| abstract |
In accordance with the present invention, it has been discovered that the addition of lutein compounds to thermally processed nutritionals brightens the nutritional resulting in a more appealing color. Thermally processed liquid and powder nutritionals typically present brown and gray hues in the final color, which negatively impact the overall appeal of the nutritional. The inventors have discovered that the lutein compounds eliminate the gray and brown hues without imparting the relatively strong yellow color typically associated with lutein compounds. Additionally, the nutritionals possess long term color stability. |