Provided by the present invention are novel and non-obvious nutrient supplements that preferably comprise minerals, vitamins, amino acids, and agents capable of delivering cysteine in vivo. The nutrient supplements desirably are capable of promoting metallothioneins, and optionally, promoting the removal of excess metals from the bloodstream. Also provided by the invention are methods of treating autism involving administration of the nutrient supplements. The methods include treatment to preven...

The present invention relates to an assembly comprising: a dispensing device containing at least one product to be dispensed, and a case for holding the dispensing device when the latter is not in use, this case comprising a housing in which the dispensing device is held, this housing having a lower part and an upper part widened relative to the lower part, the case being configured to receive a quantity of liquid which is sufficient for the dispensing device to be able to float in the case at l...

An adjustable measuring scoop including a partition that is movable so as to result in a scoop size that can be selectively determined between a maximum and a minimum by ready manual manipulation of the scoop. Part of the perimeter of the movable partition may include a lip (which may further include a flange and/or a seal) that is preferably configured and formed of suitable materials so as to permit for the containment of fine powders, liquids, etc. The movable partition may also include a dep...

In general this invention relates to a powder composition that provides a low fat vitamin and mineral fortified coffee drink when reconstituted with water. The nutritional composition being in the form of a soluble powder containing an instant coffee component, a protein component, a vitamin/mineral component providing at least 25% of U.S. RDI per 8 oz serving, and a carbohydrate component in about 140 Cal per 8 oz serving.

A device for measuring the volume of objects by use of air pressure includes a container which has a primary rod and a secondary rod, desired portions of which can be controllably disposed in the interior of the container. These rods are graduated so that it is possible to note the degree of penetration of the primary rod into the container and, similarly, the volume of the portion of the second rod in the container. The container is designed to be closed airtight and to hold the object of unkno...

The present invention relates to non-absorbable, non-digestible fat compositions fortified with a water soluble carotenoid/cyclodextrin complex. The compositions are useful as fat substitutes in food and pharmaceutical compositions. The carotenoid is readily bioavailable and resists partitioning into the fat/fat-like phase.

In the present invention the moisture content of foods is determined and controlled by moving the product continuously past one or both of two sensing devices; a nuclear magnetic resonance sensor and a vector impedance sensor which measures the impedance and phase angle resulting from the application of an alternating current of predetermined frequency. The resulting signals are fed to automatic data processing equipment for determining the moisture content as a function of the frequency in Hert...

The present invention deals with stabilizing triglyceride oils of high oleic content through the use of tocopherol. This combination of the high oleic oil and the tocopherol results in a surprisingly stable composition for use in deep frying.

A stable, food-compatible liposome is prepared by dissolving a lipophilic material in a phospholipid followed by the addition of water or an aqueous solution and mixing by sonicating to producing a liposome having the lipophilic material encapsulated in the lipid bilayer. The preferred lipophilic materials include any readily oxidizable lipid and in particular the omega-3 fatty acid containing fish oils. Other lipophilic materials which can be encapsulated in the lipidic bilayer include flavoran...

A method for improving the stability of Vitamin D in liquid nutritional products which contain hydrolyzed protein or free amino acids as a nitrogen source. Vitamin C is added to a liquid nutritional product at a concentration exceeding 300 mg/l, such that the concentration of Vitamin C is at least 300 mg/l during the shelf-life of the liquid nutritional product. Preferably the addition of Vitamin C occurs after the completion of preliminary heat treating of the liquid nutritional product. Altern...