Abbott Laboratories Corporation

Kent Lee Cipollo

Jeffery Kenneth Weis

Stephen J DeMichele

John William McEwen

John H R Cramblit

Frances C Pendley

Robert H Miller

Madhup K Dhaon

Michael A Chandler

Edwin O Lundell

Lisa D Craig

Nickki L Parlet

Theresa W Lee

John A Houbion

Terrence B Mazer

Louis I Ndife

Karin M Ostrom

James N Chmura

Gaurav Patel

Bruce B Blidner

Kurt G Van Scoik

Deborah Strozier

Michelle Marie Smith

Ernest Richard Keske

Gauravkumar C Patel

Minhthy Le Nguyen

Pamela A Anderson

Tivadar G Mohacsi

Michael Joseph Antinone

Guaravkumar C Patel

Disclosed are calcium fortified, soy-based, infant nutritional formulas, including powder, liquid, or concentrate embodiments comprising per 100 kcal of formula (A) lipid, preferably up to about 8.0 g, (B) carbohydrate, preferably from about 8.0 g to about 16.0 g, (C) phytase-treated soy protein, preferably up to about 3.5 g and (D) calcium, preferably up to about 90 mg of calcium; wherein the nutritional formula is an infant formula having a calcium to lipid weight ratio of from about 0.002 to about 0.020, and wherein the formula contains not more than about 8.4 mg phytic acid per 100 kcal of formula. It has been found that these calcium-fortified, phytase-treated, soy-based, nutritional formulas provide for softer stools in infant populations, especially as compared to infants fed with other soy-based formulas including commercial soy formulas as well as soy based formulas derived from dephytinization methods other than phytase treatment, e.g., ion exchange.

Calcium fortified, soy based, infant nutritional formulas

The present invention relates generally to a thin texture, ready-to-drink, shelf-stable refreshing juice/soy beverage. Other aspects of this invention relate to methods of providing phytochemicals from soy, fruit and vegetable juices to a health conscious population.

Juice and soy protein beverage and uses thereof

In accordance with the present invention, it has been discovered that the addition of lutein compounds to thermally processed nutritionals brightens the nutritional resulting in a more appealing color. Thermally processed liquid and powder nutritionals typically present brown and gray hues in the final color, which negatively impact the overall appeal of the nutritional. The inventors have discovered that the lutein compounds eliminate the gray and brown hues without imparting the relatively strong yellow color typically associated with lutein compounds. Additionally, the nutritionals possess long term color stability.

Methods and compositions for brightening the color of thermally processed nutritionals

The present invention is directed to an elemental liquid nutritional product useful for providing nutrition to a patient having a malabsorption condition by enterally feeding to the patient a nutritionally effective amount of the liquid nutritional products of the present invention. One nutritional product of the present invention includes a protein system in which at least 65 w/w % of said proteins have a molecular weight of less than 5,000 daltons. The proteins system includes soy protein hydrolysate, and partially hydrolyzed caseinate. The preferred products further include a structured lipid formed from marine oil and medium chain triglyceride oil. Palatability of elemental nutritional products has been improved by keeping caloric density in a range from 0.60 kcal/ml to about 1.05 kcal/ml and incorporating sufficient amounts of selected palatability enhancers.

Elemental enteral nutritional product

The present invention relates generally to a complete nutritional product that provides soy protein and enhanced levels of isoflavones. Preferably, the soy protein comprises at least 0.7 mg isoflavones/gm soy protein and at least 0.5 mg genistein/gm soy protein. The product is fortified at 35% of the RDI for calcium and contains an antioxidant package. The invention also describes the method to produce a heat stable isoflavone-enriched soy protein complete nutritional.

Soy-based nutritional products

Element enteral nutritional product

Elemental enteral formula

The present invention relates generally to a complete nutritional product that provides soy protein and enhanced levels of isoflavones. Preferably, the soy protein comprises at least 0.7 mg isoflavones / gm soy protein and at least 0.5 mg genistein / gm soy protein. The product is fortified at 35% of the RDI for calcium and contains an antioxidant package. The invention also describes the method to produce a heat stable isoflavone-enriched soy protein complete nutritional.

A method of making a stable liquid nutritional product is disclosed. The method includes the steps of forming a protein solution, a carbohydrate solution, and an oil blend, adding a small amount of a nutritional ingredient containing soy polysaccharide as a source of dietary fiber to one of these, combining appropriate quantities of these solutions, and heat processing and microfluidizing the combined solution. The amount of the nutritional ingredient containing soy polysaccharide as a source of dietary fiber is preferably less than 6,500 ppm, and is most preferably between 3,000 and 6,000 ppm of the final product.

Stabilization of liquid nutritional products and method of making

A method for administering pyruvate is disclosed which comprises administering a therapeutically effective amount of a pyruvate precursor to a mammal in the form of pyruvamide or a pyruvyl-amino acid. The pyruvyl-amino acid is preferably selected from the group comprising pyruvyl-glycine, pyruvyl-alanine, pyruvyl-leucine, pyruvyl-valine, pyruvyl-isoleucine, pyruvylphenyl al anine, pyruvyl-proline and pyruvyl-sarcosine, and their amides and esters as well as their salts. Associated with the administration of a pyruvate precursor to a mammal in accordance with this invention are improved insulin resistance, lower fasting insulin levels, and reduced fat gain. Novel methods of synthesizing several pyruvate precursors are also disclosed.

Method for reducing insulin resistance in mammals

A method for administering pyruvate is disclosed which comprises administering a therapeutically effective amount of a pyruvate precursor to a mammal in the form of pyruvamide or a pyruvyl-amino acid. The pyruvyl-amino acid is preferably selected from the group comprising pyruvyl-glycine, pyruvyl-alanine, pyruvyl-leucine, pyruvyl-valine, pyruvyl-isoleucine, pyruvyl-phenylalanine, pyruvyl-proline and pyruvyl-sarcosine, and their amides and esters as well as their salts. Associated with the administration of a pyruvate precursor to a mammal in accordance with this invention are improved insulin resistance, lower fasting insulin levels, and reduced fat gain. Novel methods of synthesizing several pyruvate precursors are also disclosed.

Method of administering pyruvate and methods of synthesizing pyruvate

Dietetic formulations for oral use are described, made up of tablets formed from dense granules of mixtures of keto- or hydroxy-amino acid analogs, possibly coated by protective films, which are dissolved in the gastrointestinal juices. The process for obtaining dense granules includes a coordinated increase in pressure being maintained for a substantial period of time and subsequent tableting and possible coating by immersion or spraying of the granular material.

Method of producing tablets, tablets produced thereby, and method of

A novel nitritional formulation comprising mixtures of mixed salts formed between branched-chain .alpha.-keto-acids and basic L-amino acid is disclosed which provides optimal nutrition when consumed with a very low protein diet. The composition of this invention contains fewer components than other mixtures utilized heretofore while maintaining like proportions of the essential and semi-essential amino acids. The composition of this invention has improved thermal stability and taste and is useful for the nutritional treatment of chronic renal failure (uremia).

Growing community of inventors

Westerville, OH, United States of America

Kent Lee Cipollo