U.S. patent application number 11/133588 was filed with the patent office on 2005-09-22 for nutritional composition for treating an immune condition.
Invention is credited to Cavadini, Claude, Haschke, Ferdinand, Jaussan, Veronique, Schiffrin, Eduardo, Spivey-Krobath, Evelyn.
Application Number | 20050208035 11/133588 |
Document ID | / |
Family ID | 9903140 |
Filed Date | 2005-09-22 |
United States Patent
Application |
20050208035 |
Kind Code |
A1 |
Spivey-Krobath, Evelyn ; et
al. |
September 22, 2005 |
Nutritional composition for treating an immune condition
Abstract
A nutritional composition is described for prevention or
treatment of an immune condition. The composition includes at least
vitamin E, vitamin C, vitamin B6, folic acid, vitamin B12, copper,
zinc, selenium, fructo-oligosaccharides and/or gum acacia, a
probiotic lactic acid bacterium. For example, in an embodiment it
comprises per 300 g: 150 IU Vitamin E, 120 mg Vitamin C, 2 mg
Vitamin B6, 400 ug Folic acid, 3.8 ug Vitamin B12, 1.5 mg Copper,
15 mg Zinc, 100 ug Selenium, 3 g Fructo-oligosaccharides and/or gum
acacia, 10E10 cfu ST11 lactobacillus. Also disclosed are a method
for making the nutritional composition, a method for manufacturing
a functional food or medicament; and a method of prevention or
treatment of an immune condition by administering an effective
amount of the composition, functional food or medicament.
Inventors: |
Spivey-Krobath, Evelyn;
(Savigny, CH) ; Cavadini, Claude; (Mont-Sur-Rolle
VD, CH) ; Haschke, Ferdinand; (Grunwald, DE) ;
Jaussan, Veronique; (Vincennes, FR) ; Schiffrin,
Eduardo; (Crissier, CH) |
Correspondence
Address: |
BELL, BOYD & LLOYD LLC
P. O. BOX 1135
CHICAGO
IL
60690-1135
US
|
Family ID: |
9903140 |
Appl. No.: |
11/133588 |
Filed: |
May 19, 2005 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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11133588 |
May 19, 2005 |
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10436477 |
May 13, 2003 |
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10436477 |
May 13, 2003 |
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PCT/EP01/13302 |
Nov 14, 2001 |
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Current U.S.
Class: |
424/93.45 |
Current CPC
Class: |
A23V 2002/00 20130101;
A23L 33/15 20160801; A61P 43/00 20180101; A61P 1/14 20180101; A61P
37/00 20180101; A61K 35/20 20130101; A61K 31/355 20130101; A61P
29/00 20180101; A23C 9/1307 20130101; A23L 29/065 20160801; A61K
33/30 20130101; A23L 33/155 20160801; A61K 38/018 20130101; A61P
3/02 20180101; A61K 33/04 20130101; A23C 9/1322 20130101; A61P 1/04
20180101; A61P 3/00 20180101; A23L 29/244 20160801; A61P 19/02
20180101; A23L 33/16 20160801; A61K 31/375 20130101; A61K 35/744
20130101; A61K 33/34 20130101; A61P 37/02 20180101; A61P 37/04
20180101; A61K 31/355 20130101; A61K 2300/00 20130101; A61K 31/375
20130101; A61K 2300/00 20130101; A61K 33/04 20130101; A61K 2300/00
20130101; A61K 33/30 20130101; A61K 2300/00 20130101; A61K 33/34
20130101; A61K 2300/00 20130101; A61K 35/20 20130101; A61K 2300/00
20130101; A23V 2002/00 20130101; A23V 2250/5062 20130101; A23V
2250/206 20130101; A23V 2250/1626 20130101; A23V 2250/1642
20130101; A23V 2250/1588 20130101; A23V 2250/1578 20130101; A23V
2250/156 20130101; A23V 2250/70 20130101; A23V 2002/00 20130101;
A23V 2250/5062 20130101; A23V 2250/206 20130101; A23V 2250/1626
20130101; A23V 2250/1642 20130101; A23V 2250/1588 20130101; A23V
2250/70 20130101; A23V 2002/00 20130101; A23V 2250/5062 20130101;
A23V 2250/206 20130101; A23V 2250/5022 20130101; A23V 2250/1626
20130101; A23V 2250/1642 20130101; A23V 2250/1588 20130101; A23V
2250/70 20130101; A61K 35/744 20130101; A61K 2300/00 20130101; A23V
2002/00 20130101; A23V 2250/712 20130101; A23V 2250/708 20130101;
A23V 2250/704 20130101; A23V 2250/702 20130101; A23V 2250/71
20130101; A23V 2002/00 20130101; A23V 2250/712 20130101; A23V
2250/708 20130101; A23V 2250/7052 20130101; A23V 2250/708 20130101;
A23V 2250/706 20130101 |
Class at
Publication: |
424/093.45 |
International
Class: |
A61K 045/00 |
Foreign Application Data
Date |
Code |
Application Number |
Nov 14, 2000 |
GB |
0027761.6 |
Claims
What is claimed is:
1. A nutritional composition comprising a source of protein, a
source of carbohydrate, a source of fat, a probiotic lactic acid
bacterium and additionally a fructo-oligosaccharide or inulin,
wherein the protein, carbohydrate and fat sources provide energy to
a subject who consumes the composition, with the protein source
providing about 5% to 55% of the energy, the carbohydrates source
providing about 40% to 80% of the energy and the fat source
providing about 5% to 55% of the energy, wherein the total amount
of energy provided by the protein, carbohydrate and fat sources is
100%, and the probiotic lactic acid bacterium is present in an
amount sufficient to help treat an immune condition of the
subject.
2. The composition of claim 1, wherein the probiotic lactic acid
bacterium comprises one or more probiotic lactic acid bacterium
selected from the group consisting of paracasei and johnsonii
bacteria, and is present in an amount of about 10E8 to 10E12
cfu.
3. The composition of claim 2 wherein the lactic acid bacterium is
selected from the group consisting of ST11 (deposited under the
number NCCMI-2116) and La1 (deposited under the number
NCCMI-1225).
4. The composition of claim 1 which further comprises one or more
of gum acacia, dietary fiber, a flavor enhancer, nutrients or
minerals.
5. The composition of claim 4 wherein nutrients or minerals
selected from the group consisting of vitamin E, vitamin C, vitamin
B6, folic acid, vitamin B12, copper, zinc and selenium are present
in the composition.
6. The composition of claim 5 wherein at least three of the recited
nutrients or minerals are present in the composition.
7. The composition of claim 5 wherein one or more nutrients or
minerals selected from the group consisting of calcium, phosphorus,
magnesium, iron, vitamin A, vitamin B1, vitamin B2, niacin and
vitamin D are also present in the composition.
8. The composition of claim 7 wherein at least three of the recited
nutrients or minerals are present in the composition.
9. The composition of claim 1 which contains the
fructo-oligosaccharide and gum acacia.
10. The composition of claim 1 wherein calcium, phosphorus,
magnesium, iron, vitamin A, vitamin B1, vitamin B2, niacin and
vitamin D are present in the composition.
11. The composition of claim 9 wherein the calcium is in the form
of milk calcium or calcium derived from milk calcium.
12. The composition of claim 4 wherein the nutrients or minerals,
if present, are included in the following masses or amounts per 300
g of the composition: Vitamin E: about 1 IU to about 400 IU,
Vitamin C: about 6 mg to about 300 mg, Vitamin B6: about 0.17 mg to
about 3 mg, Folic acid: about 40 .mu.g to about 800 .mu.g, Vitamin
B12: about 0.24 mg to about 5 mg, Copper: about 0.3 mg to about 3
mg, Zinc: about 1.5 mg to about 15 mg, Selenium: about 7 .mu.g to
about 300 .mu.g, Fructo-oligosaccharides and/or gum acacia: about 4
g to about 50 g, Lactic acid bacteria: about 10E8 to about 10E12
cfu.
13. The composition of claim 4 wherein the nutrients or minerals,
if present, are included in the following masses or amounts per 300
g of the composition: calcium: about 100 mg to about 300 mg,
phosphorus: about 50 mg to about 615 mg, magnesium: about 110 mg to
about 210 mg, vitamin A: about 1000 IU to about 1500IU), vitamin D:
about 50 IU to about 150 IU, vitamin E: about 5.0 IU to about 150
IU, vitamin C: about 30 mg to about 500 mg, vitamin B1: about 0.1
mg to about 2 mg, vitamin B2: about 0.1 mg to about 0.6 mg, niacin:
about 1.5 mg to about 7.2 mg, vitamin B6: about 1.0 mg to about 3.0
mg, folic acid: about 200 .mu.g to about 600 .mu.g, vitamin B12:
about 1.5 .mu.g to about 4.5 .mu.g, iron: about 2.0 mg to about 5
mg, zinc: about 10 mg to about 20 mg.
14. A method of producing the composition of claim 1 which
comprises blending the required nutrients together in the required
amounts to form the composition.
15. The method of claim 14 which further comprises extruding the
blended mixture or spray drying the mixture to a dry solid.
16. The composition produced by the method of claim 15.
17. A method of manufacturing a functional food or a medicament for
the prevention or treatment of an immune condition which comprises
adding or incorporating an effective amount of the composition of
claim 1 into a food or medicament to form the functional food or
medicament.
18. The functional food or medicament produced by the method of
claim 16.
19. A method of prevention or treatment of an immune condition
which comprises administering the functional food or medicament of
claim 18 to a subject in need of such treatment in an amount
effective to treat such condition.
20. A method of prevention or treatment of an immune condition
which comprises administering the composition of claim 16 to a
subject in need of such treatment in an amount effective to treat
such condition.
21. A method of prevention or treatment of an immune condition
which comprises administering the composition of claim 1 to a
subject in need of such treatment in an amount effective to treat
such condition.
Description
CROSS-REFERENCE TO RELATED APPLICATION
[0001] This application is a continuation of the US national phase
of International application PCT/EPO1/13302 filed Nov. 14, 2001,
the content of which is expressly incorporated herein by reference
thereto.
BACKGROUND ART
[0002] The present invention relates to a nutritional composition
for prevention or treatment of an immune condition, a method of
production of the composition, use of the composition in the
manufacture of a functional food or medicament for the prevention
or treatment of an immune condition and a method of treatment of an
immune condition which comprises administering an effective amount
of the composition.
[0003] At the turn of the century, Americans older than 65 years
old accounted for 4% of the US population. Currently, they account
for greater than 12% of the population. However, although they only
account for 12% of the US population, they account for greater than
40% of acute hospital bed days, buy greater than 30% of all
prescription drugs and spend 30% of the US health budget.
Furthermore, it has been estimated that in 2030, greater than 70
million Americans (1:5) will be over the age of 65, and those over
85 are expected to experience the highest percentage increase of
all age groups.
[0004] As the average age of the population increases, obtaining a
better understanding of the unique aspects of aging in relation to
nutritional needs and treatment is imperative. Many physiologic
functions decline progressively throughout adult life and have an
impact on nutrition. For instance, a reduction in the number of
functioning cells and the resultant slowing of metabolic processes
results in a decrease in caloric requirements among the elderly.
Also, the reduction in physical activity that generally accompanies
aging further decreases energy requirements.
[0005] Merely decreasing the total caloric intake of an elderly
patient may adversely affect their required nutrition. When the
total caloric intake is reduced, the remaining food intake must
carefully insure a properly balanced intake of proteins, vitamins
and minerals. To reduce caloric intake in the elderly, consumption
of "empty" calories (i.e. fats) can be reduced and consumption of
nutrient-dense foods (i.e. carbohydrates and proteins) can be
increased.
[0006] While the nutritional needs of the mature adult differ from
those of an adult, in health care settings, standard nutritional
formulae are the primary form of elemental nutrition currently
used. Naturally, standard formulae do not take into account the
nutritional needs of an elderly patient. Standard products suffer
from the problem that they must be supplemented with key
micronutrients to compensate for common deficiencies and metabolic
changes of an elderly patient. Therefore, a need exists for a
nutritional composition which meets the nutritional needs of an
elderly patient.
[0007] In addition to the above problems, a composition is required
to address the problems of immune conditions in the elderly as well
as in clinical and performance settings, for example, with regard
to an athlete recovering from injury.
[0008] Furthermore, it is known that the effects of diet and
nutritional supplements can play a role in improving the survival
and quality of life. In particular, a need exists for a nutritional
composition which can help to improve health, in particular with
regard to an immune condition.
[0009] Furthermore, it is known that the problem of an impaired
immune response can be associated with aging, chronic pathological
conditions and/or malnutrition. This problem has been partly
addressed by providing nutritional supplements. However, these
supplements suffer from the problem that, generally, they are
specific for certain ailments and do not provide good nutritional
support for patients suffering from a more complicated combination
of conditions. This is particularly relevant with respect to an
elderly patient. In addition, the increase in the likelihood of
chronic disease such as arthritis, gastritis, etc, with age leads
to an increase in inflammatory reactions.
[0010] Furthermore, a need exists for a nutritional composition
which addresses the problems associated with infectious diarrhea
(rotavirus and bacterial infection), allergy, restoration of and
maintenance of gut integrity, bacterial overgrowth, endotoxemia and
gut permeability.
SUMMARY OF THE INVENTION
[0011] The present invention addresses and resolves the problems
set forth in the previous section. Remarkably, a composition has
now been found that can be used to provide general nutrition to an
elderly patient, as well as performance nutrition, e.g., to an
athlete, or clinical nutrition to a hospital patient.
[0012] To accomplish this, the present invention provides a
composition comprising a new combination of ingredients, including
a source of protein, a source of carbohydrate, a source of fat, a
probiotic lactic acid bacterium, fructo-oligosaccharides and/or gum
acacia. The probiotic lactic acid bacterium is advantageously
present in an amount sufficient to help treat an immune condition
of a subject who consumes the composition.
[0013] The invention also provides a method of producing the
composition by blending the required nutrients together in the
required amounts to form the composition.
[0014] In addition, the invention provides a method of
manufacturing a functional food or a medicament for the prevention
or treatment of an immune condition by incorporating or including
these compositions in the food or medicament.
[0015] The invention also provides a method of prevention or
treatment of an immune condition which comprises administering to a
subject in need of such treatment an effective amount of one of the
compositions, foods or medicaments described herein.
DETAILED DESCRIPTION OF PREFERRED EMBODIMENT
[0016] Within the context of this specification the word
"comprises" is taken to mean "includes, among other things". It is
not intended to be construed as "consists of" or "only".
[0017] Within the context of this specification the term "an immune
condition" represents an ailment selected from the group which
comprises an impaired immune response, an inflammatory condition,
inflammation, chronic disease (for example arthritis or gastritis),
conditions associated with aging and leading to an increase of
inflammatory responses.
[0018] The present invention provides a composition which comprises
a source of protein, a source of carbohydrate, a source of fat, a
probiotic lactic acid bacterium, fructo-oligosaccharides and/or gum
acacia.
[0019] The one or more probiotic lactic acid bacteria are selected
from the group consisting of paracasei and johnsonii bacteria. More
preferably, an embodiment of a composition according to the
invention comprises one or more probiotic lactic acid bacteria
selected from the group which consists of ST11 (deposited under the
number NCCMI-2116) and La1 (deposited under the number
NCCMI-1225).
[0020] Advantages in treating immune conditions provided by the
probiotic bacteria include prevention or inhibition of diarrhea
brought about by pathogenic bacteria; prevention or inhibition of
diarrhea, especially infections of intestinal cells by rotavirus;
prevention of colonization of the intestine by pathogenic bacteria
causing diarrhea; and an ability to adhere to and colonize the
intestinal mucosa of a host organism.
[0021] Preferably, one or more nutrients or minerals selected from
the group consisting of vitamin E, vitamin C, vitamin B6, folic
acid, vitamin B12, copper, zinc and selenium are included in the
composition. More preferably, at least two of these nutrients or
minerals are included. Even more preferably, at least three of
these nutrients or minerals are present. Most preferably it
includes all of these minerals or nutrients.
[0022] Another embodiment of the invention additionally comprises
one or more nutrients or minerals selected from the group
consisting of calcium, phosphorus, magnesium, iron, vitamin A,
vitamin B1, vitamin B2, niacin and vitamin D. More preferably, it
comprises at least two of these nutrients or minerals. Even more
preferably, it comprises at least three of these nutrients or
minerals. Most preferably all of these minerals or nutrients are
present.
[0023] These compositions preferably include gum acacia. It is also
desirable to include calcium in the form of milk calcium or calcium
derived from milk calcium in the composition, preferably with the
nutrients described previously.
[0024] Preferably, the following masses or amounts of nutrients or
minerals (if present) are included per 300 g of the composition.
Preferably, this is the amount of composition administered per
day:
[0025] Vitamin E: preferably about 1 IU to about 400 IU, most
preferably about 120 mg
[0026] Vitamin C: preferably about 6 mg to about 300 mg, most
preferably about 120 mg
[0027] Vitamin B6: preferably about 0.17 mg to about 3 mg, most
preferably about 2 mg
[0028] Folic acid: preferably about 40 .mu.g to about 800 .mu.g,
most preferably about 400 .mu.g
[0029] Vitamin B12: preferably about 0.24 .mu.g to about 5 .mu.g,
most preferably about 3.8 .mu.g
[0030] Copper: preferably about 0.3 mg to about 3 mg, most
preferably about 1.5 mg
[0031] Zinc: preferably about 1.5 mg to about 15 mg, most
preferably about 15 mg
[0032] Selenium: preferably about 7 .mu.g to about 300 .mu.g, most
preferably about 100 .mu.g
[0033] Fructo-oligosaccharides and/or gum acacia: preferably about
4 g to about 50 g, most preferably about 6 g
[0034] Lactic acid bacteria: preferably about 10E8 to about 10E12
cfu, most preferably about 10E10 cfu.
[0035] Preferably, the invention further comprises one or more
nutrients selected from the following masses or amounts of
nutrients or minerals (if present) per 300 g of the composition.
Again, this is the amount of composition administered per day:
[0036] calcium: about 100 mg to about 300 mg, more preferably about
200 mg;
[0037] phosphorus: about 50 mg to about 615 mg, more preferably
about 150 mg;
[0038] magnesium: about 110 mg to about 210 mg, more preferably
about 60 mg;
[0039] vitamin A: about 1000 IU to about 1500 IU, more preferably
about 1333 IU;
[0040] vitamin D: about 50 IU to about 150 IU, more preferably
about 100 IU;
[0041] vitamin E: about 5.0 IU to about 150 IU, more preferably
about 120 IU;
[0042] vitamin C: about 30 mg to about 500 mg, more preferably
about 120 mg;
[0043] vitamin B1: about 0.1 mg to about 2 mg, more preferably
about 0.25 mg;
[0044] vitamin B2: about 0.1 mg to about 0.6 mg, more preferably
about 0.3 mg;
[0045] niacin: about 1.5 mg to about 7.2 mg, more preferably about
3 mg;
[0046] vitamin B6: about 1.0 mg to about 3.0 mg, more preferably
about 2 mg;
[0047] folic acid: about 200 .mu.g to about 600 .mu.g, more
preferably about 400 .mu.g;
[0048] vitamin B12: about 1.5 .mu.g to about 4.5 .mu.g, more
preferably about 3.8 .mu.g;
[0049] iron: about 2.0 mg to about 5 mg, more preferably about 2.75
mg; and
[0050] zinc: about 10 mg to about 20 mg, more preferably about 15
mg.
[0051] An advantage of the present invention is that it provides a
nutritional composition in the form of a powder or dry granulate
that can be dissolved instantaneously in water to provide a
beverage or soup. It does not require cooking.
[0052] Another advantage of the present invention is that it
provides a single composition that can be adapted and administered
simply in a food for the prevention or treatment an immune
condition. The composition can be provided in clinical or
performance nutrition settings and is particularly suitable for an
elderly patient.
[0053] Yet another advantage of the present invention is that it
provides a composition beneficial for diabetics. This is due to the
specific composition of macronutrients, protein, carbohydrate and
fat which provides a low glycemic index.
[0054] Additional features and advantages of the present invention
are described in, and will be apparent from the description of the
presently preferred embodiments which are set out below.
[0055] For the purposes of clarity and a concise description
features are described herein as part of the same or separate
embodiments, however it will be appreciated that the scope of the
invention may include embodiments having combinations of all or
some of the features described.
[0056] In an embodiment, a nutritional composition comprises a
source of protein. The protein source preferably provides about 5%
to about 55% of the energy of the nutritional formula; for example
about 20% to about 50%, preferably 26% of the energy. Dietary
protein is preferred as a source of protein. The dietary protein
may be any suitable dietary protein; for example animal protein
(such as milk protein, meat protein or egg protein); vegetable
protein (such as soy protein, wheat protein, rice protein, and pea
protein); a mixture of free amino acids; or a combination thereof.
Milk proteins such as casein, whey proteins and soy proteins are
particularly preferred.
[0057] The composition also comprises a source of carbohydrates and
a source of fat. A fat source preferably provides about 5% to about
55% of the energy of the nutritional formula; for example about 20%
to about 50%, preferably 23%, of the energy. Lipid making up the
fat source may be any suitable fat or fat mixture. Vegetable fat is
particularly suitable; for example soy oil, palm oil, coconut oil,
safflower oil, sunflower oil, corn oil, canola oil,. lecithins, and
the like. Most preferably it is a mixture of canola and soy oils.
Animal fat such as milk fat may also be added if desired.
[0058] Preferably the composition comprises saturated fat which
preferably comprises about 1% to about 5%, more preferably 2.5% of
the total energy of the product. Preferably it comprises
monounsaturated fat which preferably comprises about 5% to about
15%, more preferably 9.9% of the total energy of the product.
Preferably the composition comprises polyunsaturated fat which
preferably comprises about 5% to about 15%, more preferably 10.1%
of the total energy of the product. Preferably the composition
comprises linoleic acid which preferably comprises about 5% to
about 15%, more preferably 8.5% of the total energy of the product.
Preferably the composition comprises linoleic acid which preferably
comprises about 0.5% to about 5%, more preferably 1.6% of the total
energy of the product. Preferably the ratio of linoleic acid to
linoleic acid is about 3 to about 8, more preferably about 5.3.
[0059] A source of carbohydrate preferably provides about 40% to
about 80%, more preferably about 51% of the energy of the
nutritional composition. Any suitable carbohydrate may be used, for
example sucrose, lactose, glucose, fructose, corn syrup solids,
maltodextrin, or a mixture thereof.
[0060] This embodiment of the composition additionally comprises
about 10E10 cfu of paracaseii, or johnsonii probiotic lactic acid
bacteria and about 6 g of fructooligosaccharide and gum acacia per
300 g of the composition.
[0061] Dietary fiber may also be added. Preferably dietary fiber is
present to provide up to about 5% of the energy of the nutritional
composition. The dietary fiber may be from any suitable origin,
preferably fructooligosaccharide, acacia gum, or a mixture
thereof.
[0062] Additional suitable vitamins and minerals are included in
the composition as described previously. Also, monosodium glutamate
may be added as a flavor enhancer.
[0063] The nutritional composition is preferably enterally
administrable; for example in the form of a powder, a liquid
concentrate, or a ready-to-drink beverage. If it is desired to
produce a powdered nutritional formula, the homogenized mixture is
transferred to a suitable drying apparatus such as a spray drier or
freeze drier and converted to powder.
[0064] Alternatively, a usual food product may be enriched with an
embodiment of composition. For example, a fermented milk, a yogurt,
a fresh cheese, a renneted milk, an article of confectionery, for
example a sweet or sweetened beverage, a confectionery bar,
breakfast cereal flakes or bars, a drink, milk powder, soy-based
product, non-milk fermented product or a nutritional supplement for
clinical nutrition. Then, the amount of the composition added is
preferably at least about 0.01% by weight.
[0065] Preferably, an embodiment of a method according to the
invention comprises the steps of blending the nutrients in the
required amounts and extruding the blended mixture. More preferably
it includes spray drying the mixture.
EXAMPLES
[0066] The following examples are given by way of illustration only
and in no way should be construed as limiting the subject matter of
the present application. Percentages and parts are by weight unless
otherwise indicated.
Examples 1 and 2
Nutritional Compositions
[0067] Two nutritional compositions were made by blending the
required constituents. Their compositions are indicated below in
table 1. The compositions are intended to be consumed in the form
of two oral supplements per day based on enriched beverages or milk
product desserts. The total daily dose is intended to be
approximately 300 g or 300 ml of composition.
1 TABLE I Daily dose 300 ml/day Daily dose 300 ml/day Energy 480
kcal 300 kcal (1.6 kcal/ml) (1.0 kcal/ml) P/L/C % TEI 26%/24%/51%
28%/30%/42% Protein g/100 ml 10.5 7.0 (with 6.25 g soy protein) Fat
g/100 ml 4.16 3.3 Carbohydrate g/100 ml 20.6 10.5 in daily dose per
300 ml per 300 ml Na mg 188 188 K mg 350 350 Cl mg 290 290 Ca mg
200 200 P mg 150 150 Ca/P ratio 1.3 1.3 Mg mg 60 60 Mn .mu.g 495
495 A IU 1333 1333 D IU 100 100 E IU 120 150 K1 .mu.g 13.8 13.8 C
mg 120 120 B1 mg 0.25 0.25 B2 mg 0.3 0.3 Niacin mg 3 3 B6 mg 2.0
2.0 Folic acid .mu.g 400 600 Panto mg 1.00 1.00 B12 .mu.g 3.8 10.0
Biotin .mu.g 7.5 7.5 Fe mg 2.75 2.75 I .mu.g 75 75 Cu mg 1.5 1.5 Zn
mg 15 6 Se .mu.g 100 100 Cr .mu.g 12.5 12.5 Mo .mu.g 18.75 18.75
Inulin & FOS blend 6 6 (30:70 blend) g Lactobacillus
cfu/serving Paracaseii 10.sup.10 Johnsonii 10.sup.10
[0068] It should be understood that various changes and
modifications to the presently preferred embodiments described
herein will be apparent to those skilled in the art. Such changes
and modifications can be made without departing from the spirit and
scope of the present invention and without diminishing its
attendant advantages. It is therefore intended that all such
changes and modifications be covered by the appended claims.
* * * * *