U.S. patent application number 15/209667 was filed with the patent office on 2016-11-03 for liquid nutritional formula for phenylketonuria patients.
This patent application is currently assigned to Cambrooke Therapeutics, Inc.. The applicant listed for this patent is Cambrooke Therapeutics, Inc.. Invention is credited to Leah Alea, Kurt Olson, Charles E. Sizer.
Application Number | 20160316811 15/209667 |
Document ID | / |
Family ID | 53753708 |
Filed Date | 2016-11-03 |
United States Patent
Application |
20160316811 |
Kind Code |
A1 |
Sizer; Charles E. ; et
al. |
November 3, 2016 |
LIQUID NUTRITIONAL FORMULA FOR PHENYLKETONURIA PATIENTS
Abstract
This is a process to make a shelf-stable, liquid,
ready-to-drink, aseptic nutritional formula for the treatment of
PKU, tyrosinemia or other errors of metabolism. The liquid
nutritional formula has caseino-glyco-macropeptide as the primary
protein source and complementary essential amino acids to complete
the requirement profile. The beverage also includes vitamins and
minerals sufficient to meet daily requirements. When used as a
complete diet, the nutritional formula includes a carbohydrate
source and a fat source. The nutritional formula has a pleasant
taste.
Inventors: |
Sizer; Charles E.; (Lincoln,
MA) ; Alea; Leah; (Alpharetta, GA) ; Olson;
Kurt; (Chicago, IL) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Cambrooke Therapeutics, Inc. |
Ayer |
MA |
US |
|
|
Assignee: |
Cambrooke Therapeutics,
Inc.
Ayer
MA
|
Family ID: |
53753708 |
Appl. No.: |
15/209667 |
Filed: |
July 13, 2016 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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14616527 |
Feb 6, 2015 |
9414619 |
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15209667 |
|
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61938653 |
Feb 11, 2014 |
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61936868 |
Feb 6, 2014 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A61P 3/00 20180101; A23L
33/175 20160801; A23L 33/155 20160801; A23V 2002/00 20130101; A23L
33/15 20160801; A23L 33/16 20160801; A61P 3/02 20180101; A23L 33/40
20160801 |
International
Class: |
A23L 33/00 20060101
A23L033/00; A23L 33/155 20060101 A23L033/155; A23L 33/15 20060101
A23L033/15; A23L 33/175 20060101 A23L033/175; A23L 33/16 20060101
A23L033/16 |
Claims
1. A liquid nutritional formula as shown in Table 1 suitable as a
complete diet for PKU.
2. The nutritional formula according to claim 1 in which protein
provides 20-35% of the energy of the nutritional formula, fat
provides 20% to 30% of the energy of the nutritional formula, and
the carbohydrate source provides 40% to 60% of the energy of the
nutritional formula.
3. The nutritional formula according to claim 1, comprising the
following complementary amino acids per gram of protein equivalent
(PE), TABLE-US-00002 Tyrosine (mg/gm PE) 93 Tryptophan (mg/gm PE)
14 Arginine (mg/gm PE) 90 Leucine (mg/gm PE) 200 Histidine (mg/gm
PE) 24
all percentages being by weight of the complementary amino acids,
amino acid esters or salts of amino acids.
4. A liquid nutritional formula comprising components as shown in
Table 2, Table 3, Table 4 or Table 5.
5. The liquid nutritional formula of claim 3, which is an
emulsion.
6. A method of producing a nutritional formula suitable as a
complete diet for PKU, the method comprising: (a) introducing, GMP,
amino acids, vitamins and dry ingredients into a metered volume of
water to produce a first mixture; (b) introducing SHMP and
sensitive minerals into a metered volume of water to produce a
second mixture; (c) combining the first mixture and the second
mixture; (d) combining an emulsion comprising tyrosine, OSS, SSL,
cocoa butter, vegetable oil with the product of (c); and (e) adding
Vitamin C to the product of (d), thereby producing a nutritional
formula.
7. The method of claim 6 further comprising subjecting the product
of (e) to high-shear mixing or blending.
8. The method of claim 7, wherein the method further comprises the
step of storing the nutritional formula under aseptic
conditions.
9. The method of claim 7, wherein the method further comprises
aseptically packaging the nutritional formula.
Description
RELATED APPLICATIONS
[0001] This application is a continuation of U.S. patent
application 14/616.527, filed on Feb. 6, 2015, which claims the
benefit of the filing date of U.S. provisional patent application
61/936,868, filed on Feb. 6, 2014 and U.S. provisional patent
application 61/938,653, filed Feb. 11, 2014. The entire teachings
and contents of the referenced applications are incorporated herein
by reference.
BACKGROUND
[0002] Phenylketonuria (PKU) is an inherited metabolic error that
results in a toxic build-up of phenylalanine (Phe) in the brain and
plasma. Infants are screened at birth to determine if they have the
genetic defect responsible for PKU. If an infant is diagnosed with
the condition, treatment must be initiated immediately, if there is
to be a positive outcome. If PKU is undetected or untreated, the
nervous system will suffer severe, irreversible damage and the
individual will become severely mentally handicapped. Infants
diagnosed with PKU must consume a low phenylalanine diet for life
to avoid being affected. The original treatment for this disorder
was simply to restrict protein in the diet. This fell far short of
what was needed. Berry (1980) found that supplementing the diet
with valine, isoleucine and leucine provided a method for improving
outcome.
[0003] Subsequently, the PKU diets were composed of foods low in
protein (and Phe) supplemented with a formula to provide complete
nutrition, including amino acids, carbohydrate, fat and essential
vitamin and minerals. Because there were no sources of intact
protein that did not contain phenylalanine, purified amino acids
were provided in lieu of protein (Brown et al 1992, Acosta et al
2002). Purified amino acid diets have an unpleasant taste because
many of the free amino acids provide potent gustatory stimulation.
In an effort to minimize the off-flavor notes of amino acid diets.
Schweikhardt et al (1995) developed a dragee or capsule. Buist and
Prince (1995) formulated a less objectionable mixture of amino
acids which had less sensory impact.
[0004] Compliance is a concern for those with PKU and additional
approaches to making palatable and nutritious foods suitable for
those with PKU are needed.
SUMMARY
[0005] Described herein is a nutritional formula (also referred to
as a nutritional formulation) that has a balanced amino acid
profile suitable for therapy for individuals who have
phenylketonuria (PKU), including complete, peptide-based,
ready-to-drink nutritional formulas, such as shelf-stable,
ready-to-drink (liquid), nutritional formulas that have a balanced
amino acid profile and are suitable therapy for patients suffering
from phenylketonuria. In some embodiments, the formula is produced
under aseptic conditions. Alternatively, the formula is canned
(placed in containers that are hermetically sealed and sterilized,
such as by heat). Nutritional formulas that have a balanced amino
acid profile suitable for therapy for individuals who have PKU
described herein, are low in phenylalanine, have low osmolality and
have an acceptable taste.
[0006] The nutritional formula comprises: (a) a protein source that
comprises (i) caseino-glyco-macropeptide (cGMP) and (ii)
complementary essential amino acids which are a mixture of
tyrosine, arginine, tryptophan, leucine and histidine and, in
combination, provide a balanced amino acid profile that includes an
excess of tyrosine; (b) a carbohydrate source, which typically
includes non-reducing sugars to minimize/reduce browning potential;
(c) a fat (lipid/oil) source; and (d) vitamins and minerals in
sufficient quantities to meet the daily requirements for each. In
addition, the nutritional formulation typically, but optionally,
includes flavors, which can be natural or artificial or a
combination of both; coloring agents, which can be natural or
artificial or a combination of both; sweetener, which can be
natural or artificial or a combination of both; gelling agents,
thickening agents, stabilizing agents, sequestrants, emulsifiers or
a combination of two or more of gelling agents, thickening agents,
stabilizing agents, sequestrants, emulsifiers, each of which can be
natural or artificial or a combination of both.
[0007] In some embodiments, the protein source provides 10-80% of
the energy of the nutritional formula. In some embodiments, the
protein source provides 15-35% or 15% to 40% of the energy of the
nutritional formula. In some embodiments, the protein source
provides 20-80% of the energy of the nutritional formula. In some
embodiments, the protein source provides 30-60% of the energy of
the nutritional formula. In some embodiments, the protein source
provides 40-50% of the energy of the nutritional formula. In some
embodiments, the fat source provides 10-80% of the energy of the
nutritional formula. In some embodiments, the fat source provides
20-80% of the energy of the nutritional formula. In some
embodiments, the fat source provides 30-60% of the energy of the
nutritional formula. In some embodiments, the fat source provides
40-50% of the energy of the nutritional formula. In some
embodiments, the carbohydrate source provides 10-100% of the energy
of the nutritional formula. In some embodiments, the carbohydrate
source provides 20-80% of the energy of the nutritional formula. In
some embodiments, the carbohydrate source provides 30-60% of the
energy of the nutritional formula. In some embodiments, the
carbohydrate source provides 40-50% of the energy of the
nutritional formula. In some embodiments, the protein source
provides 20-35% of the energy of the nutritional formula, the fat
source provides 20% to 30% of the energy of the nutritional
formula, and the carbohydrate source provides 40% to 60% of the
energy of the nutritional formula.
[0008] In specific embodiments, the nutritional formula comprises
components as shown in Table 1. In specific embodiments, the
nutritional formula comprises modified starch, such as octenyl
succinate starch or other modified starch that interferes with fat
in the formula interacting with protein in the formula, such as by
binding of the octenyl moiety of the starch to fat globules:
binding of the modified starch to fat interferes (totally or
partially) with interaction with proteins by steric hindrance.
[0009] In further specific embodiments, nutritional formulas
comprise (a) a protein source that comprises (i)
caseino-glyco-macropeptide (cGMP) and (ii) complementary essential
amino acids which are a mixture of tyrosine, arginine, tryptophan,
leucine and histidine and, in combination, provide a balanced amino
acid profile that includes an excess of tyrosine; (b) a
carbohydrate source, which typically includes non-reducing sugars
to minimize/reduce browning potential; (c) a fat (lipid/oil)
source; and (d) vitamins and minerals in amounts and forms to
provide, per 100 ml or per 250 ml (8.5 fluid ounces) the components
as listed in FIG. 2. FIG. 3, FIG. 4 or FIG. 5.
[0010] The amount of caseino-glyco-macropeptide (cGMP) in the
formulations can be varied, as needed. In some embodiments, the
formulation includes from about 1 g caseino-glyco-macropeptide
(cGMP), per 250 mL formulation to about 100 g
caseino-glyco-macropeptide (cGMP) per 250 mL formulation. In some
embodiments, the formulation includes from about 5 g
caseino-glyco-macropeptide (cGMP) per 250 mL formulation to about
80 g caseino-glyco-macropeptide (cGMP) per 250 mL formulation. In
some embodiments, the formulation includes from about 10 g
caseino-glyco-macropeptide per 250 mL formulation to about 70 g
caseino-glyco-macropeptide per 250 mL formulation. In some
embodiments, the formulation includes from about 20 g
caseino-glyco-macropeptide per 250 mL formulation to about 60 g
caseino-glyco-macropeptide per 250 mL formulation. In some
embodiments, the formulation provides from about 20 g
caseino-glyco-macropeptide per 250 mL formulation to about 50 g
caseino-glyco-macropeptide per 250 mL formulation.
[0011] The amount of each complementary essential amino acid in the
formulations can also be varied, as needed. In some embodiments,
the formulation includes from about 0.5 g of each complementary
essential amino acid per 250 mL formulation to about 2 g of each
complementary essential amino acid per 250 mL formulation. In some
embodiments, the formulation provides from about 1 g of each
complementary essential amino acid per 250 mL formulation to about
5 g of each complementary essential amino acid per 250 mL
formulation. In some embodiments, the formulation provides from
about 2 g of each complementary essential amino acid per 250 mL
formulation to about 10 g of each complementary essential amino
acid per 250 mL formulation. In some embodiments, the formulation
provides from about 3 g of each complementary essential amino acid
per 250 mL formulation to about 6 g of each complementary essential
amino acid per 250 mL formulation.
[0012] In some aspects, the disclosure contemplates the amount of
each complementary essential amino acid present in the formulations
described herein relative to the amount of protein equivalent (PE)
present in the formulations. In some embodiments, formulation
provides from about 1 to about 500 mg per 1 gm of PE of each
complementary essential amino acid. In some embodiments,
formulation provides from about 10 to about 250 mg per 1 gm of PE
of each complementary essential amino acid. In some embodiments,
formulation provides from about 20 to about 100 mg per 1 gm of PE
of each complementary essential amino acid. In some embodiments,
formulation provides from about 50 to about 100 mg per 1 gm of PE
of each complementary essential amino acid. In some embodiments,
formulation provides from about 10 to about 50 mg per 1 gm of PE of
each complementary essential amino acid.
[0013] The amount of carbohydrate source in the formulations
described herein can also be varied, as needed. In some
embodiments, the formulation includes from about 1 g carbohydrate
source per 250 mL formulation to about 100 g carbohydrate source
per 250 mL formulation. In some embodiments, the formulation
provides from about 5 g carbohydrate source per 250 mL formulation
to about 80 g carbohydrate source per 250 mL formulation. In some
embodiments, the formulation provides from about 10 g carbohydrate
source per 250 mL formulation to about 70 g carbohydrate source per
250 mL formulation. In some embodiments, the formulation provides
from about 20 g carbohydrate source per 250 mL formulation to about
60 g carbohydrate source per 250 mL formulation. In some
embodiments, the formulation provides from about 20 g carbohydrate
source per 250 mL formulation to about 50 g carbohydrate source per
250 mL formulation.
[0014] The amount of fat (lipid/oil) source in the formulations
described herein can also be varied, as needed. In some
embodiments, the formulation includes from about 1 g fat
(lipid/oil) source per 250 mL formulation to about 20 g fat
(lipid/oil) source per 250 mL formulation. In some embodiments, the
formulation provides from about 5 g fat (lipid/oil) source per 250
mL formulation to about 15 g fat (lipid/oil) source per 250 mL
formulation. In some embodiments, the formulation provides from
about 8 g fat (lipid/oil) source per 250 mL formulation to about 12
g fat (lipid/oil) source per 250 mL formulation.
[0015] The amount of each vitamin and each mineral source in the
formulations described herein can be varied, as needed. In some
embodiments, the formulation provides from about 0.01 g of each
vitamin and each mineral source per 250 mL formulation to about 30
g of each vitamin and each mineral source per 250 mL formulation.
In some embodiments, the formulation provides from about 0.05 g of
each vitamin and each mineral source per 250 mL formulation to
about 1 g of each vitamin and each mineral source per 250 mL
formulation. In some embodiments, the formulation provides from
about 0.5 g of each vitamin and each mineral source per 250 mL
formulation to about 5 g of each vitamin and each mineral source
per 250 mL formulation. In some embodiments, the formulation
provides from about 2 g of each vitamin and each mineral source per
250 mL formulation to about 10 g of each vitamin and each mineral
source per 250 mL formulation. In some embodiments, the formulation
provides from about 5 g of each vitamin and each mineral source per
250 mL formulation to about 30 g of each vitamin and each mineral
source per 250 mL formulation.
[0016] The formulation described herein is produced, using methods
such as those also described herein, in such a manner that tyrosine
does not precipitate even when included at levels in excess of its
water solubility. The formulation is an emulsion in which tyrosine
is contained in the lipid fraction.
[0017] Without wishing to be bound by theory, the charge
interaction is reduced by steric hindrance provided by an octenyl
succinate starch. The protein/lipid mixture forms a stable
thixotropic gel whose viscosity can be precisely adjusted to
suspend undissolved components of the mixture (combination).
Transition ions in the formulation are ionically bound to reduce
their precipitation and contribute to shelf stability.
BRIEF DESCRIPTION OF THE DRAWINGS
[0018] FIG. 1 is a schematic representation of the method by which
nutritional formulas are produced.
[0019] FIG. 2 shows a non-limiting embodiment of a liquid
nutritional formula as described by the disclosure.
[0020] FIG. 3 shows a non-limiting embodiment of a liquid
nutritional formula as described by the disclosure.
[0021] FIG. 4 shows a non-limiting embodiment of a liquid
nutritional formula as described by the disclosure.
[0022] FIG. 5 shows a non-limiting embodiment of a liquid
nutritional formula as described by the disclosure.
DETAILED DESCRIPTION
[0023] Dietary compliance is the primary issue for PKU patients on
amino acid formula, particularly those emerging from childhood.
Schuett, V. E.; 1990; (DHHS Publication No HRS-MCH-89-5), reported
that more >40% of PKU patients in the US, eight years or older,
are not compliant with their diet. The high osmolality, bitterness
of amino acids and metallic taste contributed by other components
discourage formula consumption. There have been many attempts to
improve acceptance of foods and beverages for those with PKU, such
as making dry formulae that include caseino glycomacropeptide in
combination with amino acids encapsulated to reduce their
unpleasant flavor. (Ballevre et al. 2003). Although it might have a
pleasant flavor, a powdered formula may not be convenient for a
person on the go.
[0024] Ready-to-drink, shelf-stable formulae, such as beverages,
pose particular challenges, at least in part because the components
essential for complete sustenance components must be incorporated
into or combined to produce the nutritional formula in such a way
that they remain dissolved, suspended or otherwise retained in the
formula (beverage). This is a challenge because each ingredient in
the nutritional formula has unique requirements for making it
stable. Particularly difficult to incorporate is the
caseino-glycomacro-peptide, which contains sialic acid attached to
an amino acid residue on the chain. This sialic acid reduces the
isoelectric point of the peptide as a function of the fraction of
sites occupied by sialic acid. Thus, the isoelectric point can
change as the peptide is being processed. Peptides are not soluble
at or near their isoelectric pH and tend to precipitate or gel.
Described herein is a method by which nutritional formulas
described are made, with the result that the formula is
ready-to-drink and shelf-stable.
Formula Preparation
[0025] Nutritional formula preparation can be carried out using the
method represented schematically in FIG. 1. Kitting of ingredients
is carried out as indicated: Kitting of dry ingredients, to produce
a dry ingredient mixture is prepared by kitting together dry
ingredients without sodium hexametaphosphate (SHMP) or mineral
blend; kitting together of SHMP, CuSO.sub.4, FeSO.sub.4 and, as
needed, other minerals; and kitting of ingredients for oil
incorporation. The SHMP and minerals are mixed in water separately.
Ingredients for oil incorporation are heated and incorporated
together. These include tyrosine, OSS, SSL, cocoa butter, vegetable
oil and other oil-soluble ingredients. They are subject to high
shear and homogenization to produce an emulsion. The resulting
three combinations (see FIG. 1) are combined with water, as shown
in FIG. 1 and subjected to the conditions shown, beginning with the
step Sequentially Add to High Shear Blender. As represented, (1)
water, GMP, amino acids, vitamins and other dry ingredients are
added or introduced into a metered volume of water to produce a
first mixture; (2) SHMP, minerals and water are kitted together and
added to the result of (1); (3) the emulsion produced as shown in
FIG. 1 is incorporated into the result of (1) and (2) and Vitamin C
is added to the resulting product, which is subjected to UHT
process at about 140.degree. C. for a short time (e.g., 5-6
seconds). The resulting formula is stored in an aseptic tank and
packaged, such as aseptically. Alternatively, the nutritional
formula is packaged by canning. In some embodiments, the dry
ingredients include caseino glycomacropeptides (GMP), amino acids,
and vitamins.
[0026] SHMP is combined with minerals, such as a metal
fortification mixture, which comprises at least one type of
metallic ions to produce a SHMP-minerals in water (SHMP-metal
mixture). In some embodiments, metal fortification mixture
comprises two or more types of metallic ions. In some embodiments,
the metallic ions is copper (e.g., Cu.sup.2+) and/or iron (e.g.,
Fe.sup.2+). In some embodiments, the metallic ions are from sources
such as CuSO.sub.4 and/or FeSO.sub.4.
[0027] An emulsion is prepared by combining and heating oil
ingredients, which includes tyrosine, modified starch, sodium
stearoyl lactylate (SSL), oils such as cocoa butter and vegetable
oil, and other oil soluble ingredients. The modified starch used
herein is an amphiphilic starch, which is hydrophilic and
hydrophobic in nature. The modified starch is used to bind to fat
to prevent the fat from interacting with the proteins by steric
hindrance. For example, a normally hydrophilic starch is modified
to incorporate hydrophobic moieties such as octenyl groups which
binds to fats. The resulting modified starch has an amphiphilic
nature and thus surface active properties which are useful in
stabilizing oil/water emulsions. In some embodiments, the modified
starch is octenyl succinate starch (OSS) or another amphiphilic
starch. The hydrophobic octenyl moiety binds the fats in the
emulsion assuring that the starch remains attached to the fat
globule, preventing the fats from interacting with the proteins by
steric hindrance.
[0028] The heated and combined oil ingredients are then added to a
mixer, such as a high shear mixer, with water and are homogenized
to form an emulsion. In some embodiments, the oil ingredients are
homogenized with water at about 60-80.degree. C. and about 400 psi
to about 3000 psi. In one embodiment, the oil ingredient are
homogenized at about 70.degree. C. and about 500 psi to about 2000
psi.
[0029] As shown, the mixtures are sequentially added to a blender
such as a high shear blender: the dry ingredient mixture is mixed
into metered volume of water, the fortified SHMP mixture is added,
the emulsion is incorporated, and Vitamin C is added last. In some
embodiments, the vitamin C is sodium ascorbate and/or ascorbic
acid. The combined mixture is subjected to ultra-high temperature
processing (UHT) at about 130-150.degree. C. for about 4 to about
10 seconds. In one embodiment, the UHT process occurs at
140.degree. C. for about 5 to about 6 seconds. The resulting
formula is subsequently placed/stored in aseptic tank and then
aseptically packaged.
Example
[0030] Dry ingredient mixture was prepared by kitting together the
dry ingredients without sodium hexametaphosphate (SHMP), vitamins,
or mineral. Table 1 below provides the weight of dry ingredients
used. The dry ingredients are caseino glycomacropeptides (GMP),
amino acids, vitamins, sugar, dextrin, natural flavoring products,
natural food coloring, sodium chloride, cellulose gum, carrageenan,
and sweeteners. In another step, SHMP is combined with a copper and
iron fortification mixture. In another step, vitamins and minerals
are mixed together in water to provide a vitamin and mineral
fortification mixture. Subsequently, the SHMP with the copper and
iron fortification mixture is mixed with the vitamin and mineral
fortification mixture, thereby forming a metal/mineral fortified
SHMP mixture.
[0031] In a separate step, an emulsion is prepared by combining and
heating oil ingredients, which includes L-tyrosine, octenyl
succinate modified starch (OSS), sodium stearoyl lactylate (SSL),
cocoa butter, vegetable oil. The heated and combined oil
ingredients are then added to a high shear mixer with water and are
homogenized to form an emulsion at about 70.degree. C. and about
500 psi to about 2000 psi.
[0032] The foregoing mixtures are then sequentially added to a
blender such as a high shear blender in the following order: the
dry ingredient mixture is mixed into metered volume of water, the
fortified SHMP mixture is added, the emulsion is incorporated, and
Vitamin C (sodium ascorbate and ascorbic acid) is added last. Table
1 below provides the amounts of each ingredient used to prepare the
formula. The combined mixture is subjected to ultra-high
temperature processing (UHT) at about 140.degree. C. for about 5 to
about 6 seconds The resulting formula is subsequently stored in
aseptic tank and then aseptically packaged using Prisma
Packages.
TABLE-US-00001 TABLE 1 Quantity Range Units % Weight Total Weight
(g) Glytactin RTD chocolate 12+ Number of Servings: 4 (266.2485 g
per serving)/ 250 ml Weight: 1064.9940 g Water 793.05 Gram 74.4652
793.05 Caseino 45.87 30-50 Gram 4.3071 45.87 glycomacropeptides
(GMP) copper and iron 0.66 0.462-0.858 Gram 0.062 0.66
fortification Vitamin and mineral 19.68 13.776-25.584 Gram 1.8479
19.68 fortification L-Arginine 6.274 5.0192-7.5288 Gram 0.5891
6.274 L-Histidine 1.398 1.118-1.6956 Gram 0.1313 1.398 L-Leucine
11.2 8.96-13.44 Gram 1.0516 11.2 L-Tryptophan 0.849 0.6792-1.0188
Gram 0.0797 0.849 Sugar 70 59.5-80.5 Gram 6.5728 70 dextrin
sweetener 10 8.5-11.5 Gram 0.939 10 Emulsion (see below) 95.07
80.810-109.33 Gram 8.9268 95.07 Natural flavors 3.5 2.975-4.025
Gram 0.3286 3 Natural color 0.5 0.425-0.575 Gram 0.0469 0.5 sodium
chloride 0.1 0.085-0.115 Gram 0.0094 0.1 sodium 1.288 0.1-1.5 Gram
0.1209 1.288 hexametaphosphate cellulose gum 4.69 3.0-7.0 Gram
0.4404 4.69 carrageenan 0.373 0.1-0.6 Gram 0.035 0.373 Sweetener,
artificial, 0.25 0.2125-0.2875 Gram 0.0235 0.25 Acesulfame-K
Sweetener, sucralose, 0.02 0.017-0.023 Gram 0.0019 0.02 granular
Vitamin C, sodium 0.152 0.1292-0.1748 Gram 0.0143 0.152 ascorbate
Vitamin C, ascorbic acid 0.07 0.0595-0.0805 Gram 0.0066 0.07
Emulsion Number of Servings: 1 (95.071 g per serving) Weight:
95.0710 g L-Tyrosine 5.617 4.383-6.7404 Gram 5.9082 5.617 62-93
mg/gm PE octenyl succinate modified 11.54 2.0-20 Gram 12.1383 11.54
starch Water 57.714 49.0569-66.3711 Gram 60.7062 57.714 Oil, cocoa
butter 10 8.5-11.5 Gram 10.5185 10 Oil, canola 10 8.5-11.5 Gram
10.5185 10 sodium stearoyl lactylate 0.2 0.17-0.23 Gram 0.2104
0.2
* * * * *