Disclosed are compositions comprising carbohydrate； lipid, comprising from about 0.25% to about 2.5% lecithin by weight of total lipid； from about 90% to about 99.5% of intact protein by weight of total protein； and from about 0.5% to about 10% of at least one hydrolyzed protein selected from the group consisting of hydrolyzed casein protein and hydrolyzed whey protein； wherein the hydrolyzed protein has a degree of hydrolysis of between about 23% and about 90%, and wherein the compositions are nutritional powders. The nutritional powders provide improved oxidative stability and sensory performance.
