CA1268659A - Rapid hydrating beverage - Google Patents
Rapid hydrating beverageInfo
- Publication number
- CA1268659A CA1268659A CA000496195A CA496195A CA1268659A CA 1268659 A CA1268659 A CA 1268659A CA 000496195 A CA000496195 A CA 000496195A CA 496195 A CA496195 A CA 496195A CA 1268659 A CA1268659 A CA 1268659A
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- CA
- Canada
- Prior art keywords
- beverage
- weight
- amount
- water
- sodium
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
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Abstract
RAPID HYDRATING BEVERAGE
Abstract A flavored and sweetened aqueous beverage which rapidly rehydrates dehydrated individuals comprising water in an amount of at least 92.8% by weight, sodium salt in an amount sufficient to provide 0.01 to 0.32% by weight sodium ion, chloride salt in an amount to provide from 0.01 to 0.5 % by weight chloride ion, citric acid in an amount of from 0.05 to 1% by weight, at least one sweetening component present in an amount sufficient to sweeten the beverage to a level comparable to the sweetness of water sweetened with from 0.02 to 0.06% by weight APM, flavoring agent in an amount sufficient to impart a desired flavor to the beverage, the total solids content of the beverage, exclusive of fructose, being not more than 4.7% by weight, the total content of the beverage of carbohydrate other than fructose being not more than 2.5% by weight and the content of fructose, if any, present in the beverage being not greater than 5% by weight.
Abstract A flavored and sweetened aqueous beverage which rapidly rehydrates dehydrated individuals comprising water in an amount of at least 92.8% by weight, sodium salt in an amount sufficient to provide 0.01 to 0.32% by weight sodium ion, chloride salt in an amount to provide from 0.01 to 0.5 % by weight chloride ion, citric acid in an amount of from 0.05 to 1% by weight, at least one sweetening component present in an amount sufficient to sweeten the beverage to a level comparable to the sweetness of water sweetened with from 0.02 to 0.06% by weight APM, flavoring agent in an amount sufficient to impart a desired flavor to the beverage, the total solids content of the beverage, exclusive of fructose, being not more than 4.7% by weight, the total content of the beverage of carbohydrate other than fructose being not more than 2.5% by weight and the content of fructose, if any, present in the beverage being not greater than 5% by weight.
Description
~2~8~ 9 RAPID ~IYDRATING BEVERAGE
Case ~363 Field of the Invention _ The present invention relates to aqueous beverages for rapid rehydration of dehydrated individuals. (i.e.
the rapid assimilation of consumed water into the blood stream).
Individuals may become dehydrated because of exercise, or space travel, or other reasons.
Considerable attention has been devoted recently to beverages for rehydration of dehydrated individuals.
Various -thirst quenching beverages promoted for use by perspiring athletes have been proposed. However, these beverages require a considerable amount of time to be effective. For example, a widely available commercial beverage of this type requires considerably more time than water to empty from the stomach and to pass into the blood stream.
There are three main factors which affect the rate of rehydration of a dehydrated individual: the rate of emptying of the stomach, the rate of absorption of water from the intestinal tract and the ability of the blood-stream to accept water. Another factor which is important in a beverage is its taste: a palatable beverage is clearly desirable. Therefore, in formulating a beverage for rapid rehydration of an individual, palatability as well as rapidity of hydration are important considerations.
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Brief Summary of the Invention In accordance with the present invention, there is provided a rapidly hydrating flavored and sweetened a~ueous beverage comprising water (e.g. bottled, tap, carbonated, etc.) in an amount of at least 9~.8~ by weight, sodium salt in an amount sufficient to provide 0.01 to 0.32~ by weight sodium, chloride salt in an amoun-t sufficient to provide 0.01 to 0.5% chloride ion by weight, citric acid and/or salt thereof in an amount effective to provide from 0.05 to 1% by weight, citric acid, at least one sweetening component present in an amount suf~icient to sweeten the beverage -to a level comparable to the sweetness of water sweetened with from 0.02 to 0.06% by weight APM, flavoring agent in an : 15 amount sufficient to impar-t a desired flavor to the beverage, the total solids conten-t, exclusive of fructose, being not more than 4.7% by weight, the total content of carbohydrate other than fructose being not more than 2.5% by weight, the content of fructose, if any, present in the beverage being not greater than 5%
by weight, and the total content of carbohydrate being . not greater than 5~ by weight.
The products within -the scope of this invention may take a variety of forms. For instance, the product may be manufactured and sold as a single-strength beverage for direct consumption by the consumer~ ~lternatively, the product may be in the form of an aqueous concentrate or syrup which is diluted with water to yield a beverage which fulfills all of the requirements of this invention. The product may also be in dry form, such as a powder or a tablet which is dissolved in water to yield the novel beverage of this invention.
~. -: ~ ' - :
, 6~9 Detailed Description of Preferred Embodiments An edible sodium salt, dissolved in the beverage, is present in an amount sufficient to provide 0.01 to 0.32% by weight sodium whicb equates to about 25 to 750 mg sodium per eight fluid ounces of beverage. Percent by weight for sodium and for other ingredients herein is based on the weight of aqueous beverage, as consumed. The amount of sodium in the beverage is preferably 0.02 to 0.1% by weight and more preferably 0.03 to 0.06% by weight The sodium may be added in the form of any convenient edible salt such as sodium chloride. Sodium chloride is preferred and is typically present in the beverage in an amount of about 0.027 to 0.55% by weight to provide the required sodium content. Sodium and chloride can be included in the 15 beverage formulation as sodium chloride salt or as the result of the inclusion in the formulation of o~her salts such as potassium chloride and sodium citrate.
Chloride ion is present in the beverage in an amount of 0.01 to 0.5% by weight, and preferably about 0.02 to 0.1%.
20 Chloride ion is conveniently provided in the form of the sodium or potassium salt. When chloride is included as sodium chloride, the amount of the sodium chloride may be sufficient to supply both the sodium and chloride require-ments but if not, additional edible chloride or sodium salt, 25 such as potassium chloride or sodium citrate, may be used.
Citric acid and/or water-soluble salts thereof (e.g.
sodium or potassium citrate) are present in the beverage in an amount effective to provide 0.05% to 1% by weight, citric acid, preferably 0.1 to 0.8% by weight and more preferably 30 0.2 to 0.7% by weight.
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The beverage can be sweetened with any conventional intensive sweetener capable of sweetening the beverage to the sweetness of water sweetened with 0.02 to 0 06% by weight of L-aspartyl-L-phenylalanine methyl ester (or 05 "aspartame" referred to herein as "APM"), In view of the constraints related to solids aad carbohydrate levels, the use of conventional sugar sweeteners to provide substan-tial sweetness is limited as the amount necessary to achieve the required sweetness level is too high. Where 10 higher levels of carbohydrate sweeteners are used, the beverage becomes sufficiently sweet, but will not effect sufficiently rapid hydration. As a practical matter, then, sugar substitutes such as dipeptide sweeteners, cyclamates, saccharin and the like must be used to sweeten lS the beverage and may be used alone or in combination with one another.
When carbohydrate sweeteners are used, the level must be low because of the constraints on the beverage both in respect to solids content and carbohydate content. Higher 20 levels interfere with rapidity of hydration. However, it has been found that fructose can be tolerated at levels up to 5% without interfering unduly with the rate of hydra-tion. Accordingly, fructose is the only carbohydate that can provide significant sweetness to the beverage. When 25 included in the beverage fructose will typically be used at levels of from about 1 to 4% by weight, preferably 2 to 4% by weight. When used at levels even as hig'n as 5% by weight, fructose will not provide full sweetness and would be used in combination with an intensive sweetener such as 30 APM.
Where APM is used as the sole sweetener, it is used in an amount of from 0.02 to 0.06%. When used with ot~er sweeteners, lower amounts, for example as low as 0.005 or 0.01% by weignt are suitable.
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Conventional flavoring and coloring agents may be added as desired, subject only to the mentioned constraints on solids and carbohydrate content. There are many suitable water-soluble coloring and flavoring agents 05 which can be used to provide beverages well within these constraints, and it i~ a feature and advantage of the invention that a wide variety of these coventional ingre-dients can be u~ed to provide palatable beverages of wide variety. Suitable flavoring and coloring agents include 10 those which are conventional in the aqueous beverage field and are used in their conventional amounts.
The amount of solids in the beverage is kept low to enhance the rate of hydration. Total solid~ content, exclusive of fructose, of the beverage must not be more 15 than 4.7%. The solids are preferably all dissolved solids but need not be. However, any undissolved solids are included in the solids content of the beverage. The total solids content including fructose should not exceed about 7.2% by weight.
Z Non-fructose carbohydrates interfere with the rate of hydration of the beverage and the content thereof must not be more than 2.5%. However, when it is desired that the beverage provides a source of energy, the carbohydrate level, all of which may be fructose, will be typically 25 present at a level of 2.0 to 5.0% by weight, preferably 3.5% to 5.0%. The total carbohydrate level including fructose should not exceed about 5% by weight.
The invention is illustrated in the examples which follow:
Example I
A dry beverage concentrate is prepared by admixing the following ingredients:
.
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~ 65 Ingredient Parts by_~eig~
citric acid 11.7 sodium chloride 2.1 potassium citrate 0.8 05 APM 0.65 maltodextrin 0.7 anti caking/buffering 0.7 agents (tricalcium phosphate/
and magnesium oxide) vitamin C 0.05 lemon/lime flavor 1.4 colorant 0.01 A lemon/lime beverage is prepared by di~solving 18.1 grams of the foregoing dry mix in sufficient water to 15 provide two quarts of a beverage having approximately the following composition:
-~ In~redientPercent by weight citric acid 0.61 sodium chloride 0.11 potassium citrate0.04 : APM 0.034 maltodextrin 0.04 anti-cake/buffer 0.04 vitamin C 0.003 flavor 0 07 color 0.001 water 99 The beverage is a sweet and flavorful beverage which is very palatable and which rapidly hydrates a dehydrated ~; 30 individual.
:
~ 35 .
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EXAMPLE II
A dry beverage concentrate is prepared by admixing the following ingredien~s:
In~redientParts by wei~ht 05 tea solids 4.4 citric acid 3.~
sodium citrate 3.4 calcium chloride1.4 Maltodextrin 1.1 potassium citrate 0.8 magnesium oxide 0.1 flavor/color 0.4 vitamin C 0.05 15 A tea-flavored beverage is prepared by dissolving 16 grams of the foregoing dry mix in sufficient water to provide two quarts of beverage having approxi~ately the following compositon:
In~redientPercent by wei&ht tea solids 0.23 citric acid 0.19 sodium citrate 0.18 : calcium chloride0.07 maltodextrin 0.06 ~: potassium citrate 0.04 magnesium oxide0.005 flavor/color 0.02 vitamin C 0.003 water The beverage of Example II rapidly hydrates a dehydrated individual and is very palatable.
.
, --; , ' '` .: "'. ' 5~3 EXAMPLE III
A dry fructose-containing (as a source of energy) beverage concentrate is prepared by admixing the following ingredients:
05 ~redien~ Parts by wei~ht fructose 80.0 citric acid 11.7 sodium chloride 2.1 ~: potassium citrate 0.8 APM
maltodextrin 0.33 anti-caking/buffering 0.7 agents ~tricalcium phosphate/
and magnesium oxide) vitamin C 0.05 lemon/lime flavor 1.4 colorant 0.01 A lemon/lime beverage is prepared by dissolving 97.4 grams of the foregoing dry mix in sufficient water to : 20 provide two quarts of a beverage having a approximately the following composition:
IngredientPercent by weight fructose 4.0 citric acid O.S9 ~odium chloride 0.11 potassium citrate 0.04 APM 0.015 maltodextrin 0.017 anti-cake/buffer 0.035 vitamin C 0.003 flavor 0 07 color 0.001 water 95.1 The beverage of Example III is a sweet and flavorful beverage which is very palatable, rapidly hydrates a dehydrated individual and provides a source of energy.
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Case ~363 Field of the Invention _ The present invention relates to aqueous beverages for rapid rehydration of dehydrated individuals. (i.e.
the rapid assimilation of consumed water into the blood stream).
Individuals may become dehydrated because of exercise, or space travel, or other reasons.
Considerable attention has been devoted recently to beverages for rehydration of dehydrated individuals.
Various -thirst quenching beverages promoted for use by perspiring athletes have been proposed. However, these beverages require a considerable amount of time to be effective. For example, a widely available commercial beverage of this type requires considerably more time than water to empty from the stomach and to pass into the blood stream.
There are three main factors which affect the rate of rehydration of a dehydrated individual: the rate of emptying of the stomach, the rate of absorption of water from the intestinal tract and the ability of the blood-stream to accept water. Another factor which is important in a beverage is its taste: a palatable beverage is clearly desirable. Therefore, in formulating a beverage for rapid rehydration of an individual, palatability as well as rapidity of hydration are important considerations.
::
~;
~:
~:
:.
:.~ ... :: -:
.
6~
Brief Summary of the Invention In accordance with the present invention, there is provided a rapidly hydrating flavored and sweetened a~ueous beverage comprising water (e.g. bottled, tap, carbonated, etc.) in an amount of at least 9~.8~ by weight, sodium salt in an amount sufficient to provide 0.01 to 0.32~ by weight sodium, chloride salt in an amoun-t sufficient to provide 0.01 to 0.5% chloride ion by weight, citric acid and/or salt thereof in an amount effective to provide from 0.05 to 1% by weight, citric acid, at least one sweetening component present in an amount suf~icient to sweeten the beverage -to a level comparable to the sweetness of water sweetened with from 0.02 to 0.06% by weight APM, flavoring agent in an : 15 amount sufficient to impar-t a desired flavor to the beverage, the total solids conten-t, exclusive of fructose, being not more than 4.7% by weight, the total content of carbohydrate other than fructose being not more than 2.5% by weight, the content of fructose, if any, present in the beverage being not greater than 5%
by weight, and the total content of carbohydrate being . not greater than 5~ by weight.
The products within -the scope of this invention may take a variety of forms. For instance, the product may be manufactured and sold as a single-strength beverage for direct consumption by the consumer~ ~lternatively, the product may be in the form of an aqueous concentrate or syrup which is diluted with water to yield a beverage which fulfills all of the requirements of this invention. The product may also be in dry form, such as a powder or a tablet which is dissolved in water to yield the novel beverage of this invention.
~. -: ~ ' - :
, 6~9 Detailed Description of Preferred Embodiments An edible sodium salt, dissolved in the beverage, is present in an amount sufficient to provide 0.01 to 0.32% by weight sodium whicb equates to about 25 to 750 mg sodium per eight fluid ounces of beverage. Percent by weight for sodium and for other ingredients herein is based on the weight of aqueous beverage, as consumed. The amount of sodium in the beverage is preferably 0.02 to 0.1% by weight and more preferably 0.03 to 0.06% by weight The sodium may be added in the form of any convenient edible salt such as sodium chloride. Sodium chloride is preferred and is typically present in the beverage in an amount of about 0.027 to 0.55% by weight to provide the required sodium content. Sodium and chloride can be included in the 15 beverage formulation as sodium chloride salt or as the result of the inclusion in the formulation of o~her salts such as potassium chloride and sodium citrate.
Chloride ion is present in the beverage in an amount of 0.01 to 0.5% by weight, and preferably about 0.02 to 0.1%.
20 Chloride ion is conveniently provided in the form of the sodium or potassium salt. When chloride is included as sodium chloride, the amount of the sodium chloride may be sufficient to supply both the sodium and chloride require-ments but if not, additional edible chloride or sodium salt, 25 such as potassium chloride or sodium citrate, may be used.
Citric acid and/or water-soluble salts thereof (e.g.
sodium or potassium citrate) are present in the beverage in an amount effective to provide 0.05% to 1% by weight, citric acid, preferably 0.1 to 0.8% by weight and more preferably 30 0.2 to 0.7% by weight.
,. . . .
, ~ ,,-. -~. ' ~`' ' ;~ .
... . .
"...
, . ~.
The beverage can be sweetened with any conventional intensive sweetener capable of sweetening the beverage to the sweetness of water sweetened with 0.02 to 0 06% by weight of L-aspartyl-L-phenylalanine methyl ester (or 05 "aspartame" referred to herein as "APM"), In view of the constraints related to solids aad carbohydrate levels, the use of conventional sugar sweeteners to provide substan-tial sweetness is limited as the amount necessary to achieve the required sweetness level is too high. Where 10 higher levels of carbohydrate sweeteners are used, the beverage becomes sufficiently sweet, but will not effect sufficiently rapid hydration. As a practical matter, then, sugar substitutes such as dipeptide sweeteners, cyclamates, saccharin and the like must be used to sweeten lS the beverage and may be used alone or in combination with one another.
When carbohydrate sweeteners are used, the level must be low because of the constraints on the beverage both in respect to solids content and carbohydate content. Higher 20 levels interfere with rapidity of hydration. However, it has been found that fructose can be tolerated at levels up to 5% without interfering unduly with the rate of hydra-tion. Accordingly, fructose is the only carbohydate that can provide significant sweetness to the beverage. When 25 included in the beverage fructose will typically be used at levels of from about 1 to 4% by weight, preferably 2 to 4% by weight. When used at levels even as hig'n as 5% by weight, fructose will not provide full sweetness and would be used in combination with an intensive sweetener such as 30 APM.
Where APM is used as the sole sweetener, it is used in an amount of from 0.02 to 0.06%. When used with ot~er sweeteners, lower amounts, for example as low as 0.005 or 0.01% by weignt are suitable.
;
.
, . , ~ .
~ ~ 68~j~J~
Conventional flavoring and coloring agents may be added as desired, subject only to the mentioned constraints on solids and carbohydrate content. There are many suitable water-soluble coloring and flavoring agents 05 which can be used to provide beverages well within these constraints, and it i~ a feature and advantage of the invention that a wide variety of these coventional ingre-dients can be u~ed to provide palatable beverages of wide variety. Suitable flavoring and coloring agents include 10 those which are conventional in the aqueous beverage field and are used in their conventional amounts.
The amount of solids in the beverage is kept low to enhance the rate of hydration. Total solid~ content, exclusive of fructose, of the beverage must not be more 15 than 4.7%. The solids are preferably all dissolved solids but need not be. However, any undissolved solids are included in the solids content of the beverage. The total solids content including fructose should not exceed about 7.2% by weight.
Z Non-fructose carbohydrates interfere with the rate of hydration of the beverage and the content thereof must not be more than 2.5%. However, when it is desired that the beverage provides a source of energy, the carbohydrate level, all of which may be fructose, will be typically 25 present at a level of 2.0 to 5.0% by weight, preferably 3.5% to 5.0%. The total carbohydrate level including fructose should not exceed about 5% by weight.
The invention is illustrated in the examples which follow:
Example I
A dry beverage concentrate is prepared by admixing the following ingredients:
.
~ .' ~:" .
~ 65 Ingredient Parts by_~eig~
citric acid 11.7 sodium chloride 2.1 potassium citrate 0.8 05 APM 0.65 maltodextrin 0.7 anti caking/buffering 0.7 agents (tricalcium phosphate/
and magnesium oxide) vitamin C 0.05 lemon/lime flavor 1.4 colorant 0.01 A lemon/lime beverage is prepared by di~solving 18.1 grams of the foregoing dry mix in sufficient water to 15 provide two quarts of a beverage having approximately the following composition:
-~ In~redientPercent by weight citric acid 0.61 sodium chloride 0.11 potassium citrate0.04 : APM 0.034 maltodextrin 0.04 anti-cake/buffer 0.04 vitamin C 0.003 flavor 0 07 color 0.001 water 99 The beverage is a sweet and flavorful beverage which is very palatable and which rapidly hydrates a dehydrated ~; 30 individual.
:
~ 35 .
:
EXAMPLE II
A dry beverage concentrate is prepared by admixing the following ingredien~s:
In~redientParts by wei~ht 05 tea solids 4.4 citric acid 3.~
sodium citrate 3.4 calcium chloride1.4 Maltodextrin 1.1 potassium citrate 0.8 magnesium oxide 0.1 flavor/color 0.4 vitamin C 0.05 15 A tea-flavored beverage is prepared by dissolving 16 grams of the foregoing dry mix in sufficient water to provide two quarts of beverage having approxi~ately the following compositon:
In~redientPercent by wei&ht tea solids 0.23 citric acid 0.19 sodium citrate 0.18 : calcium chloride0.07 maltodextrin 0.06 ~: potassium citrate 0.04 magnesium oxide0.005 flavor/color 0.02 vitamin C 0.003 water The beverage of Example II rapidly hydrates a dehydrated individual and is very palatable.
.
, --; , ' '` .: "'. ' 5~3 EXAMPLE III
A dry fructose-containing (as a source of energy) beverage concentrate is prepared by admixing the following ingredients:
05 ~redien~ Parts by wei~ht fructose 80.0 citric acid 11.7 sodium chloride 2.1 ~: potassium citrate 0.8 APM
maltodextrin 0.33 anti-caking/buffering 0.7 agents ~tricalcium phosphate/
and magnesium oxide) vitamin C 0.05 lemon/lime flavor 1.4 colorant 0.01 A lemon/lime beverage is prepared by dissolving 97.4 grams of the foregoing dry mix in sufficient water to : 20 provide two quarts of a beverage having a approximately the following composition:
IngredientPercent by weight fructose 4.0 citric acid O.S9 ~odium chloride 0.11 potassium citrate 0.04 APM 0.015 maltodextrin 0.017 anti-cake/buffer 0.035 vitamin C 0.003 flavor 0 07 color 0.001 water 95.1 The beverage of Example III is a sweet and flavorful beverage which is very palatable, rapidly hydrates a dehydrated individual and provides a source of energy.
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Claims (7)
1. A flavored and sweetened aqueous beverage which rapidly rehydrates dehydrated individuals comprising on a weight basis:
(a) water in an amount of at least 92.8%;
(b) sodium salt in an amount sufficient to provide 0.03 to 0.06% sodium;
(c) chloride salt in an amount sufficient to provide 0.02 to 0.1% by weight chloride;
(d) citric acid and/or citrate salts in an amount effective to provide from 0.05 to 1% by weight citric acid;
(e) APM in an amount of from 0.02 to 0.06%;
(f) flavoring agent in an amount sufficient to impart a desired flavor to the beverage and wherein;
(g) the total carbohydrate content is not greater than 5%.
(a) water in an amount of at least 92.8%;
(b) sodium salt in an amount sufficient to provide 0.03 to 0.06% sodium;
(c) chloride salt in an amount sufficient to provide 0.02 to 0.1% by weight chloride;
(d) citric acid and/or citrate salts in an amount effective to provide from 0.05 to 1% by weight citric acid;
(e) APM in an amount of from 0.02 to 0.06%;
(f) flavoring agent in an amount sufficient to impart a desired flavor to the beverage and wherein;
(g) the total carbohydrate content is not greater than 5%.
2. A beverage according to claim 1 which further comprises fructose and/or glucose.
3. A beverage according to claim 1 wherein said sodium salt comprises sodium chloride.
4. A concentrate suitable for dilution with water to make a rapidly hydrating flavored and sweetened aqueous beverage as claimed in claim 1.
5. A concentrate according to claim 4 wherein water comprises up to 50% by weight of the concentrate.
6. A concentrate according to claim 4 wherein water comprises up to 25% by weight of the concentrate.
7. A dry concentrate according to claim 4 further comprising at least one anti-caking agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA496195A CA1268659C (en) | 1984-12-04 | 1985-11-26 | Rapid hydrating beverage |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US677,937 | 1984-12-04 | ||
| US67793784A | 1984-12-14 | 1984-12-14 | |
| CA496195A CA1268659C (en) | 1984-12-04 | 1985-11-26 | Rapid hydrating beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA1268659A true CA1268659A (en) | 1990-05-08 |
| CA1268659C CA1268659C (en) | 1990-05-08 |
Family
ID=24720716
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA496195A Expired CA1268659C (en) | 1984-12-04 | 1985-11-26 | Rapid hydrating beverage |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPS61135574A (en) |
| CA (1) | CA1268659C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6455511B1 (en) | 1994-09-22 | 2002-09-24 | Quadrant Holdings Cambridge Limited | Compositions for use in rehydration and nutrition during athletic exercise and methods of making same |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007039610A (en) * | 2005-08-05 | 2007-02-15 | Asahi Breweries Ltd | Lemon flavor aroma degradation control method and beverage |
| JP7371880B2 (en) * | 2019-02-20 | 2023-10-31 | 有限会社富山サプリメント | Water-soluble solid rehydration drinks and rehydration drinks |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SE427983B (en) * | 1980-02-15 | 1983-05-30 | Pripps Bryggerier Ab | BEVERAGE PRODUCTS |
-
1985
- 1985-11-26 CA CA496195A patent/CA1268659C/en not_active Expired
- 1985-12-04 JP JP60273176A patent/JPS61135574A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6455511B1 (en) | 1994-09-22 | 2002-09-24 | Quadrant Holdings Cambridge Limited | Compositions for use in rehydration and nutrition during athletic exercise and methods of making same |
| US6596702B2 (en) | 1994-09-22 | 2003-07-22 | Elan Drug Delivery Limited | Compositions for use in rehydration and nutrition during athletic exercise and methods of making same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61135574A (en) | 1986-06-23 |
| CA1268659C (en) | 1990-05-08 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKLA | Lapsed | ||
| MKLA | Lapsed |
Effective date: 20050509 |