HIGH PROTEIN, LOW VISCOSITY LIQUID NUTRITIONAL PRODUCT WITH HMB
CROSS-REFERENCE TO RELATED APPLICATION
[0001] This application claims priority to and any other benefit of U.S. Application No.
61/717,768, filed October 24, 2012, the entire disclosure of which is incorporated by reference
herein.
BACKGROUND
[0002] The viscosity of a liquid nutritional product can affect the mouthfeel of the
product and impact ease of consumption by consumers with lower viscosity liquids generally
having better mouthfeel and being easier to consume. In certain applications, it can be beneficial
for a liquid nutritional product to have high protein content. However, the addition of large
amounts of protein is generally associated with an increase in product thickness or viscosity
making the products somewhat or significantly more difficult and less pleasant to consume. The
addition of other ingredients such as HMB and calcium also tends to result in a higher viscosity
product.
SUMMARY
[0003] Provided herein are high protein, low viscosity liquid nutritional products. By
utilizing a specified blend of protein sources, a viscosity at 25 °C of 25-75 cps (25-75
millipoise sec) can be obtained in a product that contains a total of 80-1 10 grams per liter protein
and at least 4 grams per liter beta-hydroxy-beta-methylbutyrate.
[0004] The high protein low viscosity liquid nutritional product provided herein contains
water, at least one source of beta-hydroxy-beta-methylbutyrate in an amount sufficient to provide
at least 4 g/L beta-hydroxy-beta-methylbutyrate; a total of 80-1 10 grams per liter of protein; and
at least one source of carbohydrate and has a viscosity at 25 °C of 25-75 cps (25-75
mPa seconds). The protein is comprised of at least 30-70 weight % sodium caseinate, at least 30
weight % milk protein isolate, up to 20 weight % soy protein and up to 10 weight % whey
protein (with the weight percentages being calculated using the weight of protein provided by a
particular source in relation to the total weight of protein present in the liquid nutritional
product).
[0005] Also provided herein is a high protein, low viscosity liquid nutritional product
comprising water; at least one source of beta-hydroxy-beta-methylbutyrate in an amount
sufficient to provide at least 4 g/L beta-hydroxy-beta-methylbutyrate; a total of 80-1 10 grams per
liter of protein; at least one source of carbohydrate; at least one source of fat; and at least one
source of calcium in an amount sufficient to provide at least 500 mg/L calcium. This liquid
nutritional product has a viscosity at 25 °C of 30-75 cps (30-75 mPa seconds). Within the liquid
nutritional product, the protein comprises 30-55 weight % sodium caseinate, at least 35 weight %
milk protein isolate, 5-20 weight % soy protein isolate, and 5-10 weight % whey protein.
[0006] Additionally provided is a liquid nutritional product comprising water, at least one
source of beta-hydroxy-beta-methylbutyrate in an amount sufficient to provide at least 4 g/L
beta-hydroxy-beta-methylbutyrate, a total of 80-1 10 grams per liter of protein, at least one source
of carbohydrate, and at least one source of calcium in an amount sufficient to provide at least 500
mg/L calcium. The at least one source of beta-hydroxy-beta-methylbutyrate is selected from the
group consisting of sodium HMB, potassium HMB, magnesium HMB, chromium HMB, calcium
HMB, alkali metal HMB, alkaline earth metal HMB, HMB lactone and combinations thereof.
Furthermore, the liquid nutritional product has a viscosity at 25 °C of 30-75 cps (30-75
mPa seconds). The 85-100 grams per liter of protein is comprised of 30-60 weight % sodium
caseinate, at least 35 weight % milk protein isolate and, at least 5 weight % soy protein isolate,
whey protein or a combination thereof.
DETAILED DESCRIPTION
[0007] The liquid nutritional products disclosed herein are high in protein and low in
viscosity, utilizing a specified blend of protein sources, and have a viscosity at 25 °C of 25-75
cps (25-75 mPa seconds) along with a total of 80-1 10 grams per liter of protein and at least 4
grams per liter beta-hydroxy-beta-methylbutyrate.
[0008] The high protein low viscosity liquid nutritional product provided herein contains
water, at least one source of beta-hydroxy-beta-methylbutyrate in an amount sufficient to provide
at least 4 g/L beta-hydroxy-beta-methylbutyrate; a total of 80-1 10 grams per liter of protein; and
at least one source of carbohydrate and has a viscosity at 25 °C of 25-75 cps (25-75
mPa seconds). The protein is comprised of at least 30-70 weight % sodium caseinate, at least 30
weight % milk protein isolate, up to 20 weight % soy protein and up to 10 weight % whey
protein (with the weight percentages being calculated using the weight of protein provided by a
particular source in relation to the total weight of protein present in the liquid nutritional
product).
[0009] Also provided herein is a high protein, low viscosity liquid nutritional product
comprising water; at least one source of beta-hydroxy-beta-methylbutyrate in an amount
sufficient to provide at least 4 g/L beta-hydroxy-beta-methylbutyrate; a total of 80-1 10 grams per
liter of protein; at least one source of carbohydrate; at least one source of fat; and at least one
source of calcium in an amount sufficient to provide at least 500 mg/L calcium. This liquid
nutritional product has a viscosity at 25 °C of 30-75 cps (30-75 mPa seconds). Within the liquid
nutritional product, the protein comprises 30-55 weight % sodium caseinate, at least 35 weight %
milk protein isolate, 5-20 weight % soy protein isolate, and 5-10 weight % whey protein.
[00010] Additionally provided is a liquid nutritional product comprising water, at
least one source of beta-hydroxy-beta-methylbutyrate in an amount sufficient to provide at least
4 g/L beta-hydroxy-beta-methylbutyrate, a total of 80-1 10 grams per liter of protein, at least one
source of carbohydrate, and at least one source of calcium in an amount sufficient to provide at
least 500 mg/L calcium. The at least one source of beta-hydroxy-beta-methylbutyrate is selected
from the group consisting of sodium HMB, potassium HMB, magnesium HMB, chromium
HMB, calcium HMB, alkali metal HMB, alkaline earth metal HMB, HMB lactone and
combinations thereof. Furthermore, the liquid nutritional product has a viscosity at 25 °C of 30-
75 cps (30-75 mPa seconds). The 80-100 grams per liter of protein is comprised of 30-60 weight
% sodium caseinate, at least 35 weight % milk protein isolate and, at least 5 weight % soy
protein isolate, whey protein or a combination thereof.
[0001 1] As previously described, in the liquid nutritional products disclosed herein, the
80-1 10 grams per liter of total protein is provided by a combination of proteins. In certain
embodiments, the liquid nutritional products disclosed herein contain 85-1 10 grams per liter of
total provided, provided by a combination of proteins. In one embodiment, 30-70 weight % of
the total protein is sodium caseinate, at least 30 weight % of the total protein is milk protein
isolate, up to 20 weight % of the total protein is soy protein and up to 10 weight % of the total
protein is whey (with the percentages based upon the total weight of protein present in the liquid
nutritional product). By stating that the soy protein comprises up to 20 weight % of the total
protein, it is intended that the soy protein present is present in an amount of 0-20 weight % of the
total protein. By stating that the milk protein isolate comprises at least 30 weight % of the total
protein, it is intended that the amount of milk protein isolate may range from 30-70 weight % of
the total protein. By stating that whey protein comprises up to 10 weight % of the total protein,
it is intended that the whey protein is present in an amount of 0-10 weight % of the total protein.
In certain embodiments of the liquid nutritional compositions disclosed herein, sodium caseinate
comprises 30-60 weight % of the total protein; milk protein isolate comprises at least 35 weight
% of the total protein; whey protein, soy protein, or a combination thereof comprises at least 5
weight % of the total protein. In other embodiments, the protein comprises 5-20 weight % soy
protein and 5-10 weight % whey, 30-55 weight % sodium caseinate, and at least 35 weight %
milk protein isolate.
[00012] As previously discussed, the amount of sodium caseinate that is present in the
liquid nutritional products disclosed herein is 30-70 weight % of the total protein in some
embodiments, 30-60 weight % of the protein in some embodiments, and 30-55 weight % of the
total protein in other embodiments. The sodium caseinate may be provided by one or more than
one source. Various commercial sources of sodium caseinate exist. Preferably, the source(s) of
sodium caseinate is a low viscosity sodium caseinate such as Sodium Caseinate 166 (available
from Fonterra Co-operative Group Limited, Auckland, New Zealand). Preferably, the protein
provided by the source(s) of sodium caseinate is intact protein.
[00013] In certain embodiments of the above-described liquid nutritional products,
calcium caseinate can comprise a portion of the protein. When calcium caseinate is utilized, it
preferably comprises no more than 10 weight % of the total protein in order to minimize
undesirable taste notes. For liquid nutritional products where taste restrictions are less specific, it
may be possible to utilize relatively more calcium caseinate, such as up to 15 weight % of the
total protein or even up to 20 weight % of the total protein while still maintaining a viscosity of
25-75 cps (25-75 mPa seconds).
[00014] As previously discussed, the amount of milk protein isolate that is present in the
liquid nutritional products described herein is at least 30 weight % of the total protein
component. As used herein, the phrase milk protein isolate should be understood to mean a
source of milk protein that comprises milk that has been concentrated (i.e., to remove water and
fat) and has also had a portion of its lactose content removed. Generally, commercially available
milk protein isolates contain about 85-90 weight % protein (or more), about 2-5 weight %
lactose, minimal fat (i.e., 1-3%) and about 5-6 weight % water. In certain embodiments of the
liquid nutritional products disclosed herein, the amount of milk protein isolate is at least 35
weight % of the total protein. The milk protein isolate may be provided by one or more than one
source. Various commercial sources of milk protein isolate exist. Preferably, the source(s) of
milk protein isolate contains at least 85 weight % protein (w/w, based on the total weight of the
milk protein isolate source), has a lactose content of 5% or less, a water content of less than 6%,
a fat content of less than 3% and an ash content of 8% or less (all of the immediately percentages
being weight percentages). Various commercial sources of milk protein isolate are available,
including, but not limited to Milk Protein Concentrate 4861 from Fonterra Co-operative Group
Limited, Auckland, New Zealand). Milk Protein Concentrate 4861 contains a minimum of 85
weight % protein, no more than 6% water, no more than 2.5% fat and no more than 5% lactose.
(The term milk protein concentrate 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 from ordinary milk removed and inherent fat 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 milk protein concentrate. 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 and such products should be considered to be within the scope of the term milk
protein isolate as that term is used herein.)
[00015] When soy protein is utilized in the liquid nutritional products disclosed herein, the
soy protein may be provided by one or more than one source. Common forms of soy protein
include soy protein concentrates and soy protein isolates. As previously discussed, the amount
of soy protein utilized in the liquid nutritional products is up to 20 weight % of the total protein
in certain embodiments (i.e., 0-20 weight %) of the total protein, 5-20 weight % of the total
protein in other embodiments and can be 15-20 weight % of the total protein in yet other
embodiments. Preferably, the soy protein is soy protein concentrate. Commercial sources of soy
protein are well known in the nutrition art, some non-limiting examples of which include soy
protein isolates distributed by The Solae Company under the trade designation "Soy Protein
Isolate EXP-H01 18," Έ CR-E-0101, and "Supro Plus 675."
[00016] When whey protein is utilized in the liquid nutritional products disclosed herein,
the whey may be provided by one or more than one source. Common forms of whey protein
include whey protein concentrate and whey protein isolate. Preferably, the whey protein is
present as a whey protein concentrate. Various commercial sources of whey protein exist,
containing varying concentrations of protein such as about 75 weight % protein (w/w, based on
the total weight of the protein source). As previously discussed, the amount of whey protein
utilized in the liquid nutritional products can be up to 10 weight % (i.e., 0-10 weight %) of the
total protein in certain embodiments, at least 5 weight % of the total protein in other
embodiments and 5-10 weight % of the total protein in yet other embodiments. In certain
embodiments, the combined amount of whey protein and soy protein comprises at least 5 weight
% (but no more than a maximum of 20 weight % soy protein and 10 weight % whey protein).
[00017] In addition to the protein sources discussed above, the liquid nutritional products
may also contain protein from one or more other sources, in an amount or amounts that is in
accordance with the limitations on the amounts of sodium caseinate, milk protein isolate, soy
protein and whey protein, discussed above. The other protein sources will not comprise (in total)
more than 40 weight % of the total protein, preferably no more than 30 weight %, no more than
20 weight % or no more than 10 weight %. Suitable and non-limiting examples of additional
protein sources include casein from milk, animal products (e.g. , meat, fish, egg albumen), cereals
(e.g., rice, corn), vegetable (e.g., soy, pea, potato), or combinations thereof. The additional
protein sources can also include hydrolyzed proteins from one or more of casein, whey, soy, pea
and free amino acids known for use in nutritional products, non-limiting examples of which
include lysine, tryptophan, glutamine, tyrosine, L-methionine, cysteine, taurine, L-arginine,
carnitine, and combinations thereof.
[00018] As previously discussed, the liquid nutritional products contain at least 4 grams
per liter beta-hydroxy-beta-methylbutyrate. In certain embodiments of the liquid nutritional
products disclosed herein, the amount of HMB is 4-9 grams per liter. The HMB that is present in
the liquid nutritional products disclosed herein may be provided by various sources. In certain
embodiments, the liquid nutritional product contains one source of HMB. In other embodiments,
the liquid nutritional product contains more than one source of HMB, such as two sources, three
sources or even more. The HMB molecule exists in a free acid form and also in various
modified forms including a salt, an ester and a lactone and the terms HMB and beta-hydroxybeta-
methylbutyrate as used herein are meant to encompass all forms, unless indicated otherwise.
Various methods for production of HMB in its various forms are known and commercial sources
of HMB exist.
[00019] The salt form of HMB currently provides the most preferred form for
incorporation into liquid nutritional products. For use in the liquid nutritional products described
herein, pharmaceutically acceptable and water-soluble salts are preferred. In certain
embodiments of the liquid nutritional products disclosed herein, the beta-hydroxy-betamethylbutyrate
is provided by at least one source selected from the group consisting of sodium
HMB, potassium HMB, magnesium HMB, chromium HMB, calcium HMB, alkali metal HMB,
alkaline earth metal HMB, HMB lactone and combinations thereof. Preferably, the betahydroxy-
beta-methylbutyrate is provided by at least one source selected from the group
consisting of sodium HMB, potassium HMB, magnesium HMB, chromium HMB, calcium HMB
and combinations thereof. Even more preferably, the beta-hydroxy-beta-methylbutyrate is
provided by calcium HMB. Calcium HMB is most commonly formulated and available as
calcium HMB monohydrate, a commercially available source of which is available from
Technical Sourcing International of Salt Lake City, Utah, USA. When one or more salts of
HMB are utilized to provide the at least 4 grams per liter HMB or 4-9 grams per liter HMB, the
total amount of salt(s) present is sufficient to provide the specified amount of HMB. In other
words, the cationic component is not included in the weight specification.
[00020] When the source of HMB includes an ester form of HMB, any pharmaceutically
acceptable ester can be utilized. Preferably, the HMB ester is converted to HMB in its free acid
form. Preferred esters of HMB include, but are not limited to, methyl ester or ethyl ester. HMB
methyl ester and HMB ethyl ester are rapidly converted to the free acid form of HMB.
[00021] When the source of HMB includes a lactone form of HMB, any pharmaceutically
acceptable lactone can be utilized. Preferably, the HMB ester is converted to HMB in its free
acid form. Preferred lactones of HMB include, but are not limited to, isovalaryl lactone or a
similar lactone. Isovalaryl lactone is rapidly converted to the free acid form of HMB.
[00022] As previously discussed, the liquid nutritional products disclosed herein contain at
least one source of carbohydrates, preferably more than one source. The particular amount of
carbohydrate that is present in the liquid nutritional composition may vary depending upon the
nutritional needs of the intended user. Carbohydrate concentrates usually fall within the range of
5 weight % to 40 weight % (percentages are weight percentages based upon the total weight of
the liquid nutritional product), 7 weight % to 30 weight %, or 10 weight % to 25 weight %. The
amount of carbohydrates present can also be characterized as a percentage of total calories in the
liquid nutritional product and may vary widely. In certain embodiments, the at least one source
of carbohydrate comprises 10-75% of the total calories of the liquid nutritional composition and
in other embodiments 30-50% of the total calories. In certain embodiments, the liquid nutritional
product includes at least one source of carbohydrates in an amount sufficient to provide a total of
100-200 grams per liter of carbohydrate.
[00023] Various commercial sources of carbohydrates exist and may be utilized in the
liquid nutritional products disclosed herein. Non-limiting examples of suitable carbohydrates or
sources thereof for use in the liquid nutritional compositions disclosed herein include
maltodextrin, hydrolyzed or modified starch or cornstarch, glucose polymers, corn syrup, corn
syrup solids, rice-derived carbohydrates, glucose, fructose, lactose, high fructose corn syrup,
honey, sugar alcohols (e.g. , malitol, erythritol, sorbitol) and combinations thereof.
[00024] In certain embodiments of the liquid nutritional products disclosed herein, the
product includes at least one source of fat. The particular amount of fat that is present in the
liquid nutritional composition may vary depending upon the nutritional needs of the intended
user. Fat concentrations usually fall within the range of 1 weight % to 30 weight % (percentages
are weight percentages based upon the total weight of the liquid nutritional product), 2 weight % >
to 15 weight %, or 4 weight % to 10 weight. The amount of fat present can also be characterized
as a percentage of total calories in the liquid nutritional product and may vary widely. In certain
embodiments, the at least one source of fat comprises 20-85% of the total calories of the liquid
nutritional composition and in other embodiments 35-55% of the total calories. In certain
embodiments, the liquid nutritional product includes at least one source of fat in an amount
sufficient to provide 30-60 grams per liter of total fat.
[00025] Various commercial sources of fat exist and may be utilized in the liquid
nutritional products disclosed herein. Non-limiting examples of suitable fats or sources thereof
for use in the liquid nutritional products disclosed herein include coconut oil, fractionated
coconut oil, soy oil, corn oil, olive oil, safflower oil, high oleic safflower oil, MCT oil (medium
chain triglycerides), sunflower oil, high oleic sunflower oil, palm and palm kernel oils, palm
olein, canola oil, marine oils, cottonseed oils and combination s thereof.
[00026] As previously mentioned, in certain embodiments, the liquid nutritional products
disclosed herein include at least one source of calcium in an amount sufficient to provide at least
500 mg per liter calcium, preferably 500-2500 mg per liter calcium. In other embodiments, the
liquid nutritional products contain less than 500 mg per liter of calcium, such as 10 mg per liter,
50-500 mg per liter or 30-350 mg per liter. Various commercial sources of calcium exist and
may be utilized in the liquid nutritional products disclosed herein as long as they are generally
compatible with the other ingredients of the liquid nutritional product. Some of the calcium may
be provided by calcium HMB. Preferably, the at least one source of calcium includes microionized
tricalcium phosphate (wherein the particle size has been reduced to less than about 10
micrometers) which can aid in maintaining the low viscosity of 25-75 cps (25-75 mPa second)
and in obtaining a non-gritty mouthfeel in the product. Other sources of calcium include, but are
not limited to, calcium caseinate (in the amounts and under the conditions previously described),
calcium citrate, dicalcium phosphate, calcium carbonate, calcium hydroxide and combinations
thereof.
[00027] In certain embodiments of the liquid nutritional products disclosed herein, the
products may contain other ingredients, non-limiting examples of which include preservatives,
antioxidants, emulsifying agents, buffers, pharmaceutical actives, additional nutrients, colorants,
flavors, thickening agents and stabilizers.
[00028] In certain embodiments of the liquid nutritional products disclosed herein, the
products may contain 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.
[00029] In certain embodiments of the liquid nutritional products disclosed herein, the
products may contain minerals, non-limiting examples of which include phosphorus,
magnesium, iron, zinc, manganese, copper, sodium, potassium, molybdenum, chromium,
selenium, chloride, and combinations thereof.
[00030] The liquid nutritional products may also optionally include one or more masking
agents to reduce or otherwise obscure the development of any residual bitter flavors and after
taste in the emulsions over time. Suitable masking agents include natural and artificial
sweeteners, sodium sources such as sodium chloride, and hydrocolloids, such as guar gum,
xanthan gum, carrageenan, gellan gum, and combinations thereof. The amount of masking agent
in the nutritional emulsion may vary depending upon the particular masking agent selected, other
ingredients in the formulation, and other formulation or product target variables. Such amounts,
however, most typically range from at least 0.1%, including from 0.15% to 3.0%, and also
including from 0.18% to 2.5%, by weight of the nutritional emulsion.
[00031] The liquid nutritional products described herein are useful to provide supplement,
primary, or sole sources of nutrition, and or to provide individuals one or more benefits as
described herein. In accordance with such methods, the products may be administered orally as
needed to provide the desired level of nutrition, most typically in the form of one to two servings
daily, in one or two or more divided doses daily, e.g., serving sizes typically ranging from 100 to
300 mL, including from 150 to 250 mL, including from 190 mL to 240 mL.
[00032] As previously discussed, the liquid nutritional products disclosed herein have a
viscosity of 25-75 cps (25-75 mPa seconds) and in embodiments containing at least 500 mg per
liter calcium a viscosity of 30-75 cps (30-75 mPa seconds). In certain embodiments, the liquid
nutritional products have a viscosity of 25-70 cps (50-65 mPa seconds), in other embodiments
(whether containing at least 500 mg per liter calcium or not) 30-70 cps (30-70 mPa seconds) and
in yet other embodiments 25-65. In still other embodiments, the liquid nutritional products
(whether containing at least 500 mg per liter calcium or not) have a viscosity of 30-65 cps (25-65
or 30-65 mPa seconds). In certain embodiments, the liquid nutritional products include one or
more vanilla flavors and have a viscosity of 30-60 cps (30-60 mPa seconds) or even 30-50 cps
(30-50 MPa seconds). In other embodiments, the liquid nutritional products include one or more
chocolate flavors and have a viscosity of 50-75 cps (50-75 mPa seconds) or even 50-70 cps (50-
70 MPa seconds ) . The viscosity values provided herein are measured at 25 °C, using a
Brookfield Model LV Series (Model DV-II) Viscometer, with a # 1 spindle installed, operated at
60 rpm (to create a shear rate of about 13 sec 1, utilizing AR&S Method 11.01. The Brookfield
Viscometer is a rotational viscometer. It measures the torque required to rotate an immersed
spindle (geometry) in a fluid. The spindle is driven by a motor through a calibrated spring;
deflection of the spring is indicated by a pointer and dial or a digital display. The viscous drag of
the fluid against the spindle is measured by the spring deflection. The measurement range is
determined by the rotational speed of the spindle, the size and shape of the spindle, the container
the spindle is rotating within and the full scale torque of the calibrated spring. As those skilled in
the art will appreciate, while viscosities can be measured under other conditions and according to
different methods, modification of one or more test conditions may result in a different viscosity
number.
Methods of Manufacturing
[00033] The liquid nutritional compositions that are disclosed herein can be manufactured
by any process or suitable method (now known or known in the future) for making nutritional
emulsions. In one suitable manufacturing process, at least three separate slurries are prepared.
These slurries include: a protein-in-fat (PIF) slurry, a carbohydrate-mineral (CHO-MIN) slurry
and a protein-in-water (PIW) slurry. The PIF slurry is formed by heating and mixing any oils
that are selected for the fat component (when present) and then adding an emulsifier (e.g.,
lecithin), fat-soluble vitamins and a portion of the total protein (preferably about half of the milk
protein isolate) with continued heat and agitation. The CHO-MIN slurry is formed by adding to
water (with heat and agitation), minerals (e.g., potassium citrate, dipotassium phosphate, sodium
citrate, etc.), trace and ultra trace minerals (often as pre-mix(es)), thickening-type or suspending
agents (e.g., Avicel, gellan, carragenan) and any HMB source. The CHO-MIN slurry that results
is held for 10 minutes with continued heat and agitation and then additional minerals may be
added (e.g., potassium chloride, magnesium carbonate, potassium iodide, etc.) and carbohydrates
(e.g., fructooligosaccharides, sucrose, corn syrup, etc.). The PIW slurry is formed by mixing the
remaining protein (i.e., sodium caseinate, soy protein, why protein, etc.) into water.
[00034] The three slurries are blended together with heat and agitation and the pH is
adjusted to the desired range (typically near neutral, around 6.6-7), after which the composition
is subjected to high-temperature short-time (HTST) processing during which time the
composition is heat treated, emulsified and homogenized and allowed to cool. Water soluble
vitamins and ascorbic acid are added (if applicable), the pH is again adjusted (if necessary),
flavors are added and any additional water can be added to adjust the solids content to the
desired range.
Examples
[00035] The following examples illustrate specific and exemplary embodiments and
features of the liquid nutritional compositions disclosed herein. The examples are provided
solely for the purposes of illustration and should not be construed as limitations of the present
disclosure. Numerous variations over these specific examples are possible without departing
from the spirit and scope of the presently disclosed liquid nutritional compositions. All amounts
indicated within the tables below are weight percentages based upon the total weight of the
composition, unless indicated otherwise.
[00036] Example 1
A 1000 kg batch of vanilla-flavored liquid nutritional product having a protein content of
about 85 grams per liter and a viscosity of 35 cps (35 mPa seconds) was prepared according to
the bill of materials provided in Table 1 below. When preparing the product, the manufacturing
method described above (i.e., preparation of PIW, PIF and CHO-MIN slurries) was generally
followed with the following changes. The milk protein isolate was split into two roughly equal
portions with the first half being added to the PIF blend and the second half being added to the
PIW blend. The remaining proteins (i.e., isolated soy protein, whey protein concentrate and
sodium caseinate) were added to the PIW blend.
Table 1
Ingredient Amount (kg)
Water As needed to reach 1000 kg
Deionized corn syrup (liquid) 119.6
Sucrose 50.2
Partially hydrolyzed sodium caseinate 36.4
Milk protein isolate 36.2
Canola oil 25.7
Isolated soy protein 14.5
Corn oil 14.5
Whey protein concentrate (75% protein) 10.8
Fructo-oligosaccharide (FOS) powder 7.5
Ca-HMB 7.1
Potassium citrate 5.5
Natural and artificial vanilla flavors 5.0
Lecithin 1.5
Sodium citrate 1.4
Micronized tricalcium phosphate 1.4
Avicel CL-61 1 1.0
Choline chloride 0.750
Magnesium carbonate 0.7214
Cream flavor 0.600
Potassium chloride 0.5291
UTM/TM Premix 1 0.465
Ascorbic acid 0.284
Water soluble vitamin premix 0.215
L-carnitine 0.175
Potassium hydroxide 0.1096
D,L-alpha tocopheryl acetate 0.0300
Gellan gum 0.0250
Beta carotene in oil (30% beta carotene) 0.0145
Vitamin A palmitate and D3 in oil 0.0053
Potassium iodide 0.000240
Phylloquinone 0.000140
Processing aids (maltodextrin DEI 8, citric acid As needed to adjust pH and viscosity.
and 40% potassium hydroxide)
Ultra-trace and trace minerals.
[00037] Example 2
A 1000 kg batch of banana- flavored liquid nutritional product having a protein content of
about 85 grams per liter and a viscosity of 35 cps was prepared according to the bill of materials
provided in Table 2 below. When preparing the product, the manufacturing method described
above (i.e., preparation of PIW, PIF and CHO-MIN slurries) was generally followed with the
following changes. The milk protein isolate was split into two roughly equal portions with the
first half being added to the PIF blend and the second half being added to the PIW blend. The
remaining proteins (i.e., isolated soy protein, whey protein concentrate and sodium caseinate)
were added to the PIW blend.
Table 2
Ingredient Amount (kg)
Water As needed to reach 1000 kg
Deionized corn syrup (liquid) 119.6
Sucrose 50.2
Partially hydrolyzed sodium caseinate 36.4
Milk protein isolate 36.2
Canola oil 25.7
Isolated soy protein 14.5
Corn oil 14.5
Whey protein concentrate (75% protein) 10.8
Fructo-oligosaccharide (FOS) powder 7.5
Ca-HMB 7.1
Potassium citrate 5.5
Lecithin 1.5
Sodium citrate 1.4
Micronized tricalcium phosphate 1.4
Avicel CL-61 1 1.0
Vanilla and banana flavors 2.0
Choline chloride 0.750
Magnesium carbonate 0.7214
Potassium chloride 0.5291
Cream flavor 0.500
UTM/TM Premix 0.465
Ascorbic acid 0.284
Water soluble vitamin premix 0.215
L-carnitine 0.175
Potassium hydroxide 0.1096
D,L-alpha tocopheryl acetate 0.0300
Gellan gum 0.0250
Beta carotene in oil (30% beta carotene) 0.0145
Vitamins A palmitate and D3 in oil 0.0053
Potassium iodide 0.000240
Phylloquinone 0.000140
Processing aids (citric acid and 40% potassium As needed to adjust pH and viscosity.
hydroxide)
Ultra-trace and trace minerals
[00038] Example 3
A 1000 kg batch of chocolate-flavored liquid nutritional product having a protein content
of about 85 grams per liter and a viscosity of 53 cps (53 mPa seconds) was prepared according to
the bill of materials provided in Table 3 below. When preparing the product, the manufacturing
method described above (i.e., preparation of PIW, PIF and CHO-MIN slurries) was generally
followed with the following changes. The milk protein isolate was split into two roughly equal
portions with the first half being added to the PIF blend and the second half being added to the
PIW blend. The remaining proteins (i.e., isolated soy protein, whey protein concentrate and
sodium caseinate) were added to the PIW blend.
Table 3
Ingredient Amount (kg)
Water As needed to reach 1000 kg
Deionized corn syrup (liquid) 120.4
Sucrose 52.2
Partially hydrolyzed sodium caseinate 36.5
Milk protein isolate 35.5
Canola oil 26.4
Isolated soy protein 14.7
Corn oil 14.9
Whey protein concentrate (75% protein) 10.7
Cocoa powder 10.1
Fructo-oligosaccharide (FOS) powder 7.5
Ca-HMB 7.1
Potassium citrate 5.2
Lecithin 1.6
Micronized tricalcium phosphate 1.5
Cream and vanilla flavors 3.8
Avicel CL-61 1 1.0
Choline chloride 0.750
Potassium chloride 0.710
Magnesium carbonate 0.540
UTM/TM Premix 0.440
Ascorbic acid 0.284
Sodium citrate 0.260
Water soluble vitamin premix 0.242
L-carnitine 0.184
Potassium hydroxide 0.1096
D,L-alpha tocopheryl acetate 0.0300
Gellan gum 0.0250
Vitamins A palmitate and D3 in oil (54% 0.0081
Vitamin A palmitate)
Potassium iodide 0.000240
Phylloquinone 0.000135
Processing aids (citric acid and 40%> potassium As needed to adjust pH and viscosity.
hydroxide)
Ultra-trace and trace minerals.
[00039] To the extent that the term "includes" or "including" is used in the
specification or the claims, it is intended to be inclusive in a manner similar to the term
"comprising" as that term is interpreted when employed as a transitional word in a claim.
Furthermore, to the extent that the term "or" is employed (e.g., A or B) it is intended to mean "A
or B or both." When the applicants intend to indicate "only A or B but not both" then the term
"only A or B but not both" will be employed. Thus, use of the term "or" herein is the inclusive,
and not the exclusive use. See Bryan A. Garner, A Dictionary of Modern Legal Usage 624 (2d.
Ed. 1995). Also, to the extent that the terms "in" or "into" are used in the specification or the
claims, it is intended to additionally mean "on" or "onto." Furthermore, to the extent the term
"connect" is used in the specification or claims, it is intended to mean not only "directly
connected to," but also "indirectly connected to" such as connected through another component
or components.
[00040] While the present application has been illustrated by the description of
embodiments thereof, and while the embodiments have been described in considerable detail, it
is not the intention of the applicants to restrict or in any way limit the scope of the appended
claims to such detail. Additional advantages and modifications will readily appear to those
skilled in the art. Therefore, the application, in its broader aspects, is not limited to the specific
details, the representative apparatus, and illustrative examples shown and described.
Accordingly, departures may be made from such details without departing from the spirit or
scope of the applicant's general inventive concept.

What is claimed is:
1. A high protein, low viscosity liquid nutritional product comprising:
water;
at least one source of beta-hydroxy-beta-methylbutyrate in an amount sufficient to
provide at least 4 g/L beta-hydroxy-beta-methylbutyrate;
80-1 10 g/L of total protein; and
at least one source of carbohydrate,
wherein said product has a viscosity at 25 °C of 25-75 cps and
30-70 weight % of the total protein is sodium caseinate, at least 30 weight % of the total protein
is milk protein isolate, up to 20 weight % of the total protein is sourced from soy, and up to 10
weight % of the total protein is sourced from whey.
2. A liquid nutritional product according to claim 1 wherein the total protein includes at
least 5 weight % of whey protein, soy protein or a combination thereof.
3. A liquid nutritional product according to claim 1 further comprising at least one source of
fat.
4. A liquid nutritional product according to claim 1 further comprising at least one source of
calcium in an amount sufficient to provide at least 500 mg/L calcium.
5. A liquid nutritional product according to claim 4 where the at least one source of calcium
comprises micro-ionized tricalcium phosphate.
6. A liquid nutritional product according to one of claims 1-5 where the total protein
includes up 10 weight % calcium caseinate.
7. A liquid nutritional product according to one of claims 1-5 where the at least one source
of beta-hydroxy-beta-methylbutyrate comprises calcium beta-hydroxy-beta-methylbutyrate.
8. A liquid nutritional product according to claims 7 where the beta-hydroxy-betamethylbutyrate
is present in an amount of 4-9 grams/L.
9. A liquid nutritional product according to one of claims 1-5 with a viscosity at 25 °C of
30-65 cps.
10. A liquid nutritional product according to one of claims 1-5 further comprising vanilla
flavor and having a viscosity at 25 °C of 20-60 cps.
11. A liquid nutritional product according to one of claims 1-5 further comprising chocolate
flavor and having a viscosity of 50-75 cps.
12. A liquid nutritional product according to one of claims 1-5 wherein the total protein
comprises up to 10 weight % calcium caseinate.
13. A liquid nutritional product according to one of claims 1-5 where the sodium caseinate is
low viscosity and contains intact protein.
14. A high protein, low viscosity liquid nutritional product comprising:
water;
at least one source of beta-hydroxy-beta-methylbutyrate in an amount sufficient to
provide at least 4 g/L beta-hydroxy-beta-methylbutyrate;
80-1 10 g/L of total protein;
at least one source of carbohydrate;
at least one source of fat;
at least one source of calcium in an amount sufficient to provide at least 500 mg/L
calcium,
wherein said liquid has a viscosity at 25 C of 30-75 cps and
wherein 30-55 weight % of the total protein is sodium caseinate, at least 35 weight % of the total
protein is milk protein isolate, 5-20 weight % of the total protein is soy protein isolate, and 5-10
weight % of the total protein is whey protein.
15. A liquid nutritional product according to claim 14 wherein said at least one source of fat
provides 30-60 g/L of fat and said at least one source of carbohydrate provides 100-200 g/L
carbohydrate.
16. A liquid nutritional product according to claim 14 where the at least one source of
calcium comprises micro-ionized tricalcium phosphate.
17. A liquid nutritional product according to any one of claims 14-16 where the protein
includes up to 10 weight % calcium caseinate.
18. A liquid nutritional product according to one of claims 14-16 where the at least one
source of beta-hydroxy-beta-methylbutyrate comprises calcium beta-hydroxy-betamethylbutyrate.
19. A liquid nutritional product according to claims 18 where the beta-hydroxy-betamethylbutyrate
is present in an amount of 4-9 grams/L.
20. A liquid nutritional product according to one of claims 14-16 with a viscosity at 25 °C of
30-65 cps.
21. A liquid nutritional product according to one of claims 14-16 further comprising vanilla
flavor and having a viscosity at 25 °C of 25-60 cps.
22. A liquid nutritional product according to one of claims 14-16 further comprising
chocolate flavor and having a viscosity of 50-75 cps.
23. A liquid nutritional product according to one of claims 14-16 where the sodium caseinate
is low viscosity and contains intact protein.
24. A liquid nutritional product comprising:
water;