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    Delivery System For Low Calorie Bulking Agents
    1.
    发明申请
    Delivery System For Low Calorie Bulking Agents 失效
    低热量膨胀剂的输送系统

    公开(公告)号：US20110244083A1

    公开(公告)日：2011-10-06

    申请号：US13161177

    申请日：2011-06-15

    申请人： Wen-Sherng Chen ,  John Westcott Finley ,  Bruce Campbell ,  Ariel Cudia

    发明人： Wen-Sherng Chen ,  John Westcott Finley ,  Bruce Campbell ,  Ariel Cudia

    IPC分类号： A23L1/308 ,  A23P1/04

    CPC分类号： A21D2/36 ,  A21D2/18 ,  A23L7/109 ,  A23L7/115 ,  A23P10/30 ,  A23P10/35 ,  A23V2002/00 ,  A23V2200/224 ,  A23V2250/18 ,  A23V2250/54

    摘要： The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber/lipid complex within a protein compound as an outer layer. In effect, the present invention provides a delivery system for edible fibers wherein the moisture absorption by the edible fibers can be controlled. Using the encapsulated fiber of this invention, the absorption of water by the edible fiber (and thus the swelling of the edible fiber) can be effectively delayed until the encapsulated fiber reaches the stomach and normal digestive processes begin.

    摘要翻译： 本发明一般涉及涂覆有脂质化合物的低热量填充剂（例如，纤维素，淀粉，麸皮，葡聚糖，水胶体等）以形成碱或内层，然后将纤维/脂质复合物包封在蛋白质 化合物作为外层。 实际上，本发明提供了可食用纤维的输送系统，其中可控制食用纤维的吸湿性。 使用本发明的包封的纤维，可以有效地延迟可食用纤维对水的吸收（因此可食用纤维的溶胀），直到包封的纤维达到胃并开始正常的消化过程。

    Delivery system for low calorie bulking agents
    2.
    发明授权
    Delivery system for low calorie bulking agents 有权
    低卡路里补充剂的配送系统

    公开(公告)号：US07981453B2

    公开(公告)日：2011-07-19

    申请号：US11025462

    申请日：2004-12-29

    申请人： Wen-Sherng Chen ,  John Westcott Finley ,  Bruce Campbell ,  Ariel Cudia

    发明人： Wen-Sherng Chen ,  John Westcott Finley ,  Bruce Campbell ,  Ariel Cudia

    IPC分类号： A23L1/00

    CPC分类号： A21D2/36 ,  A21D2/18 ,  A23L7/109 ,  A23L7/115 ,  A23P10/30 ,  A23P10/35 ,  A23V2002/00 ,  A23V2200/224 ,  A23V2250/18 ,  A23V2250/54

    摘要： The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber/lipid complex within a protein compound as an outer layer. In effect, the present invention provides a delivery system for edible fibers wherein the moisture absorption by the edible fibers can be controlled. Using the encapsulated fiber of this invention, the absorption of water by the edible fiber (and thus the swelling of the edible fiber) can be effectively delayed until the encapsulated fiber reaches the stomach and normal digestive processes begin.

    摘要翻译： 本发明一般涉及涂覆有脂质化合物的低热量填充剂（例如，纤维素，淀粉，麸皮，葡聚糖，水胶体等）以形成碱或内层，然后将纤维/脂质复合物包封在蛋白质 化合物作为外层。 实际上，本发明提供了可食用纤维的输送系统，其中可控制食用纤维的吸湿性。 使用本发明的包封的纤维，可以有效地延迟可食用纤维对水的吸收（因此可食用纤维的溶胀），直到包封的纤维达到胃并开始正常的消化过程。

    Delivery system for low calorie bulking agents
    3.
    发明授权
    Delivery system for low calorie bulking agents 失效
    低卡路里补充剂的配送系统

    公开(公告)号：US08216621B2

    公开(公告)日：2012-07-10

    申请号：US13161177

    申请日：2011-06-15

    申请人： Wen-Sherng Cheng ,  John Westcott Finley ,  Bruce Campbell ,  Ariel Cudia

    发明人： Wen-Sherng Cheng ,  John Westcott Finley ,  Bruce Campbell ,  Ariel Cudia

    IPC分类号： A23L1/00

    CPC分类号： A21D2/36 ,  A21D2/18 ,  A23L7/109 ,  A23L7/115 ,  A23P10/30 ,  A23P10/35 ,  A23V2002/00 ,  A23V2200/224 ,  A23V2250/18 ,  A23V2250/54

    摘要： The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber/lipid complex within a protein compound as an outer layer. In effect, the present invention provides a delivery system for edible fibers wherein the moisture absorption by the edible fibers can be controlled. Using the encapsulated fiber of this invention, the absorption of water by the edible fiber (and thus the swelling of the edible fiber) can be effectively delayed until the encapsulated fiber reaches the stomach and normal digestive processes begin.

    摘要翻译： 本发明一般涉及涂覆有脂质化合物的低热量填充剂（例如，纤维素，淀粉，麸皮，葡聚糖，水胶体等）以形成碱或内层，然后将纤维/脂质复合物包封在蛋白质 化合物作为外层。 实际上，本发明提供了可食用纤维的输送系统，其中可控制食用纤维的吸湿性。 使用本发明的包封的纤维，可以有效地延迟可食用纤维对水的吸收（因此可食用纤维的溶胀），直到包封的纤维达到胃并开始正常的消化过程。

    Volatile distillate by-product of mint oil that promotes absorption and/or bioavailability of compounds of bio-medical and nutritional interest
    6.
    发明授权
    Volatile distillate by-product of mint oil that promotes absorption and/or bioavailability of compounds of bio-medical and nutritional interest 有权
    薄荷油的挥发性馏出物副产物，促进生物医学和营养兴趣化合物的吸收和/或生物利用度

    公开(公告)号：US08445037B2

    公开(公告)日：2013-05-21

    申请号：US12607617

    申请日：2009-10-28

    申请人： John Westcott Finley ,  John Weldon Finley ,  Igor Mezine ,  James M. Kehrer, II ,  Robert J. Justice, II

    发明人： John Westcott Finley ,  John Weldon Finley ,  Igor Mezine ,  James M. Kehrer, II ,  Robert J. Justice, II

    IPC分类号： A61K36/53

    CPC分类号： A61K47/46 ,  A61K31/122 ,  A61K36/534 ,  A61K45/06 ,  A61K47/06 ,  A61K47/08 ,  A61K47/10 ,  A61K2300/00

    摘要： Disclosed is an adjuvant for improving the bioavailability of bioactive compositions. The adjuvant is prepared from a byproduct of mint flavor production. In vitro and in vivo testing confirms effectiveness. The adjuvant contains a mixture of compounds which is effective to improve the oral bioavailability of a bioactive composition normally having limited absorptivity, and it comprises a mixture of nonpolar compounds and compounds with some polar characteristics. In preferred form the nonpolar compounds comprise compounds selected from a group that includes terpene hydrocarbons and terpene derivatives and the compounds with some polar characteristics comprise compounds selected from a group that includes aldehydes, alcohols and ketones. The preferred compositions will have a ratio of nonpolar compounds and compounds with some polar characteristics is within the range of from 5:1 to 20:1. The adjuvants can enhance delivery of CoQ10 and other bioactive compositions, such as carotenoids (e.g., β-carotene), curcuminoids, lycopene, resveratrol, flavonoids and other phenolic compounds, organosulfur compounds, saponins, sterols, stanols, and mixtures of at least two of these, to the interior cellular environment, including organelles, such as the mitochondria.

    摘要翻译： 公开了用于改善生物活性组合物的生物利用度的佐剂。 佐剂由薄荷生产的副产物制成。 体外和体内测试证实有效性。 佐剂含有化合物的混合物，其有效地改善通常具有有限吸收性的生物活性组合物的口服生物利用度，并且其包含非极性化合物和具有一些极性特征的化合物的混合物。 在非优选形式中，非极性化合物包括选自包括萜烯烃和萜烯衍生物的化合物，并且具有一些极性特征的化合物包括选自包括醛，醇和酮的基团的化合物。 优选的组合物将具有非极性化合物的比例和具有一些极性特征的化合物在5:1至20:1的范围内。 佐剂可以增强CoQ10和其他生物活性组合物的输送，例如类胡萝卜素（例如β-胡萝卜素），姜黄素，番茄红素，白藜芦醇，类黄酮和其它酚类化合物，有机硫化合物，皂角苷，甾醇，甾烷醇和至少两种 的细胞环境，包括细胞器，如线粒体。

    Enzymatic improvement of pasta processing
    7.
    发明授权
    Enzymatic improvement of pasta processing 失效
    面食加工的酶促改善

    公开(公告)号：US06855362B2

    公开(公告)日：2005-02-15

    申请号：US10237479

    申请日：2002-09-09

    申请人： Peter Harris Brown ,  John Westcott Finley

    发明人： Peter Harris Brown ,  John Westcott Finley

    IPC分类号： A21D8/04 ,  A23L7/104 ,  A23L7/109 ,  A23L1/16

    CPC分类号： C12Y302/01032 ,  A21D8/042 ,  A23L7/107 ,  A23L7/109

    摘要： An enzymatically treated pasta dough having superior workability and machinability is provided by is prepared by treating pasta dough with an enzyme system consisting essentially of one or more pentosanase enzymes which are essentially free of both proteolytic and amylase activities. The enzymatically treated pasta dough has significantly reduced viscosity as compared to a similar pasta dough which has not been enzymatically treated by the process of this invention. The reduced viscosity of the pasta dough allows significantly reduced head pressures and/or significantly higher throughputs in commercial pasta extrusion systems. Additionally, the pasta product obtained using the present enzymatically treated pasta dough is less prone to checking during drying, thereby allowing faster drying times, more even drying, and reduced energy consumption without sacrificing product quality in commercial operations. Additionally, the enzymatically treated pasta dough has sufficient workability that it can be used in a hand-held and hand-operated extrusion system which allows a consumer to prepare the actual pasta product in the home kitchen. A kit including such a hand-held and hand-operated extrusion system is also provided.

    摘要翻译： 提供具有优异的可加工性和可加工性的酶处理的面食面团，其提供用基本上由一种或多种基本上不含蛋白水解和淀粉酶活性的戊聚糖酶的酶系统处理面食面团。 与未通过本发明的方法酶处理的类似面食面团相比，酶处理的面食面团具有显着降低的粘度。 面食生面团的粘度降低可以显着降低商业面食挤出系统中的头部压力和/或显着更高的产量。 此外，使用本发明的酶处理的面食面团获得的面食产品在干燥期间不易检查，从而允许更快的干燥时间，更均匀的干燥和降低的能量消耗，而不牺牲商业操作中的产品质量。 此外，酶处理的面食面团具有足够的可加工性，其可用于手持和手动挤出系统，其允许消费者在家庭厨房中制备实际的面食产品。 还提供了包括这种手持和手动挤出系统的套件。

    Enzymatic improvement of pasta processing
    8.
    发明授权
    Enzymatic improvement of pasta processing 失效
    面食加工的酶促改善

    公开(公告)号：US06482449B2

    公开(公告)日：2002-11-19

    申请号：US09770800

    申请日：2001-01-26

    申请人： Peter Harris Brown ,  John Westcott Finley

    发明人： Peter Harris Brown ,  John Westcott Finley

    IPC分类号： A21D200

    CPC分类号： C12Y302/01032 ,  A21D8/042 ,  A23L7/107 ,  A23L7/109

    摘要： An enzymatically treated pasta dough having superior workability and machinability is provided by is prepared by treating pasta dough with an enzyme system consisting essentially of one or more pentosanase enzymes which are essentially free of both proteolytic and amylase activities. The enzymatically treated pasta dough has significantly reduced viscosity as compared to a similar pasta dough which has not been enzymatically treated by the process of this invention. The reduced viscosity of the pasta dough allows significantly reduced head pressures and/or significantly higher throughputs in commercial pasta extrusion systems. Additionally, the pasta product obtained using the present enzymatically treated pasta dough is less prone to checking during drying, thereby allowing faster drying times, more even drying, and reduced energy consumption without sacrificing product quality in commercial operations. Additionally, the enzymatically treated pasta dough has sufficient workability that it can be used in a hand-held and hand-operated extrusion system which allows a consumer to prepare the actual pasta product in the home kitchen. A kit including such a hand-held and hand-operated extrusion system is also provided.

    摘要翻译： 通过用基本上由一种或多种基本上不含蛋白水解和淀粉酶活性的戊聚糖酶的酶系统处理面食面团来制备具有优异的加工性和机械加工性的酶处理的面食面团。 与未通过本发明的方法酶处理的类似面食面团相比，酶处理的面食面团具有显着降低的粘度。 面食生面团的粘度降低可以显着降低商业面食挤出系统中的头部压力和/或显着更高的产量。 此外，使用本发明的酶处理的面食面团获得的面食产品在干燥期间不易检查，从而允许更快的干燥时间，更均匀的干燥和降低的能量消耗，而不牺牲商业操作中的产品质量。 此外，酶处理的面食面团具有足够的可加工性，其可用于手持和手动挤压系统，其允许消费者在家庭厨房中制备实际的面食产品。 还提供了包括这种手持和手动挤出系统的套件。

    Volatile Distillate By-Product of Mint Oil That Promotes Absorption and/or Bioavailability of Compounds of Bio-Medical and Nutritional Interest
    9.
    发明申请
    Volatile Distillate By-Product of Mint Oil That Promotes Absorption and/or Bioavailability of Compounds of Bio-Medical and Nutritional Interest 有权
    促进生物医学和营养利益化合物的吸收和/或生物利用度的薄荷油挥发性馏出物副产物

    公开(公告)号：US20100197801A1

    公开(公告)日：2010-08-05

    申请号：US12607617

    申请日：2009-10-28

    申请人： John Westcott Finley ,  John Weldon Finley ,  Igor Mezine ,  James M. Kehrer, II ,  Robert J. Justice, II

    发明人： John Westcott Finley ,  John Weldon Finley ,  Igor Mezine ,  James M. Kehrer, II ,  Robert J. Justice, II

    IPC分类号： A61K31/122 ,  A61K47/46 ,  A61K47/10 ,  A61P3/02

    CPC分类号： A61K47/46 ,  A61K31/122 ,  A61K36/534 ,  A61K45/06 ,  A61K47/06 ,  A61K47/08 ,  A61K47/10 ,  A61K2300/00

    摘要： Disclosed is an adjuvant for improving the bioavailability of bioactive compositions. The adjuvant is prepared from a byproduct of mint flavor production. In vitro and in vivo testing confirms effectiveness. The adjuvant contains a mixture of compounds which is effective to improve the oral bioavailability of a bioactive composition normally having limited absorptivity, and it comprises a mixture of nonpolar compounds and compounds with some polar characteristics. In preferred form the nonpolar compounds comprise compounds selected from a group that includes terpene hydrocarbons and terpene derivatives and the compounds with some polar characteristics comprise compounds selected from a group that includes aldehydes, alcohols and ketones. The preferred compositions will have a ratio of nonpolar compounds and compounds with some polar characteristics is within the range of from 5:1 to 20:1. The adjuvants can enhance delivery of CoQ10 and other bioactive compositions, such as carotenoids (e.g., β-carotene), curcuminoids, lycopene, resveratrol, flavonoids and other phenolic compounds, organosulfur compounds, saponins, sterols, stanols, and mixtures of at least two of these, to the interior cellular environment, including organelles, such as the mitochondria.

    摘要翻译： 公开了用于改善生物活性组合物的生物利用度的佐剂。 佐剂由薄荷生产的副产物制成。 体外和体内测试证实有效性。 佐剂含有化合物的混合物，其有效地改善通常具有有限吸收性的生物活性组合物的口服生物利用度，并且其包含非极性化合物和具有一些极性特征的化合物的混合物。 在非优选形式中，非极性化合物包括选自包括萜烯烃和萜烯衍生物的化合物，并且具有一些极性特征的化合物包括选自包括醛，醇和酮的基团的化合物。 优选的组合物将具有非极性化合物的比例和具有一些极性特征的化合物在5:1至20:1的范围内。 佐剂可以增强CoQ10和其他生物活性组合物的输送，例如类胡萝卜素（例如，胡萝卜素），姜黄素，番茄红素，白藜芦醇，类黄酮和其它酚类化合物，有机硫化合物，皂角苷，甾醇，甾烷醇和至少 其中两个，到内部细胞环境，包括细胞器，如线粒体。

    Structured Lipid Compositions And Methods Of Formulation Thereof
    10.
    发明申请
    Structured Lipid Compositions And Methods Of Formulation Thereof 有权
    结构脂质组合物及其制剂方法

    公开(公告)号：US20090123634A1

    公开(公告)日：2009-05-14

    申请号：US11937046

    申请日：2007-11-08

    申请人： Lawrence Paul Klemann ,  John Westcott Finley

    发明人： Lawrence Paul Klemann ,  John Westcott Finley

    IPC分类号： A23D9/00

    CPC分类号： A23L33/20 ,  A23L33/115 ,  A23L33/30

    摘要： Lipid compositions comprising specific mixtures of edible synthetic triglycerides are provided that are useful in formulating food products having highly desirable dietary benefits. The novel lipid compositions allow simultaneous access to highly desirable dietary benefits such as delivery of calorie reduction, weight management, health benefits, or any combination thereof, and they also may be formulated trans-fatty acid free.

    摘要翻译： 提供包含可食用合成甘油三酯的特定混合物的脂质组合物，其可用于配制具有高度期望的饮食益处的食品。 新型脂质组合物允许同时获得高度期望的饮食益处，例如减少热量，体重管理，健康益处或其任何组合，并且它们也可以被配制为无反式脂肪酸的。