NL2032107B1

NL2032107B1 - Protein composition for food supplement, method for reducing muscle damage after workout, and use of said protein composition

Info

Publication number: NL2032107B1
Application number: NL2032107A
Authority: NL
Inventors: James Rudolf Rietbroek Ernest
Original assignee: James Rudolf Rietbroek Ernest
Priority date: 2022-06-09
Filing date: 2022-06-09
Publication date: 2023-12-18

Abstract

The invention relates to a protein composition for food supplement, method for reducing muscle damage after workout, and use of said protein composition. The protein composition for 5 food supplement according to the invention comprises protein originating from soft tissue of chickens, emulsiﬁer, and thickener. Preferably, the protein composition is a powder.

Description

PROTEIN COMPOSITION FOR FOOD SUPPLEMENT, METHOD FOR REDUCING

MUSCLE DAMAGE AFTER WORKOUT, AND USE OF SAID PROTEIN COMPOSITION

The present invention relates to a protein composition for food supplement, method for reducing muscle damage after workout, and use of said protein composition.

Conventional protein compositions for a food supplement are often made of milk or waste/left-overs when milk is processed. Other sources for proteins may be bones of animals, grass, and vegetables. In particular, food supplements for reducing muscle damage after workout are made from milk or milk related products such as whey.

It is noted that workout refers to (severe) physical activity such as to exercise in order to improve the strength, health, and/or appearance of your body. Performing a workout is preferred as physical and/or mental issues may be prevented. Furthermore, a workout may result in a healthy body.

A problem with (severe) physical activity is that muscle damage may occur. To help a (human) body to repair and/or prevent said muscle damage, protein compositions as food supplements may be consumed.

Said protein compositions are often derived from milk or milk products such as whey or vegetables. A problem with said protein compositions is that the amino acid profile does not match with the needs to prevent and/or reduce muscle damage after workouts. Therefore. there is a need for a protein composition which at least obviates or suits the amino acid profile of damaged muscles in a better way. Thus, there is a need for an efficient and effective protein composition for supplement to prevent and/or reduce muscle damage after workout.

This objective is achieved with a protein composition for food supplement comprising protein originating from soft tissue of chickens, emulsifier, and thickener.

It is noted that soft tissue of chickens refers to the soft parts of a chicken such as chicken meat, intestines, muscles. tendons, and the like, but excluding the bones, feathers, and beak.

It was found that proteins from bones, feathers, and/or beak do not provide the desired protein composition according to the invention. For example, the use of bones from chickens did not result in a cost-effective protein composition according to the invention.

An advantage of the protein composition according to the invention is that the proteins derived from the soft tissue of chickens comprise an amino acid profile which is more effective to prevent and/or reduce muscle damage after workout or physical exercise. Therefore, the protein composition may be used as a food supplement to prevent and/or reduce muscle damage.

In addition, it was found that the uptake of the protein composition according to the invention in a (human) body was efficient and effective. For example, ten people with similar fitness were exposed to the same physical exercise four times a week for one week, wherein each day of exercise one day was followed by one day without exercise. Five people of this group were provided with the protein composition according to the invention and five people were provided with a conventional (whey based) protein composition after the physical exercise. The group who was provided with the protein composition according to the invention did not develop sour muscles. From the group who was provided with the conventional protein composition, three people developed sour muscles.

A further advantage of the protein composition according to the invention is that the protein content of protein originating from soft tissue of chickens is higher compared to vegetable and/or dairy protein sources. Therefore, an efficient and effective protein composition for food supplements is achieved. In fact, conventional protein compositions derived from vegetables and/or dairy products comprise a protein content of at most 85 dry wt. %, wherein the protein content of the proteins derived from the soft tissue of chickens comprise comprises up to 95 dry wt. %.

In addition, the emulsifier and thickener enable to achieve the desired protein composition.

In a presently preferred embodiment according to the invention, the protein composition may be a powder.

Providing the protein composition according to the invention as a powder enables an efficient and effective transport and distribution of the protein composition according to the

Invention.

Furthermore, it was found that consumers prefer a powder such that they can easily weight their daily needs.

In a further presently preferred embodiment according to the invention, the soft tissue of chickens may be chicken meat.

It was found that the desired proteins could be efficiently and effectively be harvested from chicken meat. Therefore, chicken meat provides an efficient and effective protein composition according to the invention.

In a further presently preferred embodiment according to the invention, the protein composition further comprises a sweetener. Preferably, the sweetener comprises allulose, acesulfame potassium, advantame, aspartame, cyclamate, mogrosides, neotame, saccharin, steviol glycosides, sucralose, sugar alcohol, or a combination thereof.

It is noted that allulose is also referred to as (3R,4R,5R)-1,3.4.5,6-Pentahydroxvhexan-2-one and acesulfame potassium is also referred to as potassium 6-methyl1-2,2-dioxo-2H-1,235,3- oxathiazin-4-olate.

The sweetener used in the protein composition according to the invention enables to improve the taste of the protein composition according to the invention. It was found that a protein composition without sweetener was not appetible.

An advantage of the, aforementioned, sweeteners is that these are readily available and cost effective. For example, the use of aspartame in the protein composition according to the invention provides an efficient and effective protein composition.

Furthermore, sugar alcohols (also called polyhydric alcohols, polvalcohols, alditols or glycitols) are organic compounds. typically derived from sugars, comprising one hydroxyl group attached to each carbon atom. Examples of sugar alcohols are sorbitol, mannitol, and ervthritol.

Further examples are ethylene glycol, glycerol, erythritol, threitol, arabitol, xylitol, ribitol, mannitol, sorbitol, galactitol, fucitol, iditol, inositol, volemitol, isomalt, maltitol, lactitol, maltotriitol, maltotetraitol, polyglycitol.

In a further presently preferred embodiment according to the invention, the emulsifier comprises cellulose gum.

It is noted that cellulose gum is also referred to as carboxymethyl cellulose.

It was found that cellulose gum enables an efficient and effective protein composition according to the invention. In addition, the cellulose gum (or the sodium salt thereof) provides a desired mouth feeling.

A further advantage of cellulose gum is that it reduces or even eliminate the use of fat in the protein composition according to the invention.

In a further presently preferred embodiment according to the invention, the thickener comprises guar gum, tragacanth, xanthan gum, karaya gum, tara gum, gellan gum, com starch, gelatin, arrowroot meal, psyllium husk, grinded chia seeds, grinded flax seed, agar-agar, konjac powder, or a combination thereof. In a preferred embodiment, the thickener may be xanthan.

An advantage of xanthan is that it is cost effective and readily available. Therefore, an efficient and effective protein composition according to the invention may be achieved.

In a further presently preferred embodiment according to the invention, the protein may be present in an amount in the range of 70 dry wt.% to 95 dry wt. %, preferably in the range of 75 dry wt.% to 90 dry wt.%, more preferably in the range of 75 dry wt.% to 85 dry wt.%. Preferably, the sweetener may be present in an amount in the range of 0.1 dry wt.% to 1.5 dry wt.%, preferably in the range of 0.1 dry wt.% to 1.0 dry wt.%, more preferably in the range of 0.1 dry wt.% to 0.8 dry wt.% and/or the emulsifier may be present in an amount in the range of 0.1 dry wt.% to 2.0 dry wt.%, preferably in the range of 0.4 dry wt.% to 1.5 dry wt.%, more preferably in the range of 0.4 dry wt.% to 1.0 dry wt.% and/or the thickener may be present in an amount in the range of 1.0 dry wt.% to 10 dry wt.%, preferably in the range of 1.0 dry wt.% to 7.0 dry wt.%, more preferably in the range of 1.0 dry wt.% to 4.0 dry wt.%.

Providing the protein, sweetener, emulsifier, and thickener in said amount provides an efficient and effective protein composition. In addition, said amount enable to efficiently and effectively reduce or prevent muscle damage after a workout.

In a further presently preferred embodiment according to the invention, the protein composition further comprises a masking agent. Preferably, the masking agent may be present in an amount in the range of 1.0 dry wt.% to 6.0 dry wt.%, preferably in the range of 2.0 dry wt.% to 5.0 dry wt.%, more preferably in the range of 3.0 dry wt.% to 4.0 dry wt.%.

The masking agent enables to reduce or prevent an undesired taste and/or smell. As a result, the protein composition for food supplement is tastier compared to a protein composition according to the invention without masking agent. For example, a masking agent from Foodarom may be used.

In a further presently preferred embodiment according to the invention, the protein composition further comprises an aroma and/or flavour. Preferably, the aroma and/or flavour may be present in an amount in the range of 2.0 dry wt. to 10 dry wt.%, preferably in the range of 3.0 dry wt. to 8.0 dry wt.%, more preferably in the range of 3.0 dry wt. to 7.0 dry wt.%.

To further improve the taste and/or smell and/or mouth feel, an aroma and/or a flavour may be added to protein composition according to the invention. As a result, the protein composition according to the invention becomes more attractive. In fact, the protein composition according to the invention may replace (unhealthy) food and therefore stimulate a healthy diet.

In a preferred embodiment. the aroma and/or flavour comprises chocolate flavour, vanilla flavour, caramel flavour, berry flavour, cherry flavour, chicha morada flavour, orange flavour, spices flavour, strawberry flavour, almond flavour, stroopwafel/sirup waffle flavour, tiramisu flavour, banana flavour, forest fruit flavour, cappuccino flavour, chocolate brownie flavour, chocolate cereal flavour, chocolate cookie flavour, chocolate hazelnut flavour, cinnamon bun flavour, cookie and cream flavour, raspberries flavour, ice coffee flavour, green tea flavour, orange popsicle flavour, naturel flavour, peach mango flavour, red velvet flavour, salted caramel flavour, salted caramel brownie flavour, Stracciatella flavour, toasted marshmallow flavour. or a combination thereof. Preferably, the aroma and/or flavour comprises chocolate flavour, vanilla flavour, caramel flavour, berry flavour, cherry flavour, chicha morada flavour, orange flavour, spices flavour, or a combination thereof.

In a further presently preferred embodiment according to the invention, the protein composition further comprises trisodium citrate, malic acid, citric acid, exberry shade brilliant orange, or a combination thereof. Preferably, the trisodium citrate, malic acid, citric acid, exberry shade brilliant orange, or a combination thereof, may be present in an amount in the range of 5.0 dry wt.% to 15 dry wt.%, preferably in the range of 7.0 dry wt.% to 12 dry wt.%, more preferably in the range of 8.0 dry wt.% to 10 dry wt.%.

To further increase the taste and/or smell of the protein composition according to the invention, trisodium citrate, malic acid, citric acid, exberry shade brilliant orange, or a combination thereof may be included in the protein composition according to the invention. In an alternative embodiment, the protein composition may further comprise exberry shade grape blue powder.

It is noted that exberry shade brilliant orange and/or exberry shade grape blue may be colouring agents. 5 It was found that said compounds in the abovementioned amount provides an efficient, effective, and desired protein composition for food supplement.

In a further presently preferred embodiment according to the invention, the protein composition further comprises alkalized cocoa. Preferably, the alkalized cocoa may be present in an amount in the range of 5.0 dry wt.% to 15 dry wt.%, preferably in the range of 7.0 dry wt.% to 12 dry wt.%, more preferably in the range of 8.0 dry wt.% to 10 dry wt.%.

It was found that the protein composition comprising alkalized cocoa, preferably in the abovementioned amount, provides a tasty protein composition with has the desired mouthfeel and desired smell.

The invention also relates to a method for reducing muscle damage after workout. The method comprising the steps of: — providing a protein composition according to the invention; — mixing the protein composition with a food product; and — consuming the food product.

In other words, the protein composition according to the invention for use in a method of preventing and/or treating and/or reducing muscle damage after workout, the method comprising the steps of: — providing a protein composition according to the invention: — mixing the protein composition with a food product: and — consuming the food product.

The method provides the same effects and advantages as those described for the protem composition.

It is noted that the step of mixing may including dissolving and/or suspending the protein composition according to the invention in a liquid. Furthermore, it is noted that the step of consuming may be performed before and/or after and/or during the workout.

In a presently preferred embodiment according to the invention, the food product may be a liquid, preferably wherein the liquid comprises water and/or dairy product. Preferably, the dairy product comprises milk, yoghurt, buttermilk, soft cheese, or a combination thereof.

The protein composition according to the invention may be mixed with water and/or a diary product. This enables to easily consume the protein composition according to the invention.

Furthermore, the liquid enables to level the liquid level in a body, as during a workout a body may lose a significant amount of water via sweat.

In a further presently preferred embodiment according to the invention, 20 grams to 40 grams of the protein composition is mixed with 200 grams to 600 grams food product.

It was found that mixing 20 grams to 40 grams of the protein composition is mixed with 200 grams to 600 grams food product provides a mixture which may be consumed efficiently and effectively.

The invention also relates to a use of the protein composition according to the invention as a food supplement.

The use of the protein composition according to the invention as a food supplement provides the same effects and advantages as those described for the protein composition and the method for reducing muscle damage after workout.

In a presently preferred embodiment according to the invention, the food supplement is for human consumption. Preferably, the food supplement is a sports nutrition.

Using the protein composition according to the invention as a sports nutrition enables to reduce and/or prevent muscle damage after or during physical exercise/workout. As a result, the protein composition according to the invention enables a (human) body to recover efficient and effective after physical exercise. Therefore, the (human) body may be challenged more often and the performance of said body may increase.

In a further presently preferred embodiment according to the invention, in a protein bar, waffle, pancake mix, meal shake, or ready to drink beverages.

Using the protein composition according to the invention in a protein bar, waffle, pancake mix, meal shake, or ready to drink beverages increases the ability of a consumer to consume the protein composition according to the invention.

Further advantages, features and details of the invention are elucidated on the basis of preferred embodiments thereof, wherein reference is made to the experiments.

In a first experiment the protein composition according to the invention comprises the compound according to Table 1.

Table 1: Protein composition comprising chicha morada flavour

In a second experiment the protein composition according to the invention comprises the compound according to Table 2.

Table 2: Protein composition comprising orange spices (chai) flavour

In a third experiment the protein composition according to the invention comprises the compound according to Table 3.

Table 3: Protein composition comprising chocolate flavour

In a fourth experiment the protein composition according to the invention comprises the compound according to Table 4.

Table 4: Protein composition comprising vanilla flavour

In a fifth experiment the protein composition according to the invention comprises the compound according to Table 5.

Table 5: Protein composition comprising caramel flavour

In a sixth experiment, the amino acid profile of the protein originating from soft tissue of chickens in the protein composition according to the invention has been determined (Table 6). To determine the amino acid profile of the protein originating from soft tissue of chickens 100% chicken protein powder from soft tissue of chickens comprising a white colour and neutral odour was analysed.

The protein originating from soft tissue of chickens comprises 93 wt.% of protein, Iwt.% fat, and 6 wt.% moisture. Furthermore, the sample was tested negatively for E. coli and salmonella.

Table 6: Amino acid profile of the protein originating from soft tissue of chickens

Amino acid Amount of grams per 100 grams of protein originating from soft ee ae

It is noted that the remaining amount of the 100 grams of protein originating from soft tissue of chickens comprises moisture and fat.

The present invention is by no means limited to the above described preferred embodiments and/or experiments thereof. The rights sought are defined by the following claims within the scope of which many modifications can be envisaged.

CLAUSES

L. Protein composition for food supplement comprising protein originating from soft tissue of chickens, emulsifier, and thickener. 2. Protein composition according to clause 1, wherein the protein composition is a powder. 3. Protein composition according to any one of the preceding clauses, wherein the soft tissue of chickens is chicken meat. 4. Protein composition according to any one of the preceding clauses, further comprising a sweetener. 5. Protein composition according to clause 4, wherein the sweetener comprises allulose, acesulfame potassium, advantame, aspartame, cyclamate, mogrosides, neotame, saccharin, steviol glycosides, sucralose, sugar alcohol, or a combination thereof. 6. Protein composition according to clause 4 of 5, wherein the sweetener is present in an amount in the range of 0.1 dry wt.% to 1.5 dry wt.%, preferably in the range of 0.1 dry wt.% to 1.0 dry wt.%, more preferably in the range of 0.1 dry wt.% to 0.8 dry wt.%. 7. Protein composition according to any one of the preceding clauses, wherein the emulsifier comprises cellulose gum. 8. Protein composition according to any one of the preceding clauses, wherein the thickener comprises guar gum, tragacanth, xanthan gum, karaya gum, tara gum, gellan gum, corn starch, gelatin, arrowroot meal, psyllium husk, grinded chia seeds. grinded flax seed, agar-agar, konjac powder, or a combination thereof. 9. Protein composition according to any one of the preceding clauses, wherein the protein is present in an amount in the range of 70 dry wt.% to 95 dry wt.%, preferably in the range of 75 dry wt.% to 90 dry wt.%, more preferably in the range of 75 dry wt.% to 85 dry wt.%. 10. Protein composition according to any one of the preceding clauses, wherein the emulsifier is present in an amount in the range of 0.1 dry wt.% to 2.0 dry wt. %, preferably in the range of 0.4 dry wt.% to 1.5 dry wt.%, more preferably in the range of 0.4 dry wt.% to 1.0 dry wt. %.

11. Protein composition according to any one of the preceding clauses, wherein the thickener is present in an amount in the range of 1.0 dry wt.% to 10 dry wt.%, preferably in the range of 1.0 dry wt.% to 7.0 dry wt.%, more preferably in the range of 1.0 dry wt.% to 4.0 dry wt. %.

12. Protein composition according to any one of the proceeding clauses, further comprising a masking agent.

13. Protein composition according to clause 12, wherein the masking agent is present in an amount in the range of 1.0 dry wt.% to 6.0 dry wt.%, preferably in the range of 2.0 dry wt.% to 5.0 dry wt.%, more preferably in the range of 3.0 dry wt.% to 4.0 dry wt.%.

14. Protein composition according to any one of the proceeding clauses, further comprising an aroma and/or flavour.

15. Protein composition according to clause 14, wherein the aroma and/or flavour comprises chocolate flavour, vanilla flavour, caramel flavour, berry flavour, cherry flavour, chicha morada flavour, orange flavour, spices flavour. or a combination thereof.

16. Protein composition according to clause 14 or 15, wherein the aroma and/or flavour is present in an amount in the range of 2.0 dry wt. to 10 dry wt.%, preferably in the range of 3.0 dry wt. to 8.0 dry wt.%, more preferably in the range of 3.0 dry wt. to 7.0 dry wt.%.

17. Protein composition according to any one of the preceding clauses, further comprising trisodium citrate, malic acid, citric acid, exberry shade brilliant orange, or a combination thereof.

18. Protein composition according to clause 17, wherein the trisodium citrate, malic acid, citric acid, exberry shade brilliant orange, or a combination thereof, is present in an amount in the range of 5.0 dry wt.% to 15 dry wt.%, preferably in the range of 7.0 dry wt.% to 12 dry wt.%, more preferably in the range of 8.0 dry wt.% to 10 dry wt. %.

19. Protein composition according to any one of the proceeding clauses, further comprising alkalized cocoa. 20. Protein composition according to clause 19, wherein the alkalized cocoa is present in an amount in the range of 5.0 dry wt.% to 15 dry wt.%, preferably in the range of 7.0 dry wt.% to 12 dry wt.%, more preferably in the range of 8.0 dry wt.% to 10 dry wt. %. 21. Method for reducing muscle damage after workout, comprising the steps of: — providing a protein composition according to any one of the preceding clauses; — mixing the protein composition with a food product: and — consuming the food product. 22. Method according to clause 21. wherein the food product is a liquid, preferably wherein the liquid comprises water and/or dairy product.

23. Method according to clause 22, wherein the dairy product comprises milk, yoghurt, buttermilk, soft cheese. or a combination thereof. 24. Method according to clause 21, 22, or 23, wherein 20 grams to 40 grams of the protein composition is mixed with 200 grams to 600 grams food product. 25. Use of the protein composition according to any one of the clauses 1 to 20 as a food supplement. 26. Use according to clause 25, wherein the food supplement is for human consumption. 27. Use according to clause 25 or 26, wherein the food supplement is a sports nutrition.

28. Use according to clause 25, 26, or 27 in a protein bar, waffle, pancake mix, meal shake, or ready to drink beverages.

Claims

CONCLUSIONS

I. Protein composition for nutritional supplement comprising protein derived from chicken soft tissue. emulsifier, and thickener.

2. Protein composition according to claim 1, wherein the protein composition is a powder.

3. Protein composition according to any one of the preceding claims, wherein the soft tissue of chickens is chicken meat.

4. Protein composition according to any one of the preceding claims, further comprising a sweetener.

5. Protein composition according to claim 4, wherein the sweetener is allulose. acesulfame-K, advantame, aspartame, sodium cyclamate, mogrosides, neotame, saccharin, steviol glycoside, sucralose, sugar alcohol, or a combination thereof.

6. Protein composition according to claim 4 or 5, wherein the sweetener is present in an amount in the range of 0.1 dry wt.% to 1.5 dry wt.%, preferably in the range of 0.1 dry wt. .% to 1.0 dry wt.%, more preferably in the range of 0.1 dry wt.% to 0.8 dry wt.%.

7. Protein composition according to any one of the preceding claims, wherein the emulsifier comprises cellulose gum.

8. Protein composition according to any one of the preceding claims, wherein the thickening agent is guar gum, tragacanth, xanthan gum, karaya gum, tara gum, gellan gum, corn starch, gelatin, arrowroot flour, psyllium husk, ground chia seeds, ground linseed, agar-agar, konjac powder, or a combination thereof includes.

Protein composition according to any one of the preceding claims, wherein the protein is present in an amount in the range of 70 dry weight % to 95 dry weight %, preferably in the range of 75 dry weight % to 90 dry wt%, more preferably in the range of 75 dry wt% to 85 dry wt%.

10. Protein composition according to any one of the preceding claims, wherein the emulsifier is present in an amount ranging from 0.1 dry wt.% to 2.0 dry wt.%, preferably in the range from 0.4 dry wt.% to and with 1.5 dry weight percent, more preferably in the range of 0.4 dry weight percent to 1.0 dry weight percent.

Protein composition according to any one of the preceding claims, wherein the thickener is present in an amount in the range of 1.0 dry weight % to 10 dry weight %, preferably in the range of 1.0 dry weight % to 7.0 dry weight percent, more preferably in the range of 1.0 dry weight percent to 4.0 dry weight percent.

12. Protein composition according to any one of the preceding claims, further comprising a masking agent.

Protein composition according to claim 12, wherein the masking agent is present in an amount in the range of 1.0 dry weight % to 6.0 dry weight %, preferably in the range of 2.0 dry weight % up to and including 5.0 dry weight %, more preferably in the range of

3.0 dry wt% to 4.0 dry wt. 64.

14. Protein composition according to any one of the preceding claims, further comprising an aroma and/or flavoring agent.

Protein composition according to claim 14, wherein the aroma and/or flavoring agent is chocolate flavoring. vanillin flavouring, caramel flavouring, berry flavouring. cherry flavoring, chicha morada flavoring, orange flavoring, spice flavoring, or a combination thereof.

16. Protein composition according to claim 14 or 15, wherein the aroma and/or flavoring agent is present in an amount in the range of 2.0 dry wt% to 10 dry wt%, preferably in the range of 3. 0 dry wt% to 8.0 dry wt%, more preferably in the range of 3.0 dry wt% to 7.0 dry wt%.

17. Protein composition according to any one of the preceding claims, further comprising trisodium citrate, malic acid, citric acid, exberry shade brilliant orange. or a combination thereof.

The protein composition of claim 17, wherein trisodium citrate, malic acid, citric acid, exberry shade brilliant orange, or a combination thereof, is present in an amount ranging from 5.0 dry weight % to 15 dry weight %, at preferably in the range of 7.0 dry wt% to 12 dry wt%, more preferably in the range of 8.0 dry wt% to 10 dry wt%.

19. Protein composition according to any one of the preceding claims, further comprising alkaline cocoa.

Protein composition according to claim 19, wherein the alkaline cocoa is present in an amount in the range of 5.0 dry weight% to 15 dry weight%, preferably in the range of 7.0 dry weight% to 15 dry weight%. 12 dry weight percent, more preferably in the range of 8.0 dry weight percent to 10 dry weight percent.

21. Method for reducing muscle damage after exercise, comprising the steps of: - providing a protein composition according to any one of the preceding claims: - mixing the protein composition with a food product; and — consuming the food product.

A method according to claim 21, wherein the food product is a liquid, preferably wherein the liquid comprises water and/or a dairy product.

23. Method according to claim 22, wherein the dairy product comprises milk, yoghurt, buttermilk, cottage cheese, or a combination thereof.

24. Method according to claim 21, 22, or 23, wherein 20 grams to 40 grams of the protein composition is mixed with 200 grams to 600 grams of food product.

Use of the protein composition according to any one of claims 1 to 20 as a nutritional supplement.

Use according to claim 25, wherein the nutritional supplement is for human consumption.

Use according to claim 25 or 26, wherein the nutritional supplement is a sports supplement.

28. Use according to claim 25, 26, or 27 in a protein bar, waffle, pancake mix, meal shake, or ready-made drink.