Liquid nutritional compositions containing unsaturated fatty acids

Abstract

Disclosed are liquid nutritional compositions comprising: carbohydrate; lipid having from about 0.1% to about 20% of an n-3 polyunsaturated fatty acid, n-6 polyunsaturated fatty acid, or combinations thereof by weight of the composition; a protein matrix having from about 15% to about 50% of a whey protein fraction by weight of the total protein in the composition; and a limonene-containing material, cranberry oil, or combinations thereof. The compositions are preferably aseptically packaged, and provide enhanced oxidative stability, flavor, and aroma, especially when formulated with relative high polyunsaturated fatty acid concentrations.

Description

[0001]This application claims the benefit of U.S. Provisional Application No. 60 / 699,017 filed Jul. 13, 2005[0002]The present invention relates to liquid nutritional compositions containing polyunsaturated fatty acids having improved oxidative stability, flavor and aroma.BACKGROUND OF THE INVENTION[0003]Nutritional formulas today are well known for a variety of nutritional or disease specific applications in infants, children and adults. These formulas most typically contain a balance of proteins, carbohydrates, lipids, vitamins, and minerals tailored to the nutritional needs of the intended user, and include product forms such as ready-to-drink liquids, reconstitutable powders, nutritional bars, and many other forms.[0004]Many nutritional formulas also commonly contain a variety of polyunsaturated fatty acids (PUFA) as part of the lipid component of the overall nutrient system, examples of which include omega-3 (n-3) fatty acids such as alpha-linolenic acid (C18:3n-3), stearidonic ...

AI Technical Summary

Benefits of technology

[0013]The present invention is directed to liquid nutritional compositions comprising fish or other similar oils, and which provide improved oxidative stability, flavor, and aroma. The liquid nutritional compositions comprise (A) a carbohydrate component, (B) a lipid component having from about 0.1% to about 10% of an n-3 polyunsaturated fatty acid, n-6 polyunsaturated fatty acid, or combinations thereof, by weight of the composition, (C) a protein component having from about 15% to about 50% of a whey protein fraction by weight of the total protein in the composition, and (D) and a limonene-containing material.

[0014]It has been found that liquid nutritionals containing relatively high concentrations of fish or other similar oils containing polyunsaturated fatty acids can be formulated to provide improved oxidative stability, flavor, aroma, and overall user acceptability or tolerance. It has been found that by selecting a protein matrix comprising from about 15% to about 50% of a whey protein fraction by weight of the total protein, in combination with a limonene-containing material, that the off-flavor and aroma commonly associated with high concentrations of fish or other similar oils can be effectively minimized or avoided. This has been found to be especially effective when the polyunsaturated fatty acid concentration exceeds about 0.5% by weight of the liquid composition.

[0016]It has also been found that limonene-containing materials can be added to or substituted with one or more of cranberry oil, peppermint oil, rosemary oil, or ginger oil, although it too is not entirely understood as how it interacts and works with the protein matrix as defined herein to provide the requisite product benefits.

[0017]It has also been found that the compositions of the present invention provide improved oxidative stability, flavor, and aroma during prolonged storage, when prepared by aseptic packaging methods. Although the compositions of the present invention can be prepared by more conventional retort sterilization methods, it has been found that aseptic packaging of these formulations results in even better overall product performance.

Problems solved by technology

These polyunsaturated fatty acids, however, tend to be more sensitive to oxidation than many other ingredients commonly found in nutritional formulas.

These free radicals can continue to break down the polyunsaturated fatty acids in an auto-oxidative process, which results in the development of undesirable off-flavors and odors and the eventual degradation of the beneficial polyunsaturated fatty acids.

These polyunsaturated fatty acids are especially susceptible to oxidation when subjected to elevated temperatures during processing or storage.

Oxidative stability has become especially challenging when formulating a nutritional liquid containing the relatively high concentrations of polyunsaturated fatty acids often needed to obtain a therapeutic response.

Allowing even some oxidation in these products often results in a highly objectionable flavor and aroma, the characteristics of which are often described as fishy, eggy, or otherwise having a rancid flavor or smell, depending upon the particular polyunsaturated fatty acid used in the formulation.

Although these methods are often highly effective in reducing much of the undesirable oxidation that would otherwise occur, they are often not as effective when applied to liquid nutritional compositions that contain the relatively high polyunsaturated fatty acid concentrations often needed to achieve a desired therapeutic effect.