Patent application number | Description | Published |
20090017099 | CHOLESTEROL-RICH COMPOSITE FOOD THAT IS RENDERED SUBSTANTIALLY NON-CHOLESTEROLEMIC USING PHYTOSTEROLS - A composite food is described that includes a single serving portion of a cholesterol-rich food component (abbreviated CRFC) such as a hamburger or hot dog, and a cholesterol-compensating flour-based baked bun configured and sized to hold the CRFC. The bun contains a sufficient amount of phytosterols to compensate for the cholesterol contained in the CRFC, and the phytosterols are provided in a physical and chemical form that is bioavailable during digestion of the composite food. | 01-15-2009 |
20090092727 | WATER-DISPERSIBLE PHYTOSTEROL-SURFACTANT CONGLOMERATE PARTICLES - A hot and cold water-dispersible dry-milled composition including phytosterol-surfactant conglomerate (PSC) particles which include a blend of dry microparticulate non-ester phytosterols and a dry binary surfactant. The composition further optionally includes one or more additional dry ingredients such as anti-caking agents, anti-foam agents, natural and artificial sweeteners, non-dairy creamers and flavoring agents. | 04-09-2009 |
20090220437 | MODIFIED GRAPE SEED OILS - Edible oils are described which are extracted from dried fermented grape seeds isolated from a fermented grape pomace that has undergone fermentation, e.g., primary fermentation during wine making. The edible oils contain distinguishing flavor and fragrance chemicals evidenced by organoleptic evaluation and chemical analysis, in which these chemicals are substantially lacking in grape seed oils that have been similarly extracted from grape seeds isolated from non-fermented grape pomace. | 09-03-2009 |
20090280231 | PRO-OXIDANT SUGARS BALANCED WITH POLYPHENOLIC ANTIOXIDANTS - A dry edible sugar-based sweetener composition in the form of a granular or powdered material containing a first quantity of at least one natural sugar combined with a second quantity of polyphenolic antioxidants (aka phenolic antioxidants, measured as gallic acid equivalents). The phenolic antioxidants are provided by at least one dry water-soluble extract purified from edible fruit and/or vegetable material, in which the ratio of the second quantity to the first quantity is preferably between 0.5% and 10% by weight. | 11-12-2009 |
20100233339 | PREPARED FOODS CONTAINING TRIGLYCERIDE-RECRYSTALLIZED NON-ESTERIFIED PHYTOSTEROLS - A dietary supplement is provided which includes at least one triglyceride-based edible fat and between 3% and 50% by weight of triglyceride recrystallized phytosterols. The dietary supplement can be in the form of a capsule, pill or wafer. Additionally, the dietary supplement can be combined with protein, vitamins, minerals, or combinations thereof. | 09-16-2010 |
20110104326 | BALANCED SN-2 MYRISTATE-CONTAINING EDIBLE OIL - A nutritional fat or oil-based composition for increasing HDL cholesterol, decreasing LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma is described. The composition typically includes at least 1% by weight myristic acid esterified at the sn-2 position in triglyceride molecules, includes between 10% and 40% by weight linoleic acid, and further includes between 30% and 65% by weight oleic acid and between 15% and 40% by weight total saturated fatty acids. The ratio of sn-2 myristic acid to sn-2 palmitic acid is typically greater than 1:1 and the sum of weight percentages for saturated, monounsaturated and polyunsaturated fatty acids equals 100%. In desirable cases, the composition is substantially cholesterol-free. | 05-05-2011 |
20110166227 | BALANCED MYRISTATE- AND LAURATE-CONTAINING EDIBLE OIL - Nutritional fat or oil-based compositions for increasing HDL cholesterol, decreasing total cholesterol (TC), LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma are described. The compositions can advantageously include at least 10% of myristic acid and/or lauric acid in which at least 3% of said fatty acid composition is myristic acid and at least 3% is lauric acid; in some cases at least 1% by weight myristic acid and/or lauric acid is esterified at the sn-2 position in triglyceride molecules. The compositions also include between 5% and 40% by weight linoleic acid, and typically further include at least 10% by weight monounsaturated fatty acids and between 15% and 55% by weight total saturated fatty acids. The sum of weight percentages for saturated, monounsaturated and polyunsaturated fatty acids equals 100%. In desirable cases, the composition is substantially cholesterol-free. Also described are fat compositions and diets which are adapted to limit increases in blood triglycerides, total cholesterol, LDL, and VLDL, even in the presence of dietary cholesterol. | 07-07-2011 |
20110177181 | Modified grape seed oils - Edible oils are described which are extracted from dried fermented grape seeds isolated from a fermented grape pomace that has undergone fermentation, e.g., primary fermentation during wine making. The edible oils contain distinguishing flavor and fragrance chemicals evidenced by organoleptic evaluation and chemical analysis, in which these chemicals are substantially lacking in grape seed oils that have been similarly extracted from grape seeds isolated from non-fermented grape pomace. | 07-21-2011 |
20110177224 | STABILIZATION OF OMEGA-3 FATTY ACIDS IN OIL-WATER EMULSIONS - A food or beverage composition suitable for human consumption includes an aqueous suspension such as cow's milk that has been supplemented and homogenized with an omega-3 fatty acid-containing supplementation oil, in which a supplementation oil includes one part by weight of an EPA/DHA fatty acid-containing enriching oil that has been combined and diluted with at least one part by weight of an oxidative stabilization oil, such as a low linoleic acid/high oleic acid-containing oxidative stabilization oil. As a result, the rate of oxidation of EPA/DHA fatty acids added to the aqueous suspension via the supplementation oil can be reduced at least two-fold or even much more compared to the rate of oxidation of an equal quantity of the same EPA/DHA fatty acid-containing enriching oil homogenized into the same aqueous suspension without having been first combined and diluted with the oxidative stabilization oil. | 07-21-2011 |
20110217410 | STABILIZED VITAMIN C IN FOODS AND BEVERAGES - A vitamin C-fortified processed aqueous food or beverage composition for human or animal consumption and methods for preparing such compositions are described. The composition includes at least one water-solubilized chemical source of vitamin C and at least one water-insoluble microparticulate chemical source of ascorbate. The water-soluble vitamin C and the water-insoluble source of ascorbate are both dispersed in the composition that is free of an amount of available solvent that would dissolve the water-insoluble source of ascorbate. The microparticulate ascorbate acts to reduce the rate of loss of vitamin C in the composition. | 09-08-2011 |
20110217417 | PHENOLIC ANTIOXIDANT-SUPPLEMENTED INFUSION BEVERAGE - A dry composition that is brewed with potable liquid to produce an infusion beverage and methods of using such compositions are described. The composition includes a first amount of fruit and/or vegetable-derived particulate solids combined with a second pre-measured amount of a particulate bioactive component-containing material, advantageously an antioxidant-rich material. When immersed in the liquid the composition releases the phenolic antioxidants to produce a serving of the beverage. The bioactive component-containing material is advantageously configured and sized to remain substantially uniformly distributed throughout the dry composition. | 09-08-2011 |
20110223312 | TRIGLYCERIDE-ENCAPSULATED PHYTOSTEROL MICROPARTICLES DISPERSED IN BEVERAGES - A method of supplementing a beverage or other edible aqueous medium with phytosterols, and the resulting phytosterol-supplemented edible media and other edible products, are described. The method includes admixing a dry powder of non-esterified phytosterol microparticles with triglyceride-based edible oil to produce a slurry of powder in oil. The slurry is optionally homogenized to disaggregate caked or otherwise aggregated phytosterol microparticles, allowing an increased proportion of the microparticles to be uniformly coated with the oil. The slurry is admixed and homogenized in the liquid aqueous phase of an edible aqueous medium with at least one exogenous emulsifier, surfactant or other agent that can stabilize the dispersion of oil-encapsulated phytosterol microparticles. The beverage or other edible aqueous medium may be pasteurized. | 09-15-2011 |
20110229600 | SN-2 MYRISTATE-CONTAINING EDIBLE OIL - A nutritional fat or oil-based composition for increasing HDL cholesterol, decreasing LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma is described. The composition can advantageously include at least 1% by weight myristic acid esterified at the sn-2 position in triglyceride molecules, includes between 10% and 40% by weight linoleic acid, and further includes between 30% and 65% by weight oleic acid and between 15% and 40% by weight total saturated fatty acids. The ratio of sn-2 myristic acid to sn-2 palmitic acid is typically greater than 1:1 and the sum of weight percentages for saturated, monounsaturated and polyunsaturated fatty acids equals 100%. In desirable cases, the composition is substantially cholesterol-free. | 09-22-2011 |
20110236550 | STABILIZATION OF PHENOLIC ANTIOXIDANTS IN FAT-CONTAINING FOODS - A fat-containing processed food composition is described that is suitable for human consumption, and that contains exogenously added microparticles of phenolic antioxidants dispersed but not dissolved in an antioxidant-protective edible oil/fat portion of the food composition. The oxidative stability of the phenolic antioxidants in the fat or oil portion of the food composition is substantially greater than when dissolved in an equal portion of water at pH 7. | 09-29-2011 |
20110236560 | FOOD SUPPLEMENTATION WITH PHENOLIC ANTIOXIDANTS IN VINEGAR - A food or beverage composition suitable for human consumption is described which includes an aqueous acetic acid or acetate salt solution that has been supplemented with phenolic antioxidants, and may also contain an omega-3 fatty acid-containing supplementation oil in which a supplementation oil includes a blend of an omega-3 fatty acid-containing enriching oil that has been combined and diluted with an oxidative stabilization oil, such as a low linoleic acid/high oleic acid-containing oxidative stabilization oil or a high saturated fat/low linoleic acid-containing fat. The combination of aqueous acetic acid and phenolic antioxidants can result in reduction or elimination of astringency due to the presence of the phenolic antioxidants, and can further reduce the levels of damaging free radicals resulting from cooking processes. In addition, the acetic acid can provide chemical stabilization of the phenolic antioxidants. | 09-29-2011 |
20110287156 | Oleate Ester Phytosterol Compositions - An edible composition for ingestion by mammals, especially by humans, that includes a fat-based blend containing: (a) at least one triglyceride-based fat, (b) a low level of diglycerides, for example, less than 3% by weight of diglycerides, e.g., diacylglycerol (DAG), and (c) at least 2% and in some instances at least 5% by weight of a mixture of fatty acid Ester Phytosterols (EPs), in which at least 65% by weight of the fatty acid EPs are Monounsaturated (oleate)-Ester Phytosterols (MEPs), and less than 20% by weight of the fatty acid EPs are Polyunsaturated (linoleate+alpha-linolenate)-Ester Phytosterols (PEPs). The increased proportion of MEPs and decreased proportions PEPs and diglycerides substantially increase the oxidative stability index (OSI), shelf life, and health benefits of the above mixture of fatty acid EPs, while providing an advantageous melting temperature and desirable mouth feel for this mixture of fatty acid EPs. | 11-24-2011 |
20110301399 | AQUEOUS WASTE DISPOSAL USING SUPERABSORBENT - A method for disposing of liquid aqueous laboratory waste is described, which involves solidifying the liquid waste with a suitable isovolumic, space-filling superabsorbent polymer within a disposable impermeable film-type container held in an open top, reusable rigid outer container such as a laboratory beaker, and closing and removing the disposable container containing the solidified waste from the rigid outer container. The waste held in the film-type container can be finally disposed of through incineration or deposit in a suitable landfill. | 12-08-2011 |
20110305811 | STABILIZATION OF OMEGA-3 FATTY ACIDS IN MILK - A food or beverage composition suitable for human consumption includes a cow's milk that has been supplemented and homogenized with an omega-3 fatty acid-containing milk supplementation oil, in which a milk supplementation oil includes one part by weight of an EPA/DHA fatty acid-containing enriching oil that has been combined and diluted with at least one part by weight of an oxidative stabilization oil, such as a low linoleic acid/high oleic acid-containing oxidative stabilization oil. As a result, the rate of oxidation of EPA/DHA fatty acids added to the milk via the milk supplementation oil can be reduced at least two-fold or even much more compared to the rate of oxidation of an equal quantity of the same EPA/DHA fatty acid-containing enriching oil homogenized into the same cow's milk without having been first combined and diluted with the oxidative stabilization oil. | 12-15-2011 |
20120107196 | THERMOFORMED PLASTIC LABORATORY BEAKER CONFIGURED TO STABILIZE TEMPERATURE AND RESIST TIPPING - A thermoplastic laboratory beaker that holds liquid in a reservoir portion of the beaker, in which the beaker includes a first upright, generally circular, outer sidewall and a second inner sidewall which are united at their upper limit height to form a lip edge or lip surface. The two sidewalls typically diverge from each other below the lip surface to create an air space between them. The outer sidewall extends downward a first distance D1 below the lip surface, and then usually bends outward to form a substantially planar supporting flange that at least partially supports the weight of said beaker on a laboratory surface. The inner sidewall extends downward a second distance D2 from the lip surface, and then bends inward to form a bottom wall for the reservoir portion that intersects the central vertical axis of said beaker, in which the inner sidewall and the bottom wall form the reservoir portion for holding a liquid. | 05-03-2012 |
20120282368 | AMPHIPHILIC STEROL/FAT-BASED PARTICLES - The present invention relates to amphiphilic sterol- and fat-based particles, which can be dispersed in liquid foods and beverages such as milk. The compositions provided, when consumed, reduce low-density lipoprotein (LDL) and total plasma cholesterol (TC) levels. | 11-08-2012 |
20130040248 | COMPOSITE FUEL FOR FIRES - Various aspects of the present invention generally relate to a fuel composition, for example, that may be used as a fire starter for igniting barbecue charcoal, firewood, campfires, pellet stoves, and the like, and/or as a fuel material, e.g., for heating or cooking. A fuel composition is described in some embodiments that includes corn cob particles and/or other plant-derived particles in which a liquid fuel has been absorbed. The fuel composition may be used as a fuel material and/or to initiate combustion of a regular fuel material such as charcoal, firewood and pellet stove fuel. | 02-14-2013 |
20130040249 | FUEL COMPOSITIONS AND FUEL THICKENERS, INCLUDING MONOGLYCERIDES - Various aspects of the present invention generally relate to the field of rheologically modified fuels, including hydrocarbon, hydrophobic, and/or liquid fuels such as alkane-based odorless mineral spirits, paraffin oil and biofuels such as mono-alkyl esters of medium to long chain (C | 02-14-2013 |
20130053442 | BALANCED MYRISTATE- AND LAURATE-CONTAINING EDIBLE OIL - Nutritional fat or oil-based compositions for increasing HDL cholesterol, decreasing total cholesterol (TC), LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma are described. The compositions can advantageously include at least 10% of myristic acid and/or lauric acid in which at least 3% of said fatty acid composition is myristic acid and at least 3% is lauric acid; in some cases at least 1% by weight myristic acid and/or lauric acid is esterified at the sn-2 position in triglyceride molecules. The compositions also include between 5% and 40% by weight linoleic acid, and typically further include at least 10% by weight monounsaturated fatty acids and between 15% and 55% by weight total saturated fatty acids. The sum of weight percentages for saturated, monounsaturated and polyunsaturated fatty acids equals 100%. In desirable cases, the composition is substantially cholesterol-free. Also described are fat compositions and diets which are adapted to limit increases in blood triglycerides, total cholesterol, LDL, and VLDL, even in the presence of dietary cholesterol. | 02-28-2013 |
20130177689 | STABILIZATION OF OMEGA-3 FATTY ACIDS IN SATURATED FAT MICROPARTICLES HAVING LOW LINOLEIC ACID CONTENT - An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods. | 07-11-2013 |
20130241110 | THERMOFORMED PLASTIC LABORATORY BEAKER CONFIGURED TO STABILIZE TEMPERATURE AND RESIST TIPPING - A thermoplastic laboratory beaker that holds liquid in a reservoir portion of the beaker, in which the beaker includes a first upright, generally circular, outer sidewall and a second inner sidewall which are united at their upper limit height to form a lip edge or lip surface. The two sidewalls typically diverge from each other below the lip surface to create an air space between them. The outer sidewall extends downward a first distance D | 09-19-2013 |
20130260003 | BALANCED MYRISTATE-AND LAURATE-CONTAINING EDIBLE OIL - Nutritional fat or oil-based compositions for increasing HDL cholesterol, decreasing total cholesterol (TC), LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma are described. The compositions can advantageously include at least 10% of myristic acid and/or lauric acid in which at least 3% of said fatty acid composition is myristic acid and at least 3% is lauric acid; in some cases at least 1% by weight myristic acid and/or lauric acid is esterified at the sn-2 position in triglyceride molecules. The compositions also include between 5% and 40% by weight linoleic acid, and typically further include at least 10% by weight monounsaturated fatty acids and between 15% and 55% by weight total saturated fatty acids. The sum of weight percentages for saturated, monounsaturated and polyunsaturated fatty acids equals 100%. In desirable cases, the composition is substantially cholesterol-free. Also described are fat compositions and diets which are adapted to limit increases in blood triglycerides, total cholesterol, LDL, and VLDL, even in the presence of dietary cholesterol. | 10-03-2013 |
20130266710 | Stabilization of Omega-3 Fatty Acids in Oil-Water Emulsions - A food or beverage composition suitable for human consumption includes an aqueous suspension such as cow's milk that has been supplemented and homogenized with an omega-3 fatty acid-containing supplementation oil, in which a supplementation oil includes one part by weight of an EPA/DHA fatty acid-containing enriching oil that has been combined and diluted with at least one part by weight of an oxidative stabilization oil, such as a low linoleic acid/high oleic acid-containing oxidative stabilization oil. As a result, the rate of oxidation of EPA/DHA fatty acids added to the aqueous suspension via the supplementation oil can be reduced at least two-fold or even much more compared to the rate of oxidation of an equal quantity of the same EPA/DHA fatty acid-containing enriching oil homogenized into the same aqueous suspension without having been first combined and diluted with the oxidative stabilization oil. | 10-10-2013 |
20130295182 | LIQUID CRYSTALLINE PHYTOSTEROL-GLYCERINE COMPLEX FOR ENHANCED BIOAVAILABILITY AND WATER DISPERSAL - Edible phytosterol-containing compositions include molecular complexes of non-esterified phytosterols (P) and glycerine (G) in the form of liquid crystalline microparticles. Addition of an emulsifier (M) such as a monoglyceride or a modified lecithin, and optionally an ionic surfactant, to the complex facilitates its dispersal in an aqueous medium. A composition containing either the binary PG or ternary PGM molecular complexes can be formulated as a beverage, food product, or nutritional supplement. When administered to a human subject, the complexes sequester cholesterol in the gastrointestinal tract and reduce LDL cholesterol and total plasma cholesterol levels. | 11-07-2013 |
20140057039 | Stabilization of Omega-3 Fatty Acids in Saturated Fat Microparticles Having Low Linoleic Acid Content - An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods. | 02-27-2014 |
20140127349 | VEGETABLE OIL COMPOSITION CONTAINING PALM MID-FRACTION FAT AND METHOD OF REDUCING PLASMA CHOLESTEROL - A method and composition for reducing the cholesterolemic effect in mammals of ingesting a blended nutritional fat composition containing a palm mid-fraction (PMF) hardstock fat combined with an unsaturated vegetable oil. The composition is solid or semi-solid at 20° C. and fluid at 35° C., and includes between 15% and 45% by weight linoleic acid. The weight ratio of disaturated triglyceride (DST) molecules to trisaturated triglyceride (TST) molecules is greater than 10:1, and the PMF hardstock fat contains approximately 50% to 95% by weight DST molecules, the majority of which contain either palmitic acid or a combination of palmitic and stearic acids at the sn-1 and sn-3 triglyceride positions and either oleic acid or linoleic acid at the sn-2 molecular position. | 05-08-2014 |
20140127386 | VEGETABLE OIL COMPOSITION CONTAINING PALM MID-FRACTION FAT AND METHOD OF REDUCING PLASMA CHOLESTEROL - A method and composition for reducing the cholesterolemic effect in mammals of ingesting a blended nutritional fat composition containing a palm mid-fraction (PMF) hardstock fat combined with an unsaturated vegetable oil. The composition is solid or semi-solid at 20° C. and fluid at 35° C., and includes between 15% and 45% by weight linoleic acid. The weight ratio of disaturated triglyceride (DST) molecules to trisaturated triglyceride (TST) molecules is greater than 10:1, and the PMF hardstock fat contains approximately 50% to 95% by weight DST molecules, the majority of which contain either palmitic acid or a combination of palmitic and stearic acids at the sn-1 and sn-3 triglyceride positions and either oleic acid or linoleic acid at the sn-2 molecular position. | 05-08-2014 |
20140302303 | ALIGNED ARRAYS OF NANORODS, AND METHODS OF MAKING AND USING THEM - Described are methods for the assembly of monolayer, bilayer, or multi-layer structures composed of homogenous rod-like molecules and particles. Included are methods for tuning physical properties of the mono-or multi-layered structures by changing ionic conditions and the size or concentration of polymer used for self-assembly. | 10-09-2014 |
20150024105 | PAR-BAKED AND MILLED COFFEE BEANS FOR USE IN FOODS, BEVERAGES AND DIETARY SUPPLEMENTS - The present invention concerns compositions and methods relating to the addition and use of par-baked and milled coffee beans in food products, beverages, and dietary supplements. Par-baked and milled coffee beans are a novel alternative to more costly chlorogenic acid extracts, and are edible and palatable as a food ingredient. The ingredient is prepared from the entire | 01-22-2015 |
20150079226 | VEGETABLE OIL COMPOSITION CONTAINING PALM MID-FRACTION FAT AND METHOD OF REDUCING PLASMA CHOLESTEROL - A method and composition for reducing the cholesterolemic effect in mammals of ingesting a blended nutritional fat composition containing a palm mid-fraction (PMF) hardstock fat combined with an unsaturated vegetable oil. The composition is solid or semi-solid at 20° C. and fluid at 35° C., and includes between 15% and 45% by weight linoleic acid. The weight ratio of disaturated triglyceride (DST) molecules to trisaturated triglyceride (TST) molecules is greater than 10:1, and the PMF hardstock fat contains approximately 50% to 95% by weight DST molecules, the majority of which contain either palmitic acid or a combination of palmitic and stearic acids at the sn-1 and sn-3 triglyceride positions and either oleic acid or linoleic acid at the sn-2 molecular position. | 03-19-2015 |