Dhyaneshwar B Chawan

US Patent:

6720312, Apr 13, 2004

Filed:

Mar 16, 2001

Appl. No.:

09/808826

Inventors:

Dhyaneshwar B. Chawan - Liverpool NY

Assignee:

Heartland Health Solutions, LLC - Brentwood TN

International Classification:

A61K 31715

US Classification:

514 60, 514 23, 514 58, 426451, 426573, 426575

Abstract:

The invention relates to a method for treating patients with type 2 diabetes using a food composition able to control the release of glucose into the patients blood. This is achieved by the introduction into the food composition of an additive, such as propylene glycol alginate, which reduces the cooking losses and enhances the starch cell wall membrane to thereby slow the enzymatic hydrolysis of the starch by insulin. The result is a steady state release of glucose and a net reduction in the release of blood glucose (glycemic index) relative to release of glucose observed in a diabetes patient having consumed a food composition without propylene glycol alginate.

US Patent:

7053066, May 30, 2006

Filed:

Aug 23, 2002

Appl. No.:

10/226473

Inventors:

Dhyaneshwar Bhujangarao Chawan - Liverpool NY, US

Assignee:

Heartland Health Solutions, LLC - Brentwood TN

International Classification:

A61K 31/715

US Classification:

514 54, 5361231, 53612312

Abstract:

The invention relates to a method for treating overweight persons or patients with obesity using a food composition able to control the release of glucose into the patient's blood. This is achieved by the introduction into the food composition of a therapeutically effective amount of an additive, such as propylene glycol alginate (PGA) or other hydrophilic agent or pharmaceutically acceptable salts thereof, which reduces the cooking losses and enhances the starch cell wall membrane to thereby slow the enzymatic hydrolysis of the starch by insulin. The result is a steady state release of glucose and a net reduction in the release of blood glucose (glycemic index) relative to release of glucose observed in an overweight or obese patient having consumed a food composition without propylene glycol alginate, whereby the patient experiences a loss in body weight.

US Patent:

7664605, Feb 16, 2010

Filed:

Nov 12, 2004

Appl. No.:

10/986673

Inventors:

Joseph Chaiken - Fayetteville NY, US
Pamela J. Hagrman - Syracuse NY, US
Dhyaneshwar Bhujangarao Chawan - Liverpool NY, US
Douglas Hagrman - Syracuse NY, US

Assignee:

LighTouch Medical, Inc. - Bryn Athyn PA

International Classification:

G01N 33/48
G01N 31/00
G01N 33/38
C12Q 1/54
C12M 1/00
G01N 1/00

US Classification:

702 19, 702 22, 435 14, 4352831, 422 50

Abstract:

A calibrator suitable for calibrating a noninvasive analyte detector, such as a Raman spectroscopy device, allows the user of the detection device to establish standard measurements of the analyte to be detected, thereby providing assurance that appropriate analyte measurements are obtained at the time of sampling. The calibrator is simple to use, making it suitable for home use by individuals regardless of medical or technical skill level. In particular, the calibrator can be used with a noninvasive glucose detection system, such as for monitoring of blood glucose levels in diabetics. For use with noninvasive detectors designed for obtaining measurements from a subject's fingertip, the calibrator can be formed into a shape that reasonably mimics a fingertip in size, texture and/or spectral properties.

US Patent:

55320163, Jul 2, 1996

Filed:

Jun 7, 1995

Appl. No.:

8/484271

Inventors:

Dhyaneshwar B. Chawan - Liverpool NY
Carleton G. Merritt - Phoenix NY
Stephen R. Gillmore - Port Byron NY

Assignee:

Borden, Inc. - Columbus OH

International Classification:

A23L 116

US Classification:

426557

Abstract:

A method for making a couscous-like product from scrap generated during conventional pasta production.

US Patent:

57596077, Jun 2, 1998

Filed:

Mar 22, 1995

Appl. No.:

8/408173

Inventors:

Dhyaneshwar Bhujangarao Chawan - Liverpool NY
Carleton George Merritt - Phoenix NY
Edward Albert Matuszak - Liverpool NY

Assignee:

Borden Foods Corporation - Columbus OH

International Classification:

A23L 116

US Classification:

426557

Abstract:

A method is disclosed which uses propylene glycol alginate to improve the texture of food compositions. Pasta is provided which exhibits improved texture retention after refrigeration or freezing. In addition, the use of propylene glycol alginate allows the use of non-wheat flours, such as oat flour, corn flour, corn starch, pea flour, lima bean flour, soybean flour, and navy bean flour in the production of pasta-like foods.

US Patent:

56142447, Mar 25, 1997

Filed:

Jun 2, 1995

Appl. No.:

8/460820

Inventors:

Joseph T. Heick - Syracuse NY
Peter E. Case - Cato NY
Dhyaneshwar B. Chawan - Liverpool NY

Assignee:

Borden, Inc. - Columbus OH

International Classification:

A23B 506
A23B 1909

US Classification:

426582

Abstract:

Disclosed is an egg and cheese food comprising a continuous phase of cheese-containing material having discrete particles of cooked egg-containing material distributed therethrough. Also disclosed, is a method of making this egg and cheese food comprising cooking the egg-containing material, then adding cheese ingredients and to the cooked egg-containing material. The products of the present invention include an egg and cheese omelette spread and egg and cheese omelette slices. The products of the present invention have extremely long shelf life and, because they are already cooked, they are convenient to eat.

US Patent:

49650823, Oct 23, 1990

Filed:

Mar 15, 1989

Appl. No.:

7/323880

Inventors:

Dhyaneshwar B. Chawan - Liverpool NY
Carleton G. Merritt - Phoenix NY
Edward A. Matuszak - Liverpool NY

Assignee:

Borden, Inc. - Columbus OH

International Classification:

A21D 200
A23D 100

US Classification:

426331

Abstract:

The invention is a process for making packaged uncooked pasta pieces from a feedstock comprising semolina, water and a source of ethyl alcohol wherein the amount of ethyl alcohol is 0. 1% to 10% wherein the total moisture content of the feedstock is 26% or less. The extruded pasta can be packaged immediately without any drying step. The extruded pasta when packaged in vapor barrier containers can be sold as "fresh pasta" and may be stored at room temperature on the grocery shelf. The extruded pasta when packaged in a cardboard box will dry to consumer-acceptable dry pasta and can be sold as dry pasta and will keep indefinitely on the grocery shelf.

US Patent:

53956397, Mar 7, 1995

Filed:

Oct 23, 1992

Appl. No.:

7/965471

Inventors:

Dhyaneshwar B. Chawan - Liverpool NY
Edward A. Matuszak - Liverpool NY
Leslie H. Volles - Syracuse NY

Assignee:

Borden, Inc. - Columbus OH

International Classification:

A23L 116
A23L 1172

US Classification:

426557

Abstract:

A process is presented for minimizing oxidative degradation of whole wheat flour in the production of whole wheat pasta. A sweet nutty flavor is preserved and off-flavors are avoided by whole milling without removing the germ, not fine grinding the wheat, and immediately mixing the freshly-ground whole wheat flour with water to produce a dough or alimentary paste. This minimizes the exposure of oils and other components to enzymatic and other degradative processes.