Edible composition

Abstract

The present disclosure relates to a fermented edible composition comprising a dairy milk or a plant-based milk drink, a lipid component, and a bacteria culture, wherein the edible composition comprises at least about 1 wt% saturated fatty acids, at least about 1 wt% monounsaturated fatty acids, and at least about 0.5 wt% polyunsaturated fatty acids, wherein said wt% is relative to the acid bound as acyl groups in glycerides in the composition based on the total weight of C6 to C24 fatty acids and based on the total weight of the composition; and at least about 0.5 wt% medium chain (C less than or equal to_ 30) triglycerides, at least about 1.0 wt% medium-long chain (C32 to C46) triglycerides, and at least about 0.2 wt% long chain (C less than or equeal to 48) triglycerides, wherein said wt% is relative to the total triglycerides present in the composition and based on the total weight of the composition.

Description

CT EDIBLE COMPOSITION CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of priority to European Patent Application No.24159992.7 filed February 27, 2024, the entire contents of which are incorporated by reference herein. FIELD OF THE INVENTION

[0002] The present disclosure relates to fermented edible compositions. In particular, itprovides edible compositions comprising a dairy milk and / or a plant-based milk drink, a lipid component, and a bacteria culture. Also disclosed are processes for making the edible compositions and uses of the edible compositions. BACKGROUND OF THE INVENTION

[0003] Lifestyle disorders, such as heart disease, stroke, diabetes, and cancer, are becomingmore and more common and affecting the global population. According to the Center for Disease Control, approximately six in ten adults in the United States suffer from one or more chronic diseases. Key risk factors for chronic disease include poor nutrition, lack of physical activity, tobacco use, and excessive alcohol consumption. Thus, to overcome this problem, it is important to adopt a healthy diet and maintain an active lifestyle. Consumption of foods with improved nutritional profiles can help with improving overall diet. Furthermore, consumption of ergogenic aids may help to optimize athletic performance and aid in muscle recovery, particularly for high performance athletes. SUMMARY OF THE INVENTION

[0004] In one aspect, the present disclosure is directed to a fermented edible compositioncomprising a dairy milk and / or a plant-based milk drink, a lipid component, and a bacteria culture, wherein the edible composition comprises: at least about 1 wt% saturated fatty acids, at least about 1 wt% monounsaturated fatty acids, and at least about 0.5 wt% polyunsaturated fatty acids, wherein said wt% is relative to the acid bound as acyl groups in glycerides in the composition based on the total weight of C6 to C24 fatty acids and based on the total weight of the composition; and at least about 0.5 wt% medium chain (C ≤ 30) triglycerides, at least about 1.0 wt% medium-long chain (C32 to C46) triglycerides, and at least about 0.2 wt%CT long chain (C ≥ 48) triglycerides, wherein said wt% is relative to the total triglycerides present in the composition and based on the total weight of the composition.

[0005] In another aspect, the present disclosure is directed to a method of making an ediblecomposition, the method comprising providing the lipid component comprising at least one long chain fatty acid of C16 to C24 in length and at least one medium chain fatty acid of C6 to C12 in length, wherein said fatty acids are bound as acyl groups in glycerides in the lipid component; providing the dairy milk and / or the plant-based milk drink and the bacteria culture, mixing the lipid component with the dairy milk and / or the plant-based milk drink and the bacteria culture to form a mixture, incubating the mixture to allow fermentation, and homogenizing the fermented mixture to form the edible composition.

[0006] These and other features of the present disclosure will become apparent to one skilledin the art upon review of the following detailed description when taken in conjunction with the appended claims. BRIEF DESCRIPTION OF THE DRAWINGS

[0007] While the specification concludes with claims particularly pointing out and distinctlyclaiming the invention, it is believed that the invention will be better understood from the following description of the accompanying figures.

[0008] FIG. 1 is a chart of the pH value for several yogurt samples measured in Example 3.

[0009] FIG. 2 is a chart of the viscosity of several yogurt samples measured in Example 3.

[0010] FIG.3 is a chart of the color value L* of several yogurt samples measured in Example3.

[0011] FIG. 4 is a chart of the moisture content of several yogurt samples measured inExample 3.

[0012] FIG. 5 is a chart of sensory analysis data of several yogurt samples analyzed inExample 3. DETAILED DESCRIPTION OF THE INVENTION

[0013] Definitions

[0014] As used herein, the term “about” to modify a number is meant to include the numberrecited plus or minus 10%, preferably 5%, or preferably 2%. Where legally permissible,CT recitation of a value in a claim means “about” the value. Use of “about” in a claim or in the specification is not intended to limit the full scope of the covered equivalents.

[0015] When introducing elements of the embodiment(s), the articles “a,” “an,” “the,” and“said” are intended to mean that there are one or more of the elements. The terms “comprising,” “including,” and “having” are intended to be inclusive and mean that there may be additional elements other than the listed elements.

[0016] The term “fat” refers to glyceride fats and oils containing fatty acid acyl groups anddoes not imply any particular melting point. The term “oil” is used synonymously with “fat.” Fats predominantly comprise triglycerides. The term “lipid” refers to monoglycerides, diglycerides, triglycerides (fats and oils), waxes, sterols, and phospholipids.

[0017] The term “fatty acid,” as used herein, refers to straight chain saturated or unsaturated(including mono- and poly-unsaturated) carboxylic acids having from 8 to 24 carbon atoms. A fatty acid having n carbon atoms and x double bonds may be denoted Cn:x. For example, palmitic acid may be denoted C16:0 and oleic acid may be denoted C18:1. Percentages of fatty acids in compositions referred to herein include acyl groups in tri-, di-, and mono- glycerides present in the glycerides as is customary terminology in the art and are based on the total weight of C8 to C24 fatty acids. The fatty acid profile (i.e., composition) may be determined, for example, by fatty acid methyl ester analysis (FAME) using gas chromatography according to ISO 12966-2:2014 and ISO 12966-4:2015.

[0018] The term “interesterification” or “interesterified” refers to the method of rearrangingthe fatty acid on the glycerol backbone of a triglyceride, which can be done either chemically or enzymatically, unless otherwise specified. Suitable examples may include those provided in U.S. Patent No.6,793,959.

[0019] As is known in the art, the Hunterlab colorimeter is a tristimulus instrument thatmeasures color in L*, a*, and b* values by using a filter that spectrally approximates the CIE Standard Observer functions of the eye. The L*, a*, and b* scales give measurements of color in visual units of color perception that relate to perceived color and color difference. The lightness value, L* defines black at 0 and white at 100. The a* axis is relative to the green–red opponent colors, with negative values toward green and positive values toward red. The b* axis represents the blue–yellow opponents, with negative numbers toward blue and positive toward yellow.

[0020] Edible CompositionCT

[0021] Disclosed herein is a fermented edible composition comprising a lipid component toimprove the fatty acid profile, thereby improving the nutritional profile, of the edible composition (for example, as compared to an otherwise identical edible composition without said lipid component). In some contexts, and as described herein, the edible composition may be useful as an ergogenic aid. The lipid used in the present disclosure is a structured lipid molecule developed by the interesterification process, in which a random rearrangement of medium chain triglycerides (MCTs) and long chain triglycerides (LCTs) create new triglycerides with medium-long chain triglycerides (MLCTs). It is believed that this arrangement of fatty acids on the glycerol backbones provides instant and long-lasting sources of energy to the body to support muscle health.

[0022] The modified lipid contemplated by the present disclosure is believed the provide along-lasting and sustainable source of energy. The lipid may have several health benefits, including building and sustaining muscles, as well as providing muscle recovery. The inventors believe that the lipid may achieve these benefits by providing a rapid source of energy to the cells along with a long-lasting source of cellular energy. Indeed, certain oils, such as medium chain triglycerides (MCTs) and long chain triglycerides (LCTs) have been studied for such effects. It has been found that MCTs are more easily digested than LCTs because medium chain fatty acids (MCFAs) are absorbed through portal veins and provide instant energy to muscles. With LCTs, the long chain fatty acids (LCFAs) are emulsified into the chylomicrons through the bile salt activity in the gall bladder. Subsequently, pancreatic lipase hydrolyzes the ester bond and forms monoglycerides and fatty acids, which combine with the intestinal lining to form lipoproteins that transport triglyceride to the lymphatic system, from which they drain into the subclavian vein via the thoracic duct to become accessible to peripheral tissues and develop long-lasting energy sources. Thus, it is believed that the contemplated lipid component (MLCT oil) of the present disclosure not only provides instant energy but also releases it in a systematic manner once the initial energy is consumed, which helps to improve the performance of athletes, cyclists, and sportspersons.

[0023] The objective of the edible compositions provided herein is to provide a high-energyfoodstuff, particularly a yogurt or yogurt drink, that is nutritious with a healthy source of fat and a sustainable source of energy, ideal for sports and endurance activities. Commercial yogurts and yogurt drinks currently available on the market do not contain a significant source of healthy fat. As mentioned, the edible compositions containing the lipid componentCT as described herein have been surprisingly found to deliver both immediate and sustained sources of energy.

[0024] Yogurts are typically dairy- or dairy alternative- based (i.e., aqueous in nature). It canbe challenging, therefore, to make a stable oil-in-water system to achieve the desired viscosity. There is a further need that such a composition has desirable organoleptic properties such as appearance, color, flavoring, taste, etc. and a stable and resilient structure.

[0025] Thus, provided herein is an edible composition comprising a dairy milk and / or aplant-based milk drink, a lipid component, and a bacteria culture. As used herein, the term “plant-based milk drink,” “plant-based milk, “plant milk,” or similar means a non-dairy alternative to milk, typically produced by extracting and processing liquid from various plant sources, such as nuts, seed, grains, or legumes. Common non-limiting examples of plant- based milk drinks include almond milk, soy milk, rice milk, oat milk, coconut milk, and cashew milk.

[0026] The lipid component can comprise at least one long chain fatty acid of C16 to C24 inlength and at least one medium chain fatty acid of C6 to C12 in length, wherein said fatty acids are bound as acyl groups in glycerides to the lipid component. In one aspect, the lipid component is interesterified. In a preferred aspect, the lipid component is enzymatically interesterified.

[0027] The lipid component can include from about 25 wt% to about 70 wt% of mediumchain fatty acids of C6 to C12 in length, preferably from about 35 wt% to about 60 wt%, and more preferably, from about 40 wt% to about 50 wt%, wherein said wt% is relative to the acid bound as acyl groups in glycerides in the lipid component and based on the total weight of C6 to C24 fatty acids.

[0028] The lipid component can also include from about 30 wt% to about 85 wt% of longchain fatty acids of C16 to C24 in length, preferably from about 40 wt% to about 65 wt%, and more preferably, from about 50 wt% to about 60 wt%, wherein said wt% is relative to the acid bound as acyl groups in glycerides in the lipid component and based on the total weight of C6 to C24 fatty acids.

[0029] The lipid component can have:i. at most about 25 wt% total CN24 triglycerides, CN26 triglycerides, CN28 triglycerides, and CN30 triglycerides, preferably from about 12 wt% to about 20 wt%, and more preferably 14 wt% to about 18 wt%; and / orCT ii. at least about 50 wt% total CN32 triglycerides, CN36 triglycerides, CN40 triglycerides, CN42 triglycerides, CN44 triglycerides, and CN46 triglycerides, preferably, from about 60 wt% to about 85 wt%, and more preferably, from about 65 wt% to about 80 wt%, wherein said wt% is based on total triglycerides present in the lipid component.

[0030] In one aspect, the lipid component can have a weight ratio of total CN32 triglyceridesCN34 triglycerides, CN36 triglycerides, CN40 triglycerides, CN42 triglycerides, CN44 triglycerides, and CN46 triglycerides present in the lipid component to total CN24 triglycerides, CN26 triglycerides, CN28 triglycerides, and CN30 triglycerides present in the lipid component is at least about 3.5:1, preferably from about 4:1 to about 6:1, and more preferably, from about 4:1 to about 5:1.

[0031] In one aspect, the lipid component preferably comprises or consists of aninteresterified blend of a medium chain triglyceride (MCT) and a liquid oil. The term “liquid oil” refers to an oil which is liquid at room temperature. The liquid oil is preferably selected from a group consisting of rapeseed oil, canola oil, sunflower oil, soybean oil, corn oil, high oleic sunflower oil, high oleic canola oil, high oleic soybean oil and a mixture thereof. The weight ratio of the medium chain triglyceride (MCT) and the liquid oil is preferably from about 20:80 to about 80:20, more preferably from about 30:70 to about 70:30 and even more preferably from about 40:60 to about 60:40. The lipid component is most preferably an interesterified blend of a medium chain triglyceride (MCT) and a liquid oil selected from rapeseed oil, canola oil, soybean oil and a mixture thereof in a weight ratio of from about 40:60 to about 60:40.

[0032] The edible composition can comprise at least one of:i. from about 0.1 wt% to about 30 wt% saturated fatty acids (SAFA), preferably,from about 0.3 wt% to about 25 wt%, and more preferably, from about 0.6 wt% to about 15 wt%, wherein the wt% is relative to the acids bound as acyl groups in glycerides in the edible composition and based on the total weight of the composition; ii. from about 0.1 wt% to about 25 wt% monounsaturated fatty acids (MUFA),preferably, from about 0.3 wt% to about 20 wt%, and more preferably, from about 0.5 wt% to about 15 wt%, wherein the wt% is relative to the acids bound as acyl groups in glycerides in the edible composition and based on the total weight of the composition; and / orCT iii. from about 0 wt% to about 10 wt% polyunsaturated fatty acids (PUFA),preferably, from about 0.05 wt% to about 8 wt%, and more preferably, from about 0.1 wt% to about 5 wt%, wherein the wt% is relative to the acids bound as acyl groups in glycerides in the edible composition and based on the total weight of the composition.

[0033] The edible composition can further comprise at least one of:i. at least about 0.5 wt% medium chain (C ≤ 30) triglycerides, preferably, fromabout 0.5 wt% to about 20 wt%, more preferably from about 1 wt% to about 10 wt%, and even more preferably from about 2 wt% to about 10 wt%, wherein the wt% is relative to the total triglycerides present in the composition and based on the total weight of the composition; ii. at least about 1.0 wt% medium-long chain (C32 to C46) triglycerides, preferablyfrom about 4 wt% to about 40 wt%, more preferably from about 6 wt% to about 30 wt%, wherein the wt% is relative to the total triglycerides present in the composition and based on the total weight of the composition; and / or iii. and at least about 0.2 wt% long chain (C ≥ 48) triglycerides, wherein the wt% isrelative to the total triglycerides present in the composition and based on the total weight of the composition.

[0034] The lipid component can comprise at least one of:i. from about 20 wt% to about 60 wt% saturated fatty acids (SAFA), preferably,from about 25 wt% to about 55 wt%, and more preferably, from about 30 wt% to about 50 wt%, wherein the wt% is relative to the acids bound as acyl groups in glycerides in the lipid component and based on the total weight of the lipid component; ii. from about 10 wt% to about 50 wt% monounsaturated fatty acids (MUFA),preferably, from about 15 wt% to about 45 wt%, and more preferably, from about 20 wt% to about 40 wt%, wherein the wt% is relative to the acids bound as acyl groups in glycerides in the lipid component and based on the total weight of the lipid component; iii. from about 0 wt% to about 30 wt% polyunsaturated fatty acids (PUFA),preferably, from about 1 wt% to about 25 wt%, and more preferably, from about 5 wt% to about 20 wt%, wherein the wt% is relative to the acids bound as acylCT groups in glycerides in the lipid component and based on the total weight of the lipid component.

[0035] In one aspect, the edible composition can comprise at least about 1 wt%, for example,at least about 2 wt% of the lipid component, preferably from about 2 wt% to about 20 wt%, more preferably from about 3 wt% to about 18 wt%, and even more preferably, from about 4 wt% to about 15 wt%, wherein the wt% is based on the total weight of the composition.

[0036] The composition can comprise from about 1 wt% to about 10 wt% of medium chainfatty acids of C6 to C12 in length, preferably from about 1.5 wt% to about 7.5 wt%, and more preferably, from about 1.75 wt% to about 7 wt%, wherein said wt% is relative to the acid bound as acyl groups in glycerides in the composition and based on the total weight of C6 to C24 fatty acids.

[0037] The composition can comprise from about 1 wt% to about 15 wt% of long chainfatty acids of C16 to C24 in length, preferably from about 2 wt% to about 10 wt%, and more preferably, from about 2.25 wt% to about 8 wt%, wherein said wt% is relative to the acid bound as acyl groups in glycerides in the composition and based on the total weight of C6 to C24 fatty acids.

[0038] Thus, in one aspect, the composition comprises from about 1 wt% to about 10 wt%of medium chain fatty acids of C6 to C12 in length and from about 1 wt% to about 15 wt% of long chain fatty acids of C16 to C24 in length, herein said wt% is relative to the acid bound as acyl groups in glycerides in the edible composition and based on the total weight of C6 to C24 fatty acids. In another aspect, the composition comprises from about 1.5 wt% to about 7.5 wt% of medium chain fatty acids of C6 to C12 in length and from about 2 wt% to about 10 wt% of long chain fatty acids of C16 to C24 in length, herein said wt% is relative to the acid bound as acyl groups in glycerides in the edible composition and based on the total weight of C6 to C24 fatty acids. In a yet further aspect, the composition comprises from about 1.75 wt% to about 7 wt% of medium chain fatty acids of C6 to C12 in length and from about 2.25 wt% to about 8 wt% of long chain fatty acids of C16 to C24 in length, herein said wt% is relative to the acid bound as acyl groups in glycerides in the edible composition and based on the total weight of C6 to C24 fatty acids.

[0039] In one aspect, the composition can comprise the dairy milk or the plant-based milkdrink in a concentration from about 65 wt% to about 97 wt%, preferably from about 70 wt% to about 95 wt%, and more preferably, from about 75 wt% to about 90 wt%, based on the total weight of the edible composition. The concentration of the dairy milk and / or the plant-CT based milk and / or the ratio to other ingredients may be adjusted to manipulate the viscosity and / or moisture content of the edible composition to the desired level. For example, a lower concentration of dairy milk and / or plant-based milk drink may be utilized for highly viscous edible compositions, whereas an increased concentration of dairy milk and / or plant-based milk drink may be utilized for edible compositions having low viscosity, such as drinkable compositions.

[0040] The dairy milk and / or plant-based milk drink can comprise any desired milk or plantmilk. For example, the dairy milk can comprise cow’s milk, goat’s milk, buffalo’s milk, camel’s milk, mother’s milk, or a combination thereof. Preferably, the dairy milk comprises cow’s milk, goat’s milk, or a combination thereof. More preferably, the dairy milk comprises cow’s milk. When the dairy milk comprises cow’s milk, the cow’s milk can comprise whole milk (containing approximately 3.5% milkfat), reduced-fat milk (containing approximately 2% milkfat), low-fat milk (containing approximately 1% milkfat), non-fat milk (containing approximately 0% milkfat) or a combination thereof.

[0041] The plant-based milk drink can comprise the milk produced by extracting andprocessing the liquid of plant nuts, seed, cereals, pseudocereals, grains, legumes, fruits, tubers, or a combination thereof. The plant-based milk drink can be made from barley, fonio, millet, oat, rice, rye, sorghum, teff, triticale, spelt, wheat, amaranth, buckwheat, quinoa, lupin, pea, peanut, soy, almond, brazil nut, cashew, hazelnut, macadamia, pecan, pistachio, walnut, chia seed, flax seed, hempseed, pumpkin seed, sesame seed, sunflower seed, coconut, banana, potato, tiger nut, or a combination thereof. In one aspect, the plant-based drink comprises soymilk, almond milk, oat milk, coconut milk, cashew milk, hazelnut milk, pistachio milk, peanut milk, hemp seed milk, walnut milk, macadamia milk, flax milk, pea milk, rice milk, or a combination thereof. Preferably, the plant-based milk comprises soymilk, almond milk, oat milk, or a combination thereof.

[0042] Various other applications of the edible composition may incorporate other dairy-based components into the aqueous phase of the composition, such as, for example, cream— e.g., clotted cream (containing at least about 55% milkfat content), heavy cream (containing at least about 36% milkfat content), whipping cream (containing from about 30% to about 36% milkfat content), light cream (containing from about 18% to about 30% milkfat content), half and half (containing from about 10.5% to about 18% milkfat content), or the like—butter, buttermilk, a fermented milk product—e.g., soured milk, sour cream, crème fraiche, cultured buttermilk, or the like—or a combination of any thereof.CT

[0043] Although the dairy milk and / or plant-based milk drink may have an inherentconcentration of lipid included therein, it should be understood that the lipid component defined above is a separate component of the edible composition.

[0044] In one aspect, the edible composition can include a protein additive configured toenhance the protein content and thereby the nutritional content of the edible composition. It is understood that the protein additive is in addition to any protein content that may or may not be inherent in the dairy milk and / or the plant-based milk drink. The protein additive can comprise at least one protein selected from the group consisting of whey protein concentrate, whey protein isolate, whey protein hydrolysate, soy isolate, soy concentrate, milk casein, calcium caseinate, calcium sodium caseinate, milk protein isolate, pea flour, pea protein isolate, beta-lacto globulin, and alpha-lactalbumin. Preferably, the protein additive comprises milk protein isolate, whey protein concentrate, or a combination thereof. In one aspect, the protein additive comprises milk protein isolate. In another aspect, the protein additive comprises whey protein concentrate. The protein additive can be in particulate form. The protein additive can be in instantized form in which it may include a small quantity of an emulsifier, or in non-instantized form, in which can it contains substantially no emulsifier. The emulsifier typically comprises lecithin, although other emulsifiers may be used in commercial protein additives.

[0045] The edible composition may comprise from about 1 wt% to about 10 wt% of theprotein additive, preferably from about 2 wt% to about 7 wt%, and more preferably, from about 3 wt% to about 5 wt%, wherein the wt% is based on the total weight of the composition.

[0046] In another aspect, sufficient protein additive is included in the edible composition toyield a nutritional profile having at least about 1 wt% protein, preferably, from about 1 wt% to about 15 wt%, more preferably, from about 2 wt% to about 10 wt%, and even more preferably, from about 4 wt% to about 8 wt%, wherein the wt% is based on the total weight of the composition. The term “nutritional profile” refers to the overall composition and content of carbohydrates, fats, proteins, vitamins, minerals, and other components that contribute to the overall nutritional value of a foodstuff.

[0047] In a further aspect, the protein content of the edible composition is at least about 1wt%, preferably, from about 1 wt% to about 15 wt%, more preferably, from about 2 wt% to about 10 wt%, and even more preferably, from about 4 wt% to about 8 wt%, wherein the wt% is based on the total weight of the composition.CT

[0048] Fatty acids are the essential macronutrients that contribute to various vital functionsincluding, for example, muscle contraction, metabolism, provide energy, and insulating and protecting vital organs. However, all these vital functions depend on the fatty acid profile, which can both positively and negatively impact the body. Low density lipoprotein (LDL) is directly associated with increasing blood cholesterol level and should be low. High density lipoprotein (HDL) helps to facilitate the excess cholesterol from blood to liver where it is broken down and removed from the body. The quality of fatty acid profile can be determined by using the polyunsaturated fatty acid (PUFA) to saturated fatty acid (SAFA) ratio index. The higher the PUFA:SAFA ratio, the greater the chance of reducing LDL.

[0049] In one aspect, the PUFA:SAFA ratio of the edible composition is higher than thePUFA:SAFA ratio of the dairy milk and / or the plant-based milk drink alone wherein said ratio is relative to the acid bound as acyl groups in glycerides in the edible composition and based on the total weight of C6 to C24 fatty acids. In another aspect, the PUFA:SAFA ratio of the edible composition is at least about 0.05, preferably, from about 0.05 to about 0.5, more preferably, from about 0.1 to about 0.5, and even more preferably, from about 0.1 to about 0.5, wherein said ratio is relative to the acid bound as acyl groups in glycerides in the composition and based on the total weight of C6 to C24 fatty acids.

[0050] Similarly, the atherogenicity index (AI) value represents the relationship between thesum of saturated and unsaturated fatty acids. Thus, food with a low AI value is safer or more beneficial (i.e., exerts less impact on blood cholesterol levels) to consume due to its ability to reduce LDL. The AI value of a composition can be calculated by using the equation: ^^12: 0 + (4 ∗ ^^14: 0) + ^^16: 0^^^^ =^^^^^^^^wherein UFA represents unsaturated fatty acids.

[0051] Thrombogenicity index (TI) value is another parameter used to characterize fatty acidcompositions. Foods having a high TI value may increase the chance of blood clot formation, thereby increasing the chance of cardiovascular disease. Thus, consuming food with a low TI value is beneficial for cardiovascular health. The TI value of a composition can be calculated by using the equation: C14: 0 + C 16: 0 + C18: 0^^^^ = − 36)CT

[0052] The edible composition of the present disclosure can have an AI value of less thanthe AI value of the dairy milk and / or the plant-based milk drink alone. Preferably, the edible composition has an AI value less than about 2.5, more preferably, less than about 2.0, and even more preferably, less than about 1.5.

[0053] The edible composition can have a thrombogenicity index (TI) value of less than theTI value of the dairy milk and / or the plant-based milk drink alone. Preferably, the edible composition has a TI value less than about 3.25, more preferably, less than about 2.5, and even more preferably, less than about 2.0.

[0054] In one aspect, the edible composition has an AI value and a TI value less than the AIvalue and the TI value of the dairy milk and / or the plant-based milk drink alone. In another aspect, the edible composition has an AI value of less than about 2.5 and a TI value of less than about 3.25. In a further aspect, the edible composition has an AI value of less than about 2.0 and a TI value of less than about 2.5. In a still further aspect, the edible composition has an AI value of less than about 1.5 and a TI value of less than about 2.0.

[0055] The bacteria culture can comprise cultures from the genera Lactobacillus,Streptococcus, Bifidobacterium, Pediococcus, or a combination thereof. Non-limiting examples of bacteria culture species that may be used include Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus delbrueckii, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus planterum, Lactobacillus helveticus, Lactobacillusbifidus Streptococcus thermophilus, Bifidobacterium animalis, Bifidobacterium lactis,Bifidobacterium infantis, Bifidobacterium bifidum, Bifidobacterium longum, Pediococcusacidilactici, or a combination of any thereof. Various bacteria cultures for dairy and dairyalternatives are readily commercially available and can be used herein as appropriate with the selected dairy milk and / or plant-based milk drink.

[0056] The edible composition can comprise the bacteria culture in a concentration of fromabout 0.01 wt% to about 1 wt%, preferably from about 0.02 wt% to about 0.75 wt%, wherein said wt% is based on the total weight of the edible composition. The skilled person will understand that the desired concentration of bacteria culture may be dependent upon several factors including the type of bacteria used and the quality of the strains. Including too much of the bacteria culture during fermentation may yield a composition having a bitter taste whereas not including enough may not allow the fermentation process to proceed to completion.CT

[0057] In one aspect, the edible composition can further comprise a carbohydrate.Preferably, the carbohydrate can comprise a saccharide. The saccharide can comprise a monosaccharide selected from the group consisting of glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose (allulose), sorbose, tagatose, mannoheptulose, sedoheputlose, isomers and derivatives thereof, and combinations of any thereof. Preferably, the monosaccharide comprises glucose, fructose, psicose (allulose), or a combination thereof.

[0058] The saccharide can comprise a disaccharide formed from any two monosaccharideunits independently selected from the group consisting of glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheputlose, isomers and derivatives thereof, and combinations of any thereof. The disaccharide can be selected from the group consisting of sucrose, lactose, maltose, trehalose, cellobiose, gentiobiose, isomaltose, kojibiose, laminaribiose, mannobiose, melibiose, nigerose, rutinose, xylobiose, isomers and derivatives thereof, and combinations of any thereof. Preferably, the disaccharide comprises sucrose.

[0059] The saccharide can comprise an oligosaccharide selected from the group consistingof fructooligosaccharides (FOS), galactooligosaccharides (GOS), lactulose galactooligosaccharides (LDGOS), xylooligosaccharides (XOS), arabinooligosaccharides (AOS), algae derived marine oligosaccharides (ADMO), pectin-derived acidic oligosaccharides (pAOS), maltooligosaccharides (MOS), cyclodextrins (CD), and combinations of any thereof. Preferably, the oligosaccharide comprises maltodextrin, highly branched cyclic dextrin (HBCD), raffinose, malotriose, umbelliferose, planteose, stachyose, lychnose, isolychnose, sesamose, verbascose, oligofructose, isomers and derivatives thereof, and combinations of any thereof. More preferably, the oligosaccharide comprises maltodextrin.

[0060] The saccharide can comprise a polysaccharide selected from the group consisting ofstarch, glycogen, galactogen, inulin, arabinoxylan, cellulose, chitin, pectin, and a combination of any thereof. Preferably, the polysaccharide comprises a starch. The starch can comprise potato starch, corn starch, tapioca starch, pea starch, or a combination of any thereof.CT

[0061] When the carbohydrate comprises a saccharide, the composition can comprise anycombination of monosaccharides, disaccharides, oligosaccharides, and polysaccharides. The monosaccharide(s), disaccharide(s), oligosaccharide(s), and / or polysaccharide(s) can be present in any desired ratio. In one aspect, the composition comprises one monosaccharide and one disaccharide. Thus, in one aspect, the composition comprises one monosaccharide comprising psicose (allulose) and a disaccharide comprising sucrose.

[0062] The composition can comprise from about 0.5 wt% to about 20 wt% of thecarbohydrate, preferably, from about 1 wt% to about 15 wt%, and more preferably, from about 3 wt% to about 12 wt%, wherein said wt% is based on the total weight of the composition.

[0063] The edible composition can further comprise one or more other ingredients oradditives. The other ingredients or additives are selected from the group consisting of flavor, colorant, salts (e.g., sodium chloride, calcium carbonate, and the like), pH regulators (e.g., citric acid), antioxidants, preservatives (e.g., potassium sorbate, and the like), fiber, probiotics, vitamins, electrolytes, minerals, and combinations thereof. Typically, other ingredients and additives, when included, constitute less than 5 wt%, preferably, less than 1 wt% of the composition.

[0064] The edible composition as disclosed herein preferably has a color L* value measuredin the CIELAB color space of from 40 to 70 and more preferably from 45 to 65. It is believed that the edible composition with a color L* within these preferred ranges is more acceptable and desired by the consumers.

[0065] In one aspect, the edible composition is a bacterially fermented foodstuff. Preferably,the edible composition is yogurt. The type of yogurt produced may depend upon the type of dairy milk or plant-based milk drink used. For example, when soymilk is used as the base, the yogurt will be a soymilk yogurt. The yogurt can be a traditional yogurt, Greek yogurt, French yogurt, Skyr (Icelandic yogurt), kefir, lactose-free yogurt, Australian yogurt, Turkish yogurt, labneh, drinkable yogurt, yogurt drink, or any other type of yogurt.

[0066] Process of Making Edible Compositions

[0067] Also provided herein is a method of making the fermented edible composition asherein described. The method generally comprises the steps of providing a lipid component comprising at least one long chain fatty acid of C16 to C24 in length and at least on medium chain fatty acid of C6 to C12 in length, wherein said fatty acids are bound as acyl groups inCT glycerides in the lipid component and providing the dairy milk and / or the plant-based milk drink, and the bacteria culture.

[0068] The method then comprises mixing the lipid component with the dairy milk and / orthe plant-based milk drink and the bacteria culture to form a mixture. The lipid component can be heated prior to adding it into the mixture. Preferably, the lipid component is heated to from about 70 °C to about 90 °C. The method next comprises incubating the mixture to allow fermentation. Preferably, the mixture is incubated for a period of time to allow for sufficient fermentation, for example, for at least one hour, preferably, from about one hour to about 24 hours. The method further comprises homogenizing the fermented mixture to form the edible composition.

[0069] Further processing steps may be required depending on the type of foodstuff desired.For example, where the edible composition comprises a strained yogurt (e.g., Greek yogurt, Turkish yogurt, Skyr, etc.), the homogenized and fermented mixture can be strained for a sufficient period of time to allow for removal of desired amount of whey depending on desired consistency (i.e., viscosity) of edible composition.

[0070] The lipid component can be produced by interesterification of a blend comprising amedium chain triglyceride (MCT) and a liquid oil. Preferably, the liquid oil is selected from the group consisting of rapeseed oil, canola oil, sunflower oil, soybean oil, corn oil, high oleic sunflower oil, high oleic canola oil, high oleic soybean oil and a mixture thereof. The weight ratio of the MCT to the liquid oil is preferably from about 20:80 to about 80:20, more preferably, from about 30:70 to about 70:30 and even more preferably, from about 40:60 to about 60:40.

[0071] Use of Edible Composition

[0072] Also provided herein is a sports nutrition supplement product comprising the ediblecomposition as herein described. When consumed, the product reduces perceived level of fatigue in a consumer who is participating in exercise, especially in strenuous physical exertion, as compared to a consumer who consumes no product. “Strenuous physical exertion” is defined as any physical exertion requiring a person’s heart rate to be from about 70 to about 85% of their maximum heart rate, and can include running, cycling, brisk walking on an incline, jumping rope, and the like. A person’s maximum heart rate is defined as 220 bpm reduced by their age (e.g., a 40-year-old would have a maximum heart rate of 180 bpm, and strenuous physical exertion from about 126 bpm to about 153 bpm). This reduced level of fatigue may be perceived when as little as about 200 grams of product is imbibed, as littleCT as about 150 grams, as little as about 100 grams, or as little as about 50 grams of product is consumed.

[0073] The edible composition, for example, the yogurt, may also be incorporated into avariety of other foodstuffs. For example, the yogurt can be incorporated into yogurt-based dishes, condiments, beverages, and the like, including yogurt drinks (e.g., smoothies, lassi, etc.), dressings, dips (e.g., raita, tzatziki, etc.), sauces, desserts, fillings, soups, bakery items, and the like. EXAMPLES

[0074] The following non-limiting examples illustrate the invention and do not limit itsscope in any way, as many variations of the present invention are possible without departing from its spirit or scope. In the examples and throughout this specification, all percentages, parts, and ratios are by weight unless indicated otherwise.

[0075] Example 1

[0076] The lipid component was prepared as herein described. The lipid component was anenzymatically interesterified blend of 50% by weight of medium chain triglyceride (MCT) oil and 50% by weight of refined rapeseed oil. The medium chain triglyceride (MCT) oil comprised around 60% by weight of caprylic acid (C8:0) and around 40% by weight of capric acid (C10:0).

[0077] The analytical data of these fat compositions is provided below in Table 1.

[0078] Table 1 – Analytical results of the lipid componentFatty Acid Profile Lipid ComponentCT C18:2 cis-9, trans-11; 0.05 C18:3 cis- 9, cis-12, cis- 15; α-linolenic 4.11CT

[0079] In the above table: (i) Cx:y refers to a fatty acid having x carbon atoms and y doublebonds; levels determined by GC-FAME (ISO 12966-2: 2014 and ISO 12966-4: 2015); SAFA refers to saturated fatty acids; MUFA refers to mono-unsaturated fatty acid; (ii) PUFA refers to poly-unsaturated fatty acid; (iii) AI refers to the calculated atherogenic index value; (iv) TI refers to the calculated thermogenic index value; (v) IV refers to calculated iodine value according to AOCS Cd 1c-85; and (vi) CNxx refers to a triglyceride having xx carbon atoms (excluding the carbon atoms from the glycerol, as is standard practice), levels determined by GC with pre-treatment to remove the diglycerides eventually (AOCS Ce 5-86).

[0080] Example 2

[0081] Eleven yogurt compositions were made according to the formulations as shown inTable 2 below.

[0082] Table 2 – Formulation of the yogurt compositionsIngredient Y1 Y2 Y3 Y4 Y5 Y6 %)CT Total 100 100 100 100 100 100

[0083] The yogurt compositions were produced according to the process as described below:a. All ingredients were weighed.b. The dry ingredients (milk protein isolates, whey protein concentrate, sucrose,and / or allulose) were premixed. c. The milk was transferred into the thermomixer and heated to 120 °F (49 °C)while mixing at 2.0 rpm. d. Once the milk reached temperature, the preblended dry ingredients wereslowly added and the thermomixer was run at 3.5 rpm for 5 minutes. e. While continuing to mix, the temperature of the thermomixer was increasedto 185 °F (85 °C). Once the mixture reached temperature, the heat was turned off.CT f. The mixture was placed in an ice bath and allowed to cool to 104 °F (40 °C).Once cooled, the bacteria culture was added and gently blended with a spatula for approximately two to three minutes. g. The mixture was incubated at 98.6 °F (37 °C) overnight (or about 14-16hours). h. Any desired flavors were added (indicated below). The mixtures were thenhomogenized for approximately three minutes at 4000 rpm (or alternatively, 2000 rpm for 5 minutes). Occasionally, the sample containers were removed and hand mixed to ensure thorough mixing. i. The yogurt was then transferred into suitable packaging and stored for two tothree weeks in refrigerated conditions.

[0084] As indicated in step (h) above, several flavoring agents were added to Y6. Inparticular, 5 wt% mango pulp was added to yield sample Y6MPu, 0.2% mango powder was added to yield sample Y6MPo, 0.1% passionfruit in oil was added to yield sample Y6Pf, and a flavor combination (5 wt% mango pulp + 0.2 wt% mango powder + 0.1 wt% passionfruit in oil) was added and the yogurt was subsequently diluted to 10% in whole milk to yield sample Y6FcD.

[0085] The analytical data of the milks and yogurt compositions are included in Table 3below. Estimated carbon number values of whole milk and dairy-based yogurt samples are provided in Table 4 below and are based on the total weight of the composition.11 60502027189003037039106012 1 9 4 9 4 1 7 1 7Y.0. . . . . . . .36.00.01.06.01.06.42.37.05.11.0 01000 6 3 0 0 2 7 4 7 1 2.0.0.7 0 0 4 1 5 5 0 606265653502213Y0 0 4.2.0.0.0.0.5.1.0.0.1.0.6.5.2.2.0i.2.2.1.3.3.2.0.0.2.0. . .mW M 1 2 1 2 6 24 6 0ehtfoscitlneusloernill- a α ci;tciylel51-a o nnisA l ;i1ce ;,21- 2 –lif1 s 1- 3occicie - si nasiel rcb Pici cilcic itsiti cilocr,t,c,A a dryoryrrp iruryml rae;99-9- 9-F Tictupapaacalmapts-si sisisi63A ] A 6yB8t0t;0c;0c;; ; ; ; ; cc c c00:0:0:0:0:1:2:2:3:-nl-nlA A F F A 3 F- S / nAF a:F4:C6:C8012141618181818181ataotU / 6totA U -nU 0[C C C C C C C C C C S M P P704.6.01 454017715183862 6 1 4 6 3 7 6 9 80 0nY.0. . . . . .8.0.3.7.5.1.0.2.2.0.o 1 0 0 0 2 2 0 0 0 2 1 0 0 0 1 0 itif.2.3 vrebm unneloifborraPcd )d ic)xeAxeedtaytdnnImitaIyyttitsF iEiccin–neeg4goo elrbem baht orAhT ( ]4 6 8 0 2 4 6 8 0 2 4 6 8 0 2 4IT( 2 2 2 3 3 3 3 3 4 4 4 4 4 56I78 5 5 50 N N N N N N N N N N N N N N N N N A T0[C C C C C C C C C C C C C C C C C6846..42013.4.0.3.4273.014.33.4 27. 3140.33.42.730.143.34 27314.0.3 3.4480 6.08.60.8 268.11.0.6303 438581.. .15503 / )6464N N C C ++4444 N N C C + + 2424)N NO C CW+ +103040)40380N N N N C C3C2+ C+ + +0282636382T N N N N C C CA C + +P+(6+243436267N N N N C C C + C8- + +32+4942233 28T5N N N N3C P C CC(C(CT

[0088] In the above Tables 3 and 4: (i) Cx:y refers to a fatty acid having x carbon atoms andy double bonds; levels determined by GC-FAME (ISO 12966-2: 2014 and ISO 12966-4: 2015); SAFA refers to saturated fatty acids; MUFA refers to mono-unsaturated fatty acid; (ii) PUFA refers to poly-unsaturated fatty acid; (iii) AI refers to the calculated atherogenic index value; (iv) TI refers to the calculated thermogenic index value; (v) IV refers to calculated iodine value according to AOCS Cd 1c-85; and (vi) CNxx refers to a triglyceride having xx carbon atoms (excluding the carbon atoms from the glycerol, as is standard practice), levels determined by GC with pre-treatment to remove the diglycerides eventually (AOCS Ce 5-86). In particular, the carbon numbers were calculated based on the area of each peak at a specific retention time in the GC identification graph.

[0089] Example 3

[0090] Certain characteristics of the yogurts produced in Example 2 were analyzed,including pH, color, viscosity, and moisture content (Table 3). The samples also underwent sensory testing. To measure the viscosity of the yogurt, around 250 g of the yogurt was placed into a plastic cup. The viscosity reading was taken at room temperature (24±1 °C) using an AMETEK Brookfield viscometer (Model: DV1MRVTJO). The spindle size was RV-4, and it was rotated with a high shear rate at a speed of 30 rpm.

[0091] The color was further measured according to CIELAB color space referred to asL*a*b* as defined by the International Commission on Illumination as measured by a Hunter Labscan Calorimeter using a Hunter Color Flex EZ (or equivalent) to provide a reading in D65 light, with 10° observer response, where the sample is milled to below 100 µm using a UDY Mill (or equivalent), and using a Fisher brand petri dish (stackable lid, polystyrene, Cat. # FB0875712) (or equivalent). The lightness value, L* defines black at 0 and white at 100. The a* axis is relative to the green–red opponent colors, with negative values toward green and positive values toward red. The b* axis represents the blue–yellow opponents, with negative numbers toward blue and positive toward yellow.

[0092] The acidity of the yogurt was measured using a Mettler Toledo SevenExcellence pHmeter (or equivalent).

[0093] The moisture content (%) of the yogurt was measured using an OHAUS MB45moisture analyzer (or equivalent). To measure the moisture content, around 2 g of yogurt was evenly spread on the aluminum sample disc and heated to 131 °C for 10 to 20 minutes.CT

[0094] These parameters were also compared to commercially available yogurt samples.CY1 was RATIO KETO Friendly Dairy Drink in the flavor vanilla. CY2 was CHOBANI Greek Yogurt in the flavor mango. CY3 was ACTIVIA probiotic drink in the flavor strawberry banana. All commercial samples were procured at local supermarkets in St. Louis, Missouri region.

[0095] Table 4 – Characterization of Yogurt SamplesViscosity Moisture Sample pH (mPa^s) Color L* Color a* Color b* (%)CT Viscosity Moisture Sample pH (mPa^s) Color L* Color a* Color b* (%)4.2to 4.4 range, which is close to or slightly higher than the pH of commercially available samples. However, no significant change in pH was observed when the protein additive, fatty acid, and flavoring agents were adjusted (FIG.1). Dairy-based formulations showed a slightly lower range in pH whereas the plant-based sample (Y11) had a slightly elevated pH (4.4). This difference in pH may be attributable to the type of bacteria culture selected (VEGA Vibe, which is designed specifically for plant-based applications) as well as the generation of lactic acid from lactose in dairy-based applications.

[0097] Significant changes in the viscosity of the sample were observed with achange in the concentration of the milk, protein additive, and / or lipid component. It should be noted that although yogurt is a non-Newtonian fluid, all viscosity parameters were recorded at similar time, rpm, and torque. The highest viscosity was observed for Y11, having 4 wt% protein additive and 10 wt% lipid component. The viscosity of other samples containing 4.4 wt% of lipid component fell within the 2800 to 3200 mPa^s range (measured during 0 to 30 sec range) (FIG. 2). The viscosity of the plant-based sample Y11 was lower as compared to the dairy-based yogurts; however, no additional protein was added in Y11, which may have impacted viscosity. Furthermore, the viscosity of commercially available samples was lower than samples according to the present disclosure possibly due to their higher dilution and lower fat content. The viscosity of the present disclosure’s yogurts could be easily reduced by dilution with the dairy milk or plant-based milk drink, or with addition of fruit pulp as a flavoring agent, if desired. As has been herein described, viscosity is the key parameter in determining the consistency of the final product.

[0098] The color value of the samples represents its visual appearance. The higherthe L* value, the whiter and lighter the color of the sample. Most of the samples of the present disclosure were on the higher end of the range of the lightness value, indicating that they are white and light in color (FIG.3). Commercial samples likely have flavorings and coloring agents added, which may contribute to lower lightness values. Addition of the lipid component was not found to negatively impact the color, as the L* value was35893-876 (PAT2023081WO) PCT similar or better than commercial samples. Thus, the lipid component is not believed to significantly negatively impact the color profile of the yogurt.

[0099] The moisture content of the samples of the present disclosure varied fromabout 70% to about 82% and was dependent largely on the protein additive and lipid component content. Any change in moisture content was largely influenced by a change in protein or oil (lipid) content. Samples with the high oil and protein levels were observed to have the lower range of moisture (see Y9, Y10 and Y7, respectively). Moisture content of the plant-based formulation (Y11) was slightly higher than dairy- based formulations, likely due to its low solid content and higher viscosity. Commercial samples were observed to have higher levels of moisture influenced by lower viscosity from increased dilution (FIG.4). Moisture content below 84% is highly desirable as any higher moisture content can increase the chance of microbial contamination and negatively impact the texture and mouthfeel of the final product.

[0100] Furthermore, the consumer acceptability and sensory properties of the yogurtswere analyzed based on the sensory analysis given by a trained scientific panel. The panelists each had at least three years of experience tasting different food products as well as the knowledge and ability to analyze the sensory attributes and overall quality of food products. Each panelist provided a score out of 5 (1: dislike, 2: neither like nor dislike, 3: slightly like, 4: moderately like, 5: very much like) for each of flavor, texture, and appearance. The scores are averaged in FIG.5. The scores indicated that the yogurt containing 4% protein and flavored with mango powder and pulp (Y6FcD) was most liked and on par with the control Y1. Thus, the consumer is able to achieve the benefits described herein without any loss of sensory appeal. Y5 did not have any flavoring and was only slightly to moderately liked, likely attributable at least in part to the plain flavor. Surprisingly, however, Y5 scored similarly to the flavored commercial samples, which were also only slightly to moderately liked.

[0101] In view of the above, it will be seen that several advantageous results areobtained.

[0102] Having described the above invention in detail, it will be apparent thatmodifications and variations are possible without departing from the scope of the invention defined in the appended claims.

[0103] As various changes could be made in the above products and methods withoutdeparting from the scope of the invention, it is intended that all matter contained in the35893-876 (PAT2023081WO) PCT above description and shown in the accompanying drawings shall be interpreted as illustrative and not in a limiting sense.

Claims

CT CLAIMS What is claimed is:

1. A fermented edible composition comprising: a dairy milk and / or a plant-based milk drink, a lipid component, and a bacteria culture; wherein the edible composition comprises: at least about 1 wt% saturated fatty acids, at least about 1 wt% monounsaturated fatty acids, and at least about 0.5 wt% polyunsaturated fatty acids, wherein said wt% is relative to the acid bound as acyl groups in glycerides in the composition based on the total weight of C6 to C24 fatty acids and based on the total weight of the composition; and at least about 0.5 wt% medium chain (C ≤ 30) triglycerides, at least about 1.0 wt% medium-long chain (C32 to C46) triglycerides, and at least about 0.2 wt% long chain (C ≥ 48) triglycerides, wherein said wt% is relative to the total triglycerides present in the composition and based on the total weight of the composition.

2. The composition of claim 1, wherein the composition comprises at least about 2 wt% of the lipid component, or preferably from about 2 wt% to about 20 wt% of the lipid component, based on the total weight of the composition.

3. The composition of claim 1 or 2, wherein the lipid component comprises: a. at least one long chain fatty acid of C16 to C24 in length; and b. at least one medium chain fatty acid of C6 to C12 in length, wherein said fatty acids are bound as acyl groups in glycerides in the lipid component.

4. The composition of any one of claims 1 to 3, wherein the lipid component is interesterified.

5. The composition of any one of claims 1 to 4, wherein the lipid component comprises: from about 25 wt% to about 70 wt% of medium chain fatty acids of C6 to C12 in length, preferably from about 35 wt% to about 60 wt%; and / orCT from about 30 wt% to about 85 wt% of long chain fatty acids of C16 to C24 in length, preferably from about 40 wt% to about 65 wt%, wherein said wt% is relative to the acid bound as acyl groups in glycerides in the lipid component and based on the total weight of C6 to C24 fatty acids.

6. The composition of any one of claims 1 to 5, comprising: from about 1 wt% to about 10 wt% of medium chain fatty acids of C6 to C12 in length, preferably from about 1.5 wt% to about 7.5 wt%; and / or from about 1 wt% to about 15 wt% of long chain fatty acids from C16 to C24 in length, preferably from about 2 wt% to about 10 wt%, wherein said wt% is relative to the acid bound as acyl groups in glycerides in the edible composition and based on the total weight of C6 to C24 fatty acids and based on the total weight of the composition.

7. The composition of any one of claims 1 to 6, wherein the lipid component comprises: at most 25 wt% of total CN24 triglycerides, CN26 triglycerides, CN28 triglycerides, and CN30 triglycerides, preferably from 12 wt% to 20 wt%; and / or at least 50 wt% of total CN32 triglycerides, CN32 triglycerides, CN36 triglycerides, CN40 triglycerides, CN42 triglycerides, CN44 triglycerides, and CN46 triglycerides, preferably from 60 wt% to 85 wt%, wherein said wt% is based on total triglycerides present in the lipid component.

8. The composition of any one of claims 1 to 7, wherein the lipid component has a weight ratio of total CN32 triglycerides, CN34 triglycerides, CN36 triglycerides, CN40 triglycerides, CN44 triglycerides, and CN46 triglycerides present in the lipid component to total CN24 triglycerides, CN26 triglycerides, CN28 triglycerides, and CN30 triglycerides present in the lipid component at least 3.5:1 and preferably from 4:1 to 6:

1.

9. The composition of any one of claims 1 to 8, wherein the composition comprises the dairy milk or the plant-based milk drink in a concentration from about 65 wt% to about 97 wt% based on the total weight of the composition.CT 10. The composition of any one of claims 1 to 9, wherein the composition comprises the dairy milk comprising cow’s milk, goat’s milk, or a combination thereof, preferably cow’s milk.

11. The composition of claim 10, wherein the dairy milk comprises cow’s milk selected from the group consisting of whole milk (approximately 3.5% milkfat content), reduced-fat milk (approximately 2% milkfat content), low-fat milk (approximately 1% milkfat content), non-fat milk (approximately 0% milkfat content), and a combination thereof.

12. The composition of any one of claims 1 to 9, wherein the composition comprises the plant-based milk drink comprising one or more of soymilk, almond milk, oat milk, coconut milk, cashew milk, hazelnut milk, pistachio milk, peanut milk, hemp seed milk, walnut milk, macadamia milk, flax milk, rice milk, and pea milk.

13. The composition of any one of claims 1 to 12, further comprising a protein additive in a concentration sufficient to yield a nutritional profile having at least about 1 wt% protein, preferably, from about 1 wt% to about 15 wt%, wherein said wt% is based on the total weight of the composition.

14. The composition of claim 13, wherein the protein additive comprises at least one protein selected from the group consisting of whey protein concentrate, whey protein isolate, whey protein hydrolysate, soy isolates, soy concentrate, milk casein, calcium caseinate, calcium sodium caseinate, milk protein isolate, pea flour, pea protein isolate, beta-lacto globulin, and alpha-lactalbumin.

15. The composition of any one of claims 1 to 14, wherein the composition has at least one of: a. an atherogenicity index (AI) value of less than about 2.5; or b. a thrombogenicity index (TI) value of less than about 3.

25.

16. The composition of any one of claims 1 to 15, wherein the bacteria culture comprises at least one culture from the genera Lactobacillus, Streptococcus, Bifidobacterium, Pediococcus, or a combination thereof.

17. The composition of any one of claims 1 to 16, further comprising a carbohydrate, preferably wherein the carbohydrate comprises a saccharide.CT 18. A method of making the edible composition of any one of claims 1 to 17, the method comprising, in order: a. providing the lipid component comprising at least one long chain fatty acid of C16 to C24 in length and at least one medium chain fatty acid of C6 to C12 in length, wherein said fatty acids are bound as acyl groups in glycerides in the lipid component, the dairy milk and / or the plant-based milk drink and the bacteria culture; b. mixing the lipid component with the dairy milk and / or the plant-based milk and the bacteria culture to form a mixture; c. incubating the mixture to allow fermentation; and d. homogenizing the fermented mixture to form the edible composition.

19. The method of claim 18, wherein the lipid component is produced by interesterification of a blend comprising a medium chain triglyceride (MCT) and a liquid oil preferably selected from the group consisting of rapeseed oil, canola oil, sunflower oil, soybean oil, corn oil, high oleic sunflower oil, high oleic canola oil, high oleic soybean oil, and a mixture thereof.

20. The method of claim 19, wherein the weight ratio of the MCT to the liquid oil is from about 20:80 to about 80:20.

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