Nutritional compositions with improved taste, methods of making and uses thereof

Abstract

The present invention relates to a nutritional composition comprising proteins, minerals and food ingredients, in particular flavor substances wherein the flavor substances comprise menthone, 2-hexenal, ethyl butyrate and 2-acetylthiazole, or the flavor substances comprise ethyl maltol, limonene and vanillin. The invention also relates to a method for preparing said nutritional composition and to the use thereof. Furthermore, the present invention relates to the use of said flavor substance for improving one or more of palatability, aftertaste, taste acceptance or compliance for long-term use, and metallic taste of a nutritional composition containing proteins and minerals to a subject.

Description

Technical Field

[0001] The present invention relates to a nutritional composition, in particular, to a nutritional composition with improved taste, a method for preparing the nutritional composition, and the use of the nutritional composition in nutritional formula foods, nutritional supplements, medicines, medical products or foods, or beverages, especially foods for specific functional or health purposes, including special medical purpose formula foods. Background Art

[0002] People may not be able to obtain enough nutrition for various reasons, such as eating habits, partial eclipse, special lifestyle, physical condition, etc. Complete nutritional formula foods, nutritional supplements or beverages have been developed to help people who do not take in sufficient nutrition for a complete nutritional diet. Especially, these nutritional preparations can be provided to people who are sick due to disease, are in the recovery from surgery or anticancer treatment, are anorexic and elderly, and especially over 10 years old because of limited food intake, digestive absorption disorders or metabolic disorders, etc., which need to supplement nutrition. They are also useful and useful for athletes and active health seekers. Various forms of nutritional preparations are commercially available or can be obtained by doctor's prescription through hospital. However, the palatability or aftertaste of these nutritional preparations are often not very satisfactory.

[0003] Some nutritional preparations must be consumed long-term or periodically to produce the best results. For example, for some chronic diseases, such as cardiovascular disease, diabetes, and arthritis, nutritional preparations may need to be used long-term to assist in the treatment and management of the disease. In addition, doctors usually recommend that cancer recovery patients take nutritional supplements for a longer period of time to help patients better recover their health, enhance immunity, reduce the occurrence of complications, and improve the effectiveness of treatment. However, although some nutritional preparations have good palatability when initially consumed, the user's acceptance of them decreases after long-term consumption, causing the user to no longer feel delicious or have a reduced desire to eat, which is not conducive to the patient's persistence in consumption and disease recovery. Therefore, improving the long-term use of nutritional preparations The taste acceptance or compliance is also a big challenge.

[0004] In addition, for people with poor health, especially cancer patients and patients undergoing chemotherapy, there is often a peculiar smell or metallic taste in the mouth, which may be due to the side effects of drugs during treatment or the influence of body metabolites. In addition, the minerals added to the nutritional composition can also produce a metallic taste. This metallic taste not only affects appetite and eating experience, but also may cause oral discomfort and nausea. Therefore, there is also a need for nutritional preparations that can reduce the metallic taste in the mouth of the eater. In this regard, commercially available products often mask this unpleasant taste by adding specific masking agents. For example, patent application WO2017 / 054866A1 discloses the use of hydroxybenzoic acid amide to mask unpleasant tastes such as metallic taste and bitterness. However, these masking substances do not always meet the requirements of the food laws and regulations of various countries regarding permitted additives, so their use is restricted. Summary of the invention

[0005] The present invention is made to overcome one or more of the above-mentioned deficiencies in the prior art.

[0006] The present invention relates to a nutritional composition comprising protein, minerals and food ingredients, in particular flavor substances, wherein the flavor substances comprise menthone, 2-hexenal, ethyl butyrate and 2-acetylthiazole, or the flavor substances comprise ethyl maltol, limonene and vanillin.

[0007] In addition, the present invention also relates to a method for preparing the nutritional composition, comprising mixing proteins, minerals, flavoring substances and optionally other ingredients.

[0008] It has been unexpectedly discovered that a specific combination of flavoring substances according to the present invention can improve the palatability, aftertaste and long-term taste acceptance or compliance of a nutritional composition containing protein and minerals and can reduce the metallic taste perceived in the mouth of a subject.

[0009] Therefore, the present invention also relates to the use of the nutritional composition in nutritional formulas, nutritional supplements, medicines, medical products or foods, or beverages, in particular foods for specific functional or health purposes, including special medical formulas.

[0010] In addition, the present invention also relates to the use of a flavoring substance selected from the following for improving one or more of the palatability, aftertaste, long-term taste acceptance or compliance, and metallic taste of a nutritional composition containing protein and minerals for a subject, wherein the flavoring substance comprises menthone, 2-hexenal, ethyl butyrate and 2-acetylthiazole, or the flavoring substance comprises ethyl maltol, limonene and vanillin.

[0011] In addition, the present invention also relates to nutritional formula foods, nutritional supplements, medicines, medical products or foods, or beverages, in particular foods for specific functional or health purposes, including special medical purpose formula foods, which contain the nutritional composition described in the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] Figure 1 The taste evaluation of the product according to Example 1 of the present invention and the comparative product in patients after tumor radiotherapy and chemotherapy is shown.

[0013] Figure 2 The following is a taste evaluation of the product according to Example 4 of the present invention and a comparative product by trained panelists. DETAILED DESCRIPTION

[0014] General Definition

[0015] As used herein, the term "palatability" refers to the effect of the taste and flavor of a product on the oral perception of a subject at the time of consumption, as well as the degree of stimulation of appetite and pleasure. Food with good palatability can effectively stimulate the appetite of the subject and increase the pleasure of eating.

[0016] As used herein, the term "aftertaste" refers to the taste that remains in the mouth after a product has been consumed.

[0017] As used herein, the term "long-term use taste acceptance" means that the taste of the product makes the subject willing to consume it for a long time (for example, more than one month). It is not only able to stimulate the subject's appetite and pleasure when consumed occasionally or infrequently, but also this taste enables the subject to tolerate it for a long time and be willing to continue to consume the product for a long period of time. Compliance (Patient compliance / Treatment compliance), also known as compliance, refers to the patient's behavior of taking treatment as prescribed by the doctor and in accordance with the doctor's orders. It is customary to call the patient "cooperation"; otherwise it is called non-compliance. Generally speaking, the better the long-term use taste acceptance, the better the compliance. Therefore, in the context of the present invention, "long-term use taste acceptance" and "compliance" can be used interchangeably.

[0018] As used herein, the term "metallic taste" refers to an oral perception, usually described as a metallic taste or feeling in the mouth. This taste may last for a period of time and may sometimes be accompanied by other sensations, such as dry mouth, sore throat, etc. It is generally believed that the metallic taste of a product may be caused by the minerals contained therein, or may be caused by the consumer's poor health or the side effects of drugs or the effects of body metabolites during treatment, or both.

[0019] As used herein, the terms "nutritional composition", "nutritional supplement", "beverage" and "food" refer to a composition or product that is intended to be ingested by an individual, such as a human, and provides at least one nutrient to the individual. As used herein, "complete nutrition" contains sufficient types and levels of macronutrients (protein, fat and carbohydrates) and micronutrients to be a single source of nutrition for the individual to whom the composition is administered. An individual can obtain 100% of his or her nutritional needs from this complete nutritional composition. In addition, as used herein, Food for Special Medical Purpose (FSMP) means a food specially designed to meet the special needs of nutrients or diets for people with restricted food intake, digestive and absorption disorders, metabolic disorders or specific disease states, and is an important means of medical nutritional therapy. The use of FSMP is usually carried out under the guidance of a physician or nutritionist.

[0020] As used herein, "about", "approximately" and "substantially" are understood to refer to numbers within a certain numerical range, such as a range of -10% to +10% of a reference number, preferably -5% to +5% of a reference number, more preferably -1% to +1% of a reference number, and most preferably -0.1% to +0.1% of a reference number. All numerical ranges herein should be understood to include all integers or fractions within the range. In addition, these numerical ranges should be interpreted as providing support for ranges between any number or subset of numbers within the range. For example, a disclosure from 1 to 10 should be interpreted as supporting ranges from 1 to 8, from 3 to 7, from 1 to 9, from 3.6 to 4.6, from 3.5 to 9.9, etc.

[0021] As used in this disclosure and the appended claims, the singular forms "a," "an," and "the" include plural referents unless the context dictates otherwise. Thus, for example, reference to "a component" includes one component but also includes two or more such components.

[0022] As used herein, the term "comprising" and variations of the term, such as "containing," "including," and "having," are not intended to exclude other additives, components, or steps. They should be interpreted as open-ended rather than exclusive. Thus, disclosure of embodiments using the terms "containing," "including," and "comprising" include disclosure of embodiments "consisting essentially of" and "consisting of."

[0023] The term "and / or" used in the context of "X and / or Y" should be interpreted as "X" or "Y" or "X and Y." The use of the term "or" in the claims is intended to mean "and / or" unless it is explicitly stated that the alternatives are mutually exclusive.

[0024] As used herein, "one or more selected from..." refers to any one of the substances contained in the list, or a combination of two or more of any of these substances. Each possible combination thereof is intended to be independently disclosed herein.

[0025] The general or preferred ranges or definitions of the present invention apply both to the nutritional composition and, accordingly, to the method for preparing the nutritional composition in each case and to its use. In addition, these general and preferred definitions can be combined with one another as desired, i.e., any combination of the given preferred ranges or schemes of various levels, for example, any combination of preferred ranges or schemes and particularly preferred ranges or schemes.

[0026] Herein, unless otherwise indicated, parts and ratios (including percentages) are by weight, temperatures are in ° C. or are at ambient temperature, and pressures are near or equal to atmospheric pressure.

[0027] Description of Illustrative Embodiments

[0028] Embodiments of the present invention will be described in detail below. It should be understood that each embodiment is only used to more clearly illustrate and describe the present invention, and is not intended to limit the present invention. In fact, it will be apparent to those skilled in the art that various modifications and variations may be made in the present invention without departing from the scope and spirit of the present invention. For example, the features illustrated or described as part of the embodiment may be used in other embodiments, thereby obtaining further embodiments. Therefore, the present invention is intended to encompass such modifications and variations within the scope of the appended claims and their equivalents.

[0029] The present invention provides a nutritional composition comprising protein, minerals and food ingredients, in particular flavor substances, wherein the flavor substances comprise menthone, 2-hexenal, ethyl butyrate and 2-acetylthiazole, or the flavor substances comprise ethyl maltol, limonene and vanillin.

[0030] Preferably, in the nutritional composition, based on 100 parts by weight of menthone, the amount of 2-hexenal is preferably about 10 to about 80 parts by weight, the amount of ethyl butyrate is preferably about 1 to about 40 parts by weight, and the amount of 2-acetylthiazole is preferably about 5 to about 60 parts by weight; or

[0031] Wherein, based on 100 parts by weight of ethyl maltol, the amount of limonene is about 1 to about 50 parts by weight; and the amount of vanillin is about 1 to about 50 parts by weight.

[0032] It has now been surprisingly found that the nutritional composition of the present invention has a pleasant and excellent taste, can stimulate people's appetite, and has obtained unexpectedly excellent results in palatability and aftertaste tests among different populations. In addition, the nutritional composition of the present invention also shows good long-term use taste acceptance in subjects, and the subjects have the intention to continue to eat it for a long time, thereby showing good compliance. In addition, it is also unexpected that the nutritional composition of the present invention has a unique aroma, which reduces the metallic taste perceived in the mouth of the subject, without the need to add any masking substance with a masking effect known in the prior art.

[0033] Without being bound by any theory, it is speculated that the effect may be due to the addition of specific flavor substances in the composition, such as the combination of menthone, 2-hexenal, ethyl butyrate and 2-acetylthiazole. In particular, the flavor substances are mixed with each other in a specific ratio. It is believed that the combination of these ingredients has a unique umami taste, which helps to neutralize the negative taste of protein, especially whey protein and casein-based formulas, and enhance the positive taste experience. At the same time, these ingredients may also specifically stimulate the neuroendocrine of the thirst-salt mechanism, thereby enhancing the long-term use taste acceptance and compliance of products with osmotic pressures in the range of 300-600. In addition, 2-acetylthiazole and 2-hexenal have their own unique aromatic odors, and their use in a specific combination with menthone and ethyl butyrate produces a surprising stress suppression effect, calming the target population, thereby experiencing a positive sensory taste response and ultimately consuming more nutrition. It has also been found that the combination of ethyl maltol, limonene and vanillin can also produce similar effects.

[0034] Flavor substances

[0035] Menthone (or cyclohexanone, 5-methyl-2-(1-methylethyl)-) is often considered to have a lemon-like flavor and has the following structure:

[0036] Menthone.

[0037] 2-Hexenal is generally considered to have a strong aromatic odor and a taste similar to herbs or fresh fruits. It has the following structure:

[0038] 2-Hexenal.

[0039] In one embodiment, 2-hexenal is one or more selected from trans-2-hexenal ((E)-2-Hexenal) and cis-2-hexenal ((Z)-2-Hexenal), preferably trans-2-hexenal.

[0040] Preferably, in the nutritional composition of the present invention, the amount of 2-hexenal is about 10 to about 80 parts by weight, preferably about 12 to about 75 parts by weight, more preferably about 15 to about 70 parts by weight, particularly preferably about 30 to about 60 parts by weight, more particularly preferably about 35 to about 50 parts by weight, and especially preferably about 40 to about 45 parts by weight, based on 100 parts by weight of menthone.

[0041] Ethyl butyrate (or Butanoic acid, ethyl ester) is generally considered to have a pineapple aroma and a certain creamy taste. It has the following structure:

[0042] Ethyl butyrate.

[0043] Preferably, in the nutritional composition of the present invention, the amount of ethyl butyrate is about 1 to about 40 parts by weight, preferably about 5 to about 35 parts by weight, more preferably about 8 to about 30 parts by weight, particularly preferably about 12 to about 25 parts by weight, more particularly preferably about 15 to about 20 parts by weight, especially preferably about 16 to about 18 parts by weight, and particularly about 16.7 to about 17.2 parts by weight, based on 100 parts by weight of menthone.

[0044] 2-Acetylthiazole (2-Actylthiazole) is often associated with a toasty, baked, or roasted grain aroma and has the following structure:

[0045] 2-Acetylthiazole.

[0046] Preferably, in the nutritional composition of the present invention, the amount of 2-acetylthiazole is about 5 to about 60 parts by weight, preferably about 10 to about 50 parts by weight, more preferably about 15 to about 40 parts by weight, particularly preferably about 20 to about 35 parts by weight, more particularly preferably about 22 to about 32 parts by weight, and particularly preferably about 25 to about 30 parts by weight, based on 100 parts by weight of menthone.

[0047] Ethyl maltol is generally considered to have a fragrant aroma and a sweet flavor in solution. It has the following structure:

[0048] Ethyl maltol.

[0049] Limonene is generally considered to have a fresh, sweet and slightly sour aroma unique to citrus fruits, and has the following structure:.

[0050] Limonene.

[0051] In one embodiment, limonene is one or more selected from D-limonene and L-limonene, preferably D-limonene.

[0052] Preferably, in the nutritional composition of the present invention, the amount of limonene is about 1 to about 50 parts by weight, preferably about 2 to about 40 parts by weight, more preferably about 4 to about 30 parts by weight, particularly preferably about 6 to about 20 parts by weight, more particularly preferably about 8 to about 15 parts by weight, and especially preferably about 10 to about 12 parts by weight, based on 100 parts by weight of ethyl maltol.

[0053] Vanillin is generally considered to have the aroma of vanilla beans and a strong milky aroma. It has the following structure:

[0054] Vanillin.

[0055] Preferably, in the nutritional composition of the present invention, the amount of vanillin is about 1 to about 50 parts by weight, preferably about 2 to about 40 parts by weight, more preferably about 4 to about 30 parts by weight, particularly preferably about 5 to about 20 parts by weight, more particularly preferably about 6 to about 15 parts by weight, and especially preferably about 8 to about 10 parts by weight, based on 100 parts by weight of ethyl maltol.

[0056] The flavor substances described in the present invention are additives permitted for use according to the provisions of China's "National Food Safety Standard for Food Additives" (GB 2760-2024), and thus can be more widely accepted and used. The acquisition of each of them is also known in the prior art, for example, they can be prepared by methods known in the prior art, obtained by commercial purchase, or obtained by extraction of natural products.

[0057] In order to better improve the flavor of the protein-based nutritional composition, in one embodiment, when the flavoring substance of the present invention comprises menthone, 2-hexenal, ethyl butyrate and 2-acetylthiazole, the ratio of their total weight to the total weight of the protein is about 1:50 to about 1:500, preferably about 1:100 to about 1:400, more preferably about 1:200 to about 1:300, particularly preferably about 1:210 to about 1:250, more particularly preferably about 1:215 to about 1:230, and especially preferably about 1:220 to about 1:225. In another embodiment, when the flavoring substance of the present invention comprises ethyl maltol, limonene and vanillin, the ratio of their total weight to the total weight of protein is about 1:100 to about 1:5000, preferably about 1:500 to about 1:4000, more preferably about 1:1000 to about 1:3000, particularly preferably about 1:1500 to about 1:2500, more particularly preferably about 1:1800 to about 1:2200, and especially preferably about 1:1900 to about 1:2000.

[0058] In addition, in order to better reduce the metallic taste perceived by the subject, in one embodiment, when the flavoring substance of the present invention comprises menthone, 2-hexenal, ethyl butyrate and 2-acetylthiazole, the ratio of the total weight of the flavoring substance to the total weight of the mineral based on the mineral elements themselves is from about 1:3 to about 1:200, preferably from about 1:5 to about 1:100, more preferably from about 1:10 to about 1:50, particularly preferably from about 1:20 to about 1:30, more particularly preferably from about 1:23 to about 1:26, and especially preferably from about 1:24 to about 1:25. In another embodiment, when the flavoring substances of the present invention comprise ethyl maltol, limonene and vanillin, the ratio of the total weight of the flavoring substances to the total weight of the minerals based on the mineral elements themselves is from about 1:10 to about 1:1000, preferably from about 1:20 to about 1:800, more preferably from about 1:50 to about 1:500, particularly preferably from about 1:100 to about 1:300, more particularly preferably from about 1:150 to about 1:250, and especially preferably from about 1:200 to about 1:220.

[0059] protein

[0060] The nutritional composition of the present invention may include protein. Preferably, the protein includes milk protein (such as milk protein, goat milk protein) and plant protein (such as soy protein). Traditionally, the milk protein may specifically include whey protein and casein.

[0061] According to the present invention, whey protein can be unhydrolyzed intact whey protein, for example whey protein concentrate (WPC), whey protein isolate (WPI) or micellar whey protein (WPM), or whey protein hydrolysate (WPH), or any combination thereof. In one embodiment, whey protein can be a combination of whey protein concentrate and whey protein isolate. In one embodiment, whey protein of the present invention can be composed of at least about 60%-100% unhydrolyzed intact whey protein, preferably, all whey proteins are composed of 100% unhydrolyzed intact whey protein. Whey protein concentrate is preferred. In a preferred embodiment, whey protein concentrate powder is used.

[0062] Whey protein can provide a variety of health and nutritional advantages. It can help athletes gain lean muscle mass and can provide weight gain for patients with chronic diarrhea and nutrient malabsorption (cachexia). See G. Bounous et al., Clinical & Investigative Med., 16 (3): 204-209, June 1993. On the other hand, whey protein as WPC or WPI can also be used for weight loss if combined with a low-calorie diet.

[0063] The positive effects of whey protein on the immune system have been widely recognized. WPC and WPI can enhance the immune system through the presence of certain whey protein components, including serum albumin and immunoglobulins with immunomodulatory effects. Immunomodulatory effects refer to those effects that can keep the immune system in a stable state in the body, that is, neither over-activating nor over-inhibiting it to benefit the body as a whole. The four major proteins in concentrated or isolated whey protein include the following in order of popularity: β-lactoglobulin, α-lactalbumin, bovine serum albumin (BSA) and all immunoglobulins (including all five classes), each of which is known to be an important component of the immune system (V.Morr and EYHa, Crit.Rev., Food Sci.Nutr., 33(6): 431-476 (1993)).

[0064] Casein can be in any form, including but not limited to casein concentrate, casein isolate, casein hydrolyzate such as deep hydrolyzed casein, and caseinate, such as sodium caseinate and calcium caseinate, etc., preferably casein isolate. In a preferred embodiment, isolated milk protein containing casein can be used.

[0065] Preferably, whey protein concentrate is combined with milk protein isolate to form the protein basis of the formula.

[0066] In a preferred embodiment, in the nutritional composition of the present invention, the weight ratio of whey protein to casein is about 1:5 to about 5:1, preferably about 1:3 to about 3:1, more preferably about 1:2.5 to about 2.5:1, and particularly preferably about 1:2 to about 2:1.

[0067] In another preferred embodiment, the amount of protein is from about 5% to about 70%, preferably from about 5 to about 50%, more preferably from about 10% to about 40% by weight of the dry matter of the nutritional composition.

[0068] In yet another preferred embodiment, the liquid aqueous nutritional composition of the present invention comprises, per 100 mL of the nutritional composition, about 0.5 to about 50 g, preferably about 1 to about 20 g, more preferably about 2 to about 15 g, particularly preferably about 2 to about 10 g, and more particularly preferably about 2 to about 8 g of protein.

[0069] Minerals

[0070] The nutritional composition of the present invention may include minerals. Suitable minerals include, for example, macrominerals, such as salts of elements including calcium, phosphorus, magnesium, sodium, potassium, sulfur and chlorine and their derivatives; and trace minerals, such as salts of elements including iron, zinc, copper, selenium, manganese, molybdenum, chromium, cobalt and iodine and their derivatives. As examples, calcium salts and their derivatives include calcium carbonate, calcium gluconate, calcium citrate, calcium lactate, calcium acetate, tricalcium phosphate, etc.; phosphorus salts and their derivatives include calcium phosphate, potassium dihydrogen phosphate, sodium dihydrogen phosphate, adenosine triphosphate (ATP), and inositol hexaphosphate, etc.; magnesium salts and their derivatives include magnesium sulfate, magnesium chloride, magnesium carbonate, magnesium hydrogen phosphate, and magnesium gluconate, etc.; sodium salts and their derivatives include sodium chloride, sodium L-ascorbate, and sodium citrate, etc.; potassium salts and their derivatives include potassium dihydrogen phosphate, dipotassium hydrogen phosphate, potassium gluconate, potassium citrate, and potassium chloride, etc.; sulfur salts and their derivatives include methionine, cysteine, magnesium sulfate, and zinc sulfate, etc.; chlorine salts and their derivatives include sodium chloride, potassium chloride, calcium chloride, and ammonium chloride, etc.; iron salts and their derivatives include Including ferrous pyrophosphate, ferrous sulfate, ferrous gluconate, ferrous fumarate and ferrous succinate, etc.; zinc salts and their derivatives include zinc sulfate, zinc gluconate and zinc citrate, etc.; copper salts and their derivatives include copper sulfate, copper citrate, copper gluconate and copper carbonate, etc.; selenium salts and their derivatives include sodium selenite and sodium selenate, etc.; manganese salts and their derivatives include manganese sulfate, manganese chloride, manganese carbonate, manganese citrate and manganese gluconate, etc.; molybdenum and its derivatives include molybdates such as sodium molybdate and ammonium molybdate, and molybdenum protein, etc.; chromium salts and their derivatives include chromates such as chromium chloride, potassium chromate and sodium chromate, and chromium complexes such as chromium yeast, etc.; cobalt salts and their derivatives include cobalt chloride and cobalt sulfate, etc.; and iodine salts and their derivatives include potassium iodide, potassium iodate and sodium iodide, etc. During the preparation process, some minerals will be brought in with protein sources and carbohydrate sources. Commercially available mineral compound nutritional enhancers can also be added.

[0071] In a preferred embodiment, the mineral comprises one or more of a salt of an element selected from sodium, potassium, magnesium, calcium, phosphorus, chlorine, copper, iron, zinc, manganese, iodine, selenium, chromium and molybdenum or a derivative thereof. In a more preferred embodiment, the mineral comprises macro-minerals and trace minerals, wherein the macro-mineral comprises one or more of a salt of an element selected from sodium, potassium, magnesium, calcium, phosphorus and chlorine and a derivative thereof; and wherein the trace mineral comprises one or more of a salt of an element selected from copper, iron, zinc, manganese, iodine, selenium, chromium and molybdenum or a derivative thereof. In a specific embodiment, the mineral comprises one or more selected from calcium carbonate, calcium gluconate, calcium lactate, potassium gluconate, sodium citrate, potassium citrate, magnesium carbonate, dipotassium hydrogen phosphonate, sodium chloride, zinc sulfate, copper gluconate, sodium selenite, chromium chloride, manganese sulfate and sodium molybdate.

[0072] In the nutritional composition of the present invention, preferably, the amount of the mineral is about 5 to about 100 mg, preferably about 8 to about 70 mg, more preferably about 10 to about 55 mg, per 100 g of the dry matter weight of the nutritional composition and based on the weight of the mineral element itself. In a preferred embodiment, the liquid nutritional composition of the present invention contains, per 100 mL of the nutritional composition and based on the weight of the mineral element itself, about 50 to about 1200 mg, preferably about 100 to about 1100 mg, more preferably about 300 to about 1100 mg, particularly preferably about 300 to about 1000 mg, more particularly preferably about 350 to about 950 mg of the mineral.

[0073] In addition to proteins, minerals and food ingredients, especially flavoring substances, the nutritional composition of the present invention may further comprise one or more selected from carbohydrates, lipids, vitamins and other nutrients.

[0074] Carbohydrates and dietary fiber

[0075] The nutritional composition of the present invention may optionally include carbohydrates. Non-limiting examples of suitable carbohydrates include, for example, maltodextrin, sucrose, lactose, glucose, fructose and mixtures thereof. In a preferred embodiment, the carbohydrates in the nutritional composition of the present invention are selected from maltodextrin, fructose, glucose, sucrose, starch, oligofructose and cellulose. More preferably, the carbohydrates are selected from maltodextrin, oligofructose or a combination thereof.

[0076] In the nutritional composition of the present invention, preferably, the amount of carbohydrates is about 1 to about 80 g, preferably about 10 to about 80 g, more preferably about 20 to about 80 g, particularly preferably about 25 g to about 78 g, and especially preferably about 30 g to about 75 g, based on the dry matter weight of 100 g of the nutritional composition. In a preferred embodiment, the liquid aqueous nutritional composition of the present invention contains about 2 to about 26 g, preferably about 6 to about 24 g, more preferably about 6 to about 22 g, and particularly preferably about 8 to about 20 g of carbohydrates per 100 mL of the nutritional composition.

[0077] The nutritional composition of the present invention may further comprise dietary fiber. When the composition comprises dietary fiber, the content of dietary fiber and the content of carbohydrates are calculated separately according to relevant product requirements.

[0078] In a preferred embodiment, the amount of dietary fiber, based on the dry matter weight per 100 g of the nutritional composition, is about 0.2 to about 5.0 g, preferably about 0.5 to about 3.0 g, more preferably about 0.8 to about 2.0 g, particularly preferably about 1.0 to about 1.5 g.

[0079] Lipids

[0080] The nutritional composition of the present invention may optionally include lipids (also referred to as lipids). Suitable lipids include, for example, fats (also referred to as triglycerides, which are formed by ester bonds between one glycerol molecule and three fatty acid molecules), phospholipids, and sterols.

[0081] Fat includes, for example, vegetable fat, such as rapeseed oil, soybean oil, sunflower seed oil, linseed oil, olive oil, corn oil, hazelnut oil, palm oil, coconut oil, safflower oil, perilla seed and soybean lecithin; animal fat, such as milk fat and fish oil; or any combination thereof. In the present application, fatty acids are components of fat and are counted as part of fat.

[0082] Fatty acids include, for example, docosahexaenoic acid ("DHA") and eicosapentaenoic acid ("EPA"). DHA and EPA can be derived from shrimp, plants containing ω-3 fatty acids, flaxseed, walnuts, algae, and combinations thereof. Certain fatty acids (e.g., 18:4 fatty acids) can also be easily converted to DHA and / or EPA. In addition, the fatty acids described herein can also include, for example, linoleic acid and linolenic acid, such as α-linolenic acid.

[0083] In a preferred embodiment, the lipid comprises one or more selected from fats and phospholipids.

[0084] In one embodiment, the lipid comprises one or more selected from rapeseed oil, soybean oil, sunflower seed oil, phospholipids, linseed oil, medium chain triglycerides, fish oil, algae oil, olive seed oil, safflower oil, perilla seed, linoleic acid and α-linolenic acid. In a specific embodiment, the lipid comprises one or more selected from linoleic acid and α-linolenic acid.

[0085] In a preferred embodiment, the lipid in the nutritional composition of the present invention comprises one or more selected from rapeseed oil, soybean oil, sunflower oil and phospholipids.

[0086] In the nutritional composition of the present invention, preferably, the amount of the lipid is about 5 to about 35 g, preferably about 6 to about 30 g, more preferably about 8 to about 25 g, per 100 g of the dry matter weight of the nutritional composition.

[0087] In a preferred embodiment, the liquid aqueous nutritional composition of the present invention comprises, based on 100 mL of the nutritional composition, about 0.1 to about 50 g, preferably about 0.5 to about 20 g, more preferably about 1 to about 20 g, particularly preferably about 2 to about 16 g, more particularly preferably about 2 to about 10 g of lipid. In a specific embodiment, the liquid aqueous nutritional composition of the present invention comprises, based on 100 mL of the nutritional composition, about 0.1 to about 5 g, preferably about 0.2 to about 2 g, more preferably about 0.2 to about 1.0 g, particularly preferably about 0.2 to about 0.8 g of linoleic acid. In another specific embodiment, the liquid aqueous nutritional composition of the present invention comprises, based on 100 mL of the liquid nutritional composition, about 0.01 to about 1 g, preferably about 0.02 to about 0.6 g, more preferably about 0.02 to about 0.5 g, particularly preferably about 0.02 to about 0.4 g of alpha-linolenic acid.

[0088] Vitamins

[0089] The nutritional composition of the present invention may optionally include vitamins. Suitable vitamins include, for example but not limited to, vitamin A, vitamin C, vitamin B such as vitamin B1, vitamin B2, vitamin B3, vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine, pyridoxal, pyridoxamine or pyridoxine hydrochloride), vitamin B7 (biotin, also known as vitamin H or coenzyme R), vitamin B8, vitamin B9 (folic acid or folate), vitamin B12 (cobalamin), vitamin D such as vitamin D3, vitamin E and ...ine, pyridoxine hydrochloride), vitamin B7 (biotin, also known as vitamin H or coenzyme R), vitamin B8, vitamin B9 (folic acid or folate), vitamin B12 (cobalamin), vitamin D such as vitamin D3, vitamin E and vitamin B6 (pyridoxine, pyridoxine, pyridoxine hydrochloride), vitamin B7 (biotin Vitamin K such as vitamin K1, and its salts or derivatives thereof, for example retinyl acetate, retinol such as retinol palmitate, sodium L-ascorbate, calcium L-ascorbate, dl-α-tocopherol acetate, d-α-tocopherol acetate, d-α-tocopherol, dl-α-tocopherol, d-α-tocopherol succinate, dl-α-tocopherol succinate, calcium D-pantothenate and sodium D-pantothenate and cyanocobalamin, biotin, niacinamide, pyridoxine hydrochloride, thiamine hydrochloride and thiamine nitrate, etc.

[0090] In a preferred embodiment, the vitamins in the nutritional composition of the present invention include one or more selected from vitamin A, vitamin B1, B2, B3, B5, B6, B7, B8, B9, B12, vitamin C, vitamin D3, vitamin E and vitamin K1, and salts thereof and niacinamide.

[0091] In the nutritional composition of the present invention, preferably, the amount of the vitamin is 0.2-6.0 mg, preferably 0.5-5.0 mg, more preferably 0.8-3.0 mg per 100 g of the dry matter weight of the nutritional composition. In a preferred embodiment, the liquid aqueous nutritional composition of the present invention contains, based on 100 mL of the nutritional composition, about 0.5 to about 500 mg, preferably about 1 to about 100 mg, more preferably about 5 to about 80 mg, particularly preferably about 10 to about 50 mg, and more particularly preferably about 20 to about 45 mg of the vitamin.

[0092] Other nutrients

[0093] The nutritional composition of the present invention may also optionally include other nutrients conventionally used in the prior art. Suitable other nutrients include, for example but not limited to, choline, taurine, L-carnitine, nucleotides, arginine, leucine, glutamine and inositol, and derivatives thereof. The term "choline" should be considered to include equivalents of choline, choline salts and choline esters. Choline salts are preferably selected from choline chloride, choline bitartrate or choline stearate. Choline esters are preferably selected from phosphatidylcholine and lysophosphatidylcholine.

[0094] In a more preferred embodiment, the other nutrients in the nutritional composition of the present invention include one or more selected from choline, taurine, L-carnitine, nucleotides, arginine, leucine, glutamine, inositol and derivatives thereof.

[0095] In a more preferred embodiment, the other nutrients in the nutritional composition of the present invention include one or more selected from choline, taurine, L-carnitine and derivatives thereof.

[0096] In the nutritional composition of the present invention, preferably, the amount of the other nutrients is 0 to about 30 mg, preferably about 0.5 to about 20 mg, more preferably about 1.5 to about 12 mg per 100 g of the dry matter weight of the nutritional composition. In a preferred embodiment, the liquid aqueous nutritional composition of the present invention contains, based on 100 mL of the nutritional composition, about 10 to about 300 mg, preferably about 20 to about 220 mg, more preferably about 35 to about 190 mg, particularly preferably about 50 to about 150 mg, more particularly preferably about 60 to about 140 mg of other nutrients.

[0097] In another embodiment, the liquid aqueous nutritional composition of the present invention comprises, based on 100 mL of the nutritional composition, about 10 to about 200 mg, preferably about 20 to about 180 mg, more preferably about 30 to about 150 mg, particularly preferably about 50 to about 120 mg, more particularly preferably about 60 to about 110 mg of choline. In another embodiment, the liquid aqueous nutritional composition of the present invention comprises, based on 100 mL of the liquid nutritional composition, about 0 to about 25 mg, preferably about 1 to about 22 mg, more preferably about 2 to about 20 mg, particularly preferably about 2 to about 15 mg, more particularly preferably about 3 to about 12 mg of taurine. In another embodiment, the liquid aqueous nutritional composition of the present invention comprises, based on 100 mL of the liquid nutritional composition, 0 to about 25 mg, preferably about 1 to about 20 mg, more preferably about 2 to about 20 mg, particularly preferably about 2 to about 15 mg, more particularly preferably about 3 to about 12 mg of L-carnitine.

[0098] Preparation of nutritional compositions

[0099] The present invention also provides a method for preparing the nutritional composition, comprising mixing protein, minerals, flavoring substances and optionally other ingredients.

[0100] Preferably, the method for preparing the nutritional composition of the present invention comprises the following steps:

[0101] (1) mixing proteins, minerals and food ingredients, especially flavoring substances, and optionally one or more selected from carbohydrates, lipids, vitamins and other nutrients; and

[0102] (2) The obtained mixture is sterilized and mixed.

[0103] In step (1), preferably, the mixing is carried out in water at room temperature.

[0104] In step (2), the sterilization can be carried out by methods known in the prior art, such as pasteurization or high temperature sterilization, for example, the sterilization is carried out at a temperature of about 60 to about 150° C. Preferably, the compounding treatment, such as homogenization treatment, can be carried out at a pressure of, for example, about 10 to about 700 bar, preferably about 50 to about 600 bar.

[0105] After step (2) is completed, the homogenized product is preferably cooled, sterilized, filled or aseptically canned.

[0106] Nutritional composition and its application

[0107] The nutritional composition of the present invention can be any kind of composition suitable for human consumption. For example, the composition can be or be used for nutritional formula foods (including complete nutritional formula foods), nutritional supplements (such as oral nutritional supplements, ONS), medicines, medical products or food or beverages. Preferably, the nutritional composition can be or be used for food for specific functions or health purposes, including special medical use formula foods, such as special medical use complete nutritional formula foods. Therefore, the present invention also provides the nutritional composition of the present invention for nutritional formula foods (including complete nutritional formula foods), nutritional supplements, medicines, medical products or food or beverages, particularly for specific functions or food for health purposes, including the purposes in special medical use formula foods.

[0108] The nutritional composition can be in any conventional form, such as liquid or solid form. In a preferred embodiment, the nutritional composition is in the form of, for example, a liquid preparation, a tablet, a soft candy or a powder bag. In another preferred embodiment, the nutritional composition is in the form of an effervescent tablet. Preferably, the nutritional composition is administered to an individual as a liquid composition, particularly a beverage. The liquid composition preferably contains water. Therefore, the nutritional composition of the present invention is particularly preferably a liquid aqueous nutritional composition. However, the nutritional composition can also be stored in a sachet, for example, in a powder form, and then suspended in a liquid, such as water, for use.

[0109] In a preferred embodiment, the nutritional composition of the present invention is administered orally. If desired or necessary, the composition can also be administered enterally.

[0110] The consumer population of the nutritional composition includes children (3-12 years old), teenagers (12-18 years old) and adults (over 18 years old). It is preferably used for people over 10 years old, more preferably middle-aged and elderly people or people with special needs for formula food. The middle-aged and elderly people generally refer to people over 35-55 years old, preferably over 60 years old, more preferably over 65 years old, and especially over 70 years old according to the conditions of each country. People with special needs for formula food include people at risk of disease, in disease or recovering from disease, such as people with specific diseases, restricted diets, special nutritional support or people who cannot meet nutritional needs through conventional diets. For example, the nutritional composition of the present invention can be used for people who need to supplement nutrition such as limited food intake, digestive and absorption disorders, metabolic disorders, etc. over 10 years old. Particularly advantageously, the nutritional composition can be used for tumor patients or people undergoing chemotherapy. They can benefit by continuously eating the nutritional composition of the present invention to restore the necessary nutritional level over a long period of time. Therefore, the nutritional composition of the present invention can be used to prepare functional foods or as a nutritional supplement during illness and before and after surgery. However, the nutritional composition of the present invention can also be used for healthy people, such as athletes, sports and fitness enthusiasts, vegetarians and diet control people, etc. In addition, the nutritional composition is suitable for the culture and taste preferences of all races in the world, preferably Asian people.

[0111] In addition, the present invention also provides a use of a flavoring substance selected from the following for improving one or more of the palatability, aftertaste, long-term taste acceptance or compliance, and metallic taste of the nutritional composition of the present invention containing protein and minerals for a subject, wherein the flavoring substance comprises menthone, 2-hexenal, ethyl butyrate and 2-acetylthiazole, or the flavoring substance comprises ethyl maltol, limonene and vanillin.

[0112] Preferably, the subject is a tumor patient, a person who has undergone chemotherapy, or a person who needs nutritional supplementation due to restricted food intake, digestive and absorption disorders, or metabolic disorders.

[0113] In addition, the present invention also provides a nutritional formula food, nutritional supplement, medicine, medical product or food, or beverage, especially food for specific functions or health purposes, including special medical purpose formula food, which contains the nutritional composition of the present invention.

[0114] Example

[0115] To illustrate the content disclosed herein, the following examples illustrate some preferred embodiments of the present invention and should not be understood as limiting the scope of the present invention in any way. In these examples, unless otherwise specified, parts and various ratios are calculated by weight.

[0116] Example 1: Taste test of nutritional composition

[0117] The nutritional composition of this embodiment is a liquid aqueous nutritional composition. In the basic nutritional formula of Table 1, different amounts of menthone, trans-2-hexenal, ethyl butyrate and 2-acetylthiazole were added as flavor substances as shown in Table 2 below, and 6 samples (numbered 419, 751, 604, 293, 937 and 528, respectively) were obtained. The effects of whether the flavor substances were added and their proportions on the acceptance of the nutritional composition in the subjects (palatability, aftertaste, long-term taste acceptance and metallic taste) were analyzed.

[0118] Table 1 : Basic nutritional formula

[0119]

[0120]

[0121] Table 2 : The amount of flavor substances added to each sample and their calculated weight ratio

[0122]

[0123] To simulate the shelf state, the obtained nutritional composition samples were placed at 25°C ± 2°C for 2 weeks, and then a trained panel of 15 assessors were asked to accept the products of Examples 1-6, conduct sensory testing and score the products, wherein people who are allergic to milk protein or severely intolerant to lactose were excluded. The sensory test included evaluation of palatability and metallic taste perception.

[0124] The palatability test is scored based on the degree of preference when entering the mouth, with a total score of 10 points, 1 point representing extreme dislike and 10 points representing extreme like. The higher the score, the better the palatability. The metallic taste test is scored based on the perception of the metallic taste, with a total of 4 points: 4 points = no metallic taste; 3 points = a slight metallic taste, acceptable; 2 points = a clear metallic taste, acceptable; 1 point = a clear metallic taste, unacceptable. The smaller the score, the stronger the metallic taste.

[0125] The scoring results of the tests are summarized in Tables 3 and 4 below.

[0126]

[0127]

[0128] The test results in Tables 3 and 4 show that the addition of the flavoring substances of the present invention can significantly reduce the metallic taste of the product, making the subjects feel more pleasant, and the palatability is better or at least equivalent to that of the control product, although no known metallic taste masking agent is added to the nutritional composition of the embodiment of the present invention. 80% of the subjects think that sample 419 is the most favorite product among all the tested products, followed by 20% of the subjects who think that sample 751 is the most favorite product among all the tested products.

[0129] Example 2: Taste Test Accelerated Test

[0130] In order to better evaluate and verify the effect of the product after a period of shelf life, the above samples were subjected to an accelerated test. The accelerated test was conducted after the 6 samples obtained in Example 1 were placed at 30°C ± 2°C for a total of 3 months. Then a trained panel of 15 people was asked to accept these products, conduct product sensory tests and score them, and people who were allergic to milk protein or severely intolerant to lactose were excluded. This sensory test included the evaluation of palatability, metallic taste perception, aftertaste, and long-term taste acceptance.

[0131] The palatability test is scored based on the degree of preference for the product after it is put into the mouth, with a total of 10 points, 1 point representing extreme dislike and 10 points representing extreme like. The metallic taste test is scored based on whether the metallic taste is tasted, with a total of 4 points: 4 points = no metallic taste; 3 points = slightly metallic taste, acceptable; 2 points = obvious metallic taste, acceptable; 1 point = obvious metallic taste, unacceptable. The aftertaste test is scored based on whether the taste left after the product is tasted in the mouth is pleasant, with a total of 5 points: 5 points = pleasant aftertaste; 4 points = slightly pleasant aftertaste; 3 points = normal aftertaste; 2 points = slightly unpleasant aftertaste; 1 point = very unpleasant aftertaste. The long-term use taste acceptance test is scored based on whether the product can or is willing to be used for a long time, with a total of 4 points: 4 points = acceptable; 5 points = tend to accept; 4 points = tend to not accept; 1 point = not accept; 0 points = other.

[0132] The test results are summarized in Tables 5-8 below.

[0133]

[0134]

[0135]

[0136]

[0137] According to the data in Tables 5-8, even under long-term storage and high temperature conditions, the products of the present invention still maintain excellent taste and effectively reduce the metallic taste perceived by the subjects. In addition, the palatability and long-term taste acceptance or compliance of the products of the present invention are significantly better than or at least equivalent to those of the control products.

[0138] Example 3: Sensory evaluation of products with different flavors by patients after tumor radiotherapy and chemotherapy

[0139] This experiment was conducted at the Peking Union Medical College Hospital, Chinese Academy of Medical Sciences. Combining artificial sensory evaluation with electronic bionic sensory organs, the differences in taste perception between tumor and stroke patients and healthy people were evaluated through the measurement of basic taste perception threshold and palatability range and facial expression analysis. An electronic tongue taste data, facial expression emotion and nutritional preparation flavor data information database were established, and then the taste evaluation was conducted. 18 patients who had undergone radiotherapy and chemotherapy for tumors were asked to taste the following products of different flavors for taste comparison: Sample 419 of Example 1 of the present application, samples of flavor A (liquid, milk flavor), flavor B (liquid, date flavor) and flavor C (liquid, fruit flavor) were added to the basic formula of Example 1, and other commercially available products G (powder, vanilla flavor) and H (liquid, vanilla flavor) were compared. The results are shown in Figure 1 The higher the sensory score, the better the taste. Figure 1 The results show that the test subjects who had undergone tumor radiotherapy and chemotherapy obviously liked sample 419 of the embodiment of the present invention the most.

[0140] Example 4: Taste test of nutritional composition

[0141] Based on the formulation in Table 1, limonene, vanillin and ethyl maltol were added as flavoring substances in the amounts shown in Table 9 to obtain Sample 479 of the present invention.

[0142] Table 9 : The amount of flavor substances added to the sample and their calculated weight ratio

[0143]

[0144] A trained panel of 36 people (with overlap in age groups) were asked to accept the following products: the sample of Example 4 of the present application, the samples with flavor A (milk flavor), flavor D (salty flavor), and flavor C (fruit flavor) added to the basic formula of Example 1, and other commercially available products G (powder, vanilla flavor) and H (liquid, vanilla flavor) for taste comparison. The test population has the following thresholds for various common tastes:

[0145]

[0146] Among them, the taste perception threshold is determined according to the national standard GB / T 22366-202X / ISO 13301:2018, using basic taste stimuli, namely reference substances citric acid (sour), quinine hydrochloride (bitter), anhydrous sodium chloride (salty), sucrose (sweet), tannic acid (astringent), sodium glutamate (fresh) to prepare solutions of different flavors and concentrations, and using pure water as a control according to the national standard GBT12311-2012 "three-point test method" to determine the threshold that causes sensation. The perception threshold in the above table refers to the value at which the taste of a certain taste is slightly different from that of water at the lowest concentration, but the taste of the substance is not obvious. The recognition threshold refers to the lowest concentration at which a certain taste can be clearly distinguished. Usually the recognition threshold is slightly higher than the perception threshold. Specifically, the minimum value and / or significant value are taken from the total 36 samples on the left side of the above table, and the minimum value and / or significant value are taken from the corresponding number of samples by age group on the right side, and the values ​​shown in the above table are calculated according to the aforementioned national standard.

[0147] Test results such as Figure 2 As shown, the higher the sensory score, the better the taste. Figure 2 It shows that the evaluators like sample 479 of Example 4 of the present invention the most.

[0148] Although several preferred embodiments of the present invention have been described for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims.

Claims

1. A nutritional composition comprising protein, minerals and food ingredients, in particular flavoring substances, wherein the flavoring substances comprise menthone, 2-hexenal, ethyl butyrate and 2-acetylthiazole, or the flavoring substances comprise ethyl maltol, limonene and vanillin.

2. The nutritional composition of claim 1, wherein the amount of 2-hexenal is about 10 to about 80 parts by weight, preferably about 12 to about 75 parts by weight, more preferably about 15 to about 70 parts by weight, based on 100 parts by weight of menthone; the amount of ethyl butyrate is about 1 to about 40 parts by weight, preferably about 5 to about 35 parts by weight, more preferably about 8 to about 30 parts by weight; and the amount of 2-acetylthiazole is about 5 to about 60 parts by weight, preferably about 10 to about 50 parts by weight, more preferably about 15 to about 40 parts by weight; or Wherein, based on 100 parts by weight of ethyl maltol, the amount of limonene is about 1 to about 50 parts by weight, preferably about 2 to about 40 parts by weight, and more preferably about 4 to about 30 parts by weight; and the amount of vanillin is about 1 to about 50 parts by weight, preferably about 2 to about 40 parts by weight, and more preferably about 4 to about 30 parts by weight.

3. The nutritional composition of claim 1 or 2, wherein when the flavoring substances comprise menthone, 2-hexenal, ethyl butyrate and 2-acetylthiazole, the ratio of their total weight to the total weight of protein is about 1:50 to about 1:500, preferably about 1:100 to about 1:400, more preferably about 1:200 to about 1:300; or When the flavoring substances include ethyl maltol, limonene and vanillin, the ratio of their total weight to the total weight of protein is about 1:100 to about 1:5000, preferably about 1:500 to about 1:4000, and more preferably about 1:1000 to about 1:3000.

4. The nutritional composition according to any one of claims 1 to 3, wherein when the flavoring substances comprise menthone, 2-hexenal, ethyl butyrate and 2-acetylthiazole, the ratio of their total weight to the total weight of the minerals based on the weight of the mineral elements themselves is from about 1:3 to about 1:200, preferably from about 1:5 to about 1:100, more preferably from about 1:10 to about 1:50; or When the flavoring substance comprises ethyl maltol, limonene and vanillin, the ratio of their total weight to the total weight of the mineral based on the weight of the mineral elements themselves is about 1:10 to about 1:1000, preferably about 1:20 to about 1:800, and more preferably about 1:50 to about 1:

500.

5. The nutritional composition of any one of claims 1 to 4, wherein the protein comprises whey protein and casein, preferably the weight ratio of whey protein to casein is about 1:5 to about 5:

1.

6. The nutritional composition of any one of claims 1 to 5, wherein the mineral comprises one or more of salts of elements selected from sodium, potassium, magnesium, calcium, phosphorus, chloride, copper, iron, zinc, manganese, iodine, selenium, chromium and molybdenum, or derivatives thereof.

7. The nutritional composition according to any one of claims 1 to 6, wherein the nutritional composition further comprises one or more selected from carbohydrates, lipids, vitamins and other nutrients.

8. The nutritional composition of claim 7, wherein the lipid comprises one or more selected from the group consisting of fats, fatty acids, and phospholipids.

9. The nutritional composition of any one of claims 1 to 8, wherein the carbohydrate comprises one or more selected from maltodextrin, oligofructose, glucose, sucrose, starch and cellulose.

10. The nutritional composition of any one of claims 1 to 9, wherein the lipid comprises one or more selected from rapeseed oil, soybean oil, sunflower seed oil, flaxseed oil, medium chain triglycerides, fish oil, algae oil, olive seed oil, safflower oil, perilla seed, phospholipids, linoleic acid and α-linolenic acid.

11. The nutritional composition according to any one of claims 1 to 10, wherein the vitamins comprise one or more selected from vitamin A, vitamin B1, B2, B3, B5, B6, B7, B8, B9, B12, vitamin C, vitamin D3, vitamin E and vitamin K1, and salts thereof and niacinamide.

12. The nutritional composition according to any one of claims 1 to 11, wherein the other nutrients comprise one or more selected from choline, taurine, L-carnitine, nucleotides, arginine, leucine, glutamine, inositol and derivatives thereof.

13. The nutritional composition of any one of claims 1 to 12, which is a liquid aqueous nutritional composition.

14. The nutritional composition of claim 13, comprising, per 100 mL of the nutritional composition: About 50 to about 1200 mg, preferably about 100 to about 1100 mg, more preferably about 300 to about 1100 mg, particularly preferably about 300 to about 1000 mg, very particularly preferably about 350 to about 950 mg of minerals, based on the mineral elements themselves.

15. The nutritional composition of claim 13 or 14, further comprising, per 100 mL of the nutritional composition: about 2 to about 26 g, preferably about 6 to about 24 g, more preferably about 6 to about 22 g, particularly preferably about 8 to about 20 g of carbohydrates, about 0.1 to about 50 g, preferably about 0.5 to about 20 g, more preferably about 1 to about 20 g, particularly preferably about 2 to about 16 g, and even more particularly preferably about 2 to about 10 g of lipid, about 0.5 to about 500 mg, preferably about 1 to about 200 mg, more preferably about 5 to about 80 mg, particularly preferably about 10 to about 50 mg, and more particularly preferably about 20 to about 45 mg of vitamins, and optionally About 10 to about 300 mg, preferably about 20 to about 220 mg, more preferably about 35 to about 190 mg, particularly preferably about 50 to about 150 mg, and even more particularly preferably about 60 to about 140 mg of other nutrients.

16. A method of preparing a nutritional composition according to any one of claims 1 to 15, comprising mixing protein, minerals, flavouring substances and optionally other ingredients.

17. The method of claim 16, comprising the steps of: (1) mixing proteins, minerals and food ingredients, in particular flavor substances, and optionally one or more selected from carbohydrates, lipids, vitamins and other nutrients; and (2) The obtained mixture is sterilized and mixed.

18. The nutritional composition of any one of claims 1 to 15 is used in nutritional formulas, nutritional supplements, medicines, medical products or foods, or beverages, in particular foods for specific functional or health purposes, including use in special medical purpose formulas.

19. Use of a flavoring substance selected from the following for improving one or more of palatability, aftertaste, long-term taste acceptance or compliance, and metallic taste of a nutritional composition containing protein and minerals for a subject, wherein the flavoring substance comprises menthone, 2-hexenal, ethyl butyrate and 2-acetylthiazole, or the flavoring substance comprises ethyl maltol, limonene and vanillin.

20. The use according to claim 19, wherein the nutritional composition is the nutritional composition according to any one of claims 1 to 14.

21. The use according to claim 19 or 20, wherein the subject is a tumor patient, a person undergoing chemotherapy, or a person who needs nutritional supplementation due to restricted food intake, digestive and absorption disorders, or metabolic disorders.

22. A nutritional formula food, nutritional supplement, medicine, medical product or food, or beverage, in particular a food for specific functional or health purposes, including a special medical purpose formula food, comprising the nutritional composition according to any one of claims 1 to 15.

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