Cynthia Gayle Neal

US Patent:

51046776, Apr 14, 1992

Filed:

Jun 27, 1991

Appl. No.:

7/722439

Inventors:

Stephen R. Behr - Westerville OH
Lisa D. Craig - Columbus OH
Keith A. Garleb - Powell OH
Cynthia S. Neal - Columbus OH
James N. Chmura - Pickerington OH
Paul S. Anloague - Columbus OH
Mary B. Cunningham - Westerville OH
David C. Sertl - Westerville OH

Assignee:

Abbott Laboratories - Abbott Park IL

International Classification:

A23L 238

US Classification:

426590

Abstract:

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.

US Patent:

20160317600, Nov 3, 2016

Filed:

Dec 18, 2014

Appl. No.:

15/105059

Inventors:

- Abbott Park IL, US
CYNTHIA NEAL - Pickerington OH, US
JOHN MCEWEN - Columbus OH, US
RONALD MCKENNA - Lewis Center OH, US

Assignee:

ABBOTT LABORATORIES - Abbott Park IL

International Classification:

A61K 38/01
A61K 33/34
A61K 31/202
A61K 9/00
A23L 33/12
A23L 33/115
A23L 33/00
A23L 33/15
A23L 33/125
A23L 33/18
A23L 33/21
A61K 31/375
A23L 33/19

Abstract:

Liquid nutritional compositions include specific combinations of protein, carbohydrate, and fat for the nutritional support of individuals with particular needs, such as individual suffering from obesity. The compositions comprise a source of at least one omega-6 fatty acid and a source of at least one omega-3 fatty acid with a ratio of omega-6 to omega-3 of 1:5 to 1:1. In a preferred form the compositions comprise at least one hydrolysed dairy protein selected from hydrolysed whey protein and hydrolysed casein protein or mixtures thereof. Methods of administering such nutritional compositions are also provided. Further liquid nutritional compositions comprise protein in an amount of 1-12% by weight of the liquid nutritional composition, vitamin C and copper, wherein the protein comprises a mixture of whey protein and casein with a majority of the whey protein having a degree of hydrolysis greater than 20%. Methods for improving vitamin C stability in these liquid nutritional compositions are also provided.