Patents by Inventor Marcel Minor
Marcel Minor 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: 10092625Abstract: Heat-treated liquid enteral nutritional composition with a low monovalent metal ion content are provided that contain micellar casein and optionally caseinate, and in which the total amount of monovalent metal ions is less than 25 mg/g of protein. Also, heat-treated 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 micellar casein. Also, a method is disclosed for producing the composition according to the invention, comprising a step wherein an aqueous protein solution in which all or a major part of said protein comprises micellar casein, is subjected to an evaporation step.Type: GrantFiled: October 17, 2016Date of Patent: October 9, 2018Assignee: N.V. NutriciaInventors: Marcel Minor, Suzanne Van Steenis, Hilde Ruis
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Patent number: 9872888Abstract: The invention relates to the use of one or more nucleotides for improving the heat stability of an aqueous micellar casein composition comprising 6 to 20 g per 100 ml of micellar casein, and having a pH of about 6 to 8. The invention also relates to heat-treated liquid nutritional compositions comprising 6 to 20 g, preferably 9-20 g, of protein per 100 ml of the composition and having a pH of about 6 to 8, in which all or a major part of said protein comprises micellar casein, further comprising one or more nucleotides.Type: GrantFiled: July 16, 2012Date of Patent: January 23, 2018Assignee: N.V. NutriciaInventors: Esther Jacqueline Petra De Kort, Marcel Minor
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Publication number: 20170035840Abstract: Heat-treated liquid enteral nutritional composition with a low monovalent metal ion content are provided that contain micellar casein and optionally caseinate, and in which the total amount of monovalent metal ions is less than 25 mg/g of protein. Also, heat-treated 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 micellar casein. Also, a method is disclosed for producing the composition according to the invention, comprising a step wherein an aqueous protein solution in which all or a major part of said protein comprises micellar casein, is subjected to an evaporation step.Type: ApplicationFiled: October 17, 2016Publication date: February 9, 2017Applicant: N.V. NutriciaInventors: Marcel MINOR, Suzanne VAN STEENIS, Hilde RUIS
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Patent number: 9497983Abstract: Heat-treated liquid enteral nutritional composition with a low monovalent metal ion content are provided that contain micellar casein and optionally caseinate, and in which the total amount of monovalent metal ions is less than 25 mg/g of protein. Also, heat-treated 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 micellar casein. Also, a method is disclosed for producing the composition according to the invention, comprising a step wherein an aqueous protein solution in which all or a major part of said protein comprises micellar casein, is subjected to an evaporation step.Type: GrantFiled: June 7, 2010Date of Patent: November 22, 2016Assignee: N.V. NutriciaInventors: Marcel Minor, Suzanne van Steenis, Hilde Ruis
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Patent number: 9492502Abstract: A process of producing a composition comprising at least two different proteins is disclosed, of which at least one is a coagulating protein, such as a casein and/or a caseinate, and at least one is an anti-coagulating protein, such as a leguminous protein (for example pea and/or soy) combined or not with whey protein, comprising the steps of: a) heat-sterilizing a first liquid component comprising the coagulating protein, b) heat-sterilizing a second liquid component comprising the anti-coagulating protein, and c) mixing the first component with the second component to obtain a mixture thereof. The obtained mixture is useful as a food constituent having reduced coagulation in the upper gastro-intestinal tract, more in particular in the stomach.Type: GrantFiled: July 9, 2013Date of Patent: November 15, 2016Assignee: N. V. NutriciaInventors: Claudia Catharina Maria Van den Braak, Thomas Ludwig, Marcel Minor, Rudolph Eduardus Maria Verdurmen, Hilde Ruis
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Patent number: 9420816Abstract: The present invention relates in general to a shelf-stable liquid enteral composition for providing nutrition, either as a supplement, or as a complete nutrition, with a high protein content of a non-hydrolyzed globular protein, in particular a whey protein.Type: GrantFiled: July 21, 2014Date of Patent: August 23, 2016Assignee: N.V. NutriciaInventors: Marcel Minor, Koenraad Gerard Christoffel Weel, Natalie Elizabeth Hotrum
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Publication number: 20150190464Abstract: The present invention relates to a process of producing a composition comprising at least two different proteins, of which at least one is a coagulating protein and at least one is an anti-coagulating protein, comprising the steps of: a) heat-sterilising a first liquid component comprising said coagulating protein, b) heat-sterilising a second liquid component comprising said anti-coagulating protein, and c) mixing said first component with said second component to obtain a mixture thereof. The obtained mixture is useful as a food constituent having reduced coagulation in the upper gastro-intestinal tract, more in particular in the stomach.Type: ApplicationFiled: July 9, 2013Publication date: July 9, 2015Applicant: N.V. NutriciaInventors: Claudia Catharina Maria Van Den Braak, Thomas Ludwig, Marcel Minor, Rudolph Eduardus Maria Verdurmen, Hilde Ruis
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Publication number: 20150164985Abstract: The present invention relates to a process of producing a composition comprising at least two different proteins, of which at least one is a casein and at least one is an anti-coagulating protein, comprising the steps of: a) heat-sterilising a first liquid component which comprises said casein in an amount of at least 85 wt % of the total protein content of the first component, b) heat-sterilising a second liquid component comprising said anti-coagulating protein, and c) mixing said first component with said second component to obtain a mixture thereof. The obtained mixture is useful as a food constituent having reduced coagulation in the upper gastro-intestinal tract, more in particular in the stomach.Type: ApplicationFiled: July 9, 2013Publication date: June 18, 2015Applicant: N.V. NutriciaInventors: Claudia Catharina Maria Van Den Braak, Thomas Ludwig, Marcel Minor, Rudolph Eduardus Maria Verdurmen, Hilde Ruis
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Publication number: 20140364361Abstract: The present invention relates in general to a shelf-stable liquid enteral composition for providing nutrition, either as a supplement, or as a complete nutrition, with a high protein content of a non-hydrolysed globular protein, in particular a whey protein.Type: ApplicationFiled: July 21, 2014Publication date: December 11, 2014Applicant: N.V. NutriciaInventors: Marcel MINOR, Koenraad Gerard Christoffel Weel, Natalie Elizabeth Hotrum
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Patent number: 8815797Abstract: The present invention relates in general to a shelf-stable liquid enteral composition for providing nutrition, either as a supplement, or as a complete nutrition, with a high protein content of a non-hydrolysed globular protein, in particular a whey protein.Type: GrantFiled: March 12, 2009Date of Patent: August 26, 2014Assignee: N.V. NutriciaInventors: Marcel Minor, Koenraad Gerard Christoffel Weel, Natalie Elizabeth Hotrum
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Publication number: 20140135257Abstract: The invention relates to the use of one or more nucleotides for improving the heat stability of an aqueous micellar casein composition comprising 6 to 20 g per 100 ml of micellar casein, and having a pH of about 6 to 8. The invention also relates to heat-treated liquid nutritional compositions comprising 6 to 20 g, preferably 9-20 g, of protein per 100 ml of the composition and having a pH of about 6 to 8, in which all or a major part of said protein comprises micellar casein, further comprising one or more nucleotides.Type: ApplicationFiled: July 16, 2012Publication date: May 15, 2014Inventors: Esther Jacqueline Petra De Kort, Marcel Minor
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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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Patent number: 8372442Abstract: A ready-to-consume liquid nutritional composition which is particularly suitable for use by morbidly obese patients pre- and post-bariatric surgery. The composition comprises an energy content between 80-160 kcal/100 ml, a protein content between 40-80 En %, a digestible carbohydrate content between 0-30 En %, a fat content between 5-40 En %, a soluble dietary fiber content between 1.5-8 g/100 kcal, and micronutrients. The micronutrients comprise calcium in an amount between 150-1000 mg/100 kcal, phosphorus in an amount between 100-1000 mg/100 kcal, with a Ca:P ratio of at least 1.0, iron in an amount between 4-50 mg/100 kcal, vitamin D in an amount between 2-400 mcg/100 kcal and vitamin B12 in an amount between 0.5-300 mcg/100 kcal.Type: GrantFiled: December 13, 2010Date of Patent: February 12, 2013Assignee: N.V. NutriciaInventors: Edward Lucian Sliwinski, Marcel Minor
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Publication number: 20120142587Abstract: Heat-treated liquid enteral nutritional composition with a low monovalent metal ion content are provided that contain micellar casein and optionally caseinate, and in which the total amount of monovalent metal ions is less than 25 mg/g of protein. Also, heat-treated 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 micellar casein. Also, a method is disclosed for producing the composition according to the invention, comprising a step wherein an aqueous protein solution in which all or a major part of said protein comprises micellar casein, is subjected to an evaporation step.Type: ApplicationFiled: June 7, 2010Publication date: June 7, 2012Inventors: Marcel Minor, Suzanne van Steenis, Hilde Ruis
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Publication number: 20110081424Abstract: A ready-to-consume liquid nutritional composition which is particularly suitable for use by morbidly obese patients pre- and post-bariatric surgery. The composition comprises an energy content between 80-160 kcal/100 ml, a protein content between 40-80 En %, a digestible carbohydrate content between 0-30 En %, a fat content between 5-40 En %, a soluble dietary fibre content between 1.5-8 g/100 kcal, and micronutrients. The micronutrients comprise calcium in an amount between 150-1000 mg/100 kcal, phosphorus in an amount between 100-1000 mg/100 kcal, with a Ca:P ratio of at least 1.0, iron in an amount between 4-50 mg/100 kcal, vitamin D in an amount between 2-400 mcg/100 kcal and vitamin B12 in an amount between 0.5-300 mcg/100 kcal.Type: ApplicationFiled: December 13, 2010Publication date: April 7, 2011Inventors: Edward Lucian Sliwinski, Marcel Minor
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Publication number: 20110046048Abstract: The present invention relates in general to a shelf-stable liquid enteral composition for providing nutrition, either as a supplement, or as a complete nutrition, with a high protein content of a non-hydrolysed globular protein, in particular a whey protein.Type: ApplicationFiled: March 12, 2009Publication date: February 24, 2011Inventors: Marcel Minor, Koenraad Gerard Christoffel Weel, Natalie Elizabeth Hotrum
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Publication number: 20110021421Abstract: The present invention concerns liquid enteral nutritional compositions that comprise intact protein with a low specific volume allowing the preparation of nutrition with high protein and energy contents which are particularly advantageous for persons that are in, or recovering from, a disease state, persons that are malnourished or sportsmen and women and active elderly.Type: ApplicationFiled: December 5, 2008Publication date: January 27, 2011Inventors: Wynette Hermina Agnes Kiers, Marcel Minor, Thomas Hubertus Martinus Snoeren, Edward Lucian Sliwinski
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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
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Patent number: 7422764Abstract: A liquid edible composition with a pH of more than 6, a viscosity below 600 mPas at a shear rate of 100s-1 and 20° C., and a viscosity of at least 125% of the aforementioned viscosity at a pH below 5 and a temperature of 37° C., the composition comprising at least 0.05 wt. % of pectin having a degree of methoxylation between 2 and 50 and/or of alginate; at least 5 mg calcium per 100 ml; and at least 0.1 wt. % indigestible oligosaccharide having a degree of polymerisation between 2 and 60. Another aspect of the invention relates to a method for the treatment or prevention of overweight or obesity in mammals, the method comprising the enteral administration to a mammal of an effective amount of the aforementioned composition.Type: GrantFiled: June 21, 2004Date of Patent: September 9, 2008Assignee: N.V. NutriciaInventors: Peter Antonio Navarro y Koren, Katrien Maria Jozefa van Laere, Maria Elisabeth Hermien de Lange, Marcel Minor