High protein tablet

Abstract

The invention relates to a high protein tablet, and in particular an easily dispersible firm tablet, which has a high protein content.

Description

TITLEHIGH PROTEIN TABLETBACKGROUND

[0001] The invention relates to a high protein tablet, and in particular an easily dispersible firm tablet, which has a high protein content.

[0002] Different populations face various challenges in consuming enough protein for a healthy diet. For example, cancer patients may have a decreased appetite and fail to consume the recommended level of protein per meal and / or per day. Likewise, people suffering from a disease or condition such as diabetes or obesity can have trouble navigating healthy food choices and therefore risk further negative health consequences when not enough protein is consumed. Toddlers and children may not have access to foods providing appropriate levels of nutrients, including proteins. People engaging in intense exercise may also lack access to foods necessary to provide the increase in protein required to sustain the intensity of the exercise. In all such cases, people can experience malnutrition and / or symptoms of malnutrition. People in various life stages and of various health stages can benefit from easy convenient options for a source of nutrition. A high source of protein is preferred from a nutritional perspective.

[0003] Soup powders are readily available on the market, some of which have been enriched with protein source ingredients. Such products however are often bulky and / or are inconvenient to prepare requiring scooping and / or dosing. This is particularly challenging for people suffering with an illness, including malnutrition, or during recovery, where any convenience is appreciated.

[0004] Improved packaging efficiency and convenience can be achieved by using a firm protein tablet. Such firm protein tablets are easily dispersible, do not require dosing and / or scooping and have a smaller footprint (e.g., packaging). Available preparations, such as bouillon tablets are not comparable with the present invention as such bouillon tablets contain a high amount of crystalline ingredients, including salt, monosodium glutamate, sugar and anhydrous citric acid, to ensure the required manufacturing (tableting) performance and to ensure dispersibility in water. Moreover, tablets such as the firm protein tablets of the invention comprising a high amount (for example 40% by weight or more, based on the total weight of the tablet) of non-crystalline ingredients are difficult to manufacture, resulting in fragile tablets, andare difficult to reconstitute in water. This is particularly the case when the non-crystalline ingredients are proteins.

[0005] There is therefore a need in the art to provide a protein tablet, particular a firm protein tablet, which has a high protein content, and is easy to manufacture and easily dispersible in water.SUMMARY OF THE INVENTION

[0006] Accordingly, the present invention 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 a 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 a temperature of 90°C. To contrast hard tablets from soft tablets, hard tablets tend to crumble into powder, lumps, or small particulates upon squeezing between fingers, while soft tablets can be deformed by squeezing between two fingers before they break up into lumpy crumbles, and usually leave a pasty / oily feel on the fingers. In some embodiments, the tablet comprises 8 to 25% by weight of binder. In some embodiments, the tablet comprises 10 to 20% by weight of binder. In some embodiments, the tablet comprises 40 to 92% by weight of a protein. In some embodiments, the tablet comprises 45% to 80% by weight of a protein. In some embodiments, the tablet comprises 60% to 75% by weight of a protein.

[0007] The present invention further provides a protein tablet, particularly a firm 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 a protein, based on the total weight of the tablet, wherein the protein measured as a protein powder has a defined dissolution behaviour, measured by dispersing the protein powder (ca. 0.1 gram) in 120 ml water at 25 °C; measuring the initial D[4,3] value and nine further D[4,3] values at 8 second intervals after the initial value, and identifying the highest D[4,3] value from the nine further D[4,3] values, wherein the protein powder has an initial D[4,3] value of 1-1,000 pm, and the percentage change between the initial D[4,3] value and the highest D[4,3] value is from -10% to +100%.

[0008] The present invention further provides a protein tablet, particularly a firm protein tablet, as claimed or as described herein for use in treating and / or preventing malnutrition.

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

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

[0011] The present invention further provides a process for preparing a protein tablet, particularly a firm protein tablet, comprising:

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

[0013] (ii) pressing the mixture to form a protein tablet.

[0014] In relation to 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] In relation to step (i), the tablet composition comprises 8 to 25% by weight of binder. In some embodiments, the tablet composition comprises 10 to 25% by weight of binder. In some embodiments, the tablet composition comprises 45 to 80% by weight of a protein. In some embodiments, the tablet composition comprises 60% to 75% by weight of a protein.

[0016] In relation to step (i), the person skilled in the art will be familiar with dry mixing. In particular, it is understood that prior to pressing the tablet, the dry mixed ingredients are a free- flowing mixture. A free-flowing mixture is not pasty or liquid. Prior to tableting, step (i) is optionally followed by a resting or drying step that reduces the moisture content of the mixture to less than about 20%. In some embodiments, the dry mix has a moisture content less than about 20%. In some embodiments, the dry mix has a moisture content less than about 10%. In some embodiments, the dry mix has a moisture content less than about 5%.

[0017] In a related embodiment, the present invention further provides a process for preparing a protein tablet, particularly a firm protein tablet, comprising:

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

[0019] (ii) optionally allowing the mixture to rest or dry to form a dry mixture; and

[0020] (iii)pressing the mixture to form a protein tablet.

[0021] In relation to 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] In relation to step (i), the tablet composition comprises 8 to 20% by weight of binder. In some embodiments, the tablet composition comprises 10 to 20% by weight of binder. In some embodiments, the tablet composition comprises 60% to 75% by weight of a protein.

[0023] In relation to step (i), the person skilled in the art will be familiar with mixing and obtaining a dry mixture. In particular, it is understood that prior to pressing the tablet, the dry mixed ingredients are a free-flowing mixture. A free-flowing mixture is not pasty or liquid. Prior to tableting, step (i) is optionally followed by a resting or drying step that reduces the moisture content of the mixture to less than about 20%. In some embodiments, the dry mix has a moisture content less than about 20%. In some embodiments, the dry mix has a moisture content less than about 15%. In some embodiments, the dry mix has a moisture content less than about 10%. In an embodiment having a moisture content above about 20%, the process may include an optional step (ii) in which the mixture is allowed to rest to absorb moisture or is dried to obtain a mixture having less than about 20% moisture content, less than about 15% moisture content, or less than about 10% moisture content, such that a free-flowing mixture is obtained prior to pressing in step (iii).

[0024] Moisture content may be determined based on a recognized method, for example, ISO 1666:1996 Starch -Determination of moisture content — Oven-drying. Dish and its lid, pure nickel, flat bottom diameter 75mm and height of 25mm, were weighed with XP204 balance (Mettler-Toledo GmbH, Switzerland) and the mass were reported with 0.1 mg accuracy. Subsequently, approx. 3 gram of test portion of sample were placed in the nickel dish. Weight of the dish with its lid and the sample was immediately determined. The dish, with its lid on the side, were placed in oven that has been set to 102 ± 1 °C for 240 minutes (4 h). After drying in the oven, the dish was closed with its lid and immediately transferred to a desiccator for 60 minutes. The dish, with its lid and the dried sample, was weighed immediately after removed from desiccator. Mass fraction of moisture (M) was reported in g / 100 g of sample and determined as: m, — mnM = — - - x 100 m2- m0

[0025] with m0is the mass of the dish and its lid, m1the mass of the dish with its lid and the sample before drying, and m2the mass of the dish with its lid and the sample after drying in oven. The present invention further provides a protein tablet, particularly a firm protein tablet,obtainable by the process for preparing a protein tablet of the present invention.

[0026] Table structure, either a weak or firm tablet, may be assessed visually and sensorially by trained panellists. A tablet may be recorded as a weak tablet if it disintegrates readily by subtle pressing between the finger, and edges are easily chipped upon scrapping with the fingers. In contrast, a tablet is a firm tablet if the edges of the tablet are not chipped upon scrapping with the fingers.

[0027] Alternatively, hardness may be measured by using Texture Analyser TA-HDplus (Stable Micro System, UK) equipped with 250 kg load cell and P / 75 compression platen. Texture Analyser test mode set to “Compression” with pre-test speed of 1 mm / s, test speed of 0.5 mm / s, post-test speed of 10 mm / s, target mode of “Distance”, distance of 3 mm, halt time was set to “No”, way back of 10 mm, trigger type to “Auto(Force), and trigger force of 50 gram. Preferably, the measurement is a result of 10 replications.

[0028] Tablet friability may also be assessed with e.g., TAR II friability tester (Erweka GmbH, Germany).

[0029] The inventors have surprisingly found that an easy to manufacture, easily dispersible protein tablet, particularly a firm protein tablet, including a high protein content of at least 40% by weight or more, based on the total weight of the tablet, can be prepared by combining 8 to 25% by weight of a binder, based on the total weight of the tablet, and 40 to 92% by weight of a protein, based on the total weight of the tablet.BRIEF DESCRIPTION OF THE DRAWINGS

[0030] The present invention will now be described with reference to the drawings, in which:

[0031] Fig. 1 is a graph showing glass transition temperature (Tg) against water activity for various amorphous binder ingredients; and

[0032] Fig. 2 is a graph showing the D[4,3] value in pm for various proteins on hydration and over time.DETAILED DESCRIPTION

[0033] The protein tablet of the present invention comprises 8 to 25% by weight of a binder, based on the total weight of the tablet. In some embodiments, the protein tablet comprises, the tablet comprises 8 to 20% by weight of binder. In some embodiments, the tablet comprises 10 to 20% by weight of binder. In some embodiments, the tablet comprises 45 to 80% by weight ofa protein. In some embodiments, the tablet comprises 60% to 75% by weight of a protein.

[0034] By firm protein tablet it is meant a tablet, cube or other geometric forms obtained by forming or moulding a free-flowing ingredient mix into a tablet, cube, or other geometric form. The resulting tablet has a weight of between 2 to 40g. The resulting tablet has hardness of at least about 80N. 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.

[0035] By binder, it is meant an ingredient that keeps the ingredients of the protein tablet together to form a cohesive whole. In other words, a binder keeps the protein tablet, particularly a firm protein tablet, from separating.

[0036] The inventors have surprisingly found that 8 to 25% by weight of a binder, based on the total weight of the tablet, is required in order to provide a protein tablet, particularly a firm protein tablet, that is easy to manufacture and easily dispersible in water.

[0037] In this regard, at least 8% by weight of a binder is required in the protein tablet of the present invention, based on the total weight of the tablet, in order to provide a tablet that is resistant to chipping and deformation. By firm tablet, it is meant that the edge of the tablet is not chipped easily when coming out from the tablet pressing tool. Further friability assessment may also be used to assess tablet firmness. A protein tablet, particularly a firm protein tablet of the invention, in a friability assessment maintains its shape without significant rounding of any edges or corners of the tablet. It has been found that less than 8% by weight of a binder, based on the total weight of the tablet, does not provide a firm tablet but provides a weak (or soft) tablet that disintegrates or breaks readily when coming out from tablet pressing tool. The firm tablet can be further distinguished from a weak or soft tablet in that the soft / weak tablet can be deformed by squeezing between two fingers before the soft / weak tablet breaks up into lumps, and will usually leave a pasty / oily feel on the fingers. The firm tablet will tend to crumble into powder or small particulates upon squeezing between fingers.

[0038] Further, it has been found that more than 25% by weight of a binder means that the tablet will not disperse in less than 180 seconds in 200 ml water at a temperature of 90°C.

[0039] By disperse in water, it is meant that the particles of the ingredients of the tablet are distributed in the continuous phase of the water, in this case in less than 180 seconds 200 ml at a temperature of 90°C. The tablet fully reconstitutes in water. In some embodiments, the particles of the ingredients of the tablet are distributed in the continuous phase of the water in less than 90seconds 200 ml at a temperature of 90°C.

[0040] However, surprisingly, 8 to 25% by weight of a binder, based on the total weight of the tablet, in the protein tablet as claimed or described herein provides a tablet that is easy to manufacture and is easily dispersible in water. Accordingly, 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 comprises 8 to 20% by weight of binder. In some related embodiments, the tablet comprises 10 to 20% by weight of binder.

[0041] Preferably, the binder is a fat, a non-fat amorphous binder ingredient, or a combination thereof.

[0042] By fat is meant a lipid source, which is solid at a temperature of 25°C. The term “solid at a temperature of 25°C” means that the fat, stored at this temperature, maintains its shape.

[0043] By a non-fat amorphous binder ingredient, it is meant a non-crystalline binder ingredient, which excludes fat.

[0044] In a preferred embodiment, the binder is a fat. In this regard, as well as protein, people suffering from malnutrition, require a source of fat in their diet.

[0045] In a preferred embodiment, the protein tablet, particularly the firm protein tablet, of the present invention comprises 8 to 25% by weight of a fat, 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 tablet of the present invention comprises 8 to 20% by weight of a fat, based on the total weight of the tablet, and the total amount of binder present in the tablet is 8 to 20% by weight, based on the total weight of the tablet. In some embodiments, the protein tablet of the present invention comprises 10 to 20% by weight of a fat, 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.

[0046] In a preferred embodiment, the fat has a solid fat content (SFC) at 30°C of at least 48%%, based on the weight of the total fat. Preferably, the fat has a solid fat content (SFC) at 30°C of at least 50%, more preferably at least 90%, based on the weight of the total fat. By solid fat, it is meant a fatty material that is solid at 30°C.

[0047] In some embodiments, the fat is liquid (melted) fat that is spayed into the mix, after which the mixture is rested to allow the fat to solidify. The resulting dry mix may then be pressed to form tablets.

[0048] In a preferred embodiment, the fat is a powdered fat (or fat in powdered form).

[0049] In a preferred embodiment, the fat is selected from an algal fat, vegetable fat, animal fat, insect fat, or any other fat that is solid at 25°C. Combinations of fats can be used. In a preferred embodiment, the fat is selected from cocoa butter, shea butter, palm fat, chicken fat, duck fat, goose fat, or a combination thereof. In some embodiments, the fat is a combination of cocoa butter with medium chain triglycerides (MCT).

[0050] In a preferred embodiment, the binder is a non-fat amorphous binder ingredient.

[0051] In a preferred embodiment, the protein tablet, particular the firm protein tablet, of the present invention comprises 8 to 25% by weight of a non-fat amorphous binder ingredient, 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 tablet, particularly the firm protein tablet, of the present invention comprises 10 to 20% by weight of a non-fat amorphous binder ingredient, 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.

[0052] In a preferred embodiment, the non-fat amorphous binder ingredient has a glass transition temperature (Tg) of 0°C within a water activity range of 0.300 and 0.600. In some embodiments, the non-fat amorphous binder ingredient has a glass transition temperature (Tg) of 0°C within a water activity range of 0.300 and 0.500. In some embodiments, the non-fat amorphous binder ingredient has a glass transition temperature (Tg) of 0°C within a water activity range of 0.350 and 0.500.

[0053] The behaviour of an amorphous substance upon increasing water content (or temperature rise) can be shown by its state diagram. A typical state diagram illustrates a material’s glass transition temperature (Tg) against its water content or water activity. An amorphous material passes from a rigid-glassy to a sticky state, once its glass transition temperature is exceeded. The basic state diagram therefore provides an indication of the stability of the glassy state.

[0054] In this case, having a glass transition temperature (Tg) of 0°C within a water activity range of 0.300 and 0.600 is preferred, as this ensures that the non-fat amorphous binder ingredient is activated to get sticky during tableting. This can be seen in Figure 1 for four different non-fat amorphous binder ingredients. Activation is done by adjusting the water activity of the dry mix (mass) prior to tablet pressing.

[0055] The glass transition temperature may be determined by Differential Scanning Calorimetry (DSC) using, for example, a TA Instruments Discovery DCS 250.

[0056] The water activity (aw) of a material is a measure of availability of water. Specifically, water activity is the vapour pressure of water in the aqueous phase of the material divided by the vapour pressure of water, measured at 25°C. The ratio of water-vapour pressure in the material to the vapour pressure of water is expressed as a figure between 0.0 and 1.0. An anhydrous material has a water activity value of 0.0 and water has a water activity value of 1.0. Water activity is measured using an electric hygrometer at 25°C according to ISO 18787:2017, for example using Hygrolab set with HC2-aw sensor (Rotronic, Switzerland).

[0057] In some embodiments, the non-fat amorphous binder ingredient is selected from a yeast extract, vegetable powder, animal extract, bacterial extract, vegetable extract, reaction flavour, maltodextrin, glucose syrup, soluble dietary fibre, or a combination thereof.

[0058] In some embodiments, the non-fat amorphous binder ingredient is selected from yeast extract, oligofructose, onion powder, reaction flavour, chicory root powder, acacia gum, partially hydrolysed guar gum or combinations thereof.

[0059] The protein tablet, particularly the firm protein tablet, of the present invention comprises 40 to 92% by weight of a protein, based on the total weight of the tablet. In some embodiments, the tablet comprises 45 to 80% by weight of a protein. In some embodiments, the tablet comprises 60% to 75% by weight of a protein.

[0060] The inventors have surprisingly found that an easy to manufacture, easily dispersible protein tablet, particularly a firm protein tablet, including a high protein content of 40 to 92% by weight, based on the total weight of the tablet, can be prepared when specific proteins are used in the composition. It is surprising that a tablet comprising such a high amount of protein powder is easily dispersible in water.

[0061] The protein powder has a defined dissolution behaviour.

[0062] The defined dissolution behaviour is measured by dispersing the protein powder in water at temperature of about 20-25°C and immediately measuring the initial D[4,3] value and nine further D[4,3] values at 8 second intervals after the initial value, and identifying the highest D[4,3] value from the nine further D[4,3] values. In some embodiments, the water is at room temperature, where the temperature of the room may be controlled at a temperature from about 20- 25 °C or at about 22°C.

[0063] By D[4,3] value is meant the volume moment mean particle size in pm, otherwise known as the De Brouckere mean diameter. It is the mean of a particle size distribution weighted by the volume. The D[4,3] value reflects the size of the particles which constitute the bulk of the sample volume. It is most sensitive to the presence of large particulates in the size distribution.

[0064] The De Brouckere mean is defined in terms of the moment-ratio system as:

[0065] D[4,3] = niDi4 / niDi3

[0066] where n; is the frequency of occurrence of particles in size class i, having a mean Di diameter.

[0067] As discussed in the examples, the D[4,3] value of the protein powder can be measured in-line by laser diffraction, for example, using a Mastersizer MS3000 (Malvern Panalytical) equipped with Hydro MV Wet Sample Dispersion Unit.

[0068] The protein powder has an initial D[4,3] value of 1-1,000 pm. Preferably, the protein powder has an initial D[4,3] value of 5-800pm. In some embodiments, the protein powder has an initial D[4,3] value of 20-600pm. In some embodiments, the protein powder has an initial D[4,3] value of 20-100pm.

[0069] By initial D[4,3] value, it is meant the D[4,3] value measured immediately on hydration of the protein powder (averaged from measurement at 0-4 seconds). The measurement usually takes 4 seconds to record the value. Thereafter, there is a 4 second interval between the end of each measurement and the start of the next measurement, which means that the measurement is at 8 second intervals.

[0070] The initial D[4,3] value is measured and nine further D[4,3] values are measured at 8 second intervals after the initial value. In this regard, upon hydration, the D[4,3] value of the protein powder can change over time. In order to monitor this change and hence the dissolution behaviour, the D[4,3] value of the protein powder is measured and recorded immediately on hydration of the protein powder (at 0 seconds) and then measured and recorded in the same way every 8 seconds after hydration (at 8 seconds, 16 seconds, 24 seconds and so on) up to 72 seconds after hydration. Accordingly, ten consecutive D[4,3] values are recorded for each protein powder over a period of 72 seconds (including immediately on hydration). In the case where each measurement takes 4 seconds, there are 4 second intervals in between each measurement, thus, the total interval of each measurement is 8 second.

[0071] The highest D[4,3] value from the nine further D[4,3] values is then identified. Thehighest value of the nine further D[4,3] values measured at 8 second intervals after the initial value (and hence after hydration) is used to calculate the percentage change from the initial D[4,3] value in order to determine the dissolution behaviour of the protein powder.

[0072] The percentage change between the initial D[4,3] value and the highest D[4,3] value from the further nine D[4,3] values measured at 8 second intervals after the initial value is then calculated. The percentage change can be positive or negative.

[0073] In the present invention, the percentage change between the initial D[4,3] value and the highest D[4,3] value is from -10% to +100%.

[0074] In this regard, the protein powder has the required defined dissolution behaviour when the percentage change between the initial D[4,3] value and the highest D[4,3] value of the nine further D[4,3] values measured at 8 second intervals after the initial value is from -10% to +100%.

[0075] A positive percentage change indicates that the initial D[4,3] value is smaller than the highest D[4,3] value of the further nine D[4,3] values measured at 8 second intervals after the initial value. Thus, the particles have increased in size in one or more of the nine measurements relative to the particle size immediately on hydration (at 0 seconds), where particle size is the D[4,3] value measured in pm and the largest increase change is used to calculate the percentage change. For the avoidance of doubt, the particles can also decrease in size over the time period relative to the particle size immediately on hydration (at 0 seconds) or any particle sizes measured after hydration, where particle size is the D[4,3] value measured in pm.

[0076] A positive percentage change indicates swelling of the protein powder on hydration and a large positive percentage change indicates rapid swelling of the protein powder on hydration. The inventors have surprisingly found that a protein tablet, particularly a firm protein tablet, of the present invention comprising a protein powder having a positive percentage change is easily dispersible and is fully reconstituted in water at a temperature of 90°C in less than 180 seconds. Without wishing to be bound by theory, the present inventors consider that the expansion of the particles of the protein powder present in the protein tablet, particularly a firm protein tablet, on hydration forces the tablet to break apart, thus promoting reconstitution.

[0077] A negative percentage change indicates that the initial D[4,3] value is larger than the highest D[4,3] value of any of the further nine D[4,3] values measured at 8 second intervals the initial value. Thus, the particles have decreased in size relative to the particle size immediatelyon hydration (at 0 seconds), where particle size is the D[4,3] value measured in pm and the smallest decrease change is used to calculate the percentage change. For the avoidance of doubt, the particles can also increase in size over the time period but not in relation to the particle size immediately on hydration (at 0 seconds) but in relation to any particle sizes measured after hydration, where particle size is the D[4,3] value measured in pm.

[0078] A large negative percentage change of from -100% to -10%, indicates no swelling and at least partial dissolution, often full and rapid dissolution, of the protein powder on hydration. A decrease to 0 pm of the D[4,3] value indicates full dissolution of the protein powder in the water. The inventors have surprisingly found that a tablet comprising a protein powder having a large negative percentage change is not reconstituted in water at a temperature of 90°C in less than 180 seconds. This is surprising as you would expect that a protein powder that is easily soluble in water would improve dispersion of the protein tablet, particularly a firm protein tablet, when present therein. Without wishing to be bound by theory, the inventors consider that when a protein powder that dissolves quickly in water is present in the protein tablet, particularly a firm protein tablet, a viscous layer is formed around the tablet because the protein at the surface of the tablet dissolves rapidly, preventing water and heat penetration into the tablet, and thus retarding dispersion of the protein tablet, particularly a firm protein tablet, in water at 90°C.

[0079] A small negative percentage change of from -10% to less than 0% indicates minimal swelling and minimal dissolution of the protein powder on hydration. The inventors have surprisingly found that a protein tablet, particularly a firm protein tablet, of the present invention comprising a protein powder having a small negative percentage change is dispersible and is fully reconstituted in water at a temperature of 90°C in less than 180 seconds. Without wishing to be bound by theory, although minimal swelling occurs of the particles of the protein powder present in the protein tablet, particularly a firm protein tablet, on hydration, no viscous layer is formed around the protein tablet on hydration and as such, water and heat can penetrate into the tablet and dispersion is not hampered.

[0080] For the avoidance of doubt, the D[4,3] value can increase and decrease over the time period. Thus, the particle size can increase and decrease over time. But it is the highest D[4,3] value of the nine further D[4,3] values measured at 8 second intervals after the initial D[4,3] value that is key. This is because this indicates whether the particle size has increased at any point over time, slowly decreased over time, or rapidly decreased over time.

[0081] A D[4,3] value of 0 pm indicates dissolution of the protein powder in the water. For the avoidance of doubt, the protein powders, which have not dissolved in the 72 seconds can go on to partially dissolve or fully dissolve after the time period of 72 seconds.

[0082] In a preferred embodiment, the percentage change between the initial D[4,3] value and the highest D[4,3] value of the nine further D[4,3] values measured at 8 second intervals after the initial value is from 0% to +100%. Put another way, preferably the percentage change is a positive percentage change such that the particles of the protein powder increase in size on hydration prior to dissolving or partially dissolving.

[0083] The inventors have surprisingly found that the inclusion of such a protein powder in the firm protein tablet of the invention, improves reconstitution of the tablet in water. Without wishing to be bound by theory, the present inventors consider that the expansion of the particles of the protein powder present in the tablet on hydration forces the tablet to break apart, thus promoting reconstitution.

[0084] In this regard, it has been found that the tablet of the present invention has a dispersion time in 200 ml of water at a temperature of 90°C of less than 180 seconds. The firm protein tablet of the present invention is thus suitable for dispersion in water.

[0085] By disperse in water, it is meant that the particles of the ingredients of the tablet are distributed in the continuous phase of the water, in this case in less than 180 seconds at a temperature of 90°C. The tablet fully reconstitutes in water.

[0086] Preferably, the protein tablet, particularly the firm protein tablet, of the present invention has a dispersion time in 200 ml water at a temperature of 90°C of less than 90 seconds, more preferably less than 60 seconds, and most preferably less than 30 seconds.

[0087] The protein powders may or may not be soluble in water. In a preferred embodiment, the protein powder is soluble in water. By this it is meant that the protein powder is preferably selected such that when it is contacted with water, the protein powder dissolves. The inventors have found that when the tablet of the present invention comprises a protein powder that dissolves in water, the tablet reconstitutes in water to form a clear solution. This is often deemed aesthetically pleasing and preferred by consumers.

[0088] 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 firm protein tablet, comprises 45 to 00% by weight of a protein, based on the total weight of the tablet.Thus, 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 protein tablet, particularly the firm protein tablet, the total amount of protein present in the tablet is 65 to 75% by weight, based on the total weight of the tablet.

[0089] In a preferred embodiment, the protein is intact or hydrolysed rice, pea, barley, chickpea, sunflower, hemp, yeast, micellar casein, whey (including, pre-denatured whey protein concentrate, cheese whey protein), milk protein concentrate, collagen peptide, or combinations of two or more thereof. Preferred hydrolysed protein is hydrolysed pea, hydrolysed rice, hydrolysed barley, and combinations of two or more thereof.

[0090] In one embodiment, the protein is

[0091] (a) milk protein concentrate;

[0092] (b) pre-denatured whey protein concentrate;

[0093] (c) intact rice;

[0094] (d) intact pea;

[0095] (e) hydrolysed soy, or

[0096] (f) or a combination of two or more of (a) to (e).

[0097] Exemplary commercially available proteins suitable for use in the invention include rice protein Beneo 85+ (intact rice protein with a minimum rice protein content of 84%), hydrolysed soy protein Pro-diem 1307 Kerry (enzymatically hydrolysed soy protein with a minimum soy protein content of 80%), Plantaris pea protein 85A (intact pea protein with a minimum pea protein content of 85%), pea protein Vitessence 1853 (intact pea protein with a minimum pea protein content of 80% ), milk protein concentrate IdaPlus 1085 (calcium reduced milk protein concentrate with a minimum protein content of 80%, and 20% calcium reduction than regular milk proteins), and whey protein concentrate 550 (pre-denatured whey protein concentrate with a minimum protein content of 80%) are protein powders.

[0098] In a preferred embodiment, the protein tablet, particularly the firm protein tablet, further comprises one or more electrolytes. Preferably, the protein tablet, particularly the firm protein tablet, comprises 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.

[0099] Preferably, the electrolytes are selected from glucose, sucrose, citric acid, thecrystal form of sodium (Na+), potassium (K+), calcium (Ca2+), magnesium (Mg2+), chloride (C1-), phosphate (PO43-), bicarbonate (HC03-), and sulfate (SO42-).

[0100] Preferably, the electrolytes are selected from glucose, sodium chloride, potassium chloride, calcium chloride, magnesium chloride, sodium bicarbonate, potassium bicarbonate, magnesium bicarbonate, and citric acid.

[0101] In one embodiment, the protein tablet, preferably the firm protein tablet, is an effervescent comprising citric acid and sodium bicarbonate as an effervescent agent, 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 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 15 and 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 20 and 30% by weight, based on the total weight of the tablet.

[0102] In a preferred embodiment, the protein tablet, particularly the firm protein tablet, further comprises one or more flavourings. Preferably, the protein tablet, particularly the firm protein tablet, comprises 1 to 30% by weight of flavourings, based on the total weight of the tablet. Thus, preferably, the total amount of flavourings present in the tablet is 1 to 30% by weight, based on the total weight of the tablet.

[0103] By flavourings, it is meant an ingredient added to food to give the food a different taste or smell. Flavourings may be savoury, sweet, or fruity.

[0104] Savoury flavourings are selected from flavouring agents, herbs, spices, vegetables, meat and fish components and combinations thereof (in wet or powder form). It is understood that wet form flavourings may require resting / drying the mix to form a dry mix that is free-flowing and can be tableted in the process herein described. Exemplary savoury flavouring agents can include parsley, celery, fenugreek, lovage, rosemary, marjoram, dill, tarragon, coriander, ginger, lemongrass, curcuma, chili, ginger, paprika, mustard, garlic, onion, turmeric, tomato, , oregano, thyme, basil, chillies, paprika, tomato, pimento, jalapeno pepper, white pepper powder, black pepper, and combinations of two or more thereof.

[0105] Fruity flavourings are selected from flavouring agents such as citrus fruit flavouring agents including lemon, orange, yuzu, and grapefruit, apple, peach, pineapple, watermelon,strawberry, and banana, and combination of two or more thereof.

[0106] In a preferred embodiment, the protein tablet, particularly the firm protein tablet, has a tablet hardness of at least 80N, from 100 to 500N, or from 100 to 250N.

[0107] In a preferred embodiment the protein tablet, particularly a firm protein tablet, is shelf-stable over 12 months and therefore has a water activity of below 0.600, preferably from 0.300 to 0.600, more preferably 0.300 to 0.500.

[0108] The present invention further provides a protein tablet, particularly the firm protein tablet, as claimed or as described herein for use in treating and / or preventing malnutrition, sarcopenia, or muscle wasting. The present invention may also be used for recovery after sports or exercise.

[0109] The present invention provides a protein tablet, particularly the firm protein tablet, as claimed or as described herein for use in treating and / or preventing sarcopenia and / or muscle wasting. The present invention provides a protein tablet, particularly the firm protein tablet, as claimed or as described herein for use in the dietary management of sarcopenia and / or muscle wasting.

[0110] The terms “treat”, “treating” or “treatment” relates to the full or partial treatment of one or more symptoms of malnutrition, described below. The terms “prevent”, “preventing” or “prevention” relates to the prevention of a known symptom that the patient does not yet suffer from, but is expected to suffer from, based on their age or disease severity. Prevention and treatment may be achieved through dietary intervention and / or dietary management.

[0111] Malnutrition is a serious condition that occurs when your diet does not contain the correct amount and / or type of nutrients. Malnutrition means “poor nutrition” and can refer to undernutrition, overnutrition, inadequate or an excess of micronutrients (vitamins or minerals) and resulting diet-related noncommunicable diseases.

[0112] In a preferred embodiment, the present invention is used in the treatment and / or prevention of undernutrition, wherein the patient is not receiving enough nutrients. Common symptoms of undernutrition include wasting (low-weight-for-height), stunting (low-weight-forage), underweight (low-weight-for-age), unintentional weight loss, a lack of interest in eating and / or drinking, feeling tired, feeling weak, and getting ill more often and taking a long time to recover.

[0113] The present invention may further provide the use of a tablet compositioncomprising 8 to 25% by weight of a binder, based on the total weight of the tablet composition, and 40 to 92% by weight of a protein, based on the total weight of the tablet composition, in the manufacture of a protein tablet, particularly the firm protein tablet, for the treatment and / or prevention of malnutrition. The protein tablet, particularly the firm protein tablet, may be classed as a medicament that may be used for treatment.

[0114] In a preferred embodiment, the features of the protein tablet, particularly the firm protein tablet, of the present invention are preferable features for the tablet composition used in the manufacture of the protein tablet, particularly the firm protein tablet.

[0115] The present invention may further provide a method of treating and / or preventing malnutrition comprising administering a protein tablet, particularly the firm protein tablet, as claimed or as described herein to a patient in need thereof.

[0116] Further, the invention provides a protein tablet, particularly the firm protein tablet, as claimed or as described herein for use in the dietary management of malnutrition.

[0117] Further, the invention provides a protein tablet, particularly the firm protein tablet, as claimed or as described herein for use in the dietary management of a patient at risk of developing malnutrition.

[0118] In a further embodiment, the invention provides protein tablet, particularly the firm protein tablet, as claimed or as described herein for use the reduction of one or more symptoms of malnutrition. Symptoms of malnutrition that may be reduced by the administration of a protein tablet, particularly a firm protein tablet, as claimed or as described herein include loss of appetite, low body weight, muscle loss, and vitamin and mineral deficiency.

[0119] The term “manage”, “managing” and “management”, particularly in the context of “dietarily manage”, “dietarily managing” and “dietary management”, refer to the prevention or reduction in severity or frequency of one or more symptom of a disease or condition, including ameliorating one or more existing symptoms of a disease or condition, preventing one or more existing symptoms of disease or condition, preventing one or more underlying causes of a disease or condition, ameliorating one or more underlying cause 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 will be understood to include stabilising a disease or condition and preventing progression of a disease or condition. It will also be understood that management of a disease or condition, more specifically dietary management,includes meeting the nutritional requirements of a subject suffering from a disease or condition that prevents the meeting of nutritional requirements in the context of a normal or non-specialized diet. In the absence of management, more specifically dietary management, the subject may experience adverse effects such as malnutrition due to one or more of the following: limited, impaired or disturbed capacity to take, digest, absorb, metabolise or excrete ordinary foods or certain nutrients contained therein or metabolites; and / or symptoms of the disease or condition caused by the limited, impaired or disturbed capacity to take, digest, absorb, metabolise or excrete ordinary foodstuffs or certain nutrients contained therein or metabolites. Management, more specifically dietary management, may include medically-determine nutrient requirements and / or an alteration of a non-controlled and / or normal diet and may include supervision by a medical professional. The skilled person will be familiar with the diagnosis and management, more specifically dietary management, of such diseases or conditions (see, e.g., Commission Directive 1999 / 21 / EC including modifications thereto; Commission Notice on the classification of Food for Special Medical Purposes (2017 / C 401 / 01); Commission Delegated Regulation (EU) 2016 / 128 of 25 September 2015 supplementing Regulation (EU) No 609 / 2013 of the European Parliament and of the Council).

[0120] The present invention may further provide the use of a tablet composition comprising 8 to 25% by weight of a binder, based on the total weight of the tablet composition, and 40 to 92% by weight of a protein, based on the total weight of the tablet composition, in the manufacture of a protein tablet, particularly a firm protein tablet, for the dietary management of malnutrition. The protein tablet, particularly a firm protein tablet, may be classed as a medicament that may be used for treatment.

[0121] In a preferred embodiment, the features of the protein tablet, particularly a firm protein tablet, of the present invention are preferable features for the tablet composition used in the manufacture of the protein tablet, particularly the firm protein tablet.

[0122] The present invention may further provide a method of providing dietary management of malnutrition comprising administering a protein tablet, particularly the firm protein tablet, as claimed or as described herein to a patient in need thereof.

[0123] The present invention may further provide a method for improving the nutritional quality of a protein tablet, particularly the firm protein tablet, by including 40 to 92% by weight of a protein powder, based on the total weight of the tablet, and 8 to 25% by weight of a binder,based on the total weight of the tablet, in the tablet.

[0124] In a preferred embodiment, the features of the protein tablet, particularly a firm protein tablet, of the present invention are preferable features for the tablet composition used in the method for improving the nutritional quality of a protein tablet, particularly a firm protein tablet.

[0125] Non-therapeutic uses of a protein tablet, particularly a firm protein tablet, as claimed or described herein are also provided. The invention provides a non-therapeutic method for increasing protein content in a diet comprising administering to a subject a protein tablet, particularly a firm protein tablet, as claimed or described herein, wherein the subject is a healthy weight and / or is not medically underweight and / or medically in need of muscle gain. The invention provides a non-therapeutic method for aiding in muscle recovery in a subject comprising administering to a subject a protein tablet, particularly a firm protein tablet, as claimed or described herein, wherein the subject is not medically underweight or medically in need of muscle gain, and wherein the protein tablet, particularly a firm protein tablet, is administered after exercise. Whether a subject has a healthy weight and / or is underweight by determining the subject’s body mass index (BMI), which is defined as the body weight measured in kilograms divided by the height (in meters) squared. A human aged 18 and above having a BMI of less than 18.5 kg / m2is considered underweight. For humans aged 18 and above, a BMI in a range of from at least 18.5 kg / m2to less than 25 kg / m2is considered a healthy body weight. A human aged 18 and above having a BMI in a range of from at least 25 kg / m2to less than 30 kg / m2is considered overweight. A human aged 18 and above having a BMI of at least 30 kg / m2is considered obese.

[0126] The present invention may further provide the use of a protein powder as described herein for improving dispersion of a protein tablet, particularly a firm protein tablet, in 200 ml of water at a temperature of 90°C.

[0127] The present invention further provides a process for preparing a protein tablet, preferably a firm protein tablet, comprising:

[0128] (i) mixing forming a tablet composition comprising 8 to 25% by weight of a binder, based on the total weight of the tablet composition, and 40 to 92% by weight of a protein, based on the total weight of the tablet composition, to form a dry mix; and

[0129] (ii) pressing the mixture to a firm protein tablet.

[0130] Optionally, step (i) may be followed by a resting of the mix such that any liquid fatis solidified and / or drying step to reduce the moisture content of the mix to less than about 20%, after which a free-flowing powder can be pressed.

[0131] The inventors have surprisingly found that dry mixing the tablet composition before forming the protein tablet allows for the provision a firm protein tablet, which has a high protein content, and is easy to manufacture and easily dispersible in water.

[0132] In a preferred embodiment, the features of the protein tablet of the present invention are preferable features for the tablet composition of the process for preparing a firm protein tablet.

[0133] The method of the present invention comprises (i) forming a tablet composition comprising 8 to 25% by weight of a binder, based on the total weight of the tablet composition, and 40 to 92% by weight of a protein, based on the total weight of the tablet composition.

[0134] By tablet composition, it is meant the composition that used to form the protein tablet, particularly firm protein tablet.

[0135] The tablet composition is formed by providing a mixture of the ingredients of the tablet composition.

[0136] The method of the present invention further comprises mixing the tablet composition, and optionally resting the mix to allow any liquid (melted) fat to resolidify and / or drying the mix to obtain a mix with a moisture content of less than about 20%.

[0137] By dry mixing, incorporating dry ingredients to produce a well-mixed dry and free flowing (powdered) product.

[0138] The method of the present invention comprises (iii) pressing the mixture to a protein tablet, particularly a firm protein tablet.

[0139] Pressing of a tablet is conventional in the art. In this regard, between 2 to 40g of the tablet composition is formed or moulded into a tablet, cube or other geometric form. Typically, the tablet composition is fed to a tableting mould, which is then tabletted under a pressing force. The tabletting mould can be any size or shape to form a tablet, cube or other geometric form. Preferably, the tabletting mould has length, width, or diameter of between 8 and 40 mm and thickness of between 8 and 25 mm. The pressing force can also vary but is typically in the range of 1 to 30 MPa. Pressing of the protein tablet can be carried out for example on a MTCM I Compaction tool (GlobePharma, USA). The resulting protein tablet has a weight of between 2 to 40g. For example, 5 grams of the tablet composition can be fed to a tableting mould of 25 mm in diameter and tableted under a pressing force of 15 MPa.

[0140] The present invention further provides protein tablet, particularly a firm protein tablet, obtainable by the process for preparing a protein tablet as claimed.

[0141] Unless stated otherwise, the amounts by weight provided herein are based on the total weight of the tablet. Amounts by weight, based on the total weight of the tablet and amounts by weight based on the total weight of the composition can be used interchangeably. In this regard, the tablet is obtained by forming or moulding a composition into a tablet form. Accordingly, the amounts by weight, based on the total weight of the tablet are equivalent to the amounts by weight, based on the total weight of the composition used to prepare the tablet.

[0142] Other variations to the disclosed embodiments can be understood and effected by those skilled in the art in practising the claimed invention, from a study of the disclosure, and the appended claims. In the claims, the word "comprising" does not exclude other elements or steps, and the indefinite article "a" or "an" does not exclude a plurality. The mere fact that certain measures are recited in mutually different dependent claims does not indicate that a combination of these measures cannot be used to advantage.

[0143] The invention will now be described with reference to the following examples, which are not intended to be limiting.

[0144] Figure 1 : Shows the glass transition temperature (Tg) of 0°C for four different nonfat amorphous binder ingredients.

[0145] Figure 2: Shows the change in D[4,3] pm value for these proteins over time is shown in the graph in Figure 2 A with normalization in Figure 2B for 8 different protein powders: closed circle (milk protein concentrate IdaPlus 1085); closed square (hydrolised soy protein Prodiem 1307 Kerry); closed diamond (Plantaris pea protein 85A); open triangle (rice protein Beneo 85+); open circle (pea protein Vitessence 1853); open square (pre-denatured whey protein concentrate 550); closed triangle (soy protein isolate Supro 1751); open diamond (whey protein isolate Lacprodan DI-9213). Normalised D[4,3](t) = D[4,3](t) / D[4,3](t=0).

[0146] Examples

[0147] Example 1

[0148] Various protein powders were provided according to Table 1. The volume moment mean particle size (D[4,3]) in pm was measured for each of these protein powders on hydration and over time using a Mastersizer MS3000 (Malvern Panalytical) equipped with Hydro MV Wet Sample Dispersion Unit.

[0149] In this regard, ca. 0.1 gram of powdered protein sample was dispersed in 120 ml water in Hydro MV Dispersion Sample Unit and the particle size reading (D[4,3] value in pm) by laser diffraction using a Mastersizer MS3000 (Malvern Panalytical) was immediately triggered. During measurement water temperature was controlled to ca. 25 °C. The particle size (D[4,3] value in pm) of the protein was determined in ten consecutive measurements (4 seconds per measurement with an interval of 4 seconds in between each measurement), starting immediately on hydration. Thus, changes in particle size (D[4,3] value in pm) with time were monitored.

[0150] The initial D[4,3] value in pm was thus measured immediately upon hydration (0 seconds) and the value recorded.

[0151] The D[4,3] value in pm was then measured and recorded in the same way every 8 seconds after hydration (at 8 seconds, 16 seconds, 24 seconds and so on) up to 72 seconds after hydration. Accordingly, ten D[4,3] values in pm were recorded for each protein powder over a period of 72 seconds. Each measurement takes 4 seconds. There is thus 4 second intervals in between each measurement.

[0152] In order to assess the dissolution behaviour of the protein powder, the percentage change between the initial D[4,3] value and the highest D[4,3] value of the next nine values was then calculated. This provided the percentage change in D[4,3] pm value between the initial D[4,3] value and the maximum D[4,3] value of the next nine D[4,3] values measured at 8 second intervals thereafter. The percentage change can be positive or negative.

[0153] The protein powder has a dissolution behaviour according to the present invention when the percentage change between the initial D[4,3] value and the highest D[4,3] value of the nine further D[4,3] values is from -10% to +100%.

[0154] A positive percentage change indicates that the initial D[4,3] value is smaller than the highest D[4,3] value of the further nine D[4,3] values measured at 8 second intervals after the initial value. Thus, the particles have increased in size in one or more of the nine measurements relative to the particle size immediately on hydration (at 0 seconds), where particle size is the D[4,3] value measured in pm and the largest increase change is used to calculate the percentage change. For the avoidance of doubt, the particles could also have decreased in size over the time period relative to the particle size immediately on hydration (at 0 seconds) or any particle sizes measured after hydration, where particle size is the D[4,3] value measured in pm.

[0155] A positive percentage change indicates swelling of the protein powder on hydration 1and a large positive percentage change indicates rapid swelling of the protein powder on hydration. The inventors have surprisingly found that a firm protein tablet of the present invention comprising a protein powder having a positive percentage change is easily dispersible and is fully reconstituted in water at a temperature of 90°C in less than 180 seconds. Without wishing to be bound by theory, the present inventors consider that the expansion of the particles of the protein powder present in the firm protein tablet on hydration forces the tablet to break apart, thus promoting reconstitution.

[0156] A negative percentage change indicates that the initial D[4,3] value is larger than the highest D[4,3] value of any of the further nine D[4,3] values measured at 8 second intervals after the initial value. Thus, the particles have decreased in size relative to the particle size immediately on hydration (at 0 seconds), where particle size is the D[4,3] value measured in pm and the smallest decrease change is used to calculate the percentage change. For the avoidance of doubt, the particles could also have increased in size over the time period but not in relation to the particle size immediately on hydration (at 0 seconds) but in relation to any particle sizes measured after hydration, where particle size is the D[4,3] value measured in pm.

[0157] A large negative percentage change of from -100% to -10% indicates no swelling and at least partial dissolution, often full and rapid dissolution, of the protein powder on hydration. A decrease to 0 pm of the D[4,3] value indicates full dissolution of the protein powder in the water. The inventors have surprisingly found that a tablet comprising a protein powder having a large negative percentage change is not reconstituted in water at a temperature of 90°C in less than 180 seconds. This is surprising as you would expect that a protein powder that is easily soluble in water would improve dispersion of the firm protein tablet when present therein. Without wishing to be bound by theory, the inventors consider that when a protein powder that dissolves quickly in water is present in the firm protein tablet, a viscous layer is formed around the tablet because the protein at the surface of the tablet dissolves rapidly preventing water and heat penetration into the tablet, and thus retarding dispersion of the firm protein tablet in water at 90°C.

[0158] A small negative percentage change of from -10% to less than 0% indicates minimal swelling and minimal dissolution of the protein powder on hydration. The inventors have surprisingly found that a firm protein tablet of the present invention comprising a protein powder having a small negative percentage change is dispersible and is fully reconstituted in water at a temperature of 90°C in less than 180 seconds. Without wishing to be bound by theory, although minimal swelling occurs of the particles of the protein powder present in the firm protein tablet onhydration, no viscous layer is formed around the firm protein tablet and as such, water and heat can penetrate the tablet and dispersion is not hampered.

[0159] For the avoidance of doubt, the D[4,3] value can increase and decrease over the time period. Thus, the particle size can increase and decrease over time. But it is the highest D[4,3] value of the nine further D[4,3] values measured at 8 second intervals after the initial D[4,3] value that is key. This is because this indicates whether the particle size has increased at any point over time, slowly decreased over time, or rapidly decreased over time.

[0160] A D[4,3] value of 0 pm indicates dissolution of the protein powder in the water.

[0161] For the avoidance of doubt, the protein powders can go on to partially dissolve or fully dissolve after the time period of 72 seconds. For example, on separate analysis, hydrolysed soy protein Pro-diem 1307 Kerry goes on to fully dissolve after 240 seconds.

[0162] The results can be seen in Table 1 and Figure 2.

[0163] Table 1.

[0164] Rice protein Beneo 85+ (intact rice protein with a minimum rice protein content of 84%), hydrolysed soy protein Pro-diem 1307 Kerry (enzymatically hydrolysed soy protein with aminimum soy protein content of 80%), Plantaris pea protein 85A (intact pea protein with a minimum pea protein content of 85%), pea protein Vitessence 1853 (intact pea protein with a minimum pea protein content of 80%), soy protein isolate Supro 1751 (intact soy protein with a minimum soy protein content of 87%), native whey protein Lacprodan DI-9213 (whey protein isolate with < 0.2% lactose and at least 90% protein by weight of dry matter), milk protein concentrate IdaPlus 1085 (calcium reduced milk protein concentrate with a minimum protein content of 80%, and 20% calcium reduction than regular milk proteins), and whey protein concentrate 550 (pre-denatured whey protein concentrate with a minimum protein content of 80%) are protein powders.

[0165] Rice protein Beneo 85+, hydrolysed soy protein Pro-diem 1307 Kerry, Plantaris pea protein 85A, pea protein Vitessence 1853, milk protein concentrate IdaPlus 1085, and whey protein concentrate 550 are protein powders as claimed.

[0166] In this regard, the percentage change for rice protein Beneo 85+ is +6.9%. This was calculated by determining the percentage change between the initial D[4,3] value (85.4 pm) and the maximum D[4,3] value of the further nine D[4,3] values (91.3 pm) measured at 8 second intervals after the initial value. The difference is thus +5.9 pm, which is a +6.9% change from the initial D[4,3] value (85.4 pm). This protein powder exhibited swelling on hydration but did not dissolve. As can be seen in the examples below, when included in a firm protein tablet of the present invention, the tablet comprising this protein powder is easily dispersible and fully reconstituted in water at 90°C in less than 180 seconds.

[0167] The percentage change for hydrolysed soy protein Pro-diem 1307 Kerry is +27.1%. This was calculated by determining the percentage change between the initial D[4,3] value (247 pm) and the maximum D[4,3] value of the further nine D[4,3] values (314 pm) measured at 8 second intervals after the initial value. The difference is thus +67 pm, which is a +27.1% change from the initial D[4,3] value (247 pm). This protein powder exhibited swelling on hydration and went on to fully dissolve. As can be seen in the examples below, when included in a firm protein tablet of the present invention, the tablet comprising this protein powder is easily dispersible and fully reconstituted in water at 90°C in less than 180 seconds.

[0168] The percentage change for Plantaris pea protein 85 A is +10.1%. This was calculated by determining the percentage change between the initial D[4,3] value (138 pm) and the maximum D[4,3] value of the further nine D[4,3] values (152 pm) measured at 8 secondintervals after the initial value. The difference is thus +14 pm, which is a +10.1% change from the initial D[4,3] value (138 gm). This protein powder exhibited swelling on hydration and went on to partially dissolve. As can be seen in the examples below, when included in a firm protein tablet of the present invention, the tablet comprising this protein powder is easily dispersible and fully reconstituted in water at 90°C in less than 180 seconds.

[0169] The percentage change for pea protein Vitessence 1853 is -0.2%. This was calculated by determining the percentage change between the initial D[4,3] value (80.7 pm) and the maximum D[4,3] value of the further nine D[4,3] values (80.5 pm) measured at 8 second intervals after the initial value. The difference is thus -0.2 pm, which is a -0.2% change from the initial D[4,3] value (80.7 pm). This protein powder exhibited minimal swelling on hydration and minimal dissolving. As can be seen in the examples below, when included in a firm protein tablet of the present invention, the tablet comprising this protein powder is dispersible and fully reconstituted in water at 90°C in less than 180 seconds.

[0170] The percentage change for milk protein concentrate IdaPlus 1085. This was calculated by determining the percentage change between the initial D[4,3] value (72.4 pm) and the maximum D[4,3] value of the further nine D[4,3] values (96 pm) measured at 8 second intervals after the initial value. The difference is thus +23.6 pm, which is a +32.6% change from the initial D[4,3] value (72.4 pm). This protein powder exhibited swelling on hydration and went on to fully dissolve. As can be seen in the examples below, when included in a firm protein tablet of the present invention, the tablet comprising this protein powder is dispersible and fully reconstituted in water at 90°C in less than 180 seconds.

[0171] The percentage change for whey protein concentrate 550. This was calculated by determining the percentage change between the initial D[4,3] value (89.9 pm) and the maximum D[4,3] value of the further nine D[4,3] values (88.2 pm) measured at 8 second intervals after the initial value. The difference is thus -1.7 pm, which is a -1.9% change from the initial D[4,3] value (89.9 pm). As can be seen in the examples below, when included in a firm protein tablet of the present invention, the tablet comprising this protein powder is dispersible and fully reconstituted in water at 90°C in less than 180 seconds.

[0172] Soy protein isolate Supro 1751 and native whey protein isolate Lacprodan DI-9213 are not protein powders as claimed.

[0173] In this regard, the percentage change for Soy protein isolate Supro 1751 is -38.8%.This was calculated by determining the percentage change between the initial D[4,3] value (at 0 seconds) (32.7 pm) and the maximum D[4,3] value of the further nine D[4,3] values (20 pm) measured at 8 second intervals after the initial value. The difference is thus -12.7 pm, which is a -38.8% change from the initial D[4,3] value (32.7 pm). This protein powder exhibited no swelling on hydration and went on to partially dissolved. As can be seen in the examples below, when included in a firm protein tablet of the present invention, the tablet comprising this protein powder did not reconstitute in water at 90°C in 180 seconds.

[0174] The percentage change for native whey protein isolate Lacprodan DI-9213 is -30.7%. This was calculated by determining the percentage change between the initial D[4,3] value (73.4 pm) and the maximum D[4,3] value of the further nine D[4,3] values (50.9 pm) measured at 8 second intervals after the initial value. The difference is thus -22.5 pm, which is a -30.7% change from the initial D[4,3] value (73.4 pm). This protein powder dissolved at 32 seconds upon hydration and so D[4,3] was 0 pm at 32 seconds. It thus fully and rapidly dissolved. As can be seen in the examples below, when included in a firm protein tablet of the present invention, the tablet comprising this protein powder did not reconstitute in water at 90°C in 180 seconds.

[0175] The change in D[4,3] pm value for these proteins over time is shown in the graph in Figure 2A with normalization in Figure 2B (Normalised D[4,3](t) = D[4,3](t) / D[4,3](t=0)).

[0176] Example 2

[0177] Powders were prepared according to the formulations set out in Table 2. The powders were prepared by dry mixing the ingredients in the given amounts. Amounts are given as weight percentages based on the total weight of the formulation.

[0178] Table 2.

[0179] The effect of the type of fat used as the binder was assessed. In this regard, Comparative Example 1 is a comparative example as this example contains no binder as claimed.

[0180] Example 2 contains cocoa butter, which is a binder, with a solid fat content (SFC) at 30°C of 50% by weight, based on the total weight of the binder. Example 3 contains fractionated palm fat, which is a binder with a SFC at 30°C of 55% by weight, based on the total weight of the binder.

[0181] Pea protein Vitessence 1853 is a protein as discussed in Example 1. It exhibits a percentage change between the initial D[4,3] value and the highest D[4,3] value of -0.2%.

[0182] NaCl is an electrolyte. Flavourings are as discussed above formulated from spices and savoury flavour powder.

[0183] Tablets were then prepared for each example. In this regard, 5 grams of the dry mixture was fed to a tableting mould of 25 mm in diameter and tableted under a pressing force of 15 MPa on a MTCM I manual tablet compaction tool (GlobePharma, USA)

[0184] The tablet structure and texture were assessed, and the results can be seen in Table 3. In this regard, the hardness and integrity of the tablet was assessed by three panel experts. It was recorded as a weak tablet if it disintegrates readily or if the edge of the tablet was easilychipped and a firm tablet if the edge of the tablet was not chipped. Edge chipping in a tablet will result in issues in wrapping machine.

[0185] In the case of a firm tablet, the resulting tablet was then dispersed in 200 ml of water at a temperature of 90°C and stirred at 600 rpm with a 45 mm magnetic stirrer bar. The reconstitution tests were visually recorded (as a movie) with a camera. The time taken for the tablet to be fully reconstituted in the water is determined (from the movie). Full reconstitution in the water was recorded when with no visible big lumps (>3mm) remaining. Stirring was stopped if the tablet did not fully reconstitute in water after 180 seconds with lumps still visible.

[0186] In the case of a weak tablet, the tablet could not be dispersed in water as the tablet disintegrates.

[0187] The results of the tablet reconstitution assessment can also be seen in Table 3.

[0188] Table 3.

[0189] As can be seen from Table 3, the tablet prepared for Comparative Example 1 is weak and disintegrates readily. It was therefore not possible to carry out tablet reconstitution for Comparative Example 1.

[0190] Examples 2 and 3 which contain a binder as claimed in the claimed amounts, are both firm tablets, and fully reconstitute in the water in less than 60 seconds and less than 90 seconds, respectively.

[0191] From the results, it can be seen that the presence of a protein powder in the firm protein tablet as claimed, in this case, a protein powder having a small negative percentage change of -0.2%, allows for the tablet to be dispersible and fully reconstituted in water at a temperature of 90°C in less than 180 seconds.

[0192] Further, it can be seen that in order to provide a firm tablet, a binder should bepresent.

[0193] Example 3

[0194] Powders were prepared according to the formulations set out in Table 4. The powders were prepared by dry mixing the ingredients in the given amounts. Amounts are given as weight percentages based on the total weight of the formulation.

[0195] Table 4.

[0196] The effect of the amount of binder (in this case cocoa butter) was assessed. In this regard, Comparative Example 4 is a comparative example as this example contains only 6% binder, based on the total weight of the formulation.

[0197] Examples 5 and 6 contain 15% and 20% binder, respectively, based on the total weight of the formulation.

[0198] Cocoa butter is a binder, with a solid fat content (SFC) at 30°C of 50% by weight, based on the total weight of the binder.

[0199] Pea protein Vitessence 1853 is a protein as discussed in Example 1. It exhibits a percentage change between the initial D[4,3] value and the highest D[4,3] value of -0.2%.

[0200] NaCl is an electrolyte. Flavourings are as discussed above formulated from spices and savoury flavour powder.

[0201] Tablets were then prepared for each example. In this regard, 5 grams of the dry mixture was fed to a tableting mould of 25 mm in diameter and tableted under a pressing force of15 MPa on a MTCM I manual tablet compaction tool (GlobePharma, USA)

[0202] The tablet structure and texture were assessed, and the results can be seen in Table 5. In this regard, the hardness and integrity of the tablet was assessed by three panel experts. It was recorded as a weak tablet if it disintegrates readily or if the edge of the tablet was easily chipped and a firm tablet if the edge of the tablet was not chipped. Edge chipping in a tablet will result in issues in wrapping machine.

[0203] In the case of a firm tablet, the resulting tablet was then dispersed in 200 ml of water at a temperature of 90°C and stirred at 600 rpm with a 45 mm magnetic stirrer bar. The reconstitution tests were visually recorded (as a movie) with a camera. The time taken for the tablet to be fully reconstituted in the water is determined (from the movie). Full reconstitution in the water was recorded when with no visible big lumps (>3mm) remaining. Stirring was stopped if the tablet did not fully reconstitute in water after 180 seconds with lumps still visible.

[0204] In the case of a weak tablet, the tablet could not be dispersed in water as the tablet disintegrates.

[0205] The results of the tablet reconstitution assessment can also be seen in Table 5.

[0206] Table 5.

[0207] As can be seen from Table 5, the tablet prepared for Comparative Example 4 having only 6% by weight binder, based on the total weight of the tablet, is weak and disintegrates readily. It was therefore not possible to carry out tablet reconstitution for Comparative Example 4.

[0208] Examples 5 and 6 having the amount of binder as claimed, are both firm tablets, and both fully reconstitute in the water in less than 60 seconds.

[0209] From the results, it can be seen that the presence of a protein powder in the firm protein tablet as claimed, in this case, a protein powder having a small negative percentage changeof -0.2%, allows for the tablet to be dispersible and fully reconstituted in water at a temperature of 90°C in less than 180 seconds.

[0210] Further, it can be seen that in order to provide a firm tablet, the binder should be present in 8% to 25% by weight, based on the total weight of the tablet. When the tablet comprises less than 8% by weight of a binder, based on the total weight of the tablet, the tablet is weak. When the tablet comprises more than 25% by weight of a binder, based on the total weight of the tablet, there is a risk that the tablet becomes difficult to disintegrate.

[0211] Example 4

[0212] Powders were prepared according to the formulations set out in Table 6. The powders were prepared by dry mixing the ingredients in the given amounts. Amounts are given as weight percentages based on the total weight of the formulation.

[0213] Table 6.

[0214] Chicory root oligofructose Orafti P95 and onion powder are non-fat amorphous binders.

[0215] The effect of the amount of non-fat amorphous binders was assessed. In this regard, Comparative Example 7 is a comparative example as this example contains only 5% binder, based on the total weight of the formulation.

[0216] Examples 8, 9 and 10 contain 9%, 15% and 10% binder, respectively, based on thetotal weight of the formulation.

[0217] Plantaris pea protein 85A is a protein as discussed in Example 1. It exhibits a percentage between the initial D[4,3] value and the highest D[4,3] value of +10.1%.

[0218] NaCl is an electrolyte. Flavourings are as discussed above formulated from spices and savoury flavour powder.

[0219] Tablets were then prepared for each example. In this case, before tableting, the binder powders require activation to get sticky during tableting. Activation is done by adjusting the water activity of the mass (powder mix). Prior to tableting, the mass was stored for 24h to ensure that water activity throughout the mass is well equilibrated i.e., homogeneous. To ensure that the binder can be made sticky, the binders have a glass transition temperature (Tg) of 0°C within the water activity (aw) range of 0.30 to 0.60.

[0220] Five grams of the dry mixture was fed to a tableting mould of 25 mm in diameter and tableted under a pressing force of 15 MPa on a MTCM I manual tablet compaction tool (GlobePharma, USA). It was observed that there was no residue of powders sticking in the punch. This is crucial observation as stickiness in the punch during tableting may hamper the manufacturing process.

[0221] The tablet structure and texture were assessed, and the results can be seen in Table 7. In this regard, the hardness and integrity of the tablet was assessed by three panel experts. It was recorded as a weak tablet if it disintegrates readily or if the edge of the tablet was easily chipped and a firm tablet if the edge of the tablet was not chipped. Edge chipping in a tablet will result in issues in wrapping machine.

[0222] In the case of a firm tablet, the resulting tablet was then dispersed in 200 ml of water at a temperature of 90°C and stirred at 600 rpm with a 45 mm magnetic stirrer bar. The reconstitution tests were visually recorded (as a movie) with a camera. The time taken for the tablet to be fully reconstituted in the water is determined (from the movie). Full reconstitution in the water was recorded when with no visible big lumps (>3mm) remaining. Stirring was stopped if the tablet did not fully reconstitute in water after 180 seconds with lumps still visible.

[0223] In the case of a weak tablet, the tablet could not be dispersed in water as the tablet disintegrates.

[0224] The results of the tablet reconstitution assessment can also be seen in Table 7.

[0225] Table 7.

[0226] As can be seen from Table 7, the tablet prepared for Comparative Example 7 having only 5% by weight binder, based on the total weight of the tablet, is weak and disintegrates readily. It was therefore not possible to carry out tablet reconstitution for Comparative Example 7.

[0227] Examples 8, 9 and 10 having the amount of binder as claimed, are firm tablets. Example 8 fully reconstitutes in the water in less than 30 seconds and Examples 9 and 10 fully reconstitute in the water in less than 60 seconds.

[0228] From the results, it can be seen that the presence of a protein powder in the firm protein tablet as claimed, in this case, a protein powder having a positive percentage change, allows for the tablet to be dispersible and fully reconstituted in water at a temperature of 90°C in less than 180 seconds.

[0229] Further, it can be seen that in order to provide a firm tablet, the binder should be present in 8% to 25% by weight, based on the total weight of the tablet. When the tablet comprises less than 8% by weight of a binder, based on the total weight of the tablet, the tablet is weak. When the tablet comprises more than 25% by weight of a binder, based on the total weight of the tablet, there is a risk that the tablet becomes difficult to disintegrate.

[0230] Example 5

[0231] Powders were prepared according to the formulations set out in Tables 8 and 9. The powders were prepared by dry mixing the ingredients in the given amounts. Amounts are given as weight percentages based on the total weight of the formulation.

[0232] Table 8.

[0233] Table 9.

[0234] The effect of the type of protein was assessed.

[0235] In this regard, native whey protein isolate Lacprodan DI-9213 and Soy protein isolate Supro 1751 are comparative proteins as discussed in Example 1. Native whey protein isolate Lacprodan DI-9213 exhibits a percentage change between the initial D[4,3] value and the highest D[4,3] value of -30.7%. Soy protein isolate Supro 1751 exhibits a percentage change between the initial D[4,3] value and the highest D[4,3] value of -38.8%. Accordingly, Comparative Examples 12 and 14 do not comprise a protein as claimed.

[0236] In contrast, milk protein concentrate IdaPlus 1085, whey protein concentrate 550, Hydrolysed Soy protein Pro-diem 1307 Kerry, Rice protein Beneo 85+ and Plantaris pea protein 85 A are example proteins as discussed in Example 1. Milk protein concentrate IdaPlus 1085exhibits a percentage change between the initial D[4,3] value and the highest D[4,3] value of 32.6%. Whey protein concentrate 550 exhibits a percentage change between the initial D[4,3] value and the highest D[4,3] value of -1.9%. Hydrolised Soy protein Pro-diem 1307 Kerry exhibits a percentage change between the initial D[4,3] value and the highest D[4,3] value of +27.1%. Rice protein Beneo 85+ exhibits a percentage change between the initial D[4,3] value and the highest D[4,3] value of +6.9%. Plantaris pea protein 85A exhibits a percentage change between the initial D[4,3] value and the highest D[4,3] value of +10.1%. Accordingly, Examples 11, 13 and 15-17 comprise a protein as claimed.

[0237] Cocoa butter is a binder, with a solid fat content (SFC) at 30°C of 50% by weight, based on the total weight of the binder.

[0238] NaCl is an electrolyte.

[0239] NaCl is an electrolyte. Flavourings are as discussed above formulated from spices and savoury flavour powder.

[0240] Tablets were then prepared for each example. In this regard, 5 grams of the dry mixture was fed to a tableting mould of 25 mm in diameter and tableted under a pressing force of 15 MPa on a MTCM I manual tablet compaction tool (GlobePharma, USA)

[0241] The tablet structure and texture were assessed, and the results can be seen in Table 10. In this regard, the hardness and integrity of the tablet was assessed by three panel experts. It was recorded as a weak tablet if it disintegrates readily or if the edge of the tablet was easily chipped and a firm tablet if the edge of the tablet was not chipped. Edge chipping in a tablet will result in issues in wrapping machine.

[0242] In the case of a firm tablet, the resulting tablet was then dispersed in 200 ml of water at a temperature of 90°C and stirred at 600 rpm with a 45 mm magnetic stirrer bar. The reconstitution tests were visually recorded (as a movie) with a camera. The time taken for the tablet to be fully reconstituted in the water is determined (from the movie). Full reconstitution in the water was recorded when with no visible big lumps (>3mm) remaining. Stirring was stopped if the tablet did not fully reconstitute in water after 180 seconds with lumps still visible.

[0243] The results of the tablet reconstitution assessment can also be seen in Tables 10 and11.

[0244] Table 10.

[0245] Table 11.

[0246] As can be seen from Tables 10 and 11, all of the examples provide a firm tablet.

[0247] Comparative examples 12 and 14, which do not comprise a protein as claimed, do not achieve reconstitution in the water in 180 seconds as lumps were still visible.

[0248] Examples 11, 13 and 15-17 fully reconstitute in the water in less than 120 seconds, with a few achieving reconstitution in the water in less than 30 seconds, with no lumps visible. Example 15 additionally achieved a nice clear solution on reconstitution.

[0249] From the results, it can be seen that the presence of a protein powder as claimed in the firm protein tablet of the present invention (namely, a protein powder that exhibits a percentage change of -10% to +100%) allows for the tablet to be dispersible and fully reconstituted in water at a temperature of 90°C in less than 180 seconds. In contrast, the inclusion of a protein powderthat has a percentage change of from -100% to -10%, means that the tablet is not dispersible and is not reconstituted in water at a temperature of 90°C within 180 seconds.

[0250] The inventors have surprisingly found that the inclusion of such protein powder in the tablet of the invention, improves reconstitution of the tablet in water. Without wishing to be bound by theory, the inventors consider that the minimal swelling or swelling of the particles of the protein powder present in the tablet on hydration forces the tablet to break apart, thus promoting reconstitution.

[0251] Example 6

[0252] Powders were prepared according to the formulations set out in Table 12. The powders were prepared by dry mixing the ingredients in the given amounts. Amounts are given as weight percentages based on the total weight of the formulation.

[0253] Table 12.

[0254] Cocoa butter is a binder, with a solid fat content (SFC) at 30°C of 50% by weight, based on the total weight of the binder.

[0255] Plantaris pea protein 85 A is a protein as discussed in Example 1. It exhibits a percentage change between the initial D[4,3] value and the highest D[4,3] value of +10.1%.

[0256] The effect of the amount of protein was assessed. Comparative Example 17 has the required amount of protein but is a comparative example as this example contains only 7%binder, based on the total weight of the formulation.

[0257] Examples 18 and 19 have the required amount of binder and protein, namely 50% and 75% protein, respectively, based on the total weight of the formulation.

[0258] NaCl is an electrolyte. Flavourings are as discussed above formulated from spices and savoury flavour powder.

[0259] Tablets were then prepared for each example. In this regard, 5 grams of the dry mixture was fed to a tableting mould of 25 mm in diameter and tableted under a pressing force of 15 MPa on a MTCM I manual tablet compaction tool (GlobePharma, USA)

[0260] The tablet structure and texture were assessed, and the results can be seen in Table 13. In this regard, the hardness and integrity of the tablet was assessed by three panel experts. It was recorded as a weak tablet if it disintegrates readily or if the edge of the tablet was easily chipped and a firm tablet if the edge of the tablet was not chipped. Edge chipping in a tablet will result in issues in wrapping machine.

[0261] In the case of a firm tablet, the resulting tablet was then dispersed in 200 ml of water at a temperature of 90°C and stirred at 600 rpm with a 45 mm magnetic stirrer bar. The reconstitution tests were visually recorded (as a movie) with a camera. The time taken for the tablet to be fully reconstituted in the water is determined (from the movie). Full reconstitution in the water was recorded when with no visible big lumps (>3mm) remaining. Stirring was stopped if the tablet did not fully reconstitute in water after 180 seconds with lumps still visible.

[0262] In the case of a weak tablet, the tablet could not be dispersed in water as the tablet disintegrates.

[0263] The results of the tablet reconstitution assessment can also be seen in Table 13.

[0264] Table 13.

[0265] As can be seen from Table 13, the tablet prepared for Comparative Example 17 having only 7% by weight binder, based on the total weight of the tablet, is weak and disintegrates readily. It was therefore not possible to carry out tablet reconstitution for Comparative Example 17. As shown in Examples 18 and 19, it is expected that increasing the amount of binder in, Comparative Example 17 to that as claimed, would result in a firm tablet and on dispersion with water at a temperature of 90°C, it is expected that the tablet would be fully reconstituted in the water in less than 180 seconds.

[0266] Examples 18 and 19 having the required amount of binder and varying amounts of protein are both firm tablets, and both fully reconstitute in the water in less than 45 seconds.

[0267] From the results, it can be seen that the presence of a protein powder in the firm protein tablet as claimed, in this case, a protein powder having a positive percentage change, allows for the tablet to be dispersible and fully reconstituted in water at a temperature of 90°C in less than 180 seconds.

[0268] Further, it can be seen that a high amount of the claimed protein can be present and a firm tablet, which fully reconstitutes in the water in less than 180 seconds, can be achieved.

Claims

Claims1. A firm protein tablet comprising:8 to 25% by weight of a binder, based on the total weight of the tablet; and40 to 92% by weight of a 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 a temperature of 90°C.

2. A firm protein tablet for dispersion in water comprising:8 to 25% by weight of a binder, based on the total weight of the tablet; and40 to 92% by weight of a protein, based on the total weight of the tablet, wherein the protein powder has a defined dissolution behaviour, measured by dispersing ca. 0.1 gram the protein powder in 120 ml water at 25 °C; measuring the initial D[4,3] value and nine further D[4,3] values at 8 second intervals after the initial value, and identifying the highest D[4,3] value from the nine further D[4,3] values, wherein the protein powder has an initial D[4,3] value of 1-1,000 pm, and the percentage change between the initial D[4,3] value and the highest D[4,3] value is from -10% to +100%.

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

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

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

6. The firm protein tablet of any one of the preceding claims, wherein the binder is selected from a fat, a non-fat amorphous binder ingredient, or a combination thereof.

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

8. The firm protein tablet of any one of the preceding claims, wherein the binder is a fat selected from cocoa butter, animal fat (preferably beef fat), palm fat, shea butter, algal fat, coconut fat.

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

10. The firm protein tablet of claim 9, wherein the binder is beef fat.

11. The firm protein tablet of any one of the preceding claims, wherein the binder is a non-fat amorphous binder ingredient and the non-fat amorphous binder ingredient has a glass transition temperature (Tg) of 0°C within a water activity range of 0.300 and 0.600.

12. The firm protein tablet of any one of the preceding claims, wherein the binder is a non-fat amorphous binder ingredient selected from a yeast extract, vegetable powder, animal extract, bacterial extract, vegetable extract, animal powder, reaction flavour, maltodextrin, starches, flours, glucose syrup, soluble dietary fibre, or a combination thereof.

13. The firm protein tablet of claim 12, wherein the non-fat amorphous binder ingredient is soluble dietary fibre that is a combination of partially hydrolysed guar gum, acacia gum, inulin and fructo-oligosaccharide (FOS).

14. The firm protein tablet of 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 peptide, or combinations of two or more thereof.

15. The firm protein tablet of claim 14 wherein the protein is(a) milk protein concentrate;(b) pre- denatured whey protein concentrate;(c) intact rice;(d) intact pea;(e) hydrolysed soy, or(f) a combination of two or more of (a) to (e).

16. The firm protein tablet of claim 14, wherein the protein is hydrolysed.

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

18. The firm protein tablet of 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 from 0% to +100%.

19. The firm protein tablet of any one of the preceding claims further comprising 1 to 50% by weight of electrolytes, based on the total weight of the tablet.

20. The firm protein tablet of any one of the preceding claims further comprising 1 to30% by weight of flavourings, based on the total weight of the tablet.

21. The firm protein tablet of 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 firm protein tablet of claim 21, wherein the effervescent agent comprises citric acid and sodium bicarbonate, preferably in about equal weight amounts.

23. The firm protein tablet of any one of claims 1 to 22 for use in treating and / or preventing malnutrition.

24. The firm protein tablet of any one of claims 1 to 22 for use in treating or preventing one or more symptoms of malnutrition.

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

26. The firm protein tablet of any one of claims 1 to 22 for use in the dietary management of malnutrition.

27. The firm protein tablet of any one of claims 1 to 22 for use in the dietary management one or more symptoms of malnutrition.

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

29. The firm protein tablet of any one of claims 1 to 22 for use in the dietary management of sarcopenia or muscle wasting.

30. The firm protein tablet of any one of claims 1 to 22 for use in the dietary management of a patient at risk of developing malnutrition.

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

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

33. A process for preparing a firm protein tablet comprising:(i) mixing a tablet composition comprising 8 to 25% by weight of a binder, based on the total weight of the tablet composition, and 40 to 92% by weight of a protein, based on the totalweight of the tablet composition;(ii) optionally resting the mix or drying the mix to obtain a free-flowing powder;(iii) obtaining a dry mix of the ingredients of step (i); and(iv) pressing the tablet composition to a firm protein tablet.

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

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

36. A firm protein tablet obtainable by the process for preparing a firm protein tablet as claimed in any one of claims 33 to 36.

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