NUTRITIONAL EMULSIONS CONTAINING ENCAPSULATED OILS
The present invention relates to nutritional emulsions containing processencapsulated
oils in combination with low DE maltodextrins.
BACKGROUND OF THE INVENTION
Nutritional liquids are well known and commercially available for a variety of
nutritional or disease specific applications in infants, children and adults. These liquids are
often formulated as oil-in-water emulsions comprising proteins, carbohydrates, and fats,
and typically also vitamins and minerals.
These nutritional liquids have also been used to deliver variety of nutritional
actives such as polyunsaturated fatty acids or fish oils. A growing body of evidence
suggests that certain long chain polyunsaturated fatty acids may be beneficial for
maintaining overall health, and may be useful in treating a variety of human afflictions,
including cardiovascular disease, rheumatoid arthritis, depression, Alzheimer's, ulcers,
cancer, hyperactivity, asthma, and similar other diseases or conditions.
Polyunsaturated fatty acids, however, often have or develop over time objectionable
flavors, odors, or both, especially when formulated within a nutritional liquid. When
exposed to heat and atmospheric levels of oxygen, the unsaturated structure of these
polyunsaturated fatty acids reacts to form free radicals. These free radicals can continue
to break down the polyunsaturated fatty acids in an auto-oxidative process, which results
in the development of fishy or other undesirable flavors and odors and the eventual
degradation of the beneficial polyunsaturated fatty acids.
Oxidative stability has become especially challenging when formulating a nutritional
liquid containing the relatively high concentrations of polyunsaturated fatty acids often
needed to obtain a therapeutic response. Allowing even some oxidation in these products
often results in a highly objectionable flavor and aroma, the characteristics of which are
often described as fishy, eggy, or otherwise having a rancid flavor or smell, depending
upon the particular polyunsaturated fatty acid used in the formulation.
Methods of controlling the undesirable oxidation of polyunsaturated fatty acids in a
nutritional product include processing or manufacturing controls to limit conditions such as
elevated temperatures, exposure to ultraviolet light, exposure to oxygen and other factors
that can promote oxidation. All such methods almost always include the concurrent
formulation with one or more anti-oxidant additives such as ascorbic acid or ascorbyl
palmitate, tocopherols, beta-carotene, or others. Although these methods are often highly
effective in reducing much of the undesirable oxidation that would otherwise occur, they
are often not as effective when applied to liquid nutritional compositions that contain the
relatively high polyunsaturated fatty acid concentrations often needed to achieve a desired
therapeutic effect.
It has now been discovered herein that nutritional emulsions can be formulated
with little or no detectable off-notes from high concentrations of polyunsaturated fatty
acids. These nutritional emulsions comprise fat, protein, and carbohydrate, including up
to about 5% by weight of the a polyunsaturated fatty acid that is process-encapsulated by
an emulsifying agent having a melt point above about 25°C, and maltodextrin having a DE
(Dextrose Equivalent) value of about 1 or less, wherein the weight ratio of the
emulsifying agent to the polyunsaturated fatty acid is at least about 1:15 and the weight
ratio of the maltodextrin to the oil is at least about 1:2.
It has also been discovered herein that these same nutritional emulsions can be
prepared with most any oil having hydrophobic off-notes, not just polyunsaturated fatty
acids, to effectively minimize or eliminate off-notes in the final nutritional product.
SUMMARY OF THE INVENTION
A first embodiment of the present invention is directed to nutritional emulsions
comprising fat, protein, and carbohydrate, including from about 0.01% to about 5% by
weight of an oil having hydrophobic off-notes that is process-encapsulated in an
emulsifying agent having a melt point above about 25°C, and maltodextrin having a DE
value about 10 or less, wherein the weight ratio of the emulsifying agent to the processencapsulated
oil is at least about 1:15 and the weight ratio of the maltodextrin to the oil is
at least about 1:2.
A second embodiment of the present invention is directed to nutritional emulsions
comprising fat, protein, and carbohydrate, including from about 0.01% to about 5% by
weight of a polyunsaturated fatty acid that is process-encapsulated in an emulsifying
agent having a melt point above about 25°C, and maltodextrin having a DE value about
10 or less, wherein the weight ratio of the emulsifying agent to the polyunsaturated fatty
acid is at least about 1:15 and the weight ratio of the maltodextrin to the polyunsaturated
fatty acid is at least about 1:2.
The compositions of the present invention may be prepared by: (A) heating and
blending together an emulsifying agent having a melt point above about 25°C and a nonencapsulated
polyunsaturated fatty acid in a weight ratio of at least about 1: 5; (C) adding
the heated blend to a fat, protein, and carbohydrate mixture comprising maltodextrin
having a Dextrose Equivalent of about 10 or less, in a weight ratio of the maltodextrin to
the polyunsaturated fatty acid of at least about 1:2; and (D) homogenizing, and then
cooling the combination below the melt point of the emulsifying agent to form a nutritional
emulsion comprising from about 0.01% to about 5% by weight of process-encapsulated
polyunsaturated fatty acid.
It has been discovered herein that these oil-in-water emulsions effectively mask
the flavor of oils having hydrophobic off-notes (e.g., polyunsaturated fatty acids). This is
accomplished by combining process-encapsulated oils having hydrophobic off-notes
(encapsulated in selected emulsifying agents) with certain maltodextrins.
It has been discovered herein that to effectively mask the hydrophobic off-notes in
these emulsions, the process encapsulated oils (encapsulated during formulation with a
high melting point emulsifier) must be used in combination with those maltodextrins
defined by a DE value of about 10 or less.
DETAILED DESCRIPTION OF THE INVENTION
The nutritional compositions of the present invention are oil-in-water emulsions that
comprise as essential elements fat, protein, and carbohydrate, including an oil having
hydrophobic off-notes (e.g., polyunsaturated fatty acids), selected emulsifying agents, and
selected maltodextrins. These and other essential or optional elements or limitations of
the compositions of the present invention are described in detail hereinafter.
The term "nutritional emulsion" as used herein, unless otherwise specified, refers to
oral liquids in the form of oil-in-water emulsions comprising fat, protein, and
carbohydrates, which may be formulated as meal replacement products, nutritional
supplements, or continuous (or intermittent) enteral feedings.
The terms "polyunsaturated fatty acid" or "PUFA" as used herein, unless otherwise
specified, refer to any polyunsaturated fatty acid or source thereof, including short chain
(less than about 6 carbon atoms per chain), medium chain (from about 6 to 18 carbon
atoms per chain) and long chain (having at least about 20 carbon atoms per chain) fatty
acids having two or more carbon:carbon double bonds, including n-3 (omega-3) and n-6
(omega-6) polyunsaturated fatty acids.
The term "process-encapsulated" as used herein refers to the combination of a oil
having hydrophobic off-notes and a high melting point emulsifier, wherein the two are
combined to form a liquid intermediate during processing but prior to incorporation into the
nutritional emulsion, and are added in liquid form to one or more of fat, protein, and
carbohydrate intermediate ingredients, to thereafter effectively result in solid
encapsulation of the oil having hydrophobic off-notes by the high melting point emulsifier
in the finished product.
All percentages, parts and ratios as used herein are by weight of the total
composition, unless otherwise specified. All such weights as they pertain to listed
ingredients are based on the active level and, therefore, do not include solvents or by¬
products that may be included in commercially available materials, unless otherwise
specified.
All numerical ranges as used herein, whether or not expressly preceded by the term
"about", are intended and understood to be preceded by that term, unless otherwise
specified.
Any reference to singular characteristics or limitations of the present invention 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.
Any combination 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.
The nutritional emulsions of the present invention may also be substantially free of
any optional or a selected essential ingredient or feature described herein, provided that
the remaining formula still contains all of the required ingredients or features as described
herein. In this context, the term "substantially free" means that the selected composition
contains less than a functional amount of the optional ingredient, typically less than 0.1%
by weight, and also including zero percent by weight, of such optional or selected
essential ingredient.
The nutritional emulsions of the present invention may comprise, consist of, or
consist essentially of the essential elements and limitations of the invention described
herein, as well as any additional or optional ingredients, components, or limitations
described herein or otherwise useful in a nutritional or pharmaceutical application.
Low DE Maltodextrin
The nutritional emulsions of the present invention comprise a maltodextrin having a
dextrose equivalent (DE) of about 10 or less, including from about 1 to about 5, including
from about 2 to about 4, and also including about 3. Suitable maltodextrins for use herein
are those that are safe for use in oral nutritional products and that also have the requisite
DE value.
It has been found that only those maltodextrins having the requisite DE value will
effectively work along with the process-encapsulated oil to minimize or eliminate
hydrophobic off-notes associated the oil. It has also been found that DE 3 maltodextrin is
even more effective in minimizing hydrophobic off-notes than either DE 1 or DE 5
maltodextrins.
The concentration of maltodextrin in the nutritional emulsion is selected so that the
resulting weight ratio of maltodextrin to polyunsaturated fatty acid (or other oil having
hydrophobic off-notes) is at least about 1:2, preferably from about 1:1 to about 20:1 ,
including from about 2:1 to about 10:1 , and also including from about 2.5:1 to about 4:1 .
These maltodextrin concentrations most typically range from about 0.1% to about 20%,
including from about 1% to about 10%, and also including from about 2% to about 7%, by
weight of the nutritional emulsion.
Maltodextrins are known for use in a variety of foods and other nutritional products.
Maltodextrins are partially hydrolyzed starch molecules comprising a series of D-glucose
units linked primarily by (alpha)-1 ,4 bonds. Although maltodextrins, as an ingredient
class, have DE values of 20 or less, only those having DE values of 10 or less are suitable
for use herein.
DE values are conventional measurements of the average reducing power of
maltodextrin or other polysaccharide as compared to a dextrose standard. DE values are
derived from the formula [ DE = 100 + DP ], where DP is the degree of polymerization of
the maltodextrin or other material, i.e., the number of monosaccharide units in the
polysaccharide. Glucose (dextrose) has a DE of 100; starch has a DE of approximately or
close to zero.
The maltodextrins for use herein may also be characterized, in the alternative, in
terms of DP values rather than DE values, wherein the DP value is about 10 or higher,
including from 10 to 250, and also including from 40 to 150.
Non-limiting examples of suitable maltodextrins for use herein include STAR-DRI®
1 (DE 1) and STAR-DRI® 5 (DE 5) from AE Staley Mfr. Company, Decatur, Illinois, USA;
and M-40 (DE 5) from Grain Processing Corporation, Muscatine, Iowa, USA. Other
maltodextrins - those having a DE value greater than 10 · may be added, but only as
optional ingredients in addition to the other required maltodextrin component.
Oil Having Hydrophobic Off-notes
The nutritional emulsions of the present invention comprise an oil having
hydrophobic off-notes that is encapsulated during formulation (of the nutritional emulsion)
by a high melting point emulsifying agent as described hereinafter.
It should be noted that the oil having hydrophobic off notes is not encapsulated
prior to formulation, that it becomes encapsulated only during formulation of the nutritional
emulsion.
The term "oils having hydrophobic off-notes" as used herein, unless otherwise
specified, means any hydrophobic material that inherently contains off-notes, or otherwise
comprises an ingredient that contributes off-notes to the oil. Examples of oils having
hydrophobic off-notes include polyunsaturated fatty acids, soy oil, beta-hydroxy-betamethylbutyrate
or oils containing it, and combinations thereof. The oil preferably
comprises a polyunsaturated fatty acid as described herein.
The term "off-notes" as used herein refers to any flavor or aroma inherently
associated with an oil or material within oil that a formulator would wish to minimize or
eliminate when formulated into a nutritional emulsion.
The concentration of the oil having hydrophobic off-notes within the nutritional
emulsion represents up to about 5%, including from about 0.01% to about 5%, also
including from about 0.3% to about 3%, and also including from about 0.5% to about
2.5%, by weight of the nutritional emulsion.
The oil having the hydrophobic off-notes must be process-encapsulated by the high
melting temperature emulsifying agent, wherein the oil having the hydrophobic off-notes
preferably represents from about 50% to 100%, including from about 60% to about 90%,
also including from about 75% to about 85%, by weight of all material so encapsulated
(excluding the high-melting point emulsifying agent). In this context, all other fats within
the nutritional emulsion are preferably formulated into the nutritional emulsion separate
from and external to the process-encapsulated oil/emulsify agent combination. In other
words, the high melting temperature emulsifying agent is melted and combined with the oil
having the hydrophobic off-notes prior to formulating it into the nutritional emulsion. The
encapsulation of the oil is achieved during processing when the blend is heat treated
(UHT), homogenized and chilled.
Although the oils having hydrophobic off-notes can be added to the nutritional
emulsion in addition to and separate from the process-encapsulated oils having
hydrophobic off-notes, the emulsions are preferably free of such additional oils having
hydrophobic off-notes. In this context, "substantially free" means that the composition
preferably contains less than about 0.1%, more preferably less than about 0.05%,
including zero percent, by weight of such additional oils having hydrophobic off-notes,
including both pre-encapsulated and non-encapsulated forms.
For polyunsaturated fatty acid embodiments of the present invention, the
polyunsaturated fatty acids for use in the nutritional emulsions include any such fatty acid
material, or source thereof, that is suitable for use in oral nutritional products, non-limiting
examples of which include n-3 polyunsaturated fatty acids, n-6 polyunsaturated fatty
acids, and combinations thereof. Suitable sources of polyunsaturated fatty acids include
free fatty acids as well as fatty acid esters such as triglycerides, diglycerides,
monoglycerides, ethyl esters, and so forth, including various concentrated forms thereof
as well as those in structured lipid form.
Non-limiting examples of suitable polyunsaturated fatty acids for use herein
include n-3 polyunsaturated fatty acids such as alpha-linolenic acid (ALA, C18:3n-3),
stearidonic acid (C18:4n-3), eicosapentaenoic acid (EPA, C20:5n-3), docosapentaenoic
acid (C22:5n-3), docosahexaenoic acid (DHA, C22:6n-3), and combinations thereof.
Sources of such n-3 fatty acids for use herein include flax seed oil, canola oil, transgenic
oils, and fish oil.
Other polyunsaturated fatty acids suitable for use herein include n-6
polyunsaturated fatty acids such as linoleic acid (C18:2n-6), gamma-linolenic acid (GLA,
C18:3n-6), eicosadienoic acid (C20:2n-6), arachidonic acid (ARA, C20:4n-6), di-homogamma-
linolenic acid (DGLA, C20:3n-6), and combinations thereof, sources of which
include evening primrose oil, borage oil, black currant seed oil, flaxseed oil, transgenic
sources, purified fatty acid sources, and combinations thereof.
High Melting Point Emulsifier
High melting point emulsifier for use herein includes any emulsifying agent suitable
for use in a nutritional product that also has a melt point of at least about 25°C, preferably
from about 30°C to about 75°C, more preferably from about 45°C to about 70°C.
The selected emulsifier and the oil having hydrophobic off-notes are melted
together to form a liquid, and this mixture is added to the rest of the nutritional formulation
(a fat-carbohydrate-protein-mineral blend). The resultant blend is then UHT (Ultra High
Temperature) heat-treated and homogenized. The homogenization divides the fish oil
into very small droplets coated with the high melting temperature emulsifier. When this
homogenized blend is cooled to below room temperature, the emulsifier solidifies, thus
resulting in encapsulation of the polyunsaturated fatty acid (also referred to herein as
"process-encapsulated polyunsaturated fatty acid) or other hydrophobic oil having offnotes
(referred to herein as "process-encapsulated oils having hydrophobic off-notes")
The amount or concentration of the high melting point emulsifier in the nutritional
emulsions is selected so that the resulting weight ratio of the emulsifier to the oil having
hydrophobic off-notes is at least 1:15, preferably from 1: 0 to 1:1, including from 1:9 to
1:2, and also including from 1:5 to 1:2 Such emulsifier concentrations most typically range
from about 2% to about 12%, including from about 4 to about 10%, and also including
from 5 to 8%, by weight of the total oil in the emulsion. It is understood, however, that
even higher concentrations of emulsifier can be used, especially when additional
emulsifier is added for purposes other than encapsulation of the oil having hydrophobic
off-notes, e.g., for emulsion stability.
Suitable high melting point emulsifying agents include monoglycerides or other
monoesters of polyhydric alcohols, including fatty acid esters of glycerol. Non-limiting
examples of some suitable high melting point emulsifiers for use herein include
GRINDSTED™ ACETE (acetic acid esters of monoglycerides), GRINDSTED™
CITREM (citric acid esters of monoglycerides); GRINDSTED™ LACTEM (lactic acid
esters of monoglycerides); GRINDSTED™ Mono-Di (mono and diglycerides);
GRINDSTED™ PGE or PGPR (polyglycerol esters of fatty acids, polyglycerol
polyricinoleate);GRINDSTED™ PGMS (propylene glycerol esters of fatty acids);
GRINDSTED™ SMS or STS (sorbitan monostearate, sorbitan tristearate); and
DIMODAN® distilled monoglycerides; all available from Danisco, Copenhagen, Denmark.
Other suitable high melting point emulsifying agents include MYVEROL® 18-99K,
a distilled monoglyceride comprising a blend of about 82% monoacylglycerols (86.6%
monoolein, 7. 0% monostearin, 3.5% monopalmitin, 0.9% monoarachidin, 2.0%
unidentified), available from Kerry Bio-Science, Hoffman Estates, Illinois, USA.
Macronutrients
The nutritional emulsions of the present invention comprise fat, protein, and
carbohydrate macronutrients. Any source of such nutrients known or otherwise suitable
for use in an oral nutritional product is also suitable for use herein, provided that such
nutrients are compatible with the selected ingredients in the formulation.
Although concentrations or amounts of each macronutrient in the nutritional emulsion
may vary depending upon the nutritional needs of the intended user, such concentrations
or amounts most typically fall within one of the following embodied ranges.
1. Includes maltodextrin component
2. Includes oil having hydrophobic off-notes; may also include emulsifying agent (if a fat)
The nutritional emulsions comprise a fat source, which includes the oil having
hydrophobic off-notes (e.g., polyunsaturated fatty acid) as described herein. The oil
having hydrophobic off-notes may represent all or just some of the fat source. Nonlimiting
examples of fats for use herein include (in addition to oils having hydrophobic offnotes
such polyunsaturated fatty acids) coconut oil, fractionated coconut oil, soy oil
(without hydrophobic off-notes), com 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 combinations
thereof. The term "fat" as used herein includes both fats and oils, solid or liquid, unless
otherwise specified.
The nutritional emulsions comprise a carbohydrate source, which includes the
maltodextrin component described herein. The maltodextrin may represent all or just
some of the carbohydrate source. Non limiting examples of carbohydrates for use herein
include additional hydrolyzed or modified starch or cornstarch, glucose polymers, corn
syrup, corn syrup solids, rice-derived carbohydrate, glucose, fructose, lactose, high
fructose corn syrup, indigestible oligosaccharides (e.g., fructooligosaccharides), honey,
sugar alcohols (e.g., maltitol, erythritol, sorbitol), and combinations thereof.
The nutritional emulsions comprise a protein source suitable for use in a nutritional
emulsion. Proteins or protein sources suitable for use herein include hydrolyzed, partially
hydrolyzed or non-hydrolyzed proteins or protein sources, and can 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), or combinations thereof. Non-limiting
examples of such proteins include milk protein isolates, casein protein isolates, milk
protein concentrate, whole cows milk, partially or completely defatted milk, soy protein
isolates, and so forth.
Optional Ingredients
The nutritional emulsions of the present invention may further comprise other optional
components that may modify the physical, chemical, aesthetic or processing
characteristics of the products 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 other nutritional products and may also be used in
the compositions herein, provided that such optional ingredients are safe and effective for
oral administration and are compatible with the essential and other ingredients in the
selected product form.
Non-limiting examples of such optional ingredients include preservatives,
antioxidants, other additional emulsifying agents, buffers, pharmaceutical actives,
additional nutrients as described herein, sweeteners including artificial sweeteners (e.g.,
saccharine, aspartame, acesulfame K, sucralose) colorants, flavors, thickening agents
and stabilizers, and so forth.
The nutritional emulsions of the present invention may further comprise any of a
variety of other vitamins or related nutrients, non-limiting examples of which include
vitamin A, vitamin D, vitamin E, vitamin K, thiamine, riboflavin, pyridoxine, vitamin B 2,
carotenoids, niacin, folic acid, pantothenic acid, biotin, vitamin C, choline, inositol, salts
and derivatives thereof, and combinations thereof.
The nutritional emulsions may further comprise any of a variety of other additional
minerals, non-limiting examples of which include calcium, phosphorus, magnesium, iron,
zinc, manganese, copper, sodium, potassium, molybdenum, chromium, chloride, and
combinations thereof.
Manufacture
The nutritional emulsion of the present invention may be prepared by any known
or otherwise effective manufacturing technique for preparing a liquid nutritional, modified
in accordance with the method as noted below for effectively formulating a processencapsulated
oil having hydrophobic off-notes with a high melting point emulsifier and
then subsequently incorporating the combination into the nutritional emulsion.
The nutritional emulsion may be prepared by separately formulating a protein-inwater
slurry (majority protein and water), a carbohydrate-mineral slurry (mineral,
carbohydrate including maltodextrin), a protein-in-fat slurry (protein, fat soluble vitamins,
fat) and then having these slurries combined to form a blend before the oil having
hydrophobic off-notes/high melting temperature emulsifier is added to the blend. The
resulting blend is then heat processed, homogenized, standardized with any water-soluble
vitamins, flavored, and the resulting nutritional emulsion terminally sterilized or aseptically
processed and filled and allowed to cool.
A method for making the nutritional emulsions of the present invention may therefore
comprise:
(A) heating and blending together an emulsifying agent having a melt point above
about 25°C and a oil having hydrophobic off-notes in a weight ratio of at least
about 1:15; and
I 0
(C) adding the heated blend to a fat, protein, and carbohydrate mixture comprising a
maltodextrin having a Dextrose Equivalent of about 10 or less, in a weight ratio of
the maltodextrin to the oil having hydrophobic off-notes of at least about 1:2; and
(D) homogenizing and then cooling the combination below the melt point of the
emulsifying agent to form a nutritional emulsion comprising from about 0.01% to
about 5% by weight of process-encapsulated oil (or other oil having hydrophobic
off-notes).
This particular method may be modified in accordance with any or all the variations
directed to the nutritional emulsion embodiments as described herein.
EXAMPLES
The following examples illustrate specific embodiments of the nutritional emulsions
of the present invention. These examples are given solely for the purpose of illustration
and are not to be construed as limitations of the present invention, as many variations
thereof are possible without departing from the spirit and scope of the invention.
Each nutritional emulsion described below is prepared by separately formulating a
protein-in-water slurry, a carbohydrate and mineral slurry, and an oil fiber slurry. The oil
having the hydrophobic off-notes (e.g., fish oils) and emulsifier blend is prepared
separately by heating and blending the two together at a temperature sufficient to melt the
solid emulsifier, to thus form a heated liquid blend. The formed slurries are then
combined to form a single mixture, and thereafter the fish oil and emulsifier blend (as a
heated liquid) is added to the single mixture. The resulting combination is then heat
processed, homogenized, standardized with any water-soluble vitamins, flavored, and the
resulting nutritional emulsion terminally sterilized or aseptically processed and filled and
allowed to cool.
Ingredients used in preparation of the exemplified embodiment are listed in the
following table. The finished emulsion is orally administered, on a daily basis, to
individuals as a dietary source of polyunsaturated fatty acids, in an amount sufficient to
provide sole or supplement nutrition to the targeted users. These Individuals fail to detect
any off-flavors or odors associated with the fatty acid component, during or within two
hours following consumption.
Nutritional Emulsion (1000 kg)
1. Provides 3.93 kg polyunsaturated fatty acids, including docosahexaenoic
2. Emulsifying agent - melting point 69-75°C

I/We claim:
I. A nutritional emulsion comprising fat, protein, and carbohydrate, including:
(A) from 0.01 % to 5% by weight of an oil having hydrophobic off-notes that is processencapsulated
by an emulsifying agent having a melt point above 25°C, and
(B) maltodextrin with a DE of 10 or less,
wherein the weight ratio of the emulsifying agent to the oil having hydrophobic off-notes is
at least 1:15 and the weight ratio of the maltodextrin to oil having hydrophobic off-notes is
at least 1:2.
•
2. A nutritional emulsion according to claim 1 wherein the oil having hydrophobic off-notes
is selected from the group consisting of polyunsaturated fatty acids, soy oil, beta-hydroxybeta-
methylbutyrate containing oil, and combinations thereof.
3. A nutritional emulsion according to claim 1 wherein the oil having hydrophobic off-notes
is a polyunsaturated fatty acid.
4. A nutritional emulsion according to claim 3 wherein the weight ratio of emulsifying agent
to the process-encapsulated polyunsaturated fatty acid is from 1:9 to 1:2 and the weight
ratio of maltodextrin to process-encapsulated polyunsaturated fatty acid is from 1:1 to
20:1.
5. A nutritional emulsion according to claim 3 wherein the weight ratio of emulsifying agent
to the process-encapsulated polyunsaturated fatty acid is from 1:5 to 1:2 and the weight
ratio of maltodextrin to process-encapsulated polyunsaturated fatty acid is from 2.5:1 to
4:1.
6. A nutritional emulsion according to claim 3 wherein the emulsion comprises from 0.3%
to 3% by weight of the process-encapsulated polyunsaturated fatty acid.
# 7. A nutritional emulsion according to claim 3 wherein the emulsion is substantially free of
polyunsaturated fatty acids other than the process-encapsulated polyunsaturated fatty
acid.
8. A nutritional emulsion according to claim 3 wherein the emulsifying agent has a melt
point of from 45°C to 70°C.
9. A nutritional emulsion according to claim 3 wherein the emulsifying agent is a
monoglyceride.
10. A nutritional emulsion according to claim 3 wherein the polyunsaturated fatty acid
includes eicosapentaenoic acid, docosahexaenoic acid, or both.
I I . A nutritional emulsion according to 3 wherein the emulsion comprises from 0.1 to 20%
of the maltodextrin and the maltodextrin has a DE of from 1 to 5.
12. A nutritional emulsion according to claim 3 wherein the maltodextrin has a DE value of
3.
14
13. A nutritional emulsion according to claim 3 wherein the emulsion comprises, as a
percentage of total calories, from 10% to 85% carbohydrate, from 10% to 85% fat, and
from 5% to 80% protein.