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公开(公告)号：US20050042329A1
公开(公告)日：2005-02-24
申请号：US10642870
申请日：2003-08-18
Applicant: James Chmura , Kent Cipollo , Louis Ndife , Karin Ostrom
Inventor： James Chmura , Kent Cipollo , Louis Ndife , Karin Ostrom
CPC classification number: A23L2/52 , A23L33/16 , A23L33/185 , A23L33/40 , A23V2002/00 , Y10S426/801 , A23V2250/5488 , A23V2250/1578
Abstract: Disclosed are calcium fortified, soy-based, infant nutritional formulas, including powder, liquid, or concentrate embodiments comprising per 100 kcal of formula (A) lipid, preferably up to about 8.0 g, (B) carbohydrate, preferably from about 8.0 g to about 16.0 g, (C) phytase-treated soy protein, preferably up to about 3.5 g and (D) calcium, preferably up to about 90 mg of calcium; wherein the nutritional formula is an infant formula having a calcium to lipid weight ratio of from about 0.002 to about 0.020, and wherein the formula contains not more than about 8.4 mg phytic acid per 100 kcal of formula. It has been found that these calcium-fortified, phytase-treated, soy-based, nutritional formulas provide for softer stools in infant populations, especially as compared to infants fed with other soy-based formulas including commercial soy formulas as well as soy based formulas derived from dephytinization methods other than phytase treatment, e.g., ion exchange.
Abstract translation: 公开了钙强化的大豆基的婴儿营养配方，包括粉末，液体或浓缩物实施方案，其包含每100kcal式（A）脂质，优选至多约8.0g（B）碳水化合物，优选约8.0g至 约16.0g，（C）植酸酶处理的大豆蛋白，优选至多约3.5g和（D）钙，优选至多约90mg的钙; 其中所述营养配方是具有约0.002至约0.020的钙与脂质重量比的婴儿配方，并且其中所述配方包含不超过约8.4mg植酸/ 100kcal配方。 已经发现，这些钙强化植酸酶处理的大豆基营养配方提供了婴幼儿的较软的粪便，特别是与喂养其他大豆基配方的婴儿相比，其中包括商业大豆配方以及大豆基配方 衍生自植酸酶处理以外的脱氢方法，例如离子交换。
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公开(公告)号：US20050031736A1
公开(公告)日：2005-02-10
申请号：US10872285
申请日：2004-09-15
Applicant: Minhthy Nguyen , Bruce Blidner , Kent Cipollo
Inventor： Minhthy Nguyen , Bruce Blidner , Kent Cipollo
Abstract: In accordance with the present invention, it has been discovered that the addition of lutein compounds to thermally processed nutritionals brightens the nutritional resulting in a more appealing color. Thermally processed liquid and powder nutritionals typically present brown and gray hues in the final color, which negatively impact the overall appeal of the nutritional. The inventors have discovered that the lutein compounds eliminate the gray and brown hues without imparting the relatively strong yellow color typically associated with lutein compounds. Additionally, the nutritionals possess long term color stability.
Abstract translation: 根据本发明，已经发现向热加工的营养物质中加入叶黄素化合物增强了营养，从而产生更吸引人的颜色。 热处理的液体和粉末营养品通常以最终颜色呈现棕色和灰色色调，这对营养的整体吸引力产生负面影响。 本发明人已经发现，叶黄素化合物消除灰色和棕色色调，而不会赋予通常与叶黄素化合物相关的较强黄色。 另外，营养品具有长期的颜色稳定性。
