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    53.
    发明专利
    未知

    公开(公告)号：AT66577T

    公开(公告)日：1991-09-15

    申请号：AT86901970

    申请日：1986-03-26

    Applicant: HOWARD FOUNDATION

    Inventor： HOWARD ALAN NORMAN

    IPC: A23L20060101 ,  A23L1/00 ,  A23L1/304 ,  A23L27/40 ,  A23L1/237

    Abstract: The invention provides a culinary seasoning composition. The composition comprises a saline component and a trace element component, the trace element component itself comprising at least one compound of a trace element selected from zinc, copper, manganese, chromium, selenium or molybdenum or a mixture of two or more such compounds. The composition is formulated such that a portion of from about 5 to about 15 grams of the composition contains at least a recommended daily dietary allowance of at least one of said trace elements. The composition is prepared by dissolving the trace element component in a small amount of water, blending the solution with part of the saline component or with at least part of any diluent or a mixture thereof, and thereafter blending with the saline component or the remainder thereof.

    CONFECTIONERY PRODUCT AND A PROCESS FOR PRODUCING THE SAME
    54.
    发明专利
    CONFECTIONERY PRODUCT AND A PROCESS FOR PRODUCING THE SAME 未知

    公开(公告)号：GB2186177B

    公开(公告)日：1990-10-10

    申请号：GB8702852

    申请日：1987-02-09

    Applicant: HOWARD FOUNDATION

    Inventor： HOWARD ALAN NORMAN

    IPC: A23G3/00 ,  A23G3/34 ,  A23G3/42 ,  A23G3/44 ,  A23G9/32 ,  A23G9/44 ,  A23G9/52 ,  A23L1/00 ,  A23L1/308 ,  C07D209/20

    Abstract: The invention provides a confectionery product in the form of at least one bar. The product of the invention provides in said form a meal replacement or diet supplement and comprises a proteinaceous material and a carbohydrate material comprising indigestible carbohydrate. The proteinaceous material and the carbohydrate material are present in a relative weight ratio of from about 1:1 to about 1:10, and the indigestible carbohydrate is a carbohydrate having a molecular weight no higher than about 5,000.Also provided is a process for preparing a confectionery product in the form of at least one bar. The process comprises shaping a bar as such or a bar centre from a composition comprising said proteinaceous material and said carbohydrate material in a relative weight ratio of from about 1:1 to about 1:10, any bar centre thus prepared being coated as necessary or desired.

    CONFECTIONERY (DIET)PRODUCT AND A PROCESS FOR PRODUCING THE SAME
    55.
    发明专利
    CONFECTIONERY (DIET)PRODUCT AND A PROCESS FOR PRODUCING THE SAME 未知

    公开(公告)号：GB2186177A

    公开(公告)日：1987-08-12

    申请号：GB8702852

    申请日：1987-02-09

    Applicant: HOWARD FOUNDATION

    Inventor： HOWARD ALAN NORMAN

    IPC: A23G3/00 ,  A23G3/34 ,  A23G3/42 ,  A23G3/44 ,  A23G9/32 ,  A23G9/44 ,  A23G9/52 ,  A23L1/00 ,  A23L1/308 ,  C07D209/20

    Abstract: The invention provides a confectionery product in the form of at least one bar. The product of the invention provides in said form a meal replacement or diet supplement and comprises a proteinaceous material and a carbohydrate material comprising indigestible carbohydrate. The proteinaceous material and the carbohydrate material are present in a relative weight ratio of from about 1:1 to about 1:10, and the indigestible carbohydrate is a carbohydrate having a molecular weight no higher than about 5,000.Also provided is a process for preparing a confectionery product in the form of at least one bar. The process comprises shaping a bar as such or a bar centre from a composition comprising said proteinaceous material and said carbohydrate material in a relative weight ratio of from about 1:1 to about 1:10, any bar centre thus prepared being coated as necessary or desired.

    CULINARY SEASONING COMPOSITION AND A METHOD OF PREPARING THE SAME
    56.
    发明专利
    CULINARY SEASONING COMPOSITION AND A METHOD OF PREPARING THE SAME 未知

    公开(公告)号：AU5628186A

    公开(公告)日：1986-10-23

    申请号：AU5628186

    申请日：1986-03-26

    Applicant: HOWARD FOUNDATION

    Inventor： HOWARD ALAN NORMAN

    IPC: A23L20060101 ,  A23L1/00 ,  A23L1/304 ,  A23L27/40 ,  A23L1/237

    Abstract: The invention provides a culinary seasoning composition. The composition comprises a saline component and a trace element component, the trace element component itself comprising at least one compound of a trace element selected from zinc, copper, manganese, chromium, selenium or molybdenum or a mixture of two or more such compounds. The composition is formulated such that a portion of from about 5 to about 15 grams of the composition contains at least a recommended daily dietary allowance of at least one of said trace elements. The composition is prepared by dissolving the trace element component in a small amount of water, blending the solution with part of the saline component or with at least part of any diluent or a mixture thereof, and thereafter blending with the saline component or the remainder thereof.

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