Sherri A Walker

US Patent:

7645470, Jan 12, 2010

Filed:

Apr 19, 2006

Appl. No.:

11/406673

Inventors:

Sherri A. Walker - Sunbury OH, US
Stephanie L. Rodgers - Galena OH, US
Stefanie F. Kaufman - Reynoldsburg OH, US
Amy L. Marchio - Centerburg OH, US
Emily G. Adams - Pataskala OH, US
Gaurav C. Patel - Gahanna OH, US
Thakorbhai P. Patel - Gahanna OH, US

Assignee:

Abbott Laboratories - Abbott Park IL

International Classification:

A23L 1/304

US Classification:

426 74, 426580, 426584, 426650, 426654

Abstract:

Disclosed are flavored nutritional beverages comprising (A) fat; (B) milk protein representing from about 10% to 100% by weight of total protein; (C) carbohydrate comprising from about 75% to 100% by weight of at least one of (i) from about 0. 1% to about 10% sucrose, trehalose, or combination thereof, by weight of the beverage, and (iii) from about 0. 1% to about 20% maltodextrin by weight of the nutritional liquid, the maltodextrin having a DE value of from about 1 to about 10, and (iii) combinations of (i) and (ii); (D) an iron-containing material, and (E) a flavorant. The flavored nutritional beverages, unlike many iron-fortified milk-based beverages available today, do not readily develop beige or gray hues during formulation, processing and storage, and are thus more easily formulated with little or no color distortion and with improved or more accurately matched flavor-color combinations.

US Patent:

20060078593, Apr 13, 2006

Filed:

Sep 27, 2005

Appl. No.:

11/235965

Inventors:

Deborah Strozier - Westerville OH, US
Sherri Walker - Sunbury OH, US
Kay Robinson - Westerville OH, US

International Classification:

A61K 36/899
A61K 36/48
A61K 47/00

US Classification:

424439000, 424757000, 424750000

Abstract:

Disclosed are nutritional compositions having a solid crisp matrix, or a flour derived from the solid crisp matrix, said matrix comprising (A) from about 10% to about 50% by weight of a soluble viscous fiber, preferably guar; (B) from about 10% to about 99% by weight of a carbohydrate other than and in addition to the soluble viscous fiber; and (C) from about 1% to about 49% by weight of protein, wherein the matrix has a bulk density of less than about 0.4 g/cc. It has been found that soluble viscous fiber sources such as guar gum can be formulated into a solid crisp matrix, which then minimizes several limitations commonly associated with the formulation of such fiber sources into a conventional nutrition bar, e.g. slimy mouthfeel, tooth packing. These compositions are especially effective when formulated with gelled inclusions, including those containing or associated with acidulants, sour flavorants, or both. The nutritional compositions are especially useful as satiety agents, weight reduction agents, and/or for blunting the postprandial glycemic response in diabetics or other individuals in whom such a response would be beneficial.

US Patent:

20070031538, Feb 8, 2007

Filed:

Jul 13, 2006

Appl. No.:

11/485651

Inventors:

Gul Konuklar - New Albany OH, US
Sherri Walker - Sunbury OH, US

International Classification:

A23L 1/30

US Classification:

426072000

Abstract:

Disclosed are liquid nutritional compositions comprising protein; carbohydrate; a lipid component having from about 0.1% to about 20% of an n-3 polyunsaturated fatty acid by weight of the liquid composition; from about 0.01% to about 5% by weight of an Ascorbic Acid Component having a Water Soluble Fraction and an Oil Soluble Fraction in a weight ratio of from about 1:20 to about 20:1; wherein the composition is an aqueous emulsion having a continuous aqueous phase and at least one discontinuous non-aqueous phase, and wherein the non-aqueous phase comprises non-aqueous particles having a mode of particle size distribution of at least about 0.7 μm, and wherein at least about 90% of the non-aqueous particles have a diameter of at least about 0.5 μm. The composition is substantially free of iron. The compositions provide enhanced oxidative stability, flavor, and aroma, which are especially useful for emulsion systems containing relatively high n-3 polyunsaturated fatty acid concentrations.

US Patent:

53606183, Nov 1, 1994

Filed:

Apr 26, 1994

Appl. No.:

8/233201

Inventors:

Sherri A. Walker - Alexandria OH

Assignee:

Abbott Laboratories - Abbott Park IL

International Classification:

A23L 130

US Classification:

426 72

Abstract:

An improved method of preserving the flavor in a food product, such as a low calorie food bar, is characterized by stabilizing the flavoring by plating the flavoring on synthetic amorphous silica. An improved flavoring system for a food product contains aspertame and/or proteinaceous material in combination with a flavoring plated on synthetic amorphous silica.

US Patent:

53893956, Feb 14, 1995

Filed:

Dec 7, 1993

Appl. No.:

8/164165

Inventors:

Robert L. Joseph - Columbus OH
Sherri A. Walker - Alexandria OH
Caroline H. Ikeda - Lakewood CA
Lisa D. Craig - Columbus OH
Karen A. Cashmere - Columbus OH

Assignee:

Abbott Laboratories - Abbott Park IL

International Classification:

A23L 300

US Classification:

426 72

Abstract:

An unbaked low calorie food bar containing proteinaceous material, flavoring, aspartame and carbohydrate material which is formed by extrusion and exposed to a maximum temperature of about 37. degree. C. , and has a uniformly homogeneous composition. The low calorie food bar also contains vitamins and minerals comprising at least 4. 5% of the food bar by weight and the concentration of proteinaceous material is greater than the concentration of carbohydrate material. The method comprises the steps of providing proteinaceous material, flavoring, aspartame and carbohydrate material as ingredients in a food product; mixing the ingredients; and forming the mixture into a food product, with the flavoring being stabilized by plating the flavoring on synthetic amorphous silica. Additionally, the plated silica is added.