Disclosed are compositions comprising carbohydrate； lipid, comprising from about 0.25% to about 2.5% lecithin by weight of total lipid； from about 0.5% to about 10% hydrolyzed casein protein by weight of total protein； and from about 90% to about 99.5% intact protein by weight of total protein； wherein the compositions are nutritional powders. The nutritional powders provide improved oxidative stability and sensory performance.
