Abbott Laboratories Corporation

Lisa D Craig

Keith A Garleb

Kent Lee Cipollo

Michael A Chandler

Robert L Joseph

Theresa W Lee

James N Chmura

Paul S Anloague

Mohamed I Mahmoud

Sherri A Walker

Stephen R Behr

Mary B Cunningham

Karen A Cashmere

David C Sertl

Gauravkumar C Patel

Caroline H Ikeda

Guaravkumar C Patel

Cynthia S Neal

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

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.

An unbaked low calorie food bar containing proteinaceous material, flavoring, aspartame and carbohydrate material which is formed by extrusion and exposed to a maximum temperature of about 37.degree. C., and has a uniformly homogeneous composition. The low calorie food bar also contains vitamins and minerals comprising at least 4.5% of the food bar by weight and the concentration of proteinaceous material is greater than the concentration of carbohydrate material. The method comprises the steps of providing proteinaceous material, flavoring, aspartame and carbohydrate material as ingredients in a food product; mixing the ingredients; and forming the mixture into a food product, with the flavoring being stabilized by plating the flavoring on synthetic amorphous silica. Additionally, the plated silica is added.

Nutritional bar for a protein-sparing diet of the very-low-calorie type

A liquid nutritional product comprising a fat source and a dietary fiber system. The dietary fiber system as a whole comprises by weight: (a) 5% to 50% dietary fiber which is both soluble and fermentable, 5% to 20% dietary fiber which is both soluble and non-fermentable, and 45% to 80% dietary fiber which is both insoluble and non-fermentable. Less than 10% of the total calories in the product comprise saturated fatty acids, no more than 10% of the total calories in the product comprises polyunsaturated fatty acids, and the ratio of the n-6 to n-3 fatty acids in the product being in the range of 2 to 10. Preferably the dietary fiber which is both soluble and fermentable is gum arabic; the fiber which is both soluble and non-fermentable is sodium carboxymethylcellulose, and the fiber which is both insoluble and non-fermentable is oat hull fiber.

Liquid nutritional product

A weight control product is preferably in the form of agglomerated particles and is reconstitutable in water. The product contains low lactose milk and a dietary fiber system which is a particular blend of soluble, insoluble, fermentable and non-fermentable fibers. The components of the dietary fiber system are oat hull fiber, gum arabic and sodium carboxymethylcellulose. About 27% of the calories provided by the product are contributed by protein, about 50% of the calories are contributed by carbohydrates, and about 23% are contributed by fats.

Weight control product

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Columbus, OH, United States of America

Lisa D Craig