Nutritional Composition of Blended Vegetarian Proteins

Abstract

The invention is an improved hypoallergenic nutritional composition consisting of fava protein, mung bean protein, rice protein, and pea protein which are blended in specified weight ratios, to achieve a high level of digestibility comparable to animal proteins such as whey protein, casein protein and egg protein. The problems of potentially allergenic soy protein compositions, solely animal-based protein compositions, incomplete amino acid profile compositions, and low levels of digestibility compositions are solved by inventing a hypoallergenic, vegetarian-based protein composition that can serve as a complete and well-balanced source of amino acids for human physiological requirements and has a high level of digestibility.

Claims

1. A nutritional composition comprised of fava protein, mung bean protein, pea protein and rice protein.

2. The composition of claim 1 wherein the composition is plant-based suitable for vegetarian and vegan consumers.

3. The composition of claim 1 wherein the composition is free of major allergens that are recognized by US Food and Drug Administration.

4. The composition of claim 1 wherein the composition has a PDCAAS protein quality of 0.95 or greater.

5. The composition of claim 1 wherein the composition has a PDCAAS protein quality of 0.98 or greater.

6. The composition of claim 1 wherein the composition has a PDCAAS protein quality of 1.00.

7. The composition of claim 1 wherein the composition comprises 0-90% fava protein, 0-60% rice protein and 0-80% of combination of mung bean protein and pea protein.

8. The composition of claim 1 wherein the composition comprises 20-70% fava protein, 5-40% rice protein and 15-55% of combination of mung bean protein and pea protein.

9. The composition of claim 1 wherein the composition comprises 40-50% fava protein, 10-20% rice protein and 30-50% of combination of mung bean protein and pea protein.

10. The composition of claim 1 which is provided in a beverage, a non-beverage food, a liquid or a dietary supplement.

11. The composition of claim 10 wherein the beverage is a shake.

12. The composition of claim 10 wherein the non-beverage food is a protein bar.

13. The composition of claim 10 wherein the liquid is a Ready-to-Drink liquid.

14. The composition of claim 10 wherein the dietary supplement is a tablet, capsule, soft gel or gummy.

Description

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

[0028] The invention provides a hypoallergic protein composition wherein said proteins mainly are derived from allergen-free vegetable sources, being a complete protein source for human beings with a particularly high digestibility. The dietary or nutritional application of the present invention may be in the form of powdered drink mix, ready-to-drink liquids, nutrition gels, protein bars, tablets, soft gels, two-piece hard gelatin capsules, effervescent tablets, gummy chews or soft chews.

EXAMPLE 1

Powdered Protein Shake

[0029] If the protein composition is used as a nutritional powdered protein shake, additional components may be added to the protein composition to improve the nutritional value. Additional components include vitamins, minerals and fatty acids such as saturated, polyunsaturated or monosaturated fatty acids. Other components may be flavoring agents, coloring agents, texture modifiers as well as sweetening agents. Sweeteners include all state-to-art natural and artificial sweetening agents, but not limited to sucralose, acesulfame K, aspartame, monk fruit extract, stevia leaf extracts, glycyrrhizin, thaumatin, saccharin, naringin dihydrochalcone, neotame, sugar alcohols such as erythritol, mannitol, maltitol, sorbitol, xylitol and a mixture of two or more thereof. Texture modifiers includes emulsifiers such as lecithin and other phosphatidyl lipids and thickeners such as pectin, locus bean gum, guar gum, xanthan gum, gum acacia, gum arabica.

[0030] Further additives to a nutritional powdered protein shake are a fibers, prebiotics, probiotics and digestive enzymes. Fibers include water-soluble fibers such as beta-glucan, galactooligosaccharide, inulin, resistant maltodextrin, pectin, psyllium husk, polydextrose, hydroxypropylmethylcellulose and water-insoluble dietary fiber such as cellulose, resistant starch and other whole foods and vegetable fibers. Prebiotics are oligosaccharides that are service as the energy source for probiotics and promote the growth of probiotics. Examples of prebiotics are Fructooligosacchardies, Galactooligosaccharides, inulin and Xylooligosacchardics. Probiotics arc living microbial organisms that can enhance the microbial environments in human digestive tract and promote the digestive health. Examples of popular probiotics are Bifidobacterium such as the strains B. adolescentis, B. animalis, B. bifidum, B. longum, B. thermophilwn, Lactobacillus, such as the strains L. acidophilus, L. brevis, L. casei, L. bulgaricus, L. fermentum, L. GG, L. lactis, L. plantarum, L. reuteri, L. rhamnosus, L. salivarius, Bacillus cereus toyoi. Bacillus cereus, Bacillus coagulans, Streptococcus Such as the strains S. Cremoris, S. infantarius, S. intermedius, S. lactis.

[0031] In aid in digestive health and nutrient absorption, further additives to a nutritional powdered protein shakes are digestive enzymes such as amylase, lipase, protease, cellulase, alpha-galactosidase, amyloglucosidase, beta-glucanase, bromelain, dextranase, pepsin, hemicellulase, invertase, trypsin, pectinase, papain, peptidase, and xylanase.

[0032] A protein shake formula with a serving size of 50 g powder is shown in Table 5. This nutrition shake provides 20 g plant-based protein from a preferred hypoallergenic composition of fava, mung bean, pea and rice protein.

TABLE-US-00005 TABLE 5 Formula of Example 1 Percentage Ingredient Protein in Function Ingredient quantity Ratio Formula Protein Fava protein 11.70 g 45.0% 23.40% Mung bean protein 3.90 g 15.0% 7.80% Pea protein 6.50 g 25.0% 13.00% Rice protein 3.90 g 15.0% 7.80% 100.0% Fat Sunflower oil creamer 5.00 g 10.00% Cellulose gum 1.00 g 2.00% Fibers Galactooligosaccharides 5.00 g 10.00% Fructose 10.00 g 20.00% Sweetener Sucralose 0.05 g 0.10% Flavors Vanilla flavor 1.50 g 3.00% Texture Xanthan gum 0.50 g 1.00% Modifiers Excipients Maltodextrin 0.70 g 1.40% Silicon Dioxide 0.25 g 0.50% Total 50.00 g 100.00%

EXAMPLE 2

Protein Ready-To-Drink Liquid

[0033] The application of this invention also includes ready-to-drink liquids and concentrated liquids. These liquid compositions may include solutions, suspensions, and emulsions. The nutritional compositions may be formulated with sufficient kinds and amounts of nutrients, as described in Example 1, to provide a nutritional product with high digestibility.

[0034] A formula of a protein RTD liquid is shown in table 6, the formula provides 20 g protein per 12 oz in a liquid form. The formula includes a preferred composition of hypoallergenic plant-based blend of fava, mung bean, pea and rice protein.

TABLE-US-00006 TABLE 6 Formula of Example 2 Percentage Ingredient Protein in Function Ingredient quantity Ratio Formula Protein Fava protein 14.30 g 55.0% 3.81% Mung bean protein 3.90 g 15.0% 1.04% Pea protein 2.60 g 10.0% 0.69% Rice protein 5.20 g 20.0% 1.39% 100.0% Fat Sunflower oil 5.00 g 1.33% Fibers Polydextrose 5.00 g 1.33% Prebiotics Xylooligosaecharides 1.00 g 0.27% Fructose 10.00 g 2.67% Sweetener Stevia 0.15 g 0.04% Flavors Vanilla flavor 1.50 g 0.40% Texture Locus bean gum 0.50 g 0.13% Modifiers Cellulose gum 0.50 g 0.13% Emulsifier Lecithin 0.20 g 0.05% Excipients Maltodextrin 1.15 g 0.31% Water 324.00 g 86.40% Total 375.00 g 100.00%

[0035] Those skilled in the art to which this application relates will appreciate that other and further additions, deletions, substitutions and modifications may be made to the described examples or embodiments.