公开(公告)号：EP2934186A1

公开(公告)日：2015-10-28

申请号：EP13817819.9

申请日：2013-12-18

Applicant: ABBOTT LABORATORIES

Inventor： VURMA, Mustafa ,  BARRETT-REIS, Bridget ,  MAZER, Terrence ,  COMMARE, Coryn ,  HRONCICH, Maggie ,  BOFF, Jeffrey

IPC: A23L1/30 ,  A23L1/305 ,  A23L1/29 ,  A61K36/282 ,  A61P39/06

CPC classification number: A61K36/28 ,  A23L33/105 ,  A23L33/115 ,  A23L33/12 ,  A23L33/15 ,  A23L33/16 ,  A23L33/18 ,  A23L33/40 ,  A23V2002/00 ,  A23V2200/30 ,  A23V2250/0612 ,  A23V2250/1588 ,  A23V2250/1592 ,  A23V2250/16 ,  A23V2250/1614 ,  A23V2250/1626 ,  A23V2250/1642 ,  A23V2250/211 ,  A23V2250/304 ,  A23V2250/5054 ,  A23V2250/5118 ,  A23V2250/54246 ,  A23V2250/641 ,  A23V2250/702 ,  A23V2250/7044 ,  A23V2250/7046 ,  A23V2250/7056 ,  A23V2250/706 ,  A23V2250/71 ,  A23V2250/712 ,  A23V2250/72

Abstract: The present invention is directed to concentrated liquid human milk fortifiers using extensively hydrolyzed casein as a protein source, a stabilizer system comprising octenyl succinic anhydride modified corn starch in combination with a low acyl gellan gum, and the carotenoid lutein.

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.

公开(公告)号：EP2897472A1

公开(公告)日：2015-07-29

申请号：EP13771718.7

申请日：2013-09-20

Applicant: ABBOTT LABORATORIES

Inventor： WALTON, Joseph ,  STEPP, Emily ,  DEVITT-MAICHER, Amy ,  WOLF, David ,  MUSTAD, Vikkie ,  BAXTER, Jeffrey ,  MAZER, Terrence ,  MARCHIO, Amy

IPC: A23L1/30 ,  A61K9/00 ,  A61K31/19 ,  A61P21/00

CPC classification number: A61K31/19 ,  A23L2/38 ,  A23L2/66 ,  A23L33/12 ,  A23L33/16 ,  A23L33/18 ,  A23L33/185 ,  A23L33/19 ,  A23L33/21 ,  A23V2002/00 ,  A61K9/0095 ,  A61K31/202 ,  A61K31/22 ,  A61K31/7004 ,  A61K31/702 ,  A61K31/715 ,  A61K31/736 ,  A61K33/00 ,  A61K33/06 ,  A61K33/42 ,  A61K36/28 ,  A61K36/286 ,  A61K36/31 ,  A61K36/48 ,  A61K36/889 ,  A61K36/899 ,  A61K38/011 ,  A61K38/018 ,  A61K38/28 ,  A61K2300/00

Abstract: Disclosed are nutritional compositions, and methods of using and making the nutritional compositions, that include calcium beta-hydroxy-beta-methylbutyrate and protein. The calcium beta-hydroxy-beta-methylbutyrate is in sequestered or ion-exchanged form to reduce the interaction of the calcium with the protein in the nutritional composition and improve the overall stability of the nutritional composition.

Abstract translation: 公开了营养组合物，以及使用和制备营养组合物的方法，其包括β-羟基-β-甲基丁酸钙和蛋白质。 β-羟基-β-甲基丁酸钙是螯合或离子交换形式，以减少营养组合物中钙与蛋白质的相互作用，并提高营养组合物的整体稳定性。

公开(公告)号：EP2983501A1

公开(公告)日：2016-02-17

申请号：EP14718489.9

申请日：2014-03-12

Applicant: ABBOTT LABORATORIES

Inventor： WEARLY, Douglas ,  LAU, Eik-Lang ,  MAZER, Terrence ,  DEWILLE, Normanella ,  KATZ, Gary ,  FOX, Wendy

IPC: A23L3/18

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.

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

IPC: A23C9/15 ,  A23L2/66 ,  A23L1/29 ,  A61K38/01

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。

公开(公告)号：EP2931068A1

公开(公告)日：2015-10-21

申请号：EP13819116.8

申请日：2013-12-13

Applicant: ABBOTT LABORATORIES ,  Abbott GmbH & Co. KG

Inventor： MAZER, Terrence ,  KESSLER, Thomas

IPC: A23P1/12 ,  A23L1/00 ,  B01F3/08

CPC classification number: A23P1/12 ,  A23L33/40 ,  A23L35/10 ,  A23P10/40 ,  A23P30/20 ,  A23V2002/00 ,  B01F3/0807 ,  B01F7/00641 ,  B01F7/082 ,  B01F7/105

Abstract: A method of producing an emulsion and an extrudate for a powdered nutritional product is provided. The method includes utilizing an extruder (10) that contains a high shear element (32) positioned within the barrel of the extruder (20). The use of a high shear element (32) positioned within the barrel of the extruder (20) allows both emulsification and extrusion of the ingredients to occur within the barrel of the extruder (20). A first portion of ingredients comprising a slurry is processed by the high shear element (32) to form an emulsion. The emulsion is then combined with a second portion of ingredients and extruded to form an extrudate for the desired powdered nutritional product. In some embodiments, the high shear element (32) may comprise a shearing disc or a pair of shearing discs. The extruder (10) may comprise a single screw extruder, a twin screw extruder, or any other suitable type of extruder.

公开(公告)号：EP2911532A1

公开(公告)日：2015-09-02

申请号：EP13785808.0

申请日：2013-10-24

Applicant: Abbott Laboratories ,  Abbott GmbH & Co. KG

Inventor： MAZER, Terrence ,  KESSLER, Thomas ,  DEWILLE, Normanella ,  WEARLY, Douglas ,  HEO, Youngsuk ,  WESTEDT, Ulrich ,  KATZ, Gary ,  LAU, Eik-Lang

IPC: A23P1/02 ,  A23C11/00 ,  A23C13/12 ,  A23L2/39 ,  A23P1/12

CPC classification number: A23L2/395 ,  A23L3/44 ,  A23L33/15 ,  A23L33/155 ,  A23L33/40 ,  A23P10/22 ,  A23P10/25 ,  A23P30/20 ,  A23V2002/00

Abstract: Extruded nutritional powders and methods of manufacturing the extruded nutritional powders, including extruded infant nutritional powders and extruded adult nutritional powders are provided. The processes utilize an extruder that is capable of internally mixing and emulsifying protein, and optionally, a carbohydrate with fat and water into an emulsion that can be dried into a powder having equivalent fat separation and dispersibility as compared to spray dried powders.