公开(公告)号：US09259024B2

公开(公告)日：2016-02-16

申请号：US13122574

申请日：2009-10-12

Applicant: Yadilka Maldonado ,  William C. Smith ,  Minhthy Nguyen

Inventor： Yadilka Maldonado ,  William C. Smith ,  Minhthy Nguyen

IPC: A23L1/29 ,  A23L1/305

CPC classification number: A23L1/296 ,  A23L33/18 ,  A23L33/185 ,  A23L33/40 ,  A23V2002/00 ,  A23V2250/5488 ,  A23V2200/32

Abstract: Compositions and methods relating to high caloric enteral formulations are disclosed herein. The invention provides a dietary composition comprising hydrolyzed soy protein and having a low viscosity and acceptable shelf life. Methods of using the dietary compositions of the invention are also disclosed.

Abstract translation: 本文公开了与高热量肠内制剂有关的组合物和方法。 本发明提供包含水解大豆蛋白并具有低粘度和可接受保质期的饮食组合物。 还公开了使用本发明的饮食组合物的方法。

公开(公告)号：US20110183900A1

公开(公告)日：2011-07-28

申请号：US13122574

申请日：2009-10-12

Applicant: Yadilka Maldonado ,  William C. Smith ,  Minhthy Nguyen

Inventor： Yadilka Maldonado ,  William C. Smith ,  Minhthy Nguyen

IPC: A61K38/16 ,  A61P3/02

CPC classification number: A23L1/296 ,  A23L33/18 ,  A23L33/185 ,  A23L33/40 ,  A23V2002/00 ,  A23V2250/5488 ,  A23V2200/32

Abstract: Compositions and methods relating to high caloric enteral formulations are disclosed herein. The invention provides a dietary composition comprising hydrolyzed soy protein and having a low viscosity and acceptable shelf life. Methods of using the dietary compositions of the invention are also disclosed.

Abstract translation: 本文公开了与高热量肠内制剂有关的组合物和方法。 本发明提供包含水解大豆蛋白并具有低粘度和可接受保质期的饮食组合物。 还公开了使用本发明的饮食组合物的方法。

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

IPC: A23L1/275 ,  A23L1/29 ,  A23L1/30

CPC classification number: A23L33/40 ,  A23L5/44

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。