Translucent, high acid, low viscosity, high caloric density nutritional composition

Patent metadata

Field	Value
Publication number	US-2016309770-A1
Application number	US-201415105373-A
Country	US
Kind code	A1
Filing date	Dec 18, 2014
Priority date	Dec 19, 2013
Publication date	Oct 27, 2016
Grant date	—

Abstract

A translucent, high acid, low viscosity, high caloric density liquid nutritional composition and methods of making the liquid nutritional composition are provided. The liquid nutritional composition is translucent and has a viscosity of 25 to 100 centipoise, a caloric density of 50 to 200 kcal per 100 mL, and a pH of 2 to 4.6.

First claim

1 . A translucent, high acid, low viscosity, high caloric density liquid nutritional composition comprising:
a) 3 grams to 10.5 grams of protein per 100 mL of the nutritional composition; b) 11.5 grams to 33 grams of carbohydrate per 100 of the nutritional composition; and c) 50 milligrams to 500 milligrams of fat per 100 mL of the nutritional composition; wherein the nutritional composition has a viscosity of 25 centipoise to 100 centipoise, a caloric density of 50 kcal to 200 kcal per 100 mL of the nutritional composition, and a pH of 2 to 4.6.

2 . The liquid nutritional composition of claim 1 , wherein the protein comprises soluble protein selected from the group consisting of whey protein, whey protein isolate, whey protein hydrolysate, collagen, hydrolyzed collagen, pea protein, pea protein hydrolysate, soy protein, soy protein hydrolysate, casein hydrolysate, canola protein, potato protein, and combinations thereof.

3 . The liquid nutritional composition of claim 1 , wherein the nutritional composition has a viscosity of 40 centipoise to 90 centipoise.

4 . The liquid nutritional composition of claim 1 , further comprising a stabilizer selected from the group consisting of octenyl succinic anhydride, gellan gum, micro crystalline cellulose, guar gum, and combinations thereof.

5 . The liquid nutritional composition of claim 1 , wherein the total combined amount of protein and fat is from 3.1 grams to 11 grams per 100 mL of the nutritional composition.

6 . The liquid nutritional composition of claim 1 , further comprising an anti-foaming agent selected from the group consisting of simethicone, dimethylpolysiloxane, silicone dioxide, and combinations thereof.

7 . The liquid nutritional composition according to claim 1 , wherein at least a portion of the fat comprises an omega-3 fatty acid selected from the group consisting of docosahexaenoic acid, eicosapentaenoic acid, a-linolenic acid, and combinations thereof, wherein the total amount of omega-3 fatty acid is from 40 milligrams to 215 milligrams per 100 mL of the nutritional composition.

8 . The liquid nutritional composition according to claim 1 , further comprising a specialty nutrient ingredient selected from the group consisting of beta-alanine, calcium β-hydroxy-P-methylbutyrate, EGCg, beta glucan, mulberry extract, and combinations thereof.

9 . A translucent, high acid, low viscosity, high caloric density liquid nutritional composition comprising:
a) 3 grams to 10.5 grams of protein per 100 mL of the nutritional composition; b) 11.5 grams to 33 grams of carbohydrate per 100 mL of the nutritional composition; c) 500 milligrams to 2 grams of fat per 100 mL of the nutritional composition; and d) an emulsifier selected from the group consisting of lecithin, emulsifiers with a hydrophilic-lipophilic balance of 6 to 16, monoglycerides, diglycerides, polyglycerol esters, and combinations thereof; wherein the nutritional composition has a viscosity of 25 centipoise to 100 centipoise, a caloric density of 50 kcal to 200 kcal per 100 mL of the nutritional composition, and a pH of 2 to 4.6.

10 . The liquid nutritional composition of claim 9 , wherein the protein comprises soluble protein selected from the group consisting of whey protein, whey protein isolate, whey protein hydrolysate, collagen, hydrolyzed collagen, pea protein, pea protein hydrolysate, soy protein, soy protein hydrolysate, casein hydrolysate, canola protein, potato protein, and combinations thereof.

11 . The liquid nutritional composition of claim 9 , further comprising a stabilizer selected from the group consisting of octenyl succinic anhydride, gellan gum, microcrystalline cellulose, guar gum, and combinations thereof.

12 . The liquid nutritional composition of claim 9 , wherein the total combined amount of protein and fat is from 4 grams to 12.5 grams per 100 mL of the nutritional composition.

13 . The liquid nutritional composition of claim 9 , further comprising an anti-foaming agent selected from the group consisting of simethicone, dimethylpolysiloxane, silicone dioxide, and combinations thereof.

14 . The liquid nutritional composition of claim 9 , wherein the nutritional composition has a viscosity of 40 centipoise to 90 centipoise.

15 . The liquid nutritional composition according to claim 9 , wherein at least a portion of the fat comprises an omega-3 fatty acid selected from the group consisting of docosahexaenoic acid, eicosapentaenoic acid, a-linolenic acid, and combinations thereof, wherein the total amount of omega-3 fatty acid is from 40 milligrams to 215 milligrams per 100 mL of the nutritional composition.

16 . The liquid nutritional composition according to claim 9 , further comprising a specialty nutrient ingredient selected from the group consisting of beta-alanine, calcium P-hydroxy-P-methylbutyrate, EGCg, beta glucan, mulberry extract, and combinations thereof.

17 . The liquid nutritional composition according to claim 9 , wherein the emulsifier is lecithin and the lecithin is present in an amount from 0.5% to 5% by weight based on the total weight of fat in the nutritional composition.

Assignees

• Abbott Lab

Inventors

• Lowe Kelley
• Chapman Timothy
• Dewille Normanella
• Wearly Douglas

Classifications

• A23L33/19

  Dairy proteins · CPC title

• A23L33/40 Primary

  Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L33/185

  Vegetable proteins · CPC title

• A23L33/18

  Peptides; Protein hydrolysates · CPC title