Method of manufacturing nutritional compositions
AssigneeSIS (Science in Sport) Limited
InventorsTimothy John Lawson, Alan Whitfield, Simon James Lawson
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Abstract
There is provided a method of manufacturing a nutritional composition comprising carbohydrate in an amount of at least 250 g l−1 of composition. The method comprises the steps of: (i) combining a first gelling agent and water; (ii) heating the mixture produced in step (i) to a temperature of between 60° C. and 100° C.; (iii) combining a second gelling agent with the heated mixture of step (ii) with mixing; and (iv) maintaining the mixture produced in step (iii) at a temperature of between 70° C. and 100° C. for between 10 and 120 minutes; with a carbohydrate component being combined with the mixture during one or more of said steps. Also provided is a nutritional composition.
Claims33
A method of manufacturing a nutritional composition comprising carbohydrate in an amount of at least 250 g l−1 of composition, said method comprising the steps of:
- (i) combining a first gelling agent and water;
- (ii) heating the mixture produced in step (i) to a temperature of between 60° C. and 100° C.;
- (iii) combining a second gelling agent with the heated mixture of step (ii) with mixing;
- and
- (iv) maintaining the mixture produced in step (iii) at a temperature of between 70° C. and 100° C. for between 10 and 120 minutes;
- and wherein a carbohydrate component is combined with the mixture during one or more of said steps.
A method according to any preceding claim, wherein a carbohydrate component is combined with the mixture during step (iii).
A method according to any preceding claim, wherein step (iv) comprises maintaining the mixture produced in step (iii) at a temperature of between 70° C. and 100° C. for between 10 and 120 minutes and adding water to maintain the volume of the mixture.
A method accordingly to any preceding claim, wherein the method further comprises the step of:
- (v) allowing the mixture of step (iv) to cool and/or separating the mixture into portions and/or filling moulds or containers.
A method according to any preceding claim, wherein the nutritional composition produced by the method comprises carbohydrate in an amount of between 250 g l−1 and 500 g l−1 of composition.
A method according to any preceding claim, wherein the nutritional composition produced by the method comprises a gel.
A method according to any preceding claim, wherein the composition has a tonicity of no greater than 350 mmol l−1.
A method according to any preceding claim, wherein the method comprises making a nutritional composition which comprises water in an amount of between 50% and 80% by weight.
A method according to any preceding claim, wherein the first gelling agent comprises a gum.
A method according to any preceding claim, wherein the method uses a first gelling agent in an amount of between 0.5 g and 2 g per litre of final composition.
A method according to any preceding claim, wherein the method uses a first gelling agent in an amount of between 0.001 g and 0.005 g per 1 g of carbohydrate component.
A method according to any preceding claim, wherein the second gelling agent comprises a gum.
A method according to any preceding claim, wherein the method uses a second gelling agent in an amount of between 0.5 g and 2 g per litre of final composition.
A method according to any preceding claim, wherein the method uses a second gelling agent in an amount of between 0.001 g and 0.005 g per 1 g of carbohydrate component.
A method according to any preceding claim, wherein the second gelling agent is distinct from the first gelling agent.
A method according to any preceding claim, wherein the first gelling agent comprises gellan gum and the second gelling agent comprises xanthan gum.
A method according to any preceding claim, wherein the carbohydrate component comprises a maltodextrin.
A method according to any preceding claim, wherein a sequestrant is used in an amount of between 0.0005 g and 0.005 g per 1 g of carbohydrate component.
A method according to any preceding claim, wherein step (i) is performed until the first gelling agent is dispersed.
A method according to any preceding claim, wherein in step (ii) the components are mixed by stirring.
A method according to any preceding claim, wherein step (ii) is performed for between 30 minutes and 120 minutes.
A method according to any preceding claim, wherein in step (iii) the carbohydrate component and second gelling agent are added to the heated mixture of step (ii).
A method according to any preceding claim, wherein step (iii) is performed for between 10 minutes and 90 minutes.
A method according to any preceding claim, wherein the method pasteurises the nutritional composition during production.
A method according to any preceding claim, wherein the method comprises adding one or more of:
- flavour enhancer;
- anti-oxidant;
- preservative;
- flavouring;
- and/or sweetener in step (iv).
A nutritional product which comprises carbohydrate in an amount of at least 250 g l−1 of composition and is a gel.
A method or product substantially as herein described.
Dependencies are inferred from the claim text.