Method for extending the satiety of food by adding a nutritional composition designed to stimulate cholecystokinin(cck)

A method for extending and enhancing the satiety of food by adding a nutritional composition to the food to stimulate CCK levels in a calorically efficient manner and thereby aiding the user to lose weight, wherein the nutritional composition comprises:

• a) long chain fatty acids (C12 to C18) being in the range of 1.0 to 6.0 grams by weight of said composition;
• b) a source of calcium (Ca23) being in the range of 1.0 to 4.0 grams by weight of said composition;
• c) potato fiber being in the range of 1.0 to 6.0 grams by weight of said composition;
• d) whey protein enriched with glycomacropeptide being in the range of 1.0 to 5.0 grams by weight of said composition;
• e) glucomannan fiber being in the range of 0.5 to 4.0 grams by weight of said composition;
• f) guar fiber being in the range of 1.0 to 4.0 grams by weight of said composition;
• and
• g) alfalfa being in the range of 0.05 to 3.0 grams by weight of said composition;
• comprising the step of adding said nutritional composition to a food to stimulate CCK levels.

A nutritional composition for adding to food for enhancing and extending the satiety of the food by stimulating cholecystokinin (CCK) levels in a calorically efficient manner and thereby aiding the user to lose weight, comprising:

• a) a protein selected from the group consisting of casein, whey and soy being in the range of 1.0 to 10.0 grams by weight of said composition;
• b) a glycomacropeptide being in the range of 1.0 to 6.00 grams by weight of said composition;
• c) long chain fatty acids (C12 to C18) being in the range of 3.0 to 9.0 grams by weight of said composition;
• d) a combination of soluble fibers and insoluble fibers for binding bile acids and bile acid salts being in the range of 2.55 to 17.0 grams by weight of said composition;
• and
• e) wherein the food is selected from the group consisting of carbohydrates, proteins, and fats.

A method for extending and enhancing the satiety of food by adding a nutritional composition to the food to stimulate cholecystokinin (CCK) levels in a calorically efficient manner for reducing weight, wherein the nutritional composition comprises:

• a) a protein selected from the group consisting of casein, whey and soy being in the range of 3.12% to 52.36% by weight of said composition;
• b) a glycomacropeptide being in the range of 0.12% to 11.95% by weight of said composition;
• c) long chain fatty acids (C12 to C18) being in the range of 3.12% to 56.87% by weight of said composition;
• and
• d) a combination of soluble fibers and insoluble fibers for binding bile acids and bile acid salts being in the range of 7.81% to 82.11% by weight of said composition;
• comprising the step of adding said nutritional composition to food to stimulate CCK levels.