.Kemin Foods, L.c.

Jerry Newman

Zoraida DeFreitas

Anthony W Newman

Robert Stomp

Fayad Z Sheabar

Rod Ausich

Rodney L Ausich

Jennifer Barker

Zoriada DeFeitas

Mike Gordon

Harlan Hall

Holly Johnson

Linda A Fullmer

Andrew Shao

Amanda Ueltschy

A nutritional intervention composition for reducing post-prandial blood glucose levels in humans, including between about 0.1 mg and about 500 mg of a proteinase inhibitor that is administered prior to the meal. The composition is effective for treating or ameliorating the effects of hyperglycemia and Type II diabetes. The composition also is effective in combating obesity. The proteinase inhibitor is preferably isolated from plant material, such as potatoes, soy, and beans. Potato proteinase inhibitor II and soybean Bowman-Birk inhibitor are included in the group of effective proteinase inhibitors.

Composition and method for reducing post-prandial blood glucose

Concentrated solutions of carotenoids in essential oils and cosmetic oils for use in foods, beverages, and personal care products. The concentrated solutions comprise between about 0.8 weight % and about 8 weight % carotenoid in the oil, or between about 15 times and about 100 times the maximum concentration reported in the prior art. The concentrated solutions are particularly suited for adding carotenoids to foods, beverages, and personal care products. An antioxidant may be added to help in preventing oxidation of the carotenoid.

Solutions of carotenoids for use in foods and personal care products

Microcapsules having a carotenoid content of between about 10% and 50% by weight. A crystalline form of one or more carotenoids is processed in a fluidized bed coating machine where a protective coating of a sugar or polyhydric alcohol, a starch, and optionally a protein, is applied. The carotenoid content of the finished microcapsules is in excess of 80% of the carotenoids present in the starting material.

Microcapsules having high carotenoid content

A stable product containing finely a dispersed carotenoid for use in supplementing aqueous systems, such as foods, beverages, and personal care products, with the carotenoid. An emulsifier is dissolved in water and an anti-foam agent and a source of the carotenoid are added to the solution. The concentrated product may be added to the aqueous systems or dried to form a powder that is readily dispersible in aqueous systems. The product may also include an antioxidant to preserve the activity of the carotenoid. Emulsifiers particularly suited for use include sucrose fatty acid esters. The product is produced without the use of organic solvents or elevated temperatures.

Finely dispersed carotenoid suspensions for use in foods and a process for their preparation

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West Des Moines, IA, United States of America

Jerry Newman