The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Sep. 15, 2015

Filed:

Dec. 03, 2013
Applicant:

N.v. Nutricia, Zoetermeer, NL;

Inventors:
Assignee:

N. V. Nutricia, Zoetermeer, NL;

Attorneys:
Primary Examiner:
Int. Cl.
CPC ...
A01N 43/04 (2006.01); A61K 31/70 (2006.01); A61K 47/38 (2006.01); A23L 1/0534 (2006.01); A23L 1/054 (2006.01); A23L 1/29 (2006.01); A23L 1/30 (2006.01); A23L 1/305 (2006.01); A61K 9/00 (2006.01); A61K 31/7052 (2006.01); A61K 31/7072 (2006.01); A61K 33/06 (2006.01); A61K 35/60 (2006.01); A61K 38/02 (2006.01); A61K 47/36 (2006.01); A61K 47/42 (2006.01); A61K 47/44 (2006.01);
U.S. Cl.
CPC ...
A61K 47/38 (2013.01); A23L 1/054 (2013.01); A23L 1/0534 (2013.01); A23L 1/0545 (2013.01); A23L 1/296 (2013.01); A23L 1/305 (2013.01); A23L 1/3012 (2013.01); A61K 9/0095 (2013.01); A61K 31/7052 (2013.01); A61K 31/7072 (2013.01); A61K 33/06 (2013.01); A61K 35/60 (2013.01); A61K 38/02 (2013.01); A61K 47/36 (2013.01); A23V 2002/00 (2013.01); A61K 47/42 (2013.01); A61K 47/44 (2013.01);
Abstract

The present invention relates to the use of a taste masking agent selected from the group of starch; cellulose; xanthan gum; gellan gum; alginate; galactomannans such as fenugreek, guar gum, tara gum, locust bean gum, and cassia gum; gum karaya; gum tragacanth; carrageenan; and mixture thereof, for improving one or more of mouth feel, taste, aftertaste and smell of a liquid aqueous nutritional composition comprising a nucleoside and/or a nucleotide. It also relates to a nutritional composition comprising an unsavoury nucleoside and/or nucleotide component, having improved sensory characteristics such as improved mouth feel, taste, aftertaste and smell. In particular, it relates to a composition comprising said unsavoury nucleoside and/or nucleotide component, in particular comprising an uridine-containing nucleoside and/or a nucleotide in combination with an unsavoury edible oil, such as a fish oil.


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