| 摘要 |
Food compositions comprising from about 1-60% protein, from about 1-50% carbohydrate, from about 1-40% MCT fat, and a maintaining amount of at least one MCT maintaining component, wherein the MCT from the MCT fat is integrally incorporated into the food composition and comprises from about 2-10% of the food composition. The inclusion of the MCT maintaining component permits increased amounts of MCT to be successfully and stably incorporated into the food compositions. |
