Abstract: A nutritional supplement powder and a method of making the nutritional supplement powder are provided. The nutritional supplement powder includes from 20% by weight to 55% by weight protein, from 20% by weight to 50% by weight fructooligosaccharide powder, and an anti-caking mixture that includes calcium silicate and tricalcium phosphate. A weight ratio of the fructooligosaccharide powder to the anti-caking mixture is from 6:1 to 10:1.

Abstract: A nutritional supplement powder and a method of making the nutritional supplement powder are provided. The nutritional supplement powder includes from 20% by weight to 55% by weight protein, from 20% by weight to 50% by weight fructooligosaccharide powder, and an anti-caking mixture that includes calcium silicate and tricalcium phosphate. A weight ratio of the fructooligosaccharide powder to the anti-caking mixture is from 6:1 to 10:1.

Abstract: Nutritional compositions provide a sustained protein profile to an individual while having an enhanced sensory performance. The nutritional compositions can be in the form of a nutritional powder including a protein system having a fast digesting protein source, an intermediate digesting protein source, and a slow digesting protein source.

Abstract: Powdered and liquid hydrating compositions and methods for hydrating an adult subject are provided. The compositions may include a combination of carbohydrates, sodium, potassium, chloride, citric acid, and malic acid. The powdered compositions include an anti-caking agent.

Abstract: Nutritional compositions containing beta-hydroxy-beta-methylbutyrate (HMB) are administered to an individual to reduce muscle soreness after exercise. The compositions contain a source of HMB; a protein source with at least about 21% branched-chain amino acids, by weight of total protein in the protein source; and a carbohydrate blend which contains a combination of rapid release and sustained release carbohydrates.

Abstract: Disclosed are nutritional compositions having a solid crisp matrix, or a flour derived from the solid crisp matrix, said matrix comprising (A) from about 10% to about 50% by weight of a soluble viscous fiber, preferably guar; (B) from about 10% to about 99% by weight of a carbohydrate other than and in addition to the soluble viscous fiber; and (C) from about 1% to about 49% by weight of protein, wherein the matrix has a bulk density of less than about 0.4 g/cc. It has been found that soluble viscous fiber sources such as guar gum can be formulated into a solid crisp matrix, which then minimizes several limitations commonly associated with the formulation of such fiber sources into a conventional nutrition bar, e.g. slimy mouthfeel, tooth packing. These compositions are especially effective when formulated with gelled inclusions, including those containing or associated with acidulants, sour flavorants, or both.