Abbott Laboratories Corporation

Timothy W Schenz

Keith A Garleb

Chron-Si Lai

Bryan W Wolf

Bruce B Blidner

Normanella T DeWille

Mohamed I Mahmoud

James R Brooks

Benjamin D Travis

Jerry L Hill

Shie-Ming Hwang

James N Chmura

Lisa Ann Reaves

Braden R Israel

Kecia L Courtney

The present invention relates generally to a method of blunting the postprandial glycemic response in a human by feeding an induced viscosity fiber system. The invention also relates to an induced viscosity fiber system and the liquid products that incorporate the induced viscosity fiber system. Further, the invention relates to a method of incorporating soluble fiber into a liquid product without the typical negative organoleptic or physical stability issues. The invention also relates to a method of inducing the feeling of fullness and satiety by feeding the induced viscosity fiber system.

Polymer controlled induced viscosity fiber system and uses thereof

The present invention relates generally to a method of blunting the postprandial glycemic response to a meal by feeding a dual induced viscosity fiber system. The first component of the induced viscosity fiber system is soluble fiber. The second component of the induced viscosity fiber system is water-insoluble, acid-soluble multivalent cations. The third component of the induced viscosity fiber system in lightly hydrolyzed starch. The fiber system will typically be incorporated into a meal replacement nutritional. The present invention also refers to a method of delivering soluble fiber to diabetics and to persons needing to lose weight. Additionally, the invention refers to a method of promoting the feeling of fullness and satiety by feeding a nutritional product containing the induced viscosity fiber system.

Dual induced viscosity fiber system and uses thereof

A method is disclosed for improving the stability of Vitamin D in liquid nutritional products which contain hydrolyzed protein or free amino acids as nitrogen sources. Vitamin C is added before or after a preliminary heat treatment of the liquid nutritional product and at a concentration exceeding 300 mg/l, such that the initial concentration of Vitamin C is at least 300 mg/l during the shelf-life of the liquid nutritional product. An emulsifier is added to the liquid nutritional product prior to preliminary heat treatment, the emulsifier being a diacetyltartaric acid ester of monoglycerides and diglycerides. Cystine is added following the preliminary heat treatment.

Method for improving Vitamin D stability in liquid nutritional products

There is disclosed liquid nutritionals with improved physical stability. The nutritionals are pourable yet able to hold minerals in suspension without sedimentation or sag. The invention comprises the use of iota-carrageenan of a concentration of between 50-1500 parts per million. The nutritional may also comprise kappa carrageenan at a concentration of less than 25% of the total concentration of iota- and kappa-carrageenan. There is further disclosed a method for preparing the liquid nutritional through the use of ultra-high temperature heat treatment.

Physical stability improvement of liquid nutritional products

A method for improving the stability of Vitamin D in liquid nutritional products which contain hydrolyzed protein or free amino acids as a nitrogen source. Vitamin C is added to a liquid nutritional product at a concentration exceeding 300 mg/l, such that the concentration of Vitamin C is at least 300 mg/l during the shelf-life of the liquid nutritional product. Preferably the addition of Vitamin C occurs after the completion of preliminary heat treating of the liquid nutritional product. Alternatively, the addition of Vitamin C occurs prior to the preliminary heat treating of the liquid nutritional product. Preferably, an emulsifier is added to the liquid nutritional product prior to preliminary heat treating, with the emulsifier being a diacetyltartaric acid ester of monoglycerides and diglycerides; and cystine is added following the completion of preliminary heat treating.

Product and process of improving the stability of vitamin D

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.

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Powell, OH, United States of America

Timothy W Schenz