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.

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.

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.

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.