Patents by Inventor Sherri A. Walker
Sherri A. Walker 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: 7645470Abstract: Disclosed are flavored nutritional beverages comprising (A) fat; (B) milk protein representing from about 10% to 100% by weight of total protein; (C) carbohydrate comprising from about 75% to 100% by weight of at least one of (i) from about 0.1% to about 10% sucrose, trehalose, or combination thereof, by weight of the beverage, and (iii) from about 0.1% to about 20% maltodextrin by weight of the nutritional liquid, the maltodextrin having a DE value of from about 1 to about 10, and (iii) combinations of (i) and (ii); (D) an iron-containing material, and (E) a flavorant. The flavored nutritional beverages, unlike many iron-fortified milk-based beverages available today, do not readily develop beige or gray hues during formulation, processing and storage, and are thus more easily formulated with little or no color distortion and with improved or more accurately matched flavor-color combinations.Type: GrantFiled: April 19, 2006Date of Patent: January 12, 2010Assignee: Abbott LaboratoriesInventors: Sherri A. Walker, Stephanie L. Rodgers, Stefanie F. Kaufman, Amy L. Marchio, Emily G. Adams, Gaurav C. Patel, Thakorbhai P. Patel
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Publication number: 20070031538Abstract: Disclosed are liquid nutritional compositions comprising protein; carbohydrate; a lipid component having from about 0.1% to about 20% of an n-3 polyunsaturated fatty acid by weight of the liquid composition; from about 0.01% to about 5% by weight of an Ascorbic Acid Component having a Water Soluble Fraction and an Oil Soluble Fraction in a weight ratio of from about 1:20 to about 20:1; wherein the composition is an aqueous emulsion having a continuous aqueous phase and at least one discontinuous non-aqueous phase, and wherein the non-aqueous phase comprises non-aqueous particles having a mode of particle size distribution of at least about 0.7 ?m, and wherein at least about 90% of the non-aqueous particles have a diameter of at least about 0.5 ?m. The composition is substantially free of iron. The compositions provide enhanced oxidative stability, flavor, and aroma, which are especially useful for emulsion systems containing relatively high n-3 polyunsaturated fatty acid concentrations.Type: ApplicationFiled: July 13, 2006Publication date: February 8, 2007Inventors: Gul Konuklar, Sherri Walker
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Publication number: 20060240151Abstract: Disclosed are flavored nutritional beverages comprising (A) fat; (B) milk protein representing from about 10% to 100% by weight of total protein; (C) carbohydrate comprising from about 75% to 100% by weight of at least one of (i) from about 0.1% to about 10% sucrose, trehalose, or combination thereof, by weight of the beverage, and (iii) from about 0.1% to about 20% maltodextrin by weight of the nutritional liquid, the maltodextrin having a DE value of from about 1 to about 10, and (iii) combinations of (i) and (ii); (D) an iron-containing material, and (E) a flavorant. The flavored nutritional beverages, unlike many iron-fortified milk-based beverages available today, do not readily develop beige or gray hues during formulation, processing and storage, and are thus more easily formulated with little or no color distortion and with improved or more accurately matched flavor-color combinations.Type: ApplicationFiled: April 19, 2006Publication date: October 26, 2006Inventors: Sherri Walker, Stephanie Rodgers, Stefanie Kaufman, Amy Marchio, Emily Adams, Gaurav Patel, Thakorbhai Patel
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Publication number: 20060078593Abstract: Disclosed are nutritional compositions having a solid crisp matrix, or a flour derived from the solid crisp matrix, said matrix comprising (A) from about 10% to about 50% by weight of a soluble viscous fiber, preferably guar; (B) from about 10% to about 99% by weight of a carbohydrate other than and in addition to the soluble viscous fiber; and (C) from about 1% to about 49% by weight of protein, wherein the matrix has a bulk density of less than about 0.4 g/cc. It has been found that soluble viscous fiber sources such as guar gum can be formulated into a solid crisp matrix, which then minimizes several limitations commonly associated with the formulation of such fiber sources into a conventional nutrition bar, e.g. slimy mouthfeel, tooth packing. These compositions are especially effective when formulated with gelled inclusions, including those containing or associated with acidulants, sour flavorants, or both.Type: ApplicationFiled: September 27, 2005Publication date: April 13, 2006Inventors: Deborah Strozier, Chron-Si Lai, Sherri Walker, Kay Robinson
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Patent number: 6620434Abstract: Dosage form unit is provided to deliver one or more beneficial agents into a fluid, such as liquid enteral nutritional product. The dosage form unit includes a core containing at least one beneficial agent, preferably a marker dye, which is dispersible in the fluid. The core also contains a compatible binding agent to bind the beneficial agent together. Additional components of the core may include a plasticizer, a standard flow agent, a lubricant, additional tableting aids and at least one hydrophilic agent. A latex coating encases the core. The latex coating includes a mixture containing a substantially hydrophobic base material, preferably formed from an emulsion of cellulose acetate microspheres, which is capable of defining a matrix-type membrane, and at least one hydrophilic component being dispersible in the fluid. A dispersible beneficial agent is preferred as one of the hydrophilic components of the latex coating to allow immediate release of the beneficial agent therefrom.Type: GrantFiled: May 10, 2001Date of Patent: September 16, 2003Assignee: Abbott LaboratoriesInventors: Terrence B. Mazer, Joseph E. Walton, Barbara S. Arnholt, Monty L. Evans, Ronita K. Geckle, Daniel Hamilton, John J. Kropczynski, Jr., Frank A. Murawski, Larry G. Tucker, Sherri A. Walker, Michael V. Walsh, Rhonda Cole Walsh
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Publication number: 20010024663Abstract: Dosage form unit is provided to deliver one or more beneficial agents into a fluid, such as liquid enteral nutritional product. The dosage form unit includes a core containing at least one beneficial agent, preferably a marker dye, which is dispersible in the fluid. The core also contains a compatible binding agent to bind the beneficial agent together. Additional components of the core may include a plasticizer, a standard flow agent, a lubricant, additional tableting aids and at least one hydrophilic agent. A latex coating encases the core. The latex coating includes a mixture containing a substantially hydrophobic base material, preferably formed from an emulsion of cellulose acetate microspheres, which is capable of defining a matrix-type membrane, and at least one hydrophilic component being dispersible in the fluid. A dispersible beneficial agent is preferred as one of the hydrophilic components of the latex coating to allow immediate release of the beneficial agent therefrom.Type: ApplicationFiled: May 10, 2001Publication date: September 27, 2001Inventors: Terrence B. Mazer, Joseph E. Walton, Barbara S. Arnholt, Monty L. Evans, Ronita K. Geckle, Daniel Hamilton, John J. Kropczynski, Frank A. Murawski, Larry G. Tucker, Sherri A. Walker, Michael V. Walsh, Rhonda Cole Walsh
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Patent number: 6251432Abstract: Dosage form unit is provided to deliver one or more beneficial agents into a fluid, such as liquid enteral nutritional product. The dosage form unit includes a core containing at least one beneficial agent, preferably a marker dye, which is dispersible in the fluid. The core also contains a compatible binding agent to bind the beneficial agent together. Additional components of the core may include a plasticizer, a standard flow agent, a lubricant, additional tableting aids and at least one hydrophilic agent. A latex coating encases the core. The latex coating includes a mixture containing a substantially hydrophobic base material, preferably formed from an emulsion of cellulose acetate microspheres, which is capable of defining a matrix-type membrane, and at least one hydrophilic component being dispersible in the fluid. A dispersible beneficial agent is preferred as one of the hydrophilic components of the latex coating to allow immediate release of the beneficial agent therefrom.Type: GrantFiled: July 1, 1999Date of Patent: June 26, 2001Assignee: Abbott LaboratoriesInventors: Terrence B. Mazer, Joseph E. Walton, Barbara S. Arnholt, Monty L. Evans, Ronita K. Geckle, Daniel Hamilton, John J. Kropczynski, Jr., Frank A. Murawski, Larry G. Tucker, Sherri A. Walker, Michael V. Walsh, Rhonda Cole Walsh
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Patent number: 5389395Abstract: 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.Type: GrantFiled: December 7, 1993Date of Patent: February 14, 1995Assignee: Abbott LaboratoriesInventors: Robert L. Joseph, Sherri A. Walker, Caroline H. Ikeda, Lisa D. Craig, Karen A. Cashmere
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Patent number: 5360618Abstract: 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.Type: GrantFiled: April 26, 1994Date of Patent: November 1, 1994Assignee: Abbott LaboratoriesInventor: Sherri A. Walker