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1.发明申请Induced Viscosity Nutritional Emulsions Comprising A Carbohydrate-Surfactant Complex 审中-公开诱导粘度营养乳液包含碳水化合物 - 表面活性剂复合物公开(公告)号：US20090162522A1
公开(公告)日：2009-06-25
申请号：US11962201
申请日：2007-12-21
CPC分类号： A23D7/0053 , A23L33/21 , A23L33/26 , A23L33/40 , A23V2002/00 , A61K31/715 , A23V2200/332 , A23V2250/51 , A23V2250/502 , A23V2250/50 , A23V2200/222
摘要： Disclosed are nutritional emulsions comprising fat, protein, and carbohydrate, including: (A) an induced viscosity fiber system, and (B) a V-complex located within an aqueous phase of the emulsion and comprising a food grade surfactant complexed with a polydextrose having an average degree of polymerization of at least about 10, wherein the nutritional emulsions have a first viscosity at 20° C. of less than about 100 cps, a second viscosity at a temperature of from 0° C. to 8° C. that is at least about 50 cps higher than said first viscosity, and an induced viscosity of at least about 300 cps. The emulsions provide improved control over postprandial hunger, especially for low calorie emulsions. The emulsions also provide a thick, creamy texture when chilled.
摘要翻译： 本发明公开了包含脂肪，蛋白质和碳水化合物的营养乳液，其包括：（A）诱导粘度纤维体系，和（B）位于乳液水相内的V-络合物，其包含与聚右旋糖络合的食品级表面活性剂， 平均聚合度为至少约10，其中营养乳液在20℃具有小于约100cps的第一粘度，在0℃至8℃的温度下的第二粘度，即 比所述第一粘度高至少约50cps，并且至少约300cps的诱导粘度。 乳液提供了对餐后饥饿的改善的控制，特别是对于低卡路里乳剂。 当冷冻时，乳液也提供厚实的奶油质地。
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公开(公告)号：US20090162517A1
公开(公告)日：2009-06-25
申请号：US11962198
申请日：2007-12-21
申请人： Chron-Si Lai , Joseph E. Walton , Jim-Wen R. Liu , Kati E. Shearer , Emily A. Stepp , Terry B. Mazer
发明人： Chron-Si Lai , Joseph E. Walton , Jim-Wen R. Liu , Kati E. Shearer , Emily A. Stepp , Terry B. Mazer
摘要： Disclosed are nutritional emulsions comprising fat, protein and carbohydrate. The emulsions include a V-complex or aqueous phase comprising a food grade surfactant complexed with a polydextrose having an average degree of polymerization of at least about 10; wherein the nutritional emulsion has a first viscosity at 20° C. of less than about 300 cps and a second viscosity at a temperature of from 0° C. to 8° C. that is at least about 50 cps higher than said first viscosity. Also disclosed is a process for the making the nutritional emulsion. The nutritional emulsions develop a surprisingly thick, creamy texture when chilled prior to use.
摘要翻译： 公开了包含脂肪，蛋白质和碳水化合物的营养乳液。 所述乳液包括V-络合物或水相，其包含与平均聚合度至少约10的聚右旋糖络合的食品级表面活性剂; 其中所述营养乳液在20℃下具有小于约300cps的第一粘度和在0℃至8℃的温度下的第二粘度，其比所述第一粘度高至少约50cps。 还公开了制备营养乳液的方法。 营养乳液在使用前冷冻时会产生令人惊讶的厚实的乳状质地。
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3.发明申请公开(公告)号：US20130115355A1
公开(公告)日：2013-05-09
申请号：US13698536
申请日：2011-05-17
IPC分类号： A23D7/04
CPC分类号： A23D7/04 , A23D7/003 , A23D7/0053 , A23D7/011 , A23L29/10 , A23L29/35 , A23L33/105 , A23L33/115 , A23L33/12 , A23L33/17 , A23L33/21 , A23L33/40 , A23P10/30 , A23V2002/00 , A23V2250/1882
摘要： Disclosed is a method of making nutritional emulsions, comprising: (A) heating and blending together an emulsifying agent having a melt point above about 25 C and oil having hydrophobic off-notes (e.g. non-encapsulated polyunsaturated fatty acid) in a weight ratio of at least about 1:15; (B) adding the heated blend to a fat, protein, and carbohydrate mixture comprising a maltodextrin (DE of about 10 or less), in a weight ratio of the maltodextrin to the oil having hydrophobic off-notes of at least about 1:2; and (C) homogenizing, and then cooling the combination below the melt point of the emulsifying agent to form a nutritional emulsion comprising from about 0.01% to about 5% by weight of process-encapsulated polyunsaturated fatty acid. The resulting nutritional emulsions effectively mask off-notes commonly associated with certain oils, e.g., polyunsaturated fatty acids, soy oil, beta-hydroxy-beta-methylbutyrate oils.
摘要翻译： 公开了一种制备营养乳液的方法，其包括：（A）将熔点高于约25℃的乳化剂和具有疏水离析物的油（例如非包封的多不饱和脂肪酸）加热并共混在一起，其重量比为 至少约1:15; （B）将加热的共混物加入到包含麦芽糖糊精（DE约10或更低）的脂肪，蛋白质和碳水化合物混合物中，麦芽糖糊精与具有至少约1:2的疏水离析物的油的重量比 ; 和（C）均化，然后将组合物冷却至低于乳化剂的熔点，以形成包含约0.01重量％至约5重量％的工艺包封的多不饱和脂肪酸的营养乳液。 所得的营养乳液有效地掩盖通常与某些油相关的纸币，例如多不饱和脂肪酸，大豆油，β-羟基-β-甲基丁酸油。
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4.发明授权公开(公告)号：US08778439B2
公开(公告)日：2014-07-15
申请号：US13698536
申请日：2011-05-17
IPC分类号： A23D7/02
CPC分类号： A23D7/04 , A23D7/003 , A23D7/0053 , A23D7/011 , A23L29/10 , A23L29/35 , A23L33/105 , A23L33/115 , A23L33/12 , A23L33/17 , A23L33/21 , A23L33/40 , A23P10/30 , A23V2002/00 , A23V2250/1882
摘要： Disclosed is a method of making nutritional emulsions, comprising: (A) heating and blending together an emulsifying agent having a melt point above about 25 C and oil having hydrophobic off-notes (e.g. non-encapsulated polyunsaturated fatty acid) in a weight ratio of at least about 1:15; (B) adding the heated blend to a fat, protein, and carbohydrate mixture comprising a maltodextrin (DE of about 10 or less), in a weight ratio of the maltodextrin to the oil having hydrophobic off-notes of at least about 1:2; and (C) homogenizing, and then cooling the combination below the melt point of the emulsifying agent to form a nutritional emulsion comprising from about 0.01% to about 5% by weight of process-encapsulated polyunsaturated fatty acid. The resulting nutritional emulsions effectively mask off-notes commonly associated with certain oils, e.g., polyunsaturated fatty acids, soy oil, beta-hydroxy-beta-methylbutyrate oils.
摘要翻译： 公开了一种制备营养乳液的方法，其包括：（A）将熔点高于约25℃的乳化剂和具有疏水离析物的油（例如非包封的多不饱和脂肪酸）加热并共混在一起，其重量比为 至少约1:15; （B）将加热的共混物加入到包含麦芽糖糊精（DE约10或更低）的脂肪，蛋白质和碳水化合物混合物中，麦芽糖糊精与具有至少约1:2的疏水离析物的油的重量比 ; 和（C）均化，然后将组合物冷却至低于乳化剂的熔点，以形成包含约0.01重量％至约5重量％的工艺包封的多不饱和脂肪酸的营养乳液。 所得的营养乳液有效地掩盖通常与某些油相关的纸币，例如多不饱和脂肪酸，大豆油，β-羟基-β-甲基丁酸油。
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公开(公告)号：US20060165758A1
公开(公告)日：2006-07-27
申请号：US11391007
申请日：2006-03-28
申请人： Bryan Wolf , Bruce Blidner , Keith Garleb , Chron-Si Lai , Timothy Schenz
发明人： Bryan Wolf , Bruce Blidner , Keith Garleb , Chron-Si Lai , Timothy Schenz
IPC分类号： A61K31/718 , A61K31/715 , A61K47/00
CPC分类号： A61K45/06 , A23L19/115 , A23L29/231 , A23L29/238 , A23L29/244 , A23L29/256 , A23L29/262 , A23L29/27 , A23L29/271 , A23L29/272 , A23L29/35 , A23L33/15 , A23L33/155 , A23L33/16 , A23L33/175 , A23L33/19 , A23L33/21 , A23L33/40 , A23V2002/00 , A61K31/715 , A61K31/718 , A61K33/00 , A61K36/185 , A61K36/286 , A61K36/31 , A61K36/47 , A61K36/48 , A61K36/483 , A61K36/81 , A61K36/888 , A61K36/899 , Y10S514/866 , Y10S514/909 , Y10S514/911 , A61K2300/00 , A23V2250/5114 , A23V2250/5026 , A23V2250/506 , A23V2250/61 , A23V2250/5028 , A23V2250/51084 , A23V2250/16 , A23V2250/1578 , A23V2250/54252 , A23V2250/702 , A23V2250/54246 , A23V2250/0644 , A23V2250/0612 , A23V2250/71 , A23V2250/712 , A23V2250/714 , A23V2250/1882 , A23V2250/211 , A23V2250/5424 , A23V2250/606 , A23V2200/3202 , A23V2250/304 , A23V2250/264 , A23V2250/5118 , A23V2200/328 , A23V2200/332
摘要： The present invention relates generally to a method of blunting the postprandial glycemic response in a human by feeding an induced viscosity fiber system. The invention also relates to an induced viscosity fiber system and the liquid products that incorporate the induced viscosity fiber system. Further, the invention relates to a method of incorporating soluble fiber into a liquid product without the typical negative organoleptic or physical stability issues. The invention also relates to a method of inducing the feeling of fullness and satiety by feeding the induced viscosity fiber system.
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公开(公告)号：US09078846B2
公开(公告)日：2015-07-14
申请号：US13333949
申请日：2011-12-21
CPC分类号： A61K31/05 , A23K20/158 , A23K50/30 , A23L33/12 , A23L33/30 , A23L33/40 , A23V2002/00 , A61K9/00 , A61K31/20
摘要： Disclosed are nutritional formulations including predigested fats that can be administered to preterm infants, infants, toddlers, and children for improving tolerance, digestion, and absorption of nutrients and for reducing the incidence of necrotizing enterocolitis, colic, and short bowel syndrome. The predigested fats include fatty acid-containing monoglycerides and/or a fatty acid component.
摘要翻译： 公开了营养配方，其包括可以对早产儿，婴儿，幼儿和儿童施用的预消化脂肪，用于改善营养物质的耐受性，消化和吸收以及降低坏死性小肠结肠炎，绞痛和短肠综合征的发生率。 预先消化的脂肪包括含脂肪酸的单甘油酯和/或脂肪酸组分。
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7.发明申请METHODS FOR DECREASING THE INCIDENCE OF NECROTIZING ENTEROCOLITIS, COLIC, AND SHORT BOWEL SYNDROME IN AN INFANT, TODDLER, OR CHILD 有权减轻婴幼儿，儿童或儿童中消化系统感染，感染和短裤综合征的方法公开(公告)号：US20120172442A1
公开(公告)日：2012-07-05
申请号：US13333936
申请日：2011-12-21
CPC分类号： A61K31/05 , A23K20/158 , A23K50/30 , A23L33/12 , A23L33/30 , A23L33/40 , A23V2002/00 , A61K9/00 , A61K31/20
摘要： Disclosed are nutritional formulations including predigested fats that can be administered to preterm infants, infants, toddlers, and children for improving tolerance, digestion, and absorption of nutrients and for reducing the incidence of necrotizing enterocolitis, colic, and short bowel syndrome. The predigested fats include fatty acid-containing monoglycerides and/or a fatty acid component.
摘要翻译： 公开了营养配方，其包括可以对早产儿，婴儿，幼儿和儿童施用的预消化脂肪，用于改善营养物质的耐受性，消化和吸收以及降低坏死性小肠结肠炎，绞痛和短肠综合征的发生率。 预先消化的脂肪包括含脂肪酸的单甘油酯和/或脂肪酸组分。
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公开(公告)号：US20090162494A1
公开(公告)日：2009-06-25
申请号：US11962179
申请日：2007-12-21
申请人： Chron-Si Lai
发明人： Chron-Si Lai
摘要： Disclosed is a method of preparing a nutritional emulsion, said method comprising (a) forming an aqueous slurry, substantially free of fat, by combining a food grade surfactant with a polydextrose having an average degree of polymerization of at least about 10; (b) combining and homogenizing the aqueous slurry with fat and protein to form a nutritional emulsion having an aqueous phase comprising from about 10% to 100% by weight of the food grade surfactant and from about 10% to 100% by weight of the polydextrose, wherein the nutritional emulsion has a first viscosity of less than about 300 cps as measured at 20° C. and a second viscosity as measured at between about 0° C. and about 8° C. that is at least 50 cps higher than the first viscosity. The resulting nutritional emulsion may be further characterized by the presence of a V-complex formed by the combination of the food grade surfactant and the polydextrose. The nutritional emulsions develop a surprisingly thick and creamy texture when chilled prior to use.
摘要翻译： 公开了一种制备营养乳液的方法，所述方法包括（a）通过将食品级表面活性剂与平均聚合度至少为约10的聚右旋糖组合而形成基本上不含脂肪的水性浆料; （b）将含水浆料与脂肪和蛋白质结合并均化，以形成具有包含按重量计约10％至100％的食品级表面活性剂和约10％至100％重量的聚右旋糖的营养乳液 ，其中所述营养乳液在20℃下测得的第一粘度小于约300cps，在约0℃至约8℃之间测量的第二粘度为至少50cps，高于 第一粘度。 所得到的营养乳液的进一步特征在于存在由食品级表面活性剂和聚右旋糖组合形成的V-络合物。 营养乳液在使用前冷冻时会产生令人惊讶的厚实和奶油质地。
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9.发明申请METHODS OF USING GAMMA CYCLODEXTRIN TO CONTROL BLOOD GLUCOSE AND INSULIN SECRETION 失效使用GAMMA CYCLODEXTRIN控制血糖和胰岛素分泌的方法公开(公告)号：US20080254100A1
公开(公告)日：2008-10-16
申请号：US12133669
申请日：2008-06-05
申请人： Chron-Si Lai , JoMay Chow , Bryan W. Wolf
发明人： Chron-Si Lai , JoMay Chow , Bryan W. Wolf
IPC分类号： A61K9/00 , A61K31/724 , A61P3/10
CPC分类号： A61K31/724 , A23L2/02 , A23L29/35 , A23L33/10 , A23P10/28 , A23V2002/00 , A61K9/0056 , A61K9/0095 , A23V2250/5112 , A23V2200/332 , A23V2200/328 , A23V2250/54252 , A23V2250/61 , A23V2250/628 , A23V2250/606 , A23V2250/708 , A23V2250/1644 , A23V2250/5488 , A23V2250/6406 , A23V2250/702 , A23V2250/242 , A23V2250/712 , A23V2250/714 , A23V2250/6416 , A23V2250/54246 , A23V2250/28 , A23V2250/5432 , A23V2250/5054 , A23V2250/5062 , A23V2250/5114
摘要： Disclosed are methods of producing a blunted postprandial glycemic response in an individual, and/or reducing postprandial insulin secretion, said methods comprising administering to the individual a nutritional or other product comprising gamma-cyclodextrin. Also disclosed are similar other methods directed toward the use of such products to provide weight and appetite control, to normalize blood glucose levels in individuals with impaired glucose tolerance, to minimize nighttime hypoglycemia in diabetic and non-diabetic patients, to prevent reactive hypoglycemia in susceptible non-diabetics, to normalize blood glucose levels in individuals with gestational diabetes or impaired glucose tolerance during gestation, and/or to provide a prolonged glycemic response during exercise. The methods are based upon the discovery that gamma-cyclodextrins are rapidly metabolized and absorbed in the small intestine, but subsequently result in a surprisingly blunted postprandial glycemic response and reduced insulin secretion.
摘要翻译： 公开了在个体中产生平坦的餐后血糖反应和/或减少餐后胰岛素分泌的方法，所述方法包括向个体施用包含γ-环糊精的营养物或其它产品。 还公开了类似的其它方法，其目的在于使用这些产品提供体重和食欲控制，使葡萄糖耐量降低的个体的血糖水平正常化，以使糖尿病和非糖尿病患者的夜间低血糖最小化，以防止易感性的反应性低血糖 使非糖尿病患者在妊娠期间使妊娠糖尿病患者或葡萄糖耐量降低的血糖水平正常化，和/或在运动期间提供延长的血糖反应。 这些方法是基于发现γ-环糊精在小肠中快速代谢和吸收，但随后导致出乎意料的平坦的餐后血糖反应和胰岛素分泌减少。
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公开(公告)号：US20070141124A1
公开(公告)日：2007-06-21
申请号：US11642033
申请日：2006-12-19
申请人： Paul Johns , Chron-Si Lai
发明人： Paul Johns , Chron-Si Lai
IPC分类号： A61K47/00
CPC分类号： A23G4/20 , A23L29/10 , A23L29/20 , A23L29/231 , A23L29/256 , A23L29/27 , A23L29/272 , A23L33/17 , A23L33/40 , A61K9/107
摘要： Disclosed are induced viscosity nutritional emulsions comprising (A) protein having a protein-bound methionine sulfoxide content of 8% or less of the total protein-bound methionine, on a molar basis, (B) fat, and (C) an induced viscosity fiber system that provides the emulsion with a packaged viscosity of less than 300 cps and an induced viscosity following consumption of at least 300 cps, wherein the induced viscosity nutritional emulsion is an oil-in-water emulsion. It has been found that product stability is improved and shelf-life increased by selection of those protein sources having a low methionine sulfoxide content.
摘要翻译： 公开了诱导粘度营养乳液，其包含（A）蛋白质结合的甲硫氨酸亚砜含量为总蛋白质结合的甲硫氨酸的8％或更低（基于摩尔）的蛋白质（B）脂肪，和（C）诱导粘度纤维 系统，其提供具有小于300cps的包装粘度和消耗至少300cps的诱导粘度的乳液，其中诱导粘度营养乳液是水包油乳液。 已经发现，通过选择具有低甲硫氨酸亚砜含量的那些蛋白质源，产物稳定性提高并且保质期增加。
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