The invention is a dietary food enhancement agent for fortifying food products. The agent includes a premixed combination of Vitamin A, Vitamin B.sub.1, Vitamin B.sub.2, Vitamin B.sub.6, Vitamin B.sub.12, Vitamin C, Vitamin D, Vitamin E, Vitamin K, Biotin, Calcium, Copper, Folic Acid, Iodine, Iron,
The invention is a dietary food enhancement agent for fortifying food products. The agent includes a premixed combination of Vitamin A, Vitamin B.sub.1, Vitamin B.sub.2, Vitamin B.sub.6, Vitamin B.sub.12, Vitamin C, Vitamin D, Vitamin E, Vitamin K, Biotin, Calcium, Copper, Folic Acid, Iodine, Iron, Magnesium, Manganese, Pantothenic Acid, Phosphorus, and Zinc. Further, calcium may be supplied by a combination of calcium citrate and dicalcium phosphate, the phosphorus is supplied by a combination of dicalcium phosphate and magnesium phosphate, and the magnesium is supplied by magnesium phosphate.
대표청구항▼
[ We claim:] [1.] A homogenous, powdered, freeflowing, and stable dietary food enhancement agent for fortifying food products comprising a premixed combination including a source of calcium, a source of magnesium, and a source of phosphorus, wherein said source of calcium is calcium citrate and dica
[ We claim:] [1.] A homogenous, powdered, freeflowing, and stable dietary food enhancement agent for fortifying food products comprising a premixed combination including a source of calcium, a source of magnesium, and a source of phosphorus, wherein said source of calcium is calcium citrate and dicalcium phosphate, said source of phosphorus is dicalcium phosphate and magnesium phosphate, and said source of magnesium is magnesium phosphate; wherein said source of magnesium, said source of phosphorus and said source of calcium comprise in a range of about 73% to about 92% of said agent by weight. [3.] A homogenous, powdered, freeflowing, and stable dietary food enhancement agent for fortifying food products comprising a premixed combination including sources of phosphorous and magnesium, wherein said source of phosphorous is magnesium phosphate and said source of magnesium is magnesium phosphate and magnesium oxide and wherein said premixed combination further comprises a source of calcium, and said source of calcium is calcium carbonate; wherein said source of magnesium, said source of phosphorus and said source of calcium comprise in a range of about 38% to about 71% of said agent by weight.
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Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V.N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Method for reducing acrylamide formation in thermally processed foods.
Barry, David Lawrence; Burnham, Colin Jeffrey; Desai, Pravin Maganlal; Joseph, Ponnattu Kurian; Leung, Henry Kin-Hang; Masson, John Richard; Rao, V. N. Mohan; Saunders, Robert William; Stalder, James William; Topor, Michael Grant, Methods for reducing acrylamide formation in thermally processed foods.
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