Nutra Products gets patent for palatability boosting composition

By Stephen Daniells

- Last updated on GMT

Related tags: Scientific food solutions

The US Patent and Trademark Office (USPTO) has granted California-based Nutra Products a patent for a composition to boost palatability of nutritional ingredients and enhance consumer compliance

The process described in US Patent 7901717 entitled “Alkalizing Composition and Methods for Using The Same” is already being applied by Scientific Food Solutions (SFS) – a subsidiary of Nutra Products Inc. – in a range of its products, including Garli-Eze, Comforteze, Fast-C, and Aqua-Lyte.

“There are a number of nutritional ingredients with important health benefits which many people don’t tolerate well,”​ said Gretchen Reece, president of Scientific Food Solutions.

“This patented method will make those health benefits available to more consumers.”

In an email to NutraIngredients-USA.com, Reece added that the formula, which has been commercially available since 2006, provides positive bioavailability attributes.

The technology can be used in a range of applications, including food, dietary supplements, and beverages. Because of its effect on pH, Reece added that the optimal pH range was between pH 8.0 and 9.0. Acidic beverages like those containing citric acid should be avoided however, “as it changes the pH and modifies the alkalizing affect”​, she added.

The invention (available to read here​) is described as: “An alkalizing composition comprising calcium carbonate, potassium hydroxide, potassium bicarbonate, and dicalcium phosphate. The alkalizing composition may further comprise any one or a combination of magnesium hydroxide, tricalcium phosphate, vitamin, a binder, sea minerals and water.

“The alkalizing compositions may be formulated as an antacid, a nutritional or dietary supplement, or a sports beverage. The alkalizing composition may be used in methods to buffer garlic. The buffered garlic compositions produced in accordance with the methods provides high allicin yield under acidic conditions.

“The alkalizing compositions may also be used in methods to enhance the flavor of fruits and vegetables.”

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