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    MAGNESIUM COMPOSITIONS AND USES THEREOF
    54.
    发明申请
    MAGNESIUM COMPOSITIONS AND USES THEREOF 有权
    镁组合物及其用途

    公开(公告)号：US20080248100A1

    公开(公告)日：2008-10-09

    申请号：US12054373

    申请日：2008-03-24

    Applicant: Guosong Liu ,  Fei Mao

    Inventor： Guosong Liu ,  Fei Mao

    IPC: A61K35/20 ,  A61K9/28 ,  A61K31/194 ,  A61P25/28 ,  A23C9/152 ,  A23L1/05 ,  A23L1/304

    CPC classification number: A61K31/191 ,  A23L33/15 ,  A23L33/16 ,  A23V2002/00 ,  A61K8/19 ,  A61K9/0019 ,  A61K9/0053 ,  A61K9/0073 ,  A61K9/20 ,  A61K9/48 ,  A61K31/194 ,  A61K33/06 ,  A61K33/14 ,  A61K35/20 ,  A61K45/06 ,  A61Q15/00 ,  A61K2300/00 ,  A23V2250/161 ,  A23V2200/322

    Abstract: A composition for administration to a subject, such as oral administration to a subject, for example, has been provided. Such a composition may comprise at least one magnesium-counter ion compound. A magnesium-counter ion composition described herein may be useful for any of a variety of applications provided herein, such as maintaining, enhancing, and/or improving health, nutrition, and/or another condition of a subject, and/or cognitive, learning, and/or memory function. A magnesium-counter ion composition provided herein may be useful for administration to a subject presenting magnesium deficiency, mild cognitive impairment, Alzheimer's disease, attention deficit hyperactivity disorder, ALS, Parkinson's disease, diabetes, migraine, anxiety disorder, mood disorder, and/or hypertension. A kit, method, and other associated technology are also provided.

    Abstract translation: 已经提供了用于给予受试者的组合物，例如对受试者的口服给药。 这种组合物可以包含至少一种镁 - 抗衡离子化合物。 本文所述的镁 - 抗衡离子组合物可用于本文提供的各种应用中的任何一种，例如维持，增强和/或改善受试者的健康，营养和/或另一种状况，和/或认知学习 ，和/或记忆功能。 本文提供的镁 - 抗衡离子组合物可用于给予呈现镁缺乏症，轻度认知障碍，阿尔茨海默氏病，注意缺陷多动障碍，ALS，帕金森病，糖尿病，偏头痛，焦虑症，情绪障碍和/或 高血压。 还提供了套件，方法和其他相关技术。

    Weight management with sugars, insoluble hygroscopic substances, and water
    56.
    发明申请
    Weight management with sugars, insoluble hygroscopic substances, and water 审中-公开
    用糖，不溶性吸湿物质和水进行体重管理

    公开(公告)号：US20080160152A1

    公开(公告)日：2008-07-03

    申请号：US11648960

    申请日：2007-01-03

    Applicant: Keith Earl Kenyon

    Inventor： Keith Earl Kenyon

    IPC: A23L1/05

    CPC classification number: A23K50/48 ,  A21D2/181 ,  A21D13/80 ,  A23K20/163 ,  A23L27/33 ,  A23L27/34 ,  A23L29/262 ,  A23L33/24 ,  A23V2002/00 ,  A23V2200/30 ,  A23V2250/5108 ,  A23V2250/60 ,  A23V2250/6402

    Abstract: This disclosure is about making pastry without flour by combining sugar, a zero calories, zero glycemia, cellulosic dietary fiber gel called Z-Trim, water and mixing the three together to substitute for ordinary flour. It thus is formed into a batter that takes the place of a complex carbohydrate, or flour, which is a solid so cannot be a batter by itself. Any sugar can accomplish this but sucrose is the prime embodiment, however erythritol is a sugar alcohol of virtually zero calories, zero glycemia, so merits special attention. Protein powder including the isolates of soy and whey is also included but it is inferior to Z-Trim.

    Abstract translation: 本公开是通过将糖，零卡路里，零血糖，称为Z-Trim的纤维素膳食纤维凝胶，水混合在一起来代替普通面粉来制造不含面粉的糕点。 因此，它被形成为取代复合碳水化合物或面粉的面糊，该面团是固体，因此本身不能是面糊。 任何糖可以实现这一点，但是蔗糖是主要的实施方案，然而赤藓醇是几乎零卡路里的糖醇，零血糖，因此值得特别注意。 包括大豆和乳清分离物的蛋白质粉末也包括在内，但不如Z-Trim。

    Sauces comprising dietary fiber gel
    58.
    发明申请
    Sauces comprising dietary fiber gel 审中-公开
    酱油包含膳食纤维凝胶

    公开(公告)号：US20070259072A1

    公开(公告)日：2007-11-08

    申请号：US11825712

    申请日：2007-07-09

    Applicant: Triveni Shukla

    Inventor： Triveni Shukla

    IPC: A23L1/302 ,  A23L1/05

    CPC classification number: A23L23/00 ,  A23L29/20 ,  A23L33/22 ,  A23V2002/00 ,  A23V2200/332 ,  A23V2200/124 ,  A23V2250/50

    Abstract: According to the present invention, fat and caloric content of sauces can be reduced by the replacement of a portion fat content normally found in sauces with an equal amount of dietary fiber. The result is that fat and caloric content of sauces can be manipulated with minimal effect on taste and texture. Furthermore, the sauces can further comprise functional foods that increase health and nutritional benefits of the sauces. The functional foods can be added individually, and in any combination thereof. Hence, in addition to reducing fat and caloric content of sauces by replacing a portion of fat with dietary fiber gel, additional health benefits can be achieved with compositions that include functional foods.

    Abstract translation: 根据本发明，可以通过用等量的膳食纤维代替通常在酱汁中发现的部分脂肪含量来减少酱汁的脂肪和热量含量。 结果是可以对酱汁的脂肪和热量含量进行操作，对味道和质地的影响最小。 此外，调味汁还可以包含增加调味汁的健康和营养益处的功能食品。 功能性食品可以单独添加，也可以任意组合添加。 因此，除了通过用膳食纤维凝胶代替一部分脂肪来减少酱汁的脂肪和热量外，还可以通过包括功能性食品的组合物实现另外的健康益处。

    VEGETABLE FAT REPLACEMENT IN MEAT PRODUCTS
    59.
    发明申请
    VEGETABLE FAT REPLACEMENT IN MEAT PRODUCTS 审中-公开
    肉类产品中的蔬菜脂肪替代品

    公开(公告)号：US20070116849A1

    公开(公告)日：2007-05-24

    申请号：US11557347

    申请日：2006-11-07

    Applicant: Eva Tornberg ,  Ingegerd Sjoholm

    Inventor： Eva Tornberg ,  Ingegerd Sjoholm

    IPC: A23L1/05

    CPC classification number: A23L13/426 ,  A23L29/231 ,  A23L33/21

    Abstract: The present invention relates to a process for the preparation of a fat replacement to be used in food compositions, in particular meat containing food compositions, comprising a step where a vegetable fiber is heat treated in order to de-activate pectin methylesterase, and prevent the de-esterification of pectins in the vegetable fiber maintaining the methoxyl pectin therein, having a degree of esterification of at least 50%.

    Abstract translation: 本发明涉及一种用于制备用于食品组合物，特别是含肉食品组合物的脂肪替代物的方法，其包括将植物纤维热处理以除去果胶甲酯酶的步骤，并防止 植物纤维中果胶的脱酯化，维持其中的甲氧基果胶，酯化度至少为50％。

    Shelf stable meltable particulate food product
    60.
    发明授权
    Shelf stable meltable particulate food product 有权
    搁板稳定的可熔颗粒食品

    公开(公告)号：US07186432B2

    公开(公告)日：2007-03-06

    申请号：US10649825

    申请日：2003-08-28

    Applicant: Jack William Maegli ,  Dustan Theodore Doud ,  Ellen Kay Morgan ,  Susan Mary Bischel

    Inventor： Jack William Maegli ,  Dustan Theodore Doud ,  Ellen Kay Morgan ,  Susan Mary Bischel

    IPC: A23L1/05

    CPC classification number: A23C19/093 ,  A23C20/00 ,  A23L7/122 ,  A23V2002/00 ,  A23V2250/6406 ,  A23V2250/54246 ,  A23V2250/194

    Abstract: A savory, shelf-stable, particulate, meltable, food-grade plasticized composition is disclosed, having a water activity Aw of 0.70 or below. The composition is an oil-in-water emulsion of: a protein that forms a thermally reversible meltable gel, plasticizer components to solubilize the protein, comprising a polyol plasticizer and a non-polyol plasticizer, a level of an edible oil component sufficient to provide proper texture, mouthfeel, and melt characteristics to the plasticized composition, and a savory flavoring component, and typically comprises 10–30 wt-% protein, 15–50 wt-% plasticizer component, including, based upon the total weight of the composition, 10–40 wt-% polyol plasticizer and 3–15 wt-% non-polyol plasticizer, 10–40 wt-% oil component, 5–25 wt-% moisture, and 10–40 wt-% flavor characterizing component.

    Abstract translation: 公开了具有0.70以下的水分活度的咸味，稳定的，颗粒状，可熔化的食品级增塑组合物。 组合物是水包油乳液，其形成热可逆性可熔融凝胶的蛋白质，用于增溶蛋白质的增塑剂组分，其包含多元醇增塑剂和非多元醇增塑剂，足以提供 通常包含10-30重量％的蛋白质，15-50重量％的增塑剂组分，包括基于组合物的总重量的增塑剂组分， 10-40重量％多元醇增塑剂和3-15重量％非多元醇增塑剂，10-40重量％油组分，5-25重量％水分和10-40重量％风味特征组分。

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