Dietary composition and methods of preparing

Claim 2

A dry dietary food composition, for consumption mixed with water as an aqueous emulsion having improved stability, comprising, by dry wt., about from 3 to 40% of a nutritionally balanced peptide mixture, or amino acid supplemented peptide mixture, said peptide mixtures having a total amino acid profile sufficient to support normal human physiological functions; about from 2 to 35% lipid, said lipid containing sufficient linoleic acid or esters thereof, to provide said composition with a linoleic acid source content of at least 0.4%; about from 7.5 to 90% carbohydrate; about from 1 to 16% of a gelatinized high amylose starch, containing at least 50%, by wt., amylose; and about from 0.05 to 10% of a water-lipid emulsifying agent, and wherein said composition has a weight ratio of said high amylose starch to said lipid of at least 0.25, and wherein the total high amylose starch content of said composition is 16% or less and the total starch content is 20% or less and the total free amino acid content of said composition is less than 5%.

Claim 3

The composition of claim 1 wherein said total amino acid profile essentially corresponds to the amino acid profile of egg albumin.

Claim 4

The composition of claim 1 wherein said peptide-amino acid mixture is a protein hydrolysate.

Claim 5

The composition of claim 1 wherein said lipid has a mole ratio of unsaturated free fatty acids and triglycerides thereof, to saturated free acids and triglycerides thereof, greater than one.

Claim 6

The composition of claim 1 wherein said lipid is selected from the group consisting of corn oil, soy oil, safflower oil, sunflower oil and mixtures thereof.

Claim 7

The composition of claim 1 wherein said emulsifying agent is selected from the group consisting of emulsifying agents having a Hydrophilic Lipophilic Balance index of from 8 to 14.5; and mono and diglyceride emulsifying agent having an HLB of about from 3 to 3.6, and compatible mixtures thereof.

Claim 8

The composition of claim 6 wherein said emulsifying agent is selected from the group of diacetyl tartaric esters of monoglycerides; polyoxyethylene (20) sorbitan monosterate; mono and diglycerides having an HLB of from 3 to 3.6, and compatible mixtures thereof.

Claim 9

The composition of claim 7 wherein said emulsifying agent is selected from the group of diacetyl tartaric ester of monoglycerides having a saponification number of about from 405 to 425 and an Iodine Number of about from 60 to 70.

Claim 10

The composition of claim 1 wherein said carbohydrate is selected from the group consisting of disaccharides, trisaccharides, tetrasaccharides, oligosaccharides, dextrins, starch, and mixtures thereof.

Claim 11

The composition of claim 9 wherein said carbohydrate is selected from the group consisting of sucrose, 5 to 24 dextrose equivalent corn syrup solids; 5 to 42 dextrose equivalent dextrin solids and mixtures thereof.

Claim 12

The composition of claim 1 wherein said composition comprises about from 2 to 10%, by dry wt., of nutritional mineral salts.

Claim 13

The dry dietary food composition of claim 1 wherein said composition comprises, by dry wt., about from 4 to 22% of said nutritionally balanced peptide mixture, or amino acid supplemented peptide mixture, about from 4 to 22% of said lipid, about from 22 to 84% of said carbohydrate; and about from 2 to 8% of said gelatinized high amylose starch, about from 0.4 to 2% of said water-lipid emulsifying agent and wherein the total free amino acid content of said composition is less than 1.5%.

Claim 14

The composition of claim 12 wherein said amino acid residue-amino acid profile essentially corresponds to the amino acid profile of egg albumin.

Claim 15

The composition of claim 12 wherein said peptide-amino acid mixture is protein hydrolysate.

Claim 16

The composition of claim 12 wherein said lipid has a mole ratio of unsaturated free fatty acids and triglycerides thereof, to saturated free acids and triglycerides thereof, greater than one.

Claim 17

The composition of claim 12 wherein said emulsifying agent is selected from the group consisting of emulsifying agents having a Hydrophilic Lipophilic Balance Index of from 8 to 15.0; and mono and diglyceride emulsifying agent having a Hydrophilic Lipophilic Balance Index of about from 3 to 4, and compatible mixtures thereof.

Claim 18

The composition of claim 12 wherein said carbohydrate is selected from the group consisting of disaccharides, trisaccharides, tetrasaccharides, oligosaccharides, dextrins, starch, and mixtures thereof.

Claim 19

The composition of claim 12 wherein said composition comprises about from 2 to 10%, by dry wt., of nutritional mineral salts selected from the group consisting of the salts of calcium, potassium, sodium, phosphorous, magnesium, manganese, iron, copper, zinc, iodine and mixtures thereof.

Claim 20

The composition of claim 1 wherein about from 70 to 85%, by wt., of said lipid is composed of medium chain fatty acid triglycerides having from six through 12 carbon atoms in the fatty acid moiety thereof and mixtures of such triglycerides; and wherein said medium chain fatty acid triglyceride contains at least 95%, by wt., of fatty acid triglycerides triglycerides from six through 10 carbon atoms in the fatty acid moiety thereof.

Claim 21

The composition of claim 19 wherein said lipid has a mole ratio of unsaturated free fatty acids and triglycerides thereof, to saturated free acids and triglycerides thereof, greater than one.

Claim 22

A dry dietary food composition, for consumption mixed with water as an aqueous emulsion having improved stability, comprising, by dry wt., about from 10 to 13% of a nutritionally balanced fish hydrolysate peptide mixture containing about from 10 to 15% amino acids, having an amino acid residue-amino acid profile sufficient to support normal human physiological functions; about from 8 to 12% lipid, said lipid containing sufficient linoleic acid or esters threof, to provide said composition with a linoleic acid source content of at least 0.4%; about from 60 to 75% carbohydrate; about from 3 to 4% of a gelatinized high amylose starch, containing at least 50%, by wt., amylose; and about from 0.6 to 1% of a water-lipid emulsifying agent, and wherein said composition has a weight ratio of said high amylose starch to said lipid of at least 0.25, and wherein the total high amylose starch content of said composition is 16% or less and the total starch content is 20% or less and the total free amino acid content of said composition is less than 1.5% and wherein said lipid has a mole ratio of unsaturated free fatty acids and triglycerides thereof, to saturated free acids and triglycerides thereof, in excess of one.

Claim 23

A dry dietary food composition, for consumption mixed with water as an aqueous emulsion having improved stability, comprising, by dry wt., about from 10 to 13% of a nutritionally balanced fish hydrolysate peptide mixture containing about from 10 to 15% amino acids, having an amino acid residue-amino acid profile sufficient to support normal human physiological functions; about from 8 to 12% lipid, said lipid containing sufficient linoleic acid or esters threof, to provide said composition with a linoleic acid source content of at least 0.4%; about from 60 to 75% carbohydrate; about from 3 to 4% of a gelatinized high amylose starch, containing at least 50%, by wt., amylose; and about from 0.6 to 1% of a water-lipid emulsifying agent, and wherein said composition has a weight ratio of said high amylose starch to said lipid of at least 0.25, and wherein the total high amylose starch content of said composition is 16% or less and the total starch content is 20% or less and the total free amino acid content of said composition is less than 1.5% and wherein said lipid has a mole ratio of unsaturated free fatty acids and triglycerides thereof, to saturated free acids and triglycerides thereof, in excess of one.

Claim 24

The composition of claim 21 wherein said total amino acid profile essentially corresponds to the amino acid profile of egg albumin.

Claim 25

The composition of claim 21 wherein said composition comprises about from 2 to 3.5%, by dry wt., of nutritional mineral salts selected from the group consisting of the salts of calcium, potassium, sodium, phosphorous, magnesium, manganese, iron, copper, zinc, iodine and mixtures thereof.

Claim 26

The composition of claim 21 wherein said emulsifying agent is selected from the group of diacetyl tartaric ester of monoglycerides having a saponification number of about from 405 to 425 and an Iodine Number of about from 60 to 70.

Claim 27

The composition of claim 21 wherein said composition comprises about from 0.05 to 0.2% of a flavoring agent.

Claim 28

The composition of claim 21 wherein about from 70 to 85% by wt., of said lipid is composed of medium chain fatty acid triglycerides having from six through 12 carbon atoms in the fatty acid moiety thereof and mixtures of such triglycerides; and wherein said medium chain fatty acid triglyceride contains at least 95%, by wt., of fatty acid triglycerides having from six through 10 carbon atoms in the fatty acid moiety thereof.

Claim 29

A dietary food composition consisting essentially of an aqueous emulsion of the composition of claim 1, said emulsion having a solids content of about from 10 to 50%, by wt., an osmolality of less than 650 milliosmoles and a viscosity of about from 2 to 100 centipoise.

Claim 30

The composition of claim 27 wherein said aqueous emulsion has a solids content of about from 20 to 50%, by wt.

Claim 31

The composition of claim 27 wherein said aqueous emulsion has a solids content of about from 15 to 30%, by wt.

Claim 32

The composition of claim 27 wherein said emulsion contains on a dry wt. basis less than 6.5% of said high amylose starch and has a viscosity of about from 2 to 18 centipoise.

Claim 33

A dietary food composition consisting essentially of an aqueous emulsion of the composition of claim 21, said emulsion having a solids content of about from 10 to 50%, by wt., an osmolality of less than 500 milliosmoles and a viscosity of about from 2 to 100 centipoise.

Claim 34

The composition of claim 31 wherein said emulsion has a solids content of about 15 to 30%, by wt.

Claim 35

A dietary food composition consisting essentially of an aqueous emulsion of the composition of claim 19, said emulsion having a solids content of about from 10 to 50%, by wt., an osmolality of less than 500 milliosmoles and a viscosity of about from 2 to 100 centipoise.

Claim 36

A dietary food composition consisting essentially of an aqueous emulsion of the composition of claim 26, said emulsion having a solids content of about from 10 to 50%, by wt., an osmolality of less than 500 milliosmoles and a viscosity of about from 2 to 100 centipoise.

Claim 37

A process for preparing the composition of claim 1 which comprises the steps of a. providing an aqueous mixture containing said peptide or peptide-amino acid mixture, said lipid, said carbohydrate, said high amylose starch and said emulsifying agent in the relative proportion desired in said composition of claim 1, said aqueous mixture having a solids content of about 20 to 60% wt.; b. homogenizing said aqueous mixture of step (a); c. passing the homogenized mixture through a steam injector operating at temperatures of about from 120° to 150°C and pressures of about from 70 to 95 psig; and d. spray drying the steam injected product thereby yielding the composition of claim 1.

Claim 38

A process for preparing an aqueous emulsion of the composition of claim 1, which comprises the steps of: a. providing an aqueous mixture containing said peptide or peptide-amino acid mixture, said lipid, said carbohydrate, said high amylose starch and said emulsifying agent in the relative proportion desired in said composition of claim 1, said aqueous mixture having a solids content of about 20 to 60% wt.; b. homogenizing said aqueous mixture of step (a); c. passing the homogenized mixture through a steam injector operating at temperatures of about from 120° to 150°C and pressures of about from 70 to 95 psig; and wherein said steam injection is controlled to yield an emulsion having a solids content of at least 10% wt.

Claim 39

The process of claim 36 wherein the emulsion product of step (c) is canned.

Claim 40

A dry dietary food composition, for consumption mixed with water as an aqueous emulsion having improved stability, comprising, by dry wt., about from 3 to 40% of a nutritionally balanced mixture of amino acids, or pharmaceutically acceptable salts thereof having a total amino acid profile sufficient to support normal human physiological functions; about from 2 to 20% lipid, said lipid containing sufficient linoleic acid or esters thereof; to provide said composition with a linoleic acid source content of at least 0.4%; about from 7.5 to 90% carbohydrate; about from 1 to 16% of a gelatinized high amylose starch, containing at least 50%, by wt., amylose; and about from 0.1 to 12% of a water-lipid emulsifying agent, and wherein said composition has a weight ratio of said high amylose starch to said lipid of at least 0.3, and wherein the total high amylose starch content of said composition is 16% or less and the total starch content is 20%.

Claim 41

A dry dietary food composition, for consumption mixed with water as an aqueous emulsion having improved stability, comprising, by dry wt., about from 3 to 40% of a nutritionally balanced mixture of amino acids, or pharmaceutically acceptable salts thereof having a total amino acid profile sufficient to support normal human physiological functions; about from 2 to 20% lipid, said lipid containing sufficient linoleic acid or esters thereof; to provide said composition with a linoleic acid source content of at least 0.4%; about from 7.5 to 90% carbohydrate; about from 1 to 16% of a gelatinized high amylose starch, containing at least 50%, by wt., amylose; and about from 0.1 to 12% of a water-lipid emulsifying agent, and wherein said composition has a weight ratio of said high amylose starch to said lipid of at least 0.3, and wherein the total high amylose starch content of said composition is 16% or less and the total starch content is 20%.

Claim 42

The composition of claim 38 wherein said amino acid profile essentially corresponds to the amino acid profile of egg albumin.

Claim 43

The composition of claim 38 wherein said dietary food composition comprises up to 4%, by wt ., of amino acid chained compound selected from the group of peptides, proteins and mixtures thereof, and wherein the total quantity of said amino acids, or pharmaceutically acceptable salts thereof, and said amino acid chained compounds is 40%, wt., or less.

Claim 44

The composition of claim 38 wherein said lipid has a mole ratio of unsaturated free fatty acids and triglycerides thereof, to saturated free acids and triglycerides thereof, greater than one.

Claim 45

The composition of claim 38 wherein about from 70 to 85%, by wt., of said lipid is composed of medium chain fatty acid triglycerides having from six through 12 carbon atoms in the fatty acid moiety thereof and mixtures of such triglycerides; and wherein said medium chain fatty acid triglyceride contains at least 95%, by wt., of fatty acid triglycerides having from six through 10 carbon atoms in the fatty acid moiety thereof.

Claim 46

The composition of claim 42 wherein said lipid has a mole ratio of unsaturated free fatty acids and triglycerides thereof, to saturated free acids and triglycerides thereof, greater than one.

Claim 47

The composition of claim 38 wherein said carbohydrate is selected from the group consisting of disaccharides, trisaccharides, tetrasaccharides, oligosaccharides, dextrins, starch, and mixtures thereof.

Claim 48

The composition of claim 38 wherein said composition comprises, by dry wt., about from 4 to 22% of said amino acid mixture; about from 22 to 85% of said carbohydrate, about from 4 to 15% of said lipids; about from 3 to 10% wt. gelatinized high amylose starch and about from 0.6 to 3% of said water-lipid emulsifying agent.

Claim 49

The composition of claim 45 wherein said amino acid profile essentially corresponds to the amino acid profile of egg albumin.

Claim 50

The composition of claim 45 wherein said lipid has a mole ratio of unsaturated free fatty acids and triglycerides thereof, to saturated free acids and triglycerides thereof, greater than one.

Claim 51

The composition of claim 45 wherein about from 70 to 85%, by wt., of said lipid is composed of medium chain fatty acid triglycerides having from six through 12 carbon atoms in the fatty acid moiety thereof and mixtures of such triglycerides; and wherein said medium chain fatty acid triglyceride contains at least 95%, by wt., of fatty acid triglycerides having from six through 10 carbon atoms in the fatty acid moiety thereof.

Claim 52

The composition of claim 45 wherein said carbohydrate is selected from the group consisting of disaccharides, trisaccharides, tetrasaccharides, oligosaccharides, dextrins, starch, and mixtures thereof.

Claim 53

A dietary food composition consisting essentially of an aqueous emulsion of the composition of claim 38, said emulsion having a solids content of about from 10 to 50%, by wt., an osmolality of less than 650 milliosmoles and a viscosity of about from 2 to 100 centipoise.

Claim 54

A dietary food composition consisting essentially of an aqueous emulsion of the composition of claim 46, said emulsion having a solids content of about from 10 to 50%, by wt., an osmolality of less than 650 milliosmoles and a viscosity of about from 2 to 100 centipoise.

Claim 55

A process for preparing the composition of claim 38 which comprises the steps of a. providing an aqueous mixture containing said peptide or peptide-amino acid mixture, said lipid, said carbohydrate, said high amylose starch and said emulsifying agent in the relative proportion desired in said composition of claim 38, said aqueous mixture having a solids content of about 20 to 60% wt.; b. homogenizing said aqueous mixture of step (a); c. passing the homogenized mixture through a steam injector operating at temperatures of about from 120° to 150°C and pressures of about from 70 to 95 psig; and d. spray drying the steam injected product thereby yielding the composition of claim 38.

Claim 56

A process for preparing an aqueous emulsion of the composition of claim 38, which comprises the steps of: a. providing an aqueous mixture containing said peptide or peptide-amino acid mixture, said lipid, said carbohydrate, said high amylose starch and said emulsifying agent in the relative proportion desired in said composition of claim 38, said aqueous mixture having a solids content of about 20 to 60% wt.; b. homogenizing said aqueous mixture of step (a); c. passing the homogenized mixture through a steam injector operating at temperatures of about from 120° to 150°C and pressures of about from 70 to 95 psig; and wherein said steam injection is controlled to yield an emulsion having a solids content of at least 10% wt.

Claim 57

The process of claim 53 wherein the emulsion product of step (c) is canned.