Patents by Inventor ROCKENDRA GUPTA
ROCKENDRA GUPTA 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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Publication number: 20220322724Abstract: Processes for preparing a powdered nutritional composition comprise dry blending protein, fat, and carbohydrate, micronizing the resultant mixture to provide 99% of particles with a size less than about 50 micrometers, and agglomerating the micronized powder to form agglomerates. Powdered nutritional compositions are produced by the processes of dry blending, micronizing, and agglomerating.Type: ApplicationFiled: August 11, 2020Publication date: October 13, 2022Inventors: Rockendra GUPTA, Jeffrey BOFF
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Patent number: 11007165Abstract: Liquid nutritional compositions include functional ingredients such as beta-hydroxy-beta-methylbutyrate, docosahexaenoic acid, and lutein. The nutritional compositions are useful to promote at least one of physical performance (e.g., body composition, muscle mass, muscle strength) and cognitive function (e.g., focus, attention, alertness, executive function) in an individual. The functional ingredients are incorporated into the nutritional composition in such a way that they do not adversely affect the desirable properties of the nutritional composition such as, for example, nutritional value, stability, solubility, taste, and mouthfeel.Type: GrantFiled: February 7, 2020Date of Patent: May 18, 2021Assignee: ABBOTT LABORATORIESInventors: Gaurav Patel, Tapas Das, Rockendra Gupta
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Publication number: 20200170987Abstract: Liquid nutritional compositions include functional ingredients such as beta-hydroxy-beta-methylbutyrate, docosahexaenoic acid, and lutein. The nutritional compositions are useful to promote at least one of physical performance (e.g., body composition, muscle mass, muscle strength) and cognitive function (e.g., focus, attention, alertness, executive function) in an individual. The functional ingredients are incorporated into the nutritional composition in such a way that they do not adversely affect the desirable properties of the nutritional composition such as, for example, nutritional value, stability, solubility, taste, and mouthfeel.Type: ApplicationFiled: February 7, 2020Publication date: June 4, 2020Inventors: Gaurav PATEL, Tapas DAS, Rockendra GUPTA
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Publication number: 20200163370Abstract: A sterilized liquid nutritional composition has an off-white color and a pH of from about 6 to 7.5 and comprises a source of protein, a source of fat, a source of carbohydrate, green tea extract comprising epigallocatechin gallate (EGCg), and an insoluble source of iron comprising at least one of ferric orthophosphate and ferric pyrophosphate. The liquid nutritional composition comprises, per 237 ml serving, from about 50 to 500 mg green tea extract and from about 6 to 60 mg ferric orthophosphate and/or ferric pyrophosphate, and has a Hunter L value not less than 60.Type: ApplicationFiled: July 24, 2018Publication date: May 28, 2020Inventors: Gaurav PATEL, Normanella DEWILLE, Suzette PEREIRA, Rockendra GUPTA
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Patent number: 10596138Abstract: Liquid nutritional compositions that include functional ingredients such as beta-hydroxy-beta-methylbutyrate, docosahexaenoic acid, and lutein are disclosed. The nutritional compositions are useful to promote at least one of physical performance (e.g., body composition, muscle mass, muscle strength) and cognitive function (e.g., focus, attention, alertness, executive function) in an individual. The functional ingredients are incorporated into the nutritional composition in such a way that they do not adversely affect the desirable properties of the nutritional composition such as, for example, nutritional value, stability, solubility, taste, and mouthfeel.Type: GrantFiled: September 13, 2016Date of Patent: March 24, 2020Assignee: ABBOTT LABORATORIESInventors: Gaurav Patel, Tapas Das, Rockendra Gupta
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Patent number: 10595553Abstract: A nutritional supplement powder and method of supplementing the nutritional value of a food or beverage is provided. The nutritional supplement powder includes a protein system, vitamins, minerals, and fiber. The protein system has a water solubility of at least about 70% at room temperature. The nutritional supplement powder is essentially free of divalent ions of copper, iron, and zinc, and is also essentially free of vitamin C. When added to a food or beverage, the nutritional supplement powder does not substantially change the organoleptic properties of the food or beverage.Type: GrantFiled: April 10, 2018Date of Patent: March 24, 2020Assignee: ABBOTT LABORATORIESInventors: Rockendra Gupta, Gaurav Patel, Normanella Dewille
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Publication number: 20190364939Abstract: A pureed nutritional product, a packaged nutritional product containing a pureed nutritional product, and a method of making the pureed nutritional product are provided. The pureed nutritional product includes from 50 wt % to 99.7 wt % of a blend of fruit and vegetable, at least one polyunsaturated fatty acid, at least one carotenoid, and RRR-alpha-tocopherol. The pureed nutritional product has an energy density of 0.4 kcal/g to 0.8 kcal/g. The pureed nutritional product has desirable consistency, texture, and mouthfeel characteristics.Type: ApplicationFiled: September 21, 2017Publication date: December 5, 2019Applicant: ABBOTT LABORATORIESInventors: ROCKENDRA GUPTA, GAURAV PATEL, NORMANELLA DEWILLE
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Publication number: 20180279662Abstract: A nutritional supplement powder and method of supplementing the nutritional value of a food or beverage is provided. The nutritional supplement powder includes a protein system, vitamins, minerals, and fiber. The protein system has a water solubility of at least about 70% at room temperature. The nutritional supplement powder is essentially free of divalent ions of copper, iron, and zinc, and is also essentially free of vitamin C. When added to a food or beverage, the nutritional supplement powder does not substantially change the organoleptic properties of the food or beverage.Type: ApplicationFiled: April 10, 2018Publication date: October 4, 2018Applicant: ABBOTT LABORATORIESInventors: ROCKENDRA GUPTA, GAURAV PATEL, NORMANELLA DEWILLE
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Publication number: 20180250258Abstract: Liquid nutritional compositions that include functional ingredients such as beta-hydroxy-beta-methylbutyrate, docosahexaenoic acid, and lutein are disclosed. The nutritional compositions are useful to promote at least one of physical performance (e.g., body composition, muscle mass, muscle strength) and cognitive function (e.g., focus, attention, alertness, executive function) in an individual. The functional ingredients are incorporated into the nutritional composition in such a way that they do not adversely affect the desirable properties of the nutritional composition such as, for example, nutritional value, stability, solubility, taste, and mouthfeel.Type: ApplicationFiled: September 13, 2016Publication date: September 6, 2018Applicant: Abbott LaboratoriesInventors: Guarav PATEL, Tapas DAS, Rockendra GUPTA
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Patent number: 9968123Abstract: A nutritional supplement powder and method of supplementing the nutritional value of a food or beverage is provided. The nutritional supplement powder includes a protein system, vitamins, minerals, and fiber. The protein system has a water solubility of at least about 70% at room temperature. The nutritional supplement powder is essentially free of divalent ions of copper, iron, and zinc, and is also essentially free of vitamin C. When added to a food or beverage, the nutritional supplement powder does not substantially change the organoleptic properties of the food or beverage.Type: GrantFiled: March 23, 2015Date of Patent: May 15, 2018Assignee: ABBOTT LABORATORIESInventors: Rockendra Gupta, Gaurav Patel, Normanella Dewille
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Publication number: 20170172196Abstract: A nutritional supplement powder and method of supplementing the nutritional value of a food or beverage is provided. The nutritional supplement powder includes a protein system, vitamins, minerals, and fiber. The protein system has a water solubility of at least about 70% at room temperature. The nutritional supplement powder is essentially free of divalent ions of copper, iron, and zinc, and is also essentially free of vitamin C. When added to a food or beverage, the nutritional supplement powder does not substantially change the organoleptic properties of the food or beverage.Type: ApplicationFiled: March 23, 2015Publication date: June 22, 2017Applicant: ABBOTT LABORATORIESInventors: ROCKENDRA GUPTA, GAURAV PATEL, NORMANELLA DEWILLE