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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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2.发明申请TRANSLUCENT, HIGH ACID, LOW VISCOSITY, HIGH CALORIC DENSITY NUTRITIONAL COMPOSITION 审中-公开透明，高酸，低粘度，高密度营养成分
公开(公告)号：WO2015095542A1
公开(公告)日：2015-06-25
申请号：PCT/US2014/071197
申请日：2014-12-18
Applicant: ABBOTT LABORATORIES
Inventor： LOWE, Kelley , CHAPMAN, Timothy , DEWILLE, Normanella , WEARLY, Douglas
CPC classification number: A23L33/40 , A23L29/015 , A23L33/10 , A23L33/115 , A23L33/12 , A23L33/17 , A23L33/18 , A23L33/185 , A23L33/19 , A23V2002/00
Abstract: A translucent, high acid, low viscosity, high caloric density liquid nutritional composition and methods of making the liquid nutritional composition are provided. The liquid nutritional composition is translucent and has a viscosity of 25 to 100 centipoise, a caloric density of 50 to 200 kcal per 100 mL, and a pH of 2 to 4.6.
Abstract translation: 提供半透明，高酸，低粘度，高热量密度的液体营养组合物和制备液体营养组合物的方法。 液体营养组合物是半透明的，粘度为25-100厘泊，热密度为每100毫升50至200千卡，pH为2至4.6。
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公开(公告)号：WO2017116800A1
公开(公告)日：2017-07-06
申请号：PCT/US2016/067539
申请日：2016-12-19
Applicant: ABBOTT LABORATORIES
Inventor： LOWE, Kelley , CHAPMAN, Timothy , DEWILLE, Normanella , JOHNS, Paul
IPC: A23L33/00 , A23L33/185 , A23L33/19
CPC classification number: A23L33/40 , A23L33/185 , A23L33/19 , A23V2002/00 , A23V2200/33 , A23V2250/00 , A23V2200/244 , A23V2250/5424 , A23V2250/5488
Abstract: Liquid nutritional compositions including both soy protein and dairy protein demonstrate enhanced rheological properties. By suitable selection of the types and amounts of these proteins, high caloric density products can be obtained without adversely affecting other desirable properties such as nutritional value, stability, taste, and mouthfeel.
Abstract translation: 包含大豆蛋白质和乳蛋白质的液体营养组合物表现出增强的流变性质。 通过适当选择这些蛋白质的类型和数量，可以获得高热量密度产品而不会不利地影响诸如营养价值，稳定性，味道和口感的其它所需特性。
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公开(公告)号：WO2015095769A1
公开(公告)日：2015-06-25
申请号：PCT/US2014/071620
申请日：2014-12-19
Applicant: ABBOTT LABORATORIES
Inventor： WEARLY, Douglas , DEWILLE, Normanella , LOWE, Kelley , CHAPMAN, Timothy , RAGAN, Robert , BLUMBERG, Rachel
CPC classification number: A23C9/203 , A23C9/1206 , A23L5/25
Abstract: Low lactose nutritional compositions and methods of producing low lactose nutritional compositions are provided. The methods include producing an initial nutritional composition comprising protein, carbohydrate, fat, and minerals. At least one high lactose protein source is utilized to provide 30-100% by weight of the total protein in the initial nutritional composition. Lactase is added to the initial nutritional composition to digest the lactose in the initial nutritional composition to form a low lactose nutritional composition.
Abstract translation: 提供低乳糖营养组合物和生产低乳糖营养组合物的方法。 所述方法包括产生包含蛋白质，碳水化合物，脂肪和矿物质的初始营养组合物。 使用至少一种高乳糖蛋白质来提供初始营养组合物中总蛋白质的30-100重量％。 向初始营养组合物中加入乳糖酶以消化初始营养组合物中的乳糖以形成低乳糖营养组合物。
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Patent Agency Ranking5.发明申请LOW VISCOSITY, HIGH CALORIC DENSITY ORAL NUTRITIONAL COMPOSITION AND RELATED METHODS 审中-公开低粘度，高钙密度口服营养成分及相关方法
公开(公告)号：WO2014099795A1
公开(公告)日：2014-06-26
申请号：PCT/US2013/075412
申请日：2013-12-16
Applicant: ABBOTT LABORATORIES
Inventor： CHAPMAN, Timothy , DEWILLE, Normanella , LOWE, Kelley , MAZER, Terrence
CPC classification number: A23L2/52 , A23C9/15 , A23L2/66 , A23L33/00 , A23L33/18 , A23L33/19 , A23L33/40 , A23V2002/00 , A23V2200/33 , A23V2250/032 , A23V2250/0612 , A23V2250/0644 , A23V2250/156 , A23V2250/1882 , A23V2250/5046 , A23V2250/5424 , A23V2250/54246 , A23V2250/702 , A23V2250/704 , A23V2250/7106
Abstract: Disclosed embodiments provide low viscosity, high caloric density liquid nutritional compositions. The use of non-micellar milk protein in combination with hydrolyzed caseinate and unique formulation methods allow for improved organoleptic qualities and the production of liquid nutritional compositions displaying low viscosity along with a high caloric density.
Abstract translation: 公开的实施方案提供了低粘度，高热量密度的液体营养组合物。 使用非胶束乳蛋白与水解的酪蛋白酸盐和独特的制剂方法相结合，可以提高显示低粘度和高热量密度的感官质量和液体营养组合物的生产。
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公开(公告)号：EP2934160B1
公开(公告)日：2018-11-14
申请号：EP13817809.0
申请日：2013-12-16
Applicant: ABBOTT LABORATORIES
Inventor： CHAPMAN, Timothy , DEWILLE, Normanella , LOWE, Kelley , MAZER, Terrence
IPC: A23L33/00
CPC classification number: A23L2/52 , A23C9/15 , A23L2/66 , A23L33/00 , A23L33/18 , A23L33/19 , A23L33/40 , A23V2002/00 , A23V2200/33 , A23V2250/032 , A23V2250/0612 , A23V2250/0644 , A23V2250/156 , A23V2250/1882 , A23V2250/5046 , A23V2250/5424 , A23V2250/54246 , A23V2250/702 , A23V2250/704 , A23V2250/7106
Abstract: Disclosed embodiments provide low viscosity, high caloric density liquid nutritional compositions. The use of non-micellar milk protein in combination with hydrolyzed caseinate and unique formulation methods allow for improved organoleptic qualities and the production of liquid nutritional compositions displaying low viscosity along with a high caloric density.
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7.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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8.发明公开TRANSLUCENT, HIGH ACID, LOW VISCOSITY, HIGH CALORIC DENSITY NUTRITIONAL COMPOSITION 审中-公开半透明，强酸性，具有高密度的低热量营养成分
公开(公告)号：EP3082467A1
公开(公告)日：2016-10-26
申请号：EP14828612.3
申请日：2014-12-18
Applicant: Abbott Laboratories
Inventor： LOWE, Kelley , CHAPMAN, Timothy , DEWILLE, Normanella , WEARLY, Douglas
CPC classification number: A23L33/40 , A23L29/015 , A23L33/10 , A23L33/115 , A23L33/12 , A23L33/17 , A23L33/18 , A23L33/185 , A23L33/19 , A23V2002/00
Abstract: A translucent, high acid, low viscosity, high caloric density liquid nutritional composition and methods of making the liquid nutritional composition are provided. The liquid nutritional composition is translucent and has a viscosity of 25 to 100 centipoise, a caloric density of 50 to 200 kcal per 100 mL, and a pH of 2 to 4.6.
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9.发明公开LOW VISCOSITY, HIGH CALORIC DENSITY ORAL NUTRITIONAL COMPOSITION AND RELATED METHODS 有权高密度的热量及相关手续低粘度口服营养成分
公开(公告)号：EP2934160A1
公开(公告)日：2015-10-28
申请号：EP13817809.0
申请日：2013-12-16
Applicant: ABBOTT LABORATORIES
Inventor： CHAPMAN, Timothy , DEWILLE, Normanella , LOWE, Kelley , MAZER, Terrence
CPC classification number: A23L2/52 , A23C9/15 , A23L2/66 , A23L33/00 , A23L33/18 , A23L33/19 , A23L33/40 , A23V2002/00 , A23V2200/33 , A23V2250/032 , A23V2250/0612 , A23V2250/0644 , A23V2250/156 , A23V2250/1882 , A23V2250/5046 , A23V2250/5424 , A23V2250/54246 , A23V2250/702 , A23V2250/704 , A23V2250/7106
Abstract: Disclosed embodiments provide low viscosity, high caloric density liquid nutritional compositions. The use of non-micellar milk protein in combination with hydrolyzed caseinate and unique formulation methods allow for improved organoleptic qualities and the production of liquid nutritional compositions displaying low viscosity along with a high caloric density.
Abstract translation: 公开的实施例提供了低粘度，高热量密度液体营养组合物。 在组合使用非胶束乳蛋白质与酪蛋白水解的和独特的配制方法允许改进感官品质和生产液态营养组合物显示与高热量密度沿着低粘度的。
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