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(12) Patent Application Publication (10) Pub. No.: US 2013/0122148A1 Savant Et Al

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(12) Patent Application Publication (10) Pub. No.: US 2013/0122148A1 Savant Et Al US 2013 0122148A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2013/0122148A1 Savant et al. (43) Pub. Date: May 16, 2013 (54) PUREE COMPOSITIONS HAVING SPECIFIC No. 61/697,903, filed on Sep. 7, 2012, provisional CARBOHYDRATE RATOS AND METHODS application No. 61/716,012, filed on Oct. 19, 2012. FORUSING SAME Publication Classification (71) Applicant: Nestec S.A., Vevey (CH) (51) Int. Cl. (72) Inventors: Vivek Dilip Savant, Norton Shores, MI A2.3L I/29 (2006.01) (US); Tesfallidet Haile, Vaud (CH): (52) U.S. Cl. Frank Craig Jimenez, Mendham, NJ CPC ...................................... A2.3L I/296 (2013.01) (US); Cynthia Marie Boice, Randolph, USPC ............. 426/61; 426/639: 426/616; 426/629; NJ (US); Karlyn Ross Welsh, 426/618; 426/638; 426/74; 426/72: 426/71; Whitehouse Station, NJ (US); Eric Scott 426/106 Zaltas, Montclair, NJ (US); Junjie (57) ABSTRACT Guan, Tenafly, NJ (US); Lisa Diane Nutritional compositions containing carbohydrates for maxi Reavlin, Montclair, NJ (US) mizing performance and methods for using same are pro vided. The nutritional compositions provide a refreshing and (73) Assignee: NESTEC S.A., Vevey (CH) easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for (21) Appl. No.: 13/733,557 performance. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness. In an embodiment, the nutritional (22) Filed: Jan. 3, 2013 compositions are puree compositions including dextrose, dextrose polymers, crystalline fructose, corn Syrup, and/or Related U.S. Application Data other grain/nut Syrups including rice syrup, agave syrup, and/ (60) Provisional application No. 61/643,371, filed on May or palm syrup, and at least one pureed fruit and/or vegetable. 7, 2012, provisional application No. 61/645,808, filed The compositions have a carbohydrate fraction having glu on May 11, 2012, provisional application No. 61/650, cose and fructose in a weight ratio from about 0.5:1 to about 817, filed on May 23, 2012, provisional application 5:1. US 2013/0122148 A1 May 16, 2013 PUREE COMPOSITIONS HAVING SPECIFIC 0006 Nutritional compositions or products are provided. CARBOHYDRATE RATOS AND METHODS Methods for using the nutritional compositions or products FORUSING SAME are also provided. In an embodiment, a puree nutritional composition is provided. The composition includes dextrose, CROSS-REFERENCE TO RELATED dextrose polymers, crystalline fructose, corn Syrup, other APPLICATIONS grain/nut Syrups comprising rice Syrup, agave syrup, palm syrup, or combinations thereof, and a puree selected from the 0001. This application claims priority to U.S. Provisional group consisting of at least one fruit puree, at least one veg Patent Appl. Nos. 61/643,371, filed May 7, 2012: 61/645,808, etable puree, at least one fruit puree concentrate, at least one filed May 11, 2012: 61/650,817, filed May 23, 2012: 61/697, Vegetable puree concentrate, or combinations thereof. The 903, filed Sep. 7, 2012; and 61/716,012, filed Oct. 19, 2012, composition has a carbohydrate fraction having glucose and the entire contents of which are expressly incorporated herein fructose in a weight ratio from about 0.5:1 to about 5:1. In a by reference thereto. further embodiment, the composition has a carbohydrate fraction having glucose and fructose in a weight ratio from BACKGROUND about 1:1 to about 5:1. 0002 The present disclosure relates generally to health 0007. In an embodiment, the puree may be provided in the and nutrition. More specifically, the present disclosure relates nutritional compositions in amounts ranging from about 30% to puree nutritional compositions for enhancing performance to about 100% by weight of the nutritional composition, or and methods for using same. from about 40% to about 90%, or from about 50% to about 0003. There are many types of nutritional compositions 70%, or from about 60% to about 70%, or about 65% by currently on the market. Nutritional compositions can be weight of the nutritional composition. In an embodiment, the targeted toward certain consumer types, for example, young, puree may be puree concentrate. elderly, athletic, etc., based on the specific ingredients of the 0008. In an embodiment, the fruit puree is selected from nutritional composition. For example, it is well established the group consisting of apple, orange, pear, peach, Strawberry, that carbohydrate ingestion during or before exercise banana, cherry, pineapple, kiwi, grape, blueberry, raspberry, improves endurance performance, as well as shorter duration mango, guava, cranberry, blackberry, tropical fruits, Amazo exercise. However, nutritional compositions having a proper nian fruits, or combinations thereof. amount of carbohydrates necessary to fuel the body during 0009. In an embodiment, the vegetable puree is selected exercise may have unappealing characteristics that discour from the group consisting of artichoke, arugula, asparagus, age the athlete from consuming the composition. The perfor avocado, beans, beet greens, broccoli, brussels sprout, cab mance compositions may be difficult to consume during exer bage, carrot, celery, chicory, collard greens, cucumber, egg cise or may be too dense or heavy for consumption before or plant, endive, kale, lettuce, onion, pea, peppers, potato, during exercise, or may have a chalky or bland taste. As a pumpkin, radicchio, spinach, squash, Sweet potato, Swiss result, individuals can be less enticed by the taste or appear chard, tomato, turnip greens, watercress, yam, Zucchini, or ance of performance compositions and, as a result, may con combinations thereof. Sume Smaller amounts of nutritional products containing the 0010. In an embodiment, a puree nutritional composition necessary carbohydrates to properly fuel the body during is provided that includes dextrose, dextrose polymers, crys performance. Additionally, the form of the product may pro talline fructose, corn syrup, or other grain/nut Syrups consist hibit individuals from consuming proper amounts of the ing of rice syrup, agave syrup, palm syrup, or combinations nutritional product, which results in the individual consuming thereof, at least one dairy ingredientandapuree selected from inadequate amounts of the carbohydrates required for the the group consisting of at least one fruit puree, at least one individual’s performance activity. Vegetable puree, at least one fruit puree concentrate, at least 0004 One goal of nutritional support, therefore, is to pro one vegetable puree concentrate, or combinations thereof The vide puree nutritional compositions that can very efficiently composition has a carbohydrate fraction having glucose and provide individuals with carbohydrates, while at the same fructose in a weight ratio from about 0.5:1 to about 5:1. In a time providing a physically well-received product. further embodiment, the composition has a carbohydrate fraction having glucose and fructose in a weight ratio from about 1:1 to about 5:1. SUMMARY 0011. In an embodiment, a puree nutritional composition 0005 Nutritional compositions or products are provided. is provided that includes dextrose, dextrose polymers, crys Methods for using the nutritional compositions or products talline fructose, corn syrup, or other grain/nut Syrups com are also provided. In an embodiment, a puree nutritional prising rice syrup, agave syrup, palm syrup, or combinations composition is provided. The composition includes dextrose, thereof, at least one dairy Substitute ingredient and a puree dextrose polymers, crystalline fructose, corn Syrup, other selected from the group consisting of at least one fruit puree, grain/nut Syrups consisting of rice syrup, agave syrup, palm at least one vegetable puree, at least one fruit puree concen syrup, or combinations thereof, and a puree selected from the trate, at least one vegetable puree concentrate, or combina group consisting of at least one fruit puree, at least one veg tions thereof. The composition has a carbohydrate fraction etable puree, at least one fruit puree concentrate, at least one having glucose and fructose in a weight ratio from about 0.5:1 Vegetable puree concentrate, or combinations thereof The to about 5:1. In a further embodiment, the composition has a composition has a carbohydrate fraction having glucose and carbohydrate fraction having glucose and fructose in a weight fructose in a weight ratio from about 0.5:1 to about 5:1. In a ratio from about 1:1 to about 5:1. further embodiment, the composition has a carbohydrate 0012. In an embodiment, a puree nutritional composition fraction having glucose and fructose in a weight ratio from is provided that includes dextrose, dextrose polymers, crys about 1:1 to about 5:1. talline fructose, corn syrup, or other grain/nut Syrups consist US 2013/0122148 A1 May 16, 2013 ing of rice syrup, agave syrup, palm syrup, or combinations thereof, at least one yogurt and a puree selected from the thereof, at least one dairy and at least one dairy Substitute group consisting of at least one fruit puree, at least one veg ingredient and a puree selected from the group consisting of etable puree, at least one fruit puree concentrate, at least one at least one fruit puree, at least one vegetable puree, at least Vegetable puree concentrate, or combinations thereof. The one fruit puree concentrate, at least one vegetable puree con composition has a carbohydrate fraction having glucose and centrate, or combinations thereof. The composition has a fructose in a weight ratio from about 0.5:1 to about 5:1. In a carbohydratefraction having glucose and fructose in a weight further embodiment, the composition has a carbohydrate ratio from about 0.5:1 to about 5:1. In a further embodiment, fraction having glucose and fructose in a weight ratio from the composition has a carbohydrate fraction having glucose about 1:1 to about 5:1. and fructose in a weight ratio from about 1:1 to about 5:1. 0022. In one embodiment, the puree composition includes 0013.
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