Nestec S.a.

Societe Des Produits Nestle S.a.

Institut National De La Recherche Agronomique

Chandrasekhara Reddy Mallangi

Eileen C Fuchs

Alexander A Sher

Dharam Vir Vadehra

Helen Gillian Anantharaman

Clara Lucia Garcia-Rodenas

Mark Randolph Jacobson

Reinhard Behringer

Marco Enrico Turini

Axel Syrbe

Yves Guigoz

Kristel Reiffers-Magnani

Peter D Leathwood

Kjerstin Carlsson

Elaine Regina Wedral

Olivier Ballevre

Peter W Carhuff

Steven S Kwon

Constance Whippie

Dinakar Panyam

Regina Elaine Wedral

Nagendra Rangavajhyala

Peter Leathwood

Nutritional solutions and methods of making same are disclosed. The solutions include protein, lipid, and a carbohydrate source including high amylose starch and guar gum.

Methods for stabilizing liquid nutritional products and products so stabilized

A nutritional supplement in the form of a gelled nutritional composition. The composition contains gelled whey protein; a carbohydrate source; minerals; and vitamins. The composition may have a viscosity of about 5000 cp to about 40000 cp and an energy density of about 800 kcal/l to about 1200 kcal/l. The composition is suitable for dysphagia patients, children and athletes.

Gelled nutritional composition and process

An iron-protein hydrolysate complex which may be used to fortify foods and beverages with iron. The complex is formed of ferrous ions chelated to partially hydrolyzed egg white protein. The hydrolyzed egg white protein has a molecular weight in the range of about 500 to about 10,000. The complexes are sufficiently stable as to be suitable for use in sterilized products, such as retorted products. Moreover, despite the stability, the iron in the complexes has substantially the same bioavailability as ferrous sulfate.

Iron fortification system

A method is described to provide composition for a nutritional supplement for convalescing patients recovering from illness or surgery, those with limited appetite such as the elderly, children or anorexic patients, or those who have impaired ability to digest other sources of protein such as persons having chronic gastritis who have a reduced gastric pepsin digestion. The supplement comprises: (i) a protein source which provides at least about 8% total calories of the composition and which includes at least about 50% by weight whey protein; (ii) a lipid source having an omega 3:6 fatty acid ratio of about 5:1 to about 10:1 and which provides at least about 18% total calories of the composition; (iii) a carbohydrate source; and (iv) a balanced macronutrient profile comprising at least vitamin E and vitamin C. The supplement has reduced capacity to induce satiety. Also disclosed is a method of treatment which comprises administering an effective amount of the composition.

Method to provide nutritional composition

Infant formulas and methods of providing nutrition to an infant are provided. The formula includes soy hydrolysate and other nutrients.

Soy hydrolysate based nutritional formulations

The present invention provides a liquid oral supplement and a method for using the same. The supplement provides at least 2.25 calories per ml and provides at least 15% by caloric content of protein.

Calorically dense liquid oral supplement

A composition for a nutritional supplement for convalescing patients recovering from illness or surgery, those with limited appetite such as the elderly, children or anorexic patients, or those who have impaired ability to digest other sources of protein such as persons having chronic gastritis who have a reduced gastric pepsin digestion. The supplement comprises: (i) a protein source which provides at least about 8% total calories of the composition and which includes at least about 50% by weight whey protein; (ii) a lipid source having an omega 3:6 fatty acid ratio of about 5:1 to about 10:1 and which provides at least about 18% total calories of the composition; (iii) a carbohydrate source; and (iv) a balanced macronutrient profile comprising at least vitamin E and vitamin C. The supplement has reduced capacity to induce satiety. Also disclosed are a method of production of the composition; use of the composition in the manufacture of a functional food or medicament; and a method of treatment which comprises administering an effective amount of the composition.

Nutritional composition

A calcium-fortified milk or dairy-based product containing a calcium source and a food-grade polyphosphate having at least six phosphate groups.

Shelf-stable calcium fortified milk and dairy products

A composition of a fortified liquid food or beverage product containing a fortifying amount of a metastable Calcium Lactate-Citrate or Calcium-Magnesium Lactate-Citrate complex formed by the interaction of an alkaline calcium source with a mixture of lactic and citric acids and optionally stabilized with carbohydrates. Also, methods for forming these complexes.

Growing community of inventors

New Milford, CT, United States of America

Chandrasekhara Reddy Mallangi