Abstract: Disclosed are substantially clear nutritional liquids comprising protein and calcium HMB wherein soluble protein represents from about 65% to 100% by weight of total protein. The liquids have a pH of from about 2.8 to about 4.6 and may be manufactured as a hot fill product. The substantially clear nutritional liquids may also have a weight ratio of calcium HMB to soluble calcium of from 4.5:1 to 7.3:1. In some embodiments, the substantially clear nutritional liquids are substantially free of fat, and may optionally include isomaltulose and/or beta alanine.

Abstract: Disclosed are liquid nutritional compositions comprising: carbohydrate; lipid having from about 0.1% to about 20% of an n-3 polyunsaturated fatty acid, n-6 polyunsaturated fatty acid, or combinations thereof by weight of the composition; a protein matrix having from about 15% to about 50% of a whey protein fraction by weight of the total protein in the composition; and a limonene-containing material, cranberry oil, or combinations thereof. The compositions are preferably aseptically packaged, and provide enhanced oxidative stability, flavor, and aroma, especially when formulated with relative high polyunsaturated fatty acid concentrations.

Abstract: Disclosed are compositions and corresponding methods for treating fibrocystic breast disease or other breast-related disease or condition. The compositions comprise, per serving or dose, from zero to about 400 ?g selenium, from about 100 mg to about 6000 mg gamma linolenic acid, and about 0.15 mg to about 5 mg iodine, with nutritional embodiments further comprising one or more of protein, fat, carbohydrate, vitamins, and minerals and providing from about 50 to about 1000 kcal of energy per severing or dose. Also disclosed are in-vitro studies showing that certain combinations of gamma linolenic acid, iodine, and/or selenium may 1) inhibit breast cancer or fibrocystic cell proliferation, 2) reinforce the function of tight junctions of endothelial cells and of mammary epithelial cells in estrogen-sensitive conditions, and 3) reduce the risk of vascular invasion by breast cancer cells.

Abstract: Disclosed are substantially clear nutritional liquids comprising protein and calcium HMB wherein soluble protein represents from about 65% to 100% by weight of total protein. The liquids have a pH of from about 2.8 to about 4.6 and may be manufactured as a hot fill product. The substantially clear nutritional liquids may also have a weight ratio of calcium HMB to soluble calcium of from 4.5:1 to 7.3:1. In some embodiments, the substantially clear nutritional liquids are substantially free of fat, and may optionally include isomaltulose and/or beta alanine.

Abstract: The present invention provides a food product comprising: a formed reduced glycemic response cereal component; and a non-sticky reduced glycemic response sweetener coating over the formed cereal component, the sweetener coating comprising: a first sticky layer comprising at least about 30% fructose (of the total sweetener coating); a second less sticky layer having a DE value of about 60 or less and comprising up to about 17% fructose and at least about 1% non-fructose carbohydrates (of the total sweetener coating); and third layer comprising crystalline fructose. The present invention also provides a process for forming the sweetener coating over the formed cereal component comprising the following steps: (a) providing a formed cereal component having thereon a first sticky layer comprising fructose; (b) forming over the first sticky layer a less stick second layer comprising non-fructose carbohydrates and optionally fructose; and (c) applying crystalline fructose over the second layer.

Abstract: A nutritional supplement in the form of a gelled nutritional composition. The composition contains gelled whey protein, a carbohydrate source, minerals, and vitamins. The composition may have a viscosity greater than about 2000 cp, more typically greater than about 5000 cp and an energy density greater than about 600 kcal/liter. The composition is suitable for dysphagia patients, children, and athletes.

Abstract: This invention is directed to a low pH nutritional formula that contains high levels of macronutrients, vitamins and minerals. The pH of the enteral formula is from about 3.0-4.6 and delivers at least 25% of the RDI for selected vitamins and minerals in a 237 ml. serving. The enteral formula uses a stabilizing system comprising high methoxy pectin to stabilize the protein and a unique process to produce the formula.

Abstract: Liquid, nutritionally complete formulas are disclosed with improved physical stability. The nutritionally complete formulas are pourable, yet are able to hold minerals, insoluble fiber and flavoring agents such as cocoa powder in suspension without the formation of a sediment that is not readily redispersible. The invention comprises the use of gellan gum at a concentration of between 10-500 parts per million. Although gellan gum alone is sufficient, the nutritionally complete formula may also comprise other stabilizers such as carrageenan and/or carboxymethylcellulose.

Abstract: Liquid, nutritionally complete formulas are disclosed with improved physical stability. The nutritionally complete formulas are pourable, yet are able to hold minerals, insoluble fiber and flavoring agents such as cocoa powder in suspension without the formation of a sediment that is not readily redispersible. The invention comprises the use of gellan gum at a concentration of between 10-500 parts per million. Although gellan gum alone is sufficient, the nutritionally complete formula may also comprise other stabilizers such as carrageenan and/or carboxymethylcellulose.

Abstract: A powdered beverage concentrate contains a source of calcium, vitamin D, a stabilizing gum such as gum arabic, and vegetable oil. A beverage can be made by reconstituting the beverage concentrate with water, fruit juice, or any other suitable liquid matrix.

Abstract: A liquid beverage concentrate and a beverage containing the concentrate are aqueous matrices fortified with calcium and vitamin D. The water soluble vitamin D is kept in suspension by a gum and a vegetable oil. The beverage may be carbonated or non-carbonated.

Abstract: Fish oil is stored refrigerated under a nitrogen blanket until it is added to an enteral nutritional product during product manufacture. While the nutritional product is passing through a conduit the fish oil is added to the product at a uniform ratio such that the fish oil is evenly disbursed throughout the product, and thereafter the product is homogenized and heat treated.

Abstract: An enteral nutritional product has been formulated for persons who are currently undergoing radiation therapy and/or chemotherapy. The nutritional product has a protein system which includes a soy protein hydrolysate. The nutritional product is very low in folic acid, contains .beta.-carotene, and has a ratio of n-6 to n-3 fatty acids that is in the range of about 1.3:1 to 2.5:1.

Abstract: A liquid enteral nutritional product contains a protein system of, by weight, about 50-90% of a soy protein hydrolysate having a degree of hydrolysis in the range of 14 to 17% and not more than 50% of one or more intact protein sources. The nutritional product may also contain an emulsifier, Iota carrageenan and Kappa carrageenan.

Abstract: A method of providing enteral nutritional support to a person who is currently undergoing chemotherapy and/or radiation therapy involves including in the person's diet an enteral nutritional product having a protein system which includes a soy protein hydrolysate. The nutritional product is very low in folic acid, contains .beta.-carotene, and has a ratio of n-6 to n-3 fatty acids that is in the range of about 1.3:1 to 2.5:1.

Abstract: Enteral nutritional support for a person infected with human immunodeficiency virus is provided by including in the diet a nutritional product which contains a soy protein hydrolysate having a degree of hydrolysis in the range of about 14 to 17 and a molecular weight partition, as determined by size exclusion chromatography, wherein 30-60% of the particles have a molecular weight in the range of 1500-5000 Daltons. The nutritional product also contains a source of intact protein. The nutritional product has a ratio, by weight, of n-6 to n-3 fatty acids of about 1.3:1 to 2.5:1. The nutritional product also contains a source of dietary fiber.

Abstract: A method is disclosed for improving the stability of Vitamin D in liquid nutritional products which contain hydrolyzed protein or free amino acids as nitrogen sources. Vitamin C is added before or after a preliminary heat treatment of the liquid nutritional product and at a concentration exceeding 300 mg/l, such that the initial concentration of Vitamin C is at least 300 mg/l during the shelf-life of the liquid nutritional product. An emulsifier is added to the liquid nutritional product prior to preliminary heat treatment, the emulsifier being a diacetyltartaric acid ester of monoglycerides and diglycerides. Cystine is added following the preliminary heat treatment.

Abstract: An enteral nutritional product for persons infected with human immunodeficiency virus contains a soy protein hydrolysate having a degree of hydrolysis in the range of about 14 to 17 and a molecular weight partition, as determined by size exclusion chromatography, wherein 30-60% of the particles have a molecular weight in the range of 1500-5000 Daltons. The nutritional product also contains a source of intact protein. The nutritional product has a ratio, by weight, of n-6 to n-3 fatty acids of about 1.3:1 to 2.5:1. The nutritional product also contains a source of dietary fiber.

Abstract: A method for improving the stability of Vitamin D in liquid nutritional products which contain hydrolyzed protein or free amino acids as a nitrogen source. Vitamin C is added to a liquid nutritional product at a concentration exceeding 300 mg/l, such that the concentration of Vitamin C is at least 300 mg/l during the shelf-life of the liquid nutritional product. Preferably the addition of Vitamin C occurs after the completion of preliminary heat treating of the liquid nutritional product. Alternatively, the addition of Vitamin C occurs prior to the preliminary heat treating of the liquid nutritional product. Preferably, an emulsifier is added to the liquid nutritional product prior to preliminary heat treating, with the emulsifier being a diacetyltartaric acid ester of monoglycerides and diglycerides; and cystine is added following the completion of preliminary heat treating.