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1.发明申请NUTRITIONAL COMPOSITIONS CONTAINING RICE PROTEIN TOGETHER WITH PEA AND/OR POTATO PROTEINS 审中-公开含有蛋白质和/或蛋白质的玉米蛋白质的营养成分
公开(公告)号：WO2015089009A1
公开(公告)日：2015-06-18
申请号：PCT/US2014/069215
申请日：2014-12-09
Applicant: ABBOTT LABORATORIES
Inventor： WEARLY, Douglas , JOHNS, Paul , DEWILLE, Normanella , BLUMBERG, Rachel , BAXTER, Jeffrey
CPC classification number: A23L2/66 , A23L2/52 , A23L33/115 , A23L33/125 , A23L33/185 , A23L33/19 , A23L33/40 , A23V2002/00
Abstract: The combination of potato protein, intact rice protein and hydrolyzed rice protein, replaces a portion of the vegetable protein in a nutrition shake or other nutritional composition intended for oral consumption. By suitable selection of the types and amounts of these proteins the overall cost of manufacturing the nutritional composition can be reduce without adversely affecting its other desirable properties such as nutritional value, stability, taste and mouthfeel.
Abstract translation: 马铃薯蛋白质，完整的米蛋白质和水解的蛋白质的组合替代了用于口服消费的营养摇动剂或其它营养组合物中的一部分植物蛋白质。 通过适当选择这些蛋白质的类型和量，可以减少营养组合物的总体成本，而不会不利地影响其它所需的性质，例如营养价值，稳定性，味觉和口感。
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公开(公告)号：WO2019018493A1
公开(公告)日：2019-01-24
申请号：PCT/US2018/042633
申请日：2018-07-18
Applicant: ABBOTT LABORATORIES
Inventor： DEMICHELE, Steven , BAXTER, Jeffrey , JOHNS, Paul , DEWILLE, Normanella , SLIVA, Daniel
IPC: A23L33/18 , A23L33/155 , A23L33/12 , A23L33/00 , A61K38/01
CPC classification number: A23L33/18 , A23L33/12 , A23L33/155 , A23L33/40 , A23V2002/00 , A61K31/12 , A61K31/23 , A61K31/375 , A61K36/899 , A61K38/011 , A61K45/06 , A61P29/00 , A23V2200/324 , A23V2250/55 , A61K2300/00
Abstract: Nutritional compositions for modulating or reducing inflammation in an individual in need. The nutritional compositions can include a rice protein hydrolysate having a minimum degree of hydrolysis of 15%, where at least 30% of the rice protein hydrolysate peptides are less than 1000 Da., and no more than 30% of the rice protein peptides are greater than 3000 Da.
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公开(公告)号：WO2015187817A3
公开(公告)日：2015-12-10
申请号：PCT/US2015/033961
申请日：2015-06-03
Applicant: ABBOTT LABORATORIES
Inventor： BAXTER, Jeffrey , BLUMBERG, Rachel , CHAPMAN, Timothy , DEWILLE, Normanella , LOWE, Kelley , PATEL, Gaurav , WEARLY, Douglas
IPC: A23L33/185 , A23L2/66 , A23J3/14
Abstract: Potato protein, in combination with other vegetable proteins, replaces a portion of the total protein in a nutrition drink or shake or other nutritional composition intended for oral consumption. By suitable selection of the types and amounts of these proteins the overall cost of manufacturing the nutritional composition can be reduced without adversely affecting its other desirable properties such as nutritional value, stability, solubility, clarity, taste, and mouthfeel.
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4.发明申请NUTRITIONAL COMPOSITIONS CONTAINING DAIRY PROTEINS IN COMBINATION WITH ALTERNATIVE PROTEIN SOURCES 审中-公开含有乳酸蛋白的营养成分与替代性蛋白质来源组合
公开(公告)号：WO2016049198A1
公开(公告)日：2016-03-31
申请号：PCT/US2015/051742
申请日：2015-09-23
Applicant: ABBOTT LABORATORIES
Inventor： WEARLY, Douglas , BLUMBERG, Rachel , DEWILLE, Normanella , BAXTER, Jeffrey
CPC classification number: A23L33/19 , A23L33/185 , A23L33/40
Abstract: Nutritional compositions for providing nutritional and performance benefits are provided. The compositions include a combination of proteins from both dairy and non-dairy sources.
Abstract translation: 提供了用于提供营养和性能益处的营养组合物。 组合物包括来自乳制品和非乳制品来源的蛋白质的组合。
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5.发明申请NUTRITIONAL COMPOSITIONS INCLUDING CALCIUM BETA-HYDROXY-BETA-METHYLBUTYRATE AND PROTEIN 审中-公开含有β-羟基 - 甲基丁酸钙和蛋白质的营养组合物
公开(公告)号：WO2014047493A1
公开(公告)日：2014-03-27
申请号：PCT/US2013/061009
申请日：2013-09-20
Applicant: ABBOTT LABORATORIES
Inventor： WALTON, Joseph , BAXTER, Jeffrey , MAZER, Terrence , ZOCHARSKI, Philip , LIPARI, John , KENSLER, Ann , EDENS, Neile , STEPP, Emily , DEVITT-MAICHER, Amy , WOLF, David , MUSTAD, Vikkie
CPC classification number: A61K9/107 , A23L33/10 , A23L33/40 , A23V2002/00 , A23V2200/00 , A23V2200/302 , A23V2200/316 , A23V2250/30
Abstract: Disclosed are nutritional compositions, and methods of using and making the nutritional compositions, that include calcium beta-hydroxy-beta-methylbutyrate and protein. The calcium beta-hydroxy-beta-methylbutyrate is in sequestered or ion-exchanged form to reduce the interaction of the calcium with the protein in the nutritional composition and improve the overall stability of the nutritional composition.
Abstract translation: 公开了营养组合物，以及使用和制备营养组合物的方法，其包括β-羟基-β-甲基丁酸钙和蛋白质。 β-羟基-β-甲基丁酸钙是螯合或离子交换形式，以减少营养组合物中钙与蛋白质的相互作用，并提高营养组合物的整体稳定性。
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Patent Agency Ranking6.发明申请
公开(公告)号：WO2017112588A1
公开(公告)日：2017-06-29
申请号：PCT/US2016/067528
申请日：2016-12-19
Applicant: ABBOTT LABORATORIES
Inventor： JOHNS, Paul , BAXTER, Jeffrey , TERP, Megan , DEWILLE, Normanella , HEO, Youngsuk
IPC: A23L33/00 , A61K31/519 , A23L33/15 , A23L33/17
CPC classification number: A23L33/30 , A23L33/15 , A23L33/17 , A23L33/40 , A23V2002/00 , A23V2200/00 , A61K31/198 , A61K31/375 , A61K31/519 , A23V2200/02 , A23V2250/00 , A23V2250/0632 , A23V2250/54246 , A23V2250/5488 , A23V2250/7056 , A23V2250/7058 , A23V2250/708 , A61K2300/00
Abstract: A liquid nutritional composition including 5-methyltetrahydrofolic acid (5-MTHF) is provided. The liquid nutritional composition also includes ascorbic acid and a protein system containing methionine to inhibit or reduce oxidation of the 5-MTHF and provide an active folate level of the liquid nutritional composition that remains stable over the shelf life of the liquid nutritional composition.
Abstract translation: 提供了包含5-甲基四氢叶酸（5-MTHF）的液体营养组合物。 液体营养组合物还包含抗坏血酸和含有甲硫氨酸的蛋白质系统以抑制或减少5-MTHF的氧化并提供液体营养组合物的活性叶酸盐水平，该液体营养组合物在液体营养组合物的储存期限内保持稳定。 p>
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7.发明申请NUTRITIONAL COMPOSITIONS INCLUDING CALCIUM BETA-HYDROXY-BETA-METHYLBUTYRATE, PROTEIN AND LOW LEVELS OF ELECTROLYTES 审中-公开营养组合物，包括钙 - 羟基 - 甲基丁酸钙，蛋白质和低水平的电解质
公开(公告)号：WO2014047497A1
公开(公告)日：2014-03-27
申请号：PCT/US2013/061014
申请日：2013-09-20
Applicant: ABBOTT LABORATORIES
Inventor： WALTON, Joseph , STEPP, Emily , DEVITT-MAICHER, Amy , WOLF, David , MUSTAD, Vikkie , BAXTER, Jeffrey , MAZER, Terrence , MARCHIO, Amy
CPC classification number: A61K31/19 , A23L2/38 , A23L2/66 , A23L33/12 , A23L33/16 , A23L33/18 , A23L33/185 , A23L33/19 , A23L33/21 , A23V2002/00 , A61K9/0095 , A61K31/202 , A61K31/22 , A61K31/7004 , A61K31/702 , A61K31/715 , A61K31/736 , A61K33/00 , A61K33/06 , A61K33/42 , A61K36/28 , A61K36/286 , A61K36/31 , A61K36/48 , A61K36/889 , A61K36/899 , A61K38/011 , A61K38/018 , A61K38/28 , A61K2300/00
Abstract: Disclosed are nutritional compositions, and methods of using and making the nutritional compositions, that include calcium beta-hydroxy-beta-methylbutyrate and protein. The calcium beta-hydroxy-beta-methylbutyrate is in sequestered or ion-exchanged form to reduce the interaction of the calcium with the protein in the nutritional composition and improve the overall stability of the nutritional composition.
Abstract translation: 公开了营养组合物，以及使用和制备营养组合物的方法，其包括β-羟基-β-甲基丁酸钙和蛋白质。 β-羟基-β-甲基丁酸钙是螯合或离子交换形式，以减少营养组合物中钙与蛋白质的相互作用，并提高营养组合物的整体稳定性。
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8.发明公开NUTRITIONAL COMPOSITIONS INCLUDING CALCIUM BETA-HYDROXY-BETA-METHYLBUTYRATE, PROTEIN AND LOW LEVELS OF ELECTROLYTES 审中-公开ÄST FF AM AM ET UNG EN EN TEN TEN TEN TEN TEN TEN TEN TEN TEN TEN TEN TEN TEN TEN TEN TEN TEN TEN TEN TEN TEN TEN TEN TEN TEN TEN TEN TEN TEN TEN TEN TEN TEN
公开(公告)号：EP2897472A1
公开(公告)日：2015-07-29
申请号：EP13771718.7
申请日：2013-09-20
Applicant: ABBOTT LABORATORIES
Inventor： WALTON, Joseph , STEPP, Emily , DEVITT-MAICHER, Amy , WOLF, David , MUSTAD, Vikkie , BAXTER, Jeffrey , MAZER, Terrence , MARCHIO, Amy
CPC classification number: A61K31/19 , A23L2/38 , A23L2/66 , A23L33/12 , A23L33/16 , A23L33/18 , A23L33/185 , A23L33/19 , A23L33/21 , A23V2002/00 , A61K9/0095 , A61K31/202 , A61K31/22 , A61K31/7004 , A61K31/702 , A61K31/715 , A61K31/736 , A61K33/00 , A61K33/06 , A61K33/42 , A61K36/28 , A61K36/286 , A61K36/31 , A61K36/48 , A61K36/889 , A61K36/899 , A61K38/011 , A61K38/018 , A61K38/28 , A61K2300/00
Abstract: Disclosed are nutritional compositions, and methods of using and making the nutritional compositions, that include calcium beta-hydroxy-beta-methylbutyrate and protein. The calcium beta-hydroxy-beta-methylbutyrate is in sequestered or ion-exchanged form to reduce the interaction of the calcium with the protein in the nutritional composition and improve the overall stability of the nutritional composition.
Abstract translation: 公开了营养组合物，以及使用和制备营养组合物的方法，其包括β-羟基-β-甲基丁酸钙和蛋白质。 β-羟基-β-甲基丁酸钙是螯合或离子交换形式，以减少营养组合物中钙与蛋白质的相互作用，并提高营养组合物的整体稳定性。
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9.发明公开POTATO BASED PROTEIN MIXTURES AND NUTRITIONAL COMPOSITIONS COMPRISING POTATO PROTEIN 审中-公开蛋白质组合AUF KARTOFFELBASIS UND NAHRUNGSMITTELZUSAMMENSETZUNGEN MIT KARTOFFELPROTEIN
公开(公告)号：EP3151686A2
公开(公告)日：2017-04-12
申请号：EP15794356.4
申请日：2015-06-03
Applicant: ABBOTT LABORATORIES
Inventor： BAXTER, Jeffrey , BLUMBERG, Rachel , CHAPMAN, Timothy , DEWILLE, Normanella , LOWE, Kelley , PATEL, Gaurav , WEARLY, Douglas
IPC: A23L33/185 , A23L2/66 , A23J3/14
CPC classification number: A23L2/66 , A23L33/185 , A23L33/19 , A23V2002/00
Abstract: Potato protein, in combination with other vegetable proteins, replaces a portion of the total protein in a nutrition drink or shake or other nutritional composition intended for oral consumption. By suitable selection of the types and amounts of these proteins the overall cost of manufacturing the nutritional composition can be reduced without adversely affecting its other desirable properties such as nutritional value, stability, solubility, clarity, taste, and mouthfeel.
Abstract translation: 马铃薯蛋白与其他植物蛋白结合替代营养饮料中的一部分蛋白质，或用于口服消费的摇动剂或其它营养组合物。 通过适当选择这些蛋白质的类型和量，可以降低营养组合物的总体成本，而不会不利地影响其它所需的性质，例如营养价值，稳定性，溶解性，清晰度，味道和口感。
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10.发明公开NUTRITIONAL COMPOSITIONS CONTAINING RICE PROTEIN TOGETHER WITH PEA AND/OR POTATO PROTEINS 审中-公开在稻蛋白质的食物组合物豌豆和/或马铃薯蛋白
公开(公告)号：EP3082453A1
公开(公告)日：2016-10-26
申请号：EP14815197.0
申请日：2014-12-09
Applicant: Abbott Laboratories
Inventor： WEARLY, Douglas , JOHNS, Paul , DEWILLE, Normanella , BLUMBERG, Rachel , BAXTER, Jeffrey
IPC: A23L3/3454
CPC classification number: A23L2/66 , A23L2/52 , A23L33/115 , A23L33/125 , A23L33/185 , A23L33/19 , A23L33/40 , A23V2002/00
Abstract: The combination of potato protein, intact rice protein and hydrolyzed rice protein, replaces a portion of the vegetable protein in a nutrition shake or other nutritional composition intended for oral consumption. By suitable selection of the types and amounts of these proteins the overall cost of manufacturing the nutritional composition can be reduce without adversely affecting its other desirable properties such as nutritional value, stability, taste and mouthfeel.
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