TW201438600A - Nutritional compositions with heart health benefits - Google Patents

Abstract

Nutritional compositions and methods useful for improving the heart health of an individual are disclosed. The liquid nutritional compositions include protein, carbohydrates and beta-glucan. In certain embodiments, the liquid nutritional compositions meet one or more of the following: contain at least 6.25 grams soy protein, contain at least 0.75 grams of beta-glucan, are clear or have a pH of 2-4.6.

Description

Nutritional composition with heart health benefits

The disclosed embodiments are in the field of nutritional compositions, and more particularly in the field of nutritional compositions that provide cardiovascular benefits.

In some applications, the clarity of the liquid nutritional composition can affect the appeal of the product and affect the consumer's decision as to whether to purchase or consume the product. In certain applications, the liquid nutritional composition preferably has a significant protein content, and in some cases it is desirable to have a significant amount of soy protein. However, the addition of large amounts of protein to the nutritional composition is often associated with increased product thickness or turbid appearance (or both), making the resulting product slightly or significantly less suitable for consumption. Furthermore, it is known that the addition of a source of viscous fibers such as β-glucan also affects the appearance of the liquid nutritional composition.

Provided herein are liquid nutritional compositions (and related methods) that are suitable for improving the heart health of an individual eating the same. The liquid nutritional compositions include proteins, carbohydrates, and beta-glucans. In certain embodiments, the liquid nutritional composition meets one or more of the following: contains at least 6.25 grams of soy protein, contains at least 0.75 grams of beta-glucan, is clear, or has a pH of 2 to 4.6.

In a first embodiment, a clear liquid nutritional composition for improving the heart health of an individual is provided. The clarified liquid nutritional composition comprises at least one per kilocalorie provided a nutritionally acceptable source of viscous soluble fiber of from 0.004 grams to 0.02 grams of beta-glucan; at least one protein source in an amount sufficient to provide from 6.25 grams to 20 grams of protein per serving; at least one carbohydrate source; and per 100 grams of nutritional composition No more than 1 gram of fat.

In a second embodiment, a clear, storage-stable liquid nutritional composition having heart health benefits is provided. The clarified storage-stable liquid nutritional composition of the second embodiment comprises at least one protein source in an amount sufficient to provide from 9 grams to 15 grams of protein per serving, at least one carbohydrate source; each 0.75 to 3 grams of beta-glucose The polysaccharide fibers and up to 1 gram of fat per 100 grams of nutritional composition (i.e., no more than 1% by weight of fat based on the total weight of the liquid nutritional composition). The composition is a composition for improving the health of an individual's heart.

In a third embodiment, a method for improving cardiovascular health of an individual is provided by providing a liquid nutritional composition comprising the following to a subject in need thereof: up to 1 gram per 100 grams of nutritional composition Total fat; at least one protein source sufficient to provide 6.25 grams to 20 grams of protein per serving; at least one carbohydrate source; vitamins and minerals; and at least one beta-glucose between 0.75 grams and 3 grams per serving A viscous soluble fiber source of glycans. The consumption of a liquid nutritional composition results in an improvement in the cardiovascular health of the individual.

This embodiment also includes a liquid nutritional composition for improving cardiovascular health of an individual in need thereof, wherein the liquid nutritional composition comprises: up to 1 gram of fat per 100 grams of nutritional composition; at least one amount sufficient to provide 6.25 per serving A protein source of grams to 20 grams of protein; at least one source of carbohydrates; vitamins and minerals; and at least one source of viscous soluble fiber providing from 0.75 grams to 3 grams of beta-glucan per serving.

This embodiment also includes the use of a liquid nutritional composition for the manufacture of a medicament for improving cardiovascular health in an individual in need thereof, wherein the liquid nutritional composition comprises up to 1 gram of total fat per 100 grams of nutritional composition; at least one amount a protein source sufficient to provide 6.25 grams to 20 grams of protein per source; at least one carbohydrate source; vitamins and Mineral; and at least one source of viscous soluble fiber providing between 0.75 grams and 3 grams of beta-glucan per serving.

Provided herein are liquid nutritional compositions (and related methods) that are suitable for improving the heart health of an individual eating the same. The liquid nutritional compositions include proteins, carbohydrates, and beta-glucans. In certain embodiments, the liquid nutritional composition meets one or more of the following: contains at least 6.25 grams of soy protein, contains at least 0.75 grams of beta-glucan, is clear or has a pH of 2 to 4.6.

In a first embodiment, a clear liquid nutritional composition for improving the heart health of an individual is provided. The clarified liquid nutritional composition comprises at least one source of viscous soluble fiber providing from 0.004 grams to 0.02 grams of beta-glucan per kilocalor of nutritional composition; at least one protein in an amount sufficient to provide from 6.25 grams to 20 grams of protein per serving Source; at least one carbohydrate source; and up to 1 gram of fat per 100 grams of nutritional composition.

In a second embodiment, a clear, storage-stable liquid nutritional composition having heart health benefits is provided. The clarified storage-stable liquid nutritional composition of the second embodiment comprises at least one protein source in an amount sufficient to provide from 9 grams to 15 grams of protein per serving, at least one carbohydrate source; each 0.75 to 3 grams of beta-glucose The polysaccharide fibers, and up to 1 gram of fat per 100 grams (i.e., no more than 1% by weight of fat based on the total weight of the liquid nutritional composition). The composition is a composition for improving the health of an individual's heart.

In a third embodiment, a method for improving cardiovascular health of an individual is provided by providing a liquid nutritional composition comprising the following to a subject in need thereof: no more than 1 gram of total fat per 100 grams At least one protein source sufficient to provide 6.25 grams to 20 grams of protein per serving; at least one carbohydrate source; And minerals; and at least one source of viscous soluble fiber providing from 0.75 grams to 3 grams of beta-glucan per serving. The consumption of a liquid nutritional composition results in an improvement in the cardiovascular health of the individual.

This embodiment also includes a liquid nutritional composition for improving cardiovascular health of an individual in need thereof, wherein the liquid nutritional composition comprises: up to 1 gram of fat per 100 grams of nutritional composition; at least one amount sufficient to provide each 6.25 grams to 20 grams of protein source of protein; at least one carbohydrate source; vitamins and minerals; and at least one source of viscous soluble fiber providing 0.75 grams to 3 grams of beta-glucan per serving.

This embodiment also includes the use of a liquid nutritional composition for the manufacture of a medicament for improving cardiovascular health in an individual in need thereof, wherein the liquid nutritional composition comprises up to 1 gram of total fat per 100 grams of nutritional composition; at least one amount a protein source sufficient to provide 6.25 grams to 20 grams of protein per serving; at least one carbohydrate source; vitamins and minerals; and at least one viscosity-producing solubility of between 0.75 grams and 3 grams of beta-glucan per serving Fiber source.

When discussing the nutritional compositions disclosed herein, this discussion is intended to be equally applicable to nutritional compositions useful in the proposed methods.

The nutritional compositions and methods described herein are suitable for improving the heart health of an individual (i.e., when the individual consumes the nutritional composition, the nutritional composition results in an improvement in the heart health of the individual). Cardiac health as used herein is closely related to the development of cardiovascular disease. That is, in certain embodiments, improvement in cardiac/cardiovascular health refers to a reduction in symptoms or risk factors for cardiovascular disease.

Cardiovascular disease refers to any disease that affects the cardiovascular system, mainly heart disease, vascular diseases of the brain and kidneys, and peripheral arterial diseases. The causes of cardiovascular disease are different, but atherosclerosis and/or hypertension are the most common.

In the method of the third embodiment, the individual may be a person who has been diagnosed with a heart condition, a condition associated with the heart, a heart disease, or a heart defect. Alternatively, the individual may be One or more of the following risk factors for heart disease or heart disease: older (65 or older), male, previous heart attack or stroke, high blood pressure, high cholesterol, smoker, physical strength Insufficient, obese, high triglycerides, HDL/LDL ratio imbalance, overweight and diabetes. Improving heart health means a general improvement in heart disease (or as it is when it worsens). This can be demonstrated by at least one of the following: lower blood cholesterol, lower blood pressure, lower risk of heart disease, weight loss, The measured triglyceride content is reduced as well as other phenomena.

The nutritional compositions of the disclosed embodiments provide two components that help reduce the risk of heart disease. These components are β-glucan and soy protein. Barley beta-glucan fiber as part of a healthy heart diet can help lower blood cholesterol levels. A diet that includes 3 grams of low-saturated fat and cholesterol from barley beta-glucan soluble fiber per day reduces the risk of heart disease. Similarly, soy protein as part of a healthy heart diet can help lower blood cholesterol levels. A diet that includes 25 grams of soy protein per day low in saturated fat and cholesterol can reduce the risk of heart disease.

definition

In general, the terms as set forth herein are merely used to describe the embodiments and are not to be construed as limiting the invention.

As used herein, the term "a copy" is intended to be interpreted as any amount intended to be consumed all at once or in one hour or less.

The term "storage stable" or "stable" as used herein, unless otherwise specified, means that it is stored at 18 ° C to 24 ° C for at least 3 months (including about 6 to 12 months, and also includes about 12). A commercially stable nutritional composition is maintained after 18 months).

In certain embodiments of the first, second and third embodiments disclosed herein, the nutritional composition is orally administered (or consumed) as needed to provide the desired level of nutrients. In certain such embodiments, the nutritional composition is administered (or consumed) in one to two portions per day or in one or two or more divided doses per day. A typical amount ranges from about 100 mL to 500 mL, including from about 100 mL to 300 mL, including from about 150 mL to 250 mL, including from about 190 mL to 240 mL, and also includes from 4 ounces to 10 fluid ounces, 8 fluid ounces to 10 fluid ounces, and 8 fluid ounces and 10 fluid ounces. Various calorie levels may be associated with each of the nutritional compositions of the first, second and third embodiments disclosed herein, typically from 25 kcal to 500 kcal per serving, including from 50 kcal to 250 kcal; 100 kcal to 200 kcal or 150 kcal to 180 kcal. Alternatively, a quantity may be interpreted as any amount intended to be consumed once or in one hour or less.

As previously discussed, according to the first, second and third embodiments, the liquid nutritional composition comprises beta-glucan. In certain embodiments, the liquid nutritional composition comprises viscous fibers or viscous soluble fibers. Viscous fibers are characterized by their ability to form a liquid or gel solution when combined with water in the digestive tract. Viscous fibers are known to bind to fatty acids in the stomach to produce a viscous mass. Examples of a subset of viscous fibers include pectin, such as pectin found in apples; beta-glucan; guar gum; and mucus, such as psyllium husk powder. Beta-glucan is a source of natural soluble fiber. Soluble fibers (or viscous fibers) have been shown to lower LDL cholesterol and have been identified as providing benefits in maintaining healthy blood glucose levels. The β-glucan molecule consists of a linking chain of D-glucose polysaccharide. Although similar, β-glucan is more different from molecules such as starch. Some beta-glucans are present in a single stranded form, while others have a complex helical arrangement. The particular arrangement is usually caused by a source of beta-glucan, some of which are known as the arrangement of beta (1,3) (1,4) exhibiting interesting biological activity. Some known sources of beta-glucan are cereals such as barley, oats, triticale, wheat, rice, corn, leeks and goose feet and other cereals. In general, β-glucan extracted from grain is soluble and insoluble, while β-glucan from baker's yeast is mainly insoluble.

When beta-glucan is utilized in the liquid nutritional compositions disclosed herein, the beta-glucan can be provided by a single source or from more than one source. In certain embodiments, the beta glucan can be provided in its native form. In contrast, in certain embodiments of the first, second and third embodiments, the beta glucan utilized is in a modified form of a beta-glucan containing cereal. Reported points The weight average molecular weight of the oat and barley beta-glucan from the oats is about 1,000,000 Da, but the molecular weight of the cereal beta glucan has not been reported. The modified β-glucan may have a weight average molecular weight of from 50 kDa to 1000 kDa, including from 120 kDa to 170 kDa. The weight average molecular weight range of the modified beta-glucan can be achieved by any process well known to those skilled in the art, including the use of a combination of enzymes or enzymes to perform non-specific digestion of the grain. Modified beta-glucan can have altered physiochemical properties including reduced viscosity, non-gelling characteristics, and high solubility in water. The β-glucan utilized can be highly soluble in water and form a solution having a low viscosity. For example, a solution containing 1% modified beta-glucan will have a viscosity of 1 cps to 1000 cps at 25 °C.

As previously discussed, according to the first embodiment, the beta glucan is present in an amount from 0.004 grams to 0.02 grams per kilocalorie of the liquid nutritional composition. In other embodiments of the first embodiment, the beta glucan is present in an amount from 0.005 grams to 0.010 grams per kilocalorie of the liquid nutritional composition. The specific amount of beta-glucan utilized can vary depending on the total calories in the liquid nutritional composition. Furthermore, in certain embodiments of the first embodiment, the beta glucan is present in an amount from 0.75 grams to 3 grams per serving. As discussed previously, suitable sources of beta-glucan include oats and barley. One kind of barley β- glucan source lines (15407 McGinty Road West MS 110 Wayzata , MN 55391) by the Cargill Corporation sold under the trade name Barliv ^TM. In certain embodiments of the first embodiment, the beta glucan is derived from barley.

As previously discussed, according to the second and third embodiments disclosed herein, the beta glucan is present in an amount from 0.75 grams to 3 grams per serving. In certain embodiments disclosed herein, the beta glucan is present in an amount from 0.75 grams to 1.5 grams per serving. In certain embodiments of the second and third embodiments disclosed herein, the beta glucan is derived from barley. In certain embodiments of the second and third embodiments disclosed herein, the beta-glucan is provided from more than one source, such as barley and oats, and each portion comprises from 0.75 grams to 3 grams of barley.

As previously discussed, the liquid nutritional composition is clear according to the first and second embodiments disclosed herein. Moreover, certain embodiments of the third embodiment disclosed herein The liquid nutritional composition is clear. The term clarification as used herein, unless otherwise specified, refers to non-emulsified or similar other liquids having a distinctly clear or translucent appearance. In certain embodiments of the first, second and third embodiments disclosed herein, the clarified liquid nutritional composition is in the form of a clear liquid. In this context, the clarity or clarity was measured with a Nephla reader at 90 degrees light scattering and at 860 nm in a formazin nephelometric unit (FNU). As used herein, a clarified liquid nutritional composition refers to a clarification of FNU less than 50 (i.e., 3 to 50), less than 40 (i.e., 3 to 40), and in other embodiments less than 30 (i.e., 3 to 30). Liquid nutritional composition.

In certain embodiments of the first, second and third embodiments, the liquid nutritional composition contains one or more sources of fiber (other than beta-glucan). In certain such embodiments, the nutritional composition comprises from 1 g to 6 g of total fiber per part, and the fibers included comprise at least 0.75 g of beta glucan, the remaining fibers being made from one or more other fiber sources . An exemplary fiber source (other than beta-glucan) suitable for use in a liquid nutritional composition is a resistant starch sold under the trade name Nutriose® by Roquette Corporation (62136 Lestrem France).

As previously discussed, according to the first and third embodiments, the nutritional composition comprises at least one protein source in an amount sufficient to provide a total amount of protein between 6.25 and 20 grams per serving, and according to the second embodiment, nutrition The composition includes at least one protein source in an amount sufficient to provide a total amount of from 9 grams to 15 grams of protein per serving. Depending on the total amount of protein in the liquid nutritional compositions of the first, second and third embodiments, the protein may be provided by a single protein source or a combination of protein sources. In certain embodiments of the liquid nutritional compositions of the first, second and third embodiments disclosed herein, the soy protein comprises from 30% to 100% by weight of the total protein, and the whey protein isolate comprises the total protein 0% by weight to 70% by weight.

Soy protein when soy protein is used in the liquid nutritional compositions of the first and third embodiments disclosed herein and in the liquid nutritional composition of the second embodiment disclosed herein, which contains at least 6.25 grams of soy protein It can be provided by one or more soy protein sources. Common forms of soy protein include soy protein concentrates, soy protein isolates (including acidified soy protein isolates), and soy protein hydrolysates. As previously discussed, in certain embodiments of total protein (ie, 0% to 100% by weight), the amount of soy protein utilized in the liquid nutritional composition is up to 100% by weight of the total protein, at some In other embodiments, the amount of soy protein is from 30% to 70% by weight of the total protein. In certain embodiments of the first, second and third embodiments, the soy protein is a soy protein isolate. In certain embodiments of the first, second and third embodiments, wherein the total protein content is 6.25 grams per serving, the soy protein preferably comprises 100% of the total protein. In certain embodiments of the first, second and third embodiments, the soy protein is a soy protein isolate treated for use in a liquid nutritional composition having a pH of less than 4.6. To achieve this level of treatment, the soy protein isolate can be isolated by ultrafiltration. Commercial soy protein sources are well known in nutritional technology, non-limiting examples of which include soy protein isolates sold under the tradename Clarisoy by ADM Specialty Products (4666 East Faries Parkway Decatur, IL 62526).

When whey protein is used in the liquid nutritional compositions of the first, second and third embodiments disclosed herein, the whey may be provided by one or more sources. Common forms of whey protein include whey protein concentrate, whey protein hydrolysate, and whey protein isolate. The whey protein is preferably present in the form of a whey protein isolate. There are various commercial whey protein sources containing different concentrations of protein, such as about 75% by weight protein (w/w, based on the total weight of the protein source). As previously discussed, in certain embodiments, the amount of whey protein used in the liquid nutritional composition can be up to 70% by weight of the total protein (ie, from 0% to 70% by weight). In the examples of the first, second and third embodiments, wherein the total protein content of the liquid nutritional composition is higher (such as closer to 20 grams or 20 grams), the amount of whey protein can be as much as total protein. 70%, for example, 1 to 13 grams per serving. In the examples of the first, second and third embodiments, wherein the total protein content of the liquid nutritional composition is low (e.g., about 6.25 grams), the whey preferably comprises less than 1% of the total protein.

In addition to the protein sources discussed above, in certain embodiments, the liquid nutritional compositions of the first, second, and third embodiments disclosed herein may also contain proteins from one or more other sources, The amount is consistent with the guidance of the amount of soy protein and the amount of whey protein discussed above. Generally according to the first, second and third embodiments, other protein sources (when present) will account for no more than 40% by weight (i.e., 0% to 40% by weight) of the total protein (not more than 30%) % by weight, not more than 20% by weight or not more than 10% by weight. In other embodiments in which the liquid nutritional composition is clarified, suitable other protein sources (ie, in addition to soy protein) include certain casein-based proteins such as casein hydrolysates; certain such as pea hydrolysates Pea-based proteins; and analogs thereof. The at least one protein source can include any individual or combination of various protein sources listed above. In such embodiments of the third embodiment disclosed herein, wherein the liquid nutritional composition is not clear, one or more other protein sources (the amount does not exceed 40% by weight of the total protein (ie, 0% to 40% by weight) %), or no more than 30% by weight, no more than 20% by weight or even no more than 10% by weight, considering the specified amounts of soy protein and whey protein discussed above) including milk protein concentrate, soy protein concentrate Casein from milk, animal products (eg meat, fish, egg white, collagen), cereals (eg rice, corn), vegetables (eg soybean, pea, potato, goose's ankle), collagen or a combination thereof. Other protein sources may also include free amino acids known for use in nutritional compositions, non-limiting examples of which include tryptophan, glutamic acid, tyrosine, L-methionine, cysteine, Taurine, L-arginine, carnitine, and combinations thereof.

As previously discussed, the liquid nutritional compositions of the first, second, and third embodiments disclosed herein contain at least one carbohydrate source, and in some embodiments, more than one source. The specific amount of carbohydrate in the liquid nutritional composition may vary depending on the nutritional needs of the intended user. The total carbohydrate content of the liquid nutritional compositions of the first, second and third embodiments disclosed herein will generally be from 5% to 40% by weight (percentage by weight based on the total weight of the liquid nutritional composition) ), 7 wt% to 30 wt% Or in the range of 10% by weight to 20% by weight. The carbohydrate content of the liquid nutritional compositions of the first, second and third embodiments disclosed herein can also be characterized by the percentage of total calories in the liquid nutritional composition and can vary widely. In certain embodiments of the first, second and third embodiments disclosed herein, the at least one carbohydrate source comprises from 10% to 85% of the total calories of the liquid nutritional composition, and in other embodiments 20% to 60% of calories. In certain embodiments, the liquid nutritional composition includes at least one carbohydrate source in an amount sufficient to provide a total of from 100 grams to 200 grams of carbohydrate per liter of liquid nutritional composition.

There are a variety of commercial carbohydrate sources and are useful in the liquid nutritional compositions disclosed herein. Non-limiting examples of carbohydrates or sources thereof suitable for use in the liquid nutritional compositions disclosed herein include: maltodextrin, hydrolyzed or modified starch or corn starch, glucose polymer, corn syrup, corn syrup solids, sources In rice, carbohydrate, glucose, fructose, lactose, high fructose corn syrup, honey, sugar alcohols (such as maltitol, erythritol, sorbitol), slowly digesting carbohydrates (such as sucromalt, different) Maltosine alpha cyclodextrin, gamma cyclodextrin, pullulan, tapioca dextrin, galactooligosaccharides, isomalto-oligosaccharides, mung bean carbohydrates, green pea carbohydrates, and peach carbohydrates Other carbohydrates) and combinations thereof.

In certain embodiments of the first, second and third embodiments disclosed herein, the amount of sugar for at least one carbohydrate component is limited. In some such embodiments, the total amount of sugar is less than 18 grams per serving or less than 18 grams per 8 ounces, and even as low as 13 grams per serving or less than 13 grams per 8 ounces.

As previously discussed, the amount of fat contained in the nutritional compositions of the first, second and third embodiments disclosed herein is relatively small (i.e., every 100 grams of the nutritional compositions of the first and third embodiments) Not more than 1 gram of fat, and not more than 1% by weight of the total weight of the nutritional composition of the second embodiment). In other embodiments of the first, second and third embodiments disclosed herein, the liquid composition is based on the total weight of the liquid nutritional composition The total amount of fat contained therein is 0.5% by weight or less, or 0.1% by weight or less, or 0.1% by weight or less. In general, when the liquid nutritional composition is formulated to clarify, the amount of fat that can be added to the composition is limited. The amount of fat present may also be characterized by the percentage of total calories in the liquid nutritional composition, and may vary depending on the total number of calories in the liquid nutritional composition, but (considering the fat parameters discussed above) is generally lower than the liquid nutritional combination. 10% of the total calories of the substance or even 5% of the total calories.

In the embodiments of the first, second and third embodiments disclosed herein, wherein a certain amount of fat is present, the presence of fat may be the result of being inherently present in another component (eg, a protein source), Or its presence may be the result of being added as one of more individual fat sources. There are a variety of commercial fat sources and can be used in the liquid nutritional compositions disclosed herein. Non-limiting examples of suitable fats or sources thereof suitable for use in the liquid nutritional compositions disclosed herein include coconut oil, fractionated coconut oil, soybean oil, corn oil, olive oil, safflower oil, high oleic safflower oil, MCT oil. (medium chain triglyceride), sunflower oil, high oleic sunflower oil, palm oil and palm kernel oil, palm oil, rapeseed oil, aquatic animal oil, cottonseed oil and combinations thereof.

In certain embodiments of the first, second and third embodiments, the liquid nutritional composition comprises L-carnitine. L-carnitine is a biologically active compound that involves the conversion of fat into energy in the body. In certain such embodiments, the L-carnitine is present in an amount from 50 mg to 250 mg per serving. In certain embodiments of the first, second and third embodiments disclosed herein, the L-carnitine is present in an amount between 75 mg and 150 mg per serving, or between 100 mg and 125 mg per serving. In other embodiments of the first, second and third embodiments disclosed herein, the L-carnitine is present in an amount of at least 100 mg per serving.

In certain embodiments of the first, second and third embodiments, the nutritional composition comprises curcumin. The intake of curcumin has been associated with a decrease in blood triglycerides, however, in human subjects, when curcumin is in a naturally occurring form, it generally exhibits poor bioavailability. When curcumin is present in the camps of the first, second and third embodiments disclosed herein When the composition is raised, it is contained in an amount of from 5 mg to 150 mg per part.

Additionally, in certain embodiments of the first, second, and third embodiments disclosed herein, the nutritional compositions disclosed herein comprise polyphenols, including polyphenols from green tea. In certain such embodiments, the amount of polyphenol is from 100 mg to 500 mg per serving of the nutritional composition. Green tea and its extracts are known to contain EGCg. EGCg is a polyphenol required for many therapeutic and nutritional benefits, specifically catechins. EGCg is the most abundant polyphenol present in green tea. The green tea extract used with the storage-stable clear liquid nutritional composition disclosed herein may also contain other polyphenols, including other catechins, such as catechins (ie, (+)-catechin, also Called "C"), epicatechin ("EC"), gallocatechin ("GC"), epigallocatechin ("EGC"), and epicatechin gallate Esters ("ECg"); flavonoids, such as apigenin, isoviloxin, sapotarin and vicenin-2; flavonols such as kaempferol, suede Vegetarian, bayberry flavin; concentrated flavans and tannin glycosides. In addition, the disclosed embodiments may also contain polyphenols from other sources such as fruits (e.g., plum/lime or plum/ume extract) or cocoa powder.

In certain embodiments of the first, second and third embodiments, the pH of the liquid nutritional composition is between 2 and 4.6. In general, it is desirable to have a more significant heat treatment of the liquid nutritional composition having a pH greater than 4.6 prior to sale to the public. The reduced amount of heat treatment makes the acidic formulation attractive for certain applications.

In certain embodiments of the first, second and third embodiments disclosed herein, the liquid nutritional composition comprises fruit juice. In certain such embodiments, the juice is used as a substitute for a portion of fresh water, as a substitute for all or a portion of the sweetener, or both, and may additionally be present in the liquid nutritional composition. Depending on the type and amount, the juice will provide a certain amount of water and sweetener. Juice can come from one or more sources. Some non-limiting examples of fruit sources suitable for use in the juices of the liquid nutritional compositions disclosed herein include: grapes, apples, cranberries, oranges, peaches, blueberries, pomegranates, pineapple juices, juice blends, and Combination, no From conventional or organic sources, whether concentrated or non-concentrated. Juice blends suitable for use in the disclosed embodiments should be consistent with previous statements regarding the clarity of the nutritional composition.

In certain embodiments of the first, second, and third embodiments disclosed herein, the liquid nutritional composition contains other ingredients, non-limiting examples of which include preservatives, antioxidants, emulsifiers, buffers, pharmaceutically active agents Agents, other nutrients, colorants, fragrances, thickeners and stabilizers.

In certain embodiments of the first, second and third embodiments disclosed herein, the liquid nutritional composition contains vitamins or related nutrients, non-limiting examples of which include vitamin A, vitamin E, vitamin K, thiamine , riboflavin, pyridoxine, vitamin B12, carotenoids, niacin, folic acid, pantothenic acid, biotin, vitamin C, choline, inositol, salts and derivatives thereof, and combinations thereof.

In certain embodiments of the first, second, and third embodiments disclosed herein, the liquid nutritional composition contains minerals, non-limiting examples of which include phosphorus, magnesium, iron, zinc, manganese, copper, sodium, Potassium, molybdenum, chromium, selenium, chlorine and combinations thereof.

While certain embodiments presented above include formulations for nutritional compositions for ready-to-drink liquid nutritional compositions, such as concentrated liquids, liquids (eg, suspensions, solutions, emulsions, clear solutions), reversible powders, strips Other product forms, semi-solid, yogurt, pudding, and the like, are suitable for use in the nutritional compositions of the various embodiments disclosed herein. Moreover, in certain embodiments, the composition can be in the form of a gel or gel matrix. Additionally, in certain embodiments, the liquid nutritional compositions of the first, second, and third embodiments disclosed may be in the form of a frozen liquid nutritional composition (ie, a popsicle) or may be suitable for a consumer to Frozen form packaging (eg such as a freezing bar). A particular advantage of encapsulating the liquid nutritional compositions of the first, second and third embodiments in the form of a popsicle or a frozen stick is that when packaged and comprises from 0.75 grams to 1.5 grams of beta-glucan and 6.25 grams of soy protein, The frozen nutritional composition does not form ice crystals, thus providing a more mud-like texture than ice or crystalline texture.

In particular, in certain embodiments, the nutritional composition is still in a clear but semi-solid form, such as a gel or other gelatin-like form; the nutritional composition comprises from 0.004 grams to 0.02 grams per kilocalorie of the nutritional composition. a dextran having from 6.25 grams to 20 grams of protein per at least one carbohydrate source and no more than 1 gram of fat per 100 grams of nutritional composition (i.e., no more than 1% by weight of fat). In certain embodiments of the gel or gelatin-like form, at least 6.25 grams of protein is soy protein. In general, the gel or gelatin-like form of the liquid nutritional composition can be formed by the addition of a thickening agent such as gelatin, alginate, carrageenan, pectin, carboxymethylcellulose, gum arabic, And β-glucan and other thickeners.

The liquid nutritional compositions of the first, second and third embodiments disclosed herein may also optionally include one or more masking agents to reduce or otherwise mask any residual bitterness and subsequent taste in the emulsion. Suitable masking agents include natural and artificial sweeteners; sodium sources such as sodium chloride; and hydrocolloids such as guar gum, tri-gum, carrageenan, gellan gum; and combinations thereof. The amount of masking agent in the nutritional emulsion can vary depending on the particular masking agent selected, the other ingredients in the formulation, and other formulation or product target variables. However, such amounts are most typically at least about 0.1% by weight of the nutritional emulsion, including 0.1% to 3%, including 0.15% to 3%, and also including about 0.18% to 2.5%.

The liquid nutritional compositions described herein are suitable for providing nutrition and are or are suitable for providing an individual with one or more of the benefits as described herein. According to such methods, the liquid nutritional composition can be administered orally, usually in the form of one to two servings per day, in one or two or more divided doses per day, to provide the desired level of nutrients.

Production method

The liquid nutritional compositions of the first, second and third embodiments disclosed herein can be made by any process or suitable method for the manufacture of nutritional emulsions (currently known or known in the future). In a suitable manufacturing process, at least two separate slurries are prepared. Such slurries include: protein in water (PIW) slurries and carbohydrate-mineral (CHO-MIN) slurries. The PIW slurry was formed by first making a fiber pre-blend of Nutriose (resistant starch) and Barliv (beta-glucan source). The fiber preblend was then slowly added to 150 °F water. The desired amount of Clarisoy (soy protein isolate) is then added to the fiber water blend. The blend is then cooled to 130 °F and any desired whey protein is then added to the protein fiber blend. CHO-MIN slurry is formed by adding minerals (such as potassium citrate, dipotassium hydrogen phosphate, sodium citrate, etc.) to water, using traces and ultra-trace minerals (usually as a pre-mix), thickening or Suspensions L-carnitine, sucrose, maltodextrin, coloring agents, flavoring agents, sweeteners, folic acid and potassium iodide, and other materials are all added to the slurry.

The two slurries are blended with liquid sucrose, the final water and stirred, and the pH is adjusted to the desired range (typically below 4.6), which subjects the composition to high temperature short time (HTST) treatment, during which time The composition is heat treated, emulsified and homogenized and allowed to cool.

Instance

The following examples illustrate specific and exemplary embodiments and features of the liquid nutritional compositions disclosed herein. The examples are provided for illustrative purposes only and are not to be construed as limiting the invention. Many variations may be made to these specific examples without departing from the spirit and scope of the liquid nutritional compositions disclosed herein. All amounts indicated in the table below are by weight of the total weight of the composition, unless otherwise indicated.

Example 1 : A 1000 kg fruit clarified liquid nutritional composition batch was prepared according to the bill of materials provided in Table 1 below, having a total protein of about 9 grams per 10 ounces of the liquid (of which 6.25 grams is soy protein and The remainder was whey protein isolate), 0.75 grams of beta-glucan and 100 mg of L-carnitine. Clarified liquid nutritional composition containing 0 grams of fat, 13 grams of sugar, 9 g protein, with 152 calories per 10 ounces parts, and the measured weight of the molar concentration of the permeate 253mOSM / kg H ₂ O. When the product is prepared, the manufacturing process described above is generally followed (i.e., PIW, CHO-MIN is prepared and subsequently blended). The final pH of the composition (after sterilization) was adjusted to 3.2 using citric acid.

Example 2 : A 1000 kg fruit clarified liquid nutritional composition batch was prepared according to the bill of materials provided in Table 2 below, having a protein content of about 9 grams total protein (100% of which is soy protein) per 10 fluid ounces. 0.75 g of β-glucan and 100 mg of L-carnitine. When the product is prepared, the manufacturing process described above is generally followed (i.e., PIW, CHO-MIN is prepared and subsequently blended). Clarified liquid nutritional composition containing 0 grams of fat, 13 grams of sugar, 9 grams of protein per 10 fluid ounces with 157 parts of calories, and the measured weight of the molar concentration of the permeate 269mOSM / kg H ₂ O.

Individual formulations of the liquid nutritional compositions of the four disclosed examples were prepared for preference testing. The formulations comprise the following: 601: 9 g protein with 70/30 soy/whey blend; 602: 9 g protein with 100% soy; 605: 9 g with 50% potassium citrate and 50% KCl 70/30 total protein of soy/whey; 606: 9 g of total protein with 100% soy added with 50% potassium citrate and 50% KCl. The formulations were stored for 1 month prior to testing. A total of 41 individuals were asked to evaluate the overall acceptability of the four formulations on a 9-point preference scale (1 = extreme disgust, 9 = very like). The functional inspector grades the samples and then collects the comments. The sample was supplied at room temperature. Approximately 3/4 ounces of each sample was supplied to the functional inspector using a 5 ounce plastic cup encoded with a 3-digit random number. The difference in color in the samples is masked with a red light. The hobby data were analyzed by analysis of variance and Fisher LSD test. Grade preference was determined using Friedman's Analysis of Rank. Significance was measured at 95% confidence level. The results of the group are shown in Table 3 below.

As the term "includes/including" is used in the specification or the scope of the patent application, the intended way is similar to the term "comprising", as if the term was used as a transitional word in the scope of the patent application. It is explained in general. In addition, the term "or" (for example, A or B) is used to mean "A or B or both". When the applicant intends to indicate "only A or B and not both", the term "only A or B, not both" is used. Therefore, the term "or" is used herein inclusive, and not exclusively. See Bryan A. Garner, A Dictionary of Modern Legal Usage 624 (Second Edition 1995). In addition, as the term "in" or "into" is used in the specification or patent application, the intention is to mean "on" or "on" To ... on. In addition, the term "connected" is used in the context of the specification or patent application, and it is intended to mean not only "directly connected to" but also "indirectly connected to", such as via another component or components.

Although the present application has been described by way of the embodiments of the present application, and the embodiments of the present invention are described in detail, the application is not intended to limit or limit the scope of the appended claims Class details. Other advantages and modifications will be apparent to those skilled in the art. Therefore, the application in its broader aspects is not limited to the specific details, Therefore, departures may be made from the details without departing from the spirit and scope of the invention.

Claims (20)

A clear liquid nutritional composition for improving heart health of an individual comprising: at least one viscous soluble fiber source providing from 0.004 grams to 0.02 grams of beta-glucan per kilocalorie of the nutritional composition; at least one protein source, The amount is sufficient to provide 6.25 grams to 20 grams of protein per serving; at least one carbohydrate source, and up to 1 gram of fat per 100 grams of the nutritional composition. The composition of claim 1 wherein each of the proteins comprises at least 6.25 grams of soy protein. The composition of claim 1 or 2, wherein the liquid nutritional composition is reconstituted from the powder. The composition of claim 1 or 2, which comprises from 0.75 grams to 3 grams of barley beta-glucan, at least 6.25 grams of soy protein, and from 50 mg to 250 mg of L-carnitine per serving. The composition of claim 1 or 2, wherein the nutritional composition has a calorie content of from 150 kcal to 180 kcal. A clarified storage-stable liquid nutritional composition having heart health benefits comprising: at least one protein source in an amount sufficient to provide from 9 grams to 15 grams of protein per serving, at least one carbohydrate source, from 0.75 grams to 3 grams per beta a dextran fiber, and up to 1% by weight of fat based on the total weight of the liquid nutritional composition, wherein at least 6.25 grams of the protein is soy protein. The composition of any of claims 1, 2 and 6, wherein the composition has a pH of from 2 to 4.6. The composition of any one of claims 1, 2, and 6, wherein the beta glucan is derived from barley. The composition of any of claims 1, 2, and 6, further comprising L-carnitine. The composition of any one of claims 1, 2, and 6, further comprising a fruit juice. The composition of claim 6 further comprising from 5 mg to 150 mg of curcumin per serving. A liquid nutritional composition for improving cardiovascular health of a subject in need thereof, wherein the liquid nutritional composition comprises: up to 1 gram of fat per 100 grams of the nutritional composition; at least one protein source in an amount sufficient to provide 6.25 grams per serving 20 grams of protein; at least one carbohydrate source; vitamins and minerals; and at least one source of viscous soluble fiber providing from 0.75 grams to 3 grams of beta-glucan per serving. The composition of claim 12, wherein the liquid nutritional composition further comprises a source of resistant starch. The composition of claim 12 or 13, wherein the beta glucan is derived from barley. The composition of claim 12 or 13, wherein the liquid nutritional composition further comprises water and is in the form of a clear liquid. The composition of claim 12 or 13, wherein the liquid nutritional composition has a pH of from 2 to 4.6. The composition of claim 12 or 13, wherein the liquid nutritional composition further comprises from 50 mg to 250 mg of L-carnitine. The composition of claim 12 or 13, wherein the liquid nutritional composition has at least 3 grams of total fiber per serving. The composition of claim 12 or 13, wherein the nutritional composition comprises at least 6.25 grams of soy protein per serving. The composition of claim 12 or 13, wherein the improved cardiovascular health is a heart disease, a heart related condition, a heart disease or a heart defect.