Nutrient composition for exercise

Author: Societe des
Produits Nestle SA  (Decombaz J., Milon H.)
Patent Type: European Patent Application  0 889 695  En:en
  Priority data: (European Patent Office) (9.2.96)   Filing date:
27.1.97   See published patent document for Designated Contracting States.
  WO 97/28700 (14.8.97)   (saan: 493303)

Abstract: Carbohydrates
are an important source of energy for athletes, but can cause rapid peaks in blood glucose
and blood insulin levels followed by a rapid drop in blood glucose, which can lead to
problems such as reactive hypoglycaemia and gastro-oesophageal acid reflux.  A
nutrient composition designed to avoid these problems whilst maintaining raised blood
glucose levels is disclosed, which contains carbohydrate and a source of soluble fibre,
especially a fibre-rich cereal.  The product is preferably in the form of a snack bar
or breakfast cereal.  The composition produces a smaller, but more sustainable
increase in blood glucose levels compared with compositions containing an equivalent
amount of carbohydrates but without the soluble fibre.

Soya extract, process for its
preparation and pharmaceutical composition

Author: Indena SpA
 (Bombardelli E., Gabetta B.)
Patent Type: PCT Patent Application  WO 99/06057  En:en
  Priority data: (Germany) (30.7.97)   Filing date: 30.7.98
  See published patent document for Designated Contracting States.
  (saan: 491628)

Abstract: Novel soya
extracts are disclosed that have a defined ratio of saponins to glucoside isoflavones.
They may be produced by extraction from whole ripened soya beans or from oil-free soya
flour.  The isoflavone aglycones genistein, daidzein and glycitein have been shown to
have beneficial health effects in humans, particularly for pre- and post-menopausal
symptoms.  Extracts containing glucoside isoflavones and group B soya saponins appear
to have enhanced effectiveness and antitumour activity.  The compositions are
prepared by extraction of the starting materials with aliphatic alcohols mixed with water;
concentration of this extract; purification from lipophilic compounds by treatment with
aliphatic hydrocarbons; extraction of active components with water-insoluble aliphatic
alcohols; concentration of this second extract; and drying.

Stabilized guacamole and method for
making same

Author: Brito J.I.
Patent Type: United States Patent  5 871 794  En:en
  Filing date: 7.8.96   (saan: 492160)

Abstract: Some foods, e.g.
avocado, become discoloured and change their flavour when oxidation occurs. This patent
describes a stabilizer that inhibits these changes in foods, and a guacamole product,
which contains it. It includes the pulp of tomatillo (Physalis ixocarpa), which contains
preservatives. Small amounts of chemicals, e.g. citric acid, sodium benzoate and ascorbic
acid, can also be added to control the acidity of the product. Other flavourings, e.g.
chilli, may also be included. The end product, which has been packaged and sterilized, has
a shelf-life of up to 24 months at room temperature.

Methods for preserving fresh fruit
and product thereof

Author: Mantrose-Haeuser
Co. Inc.  (Chen C., Trezza T.A., Wong D.W.S., Camirand W.M., Pavlath A.E.)
Patent Type: PCT Patent Application  WO 99/07230  En:en
  Priority data: (US) (11.8.97)   Filing date: 10.8.98   See
published patent document for Designated Contracting States.   (saan: 491094)

Abstract: A process is
described for preserving fresh fruit, particularly freshly cut apple pieces.  It is
used to extend the shelf-life and preserve the texture, flavour, colour, and crispness of
the fruit and exposed skin.  The fruit is treated with a preservative solution
containing calcium ions and ascorbate ions in a specified ratio, as calcium ascorbate or
other mixture of food-grade salts.  It is then stored at a temperature that avoids
freezing of the fruit.  The inventors state that temperatures of -6 to 0 C do not
cause freezing of apples.  The optimum storage temperature is 2-5 C.  After this
treatment, the pieces may be dried or freeze-dried if required.  The process is said
to leave no aftertaste, and browning of the fruit pieces is inhibited.  No sulfites
are required as preservatives.

Fumonisin detoxification
compositions and methods

Author: Pioneer Hi-bred
International Inc.  (Duvick J., Maddox J.R., Rood T.A., Wang X., Bowen B.A., Gilliam
Patent Type: PCT Patent Application  WO 99/02703  En:en
  Priority data: (US) (7.7.97)   Filing date: 7.7.98   See
published patent document for Designated Contracting States.   (saan: 493356)

Abstract: This patent
application concerns the detection and isolation of fumonisin-resistant organisms, and
compositions and methods for the in vivo detoxification or degradation of fumonisin.
 Fumonisin can be incorporated into culture medium for selection of resistant
organisms and/or those capable of growing on fumonisin as a sole carbon source.  Such
organisms can be used to isolate the enzymes and genes responsible for conferring
fumonisin resistance.  The genes can be cloned and used in the production of
transgenic plants, which have the capacity to degrade fumonisin or produce
fumonisin-degrading enzymes.  The invention also covers methods for detoxification of
grain and food crops, and detoxification in animal feed and the rumen.

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