Stable nutritional powder
Disclosed are compositions comprising carbohydrate; lipid, comprising from about 0.25% to about 2.5% lecithin by weight of total lipid; from about 0.5% to about 10% hydrolyzed casein protein by weight of total protein; and from about 90% to about 99.5% intact protein by weight of total protein; wherein the compositions are nutritional powders. The nutritional powders provide improved oxidative stability and sensory performance.
1. A composition comprising:
(a) carbohydrate;
(b) lipid, comprising from about 0.25% to about 2.5% lecithin by weight of total lipid;
(c) from about 0.5% to about 10% hydrolyzed casein protein by weight of total protein; and
(d) from about 90% to about 99.5% intact protein by weight of total protein;
wherein the composition is a nutritional powder.
2. The composition of claim 1 , wherein the hydrolyzed casein protein has a degree of hydrolysis of between about 8% and about 90%.
3. The composition of claim 1 , wherein the hydrolyzed casein protein has a degree of hydrolysis of between about 23% and about 80%.
4. The composition of claim 1 , wherein the hydrolyzed casein protein has a degree of hydrolysis of between about 45% and about 80%.
5. The composition of claim 1 , wherein the composition comprises from about 0.25% to about 1.0% of the lecithin by weight of total lipid.
6. The composition of claim 1 , wherein the composition comprises from about 0.5% to about 5% of the hydrolyzed casein protein by weight of total protein.
7. A composition comprising:
(a) carbohydrate;
(b) lipid, comprising from about 0.25% to about 2.5% lecithin by weight of total lipid;
(c) from about 0.5% to about 10% hydrolyzed casein protein by weight of total protein; and
(d) from about 90% to about 99.5% intact protein by weight of total protein;
wherein the composition is an infant formula nutritional powder.
8. The composition of claim 7 , wherein the hydrolyzed casein protein has a degree of hydrolysis of between about 8% and about 90%.
9. The composition of claim 7 , wherein the hydrolyzed casein protein has a degree of hydrolysis of between about 23% and about 80%.
10. The composition of claim 7 , wherein the hydrolyzed casein protein has a degree of hydrolysis of between about 45% and about 80%.
11. The composition of claim 7 , wherein the composition comprises per 100 kcal from about 3 to about 8 grams of the lipid, from about 1 to about 6 grams of the protein, and from about 8 to about 16 grams of the carbohydrate.
12. The composition of claim 7 , wherein the lipid comprises a long chain polyunsaturated fatty acid.
13. The composition of claim 12 , wherein the polyunsaturated fatty acid comprises docosahexaenoic acid, eicosapentaenoic acid, arachidonic acid, or combinations thereof.
14. A composition comprising:
(a) carbohydrate;
(b) lipid, comprising from about 0.25% to about 1.5% lecithin by weight of total lipid;
(c) from about 0.5% to about 5% hydrolyzed casein protein by weight of total protein; and
(d) from about 95% to about 99.5% intact protein by weight of total protein;
wherein the composition is an infant formula nutritional powder.
15. The composition of claim 14 , wherein the hydrolyzed casein protein has a degree of hydrolysis of between about 8% and about 90%.
16. The composition of claim 14 , wherein the hydrolyzed casein protein has a degree of hydrolysis of between about 23% and about 80%.
17. The composition of claim 14 , wherein the hydrolyzed casein protein has a degree of hydrolysis of between about 45% and about 80%.
18. The composition of claim 14 , wherein the composition comprises per 100 kcal from about 3 to about 8 grams of the lipid, from about 1 to about 6 grams of the protein, and from about 8 to about 16 grams of the carbohydrate.
19. The composition of claim 14 , wherein the lipid comprises a long chain polyunsaturated fatty acid.
20. The composition of claim 19 , wherein the polyunsaturated fatty acid comprises docosahexaenoic acid, eicosapentaenoic acid, arachidonic acid, or combinations thereof.