Abstract: A method for administering pyruvate is disclosed which comprises administering a therapeutically effective amount of a pyruvate precursor to a mammal in the form of pyruvamide or a pyruvyl-amino acid. The pyruvyl-amino acid is preferably selected from the group comprising pyruvyl-glycine, pyruvyl-alanine, pyruvyl-leucine, pyruvyl-valine, pyruvyl-isoleucine, pyruvyl-phenylalanine, pyruvyl-proline and pyruvyl-sarcosine, and their amides and esters as well as their salts. Associated with the administration of a pyruvate precursor to a mammal in accordance with this invention are improved insulin resistance, lower fasting insulin levels, and reduced fat gain. Novel methods of synthesizing several pyruvate precursors are also disclosed.

Abstract: A method is disclosed for improving the stability of Vitamin D in liquid nutritional products which contain hydrolyzed protein or free amino acids as nitrogen sources. Vitamin C is added before or after a preliminary heat treatment of the liquid nutritional product and at a concentration exceeding 300 mg/l, such that the initial concentration of Vitamin C is at least 300 mg/l during the shelf-life of the liquid nutritional product. An emulsifier is added to the liquid nutritional product prior to preliminary heat treatment, the emulsifier being a diacetyltartaric acid ester of monoglycerides and diglycerides. Cystine is added following the preliminary heat treatment.

Abstract: A method of improving the nutritional status and reversing the characteristic diarrhea and inflammatory condition in a mammalian creature having ulcerative colitis or inflammation of the colon which contains in combination (a) an oil blend which contains eicosapentaenoic acid (20:5n3) and/or docosahexaenoic acid (22:6n3), and (b) a source of indigestible carbohydrate which is metabolized to short chain fatty acids by microorganisms present in the human colon. Preferably the nutritional product also contains one or more nutrients which act as antioxidants.

Abstract: A skin lotion containing a linear polydimethylsiloxane polymer, a non-ionic emulsifier, consisting of polyoxyethylene sorbitan fatty acid esters, sorbitan fatty acid esters, polyoxyethylene alcohols, or polyoxyethylene fatty ethers aloe vera, an alkoxylated ether/ester, sodium citrate, citric acid, a blend of propylene glycol, diazolidinyl urea, methyl paraben and propyl paraben, and water. Most preferably the buffering system results in the lotion having a pH of about 5.2 which neutralizes acidic and basic by-products of urine and fecal matter. The lotion has a preferred viscosity in the range of 10-20,000 centipoise. The lotion is easily washed off with soap and water and is useful in the protection and treatment of diaper rash.

Abstract: There is disclosed liquid nutritionals with improved physical stability. The nutritionals are pourable yet able to hold minerals in suspension without sedimentation or sag. The invention comprises the use of iota-carrageenan of a concentration of between 50-1500 parts per million. The nutritional may also comprise kappa carrageenan at a concentration of less than 25% of the total concentration of iota- and kappa-carrageenan. There is further disclosed a method for preparing the liquid nutritional through the use of ultra-high temperature heat treatment.

Abstract: The one-way cross-slit valve of the invention is made of an elastomeric material and has a hollow cylindrical body with first and second ends and an axis and a passageway through the body, the passageway being entirely intercepted by a ridge and valley wall or web structure integrally joined to the cylindrical body. There are just two ridges in the form of lands that extend diametrically and intersect at a right angle at about the axis of the valve body and are slitted at the intersection to provide duckbill valve action. The ridges constitute the apices of mutually intersecting partially folded wall portions that are V-shaped in section, the V's spreading towards the first end where the intersecting walls join and form the valleys and the one-way action of the valve allowing fluid to move only towards the second end. The novel low profile gastrostomy tube combines a conventional dome and tubular shaft with the one-way cross-slit valve of the invention.

Abstract: An enteral nutritional product for persons infected with human immunodeficiency virus contains a soy protein hydrolysate having a degree of hydrolysis in the range of about 14 to 17 and a molecular weight partition, as determined by size exclusion chromatography, wherein 30-60% of the particles have a molecular weight in the range of 1500-5000 Daltons. The nutritional product also contains a source of intact protein. The nutritional product has a ratio, by weight, of n-6 to n-3 fatty acids of about 1.3:1 to 2.5:1. The nutritional product also contains a source of dietary fiber.

Abstract: An improved gastrostomy tube is a flexible tube having on one inner end thereof an improved energy absorbent internal retaining member which provides for less patient trauma during emplacement and subsequent percutaneous removal, while almost entirely avoiding either separation of the internal retaining member, i.e., the bumper, or its acute displacement. The energy absorbing internal retaining member has a hollow body portion with two resiliently reversible physical forms or shapes, toroidal-like, and, goblet-like connected to a foreshortened hollow axial stem portion that is attached to or integrally made with the inward end of the flexible tube. The internal retaining member is made in the toroidal-like form. During intentional removal, when under pressure against the stomach mucosa, the internal retaining member snaps into the unrolled, goblet-like shape and pulls smoothly out through the stoma tract.

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.

Abstract: A method for improving the stability of Vitamin D in liquid nutritional products which contain hydrolyzed protein or free amino acids as a nitrogen source. Vitamin C is added to a liquid nutritional product at a concentration exceeding 300 mg/l, such that the concentration of Vitamin C is at least 300 mg/l during the shelf-life of the liquid nutritional product. Preferably the addition of Vitamin C occurs after the completion of preliminary heat treating of the liquid nutritional product. Alternatively, the addition of Vitamin C occurs prior to the preliminary heat treating of the liquid nutritional product. Preferably, an emulsifier is added to the liquid nutritional product prior to preliminary heat treating, with the emulsifier being a diacetyltartaric acid ester of monoglycerides and diglycerides; and cystine is added following the completion of preliminary heat treating.

Abstract: A process for aseptically processing a milk based infant formula includes the steps of adding citrate ions to the formula at a concentration of at least 128 ppm and adjusting the pH to be at least 6.8 before subjecting the formula to a temperature of at least 132.degree. C.

Abstract: A novel process for the removal of phosphorous from mammalian milk, preferably bovine skim milk, has been developed. The process involves passage of the milk at an elevated temperature through a Type I or Type II macroporous or gel type strong base ion exchange material in the chloride or carbonate form. The weak base anion sites inherent to the ion exchange material have been neutralized. The ion exchange material can easily be regenerated.

Abstract: A buffered skin cream containing a linear polydimethylsiloxane polymer, a non-ionic emulsifier, aloe vera, mineral oil, sodium citrate, citric acid, a blend of propylene glycol, diazolidinyl urea, methyl paraben and propyl paraben, and water. The buffering capacity of the cream is provided through the incorporation of citric acid and sodium citrate in the composition. The buffering system results in the cream having a preferred pH in the range of about 4.5 to 6.0, and most preferably a pH of about 5.2 which neutralizes acidic and basic by-products of urine and fecal matter. The cream has a preferred viscosity in the range of 100,000-2,000,000 centipoise and a most preferred viscosity of about 250,000 to 1,000,000 centipoise. The cream is easily washed off with soap and water and is useful in the protection and treatment of diaper rash.

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.