Compositions

Abstract

The present invention concerns liquid nutritional compositions comprising at least about 20% (w/w) total protein, and wherein the total protein essentially comprises whey protein and casein. The Compositions are useful for promoting muscle growth in a subject.

Claims

1. A liquid nutritional composition comprising at least about 20% (w/w) total protein and wherein the composition comprises 10-40% (w/w) whey protein, and 1-12% (w/w) of casein.

2. The liquid nutritional composition according to claim 1 comprising between 15 and 25% (w/w) of whey protein.

3. The liquid nutritional composition according to claim 1 comprising between 3 and 7% (w/w) of casein.

4. The liquid nutritional composition according to claim 1 wherein the whey protein is derived from a whey protein hydrolysate.

5. The liquid nutritional composition according to claim 1 wherein the casein is derived from quark powder.

6. The liquid nutritional composition according to claim 1 further comprising a pectin.

7. The liquid nutritional composition according to claim 6 wherein the composition comprises about 0.2-0.6% (w/w) of the pectin.

8. The liquid nutritional composition according to claim 1 wherein the composition has a consistency such that the composition flows less than 15 cms after 30 seconds, at 20 C. on a Bostwick Consistometer.

9. The liquid nutritional composition according to claim 1 comprising 16.00-19.00% (w/w) whey protein and 4.25-5.50% (w/w) casein.

10. The liquid nutritional composition according to claim 1 further comprising one or more ingredients selected from the group comprising buffering agents, pH-adjusting agents, preservatives, flavouring and sweeteners.

11. The liquid nutritional composition according to claim 10 wherein the ingredients or one or more selected from the group consisting of citric acid, Potassium Sorbate, Aceulfame K, Sucralase and flavouring.

12. A liquid nutritional composition comprising: (a) 65-75% (w/w) water, 17-25% (w/w) whey protein hydrolysate, 6-8% (w/w) quark powder, 0.65-0.90% (w/w) citric acid, 0.65-0.90% (w/w) flavouring, 0.3-0.6% (w/w) pectin, 0.02-0.04% (w/w) potassium sorbate, 0.02-0.035% (w/w) acesulfame K, and 0.02-0.035% (w/w) sucralose; or (b) 70.863% (w/w) water, 20.214% (w/w) whey protein hydrolysate, 6.814% (w/w) quark powder, 0.772% (w/w) citric acid, 0.772% (w/w) flavouring, 0.454% (w/w) pectin, 0.040% (w/w) potassium sorbate, 0.035% (w/w) acesulfame K, and 0.035% (w/w) sucralose; or (c) kg water, 180 kg whey protein hydrolysate, 60 kg quark powder, 6.5 kg citric acid, 7 kg flavouring, 3.6 kg pectin, 0.35 kg potassium sorbate, 0.3 kg acesulfame K, and 0.3 kg sucralose.

13. A method of manufacturing a liquid nutritional composition according to claim 1, the method comprising the steps of: 1. Adding water to a mix tank and heating to at least 60 C.; 2. Adding Pectin and mixing with agitation; 3. Cooling to 60 C. or below; 4. Adding Whey Protein Hydrolysate and mixing with agitation; 5. Agitating to allow hydration of whey proteins; 6. Adding casein and mixing with agitation; 7. Adding acidifier to the mix tank to a final pH of 3.0-5.0; 8. Heating to 80 C., mixing and agitating and then holding for at least 1 minute 9. Cool to 20 C. to 30 C.; 10. Further mixing; and 11. Optionally pack off product

14. A nutritional product comprising a composition according to claim 1 and containing about 20-25 g of total protein.

15. The nutritional product according to claim 14 comprising a sachet with a tear off top which, in use, may be torn off and the contents of the sachet squeezed into a consumer's mouth.

16. The nutritional product according to claim 14 comprising between about 40-100 mls of the liquid nutritional composition.

17. (canceled)

18. (canceled)

19. A method of promoting muscle growth or recovery following exercise comprising administering to a subject in need of treatment a composition according to claim 1, or a nutritional product comprising a composition according to claim 1 and containing about 20-25 g of total protein.

20. A method of reducing the likelihood of muscle degeneration in a subject comprising administering to a subject in need of treatment a composition according claim 1, or a nutritional product comprising a composition according to claim 1 and containing about 20-25 g of total protein.

21. (canceled)

22. The liquid nutritional composition of claim 1 comprising 15-25% by weight (w/w) of whey protein, and 4-6% by weight (w/w) of casein, wherein the whey protein is derived from a whey protein hydrolysate and wherein the composition has a consistency such that the composition flows less than 15 cms after 30 seconds, at 20 C. on a Bostwick Consistometer.

Description

OTHER ASPECTS OF THE INVENTION

[0117] According to a further aspect of the present invention there is provided a method of promoting muscle growth or recovery following exercise comprising administering to a subject in need of treatment a composition according to the first aspect of the invention.

[0118] According to another aspect of the present invention there is provided a method of preventing, muscle degeneration in a subject comprising administering to a subject in need of treatment a composition according to the first aspect of the invention.

[0119] According to another aspect of the present invention there is provided a composition according to the first aspect of the invention for use as a medicament for promoting muscle growth or recovery following exercise in a subject.

[0120] According to another aspect of the present invention there is provided use of a composition according to the first aspect of the invention in the manufacture of a medicament promoting muscle growth or recovery following exercise in a subject.

[0121] The invention will now be illustrated, but not limited, by the following examples.

Example 1: A Process for Manufacturing a Composition According to the First Aspect of the Invention

1.1 Ingredients

[0122] LACPRODAN HYDRO.Gel (available from Aria Foods Ingredients, Denmark) was used as a partially hydrolysed source of whey protein.

[0123] A spray-dried powder of pure skim quark (available from Molda and specification published by Molda under article 840150001) was used as a source of casein.

[0124] Milazzo BV 1098 pectin (available from FMCBioPolymer) was used a source of pectin.

[0125] Deonised water, Potassium Sorbate, Acesulfame K, Sucralose and Citric Acid were all sourced from standard suppliers.

1.2 Equipment

[0126] The mixing and processing (as described in 1.3) was carried out in one vessel, a 1500 litre high-sheer mixing vessel from Limitech Limited (a mixing vessel well know to the art). The vessel has the ability to mix, heat, cool and process under vacuum. The mixing can be high shear or gentle agitation. Heating is performed using a steam jacket. Cooling is performed using chilled water. Powders may be added using a vacuum to ensure quick and effective dispersion.

1.3 Procedure

[0127] A composition according to the first aspect of the invention was manufactured by adopting the following protocol: [0128] 1. Add deionised water and heat to 60 C. to 70 C. [0129] 2. Blend Potassium Sorbate, Acesulfame K, Sucralose and Pectin and add to mix tank. High shear mix and agitate for 5 minutes [0130] 3. Cool to 60 C. [0131] 4. Add Whey Protein Hydrolysate under vacuum. High shear mix and agitate for 3 minutes, 0.5 bar vacuum [0132] 5. Agitate for 30 minutes for hydration of whey proteins [0133] 6. Add Quark and Flavour under vacuum. High shear mix and agitate for 5 minutes, 0.5 bar vacuum [0134] 7. Add Citric Acid to tank to a final pH of 3.75-3.90 [0135] 8. Heat to 80 C., mixing and agitating [0136] 9. Hold for 5 minutes [0137] 10. Cool to 20 C. to 30 C., agitating and high shear mixing every 5 minutes for 30 seconds until cooled to required temperature [0138] 11. High shear mix for 10 minutes under vacuum [0139] 12. Pack off product

[0140] With the exception of the deionised water, all ingredients were used as powders and added to the vessel in sufficient quantities to make 1,000 kg of the composition defined in Table 2.

[0141] This procedure represents a most preferred method according to the third aspect of the invention.

Example 2: A Liquid Nutritional Composition According to the First Aspect of the Invention

[0142] A Liquid nutritional composition according to the first aspect of the invention was made according to the method outlined in Example 1 and with a final composition as listed in table 2.

TABLE-US-00002 TABLE 2 Ingredients %(w/w) Water 70.863 Whey Protein Hydrolysate (86% protein as is) 20.214 Quark Powder (70.3% protein dm) 6.814 Citric Acid 0.772 Flavouring 0.772 Pectin 0.454 Potassium Sorbate 0.040 Acesulfame K 0.035 Sucralose 0.035

[0143] The composition was packed into an 85 g sachet and represents a product that can be easily kept in a kit bag, desk draw, hand bag or even a pocket. Accordingly a novel product is being made available that is of a convenient on the go size into which has been incorporated 22 g of total protein. The total protein primarily comprises whey protein and casein and the inventors have been able to surprisingly incorporate a high concentration of whey protein (17.4% (w/w) in the case of the product of Example 2) into a liquid nutritional product.

Example 3: A Liquid Nutritional Composition According to the First Aspect of the Invention

[0144] The applicant scaled-up the manufacturing process to produce 900 kg batches of a liquid nutritional composition according to the first aspect of the invention. Lemon or Strawberry flavoured batches were made according to the method outlined in Example 1 and with a final composition as listed in table 3.

TABLE-US-00003 TABLE 3 Quantity Ingredients required in Kg Water 635.00 Whey Protein Hydrolysate (86% protein as is) 180.00 Quark Powder (70.3% protein dm) 60.000 Citric Acid 6.500 Flavouring (lemon or strawberry) 7.000 Pectin 3.600 Potassium Sorbate 0.350 Acesulfame K 0.300 Sucralose 0.300 Total Kg 893.050

[0145] The composition was also packed into 85 g sachets and represents a product that can be easily kept in a kit bag, desk draw, hand bag or even a pocket and is particularly useful for use by athletes or patients on the go. The total protein primarily comprises whey protein and casein and the inventors have been able to surprisingly incorporate a high concentration of whey protein (17.3% (w/w) in the case of the product of Example 3) into a liquid nutritional product.