Company Filing History:
Years Active: 1995-1998
Title: The Innovations of Candis Kvamme
Introduction
Candis Kvamme is an accomplished inventor based in Brooklyn Park, MN (US). She has made significant contributions to the field of nutrition through her innovative inventions. With a total of 3 patents, her work focuses on improving the palatability and nutritional profiles of enteral compositions.
Latest Patents
One of her latest patents is titled "Orally-ingestible nutrition compositions having improved palatability." This invention features a low pH (<7.0) form of amino acids, such as arginine and valine, which enhances the taste of the nutrition composition. The preferred forms include salts like arginine phosphate and mixtures with arginine citrate. Additionally, the composition may contain encapsulated polyunsaturated fatty acids to further improve its nutritional value.
Another notable patent is the "Enteral nutritional composition having balanced amino acid profile." This composition consists of 4-30% lipid component, 65-80% carbohydrate component, and 16-25% protein component based on total caloric content. The protein component includes 14-30% glutamine and 5-33% arginine by weight, ensuring a balanced amino acid profile. The composition also maintains a nonprotein calorie to grams of nitrogen ratio of 150:1 to 80:1, making it suitable for various nutritional needs.
Career Highlights
Candis has worked with prominent companies in the nutrition sector, including Sandoz Nutrition Corporation and Novartis Nutrition AG. Her experience in these organizations has allowed her to develop and refine her innovative ideas in nutrition.
Collaborations
Throughout her career, Candis has collaborated with notable professionals, including Mary K Schmidl and Norman Alan Greenberg. These collaborations have contributed to her success and the advancement of her inventions.
Conclusion
Candis Kvamme's contributions to the field of nutrition through her patents demonstrate her commitment to improving dietary options. Her innovative work continues to influence the industry and enhance the quality of nutrition available to consumers.