| 摘要 |
PROBLEM TO BE SOLVED: To provide nutritional emulsions comprising calcium &bgr;-hydroxy-&bgr;-methylbutyrate (HMB) that remain physically stable during shelf life and/or do not develop a bitter flavor or after taste over time.SOLUTION: This invention relates to nutritional emulsions comprising fat, carbohydrate, protein, and calcium HMB in which soluble protein comprises from about 50% by weight to 100% by weight of the protein and the emulsion has a weight ratio of soluble protein to calcium HMB of from about 5:1 to about 12:1. The soluble protein includes at least one protein selected from the group consisting of sodium caseinate, whey protein concentrate, and combinations thereof. The emulsion further comprises from about 0.3% by weight to about 1.5% by weight of calcium HMB. The nutritional emulsions are surprisingly stable and generate minimal or no bitter flavors or after taste over time. |
