Protein-complexed MCT oil, method of production, and food products made from protein-complexed MCT oil

Abstract

Protein-complexed MCT oil comprises droplets or particles of MCT encapsulated by and / or complexed with a protein-based wall material. Protein-complexed MCT oil can be used as an additive for food. The wall material comprises a protein, such as pea protein, an emulsifier, an optional co-emulsifier, and an optional polysaccharide. Protein-complexed MCT oil can optionally contain a supplemental oil containing one or more essential omega-3 fatty acids (ALA, EPA, and DHA) and / or one or more essential omega-6 fatty acids. The protein-complexed MCT oil can be consumed as desired by a user, for example, by adding the protein-complexed MCT oil to food or beverage products, such as plant flour (e.g., to make plant-MCT blended flour), coffee creamer, smoothies, sports drinks, bubble tea, jelly, ice cream, yogurt, milkshakes, processed meats (e.g., lunch meats), gravy, pet food, baked goods, vitamin supplements, energy bars, and drink mixes. The food or beverage product has the increased nutrients provided by the MCT oil, pea protein, and polysaccharides.

Description

[Background technology]

[0001]

[0001] Medium-chain triglycerides (MCTs) are a well-known source of easily digestible fats that can be readily utilized for energy in place of carbohydrates. MCTs are often utilized by people wishing to restrict carbohydrates and / or those following a ketogenic diet. MCTs can confer numerous benefits, including reducing stored body fat, maintaining a healthy weight, increasing energy, enhancing brain function, eliminating brain fog, improving digestion and nutrient absorption, and balancing certain hormones.

[0002]

[0002] Medium-chain triglycerides are commonly provided in liquid form (MCT oil) and can be used like other oils in cooking and as a food additive. In liquid form, MCTs contain mostly C8 and C10 triglycerides, with little or no C6 and C12 triglycerides. C6 triglycerides can be less palatable, and C12 triglycerides take longer to digest and are less readily available as a quick source of energy. However, some people have found that pure MCT oil can loosen bowel movements and cause other gastrointestinal (GI) problems.

[0003]

[0003] MCTs can also be provided in powder form, which is convenient for adding to other dry ingredients and is a convenient way to package and distribute MCTs. To convert liquid MCT oil into a solid powder form, manufacturers typically mix the oil with a carrier substance (usually aqueous starch) and then spray-dry the mixture into a powder form. MCT powders typically contain 20-50% starch, which means they are high in carbohydrates plus other additives. Such high starch content can present problems for athletes, health enthusiasts, and those following a ketogenic diet who want to limit their intake of carbohydrates and additives.

[0004]

[0004] The carrier powder used in the spray-drying process is most often a low-quality starch, which is inexpensive and easy to work with. While the starch-to-MCT ratio can vary from product to product, MCT powders will generally contain anywhere from 50-80% MCT and anywhere from 20-50% starch powder. This can be problematic not only for people trying to avoid carbohydrates, but also for people with food sensitivities or those wanting to maintain a whole food diet.

[0005]

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

[0006]

[0006] Not all fillers are bad. Acacia fiber, for example, is high in soluble fiber and causes less digestive upset than other fillers. On the other hand, corn and grain-based fillers can cause side effects and contribute little in terms of nutrients. They can also adversely alter blood sugar. Depending on the type of carrier and the starch-to-fat ratio, MCT powder can increase insulin levels and throw a person out of ketosis.

[0007] As mentioned above, MCT oil has a reputation for causing loose bowel movements if a person consumes too much at once. This can be avoided by starting with a small dose (one teaspoon) and working up to larger amounts over time. Some people report much less gastrointestinal (GI) upset with MCT powder, especially at higher doses, but this does not mean that MCT powder is completely harmless to gut health. Most bulk MCT powders use carriers and other fillers, such as glucose syrup solids, corn by-products, and maltodextrin, which contain food allergens and can be potential gut irritants. Corn, soy, wheat, and dairy-based fillers can be problematic for people who are allergic or sensitive to these ingredients, and many are made from genetically modified grains. If a person suffers from food allergies, sensitivities, or wishes to maintain a special diet such as the Paleo diet or AIP (Ammonia Protocol), they should avoid these fillers.

[0008]

[0008] Aside from containing a large amount of carbohydrates and additives, there are benefits to using MCT powder. Some people consider MCT powder to be a more versatile option than MCT oil, especially when adding MCTs to powdered dietary supplements. For example, if a manufacturer wants to add fat-burning MCTs to whey or other protein mixes, the MCT powder makes this easier than oil. The powder has other benefits, such as: · Easy to add MCTs to powders, other dietary supplements and baked goods; Adds rich texture to smoothies, coffee, and baked goods; · Because the powder is cut with starch, users experience less digestive discomfort that is common with high doses of liquid MCTs; Powders are easy to package in single-use packets and are generally easy to travel with. Summary of the Invention [Problem to be solved by the invention]

[0009]

[0009] Thus, there is a long-felt unmet need to find a way to make a healthier MCT powder that can be used as an alternative to liquid MCT. There is also a long-felt unmet need to find a unique and beneficial way to deliver an effective dose of MCT to a subject without causing GI upset or disorders. [Means for solving the problem]

[0010]

[0010] Disclosed herein is a protein-complexed MCT oil, which comprises MCT droplets or particles encapsulated by and / or complexed with a protein-based wall structure comprised of a protein, an emulsifier, an optional polysaccharide, and an optional co-emulsifier. In some embodiments, the MCT droplets or particles form an MCT core, and the protein-based wall structure forms a protein-based shell that at least partially encapsulates the MCT core. Also disclosed are methods of making and using the protein-complexed MCT oil, as well as products made from the oil.

[0011]

[0011] Because MCT is an oil and is typically liquid at room temperature, protein-complexed MCT oil comprises micro- and / or nano-sized droplets or particles of MCT encapsulated by and / or complexed with a protein-based wall structure to form complexed MCT particles. In a preferred embodiment, the MCT used to make the protein-complexed MCT oil comprises one or more of C8 (caprylic) triglyceride, C10 (capric) triglyceride, a mixture of C8 and C10 triglycerides, or mixed C8 and C10 triglycerides. In a preferred embodiment, the wall structure of the complexed MCT particles comprises a protein (e.g., pea protein), optionally a polysaccharide (e.g., starch), an emulsifier (e.g., gum arabic), and an optional co-emulsifier (e.g., calcium stearoyl lactylate and / or sodium stearoyl lactylate). In other embodiments, polysaccharide fiber (eg, acacia fiber) may be used in addition to protein to form the wall structure of the protein-complexed MCT oil.

[0012]

[0012] Forming protein-complexed MCT particles creates powdered properties of the MCT and maintains the stability and freshness of the protein-complexed MCT particles and products made therefrom. Depending on the ratio of wall material to MCT, there may be excess wall material such that some of the wall material may form empty micelles, vesicles, or aggregate complexes that do not contain MCT and / or are not complexed with MCT. In some cases, "empty" micelles may contain water droplets instead of MCT. In other cases, aggregate complexes may contain only wall material. Including excess wall material ensures that all or substantially all of the MCT is encapsulated by and / or complexed with the wall material.

[0013] Protein-complexed MCT oil may comprise clusters of micro- and / or nano-sized complexed MCT particles and excess wall material, e.g., nanomicelles, nanovesicles, uncombined protein, and / or uncombined emulsifier, which may cluster with themselves or form complexed MCT droplets or particles. In some embodiments, the MCT droplets or particles form an MCT core, and the wall material forms a shell that at least partially encapsulates the MCT core.

[0014] The protein-complexed MCT oil disclosed herein is distinct from and performs substantially better than conventional MCT powder (i.e., MCT oil spray-dried with polysaccharides). Conventional MCT powders typically contain up to 50% polysaccharides. Thus, such MCT powders significantly increase the polysaccharide content of foods made therewith.

[0015] Ingesting MCT oil in liquid or powder form typically causes GI issues such as stomach upset and / or diarrhea. In contrast, the protein-complexed MCT oil disclosed herein alters the way the body absorbs MCTs, reducing or eliminating the GI issues typically associated with ingesting effective amounts of MCT oil.

[0016]

[0016] Protein-complexed MCT oil can be used in place of MCT oil and traditional MCT powder in a variety of food and beverage applications. For example, protein-complexed MCT oil can form and / or be added to food portions such as plant flour (e.g., to create a plant-MCT blended flour). Protein-complexed MCT oil can be used as an alternative MCT source (e.g., in powder form), as an ingredient in other foods, or as a standalone product that users can add to foods and / or consume as desired. For example, protein-complexed MCT oil can be used to make and / or include additives in food or beverage products, such as liquid or dry coffee creamers, smoothies, sports drinks, bubble tea, jellies, ice cream, yogurt, milkshakes, processed meats (e.g., lunch meats), gravies, pet foods, baked goods, vitamin supplements, energy bars, and drink mixes. MCT oil provides a rapid source of caloric energy that can be rapidly converted into ketone bodies, which the body can convert into ATP. The wall material provides proteins and polysaccharides to provide a complete food with healthy calories.

[0017]

[0017] Protein-complexed MCT oil may optionally contain one or more supplemental oils (e.g., containing unsaturated fats) that supplement and / or replace at least a portion of the MCT oil. When included, the one or more optional supplemental oils (e.g., containing unsaturated fats) may be selected to provide a source of essential omega-3 and omega-6 polyunsaturated fatty acids, which, when not consumed in excess and provided in the correct ratio, provide health benefits. Essential omega-3 polyunsaturated fatty acids include alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexanoic acid (DHA). Essential omega-6 polyunsaturated fatty acids include linoleic acid and gamma-linolenic acid (GLA). Oleic acid is an example of a non-essential omega-9 fatty acid. Examples of non-essential omega-7 fatty acids include palmitoleic acid and vaccenic acid.

[0018] Other nutritional oils that can be used in addition to or in place of MCT oil include a wide variety of plant- and animal-derived oils. The benefit of encapsulating nutritional oils in a wall material is that it can hide or mask the taste and sensation of such oils while still providing the desired nutritional benefits. Exemplary plant-based nutritional oils include acai oil, almond oil, amaranth oil, animal fat, apricot oil, apple seed oil, argan oil, avocado oil, babassu oil, beech nut oil, bean oil, black seed oil, blackcurrant seed oil, borage seed oil, Borneo tallow nut oil, Brazil nut oil, butternut squash seed oil, and cabbage seed (Camelina sativa) oil. sativa) oil, camellia oil, canola oil, carob pod oil, castor oil, cocklebur oil, cocoa butter, coriander seed oil, corn oil, cottonseed oil, date seed oil, egusi seed oil, evening primrose oil, flax seed oil, grape seed oil, hazelnut oil, hemp seed oil, kapok seed oil, kenaf seed oil, long-chain fatty acids and their glycerides, macadamia oil, mafra oil, marula oil, mustard oil, niger seed oil, nutmeg butter, okra seed oil, olive oil, palm oil, papaya seed oil, peanut oil, peach kernel oil, pecan oil, perilla seed oil , persimmon seed oil, peki oil, pili nut oil, pine nut oil, pistachio oil, pomegranate seed oil, poppy seed oil, prakash oil, prune kernel oil, pumpkin seed oil, quinoa oil, niger seed oil, rice bran oil, royle oil, sacha inchi oil, safflower oil (e.g., high oleic acid), salicornia oil, sapote oil, sage oil, sesame oil, shea butter, short chain fatty acids and glycerides thereof, soybean oil, sunflower oil, tarramilla oil, thistle oil, tiger nut oil, tomato seed oil, walnut oil, watermelon seed oil, and wheat germ oil. Exemplary animal-based supplemental oils that may be included in addition to and / or to replace at least a portion of the MCT oil include, but are not limited to, mackerel oil, salmon oil, sea bass oil, oyster oil, sardine oil, shrimp oil, krill oil, herring oil, whale oil, halibut oil, rainbow trout oil, tuna oil, cod liver oil, other fish oils, lard, and butterfat.People who follow a vegan diet will request plant-based oils rather than animal-based oils.

[0019]

[0019] An exemplary method for producing protein-complexed MCT oil includes: (1) forming a protein-based wall material slurry consisting of water, protein, emulsifier, and optional polysaccharide; (2) combining MCT oil and optionally an auxiliary oil (such as an unsaturated fat) with the wall material slurry to form a heterogeneous mixture; (3) subjecting the heterogeneous mixture to high-speed shear to form an emulsion; (4) subjecting the emulsion to high-pressure nanoization to form micro-sized and / or nano-sized composite droplets or particles; and (5) spray-drying the nano-sized composite droplets or particles with heated air to remove water by evaporation and form dried protein-complexed MCT oil particles.

[0020]

[0020] The use of high shear to form an emulsion can result in physical and / or chemical deformation of the ingredients. An optional polysaccharide can be combined with a protein and an emulsifier, which can be a polysaccharide, to form a new type of composite wall material. This composite wall material can be used to encapsulate and / or complex the MCT oil (and optional auxiliary oils) to form a new type of protein-complexed MCT oil with advantageous properties not found in existing MCT powders.

[0021]

[0021] In some embodiments, the dried protein-complexed MCT oil produced by the preceding process can be the final MCT product. In other embodiments, the dried protein-complexed MCT oil particles can be blended and sieved to produce a refined MCT powder with a more uniform particle size. The larger particles removed by sieving can be re-ground and added back to the refined protein-complexed MCT oil powder to be used as a coarser protein-complexed MCT oil powder for making food products, and / or recycled back into the wall material slurry and / or heterogeneous mixture to be used to form nanoemulsions in the processes described above.

[0022]

[0022] In some embodiments, the protein-complexed MCT oil may be blended with one or more other ingredients to form a blended product. For example, a first protein-complexed MCT oil made using one type of protein and optional polysaccharide as the wall material may be blended with a second protein-complexed MCT oil made using a different wall material. Alternatively, the protein-complexed MCT oil may be blended with one or more conventional wheat flours to form an MCT blend flour product with desired nutritional and / or performance properties, such as an increased protein and / or healthy fat profile. The MCT blend flour may include gluten flour, gluten-free flour, and / or low-carbohydrate flour.

[0023] MCT blend flour products made using the protein-complexed MCT oil disclosed herein can replace and / or supplement traditional flour to make food products such as baked, fried and boiled goods, including, but not limited to, bread, biscuits, rolls, buns, cakes, cupcakes, pies, bagels, muffins, flatbreads, cakes, brownies, pastries, cookies, crackers, tarts, puff pastries, donuts, tarts, turnovers, crepes, pancakes, waffles, crumpets, cornbread, muffulettas, breaded meats, dumplings, pasta, noodles, tortellini, ravioli, ice cream, yogurt, and the like.

[0024] Protein-complexed MCT oil has several advantages over pure MCT oil, which is typically a liquid at room temperature. These advantages include the ease of measuring a dry powder, reducing or eliminating GI issues, longer shelf life (e.g., can be used for long-term food storage without going rancid), easier storage and more storage options (e.g., cardboard containers or packets compared to glass or plastic jars), easier dispersion in water or aqueous liquids, and healthier calories (it's MCT combined with protein and polysaccharides to produce a more complete food).

[0025]

[0025] Additional features and advantages will be set forth in part in the following Detailed Description, and in part will be apparent from the Detailed Description, or may be learned by practice of the embodiments disclosed herein. It will be understood that both the foregoing brief Summary and the following detailed Detailed Description are exemplary and explanatory only and are not limited to the embodiments disclosed or claimed herein.

[0026] To further clarify the above and other advantages and features of the present invention, a more particular description of the invention will be provided by reference to specific embodiments thereof which are illustrated in the accompanying drawings. It will be appreciated that these drawings depict only typical embodiments of the invention and therefore should not be considered limiting of its scope. The invention will be described and explained with additional specificity and detail through the use of the accompanying drawings. [Brief explanation of the drawings]

[0027] [Figure 1]

[0027] FIG. 1 is a schematic diagram of steps that may be used in forming protein-complexed MCT oil. [Figure 2]

[0028] 1 is a flow chart illustrating an exemplary method for producing protein-complexed MCT oil. [Figure 3]

[0029] 1 is a graph from a comparative study comparing the gastrointestinal tolerance of baked cake products made using all-purpose flour only, a blended flour composed of all-purpose flour and conventional MCT powder, and two composite flours having different amounts of protein-complexed MCT oil incorporated therein. DETAILED DESCRIPTION OF THE INVENTION

[0028] Introduction

[0030] The protein-complexed MCT oil disclosed herein has an improved nutritional and performance profile compared to conventional MCT powder. The protein-complexed MCT oil disclosed herein comprises protein-complexed MCT droplets or particles that are encapsulated and / or complexed with a protein-based wall structure composed of a protein, an emulsifier, an optional polysaccharide, and an optional co-emulsifier.

[0029]

[0031] Protein-complexed MCT oil can form a subcomponent of plant-MCT flour, or can be used as an alternative (e.g., powdered) MCT source, or as an ingredient in other foods, or as a standalone product that users can add to food and / or consume as desired.For example, protein-complexed MCT oil can be used to make and / or contain additives to food or beverage products, such as liquid or dry coffee creamer, smoothies, sports drinks, bubble tea, jelly, ice cream, yogurt, milkshakes, processed meats (e.g., lunch meat), gravy, pet food, baked goods, vitamin supplements, energy bars, and drink mixes.MCT oil provides a rapid source of calorie energy that can be quickly converted into ketone bodies, which the body can convert into ATP.The wall material provides protein and polysaccharides to provide a complete food with healthy calories.

[0030]

[0032] Ingesting MCT oil, either in oil or powder form, typically causes GI upset and / or diarrhea. In contrast, the disclosed protein-complexed MCT oil alters the way the body absorbs MCTs, reducing or eliminating the GI issues commonly associated with MCT ingestion. Encapsulating and / or complexing the MCT droplets or particles with a protein-based wall material containing protein and carbohydrates beneficially balances the fat, protein, and carbohydrates, aiding in better digestibility.

[0031] Protein-Complexed MCT Oil

[0033] Protein-complexed MCT oil comprises MCT droplets or particles encapsulated by and / or complexed with a protein-based wall structure composed of a protein, an emulsifier, an optional polysaccharide, and an optional co-emulsifier. Because MCT is an oil and is typically liquid at room temperature, protein-complexed MCT oil comprises micro- and / or nano-sized MCT droplets or particles encapsulated by and / or complexed with a protein-based wall structure to form protein-complexed MCT particles. In some embodiments, the MCT droplets or particles form an MCT core, and the protein-based wall structure forms a protein-based shell that at least partially encapsulates the MCT core.

[0032] MCT oil

[0034] The MCT droplets or particles contained within the protein-complexed MCT oil comprise one or more of C6 triglycerides, C8 triglycerides, C10 triglycerides, C12 triglycerides, or mixed triglycerides thereof. In a preferred embodiment, the MCT droplets or particles comprise one or more of C8 triglycerides, C10 triglycerides, or mixed C8 / C10 triglycerides.

[0033] protein

[0035] The protein used to create the wall structure in the protein-complexed MCT oil can be at least one of plant protein or animal protein. Exemplary plant proteins include, but are not limited to, pea protein, hemp protein, pumpkin seed protein, rice protein, soy protein, sunflower seed protein, sacha inchi (Plukenetia volubilis) protein, chia protein, quinoa protein, and combinations thereof. Exemplary animal proteins include, but are not limited to, whey protein, casein, egg protein, beef protein, chicken protein, fish protein, collagen, and combinations thereof.

[0034]

[0036] In a currently preferred embodiment, the protein comprises one or more plant proteins, more preferably pea protein. Plant proteins are preferred for their nutritional profile, processability, and avoidance of residual cholesterol (found in some animal proteins). For example, whey protein naturally contains cholesterol. In addition, people who follow a vegan diet will request MCT powder made using plant proteins rather than animal proteins. Research has shown that people who eat diets rich in plant proteins have a lower risk of heart disease, stroke, type 2 diabetes, and some types of cancer. When forming wall materials, plant proteins typically provide better functionality because they are more fibrous and less compact than animal proteins. This is because plant proteins often contain more carbohydrate and fiber molecules. Animal proteins are more compact and have a more organized structure. Plant proteins are better suited to forming wall materials because they are less water-soluble and can better aggregate together to form micelles. Plant proteins are generally less susceptible to heat than animal proteins. This makes them better for wall materials throughout the production process, especially during high shear speeds, as they are more fibrous and less compact than animal proteins. The fibrous structure of plant proteins helps protect them from heat damage.

[0035]

[0037] Pea protein, the currently preferred plant protein for making wall materials, is a common source of plant food protein and can be derived and extracted from yellow and green split peas (Pisum sativum). It can be used as a dietary supplement to increase intake of individual proteins or other nutrients, or as a replacement for other foods. As a powder, it can be used as an ingredient in food manufacturing, such as a thickener, foaming agent, or emulsifier.

[0036]

[0038] Pea protein can be extracted in powder form and processed and produced in different ways. It can be isolated through wet fractionation, which results in a high protein concentration. It can be concentrated through a dry fractionation process, which results in a low protein concentration. Pea protein can be in a textured form, which is why when it is used in foods as a replacement for other products, for example meat substitutes, pea protein is a food source due to its availability, low allergenicity and high nutritional value.

[0037]

[0039] Pea proteins are rich in nutrients such as protein and carbohydrates, and also contain vitamins and minerals, but are low in fat. Peas typically contain 23.1–30.9% protein, 1.5–2.0% fat, and minor components such as vitamins, phytic acid, saponins, polyphenols, minerals, and oxylates. They also contain several classes of proteins: globulins, albumins, prolamins, and glutelins. Proteins are primarily albumins and globulins, which account for 10–20% and 70–80% of the protein in pea seeds, respectively. Albumins are water-soluble and are considered metabolic and enzymatic proteins, while globulins are salt-soluble and serve as storage proteins for the seeds. Globulins can be further classified into legumins and vicilins. Legumins (a family of globular proteins) are hexameric proteins, while vicilin proteins are trimers.

[0038]

[0040] Pea seeds contain 60-65% carbohydrates, primarily composed of oligosaccharides, monosaccharides, polysaccharides, and disaccharides. The major carbohydrate fragment in peas is starch, which is the major storage carbohydrate in the cotyledons. Peas also contain high levels of dietary fiber, consisting of cellulose, gums, hemicellulose, pectin, mucilage, lignin, and resistant starch. Dry peas have 17-27% dietary fiber, depending on the cultivar, environment, and global growing region. Pea seeds also contain 5-6% sucrose and raffinose. Depending on the cultivar and environment, sucrose ranges from 2.2% to 2.6%, stachyose ranges from 1.3-3.2%, verbascose ranges from 1.2-4.0%, and raffinose ranges from 0.2-1.0%.

[0039]

[0041] The fat content of pea seeds ranges from 1.2% to 1.8%, depending on the cultivar. Approximately 25% of the fatty acids consist of oleic acid and 50% linoleic acid. Pea seeds are also a rich source of minerals and vitamins, such as folate, riboflavin, pyridoxine, and niacin.

[0040] emulsifier

[0042] The emulsifiers used to prepare the wall material for forming the wall structure used to prepare the protein-complexed MCT oil and / or other nutritional oils can be gum arabic, acacia fiber, xanthan gum, guar gum, gellan gum, carrageenan, locust bean gum, pectin, starch, soy lecithin, egg lecithin, agar, dextrin, monoglycerides, diglycerides, and combinations thereof. In a currently preferred embodiment, the emulsifier comprises gum arabic.

[0041] Co-emulsifier

[0043] Optional co-emulsifiers used to create the wall material for forming the wall structure used to create the protein-complexed MCT oil can be calcium stearoyl lactylate, sodium stearoyl lactylate, cetearyl alcohol, cetyl alcohol, calcium stearate, magnesium stearate, phosphates, polyglycerol esters, polysorbates, sorbitan monostearate, sucrose fatty acid esters, and combinations thereof. In a currently preferred embodiment, the co-emulsifier comprises calcium stearoyl lactylate and / or sodium stearoyl lactylate.

[0042] polysaccharide

[0044] Optional polysaccharides used to make the wall material may include starch or other polysaccharides such as pectin, cellulose derivatives, inulin, xylan, arabinoxylan, and chitin. Exemplary starches include, but are not limited to, corn starch, potato starch, wheat starch, rice starch, cassava starch, and combinations thereof.

[0043] Supplementary oil

[0045] Protein-complexed MCT oil may optionally contain one or more supplementary oils (e.g., containing one or more unsaturated fats), which can supplement and / or replace part of the MCT oil and provide a source of essential omega-3 and omega-6 polyunsaturated fatty acids, which are fatty acids that provide health benefits when not consumed in excess and provided in the correct ratio.Essential omega-3 polyunsaturated fatty acids include alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexanoic acid (DHA).Essential omega-6 polyunsaturated fatty acids include linoleic acid and gamma-linolenic acid (GLA).An exemplary non-essential omega-9 fatty acid is oleic acid.Examples of non-essential omega-7 fatty acids include palmitoleic acid and vaccenic acid.

[0044]

[0046] Exemplary plant-based supplemental oils that may be included in addition to and / or to replace at least a portion of the MCT oil include acai oil, almond oil, amaranth oil, animal fat, apricot oil, apple seed oil, argan oil, avocado oil, babassu oil, beech nut oil, bean oil, black seed oil, blackcurrant seed oil, borage seed oil, Borneo tallow nut oil, Brazil nut oil, butternut squash seed oil, and cabbage seed (Camelina sativa) oil. sativa) oil, camellia oil, canola oil, carob pod oil, castor oil, cocklebur oil, cocoa butter, coriander seed oil, corn oil, cottonseed oil, date seed oil, egusi seed oil, evening primrose oil, flax seed oil, grape seed oil, hazelnut oil, hemp seed oil, kapok seed oil, kenaf seed oil, long-chain fatty acids and their glycerides, macadamia oil, mafra oil, marula oil, mustard oil, niger seed oil, nutmeg butter, okra seed oil, olive oil, palm oil, papaya seed oil, peanut oil, peach kernel oil, pecan oil, perilla seed oil Vegan oils include, but are not limited to, persimmon seed oil, peki oil, pili nut oil, pine nut oil, pistachio oil, pomegranate seed oil, poppy seed oil, prakash oil, prune kernel oil, pumpkin seed oil, quinoa oil, niger seed oil, rice bran oil, roil oil, sacha inchi oil, safflower oil (e.g., high oleic acid), salicornia oil, sapote oil, sage oil, sesame oil, shea butter, short-chain fatty acids and their glycerides, soybean oil, sunflower oil, tarramilla oil, thistle oil, tiger nut oil, tomato seed oil, walnut oil, watermelon seed oil, and wheat germ oil. People following a vegan diet will require plant-based oils rather than animal-based oils.

[0045]

[0047] Exemplary animal-based supplemental oils that may be included in addition to and / or to replace at least a portion of the MCT oil include, but are not limited to, mackerel oil, salmon oil, sea bass oil, oyster oil, sardine oil, shrimp oil, krill oil, herring oil, whale oil, halibut oil, rainbow trout oil, tuna oil, cod liver oil, other fish oils, lard, and butterfat.

[0046]

[0048] Some oils are considered more nutritious than others, with the more nutritious oils being preferred. Nevertheless, when used in relatively small amounts, even oils considered less nutritious can provide a source of essential omega-3 and omega-6 polyunsaturated fatty acids, resulting in a healthy ratio of polyunsaturated fats. Vegetable oils contain the essential omega-3 fatty acid alpha-linolenic acid (ALA) and essential omega-6 fatty acids. Fish oils contain the essential omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Butterfat can provide a healthy source of butyric acid and its glycerides, such as tributyrin.

[0047] Systems and methods for producing protein-complexed MCT oil

[0049] Exemplary methods for producing protein-complexed MCT oil include: forming a protein-based wall material slurry comprised of water, protein, an emulsifier, an optional polysaccharide, and an optional co-emulsifier; combining MCT oil, and optionally a supplemental oil, with a protein-based wall material slurry to form a heterogeneous mixture; subjecting the heterogeneous mixture to high speed shear to form an emulsion comprised of droplets or particles of MCT at least partially encapsulated by and / or complexed with a protein-based wall material; subjecting the emulsion to high pressure nanonization to form micro- and / or nano-sized composite droplets; Spray drying the nanonized composite droplets with heated air to remove water by evaporation and form dried protein-complexed MCT droplets or particles encapsulated by and / or complexed with a protein-based wall structure comprised of a protein, an emulsifier, an optional polysaccharide, and an optional co-emulsifier.

[0048]

[0050] In some embodiments, the dried protein-complexed MCT oil produced by the methods disclosed herein, but before sieving, can be the final protein-complexed MCT oil product. In other embodiments, the dried protein-complexed MCT oil can be blended and sieved to produce a refined protein-complexed MCT oil product with a more uniform particle size. Larger particles removed by sieving can be re-ground and added back to the refined protein-complexed MCT oil product, used as a coarser protein-complexed MCT oil product, and / or recycled back into the wall material slurry and / or into the heterogeneous mixture used to form the initial emulsion in the process.

[0049]

[0051] 1 illustrates an exemplary system 100 for producing protein-complexed MCT oil within the scope of the present disclosure. System 100 includes a container or hopper 102 with MCT oil, a container, hopper, or mixer 104 with water, protein particles 106, an emulsifier (and optional co-emulsifier) ​​108, and optional polysaccharide 110. Optional polysaccharide 110 may be provided by adding a relatively small amount of plant flour as a contributing source of wall material.

[0050]

[0052] A high shear mixer 112 is used to form an emulsion 114. The emulsion 114, preferably a nano-emulsion, comprises a variety of components, including encapsulated MCT oil or particles 116, nanovesicles 118 having a double layer structure with a hydrophilic shell surface and a water-containing inner aqueous phase, nanomicelles 120 having a hydrophilic outer surface and a hydrophobic core, excess protein particles 122, excess emulsifier (and optional co-emulsifier) ​​particles 124, and optional polysaccharide fragments 126. The optional polysaccharide fragments 126 may include plant flour fragments as a source of polysaccharides and protein.

[0051]

[0053] A high-pressure nanolyzer device or system 130 processes the emulsion droplets 128 to form protein-complexed MCT oil nanocapsules 132, which are sent to a spray drying apparatus or system 134. Heated air 136 dries the nanocapsules 132, forming dried clusters 138 that comprise the protein-complexed MCT oil.

[0052]

[0054] 2 is a flow chart illustrating an exemplary method 200 for producing protein-complexed MCT oil. In a raw material receiving step 202, the ingredients are weighed out according to an established or desired blend ratio. In a first feeding step 206, plant protein nanoparticles, an emulsifier, an optional co-emulsifier, and an optional polysaccharide are dispersed in water to form a wall material aqueous slurry. In a second feeding step 204, MCT oil and optionally a supplemental oil are added to the wall material aqueous solution to form a heterogeneous mixture.

[0053]

[0055] In high-speed shear step 208, the heterogeneous mixture is uniformly mixed by high-speed shear to form an initial nano-emulsion, which is primarily composed of protein-complexed MCT oil microcapsules, nanomicelles, and nanovesicles formed by emulsifiers and co-emulsifiers, free plant protein and emulsifier nanoparticles, and optionally polysaccharide particles. The protein-complexed MCT oil microcapsules comprise droplets or particles of MCT at least partially encapsulated by and / or complexed with the wall material.

[0054]

[0056] In some embodiments, the protein nanoparticles, emulsifier, optional co-emulsifier, and optional polysaccharide, with the optional polysaccharide acting as a polymer, assemble at the oil / water interface to fill crevices in the wall material or wall structure, thus forming a complete outer shell that embeds the MCT oil droplets and particles, thereby forming protein-complexed MCT oil microcapsules.

[0055]

[0057] In a sterilization step 210, the initial nanoemulsion is sterilized, for example, at a temperature of about 90° C. to about 100° C. for, for example, about 25 to about 35 seconds to remove or kill essentially all microorganisms.

[0056]

[0058] In the high-pressure nanonization step 212, the initial nano-emulsion is homogenized under a pressure of about 40 MPa to about 100 MPa. The high mechanical pressure created by the high pressure disperses the mixture of protein-complexed MCT oil microcapsules, nanomicelles, and nanovesicles into homogenous protein-complexed MCT oil nanocapsules.

[0057]

[0059] The nanoemulsion of protein-complexed MCT oil nanocapsules is converted to protein-complexed MCT oil nanocapsule clusters in a spray drying step 214. The inlet air temperature is maintained at about 160°C to about 220°C, and the outlet air temperature is maintained at about 75°C to about 100°C.

[0058]

[0060] In a blending and sieving step 216, the intermediate product is blended in a blender and then sieved to obtain a protein-complexed MCT oil having a relatively uniform particle size.

[0061] In a packaging step 218, the protein-complexed MCT oil is packaged in aluminum foil pouches using packaging machinery known to those skilled in the art.

[0059]

[0062] The protein-complexed MCT oil is stored in a cool, ventilated, and dry environment in storage step 220. To maintain cleanliness, the storage warehouse should be equipped with electronic rodent repellents, fly repellents, and other pest control equipment.

[0060] Properties and Uses of Protein-Complexed MCT Oil

[0063] Forming a dry protein-complexed MCT oil creates a powdery nature of the MCT and maintains the stability and freshness of the protein-complexed MCT oil and products made therewith. Depending on the ratio of wall material to MCT, there may be excess wall material so that some of the wall material can form empty micelles, vesicles, or aggregate complexes that do not contain MCT and / or are not complexed with MCT. In some cases, "empty" micelles may contain water droplets instead of MCT droplets or particles. In other cases, aggregate complexes may contain only wall material. Including excess wall material ensures that all or substantially all of the MCT is encapsulated by and / or complexed with the wall material.

[0061]

[0064] The protein-complexed MCT oil, when in powder form, may have a particle size of less than about 100 μm, or less than about 50 μm, or less than about 10 μm, or less than about 5 μm, or less than about 1 μm, or less than about 500 nm, or less than about 250 nm, or less than about 100 nm.

[0062]

[0065] The protein-complexed MCT oil disclosed herein is significantly different from, and behaves substantially better than, conventional MCT powder (i.e., MCT oil spray-dried with polysaccharides). Conventional MCT powders typically contain up to 50% polysaccharides. Therefore, such MCT powders can significantly increase the polysaccharide content of foods made therewith.

[0063]

[0066] Ingesting MCT oil in oil or powder form typically causes GI issues such as stomach upset and / or diarrhea. In contrast, the protein-complexed MCT oil disclosed herein alters the way the body absorbs MCTs, reducing or eliminating the GI issues typically associated with ingesting effective amounts of MCTs.

[0064]

[0067] The protein-complexed MCT oil may be used as an alternative MCT source (e.g., in powder form) in food or beverage products, or as a stand-alone product that can be added to food or beverage products and / or consumed as desired by a user. For example, the protein-complexed MCT oil may be used to make and / or include additives to food or beverage products, such as plant flours (e.g., to make plant-MCT blended powders), liquid or dry coffee creamers, smoothies, sports drinks, bubble tea, jellies, ice cream, yogurt, milkshakes, processed meats (e.g., lunch meats), gravies, pet food, baked goods, vitamin supplements, energy bars, and drink mixes.

[0065]

[0068] In some embodiments, the protein-complexed MCT oil may be blended with one or more other ingredients to form a blended product. For example, a first protein-complexed MCT oil made using one type of protein and optional polysaccharide as the wall material may be blended with a second protein-complexed MCT oil made using a different wall material. Alternatively, the protein-complexed MCT oil may be blended with one or more conventional wheat flours to form an MCT blend flour product with desired nutritional and / or performance properties.

[0066] Blended flour

[0069] In some embodiments, the protein-complexed MCT oil can be blended with one or more plant flours to form various blended flours. Examples of suitable plant flours that can be blended with the protein-complexed MCT oil to create blended flours include gluten flour, gluten-free flour, and low-carbohydrate flour. Exemplary gluten flours include, but are not limited to, wheat flour, barley flour, rye flour, spelt flour, and triticale flour. Exemplary gluten-free flours include, but are not limited to, oat flour, corn flour, white rice flour, buckwheat flour, sorghum flour, amaranth flour, teff flour, arrowroot flour, brown rice flour, chickpea flour, tapioca flour, cassava flour, tiger nut flour, soy flour, potato flour, millet flour, and quinoa flour. Exemplary low carbohydrate flours include, but are not limited to, seed, nut or vegetable flours such as coconut flour, almond flour, peanut flour, sesame flour, sunflower seed flour, hazelnut flour, walnut flour, soybean flour, chickpea flour, flaxseed flour and fava bean flour.

[0067]

[0070] MCT blend flour products made using the protein-complexed MCT oil disclosed herein can replace and / or supplement traditional flour to make food products such as baked, fried and boiled goods, including, but not limited to, bread, biscuits, rolls, buns, cakes, cupcakes, pies, bagels, muffins, flatbreads, cakes, brownies, pastries, cookies, crackers, tarts, puff pastries, donuts, tarts, turnovers, crepes, pancakes, waffles, crumpets, cornbread, muffulettas, breaded meats, dumplings, pasta, noodles, tortellini, ravioli, ice cream, yogurt, and the like.

[0068]

[0071] Protein-complexed MCT oil has several advantages over pure MCT oil, which is typically a liquid at room temperature, including the ease of measuring a dry powder, reducing or eliminating GI issues, longer shelf life (e.g., it can be used for long-term food storage without going rancid), easier storage and more storage options (e.g., cardboard containers or packets compared to glass or plastic jars), easier dispersion in water or aqueous liquids, and healthier calories (it's MCT oil combined with proteins and polysaccharides to produce a more complete food). [Example]

[0069]

[0072] The examples describe exemplary protein-complexed MCT oils that can be used in place of traditional MCT oil and MCT powder when making food products. Example 1

[0073] Protein-complexed MCT oil comprises droplets or particles of MCT encapsulated and / or complexed with a wall structure. The wall structure comprises a wall material formed from pea protein (protein source and emulsifier), calcium stearoyl lactylate (co-emulsifier), and sodium stearoyl lactylate (co-emulsifier). The MCT oil and wall material are present in the following amounts (excluding water): MCT oil (C8 and / or C10 triglycerides) 50-70wt% Pea protein 30-50wt% Calcium stearoyl lactylate 0.1~1.5wt% Sodium stearoyl lactylate 0.1~1.5wt%

[0074] Protein-complexed MCT oil is made by (i) first forming a wall material slurry containing 50 wt% water and 50 wt% wall material composed of pea protein, calcium stearoyl lactylate, and sodium stearoyl lactylate, (ii) high-shear mixing MCT oil with this wall material slurry to form an emulsion containing microencapsulated MCT oil droplets surrounded by wall material micelles, and (iii) nanonizing and spray-drying to form dried protein-complexed MCT oil particles, which can form complexes. The protein-complexed MCT oil particles can be sieved to remove larger particles, which can be recycled back into the wall material slurry and / or materials used to form the emulsion.

[0070]

[0075] Protein-complexed MCT oil can be used as a replacement for MCT powder, but with a better nutritional profile (e.g., by including protein and polysaccharides) and reduced or no GI tract issues compared to traditional MCT powder.

[0071] Example 2

[0076] Protein-complexed MCT oil comprises droplets or particles of MCT encapsulated and / or complexed with a wall structure. The wall structure comprises a wall material formed from pea protein, gum arabic (emulsifier), and calcium stearoyl lactylate and / or sodium stearoyl lactylate (co-emulsifier). The MCT oil and wall material are present in the following amounts (excluding water): MCT oil (C8 and / or C10 triglycerides) 40-60wt% Pea protein 25-50wt% Gum arabic 5~15wt% Calcium stearoyl lactylate 0~1.5wt% Sodium stearoyl lactylate 0~1.5wt%

[0077] Protein-complexed MCT oil is made by (i) first forming a wall material slurry containing 50 wt% water and 50 wt% wall material composed of pea protein, gum arabic, calcium stearoyl lactylate and / or sodium stearoyl lactylate, (ii) high-shear mixing MCT oil with this wall material slurry to form an emulsion containing microencapsulated MCT oil droplets surrounded by wall material micelles, and (iii) nanonizing and spray-drying to form dried protein-complexed MCT oil particles, which can form complexes. The protein-complexed MCT oil particles can be sieved to remove larger particles, which can be recycled back into the wall material slurry and / or materials used to form the emulsion.

[0072]

[0078] Protein-complexed MCT oil can be used as a replacement for MCT powder, but with a better nutritional profile (e.g., by including protein and polysaccharides) and reduced or no GI tract issues compared to traditional MCT powder.

[0073] Example 3

[0079] Examples 1 and 2 are modified by including one or more plant-based supplemental oils in addition to and / or replacing a portion of the MCT oil, including acai oil, almond oil, amaranth oil, animal fat, apricot oil, apple seed oil, argan oil, avocado oil, babassu oil, beech nut oil, bean oil, black seed oil, blackcurrant seed oil, borage seed oil, Borneo tallow nut oil, Brazil nut oil, butternut squash seed oil, and cabbage seed (Camelina sativa) oil. sativa) oil, camellia oil, canola oil, carob pod oil, castor oil, cocklebur oil, cocoa butter, coriander seed oil, corn oil, cottonseed oil, date seed oil, egusi seed oil, evening primrose oil, flax seed oil, grape seed oil, hazelnut oil, hemp seed oil, kapok seed oil, kenaf seed oil, long-chain fatty acids and their glycerides, macadamia oil, mafra oil, marula oil, mustard oil, niger seed oil, nutmeg butter, okra seed oil, olive oil, palm oil, papaya seed oil, peanut oil, peach kernel oil, pecan oil, perilla seed oil Plant-based oils may include one or more of the following: persimmon seed oil, peki oil, pili nut oil, pine nut oil, pistachio oil, pomegranate seed oil, poppy seed oil, prakash oil, prune kernel oil, pumpkin seed oil, quinoa oil, niger seed oil, rice bran oil, royle oil, sacha inchi oil, safflower oil (e.g., high oleic acid), salicornia oil, sapote oil, sage oil, sesame oil, shea butter, short-chain fatty acids and glycerides thereof, soybean oil, sunflower oil, tarramilla oil, thistle oil, tiger nut oil, tomato seed oil, walnut oil, watermelon seed oil, and wheat germ oil. Plant-based oils can provide a source of essential omega-3 and omega-6 fatty acids and / or non-essential omega-7 and / or omega-9 fatty acids.

[0074] Example 4

[0080] Examples 1-3 are modified by including one or more animal-based supplemental oils in addition to and / or replacing a portion of the MCT oil and / or optional plant-based oil, including one or more of mackerel oil, salmon oil, sea bass oil, oyster oil, sardine oil, shrimp oil, krill oil, herring oil, whale oil, halibut oil, rainbow trout oil, tuna oil, cod liver oil, other fish oils, lard, or butterfat. Fish-based oils can provide a source of the essential omega-3 fatty acids EPA and DHA. Butterfat is a source of butyric acid in the form of tributyrin.

[0075] Example 5

[0081] In Examples 1 to 4, pea protein is modified by replacing at least a portion thereof with at least one plant protein selected from hemp protein, pumpkin seed protein, rice protein, soy protein, sunflower seed protein, sacha inchi (Plukenetia volubilis) protein, chia protein or quinoa protein.

[0076] Example 6

[0082] In Examples 1 to 5, at least a portion of the plant protein is denatured by replacing it with at least one animal protein selected from whey protein, casein, egg protein, beef protein, chicken protein, fish protein, or collagen.

[0077] Example 7

[0083] A protein-complexed MCT mixed oil is made by blending any of the protein-complexed MCT oils from Examples 1-6 with any other protein-complexed MCT oil from Examples 1-6.

[0078] Example 8

[0084] Food and beverage products are made by adding the protein-complexed MCT oil of any of Examples 1-7 in an amount ranging from 1 to 20 wt.% to one of the following foods and beverages: plant flour (e.g., to make a plant-MCT blended powder), liquid or dry coffee creamer, smoothies, sports drinks, bubble tea, jelly, ice cream, yogurt, milkshakes, processed meats (e.g., lunch meats), gravy, pet food, baked goods, vitamin supplements, energy bars, and drink mixes. The food and beverage products have the increased nutritional value provided by the MCT oil, pea protein, and polysaccharides.

[0079] Example 9

[0085] The plant-MCT blend flour is made by blending the protein-complexed MCT oil of any of Examples 1-7 with one or more gluten flours, such as wheat flour, barley flour, rye flour, spelt flour, graham flour, or triticale flour.

[0080] Example 10

[0086] Reduced gluten plant-MCT blend flours are made by replacing 5-50% of the gluten flour in Example 9 with one or more gluten-free flours selected from oat flour, corn flour, white rice flour, buckwheat flour, sorghum flour, amaranth flour, teff flour, arrowroot flour, brown rice flour, chickpea flour, tapioca flour, cassava flour, tiger nut flour, soy flour, potato flour, millet flour, or quinoa flour.

[0081] Example 11

[0087] Gluten-free plant-MCT blend flours are made by replacing all of the gluten flours in Examples 9 and 10 with one or more gluten-free flours selected from oat flour, corn flour, white rice flour, buckwheat flour, sorghum flour, amaranth flour, teff flour, arrowroot flour, brown rice flour, chickpea flour, tapioca flour, cassava flour, tiger nut flour, soy flour, potato flour, millet flour, or quinoa flour.

[0082] Example 12

[0088] Reduced gluten and reduced carbohydrate plant-MCT blend flours are made by replacing 5-50% of the gluten flour in Example 9 with one or more gluten-free, low carbohydrate flours selected from coconut flour, almond flour, peanut flour, sesame flour, sunflower seed flour, hazelnut flour, walnut flour, soybean flour, chickpea flour, flaxseed (linseed) flour, broad bean flour, pumpkin seed flour, lupin flour, red lentil flour, or refined bran flour.

[0083] Example 13

[0089] A gluten-free, low carbohydrate plant-MCT blend flour is made by replacing the flour of any of Examples 9-12 with one or more gluten-free, low carbohydrate flours selected from coconut flour, almond flour, peanut flour, sesame flour, sunflower seed flour, hazelnut flour, walnut flour, soybean flour, chickpea flour, flax seed (linseed) flour, broad bean flour, pumpkin seed flour, lupin flour, red lentil flour, or refined white bran flour.

[0084] Comparative example A

[0090] Conventional MCT powder is used in place of the protein-complexed MCT oil produced or used in Examples 1-12. The MCT powder is produced by spray-drying MCT oil containing 30-50 wt% polysaccharides. This food, beverage product, and plant-MCT blend powder has increased fat and carbohydrates, which can cause GI tract problems, especially when it contains increased amounts of MCT powder.

[0085] Comparative example B

[0091] Conventional MCT blend flour is used in place of the plant-MCT blend flour in Examples 9-12. This food has an inferior quality and nutritional profile, being high in carbohydrates and low in protein, which can cause GI tract problems, especially when it has an increased amount of MCT powder.

[0086] Gastrointestinal Tolerance Studies

[0092] A gastrointestinal tolerance study was conducted by having test subjects eat cakes made from four different flours and then comparing the results. Ingestion of MCT oil can cause gastrointestinal (GI) disorders. It is necessary to determine the acceptable intake of MCTs. The purpose of this study was to determine the GI tolerance of baked products made using wheat-MCT composite flours with different MCT contents compared to all-purpose wheat flour or wheat-MCT blend flours, as disclosed in U.S. Provisional Patent Application No. 63 / 412,721, U.S. Patent Application No. 17 / 972,037, U.S. Patent Application No. 18 / 096,784, and U.S. Patent Application No. 18 / 373,043, all of which are incorporated by reference. The study was randomized, double-blind, parallel-group, placebo-controlled. Although this study did not utilize a plant-MCT blend flour as in Examples 9-12, this study is nevertheless useful and predicts the results that would be expected if a plant-MCT blend flour made according to Examples 9-12 were used instead.

[0087]

[0093] Four different types of small soy-based cakes were made using equal amounts of the following four flours mixed with soy milk and baked using conventional means: Flour type MCT content per cake All-purpose cake (APC) flour 0g APC powder and MCT powder blend 10g APC-MCT (7%) Composite Flour 7g APC-MCT (10%) Composite Flour 10g

[0094] The subjects were randomly divided into four groups, and their diets were changed every two days. The total study period was six days. The subjects consumed the test meal and completed a GI tolerance questionnaire. On the seventh day, the subjects were asked to record their GI comfort satisfaction over the past week.

[0088]

[0095] A GI Tolerance Questionnaire was used to record the incidence and severity of eight GI domains, including bloating, nausea, flatulence, GI cramps, diarrhea, constipation, abdominal pain, and GI borborygmi. GI domains were scored on a 4-point scale (0 = none, 1 = mild, 2 = moderate, 3 = severe). These domains were chosen based on published literature on GI tolerance. For simplicity, a composite GI tolerance score was generated by averaging the different scores from the eight GI domains.

[0089]

[0096] The results of the GI tolerance study are listed in Table 1 and illustrated graphically in Figure 3. The "control" is all-purpose wheat flour.

[0090] [Table 1]

[0091]

[0097] The mean score is the average of all symptom scores in each group: all-purpose cake flour (control), all-purpose cake and MCT blend flour, all-purpose cake-MCT (7%) composite flour, and all-purpose cake-MCT (10%) composite flour. The mean score reflects the incidence and severity of GI disturbances as assessed by subjects on a 4-point scale (0 = none, 1 = mild, 2 = moderate, 3 = severe) of their GI symptoms. The number of subjects was counted for each score in each group (Table 1), and the mean score was calculated for each participant in each group.

[0092]

[0098] Figure 3 shows the average score for each test group in a graph.The average test scores of the participants in each test group are added together, and then divided by the total number of subjects in each test group to calculate the average score for each test group.The average score for each group reflects the overall occurrence and severity of GI disorders in various groups.The higher the average score, the more frequent and severe GI disorders are.

[0093]

[0099] Subjects who consumed the cake made with the all-purpose cake composite flour had a mean score of 0.205, which is the control mean score.

[0100] Subjects who consumed cake made with a blend of all-purpose cake flour and MCT powder had the highest mean score (0.286), which was significantly higher than the other groups (p<0.05), indicating that consumption of cake made with MCT powder caused significant GI disturbance.

[0094]

[0101] Subjects who consumed cakes made with all-purpose cake-MCT (7%) composite flour and all-purpose cake-MCT (10%) composite flour had mean scores of 0.208 and 0.216, respectively, which were close to the control mean score of 0.205, indicating that the all-purpose cake-MCT composite flour was generally well tolerated.

[0095]

[0102] A similar GI tolerance study was conducted comparing the protein-complexed MCT powder made according to Example 2 with MCT oil. Compared to pure MCT oil, the protein-complexed MCT powder of Example 2 caused significantly less GI discomfort. In some cases, no GI discomfort was experienced by these participants.

[0096]

[0103] Another GI tolerance study was conducted comparing the protein-complexed MCT powder made according to Example 2 with a commercially available MCT powder made without a protein-based wall material. Compared to the commercially available MCT powder, the protein-complexed MCT powder of Example 2 caused significantly less GI disturbance.

[0097]

[0104] The present invention may be embodied in other specific forms without departing from its spirit or essential characteristics. The described embodiments are to be considered in all respects only as illustrative and not restrictive. The scope of the invention is, therefore, indicated by the appended claims rather than by the foregoing description. All changes that come within the meaning and range of equivalency of the claims are to be embraced within their scope.

Claims

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

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

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

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

5. 5. The protein-complexed MCT oil of any one of claims 1 to 4, wherein a co-emulsifier is included and comprises one or more of calcium stearoyl lactylate, sodium stearoyl lactylate, cetearyl alcohol, cetyl alcohol, calcium stearate, magnesium stearate, phosphates, polyglycerol esters, polysorbates, sorbitan monostearate, or sucrose fatty acid esters.

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

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

8. Acai oil, almond oil, amaranth oil, animal fat, apricot oil, apple seed oil, argan oil, avocado oil, babassu oil, beech nut oil, bean oil, black seed oil, blackcurrant seed oil, borage seed oil, Borneo tallow nut oil, Brazil nut oil, butternut squash seed oil, camelina seed (camelina sativa) sativa oil, camellia oil, canola oil, carob pod oil, castor oil, cocklebur oil, cocoa butter, coriander seed oil, corn oil, cottonseed oil, date seed oil, egusi seed oil, evening primrose oil, flax seed oil, grape seed oil, hazelnut oil, hemp seed oil, kapok seed oil, kenaf seed oil, long chain fatty acids and their glycerides, macadamia oil, mafra oil, marula oil, mustard oil, niger seed oil, nutmeg butter, okra seed oil, olive oil, palm oil, papaya seed oil, peanut oil, peach kernel oil, pecan oil, perilla seed oil, persimmon seed oil, peki oil, pili nut oil, pine nut oil, pistachio oil, pomegranate seed oil, poppy seed oil, prakashi oil, prune kernel oil, ka 8. The protein-complexed MCT oil of any one of claims 1 to 7, further comprising at least one supplemental oil selected from the group consisting of pumpkin seed oil, quinoa oil, niger seed oil, rice bran oil, royle oil, sacha inchi oil, safflower oil (e.g., higher oleic acid), salicornia oil, sapote oil, sage oil, sesame oil, shea butter, short chain fatty acids and glycerides thereof, soybean oil, sunflower oil, taramira oil, thistle oil, tiger berry oil, tomato seed oil, walnut oil, watermelon seed oil, wheat germ oil, mackerel oil, salmon oil, sea bass oil, oyster oil, sardine oil, shrimp oil, krill oil, herring oil, whale oil, halibut oil, rainbow trout oil, tuna oil, cod liver oil, other fish oils, lard, and butterfat.

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

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

11. 11. A food product comprising the protein-complexed MCT oil of any one of claims 1 to 10 in combination with a food selected from vegetable flour, liquid or dry coffee creamer, smoothie, sports drink, bubble tea, jelly, ice cream, yogurt, milkshake, processed meat (e.g., lunch meat), gravy, pet food, baked food, vitamin supplement, energy bar, and drink mix.

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

13. 1. A protein-complexed MCT oil, comprising: forming a protein-based wall material slurry consisting of water, protein, at least one emulsifier or co-emulsifier, and optionally a polysaccharide; combining MCT oil, and optionally a secondary oil, with the protein-based wall material slurry to form a heterogeneous mixture; subjecting the heterogeneous mixture to high speed shear to form an emulsion comprised of droplets or particles of MCT at least partially encapsulated by and / or complexed with a protein-based wall material; subjecting the emulsion to high pressure nanonization to form micro- and / or nano-sized composite droplets; spray drying the nanonized composite droplets with air to remove water by evaporation and form dried protein-complexed MCT droplets or particles encapsulated and / or complexed with a protein-based wall structure comprised of a protein, at least one emulsifier or co-emulsifier, and optionally a polysaccharide; 2. A protein-complexed MCT oil produced by a process comprising:

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

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

16. 1. A method for producing a protein-complexed MCT oil, comprising: forming a protein-based wall material slurry comprised of water, protein, at least one of an emulsifier or co-emulsifier, and optionally a polysaccharide; combining MCT oil with a protein-based wall material slurry to form a heterogeneous mixture; subjecting the heterogeneous mixture to high speed shear to form an emulsion comprised of droplets or particles of MCT at least partially encapsulated by and / or complexed with a protein-based wall material; subjecting the emulsion to high pressure nanonization to form micro- and / or nano-sized composite droplets; spray drying the composite droplets with air to remove water by evaporation and form dried protein-complexed MCT droplets or particles encapsulated and / or complexed with a protein-based wall structure comprised of at least one of a protein, an emulsifier or a co-emulsifier, and optionally a polysaccharide; A method comprising:

17. sieving the protein-complexed MCT oil to remove larger protein-complexed MCT oil particles to produce sieved protein-complexed MCT oil having a more uniform particle size; and optionally re-grinding the larger protein-complexed MCT oil particles removed by sieving; adding the re-milled protein-complexed MCT oil particles to the sieved protein-complexed MCT oil; isolating the removed larger protein-complexed MCT oil particles as a coarser protein-complexed MCT oil product; or recycling the removed larger protein-complexed MCT oil particles back into the wall material slurry and / or heterogeneous mixture.

17. The method of claim 16, further comprising:

18. the protein comprises one or more of pea protein, hemp protein, pumpkin seed protein, rice protein, soy protein, sunflower seed protein, sacha inchi (Plukenetia volubilis) protein, chia protein, quinoa protein, whey protein, casein, egg protein, beef protein, chicken protein, fish protein or collagen; the emulsifier comprises one or more of gum arabic, acacia fiber, xanthan gum, guar gum, gellan gum, carrageenan, locust bean gum, pectin, starch, soy lecithin, egg lecithin, agar, dextrin, monoglycerides or diglycerides; or A co-emulsifier is included and includes one or more of calcium stearoyl lactylate, sodium stearoyl lactylate, cetearyl alcohol, cetyl alcohol, calcium stearate, magnesium stearate, phosphate, polyglycerol ester, polysorbate, sorbitan monostearate, or sucrose fatty acid ester.

18. The method according to claim 16 or 17, characterized in that at least one of

19. 19. The method of any one of claims 16 to 18, wherein a polysaccharide is included and comprises one or more of starch, corn starch, potato starch, wheat starch, rice starch, cassava starch, or other polysaccharides selected from pectin, cellulose derivatives, inulin, xylan, arabinoxylan or chitin.

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

21. The method further comprises adding a supplemental oil with the protein-based wall material slurry to form a heterogeneous mixture, wherein the supplemental oil is selected from the group consisting of acai oil, almond oil, amaranth oil, animal fat, apricot oil, apple seed oil, argan oil, avocado oil, babassu oil, beech nut oil, bean oil, black seed oil, blackcurrant seed oil, borage seed oil, Borneo tallow nut oil, Brazil nut oil, butternut squash seed oil, cabbage seed (camelina sativa), and the like. sativa oil, camellia oil, canola oil, carob pod oil, castor oil, cocklebur oil, cocoa butter, coriander seed oil, corn oil, cottonseed oil, date seed oil, egusi seed oil, evening primrose oil, flax seed oil, grape seed oil, hazelnut oil, hemp seed oil, kapok seed oil, kenaf seed oil, long chain fatty acids and their glycerides, macadamia oil, mafra oil, marula oil, mustard oil, niger seed oil, nutmeg butter, okra seed oil, olive oil, palm oil, papaya seed oil, peanut oil, peach kernel oil, pecan oil, perilla seed oil, persimmon seed oil, peki oil, pili nut oil, pine nut oil, pistachio oil, pomegranate seed oil, poppy seed oil, pracaci oil 21. The method of any one of claims 16 to 20, wherein the oil is selected from the group consisting of peanut oil, prune kernel oil, pumpkin seed oil, quinoa oil, niger seed oil, rice bran oil, royle oil, sacha inchi oil, safflower oil (e.g., higher oleic acid), salicornia oil, sapote oil, sage oil, sesame oil, shea butter, short chain fatty acids and glycerides thereof, soybean oil, sunflower oil, taramira oil, thistle oil, tilapia oil, tomato seed oil, walnut oil, watermelon seed oil, wheat germ oil, mackerel oil, salmon oil, sea bass oil, oyster oil, sardine oil, shrimp oil, krill oil, herring oil, whale oil, halibut oil, rainbow trout oil, tuna oil, cod liver oil, other fish oils, lard, butterfat, and combinations thereof.

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

23. 23. The method of any one of claims 16 to 22, further comprising combining the protein-complexed MCT oil with a food to form a food product selected from vegetable flour, liquid coffee creamer, bubble tea, jelly, ice cream, yogurt, processed meat, pet food, baked food, vitamin supplement, energy bar, drink mix, or with other protein-complexed MCT oil.

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

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

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

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

28. 1. A method for producing a protein-complexed MCT oil, comprising: forming a protein-based wall material slurry consisting of water, pea protein, at least one emulsifier or co-emulsifier, and optionally a polysaccharide; combining MCT oil with a protein-based wall material slurry to form a heterogeneous mixture; subjecting the heterogeneous mixture to high speed shear to form an emulsion comprised of droplets or particles of MCT at least partially encapsulated by a protein-based wall material; subjecting the emulsion to high pressure nanonization to form micro- and / or nano-sized composite droplets; spray drying the composite droplets with air to remove water by evaporation and form dry protein-complexed MCT droplets or particles encapsulated by a protein-based wall structure composed of at least one of a protein, an emulsifier or a co-emulsifier, and optionally a polysaccharide; A method comprising:

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

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