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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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Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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23-09-2020 дата публикации

Бургер

Номер: RU0000199860U1
Автор: Михаил Леонидович Климовицкий
Принадлежит: Михаил Леонидович Климовицкий

Настоящая полезная модель относится к пищевой промышленности, к пищевому блюду, а более конкретно, к бургеру.Техническим результатом заявленной полезной модели является создание удобного для потребителя бургера, конструкция которого позволяет увеличить содержание в бургере пищевого наполнителя, например - мелконарезанных смешанных салатов, и/или маленьких по размеру овощей, или фруктов, и/или мелко нарезанных по размеру овощей или фруктов, и/или тертого сыра, и/или маленьких кусочков рыбы, или морепродуктов, и/или мяса, и/или ветчины, и т.д.Указанный технический результат достигается за счет того, что в бургере, содержащем хлебную булочку, содержащую нижнюю часть хлебной булочки и верхнюю часть хлебной булочки, и котлету, расположенную между нижней и верхней частями хлебной булочки, котлета имеет кольцеобразную форму и в её центральной части сформировано отверстие, заполненное пищевым наполнителем. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 199 860 U1 (51) МПК A23L 5/00 (2016.01) A21D 13/19 (2017.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ПОЛЕЗНОЙ МОДЕЛИ К ПАТЕНТУ (52) СПК A23L 5/00 (2020.05); A21D 13/19 (2020.05) (21)(22) Заявка: 2020110393, 12.03.2020 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель(и): Климовицкий Михаил Леонидович (RU) Дата регистрации: 23.09.2020 Приоритет(ы): (22) Дата подачи заявки: 12.03.2020 (45) Опубликовано: 23.09.2020 Бюл. № 27 1 9 9 8 6 0 R U (54) БУРГЕР (57) Реферат: Настоящая полезная модель относится к пищевой промышленности, к пищевому блюду, а более конкретно, к бургеру. Техническим результатом заявленной полезной модели является создание удобного для потребителя бургера, конструкция которого позволяет увеличить содержание в бургере пищевого наполнителя, например мелконарезанных смешанных салатов, и/или маленьких по размеру овощей, или фруктов, и/ или мелко нарезанных по размеру овощей или фруктов, и/или тертого сыра, и/или маленьких Стр.: 1 кусочков рыбы, или морепродуктов, и/или мяса ...

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Номер записи: 1
19-01-2012 дата публикации

Sustained release of nutrients in vivo

Номер: US20120015039A1
Автор: Frederick A. Sexton, Sitaraman Krishnan, Venkat Kalyan Vendra
Принадлежит: NEW WORLD PHARMACEUTICALS LLC

Nutritional compositions delivered in vivo in a time controlled manner sustainable over long periods of time, provide enhancing athletic performance, increased hand/eye coordination and concentration on the task at hand.

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Номер записи: 2
09-02-2012 дата публикации

Compounds, Compositions, and Methods for the Treatment of Beta-Amyloid Diseases and Synucleinopathies

Номер: US20120035230A1
Автор: Alan D. Snow, F. Michael Hudson, Joel Cummings, Luke A. Esposito, Manfred Weigele, Thomas Lake
Принадлежит: ProteoTech Inc

Dihydroxyaryl compounds and pharmaceutically acceptable esters, their synthesis, pharmaceutical compositions containing them, and their use in the treatment of synucleinopathies, such as observed in Parkinson's disease, and the manufacture of medicaments for such treatment.

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Номер записи: 3
08-03-2012 дата публикации

Nutritional composition inducing a postprandial endocrine response

Номер: US20120058938A1
Автор: Mirian Lansink, Robert Johan Joseph Hageman
Принадлежит: Nutricia NV

The invention concerns the use of a nutritional composition for the treatment of disorders which are associated with malfunctioning in the uptake and use of food-derived energy in the human body. In particular, the invention concerns the use of a nutritional composition for the treatment of a disorder, which is mediated by a postprandial endocrine or neurological response in a human body, wherein the nutritional composition comprises one or more of a specific protein fraction, a specific carbohydrate fraction and a specific nutritional fiber fraction.

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Номер записи: 4
12-07-2012 дата публикации

Fucosyllactose as breast milk identical non-digestible oligosaccharide with new functional benefit

Номер: US20120177691A1
Автор: Alma Jildou Nauta, Bernd Stahl, Eric Samain, Johan Garssen, Sophie Drouillard
Принадлежит: Nutricia NV

The invention concerns nutritional compositions with fucosyllactose for use in stimulation of NK cells. The composition is suitable for infants.

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Номер записи: 5
09-08-2012 дата публикации

Enhanced natural sweetener and method of making

Номер: US20120201952A1
Автор: Juan L. Navia, Steven J. Catani
Принадлежит: Mcneil Nutritionals Llc

A natural sweetening composition comprising a crude mixture of at least one plant based natural high intensity sweetening compound, the sweetening composition made by the process comprising (a) the step of steam stripping the crude mixture; and (b) at least one step of filtering the crude mixture.

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Номер записи: 6
06-12-2012 дата публикации

Method for treatment of lacto-n-biose-containing solution

Номер: US20120309708A1
Автор: Kanetada Shimizu, Mamoru Nishimoto, Motomitsu Kitaoka
Принадлежит: Morinaga Milk Industry Co Ltd

The present invention relates to a method of treating a liquid composition containing lacto-N-biose, the method including: preparing a liquid composition containing lacto-N-biose having a pH at 25° C. of not less than 2.0 and not more than 5.5, and heating the liquid composition at a temperature of 65° C. or higher. The present invention can provide a treatment method that enables thermal decomposition of lacto-N-biose to be suppressed when a liquid composition containing lacto-N-biose is heated at a temperature of 65° C. or higher, a liquid preparation containing lacto-N-biose that is treated using the treatment method, a dried product produced from such a liquid preparation containing lacto-N-biose, and a method of producing a product containing lacto-N-biose.

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Номер записи: 7
14-03-2013 дата публикации

Equol-containing extract, method for production thereof, method for extraction of equol, and equol-containing food

Номер: US20130066085A1
Автор: Hiromasa Tsuneishi, Izumi Hanya, Kentaro Tadano, Kunihiko Matsuoka, Kyoko Kameda, Machiko Tsuji, Michiaki Tominaga, Takao Taki, Takuma Imada, Takuya Kishimoto, Tania Valdes-Gonzalez, Toshiaki Matsumoto, Yuko Uchiyama
Принадлежит: Otsuka Pharmaceutical Co Ltd

The present invention relates to an extract obtained by extracting useful components containing equol from an equol-containing fermented soybean hypocotyl, and to a method for producing the same. The present invention makes it possible to efficiently obtain useful components containing equol from the fermented soybean hypocotyl by subjecting an equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution as an extractant. The present invention reduces the content of saponin, which causes an unpleasant taste, by sequentially subjecting the equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution and ethanol, while efficiently extracting equol and glycitein.

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Номер записи: 8
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: 9
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: 10
09-05-2013 дата публикации

Low-viscosity reduced-sugar syrup, methods of making, and applications thereof

Номер: US20130112192A1
Автор: Guo-Hua Zheng, Lawrence E. Fosdick, Scott Helstad, Yauching W. Jasinski
Принадлежит: Cargill Inc

The invention provides a low-viscosity reduced-sugar syrup, methods of making such a low-viscosity reduced-sugar syrup, and uses of such syrup.

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Номер записи: 11
23-05-2013 дата публикации

Artificial sweetners and performance

Номер: US20130130972A1
Автор: Johannes Le Coutre, Peter Van Bladeren, Sami Damak, Trent Stellingwerff
Принадлежит: Nestec SA

The present invention relates to the field of nutritional compositions. In particular, the present invention relates to a nutritional composition comprising sugar substitutes and to their use, e.g., to increase exogenous carbohydrate oxidation, which has been shown to increase performance, for example the performance of athletes.

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Номер записи: 12
29-08-2013 дата публикации

Mushroom food article and method of making the same

Номер: US20130224368A1
Автор: Xianmin Guan
Принадлежит: Individual

The present invention provides a food article and methods and systems of making the same.

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Номер записи: 13
17-10-2013 дата публикации

Remelted ingestible products

Номер: US20130274296A1
Автор: Frank Kelley St. Charles, Thaddeus J. Jackson
Принадлежит: RJ Reynolds Tobacco Co

A method of preparing an orally ingestible hard boiled product, comprising: i) heating a sugar material to a first temperature sufficient to liquefy the sugar material; ii) cooling the liquefied sugar material to provide a cooled sugar material having a solid or semi-solid form; iii) heating the cooled sugar material to a second temperature, which is lower than the first temperature; iv) combining the sugar material with one or more temperature sensitive ingredients before, during, or after said heating step iii), but after said cooling step ii), such that an intimate mixture of the second liquefied sugar material and the one or more temperature sensitive ingredients is provided; and v) cooling the intimate mixture to form an orally ingestible product. Orally ingestible hard boiled products prepared according to this method are also provided.

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Номер записи: 14
24-10-2013 дата публикации

Enzyme preparation from koji fermentation

Номер: US20130280376A1
Автор: Beatrice Diono, Helge Ulmer, Swen Rabe
Принадлежит: Nestec SA

The invention provides an enzyme preparation obtainable from a Koji fermentation, wherein the Koji fermentation comprises mushrooms fermented with Aspergillus . The invention further relates to an enzyme preparation obtainable from the fermentation of a mixture of mushrooms and cereal with Aspergillus , to a process of producing the enzyme preparation, and to the use of the preparation.

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Номер записи: 15
07-11-2013 дата публикации

Gel composition comprising low-methoxy pectin

Номер: US20130295264A1
Автор: Andreea Tolea, Sophie Lagarrigue
Принадлежит: Nestec SA

A composition in the form of a gel for preparing a food product, the composition comprising water, flavourings, salt and gelling agents, where the gelling agents comprise at least pectin.

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Номер записи: 16
21-11-2013 дата публикации

Method for manufacturing red mold dioscorea

Номер: US20130309731A1
Автор: Chun-Lin Lee, Tzu-Ming Pan
Принадлежит: Sunway Biotech Co Ltd

The present invention discloses a method for manufacturing red mold dioscorea, and the method comprises the following steps: washing and cutting a fresh dioscorea into pieces with a specific dimension; drying the pieces of the fresh dioscorea for making the dried dioscorea contain a specific water content and a specific sulfur content; adding some water with an appropriate ratio to fresh dioscorea or dried dioscorea; sterilizing the dioscorea; after the dioscorea being cooled down, inoculating the dioscorea with Monascus species; cultivating the dioscorea with an appropriate temperature, an appropriate humidity and an appropriate shacking frequency for an appropriate time period; and drying the cultivated red mold dioscorea with an appropriate water content.

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Номер записи: 17
19-12-2013 дата публикации

Synbiotic compositions for restoration and reconstitution of gut microbiota

Номер: US20130336931A1
Автор: Åsa LJUNGH, Kanthi Kiran KONDEPUDI, Padma AMBALAM, Torkel Wadstrom
Принадлежит: LAVIVO AB

The present invention relates to synbiotic compositions comprising probiotic bacterial strains and prebiotic substances that, when combined exhibit synergistic behavior. The synergetic compositions will stimulate the indigenous microflora to restore and reconstitute in vivo gut like conditions after antibiotic associated diarrhea (AAD), and/or other gut infections caused by gastrointestinal pathogens, and relapses thereof, as well as the prevention of said disorders.

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Номер записи: 18
09-01-2014 дата публикации

Administration of Enzyme and Prebiotic Combinations that Enhance Probiotic Growth and Efficacy

Номер: US20140010788A1
Автор: Randolph S. Porubcan, Sonja Lea Yonak
Принадлежит: MASTER SUPPLEMENTS Inc

This disclosure relates to enhancing growth and/or activity of lactobacilli using a prebiotic formulation which includes iso-malto oligosaccharides and α-galactosidase; and to enhancing growth and/or activity of bifidobacteria using a prebiotic formulation which includes iso-malto oligosaccharides and β-glucanase. Other combinations of fibers and enzymes are described below which also stimulate growth and activity of lactobacilli or bifidobacteria. These combinations of enzymes and prebiotics can be taken separately or added to foods, including desserts.

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Номер записи: 19
13-02-2014 дата публикации

Polypeptides Having Isoamylase Activity and Polynucleotides Encoding Same

Номер: US20140045223A1
Автор: Barrie Edmund Norman, Carsten Sjoeholm, Tine Hoff
Принадлежит: Novozymes AS

The present invention relates to isolated polypeptides having isoamylase activity derived from Dyella japonica and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides. The invention also relates to the use of said polypeptide having isoamylase activity for producing glucose syrup, fructose syrup, maltose syrup or maltitol.

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Номер записи: 20
06-03-2014 дата публикации

Method for preparing dietary supplements

Номер: US20140065245A1
Автор: Pai-Ying Hsu
Принадлежит: Natures Select International Inc

A novel dietary supplement and methods for manufacturing the said dietary supplement are disclosed for promoting healthy cartilages, connective tissues and bones. The dietary supplement of the present invention comprises glucosamine hydrochloride, collagen, and other dietary ingredients. Some ingredients of the dietary supplement of the present invention help to maintain the functions of cartilages, connective tissues and bones. Some ingredients of the dietary supplement of the present invention also exhibit anti-inflammatory properties. Overall, these ingredients of the dietary supplement are beneficial to the health of human and other animals.

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Номер записи: 21
04-01-2018 дата публикации

Dynamic Recipe Control

Номер: US20180003687A1
Автор: Eugenio MINVIELLE
Принадлежит: Iceberg Luxembourg SARL

Nutritional substance systems and methods are disclosed enabling the tracking and communication of changes in nutritional, organoleptic, and aesthetic values of nutritional substances, and further enabling the adaptive storage and adaptive conditioning of nutritional substances.

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Номер записи: 22
14-01-2016 дата публикации

Cutter having varied cavity draft angle

Номер: US20160007628A1
Автор: Paul CAPAR
Принадлежит: Mars Inc

There is provided a cutter or mold having at least one sidewall defining a cavity, wherein the cavity draft angle varies. In some embodiments, the cutter may also include a base, i.e., the cutter can be a mold. The cutter or mold exhibits better release properties of food products molded or cut therewith than conventional cutters or molds having no cavity draft angle, or a uniform cavity draft angle. Rotary cutting wheels, that in some embodiments may be ultrasonically activated, as well as systems incorporating the cutters or molds are also provided, as are methods of forming food products using the cutters or molds.

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Номер записи: 23
14-01-2016 дата публикации

Process for Making a Texture Modified Food Product and Texture Modified Food Product Thereof

Номер: US20160007634A1
Автор: Frederic Rousseau
Принадлежит: Ambrosia Foods Inc

The present invention provides a process for producing a texture modified food product, the process comprising the steps of: providing a food product; adding a fructan and a texturizing agent to the food product in order to obtain an admix food product; and crushing the admix food product to obtain a texture modified food product thereby initiating the formation of a fructan gel. The temperature of the food product during the process is maintained below about 50° C. The texturizing agent is a heat-set texturizing agent. The present invention also provides a texture modified food product obtained by the above mentioned process. The present invention also provides a texturizing composition.

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Номер записи: 24
14-01-2021 дата публикации

PROTEIN-CONTAINING EMULSIFIED OIL OR FAT COMPOSITION FOR PRODUCING EMULSIFIED FOOD

Номер: US20210007374A1
Автор: KANO Hiroshi, Motoyama Takayasu
Принадлежит: FUJI OIL HOLDINGS INC.

A protein-containing emulsified oil or fat composition for producing an emulsified food, said emulsified composition comprising 10-70 mass % of a protein, 30-90 mass % of an oil or fat and 0-40 mass % of a carbohydrate, when the total amount of the protein, oil or fat and carbohydrate is regarded as 100 mass %, characterized in that at least 50 mass % of the protein is derived from a vegetable protein material satisfying all of the requirements a) to d): a) having a protein content in solid matters of 70 mass % or more; b) having an NSI of 80 or more; c) the results of molecular weight distribution measurement thereof showing an area ratio of 10000 Da or more of 50-80% and an area ratio of 2000 Da or more and less than 10000 Da of 10-40%; and d) when heated at 80° C. for 30 minutes, a 22 mass % solution thereof not gelling. 1. A protein-containing fat emulsion composition for use in a production of emulsified food , comprising 10 to 70% by mass protein , 30 to 90% by mass fat and 0 to 40% by mass carbohydrate , with respect to a total amount of protein , fat and carbohydrate , which is assumed as 100% by mass , wherein 50% by mass or more of the protein is derived from a vegetable protein material having all the following characteristics a) to d):a) a protein content in a solid content is 70% by mass or more,b) NSI is 80 or more,c) measured molecular weight distribution shows that an area ratio of 10000 Da or more is 50 to 80%, and that an area ratio of 2000 Da or more to less than 10000 Da is 10 to 40%,d) gel is not formed by heating 22% by mass the protein solution at 80° C. for 30 minutes.2. The protein-containing fat emulsion composition for use in a production of emulsified food according to claim 1 , wherein the composition comprises 20 to 60% by mass protein and 40 to 80% by mass fat claim 1 , with respect to a total amount of protein claim 1 , fat and carbohydrate claim 1 , which is assumed as 100% by mass.3. The protein-containing fat emulsion composition ...

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Номер записи: 25
10-01-2019 дата публикации

METHOD OF PRODUCING A CALCIUM SALT GRANULE AND THE GRANULE

Номер: US20190008198A1
Автор: NISHIMURA Masahiko
Принадлежит:

The readily absorbable calcium compositions of the conventional art have a problem. They immediately settle out when added to beverage and the like due to their large particle diameter. Another problem is that the wet grinding step, which intends to reduce the particle diameter, requires time and cost. A calcium salt is produced by dripping a carboxylic acid aqueous solution onto a hydrated lime slurry while it is being stirred and spray-dried into granules. In this way, calcium salt primary particles can have a small size and calcium salt can be prevented from precipitating. 1. A method of producing a calcium citrate granule , comprising:stirring a hydrated lime slurry in a stirrer;gradually dripping a citric acid aqueous solution onto the slurry while the slurry is being stirred in the stirrer to produce calcium citrate; andspray-drying the calcium citrate, whereinthe method further comprises, before the dripping, adding a dispersing agent including cyclodextrin to the slurry.2. The method of producing a calcium citrate granule as set forth in claim 1 , whereinduring the dripping, the citric acid aqueous solution is dripped from directly above a stir vane of the stirrer.3. The method of producing a calcium citrate granule as set forth in claim 1 , whereinan amount of the added dispersing agent is 5 weight parts to 20 weight parts on the basis of 100 weight parts of a calcium citrate solid content.4. The method of producing a calcium citrate granule as set forth in claim 2 , whereinan amount of the added dispersing agent is 5 weight parts to 20 weight parts on the basis of 100 weight parts of a calcium citrate solid content.5. The method of producing a calcium citrate granule as set forth in claim 1 , further comprisingbefore the spray-drying, subjecting the calcium citrate to wet grinding.6. The method of producing a calcium citrate granule as set forth in claim 2 , further comprisingbefore the spray-drying, subjecting the calcium citrate to wet grinding.7. The ...

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Номер записи: 26
15-01-2015 дата публикации

Method and system for entrapping pressurized gas in powdered food or beverage products

Номер: US20150017298A1
Автор: Aaron R. Colmerauer, Bary Lyn Zeller, Evan J. Turek, Gerald Olean Fountain, Philip James Oxford, Vijay K. Arora
Принадлежит: Intercontinental Great Brands LLC

Methods and systems for continuously producing foaming compositions from powders, granules, and/or particulate are provided and/or powders, granules, and/or particulates that contains high pressure gas. The methods and systems are configured to reduce energy costs and overall processing time and, thus, provide advantages over the prior batch processes that have lengthy temperature ramp-up and cool-down times due to the shortcomings of using a large pressure vessel.

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Номер записи: 27
21-01-2021 дата публикации

CONSUMABLES

Номер: US20210015134A1
Автор: HANSEN Chad Allen, SIMONS Christopher Todd, SLACK Jay Patrick
Принадлежит:

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:a) at least 0.0001% of at least one sweetener comprising sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, xylitol, erythritol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose or saccharine, wherein said at least one sweetener is present in a concentration above the sweetness detection threshold in a concentration isosweet to 2% to 15% sucrose; andb) a sweetness enhancer comprising Mogroside IV, wherein the sweetness enhancer is present in a concentration below its sweetness detection threshold, wherein the concentration below its sweetness detection threshold excludes concentrations where the sweetness enhancer is perceptible as a sweetener.2. The sweetened consumable of claim 1 , wherein said sweetness enhancer further comprises naringin dihydrochalcone.3. The sweetened consumable of claim 1 , wherein said sweetness enhancer further comprises neohesperidin dihydrochalcone.4. The sweetened consumable of claim 1 , wherein said sweetness enhancer further comprises naringin dihydrochalcone and neohesperidin dihydrochalcone.5. The sweetened consumable of claim 1 , wherein said sweetened consumable comprises a beverage.6. The sweetened consumable of claim 5 , wherein said sweetened consumable comprises a carbonated beverage.7. The sweetened ...

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Номер записи: 28
18-01-2018 дата публикации

User-Configurable Flavoring System

Номер: US20180016082A1
Автор: Bashir Raza, Edwards Andrew, Galaz Gustavo, Wissent Craig
Принадлежит: Northern Innovations Holding Corp.

A user-configurable flavoring module is provided. The multi-flavoring module supplies multiple individual flavor compositions that may be used to flavor foodstuffs, particularly nutritional supplements. The multi-flavoring module may be provided separately or together with the foodstuff to be flavored and provides for individual or combinations of flavorings to flavor the foodstuff variably, on a per serving basis, readily changing the flavor and flavor intensity. 1. A multi-flavoring module comprising a lid and a main compartment , the main compartment configured to house a plurality of individual flavor compositions.2. The multi-flavoring module of claim 1 , wherein the main compartment is configured to house individual flavor compositions in a plurality of individual sub-containers.3. The multi-flavoring module of claim 2 , wherein the lid is one of a flip top or a screw top.4. The multi-flavoring module of claim 1 , wherein the main compartment is configured to house individual flavor compositions in a plurality of subsections.5. The multi-flavoring module of claim 4 , wherein the module is disc-shaped and the plurality of subsections are configured as pie-shaped subsections.6. The multi-flavoring module of claim 5 , wherein the number of subsections is ten.7. The multi-flavoring module of claim 5 , wherein the lid comprises separately operable sections corresponding to the main compartment subsections.8. A customizable multi-flavoring system comprising a) a base container for providing a foodstuff base composition and b) a multi-flavoring module for providing a multi-flavoring composition claim 5 , wherein the multi-flavoring module comprises a lid and a main compartment configured to house a plurality of individual flavor compositions.9. The multi-flavoring system of claim 8 , wherein the base container and the multi-flavoring module are configured with mating structural elements to associate together.10. A method of flavoring a foodstuff claim 8 , on a per- ...

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Номер записи: 29
17-04-2014 дата публикации

Method for the production of candied fruit and vegetables and dried fruit and vegetables without sucrose by using sucrose substituent agents and respective candied fruit and vegetables

Номер: US20140106034A1
Автор: Ana Isabel Ramos Novo Amorim De Barros, Fernando Hermínio FERREIRA MILHEIRO NUNES, Pilar DOS SANTOS
Принадлежит: Douromel - Fabrica De Confeitaria Lda, Universidade de Tras os Montes e Alto Douro

The present invention relates to a process for the production of candied fruit and vegetables without sucrose, by immersing the fruit and vegetables previously prepared in candied solutions containing sucrose substituent agents. The sucrose substituent agents may or may not have other functional properties in addition to their sweet flavor. The resulting candied products may be subject to further processing in order to reduce water content, thus resulting in dried fruit or vegetables without sucrose, with or without additional functional properties.

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Номер записи: 30
23-01-2020 дата публикации

CONSUMABLES

Номер: US20200022387A1
Автор: GRAY Kimberley, HANSEN Chad Allen, JIA Zhonghua, NAMAN Charles Benjamin, SIMONS Christopher Todd, SLACK Jay Patrick, YANG Xiaogen
Принадлежит:

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), 1. A method of sweetening consumables comprising admixing to a consumable:a) at least 0.0001% (w/w) of at least one sweetener, including natural and artificial sweeteners, wherein said sweetener includes 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,wherein said at least one sweetener or sweetener combination is present in a concentration above the sweetness detection threshold in a concentration isosweet from 2% to 15% sucrose, andb) hesperitin dihydrochalcone 4″-beta-D-glucoside (HDG) in a concentration near its sweetness detection threshold.2. The method according to claim 1 , wherein the HDG concentration is from 0.3 to 20 ppm.3. The method according to claim 1 , wherein the consumable is selected from dairy product claim 1 , dairy-derived product and dairy-alternative product and wherein the HDG concentration is from 1 to 75 ppm.4. The method according to claim 1 , wherein the consumable has a pH below 6.5 and the HDG concentration is from 0.6 to 30 ppm.5. The method according to claim 1 , wherein the consumable has a pH below 5 and the HDG concentration is from 0.6 to 40 ppm.6. The method according to claim 1 , wherein the consumable is a water-based consumable selected from the group consisting of water claim 1 , aqueous beverage claim 1 , enhanced/slightly sweetened water drink claim 1 , mineral water claim 1 , carbonated beverage claim 1 , non-carbonated beverage claim 1 , carbonated water claim 1 , still water claim 1 , soft drink claim 1 , non-alcoholic drink claim 1 , alcoholic drink claim 1 , beer claim 1 , wine claim 1 , liquor claim 1 , fruit drink claim 1 , juice claim 1 , fruit juice claim 1 , vegetable juice claim 1 ...

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Номер записи: 31
23-01-2020 дата публикации

SYNERGISM OF GOS AND POLYFRUCTOSE

Номер: US20200023000A1
Автор: GOVERS Maria Johanna Adriana Petronella, Knol Jan, SPEELMANS Gelske, TOL Eric Alexander Franciscus VAN
Принадлежит: N.V. NUTRICIA

The present invention relates to the field of prebiotics. Provided are uses for compositions comprising synergistically effective amounts of polyfructose and galactooligosaccharides (GOS). 1. A method of treating allergy , the method consisting of orally administering to a mammal suffering from allergy a composition comprising galactooligosaccharide and polyfructose , wherein the weight ratio of galactooligosaccharide:polyfructose is 97:3 to 80:20 , and wherein the composition does not comprise lactobacilli and bifidobacteria.2. The method according to claim 1 , wherein the weight ratio of galactooligosaccharide:polyfructose is 95:5 to 85:15.3. The method according to claim 2 , wherein the weight ratio of galactooligosaccharide:polyfructose is about 90:10.4. The method according to claim 1 , wherein the galactooligosaccharide is transgalacto-oligosaccharide.5. The method according to claim 1 , wherein the polyfructose is inulin.6. The method according to claim 1 , wherein the galactooligosaccharide is transgalacto-oligosaccharide and the polyfructose is inulin.7. The method according to claim 5 , wherein the inulin has an average degree of polymerization of 20 to 150.8. The method according to claim 6 , wherein the inulin has an average degree of polymerization of 20 to 150.9. The method according to claim 1 , wherein the composition is liquid.10. The method according to claim 1 , wherein the mammal is a human child claim 1 , teenager or adult.11. The method according to claim 1 , wherein the mammal is a human infant.12. The method according to claim 11 , wherein the human infant is up to a 12 months old infant. This application is a Continuation of U.S. patent application Ser. No. 15/646,746 filed Jul. 11, 2017, which is a Continuation of U.S. patent application Ser. No. 13/750,749, filed Jan. 25, 2013, which is a Continuation of U.S. patent application Ser. No. 11/569,239, filed Jan. 16, 2008, which is the National Phase of International Patent Application No. PCT ...

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Номер записи: 32
23-01-2020 дата публикации

PROCESSING BIOMASS

Номер: US20200024622A1
Автор: Medoff Marshall
Принадлежит:

Biomass (e.g., plant biomass, animal biomass, microbial, and municipal waste biomass) is processed to produce useful products, such as food products and amino acids. 1. A method of producing a polyester polymer comprising:(i) saccharifying biomass to form a saccharified biomass;(ii) contacting the saccharified biomass with a microorganism to produce one or more products; and(iii) converting the one or more products to the polyester polymer.2. The method of claim 1 , wherein the polyester polymer comprises poly(lactic acid).3. The method of claim 1 , wherein the one or more products comprises an organic acid.4. The method of claim 3 , wherein the organic acid comprises lactic acid.5. The method of claim 1 , wherein the microorganism comprises a lactic acid bacteria (LAB).6Lactobacillus.. The method of claim 1 , wherein the microorganism comprises a species in the genera7. The method of claim 1 , further comprising treating the biomass prior to step (i) to reduce its recalcitrance.8. The method of claim 7 , wherein the treating comprises size reduction (e.g. claim 7 , mechanical size reduction of individual pieces of biomass) claim 7 , radiation claim 7 , sonication claim 7 , pyrolysis claim 7 , or oxidation9. The method of claim 7 , wherein the treating comprises radiation claim 7 , e.g. claim 7 , using ionizing radiation.10. The method of claim 7 , wherein the recalcitrance of the biomass is reduced by at least about 10%.11. The method of claim 7 , wherein the recalcitrance of the biomass is reduced by 50%-90%.12. The method of claim 1 , wherein the biomass is a lignocellulosic or cellulosic material.13. The method of claim 1 , wherein the biomass comprises paper claim 1 , paper products claim 1 , paper waste claim 1 , wood claim 1 , particle board claim 1 , sawdust claim 1 , agricultural waste claim 1 , sewage claim 1 , silage claim 1 , grasses claim 1 , rice hulls claim 1 , bagasse claim 1 , cotton claim 1 , jute claim 1 , hemp claim 1 , flax claim 1 , bamboo ...

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Номер записи: 33
31-01-2019 дата публикации

TREATMENT OF CLOSTRIDIUM DIFFICILE INFECTION

Номер: US20190030098A1
Автор: Kim Yun-Gi, NORMAN Jason, Olle Bernat, Patarroyo Juan, Reddy Shilpa, Schneider Jessica
Принадлежит: Vedanta Biosciences, Inc

Provided herein are compositions and methods for the treatment or prevention of pathogenic infections. 1. A pharmaceutical composition comprising a purified bacterial mixture consisting of bacterial strains comprising 16S rDNA sequences of at least 97% sequence identity to SEQ ID NO:10 , SEQ ID NO:14 , SEQ ID NO:15 , SEQ ID NO:16 , SEQ ID NO:17 , SEQ ID NO:19 , SEQ ID NO:20 , and SEQ ID NO:21; wherein the bacterial strains are in powdered form.2. The pharmaceutical composition of claim 1 , wherein one or more of the bacterial strains are spore-formers.3. The pharmaceutical composition of claim 1 , wherein the bacterial strains originate from more than one human donor.4. The pharmaceutical composition of claim 1 , further comprising a pharmaceutically acceptable excipient.5. The pharmaceutical composition of claim 1 , wherein the pharmaceutical composition is formulated for oral administration.6. The pharmaceutical composition of claim 1 , wherein the pharmaceutical composition is in the form of a capsule.7. The pharmaceutical composition of claim 1 , wherein the pharmaceutical composition is formulated for delivery to the colon.8. The pharmaceutical composition of claim 1 , wherein the pharmaceutical composition further comprises one or more enteric polymers.9. A pharmaceutical composition comprising a purified bacterial mixture consisting of bacterial strains comprising 16S rDNA sequences of at least 97% sequence identity to SEQ ID NO:10 claim 1 , SEQ ID NO:14 claim 1 , SEQ ID NO:15 claim 1 , SEQ ID NO:16 claim 1 , SEQ ID NO:17 claim 1 , SEQ ID NO:19 claim 1 , SEQ ID NO:20 claim 1 , and SEQ ID NO:21; and one or more enteric polymers.10. The pharmaceutical composition of claim 9 , wherein one or more of the bacterial strains are spore-formers.11. The pharmaceutical composition of claim 9 , wherein the bacterial strains originate from more than one human donor.12. The pharmaceutical composition of claim 9 , further comprising a pharmaceutically acceptable excipient. ...

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Номер записи: 34
30-01-2020 дата публикации

REBAUDIOSIDE A AND STEVIOSIDE WITH IMPROVED SOLUBILITIES

Номер: US20200029612A1
Автор: FRANCIS Dean Edward, Jackson Mel Clinton, JACKSON Samuel Mel
Принадлежит:

The invention describes sweetening compositions and methods to prepare sweetening compositions containing steviol glycosides, salts, and other natural or synthetic sweeteners with improved solubilities and sensory profiles. 111.-. (canceled)12. A method for improving sensory profile of a steviol glycoside (SG) composition comprising rebaudioside A (RA) , comprising: RA in an amount between 70-85 wt % of the final product,', 'RB in an amount between 10-25 wt % of the final product,', 'the one or more salts in an amount between 0.1-5% wt. % of the final product, and', 'one or more non-SG sweeteners in an amount between 1-10 wt. % of the final product., 'introducing one or more salts and one or more non-SG sweeteners into the SG composition to produce a final product comprising13. The method of claim 12 , wherein the one or more salts are selected from the group consisting of sodium chloride claim 12 , magnesium sulfate claim 12 , potassium sulfate claim 12 , sodium carbonate claim 12 , potassium carbonate claim 12 , magnesium carbonate claim 12 , sodium bicarbonate claim 12 , potassium bicarbonate claim 12 , calcium chloride and any combination thereof.14. The method of claim 12 , wherein the one or more salts are selected from the group consisting of sodium chloride claim 12 , potassium carbonate claim 12 , magnesium sulfate claim 12 , calcium chloride and any combination thereof.15. The method of claim 12 , wherein the one or more non-SG sweeteners are selected from the group consisting of sucrose claim 12 , fructose claim 12 , maltose claim 12 , lactose claim 12 , xylitol claim 12 , sorbitol claim 12 , dextrose claim 12 , glucose claim 12 , mannitol claim 12 , aspartame claim 12 , sucralose claim 12 , acesulfame-K claim 12 , sodium cyclamate claim 12 , inulin claim 12 , erythritol claim 12 , thaumatin claim 12 , arabinose claim 12 , galactose claim 12 , galactose claim 12 , mannose claim 12 , rhamnose claim 12 , xylose claim 12 , trehalose claim 12 , raffinose ...

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Номер записи: 35
30-01-2020 дата публикации

NUTRITIONAL SUPPLEMENT CONTAINING IRON

Номер: US20200030393A1
Автор: BIAN Yilin, WICKING J. Bruce
Принадлежит:

A nutritional supplement containing fungal biomass having at least 100 mg/kg iron and processes for producing the nutritional supplement using filamentous fungi are described. 1. A process for forming an iron supplement suitable for human consumption , the process comprising:providing a culture medium comprising an agricultural by-product or a food processing by-product with inorganic iron salts or iron compounds to provide at least 100 mg/L iron to the culture medium;{'i': Aspergillus oryzae', 'Aspergillus niger, 'culturing filamentous fungi selected from or in the culture medium to accumulate iron in the filamentous fungi in organic form; and'}harvesting the filamentous fungi containing iron to form an iron supplement containing fungal biomass having at least 2000 mg/kg iron in organic form.2. The process according to wherein the inorganic iron salts or iron compounds provide at least 200 mg/L iron to the culture medium.3. The process according to wherein the inorganic iron salts or iron compounds provide at least 1000 mg/L iron to the culture medium.4. The process according to wherein the inorganic iron salts or iron compounds provide at least 2000 mg/L iron to the culture medium.5. The process according to wherein the agricultural by-product is selected from the group consisting of condensed corn soluble (Syrup) claim 1 , corn process by-products claim 1 , wheat process by-products claim 1 , soybean process by-products claim 1 , and combinations thereof.6. The process according to wherein the agricultural by-product is Syrup.7. The process according to wherein the food processing by-product is selected from the group consisting of corn steeping liquor claim 1 , corn stillage claim 1 , soybean whey claim 1 , sugar cane and beet molasses claim 1 , soybean hull claim 1 , wheat bran claim 1 , wheat hull claim 1 , and combinations thereof.8. The process according to wherein the inorganic iron salts or iron compounds are selected from the group consisting of ferric ...

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Номер записи: 36
30-01-2020 дата публикации

Fiber-Containing Carbohydrate Composition

Номер: US20200032309A1
Автор: Andrew J. Hoffman, Michael D. Harrison
Принадлежит: TATE AND LYLE INGREDIENTS AMERICAS LLC

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

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Номер записи: 37
31-01-2019 дата публикации

Systems and methods for autonomously loading and unloading autonomous vehicles

Номер: US20190033868A1
Автор: David Ferguson, Jiajun Zhu
Принадлежит: Nuro Inc

An autonomous system for loading or unloading an autonomous vehicle, in accordance with aspects of the present disclosure, includes one or more module(s) that include at least one of a compartment or a sub-compartment where the module(s) are located in an autonomous vehicle, a robotic movement apparatus configured to autonomously move items to or from the module(s), one or more processors, and at least one memory storing instructions which, when executed by the processor(s), cause the autonomous system to autonomously move an item, using the robotic movement apparatus, to or from the at least one module of the autonomous vehicle.

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Номер записи: 38
31-01-2019 дата публикации

Advertising on autonomous or semi-autonomous vehicle exterior

Номер: US20190034967A1
Автор: Cosimo LEIPOLD, David Ferguson, Jiajun Zhu, Pichayut JIRAPINYO
Принадлежит: Nuro Inc

Provided herein is an autonomous or semi-autonomous vehicle fleet comprising a plurality of electric autonomous vehicle for apportioned display of a media, operating autonomously and a fleet management module for coordination of the autonomous vehicle fleet. Each autonomous or semi-autonomous vehicle comprising a screen configured to display the media. Activation, deactivation, brightness modification, in combination with specific media selection enables more efficient media display.

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Номер записи: 39
07-02-2019 дата публикации

REBAUDIOSIDE A AND STEVIOSIDE WITH IMPROVED SOLUBILITIES

Номер: US20190037901A1
Автор: FRANCIS Dean Edward, Jackson Mel Clinton, JACKSON Samuel Mel
Принадлежит:

The invention describes sweetening compositions and methods to prepare sweetening compositions containing steviol glycosides, salts, and other natural or synthetic sweeteners with improved solubilities and sensory profiles. 1. A steviol glycoside composition comprising:rebaudioside A in an amount between 70-80 wt. % of the composition,rebaudioside B in an amount between 10-20 wt. % of the composition,one or more salts in an amount between 0.3-5% wt. % of the composition, andone or more non-SG sweeteners in an amount between 1-10 wt. % of the composition.2. The steviol glycoside composition of claim 1 , wherein the one or more salts are selected from the group consisting of sodium chloride claim 1 , potassium chloride claim 1 , magnesium chloride claim 1 , sodium sulfate claim 1 , magnesium sulfate claim 1 , potassium sulfate claim 1 , sodium carbonate claim 1 , potassium carbonate claim 1 , magnesium carbonate claim 1 , sodium bicarbonate claim 1 , potassium bicarbonate claim 1 , and any combination thereof.3. The steviol glycoside composition of claim 1 , wherein the one or more salts are selected from the group consisting of sodium chloride claim 1 , calcium chloride claim 1 , magnesium sulfate claim 1 , potassium carbonate claim 1 , and any combination thereof.4. The steviol glycoside composition of claim 1 , wherein the one or more non-SG sweeteners are selected from the group consisting of sucrose claim 1 , fructose claim 1 , maltose claim 1 , lactose claim 1 , xylitol claim 1 , sorbitol claim 1 , dextrose claim 1 , glucose claim 1 , mannitol claim 1 , aspartame claim 1 , sucralose claim 1 , acesulfame-K claim 1 , sodium cyclamate claim 1 , inulin claim 1 , erythritol claim 1 , thaumatin claim 1 , arabinose claim 1 , glatactose claim 1 , galactose claim 1 , mannose claim 1 , rhamnose claim 1 , xylose claim 1 , trehalose claim 1 , raffinose claim 1 , cellobiose claim 1 , tagatose claim 1 , allulose claim 1 , mogroside claim 1 , and any combination thereof.5. The ...

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Номер записи: 40
07-02-2019 дата публикации

System and Method for Cooking

Номер: US20190038063A1
Автор: Robert GODFROID
Принадлежит: Rgp Horizons LLC

A system and method for cooking. The system includes a sealable bag and a bag seal located on the sealable bag. Coupled to the sealable bag is a snorkel which has a top end and a bottom end. The snorkel also has a cap. The snorkel is coupled to the sealable bag such that when the sealable bag is immersed in a fluid, the hydrostatic pressure of the fluid causes the air to be purged from the sealable bag. The resulting purged bag is then cooked in the bath of fluid for a desired time and temperature. The removal of air provides several benefits including more uniform cooking.

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Номер записи: 41
06-02-2020 дата публикации

DELIVERY SYSTEM HAVING ROBOT VEHICLES WITH TEMPERATURE AND HUMIDITY CONTROL COMPARTMENTS

Номер: US20200039465A1
Автор: Ferguson David, RANSOHOFF Nan, Zhu Jiajun
Принадлежит:

An autonomous robot vehicle in accordance with aspects of the present disclosure includes a conveyance system and a compartment coupled to the conveyance system. The conveyance system autonomously drives the autonomous robotic vehicle between one or more storage locations and one or more delivery locations. The compartment receives one or more items stored at the one more storage locations. The compartment includes a temperature control module configured to maintain the compartment within a predetermined temperature range to provide temperature control for the one or more items as the conveyance system drives between the one or more storage locations and the one or more delivery locations. 1. An autonomous vehicle comprising:a conveyance system configured to autonomously drive the autonomous robotic vehicle between a first location and a second location; andat least one storage compartment, the at least one storage compartment including at least one sub-compartment, the at least one storage compartment being removable from the autonomous vehicle for selective replacement of the at least one storage compartment, the at least one sub-compartment configured to receive at least one item at the first location, the at least one storage compartment being operatively coupled to a temperature control module configured to maintain the at least one compartment within a predetermined temperature range to provide temperature control for the at least one item as the conveyance system drives the autonomous vehicle between the first location and the second location.2. The autonomous vehicle of claim 1 , wherein the at least one item is a grocery item.3. The autonomous vehicle of claim 2 , wherein the first location is a grocery storage location.4. The autonomous vehicle of claim 1 , wherein the at least one item is a food item.5. The autonomous vehicle of claim 1 , wherein the temperature control module is configured to maintain the at least one sub-compartment within the ...

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Номер записи: 42
18-02-2021 дата публикации

HARDWARE AND SOFTWARE MECHANISMS ON AUTONOMOUS VEHICLE FOR PEDESTRIAN SAFETY

Номер: US20210046897A1
Автор: Ferguson David, Smith Russell, Vines Nick, Zhu Jiajun
Принадлежит:

An autonomous robot vehicle includes a front side and an energy absorbing system. The front side includes a front bumper and a front face including a frame defining a cavity. The energy absorbing system includes an energy absorbing member mounted in the cavity of the frame, and an inflatable airbag. The energy absorbing member is configured to reduce impact on an object struck by the autonomous robot vehicle. The inflatable airbag is mounted on the front side of the autonomous robot vehicle such that when the inflatable airbag is deployed, the inflatable airbag is external to the autonomous robot vehicle. 1. An autonomous robot vehicle comprising:a front side including a front bumper facing a first direction and a front face including a frame; andan energy absorbing system comprising an energy absorbing member mounted on the frame of the front face, wherein the energy absorbing member is configured to reduce impact on an object struck by the autonomous robot vehicle, and wherein the energy absorbing member faces the first direction and extends between a top portion of the front side and a top portion of a recess defining at least one cavity having a first side facing the first direction that is covered by a lens.2. The autonomous robot vehicle according to claim 1 , wherein the energy absorbing system further includes an inflatable airbag mounted on the front side of the autonomous robot vehicle claim 1 , and wherein when the inflatable airbag is deployed claim 1 , the inflatable airbag is external to the autonomous robot vehicle.3. The autonomous robot vehicle according to claim 2 , wherein the energy absorbing system further includes an interior airbag disposed within a storage compartment of the autonomous robot vehicle.4. The autonomous robot vehicle according to claim 3 , wherein the energy absorbing system further includes detection sensors configured to detect obstacles in a direction of travel of the autonomous robot vehicle.5. The autonomous robot vehicle ...

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Номер записи: 43
06-02-2020 дата публикации

SUCCESSIVE TARE SCALE SYSTEM AND METHOD

Номер: US20200041332A1
Автор: Merea Santiago
Принадлежит:

This disclosure relates to a system configured to determine masses, weights, and/or other quantities of individual ingredients added to a food dish during preparation. At least some of the components of the system may be configured to be used in a food preparation area. The system may include a scale, a client computing device, external resources, and/or other components. The system may be configured to weigh and/or determine the mass of individual ingredients of the dish as the ingredients are added to the dish. The system may be configured to determine the individual mass and/or weight of each ingredient based on the masses and/or weights of individual ingredients previously added to the dish and/or a current mass and/or weight of the dish as a given ingredient is added. 1. A method comprising:providing a recipe from a storage device to a client-computing device, the recipe comprising at least one ingredient and a first instruction;generating, by a scale, an output signal conveying information related to a mass of the at least one ingredient added to a container;comparing the information related to the mass of the at least one ingredient to the first instruction;outputting compliance with the first instruction to the user interface;providing a second instruction to the client-computing device; andwirelessly transmitting information regarding the second instruction from an external resource to the client-computing device.2. The method of claim 1 , wherein the computing device comprises a user interface and the second instruction is provided on the user interface.3. The method of claim 2 , further comprisinggenerating a second output signal to the external resource from the client-computing device related to the second instruction.4. The method of claim 3 , wherein the second output signal is wirelessly communicated to the external resource from the computing device.5. The method of claim 4 , wherein the wireless communication is at least one of Bluetooth and Wi-Fi. ...

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Номер записи: 44
06-02-2020 дата публикации

Food preparation assistance using image processing

Номер: US20200043156A1
Автор: Christian Compton, Jeremy R. Fox, Lisa Seacat Deluca, Trudy L. Hewitt
Принадлежит: International Business Machines Corp

A computer system monitors food preparation. Images of food preparation by a user are captured via one or more image capture devices disposed within an area containing food preparation items. A food preparation process being performed by the user is determined. Image processing is performed on the captured images to monitor the food preparation process and detect an event. The user is notified of the detected event, and provided information pertaining to the event. Embodiments of the present invention further include a method and program product for monitoring food preparation in substantially the same manner described above.

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Номер записи: 45
26-02-2015 дата публикации

Nutritional products having a modulated off-taste intensity and methods for making and using same

Номер: US20150056348A1
Автор: Abby Mary BAUER, Mamum Al MONSOOR
Принадлежит: Nestec SA

Nutritional products and methods for modulating off-taste intensity in nutritional products are provided. In a general embodiment, a nutritional product is provided and includes a blend of carbohydrates in an approximate 1 to 1 to 1 weight ratio. The blend of carbohydrates may include maltodextrin, corn syrup, and sugar. In another embodiment, methods for modulating off-taste intensity of nutritional compositions are provided and include modifying the sweetness of the nutritional product so that it is moderate.

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Номер записи: 46
01-03-2018 дата публикации

Partially buffered free acid and/or ketone blend for rapid onset ketosis and metabolic therapy

Номер: US20180057846A1
Автор: Frank Borges LLOSA, Stephen Zarpas
Принадлежит: Ketoneaid Inc

A foodstuff can include a free acid β-hydroxybutyrate, and a base. The β-hydroxybutyrate, and base, are present at a less than 1:1 molar equivalence. Ketone Ester may also be incorporated as a component of the foodstuff.

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Номер записи: 47
21-02-2019 дата публикации

INSPECTION APPARATUS AND INSPECTION SYSTEM

Номер: US20190056370A1
Автор: KOBORI Shinichi, YAMASAKI Hirohide
Принадлежит: KYOCERA CORPORATION

An inspection apparatus includes a container, first and second detectors, and a controller. The container stores a specimen. The first detector detects a substance emitted by the specimen stored in the container. The second detector detects a different component than the substance in the atmosphere inside the container. The controller corrects the result of detection of the substance by the first detector on the basis of the component detected by the second detector and judges a quality of the specimen. 1. An inspection apparatus comprising:a container configured to store a specimen;a first detector configured to detect a substance emitted by the specimen stored in the container;a second detector configured to detect a different component than the substance in an atmosphere inside the container; anda controller configured to correct a result of detection of the substance by the first detector, on the basis of the component detected by the second detector, and judge a quality of the specimen.2. The inspection apparatus of claim 1 , wherein the component is moisture.3. The inspection apparatus of claim 1 , wherein the inspection apparatus executes a refresh process of the container before the first detector detects the substance.4. The inspection apparatus of claim 1 , wherein the inspection apparatus executes a refresh process of the container after the first detector detects the substance.5. The inspection apparatus of claim 3 , wherein the refresh process includes at least one of degassing the container claim 3 , deodorizing the container claim 3 , resetting the first detector claim 3 , and resetting the second detector.6. The inspection apparatus of claim 1 , further comprising:a memory configured to store information associating a substance emitted by a specimen and a quality of the specimen; whereinthe controller refers to the information stored in the memory to judge the quality of the specimen stored in the container.7. The inspection apparatus of claim 1 , ...

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Номер записи: 48
04-03-2021 дата публикации

PROCESS FOR EFFICIENT PURIFICATION OF NEUTRAL HUMAN MILK OLIGOSACCHARIDES (HMOs) FROM MICROBIAL FERMENTATION

Номер: US20210061836A1
Автор: Jennewein Stefan
Принадлежит:

The present application discloses a simple process for the purification of neutral human milk oligosaccharides (HMOs) produced by microbial fermentation. The process uses a combination of cationic ion exchanger treatment, an anionic ion exchanger treatment, and a nanofiltration and/or electrodialysis step, which allows efficient purification of large quantities of neutral HMOs at high purity. Contrary to the purification currently used in fermentative production of neutral HMOs, the presented process allows the provision of HMOs without the need of a chromatographic separation. The so purified HMOs may be obtained in solid form by spray drying, as crystalline material or as sterile filtered concentrate. The provided HMOs are free of proteins and recombinant material originating from the used recombinant microbial strains and thus very well-suited for use in food, medical food and feed (e.g. pet food) applications. 2. The process of claim 1 , wherein the separating step i) is performed using ultrafiltration using a cross-flow filter.3. The process of claim 1 , wherein the separated fermentation broth obtained in step i) is diafiltrated before step ii).4. The process of claim 3 , further comprising subjecting the solution to electrodialysis before or after step v).5. The process of claim 4 , further comprising concentrating the purified solution by vacuum evaporation or reverse osmosis.6E. coli.. The process of claim 4 , further comprising adding a ß-glucosidase to the fermentation broth prior to step i). The process of claim 4 , wherein the microbe is recombinant8. The process of claim 1 , wherein the yield of the purified HMO is about 70% relative to the concentration of the neutral HMO in the fermentation broth.10. The process of claim 9 , wherein the separating step i) is performed using ultrafiltration using a cross-flow filter.11. The process of claim 9 , wherein the separated fermentation broth obtained in step i) is diafiltrated before step ii).12. The process ...

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Номер записи: 49
21-02-2019 дата публикации

Systems and methods for augmented capabilities for remote operation of robot vehicles

Номер: US20190056729A1
Автор: David Ferguson, Jiajun Zhu, Yi Shen
Принадлежит: Nuro Inc

An autonomous robot vehicle in accordance with aspects of the present disclosure includes a land vehicle conveyance system, a communication system configured to communicate with a remote human operator system, one or more processors, and a memory storing instructions. The instructions, when executed by the processor(s), cause the autonomous robot vehicle to receive via the communication system control instructions from the remote human operator system for controlling the land vehicle conveyance system, control the land vehicle conveyance system in accordance with the control instructions to perform travel, and autonomously control the land vehicle conveyance system in coordination with the control instructions from the remote human operator system to semi-autonomously perform travel.

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Номер записи: 50
17-03-2022 дата публикации

MIXED ALLERGEN COMPOSITIONS AND METHODS FOR USING THE SAME

Номер: US20220080041A1
Автор: Nadeau Kari C.
Принадлежит:

Mixed allergen compositions of two or more different allergens are provided. In some instances, the mixed allergen compositions include: a nut allergen; an animal allergen; and at least one of: a non-nut plant allergen; a biotic agent; and a vitamin. Also provided are methods of administering the mixed allergen compositions to a subject. The mixed allergen compositions find use in a variety of applications, including health maintenance, immune balance, gut balance, immune support, health improvement and therapeutic applications. 1. A method of treating an autoimmune disease or inflammatory disease in a human subject in need thereof comprising administering to the subject a composition comprising:1 to 20 different protein allergens, and optionally 'wherein the composition is administered to the subject at least weekly or at least every other week.', 'a vitamin selected from vitamin D and vitamin C;'}2. The method of claim 1 , further comprising allowing sufficient time for the administration of the composition to inhibit the symptoms of the autoimmune disease or inflammatory disease in the human subject.3. The method of claim 1 , wherein the method further comprises inhibiting the symptoms of one or more food allergies.4. The method of claim 1 , wherein the one or more food allergies is a single food allergy.5. The method of claim 1 , wherein the one or more food allergies is a multiple food allergy.6. The method of claim 1 , wherein the treating is prophylactically treating.7. The method of claim 1 , wherein after administration the subject has an improved immune protection against autoimmune inflammation as measured by the subject's Th1 proliferation to the allergen claim 1 , as compared to levels before administration.8. A method of reducing the incidence of claim 1 , or for prophylactic treating claim 1 , an inflammatory disease or an autoimmune disease in a pediatric or pregnant subject in need thereof claim 1 , comprising administering a composition comprising: ...

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Номер записи: 51
17-03-2022 дата публикации

SYSTEM FOR PREVENTING OVERHEATING IN AIRCRAFT GALLEY INSERTS

Номер: US20220082299A1
Автор: Ciesielski Filip
Принадлежит:

A system may include a heating element configured to heat a fluid, the fluid configured to heat a food or drink product. The system may include one or more fluid temperature monitoring components configured to monitor a temperature of the fluid while the fluid is heated by the heating element and configured to control the fluid temperature by controlling the heating element. The system may include one or more control units configured to control operation of an aircraft galley insert via one or more control signals. The system may include one or more heating element temperature rise slope limiters configured to maintain a heating temperature rise speed below a select heating temperature rise speed limit. The system may include one or more heating element temperature monitoring components configured to provide information of a heating element temperature to the one or more heating element temperature rise slope limiters. 1. A system , comprising:a heating element installed in the aircraft galley insert, the heating element configured to heat a fluid, the fluid configured to heat at least one of a food or drink product;one or more fluid temperature monitoring components installed in the aircraft galley insert, the one or more fluid temperature monitoring components configured to monitor a temperature of the fluid while the fluid is heated by the heating element, the one or more fluid temperature monitoring components configured to control the fluid temperature by controlling the heating element;one or more control units configured to control operation of an aircraft galley insert via one or more control signals, the one or more control units including at least one of a mechanical device, an electronic device, or an electro-mechanical device, the one or more control units including a programmable device utilizing software for one or more controlling functions performed via the one or more control signals;one or more heating element temperature rise slope limiters, the ...

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Номер записи: 52
27-02-2020 дата публикации

SYSTEM AND MECHANISM FOR UPSELLING PRODUCTS ON AUTONOMOUS VEHICLES

Номер: US20200062214A1
Автор: Ferguson David, Jirapinyo Pichayut, RANSOHOFF Nan, Zhu Jiajun
Принадлежит: Nuro, Inc.

According to one aspect, a platform for providing at least one item to a customer is disclosed. The platform includes an autonomous, semi-autonomous, or fully autonomous vehicle that includes at least one compartment configured to contain a first item ordered by the customer and to contain a second item not ordered by the customer. The platform further includes an application including an ordering module configured to obtain an order from the customer that includes the first item, and a release detection module configured to determine when the first item has been removed from the at least one compartment and configured to determine when the second item has been removed from the at least one compartment. In one embodiment, the second item is predicted using a machine learning algorithm. 1. A platform for providing at least one item to a customer , the platform comprising: (i) at least one compartment configured to contain a first item ordered by the customer and to contain a second item not ordered by the customer, wherein the at least one compartment includes at least one sensor configured to detect an absence of at least one of the first item and the second item,', '(iii) a propulsion system, the propulsion system being autonomous, semi-autonomous, or fully autonomous; and', '(ii) an input device configured to obtain a selection of the second item from the customer, and'}], 'a) a vehicle, the vehicle being autonomous, semi-autonomous, or fully autonomous, the vehicle including'} (i) an ordering module configured to obtain an order from the customer, the order including the first item,', '(ii) a delivery module configured to control the propulsion system to direct the autonomous vehicle to a customer location,', '(iii) a customer verification module configured to confirm an identity of the customer, the customer verification module further configured to provide access to the at least one compartment based on confirmation of the identity of the customer, and', '(iv) ...

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Номер записи: 53
09-03-2017 дата публикации

Container and Code of System for Preparing a Beverage or Foodstuff

Номер: US20170068878A1
Автор: Flick Jean-Marc
Принадлежит:

A container for a foodstuff or beverage preparation machine, the container for containing beverage or foodstuff preparation material and comprising a code encoding preparation information, the code comprising: a data sequence having a plurality of marker locations, whereby said marker locations either comprise or do not comprise a marker as a variable to at least partially encode the preparation information therein, with adjacent marker locations separated by a distance of Δx; a locator sequence to enable location of the data sequence, the locator sequence comprising at least two markers, whereby a distance X4 therebetween is distinct from the distance Δx. 1. A container for a foodstuff or beverage preparation machine , the container for containing beverage or foodstuff preparation material and comprising a code encoding preparation information , the code comprising:a data sequence having a plurality of marker locations, whereby said marker locations either comprise or do not comprise a marker as a variable to at least partially encode the preparation information therein, with adjacent marker locations separated by a distance of Δx, characterized in that the code further comprises:a locator sequence to enable location of the data sequence, the locator sequence comprising two adjacent markers, whereby a distance X4 therebetween is distinct from the distance Δx; andan end portion for identification of an end of the data sequence, the end portion comprising a marker and a marker location at the end of the data sequence, wherein a distance X3 therebetween is distinct from the distance Δx and the distance X4.2. The container according to claim 1 , wherein adjacent marker locations of the data sequence are equally spaced such that Δx is a fixed amount and adjacent edges of adjacent marker locations are at least 20% of a width of a marker location apart.3. The container according to claim 1 , wherein the code further comprises a calibration sequence having two adjacent ...

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Номер записи: 54
07-03-2019 дата публикации

CONSUMABLES

Номер: US20190069580A1
Автор: GRAY Kimberley, HANSEN Chad Allen, JIA Zhonghua, NAMAN Charles Benjamin, SIMONS Christopher Todd, SLACK Jay Patrick, YANG Xiaogen
Принадлежит:

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), 1. A sweetened consumable comprisinga) at least 0.0001% (w/w) of at least one sweetener, including natural and artificial sweeteners, wherein said sweetener includes 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,wherein said at least one sweetener or sweetener combination is present in a concentration above the sweetness detection threshold in a concentration isosweet from 2% to 15% sucrose, andb) a sweetness enhancer comprising hesperitin dihydrochalcone 4″-beta-D-glucoside (HDG), the sweetness enhancer present in a concentration near its sweetness detection threshold in said consumable.2. The sweetened consumable according to wherein the HDG concentration is from 0.3 to 20 ppm.3. The sweetened consumable according to wherein the consumable is selected from dairy product claim 1 , dairy-derived product and dairy-alternative product and wherein the HDG concentration is from 1 to 75 ppm.4. The sweetened consumable according to wherein the consumable has a pH below 6.5 and the HDG concentration is from 0.6 to 30 ppm.5. The sweetened consumable according to wherein the consumable has a pH below 5 and the HDG concentration is from 0.6 to 40 ppm.6. The sweetened consumable according to claim 1 , wherein the consumable is a water-based consumable selected from the group consisting of water claim 1 , aqueous beverage claim 1 , enhanced/slightly sweetened water drink claim 1 , mineral water claim 1 , carbonated beverage claim 1 , non-carbonated beverage claim 1 , carbonated water claim 1 , still water claim 1 , soft drink claim 1 , non-alcoholic drink claim 1 , alcoholic drink claim 1 , beer claim 1 , wine claim 1 , liquor claim 1 , fruit ...

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Номер записи: 55
07-03-2019 дата публикации

NUTRIPROTECTIVE DIET

Номер: US20190070245A1
Автор: Abe Keiko, Bédard Vincent, Béland François, Béland Geneviéve, Potvin Steeves
Принадлежит: FEDERATION DES PRODUCTEURS ACERICOLES DU QUEBEC

The present document describes a nutriprotective diet comprising a nutriprotective amount of a sugar plant syrup, a sugar plant syrup extract, a sugar plant extract, or combinations thereof. The present document also describes a method of eliciting a nutriprotective effect in a subject, which comprises administering a nutriprotective amount of a nutriprotective diet according to the present invention. Also, the present document also describes a method of treating a subject with a disorder, by administering a nutriprotective amount of a nutriprotective diet according to the present invention. Also, the present document describes a process for the extraction of polyphenolic compounds from maple syrup using adsorbent materials, and the extracts obtained therefrom. 1: A nutriprotective diet comprising a nutriprotective amount of a sugar plant syrup , a sugar plant syrup extract , a sugar plant extract , a rejection of a plant extract , or combinations thereof.2: The diet according to claim 1 , wherein said nutriprotective amount of sugar plant syrup is at least 1% sugar plant syrup up to 99% sugar plant syrup.3: The diet according to claim 2 , wherein said nutriprotective amount of sugar plant syrup is at least 10% sugar plant syrup up to 70% sugar plant syrup.4: The diet according to claim 2 , wherein said nutriprotective amount of sugar plant syrup is 20% sugar plant syrup.5: The diet according to claim 1 , wherein said nutriprotective amount of a sugar plant syrup extract is from about 0.0010% to about 0.15% of a sugar plant syrup extract.6: The diet according to claim 1 , wherein said nutriprotective amount of a sugar plant syrup extract is from about 0.0020% to about 0.10% sugar plant syrup extract.7: The diet according to claim 1 , wherein said nutriprotective amount of a sugar plant syrup extract is from about 0.0027% to about 0.1023% sugar plant syrup extract.8: The diet according to claim 1 , wherein said sugar plant syrup comprises sugar plant syrup derived ...

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Номер записи: 56
07-03-2019 дата публикации

SACCHARIDE OXIDASE, AND PRODUCTION METHOD FOR SAME AND USE OF SAME

Номер: US20190071650A1
Автор: Matsumoto Naoki, Nagaya Miho, Okada Masamichi, Sugita Akiko
Принадлежит: AMANO ENZYME INC.

A protein having a novel saccharide oxidase activity capable of being subjected to various uses is provided. The present invention provides a protein having the following physicochemical characteristics: (1) effect: oxidizing a saccharide to produce a saccharic acid; (2) substrate specificity: acting on glucose, maltotriose, maltose, galactose, maltotetraose, lactose, and cellobiose; and, (3) [Km value of glucose]/[Km value of maltose]≤1. 1. A method for producing a saccharic acid comprising producing the saccharic acid from a saccharide using a protein having the following physicochemical characteristics:(1) effect: oxidizing a saccharide to a saccharic acid;(2) substrate specificity: acting on glucose, maltotriose, maltose, galactose, maltotetraose, lactose, and cellobiose; and(3) [Km value of glucose]/[Km value of maltose]≤1.2. Use of a protein having the following physicochemical characteristics for oxidizing a saccharide in a food product:(1) effect: oxidizing a saccharide to a saccharic acid;(2) substrate specificity: acting on glucose, maltotriose, maltose, galactose, maltotetraose, lactose, and cellobiose; and(3) [Km value of glucose]/[Km value of maltose]≤51.3. A method for desugaring egg white comprising at least using the protein according to .4. A method for producing a desugared egg white using the desugaring method according to .5. A method for improving the quality of a bread and/or the physical property of a dough comprising at least using the protein according to .6. A method for producing a bread comprising using the improvement method according to .7. A method for producing lactobionic acid comprising at least using the protein according to .8. A method for producing a saccharic acid comprising producing the saccharic acid from a saccharide using a protein described in the following (a) claim 2 , (b) claim 2 , or (c):(a) a protein consisting of the amino acid sequence represented by SEQ.ID.NO:10;(b) a protein consisting of an amino acid sequence ...

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Номер записи: 57
07-03-2019 дата публикации

SOLID AGAVE SYRUP COMPOSITIONS

Номер: US20190071739A1
Автор: Rowe John Lawrence
Принадлежит:

The present invention relates to a syrup product having a low water content. The syrup product retains the physical and palatable properties of untreated syrup while having a prolonged shelf-life. It can be advantageously used to sweeten beverages (such as hot beverages) and in the manufacture of pharmaceutical compositions (such as throat lozenges) and/or confectionary. 121-. (canceled)22agaveagaveagaveagave. An composition having a moisture content equal to or less than about 0.5% (w/w) , the composition comprising (i) a solid syrup product consisting essentially of an syrup and (ii) at least one additive.23agave. The composition of claim 22 , wherein the moisture content is equal to or less than about 0.3%.24agave. The composition of claim 22 , wherein the moisture content is equal to or less then about 0.1%.25agave. The composition of claim 22 , wherein the moisture content is equal to or less than about 0.05%.26agave. The composition of claim 22 , wherein the moisture content is equal to or less than about 0.01%.27agaveagave. The composition of claim 22 , wherein sugars of the composition are in an uncrystallized form.28agave. The composition of being translucent.29agave. The composition of claim 22 , wherein the at least one additive comprises a flavor.30agaveeucalyptus. The composition of claim 29 , wherein the flavor is selected from the group consisting of spearmint claim 29 , claim 29 , menthol claim 29 , and lemon.31agaveeucalyptus. The composition of claim 29 , wherein the flavor is a combination of and menthol.32agave. The composition of claim 22 , wherein the at least one additive comprises a preservative.33agave. The composition of claim 32 , wherein the preservative is a sugar alcohol.34agave. The composition of being a sweetener.35agave. The composition of being a confectionary.36agave. The composition of being a pharmaceutical composition.37agave. The composition of claim 36 , wherein the pharmaceutical composition is a throat lozenge. This ...

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Номер записи: 58
19-03-2015 дата публикации

Method and nutritional supplement for enhancing weight gain of a mammal

Номер: US20150079198A1
Автор: Travis Kurt Alvord, Tyler Stevens Alvord
Принадлежит: Travis Kurt Alvord, Tyler Stevens Alvord

The present invention relates to a method and nutritional supplement which stimulates appetite and slows metabolism of a mammal, thereby enhancing weight gain for the mammal. The method of enhancing weight gain of the mammal comprises administering to the mammal an effective amount of at least two types of alkamide or isobutylamide compound extracted from Echinacea species along with an antioxidant and optionally minerals. The nutritional supplement of the present invention comprises an antioxidant and at least two types of alkamide or isobutylamide compounds derived from Echinacea species. Minerals such as zinc and magnesium can also be added to the nutritional supplement to provide even better effect.

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Номер записи: 59
24-03-2022 дата публикации

DELIVERY SYSTEM HAVING ROBOT VEHICLES WITH TEMPERATURE AND HUMIDITY CONTROL COMPARTMENTS

Номер: US20220092673A1
Автор: Ferguson David, RANSOHOFF Nan, Zhu Jiajun
Принадлежит:

An autonomous robot vehicle in accordance with aspects of the present disclosure includes a conveyance system and a compartment coupled to the conveyance system. The conveyance system autonomously drives the autonomous robotic vehicle between one or more storage locations and one or more delivery locations. The compartment receives one or more items stored at the one more storage locations. The compartment includes a temperature control module configured to maintain the compartment within a predetermined temperature range to provide temperature control for the one or more items as the conveyance system drives between the one or more storage locations and the one or more delivery locations. 1. An autonomous vehicle for transporting or retrieving deliveries comprising:a conveyance system configured to autonomously drive the autonomous vehicle between a first location and a second location; andat least one securable storage compartment, the at least one securable storage compartment including at least one securable storage sub-compartment, the at least one securable storage compartment or sub-compartment being removable from the autonomous vehicle for selective replacement of the at least one securable storage compartment or sub-compartment, the at least one securable storage compartment or sub-compartment configured to receive at least one item at the first location, the at least one securable storage compartment or sub-compartment being operatively coupled to an ambient air control module configured to control ambient air in the at least one securable storage compartment or sub-compartment to provide ambient air control for the at least one securable storage compartment or sub-compartment as the conveyance system drives the autonomous vehicle between the first location and the second location.2. The autonomous vehicle of claim 1 , wherein the ambient air control module includes a temperature control module configured to control temperature levels within the at least ...

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Номер записи: 60
14-03-2019 дата публикации

PORTABLE HEATING ROD

Номер: US20190075960A1
Автор: Chow Chi Keung, TSUI Nam
Принадлежит:

Provided is a portable heating rod for heating a beverage in a container and a method of using the same. The portable heating rod comprises a handle portion and a heating portion coupled to the handle portion along a longitudinal direction. The handle portion includes a first housing made of a heat insulating material, a control interface, a control circuit board and a power source within the first housing. The heating portion includes a second housing made of a heat conductive material, at least one heating element and at least one temperature sensor. During operation, the heating portion of the portable heating rod is at least partly immersed in the beverage. 1. A portable heating rod for heating a beverage in a container , the portable heating rod comprising: a first housing made of a heat insulating material;', 'a control interface; and', 'a control circuit board,, 'a handle portion, the handle portion including a second housing made of a heat conductive material;', 'a power source within the second housing;', 'at least one heating element; and', 'at least one temperature sensor,, 'a heating portion coupled to the handle portion along a longitudinal direction, the heating portion includingwherein the control circuit board is in electrical communication with the control interface, the power source, the at least one heating element and the at least one temperature sensor, such that control signals from the control interface can be transmitted to activate the at least one heating element, and temperature signals from the at least one temperature sensor can be transmitted to be displayed at the control interface,wherein during operation, the heating portion of the portable heating rod is at least partly immersed in the beverage.2. The portable heating rod of claim 1 , wherein the handle portion further includes a power interface in electrical communication with the control circuit claim 1 , such that the power source can be driven or rechargeable by an external ...

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Номер записи: 61
05-03-2020 дата публикации

Food processing system

Номер: US20200075005A1
Автор: Tomohiro Kamishio, Yasufumi Yoshiura
Принадлежит: Yaskawa Electric Corp

A food processing system includes a food work device that performs predetermined work on a food, controller circuitry that controls the food work device, a sound input device that receives a sound made by a worker, and sound recognition circuitry that obtains and recognizes the input sound and, based on the recognized input sound, instructs the controller circuitry to control the food work device to perform predetermined processing.

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Номер записи: 62
31-03-2022 дата публикации

DIETARY NUTRIENT COMPOSITIONS

Номер: US20220096499A1
Автор: Alamdari Nima, BUCCI Luke, SCHNEIDER Katerina, SHARAFI Mastaneh
Принадлежит:

Provided herein are dietary supplement compositions comprising a plurality of beadlets and an oil. Provided herein are also dietary supplement compositions comprising a plurality of mini-tabs and oil. The beadlets or mini-tabs comprise at least one nutrient that is miscible in aqueous solution, and the oil comprises at least one fat-soluble nutrient. The composition may be contained within one or more capsules, and be packaged with a scented insert. 120-. (canceled)21. A daily men's health dietary supplement comprising a plurality of beadlets and oil , wherein:the beadlets are solid, and comprise one or more nutrients miscible in aqueous solution selected from the group consisting of vitamin B12, boron, magnesium, zinc, and folate; andthe oil is liquid, and comprises one or more fat-soluble nutrients selected from the group consisting of vitamin D, vitamin E, vitamin A, vitamin K, and omega-3 fatty acids.22. The daily men's health dietary supplement of claim 21 , wherein the beadlets comprise vitamin B12 and folate claim 21 , and the weight ratio of vitamin B12 to folate is from about 6:140 to about 18:360.23. The daily men's health dietary supplement of claim 21 , wherein the beadlets comprise zinc and magnesium claim 21 , and the weight ratio of zinc to magnesium is from about 2.0:70 to about 2.8:20.24. The daily men's health dietary supplement of claim 21 , wherein the beadlets comprise boron and zinc claim 21 , and the weight ratio of boron to zinc is from about 0.5:2.8 to about 0.9:2.0.25. The daily men's health dietary supplement of claim 21 , wherein beadlets comprise vitamin B12 claim 21 , the oil comprises vitamin A claim 21 , and the weight ratio of vitamin B12 to vitamin A is from about 7:300 to about 17:90.26. The daily men's health dietary supplement of claim 21 , wherein beadlets comprise vitamin B12 claim 21 , the oil comprises vitamin K claim 21 , and the weight ratio of vitamin B12 to vitamin K is from about 7:100 to about 17:90.27. The daily men's ...

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Номер записи: 63
12-03-2020 дата публикации

TRANSGENIC PLANTS HAVING INCREASED TOLERANCE TO ALUMINUM

Номер: US20200080103A1
Автор: Sosa Julissa, Wang Wuyi
Принадлежит:

Methods and materials for modulating aluminum tolerance in plants are disclosed. For example, nucleic acids encoding aluminum tolerance-modulating polypeptides are disclosed as well as methods for using such nucleic acids to transform plant cells. Also disclosed are plants having increased tolerance to aluminum and methods of increasing plant yield in soil containing elevated levels of aluminum. 116-. (canceled)17. A plant cell comprising an exogenous nucleic acid , said exogenous nucleic acid comprising a regulatory region operably linked to a nucleotide sequence encoding a polypeptide having 90 percent or greater sequence identity to the amino acid sequence set forth in SEQ ID NO:366 , and wherein a plant produced from said plant cell is tolerant of elevated soil levels of Al as compared to that of a control plant that does not comprise said nucleic acid.18. A plant cell comprising an exogenous nucleic acid , said exogenous nucleic acid comprising a regulatory region operably linked to a nucleotide sequence having 90 percent or greater sequence identity to the nucleotide sequence set forth in SEQ ID NO:365 , and wherein a plant produced from said plant cell is tolerant of elevated soil levels of Al as compared to that of a control plant that does not comprise said nucleic acid.19. A transgenic plant comprising the plant cell of or .20Panicum virgatum, Sorghum bicolor, Miscanthus giganteus, SaccharumPopulus balsamifera, Zea mays, Glycine max, Brassica napus, Triticum aestivum, Gossypium hirsutum, Oryza sativa, Helianthus annuus, Medicago sativa, Beta vulgarisPennisetum glaucum.. The transgenic plant of claim 19 , wherein said plant is selected from the group consisting of sp. claim 19 , claim 19 , or21. Progeny of the plant of claim 19 , wherein said progeny has increased tolerance to elevated Al conditions as compared to that of a control plant that does not comprise said nucleic acid.22. Seed from a transgenic plant of claim 19 , said seed comprising said ...

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Номер записи: 64
21-03-2019 дата публикации

FOOD TASTE REPRODUCTION SYSTEM, FOOD TASTE REPRODUCTION DATA CONVERSION APPARATUS, AND FOOD TASTE REPRODUCTION METHOD

Номер: US20190082722A1
Автор: SAKAKI Ryosuke
Принадлежит: DENTSU INC.

In a food taste reproduction system, a taste recognition device obtains the taste data obtained by quantifying the food taste. A first terminal converts the taste data into taste reproduction data on a component ratio of taste components for reproducing the food taste by combining a plurality of the taste components, the taste component containing a material providing at least one basic taste. The first terminal transmits the taste reproduction data to the server for storing. A second terminal receives the taste reproduction data via an Internet and outputs the taste reproduction data to a taste reproduction device. The taste reproduction device selects at least two taste components among a plurality of the taste components based on the taste reproduction data, and combines the selected taste components in accordance with the component ratio so as to obtain the taste reproduced material. 1. A food taste reproduction system comprising:a first computer that converts taste data into taste reproduction data, the taste data being obtained by quantifying a taste of a food, the taste reproduction data being data on a component ratio of taste components for reproducing the taste by combining a plurality of the taste components, the taste component containing a material providing at least one basic taste; anda taste reproduction device that obtains a taste reproduced material such that the taste reproduction device selects at least two taste components among the plurality of the taste components based on the taste reproduction data and combines the selected taste components according to the component ratio.2. The food taste reproduction system according to claim 1 , whereinthe taste reproduction device further includes a shaping device that shapes the taste reproduced material into a shape of the food based on shape data on the shape of the food.3. The food taste reproduction system according to claim 2 , whereinthe shaping device mixes a food base material with the taste ...

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Номер записи: 65
31-03-2016 дата публикации

Sweetener composition including enzymatically processed stevia and method of manufacturing

Номер: US20160088865A1
Автор: George W. Berry
Принадлежит: Eco Sweeteners LLC

A low-calorie sweetener composition, and method of manufacturing the same. The method includes providing a first sweetener having a mean particle size of between 100-350 μm in diameter and coating the first sweetener with a second sweetener. The first sweetener is sucrose. The second sweetener is an enzymaticaly modified steviol glycoside. The sweetener composition optimally includes at least 95% table sugar and at least 1% steviol glyoside. The steviol glycoside having been modified by action of at least one enzyme, the enzyme being a fungal exoenzyme selected from the group consisting of: laccase, manganese-dependent perioxidase (MnP), lignin peroxidase (LiP), versatile peroxidase (VP), monooxygenase, and combinations thereof.

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Номер записи: 66
21-03-2019 дата публикации

ALKALIZED ORGANIC PHARMACEUTICAL OR NUTRACEUTICAL COMPOSITION

Номер: US20190083541A1
Автор: Golini Jeffrey M.
Принадлежит:

The invention relates to a pharmaceutical or nutraceutical composition comprising an alkalized organic substance selected from the group comprising proteins, carbohydrates, lipids, amino acids, vitamins, therapeutic agents and mixtures thereof. Such compositions are useful for treating a range of diseases and conditions. They also give rise to beneficial physiological effects such as, for example, increasing physical strength, muscle mass and endurance. 1. A pharmaceutical or nutraceutical composition , comprising an alkalized organic substance wherein the organic substance comprises one or more proteins , amino acids , or a mixture thereof.2. The pharmaceutical or nutraceutical composition of wherein the one or more proteins comprise either or both of whey protein and grain protein.3. The pharmaceutical or nutraceutical composition of wherein at least one of (i) the whey protein is provided as whey protein concentrate claim 2 , or (ii) the grain protein is rice protein or wheat protein.4. The pharmaceutical or nutraceutical composition of wherein the organic substance comprises glutamine.5. The pharmaceutical or nutraceutical composition of wherein the glutamine is L-glutamine.6. The pharmaceutical or nutraceutical composition of which comprises one or more of disodium phosphate claim 1 , magnesium glycerol phosphate claim 1 , magnesium stearate claim 1 , di-potassium phosphate claim 1 , soda ash claim 1 , sodium bicarbonate claim 1 , sodium phosphate and potassium phosphate.7. A method for preparing a pharmaceutical or nutraceutical composition that comprises an alkalized organic substance wherein the organic substance comprises one or more proteins claim 1 , amino acids claim 1 , or a mixture thereof claim 1 , the method comprising mixing the organic substance with sufficient base for the composition to have a pH that is between 7 and 15.8. The method of wherein at least one of:(a) the one or more proteins comprise either or both of whey protein and grain protein ...

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Номер записи: 67
21-03-2019 дата публикации

METHOD FOR OBTAINING 1-KESTOSE

Номер: US20190085364A1
Автор: Feijoo Costa Gumersindo, Hernández Garcia Lázaro, Lema Rodicio Juan Manuel, Martínez García Duniesky, Menéndez Rodríguez Carmen, Pérez Cruz Enrique Rosendo, Ramírez Ibañez Ricardo, Sobrino Legón Alina, Trujillo Toledo Luis Enrique
Принадлежит:

The present invention discloses an industrial scale method to obtain 1-kestose by the use of a recombinant fructosyltransferase (FTF), isolated from , expressed constitutively in a non-saccharolytic yeast. In this invention, the recombinant FTF type sucrose:sucrose 1-fructosyltransferase (1-SSTrec) is produced constitutively, stable and at high yield, both in the culture supernatant and in intact cells of the host . Hence, the invention additionally provides a method for 1-SST production at industrial scale. The recombinant enzyme is then used for mass production of short-chain fructooligosaccharides (FOS), specifically 1-kestose, from sucrose. The method of the present invention establishes conditions that allow conversion rates where the synthesized FOS constitute above 55% (w/w) of the total sugars in the reaction mixture and the 1-kestose content reaches values higher than 90% (w/w) of the total FOS fraction. 1Festuca arundinacea. A method for the production of 1-kestose on an industrial scale characterized by the conversion of sucrose into 1-kestose in a bioreactor with the use of a recombinant fructosyltransferase (FTF) from expressed constitutively in a non-saccharolitic yeast.2. The method of wherein the FTF is a sucrose:sucrose 1-fructosyltransferase (1-SST).3Pichia pastoris. The method of wherein the non-saccharolitic yeast is a strain.4Pichia pastoris. The method of wherein the strain contains multiple copies of the gene encoding the 1-SST integrated in the genome.5Pichia pastoris. The method of wherein the FTF is recovered from the supernatant and/or the cell sediment of the culture.6. The method of wherein the sucrose concentration is above 400 g/L.7. The method of wherein the FTF is produced by the recombinant yeast grown in a fermentor with discontinuous claim 1 , continuous or fed-batch operation.8. The method of wherein the carbon source used for the yeast growth is a compound selected from glycerol claim 7 , glucose and sucrose of any purity degree ...

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Номер записи: 68
19-06-2014 дата публикации

Methods for preparing and compositions comprising plant seed-based omega-3 fatty acids

Номер: US20140170287A1
Автор: Orsalem KAHSAI
Принадлежит: Living Healthy World LLC

Provided are methods for preparing, and compositions comprising, plant-based forms of omega-3 fatty acids and lignan, which methods and compositions are exemplified by methods for preparing roasted seed granules, including roasted flaxseed granules, and compositions that comprise one or more roasted seed granules that are prepared by roasting and grinding under specified conditions of temperature and time, as disclosed in detail herein, to enhance one or more desired properties including the digestibility and/or palatability of such seeds and/or the bioavailability and/or stability of omega-3 and other fatty acids that are constituents of those seeds.

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Номер записи: 69
19-03-2020 дата публикации

TRANSGENIC PLANTS HAVING INCREASED TOLERANCE TO ALUMINUM

Номер: US20200087675A1
Автор: Sosa Julissa, Wang Wuyi
Принадлежит:

Methods and materials for modulating aluminum tolerance in plants are disclosed. For example, nucleic acids encoding aluminum tolerance-modulating polypeptides are disclosed as well as methods for using such nucleic acids to transform plant cells. Also disclosed are plants having increased tolerance to aluminum and methods of increasing plant yield in soil containing elevated levels of aluminum. 1. A method of increasing plant yield in soil containing elevated levels of Al , said method comprising growing a plant comprising an exogenous nucleic acid on soil having an elevated level of Al , said exogenous nucleic acid comprising a regulatory region operably linked to a nucleotide sequence encoding a polypeptide having 90 percent or greater sequence identity to the amino acid sequence set forth in SEQ ID NO:237 , and wherein yield of said plant is increased as compared to the corresponding yield of a control plant that does not comprise said nucleic acid.2. The method of claim 1 , wherein said nucleotide sequence encodes a polypeptide having 95 percent or greater sequence identity to said amino acid sequence set forth in SEQ ID NO:237.3. A method of increasing plant yield in soil containing elevated levels of Al claim 1 , said method comprising growing a plant comprising an exogenous nucleic acid on soil having an elevated level of Al claim 1 , said exogenous nucleic acid comprising a regulatory region operably linked to a nucleotide sequence having 90 percent or greater sequence identity to the nucleotide sequence set forth in SEQ ID NO:236 claim 1 , wherein yield of said plant is increased as compared to the corresponding yield of a control plant that does not comprise said nucleic acid.4. The method of claim 3 , wherein said nucleotide sequence has 95 percent or greater sequence identity to the nucleotide sequence set forth in SEQ ID NO:236.57-. (canceled)8. The method of claim 1 , wherein said nucleotide sequence comprises the nucleotide sequence set forth in SEQ ...

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Номер записи: 70
28-03-2019 дата публикации

Dietary nutrient compositions

Номер: US20190091242A1
Автор: Katerina SCHNEIDER, Luke Bucci
Принадлежит: Natals Inc

Provided herein are dietary supplement compositions comprising a plurality of beadlets and an oil. Provided herein are also dietary supplement compositions comprising a plurality of mini-tabs and oil. The beadlets or mini-tabs comprise at least one nutrient that is miscible in aqueous solution, and the oil comprises at least one fat-soluble nutrient. The composition may be contained within one or more capsules, and be packaged with a scented insert.

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Номер записи: 71
28-03-2019 дата публикации

Flambeing pastes

Номер: US20190092532A1
Автор: Gregor Luthe, Nele Schmidt, Robert Meyer
Принадлежит: Windplussonne GmbH

Flambéing pastes for grilling products, containing at least one gelling agent and/or thickening agent which is soaked and/or gelled by pure alcohol, as well as pure alcohol in a concentration that it maintains the combustion until it is entirely consumed; method for flambéing grilling products, in which a grilling sauce is simultaneously applied with a flambéing paste layer by layer on the product to be grilled and ignites the flambéing paste; a dispenser for the simultaneous, layered application of paste-like grilling sauces and flambéing pastes on the product to be grilled, having a two- or multi-chamber system; and a grilling product that is to be flambéed and has on its surface at least one layer of at least one grilling sauce and, lying thereon, at least one layer of at least one flambéing paste.

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Номер записи: 72
06-04-2017 дата публикации

METHOD OF PROVIDING COOKING RECIPES

Номер: US20170097934A1
Автор: ASO MITSUHIRO, KITO HIROKAZU, Nishii Yoshimi, OONO Atsuko, SUGIMOTO HIROKO
Принадлежит:

A cooking recipe providing method of providing cooking recipes uses a database storing pieces of cooking recipe information including use ingredient information indicating ingredients to be used for cooking, and includes: receiving from an information terminal, ingredient information indicating a type and amount of an ingredient, and cooking recipe specification information specifying first cooking recipe information whose use ingredient information does not include the ingredient in the ingredient information; extracting a second cooking recipe information similar to the first cooking recipe information in the received cooking recipe specification information from the pieces of cooking recipe information stored in the database; and when the ingredient in the ingredient information is included in the use ingredient information of the second cooking recipe information, generating a third cooking recipe information by adding the ingredient in the ingredient information to the use ingredient information of the first cooking recipe information as an additional ingredient. 1. A method comprising:receiving, using a processor, from an information terminal via a network, ingredient information indicating a type and an amount of an ingredient, and recipe specification information specifying a first recipe which does not include the ingredient indicated by the ingredient information, wherein the first recipe includes first use ingredient information indicating each ingredient to be used for cooking, and the first use ingredient information does not include the ingredient indicated by the ingredient information;extracting, using the processor, a second recipe similar to the first recipe indicated by the recipe specification information from a plurality of recipes stored in a database; andwhen the ingredient indicated by the ingredient information is included in second use ingredient information of the second recipe, generating a third recipe in which the ingredient indicated ...

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Номер записи: 73
18-04-2019 дата публикации

Chinese meal package and preparation method thereof

Номер: US20190110502A1
Автор: Mingfu Lu, Xiuping Zhang
Принадлежит: Beijing Doctor Lu Behavioral Medicine Science And Technology Research Institute Co ltd

The disclosure discloses a Chinese meal package and a preparation method thereof. The Chinese meal package is prepared from the following raw materials in part by weight: a component A, a component B, a component C and a component D according to a ratio of 1 to 1 to 1 to 1.

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Номер записи: 74
09-06-2022 дата публикации

SYSTEMS AND METHODS FOR ONE-CLICK DELIVERY OF AUTONOMOUS VEHICLE

Номер: US20220180419A1
Автор: Ferguson David, Jirapinyo Pichayut, RANSOHOFF Nan, Zhu Jiajun
Принадлежит:

A delivery system includes a database configured to store information of a customer where the information includes a default payment method, a communication system configured to communicate with an autonomous vehicle and with a device of the customer, where the device includes a display screen having a button to summon an autonomous vehicle, at least one processor, and a memory storing instructions. The instructions, when executed by the at least one processor, cause the delivery system to receive an indication via the communication system that the button on the device of the customer has been clicked, and instruct the autonomous vehicle to travel to a location of the customer. 1. An autonomous vehicle comprising:a compartment;at least one processor; and in response to a one-click request from an entity to summon an autonomous vehicle to transport an item to a location, travel to a location of the entity;', 'determine that the entity has passed authentication within a number of trials;', 'in response to determining that the entity has passed the authentication within the number of trials, grant the entity access to the compartment;', 'store the item in the compartment; and', 'transport the item to the location., 'a memory storing instructions which, when executed by the at least one processor, cause the autonomous vehicle to2. The autonomous vehicle of claim 1 , wherein the instructions claim 1 , when executed by the at least one processor claim 1 , cause the autonomous vehicle to:travel to the location of the entity based on the compartment having sufficient storage space for the item.3. The autonomous vehicle of claim 1 , wherein the instructions claim 1 , when executed by the at least one processor claim 1 , cause the autonomous vehicle to:travel to the location of the entity based on a distance between the autonomous vehicle and the location of the entity.4. The autonomous vehicle of claim 1 , wherein the instructions claim 1 , when executed by the at least one ...

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Номер записи: 75
03-05-2018 дата публикации

MIXTURE AND FOOD PRODUCT LOW IN POTASSIUM, SODIUM AND PHOSPHORUS

Номер: US20180116238A1
Автор: GONZALEZ DELGADO Luis Gerardo, MARTÍN DEL CAMPO LÓPEZ Fabiola
Принадлежит:

The purpose of the present report is to provide a mixture that includes a combination of rice flour, protein isolate, and/or almond, to be consumed, preferably, by patients with kidney disease. 1. A mixture to prepare a food product comprising:rice flour,protein isolate, andalmond.2. The mixture of claim 1 , wherein the protein isolate is made of plant origin.3. The mixture of claim 2 , wherein a legume is the plant origin.4. The mixture of claim 3 , wherein soy is the legume.5. The mixture of claim 1 , where the almond is sweet almond.6. The mixture of claim 1 , wherein the amount of rice flour present in the mixture is 10-50%.7. The mixture of claim 1 , wherein the amount of protein isolate present in the mixture is 10-40%.8. The mixture of the The mixture of claim 1 , wherein the amount of almond present in the mixture is 5-10%.9. The mixture of claim 1 , where the almond is in a multiplicity of pieces.10. The mixture of claim 1 , further comprising at least one vegetable oil.11. The mixture of claim 10 , wherein the vegetable oil contains >20% monounsaturated fats claim 10 , <10% polyunsaturated fats and <7% saturated fats.12. The mixture of further comprising at least one sweetener.13. The mixture of claim 12 , wherein the sweetener is artificial.14. The mixture of claim 12 , wherein sucralose is the sweetener.15. The mixture of claim 1 , further comprising at least one thickening agent.16. The mixture of claim 15 , wherein the at least one thickening agent comprises both maltodextrine and also guar gum.17. A food product comprising a mixture comprising rice flour claim 15 , protein isolate claim 15 , and almond.18. The food product according to claim 1 , where the mixture comprises at least 0.5 g of protein content.19. The food product of claim 18 , wherein the mixture comprises at least 0.5 to 10.0g of protein content.20. The food product of claim 17 , wherein the mixture comprises less than 150 mg of potassium content.21. The food product of claim 17 , ...

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Номер записи: 76
05-05-2016 дата публикации

Lifespan extending agent

Номер: US20160120889A1
Автор: Kazuhiro Okuma, Ken Izumori, Masashi Sato
Принадлежит: Izumoring Co Ltd, Kagawa University NUC, Matsutani Chemical Industries Co Ltd

A lifespan extending agent that is safe for animals, and can easily be ingested in a form that resembles foods. A lifespan extending method is also disclosed. In the lifespan extending agent, a rare sugar usable as a sweetener is contained as an active ingredient.

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Номер записи: 77
17-07-2014 дата публикации

Alkaline compositions

Номер: US20140199432A1
Автор: Richard Alexander SCHMOTTER
Принадлежит: Individual

An alkaline sports drink that utilizes phosphate buffer to achieve a pH of 7.4 (+/−0.3) for the purpose of preventing dental caries, improving physical performance, and benefiting overall health, is disclosed. This beverage product is stable at an alkaline pH, which is beneficial for oral health and the use of phosphate buffer increases physical performance by increasing muscle oxygen availability. The product is beneficial to overall health by buffering harmful acidic metabolites and aiding in their excretion from the body.

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Номер записи: 78
03-05-2018 дата публикации

METHOD OF USING CISTANCHE TUBULOSA EXTRACT TO PREVENT, SLOW DOWN, OR TREAT AN EYE DISEASE CAUSED BY OXIDATIVE STRESS

Номер: US20180117109A1
Автор: LEE Chih-Wen
Принадлежит:

This invention provides a method of using extract of . The extract was used to prevent, slow down, or treat an eye disease caused by oxidative stress. The method includes administrating to a subject in need a therapeutically effective amount of the extract of to prevent, slow down, or treat an eye disease caused by oxidative stress. 1Cistanche tubulosa. A method of using extract of to prevent , slow down , or treat an eye disease caused by oxidative stress , the method comprising:{'i': 'Cistanche tubulosa', 'administrating to a subject in need a therapeutically effective amount of the extract of to prevent, slow down, or treat an eye disease caused by oxidative stress.'}2Cistanche tubulosa. The method of claim 1 , wherein the extract of comprises echinacoside claim 1 , acteoside claim 1 , isoacteoside claim 1 , tubuloside A claim 1 , or a combination thereof.3. The method of claim 1 , wherein the oxidative stress is blue light irradiation.4. The method of claim 1 , wherein the eye diseases are macular degeneration claim 1 , macular hole claim 1 , retinopathy claim 1 , or glaucoma.5. The method of claim 4 , wherein the macular degeneration is age-related macular degeneration.6. The method of claim 5 , wherein the age-related macular degeneration is dry macular degeneration or wet macular degeneration.7. The method of claim 4 , wherein the retinopathy is diabetic retinopathy claim 4 , retinitis pigmentosa claim 4 , retina disease claim 4 , retinal artery and vein occlusion claim 4 , proliferative vitreoretinopathy claim 4 , or central serous retinopathy. This application is a continuation of U.S. application Ser. No. 14/790,017, filed Jul. 2, 2015, which claims priority to U.S. provisional application Ser. No. 62/020,409, filed Jul. 3, 2014, all of which are herein incorporated by reference.This invention relates to a use of 's extract, especially relating to a use of preparing drugs or food for protecting eye cells.The eyes are the windows of the soul. The world can ...

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Номер записи: 79
07-05-2015 дата публикации

Strain producing turanose and uses thereof

Номер: US20150126472A1
Автор: Damien Raeckelboom, Sophie Defretin
Принадлежит: Roquette Freres SA

The present invention relates to a strain of Serratia plymuthica capable of producing turanose and to the uses thereof.

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Номер записи: 80
16-04-2020 дата публикации

SOLID MAPLE SYRUP COMPOSITIONS

Номер: US20200113204A1
Автор: Rowe John Lawrence
Принадлежит:

The present invention relates to a maple syrup product having a low water content. The maple syrup product retains the physical and palatable properties of untreated maple syrup while having a prolonged shelf-life. It can be advantageously used to sweeten beverages (such as hot beverages) and in the manufacture of pharmaceutical compositions (such as throat lozenges) and/or confectionery. 120-. (canceled)21. A solid maple syrup product consisting essentially of a combination of maple syrup and honey , wherein sugars of the solid maple product are in an uncrystallized form and the solid maple product has a moisture content equal to or less than about 0.5% (w/w) , wherein the ratio of maple syrup to honey in the solid maple syrup product is at or between 1:1 and 3:2.22. The solid maple syrup product of claim 21 , wherein the moisture content is equal to or less than about 0.3%.23. The solid maple syrup product of claim 21 , wherein the moisture content is equal to or less than about 0.1%.24. The solid maple syrup product of claim 21 , wherein the moisture content is equal to or less than about 0.05%.25. The solid maple syrup product of claim 21 , wherein the moisture content is equal to or less than about 0.01%.26. The solid maple syrup product of claim 21 , wherein the weight ratio of maple syrup to honey in the solid maple syrup product is about 1:1.27. The solid maple syrup product of claim 21 , wherein the weight ratio of maple syrup to honey in the solid maple syrup product is about 3:2.28. The solid maple syrup product of claim 21 , wherein the solid maple syrup product is a powder.29. A maple syrup composition comprising the solid maple syrup product of and at least one an additive.30. The maple syrup composition of claim 29 , wherein the at least one additive comprises a flavor.31. The maple syrup composition of claim 30 , wherein the flavor is selected from the group consisting of spearmint claim 30 , eucalyptus claim 30 , menthol and lemon or a combination ...

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Номер записи: 81
04-05-2017 дата публикации

REMOVABLE BOTTOM, FOOD TRAY AND METHOD FOR PRODUCING SUCH A FOOD TRAY

Номер: US20170121091A1
Автор: Gillblad Rickard
Принадлежит:

A removable bottom adapted to be attached to a lower rim of a food tray in a detachable manner, where the removable bottom comprises a removal tab, where the removal tab is a separate removal tab fixedly attached to the removable bottom by an attachment section. One advantage of the invention is that a food tray having a removable bottom is provided for in an easy and cost-effective way. In this way, a food tray that allows food to be transferred from the bottom of the food tray to a serving surface by removing the bottom is obtained. 113121131414141316. Removable bottom () adapted to be attached to a lower rim () of a food tray () in a detachable manner , where the removable bottom () comprises a removal tab () , characterized in that removal tab () is a separate removal tab () fixedly attached to the removable bottom () by an attachment section ().21314. Removable bottom according to claim 1 , characterized in that the removable bottom () is a foil and that the removal tab () is a foil.31314. Removable bottom according to claim 2 , characterized in that the removable bottom () foil and the removal tab () foil are made from two different materials.41413. Removable bottom according to any of to claim 2 , characterized in that the removal tab () is attached at a corner of the removable bottom ().51413. Removable bottom according to any of to claim 2 , characterized in that the removal tab () is attached along a short side of the removable bottom ().61310131410. Removable bottom according to any of to claim 2 , characterized in that the removable bottom () comprises an additional attachment section () extending from the removable bottom () claim 2 , where the removal tab () is attached to the attachment section ().71213. A food tray () comprising a side wall module () and a removable bottom () according to any of to .812131221321413. Method of producing a food tray claim 2 , where the food tray () comprises a side wall module () and a removable bottom () attached to a ...

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Номер записи: 82
10-05-2018 дата публикации

PELLETS COMPRISING STARCH

Номер: US20180125101A1
Автор: De Cock Nicole S.J.
Принадлежит: Cargill, Incorporated

The invention relates to pellets comprising starch and further comprising protein. A process to make pellets of the present invention is also disclosed. Further, use of the pellets as an ingredient to make food-, pet food- and feed compositions is also disclosed: the pellets can be ground and mixed with other ingredients to make food-, pet food- or feed compositions. In particular, use of the pellets to make fish feed compositions is disclosed. 111-. (cancelled)12. A process to make a pellet comprising:preconditioning a powder product comprising protein and starch by providing heated air and/or steam such that the temperature of the product reaches values of from 10 to 95° C. and/or such that the moisture content of the product is increased by 1 to 5 w/w %, andpassing the preconditioned product through a die hole for obtaining pellets, andair cooling the pellets,wherein the pellet comprises from 5 to less than 75 weight/weight % protein and at least 20% weight/weight starch, both based on the dry weight of the pellet (w/w % db), and a moisture content of 20 weight/weight % (w/w %) or less.13. (canceled)14. The process of further characterized in that the pellet has a diameter that is a maximum of 5% higher than the diameter of the die hole.15. The process of further characterized in that the starch in the pellet is substantially not gelatinized.16. The process of further characterized in that the temperature of the product in the preconditioning step reaches values of from 50 to 95° C.17. The process of further characterized in that the protein does not undergo major physico-chemical modification during the process.18. The process of further characterized in that the starch is a native starch claim 12 , a modified starch claim 12 , or a mixture thereof.19. The process of further characterized in that the protein is gluten.20. The process of further characterized in that the protein is vital gluten claim 12 , devitalized gluten claim 12 , hydrolysed gluten or ...

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Номер записи: 83
03-06-2021 дата публикации

Device for transporting and heating food and procedures for operation of such a device

Номер: US20210161328A1
Автор: Christopher Piernikosch
Принадлежит: Vorwerk and Co Interholding GmbH

The present invention relates to a device (1) for the transport and heating of foodstuffs, comprising a housing (2) including at least one receiving space (3), at least one heating means (5), and at least one control device (6), wherein the heating means (5) is controllable using the control device (6), and wherein using the heating means (5), energy for the heating of foodstuffs is introducible at least into the receiving space (3), as well as a method for operating such a device. A device (1) for for the transport and for the heating of foodstuffs and a method for operation, wherein the energy requirement for the heating of foodstuffs is optimized, are realized by the heating means (5) including at least one first heating zone (5a) and one second heating zone (5b), and that the first heating zone (5a) and the second heating zone (5b) are controllable independently of each other.

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Номер записи: 84
17-05-2018 дата публикации

CODE-BASED FOOD PROCESSING MACHINE

Номер: US20180132510A1
Автор: Nguyen Angie, Sedlacek Matthew, Velasquez Joseph
Принадлежит:

Food processing can include obtaining a food-pack code from a food-pack containing a set of ingredients for a food processing machine; and applying a set of processing parameters to a set of food processing mechanisms of the food processing machine in response to the food-pack code. 1. A food processing machine , comprising:a code sensor for obtaining a food-pack code from a food-pack containing a set of ingredients for the food processing machine; anda code handler for applying a set of processing parameters to a set of food processing mechanisms of the food processing machine in response to the food-pack code.2. The food processing machine of claim 1 , wherein the code handler adapts the processing parameters to a set of user preferences.3. The food processing machine of claim 1 , further comprising a mechanism for identifying a user of the food processing machine.4. The food processing machine of claim 1 , further comprising a logging mechanism for generating a log pertaining to the food-pack such that the log includes a set of descriptive information pertaining to a processing of the food-pack.5. The food processing machine of claim 4 , further comprising a mechanism for uploading the log.6. The food processing machine of claim 1 , further comprising a notification mechanism for generating a notification pertaining to a processing of the food-pack.7. The food processing machine of claim 1 , further comprising a notification mechanism for generating a notification pertaining to an inventory for the food processing machine.8. The food processing machine of claim 1 , further comprising a notification mechanism for generating a notification pertaining to a maintenance of the food processing machine.9. The food processing machine of claim 1 , further comprising a notification mechanism for generating a notification pertaining to a set of nutritional information for a user of the food processing machine.10. The food processing machine of claim 1 , further comprising a ...

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Номер записи: 85
24-05-2018 дата публикации

FOOD PREPARATION APPARATUS AND METHOD

Номер: US20180140125A1
Автор: Li Mo, Li Wei, Luo Zhongchi, Yin Bin
Принадлежит:

Disclosed is a food preparation apparatus () comprising a food preparation compartment (); a dielectric sensor () in said food preparation compartment, a data storage device () storing food seasoning data as a function of a dielectric constant of the food product, said food seasoning data relating to a plurality of condiments to be added to the food product; and a processor arrangement () coupled to said dielectric sensor. The processor arrangement is adapted to determine a dielectric property of a food product in the food preparation compartment from sensor data provided by said dielectric sensor; retrieve food seasoning data for the food product corresponding to the determined dielectric property from the data storage device; and, for each condiment of said plurality generate a seasoning instruction signal for adding an amount of said condiment of said plurality to the food product based on the retrieved food seasoning data until all condiments of said plurality have been added to the food product. A method of automatically generating seasoning instructions for adding a plurality of condiments to a food product during preparation of the food product is also disclosed. 1. A food preparation apparatus comprising:a food preparation compartment;a dielectric sensor in said food preparation compartment,a data storage device storing food seasoning data as a function of a dielectric constant of the food product, said food seasoning data relating to a plurality of condiments to be added to the food product; anda processor arrangement coupled to said dielectric sensor and adapted to:determine a dielectric property of a food product in the food preparation compartment from sensor data provided by said dielectric sensor;retrieve food seasoning data for the food product corresponding to the determined dielectric property from the data storage device; and,for each condiment of said plurality generate a seasoning instruction signal for adding an amount of said condiment of said ...

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Номер записи: 86
04-06-2015 дата публикации

Method for producing enokitake mushroom extract, enokitake mushroom extract, and food additive

Номер: US20150150293A1
Автор: Hidehisa Kawahara, Yoshihide Koide
Принадлежит: ICHIEI CO Ltd, KANSAI UNIVERSITY

Provided is, for example, a method for producing an enokitake mushroom extract that includes immersing an enokitake mushroom fruiting body in alcohol, subsequently separating the fruiting body from the alcohol, and immersing the separated enokitake mushroom fruiting body in water at 80° C. or higher, subsequently obtaining a supernatant as an extract.

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Номер записи: 87
14-08-2014 дата публикации

METHOD FOR PREPARATION OF CHITOSAN OLiGOSACCHARIDES COMPOSITION AND MIXTURE OF CHITOSAN OLiGOSACCHARIDES PREPARED THEREFROM

Номер: US20140228314A1
Автор: Chen-Gum Oh, Jong-wook Lee, Seong-Chul Kim, Young-In KWON
Принадлежит: KUNPOONG BIO Co Ltd

Disclosed is a method for preparation of a chitosan oligosaccharide composition capable of increasing a content of disaccharide in chitosan oligosaccharide with excellent effects of reducing HbAlc and blood glucose as well as excellent thermal stability. The method for preparation of a chitosan oligosaccharide composition includes: adding chitosan to distilled water to swell the chitosan; firstly treating the chitosan with a chitosanase to prevent the chitosan solution from becoming a state of being viscose, then, adding an organic acid to a mixed solution of the chitosan and chitosanase at a predetermined time interval bit by bit over several additions; allowing mutual reaction between the chitosan, chitosanase and organic acid; and inactivating the chitosanase to obtain the chitosan oligosaccharide composition. Further, a medicine and/or health supplement food which is effective in preventing and treating diabetes, including at least 40% of disaccharide without monosaccharide, is also disclosed.

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Номер записи: 88
15-09-2022 дата публикации

ALKALIZED ORGANIC PHARMACEUTICAL OR NUTRACEUTICAL COMPOSITION

Номер: US20220288126A1
Автор: Golini Jeffrey M.
Принадлежит:

The invention relates to a pharmaceutical or nutraceutical composition comprising an alkalized organic substance selected from the group comprising proteins, carbohydrates, lipids, amino acids, vitamins, therapeutic agents and mixtures thereof. Such compositions are useful for treating a range of diseases and conditions. They also give rise to beneficial physiological effects such as, for example, increasing physical strength, muscle mass and endurance. 1. A pharmaceutical or nutraceutical composition , consisting of an alkalized organic substance wherein the alkalized organic substance consists of one or more alkalized amino acids , wherein the composition has a pH of between 8 and 15 and does not contain creatine.2. The pharmaceutical or nutraceutical composition of wherein one of the one or more alkalized amino acids is alkalized glutamine.3. The pharmaceutical or nutraceutical composition of wherein the alkalized glutamine is alkalized L-glutamine.4. A pharmaceutical or nutraceutical composition claim 2 , consisting of an organic substance that consists of one or more amino acids; and at least one base added to said organic substance claim 2 , to obtain an alkalized organic substance claim 2 , wherein the alkalized organic substance consists of one or more alkalized amino acids claim 2 , wherein said at least one base is one or more of disodium phosphate claim 2 , magnesium glycerol phosphate claim 2 , magnesium stearate claim 2 , di-potassium phosphate claim 2 , soda ash claim 2 , sodium bicarbonate claim 2 , sodium phosphate and potassium phosphate claim 2 , and wherein the composition has a pH of between 8 and 15 and does not contain creatine.5. A method for preparing a pharmaceutical or nutraceutical alkalized organic substance composition claim 2 , comprising mixing (i) an organic substance which consists of one or more amino acids claim 2 , with (ii) sufficient base to obtain a composition having a pH that is between 8 and 15 claim 2 , thereby to obtain an ...

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Номер записи: 89
16-05-2019 дата публикации

Method for the preparation of a liquid enteral nutritional composition comprising micellar casein

Номер: US20190142048A1
Автор: Hilde Ruis, Jan Michel Veneman, Suzanne VAN STEENIS
Принадлежит: Nutricia NV

The invention relates to a method for preparing a shelf-stable liquid enteral composition for providing nutrition, either as a supplement, or as a complete nutrition, comprising a high amount of micellar casein, comprising dissolving a dry blend of micellar casein and digestible carbohydrate.

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Номер записи: 90
07-05-2020 дата публикации

SWEETENING COMPOSITIONS AND PROCESSES FOR PREPARING THEM

Номер: US20200138063A1
Автор: FUSHENG Lan, LYNDON Rex Murray, MILLER Christopher John, SMITH Garth Selwyn
Принадлежит: GUILIN GFS MONK FRUIT CORP.

The invention relates to sweetening compositions obtained from the Luo Han Guo fruit, a member of the Cucurbiticeae family. The compositions are free of bitter-tasting impurities, have a light colour and contain about 16-75% mogroside V and about 30-95% total terpene glycosides on a dry weight basis. A filtered (0.2 μm) solution of the composition in water with a solids content of 1% w/v has an absorbance at 420 nm of about 0.55 or below. Also disclosed is a method of preparing such compositions which includes a heating step to encourage the formation of melanoidins, highly coloured impurities, thereby permitting their removal by filtration providing a lighter coloured product. 1. A sweetening composition , the composition containing from about 16% to about 75% mogroside V and from about 30% to about 95% total terpene glycosides on a dry weight basis , and wherein a filtered (0.2 μm) solution of the composition in water having a solids content of 1% w/v has an absorbance at 420 nm of about 0.55 or below.2. A composition according to claim 1 , wherein the terpene glycosides in the composition are naturally occurring terpene glycosides obtained from fruit of the Cucurbitaceae family.3. (canceled)4. (canceled)5. A composition according to claim 1 , wherein the composition contains from about 20% to about 70% mogroside V and from about 40% to about 90% total terpene glycosides claim 1 , on a dry weight basis.68-. (canceled)9. A composition according to claim 1 , wherein the absorbance at 420 nm of a filtered (0.2 μm) solution of the composition in water having a solids content of 1% w/v is less than about 0.5.1016-. (canceled)17. A sweetening composition comprising:(a) a first component containing from about 16% to about 75% mogroside V and from about 30% to about 95% total terpene glycosides on a dry weight basis, and wherein a filtered solution (0.2 μm) of the first component in water having a solids content of 1% w/v has an absorbance at 420 nm of about 0.55 or below ...

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Номер записи: 91
07-05-2020 дата публикации

Image processing by determining combined image distances using dual path analyses

Номер: US20200138228A1
Автор: Prashant Choudhary
Принадлежит: Individual

Image analysis for comparison utilizes a combined image distance determined between the one or more captured images and the one or more reference images from a dual path analysis. The dual path analysis can comprise a first image analysis based on histograms of image colors and a second image analysis based a one-dimensional power spectral density of a black and white instance of the one or more captured images and the one or more reference images. In one case, the one-dimensional power spectral density derived by integrating a Discrete Fourier Transform of a two-dimensional image over annular rings of substantially equal area starting from the center of the two-dimensional image.

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Номер записи: 92
07-05-2020 дата публикации

TRANSPORTABLE DEVICE FOR HEATING FOOD

Номер: US20200138240A1
Автор: ARNOLD Uwe
Принадлежит:

A transportable device for heating food is provided. The device includes a container for receiving the food, a heating compartment, which is thermally coupled to the container by way of a heat-conducting wall, calcium oxide being present in the heating compartment, and a liquid supply unit including a liquid reservoir chamber, in which a water-containing liquid is present, wherein the liquid supply unit is designed so that, based on actuation on the part of a user, the water-containing liquid is brought into contact with the calcium oxide, or the substance mixture including calcium oxide. The water-containing liquid has an elevated dynamic viscosity, in comparison with water, of between 2 and 30000 mPas, and preferably between 50 and 1000 mPas or, alternatively, the liquid supply unit comprises a water retention agent. In both alternatives, the reaction between calcium oxide and water is damped and delayed. 1. A transportable device for heating food , comprising:a container for receiving the food;a heating compartment, abutting the container, which is thermally coupled to the container by way of a heat-conducting wall, while being hermetically separated therefrom, calcium oxide, or a substance mixture including calcium oxide, which generates heat upon contact with water in an exothermic chemical reaction, being present in the heating compartment; anda liquid supply unit comprising a liquid reservoir chamber, in which a water-containing liquid is present, the liquid supply unit being designed so that, based on actuation on the part of a user, the water-containing liquid is brought into contact with the calcium oxide, or the substance mixture including calcium oxide,whereinthe water-containing liquid has an elevated dynamic viscosity, in comparison with water, of between 2 and 30000 mPas, and preferably 50 and 1000 mPas.2. A transportable device for heating food , comprising:a container for receiving the food;a heating compartment, abutting the container, which is ...

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Номер записи: 93
15-09-2022 дата публикации

METHOD AND APPARATUS FOR DISPLAYING MEDIA ON AN AUTONOMOUS VEHICLE

Номер: US20220292573A1
Автор: Ferguson David, Jirapinyo Pichayut, Leipold Cosimo, Zhu Jiajun
Принадлежит: Nuro, Inc.

Provided herein is an autonomous or semi-autonomous vehicle fleet comprising a plurality of electric autonomous vehicles for apportioned display of a media, operating autonomously and a fleet management module for coordination of the autonomous vehicle fleet. Each autonomous or semi-autonomous vehicle comprising a screen configured to display the media. Activation, deactivation, brightness modification, in combination with specific media selection enables more efficient media display. 1. A vehicle capable of operating autonomously or semi autonomously , the vehicle comprising:one or more one display screens disposed on an exterior of the vehicle;a plurality of self-driving sensors configured to generate sensed data corresponding to the vehicle's surroundings;a computer system configured to receive the sensed data to perform real-time navigation and obstacle avoidance for the vehicle; anda media processor configured to cause the one or more display screens disposed on the exterior of the vehicle to display an emergency notification in response to a determination, based on the sensed data, of a pedestrian proximity or a bicyclist proximity to the vehicle.2. The vehicle of claim 1 , wherein the emergency notification incorporates contextual information that is relevant to the vehicle's location or surroundings.3. The vehicle of claim 2 , wherein the contextual information is based on the sensed data.4. The vehicle of claim 1 , wherein the plurality of self-driving sensors comprises a LiDAR claim 1 , a radar claim 1 , and a camera.5. The vehicle of claim 1 , wherein the one or more display screens disposed on the exterior of the vehicle includes at least two displays and the media processor is further configured to determine brightness levels of the at least two displays independently.6. The vehicle of claim 1 , wherein the media processor is further configured to select between an active mode and an active mode for the one or more display screens based on the sensed ...

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Номер записи: 94
07-06-2018 дата публикации

Filling machine and method for filling up liquid or pasty masses with external collecting vessel

Номер: US20180153180A1
Автор: Bernd Maile, Konrad Haederer, Marcel Nusser, Martin Staudenrausch
Принадлежит: Albert Handtmann Maschinenfabrik GmbH and Co KG

The present disclosure relates to a filling machine and a method for filling up pasty or liquid masses, for example for sausage production, with a feed pump, in particular a vane pump, for conveying the pasty or liquid masses, a vacuum pump for generating a vacuum in the feed pump, in particular the vane cells of the vane pump, wherein the feed pump may be connected with the vacuum pump via a first channel and via an integrated collecting vessel for entrained ingredients. According to the present disclosure, a supply means is provided via which the feed pump may be optionally additionally connected with an external collecting vessel via the first channel. The operator may thus choose between two different operating modes with and without an external collecting vessel.

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Номер записи: 95
16-06-2016 дата публикации

Processing biomass

Номер: US20160165926A1
Автор: Marshall Medoff
Принадлежит: Xyleco Inc

Biomass (e.g., plant biomass, animal biomass, microbial, and municipal waste biomass) is processed to produce useful products, such as food products and amino acids.

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Номер записи: 96
04-09-2014 дата публикации

Edible Liquid Filled Polysaccharide Capsules

Номер: US20140248400A1
Автор: Khamfa Phonchareon, Maurice Gerard Lynch
Принадлежит: FMC Corp, FMC Shanghai Commercial Enterprise

Edible capsules include a core surrounded by an encapsulating skin The core is liquid at 25° C. and includes an aqueous mixture of one or more carrageenans, one or more flavorants, and one or more food oils that in total constitute at least 0.5 wt % and at most 30 wt % of the core. The encapsulating skin includes an alginate crosslinked with one or more polyvalent cations, wherein the capsules are nonspherical and seamless.

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Номер записи: 97
29-09-2022 дата публикации

DIETARY NUTRIENT COMPOSITIONS

Номер: US20220305033A1
Автор: Alamdari Nima, BUCCI Luke, SCHNEIDER Katerina, SHARAFI Mastaneh
Принадлежит:

Provided herein are dietary supplement compositions comprising a plurality of beadlets and an oil. Provided herein are also dietary supplement compositions comprising a plurality of mini-tabs and oil. The beadlets or mini-tabs comprise at least one nutrient that is miscible in aqueous solution, and the oil comprises at least one fat-soluble nutrient. The composition may be contained within one or more capsules, and be packaged with a scented insert. 120-. (canceled)21. A daily women's pre-natal supplement comprising a first capsule and a second capsule , wherein:the first and second capsules are essentially free of components derived from animals;the first capsule comprises one or more nutrients miscible in aqueous solution selected from the group consisting of vitamin B12, biotin, choline, iron, iodine, boron, magnesium, and folate; andthe second capsule comprises one or more fat-soluble nutrients selected from the group consisting of vitamin D, vitamin E, vitamin K, and omega-3 fatty acids.22. The daily women's pre-natal supplement of claim 21 , wherein the second capsule is an extended release capsule.23. The daily women's pre-natal supplement of claim 21 , wherein the first capsule comprises vitamin B12 claim 21 , the second capsule comprises vitamin K claim 21 , and the weight ratio of vitamin B12 to vitamin K is from about 4:135 to about 12:45.24. The daily women's pre-natal supplement of claim 21 , wherein the first capsule comprises vitamin B12 and folate claim 21 , and the weight ratio of vitamin B12 to folate is from about 4:900 to about 12:300.25. The daily women's pre−natal supplement of claim 21 , wherein the second capsule comprises omega-3 fatty acids claim 21 , the first capsule comprises magnesium claim 21 , and the weight ratio of omega-3 fatty acids to magnesium is from about 160:75 to about 480:25.26. The daily women's pre-natal supplement of claim 21 , wherein the second capsule comprises vitamin E and vitamin D claim 21 , and the IU ratio of ...

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Номер записи: 98
21-05-2020 дата публикации

Fucosyllactose as breast milk identical non-digestible oligosaccharide with new functional benefit

Номер: US20200155672A1
Автор: Alma Jildou Nauta, Bernd Stahl, Eric Samain, Johan Garssen, Sophie Drouillard
Принадлежит: Nutricia NV

The invention concerns nutritional compositions with fucosyllactose for use in stimulation of NK cells. The composition is suitable for infants.

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Номер записи: 99
11-09-2014 дата публикации

Sweetening and Healthy Compositions and Methods Associated Therewith

Номер: US20140255367A1
Автор: William Gabriel Dough
Принадлежит: AGAVE SHOT Inc

Formulations are disclosed that contain one or more prebiotics and one or more probiotics. The formulations of the present invention may be used as a supplement that is also a sweetener. The supplement may be useful for anti-aging and/or anti-oxidant properties, increasing mental faculties and/or a decreasing cognitive decline, antibacterial properties, cardiovascular health properties, digestive health benefits such as being effective against irritable bowel syndrome, cognitive health benefits, mental health benefits, anti-inflammatory activity, dry skin treatment, and other benefits.

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Номер записи: 100