The Procter Gamble Company

Mid-america Commercialization Corporation

Sunny Delight Beverages Co.

The Proctor 'gamble Company

Sunny Delight Beverage Company

Robert Joseph Sarama

Raymond Louis Niehoff

Thomas Joseph Wehmeier

Robert Lawrence Prosise

Jeffrey John Kester

Joseph J Elsen

Christopher Randall Beharry

Susana Rosa Waimin Siu

Ralph Lawrence Helmers, Jr

Vince York-Leung Wong

Richard Nicholas Reinhart, Jr

Kathleen Hack Noble

Li-Hsin Tsai

Tamara Jocelyn Kearney

Brenda Kay Murphy

Michael Robert Sevenants

Robert Alan Sanders

Gregory Arcuino

Paul Seiden

Corey James Kenneally

John Keeney Howie

James Earl Trout

Gregory Michael McCabe

Keith D Adams

Marta Campbell

Charles Henry Taylor

Vince Y Wong

Reginald Sebastian Clay

Robert Houston

An equilibrium solution, such as a beverage product, containing a calcium salt of a sequestrant (such as calcium hexametaphosphate), coordinated compound of a calcium sequestrant and a sequestrant allows the delivery of bio-available calcium while maintaining the preservative qualities of the sequestrant (such as sodium hexametaphosphate). In one embodiment, the reaction of a salt such as calcium hydroxide and a sequestrant such as sodium potassium hexametaphosphate (sodium potassium polyphosphate) yields such an equilibrium solution in a beverage matrix. Calcium hexametaphosphate having a relatively short phosphate chain is disclosed, as well as the method of making that material, and beverage compositions containing the material together with a sequestrant preservative, such as SHMP.

Calcium polyphosphate salt particles and method of making

An improved method of purifying bean extract alpha-amylase inhibitor protein material is described. The materials purified by this process provide significantly more amylase inhibition than materials purified by other processes. In this process: (a) bean extract-derived alpha-amylase inhibitor is suspended in an aqueous solution having a pH of from about 3.0 to about 3.5; (b) a preservative is added to the solution; (c) the solution is heated to about 175 to about 195 F for about 10 to about 120 seconds; (d) the solution is cooled to about 65 to about 85 F and allowed to sit, in a non-agitated state, for about 3 to about 24 hours, such that bean extract particles settle out of solution; and (e) the supernatant, which contains the purified amylase inhibiting protein, is separated from the particles.

Process for enhancing the amylase inhibitory efficacy from phaseolus vulgaris extracts

The present application discloses microbially-stable solutions of water-solubilized lipophilic vitamins, such as Vitamin E. These solutions contain from about 0.5% to about 30% of a salt selected from potassium chloride, magnesium chloride, calcium chloride, potassium phosphate, calcium phosphate, potassium sulfate, calcium phosphate, magnesium phosphate, magnesium sulfate, potassium iodide, and mixtures of these salts. The method of providing microbially-stable solutions of such water-solubilized lipophilic vitamins, as well as food and beverage products containing those microbially-stabilized water-solubilized lipophilic vitamins, are also disclosed.

Microbially-stable vitamin E solutions

The present invention relates to tasty, ready-to-eat, nutritional foods that offer an alternative to appealing but unhealthy foods. More particularly, tasty, ready-to-eat, nutritional foods that provide a balanced mix of amino acids, fat, and carbohydrates are disclosed. Processes for making, and methods of using said tasty, ready-to-eat, nutritional foods are also disclosed. The nutritious foods of the present invention are formulated and processed such that they resolve the dilemma that consumers have always been faced with&#x2014;healthy eating or enjoying what they eat.

Tasty, ready-to-eat, nutritionally balanced food compositions

Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a balanced mix of an amino acid source, fat, and carbohydrates and typically have an appeal similar to that of unhealthy snacks of similar form. Thus, the snacks and snack mixes of the present invention resolve the dilemma that consumers are currently faced with&#x2014;healthy eating or enjoying what you eat. Processes for making and methods of using appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are also disclosed.

Traditional snacks having balanced nutritional profiles

The present invention relates to tasty, ready-to-eat, nutritional foods that offer an alternative to appealing but unhealthy foods. More particularly, tasty, ready-to-eat, nutritional foods that provide a balanced mix of amino acids, fat, and carbohydrates are disclosed. Processes for making, and methods of using said tasty, ready-to-eat, nutritional foods are also disclosed. The nutritious foods of the present invention are formulated and processed such that they resolve the dilemma that consumers have always been faced with&mdash;healthy eating or enjoying what they eat.

Tasty, convenient, nutritionally balanced food compositions

Palatable arginine compounds and uses thereof for cardiovascular health

Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a balanced mix of an amino acid source, fat, and carbohydrates and typically have an appeal similar to that of unhealthy snacks of similar form. Thus, the snacks and snack mixes of the present invention resolve the dilemma that consumers are currently faced with&mdash;healthy eating or enjoying what you eat. Processes for making and methods of using appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are also disclosed.

Nutritionally balanced snack food compositions

Ready-to-eat nutritionally balanced food compositions having superior taste systems

Nutritionally balanced traditional snack foods

Process for synthesizing polyol fatty acid polyesters which includes the steps of reacting an excess of lower alkyl ester with polyol to esterify hydroxyl groups thereof and form polyol fatty acid polyester, separating at least a portion of the unreacted lower alkyl ester from the polyol fatty acid polyester, and recycling the separated unreacted lower alkyl ester for further reaction with polyol or partially esterified polyol. The recycled lower alkyl ester is substantially free of lower alkyl ester degradation reaction products, such as carbonyls and free fatty acids.

Lower alkyl ester recycling in polyol fatty acid polyester synthesis

The present invention relates to a process for preparing calorie cooking and frying oils, containing nondigestable polyol polyesters, and having improved color and improved stability against hydrolysis during frying. The process comprises, as a first step, treating a crude polyol polyester with an ion exchange ligand in an aqueous phase to convert diavalent metal soaps present in the crude polyol polyester to monovalent soaps. The monovalent soaps and ion exchange ligands are then removed from the treated polyol polyester to provide a cooking and frying oil which contains less than about 550 ppb divalent metal ions. Said oil, when further processed according to conventional industry standards will have a free fatty acid content of less than about 500 ppm. Preferably, the cooking and frying oils prepared according to the process of the present invention will further have a Lovibond red color of less than about 6, preferably less than about 4.

Reduced calorie cooking and frying oils having improved hydrolytic stability, and process for preparing

A process for purifying vitamin A consisting of heating a vitamin A preparation in an inert atmosphere, at a temperature below 170.degree. C. and a pressure of less than 4 mm of mercury, said heating taking place in a vessel shielded from light is disclosed. The vitamin A obtained from this process is mixed with from 0.5:1 to 2:1 parts of tocopherol to vitamin A. The vitamin A and tocopherol mixture can be encapsulated in acacia gum, starch, pectins or other suitable materials. When the vitamin A is encapsulated, the level of tocopherol required is less, preferably from 0.05:1 to about 1:1 parts of tocopherol to vitamin A is used in an encapsulated vitamin A composition. Other antioxidants can be added.

Stable vitamin A encapsulated

Polyol fatty acid polyesters having improved oxidative stability are prepared using the addition of an alkaline material to the synthesized crude polyol fatty acid polyesters before conducting the finishing of the crude. The alkaline material is added in an amount such that the finished product has a pH of from about 6.0 to about 8.5.

Process for making polyol fatty acid polyesters having oxidative

A process for purifying vitamin A consisting of heating a vitamin A preparation in an inert atmosphere, at a temperature below 170.degree. C. and a pressure of less than 4 mm of mercury, said heating taking place in a vessel shielded from light is disclosed. The vitamin A obtained from this process is mixed with from 0.5:1 to 2:1 parts of tocopherol to vitamin A. The vitamin A and tocopherol mixture can be encapsulated in acacia gum, starch, pectins or other suitable materials. Other antioxidants can be added.

Stable vitamin A

Growing community of inventors

Loveland, OH, United States of America

Robert Joseph Sarama