Stokely-van Camp, Inc.

Vincent Rinaldi

Zeinab Ali

Robert H Murray

Jeffrey J Zachwieja

Jeff Zachwieja

Liangji Xu

William F Racicot

Kelly Van Dyke

Andrew Damin

Xiaocai Shi

Jia Khiun Wee

Marina Braslavskaya

Victoire Aubry

Aubry Victoire,

Edible compositions, such as sports drinks which limit muscle soreness, and methods of making and using the same are provided. Existing food products are commonly used during exercise to quickly replace fluids and electrolytes lost by sweating and/or to supply a boost of carbohydrates to improve sports or exercise performance. Aspects of the invention relate to compositions including glucosamine to alleviate or prevent muscle soreness. In certain embodiments, the glucosamine may be derived from a plurality of glucosamine sources. Further aspects relate to concentrated products for preparing beverage compositions. In certain embodiments, a concentrated form of a beverage composition may be provided in a packaging. Instructions for preparing the beverage composition having an effective amount of glucosamine may also be provided. Further embodiments may include a notification that indicates the benefit of reducing or preventing muscle soreness following physical exertion by consuming the beverage formulation.

Reducing muscle soreness with glucosamine compositions

A protein rehydration/recovery beverage composition is provided, including an aqueous component such as water, hydrolyzed protein, and sodium acid sulfate and at least one other edible acid. The hydrolyzed protein may be hydrolyzed whey and optionally hydrolyzed collagen. In addition, the beverage composition may include at least one carbohydrate, such as sucrose, and one or more non-nutritive sweeteners. A protein rehydration/recovery beverage composition is provided, including an aqueous component, hydrolyzed proteins and an acid blend. The acid blend contains a first acid component including at least one of phosphoric acid and citric acid, and a second acid component including at least one of tartaric acid, fumaric acid, malic acid, gluconic acid, ascorbic acid, and lactic acid. Also, a method for making a protein recovery beverage composition that has a pH of less than about 4.2. The rehydration/recovery beverage is stable and clean tasting, and has a low viscosity.

Protein recovery beverage

A carbohydrate blend is provided, including at least fructose and glucose. Some or all of the glucose may be provided by glucooligosaccharides having a structure containing up to ten degrees of saccharide polymerization. An aqueous solution having 6% by weight of the carbohydrate blend has a measured osmolality of 230-300 mOsm/kg. Further, the measured osmolality of the carbohydrate solution is substantially stable during storage for up to six months. Also, a rehydration/sports beverage composition is provided, including water, a carbohydrate blend, electrolytes, and optionally edible acids, coloring agents, flavoring agents and the like. The beverage composition may have a measured osmolality of about 230-260 mOsm/kg, which provides faster absorption by the gastrointestinal system of a subject than a beverage composition with a higher osmolality.

Use of novel carbohydrates and carbohydrate blends to provide a sports beverage with increased absorption

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Bethel, CT, United States of America

Vincent Rinaldi