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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 25516. Отображено 100.
12-04-2012 дата публикации

Whiskey making method

Номер: US20120088018A1
Автор: Thomas Steven LIX
Принадлежит: Cleveland Whiskey LLC

A method ( 10 ) of making a wood insert ( 50 ) from a dismantled stave ( 20 ) of a barrel ( 12 ), such as a used bourbon barrel. The method ( 10 ) comprises the steps of conditioning the exterior surface ( 24 ) of a dismantled stave ( 20 ); and profiling the conditioned stave ( 30 ) to increase its aging surface area. The profiled stave ( 20 ) can then be heat treated (e.g., toasted and/or charred) to create the wood insert ( 50 ). The insert ( 50 ) can be used to integrate a wood flavoring during the aging of an alcoholic beverage, such as a non-bourbon whiskey.

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Номер записи: 1
31-05-2012 дата публикации

Portable infused beverage storage container

Номер: US20120132081A1
Автор: Angela Hall, Linda Juengst
Принадлежит: Individual

An infused beverage storage container to enable a person to create a fruit infused alcoholic beverage within the same container used for storage and dispensing. The infused beverage storage container includes a holding box with a plurality of sides, where the plurality of sides compose a peripheral edge of the holding box, a set of handle acceptors attached to a set of opposing sides, a top attached to an upper portion of the holding box, and a set of handlebars engaged within the set of handle acceptors to lift the infused beverage storage container. The infused beverage storage container further includes an infusion jar resting within the holding box, a lid fastened to the infusion jar and extending from an opening within the top, and a combination of ingredients to create an infused beverage wherein the infused beverage is housed within the infusion jar and dispensed after removing the lid.

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Номер записи: 2
26-07-2012 дата публикации

Tangerine peel extract and its preparation and application

Номер: US20120189731A1
Автор: Chungwah Ma, Haiyan Ou, Hujie Luo, Shuo Liu, Wei Sun, Yiting Yang
Принадлежит: Infinitus China Co Ltd

This invention disclosed is a tangerine peel extract with the effect of weight gain. This extract uses tangerine peel as the raw ingredient and is obtained through extraction processes using supercritical CO 2 , water, or organic solvents. The resulting extraction component contains a large quantity of flavonoids and terpenoids, which can effectively regulate the function of the spleen and stomach leading to desired weight gain. This invention also declares the preparation methods of the above mentioned tangerine peel extraction, which is simple in technique and highly effective in extraction. This invention also further declares the application of the above mentioned tangerine peel extraction in preparing healthcare food with the function of gaining weight.

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Номер записи: 3
16-08-2012 дата публикации

Consumer Wine Additive

Номер: US20120207903A1
Автор: Edward Yavitz
Принадлежит: Individual

The present invention provides a method for a consumer to enhance the quality of an average glass or carafe of wine by placing an additive into the glass or carafe and allowing its ingredients to mix with the wine. The mixture of food grade chemicals and natural sweeteners improves the wine drinking experience in the major physical and sensory aspects that make for an above average wine. These include: a smoky oak flavor, improved sweetness of the fruit, a toasty or roasted coffee aroma and aftertaste, the hint of spices and scents such as leather, tobacco, nutmeg, basil, rosemary, earthiness. Beyond enhancing the taste of the wine, certain hygroscopic constituents of the present invention improve mouth feel of the treated wine and increase the length of the finish of the wine, the length of time the flavors linger on the palate. The method of the present invention allows a wine consumer to improve their sensory experience while drinking the treated wine. All of this is done without changing the basic underlying balance of acidity and fruit of the original wine. The pH is not disturbed with this additive which can be stored in individual plastic or foil pouches or containers intended to be carried in the pocket when dining out.

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Номер записи: 4
20-09-2012 дата публикации

Method for obtaining natural extracts, oleoresins, condiments, colorants, flavoring substances and aromas from aromatic plant substances, alfalfa, flowers with pigments, and vegetables

Номер: US20120237970A1
Автор: Alfonso José GONZALEZ MARÍN, Carmelo GONZÁLEZ MARÍN
Принадлежит: Individual

A method for obtaining natural extracts, oleoresins, colorants flavors and aromas from aromatic plant substances, alfalfa, flowers with pigments, and vegetables, which includes washing the plant substances and vegetables, rinsing with water, milling and sifting the resulting product yielding a pulp phase and a cellulose phase. The pulp phase is transferred to fermentation tanks and a first centrifugation of the fermented pulp phase is then performed yielding two phases: phase (A) containing water, mineral salts and other water-soluble substances, with natural extracts, oleoresins, colorants, aromas and flavors and phase (B) in the form of a paste in which the moisture has been reduced to 50%, performing a second centrifugation of the mentioned phase (A), which causes the separation of natural extracts, oleoresins, colorants, aromas and flavors from the water and other water-soluble substances.

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Номер записи: 5
18-10-2012 дата публикации

Preparation method of the compounds for absorbing heavy metals

Номер: US20120264199A1
Автор: Yung-Cheng Lin
Принадлежит: Individual

The present invention is related to a preparation method of the compounds for absorbing heavy metals. First of all, prepare natural vegetable or fruit and extract a B-M sulfur peptide from the said natural vegetable or fruit. Second, place the natural vegetable or fruit into fermentation and extract the mixed nutrient extraction. And then mix the B-M sulfur peptide and the mixed nutrient extraction as the final extraction. Mix the final extraction into drinks. The final extraction will slowly release B-M sulfur peptide when entering the body; through its combination of heavy metals and re-absorption by the body, useful materials are retained in the human body while long-term accumulated toxic metals are discharged to repair the body's metabolism.

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Номер записи: 6
25-10-2012 дата публикации

Cartridge extraction device

Номер: US20120266755A1
Автор: Alain Jaccard, Blaise Rithener, David Larzul, Patrick Baudet
Принадлежит: Nestec SA

A device ( 1 ) has: a cartridge seat ( 10 ) arranged to receive an ingredient cartridge ( 2 ) for extraction; a beverage outlet ( 35 ) connected to this cartridge seat for dispensing beverage during extraction; and a liquid injection arrangement ( 50, 60, 61, 70, 80, 81 ) comprising a pump ( 60 ) for pressurising and circulating liquid from a source ( 50 ) via the cartridge seat into the beverage outlet. The liquid injection arrangement further comprises a valve ( 80 ′) between the pump and the cartridge seat. The liquid injection arrangement is configured to release via the valve ( 80 ′) pressure from this pressurised liquid in the injection arrangement and maintain liquid in the injection arrangement from the pump ( 60 ) to the cartridge seat ( 10 ) after the pump is stopped, so as to inhibit dripping from the beverage outlet ( 35 ).

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Номер записи: 7
28-03-2013 дата публикации

Containers and methods for dispensing multiple doses of a concentrated liquid, and shelf stable concentrated liquids

Номер: US20130075430A1
Автор: Gary J. Albaum, Jane Lee Macdonald, Karl Ragnarsson, Leonard S. Scarola, Mangesh Palekar
Принадлежит: Individual

Containers ( 10 ) and methods are provided for dispensing a liquid concentrate ( 20 ) utilizing one or more desirable properties including a generally consistent discharge across a range of squeeze forces, a generally consistent discharge with the same force without significant dependence on the amount of liquid concentrate in the container, a substantially dripless or leak proof outlet opening ( 31 ), a jet ( 34 ) that minimizes splashing when the liquid concentrate impacts a target liquid ( 43 ), and a jet that maximizes mixing between the liquid concentrate and the target liquid to produce a generally homogenous mixture without the use of extraneous utensils or shaking. Also provided are liquid beverage concentrates that can be cold filled during packaging, while maintaining shelf stability for at least twelve months at ambient temperatures. Concentrate can have a combination of low pH and high alcohol content such as a pH less than 3.5 and alcohol content greater than 5 percent by weight.

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Номер записи: 8
04-04-2013 дата публикации

Fermented beverage and method of production

Номер: US20130084359A1
Автор: Ann Covalt
Принадлежит: Individual

The present disclosure includes a fermented beverage. The fermented beverage includes water, barley, wheat, hops, yeast, goji berries and jujube fruit. The method of the present disclosure is directed to a method of producing a fermented beverage.

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Номер записи: 9
02-05-2013 дата публикации

CACAO LIQUOR AND PROCESS FOR PRODUCING THE SAME

Номер: US20130108734A1
Автор: Sasaki Takashi
Принадлежит: GOUMEIKAISHA AKITAFUJISHUZOUTEN

A novel cacao liquor and a process for producing the same are provided. The process for producing a cacao liquor specifically comprises the following steps: (1) preparing cacao beans; (2) milling the cacao beans and dipping in water; (3) steaming the cacao beans; and (4) after adding (i) one or both of koji and an enzyme, (ii) yeast, (iii) a saccharide-containing fruit or its juice and (vi)) water to the steamed cacao beans followed by alcohol fermentation. Between the step (3) of milling and dipping the cacao beans and the step (4) of the alcohol fermentation, it is also possible to prepare the starter step (3-1) wherein (i) one or both of koji and an enzyme, (ii) yeast, (iii) a saccharide-containing fruit or its juice and (vi) water are added to the steamed cacao beans to promote the proliferation of the yeast. 19-. (canceled)10. A method for producing cacao liquor comprising the steps of:providing cacao beans;milling the cacao beans into cacao meal;steeping the cacao meal in water;modifying the cacao meal into cacao paste;steaming the cacao paste;performing saccharification by adding an enzyme to the cacao paste while being maintained at a saccharification temperature,performing alcoholic fermentation by adding to the cacao paste (i) one or both of a koji and the enzyme, (ii) yeast, (iii) a saccharide-containing fruit or its juice and (iv) water so as to make mash containing cacao; andpressing the mash to separate into a cacao liquor and cacao lees.11. The method according to claim 10 , wherein said saccharide-containing fruit or its juice includes at least one selected from a group that consists of a red grape claim 10 , a red grape juice claim 10 , raisins claim 10 , apples claim 10 , apple juice claim 10 , blueberries and blueberry juice.12. The method according to claim 10 , wherein said saccharide-containing fruit or its juice is added step by step to the cacao paste.13. The method according to claim 10 , wherein said koji is a rice koji.14. The method ...

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Номер записи: 10
02-05-2013 дата публикации

LOW ALCOHOL OR ALCOHOL FREE FERMENTED MALT BASED BEVERAGE AND METHOD FOR PRODUCING IT

Номер: US20130108735A1
Автор: Vanderhaegen Bart
Принадлежит:

An alcohol free or low alcohol fermented malt based beverage having an alcohol content of not more than 0.7 vol. %, characterized by a relationship y≧Ax, wherein A=0.25 and b=1.5. The x is the ratio between unfermentable over real extracts, wherein the unfermentable extract is the value of the real extract less the total content of real sugars, which are fructose, maltose, glucose, maltotriose, and saccharose. The y is the ratio between the combined content of maltopentaose, maltohexaose, and maltoheptaose over the total amount of main sugars, wherein the main sugars are fructose, maltose, glucose, saccharose, maltotriose, maltotetraose, maltopentaose, maltohexaose, and maltoheptaose. Also, a method for producing an alcohol free or low alcohol fermented malt based beverage including preparing a wort of fermentability not higher than 29%; and fermenting the prepared wort in a fermentation tank by a cold contact process. 2. The alcohol free or low alcohol fermented malt based beverage according to claim 1 , wherein b=1 claim 1 , and/or wherein preferably A=0.3 claim 1 , more preferably 0.35.3. The alcohol free or low alcohol fermented malt based beverage according to claim 1 , whereinthe ratio x between unfermentable over real extracts is of at least 25%, and/orthe sugars ratio y is of at least 25%, preferably at least 30%, more preferably at least 35%.4. The alcohol free or low alcohol fermented malt based beverage according to claim 1 , whereinthe alcohol content is not more than 0.5 vol. %, preferably not more than 0.3 vol. %, more preferably not more than 0.1 vol. %, most preferably, not more than 0.05 vol. %.5. The alcohol free or low alcohol fermented malt based beverage according to claim 1 , whereinthe unfermentable extract is at least 4.0 g/100 ml, preferably at least 5.5 g/100 ml, more preferably 6.0 g/100 ml, most preferably at least 6.5 g/100 ml.6. The alcohol free or low alcohol fermented malt based beverage according to claim 1 , whereinthe real extract ...

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Номер записи: 11
09-05-2013 дата публикации

Preparation method of weakly basic, ionized, mineralization and healthy drinking water

Номер: US20130115335A1
Автор: TSAI CHEN-SHENG
Принадлежит:

Disclosed is a preparation method of weakly basic, ionized, mineralized and healthy drinking water including purifying the tap water by precipitation, filtration and other conventional methods to obtain clean water; and getting the said clean water through reverse osmosis (RO) membrane to obtain RO pure water; heating the said RO pure water to 35-100 degrees celsius by magnetic oscillation or by heating, and then making the RO pure water through weak alkaline, ionized, and mineralization composition, and then filtering the RO pure water by coconut carbon cartridge and PP cotton filter element in turn. The water prepared by the method of the present invention is beneficial to the health of human body and suitable for long-term consumption. 1. A preparation method of weakly basic , ionized , mineralized and healthy drinking water , comprising the steps of: purifying the tap water by precipitation , filtration and other conventional methods to obtain clean water; making the said clean water through reverse osmosis (RO) membrane to obtain RO pure water; heating the said RO pure water to 35-100 degrees celsius by magnetic oscillation or by heating; and making the RO pure water through weak alkaline , ionized , and mineralization composition , and then filtering the RO pure water using coconut carbon cartridge and PP cotton filter element in turn.2. The method of claim 1 , wherein the said weak alkaline claim 1 , ionized claim 1 , and mineralization composition is a mixture of polymer microspheres or mineral powder and inorganic microporous compound.3. The method of claim 2 , wherein the weight ratio of the said polymer microspheres and inorganic microporous compound is 90-20 wt % and 10-80 wt % claim 2 , respectively.4. The method of claim 3 , wherein the weight ratio of the said polymer microspheres and inorganic microporous compound is 80-30 wt %and 20-70 wt % claim 3 , respectively.6. The method of claim 5 , wherein the said tourmaline comprises at least one of the ...

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Номер записи: 12
23-05-2013 дата публикации

METHOD AND APPARATUS FOR TREATING FERMENTED LIQUIDS

Номер: US20130129888A1
Автор: Kornacki Daniel C.
Принадлежит:

Provided are methods and apparatuses for the monitored and controlled removal of dissolved gasses and other vitriolic compounds from fermented liquid using evacuation, which can be mechanically enhanced, without fading or negatively impacting flavor, bouquet, complexity, balance or finish of the fermented liquid. 1. A method of treating a fermented liquid , comprising:exposing said fermented liquid to a stimulant to initiate outgassing of at least one gas dissolved in said fermented liquid;continuous monitoring of a flow rate of said at least one dissolved gas outgassing from said fermented liquid; and,stopping said outgassing of said at least one gas from said fermented liquid when said flow rate reaches a desired range.2. The method of claim 1 , wherein said desired range is about 2.4 ml/min to 64.7 ml/min.3. The method of claim 1 , wherein said dissolved gas is selected from a group consisting of COand SO.4. The method of claim 1 , wherein said stimulant is a vacuum that lowers ambient pressure at a liquid-air interface of said fermented liquid claim 1 , wherein said ambient pressure is lower than a partial pressure of at least one gas dissolved in said fermented liquid.5. The method of claim 4 , further comprising a second stimulant that causes agitation of said fermented liquid to enhance said outgassing of said at least one dissolved gas from said fermented liquid.6. The method of claim 5 , wherein said agitation is indirectly applied to said fermented liquid.7. The method of claim 1 , wherein said stimulant causes agitation of said fermented liquid to enhance said outgassing of said at least one dissolved gas from said fermented liquid.8. The method of claim 4 , wherein said fermented liquid is held within a container that is airtight and said ambient pressure is lowered by lowering pressure outside said container.9. The method of claim 1 , wherein said outgassing occurs without introducing oxygen into said fermented liquid.10. A method of treating a ...

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Номер записи: 13
23-05-2013 дата публикации

MULTIPHASE JELLIFIED BEVERAGE COMPOSITION

Номер: US20130129894A1
Автор: Bisson Jean-Pierre, Delort Jean-Marc, Marcout Anne
Принадлежит: NESTEC S.A.

The present invention is directed to a water, juice, and/or milk-based jellified ready-to-drink product characterized in that it comprises at least two separate homogeneous gel masses, wherein adjacent separate gel masses have different gel strengths. 1. A water , juice , and/or milk-based jellified ready-to-drink product comprising at least two separate homogeneous gel masses , wherein adjacent separate gel masses have different gel strengths.2. A product according to claim 1 , wherein the gel strengths of two adjacent separate gel masses differ by at least 10%.3. A product according to claim 1 , wherein each of the separate gel masses comprises a mix of carrageenan and galactomannan claim 1 , wherein:the concentration of carrageenan is not greater than 0.30% by weight of product, andthe concentration of galactomannan is between 0.01% and 0.1% by weight of product.4. A product according to claim 1 , wherein the milk base comprises an ingredient selected from the group consisting of fresh milk claim 1 , milk powder claim 1 , vegetable milk claim 1 , nut milk claim 1 , soja milk claim 1 , and combinations thereof.5. A product according to claim 1 , wherein the juice base contains fruit and/or vegetable juice.6. A product according to claim 1 , wherein the water base is a meat and/or fish-containing aqueous phase.7. A product according to claim 1 , wherein at least one of the gel masses comprises an ingredient selected from the group consisting of: coffee claim 1 , tea claim 1 , plant extracts claim 1 , cereal claim 1 , cocoa or chocolate claim 1 , nut claim 1 , and combinations thereof.8. A product according to claim 1 , wherein at least one of the gel masses comprises at least one sweetening ingredient selected from the group consisting of: natural sweeteners claim 1 , artificial sweeteners claim 1 , and sweet taste improving carbohydrates.9. A product according to claim 1 , wherein the gel strength of the gel masses at room temperature is between 10 and 400 g.10. A ...

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Номер записи: 14
06-06-2013 дата публикации

EMULSION

Номер: US20130142909A1
Автор: Klingenberg Andreas
Принадлежит: SENSIENT COLORS EUROPE GMBH

Provided is an emulsion with an aqueous phase and an oil phase including one or more liposoluble components as well as one or more emulsifiers in the aqueous phase, selected from the group of saponins, preferably quillaia extract, and one or more esters of a vegetable lipid with a food acid in the oil phase. The combination of ester(s) and saponin(s) has a particularly advantageous and unexpected effect for emulsions: thus stable emulsions, preferably stable microemulsions are obtained, which have a high acid stability so that the emulsion is in particular suitable for use in very acidic beverages in the range of pH≦3.5. Furthermore, the oxidative stability of the emulsion is improved. If a colorant is emulsified, a premature colorfading can be prevented. In addition, the light stability of the emulsion is increased. The amount of lecithin co-emulsifier in the emulsion can be reduced or this can be completely omitted. 1. An emulsion for use in a foodstuff , comprising an aqueous and an oil phase comprisingone or more liposoluble components to be emulsified;one or more emulsifiers in the aqueous phase selected from the group of saponins; andone or more esters of a vegetable lipid with a food acid in the oil phase.2. The emulsion according to claim 1 ,characterized in thatthe component to be emulsified is selected from the group consisting of liposoluble colorants, liposoluble vitamins, essential oils, liposoluble flavorings, extracts and/or concentrates of spices, extracts and/or concentrates of plants, and mixtures of these.3. The emulsion according to or claim 1 ,characterized in thatthe food acid is selected from the group consisting of hydroxycarboxylic acids suitable for consumption, preferably mono-, di-, tri-, tetra- or poly-hydroxycarboxylic acids, or acids suitable for consumption, particularly preferably ascorbic acid, citric acid, acetic acid, tartaric acid, lactic acid, malic acid, mandelic acid, especially preferably ascorbic and citric acid.4. The ...

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Номер записи: 15
13-06-2013 дата публикации

Sustained release particle formulations of guaifenesin

Номер: US20130149383A1
Автор: Cory Berkland, Milind Singh
Принадлежит: Individual

Sustained release particle formulations formed from a hydrophobic wax matrix and guaifenesin.

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Номер записи: 16
11-07-2013 дата публикации

VITAMIN POWDER COMPOSITION AND METHOD OF MAKING

Номер: US20130177619A1
Автор: CHEN CHYI-CHENG, LEUENBERGER BRUNO
Принадлежит: DSM NUTRITIONAL PRODUCTS, INC.

A powder composition containing at least one fat-soluble vitamin dispersed in a matrix of a natural polysaccharide gum or a mixture of gums having an emulsifying capacity and/or a protein or a mixture of proteins having an emulsifying capacity. The fat-soluble vitamin in the powder compositions is in the form of droplets having an average diameter in the range of about 70 to about 200 nm. Tablets, beverages and beverage concentrates, foods, cosmetics and pharmaceuticals containing the powder composition can be made. 1. An emulsion for preparing a powder composition comprising fat-soluble vitamin droplets dispersed in a matrix component , wherein the droplets are about 70 to about 200 nm in diameter.2. A beverage comprising a liquid admixed with a powder composition comprising at least one fat-soluble vitamin , wherein a vitamin is dispersed in a matrix comprising an emulsion-forming composition selected from the group consisting of a natural polysaccharide gum , a mixture of polysaccharide gums , a protein , a mixture of proteins , and mixtures thereof , wherein the fat-soluble vitamin is present in the powder composition in the form of droplets having an average diameter of about 70 to about 200 nanometers (nm).3. A beverage according to claim 2 , wherein the beverage has an optical clarity of no more than 20 NTUs when the beverage contains up to 6 mg of the vitamin in 100 g of liquid.4. A skin care product comprising a powder composition having at least one fat-soluble vitamin claim 2 , wherein a vitamin is dispersed in a matrix comprising an emulsion-forming composition selected from the group consisting of a natural polysaccharide gum claim 2 , a mixture of polysaccharide gums claim 2 , a protein claim 2 , a mixture of proteins claim 2 , and mixtures thereof claim 2 , wherein the fat-soluble vitamin is present in the powder composition in the form of droplets having an average diameter of about 70 to about 200 nanometers (nm).5. A skin care product according to ...

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Номер записи: 17
18-07-2013 дата публикации

Method for Improving Physical Performance During Physical Exertion

Номер: US20130183399A1
Автор: Blow Andrew, Jutley Raj
Принадлежит: PRECISION HYDRATION LTD.

Beverages comprising sodium ion in an amount correlated to the sodium ion concentration of a subject's sweat used to prehydrate before exertion or to restore lost electrolyte and water resulting from physical exertion. Such use can avoid or substantially reduce losses in performance and, in cramp prone individuals, avoid or substantially reduce cramping brought on by physical exertion. 1. A method for improving a subject's physical performance during a period of physical exertion comprising consumption by the subject of an aqueous beverage containing dissolved sodium ion in an amount determined to optimize said performance , the sodium ion concentration of said aqueous beverage being correlated to a previously measured sweat sodium ion concentration of the subject under controlled conditions.2. A method according to wherein the beverage further contains an ion selected from the group consisting of potassium claim 1 , magnesium and calcium ions.3. A method according to wherein the ion comprises a salt claim 2 , the anion of which is selected from the group consisting of bicarbonate claim 2 , carbonate claim 2 , citrate claim 2 , chloride claim 2 , phosphate and sulphate anions.4. A method for determining the sodium ion concentration of an aqueous beverage to be consumed by a subject during a period of physical exertion comprising measuring the sweat volume and the sweat sodium ion concentration of the subject under controlled conditions and correlating the sweat sodium ion concentration to the sodium ion concentration of the aqueous beverage that provides substantial rehydration and sodium replenishment during physical exertion.5. A composition for the treatment of cramping occurring during physical exertion comprising an aqueous solution of sodium ion claim 2 , the sodium ion concentration of said aqueous beverage being correlated to the sweat sodium ion concentration of a subject under controlled conditions.6. A water soluble composition for the treatment of ...

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Номер записи: 18
18-07-2013 дата публикации

METHOD AND APPARATUS FOR THE RECOVERY OF PVPP AFTER CONTACT WITH A YEAST FERMENTED BEVERAGE BY SEDIMENTATION SEPARATION

Номер: US20130183402A1
Автор: Noordman Tom Reinoud, Richter Anneke, Van Der Noordt Marcel
Принадлежит:

A method of preparing a yeast fermented beverage is provided, which method comprises (a) fermenting wort with a biologically active yeast to produce a fermented liquid; (b) combining the fermented liquid with polyvinylpolypyrrolidone (PVPP) particles to bind at least a fraction of the polyphenols and/or proteins contained in the fermented liquid; (c) removing a slurry containing the PVPP particles and yeast from the fermented liquid; (d) separating said slurry into a yeast-enriched fraction and a PVPP-enriched fraction a technique selected from flotation separation, settling separation and separation using a hydrocyclone; (e) regenerating the PVPP particles before, during and/or after the separation by desorbing polyphenols and/or protein from said PVPP-particles; and (f) recirculating the regenerated PVPP particles to step (b). The method can be operated with single use PVPP as well as regenerable PVPP and does not require sophisticated filter hardware for regenerating the PVPP. 117-. (canceled)18. A method of preparing a yeast fermented beverage , comprising:(a) fermenting wort with a biologically active yeast to produce a fermented liquid comprising yeast, alcohol, polyphenols and protein;(b) combining the fermented liquid with polyvinylpolypyrrolidone (PVPP) particles to bind at least a fraction of the polyphenols and/or the proteins contained in the fermented liquid to the PVPP particles, wherein the yeast in the fermented liquid is at a concentration of at least 5 mg of wet yeast per kg of fermented liquid;(c) removing a slurry containing the PVPP particles and yeast from the fermented liquid;(d) separating the slurry into a yeast-enriched fraction and a PVPP-enriched fraction by means of a sedimentation separation technique selected from flotation separation, settling separation and separation using a hydrocyclone;(e) regenerating the PVPP particles before, during and/or after the separation (d) by desorbing polyphenols and/or protein from the PVPP-particles ...

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Номер записи: 19
01-08-2013 дата публикации

Method of processing mango juice

Номер: US20130196029A1
Автор: Kiyofumi Takata, Taku Saito
Принадлежит: Suntory Holdings Ltd

It is necessary to develop a method for obtaining mango juice having a rich flavor and maintaining its characteristic cloudy appearance and yet that is protected against precipitation during prolonged storage, irrespective of whether it is in the form of processed mango juice or a beverage that incorporates the same. There is provided a process for producing processed mango juice having a reduced pulp content comprising the steps of treating, with an enzymatic agent, mango juice that has a turbidity of at least 3,700 upon centrifugal separation with a centrifugal effect of 1,200 (×G) for 10 minutes, and depulping the enzymatically treated mango juice to yield processed mango juice having a pulp content of no more than 20% (v/v) and a turbidity of at least 1,400 NTU.

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Номер записи: 20
08-08-2013 дата публикации

MALT FERMENTED BEVERAGE

Номер: US20130202767A1
Автор: KAKUDO Yoichi, KAWASAKI Yasutsugu, KIMURA Takashi, YOSHIDA Manabu
Принадлежит: SUNTORY HOLDINGS LIMITED

To provide a malt fermented beverage having refreshing finish, namely clear taste while ensuring robust feel by making use proportion of malt in starting materials high. 2. The malt fermented beverage according to claim 1 , wherein an alcohol content of the malt fermented beverage is from 3 to 8%.3. The malt fermented beverage according to claim 1 , wherein the ratio between an alcohol-containing material of the component A and an alcohol content from the alcohol containing distillate of the component B is in a range of 99.9:0.1 to 90:10.4. The malt fermented beverage according to claim 1 , wherein at least malt is used as a starting material for the alcohol-containing material of the component A.5. The malt fermented beverage according to claim 1 , wherein the alcohol-containing material of the component A is made of starting materials comprising malt claim 1 , hop claim 1 , and water.6. The malt fermented beverage according to claim 5 , wherein the other starting materials further comprise materials selected from the group consisting of rice claim 5 , corn claim 5 , sorghum claim 5 , white potato claim 5 , starch claim 5 , sugars claim 5 , wheat or barley other than malt claim 5 , a littering agent claim 5 , and a coloring agent.7. The malt fermented beverage according to claim 1 , wherein the alcohol containing material of the component A is beer or a low-malt beer beverage.8. The malt fermented beverage according to claim 1 , wherein the alcohol containing material of the component A is an alcohol-containing material having a malt proportion of 20% or higher.9. The malt fermented beverage according to claim 1 , wherein the alcohol-containing material of the component A is an alcohol-containing material having a malt proportion of 40% or higher.10. The malt fermented beverage according to claim 1 , wherein the alcohol-containing distillate of the component B is shochu (Japanese distilled liquor) claim 1 , whisky claim 1 , vodka claim 1 , or spirits.11. The malt ...

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Номер записи: 21
29-08-2013 дата публикации

Process for the preparation of calcium salt suspensions

Номер: US20130224279A1
Автор: Gustavo Eduardo BOLAÑOS BARRERA, Isabel Maria Mejia Villareal
Принадлежит: UNIVERSIDAD DEL VALLE

The current invention is related to a novel process for the production of aqueous suspensions of micro and nanoparticles of calcium salts smaller than 10 μm particle size, along with a method to enrich nutritional, nutraceutical, and pharmaceutical beverages with calcium salts. In the process, an aqueous suspension of calcium salt is subjected to pressurization with critical, subcritical, or supercritical carbon dioxide to increase the solubility of the calcium salt, which has a particle size greater than 30 μm. The resulting solution is expanded through a nozzle to generate a calcium salt suspension of micro and nanoparticles that is imperceptible to sight and taste.

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Номер записи: 22
29-08-2013 дата публикации

MEDICINE, FOOD AND DRINK OR FEED CONTAINING SPHINGOMYELIN

Номер: US20130225526A1
Автор: HARUTA Yuko, Kato Ken, MIURA Susumu, TANAKA Leo, UEDA Noriko, Ueno Hiroshi, YOSHIOKA Toshimitsu
Принадлежит: MEGMILK SNOW BRAND CO., LTD.

It is intended to find novel pharmaceutical use of sphingomyelin and to provide preventive or therapeutic agents for various diseases as well as a food and drink product and feed comprising any of these agents. The present invention provides a pharmaceutical agent which contains sphingomyelin as an active ingredient and is any of the following agents: 1) a sialomucin secretion promoter, 2) an agent for preventing drunken sickness (hangover), 3) an antiallergic agent, 4) an antioxidant, 5) an agent for defending against infection, 6) a hair growth agent, 7) a therapeutic agent for demyelinating disease, 8) an anti-pigmentation agent, 9) an anti-inflammatory agent, and 10) an agent for improving learning ability. The present invention also provides a food and drink product or feed, characterized by comprising the agent. It is preferred that the sphingomyelin should be derived from milk. 1. A method for improving learning ability comprising administering sphingomyelin.2. The method according to claim 1 , wherein the sphingomyelin is derived from milk.3. The method according to claim 1 , wherein the sphingomyelin is contained as an active ingredient in a pharmaceutical agent.4. The method according to claim 1 , wherein the sphingomyelin is formulated into one selected from the group consisting of food and drink product and feed. The present application is a divisional of U.S. patent application Ser. No. 13/347,464, filed Jan. 10, 2012, which is a divisional of U.S. patent application Ser. No. 11/992,365, filed Oct. 12, 2009, which is a National Stage Entry of PCT/JP2006/318888 filed Sep. 22, 2006.The present invention relates to a pharmaceutical agent which contains sphingomyelin and has novel use. More specifically, the present invention relates to a pharmaceutical agent which contains sphingomyelin and is a sialomucin secretion promoter, an agent for preventing drunken sickness (hangover), an antiallergic agent, an antioxidant, an agent for defending against infection ...

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Номер записи: 23
12-09-2013 дата публикации

PROCESS FOR PYGEUM EXTRACTION

Номер: US20130236574A1
Автор: Sharma Ashok, Tewari Kiran
Принадлежит:

An improved process for the extraction of from the plant of the family rosacaea, amygdales tribe, genus species () and related species (as herein defined) comprising the steps of collecting the plant material i.e. stem cuttings/twigs, removing the leaves and drying till moisture content is about 10-15%, powdering the stem material, extracting with chlorinated organic solvents and water-alcohol mixture, in ratio of 1:4, filtering and drying the extract under vacuum at 30 degree Celsius to obtain a greenish mass with bitter almond smell, the mass being referred to as ‘’ wherein in the improved process, a ‘renewable plant source’ i.e. stem cuttings/twigs, are used for extraction of instead of a ‘non-renewable’ source such as bark of the tree. The obtained by the new process has a pharmacopeia profile similar to the product ‘’ obtained from a ‘non-renewable source’ i.e. bark of . Further, it is non-toxic and shows anti-BPH (benign prostatic hyperplasia) activity comparable with that of obtained from non-renewable source i.e. bark of 19-. (canceled)10pygeumPrunus domesticaIndian prunus. A commercially viable process using biowaste for the extraction of from () comprising the steps of:{'i': 'Prunus domestica;', 'collecting ‘bio-waste’ in the form of stem cuttings/twigs with leaves removed, obtained during routine ‘pruning’ or trimming process of'}drying the bio-waste till moisture content is about 10-15%;powdering the same by pulverization;extracting the powdered stem material with chlorinated organic solvents or water-alcohol mixture, in ratio of 1:4 at 35-40° C.; and{'i': 'pygeum', 'filtering and drying the extract under vacuum at 30° C. to obtain ‘’ as a greenish mass with bitter almond smell and in which concentration of total sterols typically calculated as beta-sitosterol, is 15-18% and same has anti-BPH activity.'}11. The process of wherein the chlorinated organic solvents used in the extraction process are methylene dichloride (MDC) or chloroform.12. The process ...

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Номер записи: 24
12-09-2013 дата публикации

FOOD PRODUCT PROVIDING SUSTAINED BLOOD LEVELS OF EXOGENOUS SUBSTANCES

Номер: US20130236595A1
Автор: DECOMBAZ Jacques, MILON Hubert, WUERSCH Pierre
Принадлежит: NESTEC S.A.

The present invention relates to a food product comprising soluble fibre and at least one exogenous biologically active substance. It further relates to the uses of a mixture comprising at least soluble fibre and at least one exogenous substance in the preparation of a food product to avoid short-term peaks of the exogenous substance in serum, for example. Preferably the food product is a bar comprising caffeine. 1. A food product comprising an effective amount of soluble fibre and from about 200 to about 400 mg creatine , wherein the food product achieves a blood plasma level of creatine at 30 minutes after ingestion thereof that is less than one half of the blood plasma level of creatine at about 3 hours.2. The food product of claim 1 , wherein the soluble fibre is a viscous soluble fibre.3. The food product of comprising from about 2% to about 40% of soluble fibre by weight of the product.4. The food product of comprising at least one source of soluble fiber selected from the group consisting of barley flour and oat bran concentrate and if oat bran concentrate is present claim 1 , it comprises from about 20% to about 80% by weight raw ingredients.5. The food product of claim 1 , wherein the soluble fiber comprises from about 6% to about 10% β-glucan by weight.6. The food product of comprising from about 5% to about 20% of protein by weight of the product claim 1 , from about 1% to about 10% of fats and/or oils by weight of the product claim 1 , and from about 40% to about 70% of carbohydrates by weight of the product.7. A method for slowing down absorption rate of creatine in the gastro-intestinal tract comprising the step of administering a composition comprising an effective amount of soluble fiber and from about 200 to about 400 mg creatine claim 1 , wherein the composition achieves a blood plasma level of creatine at 30 minutes after ingestion thereof that is less than one half of the blood plasma level of creatine at about 3 hours.8. The method of claim 7 , ...

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Номер записи: 25
12-09-2013 дата публикации

PARTICULATE-SOLUBLE GLUCAN PREPARATION

Номер: US20130237497A1
Автор: Cox Donald J.
Принадлежит: Biothera, Inc.

Particulate β-glucan is solubilized at elevated pressure and temperature to form particulate-soluble β-glucan. The particulate-soluble β-glucan is capable of being dried to a powder form and subsequently re-solubilized. 111-. (canceled)12. A composition comprising a dried particulate-soluble β-glucan derived from yeast , having a polydispersed average molecular weight of over about 1 ,000 ,000 Da , and capable of being solubilized in a solution having a pH from weakly acidic to weakly basic13. The composition of wherein the weakly acidic pH is about 5.14. The composition of wherein the weakly basic pH is about 9.15. The composition of wherein the particulate-soluble β-glucan is instantized.16. The composition of and further comprising:a second dry-form soluble ingredient.17. The composition of wherein the particulate-soluble β-glucan is capable of being re-solubilized in a solution at a temperature of about room temperature or higher.18. The composition of further comprising a surfactant.19. A composition comprising a dried particulate-soluble β-glucan derived from yeast claim 12 , having a polydispersed average molecular weight of over about 1 claim 12 ,000 claim 12 ,000 Da claim 12 , and capable of being solubilized in a solution having a temperature of about 25° C. or more.20. The composition of wherein the particulate-soluble β-glucan is instantized.21. The composition of and further comprising:a second dry-form soluble ingredient.22. The composition of wherein the solution is weakly acidic to weakly basic.23. The composition of wherein the solution has a pH of about 5 or more.24. The composition of wherein the solution has a pH of about 9 or less.25. The composition of further comprising a surfactant. This application claims the benefit of U.S. Provisional Application No. 60/916,690, entitled SOLUBLE GLUCAN PREPARATION, filed May 8, 2007.The present invention relates to a particulate-soluble β-glucan. More particularly, the present invention relates to an ...

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Номер записи: 26
19-09-2013 дата публикации

REMOVAL OF ALCOHOL FROM POTABLE LIQUID USING VACUUM EXTRACTION

Номер: US20130243922A1
Автор: Fuller Kelli Lynn, Lynn Judd B.
Принадлежит:

Certain embodiments provide apparatuses and methods for removing alcohol from alcoholic beverages. In certain embodiments, the apparatus includes a vessel, a fluid conduit configured to be inserted into a beverage, the fluid conduit configured to allow the beverage to flow into the vessel, a heating system comprising a distribution surface within the vessel, the distribution surface configured to receive the beverage and to heat the beverage, and a vacuum system configured to apply a vacuum to the beverage while the beverage is heated by the distribution surface. In certain embodiments, the method includes using the apparatuses described herein to reduce the alcohol content of an alcoholic beverage. 1. An apparatus for removing alcohol from alcoholic beverages , the apparatus comprising:a vessel;a fluid conduit configured to be inserted into a beverage, the fluid conduit configured to allow the beverage to flow into the vessel;a heating system comprising a distribution surface within the vessel, the distribution surface configured to receive the beverage and to heat the beverage; anda vacuum system configured to apply a vacuum to the beverage while the beverage is heated by the distribution surface.2. The apparatus of claim 1 , wherein the heating system comprises a plurality of thermoelectric elements configured to heat the distribution surface in response to an electric current.3. The apparatus of claim 1 , further comprising a reservoir configured to contain the beverage claim 1 , wherein the reservoir is in fluid communication with the vessel via the fluid conduit.4. The apparatus of claim 3 , wherein the fluid conduit is configured to allow vacuum to pull the beverage from the reservoir into the vessel.5. The apparatus of claim 3 , wherein the fluid conduit is configured to be attached to and reversibly detached from the reservoir.6. The apparatus of claim 1 , wherein the heating system comprises a plate which comprises the distribution surface.7. The apparatus ...

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Номер записи: 27
03-10-2013 дата публикации

READY-TO-DRINK BEVERAGES COMPRISING HYDROLYZED WHOLE GRAIN

Номер: US20130259973A1
Автор: Bezelgues Jean-Baptiste, Cheng Pu-Sheng, Roger Olivier, Ross Alastair, Schaffer-Lequart Christelle, Valdez Monica, Wavreille Anne-Sophie
Принадлежит: NESTEC S.A.

The present invention relates to ready-to-drink beverages comprising a flavor component, a hydrolyzed whole grain composition, an alpha-amylase or fragments thereof, which alpha-amylase or fragments thereof show no hydrolytic activity towards dietary fibers when in the active state, a sucrose content below 5% by weight of the beverage, and wherein the beverage has a viscosity in the range 1-300 mPa·s. 1. A ready-to-drink beverage comprising:a flavor component;a hydrolyzed whole grain composition;an alpha-amylase or fragments thereof, which alpha-amylase or fragments thereof show no hydrolytic activity towards dietary fibers when in the active state;a sucrose content below 15% by weight of the beverage; andthe beverage has a viscosity of 1-300 mPa·s.2. The ready-to-drink beverage according to claim 1 , comprising a protease or fragment thereof claim 1 , at a concentration of 0.001-5% by weight of the total whole grain content claim 1 , which protease or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state.3. The ready-to-drink beverage according to claim 1 , wherein the alpha-amylase or fragment thereof is a mixed sugar producing alpha-amylase claim 1 , including glucose producing activity claim 1 , when in the active state.4. The ready-to-drink beverage according to claim 1 , wherein the beverage has a maltose to glucose ratio below 144:1 by weight in the beverage.5. The ready-to-drink beverage according to claim 1 , wherein the beverage comprises at least one of an amyloglucosidase and a glucose isomerase or fragment thereof claim 1 , which amyloglucosidase and glucose isomerase or fragment thereof show no hydrolytic activity towards dietary fibers when in the active state.6. The ready-to-drink beverage according to claim 1 , wherein the hydrolyzed whole grain composition has a substantial intact beta-glucan structure relative to the starting material.7. The ready-to-drink beverage according to claim 1 , wherein the ...

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Номер записи: 28
03-10-2013 дата публикации

ORALLY EFFECTIVE METHYLPHENIDATE EXTENDED RELEASE POWDER AND AQUEOUS SUSPENSION PRODUCT

Номер: US20130261152A1
Автор: Mehta Ketan, Perumal Ashok, Tu Yu-Hsing
Принадлежит:

An oral methylphenidate powder which is reconstitutable into a final oral aqueous sustained release formulation containing at least about 50%, or at least about 80% by weight water based on the total weight of the suspension, is provided. The powder is a blend containing a combination of an uncoated methylphenidate-ion exchange resin complex, a barrier coated methylphenidate-ion exchange resin complex-matrix, and a water soluble buffering agent such that upon formed into an aqueous liquid formulation, the formulation has a pH in the range of about 3.5 to about 5, or about 4 to about 4.5. Following administration of a single dose of the oral aqueous methylphenidate suspension, a therapeutically effective amount of methylphenidate is reached in less than one hour and the composition provides a twelve-hour extended release profile. 1. A methylphenidate aqueous extended release oral suspension comprising an immediate release methylphenidate component , a sustained release methylphenidate component , and water , said suspension having a pH of about 3.5 to about 5 ,wherein said suspension provides a single mean average plasma concentration peak and a therapeutically effective plasma profile of about 12 hours for methylphenidate, and{'sub': 0-∞', 'max', 'max', '1/2, 'wherein the suspension has a pharmacokinetic profile in which the single mean plasma concentration peak for d-methylphenidate has an area under the curve (AUC)of about 114 ng-hr/mL to about 180 ng-hr/mL, Cof about 11 ng/mL to about 17 ng/mL, Tof about 4 hours to about 5.25 hours and Tof about 5 hours to about 7 hours following a single oral administration of an aqueous liquid suspension at a dose equivalent to 60 mg racemic methylphenidate HCl in adults.'}2. The methylphenidate aqueous extended release oral suspension according to claim 1 , wherein said suspension has a pH in the range of about 4 to about 4.5.3. The methylphenidate aqueous extended release oral suspension according to wherein the ...

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Номер записи: 29
17-10-2013 дата публикации

Process for the Preparation of the Treated Water Fortified with the Micro Nutrients

Номер: US20130273208A1
Автор: Bhattacharjee Shamik, Hidell Henry, Poddar Pradeep
Принадлежит: Tata Global Beverages Limited

A process for the preparation of the treated water fortified with the micro nutrients comprises pre-treating and sterilizing the water, resulting in a pure permeate. The said permeate is passed through ozonator for further sterilizing the water and thereafter it is de-ozonated to produce on line sterile water. The treated water is fortified with dosing at least one bio-available micro nutrient and/or sanitizing agent into the flowing water on line. The finished product must conform to the control drink preparation standards. 1. A process for the preparation of treated water fortified with micro-nutrients comprising:pre-treating and sterilizing the water, resulting in a pure permeate;ozonating said permeate for further sterilizing the water;de-ozonating the permeate to remove ozone, thereby producing on line sterile water; anddosing at least one bio-available micro-nutrient and/or sanitizing agent into the flowing water on line2. The process as claimed in claim 1 , further comprising monitoring of online parameters during run production against control drink preparation standards.3. The process as claimed in claim 1 , wherein before the step of ozonization claim 1 , the permeate is optionally passed through the RO membranes where it is stripped of all constituents claim 1 , including most ions.4. The process as claimed in claim 2 , wherein the step of monitoring of online parameters during run production against control drink preparation standards comprises setting up the line monitoring standard to run according to the control drink TDS (Total dissolved Solids).5. The process as claimed in claim 4 , wherein the control drink TDS is a characteristic of control drink which is measured by the following steps:preparing a batch of three control drinks each of volume up to 1 litre with de-ozonated permeate at the time of blending the concentrates, two of which must be from concentrate sampled from different sampling points of the blending vessel;diluting the blended ...

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Номер записи: 30
17-10-2013 дата публикации

BEER FLAVORED BEVERAGE CONTAINING NON-POLYMER CATECHINS

Номер: US20130273228A1
Автор: Hosoya Naoki, IWASAKI Masaki
Принадлежит: KAO CORPORATION

Provided is a beer flavored beverage containing the non-polymer catechins at a high concentration but having bitterness and refreshing finish suitable for the beverage to have a beer taste and suppressed astringency. The beer flavored beverage containing the non-polymer catechins according to the present invention comprises the following components (A), (B), (C), and (D): (A) from 0.03 to 0.4 mass % of the non-polymer catechins; (B) a malt extract; (C) from 0.0005 to 0.06 mass % of potassium; and (D) from 0 to 2.8 mass % of an alcohol, in which: a mass ratio ((C)/(A)) between the component (A) and the component (C) ranges from 0.003 to 1.2; and a quantitative ratio between the component (A) and the component (D) satisfies a relationship represented by the following expression (1):0≦(d)≦3−6.5×(a) (1) (in the expression (1), (a) and (d) represent a mass fraction (mass %) of the component (A) and a mass fraction (mass %) of the component (D), respectively). 112-. (canceled)13. A beer flavored beverage , comprising components (A) , (B) , (C) , and (D):(A) from 0.03 to 0.4 mass % of the non-polymer catechins;(B) a malt extract;(C) from 0.0005 to 0.06 mass % of potassium; and(D) from 0 to 2.8 mass % of an alcohol,wherein:a mass ratio ((C)/(A)) between component (A) and component (C) ranges from 0.003 to 1.2; and {'br': None, 'i': d', 'a, '0≦()≦3−6.5×() \u2003\u2003(1)'}, 'a quantitative ratio between component (A) and component (D) satisfies a relationship represented by expression (1)wherein (a) and (d) represent a mass fraction (mass %) of component (A) and a mass fraction (mass %) of component (D), respectively.14. The beverage according to claim 13 , wherein a content of component (A) ranges from 0.05 to 0.3 mass %.15. The beverage according to claim 13 , wherein a content of component (A) ranges from 0.06 to 0.25 mass %.16. The beverage according to claim 13 , wherein a content of component (C) ranges from 0.0006 to 0.052 mass %.17. The beverage according to claim 13 ...

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Номер записи: 31
24-10-2013 дата публикации

Electrolyte Fortifying Composition for Recharge, a Hydrating Supplement, and Process for Preparing the Same

Номер: US20130280383A1
Автор: Agro C.E., Collete Micheal, Hidell Henry, Poddar Pradeep
Принадлежит: Tata Global Beverages Limited

Nutrient fortifying composition for food products and electrolyte fortifying composition for recharge comprising calcium chloride, magnesium chloride, potassium bicarbonate, acidity regulator, copper sulphate; and class II preservative. A hydration supplement and a fortified water beverage to supplement the deficiencies of chromium and boron in humans. The hydrating supplement is such that the amount of the calcium chloride is 9.5% to 15.695% by weight, amount of Magnesium chloride is 2.2% to 10.31% by weight, amount of potassium bicarbonate is 10.2% to 15.99% by weight and amount of Copper sulfate is 32.14% to 55.7% by weight. The hydrating supplement is in liquid or semi I solid form, such as a beverage such as aerated drink or treated water. 2. The electrolyte fortifying composition for recharge as claimed in claim 1 , wherein acidity regulator is citric acid.3. The electrolyte fortifying composition as claimed in claim 1 , wherein the class II preservative (202) is potassium sorbate.5. The hydration supplement as claimed in claim 4 , wherein said supplement is liquid or semi solid selected from the group comprising of aerated drinks claim 4 , treated water claim 4 , juices claim 4 , etc.7. The water beverage as claimed in claim 6 , wherein said water beverage is neutral claim 6 , colourless claim 6 , odourless and requires no added flavor or sweeteners to mask ingredients.8. A process of preparing the water beverage fortified with tri-valent chromium and boron fortifying composition for health comprising the steps of:effective treatment and sterilization of source water;fortifying said treated water with the electrolyte fortifying composition for recharge.9. The hydration supplement of claim 4 , wherein the acidity regulator is citric acid.10. The hydration supplement of claim 4 , wherein the class II preservative (202) is potassium sorbate.11. The water beverage of claim 6 , wherein the acidity regulator is citric acid.12. The water beverage of claim 6 , ...

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Номер записи: 32
31-10-2013 дата публикации

Zinc and Copper Fortifying Composition, a Hydrating Supplement, and Process for Preparing the Same

Номер: US20130287897A1
Автор: Agro C.E., Collette Michael, Hidell Henry, Poddar Pradeep
Принадлежит:

Electrolyte fortifying composition for recharge, a hydrating supplement, and process for preparing the same The present invention provides nutrient fortifying composition for food products. More particularly the present invention provides Electrolyte fortifying composition for recharge comprising calcium chloride, magnesium chloride, potassium bicarbonate, acidity regulator (330), copper sulphate; and class ii preservative (202). The invention further provides a hydration supplement and a fortified water beverage to supplement the deficiencies of chromium and boron in humans. 2. The zinc and copper fortifying composition for fortifying zinc as claimed in claim 1 , wherein the ratio of the elemental zinc to the elemental copper is maintained at 3:1.3. The zinc and copper fortifying composition as claimed in claim 1 , wherein the zinc lactate gluconate is present in an amount of 34.37% or 16.5 mg per liter.4. The zinc and copper fortifying composition as claimed in claim 1 , wherein the copper ion source is present in an amount of 44.79% or 21.5 mg per liter.5. The zinc and copper fortifying composition as claimed in claim 1 , wherein the class II preservative (202) is present in an amount of 20.83% or 10 mg per liter.6. The zinc and copper fortifying composition as claimed in claim 1 , wherein the copper ion source is copper sulphate.7. The zinc and copper fortifying composition as claimed in claim 1 , wherein the class II preservative (202) is potassium sorbate.9. The hydration supplement as claimed in claim 8 , wherein said supplement is liquid or semi solid or solid selected from the group comprising of aerated drinks claim 8 , treated water claim 8 , juices claim 8 , etc.11. The water beverage as claimed in claim 10 , wherein said water beverage comprises elemental zinc in an amount of about 0.3 mg/100 ml.12. The water beverage as claimed in claim 10 , wherein said water beverage comprises elemental copper in an amount of about 0.1 mg/100 ml.13. The water ...

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Номер записи: 33
31-10-2013 дата публикации

Trivalent Chromium and Boron Fortifying Composition, a Hydration Supplement, and Process for Preparing the Same

Номер: US20130287898A1
Автор: Agro C.E., Collete Micheal, Hidell Henry, Poddar Pradeep
Принадлежит:

The present invention provides nutrient fortifying composition for food products. More particularly the present invention provides chromium and boron fortifying composition comprising boron source, trivalent chromium source, copper ion source, class II preservative (202), and acidity regulator (330). The invention further provides a hydration supplement and a fortified water beverage to supplement the deficiencies of chromium and boron in humans. 2. The trivalent chromium & boron fortifying health composition as claimed in claim 1 , wherein the ratio of the elemental chromium to the elemental Copper is maintained at 1:100.3. The trivalent chromium & boron fortifying health composition as claimed in claim 1 , wherein the ratio of the elemental Boron to the elemental Copper is 67.5:1.4. The trivalent chromium & boron fortifying health composition as claimed in claim 1 , wherein trivalent chromium source is Chromium 454.5. The trivalent chromium & boron fortifying health composition as claimed in claim 1 , wherein boron source is calcium fructoborate.6. The trivalent chromium & boron fortifying health composition as claimed in claim 1 , wherein the copper ion source is copper sulphate.7. The trivalent chromium & boron fortifying health composition as claimed in claim 1 , wherein the class II preservative (202) is potassium sorbate.8. The trivalent chromium & boron fortifying health composition as claimed in claim 1 , wherein the acidity regulator is citric acid.9. The trivalent chromium & boron fortifying health composition as claimed in claim 5 , wherein the calcium fructoborate is present in an amount of 44.64% or 27.5 mg per liter.10. The trivalent chromium & boron fortifying health composition as claimed in claim 4 , wherein the Chromium 454™ is present in an amount of 0.17% or 0.105 mg per liter.11. The trivalent chromium & boron fortifying health composition as claimed in claim 1 , wherein the Copper Ion Source is present in an amount of 34.9% or 21.5 mg per ...

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Номер записи: 34
21-11-2013 дата публикации

COMBINATION ALCOHOLIC BEVERAGE AND SEPARATELY PACKAGED FLAVORANT

Номер: US20130309390A1
Автор: NADEL Seth
Принадлежит:

An alcoholic beverage bottle in combination with a flavorant that can be placed within or otherwise added to the alcoholic beverage bottle, to directly contact the alcoholic beverage. The flavorant can be a solid or a liquid. The flavorant imparts a flavor to the alcoholic beverage and the time of contact with the alcoholic beverage can be controlled by the consumer so as to flavor the alcoholic beverage to suit the particular taste of the consumer. A package is included that contains the bottle filled with an alcoholic beverage along with one or more flavorants so that the consumer can select one or more of the flavorants to enhance the flavor of the alcoholic beverage. A method is provided for the consumer to add the flavorant to a bottle of alcohol beverage to allow the flavorant to contact the alcohol beverage and add flavor to the same. 1. A combination of a bottle containing an alcoholic beverage and a flavorant , the bottle having an opening for dispensing the alcoholic beverage and a removable cap for closing the opening , the flavorant adapted to provide a flavor to the alcoholic beverage by contact therewith , and a tether affixing the flavorant to the bottle.2. The combination as defined in wherein the flavorant is selected from a solid flavorant claim 1 , a powdered flavorant and a liquid flavorant.3. The combination as defined in wherein the flavorant is a solid.4. The combination as defined in wherein the flavorant is a wood or wood derivative product.5. The combination as defined in wherein the alcoholic beverage is selected from a distilled whiskey claim 1 , and vodka.6. The combination as defined in wherein the flavorant is disposed in a separate container.7. The combination as defined in wherein the tether is selected from a flexible member and a fixed member having means for attachment to said bottle and to said flavorant.8. The combination as defined in wherein the flexible member is of sufficient length to allow the flavorant to be introduced ...

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Номер записи: 35
21-11-2013 дата публикации

SOLID-IN-OIL DISPERSIONS

Номер: US20130310457A1
Автор: Ramesh Niral
Принадлежит:

A grain free solid-in-oil dispersion comprising a medium chain fatty acid (MCFA), at least one polyunsaturated fatty acid (PUFA), and at least one solid, is provided. The dispersion compositions are useful for preparing dosage forms, dietary supplements and foods that provide health benefits. 1. A grain free solid-in-oil dispersion comprising at least one medium chain fatty acid (MCFA) , at least one polyunsaturated fatty acid (PUFA) , at least one solid ,wherein the dispersion is a grain free food product hat provides health benefits.2. The solid-in-oil dispersion of claim 1 , wherein the medium chain fatty acid comprises from about 35% to about 90% by weight of total fat in the dispersion claim 1 , and the polyunsaturated fatty acid (PUFA) comprises from about 10% to about 65% of by weight of total fat in the dispersion claim 1 , or acceptable salts thereof;wherein the solid is at least about 50% by weight of the dispersion composition and is an insoluble drug, an isolated protein, a flour, or acceptable salts thereof; andoptionally further comprising one or more of dietary carriers, preservative agents or adjuvants.3. The solid-in-oil dispersed composition of claim 1 , wherein the polyunsaturated fatty acid (PUFA) is ethyl eicosapentaenoic acid (Ethyl EPA) claim 1 , linolenic acid (LA) claim 1 , arachidonic acid (AA) claim 1 , docosahexaenoic acid (DHA) claim 1 , alpha-linolenic acid (ALA) claim 1 , stearadonic acid (STA) claim 1 , eicosatrienoic acid (ETA) claim 1 , docosapentaenoic acid (DPA) or a nutraceutically acceptable salt or derivative thereof.4. The solid-in-oil dispersion of claim 1 , wherein the solid is protein claim 1 , flour claim 1 , carrier or an insoluble active agent.5. The solid-in-oil dispersion of claim 1 , wherein the medium chain fatty acid is from a whole food such as coconut flour claim 1 , palm drupe flour claim 1 , or camphor drupe flour.6. The solid-in-oil dispersion of claim 1 , wherein the polyunsaturated fatty acid (PUFA) is ...

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Номер записи: 36
05-12-2013 дата публикации

LIVER FUNCTION-IMPROVING AGENT

Номер: US20130324484A1
Автор: HONDA Junya, ITO Toshinori, KAWAURA Ryosuke, KURETANI Aya, MAEDA Kazuhisa, URUSHIMA Hayato
Принадлежит:

The present invention provides a liver function-improving agent or an inhibitor of fat accumulation in the liver, which contains maltitol as an active ingredient. The present invention also provides a medicament for the prevention and/or treatment of hepatic dysfunction, which contains maltitol as an active ingredient. 1. A method of preventing and/or treating hepatic dysfunction , which comprises administering an effective amount of maltitol to a subject in need of the prevention and/or treatment of hepatic dysfunction.2. The method according to claim 1 , wherein the prevention and/or treatment of hepatic dysfunction is achieved through inhibition of fat accumulation in the liver claim 1 , inhibition of hepatic fibrosis claim 1 , and/or inhibition of hepatic inflammation.3. The method according to claim 1 , wherein the hepatic dysfunction is due to a hepatic disease selected from the group consisting of alcoholic fatty liver claim 1 , non-alcoholic fatty liver claim 1 , alcoholic steatohepatitis claim 1 , non-alcoholic steatohepatitis claim 1 , liver cirrhosis and liver cancer.4. The method according to claim 1 , wherein the maltitol is administered as a sole active ingredient.5. The method according to claim 1 , wherein the maltitol is administered in the form of solution.6. The method according to claim 1 , wherein the maltitol is administered in the form of food or drink to which the maltitol has been added.7. A method of improving liver function in a subject claim 1 , which comprises administering an effective amount of maltitol to the subject whose liver function is decreased relative to a normal state.8. The method according to claim 7 , wherein the improvement of liver function is characterized by an improvement in blood AST value and/or blood ALT value of a subject.9. The method according to claim 7 , wherein the maltitol is administered as a sole active ingredient.10. The method according to claim 7 , wherein the maltitol is in the form of solution.11. The ...

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Номер записи: 37
12-12-2013 дата публикации

PROCESS FOR IRON SUPPLEMENTATION OF BEVERAGES

Номер: US20130330459A1
Автор: Steiger Georg
Принадлежит: DSM IP ASSETS B.V.

The present invention is directed to a new process for supplementation of beverages with soluble and bio available iron in the form of ferric pyrophosphate. This process allows iron supplementation of beverages at low cost, without affecting either the original taste or the colour of the beverages. It is also directed to a concentrate ferric pyrophosphate-citrate solution and its use in the preparation of an iron enriched beverage. The invention also relates to a beverage obtainable by this process. 1. Process for the preparation of an aqueous soluble ferric pyrophosphate concentrate , wherein said process comprising the steps of:(a) adding 0.1 to 5 weight/volume % ferric pyrophosphate to water,(b) adding 0.15 to 50 weight/volume % citrate salt to the dispersion from (a),(c) heating the resulting solution from (b) until complete dissolution of ferric pyrophosphate2. The process according to claim 1 , wherein the concentration of ferric pyrophosphate is comprised between 0.4 and 2 weight/volume %.3. The process according to claim 1 , wherein the concentration of citrate and/or derivative thereof is comprised between 4 and 20 weight/volume %.4. The process according to claim 1 , wherein the weight ratio of ferric pyrophosphate to citrate and/or derivative thereof claim 1 , is comprised between 0.01 and 1.5. The process according to claim 1 , wherein the weight ratio of ferric pyrophosphate to citrate and/or derivative thereof claim 1 , is comprised between 0.05 and 0.5.6. The Process according to claim 1 , wherein the citrate salt is selected from mono sodium citrate claim 1 , and tri sodium citrate.7. The Process according to claim 1 , wherein the heating step of step (c) is performed by heating the solution at a temperature comprised between 80 to 120° C. for 10 to 120 minutes.8. An aqueous soluble ferric pyrophosphate concentrate obtainable by the process of and comprising 0.25 to 12.5 g Fe/l.9. Use of an aqueous concentrate according to for the production of a ...

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Номер записи: 38
12-12-2013 дата публикации

LEARNING MOTIVATION IMPROVERS

Номер: US20130331344A1
Автор: BEPPU Yoshinori, KOUDA Hirofumi, Tsuruoka Nobuo, Watanabe Hiroshi
Принадлежит:

The present invention aims to provide antidepressants which are free from the problem of side effects and are excellent in safety. The present invention also aims to provide learning motivation improvers which are useful for improvement of learning motivation and can be ingested continuously. 1. A method of treating depression comprising administering an effective amount of 2 ,5-piperazinedione ,3 ,6-bis(phenylmethyl)- ,(3S ,6S) to a subject in recognized need thereof.2. The method according to claim 1 , wherein the administration is oral administration.3. The method according to claim 1 , wherein the 2 claim 1 ,5-piperazinedione claim 1 ,3 claim 1 ,6-bis(phenylmethyl)- claim 1 ,(3S claim 1 ,6S) is present in a food claim 1 , beverage claim 1 , tablet claim 1 , capsule claim 1 , powder claim 1 , granule claim 1 , solution claim 1 , or elixir.4. The method according to claim 1 , wherein the 2 claim 1 ,5-piperazinedione claim 1 ,3 claim 1 ,6-bis(phenylmethyl)- claim 1 ,(3S claim 1 ,6S) is administered as a prophylactic and/or therapeutic agent for treatment of depression claim 1 , senile depression symptoms claim 1 , depressed mood claim 1 , hypobulia claim 1 , anxiety claim 1 , or insomnia or anorexia associated with these symptoms.5. A method of treating depression comprising administering an antidepressant comprising an effective amount of one or more members selected from the group consisting of 2 claim 1 ,5-piperazinedione claim 1 ,3 claim 1 ,6-bis(phenylmethyl)- claim 1 ,(3S claim 1 ,6S); pyrrolo[1 claim 1 ,2-a]pyrazine-1 claim 1 ,4-dione claim 1 ,hexahydro-3-(1H-imidazol-4-ylmethyl)- claim 1 ,(3 S claim 1 ,8aS); pyrrolo[1 claim 1 ,2-a]pyrazine-1 claim 1 ,4-dione claim 1 ,hexahydro-3-(1H-indo1-3-ylmethyl)- claim 1 ,(3S claim 1 ,8aS); 2 claim 1 ,5-piperazinedione claim 1 ,3 claim 1 ,6-bis(1 H-indo1-3-ylmethyl)- claim 1 ,(3S claim 1 ,6S); pyrrolo[1 claim 1 ,2-a]pyrazine-1 claim 1 ,4-dione claim 1 ,hexahydro-3-(2-methylpropyl)- claim 1 ,(3S claim 1 ,8aS); and ...

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Номер записи: 39
26-12-2013 дата публикации

Alcoholic Flavored Mixed Drink

Номер: US20130344223A1
Автор: Thomas Joey
Принадлежит:

A method for producing an alcoholic drink mixture may include the steps of forming the alcoholic drink mixture by adding a flavored drink mix, further forming the alcoholic drink mixture by adding an alcoholic drink and further forming the alcoholic drink mixture by adding water. 1. A method for producing an alcoholic drink mixture , comprising the steps of:forming the alcoholic drink mixture by adding a flavored drink mix;further forming the alcoholic drink mixture by adding an alcoholic drink;further forming the alcoholic drink mixture by adding water.2. A method for producing an alcoholic drink mixture as in claim 1 , wherein the quantity of alcoholic drink is substantially two ounces.3. A method for producing an alcoholic drink mixture as in claim 1 , wherein the quantity of water is in the range of substantially 6 to 7 ounces.4. A method for producing an alcoholic drink mixture as in claim 1 , wherein the quantity flavored drink mix is in the range of substantially 1.1 g to 2.2 g.5. A method for producing an alcoholic drink mixture as in claim 1 , wherein the flavored drink mix is Crystal light. The present invention relates to a drink mixture and more particularly to an alcoholic drink.U.S. Pat. No. 7,001,638 discloses the isolation of at least one water soluble glycoside including an aromatic moiety group conjugated to mono-, di-, and trisaccharides from hop plant parts other than hop cones is disclosed. A glycoside preparation made by extraction of hop plant leaves with an aqueous alcohol was discovered to confer a pleasant grape flavor to the beer to which the glycoside preparation was added. The glycoside composition of the glycoside preparation made from aqueous alcohol-extracted hop plant leaves was found to differ from a similar preparation made from hop cones.U.S. Pat. No. 6,723,304 relates to oral care compositions such as toothpaste, gels, tooth powders, mouthwashes, mouth rinses, gums, mouth sprays and lozenges comprising diglycerol. The diglycerol ...

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Номер записи: 40
26-12-2013 дата публикации

CARBONATION RETENTION AGENT FOR ALCOHOL-CONTAINING CARBONATED BEVERAGE

Номер: US20130344224A1
Автор: Iwano Mizuho, Yano Hiroko
Принадлежит: FUJI OIL COMPANY LIMITED

[Problem] Provided is a material that is capable of suppressing the loss of carbonation in an alcohol-containing carbonated beverage over time to reduce changes in flavor, including mouthfeel, when drinking the beverage. [Solution] Addition of a water-soluble soybean polysaccharide into an alcohol-containing carbonated beverage that contains distilled liquor, not fermented liquor, as the alcohol source and does not contain any milk protein material suppresses the loss of carbonation over time to retain carbonation in the carbonated beverage for a long period of time, thereby reducing changes in flavor during a period from immediately after opening the container thereof to when drinking the beverage after storage. 1. A carbonation retention agent for an alcohol-containing carbonated beverage that contains distilled liquor , not fermented liquor , as an alcohol source and does not contain any milk protein material , the carbonation retention agent comprising:a water-soluble soybean polysaccharide.2. A method for retaining carbonation in an alcohol-containing carbonated beverage that contains distilled liquor , not fermented liquor , as an alcohol source and does not contain any milk protein material , the method comprising:adding a water-soluble soybean polysaccharide in manufacturing the alcohol-containing carbonated beverage.3. A method for manufacturing an alcohol-containing carbonated beverage that contains distilled liquor , not fermented liquor , as an alcohol source and does not contain any milk protein material , the method comprising:adding a water-soluble soybean polysaccharide.4. Use of a water-soluble soybean polysaccharide as a carbonation retention agent for an alcohol-containing carbonated beverage that contains distilled liquor , not fermented liquor , as an alcohol source and does not contain any milk protein material.5. The carbonation retention agent for an alcoholic-containing carbonated beverage according to claim 1 , wherein fruit claim 1 , fruit ...

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Номер записи: 41
16-01-2014 дата публикации

AGENT FOR IMPROVING OR MAINTAINING QOL

Номер: US20140017217A1
Автор: KOUDA Noriyuki, Saito Takao, SHINKAI Shoji, TOBA Masamichi, TSUBOUCHI Mina
Принадлежит: OTSUKA PHARMACEUTICAL CO., LTD.

An object of the present invention is to provide a QOL improving or sustaining agent, a physical health improving or sustaining agent, a vitality improving or sustaining agent, a fatigue recovery or alleviating agent, or an anti-fatigue agent. 14.-. (canceled)5Lactobacillus. A QOL improving or sustaining method for an animal that requires improvement or sustainment of QOL , the method comprising a step of administering a QOL improving or sustaining agent containing ONRICb0240 (FERM BP-10065) to the animal.6. The method according to claim 5 , wherein the QOL improvement or sustainment is physical health improvement or sustainment.7. The method according to claim 5 , wherein the QOL improvement or sustainment is at least one physical health improvement or sustainment selected from the group consisting of vitality improvement claim 5 , vitality sustainment claim 5 , fatigue recovery claim 5 , fatigue alleviation claim 5 , and anti-fatigue.8Lactobacillus. The method according to claim 5 , wherein the QOL improving or sustaining agent contains not less than 10cells/mg of the ONRICb0240 (FERM BP-10065).9Lactobacillus. The method according to claim 5 , wherein the QOL improving or sustaining agent contains not less than 10cells of the ONRICb0240 (FERM BP-10065).10Lactobacillus. The method according to claim 5 , wherein ONRICb0240 (FERM BP-10065) is in a dead state.11Lactobacillus. The method according to claim 5 , wherein the method comprises a step of administering a food claim 5 , beverage claim 5 , or pharmaceutical preparation containing the QOL improving or sustaining agent containing ONRICb0240 (FERM BP-10065) to the animal.12Lactobacillus. The method according to claim 11 , wherein ONRICb0240 (FERM BP-10065) is in a dead state. The present invention relates to a Quality of Life (QOL) improving or sustaining agent.In the present day, great value is placed on Quality of Life (QOL) in all fields. QOL is a concept that takes into consideration affluence in the physical ...

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Номер записи: 42
16-01-2014 дата публикации

PROCESS TO OBTAIN BEVERAGE ENRICHED WITH FIBERS AND VITAMINS WITH ADDED FRUIT FLAVORS AND A BEVERAGE RESULTING FROM THIS PROCESS

Номер: US20140017377A1
Автор: Ruette Francisco
Принадлежит:

New process to obtain a beverage enriched with fibers and vitamins with added fruit flavors and a beverage from this process, in which is an innovative process having as result an innovative beverage that provides an improvement in the quality of life regarding the health of the intestinal tract, promoting the ingestion of soluble and non-soluble needed in the human organism preventing diseases, promoting hydration, moderating the blood glucose and the levels of lipid in the serum and contributing to appetite moderation, serving as a natural and diet food, being able to be used in normal and strict diets without side effects. Therefore being a functional beverage of a high aggregated value. 1- PROCESS TO OBTAIN A BEVERAGE ENRICHED WITH FIBERS AND VITAMINS WITH ADDED FRUIT FLAVORS AND A BEVERAGE FROM THIS PROCESS , process to obtain a beverage characterized by having essentially 17 steps from the beginning of the mixture to its distribution to the consumer , being the stages as follows: 1—Place 50 to 70% of water in the tank; 2—Place 200 to 300 l of water in the mixture tank; 3—Add the soluble fiber by the tri-blender; 4—Send to the preparation tank; 5—Repeat the operation until the end of the fiber; 6—Place 200 to 300 l of water in the mixture tank; 7—Add the preservatives; 8—Send to the preparation tank; 9—Place 200 to 300 l of water in the mixture tank; 10—Add the fruit concentrate and send it to preparation tank; 11—Add complementary water to adjust the final volume of water; 12—Send the sample to the lab and wait for the product's approval; 13—Pasteurize; 14—send to the storage tank; 15—Bottle and send to package final beverage; 16—Palleting and Storage; 17—Distribution of the final product.2- PROCESS TO OBTAIN A BEVERAGE ENRICHED WITH FIBERS AND VITAMINS WITH ADDED FRUIT FLAVORS AND A BEVERAGE FROM THIS PROCESS claim 1 , beverage obtained according to claim 1 , characterized by containing the following components and corresponding percentages claim 1 , being ...

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Номер записи: 43
30-01-2014 дата публикации

COMPOSITION FOR PREVENTION OR TREATMENT OF DISEASE ASSOCIATED WITH PRODUCTION OF AUTOANTIBODY

Номер: US20140030353A1
Автор: MANNOOR Md. Kaiisar, SATO Yoshiya, SHIMABUKURO Isao, YAMAGUCHI Kikuji
Принадлежит: University of the Ryukyus

The invention provides a composition for prevention or treatment of a disease associated with the production of an autoantibody. 1. A method for improving urine protein excretion of a subject having nephritis , comprising:monitoring urine protein in the subject to determine if the subject has nephritis; andadministering an effective amount of a composition comprising a royal jelly to the subject having nephritis.2Apis mellifera, Apis cerana, Apis dorsataApis florae.. The method of claim 1 , wherein the royal jelly is secreted by claim 1 , or3. The method of claim 1 , wherein the composition is administered perorally claim 1 , topically claim 1 , or parenterally.4. The method of claim 1 , wherein the composition further comprises at least one of water claim 1 , an alcohol claim 1 , a starch claim 1 , a protein claim 1 , an amino acid claim 1 , fiber claim 1 , a carbohydrate claim 1 , a lipid claim 1 , a fatty acid claim 1 , a vitamin claim 1 , a mineral claim 1 , a flavor claim 1 , a coloring agent claim 1 , a sweetener claim 1 , a seasoning claim 1 , a spice claim 1 , an antiseptic agent claim 1 , an emulsifier claim 1 , a surfactant claim 1 , an excipient claim 1 , an extender claim 1 , a thickener claim 1 , and a preservative.5. The method of claim 1 , wherein the composition is administered at least once daily such that 0.01 to 100 mg of royal jelly per kg of the subject's body weight is delivered with each administration.6. The method of claim 1 , wherein the composition is administered at least once daily such that 0.01 to 50 mg of royal jelly per kg of the subject's body weight is delivered with each administration.7. The method of claim 1 , wherein the composition is in the form of a food claim 1 , a beverage claim 1 , a cosmetic claim 1 , a drug claim 1 , a quasi drug claim 1 , a feed claim 1 , a pet food claim 1 , or an animal provision.8. The method of claim 1 , wherein the composition is in the form of a lactic acid beverage or a lactic acid bacteria ...

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Номер записи: 44
06-02-2014 дата публикации

Composition comprising thylakoids for delaying the uptake of molecules

Номер: US20140037774A1
Автор: Charlotte Erlanson Albertsson, Per-Ake Albertsson
Принадлежит: Thylabisco AB

Disclosed, is a composition comprising thylakoids, or parts thereof, for reducing the transport of molecules through the intestinal mucosa of the intestinal tract of a mammal.

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Номер записи: 45
06-02-2014 дата публикации

Beverage concentrate to facilitate hydration, absorption of nutritional components, efficient in vivo energy transfer, and concentrate homogeneity

Номер: US20140037823A1
Автор: Cooper Jonathon S., Kehoe Cecile, Kehoe Gary S., ROMAN Stephen B.
Принадлежит:

A system hydrates an individual prior to participation in a sporting event. The system comprises a container charged with a thirst inducing aqueous nutritional supplement gel composition and configured to dispense repeatedly a dose of said aqueous gel composition having a selected volume. The selected volume of the dose is in the range of 0.25 to 3.0 cc. The thirst inducing gel composition has a viscosity in the range of 3000 to 12,500; has a pH in the range of 2.0 to 2.8. The gel composition also includes 9% to 30% by weight of a flavoring; at least one acidulant selected from a group consisting of citric acid, ascorbic acid, malic acid, and tartaric acid; at least one sweetener; 0.03 to 0.09% by weight of piperines; and, 35% to 40% by weight water. 1. A system to hydrate an individual prior to participation in a sporting event , comprising a container charged with a thirst inducing aqueous nutritional supplement gel composition and configured to dispense repeatedly a dose of said aqueous gel composition having a selected volume , said selected volume being in the range of 0.25 to 3.0 cc , said thirst inducing gel composition(a) having a viscosity in the range of 3000 to 12,500(b) having a pH in the range of 2.0 to 2.8; (i) 9% to 30% by weight of a flavoring,', '(ii) at least one acidulant selected from a group consisting of citric acid, ascorbic acid, malic acid, and tartaric acid,', '(iii) at least one sweetener,', '(iv) 0.03 to 0.09% by weight of piperines, and', '(v) 35% to 40% by weight water., '(c) including'}2. A system to hydrate an individual prior to participation in a sporting event , comprising a container charged with a thirst inducing aqueous nutritional supplement gel composition and configured to dispense repeatedly a dose of said aqueous gel composition having a selected volume , said selected volume being in the range of 0.25 to 3.0 cc , said thirst inducing gel composition(a) having a viscosity in the range of 3000 to 12,500(b) having a pH in the ...

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Номер записи: 46
27-02-2014 дата публикации

LIPOTHEICHOIC ACID FROM LACTIC ACID BACTERIA AND ITS USE TO MODULATE IMMUNE RESPONSES MEDIATED BY GRAM-NEGATIVE BACTERIA, POTENTIAL PATHOGENIC GRAM-POSITIVE BACTERIA

Номер: US20140056927A1
Автор: Corthesy-Theulaz Irene, Donnet-Hughes Anne, Granato Dominique-Anne, Vidal Karine
Принадлежит: NESTEC S.A.

The invention relates to a composition for modulating the immune responses induced by Gram negative bacteria, potential pathogenic Gram positive bacteria and/or their derivatives, comprising lipoteichoic acid from lactic acid bacteria as an active ingredient. It also relates to the use of a lipoteichoic acid from lactic acid bacteria as an active ingredient and/or lactic acid bacteria producing it and/or its supernatant of culture, in the manufacture of a medicament, an oral or topical product for cosmetic, dermatological or opthalmological applications, a food or petfood composition for modulating bacterial colonisaion, immune responses and decreasing the inflammatory processes, associated with bacterially mediated disease and infection in the gastrointestinal tract, bone, skin, eye, ear, lung and rectal cavity. The invention also relates to lipoteichoic acid selected thereof. 1Lactobacillus acidophilus. A composition comprising lipoteichoic acid (LTA) from CNCM 1-2332 in a therapeutically effective amount for reducing inflammatory processes associated with bacteria.2. The composition of claim 1 , wherein the LTA is present in a therapeutically effective amount for treatment of a condition selected from the group consisting of bacterial colonization claim 1 , bacterial infection claim 1 , inflammatory processes induced by bacterial colonization claim 1 , inflammatory processes induced by bacterial infection claim 1 , and combinations thereof3. The composition of claim 2 , wherein the condition is located in an area selected from the group consisting of the gastrointestinal tract claim 2 , a bone claim 2 , an eye claim 2 , a lung claim 2 , an ear claim 2 , the oral cavity claim 2 , and combinations thereof.4. The composition of claim 1 , wherein the therapeutically effective amount of the LTA does not induce the release of proinflammatory cytokines from intestinal epithelial cells.5Lactobacillus acidophilus. The composition of claim 1 , wherein the LTA has been ...

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Номер записи: 47
27-02-2014 дата публикации

PROCESS OF OBTAINING A CHIA BASED ENERGY DRINK

Номер: US20140057038A1
Автор: Botelho Da Silva Suse, Da Silva Janice, Raimann Gabriela
Принадлежит:

Process of obtaining a chia based energy drink able to combine the stimulating properties of compounds such as taurine, caffeine and inositol with the anti-oxidizing benefits of the chia seed, retrieving a traditional beverage, “cool chia” in the form of an industrialized product, allowing for the effective use of the combination of raw materials used for the composition of the beverage benefiting health, in terms of neurologic functions, as it is a stimulant, as well as in terms of weight control, as it is an antioxidant and a low-calorie energy source for the body, controlling cholesterol and triglycerides and regulating the intestine. 1. (canceled)2. A process for preparing a chia based energy drink comprising:preparing a buffer solution comprising citric acid and sodium citrate,adjusting the buffer solution to a pH of about 3,heating the buffer solution to about 40 degrees Celsius,preparing an extraction solution by adding an amount of crushed chia seed with an amount of the buffer solution in a mass to volume ratio of about 5 to 100,mixing the extraction solution for about 15 minutes at a speed of about 150 revolutions per minute and a temperature of about 40 degrees Celsius,filtering the extraction solution under a vacuum and obtaining a clear filtrate,preparing a base solution by mixing a plurality of additives into the clear filtrate, wherein the plurality of additives comprises sucralose, taurine, caffeine, inositol, aroma and Complex B vitamins,homogenizing the base solution until the plurality of additives have substantially dissolved,pasteurizing the base solution at about 85 degrees Celsius for about 3 minutes to obtain the chia based energy drink,bottling the chia based energy drink, andstoring the bottled chia based energy drink under refrigeration at about 4 degrees Celsius in an area protected from light. 1. Field of the InventionThe following descriptive report for the present patent application concerns the development of a process of obtaining a ...

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Номер записи: 48
27-02-2014 дата публикации

METHOD FOR DETERMINING MEASURED DATA FROM THE STOMACH OF A PATIENT

Номер: US20140058199A1
Автор: Glasel Norbert, Kuth Rainer, Roas Bernhard
Принадлежит:

In a method to obtain measurement data from the stomach of a patient using an endoscope, a degassed aqueous drink solution is administered to the stomach of the patient and the measurement data are acquired with the degassed aqueous drink solution present in the stomach. 1. A method for acquiring measurement data from the stomach of a patient , comprising the steps of:degassing an aqueous drink solution by preparing said aqueous drink solution isotonically, and thereafter administering the degassed aqueous drink solution to the stomach of a patient; andacquiring measurement data from the stomach of the patient using a camera contained in an endoscope with said degassed aqueous drink solution present in the stomach of the patient during the acquisition of the measurement data.2. A method as claimed in comprising preparing said aqueous drink solution isotonically by adding NaCl thereto.3. A method as claimed in comprising acquiring said measurement data by magnetically guiding said capsule endoscope in the stomach of the patient using an extracorporeally-applied magnetic field. The present application is a divisional application of application Ser. No. 13/056,394, filed on Jan. 28, 2011.1. Field of the InventionThe invention concerns a method to determine measurement data from the stomach of a patient, of the type wherein an endoscope is used to acquire measurement data in the stomach of a patient and an aqueous drink solution is present in the stomach of the patient. The invention moreover concerns a drink solution for the implementation of such a method.2. Description of the Prior ArtAs used herein, an endoscope means both a generally known, classical endoscope which is brought into the stomach of a patient with the use of a tube directed through the mouth or nose of the patient, and a capsule endoscope (known for example from DE 101 42 253 C1) that the patient can independently swallow. A drink solution is a liquid provided for use in the field of medicine that is ...

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Номер записи: 49
20-03-2014 дата публикации

PHARMACEUTICAL FORMULATION FOR TREATING THE UPPER DIGESTIVE TRACT

Номер: US20140079646A1
Автор: Proels Markus, Wilhelm Rudolf
Принадлежит: DR. FALK PHARMA GMBH

The invention relates to an effervescent tablet for preparing a mouth rinsing solution, wherein the effervescent tablet exhibits a high release rate of budesonide. A high availability of the active ingredient during use as a mouth rinsing solution on the inflamed mucosa of the upper digestive tract is thereby achieved. The advantage of the formulation according to the invention lies in the bioavailability comparable to oral forms of administration, which allows the formulation to be used safely over an extended period of time. 1. A solid pharmaceutical composition comprising a therapeutically effective amount of budesonide in combination with an effervescent mixture of a pharmaceutically acceptable acid in solid form and a compound containing carbonate and/or hydrogen carbonate , wherein said composition is formulated to rapidly dissolve in a specific volume of liquid so as to generate an orally-administrable mouth rinsing solution comprising a therapeutically effective amount of dissolved budesonide suitable for the treatment of inflammatory changes in the upper digestive tract.2. The solid pharmaceutical composition according to claim 1 , wherein said tablet contains from 0.1 to 10 mg of budesonide per composition.3. The solid pharmaceutical composition according to claim 1 , wherein said tablet further comprises polyvinylpyrrolidone in a concentration of from 0.5 to 10% by weight claim 1 , based on the weight of the composition.4. The solid pharmaceutical composition according to claim 1 , wherein said tablet further comprises ducosate sodium in a concentration of from 0.1‰ to 5.0‰ by weight claim 1 , based on the composition.5. The solid pharmaceutical composition according to claim 1 , wherein said tablet contains an agent that produces a cooling effect in the mouth in a concentration of from 0.1 to 1.0% by weight claim 1 , based on the composition.6. An effervescent tablet containing budesonide claim 1 , wherein said tablet is formulated to rapidly dissolve in ...

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Номер записи: 50
20-03-2014 дата публикации

METHODS FOR DECARBONATING FERMENTED LIQUIDS

Номер: US20140079857A1
Автор: "ORIORDAN Patrick", Hellwig Frank Z., Lossignol Wilfried, Pellaud Jerome, Penn Aaron, Sharma Neeraj
Принадлежит: ANHEUSER-BUSCH, LLC

A method of decarbonating fermented liquids in-line may comprise directing a carbonated malt-based liquid through a nozzle, and directing the carbonated malt-based liquid from the nozzle into a space maintained at a partial vacuum pressure. The method may further comprise maintaining the carbonated malt-based beverage in the space until substantially all of the carbon dioxide dissolved within the carbonated malt-based beverage has been removed to provide a non-carbonated liquid, and removing the non-carbonated liquid from the space at substantially the same rate that the carbonated malt-based liquid is directed into the space. 1. A method of decarbonating fermented liquids in-line , the method comprising:directing a carbonated cereal-based liquid through a nozzle;directing the carbonated malt-based liquid from the nozzle into a space; andmaintaining the carbonated cereal-based beverage in the space until substantially all of the carbon dioxide dissolved within the carbonated cereal-based beverage has been removed to provide a non-carbonated liquid.2. The method of claim 1 , wherein said cereal-based liquid comprises a malt-based liquid.3. The method of claim 1 , further comprising maintaining said space at a partial vacuum pressure.4. The method of claim 1 , further comprising removing the non-carbonated liquid from the space at substantially the same rate that the carbonated cereal-based liquid is directed into the space.5. The method of claim 1 , further comprising removing the non-carbonated liquid from the space to a filler.6. The method of claim 1 , wherein directing the carbonated cereal-based liquid from the nozzle into the space comprises distributing the carbonated cereal-based liquid over a surface.7. The method of claim 6 , wherein directing the carbonated cereal-based liquid over the surface comprises directing the carbonated cereal-based liquid over a wall of a cylindrical vessel defining the space.8. The method of claim 1 , further comprising heating ...

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Номер записи: 51
20-03-2014 дата публикации

Compositions and Methods for Affecting Energy Balance, Body Composition, Fitness, and Well-Being

Номер: US20140080847A1
Автор: Jacobo Edward Geissler
Принадлежит: OEJM Products Holdings LLC

The invention discloses compositions, including nutritional products and dietary supplements, comprising 1,4-dimethylpentylamine, which is a compound that occurs naturally in the geranium plant. The invention also describes methods comprising the administration of 1,4-dimethylpentylamine to mammals. The methods result in stimulation of the central nervous system, improved mood, increased vigor, increased lipolysis, increased energy expenditure, enhanced exercise performance, and/or decreased appetite. These effects influence energy balance and can promote weight loss, improve body composition, and/or promote fitness and well-being.

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Номер записи: 52
20-03-2014 дата публикации

Apparatus and method for measuring aging environment

Номер: US20140081580A1
Автор: Bong Wan Kim, Hyun-joong KANG, Jong-Suk Chae, Jun Wook Lee, Sungsoo Kang
Принадлежит: DONGAONE CO Ltd, Electronics and Telecommunications Research Institute ETRI

An aging environment measurement apparatus measures aging environment data within an oak barrel and transmits the measured aging environment data within the oak barrel to a server, and the aging environment measurement apparatus is mounted in a bung of the oak barrel.

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Номер записи: 53
27-03-2014 дата публикации

COMPOSITION CONTAINING ARYLNAPHTHALENE LIGNAN DERIVATIVE FOR PREVENTING AND/OR TREATING DEMENTIA

Номер: US20140088186A1
Автор: CHA Jin Wook, Chung Sung-Kwon, FOUCHE Gerda, Ham Jungyeob, KHOROMBI Eric, KIM Joon Ki, Kim Young-Joo, Kwon Hak Cheol, MAHARAJ Vinesh Jaichand, NAIDOO Dashnie, NTHAMBELENI Rudzani, SENABE Jeremiah, Yang Hyun Ok
Принадлежит:

A composition for preventing and/or treating dementia and ameliorating memory impairment and/or improving memory, comprising one or more arylnaphthalene lignan derivatives, such as Justicidin A, 5-methoxyjusticidin A, Chinensinaphthol, and a pharmaceutically-acceptable salt thereof, as active ingredient. 2. The composition of claim 1 , wherein the composition is a pharmaceutical composition for preventing and/or treating the condition associated with β-amyloid in brain.3. The composition of claim 1 , wherein the composition is a food composition for preventing or improving the condition associated with β-amyloid in brain.4. The composition of claim 3 , wherein the food composition is health functional foods claim 3 , beverage claim 3 , food additives claim 3 , or beverage additives.5. The composition of claim 1 , wherein the condition associated with β-amyloid in brain is selected from the group consisting of dementia claim 1 , memory and memory impairment.6Monsonia. The composition of claim 1 , wherein the arylnaphthalene lignan or its derivatives is obtained from a plant extract of spp.7Monsonia. The composition of claim 6 , wherein the arylnaphthalene lignan or its derivatives is obtained by extracting a plant of spp. with at least one solvent selected from the group consisting of water claim 6 , Cto Clinear or branched alcohol claim 6 , ethyl acetate claim 6 , dichloromethane and acetone; and performing column chromatography with elution solution of hexane and ethyl acetate at a mixing ratio of 7:3 to 9.5:0.5 (v/v) (hexane:ethyl acetate).9. The method according to claim 8 , wherein the formation of beta-amyloid is inhibited by increasing APP-α production.10. The method according to claim 8 , wherein the formation of beta-amyloid causes preventing claim 8 , treating claim 8 , improving and/or ameliorating of a condition associated with β-amyloid in brain.11. The method according to claim 8 , wherein the condition associated with β-amyloid in brain is selected ...

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Номер записи: 54
03-04-2014 дата публикации

Method for manufacturing a non-effervescent beverage comprising a clear spirit mixed with a fluorescent agent

Номер: US20140093610A1
Автор: Richard Virenque
Принадлежит: ICE PROMOTION SA

The present invention relates to a method for manufacturing a non-effervescent alcoholic beverage, which consists of mixing a non-effervescent clear spirit with an agent that gives said beverage a fluorescent colour when exposed to ultraviolet light, said agent being riboflavin or quinine, said beverage being subsequently packaged, characterised in that: when said spirit is obtained by distillation and has an alcohol content of more than 20%, riboflavin is added in a proportion of less than 3 mg/100 ml or quinine is added in a proportion of less than 60 ppm; and when said spirit is obtained by fermentation and has an alcohol content of less than 20%, riboflavin is added in a proportion of more than 5 mg/100 ml or quinine is added in a proportion of 100 ppm.

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Номер записи: 55
03-01-2019 дата публикации

COMPOSITIONS AND METHODS FOR TREATING AGING AND/OR IMPROVING HUMAN HEALTH

Номер: US20190000125A1
Автор: Aardsma Gerald E.
Принадлежит:

The invention provides a composition comprising methylphosphonic acid or a salt thereof for human consumption. The invention also provides a method for treating aging and/or improving health in a human. Methods of the invention involve providing or administering methylphosphonic acid or a salt thereof to a human in need thereof for consumption. The invention provides nutritional and pharmaceutical compositions and articles containing such compositions including, for example, a nutritional supplement, a beverage, a food substance, a prepackaged food or meal, or a nutraceutical, as well as a pharmaceutical. 1. A composition for human consumption comprising methylphosphonic acid or a salt thereof and an ingredient acceptable for human consumption.2. The composition of claim 1 , which comprises from about 1 microgram to about 1 milligram of the methylphosphonic acid or a salt thereof.3. The composition of claim 1 , which comprises less than about 2.5 weight-% of the methylphosphonic acid or a salt thereof.4. The composition of claim 1 , wherein the salt is a sodium claim 1 , potassium claim 1 , calcium or magnesium salt.5. The composition of claim 1 , further comprising one or more vitamins.6. The composition of claim 1 , wherein the composition is a chewable solid.7. The composition of claim 1 , wherein the composition is a liquid.8. The composition of claim 1 , which is a beverage.9. The composition of claim 1 , which is a nutritional bar.10. The composition of claim 1 , which is a nutritional composition wherein the ingredient acceptable for human consumption is generally regarded as safe.11. The composition of claim 1 , which is a pharmaceutical composition wherein the ingredient acceptable for human consumption is a pharmaceutically acceptable carrier.12. The composition of claim 11 , which is for topical or oral administration.13. A method for treating aging and/or improving health in a human in need thereof claim 1 , the method comprising providing or ...

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Номер записи: 56
02-01-2020 дата публикации

Functional drink and method for preparing the same

Номер: US20200000125A1
Автор: Yang Lanqin
Принадлежит:

The present invention discloses the functional drink and method for preparing the same, which is made of raw materials with the following weight ratios: Amino Acid of 18%˜22%, Ganoderma Lucidum of 18%˜25%, Fructo-oligosaccharide of 6%˜8% and water of 45%˜58%; this present invention will work together all over the body by exerting the differential and synergistic effect of various components and strengthen the effect of delaying senility by using Ganoderma Lucidum as the main material; the whole process of the invention is carried out under sterile environment, which makes that the finished product is safe and sanitary and the invention has the characteristics of delaying senility, safety and sanitation. 1. The functional drink and method for preparing the same , which is characterized in that it is made of raw materials with the following weight ratios: Amino Acid of 18%˜22% , Ganoderma Lucidum of 18%˜25% , Fructo-oligosaccharide of 6%˜8% and water of 45%˜58%.2. The functional drink and method for preparing the same as per mentioned in claims 1 , the steps are as follows:S1: Pretreating water and Amino Acid to obtain purified water and treated Amino Acid;S2: Putting Ganoderma Lucidum into the glass bottle for cultivation and obtaining Ganoderma Lucidum extracts after extracting;S3: Obtaining mixed liquids after mixing the purified water, treated Amino Acid and Ganoderma Lucidum extracts;S4: Adding Fructo-oligosaccharide into the mixed liquids after stationary reaction and obtaining semi-finished product after bending;S5: Obtaining finished product after filling, sealing, sterilization and qualified inspection.3. The functional drink and method for preparing the same as per mentioned in claims 2 , which is characterized in that the mentioned sterilization is going on under a environment that the temperature is 120° C. This invention relates to technical field and more particularly relates to.Nowadays, the society has been aging gradually, and senile diseases are ...

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Номер записи: 57
02-01-2020 дата публикации

CONCENTRATE AND PRODUCTS CONTAINING KAVA, AND METHODS OF MAKING THE SAME

Номер: US20200000135A1
Автор: Munsell Michael
Принадлежит:

Embodiments herein relate to a concentrate of a kavalactone and methods for making the same, as well as products containing the concentrate, the concentrate comprising a noble kava comprising kavain, dihydrokavain, methysticin, dihydromethysticin, yangonin, and desmethoxyyangonin, wherein the concentrate comprises 10% or more of the kavalactone as measured by HPLC. 1. (canceled)2. (canceled)3. The product of claim 7 , wherein the kavalactone extract comprises 70% or more by weight of the kavalactones as measured by HPLC.4. The product of claim 7 , wherein the kavalactone extract comprises 80% or more by weight of the kavalactones as measured by HPLC.5. The product of claim 7 , wherein the kavalactone extract is obtained from a selected part of a kava plant claim 7 , wherein the selected part comprises a lower part of a basal stem claim 7 , a rhizome and/or a root.6. (canceled)7. A product comprising a kavalactone extract comprising kavalactones comprising at least 50% of two or more of kavain claim 7 , dihydrokavain claim 7 , methysticin claim 7 , dihydromethysticin claim 7 , yangonin claim 7 , and desmethoxyyangonin of a total kavalactones claim 7 , wherein the kavalactone extract is an extract of a noble kava claim 7 , wherein the product comprises a beverage claim 7 , an aerated beverage claim 7 , a candy claim 7 , a confectionary claim 7 , an effervescent powder or tablet claim 7 , or a dietary supplement claim 7 , and wherein the product is edible or drinkable in a solid form claim 7 , a powder form claim 7 , a paste form or a liquid form claim 7 , wherein the product comprises the kavalactone extract claim 7 , wherein the kavalactone extract is formed by contacting the noble kava with an extraction agent comprising supercritical CO claim 7 , wherein the kavalactone extract comprises 60% or more by weight of the kavalactones as measured by HPLC claim 7 , wherein the kavalactone extract is in the liquid form.8. The product of claim 5 , wherein the selected part ...

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Номер записи: 58
07-01-2021 дата публикации

DEVICE AND METHODS FOR PREPARATION OF GELATIN-BASED PRODUCTS

Номер: US20210000134A1
Автор: Jetton Jeffrey R., Levitsky Stan A., Williams Tyler L.
Принадлежит:

A device for preparing a gelatin-based product may comprise a mix tank, a mix pod that is fluidly coupled to the mix tank via a pod spike, and a hot water tank, where the hot water tank is coupled to the mix pod via the pod spike. In at least one example, the pod spike may comprise an outer tube and an inner tube. In one or more examples, the pod spike of the device may comprise a hub, where a first end of the outer tube is coupled to the hub. Further, in some examples, a first end of the inner tube may also be coupled to the hub. 1. A pod spike of a device for preparing gelatin-based products , comprising: an outer tube, where a first end of the outer tube is coupled to the hub; and', 'an inner tube, where a first end of the inner tube is coupled to the hub., 'a hub;'}2. The pod spike of claim 1 , wherein the outer tube surrounds the inner tube for a portion of a length of the inner tube.3. The pod spike of claim 2 , wherein the outer tube is tapered at a second end of the outer tube claim 2 , where the second end of the outer tube is opposite the first end of the outer tube.4. The pod spike of claim 1 , further comprising a splash guard that surrounds and is coupled to the outer tube.5. The pod spike of claim 4 , wherein a diameter of the splash guard is greater than a diameter of the hub.6. The pod spike of claim 4 , wherein the splash guard comprises silicon.7. The pod spike of claim 1 , wherein the outer tube comprises one or more vertical grooves.8. The pod spike of claim 1 , wherein the hub comprises at least one port claim 1 , the at least one port fluidly coupled to a hot water tank.9. A method of operating a pod spike of a device for preparing gelatin-based products claim 1 , comprising:puncturing a pod with the pod spike, the pod spike having a hub, an outer tube, where a first end of the outer tube is coupled to the hub, and an inner tube, where a first end of the inner tube is coupled to the hub.10. The method of claim 9 , wherein the outer tube ...

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Номер записи: 59
04-01-2018 дата публикации

EFFERVESCENT BEVERAGE AND METHOD PERTAINING TO SAME

Номер: US20180000132A1
Автор: NARITA Hidekazu, SAWAI Norikatsu, SHIRAI Masanori, YANAGAWA Koji
Принадлежит: Sapporo Holdings Limited

Provided are a sparkling beverage having excellent foam properties and a method for the same. A sparkling beverage according to one embodiment of the present invention has a ratio of a nitrogen content (ppm) to an extract (w/v %) of less than 28.0. A method of improving foam properties of a sparkling beverage according to one embodiment of the present invention includes adjusting a ratio of a nitrogen content (ppm) to an extract (w/v %) of a sparkling beverage to less than 28.0, to thereby improve foam properties of the sparkling beverage. 1: A sparkling beverage , which has a ratio of a nitrogen content (ppm) to an extract (w/v %) of less than 28.0.2: The sparkling beverage according to claim 1 , wherein the extract is 1.20 w/v % or more.3: The sparkling beverage according to claim 1 , wherein the nitrogen content is 20 ppm or more.4: The sparkling beverage according to claim 1 , wherein the sparkling beverage has a NIBEM value of 240 seconds or more.5: The sparkling beverage according to claim 1 , wherein the sparkling beverage is held in a container having a volume of 1 L or less.6: A method of producing a sparkling beverage claim 1 , the method comprising producing a sparkling beverage having a ratio of a nitrogen content (ppm) to an extract (w/v %) of less than 28.0.7: A method claim 1 , comprising adjusting a ratio of a nitrogen content (ppm) to an extract (w/v %) of a sparkling beverage to less than 28.0 claim 1 , to thereby improve foam properties of the sparkling beverage. The present invention relates to a sparkling beverage and a method relating to the same.Hitherto, for example, Patent Literature 1 discloses that by press fitting a hollow body (so-called widget) having nitrogen gas filled at atmospheric pressure or at a pressure higher than atmospheric pressure in advance into a can of a sparkling beverage, such as beer, preferred foam of the sparkling beverage is obtained.[Patent Literature 1] JP S62-135156 AHowever, it has not been easy to accomplish ...

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Номер записи: 60
02-01-2020 дата публикации

DISPENSING SYSTEM FOR DELIVERING CUSTOMIZED QUANTITIES OF DIETARY AND NUTRACEUTICAL SUPPLEMENTS AND FLAVOR IN A SINGLE AND MULTI-SERVE CONFIGURATIONS

Номер: US20200000270A1
Автор: Beqiraj Enald, Caruso Jesse, Colantonio Gianluca, Iotti Marco, Zanjani Reza
Принадлежит: Mixfit Inc.

A system and method for delivery of a beverage with a customized quantities of dietary and nutraceutical supplements in real time having a beverage delivery apparatus with a plurality of storage compartments. Each of the storage compartments configured to contain at least one seed capsule that contains the dietary and nutraceutical supplements. The dispensing apparatus for delivering a beverage with customized quantities of dietary and nutraceutical supplements and flavor in single and/or multi-serve configurations is also provided. The system further has a cloud-based data center with a nutrient recommendation engine configured to create a personalized nutrient mix regimen profile and to provide specific recommendation to a user. 1. A dispensing system for delivering a beverage with customized quantities of dietary and nutraceutical supplements , the dispensing system comprising:a beverage delivery apparatus having a plurality of storage compartments each configured to store at least one seed capsule, wherein each seed capsule contains dietary and nutraceutical supplements, and wherein each of the storage compartments further comprising:a dispensing unit having a top portion, a bottom portion and a measuring assembly, wherein the top portion has a first end and the bottom portion has a hinge end and a piercing end, and the first end of the top portion connects the top portion to the bottom portion at the hinge end of the bottom portion, and wherein the top portion is configured to receive the seed capsule and the bottom portion has a funneling part configured to receive and dispense the dietary and nutraceutical supplements contained within the seed capsule when the top portion having the seed capsule connected with the funneling part of the bottom portion and the dispensing unit pivots to dispense the dietary and nutraceutical supplements contained within the seed capsule into a receiving unit, and wherein the measuring assembly comprises a motor and an auger ...

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Номер записи: 61
06-01-2022 дата публикации

PROCESS FOR PRESERVING THE HUSK AND USE OF RAMBUTAN (NEPHELIUM LAPPACEUM) IN FOOD PRODUCTS

Номер: US20220000960A1
Автор: Rojas Hider
Принадлежит: Rambuhealth Corp.

A formulation for delivering one or more health benefits to a human post-consumption and a method to create the formulation are described. The formulation comprises a shell extract of in a form of a powder or a liquid and at least one material. The at least one material comprises a polysaccharide, a protein, a lipid, and/or a food grade compound. The one or more health benefits to the human include support or regulation of blood sugar, blood pressure, body weight, performance/recovery from sports, immune health, anti-aging, pain management, and/or joint health. 1Nephelium lappaceum. A method to maintain a freshness of a shell of , the method comprising:{'i': 'Nephelium lappaceum', 'washing the shell of the with a first solution;'}{'i': 'Nephelium lappaceum', 'washing the shell of the with a component;'}{'i': Nephelium lappaceum', 'Nephelium, 'separating the shell of the from the lappaceum;'}{'i': 'Nephelium', 'packaging the shell of the lappaceum;'}{'i': 'Nephelium lappaceum', 'utilizing a means to decrease an enzymatic activity and a microbial activity of the packaged shell of the ; and'}{'i': 'Nephelium', 'storing the packaged shell of the lappaceum.'}2. The method of claim 1 , wherein the first solution is a neutral soapy solution.3. The method of claim 1 , wherein the component is selected from the group consisting of: a 100 parts per million chlorine solution claim 1 , quaternary ammonium compounds claim 1 , acetic acid claim 1 , peracetic acid claim 1 , and other non-toxic disinfectant.4Nephelium lappaceum. The method of claim 1 , wherein the packaging of the shell of the comprises vacuum packaging.5Nephelium lappaceum. The method of claim 1 , wherein the means to decrease the enzymatic activity and the microbial activity of the packaged shell of the comprises freeze shocking with air claim 1 , pressurized carbon dioxide claim 1 , or liquid nitrogen.6Nephelium lappaceum. The method of claim 1 , wherein the storing of the packaged shell of the occurs at a ...

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Номер записи: 62
02-01-2020 дата публикации

GASTRORESISTANT PHARMACEUTICAL FORMULATIONS CONTAINING RIFAXIMIN

Номер: US20200000726A1
Автор: PALAZZINI Ernesto, PANTALEO Maria Rosaria, Viscomi Giuseppe Claudio, ZAMBONI Villiam
Принадлежит:

The object of the invention consists of pharmaceutical formulations containing rifaximin in the shape of microgranules made gastroresistant by an insoluble polymer at pH values between 1.5 and 4.0 and soluble at pH values between 5:0 and 7.5, by their preparation and by their use in the manufacture of medicinal preparations useful in the treatment of inflammatory bowel diseases (IBD) and mainly Crohn's disease. 117.-. (canceled)18. A method for preparing gastroresistant microgranule of rifaximin , the method comprising spraying on rifaximin microgranules an aqueous suspension containing a gastroresistant polymer insoluble over a pH range of from 1.5 to 4.0 and soluble over a pH range from 5.0 to 7.5 together with pharmaceutically acceptable excipients , the spraying performed in a fluid apparatus , in which air flows , to obtain the gastroresistant microgranule of rifaximin directly coated with the gastroresistant polymer in which the rifaximin is retained at pH lower than 4.0 and is released at pH higher than 5.19. The method of claim 18 , wherein the air flow is in entrance at a temperature between 50° C. and 75° C. and with an output 450 and 650 mper hour under a pressure between 1.0 and 1.5 bar and a flow speed between 150 and 300 g/min through a nozzle on the mixture of rifaximin maintained in a suspension fluid bed apparatus.20. The method of wherein the product temperature during the spraying is maintained at a value between 20° C. and 40° C.21. The method according of wherein the air temperature in entrance is at a temperature between 60° C. and 70° C.22. The method of claim 18 , wherein the gastroresistant polymer is selected in the group consisting of cellulose acetate phthalate claim 18 , hydroxypropyl cellulose acetate phthalate claim 18 , hydroxypropyl methylcellulose phthalate claim 18 , polyvinyl acetate phthalate claim 18 , co-polymers of methacrylic acid and combinations thereof.23. The method of wherein the gastroresistant microgranules have a ...

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Номер записи: 63
03-01-2019 дата публикации

FOOD BASED DELIVERY OF THERAPEUTIC AGENT FOR TREATMENT OF HEPATIC ENCEPHALOPATHY

Номер: US20190000866A1
Автор: Allio Michael K., KORZENIK Joshua, Siegel Corey A., STERN Herbert B.
Принадлежит:

Described herein are compositions, methods, and kits for treating hepatic encephalopathy. A composition for treating or preventing hepatic encephalopathy comprises one or more therapeutic agents and a delivery modality comprising an edible food, beverage, candy, or gum. The one or more therapeutic agents are mixed with one or more food ingredients so that the therapeutic agent is incorporated in the delivery modality. 1. A method for treating or preventing hepatic encephalopathy in an individual in need thereof , comprising a delivery modality comprising one or more food ingredients; and', 'one or more therapeutic agents;', 'wherein the one or more therapeutic agents are mixed together with the one or more food ingredients., 'providing to the individual a therapeutic composition comprising'}2. The method of claim 1 , wherein the one or more therapeutic agents comprise a laxative.3. The method of claim 2 , wherein the laxative comprises polyethelyne glycol.4. The method of claim 3 , wherein the polyethelyne glycol is PEG 3350.5. The method of claim 2 , wherein the laxative comprises lactulose.6. The method of claim 1 , wherein the one or more therapeutic agents comprises an antibiotic.7. The method of claim 6 , wherein the antibiotic comprises rifaxamin.8. The method of claim 6 , wherein the antibiotic comprises neomycin.9. The method of claim 6 , wherein the antibiotic comprises metronidazole.10. The method of claim 6 , wherein the antibiotic comprises nitanoxinide.11. The method of claim 1 , wherein the one or more therapeutic agents comprises sodium benzoate.12. The method of claim 1 , wherein the one or more therapeutic agents comprises AST-120.13. The method of claim 1 , wherein the one or more therapeutic agents comprises OCR-002.14. The method of claim 1 , wherein the one or more therapeutic agents comprises L-ornithine-L-aspartate.15. The method of claim 1 , wherein the one or more therapeutic agents comprise sodium benzoate and L-ornithine-L-aspartate.16. ...

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Номер записи: 64
07-01-2021 дата публикации

METHODS OF INCREASING SOLUBILITY OF POORLY SOLUBLE COMPOUNDS AND METHODS OF MAKING AND USING FORMULATIONS OF SUCH COMPOUND

Номер: US20210000958A1
Автор: Birbara Philip J.
Принадлежит:

The subject invention relates to novel soluble forms of planar ring structured organic compounds including flavonoids, and their production. The invention also includes the use of these novel formulations of planar ring structured organic compounds in the preparation of formulations and products. The invention also relates to a wide variety of applications of the formulations of the invention. The subject invention includes novel soluble forms and various formulations of flavonoids. Further, the invention includes novel methods of manufacturing the flavonoid formulations. The invention also relates to a wide variety of applications of the flavonoid formulations. 1. A composition comprising:a concentrate formed by mixing a polyphenol with a non-ionic surfactant, in the absence of a carrier, to form a mixture, and heating said mixture to a temperature of greater than 150° C. to form said concentrate, wherein upon cooling to room temperature the concentrate is not supersaturated, and the concentration of said polyphenol is greater than the saturation concentration of said polyphenol in said non-ionic surfactant.2. The composition as in claim 1 , wherein said non-ionic surfactant is a polysorbate.3. The composition as in further comprising hyaluronic acid.4. The composition as in claim 1 , wherein said polyphenol and said non-ionic surfactant are heated to a temperature of greater than 170° C.5. The composition as in further comprising a carrier.6. The composition as in claim 5 , wherein said carrier is a water based carrier.7. The composition as in claim 5 , wherein said carrier comprises dimethyl sulfoxide and water.8. The composition as in claim 5 , wherein said carrier comprises dimethyl sulfoxide claim 5 , hydroxypropyl cellulose and water.9. The composition as in claim 5 , wherein said carrier comprises ethanol claim 5 , propylene glycol and water.10. The composition as in claim 5 , wherein said carrier comprises ethanol claim 5 , propylene glycol claim 5 , water ...

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Номер записи: 65
07-01-2021 дата публикации

STEVIA EXTRACT CONTAINING SELECTED STEVIOL GLYCOSIDES AS FLAVOR, SALTY AND SWEETNESS PROFILE MODIFIER

Номер: US20210000960A1
Автор: Petit Marcia, PURKAYASTHA Siddhartha
Принадлежит:

extracts with selected major steviol glycosides (Reb A, stevioside, Reb D, Reb C) and minor steviol glycosides and glycosylated diterpene derivative plant molecules, derived from plant are found to improve the perception of flavor and taste perception, which includes the sweet, savory and salty perception in a wide range of food and beverage applications. 1Stevia rebaudiana. A taste and flavor modifying composition comprising major steviol glycosides comprising Reb A , Reb C , Reb D and Stevioside , and glycosylated diterpene derivative plant molecules , derived from a plant.2. The taste and flavor modifying composition of claim 1 , wherein the major steviol glycosides comprise more than two steviol glycoside molecules claim 1 , selected from the group consisting of Reb A claim 1 , Stevioside claim 1 , Reb D and Reb C; the content of each of the four major steviol glycosides varying between 1% to 25% of the composition.3. The taste and flavor modifying composition of claim 2 , wherein the Reb A content is between 5% to 20% claim 2 , the Reb C content between 1% to 25% claim 2 , the Reb D content between 1% to 20% claim 2 , and the stevioside content 2% to 15%.4. The taste and flavor modifying composition of claim 1 , further comprising minor steviol glycosides and glycosylated diterpene derivatives comprising Rebaudiosides E claim 1 , N claim 1 , and O; wherein the content of each of these minor steviol glycosides and their derivatives is less than 10% of the composition.5. The taste and flavor modifying composition of claim 1 , further comprising other minor steviol glycosides and derivatives comprising steviolbioside claim 1 , rubusoside claim 1 , dulcoside claim 1 , and Rebaudiosides B claim 1 , F claim 1 , G claim 1 , H claim 1 , K claim 1 , L claim 1 , M; wherein the content of each of these minor steviol glycosides and their derivatives is less than 5% of the composition.6. A food or beverage product having an intense taste and flavor profile comprising the ...

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Номер записи: 66
07-01-2016 дата публикации

SYSTEMS AND METHODS FOR CREATING A MIXED COCKTAIL DRINK

Номер: US20160002579A1
Автор: Kaplowitz Aaron Grant, Roemer Arielle Katz, Rosenthal Reid
Принадлежит:

A flavored cube can be used to provide ingredients for mixing a cocktail and to keep the cocktail chilled without diluting the taste or potency of the cocktail. The flavored cube can be packaged in a variety of ways, including individually packaged units and/or kits that include a plurality of flavored cubes. 1. A method for mixing a cocktail drink , comprising:placing a flavored frozen cube into a beverage container;pouring a predetermined amount of alcohol into the beverage container; andcausing at least a portion of the flavored frozen cube to melt.2. The method of claim 1 , wherein the flavored frozen cube is enclosed in a packaging container claim 1 , the method further comprising:removing a lid member that is detachably coupled to the packaging container;removing the flavored frozen cube from the packaging container; andpouring the predetermined amount of alcohol into the packaging container to thereby measure the amount of alcohol.3. The method of claim 2 , wherein the flavored frozen cube define a flavor profile selected from the group consisting of: 1) a first flavor profile consisting of cucumber juice claim 2 , watermelon puree and thyme; 2) a second flavor profile consisting of pink grapefruit juice claim 2 , chili and tarragon; 3) a third flavor profile consisting of blood orange claim 2 , simple syrup claim 2 , cherry juice claim 2 , bitters and ginger; 4) a fourth flavor profile consisting of Meyer lemon juice claim 2 , bergamot claim 2 , vanilla essence and chamomile; and 5) a fifth flavor profile consisting of peach nectar claim 2 , Meyer lemon juice and Benedictine herbs.4. The method of claim 2 , wherein the predetermined amount of alcohol is at least 1.4 ounces.5. The method of claim 1 , wherein the flavored frozen cube comprises cannabidiol (CBD).6. The method of claim 1 , wherein the flavored frozen cube comprises tetrahydrocannabinol (THC).7. The method of claim 1 , wherein the beverage container is a martini shaker claim 1 , the method ...

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Номер записи: 67
02-01-2020 дата публикации

Apparatus and method for aging liquids

Номер: US20200002659A1
Автор: Karasch Russell D.
Принадлежит:

A rectangular or cylindrical container made of stainless steel or another liquid-impervious material has a plurality of openings formed in the side wall(s). Wooden boards, made of white oak or other wood used for aging and flavoring beverages, are fitted over the openings and sealed so that their inside surfaces contact the liquid in the container. The inside surfaces have cross-grain cuts such as saw cuts or holes, which are used to enhance the infusion of beverage liquid into the wood to age the beverage rapidly and flavorfully. When one batch is finished, the used boards are removed and new ones are fitted into the openings and used to treat another batch. Instead of, or in addition to the boards over the side-wall openings, hollow wooden air boxes having external cross-grain cuts are positioned in the container. 120-. (canceled)21. A container for aging and storing beverages , said container comprising , in combination ,(a) a liquid container comprising at least one side wall, a bottom wall, and a top wall, each of said walls being made of liquid-impervious material, said top wall and said bottom wall being secured to said side wall at joints made of liquid-impervious material to form a liquid-tight container,(b) at least one hollow wooden vessel positioned in said container to make contact between a a liquid in said container and the outside surface of said vessel,(c) said vessel having a structure to retard entry of said liquid into said vessel when a gas is present in said hollow interior while said vessel is positioned in said container.22. A container as in in which said outside surface of said vessel has a plurality of cross-grain cuts in position to contact said liquid when said vessel and said liquid are in said container.23. A container as in in which said side wall claim 21 , said bottom wall and said top wall form a container of rectilinear shape.24. A container as in which has a plurality of openings in said side wall claim 21 , and a plurality of ...

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Номер записи: 68
07-01-2021 дата публикации

COOK WATER PREHEAT USING EVAPORATOR VAPOR HEAT RECOVERY

Номер: US20210002594A1
Автор: JR. James, Knight, Mitchell Olan Wayne
Принадлежит: Bioleap, Inc.

Energy efficiency is improved in a grain alcohol production plant () by capturing heat energy that otherwise would be lost to the environment when stillage evaporator last effect vapors () are condensed to recycle their water content. The low temperature/pressure heat energy of these vapors is efficiently recovered and reused by placing the vapors in direct physical contact () with a working fluid () to form heated working fluid (), then using the heated working fluid directly in a process of the plant. In an embodiment, cook water used for the plant fermentation process is preheated by direct contact with stillage evaporator overhead vapor via one or more direct contact heat exchangers () and/or a thermocompressor (). 113-. (canceled)14. A system for a grain alcohol plant including an evaporator operable to remove moisture from a thin stillage and to produce an overhead vapor , a non-contact condenser configured to receive the overhead vapor and to produce a condensate , and a cook water system receiving the condensate , the system comprising:a direct contact device configured to place at least a first portion of the overhead vapor received from upstream of the non-contact condenser into direct heat exchange contact with cook water of the cook water system; anda fluid loop circulating the cook water from the cook water system, through the direct contact device, then back to the cook water system as a warm cook water mixture.15. The system of claim 14 , wherein the direct contact device comprises a direct contact condenser.16. The system of claim 14 , wherein the direct contact device comprises a first direct contact condenser claim 14 , the system further comprising:a thermocompressor comprising a suction side for receiving at least a second portion of the overhead vapor from upstream of the non-contact condenser and a motive side for receiving a plant process vapor, the thermocompressor operable to produce a vapor mixture; anda second direct contact condenser ...

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Номер записи: 69
01-01-2015 дата публикации

SYSTEMS AND METHODS FOR MAKING SINGLE-CUP BEVERAGES

Номер: US20150004288A1
Автор: McHale James
Принадлежит:

Systems and methods are disclosed for providing hot beverages using a beverage system integrated into a faucet. The faucet- integrated beverage system can include a hot water reservoir mounted under a countertop and fluidly coupled to a cold water supply line. The temperature and fill level in the hot water reservoir can be controlled using control circuitry provided on a circuit board communicatively coupled to the hot water reservoir and one or more sensors. A beverage supply line can extend from the hot water reservoir to a beverage dispensing unit, which can be coupled to the faucet or mounted on the faucet deck. The beverage system can also include an activation button mounted on the faucet or the faucet deck and communicatively coupled to the control board for initiating a brewing process. 1. A faucet-integrated beverage system , comprising:a faucet comprising a mixing valve fluidly coupled to a first branch of a first water supply line;a hot water reservoir coupled to a second branch of the first water supply line;a beverage dispensing unit fluidly coupled to the hot water reservoir via a beverage water supply line.2. The faucet-integrated beverage system of claim 1 , comprising:a second water supply line fluidly coupled to the mixing valve.3. The faucet-integrated beverage system of claim 2 , wherein the first water supply line comprises a cold water supply line claim 2 , and wherein the second water supply line comprises a hot water supply line.4. The faucet-integrated beverage system of claim 2 , comprising:a waterway fluidly coupled to the mixing valve running to a tap of the faucet.5. The faucet-integrated beverage system of claim 4 , wherein:the beverage dispensing unit is physically coupled to the faucet; andthe beverage water supply line runs at least partially within the faucet between the hot water reservoir and the beverage dispensing unit.6. The faucet-integrated beverage system of claim 4 , wherein:the beverage dispensing unit is separate from ...

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Номер записи: 70
13-01-2022 дата публикации

SCOTCH REPLICAS PRODUCED FROM INDIVIDUAL COMPONENTS

Номер: US20220010248A1
Автор: Beswick Ethan Charles, Bilodeau Erica Nicole, Chua Mardonn Carl, Decolongon Joshua Canaria, Jastrzembski Jillian Angela, Lee Alec Kremonic, Lundquist Joshua, Shulman Taylor, Silva Leslie P.
Принадлежит:

Materials and methods for producing Scotch-like alcoholic beverages from individual components are provided herein. 1. A Scotch-like alcoholic beverage comprising:ethanol;water; andone or more additional volatile organic compounds (VOCs),wherein the one or more additional VOCs comprise at least one compound selected from the group consisting of acetoin, (1R)-(−)-myrtenal, 3-ethyl-2-hydroxy-2-cyclopenten-1-one (ethyl cyclopentenolone), 1,4-cineole, 2-acetyl-1-methylpyrrole, 2-isopropyl-4-methyl thiazole, 3-methylthio hexyl acetate, 3-phenylpropanal, 4,5,6,7-tetrahydro-3,6-dimethylbenzofuran, 4-mercapto-4-methyl-2-pentanone, allyl heptanoate, amyl butyrate, anisyl acetate, anisyl butyrate, b-caryophellene, benzyl alcohol, benzyl butyrate, benzyl formate, beta-pinene, butyl butyryllactate, butyl formate, butyraldehyde, cis-3-hexenyl butyrate, cis-3-hexenyl valerate, cis-6-nonen-1-ol, citronellal, D-carvone, d-fenchone, DL-3-methyl-2-butanol, ethyl 2-trans-4-cis-decadienoate, ethyl trans-3-hexenoate, ethyl(methylthio) acetate, eucalyptol, furufyl thioacetate, gamma-hexalactone, gamma-valerolactone, hexyl 3-methylbutanoate, hexyl isobutyrate, IBMP (3-Isobutyl-2-methoxypyrazine), L-menthyl acetate, maltol, methionyl acetate (3-methylthio-propylacetate), methyl anthranilate, methyl cyclopentenolone, myrcene, nonanoic acid, p-anisaldehyde, perillaldehyde, phenylacetaldehyde dimethyl acetal, propionaldehyde, propyl butyrate, tetrahydrolinalool, trans-2-hexen-1-al, valeraldehyde, valeric acid, vanillyl butyl ether.2. The Scotch-like alcoholic beverage of claim 1 , wherein the one or more additional VOCs comprise at least one compound selected from the group consisting of acetoin claim 1 , amyl butyrate claim 1 , beta-pinene claim 1 , butyl formate claim 1 , butyraldehyde claim 1 , maltol claim 1 , myrcene claim 1 , nonanoic acid claim 1 , p-anisaldehyde claim 1 , propionaldehyde claim 1 , trans-2-hexen-1-al claim 1 , valeraldehyde claim 1 , valeric acid claim 1 , and ...

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Номер записи: 71
20-01-2022 дата публикации

Compositions with novel cannabinoid and terpene profiles

Номер: US20220015397A1
Автор: Metcalf Douglas G., Thomas C. Russell
Принадлежит:

This patent document discloses combinations of cannabinoids, terpenes, terpene oxidation products, and stereoisomers of cannabinoids and terpene oxidation products. 1. A composition , comprising cannabigerol , beta-caryophyllene , humulene , caryophyllene oxide , and humulene epoxide II , wherein the composition comprises the cannabigerol and the beta-caryophyllene at a ratio of at least 1:5 and no greater than 100:1 by mass; the composition comprises the cannabigerol and the caryophyllene oxide at a ratio of at least 1:1 and no greater than 500:1 by mass; the composition comprises the cannabigerol and the humulene at a ratio of at least 1:5 and no greater than 100:1 by mass; and the composition comprises the cannabigerol and the humulene epoxide II at a ratio of at least 1:1 and no greater than 500:1 by mass.229-. (canceled)30. The composition of claim 1 , comprising the cannabigerol and tetrahydrocannabinol at a ratio greater than 1:1 and no greater than 1 claim 1 ,000:1 by mass.3137-. (canceled)38. The composition of claim 1 , comprising the cannabigerol and cannabigerovarin at a ratio of at least 1:50 and no greater than 50:1 by mass.39. The composition of claim 1 , comprising the beta-caryophyllene and the caryophyllene oxide at a ratio of at least 1:1 and no greater than 1 claim 1 ,000:1 by mass.40. The composition of claim 1 , comprising the humulene and humulene epoxide I at a ratio of at least 1:1 and no greater than 10 claim 1 ,000:1 by mass.41. The composition of claim 1 , comprising the humulene and the humulene epoxide II at a ratio of at least 1:10 and no greater than 1 claim 1 ,000:1 by mass.42. The composition of claim 1 , comprising the humulene and humulene epoxide III at a ratio of at least 1:1 and no greater than 10 claim 1 ,000:1 by mass.43. The composition of claim 1 , comprising the humulene and bicyclohumuladiol at a ratio of at least 1:10 and no greater than 1 claim 1 ,000:1 by mass.44. The composition of claim 1 , comprising the humulene ...

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Номер записи: 72
20-01-2022 дата публикации

FORMULATIONS OF NEBIVOLOL

Номер: US20220016025A1
Автор: DENDUKURI Vinayak Dinesh
Принадлежит:

Formulations of Nebivolol are provided. One formulation includes 0.05 to 10% (w/w) of Nebivolol or a pharmaceutically acceptable salt thereof, 0.4 to 10% (w/w) of a solubilizer, and 5 to 90% (w/w) of a sweetener. The formulation has a pH in the range of 3 to 7. A reconstituted formulation including the formulation with a liquid vehicle is also provided. Also provided are processes of preparing the formulations. 1. A formulation comprising:a. 0.05 to 10% (w/w) of Nebivolol or a pharmaceutically acceptable salt thereof;b. 0.4 to 10% (w/w) of a solubilizer; and 'wherein the formulation has pH in the range of 3 to 7.', 'c. 5 to 90% (w/w) of a sweetener,'}2. The formulation as claimed in claim 1 , wherein the solubilizer is selected from cyclodextrin claim 1 , propylene glycol claim 1 , polyethylene glycol claim 1 , polysorbate 20 claim 1 , polysorbate 80 claim 1 , sorbitan monooleate claim 1 , poloxamer claim 1 , sodium lauryl sulfate claim 1 , captisol claim 1 , labrasol claim 1 , or combinations thereof; and the sweetener is selected from natural and synthetic sugars claim 1 , natural and artificial sweeteners claim 1 , natural extracts.3. The formulation as claimed in claim 1 , wherein the formulation comprises one or more liquid vehicle.4. The formulation as claimed in claim 3 , wherein the liquid vehicle is in the weight range of 65 to 95% (w/w) of the formulation; and the liquid vehicle is selected from water claim 3 , ethyl alcohol claim 3 , glycerin claim 3 , syrup claim 3 , beverage claim 3 , juices claim 3 , or combinations thereof.5. The formulation as claimed in claim 1 , wherein the formulation comprises an excipient selected from a flavouring agent claim 1 , a preservative claim 1 , a binder claim 1 , a buffer claim 1 , a glidant claim 1 , a coloring agent claim 1 , or combinations thereof.6. The formulation as claimed in claim 5 , wherein the flavouring agent is in the weight range of 0.05 to 20% (w/w) of the formulation; the preservative is in the weight ...

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Номер записи: 73
20-01-2022 дата публикации

COMPOSITION FOR PREVENTING OR TREATING NEURODEGENERATIVE DISEASES, CONTAINING DITERPENE-BASED COMPOUND

Номер: US20220016073A1
Автор: BYUN Jeong Su, CHOI Ha Young, HAN Baek Soo, KIM Won Gon, NGUYEN Van Minh
Принадлежит:

The present invention relates to a pharmaceutical composition for preventing or treating neurodegenerative diseases comprising a diterpene, or a pharmaceutically acceptable salt thereof. 2. The pharmaceutical composition for the prevention or treatment of neurodegenerative diseases according to claim 1 , wherein the diterpenes is one of the compounds represented by Formulas 2 claim 1 , 8 claim 1 , 13 claim 1 , 14 or 16.3. The pharmaceutical composition for the prevention or treatment of neurodegenerative diseases according to claim 1 , wherein the diterpene is the compound represented by Formula 2.4. The pharmaceutical composition for the prevention or treatment of neurodegenerative diseases according to claim 1 , wherein the diterpene is the compound represented by Formula 14.5. The pharmaceutical composition for the prevention or treatment of neurodegenerative diseases according to claim 1 , wherein the neurodegenerative diseases may be any one selected from the group consisting of Parkinson's disease (PD) claim 1 , Alzheimer's disease (AD) claim 1 , amyotrophic lateral sclerosis (ALS) claim 1 , Huntington's disease (HD) claim 1 , Fronto-Temporal Dementia claim 1 , Cortico Basal Degeneration claim 1 , and Progressive supranuclear palsy (PSP).6. The pharmaceutical composition for the prevention or treatment of neurodegenerative diseases according to claim 1 , wherein the neurodegenerative disease is Parkinson's disease (PD).7Daphne genkwa.. The pharmaceutical composition for the prevention or treatment of neurodegenerative diseases according to claim 1 , wherein the diterpene is separated from the extract of flower of9. A dietary supplement for preventing or improving of neurodegenerative diseases according to claim 8 , wherein the neurodegenerative diseases may be any one selected from the group consisting of Parkinson's disease (PD) claim 8 , Alzheimer's disease (AD) claim 8 , amyotrophic lateral sclerosis (ALS) claim 8 , Huntington's disease (HD) claim 8 , ...

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Номер записи: 74
14-01-2021 дата публикации

SOYBEAN BEVERAGE COMPOSITION

Номер: US20210007372A1
Автор: EOM DAVID
Принадлежит:

The present invention is a soybean beverage composition that includes a soybean processed food; water; at least one first juice selected from the group consisting of fruit juice; at least one second juice selected from the group consisting of vegetable juice; and a vinegar blend. 1. A soybean beverage composition , comprising:a soybean processed food;water;at least one first juice selected from the group consisting of fruit juice;at least one second juice selected from the group consisting of vegetable juice; anda vinegar blend.2. The soybean beverage composition according to claim 1 , wherein the at least one first juice comprises fruit juice.3. The soybean beverage composition according to claim 2 , wherein the fruit juice is comprised of at least one of apple juice claim 2 , banana juice claim 2 , blueberry juice claim 2 , cantaloupe juice claim 2 , cherry juice claim 2 , cranberry juice claim 2 , grape juice claim 2 , grapefruit juice claim 2 , kiwi fruit juice claim 2 , orange juice claim 2 , pear juice claim 2 , pineapple juice claim 2 , prune juice claim 2 , berry juice claim 2 , raspberry juice and strawberry juice.4. The soybean beverage composition according to claim 1 , wherein the at least one second juice comprises vegetable juice.5. The soybean beverage composition according to claim 4 , wherein the vegetable juice is comprised of at least one of carrot juice claim 4 , celery juice claim 4 , green barley juice claim 4 , green lettuce juice claim 4 , kale juice claim 4 , parsley juice claim 4 , spinach juice and tomato juice.6. The soybean beverage composition according to claim 1 , wherein the soybean processed food is comprised of at least one of soybean flour claim 1 , soybean protein claim 1 , soybean tofu claim 1 , soybean milk claim 1 , soybean sauce claim 1 , soybean oil claim 1 , black bean flour claim 1 , black bean protein claim 1 , black bean tofu claim 1 , black bean milk claim 1 , black bean sauce claim 1 , and black bean oil.7. The soybean ...

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Номер записи: 75
14-01-2021 дата публикации

DEHYDRATION OF TOBACCO AND TOBACCO-DERIVED MATERIALS

Номер: US20210007390A1
Автор: Byrd Crystal Dawn Hege, Keller Christopher, Mabe Jeremy Barrett, Mua John-Paul, Nordskog Brian Keith, Sebastian Andries Don, Turfler David Troy
Принадлежит:

A method of modifying the moisture level of (e.g., dehydrating) a tobacco plant or portion thereof, a tobacco-derived material, a tobacco product, or a tobacco additive is provided herein. The methods of dehydration disclosed herein can provide various benefits relative to traditional drying techniques, including providing retention of various beneficial components present in green tobacco (e.g., organoleptic compounds and proteins). Smoking articles and other tobacco products including such dehydrated tobacco materials are also provided. 113.-. (canceled)14. A method of removing at least about 20% by weight of the water from a tobacco product , comprising using light energy or microwave energy , optionally in combination with vacuum pressure , wherein the dehydrated tobacco product retains at least about 80% by dry weight of the organoleptic compounds in the tobacco product.15. The method of claim 14 , wherein the organoleptic compounds comprise one or more of citronellol claim 14 , geraniol claim 14 , and methyl salicylate.16. The method of claim 14 , wherein the tobacco product is snuff.1713. A dehydrated tobacco product prepared according to the method of claim .18. A method of providing one or more liquid flavorings in solid form claim 14 , comprising using light energy or microwave energy claim 14 , optionally in combination with vacuum pressure claim 14 , in the presence of a matrix material claim 14 , to remove at least about 20% by weight of the water from the flavoring and to give a flavoring in solid form claim 14 , wherein the flavoring in solid form retains at least about 80% by dry weight of the organoleptic compounds in the liquid flavorings.19. The method of claim 18 , wherein the liquid flavoring comprises menthol.20. The method of claim 18 , wherein the matrix material comprises a non-allergenic matrix.21. The method of claim 18 , wherein the matrix material comprises a material selected from the group consisting of maltodextrin and corn flour.22. ...

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Номер записи: 76
11-01-2018 дата публикации

HOMOGENOUS CANNABIS COMPOSITIONS AND METHODS OF MAKING THE SAME

Номер: US20180007924A9
Автор: Goldstein Jeremy H., Nicodemus Garret, Singer Justin Eric, Verwolf Adrian
Принадлежит:

Disclosed herein are new compositions. In one embodiment, these new compositions are beverages, such as tea. In one embodiment, these new compositions are dehydrated beverages, such as powders or crystalline forms, which can be mixed with other components, like tea, and added to water. 1. A composition comprising:a cannabinoid,a surfactant, anda carrier oil.2. The composition of claim 1 , comprising a sugar alcohol.3. The composition of claim 1 , comprising a gelling agent.4. The composition of claim 1 , comprising less than 10 mass % water.5. The composition of claim 1 , comprising more than 95 mass % water.6. The composition of claim 1 , comprising about 0.1 mg to about 10 mg of the cannabinoid.7. The composition of claim 6 , comprising about 0.5 mg to about 5 mg of the cannabinoid.8. The composition of claim 1 , wherein the composition is homogeneous.9. The composition of claim 1 , comprising a flavoring agent.10. The composition of claim 1 , comprising a coloring agent.11. The composition of claim 1 , comprising tea.12. The composition of claim 11 , wherein the tea is loose leaf tea.13. The composition of claim 1 , wherein the cannabinoid is chosen from THC and CBD.14. The composition of claim 1 , wherein the cannabinoid is THC.15cannabis. The composition of claim 1 , comprising oil.16. The composition of claim 1 , comprising at least two surfactants.17. The composition of claim 16 , comprising glycerol monostearate and polysorbate 80.18. The composition of claim 1 , comprising coconut oil.19. The composition of claim 1 , comprising less than 4 grams of caloric material.20. The composition of claim 19 , comprising less than about 2 grams of caloric material.21. The composition of claim 7 , wherein the 0.5 to 5 mg of the cannabinoid is present in a consistent amount claim 7 , having less than 0.2 mg of deviation across sample portions of the composition.22. The composition of claim 1 , comprising:{'i': 'cannabis', 'oil having 1.5 to 3.5 mg of THC;'}glycerine, ...

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Номер записи: 77
10-01-2019 дата публикации

FLUID MIXING AND HEAT EXCHANGE DEVICE

Номер: US20190008196A1
Автор: Jetton Jeffrey R., Levitsky Stan A., Williams Tyler L.
Принадлежит:

Methods and systems are provided for mixing and heat exchange of fluids. In one example, a fluid mixing and heat exchange device includes a hot water tank, a mixing chamber spaced away from the hot water tank and fluidly coupled to a first liquid reservoir, a first chilling module fluidly coupled to the mixing chamber, a coolant tank fluidly coupled to the first chilling module, a radiator fluidly coupled to the coolant tank, and a dispensing manifold fluidly coupled to the mixing chamber and adapted to dispense a mixed and chilled fluid mixture to a plurality of fluid vessels. 1. A fluid mixing and heat exchange device , comprising:a hot water tank;a mixing chamber spaced away from the hot water tank and fluidly coupled to a first liquid reservoir;a first chilling module fluidly coupled to the mixing chamber;a coolant tank fluidly coupled to the first chilling module;a radiator fluidly coupled to the coolant tank; anda dispensing manifold fluidly coupled to the mixing chamber and adapted to dispense a mixed and chilled fluid mixture to a plurality of fluid vessels.2. The device of claim 1 , further comprising a second chilling module positioned below the dispensing manifold and plurality of fluid vessels and including a chilling device and a heat exchanger claim 1 , wherein the device is positioned in a vehicle including one or more of a ship claim 1 , an airplane claim 1 , and a limousine.3. The device of claim 1 , wherein the first chilling module includes a chilling device and a heat exchanger claim 1 , where the heat exchanger is positioned on a first side of the chilling device and where the chilling device is positioned between the heat exchanger and a liquid gelatin interface on a second side of the chilling device.4. The device of claim 3 , wherein the chilling device includes a plurality of thermoelectric chips.5. The device of claim 3 , wherein the first chilling module further includes a first pump fluidly coupled with the mixing chamber and a second ...

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Номер записи: 78
11-01-2018 дата публикации

GASTRORETENTIVE EXTENDED RELEASE SUSPENSION COMPOSITIONS

Номер: US20180008539A1
Автор: JAIN Paras P., KAUSHIK Suchitra, Kumar Ashish, Kumar Vinay, SINGH Romi Barat
Принадлежит: SUN PHARMACEUTICAL INDUSTRIES LIMITED

The present invention relates to a gastroretentive extended release suspension composition, wherein the composition is characterized by having no substantial change in the in-vitro dissolution release profile upon storage for at least seven days. The invention also relates to processes for the preparation of said gastroretentive extended release suspension compositions. 1. A gastroretentive extended release suspension composition comprising an active ingredient and a suspension base , wherein the composition is characterized by having no substantial change in the in-vitro dissolution release profile upon storage for at least seven days.2. The gastroretentive extended release suspension composition of claim 1 , wherein the active ingredient is in the form of multiple cores coated with a release-controlling polymer.3. The gastroretentive extended release suspension composition of claim 1 , wherein the composition is characterized by having an osmolality ratio of at least about 1.4. The gastroretentive extended release suspension composition of claim 1 , wherein the suspension base is responsible for creating a hypertonic environment.5. The gastroretentive extended release suspension composition of claim 1 , wherein the suspension base comprises an osmogent.6. The gastroretentive extended release suspension composition of claim 5 , wherein the suspension base further comprises a gel-forming agent and a gas-generating agent.7. The gastroretentive extended release suspension composition of claim 1 , wherein the composition is a suspension or a reconstituted powder for suspension.8. The gastroretentive extended release suspension composition of claim 2 , wherein active ingredient is layered onto an inert particle to form the core.9. The gastroretentive extended release suspension composition of claim 8 , wherein the inert particle is selected from the group comprising a non-pareil seed claim 8 , a microcrystalline cellulose sphere claim 8 , a dibasic calcium phosphate ...

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Номер записи: 79
27-01-2022 дата публикации

STABILIZED SEMISOLID FOOD PRODUCTS

Номер: US20220022509A1
Автор: GELLER Irena, GELLER Tomer
Принадлежит:

The invention relates to compositions and methods for stabilizing and enhancing the viscosity of semisolid compositions, and to the production of stabilized alcohol-containing semisolid food products. More specifically, embodiments of the invention relate to novel stabilizers for semisolid compositions, to alcohol-containing semisolid food compositions comprising them, and to processes for the preparation and use thereof. Further, the invention in embodiments thereof provides non-liquid food products containing a high alcohol content, which are stable at room temperature and do not necessitate the use of gelling agents or other chemical stabilizers. 110-. (canceled)11. An alcohol-containing semisolid food composition comprising a stabilizer , the stabilizer consisting essentially of ethanol , protein and water , wherein the composition is substantially devoid of gelling agents , comprises 3-40% w/w ethanol , 4-25% w/w protein , and 25-65% w/w water in total , and maintains a stable semisolid consistency at 20° C. for at least 24 hours , at least 48 hours or at least 72 hours.12. The composition of claim 11 , which maintains a stable semisolid consistency at 4° C. for at least 1-4 weeks.13. The composition of claim 11 , characterized by viscosity of 2-60 Pa·s claim 11 , measured at 20° C. at a constant shear rate of 100 l/s after 3 seconds claim 11 , in the absence of gel forming agents.14. The composition of claim 11 , characterized by final concentrations following addition of said stabilizer of 3-40% w/w ethanol claim 11 , 4-25% w/w protein claim 11 , 25-65% w/w water claim 11 , 6-10% w/w fat claim 11 , and 17-27% w/w carbohydrates claim 11 , or wherein said protein is obtained from whey claim 11 , soy claim 11 , pea and/or rice concentrates or isolates.15. The composition of claim 11 , having a continuous flowable or spreadable matrix claim 11 , wherein said food composition is selected from the group consisting of a condiment claim 11 , sauce claim 11 , ...

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Номер записи: 80
14-01-2021 дата публикации

ORAL INGESTION COMPOSITION

Номер: US20210008007A1
Автор: MAKINO Yuji, Takahashi Tsukasa
Принадлежит: THERA VALUES CORPORATION

A curcumin-containing composition has improved oral absorbability. An oral ingestion composition contains: (A) solid curcumin containing an amorphous body and/or an analog thereof; and (B) a solid water-soluble polymer which becomes viscous in an aqueous medium having a pH of 5 or more. 1. An oral ingestion composition , comprising:(A) solid curcumin and/or a curcumin analog comprising an amorphous body; and(B) a solid water-soluble polymer which becomes viscous in an aqueous medium having a pH of 5 or more.2. The composition of claim 1 , wherein a content mass ratio of components (A) and (B) is in a range of from 0.1 to 570.3. The composition of claim 1 , wherein the curcumin and/or analog is curcumin.4. The composition of claim 1 , wherein the curcumin and/or analog (A) comprises only the amorphous body (A-2) claim 1 , or the amorphous body (A-2) and a crystalline body (A-1).5. The composition of claim 4 , wherein a content mass ratio of the amorphous body (A-1) to the crystalline body (A-2) is 0.67 or less.6. The composition of claim 1 , wherein the solid water-soluble polymer (B) comprises hydroxypropyl cellulose claim 1 , hydroxypropyl methyl cellulose claim 1 , carboxymethyl cellulose claim 1 , carboxymethyl cellulose sodium claim 1 , methyl cellulose claim 1 , hydroxypropyl methyl cellulose acetate succinate claim 1 , carboxymethyl ethyl cellulose claim 1 , and/or hydroxypropyl methyl cellulose phthalate ester.7. The composition of claim 1 , comprising the curcumin and/or analog (A) and the solid water-soluble polymer (B) in a uniformly mixed state.8. The composition of claim 1 , wherein the curcumin and/or analog (A) and the solid water-soluble polymer (B) each have a particle size of 300 μm or less.9. A method for manufacturing a composition containing solid amorphous curcumin and/or curcumin analogan analog thereof and a solid water-soluble polymer which becomes viscous in an aqueous medium having a pH of 5 or more claim 1 , the method comprising: ...

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Номер записи: 81
14-01-2021 дата публикации

GENE EXPRESSION REGULATING AGENT

Номер: US20210008009A1
Автор: Aoi Wataru, Naito Yuji, TAKAHASHI Jiro
Принадлежит: FUJI CHEMICAL INDUSTRIES CO., LTD.

An object of the invention is to provide a gene expression regulating agent which includes astaxanthin and/or its ester as an effective ingredient; and a food and drink having an effect of regulating gene expression which includes astaxanthin and/or its ester. Abnormal gene expression due to, for example, oxidative stress can be treated, improved, and/or prevented, and diseases caused by the abnormal gene expression can be treated, improved, and/or prevented. A gene expression regulating agent which includes astaxanthin and/or its ester as an effective ingredient; and a food and drink having an effect of regulating gene expression which includes astaxanthin and/or its ester are provided and are useful for treating, improving, and/or preventing the symptom caused by the abnormal gene expression, that is, excessive expression or suppression of expression. 1. A method for reducing muscle atrophy in a subject having muscle atrophy , comprising administering to the subject at least one of the group consisting of isolated astaxanthin and an ester thereof as an effective ingredient.2. The method according to claim 1 , wherein the at least one of the group consisting of astaxanthin and an ester thereof is administered as an effective ingredient in the form of a food or a drink. This application is a continuation of U.S. application Ser. No. 12/155,914, filed Jun. 6, 2008, which is divisional of U.S. application Ser. No. 11/498,725, filed Aug. 4, 2006, which is a continuation of International Application No. PCT/JP2005/001718, filed on Feb. 4, 2005, which claims priority to Japanese Application No. JP 2004-028698, filed Feb. 4, 2004, all of which are hereby incorporated by reference in their entirety.The present invention relates to a gene expression regulating agent which comprises astaxanthin and/or its ester as an effective ingredient; and a food and drink having an effect of regulating gene expression comprising astaxanthin and/or its ester.In recent years, an attention ...

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Номер записи: 82
09-01-2020 дата публикации

CANNABIS COMPOSITIONS AND METHODS OF MAKING THE SAME

Номер: US20200008441A1
Автор: Goldstein Jeremy H., Nicodemus Garret, SINGER Justin E., Verwolf Adrian
Принадлежит: 5071 Inc.

Disclosed herein are new cannabis compositions. In one embodiment, these new cannabis compositions are beverages, such as tea. In one embodiment, these new cannabis compositions are dehydrated beverages, such as powders or crystalline forms, which can be mixed with other components, like tea, and added to water. 125-. (canceled)26. A composition comprising:loose leaf tea; and a cannabinoid comprising at least one of cannabidiol (CBD) or tetrahydrocannabinol (THC);', 'a gelling agent comprising a natural gum or a starch;', 'a surfactant; and', 'a carrier oil comprising medium chain triglycerides or coconut oil;, 'particles comprisingwherein the composition comprises less than 10 mass % water; andwherein the composition is formulated as a dehydrated beverage.27. The composition of claim 26 , wherein the particles further comprise a sugar alcohol.28. The composition of claim 27 , wherein the composition comprises 30% to 70% by weight of the sugar alcohol.29. The composition of claim 27 , wherein the sugar alcohol comprises sorbitol or maltitol.30. The composition of claim 26 , wherein the gelling agent comprises a starch.31. The composition of claim 26 , wherein the composition comprises about 0.1 mg to about 10 mg of the cannabinoid.32. The composition of claim 26 , wherein the composition comprises about 20 mg to about 500 mg of the cannabinoid.33. The composition of claim 26 , wherein the cannabinoid is present in the particles in a consistent amount claim 26 , such that the particles have a deviation of less than 0.2 mg cannabinoid across the particles.34. The composition of claim 26 , wherein the particles further comprise a flavoring agent claim 26 , a coloring agent claim 26 , or both a flavoring agent and a coloring agent.35. The composition of claim 26 , wherein the composition is in the form of a tea stick.36. The composition of claim 26 , wherein the particles comprise cannabis oil that includes the cannabinoid.37. The composition of claim 26 , wherein the ...

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Номер записи: 83
14-01-2021 дата публикации

Lactococcus Bacteria and Uses Thereof

Номер: US20210008126A1
Автор: DARBY Trevor Michael, JONES Rheinallt
Принадлежит:

This disclosure relates to methods of using beneficial bacterial such as, a strain, to manage, treat, or prevent obesity, fatty liver disease, harmful ionizing radiation, and other conditions or aliments. In certain embodiments, the subject is at risk or, susceptible to, exhibiting symptoms of, or diagnosed with a disease or conditions disclosed herein. In certain embodiments, methods comprise administering an effective amount of a strain to a subject in need thereof. In certain embodiments, the strain is subsp. ATCC® 19257 or a mutant thereof. 1Lactococcus lactis. A method to prevent or treat hepatic steatosis , comprising administrating non-pathogenic bacteria in an effective amount to a subject in need thereof , wherein said non-pathogenic bacteria comprise a strain.2. The method of claim 1 , wherein the subject is at risk of claim 1 , exhibiting symptoms of claim 1 , or diagnosed with nonalcoholic fatty liver disease (NAFLD).3. The method of claim 2 , wherein the subject is at risk of claim 2 , exhibiting symptoms of claim 2 , or diagnosed with nonalcoholic steatohepatitis (NASH).4. The method of claim 1 , wherein the subject is at risk of claim 1 , exhibiting symptoms of claim 1 , or diagnosed with alcoholic liver disease (ALD).5. The method of claim 1 , wherein said non-pathogenic bacteria are administrated to the subject in different pharmaceutical and nutraceutical formulations claim 1 , comprising beads claim 1 , capsules claim 1 , tablets claim 1 , gels claim 1 , and liquid suspensions.6. The method of claim 1 , wherein said non-pathogenic bacteria are administrated to the subject in the form of probiotic food or beverage products claim 1 , comprising milk claim 1 , yogurts claim 1 , cheeses claim 1 , creams claim 1 , chocolates claim 1 , meats claim 1 , kombuchas claim 1 , and other fermentation products.7Lactococcus lactisLactococcus lactis cremoris. The method of claim 1 , wherein said strain is ATCC® 19257 or a mutant thereof.8Lactococcus lactis. A ...

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Номер записи: 84
09-01-2020 дата публикации

SUGAR-DEPLETED FRUIT OR VEGETABLE JUICE AND JUICE-RETAINING FRUIT OR VEGETABLE DERIVED MATTER, METHODS OF PRODUCING THE SAME AND THE USE THEREOF TO MAINTAIN HEALTH AND TO TREAT AND PREVENT MEDICAL AILMENTS

Номер: US20200009048A1
Автор: Ballance Simon, Knutsen Svein Halvor, Schrezenmeir Jurgen
Принадлежит:

Described herein is a sugar-depleted fruit or vegetable juice product, wherein said juice product is a fruit or vegetable juice or juice-retaining fruit or vegetable derived matter, wherein said juice product contains at least about 5 g/l gluconic acid and said juice product contains any two or three, of (i) at least about 0.5 g/l Ca, (ii) at least about 1 g/l K, and (iii) at least about 0.1 g/l Mg. Also provided are methods of producing the same and the use thereof to assist in maintaining the health and well-being of a subject and in the treatment and prevention of medical ailments, specifically those associated with the over-consumption of glucose and/or sucrose or inappropriate metabolism of glucose, e.g. metabolic syndrome, diabetes mellitus type II, obesity, dyslipidemia, insulin resistance, hypertension and liver steatosis. 1. A method for preparation of a sugar-depleted fruit or vegetable juice product wherein said sugar-depleted juice product is a juice , puree , paste or stew , wherein said fruit or vegetable is not a grain , wherein said sugar-depleted juice product contains at least about 5 g/l gluconic acid , and said sugar-depleted juice product contains any two or three , of a mass concentration of{'sup': '2+', '(i) at least 0.5 g/l Ca,'}{'sup': '+', '(ii) at least 1 g/l K, and'}{'sup': '2+', '(iii) at least 0.1 g/l Mg.'}said method comprising providing a fruit or vegetable juice product containing free glucose and/or sucrose and:(a) contacting said juice product with an enzyme which hydrolyses sucrose to glucose and fructose,(b) contacting the enzyme treated juice product of step (a) with an enzyme which converts glucose into gluconic acid, and{'sup': 2+', '2+', '+', '2+', '2+', '+, '(c) supplementing said juice product with a source of Ca, a source of Mg and/or a source of K in an amount sufficient to give said mass concentrations of Ca, Mg and/or K, respectively,'}wherein steps (a) and/or (b) may be performed simultaneously with step (c) or before ...

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Номер записи: 85
14-01-2016 дата публикации

PRODUCTION OF LOW-ALCOHOL OR ALCOHOL-FREE BEER WITH PICHIA KLUYVERI YEAST STRAINS

Номер: US20160010042A1
Автор: Saerens Sofie, Swiegers Jan Hendrik
Принадлежит: CHR. HANSEN A/S

It has unexpectedly been found that a low alcohol or alcohol-free beverage, with a flavor profile very close to a beer of at least 4% (vol/vol) alcohol, can be produced by using yeast strains. In particular, yeast strains only use the glucose in the wort, and have the ability of converting this substrate into a high concentration of specific flavor compounds, which are normally produced by ssp. yeast strains used for the brewing of beer. In this way the yeast strains can be used to produce either a low alcohol or alcohol-free beverage, depending on the glucose levels in the wort. The main flavor compounds produced by in the fermentation of wort are isoamyl acetate, isoamyl alcohol, ethyl butyrate, ethyl hexanoate and ethyl octanoate. 19-. (canceled)10. A method of preparing a low-alcohol or alcohol-free beverage with an alcohol content of no more than 1.2% (vol/vol) , comprising:a) providing a wort; and{'i': 'Pichia kluyveri', 'b) fermenting the wort with at least one yeast strain to obtain the low-alcohol or alcohol-free beverage.'}111. The method according to claim , further comprising{'i': 'Pichia kluyveri', 'a1) adding to the wort at least one hop variety prior to fermenting the wort with the at least one yeast strain.'}121Pichia kluyveri. The method according to claim , wherein the fermentation of the wort with the at least one yeast strain is carried out for at least 7 days.131Pichia kluyveri. The method according to claim , wherein the fermentation of the wort with the at least one yeast strain is carried out at 18-22° C.141. The method according to claim , further comprisingc) bottling and bottle pasteurizing the low-alcohol or alcohol-free beverage.151Pichia kluyveri. The method according to claim , wherein the at least one yeast strain is capable of fermenting glucose but not maltose or maltotriose.161Pichia kluyveriPichia kluyveriPichia kluyveri. The method according to claim , wherein the at least one strain is selected from the group consisting of the ...

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Номер записи: 86
08-01-2015 дата публикации

ALCOHOLIC COMPOSITIONS HAVING A LOWERED RISK OF ACETALDEHYDEMIA

Номер: US20150011651A1
Автор: Czarnik Anthony W., McKinney Jeffrey A.
Принадлежит: PROTIA, LLC

The present invention provides beverages and pharmaceutical compositions containing a deuterated alcohol according to Formula 1, and provides methods for their manufacture and use. 5. The method of claim 1 , wherein in the beverage at least 5 mole percent of the ethanol is a deuterated alcohol having the formula CDCDOH.6. The method of claim 1 , wherein in the beverage at least 15 mole percent of the ethanol is said deuterated alcohol.7. The method of claim 6 , wherein in the beverage at least 30 mole percent of the ethanol is said deuterated alcohol.8. The method of claim 7 , wherein in the beverage at least 50 mole percent of the ethanol is said deuterated alcohol.9. The method of claim 8 , wherein in the beverage at least 75 mole percent of the ethanol is said deuterated alcohol.10. The method of claim 9 , wherein in the beverage at least 95 mole percent of the ethanol is said deuterated alcohol.11. (canceled)12. (canceled)13. (canceled)14. (canceled)15. (canceled)16. (canceled)17. (canceled)18. (canceled)19. (canceled)20. (canceled)21. (canceled)22. (canceled)23. (canceled)24. (canceled)25. (canceled)26. (canceled)27. (canceled)28. (canceled)29. (canceled)30. (canceled)31. (canceled)32. (canceled)33. (canceled)34. The method of claim 1 , wherein the beverage claim 1 , further comprises: an additional component suitable for the alcoholic beverage.35. The method of claim 34 , wherein the additional component is a sweetener that is suitable for the alcoholic beverage.36. The method of claim 34 , wherein the additional component is an odorant that is suitable for the alcoholic beverage.37. The method of claim 34 , wherein the additional component is a flavorant that is suitable for the alcoholic beverage.38. The method of claim 34 , wherein the additional component is a congener derived from a brewed or fermented composition that is suitable for the alcoholic beverage.39. The method of claim 1 , wherein from 1 to 40% by weight of the beverage is ethanol.40. The ...

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Номер записи: 87
10-01-2019 дата публикации

METHOD FOR PROVIDING OR PRODUCING ALCOHOLIC BEVERAGE WITH REDUCED ALCOHOLIC TASTE AND ENHANCED AROMATIC SCENT

Номер: US20190010433A1
Автор: ANO Noriko, KABESU Masako, ONODA Koji, TSUJI Ai
Принадлежит: Kirin Kabushiki Kaisha

An object of the present invention is to provide a flavor improving agent for reducing alcoholic feeling and improving aroma development in a specific alcoholic beverage at the time of drinking the specific alcoholic beverage; and a method for providing or producing an alcoholic beverage reduced in alcoholic feeling and improved in aroma development while suppressing effervescence by adding the flavor improving agent in the specific alcoholic beverage at the time of drinking the specific alcoholic beverage, etc. 16.-. (canceled)7. A method for producing an alcoholic beverage having reduced alcoholic feeling and improved aroma development , and suppressed effervescence , comprising adding ice having a size of maximum length of 5 mm or more and a COcontent rate of 3 wt % or more in the following alcoholic beverage (a) or (b) at the time of drinking the alcoholic beverage , thereby reducing alcoholic feeling and improving aroma development while suppressing effervescence in the alcoholic beverage:(a) an alcoholic beverage having an alcohol content of 10% or more;(b) an alcoholic beverage having an alcohol content of 4% or more and less than 10% and a total nitrogen content of 200 mg/L or less.8. The method according to claim 7 , wherein the ice is a carbon dioxide hydrate.9. The method according to claim 7 , wherein the alcoholic beverage is selected from the group consisting of fruit liquors claim 7 , distilled liquors claim 7 , liqueurs and Japanese sake.10. The method according to claim 8 , wherein the alcoholic beverage is selected from the group consisting of fruit liquors claim 8 , distilled liquors claim 8 , liqueurs and Japanese sake.11. The method according to claim 7 , wherein the amount of the ice to be added in the alcoholic beverage is within the range of 0.02 to 4.0 g/mL.12. The method according to claim 8 , wherein the amount of the carbon dioxide hydrate to be added in the alcoholic beverage is within the range of 0.02 to 4.0 g/mL.13. The method ...

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Номер записи: 88
10-01-2019 дата публикации

COMPOSITIONS FOR THE TREATMENT OF GLUTEN INTOLERANCE AND USES THEREOF

Номер: US20190010477A1
Автор: Cornell Hugh James Beatty, Stelmasiak Teodor
Принадлежит:

The present invention provides compositions for use in the prophylaxis or treatment of a condition arising from gluten intolerance, the compositions including at least partially purified caricain (or a biologically active fragment, analogue or variant thereof) alone or in combination with other suitable enzymes including bromelain, and/or an intestinal extract, as herein described. The present invention also provides methods of using such compositions for the prophylaxis or treatment of a condition arising from gluten intolerance. 1. A method for the prophylaxis or treatment of gluten intolerance , the method comprising administering to a subject in need thereof an oral composition that contains a first component comprising caricain at about 5% w/w to about 95% w/w , based on the total weight of the first component of the oral composition , and a second component comprising at least one pharmaceutically acceptable carrier , excipient , or diluent.2. The method according to claim 1 , wherein the first or second component comprises one or more additional enzymes capable of inactivating toxic gluten oligopeptides.3. The method of claim 2 , wherein the one or more additional enzymes capable of inactivating toxic gluten oligopeptides is selected from bromelain or an intestinal extract.4Carica papaya.. The method according to claim 1 , wherein the caricain is derived from5. The method according to claim 1 , wherein the caricain has an amino acid sequence as shown in .6. The method according to claim 1 , wherein the composition is in the form of one or more enterically coated tablets or capsules.7. The method according to claim 6 , wherein the one or more enterically coated tablets or capsules contain at least 15 mg of caricain. This application is a continuation of U.S. application Ser. No. 13/144,549, filed on Jul. 14, 2011, which claims priority to International Application No. PCT/AU2010/000006, filed on Jan. 6, 2010, which claims priority to Australian Patent ...

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Номер записи: 89
09-01-2020 дата публикации

System and method for treating beverages

Номер: US20200010785A1
Автор: Monahan Robert David
Принадлежит:

Beverages such as beer, wine and spirits, are treated in a flow-through process using vessels with flavor-producing wood panels with cross-grain cuts to accelerate the treatment process. The panels can be replaced easily and at low cost. The vessel is made of liquid-impervious material such as stainless steel and can operate at relatively high pressures, and with a heated liquid, to further accelerate the treatment process 1. A system for treating beverages , said system comprising (1) a body made of liquid-impervious material and including at least one side-wall, a bottom wall, and a top wall, said walls being secured together at seams made of solid liquid-impervious material;', '(2) a plurality of openings in said side-wall;', '(3) a plurality of wood panels, each being removably secured in covering relationship to one of said openings and positioned to contact a liquid contained in said vessel;', '(4) a liquid inlet port and a liquid outlet port for said vessel;, '(a) a treatment vessel comprising(b) liquid conduits for conducting a liquid to be treated to said inlet port of said vessel, and from said outlet port of said vessel to a delivery location,(c) a pump for pumping liquid under pressure through said conduits and said vessel and out of said vessel to said delivery location.2. A system as in including at least two of said vessels and conduits connecting said vessels together with one another and to said delivery location.3. A system as in in which said wood panels are selected from the group consisting of(1) all panels made of the same type of wood, and(2) different panels made of selected different types of wood.4. A system as in in which each of said wood panels has an inside surface that contacts a liquid in said vessel and an outside surface that contacts the air around said vessel claim 1 , and at least one of said wood panels has a plurality of cross-grain cuts in its inside surface.5. A system as in in which each of said wood panels is broader than ...

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Номер записи: 90
09-01-2020 дата публикации

ENHANCED ALCOHOLIC BEVERAGE COMPOSITIONS COMPRISING CANNABIS DERIVATIVES AND ENHANCING METHODS

Номер: US20200010786A1
Автор: DeCaro Mark, Wei Guobao
Принадлежит:

Enhanced alcoholic beverage compositions and enhancing methods are disclosed. In particular, the invention relates to an enhanced alcoholic beverage composition comprising at least one or more cannabis plant derived compounds, with or without oak wood derived compounds, wherein the cannabis plant derived compounds in the alcoholic beverage composition have a weight ratio of 0.00005% to 5% (w/v %) and the oak wood derived compounds have a weight ratio of 0-5%. The cannabis plant derived compounds include at least one or more cannabinoids including Δ-tetrahydrocannabinol (THC) and cannabidiol (CBD) and at least one or more terpenes. The enhancing methods comprising infusing cannabis plant and/or oak wood derived compounds with alcoholic beverage in presence of subcritical/critical/supercritical carbon dioxide. 1. An enhanced alcoholic beverage composition comprising one or more cannabis plant derived compounds infused in an alcoholic beverage.2. The composition of claim 1 , wherein the cannabis plant derived compounds are cannabidiol (CBD) claim 1 , Δ-tetrahydrocannabinol (THC) and/or terpenes.3. The composition of claim 1 , wherein the cannabis plant derived compounds have a ratio of 0.00001% to 5% (w/v %) of the alcoholic beverage.4. The composition of claim 1 , wherein the cannabis plant derived compounds have a ratio of 0.001% to 0.5% (w/v %) of the alcoholic beverage.5. The composition of claim 1 , wherein the enhanced alcoholic beverage composition is further comprising oak wood derived compounds in a ratio of 0.00005% to 5% (w/v %) of the alcoholic beverages.6. The composition of claim 1 , wherein the enhanced alcoholic beverage composition is further comprising oak wood derived compounds in a ratio of 0.005% to 0.5% (w/v %) of the alcoholic beverages.7. The composition of claim 1 , wherein the alcoholic beverage is a tequila claim 1 , a whiskey claim 1 , a scotch claim 1 , a gin claim 1 , a brandy claim 1 , a vodka claim 1 , a rum claim 1 , a bourbon claim 1 , ...

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Номер записи: 91
03-02-2022 дата публикации

Caffeine and Alpha Lipoic Acid Compositions for Enhanced Sensory Effects

Номер: US20220030923A1
Автор: Bashir Raza, Joshi Vaishali, Murphy Torrie, Tenuta Victor, Trigatti Kristina, van der Jagt Tori
Принадлежит: Northern Innovations Holding Corp.

A dietary supplement that comprises caffeine and alpha lipoic acid and optionally other compounds. The dietary supplement is useful for enhancing sensory effects for improvement of at least one of energy, focus, or productivity. 1. A method of supplementation for enhancing sensory effects resultant from consumption of a caffeine-containing dietary supplement comprising; administering to an individual desirous of enhanced sensory effects , a composition comprising caffeine and alpha lipoic acid , wherein the caffeine and the alpha lipoic acid in the composition are in amounts that produce enhanced sensory effects.2. The method of claim 1 , wherein the composition comprises from about 200 mg to about 300 mg caffeine and 200 mg alpha lipoic acid.3. The method of claim 1 , wherein the composition comprises 220 mg caffeine and 200 mg alpha lipoic acid.4. The method of claim 1 , wherein the composition comprises 290 mg caffeine and 200 mg alpha lipoic acid.5Mangifera indicaSalvia officinalis. The method of claim 2 , further comprising at least one of extract claim 2 , green coffee extract claim 2 , Sage () claim 2 , huperzine claim 2 , choline claim 2 , black pepper extract claim 2 , Grains of Paradise claim 2 , and jujube.6Mangifera indicaSalvia officinalis. The method of claim 3 , further comprising at least one of extract claim 3 , green coffee extract claim 3 , Sage () claim 3 , huperzine claim 3 , choline claim 3 , black pepper extract claim 3 , Grains of Paradise claim 3 , and jujube.7Mangifera indicaSalvia officinalis. The method of claim 4 , further comprising at least one of extract claim 4 , green coffee extract claim 4 , Sage () claim 4 , huperzine claim 4 , choline claim 4 , black pepper extract claim 4 , Grains of Paradise claim 4 , and jujube.8Mangifera indicaSalvia officinalis. The method of claim 5 , further comprising 50 to 150 mg extract; 150 to 250 mg green coffee extract; 30 to 70 mg Sage (); 5 to 15 mcg huperzine; 200 to 300 mg choline bitartrate ...

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Номер записи: 92
03-02-2022 дата публикации

COMPOSITION AND METHOD TO HELP MANAGE THE LINGERING EFFECTS OF COVID-19 IN PATIENTS AFTER RECOVERY

Номер: US20220031792A1
Автор: Lelah Michael
Принадлежит:

The present disclosure relates to compositions and methods for helping to manage the lingering symptoms and effects of COVID-19 after recovery. Specifically, the present disclosure relates to sustained release dietary and nutritional supplement compositions and methods to provide ongoing support and symptom management for individuals exposed to SARS-CoV-2 who contacted COVID-19 and later recovered but continue to experience after-effects or lingering symptoms. Specifically, the composition is based on a sustained release ashwagandha extract, alone in a therapeutically effective amount, or in combination with other ingredients. 1. A sustained release dietary supplement composition comprising active ingredients formulated in a therapeutic effective amount to manage lingering symptoms in patients recovering from COVID-19 due to SARS-CoV-2 virus.2. The sustained release dietary supplement composition according to claim 1 , wherein the active ingredient comprises a botanical adaptogen.3. The sustained release dietary supplement composition according to claim 2 , wherein the botanical adaptogen is ashwagandha extract.4. The sustained release dietary supplement composition according to claim 3 , wherein the ashwagandha extract containing at least 35% withanolide glycosides.5. The sustained release dietary supplement composition according to claim 4 , wherein the composition contains a range of about 60 to 240 mg ashwagandha extract containing at least 35% withanolide glycosides.6. The sustained release dietary supplement composition according to claim 4 , wherein composition is 120 mg ashwagandha extract containing at least 35% withanolide glycosides.7. The sustained release dietary supplement composition according to claim 1 , wherein the active ingredients are ashwagandha extract and other natural product actives combined to manage the lingering symptoms.8. The sustained release dietary supplement composition according to claim 1 , wherein the composition may be a ...

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Номер записи: 93
19-01-2017 дата публикации

ANTIOXIDANT ENRICHED DISTILLED ALCOHOL PRODUCT AND PROCESS THEREFOR

Номер: US20170014466A1
Автор: Gillis Alan B., Gillis Judith M., Gillis Rodney J., LEE Hyun Suk
Принадлежит:

A process for producing a distilled ethanol product comprising an antioxidant component and an ethanol component is described. In the process, plant matter containing antioxidants is washed, frozen and exposed to an input volume of ethanol. Antioxidants are ethanolically extracted from the frozen plant matter. The plant matter and the liquid ethanol fractions are then separated and the plant matter having antioxidants extracted therefrom is used to produce ethanol which is subsequently used to extract antioxidants from a second batch of plant matter. The ethanol fraction having antioxidants therein is stored or diluted for later use. 1. A process for producing an antioxidant containing distilled ethanol product comprising:freezing antioxidant containing plant matter, suitable for use in the production of ethanol, to render a frozen plant material;subjecting the frozen plant material to a volume of a distilled input ethanol product so as to ethanolically extract antioxidants from the frozen plant material and render an antioxidant-rich ethanol fluid mixture having therein remnant solid plant matter;separating the remnant solid plant matter from the antioxidant-rich ethanol fluid mixture so as to obtain said antioxidant containing distilled ethanol product; andproducing a subsequent distilled ethanol product from said remnant solid plant matter; the subsequent distilled ethanol product being used as the distilled input ethanol product in a subsequent cycles for producing at least a further volume of said antioxidant containing distilled ethanol product.2. The process as defined in claim 1 , wherein the frozen plant material is subjected to the volume of distilled input ethanol product until the remnant solid plant matter is substantially devoid of antioxidants.3. The process as defined in claim 1 , wherein the distilled input ethanol product has an ethanol concentration of from about 70% to about 99%.4. The process as defined in claim 1 , wherein the frozen plant ...

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Номер записи: 94
15-01-2015 дата публикации

Low Alcohol or Alcohol Free Fermented Malt Based Beverage and Method for Producing It

Номер: US20150017280A1
Автор: Vanderhaegen Bart
Принадлежит:

An alcohol free or low alcohol fermented malt based beverage is disclosed. The malt based beverage has an alcohol content of not more than 1.0 vol. % preferably not more than 0.7 vol. % having an aroma profile close to the one of alcoholic lager beers. The beverage has 7.00-30.00 ppm ethyl acetate and 0.01-0.20 ppm ethyl butyrate. The beverage preferably has the esters 0.05-2.00 ppm isoamyl acetate; 0.01-0.10 ppm ethyl butyrate; and 0.01-0.05 ppm ethyl hexanoate. The beverage preferably has the higher alcohol 5.00-30.00 ppm (iso-)amyl alcohol. The (iso)amyl alcohol is defined as the sum of 3-methyl butanol and 2-methyl butanol. 1. Alcohol free or low alcohol fermented malt based beverage having an alcohol content of not more than 1.0 vol. % , preferably not more than 0.7 vol. % , comprising esters and higher alcohol defining a flavoring profile close to a lager beer , wherein it comprises (a) 7.00-30.00 ppm ethyl acetate and (b) 0.01-0.20 ppm ethyl butyrate.2. The beverage according to claim 1 , comprising one or more of the following esters:(c) 0.05-2.00 ppm isoamyl acetate; and(d) 0.01-0.05 ppm ethyl hexanoate.3. The beverage according to the claim 2 , comprising one or more of the following esters:(a) 8.00-28.00 ppm ethyl acetate, preferably 13.00-22.00 ppm, more preferably 15.00-20.00 ppm;(b) 0.01-0.10 ppm ethyl butyrate, preferably 0.02-0.05 ppm, more preferably 0.028-0.045 ppm, most preferably 0.03-0.04 ppm;(c) 0.08-0.85 ppm isoamyl acetate, preferably 0.27-0.65 ppm, more preferably 0.31-0.49 ppm;(d) 0.015-0.04 ppm ethyl hexanoate, preferably 0.02-0.03 ppm, more preferably 0.023-0.027 ppm;and the following higher alcohol:(w) 5.00-30.00 ppm (iso-)amyl alcohol, preferably 10.00-25.00 ppm, more preferably 12.00-22.00 ppm, most preferably 14.00-20.00 ppm, wherein (iso-)amyl alcohol is defined as the sum of 3-methyl butanol and 2-methyl butanol, and wherein a higher alcohol is defined as an alcohol having a molecular weight higher than ethanol.4. The beverage ...

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Номер записи: 95
17-01-2019 дата публикации

NOVEL CLONIDINE FORMULATION

Номер: US20190015389A1
Автор: Mehta Ketan, Tu Yu-Hsing
Принадлежит:

An oral clonidine dosage unit providing a twenty-four hour extended release profile following a single dose administration is provided. The dosage unit comprises a pharmaceutically effective amount of a coated complex comprising clonidine bound to a cationic exchange resin, which is characterized by a twenty-four hour release profile with a single peak, wherein said oral clonidine dosage unit provides a therapeutically effective plasma concentration for at least about 70%, or at least 85% of the twenty-four hour period following the single dose administration. Both liquid and solid formulations are provided, as are methods of treating a patient by a single administration of a formulation of the invention so as to achieve a therapeutic effect for 24-hours. 1. An oral clonidine composition having a single plasma concentration peak following a single oral dose in a 24-hour period , said dosage unit comprising:pharmaceutically effective amount of cured, modified release barrier coated, clonidine-cation exchange resin complex-matrix particles which comprise clonidine bound to a cationic exchange resin in a ratio of about 1:120 to about 1:180 clonidine to cation exchange resin in a particulate matrix with a matrix forming component, said matrix forming component comprising a water-insoluble polymer or copolymer or hydrophilic polymer or copolymer, said cured barrier coating comprising polyvinylacetate and a plasticizer and being a cured, water-permeable, high tensile strength, water-insoluble, barrier coating having an elongation factor in the range of about 150% to 400%, wherein said cured barrier coating is over the clonidine-cation exchange resin complex-matrix particles.2. The oral clonidine composition according to claim 1 , wherein the clonidine-cation exchange resin complex-matrix comprises a hydrophilic polymer.3. The oral clonidine composition according to claim 1 , wherein the hydrophilic polymer is polyvinylpyrrolidone.4. The oral clonidine composition ...

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Номер записи: 96
15-01-2015 дата публикации

DIET PRODUCT COMPRISING ALGINATE

Номер: US20150018304A1
Автор: OLSEN Jens Steen
Принадлежит: S-Biotek af 15. Marts 2006 1 ApS

The present invention relates to a diet product comprising an alginate in an aqueous dissolved or swelled form at a pH value causing the alginate not to gel until after it is consumed and comes into contact gastric acid. 1. A beverage or drink product comprising an alginate in an aqueous dissolved or swelled form , wherein the pH of the beverage or drink product is pH 5 or more so as to not cause the alginate to gel , wherein the alginate is present at a concentration of 0.2 to 20 g per kg of the beverage or drink product , and wherein the viscosity of the alginate increases by 20 to 100 times or more when the pH is decreased upon contact of the product with an acid having a pH corresponding to gastric acid.2. The beverage or drink product according to claim 1 , wherein the molecular weight of the alginate is 150 claim 1 ,000 or below.3. The beverage or drink product according to claim 1 , wherein the alginate has a viscosity in a 4% aqueous solution between 100 and 800 cP claim 1 , measured at 20° C. on a Brookfield RV viscometer claim 1 , spindle N°2 claim 1 , 20 rpm.4. The beverage or drink product according to claim 1 , wherein the alginate has a viscosity in a 4% aqueous solution between 200 and 600 cP claim 1 , measured at 20° C. on a Brookfield RV viscometer claim 1 , spindle N°2 claim 1 , 20 rpm.5. The beverage or drink product according to claim 1 , further comprising an insoluble calcium salt claim 1 , wherein the amount of insoluble calcium salt in the beverage or drink product provides less than 200 ppm calcium ions when the pH is decreased.6. The beverage or drink product according to claim 5 , wherein the amount of insoluble calcium salt in the beverage or drink product provides less than 50 ppm dissolved calcium ions when the pH is decreased.7. The beverage or drink product according to claim 1 , wherein the alginate is present at a concentration of 1.5 to 10 g per kg of the beverage or drink product.8. The beverage or drink product according to claim ...

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Номер записи: 97
16-01-2020 дата публикации

FLUID MIXING SYSTEM FOR MIXING COMPONENTS FOR A FLUID PRODUCT

Номер: US20200016550A1
Автор: Engel Erwin
Принадлежит:

Fluid mixing system for mixing components for a fluid product comprising a mixing regulator for mixing the components and a feed comprising at least two separate conduits, where a base component can be supplied to the mixing regulator in a first conduit and a component to be admixed in a second conduit, where a first sensor for determining the concentration of a chemical compound in the component to be admixed and a Brix sensor for determining a Brix value of the component to be admixed are disposed upstream of the mixing regulator in the second conduit and where a control unit is provided which can control the mixing process of the components by the mixing regulator in dependence of the concentration measured and the Brix value measured. 1. A fluid mixing system for mixing components for a fluid product comprising a mixing regulator for mixing said components and a feed comprising at least two separate conduits , wherein a base component can be supplied to said mixing regulator in a first conduit and a component to be admixed in a second conduit , where a first sensor for determining the concentration of a chemical compound in said component to be admixed and a Brix sensor for determining a Brix value of said component to be admixed are disposed upstream of said mixing regulator in said second conduit , and where a control unit is provided which can control the mixing process of said components by said mixing regulator in dependence of the concentration measured and the Brix value measured.2. The fluid mixing system according to claim 1 , wherein said first sensor is a spectroscopic sensor or comprises a spectroscopic sensor.3. The fluid mixing system according to claim 2 , wherein said spectroscopic sensor is adapted to detect signals of chemical compounds in at least two wavelength ranges in the infrared range.4. The fluid mixing system according to claim 1 , wherein said second conduit leads from a buffer tank to said mixing regulator claim 1 , and said first ...

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Номер записи: 98
17-01-2019 дата публикации

METHODOLOGY FOR PREPARING ETHANOL-REDUCED FERMENTED BEVERAGES

Номер: US20190017004A1
Автор: ARANEDA HERRERA Benjamin Patricio, BRICEÑO ROSAS Cinthia Teresa, DÍAZ RUIZ Mauricio Adolfo, GARCÍA GONZÁLEZ Rodrigo Emilio
Принадлежит:

The present invention is directed to a generic methodology for preparing wines and other beverages having reduced ethanol content, where said wines or beverages may be sweet, dry or demi-sec beverages. The methodology comprises different fermentation stages, wherein wine yeasts y sp. are used. The present invention teaches a methodology, in which yeast groups are used, and said groups are capable of generating several yields of ethanol production by controlling critical variables in the production of an organoleptically acceptable wine through a minor intervention in the aromatic compounds and the final product, resulting in a wine of similar features to those ones available in the market, which has the antioxidant properties and the quality of traditional wines, with lower alcoholic content. 1. A method for preparing alcohol-reduced alcoholic beverages , CHARACTERIZED in that:{'i': 'Saccharomyces', 'a) the must is inoculated with non-yeasts;'}b) a first oxidative stage of biomass growth is carried out;c) the yeast strain of stage (b) is removed, and{'i': 'Saccharomyces', 'd) a second fermentative stage is carried out by inoculating with yeasts.'}2Saccharomyces. A method according to claim 1 , CHARACTERIZED in that the concentration of non-yeast inoculum ranges from 0.1 g/L to 0.4 g/L.3.3. A method according to claim 2 , CHARACTERIZED in that the inoculum must be previously activated with an alginic solution.4. A method according to claim 1 , CHARACTERIZED in that the stage described in (b) corresponds to a culture with micro-oxygenation.5. A method according to claim 4 , CHARACTERIZED in that in the micro-oxygenation described in (b) the dissolved oxygen remains throughout the process at a concentration of about 0.1 to 1 vvm.6. A method according to claim 1 , CHARACTERIZED in that the stage described in (b) uses a yeast strain claim 1 , in which glycolytic metabolism generates a reduced production of alcohol.7P. anomala. A method according to claim 6 , ...

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Номер записи: 99
21-01-2021 дата публикации

METHOD OF PRODUCING A FINISHED, AGED DISTILLED SPIRIT

Номер: US20210017478A1
Автор: Giildenzopf Joseph
Принадлежит:

The disclosure provides in-bottle finishing bottle of a spirit. In one example, the in-bottle finishing bottle includes: (1) a bottle having an opening and containing a distilled spirit and a visible, wood piece in the distilled spirit, (2) a lid closing the opening, (3) a seal over the lid, and (4) a label, wherein the wood piece provides a finishing for the distilled spirit according to a flavor profile, and the label indicates the flavor profile. 1. An in-bottle finishing bottle of a distilled spirit , comprising:a bottle having an opening and containing a distilled spirit and a visible, wood piece in the distilled spirit;a lid closing the opening;a seal over the lid; anda label, wherein the wood piece provides a finishing for the distilled spirit according to a flavor profile, and the label indicates the flavor profile.2. The in-bottle finishing bottle as recited in claim 1 , wherein the distilled spirit is an aged distilled spirit.3. The in-bottle finishing bottle as recited in claim 1 , wherein the flavor profile is based on a type of wood claim 1 , a toast level claim 1 , and a char level of the wood piece.4. The in-bottle finishing bottle as recited in claim 1 , wherein the wood piece is a spire.5. The in-bottle finishing bottle as recited in claim 1 , wherein the flavor profile is based on a spirit the wood piece rests in before the wood piece is placed in the bottle.6. The in-bottle finishing bottle as recited in claim 5 , wherein the spirit the wood piece rests in is a different spirit than the distilled spirit in the bottle.7. The in-bottle finishing bottle as recited in claim 5 , wherein the spirit the wood piece rests in is beer.8. The in-bottle finishing bottle as recited in claim 5 , wherein the spirit the wood piece rests in is wine.9. The in-bottle finishing bottle as recited in claim 1 , wherein the wood piece is a first wood piece and the bottle includes at least one more wood piece in the distilled spirit.10. The in-bottle finishing bottle as ...

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Номер записи: 100