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WO 2013/163744 Al 7 November 2013 (07.11.2013) P O P C T

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WO 2013/163744 Al 7 November 2013 (07.11.2013) P O P C T (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization I International Bureau (10) International Publication Number (43) International Publication Date WO 2013/163744 Al 7 November 2013 (07.11.2013) P O P C T (51) International Patent Classification: AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, A61K 38/17 (2006.01) A61K 36/00 (2006.01) BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, A61K 35/20 (2006.01) A61P 3/02 (2006.01) DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, A61K 35/64 (2006.01) HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, (21) International Application Number: ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, PCT/CA20 13/000440 NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, (22) International Filing Date: RW, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, 3 May 20 13 (03.05.2013) TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. (25) Filing Language: English (84) Designated States (unless otherwise indicated, for every (26) Publication Language: English kind of regional protection available): ARIPO (BW, GH, (30) Priority Data: GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, SZ, TZ, 61/642,988 4 May 2012 (04.05.2012) US UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, RU, TJ, TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, DK, (72) Inventors; and EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, ΓΓ, LT, LU, LV, (71) Applicants : DO, Paul, Phuong [CA/CA]; 119 Village MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, Gate Drive, Markham, Ontario L6C 1V5 (CA). HARRIS¬ TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ON, Sherri-Ann [CA/CA]; 48 Twin Streams Rd, Whitby, ML, MR, NE, SN, TD, TG). Ontario LIP 1N9 (CA). Published: (74) Agent: LOBE, Corrinne; Innovate LLP, MaRS Centre, — with international search report (Art. 21(3)) Heritage Bldg, 101 College St, Suite 120E, Toronto, Ontario M5G 1L7 (CA). — before the expiration of the time limit for amending the claims and to be republished in the event of receipt of (81) Designated States (unless otherwise indicated, for every amendments (Rule 48.2(h)) kind of national protection available): AE, AG, AL, AM, (54) Title: NUTRITION FORMULATION AND PRODUCT PRODUCED THEREFROM COMPRISING WHEY PROTEIN. (57) Abstract: A nutritional composition is provided herein for optimizing muscle performance during exercise and for enhancing muscle cell repair and recovery following the cessation of exercise, comprising: a) about 18% to about 23% by weight, e.g. about 19% to about 21%), of whey protein, e.g. whey protein isolate; b) about 65% to about 70% by weight, e.g. about 67% to about 69%, of a superfruit blend, a concentrated fruit juice and a sweetener, e.g., honey; and c) about 10% to about 15% by weight, e.g., about 11% to about 13 %, of a vegetable oil, e.g., olive oil, e,g., extra virgin olive oil, virgin olive oil, cold pressed olive oil. TITLE Nutrition formulation and product produced therefrom comprising whey protein. (a) Field of the Invention This invention relates to a nutrition formulation and in one preferred embodiment to a pre-workout and post-workout protein bar to provide nutrition. The present invention also relates to a nutritional composition for optimizing muscle performance during exercise and for enhancing muscle cell repair and recovery following the cessation of exercise. (b) Background of the Invention The popularity of nutrition bars has grown rapidly in recent years. Nutrition bars are convenient vehicles for snacks intended to boost energy. Food supplements for enhancing an athlete's muscle size and strength have become popular substitutes for steroids and other drugs in various sports and body building regimes. However, as athletes continually strive for improved performance, there is a continuing need for non-steroid containing aids for increasing lean mass, muscle size and strength. Some meal replacement bars for use in conjunction with very low calorie formula diets have been proposed, but generally they do not meet objectives of supplying protein without an excess of carbohydrate. High protein/low carbohydrate baked or compressed products are known. However, known bars made by a confectionery process have a poor taste and provide a substitute for one or more meals in a very low calorie dietary regimen which is much less palatable than the liquid formula diet itself. (c) Objects of the invention Despite the many previous efforts to formulate bars with proteins and especially whey proteins, there is still a need for a good tasting nutrition bar having optimum levels of whey protein. None of the prior art patents disclose optimum, practical nutritional formulations in various physical forms for enhancing endurance before exercise and for optimizing muscle recovery following exercise. Thus, what is needed is a portable food product that has improved nutritional characteristics. Accordingly, it is an object of one aspect of the present invention to provide a nutritional formulation for enhancing endurance before exercise, for optimizing muscle performance during exercise and for enhancing muscle cell recovery following the cessation of exercise. An object of another aspect of the present invention is to provide a nutritional formulation that can be provided in many forms, e.g., as a "Smoothie", as a liquid beverage, as a nutrition bar, as a baked product , e.g., muffins, cakesAoafs, cookies, brownies, and flat bread etc. that is pleasant tasting, nutrient dense, and can be readily and conveniently available to the consumer. (d) Generalized Description of the Invention An essential component of the present invention is non-soy, non-hydrolyzed whey protein. As is generally well known, whey protein is a mixture of globular proteins isolated from whey, the liquid material created as a by-product of cheese production. Whey is left over when milk coagulates and contains everything that is soluble from milk. It is usually a 5% solution of lactose in water, and also contains some minerals and lactalbumin It is removed after cheese is processed. The fat is removed and the whey protein is then processed for human foods. Processing can be done by simple drying, or the protein content can be increased by removing lipids and other non-protein materials. For example, spray drying after membrane filtration separates the proteins from whey. Whey protein is the collection of globular proteins isolated from whey. Whey protein is typically a mixture of beta-lactoglobulin (about 65%), alpha-lactoglobulin (about 25%), and serum albumin (about 8%), which are soluble in their native forms, independent of pH. The protein fraction in whey (about 10% of the total dry solids within whey) comprises four maj or protein fractions and six minor protein fractions. The major protein fractions in whey are, as noted above, beta-Iactogtobulin, alpha-lactoglobulin, bovine serum albumin and immunoglobulims . Whey protein generally may be provided in four major forms: 1) Concentrate: Concentrates have typically a low (but still significant) level of fat and cholesterol but, in general, have higher levels of bioactive compounds, and carbohydrates in the form of lactose. They are about 29% to about 89% protein by weight and are mild to slightly milky in taste: 2) Isolate: Isolates are processed to remove the fat, and lactase, but are usually lower in bio-activated compounds as well. They are about 90% or more protein by weight, and are mild to slightly milky in taste. (Whey isolates are the prefered whey protiens for use in aspects of the present invention); and 3) Hydrolysate: Hydrolysates are whey proteins that are predigested and partially hydolyzed for the purpose of easier metabolizing. 4)Instantized: Instantized whey protein concentrate or instantized whey isolate includes "soy lecithin" that is bonded to the powder, i.e. it is a mixture of whey protein and soy lecithin. (e) Statements of invention A broad aspect of one aspect of the present invention provides a nutritional composition for optimizing muscle performance during exercise and for enhancing muscle cell repair and recovery following the cessation of exercise, comprising: a ) about 18% to about 23% by weight, e.g. about 19 to about 21%, of whey protein, e g whey protein isolate; b) about 65% to about 70% e.g., about 67% to about 69%, by weight of a the total of a superfruit blend, a concentrated fruit juice and a sweetener e.g., honey; and c) about 10% to about 15% e.g., about 11% to about 13 % of a vegetable oil, e.g., olive oil, e,g, extra virgin olive oil, the balance being non-essential, optional or filler ingredients. A broad aspect of another aspect of the present invention provides a nutritional composition for optimizing muscle performance during exercise and for enhancing muscle cell repair and recovery following the cessation of exercise, comprising: a) about 34% to about 39% by weight, e.g. about 35% to about 37% of whey protein, e.g whey protein isolate; and egg whites. b) about 40% to about 45% by weight, e.g., about 42% to about 44%, by weight of the total of a superfruit blend, sweet potato; and c) about 10% to about 15% by weight e.g., of fats about 12% to about 14 % of avocado, and chia seeds; and d) about 7% to about 12% inclusions e.g., coconut, pumpkin seeds, baking soda and baking powder as well as very minor amounts of such secondary ingredients as silicone dioxide, milk and soy lecithin ; the balance being non-essential, optional or filler ingredients.
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