公开(公告)号：WO2018183251A1

公开(公告)日：2018-10-04

申请号：PCT/US2018/024454

申请日：2018-03-27

Applicant: ABBOTT LABORATORIES

Inventor： DEWILLE, Normanella ,  TERP, Megan ,  ATNIP, Allison

IPC: A23L33/105 ,  A61K36/53 ,  A23L5/20 ,  A23L33/115 ,  A23C3/08 ,  A23L33/00

Abstract: Liquid nutritional compositions have an off-white color with a Hunter L value not less than 68, and comprise (a) a protein; (b) a carbohydrate; (c) an oxidizable fish oil containing an omega-3 polyunsaturated fatty acid; (d) rosmarinic acid; and (e) ferric iron comprising ferric orthophosphate and/or ferric pyrophosphate. The liquid nutritional compositions exhibit reduced off-flavors and aromas typically encountered in compositions including fish oil.

公开(公告)号：WO2018057777A1

公开(公告)日：2018-03-29

申请号：PCT/US2017/052774

申请日：2017-09-21

Applicant: ABBOTT LABORATORIES

Inventor： GUPTA, Rockendra ,  PATEL, Gaurav ,  DEWILLE, Normanella

IPC: A23L33/115 ,  A23L19/00

Abstract: A pureed nutritional product, a packaged nutritional product containing a pureed nutritional product, and a method of making the pureed nutritional product are provided. The pureed nutritional product includes from 50 wt% to 99.7 wt% of a blend of fruit and vegetable, at least one polyunsaturated fatty acid, at least one carotenoid, and RRR-alpha-tocopherol. The pureed nutritional product has an energy density of 0.4 kcal/g to 0.8 kcal/g. The pureed nutritional product has desirable consistency, texture, and mouthfeel characteristics.

Abstract translation: 本发明提供了成浆营养产品，含有成浆营养产品的包装营养产品，以及制备成浆营养产品的方法。 所述成品营养产品包含50重量％至99.7重量％的水果和蔬菜的混合物，至少一种多不饱和脂肪酸，至少一种类胡萝卜素和RRR-α-生育酚。 纯制营养产品的能量密度为0.4千卡/克至0.8千卡/克。 纯净的营养产品具有理想的一致性，质地和口感特征。

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

IPC: A23L1/305 ,  A23C9/156 ,  A23L2/39 ,  A23L2/66 ,  A23L1/00 ,  A23L1/29

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。

公开(公告)号：WO2021030286A1

公开(公告)日：2021-02-18

申请号：PCT/US2020/045652

申请日：2020-08-10

Applicant: ABBOTT LABORATORIES

Inventor： PATEL, Gaurav ,  DEWILLE, Normanella ,  BURG, Allison ,  GROVES, Joshua ,  PATEL, Nalini ,  PATEL, Thakorbhai

IPC: A23L33/185

Abstract: Plant-based nutritional compositions comprise fava bean protein isolate and pea protein. The fava bean protein isolate comprises greater than about 10 wt% of the total protein in the composition, and the pea protein comprises less than about 50 wt% of the total protein in the composition. In certain embodiments, the nutritional compositions are high in protein, high in fiber, and low in calories. The compositions may be dairy-free and/or soy-free.

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>

公开(公告)号：WO2015095545A1

公开(公告)日：2015-06-25

申请号：PCT/US2014/071200

申请日：2014-12-18

Applicant: ABBOTT LABORATORIES

Inventor： TERP, Megan ,  HEO, Youngsuk ,  DEWILLE, Normanella

IPC: A23L2/44 ,  A23L3/3454 ,  A23C3/08 ,  A23L1/30

CPC classification number: A23L33/40 ,  A23C3/08 ,  A23D7/0053 ,  A23D7/011 ,  A23D7/06 ,  A23L2/44 ,  A23L3/3454 ,  A23L27/84 ,  A23L33/105 ,  A23L33/115 ,  A23L33/12 ,  A23L33/125 ,  A23L33/17 ,  A23V2002/00 ,  A23V2200/02 ,  A23V2250/21

Abstract: A nutritional composition including an oxidizable oil and rosmarinic acid is provided. The rosmarinic acid protects the flavor and aroma of the nutritional composition by reducing oxidation of the oxidizable oil and reducing or otherwise masking off-flavors and aromas.

Abstract translation: 提供了包含可氧化油和迷迭香酸的营养组合物。 迷迭香酸通过减少可氧化油的氧化并减少或以其他方式掩蔽异味和香味来保护营养组合物的风味和香气。

公开(公告)号：WO2014066675A1

公开(公告)日：2014-05-01

申请号：PCT/US2013/066672

申请日：2013-10-24

Applicant: ABBOTT LABORATORIES

Inventor： PATEL, Gaurav ,  SOMAVAT, Romel ,  DEWILLE, Normanella

IPC: A23L1/29 ,  A23L1/30 ,  A23L1/305 ,  A23L1/304

CPC classification number: A23L1/3056 ,  A23J3/10 ,  A23L27/30 ,  A23L33/10 ,  A23L33/115 ,  A23L33/16 ,  A23L33/185 ,  A23L33/19 ,  A23L33/40

Abstract: Nutritional products with improved organoleptic properties are provided herein. The general inventive concepts provide liquid nutritional products with improved viscosities while providing relatively higher levels of protein. In certain exemplary embodiments, the liquid nutritional products further provide beta-hydroxy-beta-methylbutyrate in addition to relatively higher levels of protein while maintaining a pleasant mouthfeel when consumed.

Abstract translation: 本文提供了具有改善的感官特性的营养产品。 总体发明构思提供具有改善粘度的液体营养产品，同时提供相对较高水平的蛋白质。 在某些示例性实施方案中，除了相对较高水平的蛋白质之外，液体营养产品还提供β-羟基-β-甲基丁酸酯，同时在消费时保持令人愉快的口感。

公开(公告)号：WO2022066868A1

公开(公告)日：2022-03-31

申请号：PCT/US2021/051699

申请日：2021-09-23

Applicant: ABBOTT LABORATORIES

Inventor： BRICKER, Gregory ,  LAPLANTE, Timothy ,  LOWE, Kelley ,  DEWILLE, Normanella ,  ZEVCHIK, Daniel

IPC: A23L2/385 ,  A23L2/52 ,  A23L2/54 ,  A23L2/60 ,  A23L33/105

Abstract: A carbonated, oral rehydration beverage that includes about 25-75 mEq/L of sodium, about 15-40 mEq/L of potassium, about 20-55 mEq/L of chloride, dextrose, and at least about 2.0 volumes of CO2. A method of treating or preventing dehydration is also provided.

公开(公告)号：WO2019147692A1

公开(公告)日：2019-08-01

申请号：PCT/US2019/014781

申请日：2019-01-23

Applicant: ABBOTT LABORATORIES

Inventor： PATEL, Gaurav ,  PATEL, Nalini ,  DEWILLE, Normanella

IPC: A23L33/00 ,  A23L33/115 ,  A23L33/17 ,  A23L19/00

CPC classification number: A23L33/40 ,  A23L19/09 ,  A23L33/115 ,  A23L33/17

Abstract: A tube feeding composition includes from about 20 wt% to about 40 wt% of fruit and vegetable, at least 3 wt% of whole grain, a source of protein, a source of carbohydrate, and a fat. The tube feeding composition has a desirable viscosity profile for tube feeding applications and may be manufactured using at least two homogenization steps.

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.