CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application claims priority to and any benefit of U.S. Provisional Patent
Application No. 61/792,060, filed March 15, 2013, the entire content of which is incorporated
herein by reference.
FIELD
[0002] The present disclosure relates to nutritional compositions including protein and calcium
P-hydroxy-P-methylbutyrate and methods of using and manufacturing the same. More
particularly, the present disclosure relates to nutritional compositions including at least one
source of protein and calcium P-hydroxy-P-methylbutyrate that has been treated with casein
phosphopeptide.
BACKGROUND
[0003] Protein-containing nutritional products are available that are specifically formulated to
increase muscle mass and reduce muscle wasting in individuals. Some nutritional products may
include calcium P-hydroxy-P-methylbutyrate (HMB) in combination with protein to further
enhance muscle building in the body. However, nutritional products, such as liquids and
emulsions, containing calcium HMB and protein have generally required high levels of protein
stabilizers, such as organic acid salts including sodium and potassium citrates and phosphates.
This is especially true for acidified shelf stable liquid beverages subjected to high heat, such as
that of a retort sterilization process, during manufacturing for microbiological control. Addition
of the required protein stabilizers leads to high levels of potassium, sodium, phosphorus, and
combinations thereof in the nutritional products.
SUMMARY
[0004] Provided herein are nutritional compositions including at least one source of protein and
calcium P-hydroxy-P-methylbutyrate (HMB) that has been treated with casein phosphopeptide
and methods of using and manufacturing the same. The nutritional compositions are stable and
have limited levels of potassium, sodium, phosphorus, and combinations thereof.
[0005] In a first embodiment, a nutritional composition comprising a calcium HMB-casein
phosphopeptide complex in an amount sufficient to provide about 0.4 grams to about 4 grams of
HMB per serving is provided. The nutritional composition comprises about 5 grams to about 50
grams of protein per serving. In addition, the nutritional composition comprises low
concentrations of potassium, sodium, and phosphorus, such as potassium in a concentration of
less than about 2500 ppm, sodium in a concentration of less than about 1600 ppm, and
phosphorus in a concentration of less than about 3200 ppm.
[0006] In a second embodiment, a method for preparing a protein-containing nutritional
composition with calcium HMB is provided. The method comprises mixing calcium HMB with
casein phosphopeptide to produce a calcium HMB-casein phosphopeptide complex. The weight
ratio of calcium HMB to casein phosphopeptide is within a range of about 3:1 to about 70:1.
The calcium HMB-casein phosphopeptide complex is mixed with at least one source of protein
to produce a nutritional composition. The nutritional composition comprises about 5 grams to
about 50 grams of protein per serving.
[0007] In a third embodiment, a method for preparing a stabilized nutritional composition
comprising at least one source of protein and calcium HMB is provided. The method comprises
adding calcium HMB and casein phosphopeptide to an aqueous solution at a weight ratio within
a range of about 3:1 to about 70:1 of calcium HMB to casein phosphopeptide. The aqueous
solution containing casein phosphopeptide and calcium HMB is agitated for about 3 minutes to
about 20 minutes to form a calcium HMB-casein phosphopeptide complex. The calcium HMBcasein
phosphopeptide complex is mixed with the at least one source of protein. The nutritional
composition comprises about 5 grams to about 50 grams of protein per serving.
DETAILED DESCRIPTION
[0008] The present disclosure is generally directed to nutritional compositions including
protein and calcium P-hydroxy-P-methylbutyrate (HMB) that has been treated with casein
phosphopeptide and methods of using and manufacturing the same. The nutritional
compositions are stable and have reduced levels of potassium, sodium, phosphorus, and
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combinations thereof. By reducing the overall levels of potassium, sodium, phosphorus, and
combinations thereof, the nutritional compositions disclosed herein are suitable for use by a wide
variety of individuals, including those individuals with metabolic disorders who are sensitive to
electrolytes, such as potassium ions, sodium ions, phosphorus ions (as hydrogen phosphate), and
combinations thereof.
Definitions
[0009] The terminology as set forth herein is for description of the embodiments only and
should not be construed as limiting the invention as a whole.
[0010] The term "nutritional composition" as used herein, unless otherwise specified, refers to
nutritional products in various forms including, but not limited to, liquids, powders, solids, semi
solids, semi-liquids, supplements, and any other nutritional food product known in the art. A
powder may often be reconstituted to form a liquid nutritional composition. The nutritional
compositions disclosed herein comprise at least one source of protein. In certain embodiments,
the nutritional compositions further comprise at least one source of fat or at least one source of
carbohydrate or both. The nutritional compositions disclosed herein are generally suitable for
oral consumption by a human.
[001 1] The term "calcium HMB" as used herein, unless otherwise specified, refers to the
calcium salt of P-hydroxy-P-methylbutyrate (also referred to as beta-hydroxyl-3 -methyl butyric
acid, beta-hydroxy isovaleric acid, or HMB), which is most typically in a monohydrate form.
All weights, percentages, and concentrations as used herein to characterize calcium HMB are
based on the weight of calcium HMB monohydrate, unless otherwise specified.
[0012] The term "casein phosphopeptide" as used herein, unless otherwise specified, refers to
an enzymatically hydrolyzed casein, which may be prepared by treating casein with trypsin.
Casein phosphopeptide is commercially available from Friesland Brands B.V. (The
Netherlands). Generally, the casein phosphopeptide is provided in powder form and contains
20% to 30% (by weight) casein phosphopeptide.
[0013] The terms "fat" and "oil" as used herein, unless otherwise specified, are used
interchangeably to refer to lipid materials derived or processed from plants or animals or both.
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These terms also include synthetic lipid materials so long as such synthetic materials are suitable
for oral administration to humans.
[0014] The term "shelf stable" as used herein to describe a nutritional composition, unless
otherwise specified, refers to a nutritional composition, particularly a liquid, that remains
commercially stable after being packaged and then stored at 18-24°C for at least 3 months,
including from about 6 months to about 24 months, and also including from about 1 months to
about 18 months.
[0015] The terms "sterile," "sterilized," and "sterilization" as used herein, unless otherwise
specified, refer to the reduction in transmissible agents such as fungi, bacteria, viruses, spore
forms, and so forth, in food or on food grade surfaces to the extent necessary to render such
foods suitable for human consumption. Sterilization processes may include various techniques
involving the application of heat, peroxide or other chemicals, irradiation, high pressure,
filtration, or combinations or variations thereof.
[0016] The term "serving" as used herein, unless otherwise specified, is intended to be
construed as any amount which is intended to be consumed by an individual in one sitting or
within one hour or less.
[0017] The terms "liquid product" and "liquid" as used herein to describe a form of a
nutritional composition, unless otherwise specified, refers to nutritional compositions in readyto-
drink liquid form, concentrated form, and liquids made by reconstituting the powders
described herein prior to use. The liquid may also be formulated as a suspension, an emulsion, a
solution, and so forth.
[0018] The terms "solid product" and "solid" as used herein to describe a form of a nutritional
composition, unless otherwise specified, refers to nutritional compositions formed as bars, sticks,
cookies, breads, cakes, or other baked goods, frozen liquids, candy, breakfast cereals, powders,
granulated solids, or other particulates, snack chips or bites, frozen or retorted entrees and so
forth.
[0019] The terms "powder" and "reconstitutable powder" as used herein to describe a form of a
nutritional composition, unless otherwise specified, refers to nutritional compositions in flowable
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or scoopable form that can be reconstituted with water or another aqueous liquid prior to
consumption and includes both spray dried and dry mixed/dry blended powders.
[0020] The term "semi-solid," as used herein to describe a form of a nutritional composition,
unless otherwise specified, refers to nutritional compositions that are intermediate in properties,
such as rigidity, between solids and liquids. Examples of semi-solids include, but are not limited
to, puddings, yogurts, gels, gelatins, and doughs.
[0021] The term "semi-liquid" as used herein to describe a form of a nutritional composition,
unless otherwise specified, refers to nutritional compositions that are intermediate in properties,
such as flow properties, between liquids and solids. Examples of semi-liquids include, but are
not limited to, thick shakes, liquid yogurts, and liquid gels.
[0022] All percentages, parts and ratios as used herein, are by weight of the total nutritional
composition, unless otherwise specified. Numerical ranges as used herein are intended to
include every number and subset of numbers within that range, whether specifically disclosed or
not. Further, these numerical ranges should be construed as providing support for a claim
directed to any number or subset of numbers in that range. For example, a disclosure of from 1
to 10 should be construed as supporting a range of from 2 to 8, from 3 to 7, from 5 to 6, from 1
to 9, from 3.6 to 4.6, from 3.5 to 9.9, and so forth.
[0023] All references to singular characteristics or limitations of the present disclosure shall
include the corresponding plural characteristic or limitation, and vice versa, unless otherwise
specified or clearly implied to the contrary by the context in which the reference is made.
[0024] All combinations of method or process steps as used herein can be performed in any
order, unless otherwise specified or clearly implied to the contrary by the context in which the
referenced combination is made.
[0025] The various embodiments of the present disclosure may also be substantially free of any
optional or selected ingredient or feature described herein, provided that the remaining
nutritional composition still contains all of the required ingredients or features as described
herein. In this context, and unless otherwise specified, the term "substantially free" means that
the selected nutritional composition contains less than a functional amount of the optional
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ingredient, typically less than 5% by weight, including less than 4% by weight, including less
than 3% by weight, including less than 2% by weight, including less than 1% by weight,
including less than 0.5% by weight, including less than 0.1% by weight, and also including zero
percent by weight of such optional or selected ingredient.
[0026] The nutritional compositions and corresponding methods of use and manufacturing
methods of the present disclosure can comprise, consist of, or consist essentially of the elements
and limitations of the disclosure as described herein, as well as any additional or optional
ingredients, components, or limitations described herein or otherwise useful in the nutritional
compositions and methods.
[0027] In a first embodiment, a nutritional composition comprising a calcium HMB-casein
phosphopeptide complex in an amount sufficient to provide about 0.4 grams to about 4 grams of
HMB per serving is provided. The nutritional composition comprises about 5 grams to about 50
grams of protein per serving. In addition, the nutritional composition comprises potassium in a
concentration of less than about 2500 ppm, sodium in a concentration of less than about 1600
ppm, and phosphorus in a concentration of less than about 3200 ppm.
[0028] In a second embodiment, a method for preparing a protein-containing nutritional
composition with calcium HMB is provided. The method comprises mixing calcium HMB with
casein phosphopeptide to produce a calcium HMB-casein phosphopeptide complex. The weight
ratio of calcium HMB to casein phosphopeptide is within a range of about 3:1 to about 70:1.
The calcium HMB-casein phosphopeptide complex is mixed with at least one source of protein
to produce a nutritional composition. The nutritional composition comprises about 5 grams to
about 50 grams of protein per serving.
[0029] In a third embodiment, a method for preparing a stabilized nutritional composition
comprising at least one source of protein and calcium HMB is provided. The method comprises
adding calcium HMB and casein phosphopeptide to an aqueous solution at a weight ratio within
a range of about 3:1 to about 70:1 of calcium HMB to casein phosphopeptide. The aqueous
solution containing casein phosphopeptide and calcium HMB is agitated for about 3 minutes to
about 20 minutes to form a calcium HMB-casein phosphopeptide complex. The calcium HMB-
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casein phosphopeptide complex is mixed with the at least one source of protein. The nutritional
composition comprises about 5 grams to about 50 grams of protein per serving.
[0030] In certain embodiments according to the first, second, and third embodiments the
nutritional compositions are formulated as, and intended for consumption in, any known or
otherwise suitable oral product form. Any solid, liquid, semi-solid, semi-liquid, or powder
product form, including combinations or variations thereof, are suitable for use herein, provided
that such forms allow for safe and effective oral delivery to the subject via oral consumption of
the ingredients as also defined herein.
[0031] In certain embodiments of the first, second, and third embodiments, the nutritional
composition may be a solid product. Non-limiting examples of solid products include snack and
meal replacement products, including those formulated as bars, sticks, cookies or breads or cakes
or other baked goods, frozen liquids, candy, breakfast cereals, powders or reconstitutable
powders or granulated solids or other particulates, snack chips or bites, frozen or retorted entrees
and so forth. In certain embodiments according to the first, second, and third embodiments, when
the nutritional composition is a solid product, the serving may be about 25 grams to about 150
grams.
[0032] In certain other embodiments of the first, second, and third embodiments, the nutritional
composition may be a liquid product. Non-limiting examples of liquid products include snack
and meal replacement products, hot or cold beverages, carbonated or noncarbonated beverages,
juices or other acidified beverages, milk or soy-based beverages, shakes, coffees, teas, enteral
feeding compositions, and so forth. Generally, the liquid products are formulated as suspensions
or emulsions, but the liquid products can also be formulated in any other suitable forms such as
clear liquids, solutions, liquid gels, liquid yogurts, and so forth. In certain embodiments
according to the first, second, and third embodiments, when the nutritional composition is a
liquid product, the serving may be about 100 milliliters to about 500 milliliters. In certain other
embodiments according to the first, second, and third embodiments, when the nutritional
composition is a liquid, the serving is about 237 milliliters (~8 fl. oz.). In other embodiments
according to the first, second, and third embodiments, when the nutritional composition is a
liquid, the serving is about 177 milliliters to about 414 milliliters (~6 fl. oz. to —14 fl. oz.). In yet
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other embodiments according to the first, second, and third embodiments, when the nutritional
composition is a liquid, the serving is about 237 milliliters to about 296 milliliters (~8 fl. oz. to
-10 fi. oz.).
[0033] In yet other embodiments according to the first, second, and third embodiments, the
nutritional composition may be formulated as semi-solid or semi-liquid compositions (e.g.,
puddings, gels, yogurts), as well as more conventional product forms such as capsules, tablets,
caplets, pills, and so forth. In other embodiments of the first, second, and third embodiments, the
nutritional composition may be in the form of lozenges, tablets (e.g., chewable, coated), pastes,
gels, or yogurts.
[0034] As previously mentioned, according to the first, second, and third embodiments
disclosed herein, the nutritional composition and methods include a calcium HMB-casein
phosphopeptide complex. The terms "calcium HMB-casein phosphopeptide complex" or
"complex" as used herein, unless otherwise specified, refers to calcium HMB that, prior to
incorporation into a nutritional composition formulation, has been treated with casein
phosphopeptide such that at least a portion, including, but not limited to, 1% to 90% by weight,
including more than 10% by weight, or even 50%> by weight, or even 60%> by weight, or even
70% by weight, or even 80%> by weight, or even 90%> by weight, of the divalent calcium ions
present in the calcium HMB is coordinated or chelated or otherwise bound to the casein
phosphopeptide such that the divalent calcium ions are bound up and rendered insoluble in
solution and not available for other chemical reaction or interaction in solution, such as a
chemical reaction or interaction with protein species present in the solution. As such, when the
calcium HMB-casein phosphopeptide complex is added into the nutritional compositions of the
first, second, and third embodiments of the present disclosure, a majority of the divalent calcium
ions are bound up in the complex. In addition to rendering the divalent calcium ions insoluble in
solution, the casein phosphopeptide also improves the absorption of the divalent calcium ions by
the human body.
[0035] The use of calcium HMB in the form of the calcium HMB-casein phosphopeptide
complex results in a reduced amount of divalent calcium ions available for solubilizing into a
nutritional composition as compared to untreated calcium HMB, since a majority of the divalent
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calcium ions from calcium HMB are coordinated or chelated or otherwise bound to the casein
phosphopeptide. As such, undesirable interactions between soluble divalent calcium ions and
protein and other ingredients present in the nutritional composition are reduced, particularly
during high temperature processing, and the overall stability, shelf life, and viscosity of the
nutritional composition is improved.
[0036] According to the first embodiment and certain embodiments of the second and third
embodiments disclosed herein, the nutritional composition has reduced levels of electrolytes,
such as potassium, sodium, phosphorus, and combinations thereof. For example, nutritional
compositions according to the first embodiment and certain embodiments of the second and third
embodiments comprise potassium in a concentration of less than about 2500 ppm, sodium in a
concentration of less than about 1600 ppm, and phosphorus in a concentration of less than about
3200 ppm. In certain other embodiments according to the first, second, and third embodiments,
the nutritional composition comprises potassium in a concentration of less than about 1000 ppm,
sodium in a concentration of less than about 1100 ppm, and phosphorus in a concentration of less
than about 800 ppm. In certain embodiments according to the first, second, and third
embodiments, the nutritional composition has a potassium concentration ranging from about 800
ppm to about 2500 ppm, including from about 800 ppm to about 2000 ppm, including from about
800 ppm to about 1500 ppm, and also including from about 800 ppm to about 1000 ppm. In
certain embodiments according to the first, second, and third embodiments, the nutritional
composition has a sodium concentration ranging from about 910 ppm to about 1600 ppm,
including from about 910 ppm to about 1400 ppm, including from about 910 ppm to about 1200
ppm, and also including from about 910 ppm to about 1100 ppm. In certain embodiments
according to the first, second, and third embodiments, the nutritional composition has a
phosphorus concentration ranging from about 625 ppm to about 3200 ppm, including from about
625 ppm to about 2000 ppm, including from about 625 ppm to about 1000 ppm, and also
including from about 625 ppm to about 800 ppm.
[0037] In addition, in certain embodiments according to the first, second, and third
embodiments disclosed herein, the combined amount of sodium, phosphorus, and potassium in
the nutritional composition is no more than about 7000 ppm. In certain other embodiments
according to the first, second, and third embodiments disclosed herein, the combined amount of
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sodium, phosphorus, and potassium in the nutritional composition ranges from about 2300 ppm
to about 5000 ppm.
[0038] The reduction in electrolyte levels is accomplished by using casein phosphopeptide,
which contains low levels of sodium, potassium, phosphorus, calcium, and magnesium, without
having to utilize conventional amounts of potassium and sodium containing phosphates and
citrates. Conventional nutritional compositions comprising calcium HMB and protein have
required the addition of potassium and sodium containing phosphates and citrates to stabilize the
nutritional composition by preventing the interaction or reaction between divalent calcium ions
and protein. In fact, the amounts of potassium and sodium containing phosphates and citrates
required to stabilize conventional nutritional compositions result in an undesirably high content
of potassium, sodium, and phosphorus such that the resulting nutritional composition is not
particularly suitable for use by some individuals, including individuals with diabetes,
hypertension, heart disease, chronic kidney dysfunction, and combinations thereof. However,
utilization of casein phosphopeptide in combination with calcium HMB allows nutritional
compositions according to the first, second and third embodiments of the present disclosure to
have much lower levels of potassium, sodium, and phosphorus as compared to conventional
nutritional compositions containing calcium HMB and protein.
[0039] In certain other embodiments according to the first, second, and third embodiments
disclosed herein, the nutritional compositions comprise potassium and sodium phosphates and
citrates in combination with the calcium HMB-casein phosphopeptide complex. However, the
amounts of potassium and sodium phosphates and citrates will be considerably lower as
compared to conventional calcium HMB and protein containing nutritional compositions such
that the contribution of potassium, sodium, and phosphorus to the nutritional composition is
reduced.
[0040] In certain embodiments according to the first, second, and third embodiments described
herein, the nutritional composition has a ratio of potassium to sodium (potassium:sodium) that is
greater than 1, and a ratio of phosphorus to sodium (phosphorus: sodium) that is greater than 1.
A ratio of potassium to sodium that is greater than 1 (e.g., 1.5:1 or 2:1 or 3:1, etc.) may be
beneficial to cardiovascular health and may reduce the risk of death from cardiovascular disease.
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A ratio of phosphorus to sodium that is greater than 1 (e.g., 1.5:1 or 2:1 or 3:1, etc.) may be
beneficial for lowering the risk of developing kidney disease, heart disease, and obesity.
[0041] As previously described, nutritional compositions according to the first, second and
third embodiments include about 0.4 grams to about 4 grams of HMB per serving. The range of
about 0.4 grams to about 4 grams refers to the amount of HMB, and, accordingly, the amount of
calcium HMB utilized will necessarily be higher. Calcium HMB is most typically used in the
monohydrate form, although other forms may be utilized. The calcium HMB used in the
methods disclosed herein can come from virtually any source. Calcium HMB monohydrate is
commercially available from Technical Sourcing International (TSI) of Salt Lake City, Utah.
[0042] The amount of calcium HMB contained within the nutritional compositions according
to the first, second and third embodiments can also be described in terms of concentration or
ppm. In certain embodiments of the first, second and third embodiments disclosed herein, the
nutritional composition includes about 1500 ppm to about 16000 ppm calcium HMB. In other
embodiments of the first, second and third embodiments, the nutritional composition includes
about 3900 ppm to about 5900 ppm calcium HMB.
[0043] As previously described, nutritional compositions according to the first, second, and
third embodiments include about 5 grams to about 50 grams of at least one source of protein per
serving. For example, in certain embodiments according to the first, second, and third
embodiments disclosed herein, the nutritional composition comprises about 5 grams to about 45
grams of at least one source of protein per serving, including about 10 grams to about 40 grams
of at least one source of protein per serving, including about 15 grams to about 35 grams of at
least one source of protein per serving, and also including about 20 grams to about 30 grams of
at least one source of protein per serving.
[0044] The at least one source of protein may include, but is not limited to, intact, hydrolyzed,
and partially hydrolyzed protein, which may be derived from any known or otherwise suitable
source such as milk (e.g., casein, whey), animal (e.g., meat, fish), cereal (e.g., rice, corn),
vegetable (e.g., soy, pea), and combinations thereof. Non- limiting examples of the at least one
source of protein include milk protein isolates, milk protein concentrates, casein protein isolates,
whey protein concentrates, whey protein isolates, whey protein hydrolysates, sodium or calcium
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casemates, whole cow's milk, partially or completely defatted milk, soy protein isolates, soy
protein concentrates, soy protein hydrolysates, pea protein concentrates, pea protein isolates, pea
protein hydrolysates, and so forth. For example, in certain embodiments according to the first,
second, and third embodiments, the at least one source of protein is selected from the group
consisting of calcium caseinate, sodium caseinate, milk protein concentrate, milk protein isolate,
whey protein concentrate, whey protein isolate, whey protein hydrolysate, soy protein isolate,
soy protein concentrate, soy protein hydrolysate, pea protein concentrate, pea protein isolate, pea
protein hydrolysate, and combinations thereof.
[0045] Nutritional compositions according to the first, second, and third embodiments include,
in certain embodiments, at least one source of fat per serving or at least one source of
carbohydrate per serving or both. For example, in an exemplary embodiment, the nutritional
composition according to the first, second, and third embodiments comprises about 0.1 grams to
about 20 grams of at least one source of fat per serving, and about 0.1 grams to about 50 grams
of at least one source of carbohydrate per serving. In certain other embodiments according to the
first, second, and third embodiments, the nutritional composition comprises about 1 gram to
about 18 grams of at least one source of fat per serving, including about 5 grams to about 15
grams of at least one source of fat per serving, also including about 8 grams to about 12 grams of
fat per serving, and further including about 9 grams to about 11 grams of fat per serving. In
other embodiments according to the first, second, and third embodiments, the nutritional
composition includes no fat, or essentially no fat (i.e., less than about 0.5 grams of fat per
serving). In certain embodiments according to the first, second, and third embodiments, the
nutritional composition comprises about 1 gram to about 45 grams of carbohydrate per serving,
including about 5 grams to about 40 grams of carbohydrate per serving, also including about 10
grams to about 35 grams of carbohydrate per serving, also including about 15 grams to about 30
grams of carbohydrate per serving, and further including about 20 grams to about 25 grams of
carbohydrate per serving.
[0046] As mentioned above, in certain embodiments according to the first, second, and third
embodiments described herein, the nutritional composition comprises at least one source of fat
per serving. The at least one source of fat may be plant based or animal based or both. Nonlimiting
examples of a source of fat suitable for use in the nutritional compositions describe
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herein include high oleic safflower oil, high oleic sunflower oil, canola oil, soy oil, coconut oil,
fractionated coconut oil, corn oil, olive oil, safflower oil, MCT oil (medium chain triglycerides),
palm and palm kernel oils, palm olein, marine oils, borage oil, cottonseed oils, and combinations
thereof. For example, in certain embodiments according to the first, second, and third
embodiments, the at least one source of fat is selected from the group consisting of high oleic
safflower oil, high oleic sunflower oil, canola oil, soy oil, and combinations thereof.
[0047] As previously described, nutritional compositions according to certain embodiments of
the first, second, and third embodiments may include at least one source of carbohydrate per
serving. The at least one source of carbohydrate suitable for use in the nutritional compositions
disclosed herein may be simple, complex, or variations or combinations thereof. Generally, any
source of carbohydrate may be used so long as it is suitable for use in oral nutritional
compositions and is otherwise compatible with any other selected ingredient or feature present in
the nutritional composition. Non-limiting examples of a source of carbohydrate suitable for use
in the nutritional compositions described herein include maltodextrin, sucromalt, hydrolyzed or
modified starch or cornstarch, glucose polymers, corn syrup, corn syrup solids, rice-derived
carbohydrates, sucrose, glucose, fructose, lactose, high fructose corn syrup, honey, glycerine,
sugar alcohols (e.g., maltitol, erythritol, sorbitol), and combinations thereof. In certain
embodiments according to the first, second, and third embodiments, the at least one source of
carbohydrate is selected from the group consisting of maltodextrin, sucrose, fructose, sucromalt,
and combinations thereof.
[0048] In certain embodiments according to the first, second, and third embodiments, the
nutritional compositions are aqueous emulsions. These emulsions are flowable or drinkable
liquids at from 1° C to 25° C and are typically in the form of oil-in- water, water-in-oil, or
complex aqueous emulsions, although such emulsions are most typically in the form of oil-inwater
emulsions having a continuous aqueous phase and a discontinuous oil phase.
[0049] The nutritional compositions formulated as aqueous emulsions may be and typically are
shelf-stable. The aqueous emulsions typically contain up to about 95% by weight of water,
including from about 50% to about 95%>, also including from about 60%> to about 90%>, and also
including from about 70% to about 85%, of water by weight of the nutritional composition.
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[0050] The nutritional compositions according to the first, second, and third embodiments
described herein may be formulated with sufficient kinds and amounts of nutrients so as to
provide a sole, primary, or supplemental source of nutrition, or to provide a specialized
nutritional composition for use by individuals afflicted with specific diseases or conditions, such
as diabetes or chronic kidney dysfunction. The nutritional compositions, and particularly
nutritional compositions formulated as a liquid or an emulsion, may have a variety of product
densities, but most typically have a density greater than about 1.055 g/mL, including from 1.06
g/ml to 1.12 g/ml, and also including from 1.085 g/ml to 1.10 g/ml.
[0051] In certain embodiments according to the first, second, and third embodiments, the
nutritional composition may have a caloric density tailored to the nutritional needs of the
ultimate user, although in most instances the nutritional composition comprises from about 50
kcal to about 500 kcal per serving, including from about 100 kcal to about 400 kcal per serving,
including about 150 kcal to about 350 kcal per serving, and also including from about 200 kcal to
about 320 kcal per serving. As previously mentioned, the nutritional compositions according to
the first, second, and third embodiments comprise a calcium HMB-casein phosphopeptide
complex sufficient to provide about 0.4 grams to about 4 grams of HMB per serving, including
from about 0.75 grams to about 3 grams of HMB per serving, including about 1 gram to about 2
grams of HMB per serving, and also including 1.5 grams of HMB per serving.
[0052] The nutritional compositions, and particularly nutritional compositions formulated as a
liquid or an emulsion, may have a pH ranging from about 3 to about 8, but are most
advantageously in a range of from about 4.5 to about 7.5, including from about 5.5 to about 7.3,
including from about 6.2 to about 7.2. However, in certain embodiments according to the first,
second, and third embodiments disclosed herein, the nutritional composition is formulated as a
clear liquid having a pH of 2 to 5, and also having no more than 0.5% fat by weight of the
nutritional composition.
[0053] In certain embodiments according to the first, second, and third embodiments of the
present disclosure, the calcium HMB-casein phosphopeptide complex is the sole source of
calcium HMB present in the nutritional composition; that is, all of the HMB present in the
nutritional composition comes from the calcium HMB-casein phosphopeptide complex. In other
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embodiments, the HMB present in the nutritional composition is from the calcium HMB-casein
phosphopeptide complex and untreated calcium HMB; that is, the HMB may be a combination
of the calcium HMB-casein phosphopeptide complex and a calcium HMB source that has not
been treated with casein phosphopeptide.
[0054] According to the second embodiment, a method for preparing a protein-containing
nutritional composition with calcium HMB is provided. The method comprises mixing calcium
HMB with casein phosphopeptide to produce a calcium HMB-casein phosphopeptide complex.
The weight ratio of calcium HMB to casein phosphopeptide is within a range of about 3:1 to
about 70: 1. The calcium HMB-casein phosphopeptide complex is mixed with at least one source
of protein to produce a nutritional composition.
[0055] In certain embodiments according to the second embodiment, the step of mixing
calcium HMB with casein phosphopeptide comprises the following: adding the casein
phosphopeptide to an aqueous solution; adding the calcium HMB to the aqueous solution; and
agitating the aqueous solution containing the casein phosphopeptide and the calcium HMB for
about 3 minutes to about 20 minutes to form the calcium HMB-casein phosphopeptide complex.
In certain embodiments according to the second embodiment, the aqueous solution may
comprise potassium and phosphate sources including, but not limited to, potassium citrate,
disodium phosphate, potassium phosphate dibasic, potassium phosphate monobasic, magnesium
phosphate dibasic, and combinations thereof. In addition, in certain embodiments of the second
embodiment, the aqueous solution is at a temperature of 40° C to 75° C, including 49° C to 71° C,
and also including 55° C to 65° C. Moreover, in certain embodiments according to the second
embodiment, the aqueous solution containing the casein phosphopeptide and the calcium HMB
is agitated for about 5 minutes to about 15 minutes, including about 8 minutes to about 12
minutes, and also including about 10 minutes.
[0056] As described above, and according to the second embodiment, the weight ratio of
calcium HMB to casein phosphopeptide is within a range of about 3:1 to about 70:1. For
example, in certain embodiments according to the second embodiment, the weight ratio of
calcium HMB to casein phosphopeptide ranges from about 3:1 to about 70:1, including about 3:1
to about 50:1, including about 3:1 to about 20:1, including about 3:1 to about 12:1, including
{02424473.DOC;!} 15
about 5:1 to about 10:1, including about 6:1 to about 8:1, and also including about 6.7:1 to about
7:1.
[0057] In certain embodiments according to the second embodiment, the step of mixing the
calcium HMB-casein phosphopeptide complex with the at least one source of protein further
comprises mixing at least one source of fat and at least one source of carbohydrate along with the
calcium HMB-casein phosphopeptide complex and the at least one source of protein to produce a
nutritional composition. Any of the previously mentioned sources of protein, fat, and
carbohydrate can be utilized in these embodiments.
[0058] According to the third embodiment, a method for preparing a stabilized nutritional
composition comprising at least one source of protein and calcium HMB is provided. As
previously described, the method comprises adding calcium HMB and casein phosphopeptide to
an aqueous solution at a weight ratio within a range of about 3:1 to about 70:1 of calcium HMB
to casein phosphopeptide. The aqueous solution containing casein phosphopeptide and calcium
HMB is agitated for about 3 minutes to about 20 minutes to form a calcium HMB-casein
phosphopeptide complex. The calcium HMB-casein phosphopeptide complex is mixed with the
at least one source of protein to produce a stabilized nutritional composition.
[0059] In certain embodiments according to the third embodiment, the aqueous solution may
comprise potassium and phosphate sources including, but not limited to, potassium citrate,
disodium phosphate, potassium phosphate dibasic, magnesium phosphate dibasic, and
combinations thereof. In addition, in certain embodiments of the third embodiment, the aqueous
solution is at a temperature of about 40° C to about 75° C, including about 49° C to about 71° C,
and also including about 55° C to about 65° C. Moreover, in certain embodiments according to
the third embodiment, the aqueous solution containing the casein phosphopeptide and the
calcium HMB is agitated for about 5 minutes to about 15 minutes, including about 8 minutes to
about 12 minutes, and also including about 10 minutes.
[0060] As described above, and according to the third embodiment, the weight ratio of calcium
HMB to casein phosphopeptide is within a range of about 3:1 to about 70:1. For example, in
certain embodiments according to the third embodiment, the weight ratio of calcium HMB to
{02424473.DOC;!} 16
casein phosphopeptide ranges from about 3:1 to about 70:1, including about 5:1 to about 10:1,
including about 6:1 to about 8:1, and also including about 6.7:1 to about 7:1.
[0061] In certain embodiments according to the third embodiment, the step of mixing the
calcium HMB-casein phosphopeptide complex with the at least one source of protein further
comprises mixing at least one source of fat and at least one source of carbohydrate along with the
calcium HMB-casein phosphopeptide complex and the at least one source of protein to produce a
stabilized nutritional composition. Any of the previously mentioned sources of protein, fat, and
carbohydrate can be utilized in these embodiments
[0062] The concentration of calcium HMB-casein phosphopeptide complex in the nutritional
compositions according to the first, second, and third embodiments may range up to about 20%,
including up to about 10%>, including from about 0.1 % > to about 8%>, also including from about
0 .2% to about 5.0%, also including from about 0.3%> to about 3%>, and further including from
about 0.4% to about 1.5%, by weight of the nutritional composition. In certain embodiments
according to the first, second, and third embodiments, the nutritional composition includes the
calcium HMB-casein phosphopeptide complex in an amount of from about 0.5% to about 2.5%,
including from about 0.5%> to about 2.0%, including from about 0.6%> to about 2.0%>, including
from about 0.7%> to about 1.8%, and also including from about 0.8%> to about 1.5% by weight of
the nutritional composition.
[0063] In certain embodiments of the present disclosure, the nutritional composition may
optionally include an anti-nutrient component, such as an inhibitor of electrolyte absorption,
sometimes referred to an electrolyte depleter. The inhibitor of electrolyte absorption may be
particularly suitable in nutritional compositions formulated as powders and solids, such as meal
replacement bars, snack bars, and nutrition bars. The inhibitor of electrolyte absorption can be
utilized in the nutritional composition to minimize and reduce the absorption of unwanted and
undesirable electrolytes in the body, including potassium, sodium, phosphorus, and combinations
thereof, by binding the electrolyte such that it cannot be absorbed into the body. The inhibitor of
electrolyte absorption may be particularly useful in nutritional compositions suitable for use by
individuals with chronic kidney dysfunction, renal dysfunction, hyperphosphatemia, or other
{02424473.DOC;!} 17
individuals that are required to closely monitor and limit their intake of electrolytes such as
potassium, sodium, phosphorus, and combinations thereof.
[0064] Suitable inhibitors of electrolyte absorption include, for example, calcium bicarbonate,
calcium acetate, lanthanum carbonate, and combinations thereof. In certain embodiments,
calcium acetate may be particularly desirable as it does not promote aluminum absorption. The
nutritional compositions may include the inhibitor of electrolyte absorption in an amount of from
about 0.01% to about 5%, including from about 0.01% to about 4%, including from about 0.1%
to about 3% by weight of the nutritional composition. In certain embodiments, the nutritional
composition will provide the individual user with about 750 milligrams per day to about 1500
milligrams per day of the inhibitor of electrolyte absorption. This may be provided in one, two,
three, four or more individual doses or servings.
[0065] As described above, nutritional compositions according to the first, second, and third
embodiments include at least one source of protein, and certain embodiments include at least one
source of fat, at least one source of carbohydrate, and combinations thereof. Although total
amounts or concentrations of the at least one source of protein, the at least one source of fat, and
the at least one source of carbohydrate may vary depending upon the nutritional needs of the
intended user, such amounts or concentrations generally fall within one of the following
embodied ranges, inclusive of any other protein, fat, or carbohydrate ingredients as described
herein.
[0066] In certain embodiments according to the first, second, and third embodiments, the
nutritional composition has a carbohydrate concentration ranging from about 10% to about 80%,
including from about 30%> to about 60%>, and also including from about 50%> to about 70%> by
weight of the nutritional composition. In certain embodiments according to the first, second, and
third embodiments, the nutritional composition has a fat concentration ranging from about 1% to
about 30%, including from about 2% to about 15%, and also including from about 4% to about
10%, by weight of the nutritional composition. In certain other embodiments according to the
first, second, and third embodiments, the nutritional composition comprises no fat, or essentially
no fat (i.e., less than about 0.5 grams of fat per serving). Moreover, in certain embodiments
according to the first, second, and third embodiments, the nutritional composition has a protein
{02424473.DOC;!} 18
concentration ranging from about 0.5% to about 30%, including from about 1% to about 15%,
and also including from about 2% to about 10%, by weight of the nutritional composition.
[0067] The level or amount of protein, fat, and carbohydrate in the nutritional compositions
according to the first, second, and third embodiments may also be characterized in addition to or
in the alternative as a percentage of the total calories in the nutritional composition as set forth in
the following table.
[0068] In other words, in certain embodiments according to the first, second, and third
embodiments, the nutritional composition comprises, as a percentage of the total calories of the
nutritional composition, 1% to 98%> carbohydrate, 0%> to 98%> fat, and 1% to 98%> protein. In
other embodiments, the nutritional composition comprises, as a percentage of the total calories of
the nutritional composition, 10%> to 75% carbohydrate, 20%> to 85% fat, and 5% to 70% protein.
In yet other embodiments, the nutritional composition comprises, as a percentage of the total
calories of the nutritional composition, 30% to 50% carbohydrate, 35% to 55% fat, and 15% to
35% protein.
[0069] The nutritional compositions according to the first, second, and third embodiments of
the present disclosure comprise calcium as a desirable ingredient suitable for use in developing
or maintaining healthy muscle in targeted individuals. Most, such as greater than about 50%, or
all of the calcium present in the nutritional compositions is provided by calcium HMB.
However, any other calcium source may be used provided that such other calcium source is
compatible with the elements of the nutritional compositions.
[0070] To minimize the taste and stability issues in the nutritional compositions, resulting from
calcium and protein reactions or interactions, the nutritional compositions according to the first,
{02424473.DOC;!} 19
second, and third embodiments are formulated so as to minimize the extent to which the calcium
is solubilized in the nutritional compositions. As such, solubilized calcium concentrations in the
nutritional compositions range from about 200 mg/kg to about 500 mg/kg, including about 250
mg/kg to about 450 mg/kg, including about 300 mg/kg to about 400 mg/kg, including about 310
mg/kg to about 350 mg/kg, and also including about 315 mg/kg to about 320 mg/kg (where
mg/kg are "solubilized calcium in mg" per "kg of nutritional composition"). In this context, the
term "solubilized calcium" refers to free, ionized, or supernatant calcium in the nutritional
composition as measured at 20° C.
[0071] In certain embodiments according to the first, second, and third embodiments disclosed
herein, the nutritional composition may further comprise optional ingredients to modify the
physical, chemical, aesthetic, hedonic or processing characteristics of the nutritional composition
or serve as pharmaceutical or additional nutritional components when used in the targeted
population. Many such optional ingredients are known or otherwise suitable for use in medical
food or other nutritional products or pharmaceutical dosage forms and may also be used in the
nutritional compositions described herein, provided that such optional ingredients are safe and
effective for oral administration and are compatible with the other ingredients in the selected
product form.
[0072] Non-limiting examples of such optional ingredients include preservatives, emulsifying
agents, buffers, creatine, fructooligosaccharides, galactooligosaccharides, polydextrose, and
other prebiotics, probiotics, pharmaceutical actives, anti-inflammatory agents, additional
nutrients, colorants, flavors, thickening agents and stabilizers, emulsifying agents, lubricants, and
so forth.
[0073] In certain embodiments according to the first, second, and third embodiments disclosed
herein, the nutritional composition may further comprise at least one sweetening agent.
Preferably, the at least one sweetening agent is at least one sugar alcohol such as maltitol,
erythritol, sorbitol, xylitol, mannitol, isolmalt, and lactitol, or at least one artificial or high
potency sweetener such as acesulfame K, aspartame, sucralose, saccharin, stevia, tagatose, and
combinations thereof. The sweetening agents, especially as a combination of a sugar alcohol and
an artificial sweetener, are especially useful in formulating liquid nutritional compositions
{02424473.DOC;!} 20
having a desirable favor profile. These sweetener combinations are especially effective in
masking undesirable flavors, for example, as sometimes associated with the addition of vegetable
proteins to a liquid nutritional composition. In certain embodiments according to the first,
second, and third embodiments disclosed herein, the nutritional composition may comprise at
least one sugar alcohol with a concentration in a range from 0.01% to 10%, including from 0.5%
to 8%, and also including from 1% to 6%, by weight of the nutritional composition. In certain
embodiments according to the first, second, and third embodiments disclosed herein, the
nutritional composition may comprise at least one artificial sweetener with a concentration in a
range from 0.01% to 10%>, including from 0.05%> to 5%, also including from 0.1% to 1.0%, by
weight of the nutritional composition.
[0074] A flowing agent or anti-caking agent may be included in certain embodiments of the
nutritional composition according to the first, second, and third embodiments disclosed herein to
retard clumping or caking over time of nutritional compositions formulated as a powder and to
make the powder flow easily from its container. Any known flowing or anti-caking agents that
are known or otherwise suitable for use in a powder product are suitable for use herein, nonlimiting
examples of which include tricalcium phosphate, silicates, and combinations thereof.
The concentration of the flowing agent or anti-caking agent in certain embodiments of the
nutritional composition according to the first, second, and third embodiments disclosed herein
varies depending upon the product form, the other selected ingredients, the desired flow
properties, and so forth, but most typically range from 0.1% to 4%, including from 0.5% to 2%,
by weight of the nutritional composition.
[0075] In certain embodiments according to the first, second, and third embodiments disclosed
herein, the nutritional composition may comprise a thickener. Any thickener that is known or
otherwise suitable for use in a nutritional composition is also suitable for use herein, some nonlimiting
examples of which include stabilizers and gums such as carrageenan, gellan gum, and
xanthan gum. In certain embodiments according to the first, second, and third embodiments
disclosed herein, the thickener may represent from 0.1% to 5.0%, including from 0.5% to 3%,
and also including from 0.7% to 1.5%, by weight of the nutritional composition.
{02424473.DOC;!} 2 1
[0076] In certain other embodiments according to the first, second, and third embodiments
disclosed herein, the nutritional composition may further comprise any of a variety of vitamins
or related nutrients, non-limiting examples of which include vitamin A, vitamin E, vitamin D2
(ergocalciferol), vitamin D3 (cholecalciferol), vitamin A palmitate, vitamin E acetate, vitamin C
palmitate (ascorbyl palmitate), vitamin K, thiamine, riboflavin, pyridoxine, vitamin B12 ,
carotenoids (e.g., beta-carotene, zeaxanthin, lutein, lycopene), niacin, folic acid, pantothenic
acid, biotin, vitamin C, choline, inositol, salts and derivatives thereof, and combinations thereof.
[0077] In yet other embodiments according to the first, second, and third embodiments
disclosed herein, the nutritional composition comprises any of a variety of additional minerals,
non-limiting examples of which include selenium, iodine, magnesium, iron, zinc, manganese,
copper, molybdenum, chromium, chloride, and combinations thereof.
[0078] In certain embodiments according to the first, second, and third embodiments disclosed
herein, the nutritional compositions optionally include one or more masking agents to reduce or
otherwise obscure the development over time of any residual bitter flavors and after taste in the
nutritional compositions, particularly liquid or emulsion formulations. 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 composition may vary depending upon
the particular masking agent selected, other ingredients in the formulation, and other formulation
or product target variables. Such amounts, however, most typically range from 0.1% to 5%,
including form 0.15% to 3.0%, and also including from 0.18% to 2.5%, by weight of the
nutritional composition.
[0079] The various embodiments of the nutritional composition according to the first, second,
and third embodiments disclosed herein may be prepared by any process or suitable method
(now known or known in the future) for making a selected product form, such as a solid, a
powder, or a liquid or emulsion. Many such techniques are known for any given product form
such as nutritional liquids or nutritional powders and can easily be applied by one of ordinary
skill in the art to the various embodiments of the nutritional composition according to the first,
second, and third embodiments disclosed herein.
{02424473.DOC;!} 22
[0080] In one suitable manufacturing process for nutritional compositions formulated as a
liquid, for example, at least three separate slurries are prepared, including a protein-in-fat (PIF)
slurry, a carbohydrate-mineral (CHO-MIN) slurry, and a protein-in-water (PIW) slurry. In one
example, the PIF slurry is formed by heating and mixing an oil (e.g., canola oil, corn oil) and
then adding an emulsifier (e.g., lecithin), fat soluble vitamins, and a portion of the total protein
(e.g., sodium caseinate) with continued heat and agitation. The CHO-MIN slurry is formed by
adding with heated agitation to water: minerals, such as potassium sources (e.g., potassium
citrate), and thickening or suspending agents (e.g., avicel, gellan, carrageenan). The resulting
CHO-MIN slurry is held for 5-10 minutes with continued heat and agitation before adding
additional components, such as trace and ultra trace minerals (TM/UTM premix), and minerals
such as potassium and phosphate sources (e.g., potassium chloride, magnesium carbonate,
potassium iodide), calcium HMB, and casein phosphopeptide. This solution undergoes
continued heated agitation for 3 minutes to 20 minutes to form a calcium HMB-casein
phosphopeptide complex. Additional minerals are then added to the slurry (e.g., sodium
chloride, potassium iodide), or carbohydrates (e.g., fructooligosaccharide, sucrose, corn syrup),
or combinations thereof. The PIW slurry is then formed by mixing with heat and agitation the
remaining protein (e.g., milk protein concentrate, sodium caseinate).
[0081] The resulting slurries are then blended together with heated agitation and the pH is
adjusted to 6.6 to 7, after which the nutritional composition is subjected to high-temperature
short-time (HTST) processing during which the nutritional composition is heat treated,
emulsified and homogenized, and then allowed to cool. Water soluble vitamins and ascorbic
acid are added, the pH is adjusted to the desired range if necessary, flavors are added, and water
is added to achieve the desired total solid level. The nutritional composition is then aseptically
packaged to form an aseptically packaged nutritional liquid emulsion, or the nutritional
composition can be added to retort stable containers and then subjected to retort sterilization to
form retort sterilized nutritional emulsions. This nutritional liquid emulsion can then be further
diluted, heat-treated, and packaged to form a ready-to-feed or concentrated liquid, or it can be
heat-treated and subsequently processed and packaged as a reconstitutable powder (e.g., spray
dried, dry mixed, agglomerated).
{02424473.DOC;!} 23
[0082] A nutritional powder, such as a spray dried nutritional powder or dry mixed nutritional
powder, may be prepared by any collection of known or otherwise effective technique, suitable
for making and formulating a nutritional powder. For example, when the nutritional powder is a
spray dried nutritional powder, the spray drying step may likewise include any spray drying
technique that is known for or otherwise suitable for use in the production of nutritional powders.
Many different spray drying methods and techniques are known for use in the nutrition field, all
of which are suitable for use in the manufacture of the spray dried nutritional powders herein.
[0083] One method of preparing the spray dried nutritional powder comprises forming and
homogenizing an aqueous slurry or liquid comprising predigested fat, and optionally protein,
carbohydrate, and other sources of fat, and then spray drying the slurry or liquid to produce a
spray dried nutritional powder. The method may further comprise the step of spray drying, dry
mixing, or otherwise adding additional nutritional ingredients, including any one or more of the
ingredients described herein, to the spray dried nutritional powder.
[0084] Other suitable methods for making nutritional products are described, for example, in
U.S. Patent No. 6,365,218 (Borschel, et al), U.S. Patent No. 6,589,576 (Borschel, et al), U.S.
Patent No. 6,306,908 (Carlson, et al), U.S. Patent Appl. Pub. No. 200301 18703 Al (Nguyen, et
al), which descriptions are incorporated herein by reference to the extent that they are consistent
herewith.
[0085] The exemplary processes for manufacturing nutritional compositions according to the
first, second, and third embodiments described herein may be carried out in ways other than
those specifically described without departing from the spirit and scope of the present disclosure.
The exemplary processes are, therefore, to be considered in all respects illustrative and not
restrictive and that all changes and equivalents also come within the description of the present
disclosure.
[0086] As briefly mentioned above, the nutritional compositions according to the first, second,
and third embodiments described herein are useful to provide sole, primary, or supplemental
sources of nutrition, and also provide individuals with one or more benefits as described herein.
Accordingly, the nutritional compositions 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
{02424473.DOC;!} 24
or more divided doses daily (e.g., a serving size for a liquid nutritional composition typically
ranges from 100 milliliters to 500 milliliters, including from 150 milliliters to 300 milliliters,
including from 200 milliliters to 240 milliliters, wherein each serving contains from 0.4 grams to
4 grams of HMB, including from 0.75 grams to 2 grams, and also including 1.5 grams).
[0087] Nutritional compositions according to the first, second, and third embodiments
disclosed herein are suitable for daily use (i.e., consumption) over an extended period of time
from 1 to 6 months or more, including from 1 to 3 months, to: 1) support maintenance of lean
body mass; 2) support strength or muscle strength or both; 3) decrease protein breakdown and
decrease damage to muscle cells; 4) assist muscle recovery following exercise or other trauma;
5) reduce muscle protein breakdown following exercise; and 6) reduce muscle loss.
[0088] The nutritional compositions according to the first, second, and third embodiments
described herein may also be used to: 1) maintain and support lean body mass in elderly subjects
with sarcopenia; 2) provide nutrition to support an active and independent lifestyle in
individuals, especially in the elderly; 3) support recovery of muscle strength; 4) assist in
rebuilding muscle and regaining strength; and 5) improve strength, including muscle strength,
and mobility.
[0089] The nutritional compositions according to the first, second, and third embodiments of
the present disclosure are also suitable for reducing muscle loss and promoting muscle mass
building in particular, in individuals, including elderly individuals, with metabolic disorders. As
used herein, "metabolic disorders" refers to disorders or defects in the metabolism of an
individual, which also includes inherited metabolic disorders. Exemplary metabolic disorders in
which the nutritional compositions according to the first, second, and third embodiments of the
present disclosure may be applicable in treating or preventing or reducing or combinations
thereof, include diabetes, chronic kidney dysfunction, end stage renal failure and the like.
Because embodiments according to the first embodiment and certain embodiments according to
the second and third embodiments of the present disclosure provide a nutritional composition
including protein and calcium HMB that has been stabilized without the need for substantial
amounts of potassium and sodium phosphates and citrates, the nutritional compositions may be
particularly beneficial for reducing muscle loss and promoting muscle mass building in
{02424473.DOC;!} 25
individuals with chronic kidney dysfunction and end stage renal failure as the nutritional
compositions contain relatively low levels of potassium, sodium and phosphorus ions.
EXAMPLES
[0090] The following examples illustrate certain embodiments or features of a nutritional
composition according to the first, second, and third embodiments disclosed herein. The
examples are given solely for the purpose of illustration and are not to be construed as limitations
of the present disclosure, as many variations thereof are possible without departing from the
spirit and scope of the disclosure. All exemplified amounts are weight percentages based upon
the total weight of the composition, unless otherwise specified.
Example 1
[0091] Example 1 illustrates an embodiment of a liquid nutritional composition according to
the first, second, and third embodiments of the present disclosure, the ingredients of which are
listed in Table 1 below. All ingredient amounts are listed as kilogram per 1000 kilogram batch
of product, unless otherwise specified.
{02424473.DOC;!} 26
Disodium Phosphate 1.5 3.1
Soy Lecithin 2.1 2.1
Potassium Phosphate Dibasic 1 1
Sodium Chloride 0.7 0.7
Ascorbic Acid 0.6 0.6
Potassium Hydroxide 0.4 0.4
WSV/TM/UTM Combo Premix 0.27 0.27
Potassium Iodide (g) 0.086 0.086
Choline Chloride 0.48 0.48
Vitamin B12 (g) 0.00726 0.00726
Vitamin A Palmitate (g) 3.72 3.72
[0092] The amounts of sodium, potassium, and phosphorus in the Control and Example 1 were
theoretically calculated based upon the contributions by the various ingredients. For the Control
and Example 1, the following values were calculated: sodium concentration of 1200 ppm (or
about 313 mg/8 oz. serving); potassium concentration of 2000 ppm (or about 522 mg/8 oz.
serving); and phosphorus concentration of 2100 ppm (or about 548 mg/8 oz. serving).
[0093] Nutritional compositions according to Control and Example 1 were tested for soluble
calcium after high speed centrifugation. The centrifugation was carried out at 31,000 x g at 20°
C for 8 hours. Table 2 below reports the soluble calcium concentrations of Control and Example
1, expressed as milligrams of calcium per kilograms of supernatant.
[0094] As can be seen from the above table, Example 1, which includes casein phosphopeptide
as described in connection with the first, second, and third embodiments of the present
disclosure, has 30% less soluble calcium as compared to Control. As described above, the
divalent calcium ions react or interact with protein in the nutritional composition, which can lead
to issues such as stability, precipitation, sedimentation, and increased viscosity. Nutritional
compositions according to the first, second, and third embodiments of the present disclosure,
such as Example 1, can effectively prevent or reduce such issues.
{02424473.DOC;!} 27
Examples 2-6
[0095] Examples 2-6 illustrate embodiments of a liquid nutritional composition according to
the first, second, and third embodiments of the present disclosure, the ingredients of which are
listed in the table below. All ingredient amounts are listed as kilogram per 1000 kilogram batch
of product, unless otherwise specified.
{02424473.DOC;!} 28
[0096] The amounts of sodium, potassium, and phosphorus in the Control and Examples 2-6
were determined by inductively coupled plasma atomic emission spectrometry (ICP-AES), and
are presented below in Table 4.
[0097] Nutritional compositions according to Control and Example 2-6 were tested for soluble
calcium after high speed centrifugation. The centrifugation was carried out at 31,000 x g at 20°C
for 8 hours. Table 5 below reports the soluble calcium concentrations of Control and Examples
2-6, expressed as milligrams of calcium per kilograms of supernatant.
[0098] As can be seen from Table 5, Examples 3-5, which include casein phosphopeptide as
described in connection with the first, second, and third embodiments of the present disclosure,
{02424473.DOC;!} 29
resulted in less soluble calcium as compared to Control. As discussed above, less soluble
calcium in the nutritional composition helps prevent or reduce unwanted reactions or interactions
with the protein species, especially during high temperature processing.
[0099] The present disclosure provides methods for solving longstanding problems with
manufacturing nutritional compositions, particularly liquid formulations, that include protein and
calcium HMB, including, but not limited to, issues such as precipitation, sedimentation, stability,
electrolyte load, and increased viscosity. The present disclosure also provides the solutions to
these problems without the substantial use of traditional organic acid salts comprised of sodium
and potassium citrates, which make many such products unsuitable for individuals with
metabolic disorders. By using casein phosphopeptide in combination with calcium HMB prior to
incorporation of the calcium HMB into the nutritional composition, the amount of soluble
divalent calcium available in the nutritional composition is substantially reduced such that the
interaction between the soluble calcium species and the protein present in the nutritional
composition is also substantially reduced and unwanted precipitation and sedimentation is
minimized or eliminated. The present disclosure accomplishes this without substantial use of
unwanted electrolyte-containing materials that can be detrimental to a substantial population of
the intended users.
[00100] 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. 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."
[00101] 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.
{02424473.DOC;!} 30
Therefore, the application, in its broader aspects, is not limited to the specific details, the
representative compositions and processes, 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 nutritional composition comprising:
a calcium P-hydroxy-P-methylbutyrate-casein phosphopeptide complex in an amount
sufficient to provide about 0.4 grams to about 4 grams of P-hydroxy-P-methylbutyrate per
serving;
about 5 grams to about 50 grams of protein per serving;
potassium in a concentration of less than about 2500 ppm;
sodium in a concentration of less than about 1600 ppm; and
phosphorus in a concentration of less than about 3200 ppm.
2 . The nutritional composition according to claim 1, further comprising about 0.1 grams to
about 20 grams of fat per serving, and about 0.1 grams to about 50 grams of carbohydrate per
serving.
3. The nutritional composition of claim 2, wherein the fat is provided by at least one source
selected from the group consisting of high oleic safflower oil, high oleic sunflower oil, canola
oil, soy oil, and combinations thereof, and the carbohydrate is provided by at least one source
selected from the group consisting of maltodextrin, sucrose, fructose, sucromalt, and
combinations thereof.
4 . The nutritional composition according to claim 2, wherein the protein is provided from at
least one source selected from the group consisting of calcium caseinate, sodium caseinate, milk
protein concentrate, milk protein isolate, whey protein concentrate, whey protein isolate, whey
protein hydrolysate, soy protein isolate, soy protein concentrate, soy protein hydrolysate, pea
protein concentrate, pea protein isolate, pea protein hydrolysate, and combinations thereof.
5. The nutritional composition according to claim 2, wherein the nutritional composition is
a liquid, and the serving is about 150 milliliters to about 500 milliliters.
6. The nutritional composition according to any one of claims 1-5, wherein the potassium
concentration ranges from about 800 ppm to about 1000 ppm, the sodium concentration ranges
{02424473.DOC;!} 32
from about 910 ppm to about 1100 ppm, and the phosphorus concentration ranges from about
625 ppm to about 800 ppm.
7. A nutritional composition according to any one of claims 1-5 wherein the ratio of
potassium:sodium is greater than 1, and the ratio of phosphorus :sodium is greater than 1.
8. A nutritional composition according to any one of claims 1-5 wherein the combined
amount of sodium, phosphorus, and potassium is no more than about 7000 ppm.
9. A nutritional composition according to claim 8 wherein the combined amount of sodium,
phosphorus, and potassium ranges from about 2300 ppm to about 5000 ppm.
10. A method for preparing a protein-containing nutritional composition with calcium HMB,
the method comprising:
a) mixing calcium P-hydroxy-P-methylbutyrate with casein phosphopeptide to produce a
calcium P-hydroxy-P-methylbutyrate-casein phosphopeptide complex, wherein the weight ratio
of calcium P-hydroxy-P-methylbutyrate to casein phosphopeptide utilized ranges from about
about 3:1 to about 70:1; and
b) mixing the calcium P-hydroxy-P-methylbutyrate-casein phosphopeptide complex with
at least one source of protein to produce a nutritional composition;
wherein the nutritional composition comprises about 5 grams to about 50 grams of
protein per serving.
11. The method according to claim 10, wherein a) comprises:
mixing the casein phosphopeptide and calcium P-hydroxy-P-methylbutyrate within an
aqueous solution, the aqueous solution optionally containing phosphorus and potassium; and
agitating the mixture for about 3 minutes to about 20 minutes to form the calcium b-
hydroxy -P-methylbutyrate-casein phosphopeptide complex.
12. A method according to any one of claims 10-1 1, wherein b) further comprises mixing at
least one source of fat and at least one source of carbohydrate.
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13. A method according to claim 12, wherein the at least one source of fat is selected from
the group consisting of high oleic safflower oil, high oleic sunflower oil, canola oil, soy oil, and
combinations thereof, and the at least one source of carbohydrate is selected from the group
consisting of maltodextrin, sucrose, fructose, sucromalt, and combinations thereof.
14. A method according to any one of claims 10-1 1, wherein the at least one source of
protein source is selected from the group consisting of calcium caseinate, sodium caseinate, milk
protein concentrate, milk protein isolate, whey protein concentrate, whey protein isolate, whey
protein hydrolysate, soy protein isolate, soy protein concentrate, soy protein hydrolysate, pea
protein concentrate, pea protein isolate, pea protein hydrolysate, and combinations thereof.
15. A method according to any one of claims 10-1 1, wherein the nutritional composition has
potassium in a concentration of less than about 2500 ppm, sodium in a concentration of less than
about 1600 ppm, and phosphorus in a concentration of less than about 3200 ppm.
16. A method according to claim 15, wherein the nutritional composition has potassium in a
concentration ranging from about 800 ppm to about 1000 ppm, sodium in a concentration
ranging from about 910 ppm to about 1100 ppm, and phosphorus in a concentration ranging from
about 625 ppm to about 800 ppm.
17. A method for preparing a stabilized nutritional composition comprising at least one
source of protein and calcium P-hydroxy-P-methylbutyrate, the method comprising:
a) adding calcium P-hydroxy-P-methylbutyrate and casein phosphopeptide to an aqueous
solution at a weight ratio within a range of about 3:1 to about 70:1 of calcium P-hydroxy- b-
methylbutyrate to casein phosphopeptide;
b) agitating the aqueous solution containing casein phosphopeptide and calcium b-
hydroxy-P-methylbutyrate for about 3 minutes to about 20 minutes to form a calcium b-hydroxy-
b-methylbutyrate-casein phosphopeptide complex; and
c) mixing the calcium P-hydroxy-P-methylbutyrate-casein phosphopeptide complex with
the at least one source of protein;
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wherein the nutritional composition comprises about 5 grams to about 50 grams of
protein per serving.
18. The method according to claim 17, wherein d) further comprises mixing at least one
source of fat and at least one source of carbohydrate along with the calcium P-hydroxy-b-
methylbutyrate-casein phosphopeptide complex and the at least one source of protein.
19. The method according to claim 18, wherein the at least one source of fat is selected from
the group consisting of high oleic safflower oil, high oleic sunflower oil, canola oil, soy oil, and
combinations thereof, and the at least one source of carbohydrate is selected from the group
consisting of maltodextrin, sucrose, fructose, sucromalt, and combinations thereof.
20. The method according to any one of claims 17-19, wherein the at least one source of
protein is selected from the group consisting of calcium caseinate, sodium caseinate, milk protein
concentrate, milk protein isolate, whey protein concentrate, whey protein isolate, whey protein
hydrolysate, soy protein isolate, soy protein concentrate, soy protein hydrolysate, pea protein
concentrate, pea protein isolate, pea protein hydrolysate, and combinations thereof.
2 1. The method according to any one of claims 17-19, wherein the nutritional composition
has potassium in a concentration of less than about 2500 ppm, sodium in a concentration of less
than about 1600 ppm, and phosphorus in a concentration of less than about 3200 ppm.
22. The method according to claim 21, wherein the nutritional composition has potassium in
a concentration ranging from about 800 ppm to about 1000 ppm, sodium in a concentration
ranging from about 910 ppm to about 1100 ppm, and phosphorus in a concentration ranging from
about 625 ppm to about 800 ppm.