10736results about How to "Easy to eat" patented technology

This invention provides a method and system for the curative treatment of obesity. A first aspect of this invention is that it enables identification of the nerves responsible for the relaxation of the stomach muscles that occurs prior to and during eating. A second aspect of the invention is that it allows the physician to identify focal nerve sites in the stomach and upper duodenum that are associated with producing sensations of hunger and satiety. Nervous transmission from these sites can be modulated or blocked all together so as to minimize the sensation of hunger. A third aspect of this invention is that allows a physician to shrink selected portions of the innermost oblique muscle and middle circular muscle layers of the stomach. This can be performed in a physician's office using local anesthesia. Shrinkage of these muscles produces a feeling of satiety that enhances the patient's efforts to restrict his caloric intake.

A food container (14) that can be mounted on a cup (12), includes a container bottom recess (30) that receives the top (22) of the cup. Walls of the recess form a groove (44) that extends around the container axis (26) and snaps onto a bead (24) at the top of the cup to hold the container securely to the cup. The groove (44) lies at the top of a leadin wall (42) that extends at an inward and upward incline, so the leadin wall is deflected by the cup bead until the bead snaps into the groove.

The invention discloses a fruity probiotic yogurt slice containing antifreeze sericin peptide. The raw materials for preparing the fruity probiotic yogurt slice comprise 10-14 parts of skimmed milk powder, 2-5 parts of sucrose, 1-3 parts of sericin peptide, 1-4 parts of fruit material, 0.1-0.6 part of lyophilized active probiotics and 0.1-0.4 part of magnesium stearate. The invention further discloses a method for preparing the product which is the fruity probiotic yogurt slice. The method mainly comprises the following steps of: preparing a skimmed-milk food-grade culture medium, fermenting the probiotics, adding the antifreeze sericin peptide, freezing and drying fermented milk in vacuum, and pressing powder into slices. As the fruity probiotic yogurt slice contains the antifreeze sericin peptide and the lyophilized fruit powder which is rich in the vitamin B group, the number of the probiotics in the fruity probiotic yogurt slice can be increased, the retention time of the activity of the probiotics can be prolonged, and the taste, flavor and nutritional and healthcare values of the fruity probiotic yogurt slice can be improved. The fruity probiotic yogurt slice can serve as a functional food for supplementing the vitamin B group, improving the immunity and promoting the intestinal health.

Wipe dispensers are provided wherein particular wipe-gripping and wipe-ripping structures are provided to overcome problems encountered with the prior art. Particularly, gripping and ripping structures are provided to prevent the removal of more than one wipe at a time from a dispenser and to prevent a following wipe from falling back into the interior of a container when separated from a lead wipe being removed from the container. In particular embodiments, structures are provided to avoid pinching an individual's finger when feeding a wipe up through the gripping and ripping structures. In yet other particular embodiments, a boss is provided to prevent wipes from bunching up during the dispensing thereof.