Amino acid based diet with improved taste
AssigneeN.V. Nutricia
InventorsJonathan Rason, Carole Springett
Life of this patent
Estimating the term…
Abstract
The present invention is based on the finding that free amino acids can both negatively or positively influence overall taste of free amino acid-based enteral nutritional compositions, and the amino acids can thus be categorized. A striking balance of both categories of amino acids to arrive at amino acid-based nutritional composition with improved taste, yet not compromising the (regulatory) dietary restrictions on essential amino acids and conditionally essential amino acids.
Claims19
An enteral nutritional composition, comprising up to 75 wt % glycomacropeptide (GMP), based on the weight of all proteinaceous matter, and free amino acids, wherein:
- (a) 50-80 wt % of the weight of total free amino acids in the composition is comprised of the sum of the amounts of free amino acids selected from the group consisting of alanine, cysteine, glutamine, glutamic acid, proline, serine, threonine, and tyrosine;
- and
- (b) 20-40 wt % of the weight of total free amino acids in the composition is comprised of the sum of the amounts of free amino acids selected from the group consisting of arginine, aspartic acid, asparagine, histidine, isoleucine, lysine, methionine, tryptophan, and valine,
- wherein the composition comprises, as free amino acids, at least 0-10 g phenylalanine, 4-8 g valine, 2.5-11 g threonine, 0.7-3 g tryptophan, 2.5-6 g isoleucine, 1.5-4 g methionine, 6.5-8.5 g leucine, 3-6 g lysine, and 1.5-3 g histidine, per 100 g free amino acids in the composition,
- wherein the sum of the amount of free amino acids selected from the group consisting of arginine, aspartic acid, asparagine, histidine, isoleucine, leucine, lysine and methionine is between 25 and 35 wt %, based on the total free amino acids in the composition.
The composition according to 11, wherein the digestible carbohydrates comprise polysaccharides selected from the group consisting of starch, maltodextrin, and a mixture thereof.
An enteral nutritional composition, comprising up to 75 wt % glycomacropeptide (GMP), based on the weight of all proteinaceous matter, and as free amino acids about 13 g alanine, about 6 g arginine, about 1 g of the sum of aspartic acid and asparagine, about 6 g cystine, about 10 g of the sum of glutamic acid and glutamine, about 12 g glycine, about 2 g histidine, about 4 g isoleucine, about 7 g leucine, about 4 g lysine, about 2 g methionine, about 7 g proline, about 3 g serine, about 8 g threonine, about 1 g tryptophan, about 9 g tyrosine, and about 5 g valine, per 100 g free amino acids, wherein the term “about” represents a 20% weight variation.
An enteral nutritional composition, comprising up to 75 wt % glycomacropeptide (GMP), based on the weight of all proteinaceous matter, and free amino acids, wherein:
- (a) 50-80 wt % of the weight of total free amino acids in the composition is comprised of the sum of the amounts of free amino acids selected from the group consisting of alanine, cysteine, glutamine, glutamic acid, proline, serine, threonine, and tyrosine;
- and
- (b) 20-40 wt % of the weight of total free amino acids in the composition is comprised of the sum of the amounts of free amino acids selected from the group consisting of arginine, aspartic acid, asparagine, histidine, isoleucine, lysine, methionine, tryptophan, and valine,
- wherein the composition comprises, as free amino acids, at least 0-10 g phenylalanine, 4-8 g valine, 2.5-11 g threonine, 0.7-3 g tryptophan, 2.5-6 g isoleucine, 1.5-4 g methionine, 6.5-8.5 g leucine, 3-6 g lysine, 1.5-3 g histidine, 5-7 g cystine, 10-14 g glycine, and 8-10 g tyrosine, per 100 g free amino acids in the composition.
Dependencies are inferred from the claim text.