High Caloric Enteral Formulations

Compositions and methods relating to high caloric enteral formulations are disclosed herein. The invention provides a dietary composition comprising hydrolyzed soy protein and having a low viscosity and acceptable shelf life. Methods of using the dietary compositions of the invention are also disclosed.

Infant formulas containing lutein compounds

In accordance with the present invention, it has been discovered that the addition of lutein compounds to thermally processed nutritionals brightens the nutritional resulting in a more appealing color. Thermally processed liquid and powder nutritionals typically present brown and gray hues in the final color, which negatively impact the overall appeal of the nutritional. The inventors have discovered that the lutein compounds eliminate the gray and brown hues without imparting the relatively strong yellow color typically associated with lutein compounds. Additionally, the nutritionals possess long term color stability.

PROBIOTIC STABILIZATION

An ingestible composition including a probiotic contained in a mixture of a phospholipid and a glyceride, useful for nutrition of infants and children.

Nutritional compositions and methods for promoting cognitive development

A method for enhancing cognitive development in a pediatric subject involving administering to the subject a nutritional composition which includes up to 7 g/100 Kcal of a fat or lipid; up to 5 g/100 Kcal of a protein or protein equivalent source; 0.25 g/100 Kcal to 16 g/100 Kcal of buttermilk; 5 mg/100 Kcal to 90 mg/100 Kcal of a source of long chain polyunsaturated fatty acid; and 0.015 g/100 Kcal to 1.5 g/100 Kcal of a prebiotic.

NUTRITIONAL COMPOSITIONS AND METHODS FOR PROMOTING COGNITIVE DEVELOPMENT

A method for enhancing cognitive development in a pediatric subject involving administering to the subject a nutritional composition which includes up to 7 g/100 Kcal of a fat or lipid; up to 5 g/100 Kcal of a protein or protein equivalent source; 0.25 g/100 Kcal to 16 g/100 Kcal of buttermilk; 5 mg/100 Kcal to 90 mg/100 Kcal of a source of long chain polyunsaturated fatty acid; and 0.015 g/100 Kcal to 1.5 g/100 Kcal of a prebiotic. 1. A method for enhancing cognitive development in a pediatric subject , the method comprising administering to the subject a nutritional composition comprising:up to 7 g/100 Kcal of a fat or lipid;up to 5 g/100 Kcal of a protein or protein equivalent source;0.25 g/100 Kcal to 16 g/100 Kcal of buttermilk;5 mg/100 Kcal to 90 mg/100 Kcal of a source of long chain polyunsaturated fatty acid; and0.015 g/100 Kcal to 1.5 g/100 Kcal of a prebiotic.2. The method of claim 1 , wherein the buttermilk is present at a level of 0.6 g/100 Kcal to 15 g/100 Kcal.3. The method of claim 2 , wherein the buttermilk is present at a level such that the nutritional composition comprises 6 mg/100 Kcal to 300 mg/100 Kcal of phospholipids claim 2 , 1 mg/100 Kcal to 60 mg/100 Kcal of sphingomyelin claim 2 , and 0.25 mg/100 Kcal to 7.5 mg/100 Kcal of gangliosides.4. The method of claim 1 , wherein the nutritional composition further comprises lactoferrin at a level of 5 mg/100 Kcal to 300 mg/100 Kcal.5. The method of claim 5 , wherein the lactoferrin is lactoferrin from a non-human source.6. The method of claim 5 , wherein the lactoferrin has at least 48% homology with human lactoferrin.7. The method of claim 1 , wherein the source of long chain polyunsaturated fatty acids includes at least one of docosahexaenoic acid claim 1 , arachidonic acid claim 1 , and combinations thereof.8. The method of claim 7 , wherein the source of long chain polyunsaturated fatty acids is present from about 5 mg/100 Kcal to about 75 mg/100 Kcal.9. The method of claim 8 , wherein the ...

Nutritional compositions and methods for promoting cognitive development

A method for enhancing cognitive development in a pediatric subject involving administering to the subject a nutritional composition which includes up to 7 g/100 Kcal of a fat or lipid; up to 5 g/100 Kcal of a protein or protein equivalent source; 0.25 g/100 Kcal to 16 g/100 Kcal of buttermilk; 5 mg/100 Kcal to 90 mg/100 Kcal of a source of long chain polyunsaturated fatty acid; and 0.015 g/100 Kcal to 1.5 g/100 Kcal of a prebiotic.

NUTRITIONAL COMPOSITIONS AND METHODS FOR PROMOTING COGNITIVE DEVELOPMENT

A method for enhancing cognitive development in a pediatric subject involving administering to the subject a nutritional composition which includes up to 7 g/100 Kcal of a fat or lipid; up to 5 g/100 Kcal of a protein or protein equivalent source; 0.06 g/100 Kcal to 1.5 g/100 Kcal of an enriched milk product; 5 mg/100 Kcal to 90 mg/100 Kcal of a source of long chain polyunsaturated fatty acid; and 0.015 g/100 Kcal to 1.5 g/100 Kcal of a prebiotic. 1. A method for enhancing cognitive development in a pediatric subject , the method comprising administering to the subject a nutritional composition comprising: up to 7 g/100 Kcal of a fat or lipid; up to 5 g/100 Kcal of a protein or protein equivalent source; 0.06 g/100 Kcal to 1.5 g/100 Kcal of enriched milk product; 5 mg/100 Kcal to 90 mg/100 Kcal of a source of long chain polyunsaturated fatty acid; and 0.015 g/100 Kcal to 1.5 g/100 Kcal of a prebiotic , wherein the enriched milk product is present at a level such that the nutritional composition comprises 6 mg/100 Kcal to 300 mg/100 Kcal of phospholipids , 1 mg/100 Kcal to 30 mg/100 Kcal of sphingomyelin , and 0.25 mg/100 Kcal to 6 mg/100 Kcal of gangliosides.2. The method of claim 1 , wherein the enriched milk product is present at a level of 0.3 g/100 Kcal to 1.4 g/100 Kcal.3. (canceled)4. The method of claim 3 , wherein the enriched milk product comprises an enriched whey protein concentrate.5. The method of claim 1 , wherein the nutritional composition further comprises lactoferrin at a level of 5 mg/100 Kcal to 300 mg/100 Kcal.6. The method of claim 5 , wherein the lactoferrin is lactoferrin from a non-human source.7. The method of claim 5 , wherein the lactoferrin has at least 48% homology with human lactoferrin.8. The method of claim 1 , wherein the source of long chain polyunsaturated fatty acids includes at least one of docosahexaenoic acid claim 1 , arachidonic acid claim 1 , and combinations thereof.9. The method of claim 8 , wherein the source of long ...

Methods and compositions for brightening the color of thermally processed nutritionals

In accordance with the present invention, it has been discovered that the addition of lutein compounds to thermally processed nutritionals brightens the nutritional resulting in a more appealing color. Thermally processed liquid and powder nutritionals typically present brown and gray hues in the final color, which negatively impact the overall appeal of the nutritional. The inventors have discovered that the lutein compounds eliminate the gray and brown hues without imparting the relatively strong yellow color typically associated with lutein compounds. Additionally, the nutritionals possess long term color stability.

High caloric enteral formulations

Compositions and methods relating to high caloric enteral formulations are disclosed herein. The invention provides a dietary composition comprising hydrolyzed soy protein and having a low viscosity and acceptable shelf life. Methods of using the dietary compositions of the invention are also disclosed.

Nutritional Compositions And Methods For Promoting Cognitive Development

A method for enhancing cognitive development in a pediatric subject involving administering to the subject a nutritional composition which includes up to 7 g/100 Kcal of a fat or lipid; up to 5 g/100 Kcal of a protein or protein equivalent source; 0.25 g/100 Kcal to 16 g/100 Kcal of buttermilk; 5 mg/100 Kcal to 90 mg/100 Kcal of a source of long chain polyunsaturated fatty acid; and 0.015 g/100 Kcal to 1.5 g/100 Kcal of a prebiotic. 1. A nutritional composition comprising:up to 7 g/100 Kcal of a fat or lipid;up to 5 g/100 Kcal of a protein source;0.25 g/100 Kcal to 16 g/100 Kcal of buttermilk, wherein the buttermilk comprises 6 mg/100 Kcal to 300 mg/100 Kcal of phospholipids, 1 mg/100 Kcal to 60 mg/100 Kcal of sphingomyelin, and 0.25 mg/100 Kcal to 7.5 mg/100 Kcal of gangliosides;5 mg/100 Kcal to 90 mg/100 Kcal of a source of long chain polyunsaturated fatty acids; anda prebiotic.2. The nutritional composition of claim 1 , wherein the buttermilk is present at a level of about 0.6 g/100 Kcal to about 15 g/100 Kcal.3. The nutritional composition of claim 1 , wherein the source of long chain polyunsaturated fatty acids comprises docosahexaenoic acid.4. The nutritional composition of claim 3 , wherein the source of long chain polyunsaturated fatty acids further comprises arachidonic acid.5. The nutritional composition of claim 4 , wherein the source of long chain polyunsaturated fatty acids is present at a level of about 5 mg/100 Kcal to about 75 mg/100 Kcal.6. The nutritional composition of claim 5 , wherein the source of long chain polyunsaturated fatty acids comprises docosahexaenoic acid and arachidonic acid at a ratio of arachidonic acid to docosahexaenoic acid of about 1:3 to about 9:1.7. The nutritional composition of claim 1 , wherein the prebiotic is present at a level of about 0.015 g/100 Kcal to about 1.5 g/100 Kcal.8. The nutritional composition of claim 1 , wherein the prebiotic comprises polydextrose and galactooligosaccharides.9. The nutritional ...

Probiotic stabilization

An ingestible composition including a probiotic contained in a mixture of a phospholipid and a glyceride, useful for nutrition of infants and children.

Probiotic stabilization

An ingestible composition including a probiotic contained in a mixture of a phospholipid and a glyceride, useful for nutrition of infants and children.

nutritional compositions and methods for promoting cognitive development

um método para a intensificação do desenvolvimento cognitivo em um paciente pediátrico que envolve a administração ao paciente de uma composição nutricional que inclui até cerca de 7 g/100 kcal de uma gordura ou lipídeo; até cerca de 5 g/100 kcal de uma fonte de proteína ou equivalente de proteína; de 0,06 g/100 kcal a 1,5 g/100 kcal de produto lácteo enriquecido; de 5 mg/100 kcal a 90 mg/100 kcal de uma fonte de ácido graxo poli-insaturado de cadeia longa; e de 0,015 g/100 kcal a 1,5 g/100 kcal de um prebiótico. a method for enhancing cognitive development in a pediatric patient involving administering to the patient a nutritional composition comprising up to about 7 g / 100 kcal of a fat or lipid; up to about 5 g / 100 kcal of a protein source or protein equivalent; from 0.06 g / 100 kcal to 1.5 g / 100 kcal of enriched dairy product; from 5 mg / 100 kcal to 90 mg / 100 kcal of a long chain polyunsaturated fatty acid source; and from 0.015 g / 100 kcal to 1.5 g / 100 kcal of a prebiotic.

Methods and compositions for brightening the color of thermally processed nutrtionals

In accordance with the present invention, it has been discovered that the addition of lutein compounds to thermally processed nutritionals brightens the nutritional resulting in a more appealing color. Thermally processed liquid and powder nutritionals typically present brown and gray hues in the final color, which negatively impact the overall appeal of the nutritional. The inventors have discovered that the lutein compounds eliminate the gray and brown hues without imparting the relatively strong yellow color typically associated with lutein compounds. Additionally, the nutritionals possess long term color stability.

High caloric enteral formulations

Compositions and methods relating to high caloric enteral formulations are disclosed herein. The invention provides a dietary composition comprising hydrolyzed soy protein and having a low viscosity and acceptable shelf life. Methods of using the dietary compositions of the invention are also disclosed.

Probiotic stabilization

An ingestible composition including a probiotic contained in a mixture of a phospholipid and a glyceride, useful for nutrition of infants and children.

Nutritional compositions for human consumption and methods for making same

A synthetic nutritional composition for human consumption is described comprising a whey protein concentrate from bovine milk, wherein the whey protein concentrate comprises: a milk fat content of between 6.5 to 10.0wt%, wherein the milk fat contains components of milk fat globule membranes that provide at least 7mg/g of sphingomyelin to the whey protein concentrate; and wherein the majority of the sphingomyelin in the synthetic nutritional composition is provided by the components of the milk fat globule membranes of the whey protein concentrate. Methods of making same are also described..

Nutritional Composition for Infants and/or Children and Methods for Making Same

A synthetic nutritional composition for an infant and/or a child is described comprising a whey protein concentrate from milk, wherein the whey protein concentrate comprises: a milk fat content of between 6.5 to 10.0 wt %, wherein the milk fat contains components of milk fat globule membranes that provide at least 7 mg/g of sphingomyelin to the whey protein concentrate; and wherein the majority of the sphingomyelin in the synthetic nutritional composition is provided by the components of the milk fat globule membranes of the whey protein concentrate. Methods of making same are also described.

Methods and compositions for brightening the color of thermally processed nutrtionals

Nutritional compositions for human consumption and methods for making same

A synthetic nutritional composition for human consumption is described comprising a whey protein concentrate from bovine milk, wherein the whey protein concentrate comprises: a milk fat content of between 6.5 to 10.0 wt %, wherein the milk fat contains components of milk fat globule membranes that provide at least 7 mg/g of sphingomyelin to the whey protein concentrate; and wherein the majority of the sphingomyelin in the synthetic nutritional composition is provided by the components of the milk fat globule membranes of the whey protein concentrate. Methods of making same are also described.

Composiciones nutricionales para consumo humano y metodos para elaborarlas.

Se describe una composición nutricional sintética para consumo humano que comprende un concentrado de proteína de suero de leche bovina, en donde el concentrado de proteína de suero comprende: un contenido de grasa láctea de entre 6.5 y 10.0% en peso, en donde la grasa láctea contiene componentes de membranas de glóbulos de grasa láctea que proporcionan al menos 7 mg/g de esfingomielina al concentrado de proteína de suero; y en donde la mayoría de la esfingomielina en la composición nutricional sintética es proporcionada por los componentes de las membranas de los glóbulos de grasa láctea del concentrado de proteína de suero. También se describen métodos para elaborarla.

Nutritional compositions for infants and/or children and methods for making same

A synthetic nutritional composition for an infant and/or a child is described comprising a whey protein concentrate from milk, wherein the whey protein concentrate comprises: a milk fat content of between 6.5 to 10.0wt%, wherein the milk fat contains components of milk fat globule membranes that provide at least 7mg/g of sphingomyelin to the whey protein concentrate; and wherein the majority of the sphingomyelin in the synthetic nutritional composition is provided by the components of the milk fat globule membranes of the whey protein concentrate. Methods of making same are also described.

Composiciones nutricionales para bebes y/o ni?os y metodos para elaborar las mismas.

Se describe una composición nutricional sintética para un bebé y/o un niño que comprende un concentrado de proteína de suero de leche, en donde el concentrado de proteína de suero comprende: un contenido de grasa láctea de entre 6.5 y 10.0% en peso, en donde la grasa láctea contiene componentes de membranas de glóbulos de grasa láctea que proporcionan al menos 7 mg/g de esfingomielina al concentrado de proteína de suero; y en donde la mayoría de la esfingomielina en la composición nutricional sintética es proporcionada por los componentes de las membranas de los glóbulos de grasa láctea del concentrado de proteína de suero. También se describen métodos para elaborarlas.