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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 2814. Отображено 100.
14-03-2013 дата публикации

INGREDIENT DELIVERY SYSTEM

Номер: US20130064931A1
Автор: Gautier Antoine, Hafner Valeria, TCHAKALOVA Vera
Принадлежит: FIRMENICH SA

A delivery system that includes surfactant micelles, and a surfactant system of nonionic, cationic or zwitterionic surfactants, with the surfactant being present in an amount equal to or greater than its critical micelle concentration, 10% or more by weight, based on the total weight of the delivery system, of a hydrophilic phase formed of water and/or a water-soluble solvent, and from 0.0001 to 5% by weight, based on the total weight of the delivery system, of a compound having the structure 2. A delivery system according to wherein the surfactant aggregates are vesicles and/or micelles.3. A delivery system according to wherein the surfactant aggregates are micelles.4. A delivery system according to further comprising an oil phase formed of a flavor or other oil claim 1 , with less than 20% by weight of the hydrophilic phase and with the delivery system being in the form of a microemulsion.5. A delivery system according to further comprising a continuous phase protecting component for compound 1.6. A delivery system according to wherein continuous phase protecting agent comprises ascorbic acid.7. A delivery system according to wherein continuous phase protecting agent comprises citric acid claim 5 , phosphoric acid or mixtures thereof.8. A delivery system according to claim 1 , wherein compound 1 is present in an amount of from 0.2 to 2% claim 1 , by weight based on to the weight of the delivery system.9. A delivery system according to claim 1 , wherein the surfactant comprises a nonionic surfactant.10. A delivery system according to claim 1 , wherein the surfactant comprises a zwitterionic surfactant.11. A delivery system according to claim 1 , wherein the surfactant is selected from the group consisting of sugar esters of fatty acids claim 1 , polyoxyethylene-based surfactants claim 1 , polyoxyethylene sorbitan-based surfactants claim 1 , alkyl polyglucosides and saponin-containing surfactants.12. A delivery system according to claim 1 , wherein the surfactant is ...

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Номер записи: 1
14-03-2013 дата публикации

NEW MELON VARIETY NUN 02602 ME

Номер: US20130064959A1
Автор: Poulos Jean Marie
Принадлежит: Nunhems B.V.

The invention relates to the field of , in particular to a new variety of , NUN 02602 ME, plants, seeds and melon fruits. 1. A seed of melon variety NUN 02602 ME , wherein a representative sample of said seed has been deposited under Accession Number NCIMB ______.2. A plant of melon variety NUN 02602 ME , or a part thereof , wherein a representative sample of seed of said variety has been deposited under Accession Number NCIMB ______.3. A fruit of melon variety NUN 02602 ME claim 2 , or a plant part produced from the plant of .4. A method of producing a melon plant claim 2 , comprising crossing the plant of with a second melon plant one or more times claim 2 , and selecting progeny from said crossing.5. A method of producing a melon plant claim 2 , comprising selfing the plant of one or more times claim 2 , and selecting progeny from said selfing.6. Progeny of melon variety NUN 02602 ME obtained by further breeding with said variety.7. The progeny of claim 6 , wherein said progeny have all the physiological and morphological characteristics of melon variety NUN 02602 ME when grown under the same environmental conditions.8. An Essentially Derived Variety of NUN 02602 ME having one claim 6 , two or three physiological and/or morphological characteristics which are different from those of NUN 02602 ME and which otherwise has all the physiological and morphological characteristics of NUN 02602 ME claim 6 , wherein a representative sample of seed of variety NUN 02602 ME has been deposited under Accession Number NCIMB ______.9. A method of producing plants claim 6 , or a part thereof claim 6 , of variety NUN 02602 ME comprising vegetative propagation of variety NUN 02602 ME.10. The method of claim 9 , wherein said vegetative propagation comprises regenerating a whole plant from a part of variety NUN 02602 ME.11. The method of claim 10 , wherein said part is a cutting claim 10 , a cell culture or a tissue culture.12. A vegetative propagated plant of variety NUN 02602 ME ...

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Номер записи: 2
14-03-2013 дата публикации

COMPOSITIONS FOR MASKING THE FLAVOR OF NUTRIENTS AND METHODS FOR MAKING SAME

Номер: US20130065822A1
Автор: Bovetto Lionel Jean Rene, Kvamme Candis Diane, Miller Kevin Burke, Stellingwerff Trent
Принадлежит: NESTEC S.A.

Nutritional compositions and methods of making and using the nutritional compositions are provided. In a general embodiment, the present disclosure provides nutritional compositions having whey protein micelles and leucine. The nutritional compositions provide a sufficient amount of leucine to improve protein synthesis in humans, while also maintaining a low-viscosity fluid matrix and acceptable organoleptic properties. 1. A nutritional composition comprising: whey protein powder comprising whey protein micelles and leucine , wherein the total amount of leucine in the composition is between about 20% and about 40% by weight dry matter.2. The composition according to claim 1 , wherein the whey protein powder comprises at least about 20% to at least about 80% whey protein micelles.3. The composition according to claim 1 , wherein the whey protein powder comprises at least about 50% whey protein micelles.4. The composition according to claim 1 , wherein the whey protein powder has a water binding capacity of at least about 50% to about 100%.5. The composition according to claim 1 , wherein the whey protein micelles and leucine are present in a weight ratio of about 30:1 to about 1:100.6. The composition according to claim 1 , wherein the dry weight ratio of added leucine to whey protein micelles is from about 1:2 to about 1:3.7. The composition according to claim 1 , wherein the whey protein powder is obtained by a process selected from the group consisting of spray-drying and freeze-drying claim 1 , that is performed with the whey protein micelles and leucine.8. The composition according to comprising at least one ingredient selected from the group consisting of antioxidants claim 1 , vitamins claim 1 , minerals claim 1 , phytonutrients claim 1 , prebiotics claim 1 , and probiotics.9. The composition according to claim 1 , wherein the composition is a liquid and the total amount of leucine in the composition is less than about 2.5 g per 100 g of the liquid claim 1 , ...

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Номер записи: 3
21-03-2013 дата публикации

HIGH-PURITY STEVIOL GLYCOSIDES

Номер: US20130071339A1
Автор: MARKOSYAN Avetik
Принадлежит:

Methods of preparing highly purified steviol glycosides, particularly Rebaudioside D, are described. The methods include purification from the extraction stage of the Bertoni plant, purification of steviol glycoside mixtures, Rebaudioside D and Rebaudioside A from a commercial Stevia extract, and purification of Rebaudioside D from remaining solutions obtained after isolation and purification of Rebaudioside A and a high purity mixture of steviol glycosides. The methods are useful for producing high purity Rebaudioside D, Rebaudioside A, and steviol glycoside mixtures. The high purity steviol glycosides are useful as non-caloric sweeteners in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums. 1. A method for purifying steviol glycosides , comprising the steps of:a. providing a solution of steviol glycosides;b. passing the solution of steviol glycosides through a multi-column system including a plurality of columns packed with an adsorbent resin, to obtain at least one column having adsorbed steviol glycosides;c. removing impurities from the multi-column system; andd. eluting the adsorbed steviol glycosides from the at least one column, to obtain an eluted solution comprising steviol glycosides.2. The method of claim 1 , wherein impurities are removed by eluting the multi-column system with a washing solution.3. The method of claim 2 , wherein the washing solution comprises an aqueous alcohol solution having a water to alcohol ratio ranging from about 99.9:0.1 to about 60:40.4. The method of claim 1 , wherein the adsorbed steviol glycosides are eluted with an aqueous alcohol solution having a water to alcohol ratio ranging from about 60:40 to about 0.1:99.9.5. The method of claim 1 , wherein at least two columns of the plurality of columns are connected in series.6. The method of claim 1 , wherein at least two columns of the plurality of columns are connected in parallel.7. The method of claim 1 , ...

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Номер записи: 4
21-03-2013 дата публикации

SOLID CORE COACERVATED CAPSULES

Номер: US20130071455A1
Автор: Dardelle Gregory
Принадлежит: FIRMENICH SA

Coacervated capsules that have from 10 to 99% by weight of the capsule of a core comprising a mixture of (I) a fatty component of (i) hydrogenated oil or (ii) hydrogenated fat or (iii) cocoa butter or (iv) a mixture thereof and (II) a material to be encapsulated comprising a flavor and/or fragrance material, the mixture having a Tm of between about 30° C. and about 40° C. such that it is a solid at 20° C., wherein the weight ratio of fatty component to material to be encapsulated is from to 10:90 to 70:30, and from 90 to 1% by weight of the capsule of a coating layer of a protein, and optionally a non-protein polymer. Also, methods of manufacture and use of such capsules and food and oral care compositions containing such capsules. 1. A coacervated capsule comprising:(a) from 10 to 99% by weight of the capsule of a core comprising a mixture of (I) a fatty component comprising (i) hydrogenated oil or (ii) hydrogenated fat or (iii) cocoa butter or (iv) a mixture thereof, and (II) a material to be encapsulated comprising a flavor and/or fragrance material, the mixture having a Tm of between about 30° C. and about 40° C. such that it is a solid at 20° C., wherein the weight ratio of fatty component to material to be encapsulated is from to 10:90 to 70:30, and(b) from 90 to 1% by weight of the capsule of a coating layer comprising essentially a protein, and optionally a non-protein polymer.2. The capsule according to claim 1 , wherein the flavor or a fragrance is a hydrophobic liquid.3. The capsule according to claim 1 , wherein the protein is gelatine.4. The capsule according to claim 1 , wherein the non-protein polymer is gum Arabic.58.-. (canceled)9. A food composition that includes coacervated capsules as claimed in in a flavor effective amount therein.10. An oral care composition that includes coacervated capsules as claimed in in a flavor effective amount therein.11. A body care claim 1 , skin care or home care product that includes coacervated capsules as claimed ...

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Номер записи: 5
21-03-2013 дата публикации

COMPOUNDS COMPRISING LINKED HETEROARYL MOIETIES AND THEIR USE AS NOVEL UMAMI FLAVOR MODIFIERS, TASTANTS AND TASTE ENHANCERS FOR COMESTIBLE COMPOSITIONS

Номер: US20130071536A1
Автор: LEBL-RINNOVA Marketa, Tachdjian Catherine, Wallace David
Принадлежит: Senomyx, Inc.

The inventions disclosed herein relate to the discovery of the use of compounds having the formula shown below 1111-. (canceled)113. The method of claim 112 , wherein the Rand Rradicals are independently selected from the group consisting of hydroxy claim 112 , SH claim 112 , NH claim 112 , halogen claim 112 , alkyl claim 112 , alkoxyl claim 112 , alkoxy-alkyl claim 112 , hydroxyalkyl claim 112 , haloalkyl claim 112 , CN claim 112 , COH claim 112 , CHO claim 112 , COR claim 112 , COR claim 112 , amide claim 112 , NHR claim 112 , NRR claim 112 , SR claim 112 , S(O)R claim 112 , and SOR claim 112 , wherein Ris an alkyl.114. The method of claim 112 , wherein the Rand Rradicals are independently selected from the group consisting of hydrogen claim 112 , hydroxy claim 112 , fluoro claim 112 , chloro claim 112 , NH claim 112 , NHCH claim 112 , N(CH) claim 112 , COCH claim 112 , amide claim 112 , SEt claim 112 , SCH claim 112 , methyl claim 112 , ethyl claim 112 , isopropyl claim 112 , trifluoromethyl claim 112 , methoxy claim 112 , ethoxy claim 112 , isopropoxy claim 112 , and trifluoromethoxy groups.115. The method of claim 112 , wherein Ar comprises a benzene claim 112 , pyridyl claim 112 , pyrazinyl claim 112 , pyridazinyl claim 112 , pyrimidinyl claim 112 , furanyl claim 112 , thiofuranyl claim 112 , pyrrolyl claim 112 , pyrazolyl claim 112 , oxazolyl claim 112 , isoxazolyl claim 112 , benzofuranyl claim 112 , benzothiofuranyl claim 112 , or benzopyrrolyl ring.117. The method of claim 112 , wherein n is one.118. The method of claim 112 , wherein X is S claim 112 , NH claim 112 , or O.119. The method of claim 112 , wherein R claim 112 , R claim 112 , R claim 112 , R claim 112 , R claim 112 , R claim 112 , and Rare hydrogen.120. The method of claim 112 , wherein hArcomprises a pyridyl claim 112 , pyrazinyl claim 112 , or pyrimidinyl ring.122. The method of claim 121 , wherein the Rand Rradicals are independently selected from hydroxy claim 121 , SH claim 121 , NH claim ...

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Номер записи: 6
21-03-2013 дата публикации

REBAUDIOSIDE B AND DERIVATIVES

Номер: US20130071537A1
Автор: Deng Mingming, Ding Jien, Shi Jingang, Wang Hansheng, Wu Yanyan
Принадлежит: E.P.C (Beijing) Plant Pharmaceutical Technology Co., Ltd

The invention describes compositions that include a sweetener and a salt of a steviol glycoside, wherein the concentration of the components provide an improved taste profile where bitterness, after taste and/or lingering of the sweetener is decreased or eliminated. 2. The purified compound according to claim 1 , wherein M is a sodium or potassium ion.3. The purified compound according to either claim 1 , wherein the sugar is a monosaccharide or an oligosaccharide.4. The purified compound according to claim 3 , wherein the monosaccharide is glucose (dextrose) claim 3 , fructose (levulose) claim 3 , galactose claim 3 , rhamnose claim 3 , xylose and/or ribose.5. The purified compound according to claim 3 , wherein the oligosaccharide is sucrose claim 3 , maltose claim 3 , lactose claim 3 , -glucose-glucose claim 3 , -glucose(-glucose)-glucose claim 3 , -glucose(-rhamnose)-glucose.6. The purified compound according to claim 5 , wherein M is a potassium ion and R is glucose(-glucose-)glucose.7. The purified compound according to claim 5 , wherein M is a sodium ion and R is glucose(-glucose)-glucose.8. A process to prepare a carboxylic acid salt of steviol or a steviol glycoside claim 5 , comprising the step of:reacting steviol or a steviol glycoside with a base, such that a carboxylic acid salt is formed.9. The process of any of claim 8 , wherein the steviol glycoside is raudioside A claim 8 , B claim 8 , D or mixtures thereof.10stevia. A process to prepare a carboxylic acid salt of a extract claim 8 , comprising the step of:{'i': stevia', 'stevia, 'reacting the extract with a base, such that a carboxylic acid salt is formed with one or more constituents of the extract.'}11stevia. The process of claim 10 , wherein the extract constituents comprise one or more of raudioside A claim 10 , B claim 10 , D or mixtures thereof.12. A purified rebaudioside B (RB) sweetener consisting essentially of RB.13. The purified rebaudioside B (RB) sweetener of claim 12 , wherein the ...

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Номер записи: 7
21-03-2013 дата публикации

CUCUMBER VARIETY NUN 55505 CUP

Номер: US20130071545A1
Автор: Suelmann Jos
Принадлежит: Nunhems B.V.

The invention relates to the field of , in particular to a new variety of designated NUN 55505 CUP plants, seeds and cucumber fruits thereof. 1. A seed of cucumber variety NUN 55505 CUP , wherein a representative sample of said seed has been deposited under Accession Number NCIMB ______.2. A plant of cucumber variety NUN 55505 CUP , or a part thereof , wherein a representative sample of seed of said variety has been deposited under Accession Number NCIMB ______.3. A fruit of cucumber variety NUN 55505 CUP claim 2 , or a plant part produced from the plant of .4. A method of producing a cucumber plant claim 2 , comprising crossing the plant of with a second cucumber plant one or more times claim 2 , and selecting progeny from said crossing.5. A method of producing a cucumber plant claim 2 , comprising selfing the plant of one or more times claim 2 , and selecting progeny from said selfing.6. Progeny of cucumber variety NUN 55505 CUP obtained by further breeding with said variety.7. The progeny of claim 6 , wherein said progeny have all the physiological and morphological characteristics of cucumber variety NUN 55505 CUP when grown under the same environmental conditions.8. An Essentially Derived Variety of NUN 55505 CUP having one claim 6 , two or three physiological and/or morphological characteristics which are different from those of NUN 55505 CUP and which otherwise has all the physiological and morphological characteristics of NUN 55505 CUP claim 6 , wherein a representative sample of seed of variety NUN 55505 CUP has been deposited under Accession Number NCIMB ______.9. A method of producing plants claim 6 , or a part thereof claim 6 , of variety NUN 55505 CUP comprising vegetative propagation of variety NUN 55505 CUP.10. The method of claim 9 , wherein said vegetative propagation comprises regenerating a whole plant from a part of variety NUN 55505 CUP.11. The method of claim 10 , wherein said part is a cutting claim 10 , a cell culture or a tissue culture.12. ...

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Номер записи: 8
21-03-2013 дата публикации

LOW CALORIC FAT REPLACERS

Номер: US20130071547A1
Автор: Barcos Maria Eugenia, Damak Sami, Godinot Nicolas, Le Coutre Johannes, Martin Nathalie
Принадлежит: NESTEC S.A.

The present invention relates in general to field of food and drinks. In particular, in relates to formulations that mimic the taste of fat but that are lower in calories. One embodiment of the present invention relates to the use of at least one non-fat agonist of GPR40 for imparting a fatty taste to a food product. 1. A method for imparting a fatty taste to a food product comprising the step of using_at least one non-fatty acid agonist of GPR40 in the preparation of the food product.2. Method according to claim 1 , wherein the non-fatty acid agonists of GPR40 are used as fat replacers.3. Method according to claim 1 , wherein the non-fatty acid agonists of GPR40 are used in a weight ratio of 100:1 to 1:1000000 claim 1 , compared to the natural lipid content of the food product.4. Method according to claim 1 , wherein about 1 mmol the non-fatty acid agonists of GPR40 is added to the food product to provide the same fatty taste as 1 mmol of fat.5. Method according to claim 1 , wherein the non-fatty acid agonists of GPR40 is selected from the group consisting of Roziglitazone claim 1 , Medica 16 claim 1 , conformationally constrained 3-(4 hydroxyphenyl)-substituted-propanoic acids claim 1 , aminophenylcyclopropyl carboxylic acids claim 1 , 3-(4-benzyloxyphenyl)propanoic acid derivatives claim 1 , bicyclic compounds containing a phenyl ring fused to a carboxylic group or heterocyclic ring claim 1 , thiazolidinediones (TZD) claim 1 , fenamates claim 1 , aryl propionic acid derivatives claim 1 , GW9508 claim 1 , GW1100 claim 1 , 3-(4-{[N-alkyl]amino}phenyl)propanoic acid derivatives claim 1 , 3-aryl-3-(4-phenoxy)-propionic acid derivatives claim 1 , diacylphloroglucinol derivatives claim 1 , and combinations thereof.6. Food product enriched in at least one non-fatty acid agonist of GPR40.7. Food product in accordance with claim 6 , which has a reduced fat content.8. Food product in accordance with claim 6 , wherein at least 10% of the natural fat content are replaced by ...

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Номер записи: 9
21-03-2013 дата публикации

CUCUMBER VARIETY NUN 5545 CUP

Номер: US20130074203A1
Автор: Suelmann Jos
Принадлежит: Nunhems B.V.

The invention relates to the field of , in particular to a new variety of designated NUN 5545 CUP plants, seeds and cucumber fruits thereof. 1. A seed of cucumber variety NUN 5545 CUP , wherein a representative sample of said seed has been deposited under Accession Number NCIMB ______.2. A plant of cucumber variety NUN 5545 CUP , or a part thereof , wherein a representative sample of seed of said variety has been deposited under Accession Number NCIMB ______.3. A fruit of cucumber variety NUN 5545 CUP claim 2 , or a plant part produced from the plant of .4. A method of producing a cucumber plant claim 2 , comprising crossing the plant of with a second cucumber plant one or more times claim 2 , and selecting progeny from said crossing.5. A method of producing a cucumber plant claim 2 , comprising selfing the plant of one or more times claim 2 , and selecting progeny from said selfing.6. Progeny of cucumber variety NUN 5545 CUP obtained by further breeding with said variety claim 2 ,7. The progeny of claim 6 , wherein said progeny have all the physiological and morphological characteristics of cucumber variety NUN 5545 CUP when grown under the same environmental conditions.8. An Essentially Derived Variety of NUN 5545 CUP having one claim 6 , two or three physiological and/or morphological characteristics which are different from those of NUN 5545 CUP and which otherwise has all the physiological and morphological characteristics of NUN 5545 CUP claim 6 , wherein a representative sample of seed of variety NUN 5545 CUP has been deposited under Accession Number NCIMB ______.9. A method of producing plants claim 6 , or a part thereof claim 6 , of variety NUN 5545 CUP comprising vegetative propagation of variety NUN 5545 CUP.10. The method of claim 9 , wherein said vegetative propagation comprises regenerating a whole plant from a part of variety NUN 5545 CUP.11. The method of claim 10 , wherein said part is a cutting claim 10 , a cell culture or a tissue culture.12. A ...

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Номер записи: 10
21-03-2013 дата публикации

SOYBEAN CULTIVAR CL0911610

Номер: US20130074211A1
Автор: Erdahl Brian Scott, McBroom Roger L.
Принадлежит: SYNGENTA PARTICIPATIONS AG

The present invention is in the field of soybean variety CL0911610 breeding and development. The present invention particularly relates to the soybean variety CL0911610 and its progeny, and methods of making CL0911610. 1. A seed of soybean variety CL0911610 , wherein a representative sample of seed of said soybean variety CL0911610 has been deposited under ATCC Accession Number PTA-12561.2. A soybean plant claim 1 , or a part thereof claim 1 , grown from the seed of .3. A tissue culture produced from protoplasts or cells from the plant of .4. A soybean plant regenerated from the tissue culture of .5. A soybean plant obtained by transforming the soybean variety of .6. A seed of the soybean plant according to .7. A method for producing a soybean seed comprising crossing soybean plants and harvesting the resultant soybean seed claim 2 , wherein at least one soybean plant is the soybean plant of .8. A method for producing hybrid soybean seed comprising crossing the soybean plant according to with a second different soybean plant and harvesting the resultant hybrid soybean seed.9. A soybean seed produced by the method of .10. A soybean plant claim 8 , or part thereof claim 8 , produced by growing said seed of .11. A method for developing a second soybean plant through plant breeding comprising applying plant breeding to said soybean plant claim 8 , or parts thereof according to claim 8 , wherein said plant breeding results in development of said second soybean plant.12. A method of producing a soybean plant comprising a desired trait claim 2 , the method comprising introducing at least one transgene or locus conferring the desired trait into a plant of soybean variety CL0911610 according to .13. An insect claim 12 , disease or herbicide resistant plant produced by the method of .14. The method of claim 12 , wherein the desired trait is selected from the group consisting of male sterility claim 12 , herbicide tolerance claim 12 , insect or pest resistance claim 12 , ...

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Номер записи: 11
21-03-2013 дата публикации

SOYBEAN CULTIVAR CL1013663

Номер: US20130074212A1
Автор: Erdahl Brian Scott, McBroom Roger L.
Принадлежит: SYNGENTA PARTICIPATIONS AG

The present invention is in the field of soybean variety CL1013663 breeding and development. The present invention particularly relates to the soybean variety CL1013663 and its progeny, and methods of making CL1013663. 1. A seed of soybean variety CL1013663 , wherein a representative sample of seed of said soybean variety CL1013663 has been deposited under ATCC Accession Number PTA-12557.2. A soybean plant claim 1 , or a part thereof claim 1 , grown from the seed of .3. A tissue culture produced from protoplasts or cells from the plant of .4. A soybean plant regenerated from the tissue culture of .5. A soybean plant obtained by transforming the soybean variety of .6. A seed of the soybean plant according to .7. A method for producing a soybean seed comprising crossing soybean plants and harvesting the resultant soybean seed claim 2 , wherein at least one soybean plant is the soybean plant of .8. A method for producing hybrid soybean seed comprising crossing the soybean plant according to with a second different soybean plant and harvesting the resultant hybrid soybean seed.9. A soybean seed produced by the method of .10. A soybean plant claim 8 , or part thereof claim 8 , produced by growing said seed of .11. A method for developing a second soybean plant through plant breeding comprising applying plant breeding to said soybean plant claim 8 , or parts thereof according to claim 8 , wherein said plant breeding results in development of said second soybean plant.12. A method of producing a soybean plant comprising a desired trait claim 2 , the method comprising introducing at least one transgene or locus conferring the desired trait into a plant of soybean variety CL1013663 according to .13. An insect claim 12 , disease or herbicide resistant plant produced by the method of .14. The method of claim 12 , wherein the desired trait is selected from the group consisting of male sterility claim 12 , herbicide tolerance claim 12 , insect or pest resistance claim 12 , ...

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Номер записи: 12
21-03-2013 дата публикации

Soybean Transgenic Event MON87705 and Methods for Detection Thereof

Номер: US20130074224A1
Автор: BURNS Wen C., GODSY Eric J., ROBERTS Peter D., WAGNER Nicholas
Принадлежит: MONSANTO TECHNOLOGY LLC

The present invention provides a transgenic soybean event MON87705, and cells, seeds, and plants comprising DNA diagnostic for the soybean event. The invention also provides compositions comprising nucleotide sequences that are diagnostic for said soybean event in a sample, methods for detecting the presence of said soybean event nucleotide sequences in a sample, probes and primers for use in detecting nucleotide sequences that are diagnostic for the presence of said soybean event in a sample, growing the seeds of such soybean event into soybean plants, and breeding to produce soybean plants comprising DNA diagnostic for the soybean event. 1. A soybean plant comprising a DNA molecule comprising a polynucleotide having a sequence that is or is complementary to two or more sequences selected from the group consisting of SEQ ID NOs: 1 , 2 and 18.2. A plant part of the soybean plant of claim 1 , wherein said plant part comprises a polynucleotide having a sequence that is or is complementary to two or more sequences selected from the group consisting of SEQ ID NOs: 1 claim 1 , 2 and 18.3. Progeny of the soybean plant of claim 1 , wherein said progeny comprises a polynucleotide having a sequence that is or is complementary to two or more sequences selected from the group consisting of SEQ ID NOs: 1 claim 1 , 2 and 18.48.-. (canceled)9. A DNA molecule comprising a polynucleotide having a sequence that is or is complementary to one selected from the group consisting of sequences listed under SEQ ID NOs: 2 and 18.10. An isolated DNA molecule comprising at least from about 11 to about 20 consecutive nucleotides selected from SEQ ID NO: 1 or SEQ ID NO: 2.11. A genome of a soybean cell comprising a polynucleotide having a sequence selected from the group consisting of two or more sequences listed under SEQ ID NOs: 1 claim 1 , 2 and 18.1221.-. (canceled)22. A composition having a DNA molecule consisting of two or more sequences selected from the group consisting of SEQ ID NOs: 1 ...

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Номер записи: 13
28-03-2013 дата публикации

Use of neoflavonoids for flavor modification

Номер: US20130078192A1
Автор: Backes Michael, Ley Jakob Peter, Paetz Susanne, Vössing Tobias
Принадлежит: SYMRISE AG

The present invention relates primarily to the use of one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I) for flavor modification, in particular for altering or masking a bitter, astringent and/or metallic flavor impression of a bitter, astringent and/or metallic tasting substance and a corresponding method of flavor modification. The present invention further relates to certain mixtures and certain preparations fit for consumption containing one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I). 2. The use as claimed in claim 1 , wherein one claim 1 , two claim 1 , a plurality of or all of the compounds used in each case are selected from the group consisting of the compounds of formula (I) and physiologically acceptable salts thereof claim 1 , whereinE each denote OH or both E together denote oxygen,R1, in each case independently of the other residue R1, denotes hydrogen or hydroxyl,{'sup': b', 'b, 'R2, independently of the other residues R2, denotes hydrogen, hydroxyl, methoxy, ethoxy, n-propoxy, iso-propoxy, n-butoxy, iso-butoxy, tert-butoxy or OR, wherein Ris C5 alkenyl,'}{'sub': '2', 'wherein optionally two directly adjacent residues R2 together represent a group OCHO,'}wherein preferably one or a plurality of the residues R1 or R2 denote a hydroxyl group.5. The use of one claim 1 , two or a plurality of different salts of one claim 1 , two or a plurality of different compounds of formula (I) as defined in any one of the preceding claims orof a mixture of one, two or a plurality of different compounds of formula (I) as defined in any one of the preceding claims with one, two or a plurality of different physiologically acceptable salts of one, two or a plurality of different compounds of formula (I) as defined in any one of the preceding ...

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Номер записи: 14
28-03-2013 дата публикации

COMPOUNDS AND METHODS FOR ENHANCING SALTY TASTE

Номер: US20130078351A1
Автор: Brand Joseph G.
Принадлежит: MONELL CHEMICAL SENSES CENTER

The present invention is directed to compounds that increase the saltiness intensity of sodium chloride in human taste. Compositions and foods comprising these compounds are also described. 2. The method of claim 1 , wherein n is 2.3. The method of claim 1 , wherein m is 1.4. The method of claim 1 , wherein m is 2.5. The method of claim 1 , wherein m is 3.6. The method of claim 1 , wherein m is 4.7. The method of claim 1 , wherein m is 5.8. The method of claim 1 , wherein R is propyl.9. The method of claim 1 , wherein R is isopropyl.10. The method of claim 1 , wherein R is guanidinium.11. The method of claim 1 , wherein the foodstuff inherently comprises sodium chloride.12. The method of claim 1 , wherein sodium chloride is added to the foodstuff before the addition of the compound of formula I.13. The method of claim 1 , wherein sodium chloride is added to the foodstuff after the addition of the compound of formula I.14. The method of claim 1 , wherein sodium chloride is added to the foodstuff prior to human consumption. This application claims the benefit of priority to U.S. Provisional Patent Application Ser. No. 61/301,419, filed Feb. 4, 2010, which is herein incorporated by reference in its entirety.The present invention is directed to compounds that increase the saltiness intensity of sodium chloride in human taste.There are five basic tastes: sweet, bitter, umami, sour, and salty. Salty taste is produced primarily by the presence of sodium ions, which are generally imparted to foodstuffs by the addition and/or presence of sodium chloride or other sodium salts. Sodium, in addition to producing a salty taste, also enhances the flavor of food. Consequently, prepared foods typically include high levels of sodium.While sodium imparts desirable taste characteristics to foodstuffs, it is known that an excess of sodium in the diet can lead to health problems such as hypertension and cardiovascular disease. Indeed, at-risk populations are generally advised to restrict ...

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Номер записи: 15
04-04-2013 дата публикации

Use of certain neoflavonoids for intensifying and/or producing a sensory impression of sweetness

Номер: US20130084252A1
Автор: Backes Michael, Ley Jakob Peter, Paetz Susanne, Vössing Tobias
Принадлежит: SYMRISE AG

The present invention primarily relates to the use of one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I) for producing a sensory impression of sweetness (i.e. an impression of sweetness) in an orally consumable preparation or for intensifying the sensory impression of sweetness of an orally consumable preparation comprising at least one further sweet-tasting and/or sweet-smelling substance. The present invention further relates to certain semifinished products and certain orally consumable preparations containing one or a plurality of neoflavonoids of formula (I) and/or one or a plurality of physiologically acceptable salts of one or a plurality of neoflavonoids of formula (I). Finally the invention also relates to a method of producing an orally consumable preparation and a method of producing and/or intensifying a sensory impression of sweetness in/of an orally consumable preparation. 2. The use as claimed in claim 1 , wherein one claim 1 , two claim 1 , a plurality of or all of the compounds used are selected in each case from the group consisting of the compounds of formula (I) and physiologically acceptable salts thereof claim 1 , whereinE each denote OH or both E together denote oxygen,R1, independently of the other residue R1 in each case, denotes hydrogen or hydroxyl,{'sup': b', 'b, 'R2, independently of the other residues R2, denotes hydrogen, hydroxyl, methoxy, ethoxy, n-propoxy, iso-propoxy, n-butoxy, iso-butoxy, tert-butoxy or OR, wherein Ris C5-alkenyl,'}{'sub': '2', 'wherein optionally two directly adjacent residues R2 together represent a group OCHO,'}{'sup': C', 'C, 'R3 denotes methoxy, ethoxy, n-propoxy, iso-propoxy, n-butoxy, iso-butoxy, tert-butoxy or OR, wherein Ris C5-alkenyl,'}wherein preferably one or a plurality of the residues R1 or R2 denote a hydroxyl group.5. The use of one claim 1 , two or a plurality of different salts of ...

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Номер записи: 16
04-04-2013 дата публикации

Low Calorie Composite Sweetener As Sugar Alternative And Methods For Producing The Same

Номер: US20130084317A1
Автор: Avetik Markosyan, Siddhartha Purkayastha
Принадлежит: PureCircle Sdn Bhd

The invention provides a process for producing a low calorie composite sweetener as a sugar alternative. The invention further provides a low calorie composite sweetener that can be used in many products. The low calorie composite sweetener is useful as non-caloric sweeteners in edible and chewable compositions such as any beverages, confectionaries, bakeries, cookies, chewing gums, and alike.

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Номер записи: 17
04-04-2013 дата публикации

Methods and compositions for improving the nutritional content of mushrooms and fungi

Номер: US20130084362A1
Автор: Michael Kalaras, Robert B. Beelman
Принадлежит: PENN STATE RESEARCH FOUNDATION

An improved filamentous fungi is disclosed that has an enhanced nutritional profile by utilizing pulsed ultraviolet irradiation. According to the invention, the vitamin D component of mushrooms and other filamentous fungi may be drastically increased with no deleterious affects on appearance with the use of pulsed UV radiation. Mushrooms so treated had up to 1800% DV in one serving of fresh mushrooms.

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Номер записи: 18
04-04-2013 дата публикации

ACTIVE INGREDIENT DELIVERY SYSTEM

Номер: US20130084379A1
Автор: Gregson Christopher M., SILLICK Matthew P.
Принадлежит: FIRMENICH SA

A delivery system in the form of a solid dispersion that includes a carrier material of a crystalline matrix material, such as erythritol or mannitol and a solid active ingredient having the structure 2. The delivery system according to wherein the crystalline matrix material is selected from the group consisting erythritol claim 1 , mannitol claim 1 , xylitol claim 1 , sorbitol claim 1 , glucose claim 1 , sucrose claim 1 , polyethylene glycols claim 1 , polyvinylpyrrolidone claim 1 , polyvinylalcohol claim 1 , crospovidone claim 1 , polvinylpyrrolidone-polyvinylacetate copolymers claim 1 , hydroxypropylcellulose claim 1 , hydroxypropylmethylcellulose claim 1 , chitosan claim 1 , polyacrylates and polymethacrylates.3. The delivery system according to wherein the crystalline matrix material is selected from the group consisting of erythritol claim 1 , mannitol claim 1 , xylitol claim 1 , sorbitol claim 1 , glucose claim 1 , sucrose claim 1 , polyethylene glycols.4. The delivery system according to wherein the crystalline matrix material is selected from the group consisting of erythritol and/or mannitol.5. The delivery system according to wherein the crystalline matrix material is erythritol.6. The delivery system according to claim 1 , wherein the particles have an average means diameter of 5 to 1000 microns.7. The delivery system according to having a freely settled density of 0.7 g cmto 1.35 g cm.8. The delivery system according to comprising a pH modifying material.9. A process for preparing a delivery system comprising the steps of:(i) forming a melt of a carrier material consisting essentially of a crystalline matrix material,(ii) incorporating a solid active ingredient having the structure according to compound I into the melt,(iii) forming a melt-mixture comprising an emulsion, dispersion, solution or suspension of the active ingredient in the melt,(iv) forming discrete particles of the melt mixture,(v) cooling the discrete particles,(vi) optionally grinding ...

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Номер записи: 19
11-04-2013 дата публикации

DYE EMULSION

Номер: US20130089644A1
Автор: Anetzberger Sascha, Klingenberg Andreas
Принадлежит: SENSIENT COLORS EUROPE GMBH

The invention relates to an emulsion comprising an aqueous phase and an oil phase having a liposoluble colorant and comprising an emulsifier composition for emulsification of the liposoluble colorant in a foodstuff. In order to further develop the emulsion in such a manner that it has a very high transparency and a stable colouration, and in order to provide an emulsifier composition for a colorant emulsion which also has a high acidic stability in very acidic drinks in the range of pH≦3.5, the invention proposes that an emulsifier in the aqueous phase is a quillaia extract and the aqueous phase comprises at least one polyol and/or at least one sugar alcohol and preferably comprises lecithin in the oil phase. 1. An emulsion comprising an aqueous phase , an oil phase , wherein said oil phase comprises a liposoluble colorant , and an emulsifier composition for emulsification of the liposoluble colorant in a foodstuff , characterized in that an emulsifier in the aqueous phase is a quillaia extract , and in that the aqueous phase comprises at least one polyol and/or at least one sugar alcohol.2. The emulsion according to claim 1 , characterized in that the quillaia extract is of type 2.3. The emulsion according to or claim 1 , characterized in that an emulsifier in the oil phase is lecithin.4. The emulsion according to any one of the preceding claims claim 1 , characterized in that the polyol is a glycerol.5. The emulsion according to any one of the preceding claims claim 1 , characterized in that the sugar alcohol is a sorbitol and/or a glycerol.6. The emulsion according to any one of the preceding claims claim 1 , characterized in that the emulsion has been prepared at a pressure of 200 bar to 900 bar claim 1 , preferably by means of a high-pressure homogenizer.7. The emulsion according to any one of the preceding claims claim 1 , characterized in that the emulsion is transparent for light of a wavelength in the visible range for the human eye.8. The emulsion ...

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Номер записи: 20
11-04-2013 дата публикации

1-Hydroxy-Octahydroazulenes As Fragrances

Номер: US20130089904A1
Автор: Granier Thierry, Locher Esther, Schilling Boris
Принадлежит: Givaudan S.A.

(3S,5R)-3,8-dimethyl-5-(prop-1-en-2-yl)-octahydroazulen-1-ols, their use as flavour or fragrance ingredient, and a process of their production by oxidation in the presence of laccase. 2. A process according to wherein the material is patchouli oil.3. A process according to wherein the light fraction of patchouli oil is used.4. A process according to wherein the light fraction of patchouli oil is essentially free of patchouli alcohol.5. A process according to wherein the reaction takes place in the presence of a mediator.6. A process according to wherein air is used as oxygen source.9. (canceled)11. A method of manufacturing the flavour or fragrance application of claim 10 , comprising incorporating the compound of formula (I) in the application claim 10 , eithera) by directly admixing the compound of formula (I) to the consumer product base, orb) by admixing a flavour/fragrance composition comprising the compound of formula (I), which composition is then mixed with the consumer product base. The present invention refers to (3S,5R)-3,8-dimethyl-5-(prop-1-en-2-yl)-octahydroazulen-1-ols and their use as flavour or fragrance ingredient. The invention relates furthermore to a process of their production and to consumer products comprising it.In the flavour and fragrance industry there is a constant demand for compounds possessing unique olfactory properties, in particular floral, woody odour notes. Such compounds extend a perfumer's palette and result in greater product diversity for consumers.We have now found a novel class of octahydroazulenol derivatives that possess very strong floral, woody odour characteristics.Accordingly, in a first aspect, there is provided the use as flavour or fragrance of a compound of formula (I)wherein the dotted line together with the carbon-carbon bond between C-3a and C-8a represents a double bond and the dotted line together with carbon-carbon bond between C-8a and C-8 represents a single bond; orthe dotted line together with the carbon ...

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Номер записи: 21
11-04-2013 дата публикации

NUTRITIONAL COMPOSITIONS

Номер: US20130090297A1
Автор: Troup John P., Wolfe Robert R.
Принадлежит: NESTEC S.A.

Compositions for the promotion of muscle protein synthesis and control of tumor-induced weight loss in patients that are, for example, suffering from cancer cachexia, and methods of administering such compositions. 1. A composition comprising: leucine , valine in an amount of about 8% to about 10% by weight based on the weight of total amino acids , and at least one essential amino acid selected from the group consisting of isoleucine , lysine , methionine , phenylalanine , threonine , tryptophan , histidine , and combinations thereof in free and/or salt form , wherein said leucine , in free and/or salt form , is present in an amount of at least 30% to about 95% by weight based on the weight of total amino acids and wherein said composition provides a ratio of total essential amino acids to total amino acids ranging from about 0.60 to about 0.902. A composition comprising: leucine , valine in an amount of about 8% to about 10% by weight based on the weight of total amino acids , and at least one essential amino acid selected from the group consisting of isoleucine , lysine , methionine , phenylalanine , threonine , tryptophan , histidine , and combinations thereof in free and/or salt form , wherein total leucine is present in an amount of at least 30% to about 35% by weight based on the weight of total amino acids and wherein said composition provides a ratio of total essential amino acids to total amino acids ranging from about 0.60 to about 0.90.3. A composition comprising:a) leucine, valine in an amount of about 8% to about 10% by weight based on the weight of total amino acids, and at least one essential amino acid in free form and/or salt form selected from the group consisting of isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan, histidine, and combinations thereof and, optionally, at least one conditionally essential amino acid selected from the group consisting of tyrosine, cysteine, arginine, glutamine, and combinations thereof in free ...

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Номер записи: 22
18-04-2013 дата публикации

Texture and Flavor Enhancer and Use in Food Preparation

Номер: US20130095213A1
Автор: Jeffrey Walters
Принадлежит: Individual

Disclosed herein is a method of enhancing flavor of a food product. The method includes incorporating a composition predominantly derived from chia seed. Also disclosed herein are food products and articles of manufacturer with low sodium and/or sugar content without a decrease in saltiness and/or sweetness.

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Номер записи: 23
18-04-2013 дата публикации

Consumables

Номер: US20130095220A1
Автор: HANSEN Chad Allen, SIMONS Christopher Todd, SLACK Jay Patrick
Принадлежит: Givaudan S.A.

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside. 1. A sweetened consumable comprising 'wherein said sweetener includes acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof,', 'a) at least 0.0001% of at least one sweetener,'}wherein said at least one sweetener or sweetener combination is present in a concentration above the sweetness detection threshold in a concentration at least isosweet to 2% sucrose,and 'the sweetness enhancer present in a concentration near its sweetness detection threshold, wherein for rebaudioside A this concentration is from 1 to 30 ppm,', 'b) a sweetness enhancer comprising rebaudioside A,'}wherein the sweetness enhancer has a sweetness enhancing effect that is greater than the sweet taste due to the sweetness enhancer itself.2. The sweetened consumable of wherein rebaudioside A is present in a concentration of from 1 to 20 ppm.3. The sweetened consumable of wherein rebaudioside A is present in a concentration of from 1 to 10 ppm.4. The sweetened consumable of comprising stevioside as a second sweetness enhancer claim 1 , present in a concentration from 2 to 60 ppm.5. The sweetened consumable of wherein stevioside is present in a concentration of from 20 to 50 ppm.6. The sweetened consumable of wherein stevioside is present in a concentration of from 20 to 40 ppm.7. The sweetened consumable of which is a beverage.8. A method of sweetening ...

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Номер записи: 24
18-04-2013 дата публикации

Compounds, Compositions, And Methods For Reducing Or Eliminating Bitter Taste

Номер: US20130096209A1
Автор: Brown Peter H., Gunnet Joseph, Hayashi David, Jones William P., Langer Jessica, Lavery Daniel, Leland Jane V., Shekdar Kambiz, SLADE Louise
Принадлежит:

The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product. 2. The composition according to claim 1 , wherein said compound is a compound according to Formula (I) claim 1 , wherein as valence and stability permit:{'sup': '1', 'sub': 1-3', '1-3, 'Ris absent or is selected from the group consisting of hydroxyl, Calkoxy, and Cacyloxy;'}{'sup': '2', 'sub': 1-3', '2-3', '2-3, 'Ris selected from the group consisting of hydrogen, Calkyl, Calkenyl, and Calkynyl;'}{'sup': '3', 'sub': '1-3', 'Ris selected from the group consisting of hydrogen and Calkoxy;'}{'sup': '4', 'sub': 1-3', '1-3, 'Ris selected from the group consisting of hydroxyl, Calkoxy, and Cacyloxy;'}m is 1;n is 0;p is 1; andt is 1;wherein all dotted bonds indicate optional carbon-carbon double bonds.10. The composition according to claim 1 , wherein said compound is a compound according to Formula (XII) claim 1 , wherein as valence and stability permit: [{'sup': 1', '2, 'sub': 1-6', '2-6', '2-6, 'Rand Rare independently selected from the group consisting of hydrogen, Calkyl, Calkenyl, and Calkynyl;'}, {'sup': 3', '4, 'sub': 1-6', '2-6', '2-6', '1-6', '1-6', '1-6', '1-6', '1-6, 'Rand Rare independently selected from the group consisting of hydrogen, Calkyl, Calkenyl, Calkynyl, Cacyl, Cacyloxy, Calkylester, Calkenylester, and Calkynylester;'}, {'sup': 3', '4, 'sub': 1-6', '1-6', '1-6', '1-6', '1-6', '1-6', '1-6', '1-6, 'wherein each of Rand Rmay be optionally independently substituted with one or more substituents selected from the group consisting of —OH, ═O, —SH, ═S, Cacyloxy, Cacylthioxy, Calkylester, Calkenylester, Calkynylester, Calkylthioester, Calkenylthioester, and ...

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Номер записи: 25
25-04-2013 дата публикации

DIETARY SUPPLEMENTS WITH RAPID BUCCAL DISSOLUTION

Номер: US20130101636A1
Автор: Lang Kevin W.
Принадлежит:

There is provided a dietary supplement product comprising a sealed package containing a single dose of a dietary supplement, the dietary supplement including one or more active agents such as vitamins and mineral dispersed with a carrier so that it is in the form of a free-flowing, dry particulate which pours readily and dissolves rapidly on the tongue. 1. A dietary supplement product comprising a sealed package containing a single dose of a dietary supplement , the dietary supplement including one or more active agents dispersed with a monohydrate dextrose carrier having a coarse particle size profile characterized by a percent retention on a 16 US mesh screen of less than 1% by weight , a percent retention on a 30 US mesh screen of less than 10% by weight , and less than 20% by weight passing through a 100 US mesh screen , wherein said dietary supplement is in the form of a free-flowing , dry particulate which dissolves rapidly on the tongue.2. A dietary supplement product according to claim 1 , wherein said one or more active agents is selected from the group consisting of vitamin D2 claim 1 , vitamin D3 claim 1 , vitamin B6 claim 1 , vitamin B12 claim 1 , ascorbic acid claim 1 , sodium ascorbate claim 1 , niacinamide ascorbate claim 1 , thiamin claim 1 , riboflavin claim 1 , niacin claim 1 , folic acid claim 1 , biotin claim 1 , pantothenic acid claim 1 , iron claim 1 , iodine claim 1 , magnesium claim 1 , zinc claim 1 , selenium claim 1 , copper claim 1 , manganese claim 1 , chromium claim 1 , molybdenum claim 1 , vitamin K claim 1 , and combinations thereof.3. A dietary supplement product according to claim 2 , wherein said dietary supplement comprises from about 50% to about 99% by weight monohydrate dextrose and an amount of a flavorant sufficient to mask the taste of said one or more vitamins.4. A dietary supplement product according to claim 3 , wherein said dietary supplement comprises at least 6 micrograms of vitamin B12 (as cyanocobalamin).5. A dietary ...

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Номер записи: 26
25-04-2013 дата публикации

Compounds, Compositions, And Methods For Reducing Or Eliminating Bitter Taste

Номер: US20130101684A1
Автор: Brown Peter H., Gunnet Joseph, Hayashi David, Jones William P., Langer Jessica, Lavery Daniel, Leland Jane V., Shekdar Kambiz, SLADE Louise
Принадлежит: CHROMOCELL CORPORATION

The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product. 710.-. (canceled)1355.-. (canceled)5661112. The composition of any one of - claims 1 , or claims 1 , further comprising a bitter tastant.576111256. The composition of any one of - claims 1 , claims 1 , or claims 1 , wherein the composition further comprises one or more components selected from the group consisting of: NaCl claims 1 , sodium lactate and sugar.58611125657. The composition of any one of - claims 1 , claims 1 , claims 1 , or claims 1 , wherein the composition is found in a food product or a consumer product.5961112. The composition of any one of - claims 1 , or claims 1 , wherein the composition further comprises a pharmaceutically active ingredient claims 1 , and optionally claims 1 , a bitter tastant.60. The composition of claim 59 , wherein the pharmaceutically active ingredient is bitter.61. The composition of or claim 59 , wherein the pharmaceutically active ingredient or bitter tastant is a potassium salt.62. The composition of any one of claim 59 , or claim 59 , wherein the bitter tastant is a potassium salt claim 59 , and wherein the potassium salt is potassium chloride or potassium lactate.6361112. A method of use of the composition of any one of - claims 1 , or claims 1 , wherein the method comprises:(a) providing a comestibly acceptable carrier; and{'claim-ref': {'@idref': 'CLM-00001', 'claims 1'}, 'b': '8', '(b) adding to the comestibly acceptable carrier, a composition as described in any of - or combinations thereof.'}64. The method of claim 63 , wherein the method further comprises adding a bitter tastant to the comestibly acceptable carrier.65. The ...

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Номер записи: 27
25-04-2013 дата публикации

SUPPLEMENTS AND METHODS OF SUPPLEMENTATION

Номер: US20130101690A1
Автор: TALBOTT Shawn
Принадлежит: DBC, LLC

The present invention provides supplements, combination supplements, methods of treating inflammation, methods of reducing tension, methods of increasing vigor, and methods of increasing metabolic balance. Further, the invention provides methods for supplementing the diet of an individual, and kits for use in supplementation. The supplements, combination supplements, methods and kits of the present invention may be used to achieve an outcome such as increased vigor, decreased tension, improved metabolic balance, and decreased levels of C-reactive protein. 1Citrus sinensisEurycoma longifoliaCamellia sinensisGarcinia mangostanaGarcinia mangostana. A combination supplement comprising extract , extract , extract , L-theanine , pericarp from the fruit of a L. tree , and juice from the fruit of a L. tree.2. The combination supplement of claim 1 , wherein the combination supplement comprises a plurality of dietary supplements.3. The combination supplement of claim 1 , wherein the combination supplement comprises a first dietary supplement and a second dietary supplement.4Citrus sinensisEurycoma longifoliaCamellia sinensisGarcinia mangostanaGarcinia mangostana. The combination supplement of claim 3 , wherein the first dietary supplement comprises extract claim 3 , extract claim 3 , extract claim 3 , and L-theanine claim 3 , and wherein the second dietary supplement comprises pericarp from the fruit of a L. tree claim 3 , and juice from the fruit of a L. tree.5Citrus sinensis. The combination supplement of claim 4 , wherein the first dietary supplement comprises about 23% to about 30% by weight extract.6Eurycoma longifolia. The combination supplement of claim 4 , wherein the first dietary supplement comprises about 6% to about 15% by weight extract.7Camellia sinensis. The combination supplement of claim 4 , wherein the first dietary supplement comprises about 15% to about 23% by weight extract.8. The combination supplement of claim 4 , wherein the first dietary supplement ...

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Номер записи: 28
25-04-2013 дата публикации

REHYDRATABLE FOOD

Номер: US20130101701A1
Автор: Berry Mark John, Casey John, de Silva Jacqueline, Gungabissoon Ravine Anthony, Ormerod Andrew Paul, Redfern Sally Pamela, Wilkinson Joy Elizabeth
Принадлежит:

Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties. In particular, a dried rehydratable food is provided, the food comprising less than 10% w/w water and at least 0.02% w/w of a dehydrin protein and derivatives thereof, the dehydrin protein and derivatives thereof comprising an amino acid sequence selected from the group consisting of K,I,K,E,K,L,P,G; K,I,K,E/D,K,L/I,P,G; and K,I,K,E/D,K,L/I/TA/,P/H/S,G, and wherein the dried rehydratable food is unbroken tissue of a vegetable or part thereof and/or a fruit or part thereof, and not a seed, wherein the unbroken tissue has a shortest linear dimension of at least 0.5 millimetres, preferably a shortest linear dimension of 0.5 to 25, more preferably 0.5 to 10 millimetres. A food product comprising the dried rehydratable food and methods for manufacturing the dried rehydratable food are also provided. 1. A dried rehydratable food comprising less than 10% w/w water and at least 0.02% w/w of a dehydrin protein and derivatives thereof , the dehydrin protein and derivatives thereof comprising an amino acid sequence selected from the group consisting of K ,I ,K ,E ,K ,L ,P , ...

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Номер записи: 29
25-04-2013 дата публикации

COMPOSITION FOR ENHANCING ATHLETIC PERFORMANCE

Номер: US20130101704A1
Автор: Meehan Kevin
Принадлежит:

A composition including a plurality of active ingredients. A first active ingredient of the active ingredients is pyruvate. For each other active ingredient, an amount of that active ingredient is proportionally less than an amount of the first active ingredient. The composition can affect ATP and Krebs efficiency when ingested by an animal. 1. A composition comprising:a plurality of active ingredients comprising pyruvate as the first active ingredient, niacin as the second active ingredient, riboflavin as the third active ingredient, ubiquinone as the fourth active ingredient, lipoic acid as the fifth active ingredient, and amidated glycine as the sixth active ingredient;wherein the concentration by weight of the first active ingredient (pyruvate) in the composition is greater than the concentration by weight of each one of the other active ingredients.2. The composition of claim 1 , wherein the plurality of active ingredients further comprises amidated arginine as a seventh active ingredient.3. The composition of claim 1 , wherein the plurality of active ingredients further comprises amidated L-methionine as a seventh active ingredient.4. The composition of claim 3 , wherein the plurality of active ingredients further comprises amidated arginine as an eighth active ingredient.5. The composition of claim 1 , wherein the plurality of active ingredients further comprises thiamine as a seventh active ingredient.6. The composition of claim 2 , wherein the plurality of active ingredients further comprises thiamine as an eighth active ingredient.7. The composition of claim 3 , wherein the plurality of active ingredients further comprises thiamine as an eighth active ingredient.8. The composition of claim 4 , wherein the plurality of active ingredients further comprises thiamine as a ninth active ingredient.9. The composition of claim 1 , wherein the amidated glycine comprises a modified form of glycine.10. The composition of claim 2 , wherein the amidated arginine ...

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Номер записи: 30
02-05-2013 дата публикации

PIGMENT MIXTURE, AND USE THEREOF IN COSMETICS, FOOD AND PHARMACEUTICALS

Номер: US20130108569A1
Автор: HOCHSTEIN Veronika, Schmidt Christoph, SCHOEN Sabine
Принадлежит: MERCK PATENT GESELLSCHAFT

The invention relates to pigment mixtures comprising at least two components A and B. The inventive pigment mixtures are characterized in that component A is embodied as effect pigments while component B is embodied as coloring agents and fillers. Also disclosed is the use of said pigment mixtures in cosmetic formulations and for coloring food products and pharmaceutical products. 1. Pigment mixture consisting of at least two components A and B , characterised in that [{'sub': 2', '2', '3, '(A) a high-refractive-index coating consisting of a mixture of TiOand FeOin the molar ratio 1:0.5 to 1:2.0 and optionally one or more metal oxide(s) in amounts of <20% by weight, based on layer (A),'}, '(B) a colourless coating having a refractive index n<1.8,', '(C) a colourless coating having a refractive index n>1.8,', '(D) an absorbent coating having a refractive index n>1.8', 'and optionally', '(E) an outer protective layer,', 'and, 'component A comprises effect pigments based on multicoated flake-form substrates which have a layer sequence comprising'}component B comprises colorants selected from the group of inorganic pigments, organic pigments, dyes, colouring natural fruit and/or plant extracts and/or fillers which consist of flake-form, needle-shaped, spherical or irregularly shaped particles.2. Pigment mixture according to claim 1 , characterised in that the effect pigment of component A has the following layer structure:{'br': None, 'sub': 2', '3', '2', '2', '2', '2', '3', '2, 'substrate+FeO/TiO+SiO+TiO+FeO/TiO'}{'br': None, 'sub': 2', '3', '2', '2', '2', '2', '3, 'substrate+FeO/TiO+SiO+TiO+FeO'}{'br': None, 'sub': 2', '3', '2', '2', '2', '2', '2', '3', '2, 'substrate+FeO/TiO+SiO+TiO+SiO+FeO/TiO.'}3. Pigment mixture according to claim 1 , characterised in that the flake-form substrate of component A is covered with a layer of TiOor SiO.4. Pigment mixture according to claim 1 , characterised in that the effect pigment of component A has the following layer structure:{' ...

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Номер записи: 31
02-05-2013 дата публикации

High Protein Supplement

Номер: US20130108731A1
Автор: Scheele George
Принадлежит:

The present disclosure relates to high protein dietary supplements for treating various symptoms and diseases associated with protein deficiency including weight gain, obesity, catabolic diseases, fibromyalgia, anxiety reactions, posttraumatic stress and chronic fatigue syndrome. Embodiments of dietary supplements comprise combinations of proteins, essential and semi-essential amino acids including L-Lysine, L-Arginine, and/or L-Histidine. 1. A dietary supplement comprising free-form L-Lysine , free-form L-Arginine; free-form L-Histidine , free-form L-Isoleucine , free-form L-Leucine , free-form L-Threonine , free-form L-Valine , free-form Phenylalanine , free-form L-Methionine , and free-form Tryptophan , wherein the free-form L-Lysine , free-form L-Arginine; free-form L-Histidine , free-form L-Isoleucine , free-form L-Leucine , free-form L-Threonine , free-form L-Valine , free-form Phenylalanine , free-form L-Methionine , and free-form Tryptophan are the only free-form amino acids in the supplement.2. The dietary supplement of claim 1 , wherein said dietary supplement is formulated in a powder or liquid form.3. The dietary supplement of claim 1 , wherein said free-form L-Lysine claim 1 , L-Arginine claim 1 , or L-Histidine is formulated for sustained or extended release.4. The dietary supplement of wherein said second amino acid blend comprises between 10 mg and 3 g each of free-form L-Lysine claim 1 , free-form L-Arginine claim 1 , free-form L-Histidine claim 1 , L-Isoleucine claim 1 , L-Leucine claim 1 , L-Threonine claim 1 , L-Valine claim 1 , Phenylalanine claim 1 , L-Methionine claim 1 , and Tryptophan per serving of said supplement.5. The dietary supplement of wherein said first amino acid blend comprises at least 10 mg free-form L-Lysine and at least 10 mg free-form L-Arginine per serving of said supplement.6. The dietary supplement of wherein said second amino acid blend comprises at least 10 mg free-form L-Histidine per serving of said supplement.7. The ...

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Номер записи: 32
02-05-2013 дата публикации

RICE WHITENING

Номер: US20130108759A1
Автор: Blass Detlef, Brockfeld Markus, Mishra Jyoti Prakash, Müller-Fischer Nadina Patrizia, Palanivel Vadivelan, Schefer Larissa
Принадлежит: Buhler Sortex Ltd

A process for whitening rice, comprising the steps of: moistening brown rice with a moistening agent, preferably comprising water and an additive selected from at least one of a sugar or a derivative thereof, including a sugar alcohol, and sodium chloride; and whitening the moistened brown rice, preferably immediately after the moistening step. 1. A process for whitening rice , comprising the steps of:moistening brown rice with a moistening agent comprising water and an additive comprising at least one of a sugar or a derivative thereof, including a sugar alcohol, and sodium chloride; andmechanically whitening the moistened brown rice after the moistening step.2. (canceled)3. The process of claim 1 , wherein the moistening agent contains no enzyme.4. (canceled)5. The process of claim 1 , wherein the moistening agent is 100% saturated with the additive at room temperature claim 1 , at least 75% saturated with the additive at room temperature claim 1 , at least 50% saturated with the additive at room temperature or at least 25% saturated with the additive at room temperature.6. (canceled)7. (canceled)8. (canceled)9. The process of claim 1 , wherein the additive comprises less than 10 wt % of the moistening agent or less than 5 wt % of the moistening agent.10. (canceled)11. (canceled)12. (canceled)13. The process of claim 1 , wherein the additive comprises a sugar.14. The process of claim 1 , wherein the additive comprises a sugar alcohol.15. The process of claim 14 , wherein the additive comprises sorbitol.16. The process of claim 1 , wherein the additive comprises sodium chloride.17. The process of claim 1 , wherein the moistening step comprises applying the moistening agent to the brown rice claim 1 , such as by mixing together the brown rice and the moistening agent.18. The process of claim 17 , wherein the moistening agent is applied to the brown rice in a batch process claim 17 , such as by mixing in a container.19. The process of claim 17 , wherein the ...

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Номер записи: 33
02-05-2013 дата публикации

Sweet Potato Compositions

Номер: US20130108765A1
Автор: VILLAGRAN MARIA DOLORES MARTINEZ-SERNA
Принадлежит:

A sweet potato snack chip which is made by cooking dough that contains a sweet potato flour composition that includes sweet potato powder, sweet potato flakes and mixtures of these. The sweet potato snack chip has a chip density of from about 0.6 g/ml to about 2.0 g/ml, and a chip fracture strength of from about 400 gf to about 900 gf. The preferred dough formed from the sweet potato flour composition is sheetable and cohesive. Fabricated snacks made from this dough have desirable taste and texture characteristics. 1. A method for making a sweet potato snack chip comprising the steps of:a) providing a dry blend having a Water Absorption Index (WAI) of from about 3 to about 8 and comprising 25 to 100% by weight based on the total weight of the dry blend of a sweet potato flour composition consisting of sweet potato powder, sweet potato flakes and mixtures thereof;b) combining said dry blend with 15 to 50% by weight water and forming a dough, said water weight based on the total weight of said dough;c) sheeting said dough into a sheet;d) cutting said sheet into a plurality of snack pieces; ande) cooking said snack pieces into snack chips having a fracture strength of from about 400 to about 900 grams force (gf).2. The method of claim 1 , wherein step a) comprises providing a dry blend having a Peak Viscosity of from about 20 to about 100 Rapid Viscosity Units (RVU).3. The method of claim 1 , wherein step a) comprises providing a dry blend having a Final Viscosity of from about 3 to about 120 RVU.4. The method of claim 1 , wherein step a) comprises providing a dry blend further comprising up to 75% by weight based on the total weight of the dry blend of optional ingredients.5. The method of claim 1 , wherein step a) comprises providing a sweet potato flour composition wherein said sweet potato powder and said sweet potato flakes are derived from sweet potatoes selected from the group consisting of white sweet potatoes claim 1 , yellow sweet potatoes claim 1 , orange ...

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Номер записи: 34
02-05-2013 дата публикации

ALANINE-RICH SEASONING COMPOSITION

Номер: US20130108773A1
Автор: Odani Tetsuji, Okutomi Keiichi, Shibuya Ichiro, Tadami Hideyo
Принадлежит: ASAHI GROUP HOLDINGS, LTD.

An object of the present invention is to provide a seasoning composition which is highly safe to the human body, has excellent sweet taste and first taste, and can be used as an alternative to an animal protein hydrolysate without causing any problem. Means for solving the problem is a seasoning composition comprising a yeast extract obtained from yeast fungus bodies cultured under conditions advantageous for production of alanine, wherein the seasoning composition contains 20% by weight or more of free alanine based on free amino acids. 126.-. (canceled)27. A yeast extract extracted from yeast fungus bodies cultured under conditions advantageous for production of alanine , wherein the yeast extract contains 20% by weight or more of free alanine based on free amino acids.28. The yeast extract according to claim 27 , wherein the yeast extract contains 5% by weight or more of free proline based on free amino acids.29Saccharomyces cerevisiae, Candida utilis. The yeast extract according to claim 27 , wherein the yeast is or a variant thereof having mycological properties same as those thereof.30. The yeast extract according to claim 27 , wherein the conditions advantageous for production of alanine are to adjust pH of a liquid culture medium of a yeast in a stationary phase to 7.5 to 11 claim 27 , and further carry out culture.31. The yeast extract according to claim 27 , wherein the yeast extract contains 60% by weight or less of free glutamic acid based on free amino acids.32. The yeast extract according to claim 31 , wherein the total of the free alanine claim 31 , the free proline and the free glutamic acid is 14% by weight or more based on the yeast extract.33. The yeast extract according to claim 31 , wherein the ratio of the total of the free alanine and the free proline to the free glutamic acid is 1.1 to 1.7.34. A seasoning composition comprising the yeast extract according to . The present invention relates to an alanine-rich seasoning composition, and ...

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Номер записи: 35
09-05-2013 дата публикации

PUREE COMPOSITIONS HAVING SPECIFIC CARBOHYDRATE RATIOS AND METHODS FOR USING SAME

Номер: US20130115329A1
Автор: Boice Cynthia Marie, Guan Junjie, Haile Tesfalidet, Jimenez Frank Craig, Reavlin Lisa Diane, Savant Vivek Dilip, Welsh Karlyn Ross, Zaltas Eric Scott
Принадлежит: NESTEC S.A.

Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for performance. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness. In an embodiment, the nutritional compositions are puree compositions including dextrose, dextrose polymers, crystalline fructose, corn syrup, and/or other grain/nut syrups including rice syrup, agave syrup, and/or palm syrup, and at least one pureed fruit and/or vegetable. The compositions have a carbohydrate fraction having glucose and fructose in a weight ratio from about 0.5:1 to about 5:1. 1. A method for providing nutrition to an individual participating in a sport or activity , the method comprising: a puree selected from the group consisting of at least one fruit puree, at least one vegetable puree, at least one fruit puree concentrate, at least one vegetable puree concentrate, and combinations thereof, and', 'an ingredient selected from the group consisting of dextrose, dextrose polymers, other grain/nut syrups comprising rice syrup, agave syrup, palm syrup, and combinations thereof,, 'administering to the individual a puree nutritional composition comprising'}wherein the nutritional composition includes a carbohydrate fraction comprising glucose and fructose in a weight ratio from about 0.5:1 to about 5:1,wherein the puree is present in the nutritional composition in an amount ranging from about 30% to about 100%, andwherein the carbohydrate fraction is present in an amount ranging from about 10 g to about 45 g per serving size of the nutritional composition.2. The method of claim 1 , wherein the composition is used for at least one of: electrolyte replenishment claim 1 , protein recovery claim 1 , fast energy claim 1 , long ...

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Номер записи: 36
09-05-2013 дата публикации

PUREE COMPOSITIONS HAVING SPECIFIC CARBOHYDRATE RATIOS AND METHODS FOR USING SAME

Номер: US20130115330A1
Автор: Boice Cynthia Marie, Guan Junjie, Haile Tesfalidet, Jimenez Frank Craig, Reavlin Lisa Diane, Savant Vivek Dilip, Welsh Karlyn Ross, Zaltas Eric Scott
Принадлежит: NESTEC S.A.

Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for performance. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness. In an embodiment, the nutritional compositions are puree compositions including dextrose, dextrose polymers, crystalline fructose, corn syrup, and/or other grain/nut syrups including rice syrup, agave syrup, and/or palm syrup, and at least one pureed fruit and/or vegetable. The compositions have a carbohydrate fraction having glucose and fructose in a weight ratio from about 0.5:1 to about 5:1. 1. A puree nutritional composition comprising:a puree selected from the group consisting of at least one fruit puree, at least one vegetable puree, at least one fruit puree concentrate, at least one vegetable puree concentrate, and combinations thereofat least one nut butter; andan ingredient selected from the group consisting of dextrose, dextrose polymers, other grain/nut syrups comprising rice syrup, agave syrup, palm syrup, and combinations thereof,wherein the nutritional composition includes a carbohydrate fraction comprising glucose and fructose in a weight ratio from about 0.5:1 to about 5:1,wherein the puree is present in the nutritional composition in an amount ranging from about 30% to about 100%, andwherein the carbohydrate fraction is present in an amount ranging from about 10 g to about 45 g per serving size of the nutritional composition.2. The nutritional composition of claim 1 , wherein the at least one nut butter is selected from the group consisting of peanut butter claim 1 , almond butter claim 1 , sunflower seed butter claim 1 , cashew butter claim 1 , hazelnut butter claim 1 , macadamia nut butter claim 1 , walnut butter ...

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Номер записи: 37
09-05-2013 дата публикации

Extensively Hydrolyzed Rice Protein-Based Infant Formula and Use in Feeding Infants with Food Allergies

Номер: US20130115336A1
Автор: Duarte-Vázquez Miguel Angel, ROSADO LORIA Jorge Luis
Принадлежит:

An infant formula was developed. This formula was specially designed for infants with history of allergy to cow's milk proteins, Which normally occurs in infants fed with infant formula. The invention represents a novelty, because in addition to its unique composition, the formula of the invention is more effective than the formulas commonly used to address the problem of protein allergy, and also it contains substances that support a proper physical and mental development of the infant. 1. An infant composition characterized by comprising for each 100 mL of the reconstituted formulationAn energy content of about 60 to about 80 kcal, more preferably about 70 kcal;About 1.5 to about 4 g of protein, more preferably about 1.8 g;from about 6 to about 16 g of carbohydrate, more preferably about 7.5 g; andfrom about 3 to about 8 g of fat, more preferably about 3.63 g.2. The composition of claim 1 , wherein the composition of the invention has greater tolerability than milk-based formulas or soy-based formulas.3. The composition of claim 1 , wherein:said protein is hydrolyzed rice protein;said carbohydrate is selected from the group consisting of sugar, corn starch, rice starch, maltodextrin, non-digestible oligosaccharides, and mixtures thereof;said fat comprises long chain polyunsaturated fatty acids (LC PUFAs),and wherein said composition further comprises nucleotides, vitamins, minerals, inositol, choline, taurine and carnitine.4. The composition of claim 1 , characterized because it contains hydrolyzed rice protein.5. The composition of claim 4 , wherein more than 80% of the rice protein hydrolyzate comprising peptides have a molecular weight of 5 kilodaltons or less.6. The composition of the invention according to claim 3 , which is enriched with non-digestible oligosaccharides which have prebiotic activity.7. The composition according to claim 6 , wherein the prebiotic oligosaccharides are fructo-oligosaccharides and galacto-oligosaccharides.8. The composition of ...

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Номер записи: 38
09-05-2013 дата публикации

Sweetener composition

Номер: US20130115356A1
Автор: Jean-Luc Gelin, Ronald H. Skiff
Принадлежит: FIRMENICH SA

A sweetening composition of stevia compound and a compound according to formula (I) wherein the compound according to formula (I) is present in an amount of at least 0.0001%, by weight based on the total weight of the sweetening composition. The compound attenuates the liquorice taste associated with stevia or derivatives thereof.

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Номер записи: 39
16-05-2013 дата публикации

DELIVERY SYSTEM FOR ACTIVE COMPONENTS AS PART OF AN EDIBLE COMPOSITION

Номер: US20130122072A1
Автор: Anastasiou Theodore James, Bindra Mandeep, Guan Junjie
Принадлежит: KRAFT FOODS GLOBAL BRANDS LLC

A delivery system for inclusion in an edible composition is formulated to have at least one active component with an encapsulating material for delivering the active component upon consumption of the edible composition wherein the dispersion of active component particles, as measured by the average distance between active component particles in the delivery system divided by the average particle diameter of the active component particles, is from 0.5 to 20. 1. A delivery system for inclusion in an edible composition comprisingat least one active component, wherein the active component has an average particle size of about 0.3 to about 20 microns;at least one polymeric material selected from the group consisting of polyvinyl acetate, polyethylene, crosslinked polyvinyl pyrrolidone, polymethylmethacrylate, polylactic acid, polyhydroxyalkanoates, ethylcellulose, polyvinyl acetatephthalate, polyethylene glycol esters, methacrylic acid-co-methylmethacrylate and combinations thereof;at least one insoluble additive, wherein the additive is selected from the group consisting of hydrogenated vegetable oil, talc, calcium carbonate, dicalcium phosphate, titanium dioxide, silica and silicates and combinations thereof, and the amount of additive is less than 10% by weight of the delivery system;wherein the delivery system if substantially free of solvent;wherein the at least one polymeric material encapsulates at least 70% of the at least one active component;wherein the delivery system has an average particle size of about 125 microns to about 900 microns; andwherein the dispersion of active component particles, as measured by the average distance between active component particles in the delivery system divided by the average particle diameter of the active component particles, is from 0.5 to 20.2. The delivery system of claim 1 , wherein the at least one active component has an average particle size of from about 1 microns to about 10 microns.3. The delivery system of claim 1 ...

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Номер записи: 40
16-05-2013 дата публикации

PUREE COMPOSITIONS HAVING SPECIFIC CARBOHYDRATE RATIOS AND METHODS FOR USING SAME

Номер: US20130122139A1
Автор: Boice Cynthia Marie, Guan Junjie, Haile Tesfalidet, Jimenez Frank Craig, Reavlin Lisa Diane, Savant Vivek Dilip, Welsh Karlyn Ross, Zaltas Eric Scott
Принадлежит: NESTEC S.A.

Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for performance. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness. In an embodiment, the nutritional compositions are puree compositions including dextrose, dextrose polymers, crystalline fructose, corn syrup, and/or other grain/nut syrups including rice syrup, agave syrup, and/or palm syrup, and at least one pureed fruit and/or vegetable. The compositions have a carbohydrate fraction having glucose and fructose in a weight ratio from about 0.5:1 to about 5:1. 1. A puree nutritional composition comprising:a puree selected from the group consisting of at least one fruit puree, at least one vegetable puree, at least one fruit puree concentrate, at least one vegetable puree concentrate, and combinations thereof;at least one dairy or at least one dairy substitute or at least one dairy and at least one dairy substitute; andan ingredient selected from the group consisting of dextrose, dextrose polymers, other grain/nut syrups comprising rice syrup, agave syrup, palm syrup, and combinations thereof,wherein the nutritional composition includes a carbohydrate fraction comprising glucose and fructose in a weight ratio from about 0.5:1 to about 5:1,wherein the puree is present in the nutritional composition in an amount ranging from about 30% to about 100%, andwherein the carbohydrate fraction is present in an amount ranging from about 10 g to about 45 g per serving size of the nutritional composition.2. The nutritional composition of claim 1 , wherein the at least one dairy or at least one dairy substitute or at least one dairy and at least one dairy substitute is at least one yogurt claim 1 , wherein the at ...

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Номер записи: 41
16-05-2013 дата публикации

FLAVOR CONTAINING L-GLUTAMIC ACID AND METHOD THEREOF

Номер: US20130122141A1
Автор: Cho Jin Man, EOM Hyun Suk, Hwang In Seok, KIM Jeong Hwan, PARK Jang Hee, SEO Yong Bum
Принадлежит: CJ CHEILJEDANG CORPORATION

Disclosed herein is a method for producing a flavoring containing L-glutamic acid derived from natural foods by adjusting the content of ammonia remaining in a final fermentation broth after completion of culture to be in the range of 0 to 10 g/L in cultivation of L-glutamic acid producing microorganisms, thereby facilitating drying of the fermentation liquor containing L-glutamic acid. A flavoring produced by the method is also disclosed. 1. A method for producing a flavoring containing L-glutamic acid derived from natural foods comprising:a) culturing an L-glutamic acid producing microorganism in a medium containing a carbon source, a nitrogen source and a pH modifier such that the content of ammonia remaining in a final fermentation broth after completion of culture is 0 to 10 g/L;b) after culturing, removing microorganism sludge from the final fermentation broth to yield a fermentation liquor; andc) drying the fermentation liquor from which the microorganism sludge is removed.2. The method according to claim 1 , wherein the culturing is performed by using ammonia as the pH modifier at an early stage of culturing and then replacing the ammonia with another pH modifier than ammonia at the Lag phase to early Stationary phase of growth curve of the L-glutamic acid producing strain.3. The method according to claim 2 , wherein the other pH modifier is at least one selected from the group consisting of alkaline sodium salts and alkaline potassium salts.4. The method according to claim 1 , wherein the nitrogen source is at least one selected from the group consisting of ammonium salts claim 1 , urea claim 1 , amino acids claim 1 , peptides claim 1 , proteins claim 1 , yeast extracts claim 1 , and corn saccharized solutions.5. The method according to claim 1 , wherein the pH modifier is not ammonia.6. The method according to claim 1 , wherein the removing microorganism sludge is performed by using filtration or centrifugal separation.7. The method according to claim 6 , ...

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Номер записи: 42
16-05-2013 дата публикации

PUREE COMPOSITIONS HAVING SPECIFIC CARBOHYDRATE RATIOS AND METHODS FOR USING SAME

Номер: US20130122148A1
Автор: Boice Cynthia Marie, Guan Junjie, Haile Tesfalidet, Jimenez Frank Craig, Reavlin Lisa Diane, Savant Vivek Dilip, Welsh Karlyn Ross, Zaltas Eric Scott
Принадлежит: NESTEC S.A.

Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for performance. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness. In an embodiment, the nutritional compositions are puree compositions including dextrose, dextrose polymers, crystalline fructose, corn syrup, and/or other grain/nut syrups including rice syrup, agave syrup, and/or palm syrup, and at least one pureed fruit and/or vegetable. The compositions have a carbohydrate fraction having glucose and fructose in a weight ratio from about 0.5:1 to about 5:1. 1. A puree nutritional composition comprising:a puree selected from the group consisting of at least one fruit puree, at least one vegetable puree, at least one fruit puree concentrate, at least one vegetable puree concentrate, and combinations thereof; andan ingredient selected from the group consisting of dextrose, dextrose polymers, other grain/nut syrups comprising rice syrup, agave syrup, palm syrup, and combinations thereof,wherein the nutritional composition includes a carbohydrate fraction comprising glucose and fructose in a weight ratio from about 0.5:1 to about 5:1,wherein the puree is present in the nutritional composition in an amount ranging from about 30% to about 100%, andwherein the carbohydrate fraction is present in an amount ranging from about 10 g to about 45 g per serving size of the nutritional composition.2. The nutritional composition according to claim 1 , wherein the fruit puree is selected from the group consisting of apple claim 1 , orange claim 1 , pear claim 1 , peach claim 1 , strawberry claim 1 , banana claim 1 , cherry claim 1 , pineapple claim 1 , kiwi claim 1 , grape claim 1 , blueberry claim 1 , raspberry ...

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Номер записи: 43
23-05-2013 дата публикации

SOYMILK MACHINE/JUICER WITH GRINDING FUNCTION

Номер: US20130125768A1
Автор: Chen Jiang, Ma Zhijian, Peng Haihui, Shi Zhenyu, Xing Dongchuan
Принадлежит:

The present provides a soymilk machine/juicer with grinding function, comprising a pair of concentric rotator () and stator () that are vertically arranged in a house. There are at least two thread convex ribs () on said rotator (), and the thread convex ribs () are evenly distributed on the outer surface of a rotator body (). Rotary clearance is defined between the thread convex ribs () of the rotator () and the inner wall of the stator (). The middle upper part of said rotator body () is a revolved portion with small upside and large downside. The clearance of the upside of the rotator body () corresponding to an upper filter net () on the stator () is largest, which is the smashing section for dealing with stuff after stuff is fed. The clearance of the middle part of the rotator body () corresponding to the middle upper part of an abrasive disc of the stator () is medium-size, which is for smashing stuff further. The clearance of the middle lower part of the rotator body () corresponding to the lower part of the abrasive disc of the stator () is gradually shortened to less than mm, which is the grinding section for stuff. The part of the rotator () under the grinding section corresponding to a lower filter net () on the stator () is the separating section for the soymilk from residue. The rotator of said soymilk machine/juicer can rotate stably and have less noise, and stuff can be grinded to be finer. 114. A soymilk machine/juicer with a grinding function , comprising an upper body and a lower body including a driving device therein , the upper body including a housing , an upper lid and a concentric pair of rotor and stator installed vertically within the housing , the rotor being inserted into the stator and including a rotor body , screw threads distributed on outer surface of the rotor body and a driving connection device connected to the driving device , the stator having two ring shape filters at both upper and lower portions respectively with vertical ...

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Номер записи: 44
23-05-2013 дата публикации

Organic Compounds

Номер: US20130129655A1
Автор: Goeke Andreas, Zhou Li Jun
Принадлежит: Givaudan SA

Compounds of formula (I) 2. A compound according to wherein the compound of formula (I) is selected from the group consisting of:8-sec-Butyl-5,6,7,8-tetrahydroquinoline8-(Pentan-2-yl)-5,6,7,8-tetrahydroquinoline8-(Pentan-3-yl)-5,6,7,8-tetrahydroquinoline7-sec-Butyl-6,7-dihydro-5H-cyclopenta[b]pyridine7-(Pentan-2-yl)-6,7-dihydro-5H-cyclopenta[b]pyridine7-(Pentan-3-yl)-6,7-dihydro-5H-cyclopenta[b]pyridine7-(3-Methylbut-2-enyl)-6,7-dihydro-5H-cyclopenta[b]pyridine3. A fragrance or flavour composition or a flavoured or perfumed article comprising a compound according to .4. A method to confer claim 1 , enhance claim 1 , improve or modify the hedonic properties of a perfuming composition or of a perfumed article claim 1 , or of a flavour composition or flavoured article claim 1 , which method comprises adding to said composition or article a compound according to .6. A compound according to selected from the group consisting of:8-sec-Butyl-5,6,7,8-tetrahydroquinoline8-(Pentan-2-yl)-5,6,7,8-tetrahydroquinoline8-(Pentan-3-yl)-5,6,7,8-tetrahydroquinoline7-sec-Butyl-6,7-dihydro-5H-cyclopenta[b]pyridine7-(Pentan-2-yl)-6,7-dihydro-5H-cyclopenta[b]pyridine7-(Pentan-3-yl)-6,7-dihydro-5H-cyclopenta[b]pyridine7-(3-Methylbut-2-enyl)-6,7-dihydro-5H-cyclopenta[b]pyridine.7. A method of providing a flavoring or fragance characteristing to a consumer article or consumer product the method comprising the step of:{'claim-ref': {'@idref': 'CLM-00001', 'claim 1'}, 'Including in the composition of the consumer article or consumer product a compound having flavoring or fragrance characteristics of formula (I) which is effective to enhance, improve or modify the hedonic properties of a perfuming composition or of a perfumed article, or of a flavour composition or flavoured article, a compound according to .'}8. A method according to claim 7 , wherein the consumer product is selected from:solid or liquid detergents, fabric softeners, perfumes, colognes or after-shave lotions, perfumed soaps, ...

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Номер записи: 45
23-05-2013 дата публикации

DOSING PROTOCOLS FOR INCREASING PROTEIN SYNTHESIS IN AN ACTIVE INDIVIDUAL

Номер: US20130129859A1
Автор: Burke Louise Mary, Hawley John Alan, Moore Daniel Ryan, Stellingwerff Trent, Zaltas Eric Scott
Принадлежит:

Methods utilizing either bite-size nutritional products or large individual protein doses for customized protein intake are provided. In a general embodiment, the present disclosure provides a method of providing nutrition to an athlete. The method comprises providing a protein-based regimen that can alter the availability of amino acids to the athlete without providing different types of fast or slow type proteins (e.g., whey or casein, respectively) and providing personal guidelines for consuming protein-based products that comprise the protein-based regimen while exercising. 1. A method of providing nutrition to an athlete , the method comprising:providing a protein-based regimen that can alter the availability of amino acids to the athlete without providing different types of fast or slow type proteins; andproviding personal guidelines for consuming protein-based products that comprise the protein-based regimen before, during and after exercising, wherein the personal guidelines provide a recommended dose of the protein-based products to consume for an exercise regimen based on at least one of a characteristic of the athlete, a sport, and a training program of the athlete to enhance the effect of muscle development resulting from training by regulating protein synthesis through the altered availability of amino acids.2. The method of claim 1 , wherein the protein-based products consist essentially of compositions having the same protein profile but differing in dose.3. The method of claim 1 , wherein the protein-based products comprise products having the same amino acid profile but differing in dose.4. The method of any one of the preceding claims claim 1 , wherein the personal guidelines recommend a bolus feeding dose before beginning the exercise regimen.5. The method of any one of to claim 1 , wherein the personal guidelines recommend a pulse feeding dose before beginning claim 1 , throughout claim 1 , and after the exercise regimen.6. The method of any one ...

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Номер записи: 46
23-05-2013 дата публикации

Green coloring of table olives with chlorophyll compounds

Номер: US20130129878A1
Автор: Christos Tzioumakis, Sotirios Tzioumakis
Принадлежит: Individual

A process for coloring treated and untreated green olives by using chlorophyll, chlorophyllin, and copper chlorophyllin salts is presented. The process includes soaking salt out of the green olives in sodium chloride of density from about 0% to about 7%. The process also includes sinking the green olives into a first fluid solution holding sodium hydroxide and other metal hydroxyl groups from about 0% to about 3.5%, chlorophyll chlorophyllin salts and copper chlorophyllin salts, in a ratio of olive liquid from about 0.45 to about 4. The process then includes leaving the green olives in the first fluid solution from about 1 hours to about 72 hours, removing the green olives from the first fluid solution, washing the green olives with water, and sinking the green olives into a second fluid solution holding an acid until a PH of the green olives becomes less than about 4.6.

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Номер записи: 47
23-05-2013 дата публикации

PROCESSING AND COOKING OF FOOD WITH A LOW GLYCEMIC IMPACT FOR THE NUTRITION OF DIABETICS, OBESE AND FOR WEIGHT REDUCING DIETS

Номер: US20130129891A1
Автор: ZAPP GLAUSER JORGE LUIS
Принадлежит:

In order to reduce the glycemic load in the daily nutrition of diabetics, obese and for weight-reducing diets, this invention claims cooking or baking processes and other procedures for food—rich in carbohydrates—in which, the structure of the raw complex carbohydrates (amylose, amylopectin, etc.) is mostly preserved and/or short saccharides are encapsulated. This objective is attained by reducing the magnitude of the complex carbohydrate fractioning by the undesired effect of adiabatic heating during grain grinding, or during conventional cooking and also through the encapsulation of already processed monosaccharides, disaccharides or broken carbohydrate chains in capsules within denaturalized protein matrixes, in order to make their digestion deeper and longer. These processes and procedures allow the ingestion of less restricted portions of food, very similar to the conventional ones (bread, rice, potato, pastas) while due to their prolonged digestion, it naturally limits the immediate production of glucose. This type of food is defined as: “Deep Diet” or “Deep Nutrition” (Dieta Profunda in Spanish). These processes and procedures allow preparing food recipes and flavors very similar to those of a conventional nature (bread, rice, potatoes, pasta) while because of their prolonged digestion are able to reduce the immediate production of glucose (Glycemic Index), thus generating healthier conditions for diabetics and obese, appetite satisfaction and reduction of food anxiety. 1. A process for producing special low glycemic impact food for diabetics and/or weight reducing diets , and protecting the complex molecular structure (Amylose and Amylopectin) in vegetables (i.e. pumpkin) and starchy roots or tubers (i.e. potatoes) by reducing their cooking heat transfer time (both heating and cooling) , and further comprising the use of special geometries and sizes of the products to be processed by the fractioning of said tubers and other products , by cutting them into ...

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Номер записи: 48
23-05-2013 дата публикации

Aroma Composition Including 2,4-Nonadiene

Номер: US20130129893A1
Автор: Campanile Fabio, DAVODEAU Sophie, GYGAX Hans Rudolph, Renes Harry
Принадлежит: Givaudan S.A.

A method of enhancing the aroma of an aroma composition, including the addition to the composition of an aroma-enhancing quantity of 2,4-nonadiene. The addition enhances the “radiance” of aroma compositions, especially foodstuffs, resulting in a stronger aroma and the need for reduced quantities of additional aroma ingredients. 1. A method of enhancing the aroma of an aroma composition , comprising the addition to the composition of an aroma-enhancing quantity of 2 ,4-nonadiene.2. A method according to claim 1 , in which the 2 claim 1 ,4-nonadiene is present in the composition in a concentration of from 1 ppb to 10 ppm claim 1 , particularly between 100 ppb and 1 ppm.3. A method according to claim 1 , in which the aroma composition is a composition comprising fragrant materials.4. A method according to claim 1 , in which the aroma composition is a consumable composition.5. An aroma-providing composition claim 1 , comprising at least one aroma ingredient and an aroma-enhancing quantity of 2 claim 1 ,4-nonadiene.6. An aroma composition claim 1 , comprising an aroma-enhancing quantity of 2 claim 1 ,4-nonadiene. The present application is a Continuation-in-Part of international patent application PCT/EP2011/063439 filed Aug. 4, 2011, which claims priority from British Patent Application GB 1013087.0 filed Aug. 4, 2010, from which applications priority is claimed, and which are incorporated by reference herein.This disclosure relates to aroma enhancement of compositions in which aroma is an important factor.A desirable aroma is a feature of many compositions. Such compositions include not only those to which perfume is normally added, such as cleaning compositions (soaps, washing detergents and other cleaning compositions, fabric softeners) and cosmetics, but also in edible compositions such as foodstuffs and beverages, in which the taste is actually at least partially caused by the aroma of the foodstuff or beverage. This is inhaled through the nose when the foodstuff ...

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Номер записи: 49
30-05-2013 дата публикации

Enteral Or Oral Food Product Intended, In Particular, For nutrition And For The Prevention And Improvement Of Neurological Alterations, Neurodegenerative Alterations or Cognitive Disorders

Номер: US20130136800A1
Автор: GIL HERNANDEZ Angel, Perez Rodriguez Milagros, San Roman Pals Paloma
Принадлежит: VEGENAT, S.A.

The present invention relates to a complete food product for specific nutritional use, especially intended for enteral or oral nutrition of patients who suffer neurological or neurodegenerative alterations, and for the prevention of cognitive or behaviour disorders, especially in the case of elderly persons, such food product comprising a functional ingredient especially conceived for the nourishment of patients suffering from, or prone to neurological or neurodegenerative alterations, cognitive deterioration or behaviour disorders, as well as a mixture of carbohydrates, a mixture of proteins, a mixture of lipids and dietary fibre, inulin, vitamins and minerals. 1. A complete food product intended for oral or enteral nutrition , comprising a mixture of carbohydrates , a mixture of proteins , a mixture of lipids and dietary fibre , inulin , vitamins and minerals , characterised in that it includes a functional ingredient for the nutrition of patients suffering from , or prone to neurological or neurodegenerative alterations , cognitive deterioration or behaviour disorders , and which is based on DHA , UMP and/or IMP , vitamin B1 , vitamin B6 , choline , folic acid , phospholipids , gangliosides and sialic acid.2. A complete food product intended for oral or enteral nutrition according to claim 1 , characterised in that the mixture of carbohydrates represents from 45 to 50% of the total energy of the product and includes dietary fibre and inulin.3. A complete food product intended for oral or enteral nutrition according to claim 2 , characterised in that it contains 2 g of dietary fibre/100 ml of product and 1.2 g of inulin/100 ml of product.4. A complete food product intended for oral or enteral nutrition according to claim 1 , characterised in that the mixture of proteins accounts for 15% to 20% of the total energy of the product and in that it contains 50% of caseinate claim 1 , 25% of vegetable protein derived from peas claim 1 , and 25% of milk whey proteins ...

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Номер записи: 50
30-05-2013 дата публикации

PROCESSES FOR MANUFACTURE OF DOUGH-BASED FOOD PRODUCTS WITH A NON-SOLUBLE GRANULATED SALT SUBSTITUTE

Номер: US20130136831A1
Автор: Carlson-Lee Brent
Принадлежит: Stone Arch Foods, LLC

The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by baking, deep-frying or microwaving. In certain embodiments, the salt substitute of the present invention may be used in place of other large-particulate salts such as kosher salt for use on dough-based products. Certain non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend are also improved using the present invention. In certain embodiments, the salt substitute comprises white tapioca. 1. A process for making a dough-based product with a visible particulate salt substitute adhered thereon , comprising:forming a dough comprising a flour and sodium bicarbonate as a leavening agent;forming the dough into a laminated sheet with a thickness in the range of 700 μm to 1,300 μm;forming the laminated dough sheet into shapes;covering the dough shapes with a gum solution;granulating a non-soluble, substantially white, and substantially flavorless salt substitute to form irregularly shaped particles;adhering the granulated, non-soluble, substantially white and substantially flavorless salt substitute to the dough shapes using the gum solution as an adherent;freezing the dough-based product;packaging the frozen dough-based product; anddeep frying the frozen dough-based product while retaining the granulated, non-soluble, substantially white and substantially flavorless salt substitute adhered to the dough-based product after deep frying.2. The process of claim 1 , wherein the granulated non-soluble salt substitute comprises granulated white pearl tapioca particles.3. The process of claim 2 , wherein the size of the irregularly shaped granulated substantially ...

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Номер записи: 51
30-05-2013 дата публикации

YELLOW ALUMINUM LAKE COMPOSITIONS

Номер: US20130136837A1
Автор: Ma Hui, Shi Jingang
Принадлежит: E.P.C. (Beijing) Plant Pharmaceutical Technology Co., Ltd

The invention describes novel aluminum plant yellow extract lakes that are not typical for an aluminum lake material. 1. A coloring composition , comprising a food coloring substance which includes a plant yellow extract combined with an aluminum containing compound to form an aluminum plant yellow extract containing compound.2. The coloring composition of claim 1 , wherein the food coloring substance is a plant yellow extract claim 1 , derivatives thereof claim 1 , condensation products thereof and hydrates thereof.3. A coloring composition of claim 1 , wherein the plant yellow extract compound is one or more of hydroxysafflor yellow A (safflomin A) claim 1 , or safflor yellow B (safflomin B) claim 1 , crocin claim 1 , a monoester of crocetin or a diester of crocetin.4. The coloring composition of claim 1 , wherein the plant yellow extract compound originates from plant parts other than petals or sepals.5. The coloring composition of claim 4 , wherein the food coloring substance is an extract of saffron claim 4 , safflower claim 4 , or gardenia extract.6. The coloring composition of claim 1 , wherein the aluminum containing compound is an aluminum halide claim 1 , aluminum sulfate claim 1 , and/or a potassium aluminum sulfate.7. The coloring composition of claim 1 , wherein the molar ratio of aluminum containing compound to plant yellow extract is from about 0.1:1 to about 60:1.8. A coloring composition claim 1 , comprising a food coloring substance which includes a plant yellow extract combined with an aluminum containing compound to form an aluminum plant yellow extract containing compound claim 1 , wherein the molar excess of aluminum containing compound is at least 30 moles of aluminum containing compound to 1 mole of plant yellow extract.9. The coloring composition of claim 8 , wherein the food coloring substance is a plant yellow extract claim 8 , derivatives thereof claim 8 , condensation products thereof and hydrates thereof.10. A coloring composition of ...

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Номер записи: 52
30-05-2013 дата публикации

SWEETENER BLEND COMPOSITIONS

Номер: US20130136838A1
Автор: Prakash Indra, San Miguel Rafael I.
Принадлежит:

Natural sweetener blends and sweetened compositions having an improved, sugar-like taste quality are provided herein. Also provided are methods of improving the sugar-like taste quality of sweetened compositions comprising such natural sweetener blends. 1. A natural sweetener blend comprising: 'wherein the at least one first compound is present in an amount of at least about 95% by weight of the first composition; and', '(1) a first composition comprising at least one first compound selected from the group consisting of mogroside IV, mogroside V, mogroside VI, isomogroside V, 11-oxomogroside, rebaudioside A, stevioside and combinations thereof,'} wherein the at least one second compound is present in an amount of at least about 95% by weight of the second composition; and', 'wherein the weight ratio of the first composition to the second composition is from about 99:1 to about 75:25., '(2) a second composition comprising at least one second compound selected from the group consisting of steviolmonoside, steviolbioside, rebaudioside B and combinations thereof,'}2. The natural sweetener blend of claim 1 , wherein the at least one first compound is rebaudioside A.3. The natural sweetener blend of claim 2 , wherein rebaudioside A is present in an amount of at least about 97% by weight of the first composition.4. The natural sweetener blend of claim 2 , wherein rebaudioside A is about 100% by weight of the first composition.5. The natural sweetener blend of claim 1 , wherein the at least one first compound is stevioside.6. The natural sweetener blend of claim 5 , wherein stevioside is present in an amount of at least about 97% by weight of the first composition.7. The natural sweetener blend of claim 5 , wherein stevioside is about 100% by weight of the first composition.8. The natural sweetener blend of claim 1 , wherein steviolmonoside is the second compound.9. The natural sweetener blend of claim 8 , wherein steviolmonoside is present in an amount of at least about 97 ...

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Номер записи: 53
30-05-2013 дата публикации

HIGH PURITY GENTIOOLIGOSACCHARIDES OBTAINED THEREFROM AND USES THEREOF

Номер: US20130136840A1
Автор: Ahn Sang Wook, Kim Kyeong Hee, LEE Jae Ho, Park Sang Jae
Принадлежит: CORN PRODUCTS DEVELOPMENT, INC.

The present invention relates to methods for preparing high purity gentiooligosaccharides, high purity gentiooligosaccharides obtained therefrom, and uses thereof. The methods of the present invention involve: adding a low purity gentiooligosaccharide to a liquid medium; subjecting the liquid medium to inoculation with a microorganism, followed by incubation and fermentation to consume glucose that is contained in the low purity gentiooligosaccharide; and subjecting the resulting fermentation broth to filtration and purification. According to the method of the present invention, high purity gentiooligosaccharides having a purity of at least 90% that can be used as alternatives to foods such as cocoa, chocolate, coffee, beer, tea, bread or confectionery product, and beverage or the main ingredients thereof. 1. A method for preparing a high purity gentiooligosaccharide comprising:adding a low purity gentiooligosaccharide to a liquid medium;subjecting the liquid medium to inoculation with a microorganism, followed by incubation and fermentation to consume glucose that is contained in the low purity gentiooligosaccharide;removing the microorganism from the obtained fermentation broth; andsubjecting the obtained broth to purification.2. The method of claim 1 , wherein the low purity gentiooligosaccharide contains 15 to 65% by weight of glucose and 35 to 85% by weight of gentiooligosaccharide.3. The method of claim 1 , wherein the low purity gentiooligosaccharide is added to the liquid medium at a concentration of 5 to 70% (w/v).4. The method of claim 1 , wherein the microorganism consumes glucose as a carbon source while not consuming gentiooligosaccharide.5. The method of claim 4 , wherein the microorganism is yeast claim 4 , bacteria or mold.6. A method for preparing a high purity gentiooligosaccharide comprising:adding a low purity gentiooligosaccharide to a liquid medium;subjecting the liquid medium to inoculation with a microorganism, followed by incubation and ...

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Номер записи: 54
30-05-2013 дата публикации

PRODUCT COMPRISING STEVIA

Номер: US20130136844A1
Автор: Asumadu-Mensah Aboagyewa, BERGER Matthias, Jones Timothy Graham, Povey Kevin John, Wilkinson Annabel Louise
Принадлежит:

The present invention relates to products comprising Products according to the present invention comprise a sweetening agent derived from that comprises rebaudioside A wherein the product comprises solids from 1Stevia rebaudianaAspalathus linearis,. A product comprising a sweetening agent derived from and solids from wherein at least 50% by weight of the sweetening agent comprises rebaudioside A.2. A product as claimed in wherein at least 75% by weight of the sweetening agent comprises rebaudioside A.3. A product as claimed in wherein the product comprises at least 0.001% by weight of the sweetening agent.4. A product as claimed in wherein the product comprises from 0.005% to 5.0% by weight of the sweetening agent.5Aspalathus linearis.. A product as claimed in wherein the product comprises at least 0.001% by weight solids from6Aspalathus linearis. A product as claimed in wherein the product comprises solids from in an amount from 0.005% to 5.0% by weight.7. A product as claimed in wherein the product is a beverage claim 1 , preferably a tea-based beverage.8Aspalathus linearis. A product as claimed in wherein the product comprises solids from in an amount from 10 to 1000 mg/L.9. A product as claimed in wherein the product comprises the sweetening agent in an amount from 10 to 600 mg/L.10. A product as claimed in wherein the product has a pH of from 2 to 7.11Stevia rebaudiana.. A product as claimed in wherein the product additionally comprises one or more nutritive and/or non-nutritive sweetener that is not derived from12Aspalathus linearisStevia rebaudiana.. Use of solids from for reducing or eliminating bitterness aftertaste of a sweetening agent derived from13. A use according to wherein the sweetening agent comprises rebaudioside A.14Stevia rebaudianaAspalathus linearis,Aspalathus linearis,. A method of manufacturing a product comprising a sweetening agent derived from and solids from wherein a substance comprising the sweetening agent is combined with a substance ...

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Номер записи: 55
06-06-2013 дата публикации

COMPOSITION CONTAINING REDUCED COENZYME Q10, AND MANUFACTURING AND STABILISING METHODS THEREFOR

Номер: US20130142767A1
Автор: Kitamura Shiro, Ueda Yasuyoshi, YAMAGUCHI Takao
Принадлежит: Keneka Corporation

The present invention relates to a method of producing reduced coenzyme Q10, including reducing oxidized coenzyme Q10 using a reducing agent in terpenes that can highly dissolve oxidized coenzyme Q10 and reduced coenzyme Q10 in the co-existence of at least one kind of additive selected from the group consisting of alcohols, water, a surfactant and diacylglycerol. In addition, the present invention relates to a composition comprising terpenes, a reducing agent, reduced coenzyme Q10 and at least one kind selected from the group consisting of alcohols, water, a surfactant and diacylglycerol, and a method of stabilizing reduced coenzyme Q10 comprising preparing the composition. 1. A method of producing reduced coenzyme Q10 comprising , reducing oxidized coenzyme Q10 with a reducing agent in terpenes in the co-existence of at least one kind of additive selected from the group consisting of alcohols , water , a surfactant and diacylglycerol.2. The production method according to claim 1 , wherein the alcohol is a monovalent alcohol having 1 to 4 carbon atoms or a divalent alcohol having 2 to 4 carbon atoms.3. (canceled)4. (canceled)5. The production method according to claim 1 , wherein the terpene is at least one selected from the group consisting of hemiterpene claim 1 , monoterpene claim 1 , sesquiterpene claim 1 , diterpene claim 1 , sesterterpene and triterpene.6. The production method according to claim 1 , wherein the reducing agent is at least one selected from the group consisting of L-ascorbic acid claim 1 , D-arabo-ascorbic acid claim 1 , L-ascorbylpalmitate claim 1 , L-ascorbylstearate claim 1 , sodium borohydride claim 1 , sodium hydrosulfite claim 1 , retinal claim 1 , an acerola extract claim 1 , a pine bark extract claim 1 , a KOKIYO extract claim 1 , a gardenia pigment and a KOZU (fragrant vineger).7. The production method according to claim 1 , wherein the reduction reaction is performed in co-existence with fats claim 1 , oils or mixtures thereof8. ( ...

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Номер записи: 56
06-06-2013 дата публикации

LOW SODIUM SALT COMPOSITIONS AND METHODS OF PREPARATION

Номер: US20130142910A1
Автор: Flores Zúñiga Juan Antonio
Принадлежит: Exportadora de Sal, S.A. de C.V.

Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the compositions. Further provided are food products containing the compositions. 1. A low sodium salt composition comprising a blend of about 15-80% sodium chloride and about 20-85% double salt 3KSO.NaSO.2. The low sodium salt composition of claim 1 , wherein the composition contains about 20-60% lower sodium than regular salt.3. The low sodium salt composition of claim 1 , wherein the composition contains about 5-35% sodium by the total weight of the composition.4. The composition of claims 1 , wherein the composition contains about 15 claims 1 , 25 claims 1 , 30 claims 1 , 35 claims 1 , 40 claims 1 , 45 claims 1 , 50 claims 1 , 55 claims 1 , 60 claims 1 , 65 claims 1 , 70 claims 1 , 75 or 80% sodium chloride by the total weight of the composition.5. The composition of claims 1 , wherein the composition contains about 45% sodium chloride by the total weight of the composition.6. The composition of claims 1 , wherein the composition contains about 40 claims 1 , 45 claims 1 , 50 claims 1 , 55 or 60% 3KSO.NaSOby the total weight of the composition.7. The composition of claim 1 , wherein the composition further contains an anti-caking agent.8. The composition of claim 7 , wherein the anti-caking agent is sodium hexacyanoferrate (II).9. The composition of claim 8 , wherein the amount of sodium hexacyanoferrate (II) is less than 20 ppm.10. A low sodium salt composition comprising a blend of sodium chloride claim 8 , NaSOand KSO.11. The low sodium salt composition of claim 10 , wherein the composition contains about 20-80% sodium chloride by the total weight of the composition.12. The low sodium salt composition of claim 10 , wherein the composition contains about 40 claim 10 , 45 claim 10 , 50 claim 10 , 55 or 60% sodium chloride by the total weight of the composition.13. The low sodium salt ...

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Номер записи: 57
06-06-2013 дата публикации

METHOD OF PRODUCING AN EXTRACT ENRICHED WITH TRIGONELLINE (TRIG) AND/OR CHLOROGENIC ACIDS (CQA), EXTRACT ENRICHED WITH TRIGONELLINE (TRIG) AND/OR CHLOROGENIC ACIDS (CQA) AND THE USE OF SAME

Номер: US20130142925A1
Автор: BONNLÄNDER Bernd, KRIESEL Erwin, PERERA Harsha
Принадлежит: PLANTEXTRAKT GMBH & CO. KG

A method of producing an extract enriched with trigonelline (TRIG) and/or chlorogenic acids (CQA) from a TRIG and/or CQA containing organic plant material like Rubiacea plants, mate plants or the like, the method comprises the steps of: 1camellia. A method of producing an extract enriched with at least one of trigonelline (TRIG) and chlorogenic acids (CQA) from at least one of a TRIG and CQA containing organic plant material like one of the group of Rubiacea plants , , fabacea , astaracea , mate plants and the like , the method comprising the steps of:(a) providing an amount of at least one of the TRIG and CQA containing organic plant material in a container,(b) treating said amount of at least one of TRIG and CQA containing organic plant material with steam for a defined vaporisation period,(c) exposing at least one of the TRIG and CQA containing organic plant material steamed in step (b) to hot water for at least two times for extraction, and(d) removing said extract, in each time gained in step (c), enriched with at least one of trigonelline (TRIG) and chlorogenic acid (CQA) from the residue.2Coffea arabicaCoffea canephoris. A method according to claim 1 , wherein as at least one of the TRIG and CQA containing organic plant material at least one organic plant material selected of the group of coffee beans claim 1 , beans of claim 1 , beans of claim 1 , and mate leaves is used.3. A method according to claim 1 , wherein the organic plant material used in step (a) is slightly roasted before subjecting it to step (b).4. A method according to claim 3 , wherein the organic plant material used in step (a) is roasted by heating up to 125° C. to 175° C. for a time period of 4 min to 6 min.5. A method according to claim 4 , wherein the organic plant material used in step (a) is roasted by heating up to 150° C. for a time period of 5 min.6. A method according to claim 1 , wherein the vaporisation in step (b) is performed by saturated steam for at least 3 min to 15 min.7. A ...

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Номер записи: 58
13-06-2013 дата публикации

Method of Preparing Flour or Splits of Legume

Номер: US20130149427A1
Автор: BELLAIO Stefania, Conde-Petit Béatrice, Jacobs Michael, Keller Urs, Mane Dipak Balasaheb, Natterer Marcel, Zamprogna Eliana
Принадлежит: Buhler AG

A method of preparing flour or splits of legume according to the invention comprises the steps of: i) providing legume; ii) allowing the legume to partially germinate; iii) optionally, terminating germination of the legume; iv) preparing the partially germinated legume for milling; v) optionally, milling the prepared legumes of step iv). Partial germination was found—besides increasing the content of nutrients and decreasing the content of antinutrients to enhance the physical quality of splits and to enhance the dehusking yield. Moreover, nutritionally more beneficial flour and splits can be provided. 116-. (canceled)17. A method of preparing flour or splits of legume , comprising the steps of:i) providing legume;ii) allowing the legume to partially germinate;iii) preparing the partially germinated legume for milling.18. A method according to claim 17 , comprising between step ii) and step iii) the additional step:iia) terminating germination of the legume;19. A method according to claim 17 , comprising after step iii) the additional step:iiia) milling the prepared legume of step iii).20. A method according to claim 17 , wherein the partial germination in step ii) is carried out for a time and under conditions sufficient to allow for at least one antinutrient to decrease by about 5% to about 90%.21. A method according to claim 20 , wherein the antinutrient is selected from the group consisting of trypsin inhibitor claim 20 , phytic acid and phenolic compounds.22. A method according to claim 17 , wherein the legume is pulse and the partial germination in step ii) is carried out for a time and under conditions sufficient to result in an ROF content of about 0.1 g to about 3.0 g per 100 g dry mass.23. A method according to claim 17 , wherein the legume is pulse and the partial germination in step ii) is carried out for a time and under conditions sufficient to result in a bioavailability of iron of the pulse in the range of about 15% to about 35% of total iron.24. A ...

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Номер записи: 59
13-06-2013 дата публикации

MILK-BASED NUTRITIONAL COMPOSITIONS CONTAINING LACTOFERRIN AND USES THEREOF

Номер: US20130150306A1
Автор: Wittke Anja
Принадлежит: MEAD JOHNSON NUTRITION COMPANY

The present disclosure relates to milk-based nutritional compositions comprising lactoferrin and/or a prebiotic component, wherein, when combined, the lactoferrin and prebiotic component may exhibit additive or synergistic beneficial effects on the health and development of a pediatric subject. The disclosure further relates to methods comprising the administration of said milk-based nutritional compositions to pediatric subjects. 1. A method for modulating psychological stress in a pediatric subject , the method comprising administering to the pediatric subject a milk-based nutritional composition comprising lactoferrin from a non-human source.2. The method according to claim 1 , wherein the lactoferrin is bovine lactoferrin.3. The method according to claim 1 , wherein the nutritional composition is an infant formula.4. The method according to claim 1 , wherein the nutritional composition additionally comprises about 3 g/100 kcal to about 7 g/100 kcal of fat source.5. The method according to claim 1 , wherein the nutritional composition additionally comprises about 1 g/100 kcal to about 5 g/100 kcal of a protein source.6. The method according to claim 1 , wherein the lactoferrin is present at a level of about 70 mg/100 kcal to about 220 mg/100 kcal.7. The method according to claim 1 , wherein the nutritional composition further comprises at least one prebiotic.8. The method according to claim 7 , wherein nutritional composition comprises about 0.1 g/100 kcal to about 1 g/100 kcal of the at least one prebiotic.9. The method according to claim 7 , wherein the at least one prebiotic comprises polydextrose.10. The method according to claim 9 , wherein the at least one prebiotic further comprises galactooligosaccharide.11. The method according to claim 9 , wherein polydextrose comprises at least about 20% w/w of the at least one prebiotic.12. A method for modulating plasma corticosterone levels in a pediatric subject claim 9 , the method comprising administering to the ...

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Номер записи: 60
20-06-2013 дата публикации

PRODUCT FOR THE UPPER GASTRIC SPHERE

Номер: US20130156739A1
Автор: Valentini Céline, Weill Ricardo Julian
Принадлежит:

The invention concerns a product for the upper gastric sphere of humans. The product can address acidity in upper gastric sphere of humans. The product of the invention is typically to be administered orally, typically as food or food supplement. The product comprises a base product and several agents that provide benefits to the upper gastric sphere. 1. A product , comprising:a) optionally a salivation agent,b) optionally a mouth and/or throat cooling agent,c) at least one gum,d) a phospholipid product,e) a base product comprising a mineral salt with a base anion, preferably a magnesium, sodium, calcium, or aluminum salt, andf) a solid or liquid matrix.2. The product according to claim 1 , wherein the product is a food product claim 1 , a food supplement product or a pharmaceutical product.3. The product according to claim 1 , wherein the salivation agent is selected from the group consisting of mono- claim 1 , di- claim 1 , or tricarboxylic acids or salts thereof claim 1 , ascorbic acid and succinic acid or a salt thereof.4. (canceled)5. The product according to claim 1 , wherein the cooling agent is a menthol compound claim 1 , a cyclic carboxamide compound claim 1 , or a mixture thereof.6. (canceled)7. The product according to claim 1 , wherein the gum is selected from the group consisting of the following compounds: Gellan gums claim 1 , xanthan gums claim 1 , maltlodextrins claim 1 , locust bean gums claim 1 , carraghenan gums claim 1 , alginates claim 1 , carboxymethylcelluloses claim 1 , methylcelluloses claim 1 , and mixtures thereof.8. The product according to claim 1 , wherein the phospholipid product is lecithinselected from the group consisting of soy lecithin claim 1 , sunflower lecithin claim 1 , rapeseed lecithin and fish oil lecithin.9. The product according to claim 1 , wherein the base product is a magnesium product claim 1 , comprising at least a magnesium salt with a base anion selected from the group consisting of carbonate claim 1 , hydroxide ...

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Номер записи: 61
20-06-2013 дата публикации

Edible compositions and methods of manufacturing edible compositons

Номер: US20130156892A1
Автор: Frederick Wade Mussawir-Key
Принадлежит: ST GILES FOODS Ltd

There is provided edible compositions and methods of manufacturing edible compositions comprising a base comprising fruit and/or vegetable matter with a fibrous matrix and a water immiscible nutritional supplement held within, including on the surface of the fibrous matrix. The nutritional supplement can comprise nutritional, functional and/or nutraceutical oils such as unsaturated or partly unsaturated fatty acids from both animal, including fish, plant and algal sources. The composition may also comprise solid nutritional supplements. The fibrous matrix helps to both retain the nutritional supplement to prevent separation of the supplement within the base and further helps to organoleptically mask the presence of the nutritional supplements in the composition.

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Номер записи: 62
20-06-2013 дата публикации

Processing of Whole or Portions of Genus Musa and Related Species

Номер: US20130156893A1
Автор: Han Jung H.
Принадлежит: PEPSICO, INC.

A method is provided for making a banana or plantain product comprising providing at least one unpeeled banana or plantain comprising banana or plantain peel and banana or plantain pulp, subjecting the at least one unpeeled banana or plantain to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana or plantain to form at least one heat treated unpeeled banana or plantain, and comminuting the at least one heat treated unpeeled banana or plantain to form a banana or plantain puree. A functional food ingredient is also provided comprising a banana or plantain puree including banana or plantain pulp and optionally banana or plantain peel. Foods containing banana or plantain puree or powder are provided, including crackers, snack bars, cereals, smoothies, and cookies. 1. A method for making a plantain product comprising:providing at least one unpeeled plantain comprising plantain peel and plantain pulp;subjecting the at least one unpeeled plantain to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled plantain to form at least one heat treated unpeeled plantain; andcomminuting the at least one heat treated unpeeled plantain to form a plantain puree.2. The method of claim 1 , wherein the at least one unpeeled plantain is a green plantain.3. The method of claim 1 , wherein the at least one unpeeled plantain is a ripe plantain.4. The method of claim 1 , wherein the temperature comprises at least 70 degrees Celsius and the time comprises at least ten minutes.5. The method of claim 1 , further comprising drying the plantain puree to form a plantain powder.6. The method of claim 2 , wherein the plantain pulp comprises about 10% to 17% by weight starch.7. The method of claim 1 , wherein the heat treatment is selected from the group consisting of contacting with boiling water claim 1 , contacting with steam claim 1 , contacting with hot water ...

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Номер записи: 63
20-06-2013 дата публикации

System and Method for Continuous Citrus Peel Cellular Expansion

Номер: US20130156916A1
Автор: Sample Edward W.
Принадлежит: Alarma Patents LLC

A method for treating citrus peel by clean steaming pieces of raw citrus peel; and rupturing at least some of the cells of the pieces of raw citrus peel to release liquid, sugar and oil bound within the pieces of raw citrus peel. The clean steaming step may involve using clean steam that is free of chemical water treatment additives, and the clean steam may be the only water introduced to the process. 1. A citrus peel treating process comprising the steps of:providing a quantity of raw citrus peel;removing substantially all of the seeds from the quantity of raw citrus peel;removing substantially all tramp metal from the quantity of raw citrus peel;cutting the quantity of raw citrus peel into pieces thereof;providing a blancher;directing the pieces of raw citrus peel into and through the blancher; andsteaming the pieces of raw citrus peel in the blancher with clean steam that is free of chemical water treatment additives;wherein the clean steam is the only water introduced to the process; andwherein steaming the pieces of raw citrus peel in the blancher releases liquid, sugar and oil bound within the pieces of raw citrus peel.2. The process of claim 1 , further comprising:providing a press;directing the pieces of raw citrus peel from the blancher into and through the press; andmechanically pressing the pieces of raw citrus peel in the press, thereby transforming the pieces of raw citrus peel into press cake and pressate;wherein the process operates continuously without forming a process batch.3. The process of wherein steaming the pieces of raw citrus peel in the blancher comprises direct steam injection and indirect steam heating.4. The process of wherein direct steam injection comprises adding a specific quantity of clean steam from a designated pressure line to the pieces of raw citrus peel.5. The process of wherein indirect steam heating comprises adjusting the moisture content and temperature of the pieces of raw citrus peel.6. The process of wherein steaming ...

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Номер записи: 64
27-06-2013 дата публикации

METHOD FOR PRODUCING SOFTENED PLANT MATERIAL

Номер: US20130164409A1
Автор: Umene Shingo
Принадлежит: EN OTSUKA PHARMACEUTICAL CO., LTD.

Provided are a method for producing highly nutritious, softened plant material that retains the form of the plant material, and softened plant material obtained using said production method. The highly nutritious, softened plant material that retains the form of the plant material is produced by introducing catabolic enzymes so that when the catabolic enzyme is introduced, the plant material and catabolic enzyme are brought into contact and reduced pressure treatment is performed multiple times so that the total time under reduced pressure is less than 12 minutes. 1. A method for producing a softened plant material comprising bringing a plant material into contact with a degrading enzyme , and subjecting the plant material to a decompression treatment a plurality of times so that a total decompression time is less than 12 minutes to introduce the degrading enzyme into the plant material to obtain a softened plant material.2. The method according to claim 1 , further comprising heating the softened plant material at a temperature of 70 to 120° C. and a humidity of 10 to 100% for 5 to 120 minutes to inactivate the degrading enzyme.3. The method according to or claim 1 , further comprising freezing the softened plant material.4. The method according to claim 1 , wherein the plant material to be softened is a fresh plant material or a frozen or heated plant material.5. The method according to claim 1 , wherein the degrading enzyme is a degrading enzyme that has at least one of cellulase activity claim 1 , hemicellulase activity claim 1 , and pectinase activity.6. The method according to claim 1 , wherein the plant material is brought into contact with the degrading enzyme using an enzyme treatment solution that includes the degrading enzyme in an amount of 2 wt % or more.7. The method according to claim 6 , wherein the plant material is brought into contact with the degrading enzyme using the enzyme treatment solution in an amount of 50 wt % or less based on a weight of ...

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Номер записи: 65
27-06-2013 дата публикации

MODIFIED OR INFUSED CINNAMON STICKS FOR BEVERAGE AND FOOD USE

Номер: US20130164412A1
Автор: Amrani Udi
Принадлежит:

Flavor infused cinnamon sticks and a method for making the same. Natural cinnamon sticks are infused with various flavors, flavor pre-cursors, or other agents such as vitamins, sweeteners, or food colorants. The cinnamon sticks provide a natural matrix for carrying the various flavors or other agents, as well as providing a convenient handheld stirrer when used to add flavor to a beverage. Although ground cinnamon produces an intense amount of cinnamon flavor that would dominate over other infused flavors, the cinnamon flavor in intact cinnamon sticks leaches out only slowly, and thus the cinnamon flavor can harmoniously co-exist with the various infused flavors. Various methods of producing the infused cinnamon sticks are also taught. 1. A method of producing an agent infused cinnamon stick , said method comprising:dissolving at least one agent in a carrier fluid, producing an agent solution;applying said agent solution to a plurality of cinnamon sticks;allowing said agent solution to permeate said cinnamon sticks;removing said carrier fluid, thereby producing dry cinnamon sticks infused with said at least one agent.2. The method of claim 1 , wherein said carrier fluid is an alcohol-water solution chosen to both solubilize said agents claim 1 , and also to preserve the structure of said cinnamon sticks while said agent solution is permeating said cinnamon sticks.3. The method of claim 1 , wherein said agent comprises one or more agents selected from the group consisting of flavoring compounds claim 1 , vitamins claim 1 , food colorants claim 1 , and sweeteners.4. The method of claim 1 , wherein said cinnamon sticks are exposed to low air pressure or a vacuum either during or immediately prior to exposure to said agent solution.5. The method of claim 1 , wherein said agent solution is applied to said plurality of cinnamon sticks using one or more methods selected from the group consisting of infusion claim 1 , spraying claim 1 , tumbling and enrobing methods.6. The ...

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Номер записи: 66
27-06-2013 дата публикации

Natural Sweetener And Method Of Making

Номер: US20130164420A1
Автор: Catani Steven J., JR. Joseph R., Lubbe Steven R., Panarisi, Vazirani Roma
Принадлежит: MCNEIL NUTRITIONALS, LLC.

A natural sweetening composition comprising a plant based natural high intensity sweetening compound, molasses, and a carrier/substrate. 1. A natural sweetening composition comprising:a plant based natural high intensity sweetening compound, molasses, anda carrier/substrate selected from the group consisting of a monosaccharide, a disaccharide, a sugar alcohol or combinations thereof.2. The composition of claim 1 , wherein the plant based natural high intensity sweetening compound is selected from the group consisting of steviol glycosides claim 1 , glycyrrhizin (and related structures) claim 1 , mogrosides claim 1 , and mixtures thereof.3Stevia rebaudiana, Glycyrrhiza glabra, Siraitia grosvenorii. The composition of claim 1 , wherein the natural high intensity sweetener is extracted from the group consisting of and mixtures thereof.4. The composition of claim 1 , wherein the monosaccharide is glucose claim 1 , fructose claim 1 , galactose claim 1 , xylose claim 1 , ribose claim 1 , or mixtures thereof.5. The composition of claim 1 , wherein the disaccharide is sucrose claim 1 , lactulose claim 1 , lactose claim 1 , maltose claim 1 , trehalose claim 1 , cellobiose claim 1 , kojibiose claim 1 , nigerose claim 1 , isomaltose claim 1 , β claim 1 ,β-trehalose claim 1 , α claim 1 ,β-trehalose claim 1 , sophorose claim 1 , laminaribiose claim 1 , gentiobiose claim 1 , turanose claim 1 , maltulose claim 1 , palatinose claim 1 , gentiobiulose claim 1 , mannobiose claim 1 , melibiose claim 1 , melibiulose claim 1 , rutinose claim 1 , rutinulose claim 1 , xylobiose claim 1 , or mixtures thereof.6. The composition of claim 1 , wherein the sugar alcohol is erythritol claim 1 , glycol claim 1 , glycerol claim 1 , threitol claim 1 , arabitol claim 1 , xylitol claim 1 , ribitol claim 1 , mannitol claim 1 , sorbitol claim 1 , dulcitol claim 1 , iditol claim 1 , isomalt claim 1 , maltitol claim 1 , lactitol claim 1 , polyglycitol or mixtures thereof.7. The composition of claim 1 , ...

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Номер записи: 67
27-06-2013 дата публикации

Process for the Purification of Rebaudioside A and Compositions Thereof

Номер: US20130164434A1
Автор: Bin Haja Mohideen Jamaluddin, Makarukpinyo Porntape, Pnita Chutasmit
Принадлежит: ALMENDRA PTE LTD.

There is provided processes for the purification of rebaudioside A from Steviol glycoside compositions, such as Stevia extracts. Also provided are pure compositions and formulations thereof of rebaudioside A with traces amounts of remaining steviol glycosides of less than 1%. Also provided are prepared foods, beverages, medicines and dietary supplements containing pure rebaudioside A. 1. A process of purifying rebaudioside A comprising:(a) forming a supersaturated solution of a steviol glycoside mixture comprising rebaudioside A and ethanol; and(b) exposing the solution to sonication.214-. (canceled)15. A process of purifying rebaudioside A comprising:(a) forming a supersaturated solution of a Steviol glycosides mixture comprising at least 65±1% of rebaudioside A, no more than 25±1% of stevioside and an impurity profile of no more 6.5±0.1% of rebaudioside C, 1.3±0.1% of rebaudioside F, and no more than 1.0±0.05% of remaining Steviol glycosides in a solvent mixture of absolute ethanol and water; and(b) exposing the solution to sonication.1617-. (canceled)18. Pure rebaudioside A having at least 98.7±0.1% of rebaudioside A and an impurity profile ofa. no more than 0.010±0.005% of rebaudioside B;b. no more than 0.010±0.005% of rebaudioside C;c. no more than 0.50±0.02% of rebaudioside F;d. no more than 0.55±0.005% of Stevioside;e. no more than 0.010±0.005% of Dulcoside A;f. no more than 0.010±0.005% of Rubusoside; andg. no more than 0.010±0.005% of Steviolbioside.1926-. (canceled)27. A method of purifying rebaudioside A comprising: forming a supersaturated solution of a Stevia extract in a solvent mixture of absolute ethanol and no more than about 2% water and isolating rebaudioside A.28. A method of purifying rebaudioside A comprising:(a) forming a supersaturated solution of a Stevia extract in a solvent mixture of absolute ethanol and water;(b) exposing the solution to sonication;(c) isolating a first composition comprising rebaudioside A;(d) forming a supersaturated ...

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Номер записи: 68
27-06-2013 дата публикации

Prevention of allergy at weaning

Номер: US20130165374A1
Автор: Adrian Zuercher, Annick Mercenier, Marie-Claire Fichot
Принадлежит: Nestec SA

A nutritional composition comprising a partially hydrolysed milk protein having a degree of hydrolysis between 15 and 25% and 50 to 1000 nanograms of TGF-β per 100 ml of ready to consume composition and methods for the primary prevention of allergic reactions to newly introduced dietary protein at weaning and the prevention of development of atopic diseases in a young mammal at weaning comprising feeding to the young mammal a therapeutic amount of the composition are disclosed.

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Номер записи: 69
04-07-2013 дата публикации

Composition for Reducing Side- and After-Effects of Cancer Treatment

Номер: US20130171279A1
Автор: Frankel David, Grearson John, Locke Jay
Принадлежит: PHYSICIANRX, LLC

A compound for consumption by cancer patients, or others currently suffering from side effects such as those commonly associated with chemotherapy, that supplies herbal tonics with certain properties believed to ameliorate many of the side effects discussed above, and which has taste masking properties that improve the patient's tolerance of the supplement and likelihood to consistently consume the supplement. The compound is a mixture generally containing three core components: whey protein, which has a number of significant health benefits for cancer patients; hepatoprotectant and/or nephroprotectant agents(s), which reduce damage to the kidneys and liver; and anti-emetic agent(s), which reduce nausea and vomiting. 1. A liquid composition comprising:whey protein;an anti-emetic; anda hepatoprotectant.2. The composition of wherein said anti-emetic provides the resultant taste profile of said composition.3. The composition of wherein said anti-emetic comprises ginger.4. The composition of wherein said hepaprotectant comprises milk thistle.5. The composition of further comprising a taste masking agent.6. The composition of wherein said taste masking agent comprises miraculin7. The composition of wherein the taste masking agent comprises a flavouring.8. A liquid composition consisting essentially of:whey protein;an anti-emetic; anda hepatoprotectant.9. The composition of wherein said anti-emetic provides the resultant taste profile of said composition.10. The composition of wherein said anti-emetic is selected from the group consisting of: ginger and peppermint.11. The composition of wherein said hepaprotectant is milk thistle.12. A method of treating the side effects of cancer treatment comprising administering a liquid composition comprising the following:whey protein;an anti-emetic; anda hepatoprotectant.13. The method of wherein said liquid composition is administered prior to a treatment being administered.14. The method of wherein said anti-emetic provides the ...

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Номер записи: 70
04-07-2013 дата публикации

PROTEIN RESTRICTION FOR DISEASE PREVENTION AND TREATMENT

Номер: US20130171292A1
Автор: Hill James W.
Принадлежит:

Methods for preventing and treating disease include (i) providing to a person a nutrient material including at least one of lipid or carbohydrate, wherein protein constitutes less than 5 percent of the material's caloric content; (ii) instructing that, during a lower-protein time period of at least two days, the material be administered such that the person's intake of protein is less than 30 grams per day; (iii) instructing that nutrition be administered to the person such that the person's bodily intake of carbohydrate constitutes at least 40 percent of the person's intake of calories during the lower-protein period; and (iv) instructing that, during a higher-protein time period of at least 24 hours following the lower-protein period, the person receives an average daily protein intake of at least 40 grams. 1. A method for providing nutrients to a person to maintain or enhance health , comprising:providing nutrient material administrable to at least one of a person's gastrointestinal tract or intravascular space and comprising at least one of lipid or carbohydrate;wherein all of any protein in the material constitutes no more than 5 percent of a caloric content of the material;instructing that the material be administered to the person such that the person's bodily intake of all protein is restricted to less than 30 grams per day during a lower-protein time period of at least 48 hours;instructing that nutrition be administered to the person such that the person's bodily intake of carbohydrate constitutes at least 40 percent of the person's bodily intake of energy during the lower-protein period; andinstructing that, during a higher-protein time period that is after the lower-protein period and is at least 24 hours and no more than 14 days, the person receives a higher daily bodily intake of protein than the person received during the lower-protein period.2. The method of claim 1 , further comprising instructing that carbohydrate be administered to the person such ...

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Номер записи: 71
04-07-2013 дата публикации

Array of age-tailored nutritional formula with optimum fat content

Номер: US20130171293A1
Автор: Corinne Magliola, Petra Klassen
Принадлежит: Nestec SA

The present invention relates to nutritional formulae which are specifically designed to address the needs of infants and young children between 0 and 2 years. In particular, the invention provides a set of nutritional compositions for infants and young children, each nutritional composition having age-specific fat contents. The set of the invention is specifically aimed at providing long-term benefits to an infant/young child by meeting its nutritional needs at each specific age.

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Номер записи: 72
04-07-2013 дата публикации

Nutritional Compositions

Номер: US20130171294A1
Автор: Martyn Glen Patrick
Принадлежит: Omniceutica Limited

The invention relates to compositions comprising novel blends of nutritional ingredients and solid, semi-solid and beverage compositions comprising such blends. In particular, this invention relates to rehydration, energy and recovery beverages (e.g. sports drinks), compositions for support of weight management, as well as digestive, bone, cognitive and heart health. 1. A nutritional composition , comprising trehalose and a peptide source or a stimulant selected from caffeine or taurine , wherein the average length of the peptide(s) is from about 3 to 9 amino acids.2. A nutritional composition according to claim 1 , comprising the peptide source and the stimulant selected from caffeine or taurine.3. A nutritional composition according to or claim 1 , wherein said peptide source is a protein hydrolysate selected from a whey hydrolysate which comprises peptides wherein the molar fraction of peptides carrying a carboxy terminal proline is at least 8% claim 1 , a casein hydrolysate which comprises peptides wherein the molar fraction of peptide carrying a carboxy terminal proline is at least 25% claim 1 , or a soy hydrolysate which comprises peptides wherein the molar fraction of peptides carrying a carboxy terminal proline is at least 20%.4. A nutritional composition according to claim 1 , wherein the weight ratio of trehalose to said peptide source is from about 95:5 to about 5:95.5. A nutritional composition according to claim 1 , further comprising at least one electrolyte selected from salts of sodium claim 1 , calcium claim 1 , potassium claim 1 , magnesium claim 1 , chloride claim 1 , or a combination thereof.6. A nutritional composition according to claim 1 , wherein the dose of caffeine is at least from about 3 mg/kg or more claim 1 , or from about 5 mg/kg or more claim 1 , or from about 6 mg/kg or more.7. A solid or semi-solid edible nutritional composition comprising at least 5% of a composition according to .8. A nutritional composition according to claim 7 , ...

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Номер записи: 73
04-07-2013 дата публикации

Stabilizing and Dyeing Process for Strawberries

Номер: US20130171306A1
Автор: BERNDT BRICEÑO Denis Gustavo
Принадлежит: ATP Corp.

A method to stabilized and impart color to strawberries, which can be fresh, or optionally IQF treated. This method comprises several stages including cuticle removal, alkalinization of the fruit pulp, infusion of a soluble stabilizing agent by immersion in an alkaline media to give the necessary firmness and texture integrity, infusion of dyeing agents by immersion in an alkaline color solution, fixation of said color and stabilizing agents in an acidic solution that has been enriched with polyvalent cations, and ulterior processes to preserve and extend the shelf life. 1. A method for dyeing and stabilizing a strawberry , comprising the steps of:a. immersing a strawberry in an alkaline solution and removing a cuticle layer of the strawberry; i) an alkaline solution containing a stabilizing agent, and infusing the stabilizing agent into the decuticled strawberry;', 'ii) an alkaline solution containing a dyeing agent, and infusing the dyeing agent into the decuticled strawberry; and', 'iii) an acid solution that has been enriched with an ion selected from at least one of a calcium ions and a polyvalent cation, to fixate the stabilizing agent and the dyeing agent; and, 'b. immersing the decuticled strawberry into the following solutionsc. rinsing and storing the resulting strawberry.2. The method of wherein the strawberry is selected from the group consisting of a fresh strawberry claim 1 , a frozen strawberry claim 1 , and an individually quick-frozen (IQF) fruit3. The method of claim 1 , wherein the stabilizing agent is selected from the group consisting of alginic acid and a salt claim 1 , the salt thereof selected from the group consisting of sodium claim 1 , potassium claim 1 , ammonium claim 1 , and propylene glycol; gellan gum; a calcium reactive pectin claim 1 , the pectin selected from the group consisting of low-ester pectin and amidated pectin; carrageenan claim 1 , the carrageenan selected from the group consisting of iota and kappa forms and its salt ...

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Номер записи: 74
04-07-2013 дата публикации

SWEETENER COMPOSITION

Номер: US20130171315A1
Автор: Del-Rosal Andres, Delfosse Christopher Edward, Furlano Bruce Michael
Принадлежит: CARGILL, INCORPORTED

A sweetener composition comprising at least one high intensity sweetener, erythritol, and at least one or more hydrocolloid, and beverage or food compositions containing such a sweetener composition, are disclosed. 1. A calorie-reduced beverage or food composition comprising:a. an amount of a one or more one high intensity sweetener having a SEV of from about 2.0% to about 10.0%;b. an amount of an erythritol having a SEV of from about 0.9% to about 1.85%;c. an amount of a one or more hydrocolloid having an equivalent mouthfeel of from about 0.5 wt. % to about 3.4 wt. % erythritol, wherein the weight ratio of hydrocolloid:erythritol herein is from about 1:50 to about 1:100; andd. optionally, an amount of a one or more hydrocolloid having an apparent SEV of less than about 0.3, wherein the ratio of hydrocolloid (wt/wt %) to apparent SEV is from about 1:15 to about 1:50.2. The calorie-reduced beverage or food composition according to claim 1 , wherein the hydrocolloid is selected from the group consisting of pectin and gum arabic.3. The calorie-reduced beverage or food composition according to claim 2 , wherein the pectin is selected from the group consisting of sugar beet pectin claim 2 , apple pectin claim 2 , citrus pectin claim 2 , and mixtures thereof.4. The calorie-reduced beverage or food composition according to claim 1 , wherein the high intensity sweetener is a steviol glycoside.5. The calorie-reduced beverage or food composition according to claim 4 , wherein the steviol glycoside is rebaudioside A.6. The calorie-reduced beverage or food composition according to claim 1 , wherein the erythritol is reduced from about 25% to about 60% claim 1 , compared to a calorie-reduced beverage or food composition containing erythritol and rebaudioside A in the absence of a hydrocolloid wherein the SEV of the erythritol is from about 1.5% to about 3.3%.7. (canceled)8. A method of making a calorie reduced beverage or food composition comprising the step of adding:a. an ...

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Номер записи: 75
04-07-2013 дата публикации

Stevia-based improved sweetening composition and edible products made therewith

Номер: US20130171316A1
Автор: Nathalie Marguerite Claire Martin, Nicolas Godinot, Veronica Galindo Cuspinera
Принадлежит: Nestec SA

The present invention is directed to a composition for sweetening an edible product, comprising at least a rebaudioside, characterized in that it further comprises gymnemic acid.

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Номер записи: 76
04-07-2013 дата публикации

PROCESS FOR MAKING VACUUM DRIED FRUIT PRODUCT

Номер: US20130171324A1
Автор: Ilyin Ilya, Lopez Rafel, Miranda Cesar, Palacio Javier, Solano Gustavo, Vasquez Julio, Wedderburn Humberto
Принадлежит: Chiquita Brands International Inc.

The present invention defines an apparatus and a process for vacuum drying fruit or vegetables, particularly tropical fruit, such as bananas, mangos and pineapples, so as to provide an exceptionally sweet and flavorful fruit chip snack product which is substantially free of any additives such as frying oil, preservatives, added sugar and artificial sweeteners. The process is a vacuum drying process and utilizes a drying apparatus in the form of an autoclave which contains within it a stacked platen heat exchanger wherein trays of the fruit to be dried are placed between heated platens in the heat exchanger. The platens are heated using hot water or a hot water/steam mixture and the drying is done in the autoclave under pressure. 1. A process for drying fruit or vegetable pieces by placing said fruit or vegetable pieces in an apparatus which comprises an autoclave containing within it , in a stacked configuration , a plurality of substantially flat platens , spaced apart from each other in the vertical direction , which are internally heated by hot water and a plurality of trays to hold said fruit or vegetable pieces , said trays being insertably placed between and parallel to the heated surfaces of adjacent pairs of said platens; and drying said fruit or vegetable pieces under heat and vacuum to a final moisture content of from about 1% to about 7%.2. The process according to using fruit pieces selected from bananas claim 1 , pineapples claim 1 , mangos claim 1 , papaya claim 1 , apples and pears.3. The process according to wherein the fruit is selected from bananas claim 2 , pineapples and mangos.4. The process according to wherein the fruit is bananas.5. The process according to wherein the fruit pieces have a final moisture content of from about 1% to about 5%.6. The process according to wherein the fruit pieces are slices having a thickness before drying of from about 3 mm to about 10 mm.7. The process according to wherein the drying takes for about 210 to about ...

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Номер записи: 77
04-07-2013 дата публикации

Vacuum dried fruit product

Номер: US20130171325A1
Автор: Ilya Ilyin, Javier Palacio, Julio Vasquez
Принадлежит: Chiquita Brands International Inc Co

The present invention defines an apparatus and a process for vacuum drying fruit or vegetables, particularly tropical fruit, such as bananas, mangos and pineapples, so as to provide an exceptionally sweet and flavorful fruit chip snack product which is substantially free of any additives such as frying oil, preservatives, added sugar and artificial sweeteners. The process is a vacuum drying process and utilizes a drying apparatus in the form of an autoclave which contains within it a stacked platen heat exchanger wherein trays of the fruit to be dried are placed between heated platens in the heat exchanger. The platens are heated using hot water or a hot water/steam mixture and the drying is done in the autoclave under pressure.

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Номер записи: 78
04-07-2013 дата публикации

Liquid food composition

Номер: US20130172245A1
Автор: Hamada Kazuya, Inoue Hiroaki, Kawashima Yui, Mae Tatsumasa, Maeda Hiromi, Tomono Jun, Yokota Shinichi
Принадлежит: KANEKA CORPORATION

Provided is a liquid food composition capable of semi-solidifying in the stomach, which is a one-pack type product containing a water-soluble dietary fiber preliminarily added thereto and in the form of a liquid that can be easily taken, and stably sustains the liquid nature thereof during distribution and storage. The liquid food composition, which is capable of semi-solidifying in an acidic region, comprises a water-soluble dietary fiber (a), a specific metal compound (b), a protein (c) and an emulsifier (d), and the particle size distribution of particles contained in said liquid food composition shows two or more peaks in a neutral region. 1. A liquid food composition being semi-solidified in an acidic region , the liquid food composition comprising:a water-soluble dietary fiber (a);a metal compound (b) containing a necessary mineral component for humans and not causing gelation of the water-soluble dietary fiber in a neutral region;a protein (c); andan emulsifier (d),the liquid food composition including particles having a particle size distribution with two or more peaks in the neutral region.2. The liquid food composition according to claim 1 , wherein the liquid food composition in a semi-solidified state has a viscosity of 1 claim 1 ,000 cP or more in the acidic region.3. The liquid food composition according to claim 2 , wherein at least one peak of two or more peaks present in the particle size distribution of the particles is present at a particle size of 3 claim 2 ,000 nm or smaller.4. The liquid food composition according to claim 1 , wherein ultrasonic treatment of the liquid food composition increases a frequency of the at least one peak present at a particle size of 3 claim 1 ,000 nm or smaller after the ultrasonic treatment as compared with that before the ultrasonic treatment and reduces a frequency of at least one peak other than the peak having the increased frequency after the ultrasonic treatment as compared with that before the ultrasonic ...

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Номер записи: 79
04-07-2013 дата публикации

Functional Food Supplement Intended, In Particular, For Nutrition And For Prevention And Improvement of Neurological Alterations, Neurodegenerative Alterations Or Cognitive Disorders

Номер: US20130172286A1
Автор: GIL HERNANDEZ Angel, Perez Rodriguez Milagros, San Roman Pais Paloma
Принадлежит: VEGENAT, S.A.

This invention relates to a functional food supplement, specifically intended to supplement the enteral or oral nutrition of patients with neurological or neurodegenerative alterations, and for the prevention of cognitive or behaviour disorders, especially in the case of elderly persons, where the functional ingredient especially conceived for the nourishment of patients suffering from, or prone to neurological or neurodegenerative alterations, cognitive deterioration or behaviour disorders comprises a mixture of UMP (uridine monophosphate or uridine) and/or IMP (inosine monophosphate or inosine), vitamins of the B group (B1, B6, B9 and B7), phospholipids and gangliosides and sialic acid, as well as a large amount of DHA. 1. A functional food supplement intended to complement oral or enteral nutrition , characterised in that it comprises a mixture of UMP (uridine monophosphate or uridine) and/or IMP (inosine monophosphate or inosine) , vitamins B1 , B6 , B9 and B7 , phospholipids and gangliosides , sialic acid and DHA.2. A functional food supplement according to claim 1 , characterised in that of the DHA is derived from a source of polyunsaturated fatty acids where the EPA:DHA ratio equals 1:2.3. A functional food supplement according to claim 2 , characterised in that the DHA approximately accounts for 30% (w/v) of the food supplement.4. A functional food supplement according to claim 1 , characterised in that it comprises 12% (w/v) of UMP.5. A functional food supplement according to claim 1 , characterised in that it comprises 12% (w/v) of IMP.6. A functional food supplement according to claim 1 , characterised in that it comprises 0.06% (w/v) of vitamin B1 claim 1 , 0.1% of vitamin B6 claim 1 , 33% of choline and 0.02% of folic acid.7. A functional food supplement according to claim 1 , characterised in that it comprises 24% (w/v) of phospholipids claim 1 , 1.5% of gangliosides claim 1 , and 0.5% of sialic acid.8. (canceled)9. The use of the functional food ...

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Номер записи: 80
11-07-2013 дата публикации

NUTRITIONAL COMPOSITION FOR INFANTS

Номер: US20130177667A1
Автор: Aprikian Olivier Kevork, Mace Catherine, Pouteau Etienne
Принадлежит: NESTEC S.A.

A nutritional composition for infants comprises a protein source, a lipid source and a carbohydrate source wherein the lipid source includes at least 16 wt % linoleic acid and at least 2 wt % α-linolenic acid expressed as a percentage of total fatty acid content in each case and in amounts such that the ratio of linoleic acid: α-linolenic acid is in the range from 1 to 10. 1. A method for reducing the risk of the development of obesity later in life for an infant comprising the step of administering to an infant during the first six months of life a composition comprising a protein source , a lipid source and a carbohydrate source wherein the lipid source comprises at least 16 wt % linoleic acid and at least 2 wt % α-linolenic acid expressed as a percentage of total fatty acid content in each case and the ratio of linoleic acid: α-linolenic acid is from 1 to 10.2. The method of wherein the infant is a young baby pet.3. The method of wherein the reduction of risk of development of obesity later in life comprises a statistically significant decrease of fat mass compared to a control population not receiving the composition.4. The method of wherein the reduction of risk of development of obesity later in life comprises a reduction of risk being apparent at the age of adiposity rebound.5. A method for reducing the risk of development of obesity or over-weight later in life claim 1 , comprising the step of administering during the first month of age to an infant a composition comprising a nutritional composition comprising a protein source claim 1 , a lipid source and a carbohydrate source wherein the lipid source comprises at least 16 wt % linoleic acid and at least 2 wt % α-linolenic acid expressed as a percentage of total fatty acid content in each case and the ratio of linoleic acid: α-linolenic acid is from 1 to 10.6. The method of wherein the infant is a young baby pet.7. The method of wherein the reduction of risk of development of obesity later in life comprises ...

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Номер записи: 81
11-07-2013 дата публикации

Method and Apparatus for Automated Loading of Food Articles Into Containers

Номер: US20130177684A1
Автор: Borkiewicz Zbigniew Stanislaw, Nonn David J., Sample Chuck A., Tomac Brian W.
Принадлежит:

The illustrative method and apparatus provides a more efficient system for automated slicing and loading of food articles into containers. The apparatus includes at least one cutting assembly and at least two chutes and depositing assemblies. The apparatus may include a positioning receptacle that aligns the food articles with a knife set and a driving arm that advances the food article into engagement with the knife set. The chutes may include a movable chute portion, which moves from alignment with the knife set to alignment with the containers, and a chute extension. Openings for the sliced food sections, which extend through the movable chute portion and the chute extension, have a cross section that changes to rotate the orientation of the food sections passing therethrough. Once deposited into the containers, the food sections are oriented with at least some cut faces of the food article adjacent the container wall. 1. A method of automated loading of cucumbers into containers , the method comprising:positioning a cucumber into a positioning receptacle;advancing the cucumber through a centering mechanism and into engagement with at least one knife to produce cucumber sections;advancing the cucumber sections into a first and a second chute, wherein approximately a first half of the cucumber advances into the first chute and approximately a second half of the cucumber advances into the second chute;moving the first chute and the second chute from a first position adjacent the at least one knife to a second position adjacent first and second containers;disposing a first and a second divider into interior spaces of the first and the second containers;aligning an unfilled divider compartment of the first and second dividers with an exit of the first and the second chute;advancing the cucumber sections from the first and the second chutes into first and second containers and into the unfilled divider compartment of the first and the second dividers,wherein at least ...

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Номер записи: 82
11-07-2013 дата публикации

Method of Flavoring

Номер: US20130177688A1
Автор: EILERMAN Robert G., JORDAN Jason, WANG Yili, YANG Xiaogen
Принадлежит: Givaudan S.A.

A method of providing a desirable vanilla beany flavor in an orally-receivable product, includes adding to a product base at least one of divanillyl succinate or at least one compound according to Formula I or Formula II 1. A method of providing vanilla beany flavor in an orally receivable product containing a product base and an imitation vanilla flavor , said method comprising:adding to said product base, an effective amount of at least one compound selected from guaiacol acetate, guaiacol propionate or guaiacol butyrate.2. The method of claim 1 , wherein the effective amount of the at least one compound is at least 0.5 ppm.3. The method of claim 1 , wherein the effective amount of the at least one compound is in the range of 0.5 ppm to 250 ppm.4. A vanilla beany-flavored orally-receivable product comprising a product base and an imitation vanilla flavor claim 1 , in which is included an effective amount of at least one compound selected from guaiacol butyrate claim 1 , guaiacol propionate or guaiacol acetate.5. The product according to wherein the effective amount of the at least one compound is at least 0.5 ppm.6. The product according to wherein the effective amount of the at least one compound is in the range of 0.5 ppm to 250 ppm.7. The product according to claim 4 , comprising at least one of beverages claim 4 , sweet goods claim 4 , dairy products claim 4 , savory products claim 4 , medicinal products claim 4 , or dentifrices.8. A vanilla beany-flavored claim 4 , orally-receivable product flavored by combining an effective amount of at least one compound selected from guaiacol butyrate claim 4 , guaiacol propionate or guaiacol acetate claim 4 , with a product containing a product base and an imitation vanilla flavor.9. The product according to wherein the effective amount of the at least one compound is at least 0.5 ppm.10. The product according to wherein the effective amount of the at least one compound is in the range of between 0.5 ppm to 250 ppm.11. ...

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Номер записи: 83
11-07-2013 дата публикации

Taste Modifying Composition

Номер: US20130177690A1
Автор: Wang Lei, Wu Dan, XUE Yongquan
Принадлежит:

A taste modifying composition comprising L-theanine and . Flavor and taste enhancement may also be made with L-theanine alone. 1. A taste modifying composition comprising:{'i': 'stevia', '(a) extract; and'}(b) L-theanine.2stevia. The taste modifying composition of wherein said L-theanine to extract ratio is between about 0.5:1 and 5:1.3stevia. The taste modifying composition of wherein said L-theanine to extract ratio is between about 1:1 and 3:1.4. The taste modifying composition of further including a compound selected from the group consisting of sugar claim 1 , sugar alcohol claim 1 , D-ribose claim 1 , Taurine claim 1 , polysaccharides claim 1 , and flavors.5. A sweetener comprising:{'i': 'stevia', '(a) extract; and'}{'i': 'stevia', '(b) L-theanine wherein said L-theanine to extract ratio is between about 05:1 and 5:1.'}6. A method for improving the taste of a food or beverage comprising the steps of:{'i': 'stevia', '(a) adding extract to said food or beverage; and'}{'i': 'stevia', '(b) adding L-theanine to said food or beverage, with the ratio of L-theanine to extract being between about 0.5:1 and 5:1.'}7. A method for improving the taste of a food or beverage by adding the sweetener of .8. A method for enhancing the flavor and taste of beverages or food comprising the step of:(a) adding between about 0.025 to about 0.2% L-theanine to said beverage or food.9. The method of wherein the beverage is a tea or tea-based beverage claim 8 , and the L-theanine is added at between about 0.025-0.1%.10. The method of wherein the beverage is a juice or juice-based beverage claim 8 , and the L-theanine is added at between about 0.025-0.2%.11. The method of wherein the beverage is a milk or milk-based beverage claim 8 , and the L-theanine is added at between about 0.05-0.2%.12. The method of wherein the beverage is a coffee or coffee-based beverage claim 8 , and the L-theanine is added at between about 0.05-0.2%.13. The method of wherein the beverage is a cocoa or cocoa- ...

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Номер записи: 84
18-07-2013 дата публикации

COMPOUNDS THAT INHIBIT (BLOCK) BITTER TASTE IN COMPOSITION AND METHODS OF MAKING SAME

Номер: US20130183252A1
Автор: Arellano Melissa, Brady Thomas, Brust Paul, Ching Brett Weylan, Darmohusodo Vincent, Karanewsky Donald S., Li Qing, Li Xiaodong, Ling Jing, Patron Andrew, Priest Chad, Pronin Alexey, Selchau Victor, Servant Guy, Tachdjian Catherine, Xu Hong, Zhang Lan, Zhao Wen
Принадлежит: Senomyx, Inc.

The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in, e.g., coffee. Also, the invention relates to the discovery of specific compounds and compositions containing that function as bitter taste blockers and the use thereof as bitter taste blockers or flavor modulators in, e.g., coffee and coffee flavored foods, beverages and medicaments. Also, the present invention relates to the discovery of a compound that antagonizes numerous different human T2Rs and the use thereof in assays and as a bitter taste blocker in compositions for ingestion by humans and animals. 2. The compound of claim 1 , wherein X is selected from the group consisting of hydrogen claim 1 , heteroalkyl claim 1 , substituted heteroalkyl claim 1 , heteroaryl claim 1 , substituted heteroaryl claim 1 , heteroarylalkyl claim 1 , substituted heteroarylalkyl claim 1 , CN claim 1 , S(O)R claim 1 , CONRR claim 1 , —COR claim 1 , SONRR claim 1 , NRSOR claim 1 , NRSONRR claim 1 , B(OR)(OR) claim 1 , P(O)(OR)(OR) claim 1 , and P(O)(R)(OR).7. A composition comprising one or more compounds of claim 1 , or a salt claim 1 , hydrate claim 1 , solvate or N oxide thereof claim 1 , and one or more pharmaceutically acceptable carriers.8. The composition of claim 7 , which is a food claim 7 , beverage or medicament for human consumption.9. A coffee or coffee flavored food or beverage or medicament composition that comprises at least one compound of or a salt claim 1 , hydrate claim 1 , solvate or N oxide thereof.10. The composition of claim 9 , which is an instant coffee claim 9 , ground coffee claim 9 , or brewed coffee.11. The composition of claim 9 , which is an instant coffee.12. A food claim 1 , beverage claim 1 , or medicament composition having a bitter taste wherein said bitter taste is alleviated or eliminated by the addition of an effective amount of a compound of or a salt claim 1 , hydrate claim 1 , ...

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Номер записи: 85
18-07-2013 дата публикации

THAUMATIN-BASED IMPROVED SWEETENING COMPOSITION AND EDIBLE PRODUCTS MADE THEREWITH

Номер: US20130183427A1
Автор: Galindo Cuspinera Veronica, Godinot Nicolas, Martin Nathalie Marguerite Claire
Принадлежит: NESTEC S.A.

The present invention is directed to a composition for sweetening an edible product, comprising thaumatin, characterized in that it further comprises gymnemic acid. 1. A composition for sweetening an edible product , comprising thaumatin and gymnemic acid.2. A composition according to wherein the ratio gymnemic acid to thaumatin is between 6 to 8 parts of gymnemic acid to 1 part of thaumatin.3. A composition according to claim 1 , wherein the gymnemic acid is present in the composition as an extract of gymnema sylvestre.4. A composition according to claim 1 , wherein the gymnemic acid is present in a concentration between 0.5 and 500 ppm.5. A composition according to claim 1 , comprising at least one second sweetening agent selected from the group consisting of:natural sweeteners, andartificial sweeteners.6. A composition according to claim 1 , comprising at least one sweet taste improving carbohydrate claim 1 , selected from the group consisting of sucrose claim 1 , fructose claim 1 , glucose claim 1 , maltose claim 1 , lactose claim 1 , mannose claim 1 , galactose claim 1 , ribose claim 1 , rhamnose claim 1 , trehalose claim 1 , tagatose claim 1 , and high fructose corn syrup (HFCS).7. A sweetened food composition comprising thaumatin as a sweetening agent and gymnemic acid as a sweet lingering taste stopper.8. A food composition according to claim 7 , wherein the ratio gymnemic acid to thaumatin is between 6 to 8 parts of gymnemic acid to 1 part of thaumatin.9. A food composition according to claim 7 , wherein the gymnemic acid is present in said composition as an extract of Gymnema sylvestre claim 7 , and/or wherein the thaumatin is present in said composition as a thaumatin extract.10. A food composition according to claim 7 , wherein the gymnemic acid is present in a concentration of between 0.5 and 500 ppm.11. A food composition according to claim 7 , which further comprises at least one second sweetening agent selected from the group consisting of:natural ...

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Номер записи: 86
18-07-2013 дата публикации

PROCESSED SOYBEAN MATERIAL AND METHOD FOR PRODUCING PROCESSED SOYBEAN MATERIAL

Номер: US20130183429A1
Автор: Asanoma Masashi, KANAMORI Jiro, Motoyama Takayasu, SAMOTO Masahiko
Принадлежит: FUJI OIL COMPANY LIMITED

The present inventors found that the natural flavor intrinsic to soybean is retained more than ever before when soybean is processed to prepare a processed soybean material having a specific lipid content, a dietary fiber content, an acid-soluble component content and a protein content, whereby the present problems were solved. More specifically, the processed soybean material of the present invention is such that, on a solid weight basis, (1) a content of lipid, extracted with a mixed organic solvent wherein a ratio of chloroform to methanol is 2:1, is 10 to 40% by weight, (2) a dietary fiber content is 5 to 40% by weight, (3) a potassium content is 1% by weight or less, (4) a protein content is 30 to 65% by weight, and (5) a sum of γ-conglycinin and 24 kDa protein is 2.4 times or less of lipoxygenase protein in soybean proteins. 1. A processed soybean material , wherein , on a solid weight basis ,(1) a content of lipid, extracted with a mixed organic solvent wherein a ratio of chloroform to methanol is 2:1, is 10 to 40% by weight;(2) a dietary fiber content is 5 to 40% by weight;(3) a potassium content is 1% by weight or less or a stachyose content is 2% by weight or less;(4) a protein content is 30 to 65% by weight; and(5) a sum of γ-conglycinin and 24 kDa protein is 2.4 times or less of lipoxygenase protein in soybean proteins.2. The processed soybean material according to claim 1 , being in a powder form.3. The processed soybean material according to claim 1 , wherein a NSI is 60 or more.4. The processed soybean material according to claim 3 , wherein a jelly strength of a gel obtained by heating an aqueous solution having a solid content of 25% by weight of the processed soybean material at 80° C. for 30 minutes is 100 g·cm or more.5. A manufacturing process of a beverage or food product comprising adding the processed soybean material according to during a step of producing a beverage or food product.6. A manufacturing process of a processed soybean material ...

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Номер записи: 87
18-07-2013 дата публикации

METHOD FOR TREATING FATTY LIVER DISEASES, IN PARTICULAR NON-ALCOHOLIC STEATOHEPATITIS

Номер: US20130184246A1
Автор: Bieghs Veerle, Sverdlov Ronit, Van Gorp Patrick Johannes Jacobus
Принадлежит:

The invention is in the field of medical treatments of liver disease, in particular, non-alcoholic fatty liver diseases, such as non-alcoholic steatohepatitis. The invention provides a composition comprising an effective amount of a compound capable of increasing the intracellular level of 27-hydroxycholesterol for the treatment of liver inflammation in fatty liver disease. It also provides a method of reducing liver inflammation in a patient with non-alcoholic fatty liver disease by administering an effective amount of 27-hydroxycholesterol. 15.-. (canceled)6. A method for reducing or preventing liver inflammation in a subject in need of such a treatment , the method comprising administering to the subject a composition comprising 27-hydroxycholesterol or a pharmaceutically acceptable salt thereof.7. The method according to claim 6 , wherein the subject has been diagnosed with non-alcoholic fatty liver disease or has been diagnosed as being at risk of developing non-alcoholic fatty liver disease.8. The method according to claim 6 , wherein the non-alcoholic fatty liver disease is non-alcoholic steatohepatitis.9. The method according to claim 6 , wherein the composition further comprises a pharmaceutically acceptable carrier.10. The method according to claim 6 , wherein the composition is a food composition or a food supplement. This application is a national phase entry under 35 U.S.C. §371 of International Patent Application PCT/EP2011/063173, filed Jul. 30, 2011, designating the United States of America and published in English as International Patent Publication WO 2012/019930 A1 on Feb. 16, 2012, which claims the benefit under Article 8 of the Patent Cooperation Treaty and under 35 U.S.C. §119(e) to United States Patent Application Serial No. 10172304.7, filed Aug. 9, 2010, the disclosure of each of which is hereby incorporated herein by this reference in its entirety.The invention is in the field of prevention and medical treatment of liver diseases, in ...

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Номер записи: 88
25-07-2013 дата публикации

Enteral Nutrient

Номер: US20130189330A1
Автор: Ariizumi Tsuyoshi, Tani Yasuyo
Принадлежит: TERUMO KABUSHIKI KAISHA

Provided is an enteral nutrient which, although containing a soy protein as a protein source, does not cause a rapid increase in viscosity and inhomogeneity due to aggregation or thermal denaturation by heating for sterilization or formulation step and is thus stable, and shows a good taste without giving any sense of bitterness and coarseness on the throat inherent to soybean. The enteral nutrient is an enteral nutrient of acidic type which comprises a protein, a fat, a carbohydrate, a vitamin, a mineral and a food fiber and has a pH of 3.0 to 4.5, wherein a soy protein containing 20 to 40% of a peptide fraction having a molecular weight of less than 6000 is formulated in an amount of 5 to 65% of the total protein. 1. An enteral nutrient which comprises a protein , a fat , a carbohydrate , a vitamin and a mineral and has a pH of 3.0 to 4.5 , characterized in that said protein includes 5 to 65% , relative to the total protein , of a soy protein containing 20 to 40% of a peptide fraction having a molecular weight of less than 6000.2. The enteral nutrient as defined in claim 1 , which has an average particle size of not larger than 10 μm and is capable of being permeated through a 50 μm filter.3. The enteral nutrient as defined in claim 1 , which has a viscosity after thermal sterilization of 1000 to 30000 mPa·s. The present application is a 35 U.S.C. §371 National Phase application of International Application Serial No. PCT/JP11/072309, filed Sep. 29, 2011, which claims priority to Japanese Application Serial No. 2010-222796, filed Sep. 30, 2010. The disclosures of both applications are incorporated herein by reference in their entireties.This invention relates to an enteral nutrient formulated with protein, fat, carbohydrate, vitamin and mineral and having pH of 3.0 to 4.5.Generally, protein has tendencies of coagulation, aggregation (i.e. a state of separation into supernatant and precipitation) and precipitation under acidic conditions. Accordingly, in the ...

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Номер записи: 89
25-07-2013 дата публикации

Food-based Supplement Delivery System

Номер: US20130189392A1
Автор: Gorris Mark
Принадлежит:

A cookie or other food product which is designed to deliver a larger dose of cinnamon or other additive such as fruit extract or rind to a human user without significant introduction of food items detrimental to additive(s)'s expected medicinal action and without an unpleasant taste sensation. The cookie is designed to be chewed as opposed to swallowed and the flavoring of the additive(s) is intended to enhance the cookie as opposed to the flavoring being covered up or concealed by other flavorings. 1. A powdered food substance comprising:a grain;a granulated sugar;cinnamon; anda spice;wherein said grain, said sugar, said cinnamon, and said spice are all mixed together without the inclusion of any substantial amount of liquid to form a dry mixture;wherein said cinnamon comprises at least 3% of the total mass of said composition; andwherein when said mixture is formed, said mixture is ground into a flowable powder which is consumed as a dry powder.2. The food substance of wherein said grain comprises grain meal.3. The food substance of wherein said cinnamon comprises Ceylon cinnamon.4. The food substance of wherein said cinnamon also comprises cassia cinnamon.5. The food substance of wherein said cinnamon comprises Ceylon cinnamon and cassia cinnamon in an approximately equal ratio.6. The food substance of wherein said cinnamon comprises at least 5% of the total mass of said composition.7. The food substance of wherein said cinnamon comprises at least 7% of the total mass of said composition.8. The food substance of further comprising molasses.9. The food substance of further comprising a low-glycemic sugar.10. The food substance of further comprising a fruit extract.11. A method for consuming cinnamon claim 1 , the method comprising: a grain;', 'a granulated sugar;', 'cinnamon; and', 'a fruit rind;', 'wherein said grain, said sugar, said cinnamon, and said fruit rind are all mixed together without the inclusion of any substantial amount of liquid to form a dry ...

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Номер записи: 90
25-07-2013 дата публикации

Nutritional Composition for Children with Reflux, Colic and/or Constipation

Номер: US20130189398A1
Автор: Duarte-Vázquez Miguel Angel, ROSADO LORIA Jorge Luis
Принадлежит: Nucitec S.A. de C.V.

The present invention is directed to an infant formula specially designed to reduce episodes of regurgitation, colic and constipation that occur in infants fed on infant formula. The composition represents a needed improvement to the art because it contains in a single composition substances that simultaneously addresses these three problems. 1. An infant formula composition , comprising: from 1.5 to 4 g of protein , preferably about 2.41 g; from 8 to 16 g carbohydrate , preferably about 11.7 g; from 4 to 8 grams of fat , preferably about 4.8 g; wherein such composition decreases episodes of regurgitation , colic and constipation occurring in children.2. The composition of claim 1 , comprising casein; whey protein; alpha-lactoalbumin; beta-casein A1 and beta-casein A2; lactose; a thickening agent selected from the group consisting of corn starch claim 1 , potato starch claim 1 , xanthan gum claim 1 , locust bean gum claim 1 , carboxymethylcellulose claim 1 , and combinations thereof; palmitic acid; non-digestible oligosaccharides; long chain polyunsaturated fatty acid (LC PUFAS); nucleotides; vitamins and minerals; inositol; choline; taurine; and carnitine.3. The composition of claim 1 , wherein said composition provides between 1.5 to 3.0 g protein/100 mL of reconstituted formula claim 1 , preferably about 1.8 g/100 mL.4. The composition of claim 2 , wherein the ratio of casein: whey protein is between 70:30 and 20:80 claim 2 , preferably about 40:60.5. The composition of claim 2 , wherein the content of alpha-lactoalbumin with respect to total protein ranges from 14 to 25%; preferably about 18%.6. The composition of claim 2 , wherein of the total content of beta casein claim 2 , the ratio between A1 and A2 is between 0:100 and 80:20; preferably a ratio of about 50:50.7. The composition of claim 2 , wherein of the total carbohydrates content claim 2 , lactose accounts from 15 to 40%; preferably about 25%.8. The composition according to claim 2 , wherein the ...

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Номер записи: 91
25-07-2013 дата публикации

METHOD FOR PROCESSING FOOD PRODUCT AND FOOD PRODUCT THEREOF

Номер: US20130189411A1
Автор: Henry Christiani Jeya Kumar, V. Marnickavasagar M. Rajendran a/I
Принадлежит: HOLISTA BIOTECH SDN. BHD.

The invention relates to a method for processing at least one food product. For example, the invention relates to a process of preparing cooked food products, for example fried food products with reduced oil content. A two-step process is performed on the food product before cooking or frying. The food product is first contacted with a first composition comprising at least one divalent cation (e.g. Ca2+ and/or Mg2+) and at least one acid (e.g. carboxylic acid). After removing from the first composition, the food product is contacted with a second composition comprising okra, a part thereof, or an extract thereof, and at least one hydrocolloid. The invention also relates to the compositions used as well as to the food product or at least one such fried food product with reduced oil content. 1. A method for processing at least one food product comprising , in any order , the steps of:{'sup': 2+', '2+, '(i) contacting at least one food product with a first composition comprising Ca and/or Mg and at least one carboxylic acid;'}(ii) contacting the food product with a second composition comprising okra, a part thereof, or an extract thereof, and at least one hydrocolloid.2. The method according to claim 1 , wherein the at least one carboxylic acid comprises citric claim 1 , ascorbic claim 1 , lactic or malic acid or a combination thereof.3. The method according or claim 1 , wherein the hydrocolloid comprises a polysaccharide-based hydrocolloid and/or a protein-based hydrocolloid.4. The method according to claim 3 , wherein the polysaccharide-based hydrocolloids is selected from the group consisting of agar claim 3 , alginic acid claim 3 , ammonium alginate claim 3 , arabinogalactan claim 3 , bakers yeast glycan claim 3 , calcium alginate claim 3 , carboxymethyl cellulose claim 3 , carob bean gum claim 3 , carob bean powder claim 3 , carrageenan claim 3 , cellulose claim 3 , cross-linked sodium carboxymethyl cellulose claim 3 , curdlan gum claim 3 , ethyl cellulose claim 3 ...

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Номер записи: 92
01-08-2013 дата публикации

COMPOSITIONS

Номер: US20130195773A1
Автор: Kindel Günter, Krammer Gerhard, Siegel Sven
Принадлежит: SYMRISE AG

Compositions, comprising menthofuran and selected menthol compounds which feature improved flavour and odour properties, are provided and, in addition, the production of compositions, specifically, of emulsions with an improved storage stability. 2. The composition of claim 1 , additionally comprising claim 1 , as component (b) menthol compounds selected from the group consisting of menthol methyl ether claim 1 , menthone glyceryl acetal (FEMA GRAS 3807) claim 1 , menthone glyceryl ketal (FEMA GRAS 3808) claim 1 , menthyl lactate (FEMA GRAS 3748) claim 1 , menthol ethylene glycol carbonate (FEMA GRAS 3805) claim 1 , menthol propylene glycol carbonate (FEMA GRAS 3806) claim 1 , menthyl-N-ethyloxamat claim 1 , monomethyl succinate (FEMA GRAS 3810) claim 1 , monomenthyl glutamate (FEMA GRAS 4006) claim 1 , menthoxy-1 claim 1 ,2-propanediol (FEMA GRAS 3784) claim 1 , menthoxy-2-methyl-1 claim 1 ,2-propandiol (FEMA GRAS 3849) and the menthan carboxylic acid esters and amides WS-3 claim 1 , WS-4 claim 1 , WS-5 claim 1 , WS-12 claim 1 , WS-14 and WS-30 and the mixtures thereof.3. The composition of claim 1 , additionally comprising a cosmetic additive (component c) claim 1 , which is selected from the group consisting of surfactants claim 1 , oil bodies claim 1 , emulsifiers claim 1 , pearlizing waxes claim 1 , consistency factors claim 1 , thickeners claim 1 , superfatting agents claim 1 , stabilizers claim 1 , polymers claim 1 , silicon compounds claim 1 , fats claim 1 , waxes claim 1 , lecithins claim 1 , phospholipids claim 1 , UV protection factors claim 1 , moisturizers claim 1 , biogenic agents claim 1 , antioxidants claim 1 , deodorants claim 1 , antiperspirants claim 1 , anti-dandruff agents claim 1 , film formers claim 1 , swelling agents claim 1 , insect repellants claim 1 , self-tanning agents claim 1 , tyrosine inhibitors (depigmenting agents) claim 1 , hydrotropes claim 1 , solubilizers claim 1 , preservatives claim 1 , perfume oils and dyes and the mixtures ...

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Номер записи: 93
01-08-2013 дата публикации

Composition Comprising SOD, Lutein and Zeaxanthin

Номер: US20130195985A1
Автор: Reda Hadj-Slimane, Tewfik Hadj-Slimane, Yves Lepelletier
Принадлежит: VISIOTACT PHARMA

The invention relates to a composition comprising an enzyme selected from the group comprising superoxide dismutase (SOD) and SOD mimics and the like, in association with lutein and at least one stereoisomer of zeaxanthin; the invention also includes a kit of parts comprising such composition, wherein the kit comprises a first part comprising the enzyme, and a second part comprising lutein and at least one zeaxanthin isomer; according to the invention, the composition or the kit of part may be included in a functional food, a nutraceutical composition or a food or dietary supplement, a medicament or a pharmaceutical composition, or a veterinarian product; the invention also relates to a composition for use in treating, preventing or stabilizing a disease, condition or disorder of the eye associated to oxidative stress, comprising administering to a subject in need thereof a medicament or a pharmaceutical composition according to the invention.

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Номер записи: 94
01-08-2013 дата публикации

COMPOSITION OF WHEY GROWTH FACTOR EXTRACT FOR REDUCING MUSCLE INFLAMMATION

Номер: US20130195990A1
Автор: CAMERON-SMITH David, ROWNEY Michelle
Принадлежит: MURRAY GOULBURN CO-OPERATIVE CO LIMITED

The invention relates to the production of compositions containing milk products for use as a nutritional supplement. More specifically, it relates to compositions containing whey growth factor extract, as well as their use in methods for reducing muscle inflammation in individuals undertaking resistance exercise training. According to one aspect of the invention, there is provided the use of a composition comprising whey growth factor extract, isolated from a milk product by cation exchange chromatography, to reduce exercise-induced muscle inflammation. 1. A method of reducing muscle inflammation in a subject undertaking resistance exercise training comprising administering to the subject a daily dose of at least 5 mg/kg body weight of a composition comprising whey growth factor extract before and/or immediately after said training , wherein the whey growth factor extract is isolated from a bovine milk product selected from the group consisting of cheese whey , rennet casein whey , acid whey and skim milk by a process comprising:a) applying the milk product to a SP Sepharose cation exchange column;b) washing the column with a buffer of low ionic strength; andc) eluting the whey growth factor extract fraction with a buffer containing 0.4-0.5M NaCl, or equivalent ionic strength, at pH6.5.2. The method of claim 1 , wherein the composition comprises an additional protein source.3. The method of claim 1 , wherein the subject is administered an additional protein source taken separately.4. The method of or claim 1 , wherein the subject is administered at least 225 mg/kg body weight of additional protein source.5. The method of or wherein the additional protein source is whey protein.6. The method of claim 1 , wherein the administration to the subject is between 20 minutes and two hours after resistance exercise training.7. The method of claim 1 , wherein the composition comprising whey growth factor extract is formulated as a food claim 1 , drink claim 1 , tablet or ...

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Номер записи: 95
01-08-2013 дата публикации

SALT REPLACEMENT COMPOSITIONS AND METHODS OF USING SAME

Номер: US20130196001A1
Автор: Moore Richard D., Solomon Neil
Принадлежит: Health & Science, LLC

Presented are salt replacement compositions and methods which are useful for replacing dietary sodium and for preventing and treating diseases associated with sodium overconsumption, including diabetes-Type 2. 1. A salt replacement composition for reducing conditions associated with a high salt diet , comprising:potassium and sodium in a K:Na ratio of at least 4.0.2. The composition of claim 1 , wherein said K:Na ratio is between 4.0 and 4.5.3. The composition of claim 1 , wherein K is in the form of KCl.4. The composition of claim 1 , wherein Na is in the form of NaCl.5. The composition of claim 1 , wherein said composition further comprises one or more chemicals selected from the group consisting of: magnesium claim 1 , iodine claim 1 , calcium claim 1 , chloride claim 1 , taurine claim 1 , biotin claim 1 , chromium picolinate claim 1 , citrate claim 1 , and combinations thereof.6. The composition of claim 1 , wherein said composition further comprises one or more chemicals selected from the group consisting of: amino acids claim 1 , arginine claim 1 , aspirate claim 1 , beta-carotene claim 1 , bicarbonate as NaHCO3 claim 1 , cysteine claim 1 , glutamate claim 1 , inositol claim 1 , protein-bound iodine claim 1 , leucine claim 1 , lysine claim 1 , methionine claim 1 , manganese claim 1 , a monovalent chloride salt claim 1 , phosphate claim 1 , a phytochemical claim 1 , a compound comprising a umami claim 1 , a ribonucleotide claim 1 , a ribonucleotide-like substance claim 1 , a compound comprising a tetrahydroimidizalone ring claim 1 , Vitamin A claim 1 , Vitamin C claim 1 , Vitamin D claim 1 , Vitamin E claim 1 , and combinations thereof.7. The composition of claim 1 , wherein said composition further comprises one or more chemicals selected from the group consisting of: magnesium claim 1 , calcium claim 1 , taurine claim 1 , chloride claim 1 , chromium picolinate claim 1 , citrate claim 1 , an anion other than chloride such as an organic anion and combinations ...

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Номер записи: 96
01-08-2013 дата публикации

Chickpea preparation and uses thereof

Номер: US20130196028A1
Автор: Ascher Shmulewitz, Shmuel Marko
Принадлежит: Clearfarma Ind Ltd

A chickpea soluble fraction enriched with nutritional components and a method of producing same are provided. The method producing a chickpea preparation enriched with nutritional components includes mechanically disrupting chickpea seeds to produce a chickpea suspension and enzymatically treating said chickpea suspension with one or more of: a protease, an amylase and a phytase. The method for includes isolating a soluble fraction from said chickpea suspension thereby producing the chickpea preparation enriched with nutritional components.

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Номер записи: 97
01-08-2013 дата публикации

DAIRY PRODUCT AND PROCESS

Номер: US20130196051A1
Автор: Bhaskar Ganugapati Vijaya, Donk Rochelle Kathleen, Gao Hongping
Принадлежит: FONTERRA CO-OPERATIVE GROUP LIMITED

The invention relates to a liquid nutritional composition comprising (a) 2-25% by weight of a calcium-depleted milk protein concentrate (MPC) that has undergone a heat treatment to at least 80° C. and has between 15-45% by weight of the calcium removed; (b) 0-30% by weight fat; (c) 5-45% by weight carbohydrate; wherein the nutritional composition has a viscosity of less than 200 cP at a temperature of 20° C. and shear rate of 100 s, and has an energy density of at least 0.5 kcal/ml, and wherein protein provides 10-40% of the total energy content of the composition. Also provided is a powdered composition dispersible in water to form the liquid composition. 1. A liquid nutritional composition comprising (a) 2-25% by weight of a calcium-depleted milk protein concentrate (MPC) that has undergone a heat treatment to at least 80° C. and has between 15-45% by weight of the calcium removed; (b) 0-30% by weight fat; (c) 5-45% by weight carbohydrate; wherein the nutritional composition has a viscosity of less than 200 cP at a temperature of 20° C. and shear rate of 100 s , and has an energy density of at least 0.5 kcal/ml , and wherein protein provides 10-40% of the total energy content of the composition.2. A powdered nutritional composition dispersible in water to form a liquid nutritional composition comprising (a) 2-25% by weight of a calcium-depleted milk protein concentrate (MPC) that has undergone a heat treatment to at least 80° C. and has between 15-45% by weight of the calcium removed; (b) 0-30% by weight fat; (c) 5-45% by weight carbohydrate; wherein the nutritional composition has a viscosity of less than 200 cP at a temperature of 20° C. and shear rate of 100 s , and has an energy density of at least 0.5 kcal/ml , and wherein protein provides 10-40% of the total energy content of the composition.3. (canceled)4. A composition as claimed in wherein the liquid nutritional composition is heated to a temperature above 100° C.5. A composition as claimed in wherein the ...

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Номер записи: 98
01-08-2013 дата публикации

DRUG AND FOOD/DRINK FOR PREVENTING OR IMPROVING CEREBRAL DYSFUNCTION

Номер: US20130197000A1
Автор: Aizawa Shin, Hasegawa Hiroyuki
Принадлежит: NIHON UNIVERSITY

[Problem] 18-. (canceled)9. A drug for preventing or improving cerebral dysfunction (excluding cerebral dysfunction of fetuses or newborns) , which contains at least sepiapterin and is peripherally administered daily at a dose of 0.1 to 100 mg/kg.101. The drug according to claim , which elevates an intracellular level of tetrahydrobiopterin in neurons in the brain.111. The drug according to claim , which suppresses the decrease in aromatic monoamines in the brain.121. The drug according to claim wherein the cerebral dysfunction is a central mental disorder or a central motor disorder.131. The drug according to claim wherein the cerebral dysfunction is a central mental disorder which is any one of depression , hyperphagia , autism , impaired consciousness and concentration , and cognitive disturbance , or a central motor disorder which is any one of myotonia , rigidity and tremor.14. A food or drink for preventing or improving cerebral dysfunction (excluding cerebral dysfunction of fetuses or newborns) , which food or drink contains sepiapterin as an active ingredient and is orally taken daily in an amount of 0.1 to 100 mg/kg.15. A method for preventing or improving cerebral dysfunction , the method comprising administering to a patient suffering from cerebral dysfunction an effective dose of sepiapterin via a peripheral route of administration.16. The method of wherein sepiapterin is administered orally to the patient to provide a dose from 0.1 to 100 mg/kg of body weight per day.17. The method of wherein sepiapterin is administered intravenously to the patient at a dose of 0.1 to 100 mg/kg of body weight per day.18. The method of wherein said administration results in an elevated intracellular level of tetrahydrobiopterin in neurons of the brain.19. The method of wherein said administration results in suppression of the decrease in aromatic monoamines in the brain.20. Use of sepiapterin in formulation of a drug for preventing or improving cerebral dysfunction ( ...

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Номер записи: 99
01-08-2013 дата публикации

REDUCED SUGAR SYRUPS AND METHODS OF MAKING REDUCED SUGAR SYRUPS

Номер: US20130197104A1
Автор: Hoffman Andrew Joseph, Medhekar Rohit
Принадлежит:

A reduced sugar syrup having an advantageously low viscosity is prepared by hydrolysis of starch or starchy material using a particular type of alpha amylase enzyme which yields a saccharide distribution having a low DP1-2 and low DP11+ content. The DP4 content of the syrup may be favorably increased by using a maltotetragenic alpha amylase enzyme in combination with the aforementioned alpha amylase enzyme. The syrup is useful in the production of food, beverage, animal feed, animal health and nutrition, pharmaceutical, and cosmetic compositions and may be combined with a high intensity sweetener to provide a composition capable of being substituted for conventional corn syrups. 1. A method of making a reduced sugar , lower viscosity syrup for food , beverage , animal feed , animal health and nutrition , pharmaceutical , and cosmetic compositions , comprising:(a) jet cooking a slurry of a starch or a starchy material, a first alpha amylase enzyme and an aqueous medium at a first temperature of from about 100° C. to about 115° C.;(b) maintaining the slurry at a second temperature of from about 80° C. to about 95° C. for a time effective to hydrolyze the starch or starchy material to provide a reaction product having a saccharide distribution having a DP1+DP2 content of about 10% to about 25%, a DP3-11 content of about 70% to about 90%, and a DP11+ content of 0% to about 15%, wherein the first alpha amylase enzyme is a polypeptide encoded by a nucleic acid having at least 70% sequence identity to GenBank Accession No. AF504065 or an amino acid sequence comprising an enzymatically active fragment of said polypeptide; 'wherein the only type of enzyme used in the method is alpha amylase.', '(c) subjecting the reaction product to one or more purification or processing steps to provide the reduced sugar, lower viscosity syrup;'}2. The method of claim 1 , wherein (c) comprises filtering the reaction product.3. The method of claim 1 , wherein (c) comprises contacting the ...

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Номер записи: 100