PUREED COMPOSITIONS HAVING SPECIFIC CARBOHYDRATE RATIOS AND THEIR USAGE METHOD Russian patent published in 2015 - IPC A23L1/06 A23L1/212 A23L1/29 A23L2/02 A23L2/60 A23C9/20 

FIELD: food industry.

SUBSTANCE: invention relates to pureed nutritional compositions. The pureed nutritional composition contains puree, at least one milk product or at least one milk product substitute or at least one milk product and at least one milk product substitute; the ingredient is chosen from the group consisting of dextrose, dextrose polymers, maltodextrine, crystalline fructose, maize syrup, other syrups of grains/nuts and their combination. The other syrups of grains/nuts are chosen from the group consisting of rice syrup, agava syrup, palm syrup and their combinations. The puree is chosen form the group consisting of at least one fruit puree, at least one vegetable puree, at least one fruit puree concentrate, at least one vegetable puree concentrate and their combinations. The puree quantity is within the range of nearly 60 - nearly 90 wt % of the pureed nutritional composition. The nutritional composition has the weight ratio of glucogenic carbohydrates to fruitogenic carbohydrates equal to nearly 0.5:1 - 5:1; the carbohydrates are present within the range of nearly 15 g - 35 g as per one portion of the nutritional composition. The size of one portion of the nutritional composition is within the range of nearly 1 - 5 ounces. Alternatively, the composition may additionally contain protein, fibres, aroma and taste substances and functional ingredients.

EFFECT: invention allows to produce nutritional compositions promoting improvement of performance at competitions.

30 cl, 2 tbl