公开(公告)号：EP3657966A1

公开(公告)日：2020-06-03

申请号：EP18753510.9

申请日：2018-07-24

申请人： Abbott Laboratories

发明人： EREN, Necla ,  LAPLANTE, Timothy ,  WEARLY, Douglas ,  PATEL, Nalini

IPC分类号： A23P10/28 ,  A23L33/00 ,  A23L33/115 ,  A23L33/17 ,  A23L33/125 ,  A61K9/00 ,  A61K9/20

公开(公告)号：EP2061348A2

公开(公告)日：2009-05-27

申请号：EP07842026.2

申请日：2007-09-07

申请人： ABBOTT LABORATORIES

发明人： ATKINSON, Judith, R. ,  EDENS, Neile ,  DEWILLE, Normanella, T. ,  MAZER, Terry ,  YOSICK, Kelley, J. ,  OGILVIE, Allison ,  WEARLY, Douglas

IPC分类号： A23L1/29 ,  A23L1/00 ,  A23L1/164

CPC分类号： A23L7/126 ,  A23L7/122 ,  A23P20/12 ,  A23P20/18 ,  A23P20/20 ,  A23V2002/00 ,  A23V2200/22 ,  A23V2200/328 ,  A23V2250/606

摘要： The present invention provides a food product comprising: a formed reduced glycemic response cereal component; and a non-sticky reduced glyccmic response sweetener coating over the formed cereal component, the sweetener coating comprising: a first sticky layer comprising at least about 30% fructose (of the total sweetener coating); a second less sticky layer having a DE value of about 60 or less and comprising up to about 17% fructose and at least about 1% non-fructose carbohydrates (of the total sweetener coating); and third layer comprising crystalline fructose. The present invention also provides a process for forming the sweetener coating over the formed cereal component comprising the following steps: (a) providing a formed cereal component having thereon a first sticky layer comprising fructose; (b) forming over the first sticky layer a less sticky second layer comprising non- fructose carbohydrates and optionally fructose; and (c) applying crystalline fructose over the second layer.

公开(公告)号：EP3151686A2

公开(公告)日：2017-04-12

申请号：EP15794356.4

申请日：2015-06-03

申请人： ABBOTT LABORATORIES

发明人： BAXTER, Jeffrey ,  BLUMBERG, Rachel ,  CHAPMAN, Timothy ,  DEWILLE, Normanella ,  LOWE, Kelley ,  PATEL, Gaurav ,  WEARLY, Douglas

IPC分类号： A23L33/185 ,  A23L2/66 ,  A23J3/14

CPC分类号： A23L2/66 ,  A23L33/185 ,  A23L33/19 ,  A23V2002/00

摘要： Potato protein, in combination with other vegetable proteins, replaces a portion of the total protein in a nutrition drink or 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 reduced without adversely affecting its other desirable properties such as nutritional value, stability, solubility, clarity, taste, and mouthfeel.

摘要翻译： 马铃薯蛋白与其他植物蛋白结合替代营养饮料中的一部分蛋白质，或用于口服消费的摇动剂或其它营养组合物。 通过适当选择这些蛋白质的类型和量，可以降低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，溶解性，清晰度，味道和口感。

公开(公告)号：EP3082467A1

公开(公告)日：2016-10-26

申请号：EP14828612.3

申请日：2014-12-18

申请人： Abbott Laboratories

发明人： LOWE, Kelley ,  CHAPMAN, Timothy ,  DEWILLE, Normanella ,  WEARLY, Douglas

IPC分类号： A23L33/10 ,  A23L33/17

CPC分类号： A23L33/40 ,  A23L29/015 ,  A23L33/10 ,  A23L33/115 ,  A23L33/12 ,  A23L33/17 ,  A23L33/18 ,  A23L33/185 ,  A23L33/19 ,  A23V2002/00

摘要： A translucent, high acid, low viscosity, high caloric density liquid nutritional composition and methods of making the liquid nutritional composition are provided. The liquid nutritional composition is translucent and has a viscosity of 25 to 100 centipoise, a caloric density of 50 to 200 kcal per 100 mL, and a pH of 2 to 4.6.

公开(公告)号：EP3082453A1

公开(公告)日：2016-10-26

申请号：EP14815197.0

申请日：2014-12-09

申请人： Abbott Laboratories

发明人： WEARLY, Douglas ,  JOHNS, Paul ,  DEWILLE, Normanella ,  BLUMBERG, Rachel ,  BAXTER, Jeffrey

IPC分类号： A23L3/3454

CPC分类号： A23L2/66 ,  A23L2/52 ,  A23L33/115 ,  A23L33/125 ,  A23L33/185 ,  A23L33/19 ,  A23L33/40 ,  A23V2002/00

摘要： 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.

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

申请人： ABBOTT LABORATORIES

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

IPC分类号： A23L3/18

CPC分类号： A23L3/18 ,  A23L3/015 ,  A23L3/3571 ,  A23P30/20 ,  A23V2002/00 ,  A23V2300/16

摘要： 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：EP2911532A1

公开(公告)日：2015-09-02

申请号：EP13785808.0

申请日：2013-10-24

申请人： Abbott Laboratories ,  Abbott GmbH & Co. KG

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

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

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

摘要： 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.