Kraft Foods Global Brands LLC

Louisiana State University and Agricultural & Mechanical College

A.m. Todd Company

Flavor Liquidating (g) Corporation (new Name for A. M. Todd Group, Inc.)

Intercontinental Great Brands LLC

Corbion Biotech, Inc.

John Westcott Finley

Ariel Cudia

Igor Mezine

Frank L Greenway

Wen-Sherng Chen

Bruce Edward Campbell

Thomas Gettys

John Weldon Finley

James M Kehrer, Ii

Robert J Justice, Ii

Lawrence P Klemann

Ahmad Akashe

Ronald Louis Meibach

Vijay Kumar Arora

Peter Harris Brown

Song Gao

Wen-Sherng Cheng

Douglas A Smyth

Huizhen Zhang

Mike Petteruti

Mary Opet

Lawrence Paul Klemann

Rachelle Smeester-Karpeles

A method is disclosed for making palatable methionine-restricted foods, to deliver a methionine-restricted diet to human or veterinary patients. A protein or a food product containing protein is partially oxidized, preferably with ozone, to oxidize nearly all of the methionine and cysteine. After oxidation, tryptophan and lysine are optionally added back since they tend to be oxidized also. Optionally, a small amount of methionine is also added back so that the final methionine is within a preferred range of about 0.85 to about 1.8 gram methionine per 100 gram total protein, preferably about 1.2 gram per 100 gram total protein.

Palatable foods for a methionine-restricted diet

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., &#x3b2;-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.

Volatile distillate by-product of mint oil that promotes absorption and/or bioavailability of compounds of bio-medical and nutritional interest

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.

Delivery system for low calorie bulking agents

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.

Structured lipid compositions and methods of formulation thereof

This invention relates generally to the processing of soy-derived materials for use in various products. More particularly, the invention relates to a process producing highly functional soy protein using ultrafiltration followed by an enzymatic treatment.

Enzymatic process to produce highly functional soy protein from crude soy material

The invention relates to water dispersible extract preparations derived from water soluble components offamily plant material, including plant material hay and previously extracted or spent hay, which possesses beneficial oral care properties, methods of their manufacturing and application of the preparations in oral care products.

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Growing community of inventors

Baton Rouge, LA, United States of America

John Westcott Finley