High-protein tablets

Abstract

This invention relates to a high-protein tablet, and more particularly to an easily dispersible hard tablet having a high protein content.

Description

Background Technology

[0001] This invention relates to a high-protein tablet, and more particularly to an easily dispersible hard tablet having a high protein content.

[0002] Different groups face various challenges in consuming enough protein to maintain a healthy diet. For example, cancer patients may experience decreased appetite and be unable to consume the recommended levels of protein at every meal and / or daily. Similarly, people with diseases or conditions such as diabetes or obesity may struggle to make healthy food choices and therefore risk further negative health consequences when not consuming enough protein. Infants and children may not have access to foods that provide adequate levels of nutrients, including protein. People who engage in strenuous exercise may also lack access to the increased protein required to maintain that intensity. In all such cases, people may experience malnutrition and / or symptoms of malnutrition. People at different stages of life and in different health conditions can benefit from easy and convenient choices of nutritional sources. From a nutritional perspective, high-protein sources are preferred.

[0003] Powdered soups are readily available in the market, some of which are rich in protein-based ingredients. However, such products are often bulky and / or inconvenient to prepare, requiring scooping and / or metered feeding. This can be particularly challenging for people with illnesses (including malnutrition) or those in recovery, so any convenience is appreciated.

[0004] Improved packaging efficiency and convenience can be achieved by using hard protein tablets. These hard protein tablets are easily dispersed, do not require metering and / or scooping, and have smaller device packaging (e.g., packaging). Available formulations (such as soup tablets) are incomparable to the present invention because such soup tablets contain significant amounts of crystalline components, including salt, monosodium glutamate, sugar, and anhydrous citric acid, to ensure the desired manufacturing (tablet-making) performance and dispersibility in water. Furthermore, tablets containing significant amounts (e.g., 40% by weight or more based on the total weight of the tablet) of non-crystalline components (such as the hard protein tablets of the present invention) are difficult to manufacture, resulting in brittle tablets and difficulty in reconstitution in water. This is especially true when the non-crystalline component is protein.

[0005] Therefore, there is a need in the field to provide a protein tablet, particularly a hard protein tablet, which has a high protein content and is easy to manufacture and disperse in water. Summary of the Invention

[0006] Therefore, the present invention provides a protein tablet for dispersion in water, particularly a hard protein tablet, comprising: 8% to 25% by weight of a binder based on the total weight of the tablet; and 40% to 92% by weight of protein based on the total weight of the tablet, wherein the tablet has a dispersion time of less than 180 seconds in 200 ml of water at 90°C. Compared to soft tablets, hard tablets tend to crumble into powder, clumps, or small particles when squeezed with two fingers, while soft tablets deform when squeezed with two fingers before crumbling into lumps, and typically leave a paste-like / greasy feeling on the fingers. In some embodiments, the tablet comprises 8% to 25% by weight of a binder. In some embodiments, the tablet comprises 10% to 20% by weight of a binder. In some embodiments, the tablet comprises 40% to 92% by weight of protein. In some embodiments, the tablet comprises 45% to 80% by weight of protein. In some embodiments, the tablet comprises 60% to 75% by weight of protein.

[0007] The present invention also provides a protein tablet, particularly a hard protein tablet, for dispersion in water, comprising: 8% to 25% by weight of a binder based on the total weight of the tablet; and 40% to 92% by weight of protein based on the total weight of the tablet, wherein the protein, measured as protein powder, has a defined dissolution behavior as measured by dispersing the protein powder (about 0.1 g) in 120 ml of water at 25°C; measuring an initial D[4,3] value and nine additional D[4,3] values ​​at 8-second intervals after the initial value, and identifying the highest D[4,3] value from the nine additional D[4,3] values, wherein the protein powder has an initial D[4,3] value of 1 µm to 1,000 µm, and the percentage change between the initial D[4,3] value and the highest D[4,3] value is -10% to +100%.

[0008] The present invention also provides a protein tablet, particularly a scleroprotein tablet, as claimed or described herein, for use in the treatment and / or prevention of malnutrition.

[0009] Furthermore, the present invention provides a protein tablet, particularly a scleroprotein tablet, as claimed or described herein, for use in dietary management of malnutrition and / or dietary management of one or more symptoms of malnutrition.

[0010] The present invention also provides a protein tablet, particularly a scleroprotein tablet, as claimed or described herein for use in the dietary management of patients at risk of malnutrition.

[0011] The present invention also provides a method for preparing protein tablets, particularly hard protein tablets, the method comprising:

[0012] (i) Dry-mixing 8% to 25% by weight of binder with 40% to 92% by weight of protein based on the total weight of the tablet composition; and

[0013] (ii) Press the mixture to form protein tablets.

[0014] Regarding the pressing step (ii), the protein tablet has a hardness of at least about 80 Newtons (N). In some embodiments, the protein tablet has a hardness of about 100 N to 500 N. In some embodiments, the protein tablet has a hardness of about 100 N to 250 N.

[0015] Regarding step (i), the tablet composition comprises 8% to 25% by weight of a binder. In some embodiments, the tablet composition comprises 10% to 25% by weight of a binder. In some embodiments, the tablet composition comprises 45% to 80% by weight of protein. In some embodiments, the tablet composition comprises 60% to 75% by weight of protein.

[0016] Regarding step (i), those skilled in the art will be familiar with dry mixing. In particular, it should be understood that the dry-mixed components are a free-flowing mixture prior to tableting. The free-flowing mixture is not a paste or liquid. Optionally, a settling or drying step is performed after step (i) prior to tableting to reduce the moisture content of the mixture to less than about 20%. In some embodiments, the dried mixture has a moisture content of less than about 20%. In some embodiments, the dried mixture has a moisture content of less than about 10%. In some embodiments, the dried mixture has a moisture content of less than about 5%.

[0017] In related embodiments, the present invention also provides a method for preparing protein tablets, particularly hard protein tablets, the method comprising:

[0018] (i) Mix 8% to 25% by weight of binder with 45% to 80% by weight of protein based on the total weight of the tablet composition;

[0019] (ii) Optionally, allow the mixture to stand or dry to form a dry mixture; and

[0020] (iii) Press the mixture to form protein tablets.

[0021] Regarding the pressing step (iii), the protein tablet has a hardness of at least about 80 Newtons (N). In some embodiments, the protein tablet has a hardness of about 100 N to 500 N. In some embodiments, the protein tablet has a hardness of about 100 N to 250 N.

[0022] Regarding step (i), the tablet composition comprises 8% to 20% by weight of a binder. In some embodiments, the tablet composition comprises 10% to 20% by weight of a binder. In some embodiments, the tablet composition comprises 60% to 75% by weight of protein.

[0023] Regarding step (i), those skilled in the art will be familiar with mixing and obtaining a dry mixture. In particular, it should be understood that the dry-mixed components are a free-flowing mixture prior to tableting. The free-flowing mixture is not a paste or liquid. Optionally, a settling or drying step is performed after step (i) prior to tableting to reduce the moisture content of the mixture to less than about 20%. In some embodiments, the dried mixture has a moisture content of less than about 20%. In some embodiments, the dried mixture has a moisture content of less than about 15%. In some embodiments, the dried mixture has a moisture content of less than about 10%. In embodiments with a moisture content higher than about 20%, the method may optionally include step (ii), wherein the mixture is set to absorb moisture or dried to obtain a mixture with a moisture content of less than about 20%, less than about 15%, or less than about 10%, such that a free-flowing mixture is obtained prior to compression in step (iii).

[0024] Moisture content can be determined using recognized methods, such as ISO 1666:1996 Starch—Determination of moisture content—Oven drying method. A pure nickel dish with a flat bottom diameter of 75 mm and a height of 25 mm and its cap was weighed using an XP204 balance (Mettler-Toledo GmbH, Switzerland), and the mass was reported to an accuracy of 0.1 mg. Approximately 3 g of the test portion of the sample was then placed in the nickel dish. The weight of the dish with its cap and the sample was immediately determined. The dish with its cap on the side was placed in an oven set to 102 ± 1 °C for 240 minutes (4 hours). After drying in the oven, the dish was sealed with its cap and immediately transferred to a desiccator for 60 minutes. The dish with its cap and the dried sample was weighed immediately after removal from the desiccator. The mass fraction of moisture ( Report in g / 100g of sample, and determine as follows:

[0025]

[0026] in It is the quality of the disc and its lid. It refers to the quality of the dish with its cap and the sample before drying, and This refers to the mass of the dish with its cap and the sample after drying in an oven. The present invention also provides a protein tablet, particularly a hard protein tablet, which can be obtained by the method used to prepare the protein tablet of the present invention.

[0027] Whether it's a soft or hard tablet, the tablet structure can be visually and tactilely assessed by a trained team of specialists. A tablet that easily disintegrates when gently pressed with two fingers and whose edges easily crumble when scratched with a finger is classified as a soft tablet. Conversely, if the edges do not crumble when scratched with a finger, the tablet is a hard tablet.

[0028] Alternatively, hardness can be measured using a texture analyzer TA-HDplus (Stable Micro System, UK) equipped with a 250kg load sensor and a P / 75 pressure plate. The texture analyzer's test mode is set to "Compression," with a pre-test speed of 1mm / s, a test speed of 0.5mm / s, and a post-test speed of 10mm / s. The target mode is set to "Distance," with a distance of 3mm. The pause time is set to "No," the retraction time to 10mm, the trigger type to "Auto (Force)," and the trigger force to 50 grams. Preferably, the measurement is the result of 10 repetitions.

[0029] The fragility of tablets can also be assessed using, for example, the TAR II fragility tester (Erweka GmbH, Germany).

[0030] The inventors have surprisingly discovered that by combining 8% to 25% by weight of a binder based on the total weight of the tablet with 40% to 92% by weight of protein based on the total weight of the tablet, it is possible to prepare easily manufactured and easily dispersed protein tablets, particularly hard protein tablets, which contain at least 40% or more of a high protein content based on the total weight of the tablet. Attached Figure Description

[0031] The invention will now be described with reference to the accompanying drawings, in which:

[0032] Figure 1 It is a graph showing the glass transition temperature (Tg) of various amorphous binder components relative to water activity; and

[0033] Figure 2 It is a graph showing the D[4,3] values ​​(in µm) of various proteins as they change over time during hydration. Detailed Implementation

[0034] The protein tablets of the present invention comprise 8% to 25% by weight of a binder based on the total weight of the tablet. In some embodiments, the protein tablet comprises 8% to 20% by weight of a binder. In some embodiments, the tablet comprises 10% to 20% by weight of a binder. In some embodiments, the tablet comprises 45% to 80% by weight of protein. In some embodiments, the tablet comprises 60% to 75% by weight of protein.

[0035] A hard protein tablet refers to a tablet, cube, or other geometric shape obtained by forming or molding a free-flowing mixture of ingredients into a tablet, cube, or other geometric shape. The resulting tablet has a weight between 2g and 40g. The resulting tablet has a hardness of at least about 80N. In some embodiments, the protein tablet has a hardness of about 100N to 500N. In some embodiments, the protein tablet has a hardness of about 100N to 250N.

[0036] Binders are components that hold the ingredients of protein tablets together to form a cohesive whole. In other words, binders prevent protein tablets, especially hard protein tablets, from separating.

[0037] The inventors have surprisingly discovered that a binder of 8% to 25% by weight, based on the total weight of the tablet, is required to provide protein tablets, particularly hard protein tablets, that are easy to manufacture and easily dispersed in water.

[0038] In this respect, based on the total weight of the tablets, the protein tablets of the present invention require at least 8% by weight of binder to provide tablets resistant to breakage and deformation. Hard tablets are defined as tablets whose edges are not easily broken when removed from the tablet pressing tool. Further friability assessment can also be used to evaluate tablet hardness. The protein tablets of the present invention, particularly hard protein tablets, maintain their shape in the friability assessment, with no noticeable rounding of any edges or corners of the tablet. It has been found that less than 8% by weight of binder based on the total weight of the tablets does not provide hard tablets, but rather soft (or fibrous) tablets that are easily disintegrated or broken when removed from the tablet pressing tool. Hard tablets can be further distinguished from soft or fibrous tablets because soft / fibrous tablets can be deformed by squeezing with two fingers before breaking into clumps and typically leave a paste-like / greasy feeling on the fingers. When squeezed with fingers, hard tablets tend to crumble into powder or small particles.

[0039] Furthermore, it has been found that a binder content exceeding 25% by weight means that the tablets will not disperse in 200 ml of water at 90°C within less than 180 seconds.

[0040] In this context, dispersion in water means that the tablet components are distributed in a continuous phase of 200 ml of water at 90°C within less than 180 seconds. The tablet is completely reconstituted in the water. In some embodiments, the tablet components are distributed in a continuous phase of 200 ml of water at 90°C within less than 90 seconds.

[0041] Surprisingly, however, in protein tablets as claimed or described herein, a binder comprising 8% to 25% by weight, based on the total weight of the tablet, provides a tablet that is easy to manufacture and easily dispersed in water. Therefore, the total amount of binder present in the tablet is 8% to 25% by weight, based on the total weight of the tablet. In some related embodiments, the tablet contains 8% to 20% by weight of binder. In some related embodiments, the tablet contains 10% to 20% by weight of binder.

[0042] Preferably, the binder is a fatty, non-fatty amorphous binder component or a combination thereof.

[0043] Fat refers to lipids that are solid at a temperature of 25°C. The term "solid at 25°C" means that fat stored at this temperature retains its shape.

[0044] Non-fatty amorphous binder components refer to non-crystalline binder components that do not contain fat.

[0045] In a preferred embodiment, the binder is fat. In this respect, in addition to protein, malnourished individuals also require fat sources in their diet.

[0046] In a preferred embodiment, the protein tablets of the present invention, particularly hard protein tablets, comprise 8% to 25% by weight of fat based on the total weight of the tablets, and the total amount of binder present in the tablets is 8% to 25% by weight based on the total weight of the tablets. Preferably, the protein tablets of the present invention comprise 8% to 20% by weight of fat based on the total weight of the tablets, and the total amount of binder present in the tablets is 8% to 20% by weight based on the total weight of the tablets. In some embodiments, the protein tablets of the present invention comprise 10% to 20% by weight of fat based on the total weight of the tablets, and the total amount of binder present in the tablets is 10% to 20% by weight based on the total weight of the tablets.

[0047] In a preferred embodiment, the fat has a solid fat content (SFC) of at least 48% by weight of total fat at 30°C. Preferably, the fat has a solid fat content (SFC) of at least 50%, more preferably at least 90%, by weight of total fat at 30°C. Solid fat means fatty material that is solid at 30°C.

[0048] In some embodiments, the fat is a liquid (molten) fat sprayed into the mixture, which is then left to stand to allow the fat to solidify. The resulting dried mixture can then be pressed to form tablets.

[0049] In a preferred embodiment, the fat is powdered fat (or fat in powder form).

[0050] In a preferred embodiment, the fat is selected from algal fat, vegetable fat, animal fat, insect fat, or any other fat that is solid at 25°C. Combinations of fats may be used. In a preferred embodiment, the fat is selected from cocoa butter, shea butter, palm oil, chicken fat, duck fat, goose fat, or combinations thereof. In some embodiments, the fat is a combination of cocoa butter and medium-chain triglycerides (MCTs).

[0051] In a preferred embodiment, the binder is a non-adipose amorphous binder component.

[0052] In a preferred embodiment, the protein tablets of the present invention, particularly scleroprotein tablets, comprise 8% to 25% by weight of a non-fatty amorphous binder component based on the total weight of the tablet, and the total amount of binder present in the tablet is 8% to 25% by weight based on the total weight of the tablet. Preferably, the protein tablets of the present invention, particularly scleroprotein tablets, comprise 10% to 20% by weight of a non-fatty amorphous binder component based on the total weight of the tablet, and the total amount of binder present in the tablet is 10% to 20% by weight based on the total weight of the tablet.

[0053] In a preferred embodiment, the non-adipose amorphous binder component has a glass transition temperature (Tg) of 0°C in the water activity range of 0.300 to 0.600. In some embodiments, the non-adipose amorphous binder component has a glass transition temperature (Tg) of 0°C in the water activity range of 0.300 to 0.500. In some embodiments, the non-adipose amorphous binder component has a glass transition temperature (Tg) of 0°C in the water activity range of 0.350 to 0.500.

[0054] The behavior of amorphous materials as water content increases (or temperature rises) can be shown through their state diagrams. A typical state diagram shows the relationship between a material's glass transition temperature (Tg) and its water content or water activity. Once its glass transition temperature is exceeded, the amorphous material transitions from a rigid glassy state to a viscous state. Therefore, a basic state diagram provides an indication of the stability of the glassy state.

[0055] In this case, a glass transition temperature (Tg) of 0°C within the water activity range of 0.300 to 0.600 is preferred, as this ensures that the non-adipose amorphous binder component is activated and becomes viscous during film preparation. This can be achieved... Figure 1 The study examined four different non-fatty amorphous binder components. Activation was performed prior to tablet compression by adjusting the water activity of the dried mixture (by mass).

[0056] The glass transition temperature can be determined using differential scanning calorimetry (DSC) on devices such as the TA Instruments Discovery DCS 250.

[0057] The water activity of the material (a) w Water activity is a measure of water availability. Specifically, water activity is the vapor pressure of water in the aqueous phase of a material divided by the water vapor pressure, measured at 25°C. The ratio of water vapor pressure to water vapor pressure in a material is expressed as a number between 0.0 and 1.0. Anhydrous materials have a water activity value of 0.0, and water has a water activity value of 1.0. Water activity is measured at 25°C using an electrohygrometer, for example, using a Hygrolab kit with an HC2-aw sensor (Rotronic, Switzerland), according to ISO 18787:2017.

[0058] In some embodiments, the nonfatty amorphous binder component is selected from yeast extract, vegetable powder, animal extract, bacterial extract, vegetable extract, reactive flavoring, maltodextrin, glucose syrup, soluble dietary fiber, or combinations thereof.

[0059] In some embodiments, the non-fatty amorphous binder component is selected from yeast extract, fructooligosaccharides, onion powder, reactive flavoring, chicory root powder, gum arabic, partially hydrolyzed guar gum, or combinations thereof.

[0060] The protein tablets of the present invention, particularly scleroprotein tablets, contain 40% to 92% by weight of protein based on the total weight of the tablet. In some embodiments, the tablets contain 45% to 80% by weight of protein. In some embodiments, the tablets contain 60% to 75% by weight of protein.

[0061] The inventors have surprisingly discovered that when a specific protein is used in a composition, it is possible to prepare easily manufactured and easily dispersed protein tablets, particularly hard protein tablets, containing a high protein content of 40% to 92% by weight based on the total weight of the tablet. Surprisingly, tablets containing such a high amount of protein powder are easily dispersed in water.

[0062] Protein powder has a defined dissolution behavior.

[0063] The defined dissolution behavior is measured by dispersing the protein powder in water at a temperature of approximately 20°C–25°C and immediately measuring the initial D[4,3] value, followed by nine additional D[4,3] values ​​measured at 8-second intervals after the initial value, and identifying the highest D[4,3] value from these nine additional D[4,3] values. In some embodiments, the water is at room temperature, where the room temperature can be controlled at approximately 20°C–25°C or approximately 22°C.

[0064] The D[4,3] value refers to the volumetric moment average particle size in µm, also known as the De Brouckere average diameter. It is the average value of the volume-weighted particle size distribution. The D[4,3] value reflects the size of the particles that make up the bulk of the sample volume. It is most sensitive to the presence of large particles in the size distribution.

[0065] The de Brook average is defined according to the moment ratio system as follows:

[0066] D[4,3] = Σn i D i 4 / Σn i D i 3

[0067] Where n i It has an average D i Frequency of occurrence of particles of size category i in terms of diameter.

[0068] As discussed in the examples, the D[4,3] value of the protein powder can be measured online by laser diffraction, for example, using a Mastersizer MS3000 (Malvern Panalytical) equipped with a Hydro MV wet sample dispersion unit.

[0069] The protein powder has an initial D[4,3] value of 1µm-1,000µm. Preferably, the protein powder has an initial D[4,3] value of 5µm-800µm. In some embodiments, the protein powder has an initial D[4,3] value of 20µm-600µm. In some embodiments, the protein powder has an initial D[4,3] value of 20µm-100µm.

[0070] The initial D[4,3] value refers to the D[4,3] value measured immediately upon protein powder hydration (averaged from measurements taken at 0-4 seconds). Measurements typically require 4 seconds to record the value. Then, there is a 4-second interval between the end of each measurement and the start of the next, meaning measurements are performed at 8-second intervals.

[0071] An initial D[4,3] value was measured, followed by nine additional D[4,3] values ​​at 8-second intervals. In this respect, the D[4,3] value of the protein powder can change over time after hydration. To monitor this change and thus dissolution behavior, the D[4,3] value of the protein powder was measured and recorded immediately upon hydration (at 0 seconds), and then in the same manner every 8 seconds after hydration (at 8 seconds, 16 seconds, 24 seconds, etc.) until 72 seconds after hydration. Therefore, ten consecutive D[4,3] values ​​for each protein powder were recorded over a 72-second period (including immediate hydration). With each measurement taking 4 seconds and a 4-second interval between measurements, the total interval between measurements was 8 seconds.

[0072] The highest D[4,3] value was then identified from nine additional D[4,3] values. The highest of the nine additional D[4,3] values ​​measured at 8-second intervals after the initial value (and therefore after hydration) was used to calculate the percentage change from the initial D[4,3] value in order to determine the dissolution behavior of the protein powder.

[0073] Then calculate the percentage change between the initial D[4,3] value and the highest of nine other D[4,3] values ​​measured at 8-second intervals after the initial value. The percentage change can be positive or negative.

[0074] In this invention, the percentage change between the initial D[4,3] value and the highest D[4,3] value is -10% to +100%.

[0075] In this respect, the protein powder exhibits the desired defined dissolution behavior when the percentage change between the initial D[4,3] value and the highest of nine additional D[4,3] values ​​measured at 8-second intervals after the initial value is -10% to +100%.

[0076] A positive percentage change indicates that the initial D[4,3] value is less than the highest of the nine other D[4,3] values ​​measured at 8-second intervals after the initial value. Therefore, in one or more of the nine measurements, the particle size has increased relative to the particle size measured immediately at hydration (at 0 seconds), where the particle size is a D[4,3] value measured in µm, and the maximum increase is used to calculate the percentage change. To avoid confusion, the particle size may also decrease over time relative to the particle size measured immediately at hydration (at 0 seconds) or at any particle size measured after hydration, where the particle size is a D[4,3] value measured in µm.

[0077] A positive percentage change indicates that the protein powder swells upon hydration, and a large positive percentage change indicates that the protein powder swells rapidly upon hydration. The inventors have surprisingly discovered that protein tablets of the present invention, particularly hard protein tablets, containing protein powder with a positive percentage change, are readily dispersed in water at 90°C and completely reconstituted within less than 180 seconds. Unbound by theory, the inventors believe that the swelling of the protein powder particles present in the protein tablets, particularly hard protein tablets, upon hydration forces the tablet to break down, thereby promoting reconstitution.

[0078] A negative percentage change indicates that the initial D[4,3] value is greater than the highest of any of nine other D[4,3] values ​​measured at 8-second intervals. Therefore, the particle has a reduced size relative to the particle size measured immediately at hydration (at 0 seconds), where the particle size is a D[4,3] value measured in µm, and the minimum reduction is used to calculate the percentage change. To avoid confusion, the particle size can also increase over time, but this is independent of the particle size measured immediately at hydration (at 0 seconds), but rather relates to any particle size measured after hydration, where the particle size is a D[4,3] value measured in µm.

[0079] A large negative percentage change from -100% to -10% indicates that the protein powder does not swell upon hydration and is at least partially dissolved, typically completely and rapidly dissolved. A D[4,3] value decreasing to 0µm indicates that the protein powder is completely dissolved in water. The inventors were surprised to find that tablets containing protein powder with a large negative percentage change did not remodel in water at 90°C within less than 180 seconds. This is surprising because one would expect that water-soluble protein powder would improve the dispersion of protein tablets, especially hard protein tablets, when present therein. Unbound by theory, the inventors believe that when rapidly water-soluble protein powder is present in protein tablets, especially hard protein tablets, a viscous layer forms around the tablet because the protein at the tablet surface dissolves rapidly, preventing water and heat from penetrating into the tablet and thus delaying the dispersion of protein tablets, especially hard protein tablets, in water at 90°C.

[0080] Small negative percentage changes, ranging from -10% to less than 0%, indicate the minimum swelling and minimum dissolution of the protein powder upon hydration. The inventors have surprisingly discovered that protein tablets of the present invention, particularly hard protein tablets, containing protein powder with small negative percentage changes, are dispersible in water at 90°C and completely reconstituted in less than 180 seconds. Unbound by theory, although minimum swelling of the protein powder particles upon hydration is present in the protein tablets, particularly hard protein tablets, a non-sticky layer forms around the protein tablet upon hydration, thus allowing water and heat to penetrate the tablet and unimpeded dispersion.

[0081] To avoid confusion, the D[4,3] value can increase and decrease over time. Therefore, the granularity can increase and decrease over time. However, the highest of the nine additional D[4,3] values ​​measured at 8-second intervals after the initial D[4,3] value is crucial. This is because it indicates whether the granularity increases, decreases slowly, or decreases rapidly over time at any given point.

[0082] A D[4,3] value of 0µm indicates that the protein powder is dissolved in water. To avoid any doubt, protein powder that is not dissolved within 72 seconds may continue to partially or completely dissolve after the 72-second time period.

[0083] In a preferred embodiment, the percentage change between the initial D[4,3] value and the highest of nine additional D[4,3] values ​​measured at 8-second intervals after the initial value is 0% to +100%. In other words, preferably, the percentage change is a positive percentage change, such that the protein powder particles increase in size during hydration before dissolving or partially dissolving.

[0084] The inventors have surprisingly discovered that including this protein powder in the hard protein tablets of this invention improves the tablet's remodeling in water. Free from theoretical constraints, the inventors believe that the expansion of the protein powder particles present in the tablet during hydration forces the tablet to break down, thereby promoting remodeling.

[0085] In this regard, it has been found that the tablets of the present invention have a dispersion time of less than 180 seconds in 200 ml of water at 90°C. Therefore, the scleroprotein tablets of the present invention are suitable for dispersion in water.

[0086] In this context, "dispersed in water" means that the particles of the tablet components are distributed in the continuous phase of water at a temperature of 90°C within less than 180 seconds. The tablet is completely reconstituted in water.

[0087] Preferably, the protein tablets of the present invention, particularly the scleroprotein tablets, have a dispersion time of less than 90 seconds, more preferably less than 60 seconds, and most preferably less than 30 seconds in 200 ml of water at 90°C.

[0088] The protein powder may be soluble in water or insoluble in water. In a preferred embodiment, the protein powder is soluble in water. This means that the protein powder is preferably selected such that it dissolves when it comes into contact with water. The inventors have discovered that when the tablets of the present invention contain protein powder dissolved in water, the tablet reconstitutes in water to form a clear solution. This is generally considered aesthetically pleasing and preferred by consumers.

[0089] The total amount of protein present in the tablet is 40% to 92% by weight, based on the total weight of the tablet. In a preferred embodiment, the protein tablet, particularly the scleroprotein tablet, contains 45% to 00% by weight of protein based on the total weight of the tablet. Therefore, in a preferred embodiment, the total amount of protein present in the tablet is 45% to 80% by weight, based on the total weight of the tablet. In one embodiment, the total amount of protein present in the protein tablet, particularly the scleroprotein tablet, is 65% to 75% by weight, based on the total weight of the tablet.

[0090] In a preferred embodiment, the protein is whole or hydrolyzed rice, peas, barley, chickpeas, sunflower seeds, hemp seeds, yeast, micellar casein, whey (including pre-denatured whey protein concentrate and cheese whey protein), milk protein concentrate, collagen peptides, or a combination of two or more of these. Preferred hydrolyzed proteins are hydrolyzed peas, hydrolyzed rice, hydrolyzed barley, or a combination of two or more of these.

[0091] In one implementation, the protein is:

[0092] (a) Concentrated milk protein;

[0093] (b) Pre-denatured whey protein concentrate;

[0094] (c) Whole rice;

[0095] (d) Whole peas;

[0096] (e) Hydrolyzed soybeans, or

[0097] (f) or a combination of two or more of (a) to (e).

[0098] Exemplary commercially available proteins applicable to this invention include rice protein Beneo 85+ (a whole rice protein with 84% minimum millet protein content), hydrolyzed soy protein Pro-diem 1307 Kerry (an enzymatically hydrolyzed soy protein with 80% minimum soy protein content), Plantaris pea protein 85A (a whole pea protein with 85% minimum pea protein content), pea protein Vitesse 1853 (a whole pea protein with 80% minimum pea protein content), milk protein concentrate IdaPlus 1085 (a calcium-reduced milk protein concentrate with 80% minimum protein content and 20% less calcium than conventional milk protein), and whey protein concentrate 550 (a pre-denatured whey protein concentrate with 80% minimum protein content), all of which are protein powders.

[0099] In a preferred embodiment, the protein tablet, particularly the scleroprotein tablet, further comprises one or more electrolytes. Preferably, the protein tablet, particularly the scleroprotein tablet, contains 1% to 50% by weight of electrolytes based on the total weight of the tablet. Thus, preferably, the total amount of electrolytes present in the tablet is 1% to 50% by weight based on the total weight of the tablet.

[0100] Preferably, the electrolyte is selected from the crystalline forms of glucose, sucrose, citric acid, sodium ions (Na+), potassium ions (K+), calcium ions (Ca2+), magnesium ions (Mg2+), chloride ions (Cl-), phosphate ions (PO43-), bicarbonate ions (HCO3-), and sulfate ions (SO42-).

[0101] Preferably, the electrolyte is selected from glucose, sodium chloride, potassium chloride, calcium chloride, magnesium chloride, sodium bicarbonate, potassium bicarbonate, magnesium bicarbonate, and citric acid.

[0102] In one embodiment, the protein tablet, preferably a hard protein tablet, is an effervescent agent comprising citric acid and sodium bicarbonate as effervescent agents, preferably in equal weight amounts. The total amount of effervescent agent present in the tablet is from about 10% to about 40% by weight, based on the total weight of the tablet. In one embodiment, the total amount of effervescent agent present in the tablet is from 15% to 40% by weight, based on the total weight of the tablet. In one embodiment, the total amount of effervescent agent present in the tablet is from 15% to 35% by weight, based on the total weight of the tablet. In one embodiment, the total amount of effervescent agent present in the tablet is from 20% to 30% by weight, based on the total weight of the tablet.

[0103] In a preferred embodiment, the protein tablets, particularly hard protein tablets, further comprise one or more flavoring agents. Preferably, the protein tablets, particularly hard protein tablets, comprise 1% to 30% by weight of flavoring agent based on the total weight of the tablet. Therefore, preferably, the total amount of flavoring agent present in the tablet is 1% to 30% by weight based on the total weight of the tablet.

[0104] Flavoring agents are ingredients added to food to impart different tastes or aromas. Flavoring agents can be salty, sweet, or fruity.

[0105] Salty flavoring agents are selected from flavoring agents, herbs, spices, vegetables, meat and fish components, and combinations thereof (in wet or powder form). It should be understood that wet form flavoring agents may require resting / drying the mixture to form a free-flowing, dry mixture that can be sheeted in the methods described herein. Exemplary salty flavoring agents may include parsley, celery, fenugreek, angelica dahurica, rosemary, marjoram, dill, tarragon, coriander, ginger, lemongrass, turmeric, chili peppers, ginger, red bell peppers, mustard, garlic, onion, turmeric root powder, tomato, oregano, thyme, basil, chili peppers, red bell peppers, tomatoes, sweet peppers, jalapenos, white pepper powder, black pepper, and combinations of two or more of these.

[0106] Fruit flavoring agents are selected from flavoring agents, such as citrus fruit flavoring agents including lemon, orange, grapefruit and pomelo, apple, peach, pineapple, watermelon, strawberry and banana, and combinations of two or more of them.

[0107] In a preferred embodiment, the protein tablets, particularly hard protein tablets, have a tablet hardness of at least 80N, 100N to 500N, or 100N to 250N.

[0108] In a preferred embodiment, the protein tablets, particularly the scleroprotein tablets, are storage stable for 12 months and therefore have a water activity of less than 0.600, preferably 0.300 to 0.600, more preferably 0.300 to 0.500.

[0109] This invention also provides a protein tablet, particularly a scleroprotein tablet, as claimed or described herein for use in the treatment and / or prevention of malnutrition, sarcopenia, or muscle atrophy. This invention can also be used for recovery after exercise or training.

[0110] This invention provides a protein tablet, particularly a scleroprotein tablet, as claimed or described herein for use in the treatment and / or prevention of sarcopenia and / or muscle atrophy. This invention also provides a protein tablet, particularly a scleroprotein tablet, as claimed or described herein for use in the dietary management of sarcopenia and / or muscle atrophy.

[0111] The term "treatment" refers to the complete or partial treatment of one or more symptoms of malnutrition, as described below. The term "prevention" refers to the prevention of known symptoms that a patient does not yet have but is expected to have based on the patient's age or the severity of their condition. Prevention and treatment can be achieved through dietary interventions and / or dietary management.

[0112] Malnutrition is a serious condition that occurs when your diet does not contain the right amount and / or type of nutrients. Malnutrition means "poor nutrition" and can refer to insufficient nutrition, excessive nutrition, insufficient or excessive micronutrients (vitamins or minerals), and the resulting diet-related non-communicable diseases.

[0113] In a preferred embodiment, the present invention is used to treat and / or prevent malnutrition in patients who are not receiving sufficient nutrients. Common symptoms of malnutrition include atrophy (low body weight for height), stunted growth (low body weight for age), underweight (low body weight for age), unconscious weight loss, lack of interest in food, fatigue, weakness, and more frequent and prolonged illness.

[0114] The present invention also provides the use of tablet compositions in the manufacture of protein tablets, particularly scleroprotein tablets, for the treatment and / or prevention of malnutrition, the tablet composition comprising, based on the total weight of the tablet composition, 8% to 25% by weight of a binder, and based on the total weight of the tablet composition, 40% to 92% by weight of protein. Protein tablets, particularly scleroprotein tablets, can be classified as pharmaceuticals that can be used for treatment.

[0115] In a preferred embodiment, the protein tablets of the present invention, particularly hard protein tablets, are characterized by preferred features of tablet compositions for manufacturing protein tablets, particularly hard protein tablets.

[0116] The present invention may also provide a method for treating and / or preventing malnutrition, comprising administering to a patient in need a protein tablet, particularly a scleroprotein tablet, as claimed or described herein.

[0117] Furthermore, the present invention provides a protein tablet, particularly a scleroprotein tablet, as claimed or described herein for use in the dietary management of malnutrition.

[0118] Furthermore, the present invention provides a protein tablet, particularly a scleroprotein tablet, as claimed or described herein for use in the dietary management of patients at risk of malnutrition.

[0119] In another embodiment, the present invention provides protein tablets, particularly scleroprotein tablets, as claimed or described herein, for reducing one or more symptoms of malnutrition. Symptoms of malnutrition that can be reduced by administration of protein tablets, particularly scleroprotein tablets, as claimed or described herein include loss of appetite, low body weight, muscle loss, and vitamin and mineral deficiencies.

[0120] The term "management," particularly in the context of "dietary management," refers to the prevention or reduction of the severity or frequency of one or more symptoms of a disease or condition. This includes improving one or more existing symptoms of a disease or condition, preventing one or more existing symptoms of a disease or condition, preventing one or more underlying causes of a disease or condition, improving one or more underlying causes of a disease or condition, reducing the prevalence of one or more symptoms of a disease or condition, and / or reducing the occurrence of one or more symptoms of a disease or condition. It should be understood to include stabilizing a disease or condition and preventing its progression. It should also be understood that the management of a disease or condition, more specifically dietary management, includes meeting the nutritional needs of a subject suffering from a disease or condition that prevents them from meeting their nutritional needs in a normal or non-specialized dietary context. In the absence of management, more specifically dietary management, subjects may experience adverse effects such as malnutrition due to one or more of the following: limited, impaired, or disordered capacity to ingest, digest, absorb, metabolize, or excrete ordinary food or certain nutrients or metabolites contained therein; and / or symptoms of a disease or condition resulting from limited, impaired, or disordered capacity to ingest, digest, absorb, metabolize, or excrete ordinary food or certain nutrients or metabolites contained therein. Management, more specifically dietary management, may include medically determined nutritional requirements and / or uncontrolled and / or normal dietary changes, and may include supervision by a medical professional. Technicians will be familiar with the diagnosis and management of such diseases or conditions, and more specifically dietary management (see, for example, Commission Directive 1999 / 21 / EC, including its amendments; Commission notification on the classification of foods for special medical purposes (2017 / C 401 / 01); Commission Authorisation Regulation (EU) 2016 / 128 supplemented by Regulation (EU) 609 / 2013 of the European Parliament and of 25 September 2015).

[0121] The present invention also provides the use of tablet compositions in the manufacture of protein tablets, particularly scleroprotein tablets, for dietary management of malnutrition, the tablet composition comprising, based on the total weight of the tablet composition, 8% to 25% by weight of a binder, and based on the total weight of the tablet composition, 40% to 92% by weight of protein. Protein tablets, particularly scleroprotein tablets, can be classified as pharmaceuticals that can be used for treatment.

[0122] In a preferred embodiment, the protein tablets of the present invention, particularly hard protein tablets, are characterized by preferred features of tablet compositions for manufacturing protein tablets, particularly hard protein tablets.

[0123] The present invention may also provide a method for providing dietary management of malnutrition, comprising administering to a patient in need a protein tablet, particularly a scleroprotein tablet, as claimed or described herein.

[0124] The present invention also provides a method for improving the nutritional quality of protein tablets, particularly hard protein tablets, by comprising, in the tablet, 40% to 92% by weight of protein powder based on the total weight of the tablet, and 8% to 25% by weight of binder based on the total weight of the tablet.

[0125] In a preferred embodiment, the protein tablets of the present invention, particularly hard protein tablets, are characterized by preferred features of the tablet composition used in methods for improving the nutritional quality of protein tablets, particularly hard protein tablets.

[0126] Non-therapeutic uses of protein tablets, particularly hard protein tablets, as claimed or described herein are also provided. The present invention provides a non-therapeutic method for increasing dietary protein content, comprising administering to a subject a protein tablet, particularly a hard protein tablet, as claimed or described herein, wherein the subject is of healthy weight and / or medically not underweight and / or medically does not require muscle gain. The present invention provides a non-therapeutic method for aiding muscle recovery in a subject, comprising administering to a subject a protein tablet, particularly a hard protein tablet, as claimed or described herein, wherein the subject is medically not underweight or medically does not require muscle gain, and wherein the protein tablet, particularly the hard protein tablet, is administered after exercise. Whether a subject has a healthy weight and / or is underweight is determined by measuring the subject's body mass index (BMI), which is defined as weight measured in kilograms divided by the square of height (in meters). A BMI of less than 18.5 kg / m² is considered optimal. 2 A BMI of 18 years or older is considered underweight. For individuals aged 18 and older, a minimum BMI of 18.5 kg / m² is required. 2 to less than 25kg / m 2 A BMI within the specified range is considered a healthy weight. A BMI of at least 25 kg / m² is considered healthy. 2 to less than 30kg / m 2 People aged 18 and over with a BMI within the specified range are considered overweight. A BMI of at least 30 kg / m² is considered overweight. 2 People aged 18 and above with a BMI are considered obese.

[0127] The present invention can also provide the use of protein powder as described herein for improving the dispersion of protein tablets, particularly hard protein tablets, in 200 ml of water at 90°C.

[0128] The present invention also provides a method for preparing protein tablets, preferably hard protein tablets, the method comprising:

[0129] (i) Mixing to form a tablet composition to form a dry mixture, the tablet composition comprising, based on the total weight of the tablet composition, 8% to 25% by weight of a binder, and based on the total weight of the tablet composition, 40% to 92% by weight of a protein; and

[0130] (ii) Press the mixture to form hard protein tablets.

[0131] Optionally, step (i) may be followed by a settling of the mixture to allow any liquid fat to solidify and / or a drying step to reduce the moisture content of the mixture to less than about 20%, after which the free-flowing powder may be pressed.

[0132] The inventors have surprisingly discovered that dry-mixing the tablet composition prior to forming the protein tablets allows for the production of hard protein tablets with high protein content that are easy to manufacture and readily dispersible in water.

[0133] In a preferred embodiment, the protein tablets of the present invention are characterized by preferred features of the tablet composition of the method for preparing hard protein tablets.

[0134] The method of the present invention includes (i) forming a tablet composition comprising, based on the total weight of the tablet composition, 8% to 25% by weight of a binder, and based on the total weight of the tablet composition, 40% to 92% by weight of a protein.

[0135] Tablet composition refers to a composition used to form protein tablets, particularly hard protein tablets.

[0136] A tablet composition is formed by providing a mixture of the ingredients of a tablet composition.

[0137] The method of the present invention also includes mixing the tablet composition and optionally allowing the mixture to stand to allow any liquid (molten) fat to resolidify and / or drying the mixture to obtain a mixture with a moisture content of less than about 20%.

[0138] Dry mixing incorporates dry ingredients to produce a well-mixed, dry, and free-flowing (powdered) product.

[0139] The method of the present invention includes (iii) compressing the mixture into protein tablets, particularly hard protein tablets.

[0140] Tablet compression is conventional in the art. In this respect, tablet compositions ranging from 2g to 40g are formed or molded into tablets, cubes, or other geometries. Typically, the tablet composition is fed into a tableting die and then tableted under pressure. The tableting die can be of any size or shape to form tablets, cubes, or other geometries. Preferably, the tableting die has a length, width, or diameter between 8mm and 40mm, and a thickness between 8mm and 25mm. The pressure may also vary, but is typically in the range of 1MPa to 30MPa. Protein tablet compression can be performed, for example, on an MTCM I compaction tool (GlobePharma, USA). The resulting protein tablets have a weight between 2g and 40g. For example, a 5g tablet composition can be fed into a tableting die with a diameter of 25mm and tableted under a pressure of 15MPa.

[0141] The present invention also provides protein tablets, particularly hard protein tablets, which can be obtained by methods for preparing protein tablets as claimed.

[0142] Unless otherwise stated, the amounts provided herein are based on the total weight of the tablets. Amounts based on the total weight of the tablets are interchangeable with amounts based on the total weight of the composition. For this purpose, tablets are obtained by forming or molding the composition into tablet form. Therefore, amounts based on the total weight of the tablets are equivalent to amounts based on the total weight of the composition used to prepare the tablets.

[0143] Those skilled in the art, when implementing the claimed invention, can understand and implement other variations of the disclosed embodiments by studying this disclosure and the appended claims. In the claims, the word "comprising" does not exclude other elements or steps, and the indefinite articles "a" or "an" do not exclude multiple / a plurality of elements / steps. The mere fact that certain measures are stated in mutually different dependent claims does not imply that a combination of these measures cannot be used advantageously.

[0144] The invention will now be described with reference to the following embodiments, which are not intended to be limiting.

[0145] Figure 1 The glass transition temperature (Tg) of four different non-fatty amorphous binder compositions is shown to be 0 °C.

[0146] Figure 2 The diagram shows the change in D[4,3] µm values ​​over time for eight different protein powders. Figure 2 The figure in A shows, as well as normalization in Figure 2The diagram in B shows: solid circles (wheat protein concentrate IdaPlus 1085); solid squares (hydrolyzed soy protein Pro-diem 1307 Kerry); solid rhombuses (Pea protein 85A); hollow triangles (rice protein Beneo 85+); hollow circles (pea protein Vitesse 1853); hollow squares (pre-denatured whey protein concentrate 550); solid triangles (soy protein isolate Supro 1751); hollow rhombuses (whey protein isolate Lacprodan DI-9213). Normalized D[4,3](t) = D[4,3](t) / D[4,3](t=0).

[0147] Example

[0148] Example 1

[0149] Various protein powders are provided in Table 1. The volumetric moment average particle size (D[4,3]) of each of these protein powders was measured over time during hydration using a Mastersizer MS3000 (Malvern Panalytical) equipped with a Hydro MV wet sample dispersion unit.

[0150] In this regard, approximately 0.1 g of powdered protein sample was dispersed in 120 ml of water in a Hydro MV dispersion unit, and particle size readings (D[4,3] values ​​in µm) were immediately triggered using a Mastersizer MS3000 (Malvern Panalytical) via laser diffraction. The water temperature was maintained at approximately 25 °C during the measurements. The protein particle size (D[4,3] values ​​in µm) was determined immediately upon hydration in ten consecutive measurements (4 seconds per measurement, with a 4-second interval between measurements). Therefore, the change in particle size (D[4,3] values ​​in µm) over time was monitored.

[0151] Therefore, the initial D[4,3] value in µm was measured and recorded immediately upon hydration (0 seconds).

[0152] Then, D[4,3] values ​​in µm were measured and recorded in the same manner every 8 seconds after hydration (at 8, 16, 24 seconds, etc.) until 72 seconds after hydration. Thus, ten D[4,3] values ​​(in µm) for each protein powder were recorded over a 72-second period. Each measurement took 4 seconds. Therefore, there was a 4-second interval between each measurement.

[0153] To assess the solubility behavior of the protein powder, the percentage change between the initial D[4,3] value and the highest D[4,3] value among the next nine values ​​was calculated. This provides the percentage change in the D[4,3] µm value between the initial D[4,3] value and the highest D[4,3] value among the next nine D[4,3] values ​​measured at 8-second intervals. The percentage change can be positive or negative.

[0154] The protein powder exhibits the dissolution behavior according to the invention when the percentage change between the initial D[4,3] value and the highest of the nine other D[4,3] values ​​is -10% to +100%.

[0155] A positive percentage change indicates that the initial D[4,3] value is less than the highest of the nine other D[4,3] values ​​measured at 8-second intervals after the initial value. Therefore, in one or more of the nine measurements, the particle size has increased relative to the particle size measured immediately at hydration (at 0 seconds), where the particle size is a D[4,3] value measured in µm, and the maximum increase is used to calculate the percentage change. To avoid confusion, particles may also have a size that decreases over time relative to the particle size measured immediately at hydration (at 0 seconds) or at any particle size measured after hydration, where the particle size is a D[4,3] value measured in µm.

[0156] A positive percentage change indicates that the protein powder swells upon hydration, and a large positive percentage change indicates that the protein powder swells rapidly upon hydration. The inventors surprisingly discovered that the hard protein tablets of the present invention, containing protein powder with a positive percentage change, are readily dispersed in water at 90°C and completely reconstituted within less than 180 seconds. Unbound by theory, the inventors believe that the expansion of the protein powder particles present in the hard protein tablets upon hydration forces the tablet to break, thereby promoting reconstitution.

[0157] A negative percentage change indicates the highest of nine additional D[4,3] values ​​measured at 8-second intervals after the initial D[4,3] value is greater than the initial value. Therefore, the particle has a reduced size relative to the particle size measured immediately at hydration (at 0 seconds), where the particle size is a D[4,3] value measured in µm, and the minimum reduction is used to calculate the percentage change. To avoid confusion, the particle may also have a size that has increased over time, but this is unrelated to the particle size measured immediately at hydration (at 0 seconds), but rather to any particle size measured after hydration, where the particle size is a D[4,3] value measured in µm.

[0158] A large negative percentage change from -100% to -10% indicates that the protein powder does not swell upon hydration and is at least partially dissolved, typically completely and rapidly dissolved. A D[4,3] value decreasing to 0µm indicates that the protein powder is completely dissolved in water. The inventors were surprised to find that tablets containing protein powder with a large negative percentage change did not remodel in water at 90°C within less than 180 seconds. This is surprising, as one would expect water-soluble protein powder to improve the dispersion of hard protein tablets when present therein. Unbound by theory, the inventors posit that when rapidly water-soluble protein powder is present in hard protein tablets, a viscous layer forms around the tablet because the protein at the tablet surface dissolves rapidly, preventing water and heat from penetrating into the tablet and thus delaying the dispersion of hard protein tablets in water at 90°C.

[0159] Small negative percentage changes, ranging from -10% to less than 0%, indicate the minimum swelling and minimum dissolution of the protein powder upon hydration. The inventors surprisingly discovered that the hard protein tablets of the present invention, containing protein powder with small negative percentage changes, are dispersible in water at 90°C and completely reconstituted in less than 180 seconds. Unbound by theory, although minimum swelling of the protein powder particles upon hydration exists in the hard protein tablets, a non-sticky layer forms around the tablets, thus allowing water and heat to penetrate the tablets unimpeded and dispersion unimpeded.

[0160] To avoid confusion, the D[4,3] value can increase and decrease over time. Therefore, the granularity can increase and decrease over time. However, the highest of the nine additional D[4,3] values ​​measured at 8-second intervals after the initial D[4,3] value is crucial. This is because it indicates whether the granularity increases, decreases slowly, or decreases rapidly over time at any given point.

[0161] A D[4,3] value of 0µm indicates that the protein powder is dissolved in water.

[0162] To avoid any ambiguity, the protein powder can continue to partially or completely dissolve after the 72-second timeframe. For example, in separate analyses, hydrolyzed soy protein Pro-diem 1307 Kerry continued to completely dissolve after 240 seconds.

[0163] The results can be seen in Table 1 and Figure 2 .

[0164]

[0165] Rice protein Beneo 85+ (complete rice protein with 84% minimum millet protein content), hydrolyzed soy protein Pro-diem 1307 Kerry (enzymatically hydrolyzed soy protein with 80% minimum soy protein content), Plantaris pea protein 85A (complete pea protein with 85% minimum pea protein content), pea protein Vitesse 1853 (complete pea protein with 80% minimum pea protein content), soy protein isolate Supro 1751 (complete soy protein with 87% minimum soy protein content), natural whey protein Lacprodan DI-9213 (whey protein isolate with <0.2% lactose and at least 90% protein by dry matter weight), and concentrated milk protein IdaPlus. 1085 (calcium-reduced milk protein concentrate with 80% of the minimum protein content and 20% less calcium than regular milk protein) and Whey Protein Concentrate 550 (pre-denatured whey protein concentrate with 80% of the minimum protein content) are protein powders.

[0166] Rice protein Beneo 85+, hydrolyzed soy protein Pro-diem 1307 Kerry, Plantaris pea protein 85A, pea protein Vitesse 1853, concentrated milk protein IdaPlus 1085, and concentrated whey protein 550 are protein powders as claimed.

[0167] In this respect, the percentage change in rice protein Beneo 85+ is +6.9%. This is calculated by determining the percentage change between the initial D[4,3] value (85.4µm) and the largest of nine other D[4,3] values ​​(91.3µm) measured at 8-second intervals after the initial value. Therefore, the difference is +5.9µm, which is a +6.9% change compared to the initial D[4,3] value (85.4µm). This protein powder exhibits swelling but not dissolution upon hydration. As can be seen in the following examples, when contained in the hard protein tablets of the present invention, the tablets containing this protein powder are readily dispersed in water at 90°C and completely reconstituted in less than 180 seconds.

[0168] The percentage change in hydrolyzed soy protein Pro-diem 1307 Kerry was +27.1%. This was calculated by determining the percentage change between the initial D[4,3] value (247µm) and the largest of nine other D[4,3] values ​​(314µm) measured at 8-second intervals after the initial value. Therefore, the difference was +67µm, representing a +27.1% change compared to the initial D[4,3] value (247µm). This protein powder exhibits swelling upon hydration and continues to dissolve completely. As can be seen in the following examples, when included in the hard protein tablets of the present invention, the tablets containing this protein powder are readily dispersed in water at 90°C and completely reconstituted in less than 180 seconds.

[0169] The percentage change in Plantaris pea protein 85A is +10.1%. This is calculated by determining the percentage change between the initial D[4,3] value (138µm) and the largest of nine other D[4,3] values ​​(152µm) measured at 8-second intervals after the initial value. Therefore, the difference is +14µm, which is a +10.1% change compared to the initial D[4,3] value (138µm). This protein powder exhibits swelling upon hydration and continues to partially dissolve. As can be seen in the following examples, when included in the hard protein tablets of the present invention, the tablets containing this protein powder are readily dispersed in water at 90°C and completely reconstituted in less than 180 seconds.

[0170] The percentage change in pea protein Vitessence 1853 was -0.2%. This was calculated by determining the percentage change between the initial D[4,3] value (80.7 µm) and the largest of nine other D[4,3] values ​​(80.5 µm) measured at 8-second intervals after the initial value. Therefore, the difference was -0.2 µm, a change of -0.2% compared to the initial D[4,3] value (80.7 µm). This protein powder exhibits minimal swelling and minimal dissolution upon hydration. As can be seen in the following examples, when included in the hard protein tablets of the present invention, the tablets containing this protein powder are dispersible in water at 90°C and completely reconstituted in less than 180 seconds.

[0171] The percentage change in concentrated milk protein IdaPlus 1085. This was calculated by determining the percentage change between the initial D[4,3] value (72.4 µm) and the largest D[4,3] value (96 µm) among nine other D[4,3] values ​​measured at 8-second intervals after the initial value. Therefore, the difference is +23.6 µm, which is a +32.6% change compared to the initial D[4,3] value (72.4 µm). This protein powder exhibits swelling upon hydration and continues to dissolve completely. As can be seen in the following examples, when included in the hard protein tablets of the present invention, the tablets containing this protein powder are dispersible in water at 90°C and completely reconstituted in less than 180 seconds.

[0172] The percentage change in whey protein concentrate 550. This was calculated by determining the percentage change between the initial D[4,3] value (89.9 µm) and the largest of nine other D[4,3] values ​​(88.2 µm) measured at 8-second intervals after the initial value. Therefore, the difference is -1.7 µm, which is a change of -1.9% compared to the initial D[4,3] value (89.9 µm). As can be seen in the following examples, when contained in the hard protein tablets of the present invention, the tablets containing this protein powder are dispersible in water at 90°C and completely reconstituted in less than 180 seconds.

[0173] Soy protein isolate Supro 1751 and natural whey protein isolate Lacprodan DI-9213 are not protein powders as claimed.

[0174] In this respect, the percentage change of the soy protein isolate Supro 1751 is -38.8%. This is calculated by determining the percentage change between the initial D[4,3] value (at 0 seconds) (32.7 µm) and the largest of nine other D[4,3] values ​​(20 µm) measured at 8-second intervals after the initial value. Therefore, the difference is -12.7 µm, which is a change of -38.8% compared to the initial D[4,3] value (32.7 µm). This protein powder does not exhibit swelling upon hydration and continues to partially dissolve. As can be seen in the following examples, when included in the hard protein tablets of the present invention, the tablets containing this protein powder did not reconstitute in water at 90°C within 180 seconds.

[0175] The percentage change of natural whey protein isolate Lacprodan DI-9213 was -30.7%. This was calculated by determining the percentage change between the initial D[4,3] value (73.4 µm) and the largest D[4,3] value (50.9 µm) among nine other D[4,3] values ​​measured at 8-second intervals after the initial value. Therefore, the difference was -22.5 µm, a change of -30.7% compared to the initial D[4,3] value (73.4 µm). The protein powder dissolved in 32 seconds after hydration, therefore the D[4,3] was 0 µm at 32 seconds. Thus, it dissolved completely and rapidly. As can be seen in the following examples, when included in the hard protein tablets of the present invention, the tablets containing this protein powder did not reconstitute in water at 90°C within 180 seconds.

[0176] The changes in the D[4,3]µm values ​​of these proteins over time are as follows: Figure 2 The figure in A shows, as well as normalization in Figure 2 The diagram in B shows (normalized D[4,3](t) = D[4,3](t) / D[4,3](t=0)).

[0177] Example 2

[0178] Prepare powders according to the formulations listed in Table 2. Powders are prepared by dry mixing given amounts of the ingredients. Amounts are given as a weight percentage based on the total weight of the formulation.

[0179]

[0180] The effect of the fat type used as an adhesive was evaluated. In this respect, Comparative Example 1 is a comparative example because this embodiment does not contain the adhesive as claimed.

[0181] Example 2 contains cocoa butter, which is a binder having a solid fat content (SFC) of 50% by weight at 30°C based on the total weight of the binder. Example 3 contains fractionated palm oil, which is a binder having an SFC of 55% by weight at 30°C based on the total weight of the binder.

[0182] The pea protein Vitesse 1853 is the protein discussed in Example 1. It exhibits a percentage change of -0.2% between the initial D[4,3] value and the highest D[4,3] value.

[0183] NaCl is an electrolyte. The flavoring agent, as described above, is formulated from spices and savory flavoring powders.

[0184] Tablets were then prepared for each embodiment. For this purpose, 5 grams of the dried mixture were fed into a tableting die with a diameter of 25 mm and tableted on an MTCM I manual tablet compactor (GlobePharma, USA) at a pressure of 15 MPa.

[0185] The tablet structure and texture were evaluated, and the results are shown in Table 3. In this regard, the three panel experts assessed the tablet's hardness and integrity. Tablets that were easily disintegrated or whose edges were easily broken were classified as soft tablets, and those whose edges did not break were classified as hard tablets. Edge breakage in tablets can cause problems with the packaging machine.

[0186] In the case of hard tablets, the resulting tablets were then dispersed in 200 ml of water at 90°C and stirred at 600 rpm using a 45 mm magnetic stir bar. The reconstruction test was visually recorded using a camera (as a video). The time taken for the tablets to fully reconstruct in water was determined (from the video). When no large visible clumps (>3 mm) remained, it was recorded as fully reconstructed in water. If the tablets were not fully reconstructed in water and clumps were still visible after 180 seconds, stirring was stopped.

[0187] In the case of soft tablets, the tablets cannot be dispersed in water when they disintegrate.

[0188] The results of the tablet remodeling assessment are also shown in Table 3.

[0189]

[0190] As can be seen from Table 3, the tablets prepared for Comparative Example 1 are softer and more prone to disintegration. Therefore, it is not possible to reconstitute the tablets for Comparative Example 1.

[0191] Both Examples 2 and 3, which contain the claimed amount of the claimed binder, are hard tablets and were completely reconstituted in water in less than 60 seconds and less than 90 seconds, respectively.

[0192] The results show that, in the case of the claimed hard protein tablets containing protein powder, a small negative percentage change of -0.2% in the protein powder allows the tablets to be dispersible in water at 90°C and to be completely reconstituted in less than 180 seconds.

[0193] Furthermore, it can be seen that a binder should be present in order to provide hard tablets.

[0194] Example 3

[0195] Prepare powders according to the formulations listed in Table 4. Powders are prepared by dry mixing given amounts of the ingredients. Amounts are given as a weight percentage based on the total weight of the formulation.

[0196]

[0197] The effect of the amount of binder (cocoa butter in this case) was evaluated. In this respect, Comparative Example 4 is a comparative example because this example contains only 6% binder based on the total weight of the formulation.

[0198] Examples 5 and 6 contain 15% and 20% binder, respectively, based on the total weight of the formulation.

[0199] Cocoa butter is a binder having a solid fat content (SFC) of 50% by weight at 30°C based on the total weight of the binder.

[0200] The pea protein Vitesse 1853 is the protein discussed in Example 1. It exhibits a percentage change of -0.2% between the initial D[4,3] value and the highest D[4,3] value.

[0201] NaCl is an electrolyte. The flavoring agent, as described above, is formulated from spices and savory flavoring powders.

[0202] Tablets were then prepared for each embodiment. For this purpose, 5 grams of the dried mixture were fed into a tableting die with a diameter of 25 mm and tableted on an MTCM I manual tablet compactor (GlobePharma, USA) at a pressure of 15 MPa.

[0203] The tablet structure and texture were evaluated, and the results are shown in Table 5. In this regard, the three panel experts assessed the tablet stiffness and integrity. Tablets that were easily disintegrated or whose edges were easily broken were classified as soft tablets, and those whose edges did not break were classified as hard tablets. Edge breakage in tablets can cause problems with the packaging machine.

[0204] In the case of hard tablets, the resulting tablets were then dispersed in 200 ml of water at 90°C and stirred at 600 rpm using a 45 mm magnetic stir bar. The reconstruction test was visually recorded using a camera (as a video). The time taken for the tablets to fully reconstruct in water was determined (from the video). When no large visible clumps (>3 mm) remained, it was recorded as fully reconstructed in water. If the tablets were not fully reconstructed in water and clumps were still visible after 180 seconds, stirring was stopped.

[0205] In the case of soft tablets, the tablets cannot be dispersed in water when they disintegrate.

[0206] The results of the tablet remodeling assessment are also shown in Table 5.

[0207]

[0208] As can be seen from Table 5, the tablet prepared for Comparative Example 4, which contains only 6% by weight of binder based on the total weight of the tablet, is soft and easily disintegrates. Therefore, it is not possible to reconstruct the tablet for Comparative Example 4.

[0209] Both Examples 5 and 6, which contain the amount of adhesive as claimed, are hard tablets and both are fully reconstituted in water in less than 60 seconds.

[0210] The results show that, in the case of the claimed hard protein tablets containing protein powder, a small negative percentage change of -0.2% in the protein powder allows the tablets to be dispersible in water at 90°C and to be completely reconstituted in less than 180 seconds.

[0211] Furthermore, it can be seen that, in order to provide hard tablets, a binder of 8% to 25% by weight, based on the total weight of the tablet, should be present. When the tablet contains less than 8% by weight of binder based on the total weight of the tablet, the tablet is soft. When the tablet contains more than 25% by weight of binder based on the total weight of the tablet, there is a risk that the tablet becomes difficult to disintegrate.

[0212] Example 4

[0213] Prepare powders according to the formulations listed in Table 6. Powders are prepared by dry mixing given amounts of the ingredients. Amounts are given as a weight percentage based on the total weight of the formulation.

[0214]

[0215] Chicory root oligofructose Orafti P95 and onion powder are non-fatty amorphous binders.

[0216] The effect of the amount of non-fatty amorphous binder was evaluated. In this respect, Comparative Example 7 is a comparative example because this example contains only 5% binder based on the total weight of the formulation.

[0217] Examples 8, 9 and 10 contain 9%, 15% and 10% binder, respectively, based on the total weight of the formulation.

[0218] Plantaris pea protein 85A is the protein discussed in Example 1. It exhibits a percentage difference of +10.1% between the initial D[4,3] value and the highest D[4,3] value.

[0219] NaCl is an electrolyte. The flavoring agent, as described above, is formulated from spices and savory flavoring powders.

[0220] Tablets were then prepared for each embodiment. In this case, the binder powder needed to be activated to become viscous during tableting before tableting. Activation was performed by adjusting the water activity of the substance (powder mixture). The substance was stored for 24 hours before tableting to ensure a good balance of water activity throughout the substance, i.e., uniformity. To ensure that the binder could become viscous, the binder had a water activity of 0.30 to 0.60 (a w The glass transition temperature (Tg) is within the range of 0℃.

[0221] Five grams of the dried mixture were fed into a 25 mm diameter tableting die and tableted using an MTCM I manual tablet compactor (GlobePharma, USA) at a pressure of 15 MPa. No powder residue was observed adhering to the punch. This is a crucial observation, as stickiness of the punch during tableting could hinder the manufacturing process.

[0222] The tablet structure and texture were evaluated, and the results are shown in Table 7. In this regard, the three panel experts assessed the tablet's hardness and integrity. Tablets that were easily disintegrated or whose edges were easily broken were classified as soft tablets, and those whose edges did not break were classified as hard tablets. Edge breakage in tablets can cause problems with the packaging machine.

[0223] In the case of hard tablets, the resulting tablets were then dispersed in 200 ml of water at 90°C and stirred at 600 rpm using a 45 mm magnetic stir bar. The reconstruction test was visually recorded using a camera (as a video). The time taken for the tablets to fully reconstruct in water was determined (from the video). When no large visible clumps (>3 mm) remained, it was recorded as fully reconstructed in water. If the tablets were not fully reconstructed in water and clumps were still visible after 180 seconds, stirring was stopped.

[0224] In the case of soft tablets, the tablets cannot be dispersed in water when they disintegrate.

[0225] The results of the tablet remodeling assessment are also shown in Table 7.

[0226]

[0227] As can be seen from Table 7, the tablet prepared for Comparative Example 7, which contains only 5% by weight of binder based on the total weight of the tablet, is weak and easily disintegrates. Therefore, it is not possible to reconstruct the tablet for Comparative Example 7.

[0228] Examples 8, 9, and 10, which contain the amount of the adhesive as claimed, are hard tablets. Example 8 is completely reconstituted in water in less than 30 seconds, and Examples 9 and 10 are completely reconstituted in water in less than 60 seconds.

[0229] The results show that, in the case of the claimed hard protein tablets containing protein powder, the protein powder with a positive percentage change allows the tablets to be dispersible in water at 90°C and to be completely reconstituted in less than 180 seconds.

[0230] Furthermore, it can be seen that, in order to provide hard tablets, a binder of 8% to 25% by weight, based on the total weight of the tablet, should be present. When the tablet contains less than 8% by weight of binder based on the total weight of the tablet, the tablet is soft. When the tablet contains more than 25% by weight of binder based on the total weight of the tablet, there is a risk that the tablet becomes difficult to disintegrate.

[0231] Example 5

[0232] Prepare powders according to the formulations listed in Tables 8 and 9. Powders are prepared by dry mixing given amounts of the ingredients. Amounts are given as a weight percentage based on the total weight of the formulation.

[0233]

[0234]

[0235] The effects of different protein types were evaluated.

[0236] In this regard, the natural whey protein isolate Lacprodan DI-9213 and the soy protein isolate Supro1751 are comparative proteins as discussed in Example 1. The natural whey protein isolate Lacprodan DI-9213 exhibited a percentage change of -30.7% between its initial D[4,3] value and its highest D[4,3] value. The soy protein isolate Supro 1751 exhibited a percentage change of -38.8% between its initial D[4,3] value and its highest D[4,3] value. Therefore, Comparative Examples 12 and 14 do not contain the proteins as claimed.

[0237] In contrast, IdaPlus 1085 (concentrated milk protein), 550 (whey protein concentrate), Pro-diem 1307 Kerry (hydrolyzed soy protein), Beneo 85+ (rice protein), and Plantaris pea protein 85A are exemplary proteins as discussed in Example 1. IdaPlus 1085 (concentrated milk protein) showed a percentage change of 32.6% between its initial D[4,3] value and its highest D[4,3] value. 550 (whey protein concentrate) showed a percentage change of -1.9% between its initial D[4,3] value and its highest D[4,3] value. Pro-diem 1307 Kerry (hydrolyzed soy protein) showed a percentage change of +27.1% between its initial D[4,3] value and its highest D[4,3] value. Beneo 85+ (rice protein) showed a percentage change of +6.9% between its initial D[4,3] value and its highest D[4,3] value. Plantaris pea protein 85A exhibited a percentage change of +10.1% between the initial D[4,3] value and the highest D[4,3] value. Therefore, Examples 11, 13, and 15 through 17 comprise the protein as claimed.

[0238] Cocoa butter is a binder having a solid fat content (SFC) of 50% by weight at 30°C based on the total weight of the binder.

[0239] NaCl is an electrolyte.

[0240] NaCl is an electrolyte. The flavoring agent, as described above, is formulated from spices and savory flavoring powders.

[0241] Tablets were then prepared for each embodiment. For this purpose, 5 grams of the dried mixture were fed into a tableting die with a diameter of 25 mm and tableted on an MTCM I manual tablet compactor (GlobePharma, USA) at a pressure of 15 MPa.

[0242] The tablet structure and texture were evaluated, and the results are shown in Table 10. In this regard, the three panel experts assessed the tablet stiffness and integrity. Tablets that were easily disintegrated or whose edges were easily broken were classified as soft tablets, and those whose edges did not break were classified as hard tablets. Edge breakage in tablets can cause problems with the packaging machine.

[0243] In the case of hard tablets, the resulting tablets were then dispersed in 200 ml of water at 90°C and stirred at 600 rpm using a 45 mm magnetic stir bar. The reconstruction test was visually recorded using a camera (as a video). The time taken for the tablets to fully reconstruct in water was determined (from the video). When no large visible clumps (>3 mm) remained, it was recorded as fully reconstructed in water. If the tablets were not fully reconstructed in water and clumps were still visible after 180 seconds, stirring was stopped.

[0244] The results of the tablet remodeling assessment are also shown in Tables 10 and 11.

[0245]

[0246]

[0247] As can be seen from Tables 10 and 11, all embodiments provide hard tablets.

[0248] Comparative Examples 12 and 14, which do not contain the proteins claimed for protection, did not achieve reconstruction in water within 180 seconds because the clumps were still visible.

[0249] Examples 11, 13, and 15 through 17 were completely reconstituted in water in less than 120 seconds, with some achieving reconstitution in water in less than 30 seconds, and without visible clumps. Example 15 also achieved a well-clarified solution during reconstitution.

[0250] The results show that the presence of the claimed protein powder in the hard protein tablets of the present invention (i.e., protein powder exhibiting a percentage variation of -10% to +100%) allows the tablets to be dispersible in water at 90°C and to be completely reconstituted in less than 180 seconds. In contrast, containing protein powder with a percentage variation of -100% to -10% means that the tablets are not dispersible and cannot be reconstituted in water at 90°C within 180 seconds.

[0251] The inventors have surprisingly discovered that the inclusion of this protein powder in the tablets of this invention improves the tablet's remodeling in water. Free from theoretical constraints, the inventors believe that the minimal swelling or dissipation of the protein powder particles present in the tablets during hydration forces the tablets to break down, thereby promoting remodeling.

[0252] Example 6

[0253] Prepare powders according to the formulations listed in Table 12. Powders are prepared by dry mixing given amounts of the ingredients. Amounts are given as a weight percentage based on the total weight of the formulation.

[0254]

[0255] Cocoa butter is a binder having a solid fat content (SFC) of 50% by weight at 30°C based on the total weight of the binder.

[0256] Plantaris pea protein 85A is the protein discussed in Example 1. It exhibits a percentage change of +10.1% between the initial D[4,3] value and the highest D[4,3] value.

[0257] The effect of the amount of protein was evaluated. Comparative Example 17 has the required amount of protein, but it is a comparative example because this example contains only 7% binder based on the total weight of the formulation.

[0258] Examples 18 and 19 contain the required amounts of binder and protein, namely 50% and 75% protein, respectively, based on the total weight of the formulation.

[0259] NaCl is an electrolyte. The flavoring agent, as described above, is formulated from spices and savory flavoring powders.

[0260] Tablets were then prepared for each embodiment. For this purpose, 5 grams of the dried mixture were fed into a tableting die with a diameter of 25 mm and tableted on an MTCM I manual tablet compactor (GlobePharma, USA) at a pressure of 15 MPa.

[0261] The tablet structure and texture were evaluated, and the results are shown in Table 13. In this regard, the three panel experts assessed the tablet stiffness and integrity. Tablets that were easily disintegrated or whose edges were easily broken were classified as soft tablets, and those whose edges did not break were classified as hard tablets. Edge breakage in tablets can cause problems with the packaging machine.

[0262] In the case of hard tablets, the resulting tablets were then dispersed in 200 ml of water at 90°C and stirred at 600 rpm using a 45 mm magnetic stir bar. The reconstruction test was visually recorded using a camera (as a video). The time taken for the tablets to fully reconstruct in water was determined (from the video). When no large visible clumps (>3 mm) remained, it was recorded as fully reconstructed in water. If the tablets were not fully reconstructed in water and clumps were still visible after 180 seconds, stirring was stopped.

[0263] In the case of soft tablets, the tablets cannot be dispersed in water when they disintegrate.

[0264] The results of the tablet remodeling assessment are also shown in Table 13.

[0265]

[0266] As can be seen from Table 13, the tablet prepared for Comparative Example 17, containing only 7% by weight of binder based on the total weight of the tablet, is weak and easily disintegrates. Therefore, tablet reconstruction for Comparative Example 17 is not possible. As shown in Examples 18 and 19, it is anticipated that increasing the amount of binder in Comparative Example 17 to the claimed amount will produce a hard tablet, and when dispersed in water at a temperature of 90°C, the tablet is expected to be completely reconstituted in water in less than 180 seconds.

[0267] Examples 18 and 19, which contain the required amount of binder and different amounts of protein, are both hard tablets and both are completely reconstituted in water in less than 45 seconds.

[0268] The results show that, in the case of the claimed hard protein tablets containing protein powder, the protein powder with a positive percentage change allows the tablets to be dispersible in water at 90°C and to be completely reconstituted in less than 180 seconds.

[0269] Furthermore, it can be seen that a large number of the proteins that require protection can be present, and hard tablets that can be completely reconstructed in water in less than 180 seconds can be achieved.

Claims

1. A scleroprotein tablet comprising: Based on the total weight of the tablets, 8% to 25% by weight of binder; and Based on the total weight of the tablets, 40% to 92% by weight of protein, The tablets described herein have a dispersion time of less than 180 seconds in 200 ml of water at 90°C.

2. A scleroprotein tablet for dispersibility in water, comprising: Based on the total weight of the tablets, 8% to 25% by weight of binder; and Based on the total weight of the tablets, 40% to 92% by weight of protein, The protein powder has a defined solubility behavior measured by dispersing approximately 0.1 g of the protein powder in 120 ml of water at 25°C; an initial D[4,3] value is measured and nine additional D[4,3] values ​​are measured at 8-second intervals after the initial value, and the highest D[4,3] value is identified from the nine additional D[4,3] values. The protein powder has an initial D[4,3] value of 1µm-1,000µm, and the percentage change between the initial D[4,3] value and the highest D[4,3] value is -10% to +100%.

3. The scleroprotein tablet according to claim 1 or claim 2, comprising 10% to 20% by weight of a binder based on the total weight of the tablet.

4. The scleroprotein tablet according to any one of claims 1 to 3, comprising 45% to 80% by weight of protein based on the total weight of the tablet.

5. The scleroprotein tablet according to any one of claims 1 to 3, comprising 60% to 75% by weight of protein based on the total weight of the tablet.

6. The hard protein tablet according to any one of the preceding claims, wherein the binder is selected from fatty, non-fatty amorphous binder components or combinations thereof.

7. The hard protein tablet according to any of the preceding claims, wherein the binder is fat, and wherein the fat has a solid fat content (SFC) of at least 48%, preferably at least 50%, based on total fat at 30°C.

8. The hard protein tablet according to any one of the preceding claims, wherein the binder is a fat selected from cocoa butter, animal fat (preferably tallow), palm oil, shea butter, algae oil, and coconut oil.

9. The hard protein tablet of claim 9, wherein the binder is cocoa butter or shea butter resin.

10. The hard protein tablet of claim 9, wherein the binder is tallow.

11. The scleroprotein tablet according to any one of the preceding claims, wherein the binder is a non-fatty amorphous binder component, and the non-fatty amorphous binder component has a glass transition temperature (Tg) of 0°C in the range of 0.300 to 0.600 water activity.

12. The hard protein tablet according to any one of the preceding claims, wherein the binder is a nonfatty amorphous binder component selected from yeast extract, vegetable powder, animal extract, bacterial extract, vegetable extract, animal powder, reactive flavoring, maltodextrin, starch, flour, glucose syrup, soluble dietary fiber, or combinations thereof.

13. The hard protein tablet of claim 12, wherein the non-fat amorphous binder component is soluble dietary fiber, wherein the soluble dietary fiber is a combination of partially hydrolyzed guar gum, gum arabic, inulin and fructooligosaccharides (FOS).

14. The hard protein tablet according to any one of the preceding claims, wherein the protein is rice, pea, barley, chickpea, sunflower, hemp, yeast, micellar casein, pre-denatured whey, cheese whey protein, milk protein concentrate, collagen peptides, or a combination of two or more of these.

15. The scleroprotein tablet of claim 14, wherein the protein is (a) Concentrated milk protein; (b) Pre-denatured whey protein concentrate; (c) Whole rice; (d) Whole peas; (e) Hydrolyzed soybeans, or Combinations of two or more of (f)(a) to (e).

16. The scleroprotein tablet of claim 14, wherein the protein is hydrolyzed.

17. The scleroprotein tablet according to claim 2 or any one of claims 3 to 16 when dependent on claim 2, wherein the tablet has a dispersion time of less than 180 seconds in 200 ml of water at 90°C.

18. The scleroprotein tablet according to claim 2 or any one of claims 3 to 17 when dependent on claim 2, wherein the percentage change between the initial D[4,3] value and the highest D[4,3] value is 0% to +100%.

19. The scleroprotein tablet according to any one of the preceding claims, further comprising, based on the total weight of the tablet, 1% to 50% by weight of electrolyte.

20. The hard protein tablet according to any one of the preceding claims, further comprising, based on the total weight of the tablet, 1% to 30% by weight of a flavoring agent.

21. The scleroprotein tablet according to any one of the preceding claims, further comprising an effervescent agent in a total amount of 20% to 30% by weight based on the total weight of the tablet.

22. The scleroprotein tablet of claim 21, wherein the effervescent agent comprises citric acid and sodium bicarbonate, preferably in approximately equal weight amounts.

23. The scleroprotein tablet according to any one of claims 1 to 22, used in the treatment and / or prevention of malnutrition.

24. The scleroprotein tablet according to any one of claims 1 to 22, used in the treatment or prevention of one or more symptoms of malnutrition.

25. The scleroprotein tablet of claim 24, wherein the symptoms are one or more of loss of appetite, low body weight, muscle loss, and vitamin and mineral deficiencies.

26. The scleroprotein tablet according to any one of claims 1 to 22, for use in the dietary management of malnutrition.

27. The scleroprotein tablet according to any one of claims 1 to 22, used in the dietary management of one or more symptoms of malnutrition.

28. The scleroprotein tablet of claim 27, wherein the symptoms are one or more of loss of appetite, low body weight, muscle loss, and vitamin and mineral deficiencies.

29. The scleroprotein tablet according to any one of claims 1 to 22, for use in the dietary management of sarcopenia or muscle atrophy.

30. The scleroprotein tablet according to any one of claims 1 to 22, used in the dietary management of patients at risk of malnutrition.

31. A non-therapeutic method for increasing protein content in a diet, the non-therapeutic method comprising administering a hard protein tablet to a subject according to any one of claims 1 to 22, wherein the subject is of healthy weight and / or is not medically underweight and / or does not medically require muscle gain.

32. A non-therapeutic method for assisting muscle recovery in a subject, the non-therapeutic method comprising administering a hard protein tablet to the subject according to any one of claims 1 to 22, wherein the subject is not medically underweight or medically does not require muscle gain, and wherein the hard protein tablet is administered after exercise.

33. A method for preparing scleroprotein tablets, the method comprising: (i) A mixed tablet composition comprising, based on the total weight of the tablet composition, 8% to 25% by weight of a binder, and based on the total weight of the tablet composition, 40% to 92% by weight of a protein; (ii) Optionally, allow the mixture to stand or dry the mixture to obtain a free-flowing powder; (iii) Obtaining a dried mixture of the components from step (i); and (iv) Compress the tablet composition into hard protein tablets.

34. The method of claim 33, comprising 40% to 80% by weight of protein based on the total weight of the tablet composition.

35. The method of claim 33, comprising 60% to 75% by weight of protein based on the total weight of the tablet composition.

36. A scleroprotein tablet that can be obtained by the method for preparing a scleroprotein tablet as claimed in any one of claims 33 to 36.

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