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1. WO2016035095 - OPTIMIZED NUTRIENT FOOD

Publication Number WO/2016/035095
Publication Date 10.03.2016
International Application No. PCT/IN2015/000339
International Filing Date 31.08.2015
Chapter 2 Demand Filed 18.03.2016
IPC
A23L 1/00 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
CPC
A23L 33/12
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
115Fatty acids or derivatives thereof; Fats or oils
12Fatty acids or derivatives thereof
A23L 33/125
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
125containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
A23L 33/155
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
15Vitamins
155Vitamins A or D
A23L 33/16
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
16Inorganic salts, minerals or trace elements
A23L 33/175
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
17Amino acids, peptides or proteins
175Amino acids
A23L 33/21
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
20Reducing nutritive value; Dietetic products with reduced nutritive value
21Addition of substantially indigestible substances, e.g. dietary fibres
Applicants
  • VADAKKEMURI, Mathew Jolly [IN]/[IN]
  • KOCHERY, Paul Thomson [IN]/[IN]
  • KOCHERRY, Paulose Thomson Jolly [IN]/[IN]
Inventors
  • VADAKKEMURI, Mathew Jolly
  • KOCHERY, Paul Thomson
  • KOCHERRY, Paulose Thomson Jolly
Common Representative
  • VADAKKEMURI, Mathew Jolly
Priority Data
4248/CHE/201401.09.2014IN
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) OPTIMIZED NUTRIENT FOOD
(FR) ALIMENT NUTRITIF OPTIMISÉ
Abstract
(EN)
An optimized nutrient food for optimization of bodily functions and thereby maintenance of health, prevention of diseases and delaying aging. The optimized nutrient food includes about 28 % to about 36 % of protein, about, 17 % to about 26 % of dietary fiber, about 6 % to about 10 % of omega 3 fatty acid, about 6 % to about 10 % of omega 6 fatty acid, about 4 % to about 8 % of omega 9 fatty acid, about 2 % to about 6% of saturated fat, about 4 % to about 13 % of starch/sugar, about 6 % to about 10 % of vitamins and minerals, about 2 % to about 5 %, by weight of water and, a ratio of omega 3 fatty acid to omega 6 fatty acid ranging from about 0.75:1.25 to about 1.25:0.75. Methods of preparation of the optimized nutrient food as well as methods of treatment administering the optimized nutrient food.
(FR)
L'invention concerne un aliment nutritif optimisé pour l'optimisation des fonctions corporelles et, de ce fait, l'entretien de la santé, la prévention de maladies et le retardement du vieillissement. L'aliment nutritif optimisé comprend d'environ 28 % à environ 36 % de protéines, d'environ 17 % à environ 26 % de fibres alimentaires, d'environ 6 % à environ 10 % d'acides gras oméga 3, d'environ 6 % à environ 10 % d'acides gras oméga 6, d'environ 4 % à environ 8 % d'acides gras oméga 9, d'environ 2 % à environ 6 % de graisses saturées, d'environ 4 % à environ 13 % d'amidon/de sucre, d'environ 6 % à environ 10 % de vitamines et de minéraux, d'environ 2 % à environ 5 % en poids d'eau, et un rapport acides gras oméga 3/acides gras oméga 6 se situant dans la plage allant d'environ 0,75:1,25 à environ 1,25:0,75. L'invention concerne des procédés de préparation de l'aliment nutritif optimisé ainsi que des méthode de traitement par l'administration de l'aliment nutritif optimisé.
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