Patent classifications
A23L29/288
POLYMER-BASED ORAL CANNABINOID AND/OR TERPENE FORMULATIONS
The invention is directed to a nanoprecipitate comprising a cannabinoid or a terpene, or combination thereof, a process of preparing the nanoprecipitate, and oral formulations comprising the nanoprecipitate, including beverage additives and edibles.
POLYMER-BASED ORAL CANNABINOID AND/OR TERPENE FORMULATIONS
The invention is directed to a nanoprecipitate comprising a cannabinoid or a terpene, or combination thereof, a process of preparing the nanoprecipitate, and oral formulations comprising the nanoprecipitate, including beverage additives and edibles.
Hydroxypropyl methyl cellulose having high thermal gel strength, method for producing the same, and food containing the same
Hydroxypropyl methyl cellulose having a high thermal gel strength even at a low viscosity is provided and utilized. Specifically provided is hydroxypropyl methyl cellulose having such properties that a 2% by weight aqueous solution of the hydroxypropyl methyl cellulose has a viscosity at 20 C. of 300 to 2,000 mPa.Math.s and a storage elastic modulus at 85 C. of 2,000 to 4,500 mPa. Also provided is a food comprising the hydroxypropyl methyl cellulose. Further provided is a method for producing the hydroxypropyl methyl cellulose, the method comprising a step of depolymerizing, with an acid, high-viscosity hydroxypropyl methyl cellulose having such a property that a 2% by weight aqueous solution of the high-viscosity hydroxypropyl methyl cellulose has a viscosity at 20 C. of 70,000 to 100,000 mPa.Math.s to obtain the hydroxypropyl methyl cellulose.
Hydroxypropyl methyl cellulose having high thermal gel strength, method for producing the same, and food containing the same
Hydroxypropyl methyl cellulose having a high thermal gel strength even at a low viscosity is provided and utilized. Specifically provided is hydroxypropyl methyl cellulose having such properties that a 2% by weight aqueous solution of the hydroxypropyl methyl cellulose has a viscosity at 20 C. of 300 to 2,000 mPa.Math.s and a storage elastic modulus at 85 C. of 2,000 to 4,500 mPa. Also provided is a food comprising the hydroxypropyl methyl cellulose. Further provided is a method for producing the hydroxypropyl methyl cellulose, the method comprising a step of depolymerizing, with an acid, high-viscosity hydroxypropyl methyl cellulose having such a property that a 2% by weight aqueous solution of the high-viscosity hydroxypropyl methyl cellulose has a viscosity at 20 C. of 70,000 to 100,000 mPa.Math.s to obtain the hydroxypropyl methyl cellulose.
FOODS, SYSTEMS, METHODS, AND KITS FOR PROVIDING ELECTROLYTE REPLACEMENT
Described herein are methods, compositions, systems, and kits that effectively deliver a laxative to a patient along with effective electrolyte replenishment by delivering both a laxative and electrolytes via a food item. The food item is prepared by either combining, mixing, or integrating the ingredients that form the food item together with one of or both of a laxative and electrolytes so that the ingredients in the food item either eliminate or significantly reduce the poor taste associated with either the electrolytes or the laxative. Eliminating or reducing the poor taste associated with either electrolytes or laxative, greatly improves patient satisfaction and compliance with ingesting these substances in order to, for example, prepare the GI tract of the patient for a medical or surgical procedure.
FOODS, SYSTEMS, METHODS, AND KITS FOR PROVIDING ELECTROLYTE REPLACEMENT
Described herein are methods, compositions, systems, and kits that effectively deliver a laxative to a patient along with effective electrolyte replenishment by delivering both a laxative and electrolytes via a food item. The food item is prepared by either combining, mixing, or integrating the ingredients that form the food item together with one of or both of a laxative and electrolytes so that the ingredients in the food item either eliminate or significantly reduce the poor taste associated with either the electrolytes or the laxative. Eliminating or reducing the poor taste associated with either electrolytes or laxative, greatly improves patient satisfaction and compliance with ingesting these substances in order to, for example, prepare the GI tract of the patient for a medical or surgical procedure.
Edible water-soluble film
Disclosed herein are water-soluble films and resulting packets including a water soluble film, wherein the water-soluble film includes a water-soluble mixture of polyvinyl alcohol, a compatibilizing agent, and a sugar alcohol plasticizer that is a solid at room temperature, wherein the water-soluble film is substantially transparent.
Edible water-soluble film
Disclosed herein are water-soluble films and resulting packets including a water soluble film, wherein the water-soluble film includes a water-soluble mixture of polyvinyl alcohol, a compatibilizing agent, and a sugar alcohol plasticizer that is a solid at room temperature, wherein the water-soluble film is substantially transparent.
Foods, systems, methods, and kits for providing electrolyte replacement
Described herein are methods, compositions, systems, and kits that effectively deliver a laxative to a patient along with effective electrolyte replenishment by delivering both a laxative and electrolytes via a food item. The food item is prepared by either combining, mixing, or integrating the ingredients that form the food item together with one of or both of a laxative and electrolytes so that the ingredients in the food item either eliminate or significantly reduce the poor taste associated with either the electrolytes or the laxative. Eliminating or reducing the poor taste associated with either electrolytes or laxative, greatly improves patient satisfaction and compliance with ingesting these substances in order to, for example, prepare the GI tract of the patient for a medical or surgical procedure.
Foods, systems, methods, and kits for providing electrolyte replacement
Described herein are methods, compositions, systems, and kits that effectively deliver a laxative to a patient along with effective electrolyte replenishment by delivering both a laxative and electrolytes via a food item. The food item is prepared by either combining, mixing, or integrating the ingredients that form the food item together with one of or both of a laxative and electrolytes so that the ingredients in the food item either eliminate or significantly reduce the poor taste associated with either the electrolytes or the laxative. Eliminating or reducing the poor taste associated with either electrolytes or laxative, greatly improves patient satisfaction and compliance with ingesting these substances in order to, for example, prepare the GI tract of the patient for a medical or surgical procedure.