stimulating MPD (through a rapidly absorbed protein such as whey), with attenuating MPD (through a sustained protein combination of an intermediately absorbed protein and a slowly absorbed protein), the individual can achieve enhanced maintaining lean muscle mass, increasing lean muscle mass, or both.

[0034] It has been found that MPS can be enhanced by delivery of a nutritional composition comprising a particular amount of protein per serving. Churchward- Venne, Nutr. & Metab., 9(40), 1-8, 2013. The amount of protein that has been found to generally provide a particular benefit in this regard is approximately 25 grams per serving. It has been shown that

administration of this amount of protein stimulates muscle protein synthesis in a particularly advantageous manner. It has been shown that when consuming a nutritional composition for the purpose of maintaining lean muscle mass, increasing lean muscle mass, or both, a sustained protein profile is also advantageous. The combination of slowly digested or otherwise absorbed proteins, rapidly digested or otherwise absorbed proteins, and intermediately digested or otherwise absorbed proteins provides particular benefits, benefits which are enhanced via delivery of approximately 25 grams of protein per serving of the nutritional composition.

Nutritional compositions comprising a particularly advantageous amount of protein coupled with that protein being in the form of a sustained protein profile, are disclosed herein. [0035] In certain exemplary embodiments, the nutritional composition comprises at least one source of protein. In certain exemplary embodiments, the nutritional composition comprises at least one source of protein and at least one source of carbohydrate. In certain other

embodiments, the nutritional composition further comprises at least one source of fat. Therefore, in certain exemplary embodiments the nutritional composition includes at least one source of protein, while in certain exemplary embodiments the nutritional composition comprises at least one source of protein and at least one source of carbohydrate, while in certain exemplary embodiments the nutritional composition includes at least one source of protein, at least one source of carbohydrate, and at least one source of fat.

[0036] In certain exemplary embodiments, the nutritional composition includes a protein system with a sustained protein profile. The protein system includes a first source of protein having a first rate of absorption Z, a second source of protein having a second rate of absorption X, and a third source of protein having a third rate of absorption Y. In certain exemplary embodiments, X>Y>Z. In certain exemplary embodiments, X»Y»Z. In certain exemplary embodiments, the first source of protein is casein, the second source of protein whey, and the third source of protein is soy protein. In certain exemplary embodiments, the nutritional composition comprises a protein component, and the protein component consists of casein protein, whey protein, and soy protein.

[0037] In certain exemplary embodiments, the nutritional composition comprises a protein component made up of a combination of proteins from more than one source. In certain exemplary embodiments, the nutritional composition itself comprises proteins from more than one source, including a source of milk protein(s). In certain exemplary embodiments, the protein component of the nutritional composition comprises a source of milk protein(s). In certain exemplary embodiments, the nutritional composition comprises a source of protein that is absorbed a slow rate, and a source of protein that is absorbed at a rapid rate. In certain

embodiments, the slowly absorbed protein is casein protein and the rapidly absorbed is whey protein.

[0038] The milk protein may be provided by a single source or a combination of sources. In certain exemplary embodiments, the nutritional compositions comprise a source of milk protein comprising both casein protein and whey protein. In certain exemplary embodiments, the nutritional composition comprises a source of milk protein comprising both casein protein and whey protein in an amount sufficient to provide from 5 grams to 20 grams of protein per serving of the nutritional composition. In certain exemplary embodiments, the nutritional composition comprises a source of milk protein comprising both casein protein and whey protein in an amount sufficient to provide from 10 grams to 15 grams of protein per serving of the nutritional composition. In certain exempl ary embodiments, the source of milk protein is a milk protein concentrate.

[0039] The term milk protein concentrate (MPC) is generally used to refer to a milk protein containing product that has had a considerable amount of the inherent water from ordinary milk removed and also has had inherent fat from the ordinary milk removed. The term milk protein isolate is generally used to refer to a type of milk-protein containing product that has not only had a considerable amount of the inherent water and fat from ordinary milk removed but also a certain amount of inherent lactose removed. In most instances, milk protein isolates can be considered to be a type of further purified MPC. Certain manufacturers may use the term milk protein concentrate to refer to milk-based protein products even if they contain at least 85 weight % protein. In certain exemplar}' embodiments, the source of milk protein is selected from MPC and milk protein isolate. In certain exemplary embodiments, the source of milk proteins may be a combination of more than one milk protein source, i.e., wherein the source comprises casein protein, as well as comprising whey protein, MPC is one such source. The protein in MPC generally comprises approximately 80 % casein protem and 20% whey protein. Commercial sources of milk protein concentrates are well known in the nutrition art, non-limiting examples of which mclude a milk protein concentrate avail able from Idaho M ilk Products.

[0040] In certain exemplary embodiments, the nutritional composition comprises a source of protein that is absorbed at an intermediate rate. In certain embodiments, this protein is soy protein. In certain exemplary embodiments, the nutritional composition comprises a source of soy protein. In certain exemplary embodiments, the protein component of the nutritional composition includes soy protein. The soy protein may be provided by one or more sources of soy protein. Common forms of soy protein include soy protein concentrates, soy protein isolates (including acidified soy protein isolates), and soy protein hydrolysates. In certain exemplary embodiments, the nutritional composition comprises a source of soy protein present in an amount sufficient to provide 5 grams to 20 grams of soy protein per serving of the nutritional

composition. In certain exemplary embodiments, the nutritional composition comprises a source of soy protein present in an amount sufficient to provide 10 grams to 15 grams of soy protein per serving of the nutritional composition. In certain exemplary embodiments, one example of a soy protein isolate (SPI) suitable for use in the nutritional compositions is a soy protein isolate that is lecithinated, that is the soy protein isolate includes a small amount of lecithin. The lecithin may be included to help disperse the soy protein in, for example, an aqueous liquid. Commercial sources of soy protein are well known in the nutrition art, non-limiting examples of which include a soy protein isolate distributed by the Solae Corporation.

[0041 ] In certain exemplary embodiments, the nutritional composition comprises 20 grams to 30 grams of total protein per serving of the nutritional composition. In certain exemplary

embodiments, the nutritional composition comprises 22 grams to 27 grams of total protein per serving of the nutritional composition. In certain exemplary embodiments, the nutritional composition comprises approximately 25 grams of total protein per serving of the nutritional composition. The amount of protein may also be expressed as a percentage of the total weight of the nutritional composition. In certain exemplary embodiments, wherein the nutritional composition is a nutritional powder, protein is present in an amount of 40 to 70% by weight of the nutritional composition. In certain exemplary embodiments, wherein the nutritional composition is a nutritional powder, protein is present in an amount of 50 to 60% by weight of the nutritional composition. The amount of protein may also be expressed as a percentage of the total calories present in the nutritional composition. In certain exemplary embodiments, protein is present in an amount of 50 to 70 % of the total calories in the nutritional composition.

[0042] In certain exemplary embodiments, the amount of the first source of protein, the amount of the second source of protein, and the amount of the second source of protein may be expressed as a ratio of the amount (by weight) of each protein type in the nutritional composition. In certain exemplary embodiments, the nutritional composition comprises the first source of protein, the second source of protein, and the third source of protein in a ratio of 8 :2 :5 to 4 : 1 : 10 by weight of the proteins. In certain exemplary embodiments, the nutritional composition comprises the first source of protein, the second source of protein and the third source of protein in a ratio of approximately 4: 1 :5 by weight of the proteins.

[0043] In addition to the protein sources discussed above, in certain exemplary embodiments, the nutritional composition may also contain protein from one or more other sources, in an amount or amounts that is in accordance with the guidance on the amounts of proteins noted above. The one or more other sources of protein may in certain embodiments include animal products (e.g. , meat, fish, egg albumen), cereals (e.g., rice, corn), vegetables (e.g., soy, pea, potato), and combinations thereof. The additional protein sources can also include, free amino acids known for use in nutritional compositions, non-limiting examples of which include L-tryptophan, L- glutamine, L-tyrosine, L-methionine, L-cysteine, L-arginine, and combinations thereof.

[0044] In certain exemplary embodiments, the nutritional composition comprises a source of fiber. The fiber may be provided by one source and, in certain embodiments, or multiple sources of fiber. The particular amount of fiber present in the nutritional composition may vary depending upon the nutritional needs of the intended user. Fiber is defined as the indigestible portion of food consumed by animals. Dietary fiber is often categorized into soluble and insoluble fiber sources. Non-limiting examples of fibers and sources thereof which may be suitable for use in the exemplary embodiments include: insoluble fibers such as

fructooligosaccharides (FOS), galactooligosaccharides (GOS), beta-glucans and lignin; and soluble fibers such as inulin, raffmose, xylose, and polydextrose.

[0045] In certain exemplary embodiments, the nutritional composition comprises a fiber component, or a source of fiber, in an amount sufficient to provide 3 grams to 10 grams per serving of the nutritional composition. In certain exemplary embodiments, the nutritional composition comprises a source of fiber in an amount sufficient to provide 3 grams to 5 grams per serving of the nutritional composition. The amount of fiber present in the nutritional composition may also be expressed as a percentage of the total weight of the composition. In certain exemplary embodiments, wherein the nutritional composition is a nutritional powder, fiber is present in an amount of 7 to 25% by weight of the nutritional composition.

[0046] In certain exemplary embodiments, the nutritional composition comprises a carbohydrate component including a source of carbohydrates in an amount sufficient to provide 30-50 % of the calories in the nutritional composition. In certain exemplary embodiments, any fiber present in the nutritional composition is included in the total amount of carbohydrate. In such exemplary embodiments, the amount of carbohydrate present in the nutritional composition may be expressed as a percentage of the total weight of the nutritional composition. In certain exemplary embodiments, wherein the nutritional composition is a nutritional powder, carbohydrate is present in an amount of 10 to 30% by weight of the nutritional composition.

[0047] The carbohydrates may be provided by one source or multiple sources of carbohydrates. The particular amount of carbohydrates present in the nutritional composition may vary depending upon the nutritional needs of the intended user. In certain exemplary embodiments, the carbohydrate component comprises a source of carbohydrate that may be suitable for improving the dispersibility of the nutritional composition. The carbohydrate dispersing agent may facilitate dispersion of the nutritional composition by a variety of means, including increasing the rate of dispersion, preventing or minimizing the number or amount of powder agglomeration that might occur, among others. The average particle size of the carbohydrate dispersing agent may be larger than that of the average particle size of the protein or proteins (e.g., MPC, SPI or both), and in certain exemplary embodiments, the average particle size of the carbohydrate dispersing agent is much larger than that of the protein or proteins. While not intending to be bound by theory, the larger particle size, coupled with the relative ease of dissolution of a carbohydrate (such as, for example, sucrose or fructose) may aid in dispersing and suspending the proteins which generally are more difficult to adequately disperse. In certain exemplary embodiments, the carbohydrate component comprises fructose.

[0048] The average particle size was measured for a variety of protein sources, two exemplary embodiments of nutritional compositions, and one carbohydrate (fructose) suitable for use in nutritional compositions according to exemplary embodiments. The results are shown in Table 1. Table 1

Mean Particle Size (microns) dry

Sample

ingredient

Whey Protein Concentrate 238.1 1

Soy Protein Isolate 103.35

Formula 1 (Chocolate) 79.68

Formula 2 (Vanilla) 88.66

Milk Protein Concentrate 1 14.9

Fructose (crystalline) 321.01

100% Soy Protein Vanilla NAP

[0049] The Table shows that the average particle size for the crystalline fructose is considerably higher than for milk protein concentrate, whey protein concentrate, and soy protein isolate.

[0050] Exemplary sources of carbohydrates which may be suitable for use in certain exemplary embodiments of the nutritional compositions disclosed herein include simple, complex, or variations and combinations thereof. Generally, any source of carbohydrates may be used so long as it is suitable for use in oral nutritional compositions and is otherwise compatible with any other selected ingredients or features present in the nutritional composition. Non-limiting examples of carbohydrates or sources thereof suitable for use in the nutritional compositions disclosed herein include maltodextrin; hydrolyzed or modified starch or cornstarch; glucose polymers; corn syrup; corn syrup solids; rice-derived carbohydrates; sucrose; glucose; fructose; lactose; high fructose corn syrup; honey; sugar alcohols (e.g., maltitol, erythritol, sorbitol); [0051] In certain exemplary embodiments, the carbohydrate or carbohydrate component of the nutritional compositions comprise slowly digested carbohydrates or starches in addition to the more readily digestible carbohydrates discussed above. Exemplary sources of such carbohydrates include: isomaltulose; sucromalt; pullulan; potato starch and other slowly-digested

carbohydrates, dietary fibers including, but not limited to, oat fiber, soy fiber, gum arabic, sodium carboxymethylcellulose, methylcellulose, guar gum, gellan gum, locust bean gum, konjac flour, hydroxypropyl methylcellulose, tragacanth gum, karaya gum, gum acacia, chitosan, arabinoglactins, glucomannan, xanthan gum, alginate, pectin, low and high methoxy pectin, cereal beta-glucans (i.e., oat beta-glucan, barley beta-glucan), carrageenan, psyllium, Fibersol™, and other resistant starches; and combinations thereof.

[0052] In certain exemplary embodiments, the nutritional composition comprises at least one source of fat. Alternatively, in certain exemplary embodiments, the nutritional composition is substantially free of fat. As used herein "substantially free of fat" refers to a nutritional composition containing less than 0.5%, including less than 0.1%, fat by weight of the total composition. "Substantially free of fat" also may refer to nutritional compositions disclosed herein that contain no fat, i.e., zero fat. In those embodiments of the nutritional composition that are substantially free of fat but have some amount of fat present, the fat may be present as a result of being inherently present in another ingredient, or the fat may be present as a result of being added as one or more separate sources of fat. In certain exemplary embodiments, the term substantially free of fat refers to a nutritional composition wherein there is no caloric lipid component (i.e., less than a functional amount of the ingredient, typically less than 0.5 % by weight, and also including zero percent by weight, of such ingredient ) in the nutritional composition. In certain exemplary embodiments, a nutritional composition that includes emulsifiers, phospholipids or the like, in amounts that do not contribute substantially to the caloric value of the nutritional composition, is considered to be substantially free of fat.

[0053] Non- limiting examples of fats or sources thereof which may be suitable for use in the nutritional compositions include coconut oil, fractionated coconut oil, soy oil, corn oil, olive oil, safflower oil, high oleic safflower oil, MCT (medium chain triglycerides) oil, sunflower oil, high oleic sunflower oil, palm and palm kernel oils, palm olein, canola oil, marine oils, cottonseed oils, non-dairy creamer, and combinations thereof. [0054] In certain exemplary embodiments, the nutritional composition further comprises one or more functional ingredients that increase muscle protein synthesis, maintain lean muscle mass or decrease muscle loss, or both. For example, in certain exemplary embodiments, the nutritional composition further comprises a functional ingredient selected from the group consisting of: a branched-chain amino acid selected from the group consisting of leucine, isoleucine, valine, metabolites of any of the foregoing branched-chain amino acids including alpha-ketoisocaproic acid and alpha-hydroxyisocaproic acid, alpha-ketoisovaleric acid, alpha-hydroxyisovaleric acid, beta-hydroxyisobutyric acid, 2-oxo-3-methylvaleric acid, 2-hydroxy-3-methylvaleric acid, 3- hydroxy-2-ethylpropionic acid, 3-hydroxy-2-methylbutyric acid, and combinations thereof; creatine; carnitine; carnosine; anserine; taurine; a-ketoglutarate, citrulline, arginine, or a combination thereof.

[0055] In certain exemplary embodiments, the nutritional composition additionally comprises beta-hydroxy-beta-methylbutyrate (HMB), to help maintain lean body mass, improve body composition, or both, in the individual. Any source of HMB is suitable for use herein provided that the finished product contains HMB. The source of HMB is most typically added to the nutritional composition during formulation. The source of HMB may be calcium HMB.

[0056] Although calcium HMB monohydrate is one potential source of HMB for use in the nutritional compositions disclosed herein, other suitable sources may include HMB as the free acid, a salt, an anhydrous salt, an ester, a lactone, or other product forms that otherwise provide a bioavailable form of HMB in the nutritional compositions. Non-limiting examples of suitable salts of HMB for use herein include HMB salts, hydrated or anhydrous, of sodium, potassium, magnesium, chromium, calcium, or other non-toxic salt form. Calcium HMB monohydrate is preferred and is commercially available from Technical Sourcing International (TSI) of Salt Lake City, Utah.

[0057] In certain exemplary embodiments, the nutritional composition additionally comprises the amino acid beta-alanine. Any source of beta-alanine is suitable for use in the products described herein provided that the finished product contains beta-alanine at the desired level. Such sources may and typically do include free beta-alanine as well as other sources that provide free beta-alanine in the nutritional composition during or after formulation. [0058] In certain exemplary embodiments, the nutritional composition further comprises vitamin D to help maintain muscle mass in the individual. Vitamin D forms include Vitamin D2

(ergocalciferol), Vitamin D3 (cholecalciferol), and any other forms suitable for use in a nutritional product. The amount of Vitamin D in the nutritional composition typically ranges up to about 1000 IU, more typically from about 10 to about 600 IU, and more typically from about 50 to 400 IU per serving of the nutritional composition.

[0059] In certain exemplaiy embodiments, the nutritional composition may further comprise free amino acids. Non-limiting examples of suitable protein free amino acids include tryptophan, glutamine, tyrosine, methionine, cysteine, arginine, and combinations thereof. Non-limiting examples of suitable non-protein amino acids suitable for use herein include carnitine and taurine. In some cases, the D-forms of the amino acids are considered as nutritionally equivalent to the L-forms, and isomer mixtures may be used to lower costs.

[0060] Different sources and types of proteins, carbohydrates, and lipids (described

hereinbefore), vitamins, and minerals, are known and may be used in the exemplary

embodiments herein, provided that such nutrients are compatible with the added ingredients in the selected formula, are safe for their intended use, and do not otherwise unduly impair product performance.

[0061] In certain exemplaiy embodiments, the nutritional composition may comprise any of a variety of vitamins, non-limiting examples of which include vitamin A, vitamin E, vitamin , thiamine, riboflavin, pyridoxine, vitamin B12, niacin, folic acid, pantothenic acid, biotin, vitamin C, inositol, choline, salts and derivatives thereof, and combinations thereof.

[0062] In certain exemplary embodiments, the nutritional composition may comprise any of a variety of minerals, non-limiting examples of which include calcium, phosphorus, magnesium, iron, zinc, manganese, copper, iodine, sodium, potassium, molybdenum, chloride, selenium, chromium, chloride, salts and derivatives thereof, and combinations thereof.

[0063] In certain exemplaiy embodiments, the nutritional composition may be an excellent source of (as defined by the Food and Drug Administration) at least one of the following: calcium, iron, riboflavin, vitamin B6, folate, pantothenic acid, phosphorous, iodine, zinc, selenium, manganese, copper, chromium, molybdenum, and combinations thereof.

[0064] In certain exemplary embodiments, the nutritional composition may be a good source of (as defined by the Food and Drug Administration) at least one of the following: vitamin A, vitamin C, vitamin E, thiamin, niacin, biotin, and combinations thereof.

[0065] In certain exemplary embodiments, the nutritional composition may further comprise optional ingredients that may modify the physical, chemical, aesthetic, or processing

characteristics of the composition or serve as additional nutritional components when used in the targeted population. Many such optional ingredients are known or otherwise suitable for use in nutritional powders, and may also be used in the nutritional compositions, provided that such optional ingredients are compatible with the essential components described herein, are safe and effective for their intended use, and do not otherwise unduly impair product performance.

[0066] Non-limiting examples of such optional ingredients include preservatives, additional antioxidants, emulsifying agents, buffers, colorants, flavors, probiotics, prebiotics, lactoferrin and related derivatives, thickening agents and stabilizers, and so forth.

[0067] In certain exemplary embodiments, the nutritional composition may further comprise at least one sweetening agent. In certain exemplary embodiments, the at least one sweetening agent is at least one sugar alcohol such as maltitol, erythritol, sorbitol, xylitol, mannitol, isolmalt, and lactitol, or at least one artificial or high potency sweetener such as acesulfame K, aspartame, sucralose, saccharin, stevia, tagatose, and combinations thereof. The sweetening agents, especially as a combination of a sugar alcohol and an artificial sweetener, may be especially useful in formulating liquid nutritional compositions having a desirable flavor profile. These sweetener combinations can effectively mask undesirable flavors, for example, as sometimes associated with the addition of vegetable proteins to a liquid nutritional composition. In certain exemplary embodiments, the nutritional composition may comprise at least one sugar alcohol with a concentration in a range from at least 0.01%, including from about 0.1% to about 10%, and also including from about 1% to about 6%, by weight of the nutritional composition. In certain exemplary embodiments, the nutritional composition may comprise at least one artificial sweetener with a concentration in a range from 0.01% to 5%, including from 0.05% to 3%, and also including from 0.1% to 1%, by weight of the nutritional composition.

[0068] In certain exemplary embodiments, the nutritional composition may comprise a flowing agent or anti-caking agent to retard clumping or caking of a nutritional powder embodiment over time and to make the nutritional powder flow easily from its container. Any flowing or anti- caking agents that are known or otherwise suitable for use in a nutritional powder or product form may be suitable for use herein, non-limiting examples of which include tricalcium phosphate, silicates, and combinations thereof. The concentration of the flowing agent or anti- caking agent in certain exemplary embodiments of the nutritional composition varies depending upon the product form, the other selected ingredients, the desired flow properties, and so forth, but can range from about 0.1%> to about 4%, including from about 0.5%> to about 2%, by weight of the nutritional composition.

[0069] In certain exemplary embodiments, the nutritional composition may comprise a stabilizer. Any stabilizer that is known or otherwise suitable for use in a nutritional composition may be suitable for use herein, some non-limiting examples of which include gums such as carageenan, and xanthan gum. In certain exemplary embodiments, the stabilizer may represent from about 0.1%) to about 5%), including from about 0.5%> to about 3%, and including from about 0.7%> to about 1.5%, by weight of the nutritional composition.

[0070] In certain exemplary embodiments, the nutritional composition may comprise one or more masking agents to reduce or otherwise obscure the effects of any bitter flavors and after taste that may develop in the nutritional compositions over time. Suitable masking agents include natural and artificial sweeteners; sodium sources such as sodium chloride; and combinations thereof. The amount of masking agent added to the nutritional composition may vary depending upon the particular masking agent selected, other ingredients in the formulation, and other formulation or product target variables. Such amounts, however, can range from 0.1 % to 3%, including from 0.15% to 3%, and also including from 0.2% to 2.5%, by weight of the nutritional composition.

[0071] The various exemplary embodiments of the nutritional composition disclosed herein, as well as other embodiments contemplated by the general inventive concepts, may be prepared by any process or suitable method (now known or known in the future) for making a selected product form, such as a nutritional solid, a nutritional powder, or a nutritional liquid. Many such techniques are known for any given product form and can easily be applied by one of ordinary skill in the art to the various embodiments presented herein.

[0072] In certain exemplary embodiments, the nutritional composition is in the form of flowable or substantially flowable particulate compositions, or at least particulate compositions that may be easily scooped and measured with a spoon or similar device, wherein the compositions may be reconstituted by the intended user with a suitable aqueous fluid, such as water, to form a liquid nutritional composition for immediate oral or enteral use by the intended user. In this context, "immediate" use means within about 48 hours, including within about 24 hours, and also including right after reconstitution. The embodiments include spray dried, agglomerated, dr mixed or other known or otherwise effective particulate forms. The quantity of nutritional powder required to produce a volume suitable for one serving may van'.

[0073] In certain exemplary embodiments, the nutritional compositions may be packaged and sealed in single or multi-use containers, and then stored under ambient conditions for up to about 36 months, including from about 12 to about 24 months. For multi-use containers, the packages may be opened and then covered for repeated use by the user, provided that the covered package is then stored under ambient conditions (e.g., avoiding extreme temperatures) and the entire contents used within about one month or so.

[0074] In certain exemplary embodiments, administration of the nutritional composition is helpful to achieve one or more of 1 ) maintaining and supporting lean body mass in elderly individuals with sarcopenia, 2) providing nutrition to support an active and independent lifestyle in individuals, especially elderly individuals, 3) supporting recovery of muscle strength, 4) helping rebuild muscle and regain strength, and 5) improving strength, including muscle strength, and mobility.

[0075] The nutritional powder embodiments may be prepared by any known or otherwise effective technique suitable for making and formulating nutritional powders, variations of which may depend upon variables such as the selected ingredient combination, packaging and container selection, and so forth. Such techniques and variations are described in the nutritional art or are otherwise well known to those skilled in the nutritional art. These methods typically involve the initial formation of an aqueous slurry containing carbohydrates, proteins, lipids, stabilizers or other formulation aids, vitamins, minerals, or combinations thereof. The slurry is emulsified, pasteurized, homogenized, and cooled. V arious other solutions, mixtures, or other materials may be added to the resulting emulsion before, during, or after further processing. The resulting mixture is then heated and dried into powder form, which may be accomplished by spray drying or other heat-treating methods of forming solid particulates in a powder matrix. Other essential or optional materials may also be added to the formulation by dry blending, agglomerating, or otherwise combining the added material to the forming or just formed solid particulates.

[0076] Other suitable methods for making nutritional formulas are described, for example, in U.S. Pat. No. 6,365,218 (Borschel, et a!.), U.S. Pat. No. 6,589,576 (Borschel, et a!.), and U.S. Pat. No. 6,306,908 (Carlson, et al), the entire disclosures of which are hereby incorporated herein by reference in their entirety.

EXAMPLES

[0077] The following examples further describe and demonstrate specific embodiments within the scope of the present invention. The examples are given solely for the purpose of illustration and are not to be construed as limitations of the present invention, as many vari ations thereof are possible without departing from the spirit and scope of the invention. All exemplified amounts are weight percentages based upon the total weight of the composition, unless otherwise specified.

[0078] Example 1 illustrates an exemplary embodiment of a nutritional composition in the form of a nutritional powder. All ingredient amounts are listed as gram per serving basis, unless otherwise specified. The nutritional composition shown in Table 2 is a vanilla flavored nutritional powder formulated for reconstitution into a liquid at a rate of approximately 45 g per serving of nutritional composition. Table 2

Ingredient Grams per serving Percent weight

Milk protein concentrate 15.76 35.03

Soy protein isolate 15.615 34.7

Fructose 4.95 11

Polydextrose 3.960 8.8

Maltodextrin (MlOO) 2.621 5.82

Artificial Vanilla Flavor 0.810 1.80

Vitamin/Mineral Premix 0.4356 0.97

Salt 0.360 0.80

Non-dairy creamer 0.313 0.70

Carageenan 0.0608 0.14

Xanthan Gum 0.0608 0.14

Sucralose 0.0274 0.06

Acesulfame K 0.022 0.05

Total 45 100.0

[0079] Example 2 illustrates an exemplary embodiment of a nutritional composition in the form of a nutritional powder. All ingredient amounts are listed as gram per serving basis, unless otherwise specified. The nutritional composition shown in Table 3 is a strawberry flavored nutritional powder formulated for reconstitution into a liquid at a rate of approximately 45 g per serving of nutritional composition.

[0080] Example 3 illustrates an exemplary embodiment of a nutritional composition in the form of a nutritional powder. All ingredient amounts are listed as gram per serving basis, unless otherwise specified. The nutritional composition shown in Table 4 is a chocolate flavored nutritional powder formulated for reconstitution into a liquid at a rate of approximately 45 g per serving of nutritional composition.

[0081] When formulating a nutritional composition with a variety of protein sources, sensory performance can become an issue as proteins may not completely or adequately disperse when, for example, a powder is reconstituted into a liquid. However, many consumers prefer nutritional compositions that are provided as reconstitutable powders as they often have benefits such as longer shelf life over ready to feed liquids. Sensory descriptive panel testing is a well known method of evaluating nutritional compositions (including reconstituted nutritional powders) for sensory performance and overall desirability. In a typical sensory descriptive panel test, a group of subjects is asked to independently evaluate different samples for aroma, color, flavor, sweetness, thickness, mouthfeel, and aftertaste. Each subject is then asked to rate each of these properties on the following descriptive scale: ½ very slight, 1 slight, 1 ½ slight to moderate, 2 moderate, 2 ½ moderate to strong, 3 strong. The mean score for each property is then determined, which provides an assessment of the particular property being evaluated. Below are the results of a sensory panel of certified flavor profilers evaluating the performance of nutritional compositions according to exemplary embodiments.

[0082] Example 4: Table 5 shows the results for sensory descriptive panel testing of a Vanilla flavored nutritional composition reconstituted at a rate of 36 grams per 240 mL, according to the exemplary embodiments.

Gelatinous 1

Drying 1 ½

Dominant aftertaste (after 1 minute)

Sweet

Bitter

Vanilla

Soy/cardboardy

Starchy/pasty

SSS

Fibrous particulate mouthfeel drying

[0083] Example 5 : Table 6 shows the results for sensory descriptive panel testing of a strawberry flavored nutritional composition reconstituted at a rate of 36 grams per 240 mL, according to the exemplary embodiments.

Table 6

Aroma: RT

Amplitude 1 ½

Aromatics

Sweet 1 ½

Fruity sour 1

strawberry 1 ½

Vanilla cream 1

waxy 1

Soy cereal 1

Starchy 1

Powdery nosefeel 1

Flavor: RT

[0084] Example 6: Table 7 shows the results for sensory descriptive panel testing of a chocolate flavored nutritional composition reconstituted at a rate of 36 grams per 240 mL, according to the exemplary embodiments.

Drying 1 ½

Dominant aftertaste (after 1 minute)

Sweet

Bitter

Cocoa

Cardboardy

SSS

Powdery

Drying

[0085] The data in Tables 5-7 show that the nutritional compositions disclosed herein provide enhanced organoleptic and sensory performance. The sensory results for mouthfeel demonstrate the high dispersibility, improved viscosities and mouthfeel of the nutritional compositions according to the disclosed exemplary embodiments. The mouthfeel in particular received positive scores for creaminess, and the protein combination did not exhibit off-notes often associated with soy protein ingredients alone.

[0086] Example 7: the viscosity of a variety of protein sources, two exemplary embodiments of nutritional compositions, and one carbohydrate (fructose) suitable for use in nutritional compositions according to exemplary embodiments, was measured according to the following procedure: 45 g of powder was diluted with 300 g water and mixed at room temperature with a spoon for approximately 1 minute (until the powder is well mixed in and the final liquid is homogeneous). The viscosities were measured with an ARES LSI rheometer with a concentric cylinder geometry, at 13 1/s (500 sec after shearing), which corresponds to 60 rpm of Brookfield viscometer. The viscosity results are shown in Table 8.

Whey Protein Concentrate 3

Soy Protein Isolate 65

Formula 1 (Chocolate) 121

Formula 2 (Vanilla) 100

100% Soy Protein Vanilla 33

Milk Protein Concentrate 379

[0087] The data shows that the viscosity for the two exemplary nutritional compositions (comprising a combination of soy protein isolate and milk protein concentrate) provide a viscosity higher than that of either soy protein isolate, a vanilla flavored soy protein formula, and whey protein concentrate. This improved viscosity value is in accordance with the observations from the sensory panel testing above, relating a creamy mouthfeel. It was also observed that the suspensions of the two exemplary nutritional compositions (formula 1 and formula 2) were stable (i.e., very little sedimentation) for an extended period of time (more than 2 hours), demonstrating high dispersibility and a stable suspension. The viscosity value for milk protein concentrate alone is indicative of a product that has a more gel-like viscosity. The improved mouthfeel, creaminess and viscosity exhibited by the exemplary nutritional compositions demonstrate that the nutritional compositions may be utilized by an individual with dysphagia. The National Dysphagia viscosity guidelines provide recommended viscosities for individuals suffering from dysphagia, specifically: at 25° C and a shear rate of 1/50 sec-1 the viscosity is 51 CP-350 CP for nectar-like consistency and 351 CP-1750 CP for honey-like consistency. Nutrient intake is difficult for those suffering from dysphagia and certain exemplary embodiments may provide a useful alternative form of nutrition.

[0088] All percentages, parts and ratios as used herein, are by weight of the total composition, unless otherwise specified. All such weights as they pertain to listed ingredients are based on the active level and, therefore, do not include solvents or by-products that may be included in commercially available materials, unless otherwise specified.

[0089] All references to singular characteristics or limitations of the embodiments described herein shall include the corresponding plural characteristic or limitation, and vice versa, unless otherwise specified or clearly implied to the contrary by the context in which the reference is made.

[0090] All combinations of method or process steps as used herein may be performed in any order, unless otherwise specified or clearly implied to the contrary by the context in which the referenced combination is made.

[0091] The embodiments herein may also be substantially free of any optional or selected essential ingredient or feature described herein, provided that the remaining formula still contains all of the required ingredients or features as described herein. In this context, and unless otherwise specified, the term "substantially free" means that the selected composition contains less than a functional amount of the optional or selected ingredient, typically less than 0.1% by weight, and also including zero percent by weight of such optional or selected ingredient.

[0092] The embodiments described herein may comprise, consist of, or consist essentially of the essential elements and limitations of the invention described herein, as well as any additional or optional ingredients, components, or limitations described herein or otherwise useful in nutritional powder formula applications.