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    MICROBIAL REDUCTION IN NUTRITIONAL PRODUCT USING AN EXTRUSION PROCESS
    31.
    发明申请
    MICROBIAL REDUCTION IN NUTRITIONAL PRODUCT USING AN EXTRUSION PROCESS 审中-公开
    使用挤压工艺在营养产品中减少微生物

    公开(公告)号：WO2014164956A1

    公开(公告)日：2014-10-09

    申请号：PCT/US2014/023919

    申请日：2014-03-12

    Applicant: ABBOTT LABORATORIES

    Inventor： WEARLY, Douglas ,  LAU, Eik-Lang ,  MAZER, Terrence ,  DEWILLE, Normanella ,  KATZ, Gary ,  FOX, Wendy

    IPC: A23L3/18 ,  A23P1/12

    CPC classification number: A23L3/18 ,  A23L3/015 ,  A23L3/3571 ,  A23P30/20 ,  A23V2002/00 ,  A23V2300/16

    Abstract: A method of reducing a pathogenic microorganism population in a powdered nutritional food composition is described herein. The powdered nutritional food composition includes a fat, a protein, and a carbohydrate. The method includes forming an emulsion of the powdered nutritional food composition and extruding the emulsified powdered nutritional food composition at a temperature of less than about 100°C. The method produces at least a 5 log reduction in the pathogenic microorganism population in the extruded powdered nutritional food composition. The extruded powdered nutritional food composition has a water activity level of about 0.3 to about 0.95.

    Abstract translation: 本文描述了在粉末状营养食品组合物中降低致病微生物群体的方法。 粉状营养食品组合物包括脂肪，蛋白质和碳水化合物。 该方法包括形成粉状营养食品组合物的乳液并在小于约100℃的温度下挤出乳化粉状营养食品组合物。 该方法在挤出的粉状营养食品组合物中产生至少5对数的病原微生物群体。 挤出的粉状营养食品组合物的水活度水平为约0.3至约0.95。

    SHELF-STABLE, CLEAR LIQUID NUTRITIONAL COMPOSITIONS COMPRISING EPIGALLOCATECHIN GALLATE (EGCG) AND METHODS FOR PREPARING THE SAME
    33.
    发明申请
    SHELF-STABLE, CLEAR LIQUID NUTRITIONAL COMPOSITIONS COMPRISING EPIGALLOCATECHIN GALLATE (EGCG) AND METHODS FOR PREPARING THE SAME 审中-公开
    包含EPIGOCOCCHIN GALLATE（EGCG）的清晰液体营养组合物及其制备方法

    公开(公告)号：WO2014055830A1

    公开(公告)日：2014-04-10

    申请号：PCT/US2013/063394

    申请日：2013-10-04

    Applicant: ABBOTT LABORATORIES

    Inventor： PATEL, Gaurav ,  JOHNS, Paul ,  DEWILLE, Normanella ,  PEREIRA, Suzette

    IPC: A23L1/30 ,  A23L2/52 ,  A23L2/66 ,  A61K36/82

    CPC classification number: A23L2/52 ,  A23L2/46 ,  A23L2/66 ,  A23L33/105 ,  A23L33/17 ,  A23L33/40 ,  A23V2002/00 ,  A23V2200/00 ,  A61K36/82 ,  A23V2250/214 ,  A23V2250/5424 ,  A23V2250/54244

    Abstract: Disclosed herein are shelf-stable, clear liquid nutritional compositions having a pH ranging from 2.5 to 4.6 and comprising water; at least one source of EGCg in an amount sufficient to provide 200-1700 mg/L of EGCg; and at least one source of protein in an amount sufficient to provide 25-45 g/L of total protein. The shelf-stable, clear liquid nutritional compositions lose no more than 20% by weight solids of the EGCg content present in the initial formulation of the compositions to epimerization, degradation, or both epimerization and degradation during heat sterilization. In certain embodiments, the loss of EGCg is exhibited by the amount of epimerization product GCg present in the shelf-stable, clear liquid nutritional composition following heat sterilization. Methods for preparing the shelf-stable, clear liquid nutritional compositions are also disclosed herein.

    Abstract translation: 本文公开了具有pH范围为2.5至4.6并且包含水的储存稳定的透明液体营养组合物; 至少一种EGCg来源，其量足以提供200-1700mg / L的EGCg; 和至少一种蛋白质来源，其量足以提供25-45g / L的总蛋白质。 货架稳定的透明液体营养组合物在组合物的初始配方中不超过20重量％固体的EGCg含量，在加热灭菌期间差向异构化，降解或差向异构化和降解均失去。 在某些实施方案中，EGCg的损失由加热灭菌后储存稳定的透明液体营养组合物中存在的差向异构化产物GCg的量显示。 制备储存稳定的透明液体营养组合物的方法也在本文中公开。

    SHELF-STABLE, CLEAR LIQUID NUTRITIONAL COMPOSITIONS COMPRISING EPIGALLOCATECHIN GALLATE (EGCG) AND METHODS FOR PREPARING THE SAME
    35.
    发明公开
    SHELF-STABLE, CLEAR LIQUID NUTRITIONAL COMPOSITIONS COMPRISING EPIGALLOCATECHIN GALLATE (EGCG) AND METHODS FOR PREPARING THE SAME 有权
    HALTBARE UND KLAREFLÜSSIGENAHRUNGSMITTEL ZUBEREITUNGEN，ENTHALTEND EPIGALLOCATECHIN GALLAT（EGCG）SOWIE PROTEINE

    公开(公告)号：EP2903459A1

    公开(公告)日：2015-08-12

    申请号：EP13779683.5

    申请日：2013-10-04

    Applicant: ABBOTT LABORATORIES

    Inventor： PATEL, Gaurav ,  JOHNS, Paul ,  DEWILLE, Normanella ,  PEREIRA, Suzette

    IPC: A23L1/30 ,  A23L2/52 ,  A23L2/66 ,  A61K36/82

    CPC classification number: A23L2/52 ,  A23L2/46 ,  A23L2/66 ,  A23L33/105 ,  A23L33/17 ,  A23L33/40 ,  A23V2002/00 ,  A23V2200/00 ,  A61K36/82 ,  A23V2250/214 ,  A23V2250/5424 ,  A23V2250/54244

    Abstract: Disclosed herein are shelf-stable, clear liquid nutritional compositions having a pH ranging from 2.5 to 4.6 and comprising water; at least one source of EGCg in an amount sufficient to provide 200-1700 mg/L of EGCg; and at least one source of protein in an amount sufficient to provide 25-45 g/L of total protein. The shelf-stable, clear liquid nutritional compositions lose no more than 20% by weight solids of the EGCg content present in the initial formulation of the compositions to epimerization, degradation, or both epimerization and degradation during heat sterilization. In certain embodiments, the loss of EGCg is exhibited by the amount of epimerization product GCg present in the shelf-stable, clear liquid nutritional composition following heat sterilization. Methods for preparing the shelf-stable, clear liquid nutritional compositions are also disclosed herein.

    Abstract translation: 本文公开了具有2.5至4.6的pH并且包含水的储存稳定的透明液体营养组合物; 至少一种EGCg来源，其量足以提供200-1700mg / L的EGCg; 以及足以提供25-45g / L总蛋白质的量的至少一种蛋白质来源。 货架稳定，透明的液体营养组合物在组合物的初始配方中不超过20重量％的EGCg含量固体，在加热灭菌期间差向异构化，降解或差向异构化和降解均失去。 在某些实施方案中，通过加热灭菌后储存稳定，透明的液体营养组合物中存在的差向异构化产物GCg的量显示出EGCg的损失。 制备储存稳定的透明液体营养组合物的方法也在本文中公开。

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