Nutritional products having a modulated off-taste intensity and methods for making and using same
View Patent ↗Nutritional products and methods for modulating off-taste intensity in nutritional products are provided. In a general embodiment, a nutritional product is provided and includes a blend of carbohydrates in an approximate 1 to 1 to 1 weight ratio. The blend of carbohydrates may include maltodextrin, corn syrup, and sugar. In another embodiment, methods for modulating off-taste intensity of nutritional compositions are provided and include modifying the sweetness of the nutritional product so that it is moderate.
1. A method for modulating off-taste intensity in a nutritional product having at least one off-flavor selected from the group consisting of astringency, artificial sweetener off-flavor, floury off-flavor, salty off-flavor, and soy off-flavor, the method comprising modifying the sweetness of the nutritional product, so that the sweetness of the nutritional product is moderate, by adding a blend of carbohydrates comprising maltodextrin, corn syrup, and sugar in an approximate 1 to 1 to 1 weight ratio, the nutritional product comprising at least a protein.
2. The method of claim 1 , wherein the nutritional product is flavored.
3. The method of claim 1 , wherein the nutritional product is unflavored.
4. A nutritional product comprising:
at least a protein;
a blend of carbohydrates comprising maltodextrin, corn syrup, and sugar in an approximate 1 to 1 to 1 weight ratio; and
a base having at least one off-flavor selected from the group consisting of astringency, artificial sweetener off-flavor, floury off-flavor, salty off-flavor, and soy off-flavor.
5. The nutritional product of claim 4 , wherein the sugar is sucrose.
6. The nutritional product of claim 4 , wherein the maltodextrin has a DE ranging from about 8 to about 12.
7. The nutritional product of claim 4 , wherein the corn syrup has a DE ranging from about 24 to about 29.
8. The nutritional product of claim 4 , wherein the maltodextrin has a DE of 10 and the corn syrup has a DE of 25.
9. The nutritional product of claim 4 , wherein the base is a flavored base.
10. The nutritional product of claim 4 , wherein the base is an unflavored base.
11. The nutritional product of claim 4 , wherein the nutritional product further comprises an ingredient selected from the group consisting of a lipid, a vitamin, and combinations thereof.
12. A method for producing a nutritional product, the method comprising: adding to a base having at least one off-flavor selected from the group consisting of astringency, artificial sweetener off-flavor, floury off-flavor, salty off-flavor, and soy off-flavor a blend of carbohydrates comprising maltodextrin, corn syrup, and sugar in an approximate 1 to 1 to 1 weight ratio, the nutritional product comprising at least a protein.
13. The method of claim 12 , wherein the sugar is sucrose.
14. The method of claim 12 , wherein the maltodextrin has a DE ranging from about 8 to about 12.
15. The method of claim 12 , wherein the corn syrup has a DE ranging from about 24 to about 29.
16. The method of claim 12 , wherein the base is a flavored base.
17. The method of claim 12 , wherein the base is an unflavored base.
18. The method of claim 12 , wherein the nutritional product further comprises an ingredient selected from the group consisting of a lipid, a vitamin, and combinations thereof.
19. The method of claim 12 , wherein the at least one off-flavor comprises astringency.
20. The method of claim 12 , wherein the at least one off-flavor comprises artificial sweetener off-flavor.