Plant-based nutritional compositions

Abstract

The plant-based nutritional composition comprises broad bean protein isolate and pea protein.The broad bean protein isolate accounts for more than about 10 wt% of the total protein in the composition, and the pea protein accounts for less than about 50 wt% of the total protein in the composition.In some embodiments, the nutritional composition is high in protein, high in fiber, and low in calories.The composition may be dairy-free and / or soy-free.

Description

[Technical Field]

[0001] The present invention relates to plant-based nutritional compositions, and in certain embodiments, to plant-based nutritional compositions that are high in protein, high in fiber, and low in calories. More particularly, the present invention relates to plant-based nutritional compositions in which the protein comprises fava bean protein isolate and pea protein, and in selected embodiments, the nutritional compositions are dairy-free, soy-free, and / or suitable for vegetarians or vegans. [Background technology]

[0002] It is problematic to produce a plant-based liquid nutritional composition that is high in protein, high in fiber, low in calories, has a good taste, and has good shelf life. Current plant-based compositions typically contain pea protein, but often have poor taste and / or texture. Another plant protein that can be used in nutritional compositions is broad bean protein. However, broad beans contain antinutritional factors that interfere with nutrient absorption, and broad bean protein can be heat unstable and can react with cations, resulting in composition instability. Therefore, improved plant-based nutritional compositions are needed. Summary of the Invention

[0003] The present invention relates to novel nutritional compositions comprising pea protein and fava bean protein that overcome various problems of conventional plant-based nutritional compositions, including poor texture, poor taste, instability, and / or adverse effects from anti-nutritional factors.

[0004] In a particular embodiment, the invention relates to a nutritional composition comprising carbohydrates, fat, and protein, wherein the protein is At least some of Fava Bean Protein Isolate and Pea Protein It comes from.The fava bean protein isolate comprises more than about 10 wt% of the total protein in the composition, and the pea protein comprises less than about 50 wt% of the total protein in the composition. Additional embodiments, and improvements and advantages of the nutritional compositions of the invention are described herein. DETAILED DESCRIPTION OF THE INVENTION

[0005] Specific embodiments of the present disclosure are described below. The invention may, however, be embodied in different forms and should not be construed as limited to the embodiments and / or examples set forth herein. Rather, these embodiments and examples are provided to illustrate more particular features of certain aspects of the invention to those skilled in the art.

[0006] The terminology used herein is for the purpose of describing embodiments only and should not be construed as limiting the disclosure as a whole. Reference to a singular feature or limitation in this disclosure includes the corresponding plural feature or limitation, and vice versa, unless otherwise specified or clearly implied to the contrary by the context in which the reference is made. Unless otherwise specified, "a," "an," "the," and "at least one" are used interchangeably. Furthermore, as used in the description and the appended claims, the singular forms "a," "an," and "the" include their plural forms unless the context clearly dictates otherwise.

[0007] To the extent that the term "includes" or "including" is used in the description or claims, it is intended to be inclusive in the same manner as the term "comprising," as that term is interpreted when used as a transitional term in the claims. Furthermore, to the extent that the term "or" is used (e.g., A or B), it is intended to mean "A or B or both." Where "only A or B, but not both" is intended, the term "only A or B, but not both" would be used. Thus, the use of the term "or" herein is inclusive, not exclusive. When the terms "and" and "or" are used together, as in "A and / or B," this refers to A or B as well as A and B.

[0008] The nutritional compositions and corresponding methods described herein may comprise, consist of, or consist essentially of any of the elements and steps described herein. Any combination of method or process steps used herein can be performed in any order unless otherwise specified or unless something to the contrary is clearly implied by the context in which the referenced combination is presented.

[0009] All ranges and parameters disclosed herein, including but not limited to percentages, parts, and ratios, are understood to encompass any and all subranges subsumed therein, and all numbers between the endpoints. For example, a stated range of "1 to 10" should be considered to include any and all subranges beginning with a minimum value of 1 or more and ending with a maximum value of 10 or less (e.g., 1 to 6.1, or 2.3 to 9.4), as well as each integer subsumed within that range (1, 2, 3, 4, 5, 6, 7, 8, 9, and 10).

[0010] All percentages are by weight of the powdered nutritional composition unless otherwise stated.

[0011] The term "plant-based nutritional composition," as used herein, unless otherwise specified, refers to a nutritional composition that contains greater than about 95% plant-derived materials, other than water. In certain embodiments, the nutritional compositions of the invention are plant-based. In additional embodiments, the nutritional compositions contain greater than about 97% plant-derived materials, or greater than about 99% plant-derived materials, other than water. In certain embodiments, the nutritional compositions contain about 100% plant-derived materials, other than water. In certain embodiments, the nutritional compositions do not contain measurable amounts of non-plant-derived non-water ingredients, i.e., 0 wt%. Certain embodiments of the nutritional compositions are suitable for mild vegetarian, vegan, or vegan diets.

[0012] The term "dairy protein," as used herein, unless otherwise specified, refers to bovine-derived protein and includes whey protein concentrate, whey protein isolate, whey protein hydrolysate, acid casein, sodium caseinate, calcium caseinate, potassium caseinate, casein hydrolysate, milk protein concentrate, milk protein isolate, and / or milk protein hydrolysate.

[0013] The term "fava bean protein concentrate," as used herein, unless otherwise specified, refers to a concentrate containing less than 80 wt% fava bean protein, typically less than about 50-80 wt% fava bean protein. On the other hand, the term "fava bean protein isolate," as used herein, unless otherwise specified, refers to a fava bean protein material that has undergone additional processing (compared to the concentrate) and contains a higher protein content of at least 80 wt%. Such fava bean isolates contain less carbohydrate and fat, and, as described in more detail below, contain reduced or no anti-nutritional factors.

[0014] The term "anti-nutritional factor," as used herein, unless otherwise specified, refers to a natural or synthetic compound that interferes with the absorption of nutrients, which are substances used by living organisms to survive, grow, and reproduce.

[0015] The term "natural flavor," as used herein, unless otherwise specified, refers to an ingredient that is an essential oil, oleoresin, essence or extract, distillate, or product of roasting, heating, or enzymolysis, and includes flavor components obtained from spices, fruits, vegetables, edible yeasts, herbs, bark, buds, roots, leaves, or similar plant materials, whose primary function in food is flavor rather than nutrition.

[0016] As used herein, "complete protein" refers to a protein that contains the nine essential amino acids required in the human diet: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.

[0017] As used herein to describe a composition, "free" refers to a composition containing less than about 1 wt% of a particular ingredient, unless otherwise specified. Particular embodiments of a nutritional composition that is free of an ingredient contain less than 0.5 wt% of that ingredient, or less than 0.25 wt%, less than 0.1 wt%, less than 0.01 wt%, less than 0.001 wt%, or less than 0.0001 wt%, or no measurable amount of that ingredient, i.e., 0 wt%.

[0018] The nutritional compositions of the present invention may be in liquid form or in powder form that can be reconstituted with water or another liquid to form a liquid composition. Liquids other than water that can be used to reconstitute powder compositions include almond milk, rice milk, cow's milk, or soy milk, as needed. References herein to liquid servings or liquid nutritional compositions refer to both nutritional compositions originally formulated in liquid form and packaged as such, e.g., via aseptic or retort packaging, and nutritional compositions formed by reconstituting a powder with water or another liquid. Such powders can be formed by spray-drying a liquid composition or by dry-blending powder ingredients. Powders can also be formed by a combination of such processes, i.e., by dry-blending a spray-dried formulation of one or more ingredients with additional dry powder ingredients. Such powders can be packaged for production in individual serving sizes or bulk, as known in the art.

[0019] The term "serving," as used herein, unless otherwise specified, refers to a liquid volume of about 150 ml to about 500 ml, e.g., about 175 ml to about 475 ml, about 190 ml to about 450 ml, about 200 ml to about 350 ml, or about 235 ml to about 326 ml, intended for a single serving. A serving may also be about 177 ml, about 207 ml, about 237 ml, about 266 ml, about 296 ml, about 330 ml, about 355 ml, about 384 ml, about 414 ml, about 44 ml, or about 473 ml. Various amounts of powdered nutritional composition can be reconstituted with water or other liquid to form a liquid serving of the nutritional composition. In certain embodiments, 25 to 125 g of powder can be mixed with water or other liquid to form a liquid serving of the recited size. In additional embodiments, 43-100 g, or 40-60 g, of powder can be mixed with water or other liquid, for example, 290 ml of water or other liquid, to form one 11 oz (approximately 330 ml) liquid serving.

[0020] Embodiments of the nutritional compositions described herein are low in calories. Particular embodiments of the nutritional compositions contain from about 100 calories to about 250 calories per serving, e.g., about 330 ml. Additional embodiments of the liquid nutritional compositions contain from about 150 to about 225 calories per serving, about 330 ml. Further particular embodiments of the liquid nutritional compositions contain less than about 200 calories, or more particularly, from about 150 to about 200 calories per serving, about 330 ml, as described herein.

[0021] Broad bean seeds are a rich source of protein, carbohydrates, fiber, vitamins, and minerals. However, the biological value of unprocessed broad beans is adversely affected by the presence of antinutritional factors, such as trypsin inhibitors, condensed tannins, phytic acid, saponins, lectins, and broad bean disease-inducing factors (derived from the aglycones divicin and isouramil, vicin (2,6-diamino-4,5-dihydroxypyrimidine 5-bD-glucopyranoside) and convicin (2,4,5-trihydroxy-6-aminopyrimidine 5-bD-glucopyranoside)). Consumption of unprocessed broad beans is associated with problems with nutrient absorption, oxidative stress, and induction of the hemolytic disease broad bean disease in some glucose-6-phosphate dehydrogenase-deficient humans. Therefore, removal of these antinutritional substances is necessary for the effective use of broad bean ingredients, including protein concentrates and isolates, in human nutrition. Tyramine and levodopa are also anti-nutritional factors present in clinically significant amounts in raw fava beans.However, due to the additional protein purification process carried out to provide a protein isolate having at least 80 wt% fava bean protein, these various anti-nutritional substances are reduced to clinically insignificant amounts or eliminated in the fava bean protein isolate used in the present composition.In certain embodiments of the nutritional composition, the fava bean protein isolate contains more than about 82 wt%, more than about 85 wt%, or at least 90 wt% fava bean protein.In further certain embodiments of the liquid nutritional composition, the fava bean protein isolate does not contain vicine, convicine, divicine, isouramil, tyramine and / or levodopa.

[0022] Furthermore, certain embodiments of the nutritional composition do not contain fava bean protein concentrate (i.e., a refined fava bean material containing less than 80 wt% fava bean protein). Fava bean protein concentrates can cause protein instability problems during heat treatment. In addition, fava bean protein concentrates are typically high in anti-nutritional components and / or other components that react with minerals and stabilizers, which can lead to health issues, also causing stability problems in nutritional compositions. Such stability problems are typically manifested by precipitated proteins in the finished liquid or reconstituted liquid product, which causes a gritty and / or chalky texture, particularly in liquid products after aseptic or retort processing. These problems are avoided with the fava bean protein isolate used in the nutritional compositions of the present invention, and the liquid compositions of the present invention can be retorted or aseptically processed without incurring a gritty or chalky texture. Specifically, in the method of preparing the nutritional composition, the combination of the purification and separation process to produce the fava bean protein isolate and the sterilization process used in preparing the nutritional composition reduces the levels of or completely removes vicine, convicine, divicine and isouramyl, as well as other instability-promoting components from fava bean protein.

[0023] Without being limited to the production of fava bean protein isolates, in one embodiment, a fava bean protein isolate having at least 80 wt% fava bean protein is obtained from fava bean flour by a series of steps including sorting, soaking, centrifugation, acid precipitation, centrifugation, washing, centrifugation, neutralization, sterilization, homogenization, and spray drying. During the extended process of precipitation and washing to produce a high protein content isolate, most or all of the water soluble anti-nutritional substances can be removed.

[0024] The nutritional compositions of the invention described herein comprise protein, carbohydrates, and fat.

[0025] In particular embodiments of the nutritional compositions of the present invention as a liquid serving, the protein comprises from about 1 wt% to about 30 wt% of the liquid nutritional composition. In more particular embodiments of a liquid serving of the nutritional composition, the protein comprises from about 1 wt% to about 25 wt% of the liquid composition, e.g., from about 1 wt% to about 20 wt%, from about 1 wt% to about 15 wt%, from about 1 wt% to about 10 wt%, from about 5 wt% to about 10 wt%, or from about 10 wt% to about 20 wt% of the liquid composition. In additional embodiments of the nutritional composition, the protein comprises from about 5 wt% to about 20 wt% of the liquid serving of the nutritional composition.

[0026] The nutritional composition comprises both fava bean protein isolate and pea protein. In certain embodiments of the nutritional composition, the fava bean protein isolate accounts for more than about 10 wt% of the total protein of the nutritional composition, and the pea protein accounts for less than about 50 wt% of the total protein of the composition. In additional embodiments of the nutritional composition, the fava bean protein isolate accounts for more than about 25 wt% of the total protein of the nutritional composition, and the pea protein accounts for less than about 25 wt% of the total protein of the nutritional composition. In yet additional embodiments of the nutritional composition, the fava bean protein isolate accounts for more than about 50 wt% of the total protein of the nutritional composition, and the pea protein accounts for less than about 20 wt% of the total protein of the nutritional composition. In yet additional embodiments of the nutritional composition, the fava bean protein isolate accounts for more than about 70 wt% or more than about 80 wt% of the total protein of the nutritional composition, and the pea protein accounts for less than about 20 wt% of the total protein of the nutritional composition.

[0027] In additional specific embodiments of the nutritional composition, the fava bean protein isolate comprises between about 10 wt% and about 95 wt% of the total protein of the nutritional composition, and the pea protein comprises between about 5 wt% and about 50 wt% of the total protein of the nutritional composition. In yet additional embodiments of the nutritional composition, the fava bean protein isolate comprises between about 75 wt% and about 95 wt% of the total protein of the nutritional composition, and the pea protein comprises between about 5 wt% and about 25 wt% of the total protein of the nutritional composition.

[0028] In additional specific embodiments, the pea protein is a pea protein isolate comprising at least about 80 wt% pea protein, which in combination with the fava bean protein isolate provides a liquid composition according to the invention with good stability and texture. Pea protein concentrates comprising less than about 80 wt% pea protein may cause stability issues and / or reduced sensory properties in the composition. The combination of pea protein isolate and fava bean protein isolate is particularly advantageous for providing a liquid composition with improved texture.

[0029] Additional embodiments of the nutritional compositions of the present invention further comprise additional proteins, such as rice protein, oat protein, canola protein, corn protein, chickpea protein, algae protein, lentil protein, quinoa protein, almond protein, hemp protein, flaxseed protein, proteins derived from one or more fruit powders, proteins derived from one or more vegetable powders, or a combination of any two or more such proteins. In certain embodiments, the nutritional compositions may comprise from about 0 to about 50 wt%, or from about 1 to about 25 wt%, or from about 1 to about 15 wt% of such proteins. Additional embodiments may include milk proteins, such as whey protein concentrate, whey protein isolate, whey protein hydrolysate, acid casein, sodium caseinate, calcium caseinate, potassium caseinate, casein hydrolysate, milk protein concentrate, milk protein isolate, and / or milk protein hydrolysate, while other embodiments of the nutritional compositions do not include such milk proteins. In addition, embodiments may include one or more soy proteins, while in other specific embodiments, the nutritional compositions are soy-free. In a further embodiment, the nutritional composition is prepared without milk protein or other dairy ingredients and is therefore a vegan composition. Further embodiments are alternatively or additionally soy-free.

[0030] Certain embodiments of the liquid nutritional composition contain about 10 grams to about 30 grams of protein and thus can be considered high protein compositions. In further embodiments, the liquid nutritional composition contains about 15 grams to about 25 grams of protein, or about 20 grams of protein, or more than 20 grams of protein per 330 ml serving. The amount or range of protein may be derived entirely from the fava bean protein isolate and pea protein, or may include one or more additional proteins.

[0031] Certain embodiments of the nutritional composition may further comprise at least one free amino acid, including, for example, methionine, tryptophan, threonine, and / or lysine. In certain embodiments, the nutritional composition comprises free amino acids in addition to the faba bean protein isolate and pea protein, such that the nutritional composition comprises a complete protein as defined herein.

[0032] In certain embodiments, the nutritional compositions also contain β-hydroxy-β-methylbutyrate (HMB). HMB is a naturally occurring short-chain fatty acid metabolite of leucine known for its use in various nutritional products and supplements. Any source of HMB is suitable for use herein, including, but not limited to, the free acid, salts (e.g., anhydrous salts), esters, lactones, or other product forms that otherwise provide a bioavailable form of HMB in the nutritional compositions. Non-limiting examples of suitable salts of HMB for use herein include sodium, potassium, magnesium, chromium, calcium HMB salts (hydrated or anhydrous), or other non-toxic salt forms. In certain embodiments, HMB is provided by calcium HMB monohydrate. In certain embodiments, the nutritional compositions may contain from about 0.01 to about 10 wt% HMB. In more particular embodiments, the nutritional compositions contain from about 0.1 wt% to about 7.0 wt%, more particularly from about 0.1 wt% to about 5.0 wt% HMB. In a further embodiment, the nutritional composition provides about 1 to 3 grams, more specifically about 1.5 to 3 grams, of HMB per serving of about 150 ml to about 500 ml.

[0033] In particular embodiments of the nutritional composition, carbohydrates comprise from about 0.1 wt% to about 10 wt% of a liquid serving of the nutritional composition. In more particular embodiments of the liquid composition, protein comprises from about 0.5 wt% to about 8 wt% of the liquid composition, or from about 1 wt% to about 5 wt% of the liquid nutritional composition.

[0034] Particular embodiments of the liquid nutritional composition contain up to about 15 grams of carbohydrate, up to about 10 grams of carbohydrate, or up to about 8 grams of carbohydrate per 330 ml serving. Particular embodiments of the liquid nutritional composition contain from about 0.1 grams to about 15 grams of carbohydrate, from about 0.5 grams to about 10 grams of carbohydrate, or from about 1 gram to about 8 grams of carbohydrate per 330 ml serving. The amount or range of carbohydrate may be derived entirely from non-fiber sources, fiber sources, or both. Suitable carbohydrate sources include, but are not limited to, sucrose, maltodextrin (e.g., rice maltodextrin and / or corn maltodextrin), tapioca, fruit powder, vegetable powder, isomaltulose, sucromalt, allulose, or a combination of two or more thereof. In particular embodiments, the carbohydrate comprises sucrose. In another embodiment, sucrose is desirably avoided, e.g., for diabetic populations, and carbohydrates include fructose, honey, isomaltulose, syrup, e.g., maple syrup or agave syrup, and / or the like. Particular embodiments of the liquid nutritional composition include sucrose, more particularly, from about 1 gram to about 8 grams, or about 7 grams, of sucrose per serving.

[0035] Nutritional composition embodiments may include fiber, and in some embodiments, the nutritional composition has a high fiber content. For example, certain liquid nutritional composition embodiments may contain up to about 10 grams of fiber per 330 ml serving, or about 0.5 grams to about 10 grams of fiber, or about 0.5 grams to about 8 grams of fiber, or about 2 grams to about 8 grams of fiber, or about 3 grams to about 8 grams of fiber. Certain liquid nutritional composition embodiments may contain about 5 grams of fiber per 330 ml serving. Suitable fibers include, but are not limited to, oat fiber, chicory root fiber, whole grain brown rice flour, fruit fiber, vegetable fiber, fructooligosaccharides (FOS), galactooligosaccharides (GOS), resistant soluble corn fiber, such as Fibersol-2 (a resistant soluble maltodextrin fiber), gum arabic, and the like, and combinations of two or more thereof. In particular embodiments, the fiber comprises oat fiber, chicory root fiber, or a combination of oat fiber and chicory root. In more particular embodiments of the nutritional composition, the fiber is derived partially or entirely from oat fiber and / or chicory root fiber.

[0036] In certain embodiments, the nutritional composition comprises fat in an amount of about 0.25 wt% to about 10 wt% of a liquid serving of the nutritional composition. In additional certain embodiments, the fat comprises about 0.5 wt% to about 8 wt% of the liquid nutritional composition, or about 0.75 wt% to about 4 wt% of the liquid nutritional composition. In certain embodiments, the fat comprises about 1 wt% of the liquid nutritional composition.

[0037] Particular embodiments of the liquid nutritional composition contain up to about 12 grams of fat, or up to about 9 grams of fat, per 330 ml serving. Particular embodiments of the liquid nutritional composition contain from about 0.1 grams to about 12 grams of fat, or from about 0.1 grams to about 9 grams of fat, or from about 0.5 grams to about 9 grams of fat, or from about 1 gram to about 8 grams of fat, per 330 ml serving. Particular embodiments of the liquid nutritional composition contain about 6 grams of fat per 330 ml serving.

[0038] Particular embodiments of the liquid nutritional composition include fats derived from plant sources, for example, fats include canola oil, corn oil, safflower oil, sunflower oil, palm oil, fractionated palm oil, lecithin, or a combination of two or more thereof, while in one embodiment, the fat may include soybean oil, and in additional embodiments, the composition does not include soybean-based oils, and more particularly does not include soybean-based ingredients, for example, does not include soybean-based oils and soybean proteins.

[0039] Certain embodiments of the nutritional compositions do not include genetically modified organisms, i.e., the nutritional compositions are non-GMO.

[0040] Certain embodiments of the nutritional composition are high in protein and fiber, and low in calories and sugar. For example, in certain embodiments, a liquid serving of the nutritional composition, per 330 ml serving, comprises 1 gram to about 15 grams of sugar, for example, including sucrose; about 1 gram to about 10 grams of fiber, more particularly about 1 gram to about 5 grams of fiber, for example, including oat fiber and / or chicory root; about 1 gram to about 12 grams of fat, for example, including canola oil and / or corn oil; and about 10 grams to about 30 grams of protein, including broad bean protein isolate and pea protein, wherein the broad bean protein isolate accounts for more than about 10 wt%, more particularly more than about 50 wt%, of the total protein in the composition, and the pea protein accounts for less than about 50 wt%, more particularly less than about 20 wt%, of the total protein.

[0041] In additional specific embodiments, the liquid nutritional composition, per serving containing about 330 ml, comprises from about 0.1 grams to about 10 grams of sugar, e.g., including sucrose; from about 0.5 grams to about 8 grams of fiber, e.g., including oat fiber and / or chicory root; from about 1 gram to about 9 grams of fat, e.g., including canola oil and / or corn oil; and from about 15 grams to about 25 grams of protein, e.g., including broad bean protein isolate and pea protein, wherein the broad bean protein isolate comprises more than about 50 wt% of the total protein of the composition and the pea protein comprises less than about 20 wt% of the total protein of the composition, and wherein the pH of the liquid nutritional composition is from about 7.0 to about 7.5.

[0042] In yet additional specific embodiments, the liquid nutritional composition, per serving containing 330 ml, comprises: from about 0.1 grams to about 10 grams of sugars comprising sucrose; from about 0.5 grams to about 8 grams of fiber comprising oat fiber and / or chicory root; from about 1 gram to about 9 grams of fat comprising canola oil and / or corn oil; and from about 15 grams to about 25 grams of protein comprising broad bean protein isolate and pea protein, wherein the broad bean protein isolate comprises more than about 50 wt% of the total protein of the composition and the pea protein comprises less than about 20 wt% of the total protein of the composition; the pH of the liquid nutritional composition is from about 7.0 to about 7.5; and the liquid nutritional composition comprises at least one free amino acid comprising thionine, tryptophan, threonine, and / or lysine.

[0043] In additional embodiments, the nutritional composition, per serving containing about 330 ml, comprises from about 0.1 grams to about 10 grams of sugars comprising sucrose, from about 0.5 grams to about 8 grams of fiber comprising oat fiber and / or chicory root, from about 1 gram to about 9 grams of fat comprising canola oil and / or corn oil, and from about 15 grams to about 25 grams of protein comprising broad bean protein isolate and pea protein, wherein the broad bean protein isolate comprises more than 50 wt% of the total protein of the composition and the pea protein comprises less than about 20 wt% of the total protein of the composition, the pH of the liquid nutritional composition is from about 7.0 to about 7.5, and the liquid nutritional composition further comprises additional protein, such as oat protein, canola protein, corn protein, chickpea protein, and / or dairy protein, or a combination thereof. Additional embodiments do not comprise dairy protein.

[0044] Certain embodiments of the nutritional composition include one or more vitamins. For example, certain embodiments of the nutritional composition include multiple vitamins and / or related nutrients, non-limiting examples of which include vitamin A, vitamin B12, vitamin C, vitamin D, vitamin K, thiamine, riboflavin, pyridoxine, niacin, folic acid, pantothenic acid, biotin, choline, inositol, and / or salts and derivatives thereof, and combinations thereof.

[0045] Most nutritional formulations containing vitamin D3 are produced using vitamin D3 obtained from sheep's wool, which makes them unsuitable for vegan consumers. In certain embodiments, the nutritional compositions described herein contain vitamin D3 from plant sources, such as from lichen.

[0046] Certain embodiments of the nutritional composition include one or more minerals, non-limiting examples of which include calcium, phosphorus, magnesium, zinc, manganese, sodium, potassium, molybdenum, chromium, iron, copper, and / or chloride, and combinations thereof. Such minerals may be added in conventional forms known in the art. However, in certain embodiments, the liquid nutritional composition is heavy metal-free or low in heavy metals such as arsenic, cadmium, lead, and mercury to comply with certain regulatory requirements, including California's Proposition 65.

[0047] Certain embodiments of the nutritional compositions include one or more of the vitamins described herein and one or more of the minerals described herein. Additional compositions include multiple vitamins and multiple minerals.

[0048] Particular embodiments of the liquid nutritional compositions have a pH of about 6.5 to about 7.8. Additional embodiments of the liquid nutritional compositions have a pH of about 7.0 to about 7.8, more particularly about 7.3 to about 7.7. Particularly good product stability is achieved by protein hydration and stabilization through pH adjustment in the ranges of about 7.0 to about 7.5, or about 7.3 to about 7.7, and nutritional compositions having a pH in these ranges exhibit a combination of desirable properties, including a smooth, low viscosity, a non-gritty formulation, and a good mouthfeel.

[0049] Certain embodiments of the nutritional composition do not contain artificial flavors, artificial colors, and / or artificial sweeteners. Certain embodiments include natural flavors, such as natural vanilla, chocolate, and / or fruit flavors, such as strawberry, apple, banana, etc. Additionally, in certain embodiments, the composition includes natural sweeteners, such as stevia, erythritol, xylitol, monk fruit, etc.

[0050] Certain embodiments of the liquid composition do not include carrageenan. Although carrageenan is often used in nutritional compositions to thicken and / or emulsify the composition, excluding carrageenan from the liquid nutritional compositions of the invention improves the physical stability of the composition during heat treatment, as compositions with carrageenan have shown precipitation of carrageenan with globular proteins.

[0051] As previously discussed, the composition may be formed as a liquid formulation and packaged as such, or the liquid formulation may be spray-dried to produce a powder composition or one or more components of a powder composition. Liquid formulations may be prepared using conventional techniques, using an aqueous blend of ingredients and an oil-based blend of ingredients, and combining these mixtures to produce an emulsified blend. In one embodiment, broad bean protein isolate and pea protein isolate are added to an aqueous solution of primary minerals and allowed to hydrate for a period of time. During the hydration process, the proteins react with citrate and phosphate to increase the thermal stability of the blend. A fiber material component may also be added to the protein solution. The oil blend and other remaining ingredients, such as a vitamin-mineral premix, ascorbic acid, chromium chloride, natural high-intensity sweeteners, and flavors, are added. After all ingredients are incorporated, the pH of the blend is adjusted as described above, for example, to a range of 7.0-7.8, 7.0-7.5, or 7.0-7.30. In additional specific embodiments, the blend is then aseptically processed, and after sterilization, it is passed through a two-stage homogenizer (2500 / 500 psi) and a final cooler. The homogenization process both ensures mixing of all ingredients and prevents settling. The liquid product can then be packaged or spray dried as desired.

[0052] The nutritional compositions, both sterile packaged liquid compositions and packaged powder compositions, exhibit good storage stability. Products stored at room temperature and at 37°C (both for 3 months) exhibit good stability in that no precipitation occurs in the liquid products.

[0053] The following examples illustrate various aspects of the invention.

[0054] Example Exemplary embodiments of liquid nutritional compositions comprising broad bean protein isolate and pea protein isolate are shown in Table 1. Liquid nutritional composition A does not contain free amino acids in the form of L-methionine, L-tryptophan, L-threonine, or L-lysine monohydrochloride, while liquid nutritional composition B contains such free amino acids. In these examples, the pea protein isolate accounts for about 17% of the total protein of the liquid nutritional composition, and the broad bean protein isolate accounts for about 83% of the total protein of the liquid nutritional composition. [Table 1]

[0055] These compositions exhibit good storage stability, as products stored at room temperature and at 37°C (both for 3 months) show no precipitation. Similar compositions have been prepared using different ratios of broad bean protein isolate and pea protein isolate, and they also show good stability. Additional similar compositions have been prepared using corn and / or canola oil.

[0056] The embodiments described herein are illustrative only and do not limit the invention as defined by the claims.

Claims

1. carbohydrates; fat; and protein; 1. A plant-based nutritional composition comprising: the protein is derived at least in part from a faba bean protein isolate containing at least 80 wt% protein and a pea protein isolate containing at least 80 wt% protein; the broad bean protein isolate comprises more than 80 wt% and not more than 95 wt% of the total protein in the composition, and the pea protein isolate comprises more than 5 wt% and not more than 20 wt% of the total protein in the composition; Plant-based nutritional composition.

2. 10. The plant-based nutritional composition of claim 1, wherein the fava bean protein isolate comprises greater than 82 wt% fava bean protein.

3. 3. The plant-based nutritional composition of claim 1, wherein the plant-based nutritional composition is a liquid or a powder that is reconstituted with water to form a liquid, and the protein is present in the liquid in an amount of 10g to 30g per 330ml of the liquid.

4. 3. The plant-based nutritional composition of claim 1, wherein the plant-based nutritional composition is a liquid or a powder that is reconstituted with water to form a liquid, and the carbohydrate is present in the liquid in an amount of up to 15 grams per 330 ml of the liquid, and the carbohydrate comprises sucrose, maltodextrin, isomaltulose, sucromalt, allulose, or a combination of two or more thereof.

5. 3. The plant-based nutritional composition of claim 1, wherein the plant-based nutritional composition is a liquid or a powder that is reconstituted with water to form a liquid, and the liquid contains 100-250 kilocalories per 330 ml of the liquid.

6. 3. The plant-based nutritional composition of claim 1, wherein the plant-based nutritional composition is a liquid or a powder that is reconstituted with water to form a liquid, and the fat is present in the liquid in an amount of 0.1 grams to 12 grams per 330 ml of the liquid.

7. 7. The plant-based nutritional composition of claim 6, wherein the fat is present in the liquid in an amount of 0.5 grams to 9 grams per 330 ml of the liquid.

8. 3. The plant-based nutritional composition of any one of claims 1-2, wherein the plant-based nutritional composition is a liquid or a powder that is reconstituted with water to form a liquid, and the liquid has a pH of 7 to 7.

5.

9. 3. The plant-based nutritional composition of claim 1, wherein the composition is a liquid or a powder that is reconstituted with water to form a liquid, and the liquid contains at least 5 grams of fiber per 330 ml of the liquid.

10. 10. The plant-based nutritional composition of claim 9, wherein the fiber comprises oat fiber, chicory root fiber, whole grain brown rice flour, fruit fiber, vegetable fiber, indigestible soluble corn fiber, or a combination of two or more thereof.

11. 3. The plant-based nutritional composition of claim 1, further comprising methionine, tryptophan, threonine, and / or lysine.

12. 3. The plant-based nutritional composition of any one of claims 1-2, further comprising rice protein, oat protein, canola protein, corn protein, chickpea protein, algae protein, lentil protein, quinoa protein, almond protein, hemp protein, flax seed protein, proteins from one or more fruit powders, proteins from one or more vegetable powders, or a combination of any two or more of such proteins.

13. 3. The plant-based nutritional composition of claim 1, wherein the nutritional composition is free of soy protein.

14. 3. The plant-based nutritional composition of claim 1, wherein the nutritional composition is free of dairy proteins.

15. 3. The plant-based nutritional composition of claim 1, wherein the nutritional composition does not contain faba bean protein concentrate.

16. 3. The plant-based nutritional composition of claim 1, wherein the nutritional composition is free of artificial flavors, artificial colors, and artificial sweeteners.

17. 3. The plant-based nutritional composition of claim 1, wherein the nutritional composition does not contain divicin and / or isouramil.

18. 3. The plant-based nutritional composition of any one of claims 1-2, further comprising vitamin D from a plant source.

19. 3. The plant-based nutritional composition of claim 1, wherein the nutritional composition is suitable for a vegan diet.

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