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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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Применить Всего найдено 3417. Отображено 100.
24-01-2013 дата публикации

Liquid enteral nutritional composition suitable for tube feeding, minimizing lower and upper tract digestive conditions

Номер: US20130023468A1
Автор: Marianne Klebach, Marloes Helleen VAN BEUSEKOM, Rogier Daniël VAN ANHOLT, Wynette Hermina Agnes Kiers, Zandrie Hofman
Принадлежит: Nutricia NV

The invention is directed to liquid enteral nutritional compositions comprising a protein fraction comprising more than 25 weight % and up to 80 weight % of a vegetable protein comprising at least a source of pea protein, and a fat fraction comprising (a) 8 to 15 weight % of linoleic acid; (b) 3.0 to 6.0 weight % of a combination of alpha-linolenic acid, docosahexaenoic acid and eicosapentaenoic acid, wherein the amount of ALA is >2.5 weight % and the combined amount of DHA and EPA is ≦2.5 weight %; (c) 10 to 20 weight % of at least one medium-chain fatty acid; and (d) 35 to 79 weight % of at least one mono-unsaturated fatty acid. The compositions provide for a healthy and balanced diet, which is well-tolerated and minimises clinical complications that are frequently associated with the administration of enteral nutrition in patients using tube feeding, especially with respect to a reduced gastric emptying.

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Номер записи: 1
15-08-2013 дата публикации

Nutritional Composition for the Stimulation of Muscle Protein Synthesis

Номер: US20130210780A1
Автор: George Verlaan, Marion-Eve Adeline Jourdan, Sovianne Ter Borg, Yvette Charlotte Luiking
Принадлежит: Nutricia NV

The invention relates to the use of an anabolic amino acid derivative stimulus acting in combination with vitamin D for the manufacture of a medicament or nutritional composition for the prevention and/or treatment of a loss of any one of muscle mass, muscle strength, muscle function, and physical function, or any combination thereof, in a mammal.

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Номер записи: 2
02-01-2020 дата публикации

Dairy gluten free no sugar added coconut milk frozen desert compositions and products

Номер: US20200000121A1
Автор: Aquirre Cleary Daisy M., Gehring Abigail R., Lawrence Timothy W., Zahora Edward P.
Принадлежит:

Described in preferred embodiments are dairy gluten free no sugar added coconut milk frozen desert compositions including a unique coconut milk, which have organoleptic qualities comparable to high fat frozen desserts such as ice cream. The compositions are composed of organic coconut milk comprising organic coconut solids and water, a sweetening agent and vegetable glycerin. Also described are dairy gluten free no sugar added flavors and inclusion compositions and methods for their production and incorporation into the dairy gluten free no sugar added coconut milk frozen desserts. Also provided are methods of making the frozen desert products. 1. A dairy gluten free no sugar added coconut milk composition suitable for preparing a frozen desert product , comprised of organic coconut milk comprising organic coconut solids and water , a sweetening agent and organic vegetable glycerin , the composition being free of added stabilizing gums , wherein the composition is capable of substantially retaining creaminess with substantially reduced iciness under conditions of freezing when the composition is aerated and frozen or is quiescently frozen providing a smooth , non greasy mouth feel.2. The composition of claim 1 , wherein the composition can be stored for up to 1 year at temperatures about −20 degrees F. (−28.9 degrees C.) and have ice crystals sized between about 30 and 80 microns.3. A composition according to comprising a sweetening agent in an amount of about 0.001-20 wt % claim 1 , coconut solids of about 22-40 wt % or a combination thereof claim 1 , the weight percentages being based on the total weight of the composition.4. A composition according to comprising a sweetening agent in an amount of about 0.001-20 wt % claim 1 , water in amount effective to achieve a total solids content of about 30-50% claim 1 , wherein the coconut solids are present in an amount of at least of about 22-40 wt % claim 1 , and the vegetable glycerin is present in an amount of about 5 ...

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Номер записи: 3
01-01-2015 дата публикации

Baked confectionery and method for manufacturing same

Номер: US20150004299A1
Автор: Goro Misaki, Hiroyuki Utsunomiya, Saori Toriwa, Takashi Katagiri
Принадлежит: Meiji Co Ltd

Described herein is a baked confectionery which is produced by baking a fat-based confectionery comprising a nut, wherein the baked confectionery preferably comprises a compound selected from the group consisting of isomaltulose, mannitol, and maltitol. Also, described herein is a method for producing a baked confectionery, comprising preparing a fat-based confectionery comprising nuts and preferably also comprising a compound selected from the group consisting of isomaltulose, mannitol, and maltitol, and baking the fat-based confectionery.

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Номер записи: 4
10-01-2019 дата публикации

Low viscosity, high caloric density nutritional compositions

Номер: US20190008200A1
Автор: Kelley Lowe, Normanella Dewille, Paul Johns, Timothy Chapman
Принадлежит: ABBOTT LABORATORIES

Liquid nutritional compositions including both soy protein and dairy protein demonstrate enhanced rheological properties. By suitable selection of the types and amounts of these proteins, high caloric density products can be obtained without adversely affecting other desirable properties such as nutritional value, stability, taste, and mouthfeel.

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Номер записи: 5
18-01-2018 дата публикации

FATS AND OILS

Номер: US20180014566A1
Автор: HATANO Yoshiyuki, Takeguchi Seiya, TSUKIYAMA Muneo, Uehara Hidetaka
Принадлежит: THE NISSHIN OILLIO GROUP, LTD.

An object of the present invention is to provide oils and fats which include constituent fatty acids containing a large amount of n-decanoic acid, scarcely cause discomfort when ingested, and have excellent cold resistance. The present invention provides oils and fats, in which the content of tridecanoin is 30% by mass or less, the content of medium chain fatty acids contained in the constituent fatty acids is 65 to 95% by mass, and the content of n-decanoic acid contained in the medium chain fatty acids is 50% by mass or more. Furthermore, the present invention provides oils and fats in which the content of unsaturated fatty acids contained in the constituent fatty acids of the oils and fats is 3 to 35% by mass. 1. Oils and fats , wherein the content of tridecanoin is 30% by mass or less , the content of medium chain fatty acids contained in constituent fatty acids is 65 to 95% by mass , and the content of n-decanoic acid contained in the medium chain fatty acids is 50% by mass or more.2. The oils and fats according to claim 1 , wherein the content of unsaturated fatty acids contained in the constituent fatty acids is 3 to 35% by mass.3. The oils and fats according to claim 1 , including 30 to 93% by mass of medium chain fatty acid triglycerides (MCTs) claim 1 , and 3 to 70% by mass of medium and long chain fatty acid triglycerides (MLCTs).4. The oils and fats according to claim 1 , including oils and fats obtained by transesterifying a mixed oil which contains 65 to 95% by mass of medium chain fatty acid triglycerides (MCTs) and 5 to 35% by mass of long chain fatty acid triglycerides (LCTs) wherein the content of n-decanoic acid contained in constituent fatty acids of the medium chain fatty acid triglycerides is 50% by mass or more.5. The oils and fats according to claim 1 , including 65 to 95% by mass of medium chain fatty acid triglycerides (MCTs) and 5 to 35% by mass of transesterified oil of MCTs and long chain fatty acid triglycerides claim 1 , wherein the ...

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Номер записи: 6
17-01-2019 дата публикации

Pet Food Compositions

Номер: US20190014796A1
Автор: Dennis Jewell, Matthew Jackson
Принадлежит: Hills Pet Nutrition Inc

Described herein are controlled release pet food compositions comprising: a matrix comprising: a fiber component comprising a high solubility fiber source and low solubility fiber source, and a polyphenol source; wherein the matrix is adapted to deliver the polyphenol source to the lower gastrointestinal (GI) tract of a mammal after ingestion by the mammal. Methods of making and using these compositions are also described.

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Номер записи: 7
17-01-2019 дата публикации

HIGHLY SOLUBLE STEVIOL GLYCOSIDES

Номер: US20190014805A1
Автор: HASIM Mohamad Afzaal Bin, MARKOSYAN Avetik, RAMANDACH Saravanan, TAN KIAN PIN
Принадлежит: PURECIRCLE USA INC.

A method for making a highly soluble steviol glycoside composition is described. The resulting composition readily provides solutions with at least 0.5% concentration. 1. A method for producing a highly soluble steviol glycoside composition comprising the steps of:A) providing a powder composition comprising at least one steviol glycoside;B) providing water;C) mixing the water and powder composition comprising at least one steviol glycoside to make a mixture;D) increasing the temperature of the mixture to make a solution;E) decreasing the temperature of the solution to obtain solidified solution; andF) freeze drying the solidified solution, to provide highly soluble steviol glycoside composition having at least 0.5% solubility in water.2. The method of wherein steviol glycoside is selected from a group consisting of Rebaudioside A claim 1 , Rebaudioside B claim 1 , Rebaudioside C claim 1 , Rebaudioside D claim 1 , Rebaudioside E claim 1 , Rebaudioside F claim 1 , Rebaudioside G claim 1 , Rebaudioside H claim 1 , Rebaudioside I claim 1 , Rebaudioside J claim 1 , Rebaudioside K claim 1 , Rebaudioside L claim 1 , Rebaudioside M claim 1 , Rebaudioside N claim 1 , Rebaudioside O claim 1 , Rebaudioside Q claim 1 , Stevioside claim 1 , Steviolbioside claim 1 , Dulcoside A claim 1 , Rubusoside claim 1 , or other glycoside of steviol and combinations thereof.3. The method of wherein the water and powder composition comprising at least one steviol glycoside ratio is 10:1 (w/w).4. The method of wherein the water and powder composition comprising at least one steviol glycoside is heated to 80-100° C.5. The method of wherein solution is cooled down to −24° C. to −196° C. to obtain solidified solution.6. The method of wherein solidified solution is dried by a freeze drying apparatus.7. The method of claim 1 , wherein the highly soluble steviol glycoside composition solubility in water is about 2 grams per 100 grams of water.8. A highly soluble steviol glycoside composition powder ...

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Номер записи: 8
17-01-2019 дата публикации

METHODS OF MANUFACTURING NUTRITIONAL FORMULATIONS

Номер: US20190014808A1
Автор: Cheng Mek Chu Ting, Elliott Glenn, Mossel Brenda Louis, Patch Craig Stewart, Wang Bo
Принадлежит:

The present invention broadly relates to methods for manufacturing nutritional formulations, and nutritional formulations produced by said methods, comprising a fatty acid in a double emulsion (O/W/O emulsion). 1. A method for producing a nutritional formulation comprising one or more fatty acids , said method comprising the steps of: (a) preparing a double emulsion (O/W/O emulsion) characterised by an internal oil phase comprising one or more fatty acids dispersed in an aqueous phase which is in turn dispersed in an external oil phase and dispersing said double emulsion into a vegetable oil stream; or', '(b) preparing an oil-in-water emulsion (O/W emulsion) characterised by an internal oil phase comprising one or more fatty acids dispersed in an aqueous phase and dispersing said O/W emulsion in a vegetable oil stream thereby forming said double emulsion in-situ;, '(i) providing a double emulsion of said one or more fatty acids within an edible oil stream such as vegetable oil by(ii) mixing the double emulsion of said one or more fatty acids within the edible oil stream such as vegetable oil with an aqueous phase; or(iii) mixing the double emulsion of said one or more fatty acids within an aqueous phase; and(iv) homogenising the double emulsion mixture of step (ii) or (iii) to form the nutritional formulation.2. A method according to claim 1 , wherein the mean size of oil/water droplets in the O/W/O emulsion is ≤10 μm.3. A method according to or claim 1 , wherein the mean size of the oil droplets in the O/W emulsion is ≤5 μm.4. A method for producing a nutritional formulation comprising one or more fatty acids claim 1 , said method comprising the steps of:(i) providing a double emulsion of said one or more fatty acids within an edible oil stream such as vegetable oil by preparing a double emulsion (O/W/O emulsion) characterised by an internal oil phase comprising one or more fatty acids dispersed in an aqueous phase which is in turn dispersed in an external oil ...

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Номер записи: 9
25-01-2018 дата публикации

OIL/FAT COMPOSITION FOR SOLID ROUX

Номер: US20180020706A1
Автор: Omori Hitomi
Принадлежит: FUJI OIL HOLDINGS INC.

The objective of the present invention is to provide an oil/fat composition for a solid roux, said composition making it possible to achieve the physical properties required of a solid roux, i.e. shape retention during summertime, resistance to seepage of a liquid oil component, resistance to surface whitening, and good melt-in-the mouth properties, as well as a reduction in trans-fatty acid and saturated fatty acid content. Provided is an oil/fat composition for a solid roux, said composition being characterized in that the composition has a triglyceride composition comprising 15-40 wt % of an S3 triglyceride, 10-30 wt % of an S2U triglyceride, 10-25 wt % of an SU2 triglyceride, and 30-50 wt % of a U3 triglyceride (S: a C16-24 saturated fatty acid, U: a C16-18 unsaturated fatty acid), the weight ratio between C16 (P: palmitic acid) and C18 (St: stearic acid) is 0.5≦P/St 2.0, and SSU/SUS>1. 1. A fat composition for a solid roux having a triglyceride composition comprising 15 to 40% by weight of S3 triglyceride , 10 to 30% by weight of S2U triglyceride , 10 to 25% by weight of SU2 triglyceride , and 30 to 50% by weight of U3 triglyceride (S: saturated fatty acid having 16 to 24 carbon atoms , U: unsaturated fatty acid having 16 to 18 carbon atoms) , and having 0.5≦P/St≦2.0 of weight ratio of C16 (P: palmitic acid) to C18 (St: stearic acid) , and SSU/SUS>1.2. The fat composition for a solid roux according to claim 1 , having a triglyceride composition comprising 15 to 30% by weight of S3 triglyceride claim 1 , 15 to 25% by weight of S2U triglyceride claim 1 , 13 to 20% by weight of SU2 triglyceride claim 1 , and 35 to 45% by weight of U3 triglyceride.3. The fat composition for a solid roux according to claim 1 , comprising less than 50% by weight of saturated fatty acid.4. The fat composition for a solid roux according to claim 1 , comprising less than 5% by weight of trans fatty acid in all constituent fatty acids.5. A solid roux comprising the fat composition for a ...

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Номер записи: 10
25-01-2018 дата публикации

NUTRITIONAL APPROACH TO THE CONTROL OF ANEMIA, DIABETES AND OTHER DISEASES OR CONDITIONS AND PREVENTION OF ASSOCIATED COMORBID STATES WITH THE USE OF ERGOTHIONEINE

Номер: US20180021405A1
Автор: Hausman Marvin S.
Принадлежит:

Nutritional products, compositions, pharmaceutical preparations and methods of use are disclosed for the prevention, suppression and treatment of anemia and/or diabetes and its various associated comorbidities. Uses of Ergothioneine to neutralize free radicals and/or cytokines, reduce oxidative stress, prevent inflammation, stimulate red blood cell production with increased levels of hemoglobin, and/or stabilize iron in its normal 2 charge for proper oxygen binding and carrying are further disclosed. The extraction of Ergothioneine from whole food sources and bacterium for use in nutritional products, compositions, pharmaceutical preparations and treatments is also disclosed. 1: A method of treating anemia in mammals comprising:producing a source of Ergothioneine and Vitamin D comprising UV irradiating filamentous fungi and/or tissue, substrate, spent substrate, or component thereof, to generate said source of Ergothioneine and Vitamin D having higher levels of Vitamin D than a nonirradiated product; andadministering to said mammal in need of treatment for anemia said source of Ergothioneine and Vitamin D, wherein the anemia is not due to nutritional iron deficiency; and{'sup': '+', 'neutralizing free radical damage, maintaining iron in the 2 oxidation state in said mammal, and promoting blood cell development and hemoglobin production in said mammal.'}2: The method of wherein said Vitamin D is Vitamin Dand/or Vitamin D.3: The method of further comprising obtaining a source of Ergothioneine from a whole food and/or bacteria source.4Spirulina: The method of wherein said source is the cyanobacteria or a cereal crop (e.g. oat claim 3 , barley claim 3 , hops).5. (canceled)6Agaricus bisporus, Agaricus blazei, Lentinula edodes, Pleurotus ostreatusPleurotus erymgii: The method of wherein said filmentous fungi is a mushroom of a species selected from the group consisting of: claim 1 , and and wherein said mushroom is enriched by pulsed UV irradiation without changing said ...

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Номер записи: 11
24-01-2019 дата публикации

Granulation of a stevia sweetener

Номер: US20190021356A1
Автор: Avetik Markosyan, Siddhartha Purkayastha
Принадлежит: PureCircle Sdn Bhd

A method for making a granulated Stevia sweetener is described. The resulting sweetener has a desirably high solubility level.

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Номер записи: 12
24-01-2019 дата публикации

FROZEN CONFECTION

Номер: US20190021361A1
Автор: MAYES Daniel Matthew, OPPONG Felix Kwadwo, WIX Loyd
Принадлежит: CONOPCO, INC., D/B/A UNILEVER

Disclosed is a frozen confection comprising freezing point depressants in an amount of from 25 to 35% by weight of the frozen confection, wherein the number average molecular weight of the freezing point depressants is from 200 to 250 g mol, and wherein the freezing point depressants comprise erythritol in an amount of from 0.25 to 5 7% by weight of the frozen confection. 1. A frozen confection comprising freezing point depressants in an amount of from 25 to 35% by weight of the frozen confection , wherein the number average molecular weight of the freezing point depressants is from 200 to 250 g mol , and wherein the freezing point depressants comprise erythritol in an amount of from 0.25 to 7% by weight of the frozen confection.2. The frozen confection as claimed in wherein the frozen confection is aerated claim 1 , preferably wherein the frozen aerated confection has an overrun of from 70 to 135%.3. The frozen confection as claimed in wherein the amount of freezing point depressants is from 26 to 32% by weight of the frozen confection claim 1 , preferably from 27 to 31%.4. The frozen confection as claimed in wherein the number average molecular weight of the freezing point depressants is from 205 to 230 g mol claim 1 , preferably from 210 to 220 g mol5. The frozen confection as claimed in wherein the amount of erythritol is from 0.5 to 6% claim 1 , preferably 0.7 to 3% by weight of the frozen confection.6. The frozen confection as claimed in wherein the freezing point depressants comprise at least 90% by weight of the freezing point depressants of mono claim 1 , di and oligosaccharides claim 1 , preferably at least 92%.7. The frozen confection as claimed in wherein the total amount of mono claim 6 , di and oligosaccharides and erythritol in the freezing point depressants is at least 98% by weight of the freezing point depressants claim 6 , preferably 99 to 100%.8. The frozen confection as claimed in wherein the freezing point depressants comprise lactose ...

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Номер записи: 13
24-01-2019 дата публикации

LONG-LASTING SWEETENER FORMULATIONS

Номер: US20190021382A1
Автор: Barkalow David G., HSU April, Mo Xiaoqun
Принадлежит:

Long-lasting sweetener formulations which comprise at least one encapsulated sweetener compound and are suitable for use in confectionery products are disclosed. In certain, non-limiting embodiments of the disclosed formulations, the sweetener compound is stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, steviobioside, rubusoside and dulcoside A. In certain embodiments, the disclosed formulations provide enhanced sweetness duration for chewing gum. 1. A sweetener composition comprising at least one encapsulated compound selected from the group consisting of stevioside , rebaudioside A , rebaudioside B , rebaudioside C , rebaudioside D , rebaudioside E , rebaudioside F , rebaudioside M , steviobioside , rubusoside and dulcoside A , and combinations thereof.2. The sweetener composition of claim 1 , wherein the at least one encapsulated compound is selected from the group consisting of rebaudioside A claim 1 , rebaudioside D claim 1 , rebaudioside M claim 1 , and combinations thereof.3. The sweetener composition of claim 1 , wherein the at least one encapsulated compound is partially encapsulated.4. The sweetener composition of claim 1 , wherein the ratio of rebaudioside A to rebaudioside M is from 1:1 to 3:1.5. The sweetener composition of claim 1 , wherein the ratio of rebaudioside A to rebaudioside D is from 1:1 to 3:1.6. The sweetener composition of claim 1 , wherein the ratio rebaudioside A to rebaudioside M is 1:3.7. The sweetener composition of claim 1 , wherein the ratio rebaudioside A to rebaudioside D is 1:3.8. The sweetener composition of claim 1 , wherein the encapsulating material of the at least one encapsulated compound is selected from the group consisting of starch claim 1 , modified starch and combinations thereof.9. The sweetener composition of claim 1 , wherein the encapsulating material of the at least one encapsulated compound is selected from the group consisting of ...

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Номер записи: 14
24-01-2019 дата публикации

METHODS AND COMPOSITIONS FOR REDUCING BODY WEIGHT AND INCREASING GUT MOTILITY

Номер: US20190022114A1
Автор: XU Cong
Принадлежит:

The present invention relates methods and compositions for reducing body weight and increasing gut motility using D-ribose or an analog or derivative thereof. 1. A method of reducing body weight in a subject comprising administering to subject in need thereof a composition comprising an effective amount of D-ribose or an analog or derivative thereof2. A method of treating constipation metabolic syndrome , metabolic diseases or disorders comprising administering to a subject in need thereof a composition comprising an effective amount of D-ribose or an analog or derivative thereof.3. (canceled)4. The method according to claim 2 , wherein the subject is a mammal.5. The method according to claim 2 , wherein the D-ribose or an analog or derivative thereof is administered in an amount of about 20-500 grams/day.6. The method according to claim 2 , wherein the subject is an overweight and/or obese subject claim 2 , or a diabetic subject.7. The method according to claim 2 , wherein the composition is administered as a liquid composition comprising a relative high concentration of D-ribose or an analog or derivative thereof at a concentration of about 50 mg/ml or higher.8. The method according to claim 2 , wherein the composition is administered in the form of a solid composition.9. A pharmaceutical and/or food composition comprising an effective amount of D-ribose or an analog or derivative thereof as well as a pharmaceutically acceptable carrier or a food additive.10. The pharmaceutical and/or food composition according to claim 9 , wherein the composition may be in the form of solid claim 9 , semi-solid or liquid.11. The pharmaceutical and/or food composition according to claim 9 , wherein the composition is a liquid composition comprising D-ribose or an analog or derivative thereof at a concentration of about 50 mg/ml or higher.12. The pharmaceutical and/or food composition according to claim 9 , wherein the composition is a solid composition comprising D-ribose or an ...

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Номер записи: 15
24-01-2019 дата публикации

A LIQUID PROBIOTIC COMPOSITION STABLE AT AMBIENT TEMPERATURE

Номер: US20190022153A1
Автор: De Souza Anselm, Mehta Dilip S.
Принадлежит:

The present invention provides a stable liquid syrup composition compositions comprising probiotic bacteria, retaining their cellular viability at ambient storage conditions for at least two years. 1. A liquid composition comprising probiotic bacteria and at least 60% sweetener weight by volume , wherein the said probiotic bacteria retains at least 75% of its cellular viability of the original value as measured by the spore count.2. A liquid composition comprising probiotic bacteria , at least 60% sweetener weight by volume , and one more or more excipients selected from the group consisting of hydrophilic vehicles , solubilizer , pH modifier , buffer , viscosity modifier , preservatives , and stabilizers , wherein the said probiotic bacteria retains at least 75% of its cellular viability of the original value as measured by the spore count.3. The liquid composition comprising a probiotic bacteria as claimed in claim 1 , wherein the cellular viability as measured by the spore count is retained to at least 75% of the original value claim 1 , when the said liquid composition is stored at ambient storage conditions for a period of at least 6 to 24 months.4BacillusLactobacillus. The liquid composition comprising a probiotic bacteria as claimed in claim 1 , wherein the said probiotic bacteria belongs to the genus claim 1 , genus or a mixture of both.5Bacillus subtilus, Bacillus clausiBacillus coagulans.. The liquid composition comprising a probiotic bacteria as claimed in claim 4 , wherein the said probiotic bacteria is selected from the species and6lactobacillus acidophiluslactobacillus casei.. The liquid composition comprising a probiotic bacteria as claimed in claim 4 , wherein the said probiotic bacteria is selected from the species and7. The liquid composition comprising a probiotic bacteria as claimed in claim 1 , wherein the spore count of the composition prepared is in the range 0.2×10cfu/5 ml to 10×10cfu/5 ml.8. The liquid composition comprising a probiotic ...

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Номер записи: 16
25-01-2018 дата публикации

Fat-binding compositions

Номер: US20180022901A1
Автор: Lajos Szente
Принадлежит: Cma Of Delaware Inc, EASTPOND LABORATORIES Ltd

A fat-binding composition contains an inclusion complex with a host molecule and a guest molecule. The guest molecule includes one or more amino acids, vitamins, flavorants or related compounds, rutin, betanin, derivatives thereof, and mixtures thereof. The fat-binding composition may be in the form of a tablet or powder, for example, and may be incorporated into a food or beverage product. If in the form of a powder or tablet, the composition may optionally contain a carbonation-forming component and may be dissolved in carbonated or non-carbonated water. The fat-binding composition may also be employed in a method for binding fat ingested by an animal which includes having the animal ingest the composition, or a food or beverage product containing the same.

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Номер записи: 17
31-01-2019 дата публикации

WHEY PROTEIN BASED LIQUID NUTRITIONAL COMPOSITION

Номер: US20190029305A1
Автор: PONCE Richard
Принадлежит:

Whey protein based liquid nutritional compositions are provided. The liquid nutritional compositions include at least 7% by weight protein and all of the protein is provided by a whey protein hydrolysate and an intact whey protein. The liquid nutritional compositions have a neutral pH, a low viscosity, and are shelf stable. 1. A liquid nutritional composition comprising:at least 7% by weight protein, wherein the protein consists of a whey protein hydrolysate and an intact whey protein;wherein the liquid nutritional composition has a pH of 6.4 to 7.5, a viscosity of 5 cps to 30 cps, and is shelf stable.2. The liquid nutritional composition according to claim 1 , wherein the liquid nutritional composition is substantially free of carbohydrates.3. The liquid nutritional composition according to claim 1 , wherein a weight ratio of the whey protein hydrolysate to the intact whey protein is from 1:4 to 4:1.4. The liquid nutritional composition according to claim 1 , wherein a weight ratio of the whey protein hydrolysate to the intact whey protein is 1:1.5. The liquid nutritional composition according to claim 1 , wherein the intact whey protein is at least one of a whey protein concentrate and a whey protein isolate.6. The liquid nutritional composition according to claim 1 , wherein the whey protein hydrolysate has a degree of hydrolysis of 5% to 30%.7. The liquid nutritional composition according to claim 1 , wherein the whey protein hydrolysate has a degree of hydrolysis of 10% to 12%.8. The liquid nutritional composition according to claim 1 , further comprising from 1 claim 1 ,500 ppm to 3 claim 1 ,000 ppm of a stabilizer component.9. The liquid nutritional composition according to claim 8 , wherein the stabilizer component comprises at least one of microcrystalline cellulose claim 8 , carboxymethylcellulose claim 8 , gellan gum claim 8 , and carrageenan.10. The liquid nutritional composition according to claim 1 , further comprising a fat claim 1 , wherein the fat ...

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Номер записи: 18
08-02-2018 дата публикации

Emulsion base for the preparation of icings and fillings

Номер: US20180035678A1
Автор: Andrew Richard Hart, Orelia Elizabeth DANN, William Michael Hesler
Принадлежит: CSM Bakery Solutions Europe Holding NV

The invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing: 15-40 wt. % water; 30-60 wt. % oil; 1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; 12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof. The emulsions according to the present invention are highly stable under ambient conditions, can easily be used as a base for the manufacture of a variety of icings, fillings and toppings. These base emulsions can suitably be aerated (creamed) to produce a creamed icing or filling, or a whipped topping that has excellent ambient temperature stability.

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Номер записи: 19
24-02-2022 дата публикации

OLIGOSACCHARIDE SYRUP HAVING IMPROVED STABILITY

Номер: US20220053810A1
Автор: JOO Kyung Ho, KIM Kwang Soo
Принадлежит:

The present invention relates to a saccharide syrup composition comprising an organic acid or its salt and an oligosaccharide, and more specifically, the saccharide syrup composition comprises allulose. 1. A method for preventing oligosaccharide decomposition , by adding an organic acid or its salt of 0.001 to 1.0 wt % to a saccharide syrup composition comprising the oligosaccharide.2. The method according to claim 1 , wherein the organic acid is one or more selected from the group consisting of lactic acid claim 1 , citric acid and ascorbic acid.3. The method according to claim 1 , wherein the oligosaccharide content is 20 to 90 wt % claim 1 , based on 100 wt % of the saccharide syrup composition.4. The method according to claim 1 , wherein the oligosaccharide content is 20 to 90 wt % and the allulose content is 10 to 80 wt % claim 1 , based on 100 wt % of the saccharide syrup composition.5. The method according to claim 1 , wherein the oligosaccharide is one or more kinds selected from the group consisting of galacto-oligosaccharide claim 1 , malto-oligosaccharide claim 1 , isomalto-oligosaccharide claim 1 , fructo-oligosaccharide and soy oligosaccharide.6. The method according to claim 1 , wherein the saccharide syrup composition added by the organic acid or its salt has an electrical conductivity of 100 to 1000 μS/cm.7. The method according to claim 1 , wherein pH of the saccharide syrup composition is 5.0 to 8.0.8. The method according to claim 1 , wherein the color value of the saccharide syrup composition is 0.005 to 0.2.9. The method according to claim 1 , wherein the preventing oligosaccharide decomposition is to have a content of the oligosaccharide of 80% or more claim 1 , based on 100% of the initial content of the oligosaccharide claim 1 , under storage conditions of a temperature of 45° C. and 42 days.10. The method according to claim 1 , wherein the saccharide syrup composition further comprises allulose syrup.11. The method according to claim 1 , ...

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Номер записи: 20
07-02-2019 дата публикации

METHOD AND SUPPLEMENT FOR THE PREVENTION AND TREATMENT OF GASTROINTESTINAL DISTRESS IN HORSES AND OTHER SPECIES

Номер: US20190037889A1
Автор: Harless James, Kratochvil Leon, Kratochvil Tom, Terry Kelly
Принадлежит: Kaeco Group, Inc.

Embodiments of a method and supplement for preventing and/or treating gastrointestinal distress, including ulcer conditions, in animals are disclosed. The supplement comprises mastic gum and an emulsifying agent such as lecithin. The supplement may also comprise B vitamins, one or more prebiotics or probiotics, and one or more minerals as well as, pH buffers and flavoring. A disclosed method of preventing and/or treating gastrointestinal distress comprises orally dosing an animal with the supplement at least one daily. 1. A method of preventing gastrointestinal distress in an animal comprising:dosing an animal orally at least once daily with a supplement, said supplement comprising:mastic gum and an emulsifying agent in a weight ratio of mastic gum to emulsifying agent of from about 1:10 to about 1:50 based on the total weight of mastic gum and emulsifying agent.2. The method of claim 1 , wherein said animal is a selected from the group consisting of horse claim 1 , dog claim 1 , sheep claim 1 , alpaca claim 1 , llama claim 1 , camel claim 1 , cat claim 1 , donkey claim 1 , zebra claim 1 , and cow.3. The method of claim 1 , wherein said animal is a horse.4. The method of claim 1 , wherein the dosing comprises providing the supplement as a top dress at a regular feeding.5. The method of claim 1 , wherein the animal is dosed with the supplement at least two times per day.6. A method of preventing or treating ulcer conditions in a horse claim 1 , said method comprising:providing an effective amount of a supplement to treat gastrointestinal distress, wherein said supplement comprises an effective amount of mastic gum and lecithin.7. The method of wherein the supplement further comprises one or more biotics selected from prebiotics claim 6 , probiotics claim 6 , and combinations thereof.8. The method of wherein the supplement further comprises one or more B vitamins.9. The method of wherein the supplement further comprises one or more B vitamins.10. The method of claim 6 ...

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Номер записи: 21
07-02-2019 дата публикации

Molded Food Product and Method for Producing Same

Номер: US20190037895A1
Автор: SHIRAISHI Satomi
Принадлежит:

A molded food product which has an excellent shape retention property as well as causes little scorch of the ingredient, particularly carbonization of carbohydrates during production, and a method for producing such molded food product are provided. The molded food product contains a binder including a koji-fermented grain liquid composition. The fermented grain liquid composition is preferably amazake, sake cake, or mixtures thereof. 1. A molded food product comprising a binder including a koji-fermented grain liquid composition.2. The molded food product according to claim 1 , wherein the fermented grain liquid composition is one selected from the group consisting of amazake claim 1 , sake cake claim 1 , and mixtures thereof.3. The molded food product according to claim 1 , wherein the content of the binder is 30% or more by weight with respect to the total solid content of the molded food product.4. The molded food product according to claim 1 , wherein the moisture content is 20% or less.5. The molded food product according to claim 1 , wherein the molded food product is dehydrated by air-drying at a temperature of 105° F. to 160° F.6. The molded food product according to claim 1 , further comprising edible food pieces having a mean particle diameter of 1.0 mm to 10.0 mm.7. A method for producing a molded food product bound by a binder claim 1 , comprising the steps of:preparing a liquid raw material containing a koji-fermented grain liquid composition as the binder; anddehydrating said liquid raw material.8. The method according to claim 7 , wherein the liquid raw material is one selected from the group consisting of amazake claim 7 , sake cake claim 7 , and mixtures thereof.9. The method according to claim 7 , wherein the solid content of the liquid raw material is 35% or more by weight.10. The method according to claim 7 , wherein the addition rate of the binder is 30% or more by weight with respect to the solid content of the molded food product.11. The ...

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Номер записи: 22
06-02-2020 дата публикации

Protein Gummy Composition

Номер: US20200037653A1
Автор: Ge Haiyan, Shneyvas Edward
Принадлежит:

A gummy composition including: 10 to 45 percent by weight of the composition of a protein, wherein a portion of the protein is hydrolyzed; Maltitol syrup; sugar; a structurant; and Water. A method of manufacture of a gummy composition including: Forming a mixture comprising 10 to 45 percent by weight of the composition of a protein, maltitol syrup, sugar, a structurant and water, wherein a portion of the protein is hydrolyzed; and cooking the mixture at a temperature of 85° C. or less. 1. A gummy composition comprising:10 to 45 percent by weight of the composition of a protein, wherein a portion of the protein is hydrolyzed;Maltitol syrup;Sugar;a structurant; andWater.2. The gummy composition of claim 1 , further comprising 0.05 percent to 0.2 percent by weight of a sucrose ester.3. The gummy composition of claim 1 , further comprising a hydrophilic defoamer.4. The gummy composition of claim 3 , wherein the defoamer comprises polyglyceryl-10 caprylate/caprate or lauroyl polyexyl-32 glycerides.5. The gummy composition of claim 1 , wherein the protein is present in an amount of 20 percent to 30 percent by weight and comprises a first protein that is a whey protein hydrolysate and a second protein that is a whey protein hydrolysate or a whey protein that is not hydrolyzed.6. The gummy composition of claim 5 , wherein the first protein has a greater degree of hydrolysis than the second protein.7. The gummy composition of claim 5 , wherein a ratio of a weight percent of the second protein to a weight percent of the first protein ranges from 0.45 to 3.5.8. The gummy composition of claim 1 , wherein the protein comprises a first protein that is a whey protein hydrolysate and a second protein that is a whey protein hydrolysate and the second protein has a greater degree of hydrolysis than the first protein claim 1 , and an amount of the first protein in the composition is greater than an amount of the second protein.9. The gummy composition of claim 1 , wherein the maltitol ...

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Номер записи: 23
16-02-2017 дата публикации

Composition comprising sacha inchi protein in combination with other plant proteins

Номер: US20170042209A1
Автор: Bruce P. Daggy, Emanuel P. Fakoukakis, Francis C. Lau
Принадлежит: Shaklee Corp

The present invention is directed to a high quality protein composition comprising Sacha inchi protein, pea protein, rice protein and potato protein.

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Номер записи: 24
15-02-2018 дата публикации

WHIPPING AGENT FOR FOOD PRODUCTS AND USE THEREOF

Номер: US20180042263A1
Автор: Andersen Leo, Christensen Finn Hjort, Madsen Finn
Принадлежит:

The present invention relates to a whipping agent comprising protein and emulsifier for aerated food products, such as for sorbet and sherbet applications. The present invention also relates to whipped food products such as sorbets and sherbets comprising this whipping agent and a method for making the same. The present invention also relates to complexes between a protein and an emulsifier, use thereof and a method for producing the complexes. 1. A whipping agent comprising an emulsifier and a protein.2. The whipping agent according to claim 1 , wherein the emulsifier and protein are capable of forming complexes.3. The whipping agent according to claim 1 , wherein the protein is a vegetable protein.4. The whipping agent according to claim 1 , wherein the protein is an undenaturated or partly denaturated protein.5. The whipping agent according to claim 1 , wherein the vegetable protein is selected from the group consisting of pea protein claim 1 , soy protein and potato protein and mixtures thereof.6. The whipping agent according to claim 1 , wherein the vegetable protein is potato protein.7. The whipping agent according to claim 1 , wherein the emulsifier is ionic or non-ionic.8. The whipping agent according to claim 1 , wherein the emulsifier is non-ionic.9. The whipping agent according to claim 1 , wherein the emulsifier is selected from mono- and/or di-glyceride(s) of saturated or unsaturated fatty acid(s) and mixtures thereof.10. The whipping agent according to claim 1 , wherein the weight ratio of the emulsifier to the protein is between 10 and 0.01.1118-. (canceled)19. A whipped food product comprising a whipping agent claim 1 , which whipping agent is as defined in .20. The whipped food product according to claim 19 , which product is frozen.21. The whipped food product according to comprising the emulsifier in a range of 0.01-1% (w/w).22. The whipped food product according to comprising the protein in a range of 0.01-5% (w/w).23. The whipped food product ...

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Номер записи: 25
15-02-2018 дата публикации

C1 Sports Gel

Номер: US20180042286A1
Автор: Wheeler Clarence Patrick
Принадлежит:

The present invention provides a flavored sports gel, which synergistically aids in energy production, such as in muscles and restores electrolytes. This product provides nutrients without any caffeine while retaining efficacy. 2. When all said ingredients are combined stirred and heated the said invention should be in the uniform of a edible gel substance.3. The said ingredients in the said invention help to promote energy production , restore electrolytes , helps to reduce muscle cramps/stiffness and is safe for digestion. Not Applicable.Not Applicable.Not ApplicableThis invention relates to the field of a flavored sports gel for athletes to be injected into a injectable mouthpiece.There are many different types of supplements that vary from pill to liquid form. But the present invention seeks to provide a new sophisticated way of taking supplements in the sports world on and of the field.The invention comprises a flavored product sports gel and method of use thereof. The present invention particularly provides:(1) a flavored sports gel composition comprising the following components on a percent weight to weight basis (% w/w)(2) a process for preparing the present invention comprisingThe present invention thus provides a novel, elegant means to digest the flavored sports gel. The present invention has not been previously described in any reference of which the inventor is aware of. Gels are semisolid systems consisting of either suspensions made up of small inorganic particles or large organic molecules interpenetrated by a liquid. Single phase gels, as used herein, consist of organic macromolecules uniformly distributed throughout a liquid in such a manner that no apparent boundaries exist between the dispersed macromolecules and the liquid. Single-phase may be made from synthetic or natural gums and pectin. The process used to prepare the present invention proceeds as follows:These components are prepared and are mixed as described below. “Please note that the ...

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Номер записи: 26
14-02-2019 дата публикации

ORGANIC HYDROPEROXIDE REDUCTION IN PERFUMERY RAW MATERIALS

Номер: US20190046422A1
Автор: CALANDRA Michael J., Wang Ying
Принадлежит:

The aspects presented herein provide methods and compositions for the reduction of the peroxide value of perfume ingredients, formulated perfumes, formulated body care products, formulated skin care products, formulated homecare products, essential oils, food raw materials, formulated food products, and natural extracts. 1. A method , wherein the method reduces the POV of a perfume , body care product , cosmetic product , homecare product , perfumery raw material , flavored article , or food raw material , the method comprising:a. adding an α-oxocarboxylic acid to the perfume, body care product, cosmetic product, homecare product, perfumery raw material, flavored article, or food raw material having a first POV level; andb. mixing the α-oxocarboxylic acid into the perfume, body care product, cosmetic product, homecare product, perfumery raw material, flavored article, or food raw material for a time sufficient to reduce the first POV level to a pre-determined second lower level.2. A method , wherein the method reduces , prevents , or ameiorates formulated perfume , body care product , homecare product , cosmetic product , or perfumery raw material-induced skin irritation of a subject in need thereof , the method comprising:a. adding an α-oxocarboxylic acid to formulated perfume, body care product, homecare product, cosmetic product, or perfumery raw material having a first POV level; andb. mixing the α-oxocarboxylic acid into the formulated perfume, body care product, homecare product, cosmetic product, or perfumery raw material for a time sufficient to reduce the first POV level to a pre-determined second lower level, wherein the pre-determined second lower level is sufficient to reduce, prevent, or ameliorate the formulated perfume, body care product, homecare product, cosmetic product, or perfumery raw material-induced skin irritation of the subject.3. The method of claim 1 , wherein the perfumery raw material is treated prior to the incorporation into a perfume. ...

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Номер записи: 27
14-02-2019 дата публикации

COMPOSITIONS AND METHODS FOR THE TREATMENT OF NEURONAL INJURY

Номер: US20190046486A1
Автор: Afeyan Raffi, CARROLL Sean, De Rienzo Gianluca, Russell Matthew
Принадлежит:

This disclosure provides compositions and methods for treating or preventing neuronal injury in a subject, e.g., a subject at risk of or having traumatic brain injury or stroke. 1. A composition comprising:a) a Branched Chain Amino Acid (BCAA) entity chosen from a leucine amino acid entity (chosen from L-leucine, oxo-leucine (alpha-ketoisocaproate (KIC)), HMB (beta-hydroxy-beta-methylbutyrate), oxo-leucine, isovaleryl-CoA, and N-acetyl-leucine or salts thereof), an isoleucine amino acid entity (chosen from L-isoleucine, 2-oxo-3-methyl-valerate (alpha-keto-beta-methylvaleric acid (KMV)), threonine, 2-oxo-3-methyl-valerate, methylbutyryl-CoA, and N-acetyl-isoleucine or salts thereof), a valine amino acid entity (chosen from L-valine, 2-oxo-valerate (alpha-ketoisovalerate (KIV)), isobutyryl-CoA, and N-acetyl-valine or salts thereof), or a combination of two or three BCAA entities;b) a N-acetylcysteine (NAC) entity (chosen from N-acetylcysteine, serine, acetylserine, cystathionine, glutathione, homocysteine, methionine, L-cysteine, cystine, and cysteamine or salts thereof); andc) acetyl-1-carnitine (ALCAR) or a salt thereof, or a dipeptide or salt thereof or a tripeptide or salt thereof comprising ALCAR;wherein at least one amino acid entity of (a)-(c) is not provided as a peptide of more than 20 amino acid residues in length,wherein the total wt. % of (a)-(c) is greater than the total wt. % of other protein components or non-protein components in the composition (in dry form), andwherein one or two amino acid entities in (a)-(c) are in one or both of free amino acid form or salt amino acid form in the composition.2. The composition of claim 1 , further comprising (d) a creatine entity claim 1 , optionally wherein the creatine entity is not provided as a peptide of more than 20 amino acid residues in length.3. A composition comprising:a) leucine, isoleucine, and valine;b) N-acetylcysteine (NAC); andc) acetyl-L-carnitine.46-. (canceled)7. The composition of claim 1 , ...

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Номер записи: 28
22-02-2018 дата публикации

TECHNOLOGY FOR EXTRACTING AND PREPARING HIGH-PURITY RAFFINOSE FROM DEFATTED WHEAT GERM

Номер: US20180051047A1
Автор: BAO ZONGBI, DUAN SHURAN, HUANG MINHUI, REN QILONG, SU BAOGEN, XING HUABIN, YANG QIWEI, YANG YIWEN, Zhang Zhiguo, ZHOU QIANQIAN
Принадлежит:

The present invention discloses a process for preparing high-purity raffinose from defatted wheat germ comprising the steps of percolate extraction of raffinose from defatted wheat germ, decoloration by extraction from the abstraction liquid, electrodialysis desalination, impurity removal by simulated moving bed, concentration and crystallization, with the absolute purity of raffinose as high as 98% and the recovery up to 75%. The process is not only reliable and easy to operate, but also easy to realize industrial production and control the parameters. 1. A process for preparing high-purity raffinose from defatted wheat germ , the method comprising the follows steps:(1) conducting percolation extraction of the defatted wheat germ, and collecting percolate containing raffinose;(2) concentrating percolate of Step (1) to remove alcohol, dissolving solid substance followed by filtering to insoluble substance, extracting the filtrate with an organic solvent and concentrating the aqueous phase, obtaining a decolored solution;(3) processing the decolored solution of Step (2) with a microporous membrane of a drainage, diluting the solution with water to obtain a pretreatment liquid with 50˜150 mg/mL solid concentration, and desalinating the pretreatment liquid with electrodialysis to obtain a desalination solution;(4) separating the desalination solution of Step (3) with a simulated moving bed, and collecting flow containing raffinose, obtaining a supersaturated syrup by concentrating; and(5) crystallizing the supersaturated syrup and obtaining white crystallization raffinose after drying.2. The process for preparing high-purity raffinose from defatted wheat germ claim 1 , according to claim 1 , characterized in that the volume of solution with dissolving solid substance of step (2) is 20%˜35% of the percolate volume.3. The process for preparing high-purity raffinose from defatted wheat germ claim 1 , according to claim 1 , characterized in that organic solvent of Step (2) ...

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Номер записи: 29
01-03-2018 дата публикации

Nutritional composition or pharmaceutical and dietary supplement containing said nutritional or pharmaceutical composition

Номер: US20180055871A1
Автор: Scatolero Daniele
Принадлежит: Pharmunion, LLC

The present invention relates to a nutritional or pharmaceutical composition for the treatment or prevention of gastroesophageal reflux disease comprising at least one salt of alginic acid and a salt of hyaluronic acid. The nutritional or pharmaceutical composition according to the invention has the advantage of being able to be used for the treatment or prevention of gastroesophageal reflux disease by acting, through the formation of a spongy gel, as a protective barrier that mechanically protects the walls of the gastroesophageal mucosa from possible erosion by acid in the contents of the stomach. According to the invention, a dietary supplement that comprises said nutritional or pharmaceutical composition for the treatment or prevention of gastroesophageal reflux disease is also provided. 110-. (canceled)11. A nutritional or pharmaceutical composition for the treatment or prevention of gastroesophageal reflux disease comprising at least one salt of alginic acid , characterized in that it further comprises at least one salt of hyaluronic acid.12. The composition according to claim 11 , wherein said at least one salt of alginic acid is an inorganic salt of alginic acid claim 11 , preferably sodium alginate.13. The composition according to claim 11 , wherein said at least one salt of hyaluronic acid is an inorganic salt of hyaluronic acid claim 11 , preferably sodium hyaluronate.14. The composition according to claim 12 , wherein said at least one salt of hyaluronic acid is an inorganic salt of hyaluronic acid claim 12 , preferably sodium hyaluronate.15. The composition according to claim 14 , wherein said inorganic salt of hyaluronic acid is sodium hyaluronate and said sodium hyaluronate has a molecular weight ranging between 1000000 Dalton and 2000000 Dalton claim 14 , preferably equal to 1500000 Dalton.16. The composition according to claim 15 , wherein said salt of alginic acid and said salt of hyaluronic acid are present in said composition in a ratio by weight ...

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Номер записи: 30
04-03-2021 дата публикации

FOAMING PRESSURIZED BEVERAGE

Номер: US20210059272A1
Автор: Carmichael Todd, Green Edward, Libois Patrick
Принадлежит:

A method of making a pressurized packaged liquid beverage including filling a container including a one-way valve with a liquid mixture including a base liquid and a gum; sealing the container; introducing a volume of gas through the one-way valve after sealing the container; and agitating the container. When the container is opened, the liquid mixture increases in volume and separates into a liquid phase and a drinkable foam phase, which may persist for an extended period of time. The base liquid includes milk, coffee, fruit juice, or mixtures thereof. 1. A container adapted to hold a pressurized liquid beverage product , the container comprising: hold the pressurized liquid beverage comprising a base liquid and a gum, and', 'be agitated;, 'a sidewall connected to a base at one end and a top at the opposite end, the base sidewall and top defining a single internal chamber, the single internal chamber adapted to'}a one-way valve adapted to allow a gas to enter the internal chamber but not exit; andwherein the pressurized liquid mixture is adapted to be saturated with a volume of gas and the container is adapted to be pressurized at a pressure ranging from approximately 20 pounds per square inch, abbreviated as psi, to approximately 60 psi.2. The container of claim 1 , wherein the base liquid includes milk claim 1 , coffee claim 1 , fruit juice claim 1 , or mixtures thereof.3. The container of claim 2 , wherein the base liquid includes a mixture of milk and coffee.4. The container of claim 3 , wherein the base liquid further includes chocolate.5. The container of claim 1 , wherein the gum includes acacia gum claim 1 , guar gum claim 1 , locust bean gum claim 1 , carrageenan claim 1 , pectin claim 1 , xanthan gum claim 1 , or mixtures thereof.6. The container of claim 1 , wherein the volume of gas includes nitrous oxide.7. The container of claim 1 , wherein the container is a can claim 1 , bottle claim 1 , or keg. The present invention is related to U.S. patent ...

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Номер записи: 31
04-03-2021 дата публикации

Bioreactor system for the cultivation of filamentous fungal biomass

Номер: US20210059287A1
Автор: AVNIEL Yuval C., HAMILTON Maximilian DeVane, KOZUBAL Mark A., MACUR Richard E.
Принадлежит:

A one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium is provided. 130-. (canceled)31. A method of producing a filamentous fungal biomass , comprising:placing a feedstock and a porous membrane in a container;inoculating the feedstock with a fungal inoculum;incubating the feedstock and fungal inoculum in the container to form a filamentous fungal biomass on the porous membrane.32. The method of producing a filamentous fungal biomass of claim 31 , wherein the feedstock is inoculated with the fungal inoculum before the feedstock is placed in the container.33. The method of producing a filamentous fungal biomass of claim 31 , wherein the feedstock is inoculated with the fungal inoculum after the feedstock is placed in the container.34. The method of producing a filamentous fungal biomass of claim 31 , further comprising harvesting the filamentous fungal biomass by removing it from the porous membrane.35. The method of producing a filamentous fungal biomass of claim 31 , wherein the container comprises a cover.36. The method of producing a filamentous fungal biomass of claim 31 , wherein the porous membrane has a pore size of the greater than 0.05 μm.37. The method of producing a filamentous fungal biomass of claim 31 , wherein the porous membrane is selected from the group consisting of cloth-like material and paper-like material.38. The method of producing a filamentous fungal biomass of claim 31 , wherein the porous membrane comprises a polymeric material.39. The method of producing a filamentous fungal biomass of claim 31 , wherein the porous membrane comprises a polymeric material selected from the group consisting of polypropylene claim 31 , polyethylene claim 31 , polytetrafluorethylene claim 31 , polycarbonate claim 31 , polyamide claim 31 , polypyrrolone claim ...

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Номер записи: 32
28-02-2019 дата публикации

ALL PURPOSE SEASONING SAUCE

Номер: US20190059427A1
Автор: Allen Brenda
Принадлежит:

A flavoring condiment sauce for food comprised of about 19%-21% lemon juice, about 19%-21% water, about 12%-14% minced garlic, about 12%-14% butter or margarine, about 12%-14% onion, about 0.15%-0.5% Abodo sauce, about 2%-3% garlic powder, about 0.15%-0.5% seasoning salt, about 6%-8% black pepper, about 1%-2% crushed red pepper, and about 8%-10% Accent salt. 1. A flavoring condiment sauce for food , comprising:about 19%-21% lemon juice;about 19%-21% water;about 12%-14% minced garlic;about 12%-14% butter or margarine;about 12%-14% onion;about 0.15%-0.5% Abodo sauce;about 2%-3% garlic powder;about 0.15%-0.5% seasoning salt;about 6%-8% black pepper;about 1%-2% crushed red pepper; andabout 8%-10% Accent salt.2. The flavoring condiment sauce of claim 1 , further comprising between about 2%-21% chopped crab.3. A method of preparing the ingredients in into a flavoring sauce claim 1 , comprising the steps of:in a container, mixing together lemon juice, water, butter/margarine, and onions;heating the container to a medium boil;adding remainder of ingredients to the heated container;continuing cooking on a medium boil for 15 to 20 minutes or until sauce thickens to a salad-dressing-like consistency;removing heat;allowing sauce to cool to room temperature (80° to 72° F.);packaging sauce into a resealable container; andrefrigerating to at least 40° F.4. A method of preparing a flavoring sauce claim 1 , comprising the steps of:providing a container;mixing together lemon juice, water, butter/margarine, and onions and adding to the container;heating the container to a medium boil;adding remainder of ingredients to the heated container;continuing cooking on a medium boil for 15 to 20 minutes or until sauce thickens to a salad-dressing-like consistency;removing heat from the container;allowing sauce to cool to room temperature;packaging sauce into a resealable container; andrefrigerating the packaged sauce.5. The method of preparing a flavoring sauce of claim 4 , wherein the ...

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Номер записи: 33
28-02-2019 дата публикации

EDIBLE FOODSTUFFS AND BIO REACTOR DESIGN

Номер: US20190059431A1
Автор: AVNIEL Yuval C., HAMILTON Maximilian DeVane, KOZUBAL Mark A., MACUR Richard E.
Принадлежит:

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium. 1. A formulation of edible filamentous fungi comprising edible filamentous fungal particles , wherein the edible filamentous fungal particles comprise unbroken filamentous fungal filaments , broken filamentous fungal filaments , or combinations thereof , wherein the edible fungal particles are isolated from edible filamentous fungus biomats.2Fusarium oxysporum. The formulation of claim 1 , wherein the filamentous fungus is strain MK7 (ATCC Accession Deposit No. PTA-10698).3Agaricus bisporusBoletus edulisCantarellus cibariusCalvatia giganteaCyclocybe aegeritaGanoderma lucidumGrifola frondosaMorchellaHypsizygus tessellatusHypsizygus ulmariusLaetiporusLentinula edodesPleurotus eryngiiPleurotus ostreatusPholiota microsporaSparassis crispaTuber. The formulation of claim 1 , wherein the filamentous fungus is selected from the group consisting of (crimini and white) claim 1 , (porcinini) claim 1 , (chantrelle) claim 1 , (giant puffball) claim 1 , (velvet piopinni) claim 1 , (Reishi) claim 1 , (maitake) claim 1 , species (Morel) claim 1 , (clamshell) claim 1 , (elm oyster) claim 1 , species (chicken of the woods) claim 1 , (shiitake) claim 1 , (trumpet royale) claim 1 , (pearl oyster and blue oyster) claim 1 , (forest nameko) claim 1 , (cauliflower) claim 1 , and species (truffles).4. The formulation of claim 1 , wherein the formulation is a liquid.5. The formulation of claim 1 , wherein the formulation is a solid.6. The formulation of claim 1 , wherein the formulation is a paste claim 1 , a flour claim 1 , an aerated mass or a firm mass.7. A foodstuff ...

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Номер записи: 34
28-02-2019 дата публикации

Dietary Supplementation with Mixed Alkali Salts

Номер: US20190059432A1
Автор: Ryan Holland
Принадлежит: Ryan Holland

The present invention provides compositions and methods for the dietary management of nephrolithiasis and hypocitraturia through the oral administration of multiple alkali salts including sodium bicarbonate, potassium citrate and/or magnesium citrate. Also provided are kits including compositions for the dietary management of nephrolithiasis and hypocitraturia.

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Номер записи: 35
28-02-2019 дата публикации

ORAL REHYDRATION COMPOSITION AND METHODS THEREOF

Номер: US20190059434A1
Автор: FIRTH Ava, HALPERN Arie, MACKLE Anthony, MILSTEIN Abraham, ROSENBERG Alon, SCHWARTZ Monique Michele, VAN DALSEM Simon
Принадлежит:

An oral rehydration composition comprising the following: 1-glutamic acid in a range of about 0.01% to about 0.40% w/w and monosodium glutamate in a range of about 0.05% to about 0.80% w/w; about 1.50% w/w glucose monohydrate; about 0.20% w/w sodium chloride; about 0.15% w/w potassium chloride; about 0.35% w/w glycine; about 0.30% w/w trisodiumcitrate; about 0.15% w/w sodium dihydrogen phosphate; about 0.10% w/w xanthan gum; 85% Steviol Glycoside extract in a range of about 0.01% to about 0.03% w/w; about 0.20% w/w citric acid monohydrate; hydrolyzed whey in a range of about 0.15% to about 1.00% w/w; about 1.00% w/w hydrolyzed wheat; comprises cereals as a protein source; comprises enzyme co-factors; comprises a monosaccharide. The oral rehydration composition can be used on humans or animals that suffer from diarrhea. 1. A method of preventing dehydration comprising the steps of:a. preparing an oral rehydration composition;b. administering said oral rehydration composition to the individual;wherein said composition comprises ingredients selected from the group consisting of: water, glucose monohydrate, sodium chloride, potassium chloride, glycine, sodium dihydrogen phosphate, xantham gum, citric acid monohydrate, hydrolyzed whey protein, steviol glycoside extract, 1-glutamic acid, monosodium glutamate, and any combination thereof.2. The method of claim 1 , wherein said individual is a human.3. The method of claim 1 , wherein said individual is an animal.4. The method of claim 1 , wherein said subject is suffering from diarrhea. This application is a divisional of U.S. application Ser. No. 15/527,724 filed May 18, 2017 which is a U.S. National Phase filing under 35 U.S.C. 371 of International (PCT) Patent Application No. PCT/IB2015/058699, filed 11 Nov. 2015, which claims priority from U.S. Patent Application No. 62/081,588, filed 19 Nov. 2014, all of which are incorporated by referenced in their entirety.This invention relates to oral rehydration products for the ...

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Номер записи: 36
28-02-2019 дата публикации

ENHANCED EXPRESSION OF RNA VECTORS

Номер: US20190060262A1
Автор: Simmonds Peter
Принадлежит: UNIVERSITY COURT OF THE UNIVERSITY OF EDINBURGH

The present invention relates to methods and compositions for enhancing expression from RNA expression vectores. The invention is based upon the observation that reducing the frequency of the dinucleotide CpG and UpA has a significant effect on expression from such vectores. Aspects of the invention include, amongst others, synthetic RNA vectores, virions, cells, methods of producing vaccines and methods of treatment or immunisation. 144-. (canceled)45. A method of producing a synthetic RNA expression vector , the method comprising:modifying at least one region of a primary nucleotide sequence which reduces the frequency of at least one of CpG and UpA dinucleotides in said at least one region, thereby producing a modified primary nucleotide sequence; andproducing a synthetic RNA expression vector comprising said modified primary nucleotide sequence which has a reduced frequency of at least one of CpG and UpA dinucleotides compared to a corresponding synthetic RNA expression vector which comprises the primary nucleotide sequence but without the sequence modifications.46. The method of which comprises a step of preparing a DNA polynucleotide which encodes a synthetic polynucleotide having a reduced CpG and/or UpA frequency.47. The method of which comprises the step of transcribing said DNA polynucleotide to form a synthetic RNA polynucleotide having a reduced CpG and/or UpA frequency.4849-. (canceled)50. The method of claim 45 , wherein the synthetic RNA expression vector is a recombinant RNA viral vector.51. The method of claim 50 , wherein the synthetic RNA expression vector is a recombinant virus genome claim 50 , optionally wherein the synthetic RNA expression vector is a recombinant single stranded RNA (ssRNA) virus genome.52. The method of claim 45 , wherein the frequency of both CpG and UpA dinucleotides is reduced in the synthetic RNA expression vector comprising said modified sequence claim 45 , as compared to a corresponding synthetic RNA expression vector ...

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Номер записи: 37
27-02-2020 дата публикации

METHOD FOR PREVENTING, POSTPONING OR TREATING CHANGES IN THE ANTERIOR/POSTERIOR CHAMBER VOLUME, VITREOUS HUMOUR, AND/OR RETINAL DETACHMENT

Номер: US20200061134A1
Автор: CHEN Chin-Chu, HSU Jui-Hsia, Lee Li-Ya, YEH Shu-Hsing
Принадлежит: GRAPE KING BIO LTD.

The present invention provides a method for preventing, postponing or treating ocular diseases, including changes in the anterior/posterior chamber volume, vitreous humour, and/or retinal detachment. The method comprises administering to a subject an effective amount of mycelium active substances. A method for preparing mycelium active substances comprises following steps: (a) culturing a mycelium on a plate medium between 15-35° C. for 5-14 days; (b) inoculating the mycelium of step (a) into a flask and culturing the mycelium between 15-35° C. and pH 2-8 for 3-7 days; and (c) inoculating the mycelium of step (b) into a fermenter tank and culturing the mycelium by stirring between 15-35° C. and pH 2-8 for 3-5 days, so as to obtain a mycelium fermentation liquid containing the mycelium active substances. 1Cordyceps cicadaeCordyceps cicadae. A method for preventing , postponing or treating changes in the anterior/posterior chamber volume , vitreous humour , and/or retinal detachment , comprising administering to a subject an effective amount of mycelium active substances , wherein a method for preparing the mycelium active substances comprises following steps:{'i': 'Cordyceps cicadae', '(a) culturing a mycelium on a plate medium between 15-35° C. for 5-14 days;'}{'i': 'Cordyceps cicadae', '(b) inoculating the mycelium of step (a) into a flask and culturing the mycelium between 15-35° C. and pH 2-8 for 3-7 days; and'}{'i': Cordyceps cicadae', 'Cordyceps cicadae', 'Cordyceps cicadae, '(c) inoculating the mycelium of step (b) into a fermenter tank and culturing the mycelium by stirring between 15-35° C. and pH 2-8 for 3-5 days, so as to obtain a mycelium fermentation liquid containing the mycelium active substances.'}2Cordyceps cicadaeCordyceps cicadaeCordyceps cicadaeCordyceps cicadae. The method of claim 1 , wherein the method for preparing the mycelium active substances further includes step (d): freeze-drying the mycelium fermentation liquid and grinding the freeze- ...

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Номер записи: 38
11-03-2021 дата публикации

DEUTERATED CAFFEINE AND USES THEREOF

Номер: US20210068429A1
Автор: Sippy Bradford C.
Принадлежит: Lennham Pharmaceuticals, Inc.

Provided herein are compositions (e.g., pharmaceutical compositions, nutraceutical compositions, foods, beverages, cosmetic compositions, diet supplements) comprising deuterated caffeine. The provided compositions may be useful for treating and/or preventing various diseases and conditions, such as obesity, causing weight loss, increasing metabolic rate, reducing appetite, increasing energy expenditure, increasing urine output, increasing sodium excretion, reducing edema, a pain disorder, apnea, hypotension, an encephalopathy, a neurological or psychiatric disorder, and an inflammatory disorder. 1140-. (canceled)142. The nutritional supplement of claim 141 , wherein at least two to eight instances of Y are deuterium.143. The nutritional supplement of claim 141 , wherein nine or ten instances of Y are deuterium.147. The nutritional supplement of claim 141 , wherein the nutraceutically acceptable salt of the compound of Formula (I) is an HCl claim 141 , sulfate claim 141 , acetate claim 141 , phosphate claim 141 , diphosphate claim 141 , maleate claim 141 , citrate claim 141 , mesylate claim 141 , nitrate claim 141 , tartrate claim 141 , or gluconate salt.148. The nutritional supplement of claim 147 , wherein the salt is a citrate salt.151. The nutritional supplement of claim 141 , comprising about 1 mg to about 10 claim 141 ,000 mg of the compound of Formula (I) claim 141 , or a nutraceutically acceptable salt claim 141 , hydrate claim 141 , or solvate thereof.152. The nutritional supplement of claim 141 , comprising about 1 mg to about 1000 mg of the compound of Formula (I) claim 141 , or a nutraceutically acceptable salt claim 141 , hydrate claim 141 , or solvate thereof.153. The nutritional supplement of claim 141 , comprising about 1 mg/ml to about 100 mg/ml of the compound of Formula (I) claim 141 , or a nutraceutically acceptable salt claim 141 , hydrate claim 141 , or solvate thereof.154. The nutritional supplement of claim 141 , comprising about 10 mg/ml to ...

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Номер записи: 39
15-03-2018 дата публикации

Self-compatible stevia varieties, breeding methods therefrom and methods of preparing novel compositions using said varieties

Номер: US20180070553A1
Автор: Avetik Markosyan, Runchun Jing
Принадлежит: PureCircle Sdn Bhd

Novel cultivars of Stevia rebaudiana plant, with a novel genetic trait of self-compatibility, and the advantageous use of this genetic trait in Stevia rebaudiana crossing breeding for increasing steviol glycosides production, including food and beverage products and other consumables, are disclosed.

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Номер записи: 40
15-03-2018 дата публикации

STEVIOL GLYCOSIDES

Номер: US20180070622A1
Автор: GOSIEWSKA Silvia, Lankhorst Peter Philip, VAN DER HOEVEN Robertus Antonius Mijndert
Принадлежит:

The present invention relates to a steviol glycoside having the formula of (I) 8. A steviol glycoside according to which is fermentatively produced.11. A method for production of a steviol glycoside according to claim 1 , which method comprises:providing a recombinant yeast cell comprising recombinant nucleic acid sequences encoding polypeptides comprising the amino acid sequences encoded by: SEQ ID NO: 61, SEQ ID NO: 65, SEQ ID NO: 23, SEQ ID NO: 33, SEQ ID NO: 77, SEQ ID NO: 71, SEQ ID NO: 87, SEQ ID NO: 73 and SEQ ID NO: 75;fermenting the recombinant yeast cell in a suitable fermentation medium; and, optionally,recovering a steviol glycoside according to any one of the preceding claims.12. A composition comprising a steviol glycoside according to and one or more different steviol glycosides.13. A foodstuff claim 1 , feed and/or beverage which comprises a steviol glycoside according to or a composition thereof.14. A product comprising a steviol glycoside according to or a composition in a sweetener composition or flavor composition.15. A product comprising a steviol glycoside according to or a composition thereof in a foodstuff claim 1 , feed and/or beverage. The present invention relates to steviol glycosides, to methods for producing them, to sweetener compositions, flavour compositions, foodstuffs, feeds and beverages comprising the steviol glycosides and to use of the steviol glycosides in sweetener compositions, flavour compositions, foodstuffs, feeds and beverages.The leaves of the perennial herb, Bert., accumulate quantities of intensely sweet compounds known as steviol glycosides. Whilst the biological function of these compounds is unclear, they have commercial significance as alternative high potency sweeteners.These sweet steviol glycosides have functional and sensory properties that appear to be superior to those of many high potency sweeteners. In addition, studies suggest that stevioside can reduce blood glucose levels in Type II diabetics and can ...

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Номер записи: 41
15-03-2018 дата публикации

Dry composition containing yeast extract and method for manufacturing same

Номер: US20180070623A1
Автор: Nobuhito Nagao, Tetsuo Hori, Toshio Mizushima
Принадлежит: Ajinomoto Co Inc

The problem of the present invention is to provide a dry composition containing a yeast extract, which shows improved adhesion to facility during production and improved caking during preservation, and has high intensity of taste or high quality of taste, and a production method thereof. The present invention provides a dry composition containing a yeast extract and a dry yeast, which composition has a value calculated by dividing a cell wall fraction (wt %) in the dry yeast by a total nitrogen content (wt %) in the dry yeast of not more than 16. In addition, the present invention provides a method of producing a dry composition, containing a step of drying a yeast extract together with a dry yeast, and having a value calculated by dividing a cell wall fraction (wt %) in the dry yeast by a total nitrogen content (wt %) in the dry yeast of not more than 16.

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Номер записи: 42
07-03-2019 дата публикации

Compositions of micronutrients and phytochemicals for optimal human health

Номер: US20190069585A1
Автор: Haase Gerald
Принадлежит:

A formulation comprising at least one phytonutrient, at least one hormone, at least one mineral, at least one dietary vitamin, at least one antioxidant, at least glutathione elevating agent, and at least one other nutrient, and mixtures and combinations thereof. 1. A formulation comprising at least one phytonutrient , at least one mineral , at least one dietary vitamin , at least one antioxidant , at least one glutathione-elevating agent , and at least one other nutrient , and mixtures and combinations thereof.2GinsengGinkgo bilobaMoringaSpirulina. The formulation of wherein said phytonutrient is selected from a group comprising of Bergamot claim 1 , Cannabinoids claim 1 , Chokeberry claim 1 , Cinnamon claim 1 , Curcumin claim 1 , Flax seed claim 1 , Garlic claim 1 , claim 1 , Ginger claim 1 , claim 1 , Grape juice claim 1 , claim 1 , Resveratrol claim 1 , Spearmint claim 1 , claim 1 , Tea claim 1 , and mixtures and combinations thereof.3. The formulation of having at least one hormone claim 1 , wherein said hormone is melatonin.4. The formulation of wherein said mineral is selected from a group comprising Calcium claim 1 , Choline claim 1 , Chromium claim 1 , Iodine claim 1 , Magnesium claim 1 , Selenium claim 1 , Zinc claim 1 , and mixtures and combinations thereof.5. The formulation of wherein said dietary vitamin is selected from a group comprising Vitamin B1 claim 1 , Vitamin B2 claim 1 , Vitamin B3 claim 1 , Vitamin B5 claim 1 , Vitamin B6 claim 1 , Vitamin B7 claim 1 , Vitamin B9 claim 1 , Vitamin B12 claim 1 , Vitamin D claim 1 , and mixtures and combinations thereof.6. The formulation of wherein said antioxidant is selected from a group comprising Vitamin A claim 1 , Vitamin C claim 1 , Vitamin E claim 1 , Coenzyme Q10 claim 1 , Natural mixed carotenoids claim 1 , and mixtures and combinations thereof.7. The formulation of wherein said glutathione-elevating agent is selected from a group comprising Alpha-lipoic acid claim 1 , L-cysteine claim 1 , N-acetyl ...

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Номер записи: 43
14-03-2019 дата публикации

ETHYL CELLULOSE OLEOGEL DISPERSION

Номер: US20190075810A1
Автор: Appell Robert B., Ergun Roja, Malotky David L.
Принадлежит:

Provided is an aqueous dispersion comprising (a) 5% to 40% of a continuous phase, by weight based on the weight of the aqueous dispersion, wherein the continuous phase comprises 75% to 100% water, by weight based on the weight of the continuous phase, and (b) 60% to 95% of a distributed phase, by weight based on the weight of the aqueous dispersion, wherein the distributed phase comprises, by weight based on the weight of the distributed phase, (i) 2% to 20% ethylcellulose polymer (ii) 70% to 97% food oil (iii) 1% to 10% dispersant. 1. An aqueous dispersion comprising(a) 5% to 40% of a continuous phase, by weight based on the weight of the aqueous dispersion, wherein the continuous phase comprises 75% to 100% water, by weight based on the weight of the continuous phase, and (i) 2% to 20% ethylcellulose polymer', '(ii) 70% to 97% food oil', '(iii) 1% to 10% dispersant., '(b) 60% to 95% of a distributed phase, by weight based on the weight of the aqueous dispersion, wherein the distributed phase comprises, by weight based on the weight of the distributed phase,'}2. The aqueous dispersion of claim 1 , wherein the ethylcellulose polymer has ethoxyl substitution of 44% to 51%.3. The aqueous dispersion of claim 1 , wherein the food oil comprises one or more compound selected from the group consisting of milk fat claim 1 , triglycerides extracted from plants claim 1 , and mixtures thereof.4. The aqueous dispersion of claim 1 , wherein the dispersant comprises one or more fatty acid. Fats that are solid at room temperature (23° C.) have been used in various food products for many years. Most solid fats contain an undesirably high proportion of saturated fats and/or trans fats, both of which have various nutritional disadvantages. It is desirable to replace the saturated fats and/or trans fats with unsaturated fats, which have various nutritional benefits. A common source of unsaturated fats is unsaturated oils such as vegetable oils, but these oils are typically liquid at ...

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Номер записи: 44
14-03-2019 дата публикации

ANTI-INTOXICATION COMPOSITION AND PROCESS

Номер: US20190075829A1
Автор: Creasey David, Creasey Jason
Принадлежит:

A process for making an anti-intoxication food supplement composition, said process comprising the steps of combining sulfuric acid with water, such that the volume ratio of sulfuric acid to distilled water lies in the range 1:1 to 1:5, and with a sulfate salt at a ratio of 10-40% volume, forming a first mixture, combining the first mixture in a vessel at a pressure above atmospheric pressure, allowing an exothermic reaction to heat up the mixture forming a reacted first mixture, cooling the reacted first mixture, adding a compound containing metal ions to the reacted first mixture, to form a second mixture, diluting the second mixture with water and adding at least one sweetener, flavoring agent, micro nutrient, macro nutrient, or food additive such as a vitamin to provide an anti-intoxication food supplement composition. 1. A process for making an anti-intoxication food supplement composition , said process comprising the steps of:a. combining a food grade acid with water, such that the volume ratio of food grade acid:distilled water lies in the range 1:1 to 1:5, and with a sulfate salt at a ratio of 10-40% volume, forming a first mixture;b. combining the first mixture in a vessel at a pressure above atmospheric pressure, allowing an exothermic reaction to heat up the mixture forming a reacted first mixture;c. cooling the reacted first mixture;d. adding a compound containing metal ions to the reacted first mixture, to form a second mixture;e. diluting the second mixture with water; andf. adding at least one sweetener, flavouring agent, micro nutrient, macro nutrient, or food additive such as a vitamin to provide an anti-intoxication food supplement composition.2. The process according to claim 1 , wherein the sulfate salt in step a. is ammonium sulfate.3. The process according to claim 1 , wherein the food grade acid is of approximately 90 to 99.99 percent purity.4. The process according to claim 1 , wherein the volume ratio of sulfuric acid:distilled water lies ...

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Номер записи: 45
14-03-2019 дата публикации

Devices and methods for preparing and administering a nutritional formula

Номер: US20190075835A1
Автор: Albert Archie Stone, David Widom, Eric FIRST, Michiel Christian Alexander van Vliet, Willem Robert Klass Schoevaart
Принадлежит: Alcresta Therapeutics Inc

Exemplary embodiments of the disclosure may be drawn to a device having one or more chambers. The one or more chambers may contain immobilized lipase and a phytosterol processing excipient. The device may also include an inlet fluidly connected to one of the one or more chambers, wherein the inlet is configured to receive nutritional formula into one of the one or more chambers. The device may further include an outlet through which nutritional formula is configured to flow after passing through the one or more chambers.

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Номер записи: 46
22-03-2018 дата публикации

TIEN-CHA EXTRACT ESSENCE AND APPLICATION THEREFOR

Номер: US20180077947A1
Автор: Hoshi Ryotaro, Nakano Masatoshi, NOZAKI Daisuke, Suzuki Takao
Принадлежит: KABUSHIKI KAISHA YAKULT HONSHA

A tien-cha extract essence characterized by being obtained by subjecting a tien-cha extract to an activated carbon treatment, and a method for producing a fermented food product using the tien-cha extract essence provide a technique which can be replaced for a tien-cha essence obtained by subjecting a tien-cha extract to electrodialysis having various problems, has no effect on flavor while maintaining the effects of the tien-cha extract of increasing the growth ability of lactic acid bacteria and the viability or the like of bacteria, has an unprecedented effect of increasing the growth ability of bacteria, and facilitates production and powderization. 1: A tien-cha extract essence , obtained by subjecting a tien-cha extract to an activated carbon treatment.2: The tien-cha extract essence according to claim 1 , which is a dry powder.3: The tien-cha extract essence according to claim 1 , wherein the activated carbon in the activated carbon treatment is a chemically activated carbon.4: The tien-cha extract essence according to claim 1 , wherein an amount of the activated carbon in the activated carbon treatment is 0.035 wt % or more in terms of dry weight per degree Brix of the tien-cha extract.5: A method for producing a tien-cha extract essence claim 1 , comprising subjecting a tien-cha extract to an activated carbon treatment.6: The method for producing a tien-cha extract essence according to claim 5 , wherein the activated carbon in the activated carbon treatment is a chemically activated carbon.7: The method for producing a tien-cha extract essence according to claim 5 , wherein an amount of the activated carbon in the activated carbon treatment is 0.035 wt % or more in terms of dry weight per degree Brix of the tien-cha extract.8: A fermented food product claim 1 , comprising a culture of lactic acid bacteria obtained by culturing the lactic acid bacteria in a culture medium in which the tien-cha extract essence according to is blended.9: A method for producing ...

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Номер записи: 47
31-03-2022 дата публикации

STEVIOL GLYCOSIDES COMPOSITIONS, PRODUCTION METHODS AND USES

Номер: US20220095658A1
Автор: MARKOSYAN Avetik
Принадлежит:

Steviol glycosides compositions are prepared from extracts. The compositions are able to provide a superior taste profile and can be used as sweeteners, sweetness enhancers, flavors, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals. 2Stevia rebaudianastevia. A sweetener composition comprising the steviol glycosides composition made by the process of claim 1 , and at least one additional sweetening agent selected from the group consisting of: rebaudioside A claim 1 , rebaudioside B claim 1 , rebaudioside C claim 1 , rebaudioside D claim 1 , rebaudioside E claim 1 , rebaudioside F claim 1 , rebaudioside G claim 1 , rebaudioside H claim 1 , rebaudioside rebaudioside J claim 1 , rebaudioside K claim 1 , rebaudioside L claim 1 , rebaudioside M claim 1 , rebaudioside N claim 1 , rebaudioside O claim 1 , dulcoside A claim 1 , steviolbioside claim 1 , rubusoside claim 1 , other steviol glycosides found in plant and mixtures thereof claim 1 , extracts claim 1 , glycosylated steviol glycosides claim 1 , steviol glycosides prepared by chemical claim 1 , enzymatic synthesis or by fermentation of recombinant microorganisms claim 1 , Luo Han Guo extract claim 1 , mogrosides claim 1 , glycosylated mogrosides claim 1 , high-fructose corn syrup claim 1 , corn syrup claim 1 , invert sugar claim 1 , fructooligosaccharides claim 1 , inulin claim 1 , inulooligosaccharides claim 1 , coupling sugar claim 1 , maltooligosaccharides claim 1 , maltodextrins claim 1 , dextrins claim 1 , limited dextrins claim 1 , corn syrup solids claim 1 , glucose claim 1 , maltose claim 1 , sucrose claim 1 , lactose claim 1 , allulose claim 1 , tagatose claim 1 , aspartame claim 1 , saccharin claim 1 , sucralose claim 1 , sugar alcohols and mixtures thereof.3. A flavor composition comprising the steviol glycosides composition made by the process of claim 1 , and at least one additional flavoring agent selected from the group consisting of: cola claim 1 , lemon claim 1 , lime claim 1 , ...

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Номер записи: 48
31-03-2022 дата публикации

Complex mushroom mycelium composition having liver function-improving activity and preparation method therefor

Номер: US20220095663A1
Автор: Hyun Min Kim, Jong Yea PARK, Mi Na PARK
Принадлежит: Giunchan Co Ltd

The present invention relates to a mushroom mycelium complex composition having a liver function-improving activity and a preparation method therefor. The composition is prepared by collectively inoculating the mycelia of three kinds of mushrooms that are Inonotus obliquus, Ganoderma lucidum, and Phellinus linteus, into a naked barley culture medium to obtain a mushroom mycelium complex and extracting the mushroom mycelium complex to obtain an extract of the mushroom mycelium complex. The composition has an effect of improving liver function.

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Номер записи: 49
29-03-2018 дата публикации

ENCAPSULATION SYSTEM FOR PROTECTION OF PROBIOTICS DURING PROCESSING

Номер: US20180084805A1
Автор: ANAL Anil Kumar, Fang Yuan, HAN Kyoung-Sik, KENNEDY Breda, Rivera Teodoro, Singh Harjinder
Принадлежит:

Comestible products, for example beverage products, are disclosed containing encapsulated probiotic bacteria having resistance to subjection to at least thermal and acidic conditions. Beverage products include at least one aqueous liquid and capsules comprising a gelled mixture of alginate and denatured protein, and probiotic bacteria entrapped within the gelled mixture. The average particle size of the capsules is optionally less than 1000 microns (μm) in diameter, such as less than 500 μm in diameter. Methods are provided for making such encapsulated probiotics by providing a mixture comprising sodium alginate, denatured protein and active probiotic cells, and combining the mixture with a divalent cation to initiate cold gelation of the sodium alginate and denatured protein to form a second mixture. The second mixture is passed through an opening having a diameter of less than 1000 μm to form capsules. The weight ratio of protein to alginate is from 1:1 to 9:1. 1. A food product comprising:{'sup': 9', '12, 'a plurality of capsules comprising a gelled mixture of substantially chemically unreacted alginate selected from a group consisting of sodium alginate or potassium alginate; denatured whey protein isolate; and about 1.0×10-1.0×10CFU/gram of probiotic bacteria cells;'}wherein the weight ratio of whey protein isolate to alginate is between 1:1 to 9:1;wherein the capsules have an average particle size of between about 1 micron to about 1000 microns (μm) in diameter; andwherein each of the plurality of capsules has an outer shell and an interior material comprising the same biopolymers, and wherein the outer shell has a denser polymerization than the interior material2. The food product of claim 1 , wherein the food product is a beverage claim 1 , and wherein the beverage further comprises:at least one aqueous liquid; andbetween 0.1 grams and 3 grams of the plurality of capsules per fluid ounce of beverage.3. The beverage of claim 2 , wherein the weight ratio of ...

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Номер записи: 50
21-03-2019 дата публикации

Vitamin D Composition

Номер: US20190083514A1
Автор: HOWE Bruce L., Prasad Kodimule Shyam
Принадлежит:

The invention is directed to compositions of vitamin D having enhanced bioavailability and enhanced stability. Methods of making and using the compositions of the invention are contemplated and disclosed. 115-. (canceled)16. A composition of vitamin D having enhanced stability and enhanced bioavailability , the composition comprising vitamin D in contact with at least one comestible oil , wherein said contact increases the bioavailability and stability of said vitamin D compared to control vitamin D that has not been contacted with said comestible oil.17. The composition of claim 16 , wherein said vitamin D is selected from the group consisting of vitamin D2 claim 16 , vitamin D3 claim 16 , and a combination thereof.18. The composition of claim 16 , wherein said comestible oil is selected from the group consisting of tomato seed oil claim 16 , corn oil claim 16 , olive oil claim 16 , canola oil claim 16 , palm oil claim 16 , safflower oil claim 16 , sunflower oil claim 16 , sesame oil claim 16 , peanut oil claim 16 , coconut oil claim 16 , rapeseed oil claim 16 , grapeseed oil claim 16 , soybean oil claim 16 , cotton seed oil claim 16 , and combinations thereof.19. The composition of claim 16 , wherein said vitamin D retains at least 90 percent of its activity 30 days after it is contacted with said comestible oil.20. The composition of claim 16 , wherein said vitamin D retains at least 86 percent of its activity 60 days after it is contacted with said comestible oil.21. The composition of claim 16 , wherein said vitamin D retains at least 72 percent of its activity 90 days after it is contacted with said comestible oil.22. The composition of claim 16 , wherein said contact increases the bioavailability of said vitamin D by about 2 fold.23. The composition of claim 16 , wherein at least one of said vitamin D and said comestible oil are purified.24. The composition of claim 16 , wherein said vitamin D is tomato leaf vitamin D.25. The composition of claim 16 , wherein ...

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Номер записи: 51
05-05-2022 дата публикации

BLENDS OF ESTERIFIED PROPOXYLATED GLYCEROL AND HIGHER MELTING POINT TRIGLYCERIDES

Номер: US20220132880A1
Автор: DiMaio Jeffrey R., Gennaro Peter, Hunt Zach
Принадлежит: Epogee, LLC

Certain characteristics of esterified propoxylated glycerol compositions and reduced-fat food products prepared therefrom may be modified and improved by combining such esterified propoxylated glycerol compositions with particular triglyceride compositions having higher melting points, wherein the melting and crystallization properties of each component are taken into account when selecting them for combination. For instance, EPG-based confectionary products having reduced issues with slump, blocking and demolding may be prepared by incorporating such a higher melting triglyceride composition, without compromising the organoleptic qualities of the resulting confectionary.

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Номер записи: 52
19-03-2020 дата публикации

Nutritional Compositions Containing An Elevated Level Of Inositol And Uses Thereof

Номер: US20200085762A1
Автор: Hondmann Dirk, Kuang Chenzhong, Rudolph Colin, Xiao Yan
Принадлежит:

A nutritional composition including no greater than about 7 g/100 kcal of a fat or lipid source; no greater than about 7 g/100 kcal of a protein or protein equivalent source; at least about 5 g/100 kcal of a carbohydrate; and at least about 9 mg/100 kcal of inositol, wherein the inositol comprises exogenous inositol and inherent inositol, and wherein the ratio of exogenous inositol to inherent inositol is at least 75:25. 1. A nutritional composition for enhancing neurological health and development in a subject , the nutritional composition comprising:a fat or lipid;a protein or protein equivalent;a carbohydrate; andinositol,wherein the inositol comprises exogenous inositol and inherent inositol, andwherein a ratio of the exogenous inositol to the inherent inositol is at least 75:25.2. The nutritional composition of claim 1 , which further comprises a long chain polyunsaturated fatty acid.3. The nutritional composition of claim 2 , wherein the long chain polyunsaturated fatty acid comprises at least one of docosahexaenoic acid claim 2 , arachidonic acid claim 2 , and combinations thereof.4. The nutritional composition of claim 2 , wherein the long chain polyunsaturated fatty acid is present from about 5 mg/100 kcal to about 75 mg/100 kcal.5. The nutritional composition of further comprising docosahexaenoic acid claim 1 , arachidonic acid claim 1 , phosphatidylethanolamines claim 1 , sphingomyelin claim 1 , alpha-lipoic acid claim 1 , epigallocatechin gallate claim 1 , sulforaphane claim 1 , or combinations thereof.6. The nutritional composition of further comprising about 10 mg/100 kcal to about 200 mg/100 kcal of lactoferrin.7. The nutritional composition of further comprising a prebiotic composition comprising polydextrose and galactooligosaccharides claim 1 , wherein the prebiotic composition comprises at least 20% w/w polydextrose and galactooligosaccharides and mixtures thereof.8. The nutritional composition of claim 1 , wherein the nutritional composition is ...

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Номер записи: 53
01-04-2021 дата публикации

GRANULATION OF A STEVIA SWEETENER

Номер: US20210092971A1
Автор: MARKOSYAN Avetik, PURKAYASTHA Siddhartha
Принадлежит:

A method for making a granulated sweetener is described. The resulting sweetener has a desirably high solubility level. 19-. (canceled)10. A method for producing a sweetener comprising the steps of:{'i': 'Stevia', 'A) introducing a sweetener powder with a solubility of at least about 1 g per 100 g of water at ambient temperature to a roll compaction apparatus to produce a compacted material;'}B) introducing the compacted material to a size reducing apparatus to obtain a granule mixture; and{'i': Stevia', 'Stevia, 'C) fractionating the granule mixture to obtain a granulated sweetener having a particle size ranging from about 140 μm to about 680 μm and having a dissolution rate greater than a dissolution rate of the powder.'}11Stevia. The method of claim 10 , wherein the dissolution rate of the granulated sweetener is at least about 0.75 grams per minute.12. The method of claim 10 , wherein the roll compaction apparatus operates at between about 5 rpm and about 20 rpm claim 10 , and at a roll pressure of between about 10 bar to about 60 bar to produce the compacted material; and the size reducing apparatus comprises a set of sequentially located granulators equipped with rotors rotating at between about 50 rpm to about 2000 rpm to obtain the granule mixture.13SteviaStevia rebaudiana. The method of wherein the sweetener powder is selected from a group consisting of: Stevioside claim 10 , Rebaudioside A claim 10 , Rebaudioside B claim 10 , Rebaudioside C claim 10 , Rebaudioside D claim 10 , Rebaudioside E claim 10 , Rebaudioside F claim 10 , Rebaudioside M claim 10 , Rebaudioside N claim 10 , Rebaudioside O claim 10 , Steviolbioside claim 10 , Dulcoside A claim 10 , Rubusoside claim 10 , other minor glycosides found in plants claim 10 , and a mixture thereof.14Stevia. The method of claim 10 , further comprising the step of combining the sweetener powder with an additional ingredient before introducing the powder to the roll compaction apparatus.15. The method of claim ...

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Номер записи: 54
05-04-2018 дата публикации

Free-Flowing Edible Composition, a Foodstuff Comprising It, Methods Employing It and a Method of Making the Composition

Номер: US20180092394A1
Автор: Bridges John, Butler Susan E., Hoffman Andrew J., Kanthak Justin, SHEN Shiji
Принадлежит:

The present disclosure relates to a free-flowing composition having controllable properties of bulk density, particle morphology, flowability and shakeability suitable, for example, for use on or in a foodstuff or a beverage. The composition includes a blend of: (i) a plurality of substantially discrete composite particles, each composite particle comprising a core of a first edible material provided with a discontinuous surface coating formed from a first plurality of non-uniformly sized particles of a second edible material; and (ii) a second plurality of non-uniformly sized particles of said second edible material. A foodstuff comprising the composition is claimed and so are methods of employing it. The application also claims a method of preparing thee composition, said method comprising the steps of: (a) combining the first edible material, provided in dry particulate form, with the second edible material, provided in dry particulate form; and (b) heating said combination to a forming temperature (T), which is at least equal to the glass transition temperature or softening temperature of the first edible material, with concurrent mixing thereof, so as to coat particles of the first edible material with a first plurality of non-uniformly sized particles of the second edible material, thereby forming composite particles of said composition, and leaving a second plurality of non-uniformly sized particles of the second edible material remaining which are intermingled with said composite particles. 1. A free-flowing edible composition having controllable properties of bulk density , particle morphology , flowability and shakeability , said composition comprising a blend of:(i) a plurality of substantially discrete composite particles, each composite particle comprising a core of a first edible material provided with a discontinuous surface coating formed from a first plurality of non-uniformly sized particles of a second edible material; and(ii) a second plurality ...

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Номер записи: 55
28-03-2019 дата публикации

DEHYDRATION PROCESS AND PRODUCT

Номер: US20190090518A1
Автор: Duoibes Albert R.
Принадлежит:

A food process and resulting product which includes (1) an initial dehydration of, and/or provision of dehydrated ingredients; (2) blending of the dehydrated ingredients sufficiently to form a dry aggregation; (3) oil enhancement of the dry aggregation; (4) rehydration of the ingredients; (5) agglomeration; and (6) final dehydration. The process results in a product that is a more attractive dehydrated product, more attractive and more pleasurable to eat when rehydrated, rehydrates faster, and remains fresh longer. 1. A process for food dehydration comprising: providing disparate dehydrated food ingredients; blending said disparate dehydrated food ingredients sufficiently to create a dry aggregation of said disparate dehydrated ingredients; performing oil enhancement of said disparate dehydrated food ingredients; rehydrating said disparate ingredients; and then performing a final dehydration of said aggregation.2. The process of in which said aggregation of ingredients are agglomerated after rehydration and prior to final dehydration.3. The process of in which said disparate dehydrated food ingredients have been dehydrated to o a water activity of 0.6 or below.4. The process of in which said oil enhancement is accomplished using vegetable oils comprised of short to medium chain fatty acids having a chain length range is 6-14 carbons.5. The process of in which said vegetable oil is MCT oil claim 4 , made by extracting the medium-chain triglycerides from coconut and/or palm oil.6. The process of in which the amount of oil used in said oil enhancement is from 2 to 10% by weight based on the weight of the blended aggregated ingredients.7. The process of in which said rehydration step is accomplished using sufficient water containing rehydration medium to rehydrate the aggregate blend to a pliable consistency.8. The process of in which said rehydration medium is used at about 25 to 100% by weight of the weight of the blended claim 7 , dehydrated ingredients blend.9. The ...

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Номер записи: 56
26-03-2020 дата публикации

Animal Feed Ingredient

Номер: US20200093156A1
Автор: Edmonds Michael, Johal Sarjit
Принадлежит:

Disclosed is a method of feeding an animal, such as swine. Generally, the method comprises administering humic acid and corn steep water to the animal in conjunction with feeding the animal, such as including humic acid and corn steep water with the animal's drinking water. Also disclosed is a composition that comprises humic acid and corn steep water solids, the composition being suitable for addition to an animal's drinking water. The disclosed method and composition are believed suitable for promoting animal weight gain. 1. A method of feeding an animal , comprising:administering corn steep water and humic acid in conjunction with animal feed over a time span of at least ten days, said corn steep water and humic acid being administered in a collective amount effective to promote weight gain over said time span.2. A method according to claim 1 , said corn steep water and humic acid being administered in said animal's drinking water.3. A method according to claim 2 , said corn steep water being administered in an amount ranging from 6% to 15% dry steep water solids by total weight and said humic acid being administered in an amount ranging from 0.15% to 0.3% dry solids by total weight.4. A method according to claim 2 , said animal comprising swine.5. A method according to claim 1 , further comprising administering butyric acid to said animal.6. A method according to claim 5 , said corn steep water being administered in an amount ranging from 6% to 15% dry steep water solids by total weight claim 5 , said humic acid being administered in an amount ranging from 0.15% to 0.3% dry solids by total weight claim 5 , and said butyric acid being administered in an amount ranging from 0.1% to 0.25% dry solids by total weight.7. A method of feeding an animal claim 5 , comprising:administering corn steep water and humic acid in said animal's drinking water over a time span of at least ten days, said corn steep water being administered in an amount ranging from 6% to 15% dry ...

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Номер записи: 57
09-06-2022 дата публикации

NUTRITIONAL COMPOSITION AND INFANT FORMULA FOR PROMOTING MYELINATION OF THE BRAIN

Номер: US20220175008A1
Автор: Bartfai Tamas, Deoni Sean, HAUSER Jonas, Schneider Nora
Принадлежит:

A synthetic nutritional composition comprising a fatty acid derivative for use to promote, support or optimise de novo myelination, in particular the de novo myelination trajectory, and/or brain structure, and/or brain connectivity, and/or intellectual potential and/or cognitive potential and/or learning potential and/or cognitive functioning in a subject, in particular a formula fed subject. 1. A method to promote , support or optimise de novo myelination , in particular the de novo myelination trajectory , and/or brain structure , and/or brain connectivity , and/or intellectual potential and/or cognitive potential and/or learning potential and/or cognitive functioning in a subject comprising administering a synthetic nutritional composition comprising a fatty acid derivative to a formula fed subject , wherein brain structure refers to the amount and/or spatial distribution of myelinated matter throughout the brain , and/or in specific brain regions , and wherein said cognitive function is optimised if the subject's scores in a standardized neurodevelopmental test are less than one standard deviation different from that of an exclusively breastfed subject of a well-nourished mother.2. The method according to wherein the subject is a human infant or child.3. The method according to wherein the fatty acid derivative is a compound comprising a fatty acid claim 1 , other than a phospholipid.4. The method according to wherein claim 3 , if the composition comprises a fatty acid derivative comprising docosahexaenoic acid it is present in the composition in an amount of 60 to 350 mg/100 g dry weight of the composition claim 3 , wherein if a fatty acid derivative comprising arachidonic acid is present in the composition it is comprised in an amount of 60 to 350 mg/100 g dry weight of the composition.5. The method according to wherein the composition further comprises an ingredient selected from the group consisting of a vitamin claim 1 , a mineral claim 1 , choline claim 1 ...

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Номер записи: 58
09-06-2022 дата публикации

NUTRITIONAL COMPOSITION AND INFANT FORMULA FOR PROMOTING DE NOVO MYELINATION

Номер: US20220175009A1
Автор: "ORegan Jonathan", Bartfai Tamas, Deoni Sean, HAUSER Jonas, Schneider Nora
Принадлежит:

A synthetic nutritional composition comprising a phospholipid and/or a metabolic precursor and/or metabolite thereof for use to promote, support or optimise de novo myelination, in particular the de novo myelination trajectory, and/or brain structure, and/or brain connectivity, and/or intellectual potential and/or cognitive potential, and/or learning potential and/or cognitive functioning in a subject, in particular a formula fed subject. 1. A method to promote , support or optimise de novo myelination , and/or brain structure , and/or brain connectivity , and/or intellectual potential , and/or cognitive potential , and/or learning potential and cognitive function in a formula fed subject , wherein the brain structure refers to an amount and/or a spatial distribution of myelinated matter throughout the brain of the formula fed subject and/or in specific brain regions of the formula fed subject , and wherein the cognitive function is optimised if scores of the formula fed subject in a standardized neurodevelopmental test are less than one standard deviation different from that of an exclusively breastfed subject of a well-nourished mother , the method comprising administering a synthetic nutritional composition comprising a phospholipid and/or a metabolic precursor and/or metabolite thereof to the formula fed subject.2. The method according to wherein the formula fed subject is a human infant or child.4. The method according to wherein the phospholipid is selected from the group consisting of phosphatidylcholine claim 3 , phosphatidylinositole claim 3 , phosphatidylserine claim 3 , phosphatidylethanolamine claim 3 , and sphingomyelin claim 3 , and any mixture of any of the foregoing.5. The method according to wherein claim 4 , the composition comprises sphingomyelin in an amount higher greater than 300 mg/kg dry weight of the composition.6. The method according to wherein the composition further comprises an ingredient selected from the group consisting of a vitamin ...

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Номер записи: 59
26-04-2018 дата публикации

GEL CAPSULE CONTAINING STEROL AND SOLUBILISING AGENT

Номер: US20180110254A1
Автор: BOHN Heribert, GIERKE Juergen, HEER Marianne, HELGASON Thrandur, SCHMELLER Thorten, Weidner Martin, WEILAND Anja
Принадлежит:

The present invention relates to gel capsules comprising sterol and solubilizer for use as food supplement or as pharmaceutical. 115.-. (canceled)16. A formulation for gel capsules comprising substantially sterol ester and solubilizer.17. The formulation according to claim 16 , wherein the sterol ester has been obtained from sterols of plant origin (phytosterols) or the hydrogenated analogs thereof claim 16 , the stanols.18. The formulation according to claim 17 , wherein the sterol ester has been obtained from sterols.19. The formulation according to claim 16 , wherein the sterol ester is obtained by esterification of fatty acids of natural origin.20. The formulation according to claim 19 , wherein the fatty acids are monounsaturated or polyunsaturated fatty acids.21. The formulation according to claim 20 , wherein the fatty acids comprise omega-3 fatty acids in an amount of at least 30 percent by weight claim 20 , based on the fatty acid portion.22. The formulation according to claim 16 , wherein claim 16 , the solubilizer is selected from the group consisting of polysorbates claim 16 , lecithins claim 16 , sodium stearoyl-2-lactylates claim 16 , and combinations thereof.23. The formulation according to claim 22 , comprising at least one substance selected from the group consisting of fatty acid esters of ascorbic acid claim 22 , fatty acid esters of isoascorbic acid claim 22 , and sugar esters with fatty acids.24. The formulation according to claim 23 , comprising ascorbyl fatty acid ester claim 23 , lecithin claim 23 , and polysorbate.25. The formulation according to claim 16 , wherein the formulation optionally comprises water or oil claim 16 , and wherein claim 16 , if present claim 16 , the water or oil is present in an amount of not more than 15% by weight claim 16 , based on the formulation.26. A gel capsule comprising the formulation according to .27. The gel capsule according to in the form of a soft or hard capsule.28. The gel capsule according to for ...

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Номер записи: 60
09-06-2022 дата публикации

CALCIUM LACTATE COMPOSITIONS AND METHODS OF USE

Номер: US20220175706A1
Автор: CHANG Chong Hwan, JEONG Keun-Yeong
Принадлежит: METIMEDI PHARMACEUTICALS CO., LTD.

The invention relates to pharmaceutical compositions comprising calcium lactate as an active agent and a polysaccharide, polymer, lipid, or a combination thereof. The pharmaceutical compositions are useful treating cancer. The invention also relates to foods and nutrient compositions comprising calcium lactate. 1. An enteric coated oral composition comprising:a therapeutically effective amount of calcium lactate; anda polysaccharide,wherein the enteric coated oral composition is formulated for rapid disintegration in the intestinal environment, and the oral composition is coated with a pharmaceutically acceptable enteric coating;the enteric coating comprises a hydroxypropyl methyl cellulose phthalate (HPMCP), cellulose acetate phthalate (CAP), polyvinyl acetate phthalate (PVAP), shellac, polymer of methacrylic acid and an ester thereof, or combinations thereof, andthe weight ratio of the calcium lactate and the enteric coating is from 10:0.5 to 1:1.5.2. The enteric coated oral composition of claim 1 , wherein the therapeutically effective amount of calcium lactate in the unit dose ranges from 100 mg to 1000 mg.3. The enteric coated oral composition of claim 1 , wherein the polysaccharide is microcrystalline cellulose.4. The enteric coated oral composition of claim 1 , wherein the enteric coating claim 1 , further comprises at least one pharmaceutically acceptable lubricant and at least one plasticizer.5. The enteric coated oral composition of claim 1 , wherein the enteric coated oral composition is in the form of a tablet claim 1 , pellets or capsule.6. A pharmaceutical oral composition comprising the enteric coated oral composition of . The pharmaceutical oral composition of claim 1 , further comprising an anticancer agent.87. The pharmaceutical oral composition of claim claim 1 , wherein the anticancer agent is selected from the group consisting of Imatinib claim 1 , 5-Fluorouracil claim 1 , lrinotecan claim 1 , Sunitinib claim 1 , Oxaliplatin claim 1 , Paclitaxel ...

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Номер записи: 61
25-04-2019 дата публикации

METHOD FOR THE PREPARATION OF A MONOGLYCERIDE HYDRATE PRODUCT

Номер: US20190116828A1
Автор: BOTTS Jeff Bradley, DOUCET Jimmy Ray
Принадлежит: CARAVAN INGREDIENTS INC.

The present invention relates to a method for preparing a monoglyceride hydrate product, which product may be used as an emulsifier in various food and non-food applications. The present invention further relates to the monoglyceride hydrate product obtainable by said method. The invention further relates to a monoglyceride hydrate product, comprising monoglycerides, with saturated fatty acid residues, water and non-hydrogenated monoglycerides and/or diglycerides having unsaturated fatty acid residues. 122-. (canceled)23. A method for preparing a monoglyceride hydrate product , comprising:(a) mixing a monoglyceride composition having an iodine value of 15 or lower with water, wherein the ratio of monoglycerides to water ranges from 4:1 to 1:5;(b) cooling the mixture of step (a) below the Krafft temperature of the monoglyceride composition, such that at least a part of the monoglycerides crystallize;(c) mixing the mixture of step (b) with a co-emulsifier comprising non-hydrogenated monoglycerides and/or diglycerides and having an iodine value of 25 or higher; and(d) homogenizing the mixture of step (c), (i) 15 to 80% by weight monoglycerides having an iodine value of 15 or lower;', '(ii) 0.5 to 20% by weight non-hydrogenated monoglycerides and/or diglycerides having an iodine value of 25 or higher; and', '(iii) 5 to 80% by weight water., 'wherein the monoglyceride hydrate product obtained in step (d) comprises24. The method according to claim 23 , wherein the ratio of monoglycerides to water ranges from 1:1 to 1:3.5.25. The method according to claim 23 , wherein at least 75% by weight of the monoglycerides of the monoglyceride composition of step (a) comprises fatty acid residues with a chain length between 12 and 22 carbon atoms.26. The method according to claim 23 , wherein at least 75% by weight of the monoglycerides of the monoglyceride composition of step (a) comprise fatty acid residues chosen from stearic acid claim 23 , myristic acid claim 23 , pentadecylic ...

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Номер записи: 62
25-04-2019 дата публикации

COMPOSITIONS COMPRISING WHEY PROTEIN AND GUM ARABIC

Номер: US20190116859A1
Автор: BONNAUD Florian, NOBLE Olivier, Valentini Céline
Принадлежит: Compagnie Gervais Danone

The invention relates to compositions comprising a high amount of whey protein. The compositions further comprise Gum Arabic. Such compositions have a good processability and/or texture. 1. An aqueous composition comprising:water,at least 8.0% by weight of whey protein, andat least 2.0% by weight of Gum Arabic,wherein:the pH is of from 5.0 to 9.0, andthe weight ratio GA/WP between Gum Arabic and whey protein is higher than 0.25 and lower than 1.00.2. The composition according to claim 1 , further comprising native starch.3. The composition according to claim 2 , wherein the concentration of native starch is of from 0.1% to 1.0%.4. The composition according to claim 1 , wherein the Gum Arabic is Acacia Senegal Gum.5. The composition according to claim 1 , wherein the concentration of whey protein is of at least 10.0%.6. The composition according to claim 1 , wherein the pH is of from 6.5 to 7.5.7. The composition according to claim 1 , wherein the whey protein is at least partly solubilized in the water claim 1 , optionally in the form of at least partially solubilized complex.8. The composition according to claim 1 , having a viscosity at 10° C. at 64 sof lower than 1500 mPa·s.9. The composition according to claim 1 , having a gel strength of lower than 8000 g.10. The composition according to claim 1 , comprising at most 8.0% by weight of sugar.11. The composition according to claim 1 , further comprising a calcium complexing agent claim 1 , preferably trisodium phosphate.12. The composition according to claim 1 , wherein the whey protein is a whey protein isolate.13. A process of making the composition according to claim 1 , comprising the steps of:a) preparing an aqueous mixture comprising the water, the whey protein, the Gum Arabic and optionally native starch, andb) heat-treating at a temperature of at least 70° C.14. The process according to claim 13 , wherein step a) comprises a step of hydrating the Gum Arabic claim 13 , then adding the whey protein claim 13 ...

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Номер записи: 63
10-05-2018 дата публикации

ANTHOCYANIN DYE PREPARATION

Номер: US20180125105A1
Автор: Imai Masashi, INIWA Minoru, NISHIYAMA Koji, SUZUKI Mayu
Принадлежит:

An object of the present invention is to provide a technique of suppressing precipitation of an anthocyanin pigment in a range other than the highly acidic range. 1. An anthocyanin pigment preparation , comprising:an anthocyanin pigment; andan emulsifier,wherein the pH when the anthocyanin pigment preparation is diluted with water or dissolved in water so that a color value becomes 10 is more than 3.2. The anthocyanin pigment preparation according to claim 1 , wherein an aqueous solution having a concentration at a color value of 10 has a pH in a range of 3.5 to 10.3. The anthocyanin pigment preparation according to claim 1 , wherein the anthocyanin pigment preparation is a liquid.4. The anthocyanin pigment preparation according to claim 1 , wherein the anthocyanin pigment preparation is a powder.5. The anthocyanin pigment preparation according to claim 1 , wherein the color value is in a range of 10 to 700.6. The pigment preparation according to claim 1 , wherein the pigment preparation contains an alkalifying agent.7. The anthocyanin pigment preparation according to claim 1 , wherein the emulsifier is one or more emulsifiers selected from the group consisting of glycerin fatty acid esters claim 1 , quillaia extracts claim 1 , polysorbates claim 1 , pectin claim 1 , gum arabic claim 1 , gum ghatti claim 1 , xanthan gum claim 1 , sodium carboxymethylcellulose claim 1 , and water-soluble soybean polysaccharides.8. The anthocyanin pigment preparation according to claim 1 , wherein the anthocyanin pigment is one or more pigments selected from the group consisting of red radish pigments claim 1 , purple sweet potato pigments claim 1 , grape juice pigments claim 1 , and red cabbage pigments.9. The pigment preparation according to claim 1 , wherein claim 1 , when a pigment solution A having a color value of 20 is prepared by diluting a sample of the pigment preparation with water or dissolving the sample in water claim 1 , or claim 1 , if the sample of the pigment ...

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Номер записи: 64
02-05-2019 дата публикации

SAVOURY CONCENTRATE COMPRISING STRUCTURED AQUEOUS PHASE

Номер: US20190124965A1
Автор: Koppert Remco Johannes, Lemmers Marc, Mellema Michel
Принадлежит: CONOPCO, INC., D/B/A UNILEVER

The invention relates to an oil-continuous savoury concentrate comprising: •24-85 wt. % of fat by weight of the total concentrate, said fat having a solid fat content at 20° C. (N20) of at least 2 wt % (the solid fat is expressed as wt % by weight of the total amount of fat in the savoury concentrate); •8-50 wt. % of water by weight of the total concentrate; •0.1-20 wt % of water structuring agent by weight of the amount of water in the concentrate; •0.2-3 mol per 100 g of water of alkalimetal cation selected from Na+, K+ and combinations thereof; •0.2-3 mol chloride anion per 100 g of water; wherein fat and water are present in a weight/weight ratio fat to water of at least 2:3, preferably of at least 3:4. The savoury concentrate of the present invention can suitably be used as a base for the preparation of, for instance, soups and sauces. The savoury concentrate is ambient stable and despite the fact that it contains a substantial amount of salt, it exhibits a reduced tendency to form particles of crystalline salt. 2. Savoury concentrate according to wherein fat and water are present in a weight/weight ratio fat to water of at least 3:4.3. Savoury concentrate according to having a consistency that allows it to be squeezed out of a pouch.4. Savoury concentrate according to claim 1 , wherein the combination of fat and water represents at least 40 wt. % by weight of the total concentrate.5. Savoury concentrate according to claim 1 , wherein fat and water are present in the savoury concentrate in a weight/weight ratio of fat to water of at least 1:1.6. Savoury concentrate according to claim 1 , wherein the water-structuring agent is selected from the group of agar claim 1 , pectins claim 1 , xanthan gum claim 1 , gellan gum claim 1 , galactomannans claim 1 , glucomannans claim 1 , gelatins claim 1 , maltodextrins claim 1 , inulins claim 1 , cellulose fibres and combinations thereof.7. Savoury concentrate according to claim 1 , wherein the concentrate has a water ...

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Номер записи: 65
01-09-2022 дата публикации

Goods protection insert and uses thereof

Номер: US20220272994A1
Автор: Ifat Hammer
Принадлежит: Liva Bio Protection Technologies Ltd

The present disclosure provides protection inserts comprising a discrete substrate-forming material holding a nutrient composition, the nutrient composition comprising a combination of nutrients for supporting selective growth of one or more bacteriocin-producing bacterium on said substrate and being essentially free of externally added microorganisms Also disclosed herein is a consumer goods package comprising goods to be protected and a protection insert disclosed herein as well as methods of protecting goods making use of the insert disclosed herein.

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Номер записи: 66
23-04-2020 дата публикации

STEVIA SWEETENER WITH IMPROVED SOLUBILITY

Номер: US20200120966A1
Автор: Shi Jingang, Wang Hansheng
Принадлежит:

The invention describes a stevia sweetener with improved solubility in an aqueous solution for convenience of use in the food and beverage industry. 122.-. (canceled)23. A method of improving the sweetness of a beverage , comprising:adding an effective amount of a steviol glycoside composition to the beverage,wherein the steviol glycoside composition is stable in the water or water/alcohol solution for at least 1 day to greater than 30 days at a temperature from 0° C. to about 25° C.,wherein the steviol glycoside composition comprises rebaudioside A and rebaudioside B, or rebaudioside A and rebaudioside D, or rebaudioside A and stevioside, or rebaudioside A, rebaudioside B and rebaudioside D, or rebaudioside A, rebaudioside B, rebaudioside D and stevioside, andwherein the steviol glycosides in the steviol glycoside composition has a solubility that is greater than or equal to 10 g/100 g water or water/alcohol solution.24. The method of claim 23 , wherein the steviol glycoside composition further comprises rebaudioside M.25. The method of claim 23 , wherein the steviol glycoside composition further comprises rebaudioside C.26. The method of claim 23 , wherein the steviol glycoside composition further comprises rebaudioside E.27. The method of claim 23 , wherein the steviol glycoside composition further comprises rebaudioside F.28. The method of claim 23 , wherein the steviol glycoside composition further comprises rubusoside.29. The method of claim 23 , wherein the steviol glycoside composition further comprises dulcoside A.30. The method of claim 23 , wherein the steviol glycoside composition further comprises a sweetener selected from the group consisting of cyclamates and salts thereof claim 23 , sucralose claim 23 , aspartame claim 23 , saccharin and salts thereof claim 23 , stevia claim 23 , rebaudioside A claim 23 , xylitol claim 23 , acesulfame-K claim 23 , neotame claim 23 , N [N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine-1-methyl ...

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Номер записи: 67
23-04-2020 дата публикации

STEVIA SWEETENER WITH IMPROVED SOLUBILITY

Номер: US20200120969A1
Автор: Shi Jingang, Wang Hansheng
Принадлежит:

The invention describes a sweetener with improved solubility in an aqueous solution for convenience of use in the food and beverage industry. 122.-. (canceled)23. A steviol glycoside composition with improved solubility in a water or water/alcohol solution ,wherein the steviol glycoside composition is stable in the water or water/alcohol solution for at least 1 day to greater than 30 days at a temperature from 0° C. to about 25° C.,wherein the steviol glycoside composition comprises rebaudioside A and rebaudioside B, or rebaudioside A and rebaudioside D, or rebaudioside A and stevioside, or rebaudioside A, rebaudioside B and rebaudioside D, or rebaudioside A, rebaudioside B, rebaudioside D and stevioside, andwherein the steviol glycoside composition has a solubility that is greater than or equal to 10 g/100 g water or water/alcohol solution.24. The steviol glycoside composition according to claim 23 , wherein the alcohol is selected from the group consisting of methanol claim 23 , ethanol claim 23 , propanol claim 23 , isopropanol claim 23 , n-butanol claim 23 , sec-butanol claim 23 , isobutanol claim 23 , tert-butanol claim 23 , n-pentanol claim 23 , sec-pentanol claim 23 , isopentanol and neopentanol.25. The steviol glycoside composition according to claim 23 , wherein the water or water/alcohol solution is from about 60% to about 1% alcohol by volume.26. The steviol glycoside composition according to claim 23 , wherein rebaudioside A is the main component.27. The steviol glycoside composition according to claim 23 , wherein the steviol glycoside composition is stable in water or water/alcohol solution at room or ambient temperature.28. A sweetener composition comprising the steviol glycoside composition according to and a sweetener.29stevia. The sweetener composition according to claim 28 , wherein the sweetener is selected from the group consisting of cyclamates and salts thereof claim 28 , sucralose claim 28 , aspartame claim 28 , saccharin and salts thereof ...

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Номер записи: 68
23-04-2020 дата публикации

MIXED SALT COMPOSITIONS FOR PRODUCING ELEVATED AND SUSTAINED KETOSIS

Номер: US20200121623A1
Автор: Millet Gary
Принадлежит:

Ketogenic compositions including a plurality of beta-hydroxybutyrate (BHB) salts and beta-hydroxybutyric acid are formulated to induce or sustain ketosis in a subject to which the ketogenic compositions are administered. The BHB composition is formulated to provide a biologically balanced set of cationic electrolytes, and is formulated to avoid detrimental health effects associated with imbalanced electrolyte ratios. A ketogenic composition includes beta-hydroxybutyric acid and a plurality of BHB salts selected from sodium, potassium, calcium, and magnesium. The BHB composition may include transition metal cations (e.g., zinc or iron), one or more BHB-amino acid salts, a short-, medium-, or long chain fatty acid source, vitamin D3, flavorant, or other excipient. 120-. (canceled)21. A composition for increasing blood ketone level in a subject , comprising:beta-hydroxybutyric acid; and sodium beta-hydroxybutyrate;', 'potassium beta-hydroxybutyrate;', 'calcium beta-hydroxybutyrate; and', 'magnesium beta-hydroxybutyrate;, 'a plurality of beta-hydroxybutyrate salts selected fromwherein the composition is in solid and/or powder form.22. The composition of claim 21 , wherein beta-hydroxybutyrate salts comprise at least three of:sodium beta-hydroxybutyrate;potassium beta-hydroxybutyrate;calcium beta-hydroxybutyrate; ormagnesium beta-hydroxybutyrate.23. The composition of claim 21 , wherein the beta-hydroxybutyrate salts comprise:sodium beta-hydroxybutyrate;potassium beta-hydroxybutyrate;calcium beta-hydroxybutyrate; andmagnesium beta-hydroxybutyrate24. The composition of claim 23 , wherein the sodium beta-hydroxybutyrate claim 23 , the potassium beta-hydroxybutyrate claim 23 , the calcium beta-hydroxybutyrate claim 23 , and the magnesium beta-hydroxybutyrate are included in relative proportions so that a quantity of the composition that provides the recommended daily allowance (RDA) of calcium provides no more than the RDA for each of sodium claim 23 , potassium claim 23 , ...

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Номер записи: 69
03-06-2021 дата публикации

SYSTEM AND METHOD OF ESTIMATING LIVESTOCK WEIGHT

Номер: US20210161193A1
Автор: Bellis Timothy, Dumm Richard H.
Принадлежит:

A system and method for estimating livestock weight is described. Embodiments of the system can include a computing device and a three-dimensional tag configured to be secured to an animal. One or more images of an animal, including the three-dimensional tag, can be processed to take various measurements of the animal. A scaling factor for the measurements can be based on the three-dimensional tag. After the measurement are calibrated, a weight of the animal can be estimated based on the calibrated measurements. 1. A method for estimating a weight of an animal , the method comprising:obtaining a plurality of images of a first animal having a three-dimensional object attached to the first animal, the three-dimensional object having known dimensions; and calibrating dimensions of the first animal in a first image based on the three-dimensional object;', 'calibrating dimensions of the first animal in a second image based on the three-dimensional object;', 'constructing a first 3-D model representing the first animal based on the calibrated dimensions of the first animal in the first image and the second image;', 'calculating the first estimated weight of the first animal based on the first 3-D model of the first animal., 'processing the plurality of images to calculate a first estimated weight of the first animal, the step of processing including2. The method of claim 1 , the method further including:introducing a scaling factor based on a breed of the first animal; andadjusting the first estimated weight of the first animal based on the scaling factor.3. The method of claim 2 , wherein the scaling factor takes into account hair length based on the breed of the first animal.4. The method of claim 1 , wherein the first image and the second image are taken with an infrared camera in a 750 nm-1 mm wavelength spectrum.5. The method of claim 4 , wherein images taken by the infrared camera in the 750 nm-1 mm wavelength penetrate hair and reflect back off of skin of an animal ...

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Номер записи: 70
09-05-2019 дата публикации

STEVIOL GLYCOSIDES COMPOSITIONS, PRODUCTION METHODS AND USES

Номер: US20190133167A1
Автор: MARKOSYAN Avetik
Принадлежит:

Steviol glycosides compositions are prepared from extracts. The compositions are able to provide a superior taste profile and can be used as sweeteners, sweetness enhancers, flavors, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals. 1. A process for producing a steviol glycosides composition , comprising the steps of:{'i': 'Stevia rebaudiana', 'a) providing a starting material comprising at least one steviol glycoside of plant;'}b) providing aqueous alcohol;c) dissolving the starting material in the aqueous alcohol to obtain a solution of starting material;d) holding the solution of starting material at a temperature ranging from about −24° C. to about 80° C. during a time interval ranging from about 1 minute to about 240 hours, to obtain a crystallized steviol glycosides composition;e) separating the crystallized steviol glycosides composition from a mother liquor to obtain a separated steviol glycosides composition; andf) drying the separated steviol glycosides composition to yield the steviol glycosides composition,wherein the steviol glycosides composition has at least 0.01% solubility in 20° C. water.2Stevia rebaudianastevia. A sweetener composition comprising the steviol glycosides composition made by the process of claim 1 , and at least one additional sweetening agent selected from the group consisting of: rebaudioside A claim 1 , rebaudioside B claim 1 , rebaudioside C claim 1 , rebaudioside D claim 1 , rebaudioside E claim 1 , rebaudioside F claim 1 , rebaudioside G claim 1 , rebaudioside H claim 1 , rebaudioside rebaudioside J claim 1 , rebaudioside K claim 1 , rebaudioside L claim 1 , rebaudioside M claim 1 , rebaudioside rebaudioside O claim 1 , dulcoside A claim 1 , steviolbioside claim 1 , rubusoside claim 1 , other steviol glycosides found in plant and mixtures thereof claim 1 , extracts claim 1 , glycosylated steviol glycosides claim 1 , steviol glycosides prepared by chemical claim 1 , enzymatic synthesis or by fermentation ...

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Номер записи: 71
09-05-2019 дата публикации

A MIXTURE OF D-SERINE AND CAFFEINE FOR OBTAINING THE EFFECT OF PREVENTING THE DECLINE OF LEARNING ABILITY OR MEMORY CAUSED BY STRESS AND ENHANCING LEARNING ABILITY OR MEMORY, AND A FUNCTIONAL FOOD COMPOSITION CONTAINING THE SAME

Номер: US20190134047A1
Автор: Chu Kon, JEON Dae Jong, JUNG Keun Hwa, Kim Man Ho, Lee Sang Kun, LEE Soon Tae
Принадлежит:

Provided is a mixture containing D-serine and caffeine as an active ingredient for obtaining the effect of preventing the decline of learning ability or memory caused by stress, reducing the influence of stress and enhancing learning ability or memory, and to provide a functional food composition containing the same. 1. A mixture having an effect of preventing the decline of learning ability and memory caused by stress , comprising a composition containing mixed D-serine and caffeine as an active ingredient.2. The mixture having an effect of preventing the decline of learning ability and memory caused by stress of claim 1 , wherein the said composition contains D-serine and caffeine at a constant weight ratio.3. The mixture having an effect of preventing the decline of learning ability and memory caused by stress of claim 1 , wherein the said composition contains 50 mg of D-serine and 10 mg of the caffeine.4. The mixture having an effect of preventing the decline of learning ability and memory caused by stress of claim 1 , wherein the said composition contains 500 mg of D-serine and 10 mg of the caffeine.5. The mixture having an effect of preventing the decline of learning ability and memory caused by stress of claim 1 , wherein the said composition contains D-serine and caffeine in a weight ratio of 5:1.6. The mixture having an effect of preventing the decline of learning ability and memory caused by stress of claim 1 , wherein the said composition further comprises at least one vitamin selected from the group consisting of vitamin A complex claim 1 , vitamin B complex claim 1 , vitamin C claim 1 , vitamin D and vitamin E.7. A mixture having an effect of reducing the influence of stress claim 1 , and enhancing learning ability and memory claim 1 , comprising a composition containing mixed D-serine and caffeine as an active ingredient.8. The mixture having an effect of enhancing learning ability and memory of claim 7 , wherein the said composition further comprises ...

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Номер записи: 72
24-05-2018 дата публикации

FOOD SUPPLEMENT FOR USE IN A PROCESS OF METABOLIC REBALANCING

Номер: US20180139997A1
Автор: COLOGNATO RENATO, MANGANINI MASSIMILIANO, MARIOTTI MASSIMO, PIGOLI Giuseppe, SCOZZESI Alesandro
Принадлежит: GEXNANO S.R.L.

A composition for a food supplement comprising a substance capable of exerting an anti-oedemigenous and/or anti-inflammatory action in soft organic tissues, a substance capable of exerting an antioxidant action and at least one substance facilitating penetration, through a cell membrane, of the substance capable of exerting an anti-oedemigenous and/or anti¬inflammatory action and/or of the substance capable of exerting an antioxidant action, for use in the treatment of female infertility. 1. A composition for use in the treatment and/or prevention of female infertility , comprising:bromelain;at least one substance capable of exerting an antioxidant action, selected from the group consisting of: papain, curcumin and mixtures thereof, andat least one substance facilitating penetration through a cell membrane, selected from the group consisting of: membrane phospholipids, biopolymers or biocompatible polymers, serum albumin, bovine serum albumin, piperidine and mixtures thereof.2. The composition according to claim 1 , for use in the treatment and/or prevention of unexplained female infertility.3. The composition according to claim 1 , for use in the treatment and/or prevention of immune-mediated female infertility.4. The composition according to wherein a total mass of a single unit of administration of said composition has an overall weight between 0.40 grams and 1 gram.5. The composition according to wherein said membrane phospholipids are selected from among the group consisting of: phosphatidylinositol claim 1 , phosphatidylethanolamine claim 1 , phosphatidylcholine claim 1 , phosphatidylserine and mixtures thereof.6. The composition according to claim 1 , wherein said biopolymers or biocompatible polymers are selected from the group consisting of: polyethylene glycol (PEG) claim 1 , polyamide amine/polyacrylic acid (PAA) claim 1 , polycaprolactone (PCL) claim 1 , poly(trimethylene carbonate) (PTMC) and mixtures thereof.7. The composition according to claim 1 , ...

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Номер записи: 73
22-09-2022 дата публикации

Fat Composition

Номер: US20220295812A1
Автор: Erik Paul Alosin Berenschot, Jeanine Luvelle Werleman, Martin Aalberts, Renee Boerefijn
Принадлежит: Bunge Loders Croklaan BV

A fat composition comprises: from 10% to 30% by weight of diglycerides; and from 70% to 90% by weight of triglycerides, wherein the triglycerides comprise from 40% to 75% by weight of CN50 triglycerides and from 15% to 40% by weight of CN52 triglycerides; based on total triglycerides present in the composition; and wherein the fat composition has from 55 to 85 solid fat content at 10° C.; and from 35 to 70 solid fat content at 20° C.; and from 5 to 25 solid fat content at 30° C.; and from 0 to 10 solid fat content at 40° C.; measured on 20° C. stabilized fat according to ISO 8292-1.

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Номер записи: 74
07-06-2018 дата публикации

AMINO ACID SUPPLEMENTATION FOR A HEALTHY MICROBIOTA ECOSYSTEM

Номер: US20180153842A1
Автор: Breuille Denis, Faure Magali, Rochat Florence, Theulaz Irene Corthesy
Принадлежит:

A nutritional composition is used to reconstitute an optimal healthy microbiota ecosystem in humans or animals. In particular, an ingestible carrier contains specific amino acids designed to favor the growth of bacteria favorable to individuals health or for reducing the risk of developing deleterious events. In another aspect, specific amino acids are used to reconstitute an optimal healthy microbiota ecosystem in humans or animals, in particular in infants, critically ill patients, in the case of chronic diseases or any stresses impacting the gut and in elderly people. 1: A method of restoring the integrity of gut barrier in a human or animal in need thereof , the method comprising:orally administering to the human or animal a composition comprising free amino acids comprising serine, proline and threonine.2: The method of claim 1 , wherein the human or animal has a chronic disease impacting the gut.3: The method of claim 1 , wherein the human or animal has a pathologic condition within the gastrointestinal tract.4: The method of claim 1 , wherein the human or animal has chronic or acute inflammation in the gastrointestinal tract.5: The method of claim 1 , wherein the human or animal is an adult.6: The method of claim 1 , wherein the composition is administered to the human or animal in an amount that provides 0.04 to 0.20 g of the threonine/kg body weight/day claim 1 , 0.07 to 0.35 g of the serine/kg body weight/day claim 1 , and 0.07 to 0.3 g of the proline/kg body weight/day.7: The method of claim 1 , wherein the composition is a food product.8: The method of claim 7 , wherein the food product is in a form selected from the group consisting of a powder claim 7 , a liquid concentrate claim 7 , a ready-to-drink beverage claim 7 , and combinations thereof.9: The method of claim 1 , wherein the composition further comprises an ingredient selected from the group consisting of a source of protein claim 1 , a source of fat claim 1 , a source of carbohydrate claim 1 , ...

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Номер записи: 75
23-05-2019 дата публикации

Sugar Product Containing L-arabinose and Preparing and Using Methods Thereof

Номер: US20190150495A1
Автор: Chengfu Wang, Lei Wang, Xiaoning Qiao
Принадлежит: Qingdao Mifutang Health Technology Co Ltd

In the present invention, a sugar product containing L-arabinose and preparing and using methods thereof are provided. The sugar product comprises an edible sugar particle and an L-arabinose enclosing a surface of the edible sugar particle. The edible sugar particle has a particle diameter of 0.15 mm˜0.25 mm; the L-arabinose has an enclosing thickness of 0.001 mm˜0.08 mm; and in each mass part of the sugar product, the edible sugar particle accounts for 80%˜99% in mass percentage, and a dry matter of the L-arabinose accounts for 1%˜20% in mass percentage. With the solution as provided in the present invention, the uniformity of distribution of the L-arabinose on the surface of the edible sugar is improved.

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Номер записи: 76
14-06-2018 дата публикации

Amino acid supplementation

Номер: US20180161296A1
Автор: Benjamin James DASCOMBE, Diane Lisa SPARKES, Richard Hugh Dunstan, Timothy Kilgour ROBERTS
Принадлежит: Newcastle Innovation Ltd

Provided herein are compositions comprising amino acids and uses of such compositions to aid in recovery from exercise, illness or injury, in performance during exercise, in survival in extreme climatic conditions, and to reduce fatigue. The present disclosure relates to amino acid supplements, which may serve to supplement amino acids lost in sweat.

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Номер записи: 77
30-05-2019 дата публикации

CHEWING GUM WITH STEVIA

Номер: US20190159475A1
Автор: Mikkelsen Rikke, Suleymanoglu Evsen, Violi Marco
Принадлежит: PERFETTI VAN MELLE S.P.A.

Disclosed is a chewing gum comprising in the percentage of at least 0.05% by weight of the total gum, at least one calcium salt, and one or more high-viscosity elastomers. 111-. (canceled)12. A chewing gum comprising{'i': 'Stevia', 'in percentages of at least 0.05% by weight on the total of the gum,'}calcium carbonate andbutyl rubber as high viscosity elastomer.13. A chewing gum according to wherein the butyl rubber has a Mooney viscosity of 51±5 units and an unsaturation percentage ranging from 1% to 3%.14. A chewing gum according to wherein the calcium carbonate to high viscosity elastomer(s) weight ratio ranges from 1:1 to 15:1.15. A chewing gum according to wherein the calcium carbonate to high viscosity elastomer(s) weight ratio ranges from 2:1 to 13.5:1.16. A chewing gum according to wherein the high viscosity elastomer(s) minimum percentage is 2%.17. A chewing gum according to wherein the high viscosity elastomer(s) minimum percentage is 3%.18. A chewing gum according to wherein the particle size of calcium carbonate ranges from 0.1 to 100 μm.19. A chewing gum according to wherein the particle size of calcium carbonate ranges from 0.1 to 30 μm.20. A chewing gum according to wherein the particle size of calcium carbonate ranges from 0.1 to 15 μm. The object of the invention is chewing gum comprising as sweetener, at least one calcium salt, and one or more high-viscosity elastomers.Chewing gum typically comprises one water-soluble part consisting of sugar or sugar substitutes (i.e. polyalcohols and intensive sweeteners), flavourings, colorants and optionally other additives, such as acidifiers or coating and polishing agents, and one non-water-soluble part called gum base which has the crucial function of providing a chewable support.Gum base consists of a plurality of ingredients which can be grouped by function under one or more of the following categories: elastomers, polymer plasticisers or resins, plasticisers, emulsifiers and fillers. Each of said ...

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Номер записи: 78
30-05-2019 дата публикации

Solid Drink for Regulating Qi-depression Constitution and Processing Method thereof

Номер: US20190159483A1
Автор: CI Zhonghua
Принадлежит:

The present application discloses a solid drink for regulating qi-depression constitution. The solid drink comprises the following components of raw materials in parts by weight: citron 20-44 parts, 17-45 parts, finger citron 10-38 parts, L. 9-35 parts, sword bean 10-33 parts, mint 20-50 parts, spina data seeds 18-50 parts, malt 24-43 parts, dried orange peel 11-32 parts, Chinese olive 17-45 parts, 8-23 parts, dextrin 25-55 parts, maltodextrin 15-45 parts, soluble starch 15-45 parts, and aspartame 0.1-0.3 parts. The solid drink of the present invention is easy to manufacture, and all the raw materials used are medicine materials of medicinal and edible dual purposes, and all the excipients used also satisfy national standard GB2760-2011 (National Food Safety Standard for Uses of Food Additives). It is safe to eat (drink) and has good taste, with certain effects in improving the qi-depression constitution. Moreover, the processing process is suitable for industrial mass production. 1perillacitrus aurantiumsterculia lychnophora. A solid drink for regulating qi-depression constitution , comprising the following components of raw materials in parts by weight: citron 20-44 parts , 17-45 parts , finger citron 10-38 parts , L. 9-35 parts , sword bean 10-33 parts , mint 20-50 parts , spina data seeds 18-50 parts , malt 24-43 parts , dried orange peel 11-32 parts , Chinese olive 17-45 parts , 8-23 parts , dextrin 25-55 parts , maltodextrin 15-45 parts , soluble starch 15-45 parts , and aspartame 0.1-0.3 parts.2perillacitrus aurantiumsterculia lychnophora. The solid drink for regulating qi-depression constitution of claim 1 , comprising the following components of raw materials in parts by weight: citron 25-40 parts claim 1 , 20-38 parts claim 1 , finger citron 13-33 parts claim 1 , L. 12-30 parts claim 1 , sword bean 15-25 parts claim 1 , mint 25-43 parts claim 1 , spina data seeds 23-44 parts claim 1 , malt 28-39 parts claim 1 , dried orange peel 14-26 parts claim 1 , ...

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Номер записи: 79
30-05-2019 дата публикации

Nutritional Composition for Tonifying Kidney and Method for Preparing the Same

Номер: US20190159490A1
Автор: CI Zhonghua
Принадлежит:

The present application discloses a nutritional composition for tonifying kidney. The nutritional composition comprises the following components of raw materials in parts by weight: rice 50-90, yellow millet 7-25, gorgon euryale seed 3-14, Chinese yam 2-11, 0.4-1.6, and 0.3-1.5. The present invention, in view of the kidney's main function of reserving and storing the essence of internal organs of the body, complies with the functional characteristics that it is appropriate to reserve rather than consume the kidney, and provides the prescription for more nourishment and less loss and suitable to cooperate with staple foods for long-term consumption, and it is easily accepted by people due to the good taste, and can achieve certain efficacies of tonifying the kidney and disinhibiting the body. 1, lycium barbarumporia. A nutritional composition for tonifying kidney , comprising the following components of raw materials in parts by weight: rice 50-90 , yellow millet 7-25 , gorgon euryale seed 3-14 , Chinese yam 2-110.4-1.6 , and 0.3-1.5.2, lycium barbarumporia. The nutritional composition for tonifying kidney of claim 1 , comprising the following components of raw materials in parts by weight: rice 60-80 claim 1 , yellow millet 10-20 claim 1 , gorgon euryale seed 5-9 claim 1 , Chinese yam 4-80.7-1.3 claim 1 , and 0.6-1.2.3, lycium barbarumporia. The nutritional composition for tonifying kidney of claim 1 , comprising the following components of raw materials in parts by weight: rice 70 claim 1 , yellow millet 15 claim 1 , gorgon euryale seed 7 claim 1 , Chinese yam 61 claim 1 , and 1.4perilla. The nutritional composition for tonifying kidney of claim 1 , further comprising a Chinese herbal medicine extract of 1-3 parts claim 1 , wherein the Chinese herbal medicine extract comprises the following components of raw materials in parts by weight: 15-30 claim 1 , raspberry 17-28 claim 1 , cinnamon 16-28 claim 1 , fennel 10-20 claim 1 , and ginger 16-23.5. A method for ...

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Номер записи: 80
30-05-2019 дата публикации

Method of Coating Food Products

Номер: US20190159508A1
Автор: BALLENGEE Jason, French Justin A., TREZZA Thomas A.
Принадлежит:

A food product is coated with an edible, meltable powder. Upon melting, the powder-coated food product melts into a liquid coating on the food product. The meltable powder comprises a dry component free of starch and at least one of: a sorbitol dry component; an erythritol dry component; an arabitol dry component; a xylitol dry component; a lactitol dry component; a maltitol dry component; a combination of isomalt and sorbitol; a shellac dry component free of fatty acids; a soluble fiber dry component; a fructose dry component, a trehalose dry component, a glucose dry component, a maltose dry component, and an isomaltulose dry component. The polyols when present are free of polysaccharides. A number of food products can be coated with one or more of the dry components, which are subsequently melted to form a coating. 1) A method for coating a food product , said method comprising the steps of:forming a food product;applying a dry non-starch component onto the food product to form a layer comprising the dry non-starch component, wherein the dry non-starch component is free-flowing, said dry non-starch component comprising at least about 5% by weight of the total dry non-starch component of one of the following:a sorbitol dry component, the layer free of polysaccharides throughout the method;an erythritol dry component, the layer free of polysaccharides throughout the method;an arabitol dry component, the layer free of polysaccharides throughout the method;an xylitol dry component, the layer free of polysaccharides throughout the method;a lactitol dry component, the layer free of polysaccharides throughout the method;a maltitol dry component, the layer free of polysaccharides throughout the methoda combination of isomalt and the sorbitol, the layer free of polysaccharides throughout the method;a shellac dry component, the layer free of fatty acid components throughout the method;a soluble-fiber dry component, the layer free of polyols;a fructose dry component;a ...

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Номер записи: 81
01-07-2021 дата публикации

BETA-HYDROXYBUTYRATE MIXED SALT COMPOSITIONS AND METHODS OF USE

Номер: US20210196658A1
Автор: Millet Gary
Принадлежит:

Ketogenic compositions including a plurality of beta-hydroxybutyrate (BHB) salts are formulated to induce or sustain ketosis in a subject to which the ketogenic compositions are administered. The BHB mixed salt is formulated to provide a biologically balanced set of cationic electrolytes and avoid detrimental health effects associated with imbalanced electrolyte ratios. A ketogenic composition includes BHB salts selected from sodium, potassium, calcium, and magnesium salts. The BHB composition may also include transition metal cations (e.g., zinc or iron), one or more BHB-amino acid salts, a short-, medium-, or long-chain fatty acid source, vitamins, minerals, flavorants, or other excipients. 1. A composition for increasing ketone level in a subject , comprising: calcium beta-hydroxybutyrate; and', 'magnesium beta-hydroxybutyrate; and, 'at least one beta-hydroxybutyrate salt selected from sodium beta-hydroxybutyrate;', 'potassium beta-hydroxybutyrate;', 'calcium beta-hydroxybutyrate;', 'magnesium beta-hydroxybutyrate; and', 'amino acid salts of beta-hydroxybutyrate,, 'at least one other beta-hydroxybutyrate salt selected fromwherein the composition is in solid and/or powder form,wherein the composition is free of medium chain fatty acids having 6 to 12 carbons and glycerides or other esters thereof.2. The composition of claim 1 , wherein the composition comprises calcium beta-hydroxybutyrate and magnesium beta-hydroxybutyrate.3. The composition of claim 2 , wherein the composition further comprises sodium beta-hydroxybutyrate.4. The composition of claim 2 , wherein the composition further comprises potassium beta-hydroxybutyrate.5. The composition of claim 1 , wherein the composition comprises calcium beta-hydroxybutyrate claim 1 , sodium beta-hydroxybutyrate claim 1 , and potassium beta-hydroxybutyrate.6. The composition of claim 1 , wherein the composition comprises magnesium beta-hydroxybutyrate claim 1 , sodium beta-hydroxybutyrate claim 1 , and potassium beta- ...

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Номер записи: 82
01-07-2021 дата публикации

Composition for preventing or inhibiting influenza virus infection, containing ginseng berry polysaccharides

Номер: US20210196776A1
Автор: Chan Woong Park, Dae Bang Seo, Donghyun CHO, Juewon KIM, Suhwan Kim
Принадлежит: Amorepacific Corp

Disclosed is a composition for preventing or inhibiting influenza virus infection, containing ginseng berry polysaccharides as active ingredients, and the ginseng berry polysaccharides exhibit an inhibitory effect on influenza virus activity or infection due to specific ingredients and structures and, specifically, have an excellent inhibitory effect on neuraminidase activity.

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Номер записи: 83
06-06-2019 дата публикации

COMPOSITION FOR PRODUCING HYDROGEN RICH WATER AND OTHER PRODUCTS

Номер: US20190166885A1
Автор: HOLLAND Richard James, TARNAVA Alexander
Принадлежит:

The invention provides compositions for producing hydrogen rich water, nutraceuticals, cosmetics, pharmaceuticals, and other products. In one embodiment, the invention provides a composition, e.g., a tablet, including magnesium metal, at least one water-soluble acid, and a binding agent. The magnesium metal and at least one water-soluble acid may be present in amounts sufficient to maintain a pH of less than 7, e.g., at a specific time period after reaction, and a concentration of at least 0.5 mM Hafter reaction in 50 mL water in a container e.g., a sealed or an open container, e.g., at least 0.5 mM Hafter reaction in 100 mL water or at least 0.5 mM Hafter reaction in 500 mL water. The composition may also include a lubricant. 1123.-. (canceled)124. A composition comprising:magnesium metal;at least one acid;a binding agent; and{'sub': '2', 'a water-soluble lubricant, wherein the composition reacts to produce Has it disintegrates when contacted with water.'}125. The composition of claim 124 , wherein the composition passes a pharmaceutical test for friability.126. The composition of claim 124 , wherein the composition disintegrates in less than 2 minutes.127. The composition of claim 124 , wherein the amount of magnesium metal is 5-500 mg.128. The composition of claim 124 , wherein the amount of magnesium metal is 60-100 mg.129. The composition of claim 124 , wherein the at least one acid is selected from the group consisting of maleic acid claim 124 , succinic acid claim 124 , malic acid claim 124 , fumaric acid claim 124 , formic acid claim 124 , citric acid claim 124 , ascorbic acid claim 124 , oxalic acid claim 124 , and tartaric acid claim 124 , or a mixture thereof.130. The composition of claim 124 , wherein the at least one acid is tartaric acid.131. The composition of claim 124 , wherein the at least one acid is malic acid.132. The composition of claim 124 , wherein the at least one acid comprises tartaric acid and malic acid.133. The composition of claim 124 ...

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Номер записи: 84
06-06-2019 дата публикации

LIPID COMPOSITION FOR USE IN INFANTS AND YOUNG CHILDREN FOR PROMOTING GUT COMFORT AND OPTIMAL FAT AND CALCIUM ABSORPTION

Номер: US20190166898A1
Автор: Destaillats Frederic, Petit Valerie
Принадлежит:

The present invention relates to a nutritional composition, for infants and young children (about 12 to 36 months) in which the sum of the triacylglycerols (TAG) sn-1(3) palmitic acid (PA), myristic acid (MA) and stearic acid (SA) constitutes less than 13.0% of the TAG. The composition promotes absorption of fatty acids and calcium in the gut, improves gut comfort, decreases abdominal pain associated with hard stool formation, promotes regular bowel movements and reduces the incidence and severity of constipation in infants and young children (up to the age of about three years old). The composition also promotes bone mineralization, increasing bone strength and bone mineral density. 1. A nutritional composition for infants or young children comprising protein , carbohydrates and lipids , the lipids comprising fatty acid (FA) triacylglycerols (TAG) , the fatty acid TAG comprising stearic , palmitic and myristic esters , wherein the sum of the amount of stearic , palmitic and myristic esters at the sn-1(3) position of the TAG is less than 13.0% (w/w) of TAG and the myristic acid represents up to 3.6% of the total FA , the palmitic acid represents up to 11.1% of the total FA and stearic acid represents up to 4.6% of the total FA (w/w).2. Composition of wherein the sum of the total palmitic claim 1 , and myristic claim 1 , and stearic esters of the TAG is less than 19.3% (w/w) of total fatty acid TAG.3. Composition of wherein the carbohydrates comprise 99% to 100% of lactose.4. Composition of wherein the amount of the protein in the composition is less than or equal to 3.0 or 2.1 g protein/100 kcal.5. Composition of wherein the amount of the protein in the composition is less than or equal to 2.1 g protein/100 kcal of composition.6. Composition of wherein the protein is a mixture of whey protein and casein wherein the ratio of whey protein to casein is between 50:50 and 80:20.7. Composition of wherein the protein is partially hydrolyzed.8. Composition of wherein the ...

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Номер записи: 85
06-06-2019 дата публикации

MIXED SALT COMPOSITIONS FOR PRODUCING ELEVATED AND SUSTAINED KETOSIS

Номер: US20190167613A1
Автор: Millet Gary
Принадлежит:

Ketogenic compositions including a beta-hydroxybutyrate (BHB) mixed salt are formulated to induce or sustain ketosis in a subject to which the ketogenic compositions are administered. The BHB mixed salt is formulated to provide a biologically balanced set of cationic electrolytes, and is formulated to avoid detrimental health effects associated with imbalanced electrolyte ratios. A ketogenic composition includes BHB salts of at least sodium, potassium, calcium, and magnesium. The BHB salts may also include at least other component such as a BHB compound containing other cations, such as transition metal cations (e.g., zinc or iron), a BHB-amino acid salts, medium chain fatty acid source, vitamin D, flavorant, or other excipient. 1. A composition for increasing ketone level in a subject , comprising: 10-70% by weight of sodium beta-hydroxybutyrate;', '10-70% by weight of potassium beta-hydroxybutyrate;', '10-70% by weight of calcium beta-hydroxybutyrate;', '10-70% by weight of magnesium beta-hydroxybutyrate; and', 'a salt of one or more amino acids and beta-hydroxybutyrate,, 'a beta-hydroxybutyrate mixed salt comprising at least two beta-hydroxybutyrate salts selected from the group consisting ofwherein the beta-hydroxybutyrate mixed salt is in solid and/or powder form.2. The composition of claim 1 , wherein the beta-hydroxybutyrate mixed salt comprises about 10% to about 30% by weight of sodium beta-hydroxybutyrate.3. The composition of claim 1 , wherein the beta-hydroxybutyrate mixed salt comprises about 10% to about 30% by weight of potassium beta-hydroxybutyrate.4. The composition of claim 1 , wherein the beta-hydroxybutyrate mixed salt comprises about 10% to about 40% by weight of calcium beta-hydroxybutyrate.5. The composition of claim 1 , wherein the beta-hydroxybutyrate mixed salt comprises about 10% to about 40% by weight of magnesium beta-hydroxybutyrate.6. The composition of claim 1 , further comprising at least one medium chain fatty acid having 8 to 10 ...

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Номер записи: 86
28-05-2020 дата публикации

Oral Sweetener Compositions and Methods

Номер: US20200163874A1
Автор: Haiyu Ren, Indra Prakash, Juvenal Higiro, Robert M. Kriegel, Xiaoliang Tan, Youlung Chen, Yu Shi
Принадлежит: Coca Cola Co

A single-use, oral dosage forms (e.g., fast-dissolving strips) is disclosed, as well as methods of using such oral dosage forms to sweeten edible compositions. Methods of manufacturing single-use, oral dosage forms are also provided.

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Номер записи: 87
13-06-2019 дата публикации

Stevia sweetener with improved solubility

Номер: US20190174807A1
Автор: Hansheng Wang, Jingang Shi
Принадлежит: EPC Natural Products Co Ltd

The invention describes a stevia sweetener with improved solubility in an aqueous solution for convenience of use in the food and beverage industry.

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Номер записи: 88
13-06-2019 дата публикации

PRODUCTION OF WATER-SOLUBLE HYDROLYZED CLINOPTILOLITE FRAGMENTS

Номер: US20190175643A1
Автор: Tsirikos-Karapanos Nikolaos
Принадлежит:

Methods are provided to make clinoptilolite into a water-soluble hydrolyzed form suitable for various administration routes, including oral administration. Absorption of water-soluble hydrolyzed clinoptilolite fragments can aid in detoxification by binding heavy metals and environmental toxins, can reduce reactive oxygen species and inflammation related to heavy metals and other/environmental toxins, resulting in an increase in energy, and/or in an increase in one or more of focus, concentration, and memory. Water-soluble hydrolyzed clinoptilolite fragments can be combined with one or more dietary supplements, including various vitamins and sleep aids. 1. A composition comprising: water-soluble clinoptilolite fragments and an additional ingredient selected from the group consisting of resveratrol , allicin , alpha lipoic acid , glutathione , pyrroloquinoline quinone , quercetin , and combinations thereof.2. The composition of claim 1 , wherein the clinoptilolite fragments and the additional ingredient are in an aqueous solution claim 1 , and there is substantially no suspended clinoptilolite in the composition.3. The composition of claim 2 , wherein the additional ingredient is resveratrol.4. The composition of claim 3 , wherein resveratrol is present in a concentration of about 20 mcg/ml to about 4 claim 3 ,000 mcg/ml and the clinoptilolite fragments are present in a concentration of about 100 mcg/ml to about 1 claim 3 ,000 mcg/ml.5. The composition of claim 2 , wherein the additional ingredient is allicin.6. The composition of claim 5 , wherein allicin is present in a concentration of about 1 claim 5 ,000 mcg/ml to about 20 claim 5 ,000 mcg/ml and the clinoptilolite fragments are present in a concentration of about 500 mcg/ml to about 10 claim 5 ,000 mcg/ml.7. The composition of claim 2 , wherein the additional ingredient is alpha lipoic acid.8. The composition of claim 7 , wherein alpha lipoic acid is present in a concentration of about 20 mcg/ml to about 4 claim ...

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Номер записи: 89
04-06-2020 дата публикации

Olive Oil Jelly

Номер: US20200170273A1
Автор: Stephanie Ann Green
Принадлежит: Individual

The purpose of this patent application is to obtain a patent on Olive Oil Jelly. The main purpose for this invention is to benefit the food industry and average consumer, campers and Astronauts alike. Olive oil in the tradition bottle is messy and leaves oil residue or stains on surfaces that it touches or drips on. The current state of Olive Oil is via a bottle and when the bottle is touched it is usually laced with greasy oil that will stain counters, clothes or hands. When Olive Oil is poured into the pan, olive oil splashes onto the counter, burner and all over the bottle. Then typically when Olive Oil is done being used, the cook or chef places it back in the pantry further getting more olive oil on hands, clothes, counter and pantry. The Olive Oil Jelly will alleviate the mess, while gaining time efficiency in terms of having the Olive Oil already measured out and already properly spiced. Not to mention the cost savings with Olive Oil Jelly as now the main consumer does not need 10 bottles of spices per dish.

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Номер записи: 90
05-07-2018 дата публикации

PULVERULENT EMULSIFIED COMPOSITION

Номер: US20180184678A1
Автор: ICHINOSE Takashi, KATSURA Atsuya, Motoyama Takayasu
Принадлежит: FUJI OIL HOLDINGS INC.

The purpose of the present invention is to provide a pulverulent emulsified composition in which a soybean protein material is used as a protein material constituting part of the pulverulent emulsified composition, the pulverulent emulsifier composition having excellent color tone and exhibiting no feathering or oiling-off when added to, e.g., coffee. A pulverulent emulsified composition that contains, in proportion by dry weight, 0.3-7.0% by weight of a soybean protein material, 10-40% by weight of oils/fats, 0.01 to less than 1.0% by weight of a buffer salt, 40-70% by weight of sugars, and 0.8-5.0% by weight of an emulsifier, and is characterized in that when 5 g thereof is dispersed into coffee obtained by dissolving 2 g of instant coffee in 150 mL of 80° C. water, the lightness (L* value) of the dispersion is at least 35, makes it possible to obtain excellent color tone and exhibits no feathering or oiling-off when added to coffee. 1. A powdered emulsified composition comprising , in terms of dry basis , 0.3 to 7.0% by weight of soybean protein material , 10 to 40% by weight of fat , 0.01% by weight or more and less than 1.0% by weight of buffer salt , 40 to 70% by weight of sugar , and 0.8 to 5.0% by weight of emulsifier , wherein the composition provides 35 or more of lightness (L* value) when 5 g of the composition is dispersed into a coffee prepared by dissolving 2 g of instant coffee into 150 ml of water at 80° C.2. The powdered emulsified composition according to claim 1 , wherein the composition comprises 0.01% by weight to 0.5% by weight of buffer salt.3. The powdered emulsified composition according to claim 1 , wherein the composition provides 37 or more of lightness (L* value) when 5 g of the composition is dispersed into a coffee prepared by dissolving 2 g of instant coffee into 150 ml of water at 80° C.4. The powdered emulsified composition according to claim 1 , wherein the buffer salt is phosphate.5. The powdered emulsified composition according ...

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Номер записи: 91
05-07-2018 дата публикации

Process for the preparation of an additive as a food supplement based on seaweeds for birds and animals; as well as the product obtained and its use in the food conversion and in the production of bird and animal meat

Номер: US20180184699A1
Автор: Brintrup Meeder Marcelo
Принадлежит:

The present invention relates to a process for preparing an additive as a food supplement based on algae for birds and animals. It also describes the food additive obtained, formulated with seaweed extract, whey, malto-dextrin, proteins, amino acids, minerals, fiber, fat, hormones, and has a final powder form. In addition, the use of the food additive to increase the weight gain in animals, the weight gain in eggs of birds, and for the production of meat in birds and animals is described. 1. A process to prepare a dietary supplement for animals based on seaweed , wherein comprises the steps of:a. Selecting and washing the seaweed;b. Grinding the seaweed;c. Adding hot water with steam inclusion;d. Acid treatment of the seaweed;e. Washing the seaweed after the acid treatment of step d) and incubate with water;f. Adding whey during the water incubation period of step e);g. Applying an alkaline treatment with constant agitation;h. Adding hydrolyzed starch during the seaweed hydrolysis period of step g);i. Filtering to separate the solid phase from the liquid phase;j. Concentrating the liquid phase under vacuum;k. To dry until the obtention of a powder product;l. Finally, pack and store the product obtained.2DurvillaeaMacrocystisPorphiraUlva. Process according to claim 1 , wherein the seaweed selected in step a) comprise sp. claim 1 , sp. claim 1 , sp. claim 1 , sp. claim 1 , or combinations thereof claim 1 , from which 1 claim 1 ,000 kg are weighted and 30 minute washes are applied in a liquid:solid ratio of 2:1 to extract salts and impurities.3. Process according to claim 1 , wherein the seaweed from step b) is grinded in a screw or knives mill until reaching a particle size between 0.5 and 1 cm.4. Process according to claim 1 , wherein during step c) for every 1 claim 1 ,000 kg of initial seaweed claim 1 , 2 claim 1 ,000 L of hot water at a temperature between 50 to 60° C. are added with steam inclusion claim 1 , mixed in a 5 claim 1 ,000 L capacity tank.5. Process ...

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Номер записи: 92
20-06-2019 дата публикации

SYSTEMS AND METHODS FOR MODIFIED CONFECTIONARY ITEMS

Номер: US20190183141A1
Автор: Hesson Lynn A.
Принадлежит:

The present disclosure provides systems and methods for binding active ingredients onto consumable high pressure gasified crystals. The method of binding dietary supplements, nutraceuticals, and active ingredients onto carbonated crystals (candy) can be performed to preserve the full benefits of the ingredients by using low or zero moisture, low or ambient temperatures, and ensuringeven dispersal of the ingredients per dosage. The supplements can be retained in the mouth of a user via sensory signals until orally absorbed. 1. A modified confectionary item comprising:a confectionary item; anda premix formulation coating a surface of the confectionary item, wherein the premix formulation includes a carrier and an active ingredient.2. The modified confectionary item of claim 1 , wherein the confectionary item includes at least one of a hard candy claim 1 , chew candy claim 1 , popping candy claim 1 , mints claim 1 , lozenges claim 1 , gum claim 1 , lollipop claim 1 , and combinations thereof.3. The modified confectionary item of claim 1 , wherein the confectionary item includes isomalt.4. The modified confectionary item of claim 1 , wherein the active ingredient includes at least one of a pharmaceutical claim 1 , an herbal ingredient claim 1 , a vitamin claim 1 , a mineral claim 1 , and combinations thereof.5. The modified confectionary item of claim 1 , wherein the carrier includes at least one of xylitol claim 1 , erythritol claim 1 , and combinations thereof.6. The modified confectionary item of claim 1 , wherein the premix formulation includes at least one of a sugar claim 1 , a flavor claim 1 , a scent claim 1 , a sweetener claim 1 , a spice claim 1 , and combinations thereof.7. The modified confectionary item of claim 1 , wherein the premix formulation includes at least one of antiadherents claim 1 , binders claim 1 , coatings claim 1 , colors claim 1 , disintegrants claim 1 , flavors claim 1 , glidants claim 1 , lubricants claim 1 , preservatives claim 1 , ...

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Номер записи: 93
20-06-2019 дата публикации

NON-RACEMIC BETA-HYDROXYBUTYRATE COMPOUNDS AND COMPOSITIONS ENRICHED WITH THE S-ENANTIOMER AND METHODS OF USE

Номер: US20190183820A1
Автор: Millet Gary
Принадлежит:

Ketogenic compositions including a non-racemic mixture of beta-hydroxybutyrate (BHB) enriched with the S-enantiomer are formulated to control ketone body levels in a subject. The non-racemic mixture of BHB is enriched with the S-enantiomer to modulate the effect of ketone bodies in the subject and control the rate at which ketosis is achieved. In some aspects a composition for controlling ketone body level in a subject contains a dietetically or pharmaceutically acceptable carrier and a non-racemic mixture of S-beta-hydroxybutyrate and R-beta-hydroxybutyrate, wherein the non-racemic mixture contains from about 52% to 99% by enantiomeric equivalents of S-beta-hydroxybutyrate enantiomer and from about 48% to about 1% by enantiomeric equivalents of R-beta-hydroxybutyrate enantiomer. 1. A method of administering a ketone body composition to a subject in need thereof , the ketone body composition comprising:S-beta-hydroxybutyrate or a non-racemic mixture of S-beta-hydroxybutyrate and R-beta-hydroxybutyrate,wherein the composition comprises from 52% to 100% by enantiomeric equivalents of the S-beta-hydroxybutyrate and 48% to 0% by enantiomeric equivalents of the R-beta-hydroxybutyrate.2. The method of claim 1 , wherein the non-racemic mixture contains from 53% to 98% by enantiomeric equivalents of the S-beta-hydroxybutyrate and 47% to 2% by enantiomeric equivalents of the R-beta-hydroxybutyrate.3. The method of claim 1 , wherein the non-racemic mixture contains from 55% to 96% by enantiomeric equivalents of the S-beta-hydroxybutyrate and 45% to 4% by enantiomeric equivalents of the R-beta-hydroxybutyrate.4. The method of claim 1 , wherein the non-racemic mixture contains from 57% to 93% by enantiomeric equivalents of the S-beta-hydroxybutyrate and 43% to 7% by enantiomeric equivalents of the R-beta-hydroxybutyrate.5. The method of claim 1 , wherein the non-racemic mixture contains from 60% to 90% by enantiomeric equivalents of the S-beta-hydroxybutyrate and 40% to 10% by ...

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Номер записи: 94
20-06-2019 дата публикации

NON-RACEMIC BETA-HYDROXYBUTYRATE COMPOUNDS AND COMPOSITIONS ENRICHED WITH THE S-ENANTIOMER AND METHODS OF USE

Номер: US20190183821A1
Автор: Millet Gary
Принадлежит:

Ketogenic compositions including a non-racemic mixture of beta-hydroxybutyrate (BHB) enriched with the S-enantiomer are formulated to control ketone body levels in a subject. The non-racemic mixture of BHB is enriched with the S-enantiomer to modulate the effect of ketone bodies in the subject and control the rate at which ketosis is achieved. In some aspects a composition for controlling ketone body level in a subject contains a dietetically or pharmaceutically acceptable carrier and a non-racemic mixture of S-beta-hydroxybutyrate and R-beta-hydroxybutyrate, wherein the non-racemic mixture contains from about 52% to 99% by enantiomeric equivalents of S-beta-hydroxybutyrate enantiomer and from about 48% to about 1% by enantiomeric equivalents of R-beta-hydroxybutyrate enantiomer. 1. A composition for administering ketone bodies and/or ketone body precursors to a subject , the ketone body composition comprising:S-beta-hydroxybutyrate salt or a non-racemic mixture of S-beta-hydroxybutyrate salt and R-beta-hydroxybutyrate salt, with the proviso that the S-beta-hydroxybutyrate salt is not calcium S-beta-hydroxybutyrate,wherein the composition comprises from about 52% to 100% by enantiomeric equivalents of the S-beta-hydroxybutyrate salt and about 48% to 0% by enantiomeric equivalents of the R-beta-hydroxybutyrate salt.2. The composition of claim 1 , wherein the non-racemic mixture contains from 53% to 98% by enantiomeric equivalents of the S-beta-hydroxybutyrate salt and 47% to 2% by enantiomeric equivalents of the R-beta-hydroxybutyrate salt.3. The composition of claim 1 , wherein the non-racemic mixture contains from 55% to 96% by enantiomeric equivalents of the S-beta-hydroxybutyrate salt and 45% to 4% by enantiomeric equivalents of the R-beta-hydroxybutyrate salt.4. The composition of claim 1 , wherein the non-racemic mixture contains from 57% to 93% by enantiomeric equivalents of the S-beta-hydroxybutyrate salt and 43% to 7% by enantiomeric equivalents of the R- ...

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Номер записи: 95
11-06-2020 дата публикации

A method for preparing animal meat enriched with omega-3 polyunsaturated fatty acids

Номер: US20200178581A1
Автор: Heather Hayes
Принадлежит: Devenish Nutrition Ltd

The present invention relates to a method for preparing animal meat enriched with Omega-3 polyunsaturated fatty acids comprising providing animal meat enriched with Omega-3 polyunsaturated fatty acids; identifying meat from at least one portion of the animal; and separating the meat from the at least one portion of the animal from the remainder of the animal.

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Номер записи: 96
12-07-2018 дата публикации

REDUCED-FAT FROZEN CONFECTION

Номер: US20180192667A1
Автор: BAREY Philippe
Принадлежит:

The present invention relates to a frozen confection comprising a stabilizer and at most 6 wt % fat relative to the total weight of the confection, wherein the stabilizer contains an emulsifier and a citrus fiber wherein the emulsifier and the citrus fiber are in a weight ratio EM:CF of between 0.02 and 10.00. 1. A frozen confection comprising a stabilizer and at most 6 wt % fat relative to the total weight of the confection , wherein the stabilizer contains an emulsifier and a citrus fiber wherein the emulsifier (EM) and the citrus fiber (CF) are in a weight ratio EM:CF of between 0.02 and 10.00.2. The frozen confection according to wherein the amount of citrus fiber is between 0.1 and 5.0 wt % relative to the total weight of the confection.3. The frozen confection according to wherein the citrus fiber is un-modified citrus fiber.4. The frozen confection according to wherein the emulsifier is present in an amount of between 0.1 and 1.0 wt % claim 1 , relative to the total weight of the frozen confection.5. The frozen confection according to wherein the stabilizer is a composition consisting of the emulsifier claim 1 , the citrus fibers and a hydrocolloid chosen from the group consisting of alginates claim 1 , pectin claim 1 , gelatin claim 1 , gum acacia claim 1 , guar gum claim 1 , locust bean gum claim 1 , carrageenan claim 1 , xanthan gum claim 1 , cellulose derivates and mixtures thereof.6. The frozen confection according to wherein the amount of stabilizer is between 0.1 and 10.0 wt % relative to the total weight of the frozen confection.7. The frozen confection according to wherein the amount of fat is at most 5.25 wt %.8. The frozen confection according to wherein the amount of fat is between 1.00 and 5.75 wt.9. The frozen confection according to wherein the fat is milk fat.10. The frozen confection according to containing ice crystals having a mean diameter of between 40 and 85 microns.11. The frozen confection according to having a meltdown time necessary ...

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Номер записи: 97
12-07-2018 дата публикации

FOOD CONCENTRATE FOR SOUP, SAUCE OR GRAVY

Номер: US20180192678A1
Автор: SCHUMM Stephan Georg, Silva Paes Sabrina
Принадлежит: CONOPCO, INC., D/B/A UNILEVER

A food concentrate substantially free from water is provided with high amounts of non-gelatinised starch without the need for sorbitol such that after dilution a sufficient viscosity is obtained in the ready-to-eat product. 1. A food concentrate comprisinga) less than 20 wt % of water by weight of the total food concentrate;b) 3 to 70 wt % of salt by weight of the total food concentrate;c) an effective amount of a taste booster selected from glutamate, 5′-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and mixtures thereof;d) 10 to 75 wt % by weight of the total food concentrate of a delayed-swelling annealed non-gelatinised starch characterised by Ref Tonset of at least 70° C.2. A food concentrate according to wherein the non-gelatinised starch is annealed sago starch and/or annealed corn starch.3. A food concentrate according to wherein effective amount of taste booster is at most 40 wt % claim 1 , more preferably of at most 30 wt % claim 1 , more preferably in an amount at most 25 wt % claim 1 , most preferably in an amount of at most 15 wt % claim 1 , and preferably at least 0.1 wt % claim 1 , more preferably at least 0.5 wt % claim 1 , more preferably at least 1 wt % claim 1 , more preferably at least 5 wt % claim 1 , based on the weight of the total food concentrate.4. A food concentrate according to having a w/w ratio of non-gelatinised starch to salt in the total food concentrate of preferably at least 0.8 claim 1 , even more preferably at least 1 claim 1 , even more preferably at least 1.5 claim 1 , even more preferably at least 2 claim 1 , and more preferably at most 10 claim 1 , more preferably at most 8 claim 1 , most preferably at most 5.5. A food concentrate according to wherein the food concentrate has a water activity of less than 0.65 claim 1 , preferably less than 0.5 more preferably less than 0.4 more preferably less than 0.3 and preferably more than 0.15.6. A food concentrate according to wherein the food concentrate ...

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Номер записи: 98
27-06-2019 дата публикации

Ketogenic Dietary Consumable

Номер: US20190191732A1
Автор: Bill McIntosh
Принадлежит: Individual

A ketogenic dietary consumable provides optimal fats to a consumer who is on the ketogenic diet. The ketogenic dietary consumable utilizes both medium-chain triglycerides (MCTs) and long-chain triglycerides (LCTs) in order to provide necessary calories and avoid stomach discomfort and gastrointestinal distress associated with less triglyceride-diverse dietary supplements. The ketogenic dietary consumable includes a quantity of fractionated coconut oil, a quantity of avocado oil, and a quantity of macadamia nut oil. The quantity of fractionated coconut oil provides the ketogenic dietary consumable with valuable MCTs, which are easily digestible. The quantity of avocado oil and the quantity of macadamia nut oil supply the ketogenic dietary consumable with a strong source of LCTs, thus preventing the rapid digestion of the MCTs from the quantity of fractionated coconut oil that results in stomach discomfort.

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Номер записи: 99
27-06-2019 дата публикации

NUTRITIONAL FORMULATIONS AND KITS FOR BARIATRIC INDIVIDUALS

Номер: US20190191754A1
Автор: DESLAURIERS Maxime, PAQUET Olivier
Принадлежит:

The present technology relates to a nutritional formulation for administration to bariatric individuals. The nutritional formulation comprises a multi-nutrients dosage unit; and a minerals dosage unit. 1. A nutritional formulation for administration to bariatric individuals; comprising:a) a multi-nutrients dosage unit; andb) a minerals dosage unit.2. The nutritional formulation according to claim 1 , wherein the nutritional formulation is suitable for oral administration.3. The nutritional formulation according to claim 1 , wherein the multi-nutrients dosage unit is in a solid form.4. The nutritional formulation according to claim 1 , wherein the minerals dosage unit is in a liquid form.5. The nutritional formulation according to claim 1 , wherein the multi-nutrients dosage unit comprises vitamins and minerals.6. The nutritional formulation according to claim 5 , wherein the vitamins are selected from vitamin A claim 5 , vitamin B claim 5 , vitamin B claim 5 , vitamin B claim 5 , vitamin B claim 5 , vitamin B claim 5 , vitamin B claim 5 , vitamin B claim 5 , vitamin B claim 5 , vitamin B claim 5 , vitamin C claim 5 , vitamin D claim 5 , vitamin D claim 5 , vitamin D claim 5 , vitamin D claim 5 , vitamin D claim 5 , vitamin D claim 5 , vitamin E and vitamin K claim 5 , derivatives and precursors thereof.7. The nutritional formulation according to claim 5 , wherein the vitamins are selected from vitamin A claim 5 , vitamin B claim 5 , vitamin C claim 5 , vitamin D claim 5 , vitamin E and vitamin K claim 5 , as well as derivatives or precursors thereof.8. The nutritional formulation according to claim 5 , wherein the vitamins are selected from vitamin A claim 5 , vitamin B claim 5 , vitamin B claim 5 , vitamin B claim 5 , vitamin B claim 5 , vitamin B claim 5 , vitamin B claim 5 , vitamin B claim 5 , vitamin B claim 5 , vitamin C claim 5 , vitamin D claim 5 , vitamin E and vitamin K claim 5 , as well as derivatives or precursors thereof.9. The nutritional formulation ...

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Номер записи: 100