Patents by Inventor Esther Jacqueline de Kort
Esther Jacqueline de Kort has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 10264806Abstract: Medical dairy products are highly concentrated in proteins and minerals. Formulation of such products is challenging, since viscosities can easily increase during processing and storage. It was found that using one or more chelating agents selected from the group consisting of a phosphoric acid, citric acid, a soluble phosphate salt, a soluble citrate salt, or a mixture thereof, the viscosity and the transparency of an aqueous micellar casein composition, comprising 6 to 20 g/100 ml of micellar casein and having a pH of about 6 to 8 could be controlled independently of each other. It was found that products become more viscous after addition of phytate, citrate, or orthophosphate, and that the viscosity depends on concentration and type of phosphate. Addition of hexametaphosphate leads to gel formation. In contrast, high concentrations of uridine monophosphate can be added without significantly affecting the viscosity.Type: GrantFiled: March 11, 2011Date of Patent: April 23, 2019Assignee: N.V. NUTRICIAInventors: Esther Jacqueline De Kort, Marcel Minor
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Patent number: 9132196Abstract: The present invention relates to the use of a taste masking agent selected from the group of starch; cellulose; xanthan gum; gellan gum; alginate; galactomannans such as fenugreek, guar gum, tara gum, locust bean gum, and cassia gum; gum karaya; gum tragacanth; carrageenan; and mixture thereof, for improving one or more of mouth feel, taste, aftertaste and smell of a liquid aqueous nutritional composition comprising a nucleoside and/or a nucleotide. It also relates to a nutritional composition comprising an unsavoury nucleoside and/or nucleotide component, having improved sensory characteristics such as improved mouth feel, taste, aftertaste and smell. In particular, it relates to a composition comprising said unsavoury nucleoside and/or nucleotide component, in particular comprising an uridine-containing nucleoside and/or a nucleotide in combination with an unsavoury edible oil, such as a fish oil.Type: GrantFiled: December 3, 2013Date of Patent: September 15, 2015Assignee: N. V. NutriciaInventors: Esther Jacqueline De Kort, Martine Groenendijk, Patrick Joseph Gerardus Hendrikus Kamphuis
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Publication number: 20140162973Abstract: The present invention relates to the use of a taste masking agent selected from the group of starch; cellulose; xanthan gum; gellan gum; alginate; galactomannans such as fenugreek, guar gum, tara gum, locust bean gum, and cassia gum; gum karaya; gum tragacanth; carrageenan; and mixture thereof, for improving one or more of mouth feel, taste, aftertaste and smell of a liquid aqueous nutritional composition comprising a nucleoside and/or a nucleotide. It also relates to a nutritional composition comprising an unsavoury nucleoside and/or nucleotide component, having improved sensory characteristics such as improved mouth feel, taste, aftertaste and smell. In particular, it relates to a composition comprising said unsavoury nucleoside and/or nucleotide component, in particular comprising an uridine-containing nucleoside and/or a nucleotide in combination with an unsavoury edible oil, such as a fish oil.Type: ApplicationFiled: December 3, 2013Publication date: June 12, 2014Applicant: N.V. NutriciaInventors: Esther Jacqueline DE KORT, Martine GROENENDIJK, Patrick Joseph Gerardus Hendrikus KAMPHUIS
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Patent number: 8604000Abstract: The present invention relates to the use of a taste masking agent selected from the group of cellulose; starch; xanthan gum; gellan gum; alginate; galactomannans such as fenugreek, guar gum, tara gum, locust bean gum, and cassia gum; gum karaya; gum tragacanth; carrageenan; and mixture thereof, for improving one or more of mouth feel, taste, aftertaste and smell of a liquid aqueous nutritional composition comprising a nucleotide and/or a nucleoside. It also relates to a nutritional composition comprising an unsavory nucleotide and/or a nucleoside component, having improved sensory characteristics such as improved mouth feel, taste, aftertaste and smell. In particular, it relates to a composition comprising said un-savory nucleotide and/or a nucleoside component, in particular comprising an uridine-containing nucleotide and/or a nucleoside in combination with an unsavory edible oil, such as a fish oil.Type: GrantFiled: December 22, 2008Date of Patent: December 10, 2013Assignee: N.V. NutriciaInventors: Esther Jacqueline de Kort, Martine Groenendijk, Patrick Joseph Gerardus Hendrikus Kamphuis
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Publication number: 20130065824Abstract: Medical dairy products are highly concentrated in proteins and minerals. Formulation of such products is challenging, since viscosities can easily increase during processing and storage. It was found that using one or more chelating agents selected from the group consisting of a phosphoric acid, citric acid, a soluble phosphate salt, a soluble citrate salt, or a mixture thereof, the viscosity and the transparency of an aqueous micellar casein composition, comprising 6 to 20 g/100 ml of micellar casein and having a pH of about 6 to 8 could be controlled independently of each other. It was found that products become more viscous after addition of phytate, citrate, or orthophosphate, and that the viscosity depends on concentration and type of phosphate. Addition of hexametaphosphate leads to gel formation. In contrast, high concentrations of uridine monophosphate can be added without significantly affecting the viscosity.Type: ApplicationFiled: March 11, 2011Publication date: March 14, 2013Inventors: Esther Jacqueline De Kort, Marcel Minor
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Publication number: 20130012469Abstract: The invention pertains to a liquid composition for preventing and/or treating memory decline and/or cognitive dysfunction, Alzheimer's, Parkinson's and/or dementia, said composition comprising: (i) at least 50 mg nucleoside and/or nucleotide per 100 ml; (ii) between 0.2 and 10 grams protein per 100 ml; (iii) between 0.05 and 3 wt. % of thickener, based on total weight of the composition. The thickener is preferably selected from the group consisting of cellulose, xanthan gum, gellan gum, alginate, guar gum, locust bean gum, gum karaya, gum tragacanth, carrageenan, and mixtures thereof. The composition preferably has a loss factor tan ? between 0.1 and 100, as measured at any strain in the range of 1-100% at 0.1 Hz and 20° C. It is particularly found that a thickener selected from the group consisting of gellan gum, xanthan gum and cellulose greatly reduces sedimentation.Type: ApplicationFiled: September 14, 2012Publication date: January 10, 2013Inventors: Esther Jacqueline DE KORT, Robert Johan Joseph Hageman, Martine Groenendijk, Patrick Joseph Gerardus Hendrikus Kamphuis
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Patent number: 8282965Abstract: The invention pertains to a liquid composition for preventing and/or treating memory decline and/or cognitive dysfunction, Alzheimer's, Parkinson's and/or dementia, said composition comprising: (i) at least 50 mg nucleoside and/or nucleotide per 100 ml; (ii) between 0.2 and 10 grams protein per 100 ml; (iii) between 0.05 and 3 wt. % of 5 thickener, based on total weight of the composition. The thickener is preferably selected from the group consisting of cellulose, xanthan gum, gellan gum, alginate, guar gum, locust bean gum, gum karaya, gum tragacanth, carrageenan, and mixtures thereof. The composition preferably has a loss factor tan ? between 0.1 and 100, as measured at any strain in the range of 1 100% at 0.1 Hz and 20° C. It is particularly found that a thickener selected from the group consisting of gellan gum, xanthan gum and cellulose greatly reduces sedimentation.Type: GrantFiled: March 4, 2008Date of Patent: October 9, 2012Assignee: N.V. NutriciaInventors: Esther Jacqueline de Kort, Robert Johan Joseph Hageman, Martine Groenendijk, Patrick Joseph Gerardus Hendrikus Kamphuis
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Publication number: 20110105594Abstract: The present invention relates to the use of a taste masking agent selected from the group of cellulose; starch; xanthan gum; gellan gum; alginate; galactomannans such as fenugreek, guar gum, tara gum, locust bean gum, and cassia gum; gum karaya; gum tragacanth; carrageenan; and mixture thereof, for improving one or more of mouth feel, taste, aftertaste and smell of a liquid aqueous nutritional composition comprising a nucleotide and/or a nucleoside. It also relates to a nutritional composition comprising an unsavoury nucleotide and/or a nucleoside component, having improved sensory characteristics such as improved mouth feel, taste, aftertaste and smell. In particular, it relates to a composition comprising said un-savoury nucleotide and/or a nucleoside component, in particular comprising an uridine-containing nucleotide and/or a nucleoside in combination with an unsavoury edible oil, such as a fish oil.Type: ApplicationFiled: December 22, 2008Publication date: May 5, 2011Inventors: Esther Jacqueline De Kort, Martin Groenendijk, Patrick Joseph Gerardus Hendrikus Kamphuis
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Publication number: 20110027391Abstract: The invention pertains to a liquid composition for preventing and/or treating memory decline and/or cognitive dysfunction, Alzheimer's, Parkinson's and/or dementia, said composition comprising: (i) at least 50 mg nucleoside and/or nucleotide per 100 ml; (ii) between 0.2 and 10 grams protein per 100 ml; (iii) between 0.05 and 3 wt. % of 5 thickener, based on total weight of the composition. The thickener is preferably selected from the group consisting of cellulose, xanthan gum, gellan gum, alginate, guar gum, locust bean gum, gum karaya, gum tragacanth, carrageenan, and mixtures thereof. The composition preferably has a loss factor tan ? between 0.1 and 100, as measured at any strain in the range of 1 100% at 0.1 Hz and 20° C. It is particularly found that a thickener selected from the group consisting of gellan gum, xanthan gum and cellulose greatly reduces sedimentation.Type: ApplicationFiled: March 4, 2008Publication date: February 3, 2011Inventors: Esther Jacqueline De Kort, Robert Johan Joseph Hageman, Martin Groenendijk, Patrick Joseph Gerardus Hendrikus Kamphuis
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Publication number: 20110008485Abstract: Protein-dense micellar casein-based liquid enteral nutritional composition are provided that contain micellar casein and optionally caseinate. Liquid enteral nutritional compositions are disclosed comprising 10 to 20 g of protein per 100 ml of the composition, in which all or a major part of said protein comprises native micellar casein. Also, a method is disclosed for producing the composition according to the invention, comprising a step wherein an aqueousprotein solution in which all or a major part of said protein comprises native micellar casein, is subjected to an evaporation step.Type: ApplicationFiled: December 5, 2008Publication date: January 13, 2011Inventors: Marcel Minor, Edward Lucian Sliwinski, Natalie Elizabeth Hotrum, Wynette Hermina Agnes Kiers, Suzanne Van Steenis, Arjan Waterink, Esther Jacqueline De Kort