Powerful Beverage Performers

About 25 years ago, “new age” beverages came to fruition. As formulations progressed and marketers chanced on bolder ad campaigns, the category metamorphasized into numerous “promise” beverages—promise of endurance, promise to refuel, promise to stay awake, promise to build lean muscle, promise to satiate, promise to refresh and even promise to dance until last call.

Two of the most-popular promise categories are described as sports drinks and energy beverages. Sports drinks encompass a spectrum of formulations—beverages designed for before, during and after exercise. Energy drinks, on the other hand, have little to do with organized activity and are more about being alert. They are designed to deliver a benefit that is immediately effective and detectable. From young clubbers determined to see the sun rise to grad students pulling an all-nighter, energy drinks promise to keep you awake and functioning.

Hybrid beverages have emerged between these two categories. These drinks are marketed as providing just the right amount of stimulation to keep today’s fast-track consumer productive and effective all day long. According to the new “Global Sports Drinks” report from Zenith International Ltd., Bath, England, such innovations are fueled by consumer interest in health and wellness.

Targeted formulations

New formulation and ingredient developments have helped broaden consumption occasions and target new consumer segments, with new products now available for all ages and activity levels.

“Carbohydrate content is a key point of differentiation between ‘sports’ drinks and ‘energy’ drinks,” says Adam Schretenthaler, director of product strategy, CytoSport, Benicia, CA. “Sports drinks designed for consumption prior to performance will contain 6% to 7% of rapidly absorbed and digested carbohydrate. Energy drinks contain more carbohydrate for sustained energy, usually in the range of 12% to 14%. Of course, there are now sugar-free energy drinks in the marketplace, which really is an oxymoron, because these drinks, by definition of the term energy, should contain sugar, or some form of calorie-contributing carbohydrate. Nevertheless, these drinks rely on calorie-free stimulants such as caffeine.”

To formulate fast energy into a pre-performance sports drink or a “keep-me-going” quick drink, multiple carbohydrate sources are a smart choice. “Different carbohydrates break down into energy through different metabolic pathways,” says Schretenthaler. “So, when a drink has a variety of carbs, they can be digested simultaneously, providing the consumer with numerous jolts of energy.

“Both sports and energy drinks rely on caffeine for noncaloric stimulation, but sports beverages tend to contain lower amounts and usually rely on extracts from the guarana plant, which are a natural source of caffeine,” continues Schretenthaler. “Both types of d

Rodger Jonas, director of national sales, P.L. Thomas & Co., Inc., Morristown, NJ, adds: “Yerba maté dry extract is another all-natural source of caffeine. It contains about 8% caffeine, while guarana is about 12% caffeine.” Indeed, most energy beverages promote the inclusion of a cocktail of stimulants, including those based on caffeine and others associated with cellular energy production.

Another important point of differentiation is pH. “Sports drinks run on the higher side, usually around pH 3.5,” says Schretenthaler. “This prevents upsetting the stomach during exercise. Energy drinks tend to be more acidic—usually between pH 2.7 and 3.0—as this helps mask the high levels of caffeine and B vitamins added for stimulation.”

The sports-drink category includes post-exercise beverages, also known as recovery drinks. “Sports-recovery drinks will always have a protein component,” such as blends of dairy proteins, notes Schretenthaler, as well as carbohydrate and fat. “These drin
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Boston-based sports nutritionist Nancy Clark, author of “Nancy Clark’s Sports Nutrition Guidebook,” notes that “studies suggest that carbohydrates combined with protein may create a better muscle refueling and rebuilding response.”

Carbohydrates digest into glucose, and that glucose is “gasoline” to the muscles, notes Clark. Glucose gets stored in the liver to maintain normal blood-glucose levels that fuel the brain. Glucose also gets stored in the muscles as glycogen. During prolonged exercise, levels of glycogen in the muscles and liver are tapped. Glycogen depletion is associated with fatigue. Thus, to stay energized, it is necessary to refuel with carbs. However, carbs do not build or repair muscle. Protein does that job, she notes.

Protein promises

Several performance beverages on the market today promote protein in the ingredient listing. “There are many high-quality proteins, but some are more beneficial than others,” says Kimberlee Burrington, dairy ingredient applications coordinator, Wisconsin Center for Dairy Research (WCDR), UW-Madison, WI. WCDR is part of the Dairy Management Inc.™ (DMI), Rosemont, IL–sponsored National Dairy Foods Research Center Program.

An increasing amount of scientific evidence indicates that whey proteins can help with weight-management goals and promote better body composition and building of lean muscle, particularly when combined with resistance exercise. Further, whey protein is one of the best sources of branched-chain amino acids, especially leucine, which can help rebuild muscle protein following exercise. Muscle breaks down during exercise; consuming whey protein after exercise can help speed the rebuilding of muscle by increasing muscle synthesis.

“Bodybuilders have long known the benefits of whey protein for muscle strengthening and recovery,” says Burrington. “But now, research shows all active people can benefit from this dairy-based ingredient.”

In a study using eight resistance-trained athletes, the Exercise Metabolism Research Group with the Department of Kinesiology at McMaster University, Hamilton, Ontario, part of the National Research Council in Canada, found that participants who ingested a carbohydrate drink containing 10 grams of whey protein with 21 grams of fructose following resistance exercise saw a rise in muscle protein synthesis.
“Formulators will find whey protein isolate (WPI) is very easy to work with, partially due to its high solubility, and its unique ability to remain clear at the low pH range of 2.8 to 3.5 found in high-acid beverages, such as isotonics,” Burrington says. “Due to this clarity and solubility, formulators can pack more protein into a beverage drink than with soy protein, which is not as soluble as whey protein below pH 3.9.”

WPIs are a high-quality concentrated source of dairy whey protein (more than 90%). They also have less than 1% lactose and possess a neutral flavor that allows addition into beverages not normally associated with dairy. A hydrolyzed version is available if more heat stability is desired.

Soy protein, a common base for meal-replacement beverages and bars, is not typically associated with energy or endurance drinks. However, a hybrid beverage formulation from Reliv International Inc., Chesterfield, MO, combines soy protein and other nutrients in a powdered drink mix. The company provides clinical data associating soy protein intake with increased energy, endurance and lean muscle mass; and decreased length of recovery after exercise.

The performance-enhancing drink “meets the needs of physically active people with a balance of nutrients formulated to improve performance, endurance, recovery and repair,” says Carl Hastings, chief scientific officer, Reliv International. Each serving delivers 13 grams of muscle-building soy protein, as well as energy- and endurance-providing and fat-burning ingredients, such as medium-chain triglycerides (MCTs), creatine and coenzyme Q10 (CoQ10).

One soy protein isolate ingredient offered by Burcon NutraScience Corporation, Vancouver, is suited for sports drinks, according to the manufacturer. Because it is easily dispersed and dissolved, 100% soluble, and is completely transparent in solutions, it could be added as a protein source to powdered beverage mixes, whether conventional canisters or single-shot sleeves. It would be an option
instead of whey protein for the lactose intolerant.

Another protein source gaining attention from sports and energy enthusiasts comes from eggs. Though egg products are more likely to be formulated into bars than beverages, ongoing research may change this innovation focus.

A recent research review published in Nutrition Today (Jan./Feb. 2009; 44(1):43-48) affirms that the high-quality protein in eggs makes a valuable contribution to sports nutrition. The protein in eggs provides steady and sustained energy because it does not cause a surge in blood sugar or insulin levels, which can lead to a rebound effect or energy “crash” as levels drop, according to Donald Layman, co-author of the research review and professor emeritus, Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign. “Eggs are a nutrient-rich source of high-quality protein and provide several B vitamins required for the production of energy in the body,” he says.

Carbohydrate complexity

As mentioned, carbohydrates are the primary source of caloric energy in sports and energy drinks. “Carbohydrate-loading beverages for pre-exercise/competition consumption should be easy to digest,” says Tonya Armstrong, senior applications scientist, Grain Processing Corp., Muscatine, IA. “Maltodextrins have been very successful in this category, because they can be consumed at very high levels without upsetting the stomach.”

Maltodextrins are glucose polymers—small- to medium-chain lengths of glucose units—that are totally digestible. They provide approximately four calories per gram and are metabolized by the body the same as glucose. These neutral-tasting, non-sweet, cold-water-soluble carbohydrates can be formulated into all types of beverages to increase carbohydrate calories for stored energy.

“The advantages of maltodextrins are even more evident when used in beverages designed for consumption during sports events,” says Armstrong. “Many articles have been published on the need for fluid, energy and electrolyte balance for endurance and optimal performance. In many of these studies, glucose polymers have been shown to be effective in increasing endurance.

“One of the most-important characteristics of sports beverages consumed during an event is the product’s osmolality,” continues Armstrong. “Normal body fluids have an osmolality of 275 to 298 mOsm per kg. Solutions that have an osmolality greater than this are hyperosmolar and cause water to be drawn from the body into the stomach or gut to balance the osmolality. In athletes, water balance is already of critical importance, and hyperosmolar solutions may cut performance. Maltodextrins, at a given concentration, exert a much lower osmolality than simple sugars and can, therefore, be used at higher levels to provide more utilizable energy in an osmotically balanced formula.” For example, sports drinks can be formulated to contain 15% to 20% maltodextrin and still be at body osmolality, she says.
Most sports beverages promise a balance of caloric concentration and osmolality. “Drinks made with maltodextrins and corn syrup solids, with their widely varying osmolalities, permit flexible formulation while providing a highly pure, low-residue carbohydrate,” says Armstrong. “Fructose is often used to provide sweetness and also as a source of more slowly metabolized carbohydrate.” Maltodextrin is multifunctional. “In recovery beverages, maltodextrin helps smooth out high-protein solutions, enhancing mouthfeel and masking some of their off flavors,” she says.
A number of specialty carbohydrates are used in sports and energy drinks. “Isomaltulose is a natural sugar found in honey and sugar cane molasses as a disaccharide consisting of glucose and fructose,” says Debra Bryant, director, business development and technical services, BENEO-Palatinit Inc., Morris Plains, NJ. “It is produced in a biotechnical process and applied as a functional carbohydrate to capitalize on its distinctive nutritional and physiological properties.”

Isomaltulose is the only fully digestible low-glycemic carbohydrate that provides prolonged energy release in the form of glucose. “Isomaltulose supplies glucose as fuel for body and brain long after sucrose, high-fructose corn syrup or pure glucose have been digested and absorbed,” says Bryant. “It does this by being hydrolyzed and absorbed four to five times more slowly than sucrose, thanks to the strong binding of its glucose and fructose component. As a result, isomaltulose provides the same amount of carbohydrate energy as other sugars—4 calories per gram—but over a much-longer period, making it the perfect choice for endurance athletes or anyone committed to a serious, time-intensive exercise program.

“Furthermore, specific energy-release profiles can be achieved by combining isomaltulose with other carbohydrates,” continues Bryant. “Isomaltulose is about half as sweet as sucrose, while exhibiting the same balanced and natural taste profile as sucrose.”

Isomaltulose has also been shown to promote fat oxidation by increasing the use of body fat and fatty acids as energy sources. “When consumed as part of an exercise regimen, a sports drink containing this unique functional carbohydrate helps to improve the metabolism of fat,” says Bryant. “Isomaltulose causes a very distinct absorption that leads to the release of glucose energy at exactly the level where it triggers an increased rate of fat metabolization, while sparing glycogen in the liver and muscle. This leaves important glycogen reserves for when they are really needed.”

Isomaltulose is available in crystalline granule form and disperses in water, soy or a dairy base. “It is highly stable under acidic conditions, and its strong molecular bond translates directly into strong stability in sports beverages,” Bryant adds. “This, in turn, ensures that the drink’s osmolarity remains stable and vital from production all the way to actual consumption—whether the beverage is isotonic, hypertonic or hypotonic.

“Further,” continues Bryant, “our scientific studies show that a consumer energy drink containing 20 grams of isomaltulose will assure the provision of outstanding benefits, such as its steady and long-lasting energy supply in the form of glucose and its mild effect on blood glucose concentration, after consumption.”

D-ribose, a five-carbon carbohydrate, “is vital for the cellular synthesis of ATP (adenosine triphosphate), plus the genetic materials DNA and RNA,” says Kathy Lund, vice president, sales & marketing, ribose ingredient division, Bioenergy Life Science Inc., Ham Lake, MN. “It is widely used in beverages for energy enhancement, as it helps accelerate energy recovery in hearts and muscles, reduces fatigue and post-exercise malaise, and improves exercise performance over time.

“While every cell in the body has the ability to make ribose, the metabolic pathway used in ribose synthesis is slow and rate limited,” continues Lund. “In times of metabolic stress, the body’s inability to produce ribose limits ATP synthesis, restricts the formation of important cellular compounds and delays tissue recovery. Stressed cells simply cannot make energy fast enough to keep pace with demand. Ribose administration significantly accelerates energy recovery.”

For serious athletes, recovery time is paramount. “High-intensity exercise drains muscle energy pools, contributing to delayed-onset muscle soreness, fatigue, loss of peak performance and tissue damage,” says Lund. “The fundamental role of ribose in energy synthesis and salvage is to accelerate tissue energy recovery, helping to restore the physiological condition of the muscle, reduce cell damage, limit free-radical formation and protect the heart and muscles from the rigors of strenuous exercise.

“For those who exercise more sporadically, prolonged muscle soreness and fatigue can also be debilitating,” adds Lund. “Ribose shortens recovery time, reduces muscle soreness and limits the onset or severity of fatigue for athletes of all levels.” The company’s natural, GRAS D-ribose is white to slightly yellow in appearance and imparts a mildly sweet flavor (about half that of sugar) in beverage applications. It’s highly soluble in both hot and cold liquids. Benefits can be achieved when products are formulated to include about 5 grams of D-ribose per serving.
Functional fatty acids

Some beverage designers turn to specialty fatty acids for energy and lean muscle building. For example, MCTs become a fuel that quickly reaches the liver and provides energy through mitochondrial oxidation.

“The ketone bodies produced from fatty-acid oxidation are delivered to muscles as an energy source, thus potentially lessening glycogen utilization,” says Jenifer Heydinger Galante, senior research manager, Stepan Co., Northfield, IL. “Another potential benefit of the use of MCTs would be the avoidance of the insulin elevation and possible hypoglycemia during exercise that follows a high-carbohydrate meal. The optimal benefit of using MCTs for performance enhancement explored by exercise scientists is increased endurance as a result of delaying glycogen utilization during a bout of exercise.” The company’s triglyceride is made using glycerin from vegetable oil sources and medium-chain fatty acids—caprylic (C8) and capric (C10) acids—from coconut or palm kernel oil. It’s GRAS for use in all types of sports and energy products.

“The nutritional benefits of MCTs are a result of their unique metabolic pathway,” explains Galante. “Rather than being metabolized like conventional saturated or unsaturated long-chain triglycerides (LCTs), MCTs are metabolized like carbohydrates. LCTs must travel through the lymphatic system for distribution to body tissues, while MCTs travel directly to the liver. As a result, MCTs are preferentially burned for energy and, therefore, do not accumulate as fat in the body.”

Another specialty fatty acid used in some sports drinks is conjugated linoleic acid (CLA), a term used to describe a group of linoleic-acid isomers. According to a study published in The Journal of Nutrition (March 2008; 138(3):449-454), CLA reduced body fat accumulation but not body weight when given to piglets. The study involved 24 piglets who were fed either a low-fat (3%) or high-fat (25%) diet, with or without an added 1% CLA, for 16 to 17 days. “Both groups gained the same amount of weight, but the group fed the low-fat diet ate more formula,” says Jack Odle, lead scientist and professor, Department of Animal Science, University of North Carolina, Raleigh. “The piglets fed the high-fat diet accumulated 50% more body fat during the period than those on the low-fat diet. But, the CLA reduced body fat buildup, regardless of the dietary fat content.

“The study shows the mechanism of CLA reducing body fat involves the inhibition of fatty acid uptake and synthesis by adipose tissue, not increased fat oxidation in the liver or muscle,” concludes Odle.

Micro powers

A number of micronutrients make powerful contributions to sports and energy drinks. Some of these micronutrients are derived from macronutrients. For example, one sports-recovery ingredient derived from whey “is a blend of naturally derived insulin-like growth factors (IGF-I) and other small peptides recognized as assisting with muscle repair and recovery,” says Jonas. “The ingredient contains less than 2% protein, which minimizes the effect of protein overload that can be associated with gastrointestinal burdens and calcium losses after training. It is highly soluble and stable over a wide range of pH, especially acidic beverages.”

L-carnitine is a compound biosynthesized from the amino acids lysine and methionine. “L-carnitine plays a fundamental part in ensuring the production of energy from fat,” says Kevin Owen, head of technical marketing and scientific affairs, Lonza Inc., Allendale, NJ. “Fatty acid breakdown (ß-oxidation) and subsequent energy production occur inside the mitochondria of the human cell. The mitochondrion is frequently referred to as the ‘furnace’ of the cell, since this is where energy is produced. In order to produce energy from fat, long-chain fatty acids need to move into the mitochondria. However, the mitochondrial membrane acts as a barrier to long-chain fatty acids, refusing permission to enter.” This is where L-carnitine comes into play.

“L-carnitine binds to the long-chain fatty acids and, through a series of enzymatic steps, it ‘shuttles’ them across the inner mitochondria membrane where they can be subsequently broken down and energy can be produced in the form of ATP,” says Owen. “This crystalline, white, water-soluble and heat-stable powder is non-hygroscopic, odorless and has a pleasant, citrus taste and excellent flowability, making it suitable for various food and drink applications.”

Another so-called “energy ingredient” derived from amino acids is creatine, with meat being the primary dietary source. The body also synthesizes creatine from arginine, glycine and methionine. The body converts creatine into phosphocreatine, which is directly involved with ATP production. The availability of phosphocreatine is believed to become a limiting factor during short bouts of high-intensity exercise. Therefore, many athletes and exercise enthusiasts believe supplementing the diet with creatine prior to performing enables a faster recovery of ATP and improves endurance.

Natural betaine, also known as trimethylglycine (TMG), is another ideal ingredient for sports-drink formulations. “Danisco extracts betaine from sugar-beet molasses to produce highly purified forms of natural betaine using patented chromatographic separation processes,” says Ross Craig, product manager, Danisco USA Inc., Elmsford, NJ. “Betaine has been used in human and animal nutrition for more than 70 years as a methyl donor and osmolyte. Methyl groups are essential for metabolism. Since they cannot be produced in the body, they have to be supplied in the diet. Betaine is the most-efficient source of methyl groups. As an osmolyte, betaine attracts water, protecting cells from dehydration. This is essential for cellular health and well-being.

“In clinical studies, betaine has been shown to improve athletic performance, especially enhancing strength and power,” continues Craig. “It can also protect against the effects of dehydration. Research also indicates betaine, along with other nutrients, helps to reduce potentially toxic levels of homocysteine, a naturally occurring amino acid that can be harmful to blood vessels, thereby contributing to the development of heart disease, stroke and peripheral vascular disease.

“Most recently, research has shown that betaine significantly increases strength and power—up to 35% increase in upper-body strength has been observed—and several studies are now ongoing to better understand the mechanism involved,” adds Craig. “It is hypothesized that the function is linked to the methylation cycle, which also controls the body’s production of creatine.” Natural betaine is highly soluble and stable, so it can be used in a wide variety of sports beverages.

“Many micronutrients, particularly vitamins and minerals, are added to beverage formulations via a premix, as this ensures consistency and leaves less room for error,” says Ram Chaudhari, senior executive vice president and chief scientific officer, Fortitech, Inc., Schenectady, NY. “Premixes are customized to each beverage’s goals and promises. The most-common ingredients in a beverage premix are vitamins, minerals, amino acids, nucleotides and other functional compounds, such as caffeine and various herbal extracts.

“Some of these components must be microencapsulated to prevent interaction with other ingredients and/or to mask any unpleasant flavors, such as the lingering metallic aftertaste of some minerals, or the sulfur off-flavor of vitamin B1,” says Chaudhari. “Antioxidants are added to most premixes for two reasons. The first is to stabilize the ingredients in the premix, keeping them viable and effective. The second is to contribute to the overall nutrient profile of the application.”
Both sports and energy drinks almost always contain B vitamins, but types and levels vary by application. “The B-complex is composed of eight water-soluble vitamins that play a critical role in cellular metabolism. Thus, they are necessary for releasing energy from the macronutrients and giving the body the boost consumers are looking for in sports and energy beverages,” says Chaudhari. “Vitamin B5, also known as pantothenic acid, is probably the most common in such drinks, as it is critical in the metabolism of carbohydrates, fats and proteins.”

CoQ10 is another nutrient required by the body for cellular metabolism. “It supports ATP production, which is how most of the body’s energy is synthesized,” says Jonas. “The body makes CoQ10; however, levels are reported to decrease with age. Because it is directly involved with energy production, sports beverages often include it as a performance enhancer.” Use levels range from 10 to 60 mg per 8-oz. beverage, he notes, “and at these levels contributes no calories or flavor; however, it does have a slight orange color.”

Many more macro- and micro-ingredients associated with sports and energy drinks are available to formulators. Scientists will continue to explore and learn how nutrients, extracts and other treasures from nature provide consumers the power to improve their performance.

Donna Berry, president of Chicago-based Dairy & Food Communications, Inc., a network of professionals in business-to-business technical and trade communications, has been writing about product development and marketing for 13 years. Prior to that, she worked for Kraft Foods in the natural-cheese division. She has a B.S. in food science from the University of Illinois in Urbana-Champaign. She can be reached atdonnaberry@dairy-food.com.

Fruitful Sports Drinks

Sports-drink formulation isn’t all about protein, caffeine and vitamins. Compounds from everyday fruit may be worth a look.

According to Japanese research, an apple polyphenol extract from unripe apples can reduce fatigue symptoms and improve physical performance during exercise. In a double-blinded, placebo-controlled, three-way crossover trial, participants undertook fatigue-inducing physical exercise using a bicycle ergometer. Results showed the top speed participants could reach and maintain for ten seconds was higher in the polyphenol-supplemented group. Researchers theorized the antioxidants acted against muscular exercise’s promotion of free-radical and other reactive-oxygen-species’ creation. These are responsible for exercise-induced protein oxidation and contribute to physical fatigue.

(Nutrition, May 2007, 23; 5:419-423).

Tart cherries might be another natural way to help with exercise performance. Tart cherries are high in anthocyanins, antioxidants that science shows can help reduce inflammation and relieve muscle and joint pain in a similar manner to certain pain medications. According to the Cherry Marketing Institute, Lansing, MI, arthritis sufferers have sworn by tart cherry juice as a pain remedy, and experts say tart cherries may be beneficial for easing pain and inflammation post-exercise and activity (Journal of Natural Products 1999, 62:802). In fact, new research due to be presented in 2009 promises to show how tart cherry juice may promote recovery after exercise.