PUREE COMPOSITIONS HAVING SPECIFIC CARBOHYDRATE RATIOS AND METHODS FOR USING SAME

• US 20130115329A1
• Filed: 01/03/2013
• Published: 05/09/2013
• Est. Priority Date: 05/07/2012
• Status: Abandoned Application

• Current Assignee: Premier Nutrition Corporation (Post Holdings, Inc.)
• Original Assignee: Nestec SA (Nestle SA)
• Inventors: Savant, Vivek Dilip, Haile, Tesfalidet, Jimenez, Frank Craig, Boice, Cynthia Marie, Welsh, Karlyn Ross, Zaltas, Eric Scott, Guan, Junjie, Reavlin, Lisa Diane
• Application Number:
  US13/733,548
• Publication Number:
  US 20130115329A1
• Time in Patent Office: Days
• US Class Current: 426/2
• CPC Class Codes: A23G 9/34 characterised by carbohydrates used, e.g. polysaccharides characterised by the dairy products used A23G9/40
• CPC Class Codes: A23L 19/09 Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence
• CPC Class Codes: A23L 21/00 Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
• CPC Class Codes: A23L 29/30 containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin products from apiculture A23L21/20; artificial sweetening agents A23L27/30
• CPC Class Codes: A23L 33/10 using additives addition of substantially indigestible substances A23L33/21
• CPC Class Codes: A23L 33/125 containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates indigestible substances A23L33/21
• CPC Class Codes: A23L 5/00 Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
• CPC Class Codes: A23L 7/00 Cereal-derived products; Malt products; Preparation or treatment thereof preparation of malt for brewing C12C

Abstract

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.

Claims

1. A method for providing nutrition to an individual participating in a sport or activity, the method comprising:

administering to the individual a puree nutritional composition comprising

a puree selected from the group consisting of at least one fruit puree, at least one vegetable puree, at least one fruit puree concentrate, at least one vegetable puree concentrate, and combinations thereof, and

an ingredient selected from the group consisting of dextrose, dextrose polymers, other grain/nut syrups comprising rice syrup, agave syrup, palm syrup, and combinations thereof,

wherein the nutritional composition includes a carbohydrate fraction comprising glucose and fructose in a weight ratio from about 0.5;

1 to about 5;

1,

wherein the puree is present in the nutritional composition in an amount ranging from about 30% to about 100%, and

wherein the carbohydrate fraction is present in an amount ranging from about 10 g to about 45 g per serving size of the nutritional composition.

2. The method of claim 1, wherein the composition is used for at least one of:

electrolyte replenishment, protein recovery, fast energy, long lasting energy, rehydration, improving performance, and providing an adequate carbohydrate load.

3. The method of claim 1, wherein the nutritional composition is administered with other nutritional compositions or products as part of a meal.

4. The method of claim 1, wherein the nutritional composition is administered as a jam or jelly, by adding the nutritional composition to other nutritional compositions or products selected from the group consisting of cereal, oatmeal, yogurt, pancakes, waffles, bagels, bread, and combinations thereof.

5. The method of claim 1, wherein the fruit puree is selected from the group consisting of apple, orange, pear, peach, strawberry, banana, cherry, pineapple, kiwi, grape, blueberry, raspberry, mango, guava, cranberry, blackberry, tropical fruits, Amazonian fruits, and combinations thereof.

6. The method of claim 1, wherein the vegetable puree is selected from the group consisting of artichoke, arugula, asparagus, avocado, beans, beet greens, broccoli, brussels sprout, cabbage, carrot, celery, chicory, collard greens, cucumber, eggplant, endive, kale, lettuce, onion, pea, peppers, potato, pumpkin, radicchio, spinach, squash, sweet potato, swiss chard, tomato, turnip greens, watercress, yam, zucchini, and combinations thereof.

7. The method of claim 1, wherein the carbohydrate fraction further comprises maltodextrin.

8. The method of claim 1, further comprising at least one protein fraction, wherein the protein fraction is present in an amount ranging from about 5 g to about 35 g per serving size of the nutritional composition.

9. The method of claim 1, further comprising at least one compound selected from the group consisting of aroma compounds, fiber, conservatives, guarana, caffeine, nitrates, acidifying agents, binding agents, gel building material, a flavoring, a coloring, and combinations thereof.

10. The method of claim 1, further comprising at least one fiber, wherein the fiber is present in an amount of less than about 3 g per serving size of the nutritional composition.

11. The method of claim 1, further comprising sodium in an amount ranging from about 100 mg to about 300 mg per serving size of the nutritional composition.

12. The method of claim 1, further comprising at least one of:

a) an oat selected from the group consisting of cooked oats, oatmeal, and combinations thereof;

b) at least one grain selected from the group consisting of wheat, oat, rice, barley, amaranth, faro, teff, quinoa, spelt, kamut, buckwheat, rye, millet, wheat bran, psyllium, and combinations thereof; and

c) combinations thereof.

13. The method of claim 1, further comprising at least one functional spice selected from the group consisting of cinnamon, curcumin, turmeric, nutmeg, cayenne, oregano, rosemary, ginger, mint, basil, garlic, and combinations thereof.

14. The method of claim 1, further a sweetener selected from the group consisting of at least one artificial sweetener, at least one high intensity sweetener, and combinations thereof.

15. The method of claim 1, further comprising at least one functional ingredient selected from the group consisting of an electrolyte, a vitamin, a mineral, a probiotic, a prebiotic, a symbiotic, a phytonutrient, ginseng, a nucleotide, an amino acid, an antioxidant, a source of omega-3 fatty acids, and combinations thereof.

16. The method of claim 1, further comprising at least one dairy or at least one dairy substitute or at least one dairy and at least one dairy substitute.

17. The method of claim 1, further comprising at least one nut butter.

18. The method of claim 1, further comprising at least one thinner selected from the group consisting of fruit juice, vegetable juice, coconut water, water, milk, and combinations thereof, wherein the thinner is used as a dilutant for the purposes of hydration.

19. The method of claim 1, wherein the nutritional composition further comprises at least one yogurt selected from a group consisting of full fat yogurt, low-fat yogurt, skim or fat-free yogurt, sweetened yogurt, flavored yogurt, Greek yogurt, soy yogurt, custard yogurt, liquid yogurt, European yogurt, yogurt powder, and combinations thereof.

20. The method of claim 1, wherein the nutritional composition further comprises a source of protein selected from the group consisting of dairy based proteins, plant based proteins, animal based proteins, artificial proteins, engineered proteins, synthesized proteins, and combinations thereof.

21. The method of claim 1, wherein the nutritional composition is administered in a one-portion package tailored for specific needs due to the sport or activity.

22. The method of claim 21, wherein the sport or activity is selected from the group consisting of running, cycling, endurance training, muscle building, marathon, triathlon, Ironman, and combinations thereof.

23. The method of claim 21, wherein the nutritional composition further comprises nitrates in a composition formulated for pre-exercise use.

24. The method of claim 21, further comprising caffeine in a composition formulated for during-exercise use in or near end-exercise use or during-exercise use, and in and near end-exercise use.

25. The method of claim 1, wherein the nutritional composition is provided in a multi-chamber package comprising two or more chambers.

26. The method according to claim 25, wherein the multi-chamber package comprises two or more portions.

27. The method of claim 25, wherein the multi-chamber package comprises one portion divided into two or more chambers.

28. The method of claim 1, wherein the nutritional composition is provided in a multi-chamber package comprising a formulation selected from the group consisting of at least one pre-exercise formulation, at least one during-exercise formulation, at least one near end-exercise formulation, at least one post-exercise formulation, and combinations thereof.

29. The method of claim 28, wherein the nutritional composition is provided in a multi-chamber package tailored to a specific sport or activity.

30. The method of claim 1, wherein the nutritional composition is consumed in a frozen or near-frozen form.