Abbott Laboratories Corporation

Lisa Ann Reaves

Joseph P Schaller

Milo Duane Hilty

Steven N Anderson

Jin-Zhou Liu

Melinda Guzman-Harty

Terry Bruce Mazer

Theresa Siu-Ling Lee

Theresa Siu-Ling Wai Lee

Timothy W Schenz

Theresa Sui-Ling Wai Lee

Braden R Israel

Kecia L Courtney

A nutritional formulation containing bactericidal amounts of diacetyltartaric acid esters of mono- and diglycerides is provided. A process of inhibiting bacterial infections including the step of feeding the nutritional composition to a subject is also provided.

Nutritional formulations containing water-miscible lipid derivatives as antibacterial agents

A process of treating infection by a pathogenic microorganism in a subject in need of such treatment comprising the step of administering to the subject an effective antimicrobial amount of diacetyltartaric acid esters of mono- and diglycerides is provided. Pharmaceutical compositions containing diacetyltartaric acid esters of mono- and diglycerides as an active antimicrobial agent are also provided.

Water-Miscible esters of mono- and diglycerides having antimicrobial

A nutritional formulation containing bacterial amounts of diacetyltartaric acid esters of mono- and diglycerides is provided. A process of inhibiting bacterial infections including the step of feeding the nutritional composition to a subject is also provided.

Nutritional formulations containing water-miscible lipid derivatives as

A process of treating infection by a pathogenic microorganism in a subject in need of such treatment including the step of administering to the subject an effective antimicrobial amount of diacetyltartaric acid esters of mono- and diglycerides is provided. Pharmaceutical compositions containing diacetyltartaric acid esters of mono- and diglycerides as an active antimicrobial agent are also provided.

Water-miscible esters of mono- and diglycerides having antimicrobial

A non-destructive spoilage detection method of detecting spoilage of a nutritional product having a water activity of at least 0.9 has the steps of: subjecting a nutritional product in a non-metallic sealed container to nuclear magnetic resonance spectroscopy followed by recording the peak free induction decay value associated with an initial nuclear magnetic resonance spectroscopy of the nutritional product. Subsequently the nutritional product is subjected to nuclear magnetic resonance spectroscopy and at least one other peak free induction decay value associated with the nuclear magnetic resonance spectroscopy of the nutritional product is recorded. Over time, at least two of the peak free induction decay values are compared from which a determination is made whether spoilage of the nutritional product is indicated. Preferably subjection of the nutritional product to nuclear magnetic resonance spectroscopy occurs on a regular basis and at approximately the same temperature of the nutritional. Ideally, the nutritional product has been packaged using aseptic processing.

Growing community of inventors

Columbus, OH, United States of America

Lisa Ann Reaves