Abbott Laboratories Corporation

Gaurav Patel

Rockendra Gupta

Normanella Dewille

Tapas Das

Suzette Pereira

Paul W Johns

Kent Lee Cipollo

Sherri A Walker

Amy L Marchio

Deborah Strozier

Stephanie L Rodgers

Stefanie F Kaufman

Emily G Adams

Thakorbhai P Patel

Liquid nutritional compositions include functional ingredients such as beta-hydroxy-beta-methylbutyrate, docosahexaenoic acid, and lutein. The nutritional compositions are useful to promote at least one of physical performance (e.g., body composition, muscle mass, muscle strength) and cognitive function (e.g., focus, attention, alertness, executive function) in an individual. The functional ingredients are incorporated into the nutritional composition in such a way that they do not adversely affect the desirable properties of the nutritional composition such as, for example, nutritional value, stability, solubility, taste, and mouthfeel.

Reduced fat, shelf stable liquid nutritional composition

A nutritional supplement powder and method of supplementing the nutritional value of a food or beverage is provided. The nutritional supplement powder includes a protein system, vitamins, minerals, and fiber. The protein system has a water solubility of at least about 70% at room temperature. The nutritional supplement powder is essentially free of divalent ions of copper, iron, and zinc, and is also essentially free of vitamin C. When added to a food or beverage, the nutritional supplement powder does not substantially change the organoleptic properties of the food or beverage.

Nutritional supplement powder

Liquid nutritional compositions that include functional ingredients such as beta-hydroxy-beta-methylbutyrate, docosahexaenoic acid, and lutein are disclosed. The nutritional compositions are useful to promote at least one of physical performance (e.g., body composition, muscle mass, muscle strength) and cognitive function (e.g., focus, attention, alertness, executive function) in an individual. The functional ingredients are incorporated into the nutritional composition in such a way that they do not adversely affect the desirable properties of the nutritional composition such as, for example, nutritional value, stability, solubility, taste, and mouthfeel.

Disclosed herein are shelf-stable, clear liquid nutritional compositions having a pH ranging from 2.5 to 4.6 and comprising water; at least one source of EGCg in an amount sufficient to provide 200-1700 mg/L of EGCg; and at least one source of protein in an amount sufficient to provide 25-45 g/L of total protein. The shelf-stable, clear liquid nutritional compositions lose no more than 20% by weight solids of the EGCg content present in the initial formulation of the compositions to epimerization, degradation, or both epimerization and degradation during heat sterilization. In certain embodiments, the loss of EGCg is exhibited by the amount of epimerization product GCg present in the shelf-stable, clear liquid nutritional composition following heat sterilization. Methods for preparing the shelf-stable, clear liquid nutritional compositions are also disclosed herein.

Shelf-stable, clear liquid nutritional compositions comprising epigallocatechin gallate (EGCG) and methods for preparing the same

Disclosed are flavored nutritional beverages comprising (A) fat; (B) milk protein representing from about 10% to 100% by weight of total protein; (C) carbohydrate comprising from about 75% to 100% by weight of at least one of (i) from about 0.1% to about 10% sucrose, trehalose, or combination thereof, by weight of the beverage, and (iii) from about 0.1% to about 20% maltodextrin by weight of the nutritional liquid, the maltodextrin having a DE value of from about 1 to about 10, and (iii) combinations of (i) and (ii); (D) an iron-containing material, and (E) a flavorant. The flavored nutritional beverages, unlike many iron-fortified milk-based beverages available today, do not readily develop beige or gray hues during formulation, processing and storage, and are thus more easily formulated with little or no color distortion and with improved or more accurately matched flavor-color combinations.

Iron-fortified, milk-based, flavored beverages with improved color

The present invention relates generally to a thin texture, ready-to-drink, shelf-stable refreshing juice/soy beverage. Other aspects of this invention relate to methods of providing phytochemicals from soy, fruit and vegetable juices to a health conscious population.

Growing community of inventors

Gahanna, OH, United States of America

Gaurav Patel