Protein complex MCT oil, method of manufacturing, and food product made therefrom

Abstract

The protein-complexed MCT oil includes MCT droplets or particles encapsulated and / or complexed by a protein-based wall material. The protein compounded MCT oil can be used as a food additive. The wall material includes a protein, e.g., pea protein, one or more emulsifiers, optionally one or more co-emulsifiers, and optionally one or more polysaccharides. The protein complexed MCT oil may optionally include one or more make-up oils comprising one or more crucial omega-3 fatty acids (ALA, EPA, and DHA) and / or one or more crucial omega-6 fatty acids. A user may eat the protein-compounded MCT oil as desired, e.g., by adding the protein-compounded MCT oil to a food or beverage product, such as a plant flour (e.g., preparing a mixed plant-MCT flour), a coffee creamer, smoothie, a sports beverage, a foam tea, a jelly, an ice cream, yoghurt, milkshake, processed meat (e.g., a milk powder), and the like. ), gravy, pet food, baked food, vitamin supplements, energy bars, and beverage mixtures. The food and beverage products increase the nutrition provided by MCT oil, pea protein and polysaccharides.

Description

Background Art

[0001] Medium-chain triglycerides (MCTs) are a popular source of easily digestible fat that can be used immediately as energy in place of carbohydrates. MCTs are often used by people who wish to restrict carbohydrates and / or follow a ketogenic diet. MCTs may offer numerous benefits, including reducing stored body fat, maintaining a healthy weight, increasing energy, enhancing brain function, eliminating brain fog, improving digestion and nutrient absorption, and balancing specific hormones.

[0002] Medium-chain triglycerides are typically available in liquid form (MCT oil) and can be used in cooking and as a food additive like other oils. In liquid form, MCTs contain primarily C8 and C10 triglycerides, with little or no C6 and C12 triglycerides. C6 triglycerides may have a pour taste, and C12 triglycerides take longer to digest and are not as readily available as a source of energy. However, some people find that pure MCT oil can cause loose stools and other gastrointestinal (GI) problems.

[0003] MCTs are also available in powder form, which makes them easy to add to other dry ingredients and serves as a convenient way to package and distribute MCTs. To convert liquid MCT oil into a solid powder form, manufacturers typically mix the oil with a carrier substance (usually aqueous starch) and then spray-dry the mixture into powder form. MCT powders typically contain 20-50% starch, meaning they are high in carbohydrates and other additives. This high starch content can cause problems for athletes, health enthusiasts, and those on a ketogenic diet who want to limit their intake of carbohydrates and additives.

[0004] The carrier powder used in the spray-drying process is typically a low-quality starch that's inexpensive and easy to process. The ratio of starch to MCT varies depending on the product, but MCT powders typically contain 50-80% MCTs and 20-50% starch powder. This can be a problem not only for those trying to avoid carbohydrates, but also for those with food sensitivities or those trying to maintain a whole-food diet.

[0005] Common additives used in the spray-drying process include soluble corn fiber and other grain-based fillers, acacia fiber (from the sap of the acacia tree), maltodextrin (usually made from corn or wheat), soy lecithin (from soybeans), sodium caseinate (from dairy products), glucose syrup solids (from corn, rice, wheat, or potato starch), and other additives not disclosed on the label.

[0006] Not all fillers are bad. For example, acacia fiber is high in soluble fiber and is less likely to cause digestive upset than other fillers. On the other hand, corn and grain-based fillers can cause some side effects and contribute little nutritionally. They can adversely alter blood sugar levels. Depending on the carrier type and starch-to-fat ratio, MCT powder can raise insulin levels and knock a person out of ketosis.

[0007] As mentioned above, MCT oil is known to cause loose stools if too much is taken at once. This can be avoided by starting with a small dose (1 teaspoon) and gradually increasing to higher amounts over time. Some people report much less gastrointestinal discomfort (GI) with MCT powder, especially at higher doses, but this does not mean that MCT powder is completely harmless to gut health. Most bulk MCT powders use carriers and other fillers (such as glucose syrup solids, corn by-products, and maltodextrin) that may contain food allergens and are potential intestinal irritants. Corn, soy, wheat, and dairy-based fillers can be a problem for people who are allergic or sensitive to these ingredients, and many fillers are made from genetically modified grains. If a person has food allergies, sensitivities, or wishes to maintain a special diet such as paleo or AIP (autoimmune protocol), then they need to avoid these fillers.

[0008] Besides containing a high amount of carbohydrates and additives, there are many benefits to using MCT powder. Some consider MCT powder a more versatile option than MCT oil, especially when incorporating MCTs into powdered supplements. For example, if a manufacturer wants to add fat-burning MCTs to whey protein or other protein blends, MCT powder can help achieve this compared to MCT oil. Powder also offers other benefits, such as:

[0009] Easily add MCTs to powders, other supplements, and baked goods;

[0010] Adds richness to smoothies, coffee, and baked goods;

[0011] Because the powder is cut from starch, users are less likely to experience digestive upset, which is often caused by high doses of liquid MCTs.

[0012] Powders fit more easily into single-use packaging and are generally easier to carry.

[0013] Therefore, there is a long-standing but unmet need to find ways to create healthier MCT powders that can be used as an alternative to liquid MCTs. There is also a long-standing but unmet need to find unique and beneficial ways to deliver effective doses of MCTs to subjects without causing gastrointestinal distress or discomfort. Summary of the Invention

[0014] Disclosed herein are protein-complexed MCT oils comprising MCT droplets or particles encapsulated and / or complexed by a protein-based wall structure comprising a protein, an emulsifier, an optional polysaccharide, and an optional co-emulsifier. In some embodiments, the MCT droplets or particles form an MCT core, and the protein-based wall structure forms a protein-based shell that at least partially encapsulates the MCT core. Also disclosed are methods of making and using the protein-complexed MCT oils and products made therefrom.

[0015] Because MCT is an oil that is typically liquid at room temperature, protein-complexed MCT oil comprises micron-sized and / or nano-sized MCT droplets or particles encapsulated and / or complexed by a protein-based wall structure to form composite MCT particles. In a preferred embodiment, the MCT used to prepare the protein-complexed MCT oil comprises one or more of the following: C8 (caprylic) triglycerides, C10 (capric) triglycerides, a mixture of C8 and C10 triglycerides, or a mixed C8 and C10 triglyceride. In a preferred embodiment, the wall structure of the composite MCT particles comprises a protein (e.g., pea protein), an optional polysaccharide (e.g., starch), an emulsifier (e.g., gum arabic), and an optional co-emulsifier (e.g., calcium stearoyl lactylate and / or sodium stearoyl lactylate). In other embodiments, polysaccharide fibers (e.g., acacia fibers) can also be used to supplement the protein to form the wall structure of the protein-complexed MCT oil.

[0016] Forming protein-complexed MCT particles produces the powdery properties of MCT and maintains the stability and freshness of the protein-complexed MCT particles and products made therefrom. Depending on the ratio of wall material to MCT, there may be an excess of wall material such that a portion of the wall material may form empty micelles, vesicles, or assembled complexes that do not contain and / or are not complexed with MCT. In some cases, "empty" micelles may contain water droplets instead of MCT. In other cases, the assembled complex may contain only wall material. Including excess wall material ensures that all or substantially all of the MCT is encapsulated and / or complexed by the wall material.

[0017] The protein-complexed MCT oil can comprise clusters of micron-sized and / or nano-sized composite MCT particles and excess wall material, such as nanomicelles, nanovesicles, unbound protein, and / or unbound emulsifier, which can form clusters with themselves or with composite MCT droplets or particles. In some embodiments, the MCT droplets or particles form an MCT core, and the wall structure forms a shell that at least partially encapsulates the MCT core.

[0018] The protein-complexed MCT oil disclosed herein is significantly different from, and performs much better than, conventional MCT powder (i.e., MCT oil spray-dried with polysaccharides). Conventional MCT powder typically contains up to 50% polysaccharides. Thus, such MCT powder significantly increases the polysaccharide content of foods made therefrom.

[0019] Consuming MCT oil in liquid or powder form often causes gastrointestinal problems, such as stomach upset and / or diarrhea. In contrast, the protein-complexed MCT oil disclosed herein changes the way the body absorbs MCTs and reduces or eliminates the gastrointestinal problems typically associated with consuming effective amounts of MCT oil.

[0020] The MCT oil of protein compound can replace MCT oil and traditional MCT powder in multiple food or beverage applications.For example, the MCT oil of protein compound can form a part for food (for example plant flour) and / or be added in food (for example plant flour) (for example, making mixed plant-MCT flour). The MCT oil of protein compound can be used as the component in MCT source (for example, with powder form) or other food of replacement, or as the independent product that user can add to food and / or eat as needed.For example, the MCT oil of protein compound can be used for manufacturing and / or comprising the additive of food or beverage product, for example liquid or dry coffee creamer (creamer), smoothie, sports drink, bubble tea, jelly, ice cream, yogurt, milk shake, processed meat (for example luncheon meat), gravy, pet food, baked goods, vitamin supplement, energy bar and beverage mix.MCT oil provides a ready-made source of heat, and this MCT oil can be easily converted into ketone bodies, and this ketone bodies can be converted into ATP.Wall material provides protein and polysaccharide, to provide complete nutritious food (complete food) with healthy heat.

[0021] The MCT oil of protein compound can optionally contain one or more supplement oils (for example, the supplement oil containing unsaturated fat), which supplements and / or replaces at least a portion of MCT oil. When comprising one or more optional supplement oils (for example, the supplement oil containing unsaturated fat), supplement oil can be selected to provide the source of vital ω-3 and ω-6 polyunsaturated fatty acids, which are the fatty acids that provide health benefits when not overconsumed and provided in the correct ratio. Crucial ω-3 polyunsaturated fatty acids include alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Crucial ω-6 polyunsaturated fatty acids include linoleic acid and gamma-linolenic acid (GLA). Oleic acid is an example of non-essential ω-9 fatty acids. The example of non-essential ω-7 fatty acids includes palmitoleic acid and 11-octadecenoic acid (vaccenic acid).

[0022] Other nutritional oils that can be used to supplement or replace MCT oil include oils of various plant and animal origins. The advantage of encapsulating nutritional oils in a wall material is that the taste and feel of such oils can be hidden or masked while providing the desired nutritional benefits. Examples of plant-based nutritional oils include, but are not limited to, artemisia oil, almond oil, amaranth oil, animal fat, apricot oil, apple seed oil, argan oil, avocado oil, babassu oil, beech nut oil, ben oil, black seed oil, black currant seed oil, borage seed oil, Borneo shea nut oil, Brazil nut oil, butternut squash seed oil, camelina oil, camellia oil, rapeseed oil, carob oil, castor oil, xanthium oil, cocoa butter, coriander seed oil, corn oil, cottonseed oil, date oil, egusi seed oil, evening primrose oil, linseed oil, grape seed oil, hazelnut oil, kapok seed oil, kenaf seed oil, long-chain fatty acids and their glycerides, macadamia nut oil, mafura oil, marula oil, Mustard oil, niger seed oil, nutmeg oil, okra seed oil, olive oil, palm oil, papaya seed oil, peanut oil, peach kernel oil, pecan oil, perilla seed oil, persimmon seed oil, pequi oil, pili nut oil, pine nut oil, pistachio oil, pomegranate seed oil, pracaxi oil, prune kernel oil, pumpkin seed oil, quinoa oil, ramtil oil, rice bran oil, prickle fruit oil, sacha inchi oil, safflower oil (e.g., high oleic), salicornia oil, soapberry oil, seje oil, sesame oil, shea butter, short-chain fatty acids and their glycerides, soybean oil, sunflower oil, taramira oil, thistle oil, tiger nut oil, tomato seed oil, walnut oil, watermelon seed oil, and wheat germ oil. Examples of animal-based supplemental oils that supplement and / or replace at least a portion of the MCT oil include, but are not limited to, mackerel oil, salmon oil, sea bass oil, oyster oil, sardine oil, shrimp oil, krill oil, menhaden oil, whale oil, flounder oil, rainbow trout oil, tuna oil, cod liver oil, other fish oils, lard, and milk fat. People following a vegan diet need plant-based oils rather than animal-based oils.

[0023] An exemplary method for making protein-complexed MCT oil comprises: (1) forming a protein-based wall material slurry comprising water, protein, one or more emulsifiers, and optionally a polysaccharide; (2) mixing MCT oil and optionally a supplemental oil (e.g., an unsaturated fat) with the wall material slurry to form a heterogeneous mixture; (3) subjecting the heterogeneous mixture to high-speed shearing to form an emulsion; (4) subjecting the emulsion to high-pressure nanonization to form micron-sized and / or nanometer-sized composite droplets; and (5) spray drying the nanonized composite droplets or particles with hot air to remove water by evaporation and form dry protein-complexed MCT oil particles.

[0024] The use of high shear to form an emulsion can result in physical and / or chemical transformation of the components. The optional polysaccharide can be combined with a protein and an emulsifier (which can be a polysaccharide) to form a novel composite wall material. The composite wall material can be used to encapsulate MCT oil and / or form a complex with MCT oil (and optional supplemental oil) to form a novel protein-complexed MCT oil with advantageous properties not found in existing MCT powders.

[0025] In some embodiments, the dried protein-complexed MCT oil prepared by the aforementioned method can be the final MCT product. In other embodiments, the dried protein-complexed MCT oil particles can be mixed and sieved to produce a refined MCT powder with a more uniform particle size. The larger particles removed by sieving can be reground and added back to the refined protein-complexed MCT oil powder, used as a coarser protein-complexed MCT oil powder for making food products, and / or recycled back into the wall material slurry and / or heterogeneous mixture used to form the nanoemulsion in the above process.

[0026] In some embodiments, protein-complexed MCT oil can be mixed with one or more other materials to form a mixed product. For example, a first protein-complexed MCT oil prepared using one type of protein and optional polysaccharide as a wall material can be mixed with a second protein-complexed MCT oil prepared using a different wall material. Alternatively, protein-complexed MCT oil can be mixed with one or more natural flours to form a mixed MCT flour product with desired nutrition and / or performance (e.g., increased protein and / or healthy fat content). Mixed MCT flour can include gluten flour, gluten-free flour, and / or low-carbohydrate flour.

[0027] The blended MCT flour products prepared using the protein-complexed MCT oils disclosed herein can replace and / or supplement traditional flours to prepare food products, such as baked goods, fried goods, and steamed goods, including but not limited to breads, cookies, rolls, buns, cakes, cupcakes, pies, bagels, muffins, flatbreads, cakes, brownies, pastries, cookies, crackers, tarts, puff pastry, donuts, tarts, pies, crepes, pancakes, waffles, crumpets, cornbread, muffuletta, breaded meats, dumplings, pasta, noodles, tortellini, ravioli, ice cream, yogurt, and the like.

[0028] Protein-complexed MCT oil offers several advantages over pure MCT oil, which is typically liquid at room temperature. These include easier measurement of dry powder, reduced or eliminated gastrointestinal issues, a longer shelf life (e.g., it can be used for long-term food storage without spoilage), easier storage and a wider range of storage options (e.g., cardboard containers or packaging versus glass or plastic bottles), easier dispersion in water or aqueous liquids, and a healthier caloric profile (because it combines MCT oil with proteins and polysaccharides, creating a more nutritionally complete food).

[0029] Additional features and advantages will be described in part in the following description, and in part will be apparent from the description, or may be learned by practice of the embodiments disclosed herein. It should be understood that the preceding brief summary of the invention and the following detailed description are merely exemplary and illustrative, and are not intended to limit the embodiments disclosed or claimed herein. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] To further illustrate the above and other advantages and features of the present invention, the present invention will be described in more detail with reference to specific embodiments of the present invention shown in the accompanying drawings. It should be understood that these drawings depict only typical embodiments of the present invention and are not to be considered as limiting the scope thereof. The present invention will be described and explained with greater specificity and detail through the use of the accompanying drawings, in which:

[0031] Figure 1 Schematic depiction of the steps that can be used to form protein complexed MCT oil;

[0032] Figure 2 is a flow chart illustrating an exemplary method of making protein-complexed MCT oil; and

[0033] Figure 3 is a graph from a comparative trial comparing the gastrointestinal tolerability of baked cake products made using all-purpose flour alone, a blended flour comprising all-purpose flour and traditional MCT powder, and two composite flours into which different amounts of protein-complexed MCT oil were incorporated. DETAILED DESCRIPTION

[0034] introduction

[0035] The protein-complexed MCT oil disclosed herein has improved nutritional and performance characteristics compared to traditional MCT powder. The protein-complexed MCT oil disclosed herein comprises protein-complexed MCT droplets or particles comprising MCT droplets or particles encapsulated and / or complexed by a protein-based wall structure comprising a protein, an emulsifier, an optional polysaccharide, and an optional co-emulsifier.

[0036] Protein-complexed MCT oil can form a subcomponent of plant-MCT flour, or can be used as an alternative MCT source (e.g., in powder form) or a component in other foods, or as a stand-alone product that a user can add to a food and / or ingest as desired. For example, protein-complexed MCT oil can be used to make and / or include additives to food or beverage products, such as liquid or dry coffee creamers, smoothies, sports drinks, bubble teas, jellies, ice cream, yogurt, milkshakes, processed meats (e.g., lunch meats), gravies, pet foods, baked goods, vitamin supplements, energy bars, and drink mixes. MCT oil provides a readily available source of calories that can be readily converted into ketone bodies, which can be converted into ATP. The wall material provides protein and polysaccharides to provide a complete nutritional food with healthy calories.

[0037] MCT oil in edible oil or powder form often causes gastrointestinal discomfort and / or diarrhea. In contrast, the disclosed protein-complexed MCT oil changes the way the body absorbs MCTs and reduces or eliminates the gastrointestinal problems typically associated with MCT intake. Encapsulating and / or complexing MCT droplets or particles with a protein-based wall material comprising protein and carbohydrates beneficially balances fat, protein, and carbohydrates, contributing to better digestibility.

[0038] Protein Complex MCT Oil

[0039] Protein-complexed MCT oil comprises MCT droplets or particles encapsulated and / or complexed by a protein-based wall structure comprising a protein, an emulsifier, an optional polysaccharide, and an optional co-emulsifier. Because MCT is an oil that is typically liquid at room temperature, protein-complexed MCT oil comprises micron-sized and / or nano-sized MCT droplets or particles encapsulated and / or complexed by a protein-based wall structure to form protein-complexed MCT particles. In some embodiments, the MCT droplets or particles form an MCT core, and the protein-based wall structure forms a protein-based shell that at least partially encapsulates the MCT core.

[0040] MCT Oil

[0041] The MCT droplets or particles contained in the protein-complexed MCT oil comprise one or more of: C6 triglycerides, C8 triglycerides, C10 triglycerides, C12 triglycerides, or mixed triglycerides thereof. In a preferred embodiment, the MCT droplets or particles comprise one or more of C8 triglycerides, C10 triglycerides, or mixed C8 / C10 triglycerides.

[0042] protein

[0043] The protein used to prepare the wall structure in the protein-complexed MCT oil can be at least one of a plant protein or an animal protein. Examples of plant proteins include, but are not limited to, pea protein, pumpkin seed protein, rice protein, soy protein, sunflower seed protein, Plukenetia volubilis protein, chia protein, quinoa protein, and combinations thereof. Examples of animal proteins include, but are not limited to, whey protein, casein, egg protein, beef protein, chicken protein, fish protein, collagen, and combinations thereof.

[0044] In a currently preferred embodiment, the protein comprises one or more plant proteins, more preferably pea protein. Plant proteins are preferred for their nutritional content, processability, and avoidance of residual cholesterol (found in some animal proteins). For example, whey protein naturally contains cholesterol. Furthermore, people following a vegan diet may benefit from using MCT powder made from plant proteins rather than animal proteins. Studies have shown that people with diets rich in plant proteins have a lower risk of heart disease, stroke, type 2 diabetes, and certain types of cancer. When forming a wall material, plant proteins offer better functionality because they are generally more fibrous and less compact than animal proteins. This is because plant proteins typically contain more carbohydrate and fiber molecules. Animal proteins are more compact and have a more ordered structure. Plant proteins are more suitable for forming a wall material because they are less water-soluble and are more likely to aggregate together to form micelles. Plant proteins are generally less susceptible to heat than animal proteins. This makes plant proteins more suitable as wall materials throughout the production process, especially during high-speed shearing processes, as they are generally more fibrous and less compact than animal proteins. The fibrous structure of plant proteins helps protect them from heat damage.

[0045] Pea protein is currently the preferred plant protein for making wall materials. It is a common source of plant food protein and can be obtained and extracted from yellow and green peas (Pisum sativum). It can be used as a dietary supplement to increase an individual's protein or other nutrient intake, or as a substitute for other foods. As a powder, it can be used as an ingredient in food manufacturing, such as a thickener, foaming agent, or emulsifier.

[0046] Pea protein can be extracted in powder form and processed and produced in different ways. It can be isolated by wet fractionation, which produces a high protein concentration. It can be a concentrate obtained by a dry fractionation process, which produces a low protein concentration. When it is used in food as a substitute for other products (such as meat substitutes), it can be in a textured form. Pea protein has become a food source due to its availability, hypoallergenicity and high nutritional value.

[0047] Pea protein is rich in nutrients such as protein and carbohydrates, and also contains vitamins and minerals and is low in fat. Peas typically contain 23.1-30.9% protein, 1.5-2.0% fat and small amounts of components such as vitamins, phytic acid, saponins, polyphenols, minerals and oxalates. They also contain a variety of proteins: globulins, albumins, alcohol-soluble proteins and glutenins. Proteins are mainly albumins and globulins, which account for 10-20% and 70-80% of the protein in pea seeds, respectively. Albumin is water-soluble and is considered a metabolic protein and enzyme protein, while globulins are salt-soluble and act as storage proteins for seeds. Globulins can be further divided into legumin and pea globulins. Legumin (a type of globular protein) is a hexameric protein; while pea globulins are trimers.

[0048] Pea seeds contain 60-65% carbohydrates, primarily composed of oligosaccharides, monosaccharides, polysaccharides, and disaccharides. The major carbohydrate fraction in peas is starch, which is the primary storage carbohydrate in the cotyledons. Peas also contain high levels of dietary fiber, which is composed of cellulose, gums, hemicelluloses, pectin, mucilage, lignin, and resistant starch. Dried peas contain 17-27% dietary fiber, depending on the cultivar, environment, and global growing region. Pea seeds also contain 5-6% sucrose and raffinose. The sucrose content ranges from 2.2% to 2.6%, stachyose is 1.3-3.2%, verbascose is 1.2-4.0%, and raffinose is 0.2-1.0%, depending on the cultivar and environment.

[0049] Pea seeds have a fat content of 1.2% to 1.8%, depending on the cultivar. Approximately 25% of the fatty acids consist of oleic acid and 50% linoleic acid. Pea seeds are also a rich source of minerals and vitamins, such as folate, riboflavin, vitamin B6, and niacin.

[0050] emulsifiers

[0051] The one or more emulsifiers used to prepare the wall material to form the wall structure of the MCT oil and / or other nutritional oil used to prepare the protein complex can be: gum arabic, acacia fiber, xanthan gum, guar gum, gellan gum, carrageenan, locust bean gum, pectin, starch, soy lecithin, egg lecithin, agar, dextrin, monoglycerides, diglycerides, and combinations thereof. In a currently preferred embodiment, the emulsifier includes gum arabic.

[0052] Co-emulsifier

[0053] Optional co-emulsifiers used to prepare the wall material to form the wall structure of the protein-complexed MCT oil can be: calcium stearoyl lactylate, sodium stearoyl lactylate, cetearyl alcohol, cetyl alcohol, calcium stearate, magnesium stearate, phosphates, polyglycerol esters, polysorbates, sorbitan monostearate, sucrose fatty acid esters, and combinations thereof. In a currently preferred embodiment, the co-emulsifier includes calcium stearoyl lactylate and / or sodium stearoyl lactylate.

[0054] polysaccharides

[0055] Optional polysaccharides for preparing the wall material may include starch or other polysaccharides such as pectin, cellulose derivatives, inulin, xylan, arabinoxylan and chitin. Examples of starch include, but are not limited to, corn starch, potato starch, wheat starch, rice starch, tapioca starch and combinations thereof.

[0056] Replenishing oil

[0057] The MCT oil of protein compound can optionally contain one or more supplementary oils (for example, supplementary oils containing one or more unsaturated fats), which supplement and / or replace a portion of MCT oil, and can provide a source of vital ω-3 and ω-6 polyunsaturated fatty acids, which are fatty acids that provide health benefits when not excessively ingested and provided in the correct ratio. Crucial ω-3 polyunsaturated fatty acids include α-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Crucial ω-6 polyunsaturated fatty acids include linoleic acid and gamma-linolenic acid (GLA). The example of non-essential ω-9 fatty acids is oleic acid. The example of non-essential ω-7 fatty acids includes palmitoleic acid and 11-octadecenoic acid.

[0058] Examples of plant-based supplemental oils that supplement and / or replace at least a portion of the MCT oil include, but are not limited to, artemisia oil, almond oil, amaranth oil, animal fat, apricot oil, apple seed oil, argan oil, avocado oil, babassu oil, beech nut oil, ben oil, black seed oil, black currant seed oil, borage seed oil, Borneo shea nut oil, Brazil nut oil, butternut squash seed oil, camelina oil, camellia oil, rapeseed oil, carob oil, castor oil, cocklebur oil, cocoa butter, cilantro seed oil, corn oil, cottonseed oil, date oil, egusi seed oil, evening primrose oil, flaxseed oil, grapeseed oil, hazelnut oil, kapok seed oil, kenaf seed oil, long-chain fatty acids and their glycerides, macadamia oil, mafura oil, Marula oil, mustard oil, niger seed oil, nutmeg oil, okra seed oil, olive oil, palm oil, papaya seed oil, peanut oil, peach kernel oil, pecan oil, perilla seed oil, persimmon seed oil, pequi oil, pili nut oil, pine nut oil, pistachio oil, pomegranate seed oil, pracaxi oil, prune oil, pumpkin seed oil, quinoa oil, ramtil oil, rice bran oil, pricking fruit oil, sacha inchi oil, safflower oil (e.g., high oleic), salica oil, soapberry oil, seje oil, sesame oil, shea butter, short-chain fatty acids and their glycerides, soybean oil, sunflower oil, taramira oil, thistle oil, tiger nut oil, tomato seed oil, walnut oil, watermelon seed oil, and wheat germ oil. People following a vegan diet need plant-based oils, not animal-based ones.

[0059] Examples of animal-based supplemental oils that supplement and / or replace at least a portion of the MCT oil include, but are not limited to, mackerel oil, salmon oil, sea bass oil, oyster oil, sardine oil, shrimp oil, krill oil, menhaden oil, whale oil, flounder oil, rainbow trout oil, tuna oil, cod liver oil, other fish oils, lard, and milk fat.

[0060] Some oils are considered to be more nutritious than other oils, and more nutritious oils are preferred. However, when used in relatively small quantities, even oils that are considered to be low in nutrition can provide a source of vital ω-3 and ω-6 polyunsaturated fatty acids, which, when consumed in small amounts, provide a healthy ratio of polyunsaturated fats. Vegetable oils contain vital ω-3 fatty acids, α-linolenic acid (ALA) and vital ω-6 fatty acids. Fish oils contain vital ω-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Milk fat can provide a source of healthy butyric acid and its glycerides, such as tributyrin. Systems and methods for producing protein-complexed MCT oil

[0061] An exemplary method of making protein-complexed MCT oil includes:

[0062] forming a protein-based wall material slurry comprising water, protein, emulsifier, optional polysaccharide, and optional co-emulsifier group;

[0063] mixing MCT oil and optional supplemental oil with the protein-based wall material slurry to form a heterogeneous mixture;

[0064] subjecting the heterogeneous mixture to high shear to form an emulsion comprising MCT droplets or particles at least partially encapsulated and / or complexed by a protein-based wall material;

[0065] subjecting the emulsion to high pressure nanosizing to form micron-sized and / or nano-sized composite droplets; and

[0066] The nanosized composite droplets are spray dried with hot air to remove water by evaporation and form dried protein-complexed MCT droplets or particles encapsulated and / or complexed by a protein-based wall structure comprising a protein, an emulsifier, an optional polysaccharide, and an optional co-emulsifier.

[0067] In some embodiments, the dried protein-complexed MCT oil prepared by the methods disclosed herein (but before sieving) can be the final protein-complexed MCT oil product. In other embodiments, the dried protein-complexed MCT oil can be mixed and sieved to produce a refined protein-complexed MCT oil product with a more uniform particle size. The larger particles removed by sieving can be reground and added back to the refined protein-complexed MCT oil product, used as a coarser protein-complexed MCT oil product, and / or recycled back to the wall material slurry and / or heterogeneous mixture used to form the initial emulsion in the above process.

[0068] Figure 1 An example system 100 for producing protein-complexed MCT oil within the scope of the present disclosure is shown. The system 100 includes a container or hopper 102 containing MCT oil and a container, hopper, or mixer 104 containing water, protein particles 106, an emulsifier (and optional co-emulsifier) ​​108, and an optional polysaccharide 110. The optional polysaccharide 110 can be provided by adding a relatively small amount of plant flour as a contributing source of wall material.

[0069] A high-speed shear mixer 112 is used to form an emulsion 114. The emulsion 114 (preferably a nanoemulsion) comprises a plurality of components, including encapsulated MCT oil or particles 116, nanovesicles 118 having a bilayer structure with a hydrophilic outer shell surface and an inner aqueous phase containing water, nanomicelles 120 having a hydrophilic outer surface and a hydrophobic core, excess protein particles 122, excess emulsifier (and optional co-emulsifier) ​​particles 124, and optional polysaccharide fragments 126. The optional polysaccharide fragments 126 may comprise plant flour fragments as a source of polysaccharides and proteins.

[0070] A high pressure nanonization device or system 130 processes the emulsion droplets 128 to form protein-complexed MCT oil nanocapsules 132, which are delivered to a spray drying device or system 134. Hot air 136 dries the nanocapsules 132 and forms dry clusters 138 comprising the protein-complexed MCT oil.

[0071] Figure 2 2 is a flow chart illustrating an exemplary method 200 for producing protein-complexed MCT oil. In a raw material acceptance step 202, ingredients are weighed according to an established or desired recipe. In a first feed step 206, plant protein nanoparticles, an emulsifier, an optional co-emulsifier, and an optional polysaccharide are dispersed into water to form an aqueous wall material slurry. In a second feed step 204, MCT oil and an optional supplemental oil are added to the aqueous wall material solution to form a heterogeneous mixture.

[0072] In high-speed shearing step 208, the heterogeneous mixture is uniformly mixed by high-speed shearing to form an initial nanoemulsion, which primarily comprises: protein-complexed MCT oil microcapsules, nanomicelles and nanovesicles formed by an emulsifier and a co-emulsifier, free plant protein and emulsifier nanoparticles, and optionally polysaccharide particles. The protein-complexed MCT oil microcapsules comprise MCT droplets or particles at least partially encapsulated and / or complexed by a wall material.

[0073] In some embodiments, protein nanoparticles, one or more emulsifiers, one or more optional co-emulsifiers, and one or more optional polysaccharides assemble at the oil / water interface, with the optional polysaccharide acting as a polymer to fill cracks in the wall material or structure, thereby forming a complete shell to encapsulate MCT oil droplets and particles, thereby forming protein-complexed MCT oil microcapsules.

[0074] In a sterilization step 210, the initial nanoemulsion is sterilized, such as at a temperature of about 90°C to about 100°C for about 25 to about 35 seconds, to remove or kill substantially all microorganisms.

[0075] In the high pressure nano-emulsion step 212, the initial nano-emulsion is homogenized at a pressure of about 40 MPa to about 100 MPa. The high mechanical pressure generated by the high pressure disperses the mixture of protein-complexed MCT oil microcapsules, nanomicelles, and nanovesicles into homogenous protein-complexed MCT oil nanocapsules.

[0076] The nanoemulsion of protein-complexed MCT oil nanocapsules is converted into protein-complexed MCT oil nanocapsule clusters in the spray drying step 214. The inlet air temperature is maintained at about 160°C to about 220°C and the outlet air temperature is maintained at about 75°C to about 100°C.

[0077] In the mixing-sieving step 216, the intermediate product is mixed in a blender and then sieved to obtain a protein-complexed MCT oil having a relatively uniform particle size.

[0078] In a packaging step 218, the protein-complexed MCT oil is packaged into aluminum foil bags using a packaging machine known to those skilled in the art.

[0079] In the storage step 220, the protein-complexed MCT oil is stored in a cool, ventilated, and dry environment. To maintain cleanliness, the storage warehouse should be equipped with electronic rodent-proof devices, fly killers, and other pest control facilities.

[0080] Properties and uses of protein-complexed MCT oil

[0081] Forming a dried complex-protein MCT oil produces the powdery properties of MCT and maintains the stability and freshness of the protein-complexed MCT oil and products made therefrom. Depending on the ratio of wall material to MCT, there may be an excess of wall material such that a portion of the wall material may form empty micelles, vesicles, or assembled complexes that do not contain and / or are not complexed with MCT. In some cases, "empty" micelles may include water droplets but not MCT droplets or particles. In other cases, the assembled complex may only contain wall material. Including excess wall material ensures that all or substantially all of the MCT is encapsulated and / or complexed by the wall material.

[0082] When in powder form, the particle size of the protein-complexed MCT oil can be less than about 100 μm, or less than about 50 μm, or less than about 10 μm, or less than about 5 μm, or less than about 1 μm, or less than about 500 nm, or less than about 250 nm, or less than about 100 nm.

[0083] The protein-complexed MCT oil disclosed herein is significantly different from, and performs much better than, conventional MCT powder (i.e., MCT oil spray-dried with polysaccharides). Conventional MCT powder typically contains up to 50% polysaccharides. Therefore, such MCT powder can significantly increase the polysaccharide content of foods made from it.

[0084] Consuming MCT oil in oily or powdered form often leads to gastrointestinal problems, such as stomach upset and / or diarrhea. In contrast, the protein-complexed MCT oil disclosed herein changes the way the body absorbs MCTs and reduces or eliminates the gastrointestinal problems typically associated with consuming effective amounts of MCTs.

[0085] Protein-complexed MCT oil can be used as an alternative MCT source in food or beverage products (e.g., in powder form), or as a stand-alone product that a user can add to a food or beverage product and / or ingest as desired. For example, protein-complexed MCT oil can be used to make and / or include additives to food or beverage products, such as plant flours (e.g., to make blended plant-MCT flours), liquid or dry coffee creamers, smoothies, sports drinks, bubble teas, jellies, ice cream, yogurt, milkshakes, processed meats (e.g., lunch meats), gravies, pet foods, baked goods, vitamin supplements, energy bars, and drink mixes.

[0086] In some embodiments, protein-complexed MCT oil can be mixed with one or more other materials to form a blended product. For example, a first protein-complexed MCT oil prepared using one type of protein and, optionally, a polysaccharide as a wall material can be blended with a second protein-complexed MCT oil prepared using a different wall material. Alternatively, protein-complexed MCT oil can be blended with one or more natural flours to form a blended MCT flour product having desired nutritional and / or performance properties.

[0087] Mixed flour

[0088] In some embodiments, the MCT oil of protein compound can be mixed with one or more plant flours to prepare a variety of mixed flours. The example of the suitable plant flour that can be mixed with the MCT oil of protein compound to prepare mixed flour includes gluten flour, gluten-free flour and low-carbohydrate flour. The example of gluten flour includes but is not limited to wheat flour, barley flour, rye flour, spelt flour (spelt flour) and triticale flour. The example of gluten-free flour includes but is not limited to oat flour, corn flour, white rice flour, buckwheat flour, sorghum flour, amaranth flour (amaranth flour), teff flour, arrowroot flour, brown rice flour, chickpea flour, tapioca starch, cassava flour, tiger nut flour, soy flour, potato flour, millet flour and quinoa flour. The example of low-carbohydrate flour includes but is not limited to seed flour, nut flour or vegetable flour, such as coconut flour, almond flour, peanut flour, sesame flour, sunflower seed flour, hazelnut flour, walnut flour, soy flour, chickpea flour, flaxseed flour and broad bean flour.

[0089] The blended MCT flour products prepared using the protein-complexed MCT oils disclosed herein can replace and / or supplement traditional flours to prepare food products, such as baked goods, fried goods, and steamed goods, including but not limited to breads, cookies, rolls, buns, cakes, cupcakes, pies, bagels, muffins, flatbreads, cakes, brownies, pastries, cookies, crackers, tarts, puff pastry, donuts, tarts, pies, crepes, pancakes, waffles, crumpets, cornbread, muffuletta, breaded meats, dumplings, pasta, noodles, tortellini, ravioli, ice cream, yogurt, and the like.

[0090] Protein-complexed MCT oil offers several advantages over pure MCT oil, which is typically liquid at room temperature. These include easier measurement of dry powder, reduced or eliminated gastrointestinal issues, a longer shelf life (e.g., it can be used for long-term food storage without spoilage), easier storage and a wider range of storage options (e.g., cardboard containers or packaging versus glass or plastic bottles), easier dispersion in water or aqueous liquids, and a healthier caloric profile (because it combines MCT oil with proteins and polysaccharides, creating a more nutritionally complete food).

[0091] Example

[0092] These examples describe exemplary protein-complexed MCT oils that can be used in place of traditional MCT oils and MCT powders when preparing food products.

[0093] Example 1

[0094] Protein-complexed MCT oil includes MCT droplets or particles encapsulated and / or complexed by a wall structure. The wall structure includes a wall material formed from pea protein (protein source and emulsifier), calcium stearoyl lactylate (co-emulsifier), and sodium stearoyl lactylate (co-emulsifier). The MCT oil and wall material are present in the following amounts (excluding water):

[0095]

[0096] Protein-complexed MCT oil is prepared by (i) first forming a wall material slurry comprising 50 wt% water and 50 wt% wall material comprising pea protein, calcium stearoyl lactylate, and sodium stearoyl lactylate, (ii) high shear mixing the MCT oil with the wall material slurry to form an emulsion comprising microencapsulated MCT oil droplets surrounded by micelles of the wall material, and (iii) nano-sizing and spray drying to form dry protein-complexed MCT oil particles, which can form a complex. The protein-complexed MCT oil particles can be sieved to remove larger particles, which can be recycled back into the wall material slurry and / or the material used to form the emulsion.

[0097] Protein-complexed MCT oil can be used as an alternative to MCT powder, but with improved nutritional properties (e.g., by including protein and polysaccharides) and reduced or no gastrointestinal issues compared to traditional MCT powder.

[0098] Example 2

[0099] The protein-complexed MCT oil comprises MCT droplets or particles encapsulated and / or complexed by a wall structure. The wall structure comprises a wall material formed from pea protein, gum arabic (emulsifier), and calcium and / or sodium stearoyl lactylate (co-emulsifier). The MCT oil and wall material are present in the following amounts (excluding water):

[0100]

[0101] Protein-complexed MCT oil is prepared by (i) first forming a wall material slurry comprising 50 wt% water and 50 wt% wall material comprising pea protein, gum arabic, and calcium and / or sodium stearoyl lactylate, (ii) high shear mixing the MCT oil with the wall material slurry to form an emulsion comprising microencapsulated MCT oil droplets surrounded by micelles of the wall material, and (iii) nano-sizing and spray drying to form dry protein-complexed MCT oil particles, which can form a complex. The protein-complexed MCT oil particles can be sieved to remove larger particles, which can be recycled back into the wall material slurry and / or the material used to form the emulsion.

[0102] Protein-complexed MCT oil can be used as an alternative to MCT powder, but with improved nutritional properties (e.g., by including protein and polysaccharides) and reduced or no gastrointestinal issues compared to traditional MCT powder.

[0103] Example 3

[0104] Examples 1 and 2 are improved by including one or more plant-based supplemental oils in addition to and / or in place of a portion of the MCT oil, the plant-based supplemental oils comprising one or more of the following: mugwort oil, almond oil, amaranth oil, animal fat, apricot oil, apple seed oil, argan oil, avocado oil, babassu oil, beech nut oil, ben oil, black seed oil, black currant seed oil, borage seed oil, Borneo shea nut oil, Brazil nut oil, butternut squash seed oil, camelina oil, camellia oil, rapeseed oil, carob oil, castor oil, cocklebur oil, cocoa butter, coriander seed oil, corn oil, cottonseed oil, date oil, egusi seed oil, evening primrose oil, flaxseed oil, grape seed oil, hazelnut oil, kapok seed oil, kenaf seed oil, long-chain fatty acids and their glycerols Plant-based oils can provide a source of essential omega-3 and omega-6 fatty acids and / or non-essential omega-7 and / or omega-9 fatty acids.

[0105] Example 4

[0106] Examples 1-3 are improved by including one or more animal-based supplemental oils in addition to and / or in place of a portion of the MCT oil and / or optional plant-based oils, including one or more of the following: mackerel oil, salmon oil, sea bass oil, oyster oil, sardine oil, shrimp oil, krill oil, menhaden oil, whale oil, flounder oil, rainbow trout oil, tuna oil, cod liver oil, other fish oils, lard, and milk fat. Fish-based oils can provide a source of the crucial omega-3 fatty acids EPA and DHA. Milk fat is a source of butyric acid in the form of tributyrin.

[0107] Example 5

[0108] Examples 1-4 are improved by replacing at least a portion of the pea protein with at least one plant protein selected from the group consisting of pumpkin seed protein, rice protein, soy protein, sunflower seed protein, Plukenetia volubilis protein, chia protein, or quinoa protein.

[0109] Example 6

[0110] Examples 1-5 are improved by replacing at least a portion of the plant protein with at least one animal protein selected from the group consisting of whey protein, casein, egg protein, beef protein, chicken protein, fish protein, or collagen.

[0111] Example 7

[0112] Prepare a mixed protein-complexed MCT oil by mixing the protein-complexed MCT oil of any one of Examples 1-6 with any other protein-complexed MCT oil of Examples 1-6.

[0113] Example 8

[0114] A food and beverage product is prepared by adding one or more protein-complexed MCT oils of any one of Examples 1-7 in an amount of 1-20 wt % to one of the following foods and beverages: plant flour (e.g., to make a blended plant-MCT flour), liquid or dry coffee creamer, smoothies, sports drinks, bubble tea, jelly, ice cream, yogurt, milkshakes, processed meat (e.g., lunch meat), gravy, pet food, baked goods, vitamin supplements, energy bars, and beverage mixes. The food and beverage product is enhanced with nutrients provided by MCT oil, pea protein, and polysaccharides.

[0115] Example 9

[0116] The mixed plant-MCT flour is prepared by mixing one or more of the protein-complexed MCT oils of any of Examples 1-7 with one or more of the following gluten flours: wheat flour, barley flour, rye flour, spelt flour, semolina flour, or triticale flour.

[0117] Example 10

[0118] A low-gluten mixed plant-MCT flour is prepared by replacing 5-50% of the gluten flour in Example 9 with one or more gluten-free flours selected from the group consisting of oat flour, corn flour, white rice flour, buckwheat flour, sorghum flour, amaranth flour, teff flour, arrowroot flour, brown rice flour, chickpea flour, tapioca starch, cassava flour, tiger nut flour, soy flour, potato flour, millet flour, and quinoa flour.

[0119] Example 11

[0120] A gluten-free mixed plant-MCT flour was prepared by replacing all of the gluten flour in Example 9 and Example 10 with one or more gluten-free flours selected from the group consisting of oat flour, corn flour, white rice flour, buckwheat flour, sorghum flour, amaranth flour, teff flour, arrowroot flour, brown rice flour, chickpea flour, tapioca starch, cassava flour, tiger nut flour, soy flour, potato flour, millet flour, and quinoa flour.

[0121] Example 12

[0122] A low-gluten and low-carb mixed plant-MCT flour is prepared by replacing 5-50% of the gluten flour in Example 9 with one or more gluten-free and low-carb flours selected from the group consisting of coconut flour, almond flour, peanut flour, sesame flour, sunflower seed flour, hazelnut flour, walnut flour, soy flour, chickpea flour, flaxseed (linseed) flour, fava bean flour, pumpkin seed flour, lupin flour, red lentil flour, or white bran flour.

[0123] Example 13

[0124] A low-gluten and low-carb mixed plant-MCT flour is prepared by replacing the flour in any one of Examples 9-12 with one or more gluten-free and low-carb flours selected from the group consisting of coconut flour, almond flour, peanut flour, sesame flour, sunflower seed flour, hazelnut flour, walnut flour, soy flour, chickpea flour, flaxseed (linseed) flour, fava bean flour, pumpkin seed flour, lupin flour, red lentil flour, or white bran flour.

[0125] Comparative Example A

[0126] Conventional MCT powder was used in place of the protein-complexed MCT oil prepared or used in Examples 1-12. The MCT powder was prepared by spray-drying MCT oil containing 30-50 wt% polysaccharide. Food, beverage products, and blended plant-MCT flours have increased fat and carbohydrate content but can cause gastrointestinal issues, particularly with increasing amounts of MCT powder.

[0127] Comparative Example B

[0128] In Examples 9-12, conventional blended MCT flour was used instead of blended vegetable-MCT flour. These foods were of inferior quality and nutritional profile, higher in carbohydrates and lower in protein, and they could cause gastrointestinal issues, especially as the amount of MCT powder increased.

[0129] Gastrointestinal tolerance studies

[0130] A gastrointestinal tolerance study was conducted by having test subjects eat cakes made from four different flours and then comparing the results. Consuming MCT oil can cause gastrointestinal (GI) discomfort. It is necessary to determine the acceptable intake of MCT. The purpose of this study was to determine the gastrointestinal tolerance of baked products made from composite wheat-MCT flour with different MCT contents compared to general wheat flour or mixed wheat-MCT flour, as disclosed in U.S. Provisional Application No. 63 / 412,721, U.S. Application No. 17 / 972,037, U.S. Application No. 18 / 096,784, and U.S. Application No. 18 / 373,043, which are incorporated herein by reference. This was a randomized, double-blind, placebo-controlled, parallel-group design. Although the study did not use mixed plant-MCT flour (e.g., in Examples 9-12), the study was still useful and predicted the results expected if the mixed plant-MCT flour prepared according to Examples 9-12 was used.

[0131] Four different types of mini soy cakes were made by mixing equal amounts of the following four flours with soy milk and baking them in the usual way:

[0132]

[0133] The subjects were randomly divided into four groups and their diets were changed every two days for a total of six days. The subjects consumed the experimental diets and completed a gastrointestinal tolerance questionnaire. On day 7, the subjects were asked to record their satisfaction with their gastrointestinal comfort over the past week.

[0134] The Gastrointestinal Tolerance Questionnaire is used to record the incidence and severity of eight gastrointestinal items, including bloating, nausea, flatulence, gastrointestinal cramping, diarrhea, constipation, abdominal pain, and gastrointestinal rumbling. The gastrointestinal items are scored on a 4-point scale (0 = none, 1 = mild, 2 = moderate, 3 = severe). These items were selected based on published articles on gastrointestinal tolerance. For simplicity, a composite gastrointestinal tolerance score was generated by averaging the different scores from the eight gastrointestinal items.

[0135] The results of the gastrointestinal tolerance study are presented in Table 1 and are Figure 3 Middle diagram. The “control” was all-purpose wheat flour.

[0136] Table 1

[0137]

[0138] The mean score is the average of all symptom scores in each group of all-purpose cake flour (control), mixed all-purpose cake flour and MCT flour, composite all-purpose cake-MCT (7%) flour, and composite all-purpose cake-MCT (10%) flour. The mean score reflects the incidence and severity of gastrointestinal discomfort. Participants rated their gastrointestinal symptoms on a 4-point scale (0 = none, 1 = mild, 2 = moderate, 3 = severe). The number of subjects with each score in each group was calculated (Table 1), and the mean score for each participant in each group was calculated.

[0139] Figure 3 The mean scores for each trial group are shown in a graph. The mean test scores of the participants in each trial group were summed and then divided by the total number of subjects in each group to calculate the mean score for each trial group. The mean score for each group reflects the overall incidence and severity of gastrointestinal discomfort in each group. The higher the mean score, the more frequent and severe the gastrointestinal discomfort.

[0140] The mean score for subjects who ate the cake made with composite all-purpose cake flour was 0.205, which was the mean score for the control group.

[0141] The subjects who consumed cakes made with a blend of all-purpose cake flour and MCT powder showed the highest mean score (0.286), which was significantly higher than the other groups (p<0.05). This indicates that consumption of cakes made with MCT powder can cause significant gastrointestinal discomfort.

[0142] The mean scores for subjects who ate cakes made with composite all-purpose cake-MCT (7%) flour and composite all-purpose cake-MCT (10%) flour were 0.208 and 0.216, respectively, which were close to the mean range of 0.205 for the control group. This suggests that composite all-purpose cake-MCT flour was generally well tolerated.

[0143] A similar gastrointestinal tolerability study was conducted comparing the protein-complexed MCT powder prepared according to Example 2 with MCT oil. The protein-complexed MCT powder of Example 2 caused significantly less gastrointestinal discomfort compared to pure MCT oil. In some cases, participants experienced no gastrointestinal discomfort.

[0144] Another gastrointestinal tolerability study was conducted and compared the protein-complexed MCT powder prepared according to Example 2 with a commercially available MCT powder that did not contain a protein-based wall material. The protein-complexed MCT powder of Example 2 caused significantly less gastrointestinal discomfort than the commercially available MCT powder.

[0145] The present invention may be embodied in other specific forms without departing from the spirit or essential characteristics of the present invention. The described embodiments are to be considered in all respects as illustrative only and not restrictive. The scope of the present invention is therefore indicated by the appended claims rather than by the following description. All variations within the meaning and range of equivalents of the claims are intended to be included within the scope of the claims.

Claims

1. A protein-complexed MCT (medium chain triglyceride) oil comprising protein-complexed MCT particles comprising MCT droplets or particles encapsulated and / or complexed by a protein-based wall structure comprising at least one of a protein, an emulsifier or a co-emulsifier, and optionally a polysaccharide.

2. The protein-complexed MCT oil of claim 1 , wherein the MCT droplets or particles form an MCT core and the protein-based wall structure forms a protein-based shell that at least partially encapsulates the MCT core.

3. The protein-complexed MCT oil according to claim 1 or 2, wherein the protein comprises one or more of the following: pea protein, pumpkin seed protein, rice protein, soy protein, sunflower seed protein, Plukenetia volubilis protein, chia protein, quinoa protein, whey protein, casein, egg protein, beef protein, chicken protein, fish protein or collagen.

4. The protein-complexed MCT oil according to any one of claims 1 to 3, wherein the emulsifier is included, and the emulsifier comprises one or more of the following: gum arabic, acacia fiber, xanthan gum, guar gum, gellan gum, carrageenan, locust bean gum, pectin, starch, soy lecithin, egg lecithin, agar, dextrin, monoglyceride or diglyceride.

5. The protein-complexed MCT oil according to any one of claims 1 to 4, wherein the co-emulsifier is included, and the co-emulsifier comprises one or more of the following: calcium stearoyl lactylate, sodium stearoyl lactylate, cetearyl alcohol, cetyl alcohol, calcium stearate, magnesium stearate, phosphate, polyglycerol ester, polysorbate, sorbitan monostearate or sucrose fatty acid ester.

6. The protein-complexed MCT oil according to any one of claims 1 to 5, wherein the polysaccharide is contained and the polysaccharide comprises one or more starches, such as corn starch, potato starch, wheat starch, rice starch, tapioca starch, or other polysaccharides selected from pectin, cellulose derivatives, inulin, xylan, arabinoxylan and chitin.

7. The protein-complexed MCT oil according to any one of claims 1 to 6, wherein the MCT comprises one or more of the following: C6 triglycerides, C8 triglycerides, C10 triglycerides, C12 triglycerides, or mixed triglycerides thereof.

8. The protein-complexed MCT oil of any one of claims 1 to 7, further comprising at least one supplemental oil selected from the group consisting of mugwort oil, almond oil, amaranth oil, animal fat, apricot oil, apple seed oil, argan oil, avocado oil, babassu oil, beech nut oil, ben oil, black seed oil, black currant seed oil, borage seed oil, shea butter oil, Brazil nut oil, butternut squash seed oil, camelina oil, camellia oil, rapeseed oil, carob oil, castor oil, cocklebur oil, cocoa butter, coriander seed oil, corn oil, cottonseed oil, date oil, egusi seed oil, evening primrose oil, flaxseed oil, grapeseed oil, hazelnut oil, kapok seed oil, kenaf seed oil, long chain fatty acids and their glycerides, macadamia nut oil, mafura oil, marula oil, mustard oil, niger seed oil, nutmeg oil, Okra seed oil, olive oil, palm oil, papaya seed oil, peanut oil, peach kernel oil, pecan oil, perilla seed oil, persimmon seed oil, pequi oil, pili nut oil, pine nut oil, pistachio oil, pomegranate seed oil, pracaxi oil, prune kernel oil, pumpkin seed oil, quinoa oil, ramtil oil, rice bran oil, prickle fruit oil, sacha inchi oil, safflower oil (e.g., high oleic), salicornia oil, soapberry oil, seje oil, sesame oil, shea butter, short-chain fatty acids and their glycerides, soybean oil, sunflower oil, taramira oil, thistle oil, tiger nut oil, tomato seed oil, walnut oil, watermelon seed oil, and wheat germ oil, mackerel oil, salmon oil, sea bass oil, oyster oil, sardine oil, shrimp oil, krill oil, menhaden oil, whale oil, flounder oil, rainbow trout oil, tuna oil, cod liver oil, other fish oils, lard, and milk fat.

9. The protein-complexed MCT oil of any one of claims 1 to 8, wherein the protein-complexed MCT particles have a particle size of less than about 100 μm, or less than about 50 μm, or less than about 10 μm, or less than about 5 μm, or less than about 1 μm, or less than about 500 nm, or less than about 250 nm, or less than about 100 nm.

10. A mixed protein complexed MCT oil comprising the first protein complexed MCT oil of any one of claims 1 to 9 combined with at least one of MCT powder or a second protein complexed MCT oil different from the first protein complexed MCT oil.

11. A food product comprising the protein-complexed MCT oil of any one of claims 1 to 10 in combination with a food product, for example, wherein the food product is selected from the group consisting of plant flours, liquid or dry coffee creamers, smoothies, sports drinks, sparkling teas, jello, ice cream, yogurt, milkshakes, processed meats (e.g., lunch meats), gravies, pet foods, baked goods, vitamin supplements, energy bars, and drink mixes.

12. A mixed plant-MCT flour comprising the protein-complexed MCT oil of any one of claims 1 to 10 and a plant flour, wherein the plant flour comprises or is derived from at least one of: one or more gluten flours selected from the group consisting of wheat flour, barley flour, rye flour, spelt flour, and triticale flour; one or more gluten-free flours selected from the group consisting of oat flour, corn flour, white rice flour, buckwheat flour, sorghum flour, amaranth flour, teff flour, arrowroot flour, brown rice flour, chickpea flour, tapioca starch, cassava flour, tiger nut flour, soy flour, potato flour, millet flour, and quinoa flour; One or more gluten-free and low carbohydrate seed, nut or vegetable flours selected from the group consisting of coconut flour, almond flour, peanut flour, sesame flour, sunflower seed flour, hazelnut flour, walnut flour, soy flour, chickpea flour, flaxseed flour and fava bean flour.

13. A protein-complexed MCT oil produced by a method comprising the following steps: forming a protein-based wall material slurry comprising water, protein, at least one of an emulsifier or co-emulsifier, and optionally a polysaccharide; mixing MCT oil and optional supplemental oil with the protein-based wall material slurry to form a heterogeneous mixture; subjecting the heterogeneous mixture to high shear to form an emulsion comprising MCT droplets or particles at least partially encapsulated and / or complexed by a protein-based wall material; subjecting the emulsion to high pressure nanofiberization to form micron-sized and / or nanometer-sized composite droplets; as well as The nanosized composite droplets are dried using an air spray to remove water by evaporation and form dry protein-complexed MCT droplets or particles encapsulated and / or complexed by a protein-based wall structure comprising at least one of a protein, an emulsifier or a co-emulsifier, and optionally a polysaccharide.

14. A protein-complexed MCT oil comprising protein-complexed MCT particles comprising MCT droplets or particles encapsulated and / or complexed by a protein-based wall structure comprising at least one of a protein, an emulsifier or a co-emulsifier, and optionally a polysaccharide, wherein: The protein is selected from the group consisting of pea protein, pumpkin seed protein, rice protein, soy protein, sunflower seed protein, Plukenetia volubilis protein, chia protein, quinoa protein, whey protein, casein, egg protein, beef protein, chicken protein, fish protein, collagen, and combinations thereof; The emulsifier is selected from the group consisting of gum arabic, acacia fiber, xanthan gum, guar gum, gellan gum, carrageenan, locust bean gum, pectin, starch, soy lecithin, egg lecithin, agar, dextrin, monoglycerides, diglycerides, and combinations thereof; and The co-emulsifier is selected from the group consisting of calcium stearoyl lactylate, sodium stearoyl lactylate, cetearyl alcohol, cetyl alcohol, calcium stearate, magnesium stearate, phosphates, polyglycerol esters, polysorbates, sorbitan monostearate, sucrose fatty acid esters, and combinations thereof.

15. The protein-complexed MCT oil of claim 14, wherein the protein-based wall structure comprises an emulsifier and a co-emulsifier, and wherein the protein-based wall structure comprises at least one of pea protein, gum arabic, and calcium stearoyl lactylate or calcium sodium stearoyl lactylate.

16. A method for producing a protein-complexed MCT oil, comprising: forming a protein-based wall material slurry comprising water, protein, at least one of an emulsifier or co-emulsifier, and optionally a polysaccharide; mixing MCT oil with a protein-based wall material slurry to form a heterogeneous mixture; subjecting the heterogeneous mixture to high shear to form an emulsion comprising MCT droplets or particles at least partially encapsulated and / or complexed by a protein-based wall material; subjecting the emulsion to high pressure nanofiberization to form micron-sized and / or nanometer-sized composite droplets; as well as The composite droplets are spray dried with air to remove water by evaporation and form dry protein-complexed MCT droplets or particles encapsulated and / or complexed by a protein-based wall structure comprising at least one of a protein, an emulsifier or a co-emulsifier, and optionally a polysaccharide.

17. The method of claim 16, further comprising sieving the protein-complexed MCT oil to remove larger protein-complexed MCT oil particles, thereby producing a sieved protein-complexed MCT oil having a more uniform particle size, and optionally: Regrind the larger protein-complexed MCT oil particles removed by sieving; Adding the reground protein-complexed MCT oil particles to the sieved protein-complexed MCT oil; The larger protein-complexed MCT oil particles are separated and removed as a coarser protein-complexed MCT oil product; or The removed larger protein-complexed MCT oil particles are recycled back into the wall material slurry and / or the heterogeneous mixture.

18. The method according to claim 16 or 17, characterized in that At least one of: The protein comprises at least one of pea protein, pumpkin seed protein, rice protein, soy protein, sunflower seed protein, Plukenetia volubilis protein, chia protein, quinoa protein, whey protein, casein, egg protein, beef protein, chicken protein, fish protein, or collagen; The emulsifier comprises one or more of the following: gum arabic, acacia fiber, xanthan gum, guar gum, gellan gum, carrageenan, locust bean gum, pectin, starch, soy lecithin, egg lecithin, agar, dextrin, monoglyceride, or diglyceride; or The co-emulsifier is included, and the co-emulsifier contains one or more of the following: calcium stearoyl lactylate, sodium stearoyl lactylate, cetearyl alcohol, cetyl alcohol, calcium stearate, magnesium stearate, phosphate, polyglycerol ester, polysorbate, sorbitan monostearate or sucrose fatty acid ester.

19. The method according to any one of claims 16 to 18, wherein the polysaccharide is comprised and comprises one or more starches selected from the group consisting of corn starch, potato starch, wheat starch, rice starch, tapioca starch, or other polysaccharides selected from pectin, cellulose derivatives, inulin, xylan, arabinoxylan, or chitin.

20. The method of any one of claims 16 to 19, wherein the MCT oil comprises one or more of: C6 triglycerides, C8 triglycerides, C10 triglycerides, C12 triglycerides, or a mixture thereof.

21. The method of any one of claims 16 to 20, further comprising adding a supplementary oil and the protein-based wall material slurry to form a heterogeneous mixture, wherein the supplementary oil is selected from the group consisting of: artemisia oil, almond oil, amaranth oil, animal fat, apricot oil, apple seed oil, argan oil, avocado oil, babassu oil, beech nut oil, ben oil, black seed oil, black currant seed oil, borage seed oil, shea nut oil, brazil nut oil, butternut squash seed oil, camelina oil, camellia oil, rapeseed oil, carob oil, castor oil, cocklebur oil, cocoa butter, coriander seed oil, corn oil, cottonseed oil, date oil, egusi seed oil, evening primrose oil, linseed oil, grape seed oil, hazelnut oil, kapok seed oil, kenaf seed oil, long chain fatty acids and their glycerides, macadamia nut oil, mafura oil, marula oil, mustard oil, niger seed oil, nutmeg oil, okra seed oil, olive oil, palm oil, papaya seed oil, peanut oil, peach kernel oil, pecan oil, perilla seed oil, persimmon seed oil, pequi oil, pili nut oil, pine nut oil, pistachio oil, pomegranate seed oil, pracaxi oil, prune kernel oil, pumpkin seed oil, quinoa oil, ramtil oil, rice bran oil, prickle oil, sacha inchi oil, safflower oil (e.g., high oleic), salicornia oil, soapberry oil, seje oil, sesame oil, shea butter, short-chain fatty acids and their glycerides, soybean oil, sunflower oil, taramira oil, thistle oil, tiger nut oil, tomato seed oil, walnut oil, watermelon seed oil, and wheat germ oil, mackerel oil, salmon oil, sea bass oil, oyster oil, sardine oil, shrimp oil, krill oil, herring oil, whale oil, flounder oil, rainbow trout oil, tuna oil, cod liver oil, other fish oils, lard, milk fat, and combinations thereof.

22. The method of any one of claims 16 to 21, wherein the protein-complexed MCT particles have a particle size of less than about 100 μm, or less than about 50 μm, or less than about 10 μm, or less than about 5 μm, or less than about 1 μm, or less than about 500 nm, or less than about 250 nm, or less than about 100 nm.

23. The method of any one of claims 16 to 22, further comprising mixing the protein-complexed MCT oil with a food to form a food product selected from the group consisting of: plant flour, liquid coffee creamer, sparkling tea, jelly, ice cream, yogurt, processed meat, pet food, baked goods, vitamin supplements, energy bars, drink mixes, or other protein-complexed MCT oils.

24. The method of claim 23, wherein the food product is a mixed vegetable-MCT flour and the vegetable flour is selected from the group consisting of: one or more gluten flours selected from the group consisting of wheat flour, barley flour, rye flour, spelt flour, and triticale flour; one or more gluten-free flours selected from the group consisting of oat flour, corn flour, white rice flour, buckwheat flour, sorghum flour, amaranth flour, teff flour, arrowroot flour, brown rice flour, chickpea flour, tapioca starch, cassava flour, tiger nut flour, soy flour, potato flour, millet flour, and quinoa flour; and One or more gluten-free and low carbohydrate seed, nut or vegetable flours selected from the group consisting of coconut flour, almond flour, peanut flour, sesame flour, sunflower seed flour, hazelnut flour, walnut flour, soy flour, chickpea flour, flaxseed flour and fava bean flour.

25. A method for producing a protein-complexed MCT oil, comprising: A protein-based wall material slurry is formed comprising water, protein, at least one of an emulsifier or co-emulsifier, and optionally a polysaccharide, wherein: The protein is selected from the group consisting of pea protein, pumpkin seed protein, rice protein, soy protein, sunflower seed protein, Plukenetia volubilis protein, chia protein, quinoa protein, whey protein, casein, egg protein, beef protein, chicken protein, fish protein, collagen, and combinations thereof, When included, the emulsifier is selected from the group consisting of gum arabic, acacia fiber, xanthan gum, guar gum, gellan gum, carrageenan, locust bean gum, pectin, starch, soy lecithin, egg lecithin, agar, dextrin, monoglycerides, diglycerides, and combinations thereof, and When the co-emulsifier is included, the co-emulsifier is selected from the group consisting of calcium stearoyl lactylate, sodium stearoyl lactylate, cetearyl alcohol, cetyl alcohol, calcium stearate, magnesium stearate, phosphates, polyglycerol esters, polysorbates, sorbitan monostearate, sucrose fatty acid esters, and combinations thereof; mixing MCT oil with the protein-based wall material slurry to form a heterogeneous mixture; subjecting the heterogeneous mixture to high shear to form an emulsion comprising MCT droplets or particles at least partially encapsulated by a protein-based wall material; subjecting the emulsion to high pressure nanosizing to form micron-sized and / or nano-sized composite droplets; and The composite droplets are spray dried with air to remove water by evaporation and form dry protein-complexed MCT droplets or particles encapsulated by a protein-based wall structure comprising at least one of a protein, an emulsifier or a co-emulsifier, and optionally a polysaccharide.

26. The method of claim 25, wherein the protein-based wall material slurry and the protein-based wall structure comprise the emulsifier.

27. The method of claim 25 or 26, wherein the protein-based wall material slurry and the protein-based wall structure comprise the co-emulsifier.

28. A method for producing a protein-complexed MCT oil, comprising: forming a protein-based wall material slurry comprising water, pea protein, at least one of an emulsifier or a co-emulsifier, and optionally a polysaccharide; mixing MCT oil with the protein-based wall material slurry to form a heterogeneous mixture; subjecting the heterogeneous mixture to high shear to form an emulsion comprising MCT droplets or particles at least partially encapsulated by a protein-based wall material; subjecting the emulsion to high pressure nanofiberization to form micron-sized and / or nanometer-sized composite droplets; as well as The composite droplets are spray dried with air to remove water by evaporation and form dry protein-complexed MCT droplets or particles encapsulated by a protein-based wall structure comprising at least one of a protein, an emulsifier or a co-emulsifier, and optionally a polysaccharide.

29. The method of claim 28, wherein the protein-based wall material slurry and the protein-based wall structure comprise the emulsifier and the co-emulsifier, wherein the emulsifier comprises gum arabic and the co-emulsifier comprises at least one of calcium stearoyl lactylate or sodium stearoyl lactylate.

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