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    Nutritional supplement powder
    2.
    发明授权
    Nutritional supplement powder 有权

    公开(公告)号：US10595553B2

    公开(公告)日：2020-03-24

    申请号：US15949619

    申请日：2018-04-10

    Applicant: ABBOTT LABORATORIES

    Inventor： Rockendra Gupta ,  Gaurav Patel ,  Normanella Dewille

    IPC: A23L33/21 ,  A23L33/00 ,  A23L33/12 ,  A23L33/15 ,  A23L33/16 ,  A23L33/17 ,  A23L33/18 ,  A23L33/19

    Abstract: A nutritional supplement powder and method of supplementing the nutritional value of a food or beverage is provided. The nutritional supplement powder includes a protein system, vitamins, minerals, and fiber. The protein system has a water solubility of at least about 70% at room temperature. The nutritional supplement powder is essentially free of divalent ions of copper, iron, and zinc, and is also essentially free of vitamin C. When added to a food or beverage, the nutritional supplement powder does not substantially change the organoleptic properties of the food or beverage.

    SHELF-STABLE, CLEAR LIQUID NUTRITIONAL COMPOSITIONS COMPRISING EPIGALLOCATECHIN GALLATE (EGCG) AND METHODS FOR PREPARING THE SAME
    8.
    发明申请
    SHELF-STABLE, CLEAR LIQUID NUTRITIONAL COMPOSITIONS COMPRISING EPIGALLOCATECHIN GALLATE (EGCG) AND METHODS FOR PREPARING THE SAME 有权
    包含EPIGOCOCCHIN GALLATE（EGCG）的清晰液体营养组合物及其制备方法

    公开(公告)号：US20150250221A1

    公开(公告)日：2015-09-10

    申请号：US14432015

    申请日：2013-10-04

    Applicant: ABBOTT LABORATORIES

    Inventor： Gaurav Patel ,  Paul Johns ,  Normanella Dewille ,  Suzette Pereira

    IPC: A23L1/29 ,  A23L1/305 ,  A23L2/66 ,  A23L1/30 ,  A23L2/52

    CPC classification number: A23L2/52 ,  A23L2/46 ,  A23L2/66 ,  A23L33/105 ,  A23L33/17 ,  A23L33/40 ,  A23V2002/00 ,  A23V2200/00 ,  A61K36/82 ,  A23V2250/214 ,  A23V2250/5424 ,  A23V2250/54244

    Abstract: Disclosed herein are shelf-stable, clear liquid nutritional compositions having a pH ranging from 2.5 to 4.6 and comprising water; at least one source of EGCg in an amount sufficient to provide 200-1700 mg/L of EGCg; and at least one source of protein in an amount sufficient to provide 25-45 g/L of total protein. The shelf-stable, clear liquid nutritional compositions lose no more than 20% by weight solids of the EGCg content present in the initial formulation of the compositions to epimerization, degradation, or both epimerization and degradation during heat sterilization. In certain embodiments, the loss of EGCg is exhibited by the amount of epimerization product GCg present in the shelf-stable, clear liquid nutritional composition following heat sterilization. Methods for preparing the shelf-stable, clear liquid nutritional compositions are also disclosed herein.

    Abstract translation: 本文公开了具有pH范围为2.5至4.6并且包含水的储存稳定的透明液体营养组合物; 至少一种EGCg来源，其量足以提供200-1700mg / L的EGCg; 和至少一种蛋白质来源，其量足以提供25-45g / L的总蛋白质。 货架稳定，透明的液体营养组合物在组合物的初始配方中不超过20重量％固体的EGCg含量，在加热灭菌期间差向异构化，降解或差向异构化和降解均失去。 在某些实施方案中，EGCg的损失由加热灭菌后储存稳定的透明液体营养组合物中存在的差向异构化产物GCg的量显示。 制备储存稳定的透明液体营养组合物的方法也在本文中公开。

    MICROBIAL REDUCTION IN NUTRITIONAL PRODUCT USING AN EXTRUSION PROCESS
    10.
    发明申请
    MICROBIAL REDUCTION IN NUTRITIONAL PRODUCT USING AN EXTRUSION PROCESS 审中-公开
    使用挤压工艺在营养产品中减少微生物

    公开(公告)号：US20150374024A1

    公开(公告)日：2015-12-31

    申请号：US14770876

    申请日：2014-03-12

    Applicant: ABBOTT LABORATORIES

    Inventor： Douglas Wearly ,  Eik-Lang Lau ,  Terrence Mazer ,  Normanella Dewille ,  Gary Katz ,  Wendy Fox

    IPC: A23L3/18 ,  A23L3/015 ,  A23P1/12 ,  A23L3/3571

    CPC classification number: A23L3/18 ,  A23L3/015 ,  A23L3/3571 ,  A23P30/20 ,  A23V2002/00 ,  A23V2300/16

    Abstract: A method of reducing a pathogenic microorganism population in a powdered nutritional food composition is described herein. The powdered nutritional food composition includes a fat, a protein, and a carbohydrate. The method includes forming an emulsion of the powdered nutritional food composition and extruding the emulsified powdered nutritional food composition at a temperature of less than about 100° C. The method produces at least a 5 log reduction in the pathogenic microorganism population in the extruded powdered nutritional food composition. The extruded powdered nutritional food composition has a water activity level of about 0.3 to about 0.95.

    Abstract translation: 本文描述了在粉末状营养食品组合物中降低致病微生物群体的方法。 粉状营养食品组合物包括脂肪，蛋白质和碳水化合物。 该方法包括形成粉状营养食品组合物的乳液并在小于约100℃的温度下挤出乳化的粉状营养食品组合物。该方法在挤出的粉状营养物中产生至少5log的病原微生物群体减少量 食物成分。 挤出的粉状营养食品组合物的水活度水平为约0.3至约0.95。

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