Puree Compositions for Athletic Energy Delivery
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Solution Overview
Problem
Current sports nutrition products, such as bars and gels, are often unpalatable and difficult to consume during exercise due to their dense, heavy, or chalky textures, leading to inadequate carbohydrate intake for athletes.
Innovation Solution
Development of pureed nutritional compositions containing a blend of dextrose, dextrose polymers, and fruit or vegetable purees with a glucose:fructose ratio of 1:1 to 5:1, providing a shelf-stable, easy-to-consume energy source that optimizes carbohydrate absorption for athletes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by moving object
If nutritional compositions contain proper amounts of carbohydrates necessary to fuel the body during exercise, then energy delivery to muscles is improved, but the product becomes difficult to consume during exercise or too dense or heavy for consumption before or during exercise
Solution Approach 1:
The patent changes the physical state parameter of the nutritional composition from solid/dense forms to a liquid puree form. This parameter change allows the product to deliver adequate carbohydrate amounts while being easily consumable during exercise, as liquids are naturally easier to ingest than dense solids during physical activity.
Solution Approach 2:
The patent creates a composite nutritional composition by combining multiple carbohydrate sources (dextrose, dextrose polymers, crystalline fructose, corn syrup, and other grain/nut syrups) with puree bases. This composite approach enables the product to provide optimal carbohydrate ratios for energy delivery while maintaining a palatable, easy-to-consume liquid form.
2Use of energy by moving object
If nutritional compositions contain proper amounts of carbohydrates necessary to fuel the body during exercise, then performance enhancement is improved, but the product has unappealing characteristics that discourage the athlete from consuming the composition
Solution Approach 1:
The patent combines carbohydrate-rich ingredients with flavorful puree bases (fruit or vegetable purees) to create a composite product. This allows the formulation to maintain adequate carbohydrate content for performance enhancement while the puree components provide appealing taste and sensory characteristics that encourage consumption.
Solution Approach 2:
The patent applies different functional components to different aspects of the product: carbohydrate sources (dextrose, dextrose polymers, crystalline fructose, corn syrup, grain/nut syrups) are optimized for energy delivery, while puree bases provide sensory appeal. This local quality differentiation ensures both performance enhancement and product acceptability.
3Quantity of substance
If the form of the product is made dense or heavy to provide adequate carbohydrates, then carbohydrate delivery is improved, but individuals are prohibited from consuming proper amounts of the nutritional product
Solution Approach 1:
The patent changes the physical form parameter from dense solid to liquid puree. This parameter change allows the product to deliver adequate carbohydrate quantities (20-40g per serving) while being in a form that is easy to consume during exercise, as liquids require less chewing and can be ingested more quickly and comfortably during physical activity.
Data Source
AI summary
Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for performance. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness. In an embodiment, the nutritional compositions are puree compositions including dextrose, dextrose polymers, crystalline fructose, corn syrup, and/or other grain/nut syrups including rice syrup, agave syrup, and/or palm syrup, and at least one pureed fruit and/or vegetable. The compositions have a carbohydrate fraction having glucose and fructose in a weight ratio from about 0.5: 1 to about 5: 1.