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    Ultra-high fiber supplement and method of reducing weight, cardiovascular risks and ingested toxins
    12.
    发明授权
    Ultra-high fiber supplement and method of reducing weight, cardiovascular risks and ingested toxins 有权
    超高纤维补充剂和降低体重，心血管风险和摄入毒素的方法

    公开(公告)号：US07977319B1

    公开(公告)日：2011-07-12

    申请号：US11395712

    申请日：2006-04-03

    申请人： Scott David Levine

    发明人： Scott David Levine

    IPC分类号： A01N43/04 ,  A61K31/70 ,  A23L2/00

    CPC分类号： A23C9/133 ,  A21D2/183 ,  A21D2/36 ,  A23C9/137 ,  A23C9/1542 ,  A23C9/1544 ,  A23G9/32 ,  A23G9/34 ,  A23G9/42 ,  A23L2/39 ,  A23L2/52 ,  A23L2/56 ,  A23L7/115 ,  A23L9/10 ,  A23L27/00 ,  A23L29/238 ,  A23L33/22 ,  A23V2002/00 ,  A23V2200/30 ,  A23V2200/328 ,  A23V2200/326 ,  A23V2200/306 ,  A23V2250/506 ,  A23V2250/5074

    摘要： An improved ultra-high fiber supplement that promotes satiety, caloric reduction, and weight loss. The supplement comprises guar, oat, psyllium, locust bean gum, pectin, green tea, multi-anthocyanadins, pyridoxine, and folic acid. The supplement can exist as a liquid, semi-solid, or solid comestible. It improves cardiovascular health and reduces cardiovascular inflammation and the risk of heart disease. The addition of antioxidants, including green tea, improves weight loss, and general and cardiovascular health. Also it reduces serum lipoprotein oxidation and risk of free-radical related diseases. Consumption of the supplement aids in reducing absorption and assimilation of ingested toxins. A method of providing an ultra-high fiber comestible that is highly palatable and can be used to supplement nutrition and to manage and prevent diet-related diseases is disclosed. Further embodiments increase fiber and other nutrients in the diet and helps manage and prevent all diet-related diseases.

    摘要翻译： 改进的超高纤维补充剂，可促进饱腹感，减少热量，减轻体重。 补品包括瓜尔胶，燕麦，欧车前，刺槐豆胶，果胶，绿茶，多花青素，吡哆醇和叶酸。 补充剂可以液体，半固体或固体食物存在。 它可以改善心血管健康，减少心血管疾病和心脏病的风险。 加入抗氧化剂，包括绿茶，可改善体重减轻，以及一般和心血管健康。 还可降低血清脂蛋白氧化和自由基相关疾病的风险。 补充剂的消耗有助于减少摄取的毒素的吸收和同化。 公开了一种提供高度可口的超高纤维食物的方法，其可用于补充营养和控制和预防饮食相关疾病。 进一步的实施方案增加饮食中的纤维和其他营养物质，并且帮助管理和预防所有与饮食有关的疾病。

    PARTICULATE FOOD COMPONENT
    14.
    发明申请
    PARTICULATE FOOD COMPONENT 审中-公开
    颗粒食品成分

    公开(公告)号：US20100136181A1

    公开(公告)日：2010-06-03

    申请号：US12596001

    申请日：2008-04-23

    申请人： Karin Eggenreich ,  Frederic Hariot ,  Martin Ulreich

    发明人： Karin Eggenreich ,  Frederic Hariot ,  Martin Ulreich

    IPC分类号： A23L1/00

    CPC分类号： A23C9/1315 ,  A23C9/133 ,  A23C9/1528 ,  A23C9/1544 ,  A23G3/54 ,  A23L19/09 ,  A23P10/35 ,  A23P20/10 ,  A23P20/11

    摘要： The invention relates to a particulate food constituent comprising a filling and a coating, characterised in that the filling is a food preparation which is free-flowing at room temperature and selected from the group consisting of fruit preparations, other preparations and mixtures thereof, and in that the coating consists of a layer consisting of a constituent selected from the group of suitable cocoa products, chocolate products, and hydrophobic food ingredients, especially optionally aromatised and/or dyed fats or fatty materials that have a minimum fat content of 80%, or mixtures thereof. The average particle diameter of the food constituent is between 6 and 18 mm, preferably between 8 and 11 nm.

    摘要翻译： 本发明涉及包含填充物和涂层的颗粒状食物成分，其特征在于所述填充物是在室温下自由流动并选自水​​果制剂，其它制剂及其混合物的食品制剂，以及 该涂层由选自合适的可可制品，巧克力产品和疏水性食品成分的组分组成的层组成，特别是任选地具有最低脂肪含量为80％的芳香化和/或染色的脂肪或脂肪材料，或 其混合物。 食物成分的平均粒径为6〜18mm，优选为8〜11nm。

    USE HYDROLYZED MEDIUM CONTAINING MICROORGANISMS MEDICINALLY
    17.
    发明申请
    USE HYDROLYZED MEDIUM CONTAINING MICROORGANISMS MEDICINALLY 审中-公开
    使用含有微生物的水解中药

    公开(公告)号：US20080102061A1

    公开(公告)日：2008-05-01

    申请号：US11970060

    申请日：2008-01-07

    申请人： Constantin Sobol ,  Yuzefa Sobol

    发明人： Constantin Sobol ,  Yuzefa Sobol

    IPC分类号： A61K35/74 ,  A61P15/02

    CPC分类号： A23C9/133 ,  A23L7/104 ,  A23L19/20 ,  A23L33/135 ,  A23L33/17 ,  A61K35/74 ,  A61K35/744 ,  A61K35/745 ,  A61K35/747 ,  Y02A50/401 ,  Y02A50/406 ,  Y02A50/471 ,  Y02A50/473

    摘要： A method for treating a vaginal disease by applying a hydrolyzed product in a variety of ways including preferably intravaginal, as well as oral, rectal, or transcutaneous administration, inhalation, intravenous or intraperitoneal injection. The product is produced by providing at least one solid plant product reduced to small pieces and mixed with sugar and a biocompatible liquid for fermentation at a temperature of between 15 and 55 degrees C. until its acidity reaches the range of 300 to 900 Terner degrees. Alternatively, the product is prepared by mixing in predetermined amounts of sprouted grains, biocompatible liquid inoculated with at least one from a variety of non-pathogenic microorganisms, vegetables, fruits, berries, high protein products, herbs, sugar, and a chemical element such as potassium. The mixture is then fermented at a selected temperature for a specified length of time to reach high acidity and high concentration of products of bacterial metabolism. This invention relates to a hydrolyzed medium used for the prevention of and treatment for urogenital infections, cancer and endometriosis.

    摘要翻译： 通过以各种方式施用水解产物，包括阴道内以及口服，直肠或经皮给药，吸入，静脉内或腹膜内注射来治疗阴道疾病的方法。 该产品通过提供至少一种固体植物产物，其被还原成小块并与糖混合，并在生物相容性液体中在15至55摄氏度的温度下进行发酵，直到其酸度达到300至900泰氏度的范围。 或者，通过将预定量的发芽谷物，接种有来自多种非致病微生物，蔬菜，水果，浆果，高蛋白产品，草药，糖和至少一种非致病性微生物的化学元素的生物相容性液体 作为钾。 然后将混合物在选定温度下发酵一段特定的时间以达到高酸度和高浓度的细菌代谢产物。 本发明涉及用于预防和治疗泌尿生殖器感染，癌症和子宫内膜异位症的水解培养基。

    Low-carbohydrate dairy product
    18.
    发明申请
    Low-carbohydrate dairy product 审中-公开
    低碳水化合物乳制品

    公开(公告)号：US20060057247A1

    公开(公告)日：2006-03-16

    申请号：US10939421

    申请日：2004-09-14

    申请人： Duc Nguyen ,  Catherine Pinchon-Baratier ,  Jamie Shepard ,  Barbara Gutierrez

    发明人： Duc Nguyen ,  Catherine Pinchon-Baratier ,  Jamie Shepard ,  Barbara Gutierrez

    IPC分类号： A23C9/12

    CPC分类号： A23C9/1422 ,  A23C9/133 ,  A23C2210/202

    摘要： A process for producing a low-carbohydrate dairy product comprising producing a low carbohydrate fermented dairy product, especially a fermented dairy product produced using ultrafiltered milk, a low carbohydrate or low glycemic sweetener, and a fruit preparation. This process takes advantage of the naturally acidic nature and enzymatic properties of yogurt-like product and specific mixing steps which produce a product having a suitable viscosity, pH and other organoleptic properties. A low carbohydrate dairy product, such as a fermented dairy product having less than 4.9% carbohydrate.

    摘要翻译： 一种生产低碳水化合物乳制品的方法，包括生产低碳水化合物发酵乳制品，特别是使用超滤乳，低碳水化合物或低升糖甜味剂和水果制剂生产的发酵乳制品。 该方法利用酸奶产品的天然酸性质和酶性质以及产生具有适当粘度，pH和其它感官特性的产品的特定混合步骤。 低碳水化合物乳制品，例如具有小于4.9％碳水化合物的发酵乳制品。

    Method for producing a food product, food product and barm for producing said product (variants)
    20.
    发明申请
    Method for producing a food product, food product and barm for producing said product (variants) 审中-公开
    生产所述产品（变体）的食品，食品和制药的方法，

    公开(公告)号：US20040175460A1

    公开(公告)日：2004-09-09

    申请号：US10482714

    申请日：2003-12-30

    发明人： Sergei Mikhailovich Zenovich

    IPC分类号： A23C009/12

    CPC分类号： A23G9/42 ,  A23C9/1203 ,  A23C9/1234 ,  A23C9/127 ,  A23C9/13 ,  A23C9/133 ,  A23C9/137 ,  A23C2220/204 ,  A23G9/363 ,  A23L33/135

    摘要： The invention relates to the food industry, particularly to the dairy industry, and can be used for putting into use some new food technologies and producing a large number of new food products noted for improved properties. The invention is directed to raising the physiological activity of food products, particularly of fermented milk products and to improving other properties thereof. In accordance with the invention, the proposed process for producing a product (variants) comprises: (1) combining a food base or at least one of its components with at least one physiologically acceptable carrier and/or with at least one its starting component, precursor; (2) combining the food base or at least one of its components with at least one microorganism or other biological system; (3) forming at least one nullcarrier-biocatalystnull system; (4) participation of at least part of the microorganisms and/or other biological systems of an immobilized biocatalyst in obtaining the final product due to metabolic processes, for example, due to microbial synthesis and/or transformation of the food base (substrate); (5) providing the presence of at least one formed immobilized biocatalyst in the composition of the product. The invention discloses also products obtained in accordance with the claimed process, that are called nullbiocatalyzed productsnull, as well as starters for obtaining such products.

    摘要翻译： 本发明涉及食品工业，特别是涉及乳制品工业，可用于投入使用一些新的食品技术，并且生产大量用于改进性能的新食品。 本发明旨在提高食品，特别是发酵乳制品的生理活性，改善其它性能。 根据本发明，所提出的产品生产方法（变体）包括：（1）将食物基质或其至少一种组分与至少一种生理学上可接受的载体和/或其至少一种起始组分， 前体 （2）将食物基质或其至少一种组分与至少一种微生物或其他生物系统组合; （3）形成至少一种“载体 - 生物催化剂”体系; （4）由于代谢过程，例如由于微生物合成和/或转化食物基质（底物），至少部分固定化生物催化剂的微生物和/或其他生物体系参与获得最终产物。 （5）在产品的组合物中提供至少一种形成的固定化生物催化剂的存在。 本发明还公开了根据所要求保护的方法获得的称为“生物催化产物”的产品，以及用于获得这种产品的起动器。