Abstract: Disclosed are liquid nutritional compositions comprising protein; carbohydrate; a lipid component having from about 0.1% to about 20% of an n-3 polyunsaturated fatty acid by weight of the liquid composition; from about 0.01% to about 5% by weight of an Ascorbic Acid Component having a Water Soluble Fraction and an Oil Soluble Fraction in a weight ratio of from about 1:20 to about 20:1; wherein the composition is an aqueous emulsion having a continuous aqueous phase and at least one discontinuous non-aqueous phase, and wherein the non-aqueous phase comprises non-aqueous particles having a mode of particle size distribution of at least about 0.7 ?m, and wherein at least about 90% of the non-aqueous particles have a diameter of at least about 0.5 ?m. The composition is substantially free of iron. The compositions provide enhanced oxidative stability, flavor, and aroma, which are especially useful for emulsion systems containing relatively high n-3 polyunsaturated fatty acid concentrations.

Abstract: Disclosed are flavored nutritional beverages comprising (A) fat; (B) milk protein representing from about 10% to 100% by weight of total protein; (C) carbohydrate comprising from about 75% to 100% by weight of at least one of (i) from about 0.1% to about 10% sucrose, trehalose, or combination thereof, by weight of the beverage, and (iii) from about 0.1% to about 20% maltodextrin by weight of the nutritional liquid, the maltodextrin having a DE value of from about 1 to about 10, and (iii) combinations of (i) and (ii); (D) an iron-containing material, and (E) a flavorant. The flavored nutritional beverages, unlike many iron-fortified milk-based beverages available today, do not readily develop beige or gray hues during formulation, processing and storage, and are thus more easily formulated with little or no color distortion and with improved or more accurately matched flavor-color combinations.

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.