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    PUREED NUTRITIONAL PRODUCT
    2.
    发明申请
    PUREED NUTRITIONAL PRODUCT 审中-公开
    纯营养产品

    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。

    LIQUID NUTRITIONAL COMPOSITIONS COMPRISING GCG AND EGCG
    3.
    发明申请
    LIQUID NUTRITIONAL COMPOSITIONS COMPRISING GCG AND EGCG 审中-公开
    包含GCG和EGCG的液体营养组合物

    公开(公告)号：WO2015126716A1

    公开(公告)日：2015-08-27

    申请号：PCT/US2015/015566

    申请日：2015-02-12

    Applicant: ABBOTT LABORATORIES

    Inventor： MEADOR, Benjamin ,  PEREIRA, Suzette ,  EDENS, Neile ,  PATEL, Gaurav

    IPC: A23L1/30 ,  A23L1/305 ,  A23L2/52 ,  A23L2/66

    CPC classification number: A23L2/52 ,  A23L2/66 ,  A23L33/10 ,  A23L33/105 ,  A23L33/17

    Abstract: A liquid nutritional composition includes a source of epigallocatechin gallate and at least one of a source of protein, a source of carbohydrate, and a source of fat. The liquid nutritional composition includes gallocatechin gallate and epigallocatechin gallate in a ratio of about 1:20 to about 1:0.60. At least a portion of the gallocatechin gallate is formed by epimerization of the epigallocatechin gallate as a result of application of heat to the liquid nutritional composition. Methods of making the liquid nutritional composition are also provided.

    Abstract translation: 液体营养组合物包括表没食子儿茶素没食子酸酯的来源和蛋白质来源，碳水化合物源和脂肪源中的至少一种。 液体营养组合物包含比例为约1:20至约1:0.60的没食子儿茶素没食子酸酯和表没食子儿茶素没食子酸酯。 通过向液体营养组合物施加热量，表儿茶素没食子酸酯的至少一部分由表没食子儿茶素没食子酸酯的差向异构化形成。 还提供了制备液体营养组合物的方法。

    LIQUID NUTRITIONAL COMPOSITIONS WITH IMPROVED OXIDATIVE STABILITY
    4.
    发明申请
    LIQUID NUTRITIONAL COMPOSITIONS WITH IMPROVED OXIDATIVE STABILITY 审中-公开
    具有改善的氧化稳定性的液体营养组合物

    公开(公告)号：WO2014160261A1

    公开(公告)日：2014-10-02

    申请号：PCT/US2014/026188

    申请日：2014-03-13

    Applicant: ABBOTT LABORATORIES

    Inventor： JOHNS, Paul ,  PATEL, Gaurav ,  FAWCETT, Susan

    IPC: A23L1/305 ,  A23L1/30 ,  A23L1/29 ,  A23C9/20

    CPC classification number: A23C11/06 ,  A23C11/02 ,  A23L33/12 ,  A23L33/185 ,  A23L33/19 ,  A23L33/40

    Abstract: A nutritional composition in the form of an oil-in-water emulsion contains about 0.5 to 50 wt.% protein, about 0.1 to 25 wt.% fat, about 0.1 to 50 wt.% carbohydrate, and about 50 to 95 wt.% water. At least 40 wt.% of the protein in the composition is cold water soluble. In addition, at least 50 wt.% of the cold water soluble protein in the composition is derived from a cold water soluble milk protein concentrate containing at least 50 wt.% cold water soluble protein.

    Abstract translation: 水包油乳液形式的营养组合物包含约0.5至50重量％的蛋白质，约0.1至25重量％的脂肪，约0.1至50重量％的碳水化合物和约50至95重量％ 水。 组合物中至少40重量％的蛋白质是冷水溶解的。 此外，组合物中至少50重量％的冷水可溶性蛋白质来自含有至少50重量％冷水可溶性蛋白质的冷水可溶性乳蛋白浓缩物。

    NUTRITIONAL COMPOSITION COMPRISING ANTHOCYANIDIN(S) AND RELATED METHODS
    6.
    发明申请
    NUTRITIONAL COMPOSITION COMPRISING ANTHOCYANIDIN(S) AND RELATED METHODS 审中-公开
    包含蒽醌（S）的营养组合物和相关方法

    公开(公告)号：WO2014186369A1

    公开(公告)日：2014-11-20

    申请号：PCT/US2014/037862

    申请日：2014-05-13

    Applicant: ABBOTT LABORATORIES

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

    IPC: A23L1/30

    CPC classification number: A23L33/105 ,  A23V2002/00 ,  A23V2200/328 ,  A23V2250/2116 ,  A23V2250/21166

    Abstract: Provided herein are methods for reducing the risk of developing type 2 diabetes in an individual or for improving the insulin resistance of an individual and related nutritional compositions. The nutritional compositions include at least one anthocyanidin. In certain of the embodiments provided herein, the anthocyanidin is cyanidin and consumption of the anthocyanidin results in the reduction of at least one risk factor associated with type 2 diabetes. In certain embodiments provided herein, use of a composition comprising an anthocyanidin for improving the insulin resistance of an individual and/or for reducing the risk of type 2 diabetes in an individual.

    Abstract translation: 本文提供了降低个体发生2型糖尿病或改善个体和相关营养组合物的胰岛素抵抗的风险的方法。 营养组合物包括至少一种花青素。 在本文提供的某些实施方案中，花色素是花青素并且花色素的消耗导致至少一种与2型糖尿病相关的危险因素的降低。 在本文提供的某些实施方案中，使用包含花色素的组合物来改善个体的胰岛素抵抗和/或降低个体中2型糖尿病的风险。

    HIGH PROTEIN, LOW VISCOSITY LIQUID NUTRITIONAL PRODUCT WITH HMB
    7.
    发明申请
    HIGH PROTEIN, LOW VISCOSITY LIQUID NUTRITIONAL PRODUCT WITH HMB 审中-公开
    高蛋白，低粘度液体营养产品与HMB

    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。

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