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Packaged satiety enhancing composition

a satiety enhancing and composition technology, applied in the field of appetite suppression and weight loss, can solve the problems of failure of the olfactory-satiety feedback mechanism, and achieve the effects of reducing caloric intake, enhancing effect and appetite suppression

Inactive Publication Date: 2009-05-14
HIRSCH ALAN R
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0013]In one aspect, the invention provides a satiety enhancing composition. The composition comprises a tastant, which when applied to or admixed with food, is effective to enhance satiety (i.e., feeling of fullness), resulting in reduced food (caloric) intake during the meal. The satiety enhancing composition is preferably a dry, free-flowing powder form that can be sprinkled onto a foodstuff to be consumed. In one embodiment, the satiety enhancing composition comprises a primarily sweet tastant. In another embodiment, the composition comprises a primarily salty tastant. The tastant type is preferably used in conjunction with foodstuffs most appropriate to that taste type.
[0015]In another aspect, the invention may provide a method of enhancing satiety and suppressing appetite. In one embodiment, the method comprises applying a satiety enhancing composition to a foodstuff, the composition comprising an amount of a tastant which, when applied to a foodstuff and ingested, is effective to reduce caloric intake during a meal; and administering the food to a person for ingestion. In another embodiment, the method comprises selecting a satiety enhancing composition comprising a tastant; applying the satiety enhancing composition to a foodstuff; and administering the foodstuff to an individual for ingestion. In yet another embodiment, a method for controlling appetite in an individual includes selecting a tastant based on a foodstuff to be ingested and effectiveness of the tastant to enhance satiety; preparing a satiety enhancing composition comprising an amount of the tastant effective to reduce appetite when applied to and ingested with a foodstuff; applying an effective amount of the satiety enhancing composition to the foodstuff; and administering the foodstuff to a subject for ingestion, wherein the intake of food by the subject is reduced.
[0019]In yet another aspect, the invention provides a method for assaying tastants for a satiety enhancing effect and appetite suppression, or weight loss enhancing effect, when applied to or admixed with a foodstuff and ingested. In one embodiment, the assay method comprises selecting a tastant; formulating a composition consisting essentially of the tastant, a carrier, and optionally an anti-caking agent, a coloring agent, or both; applying an amount of the composition to a foodstuff; administering the foodstuff to the individual for ingestion; and assessing the effectiveness of the composition to reduce caloric intake during meals as measured, for example, by a reduction in body weight.

Problems solved by technology

Obesity is one of the most pervasive health problems in our society.
The fact that patients with acute anosmia often gain weight suggests that a failure of the olfactory-satiety feedback mechanism may be involved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0038]An open label study can be conducted as follows to assess the effect of individual tastants to induce body weight loss of an individual participant. An exemplary study group can include 15,000 adults based on the following criteria.

[0039]Inclusion / Exclusion Criteria

[0040]Inclusion criteria can be as follows:[0041]1. Beyond ideal weight and not obese (body mass index (BMI) less than or equal to 30 kg m2) (Mokdad et al., The continuing epidemics of obesity and diabetes in the United States, JAMA 286:1195-1200 (2001)).[0042]2. Age 18-64[0043]3. Likes to eat between meals[0044]4. Does not exercise on a regular basis[0045]5. Likes pickles or ice cream (separately)

[0046]Exclusion criteria can be as follows:[0047]1. Pregnancy[0048]2. Planning to become pregnant in the next 6 months.[0049]3. Breast feeding[0050]4. Perceived poor ability to taste[0051]5. Uncontrolled hypertension, diabetes, or Sjorgren's syndrome

[0052]The following satiety enhancing composition can be formulated with t...

example 2

[0059]An open label study was conducted according to the protocol described in Example 1.

[0060]The Test Group included 92 adults: 73 females (79%) and 19 males (21%).

[0061]The Control group included 100 adults: 75 females (75%) and 25 males (25%).

[0062]Demographics. Each of the participants initially filled out a questionnaire regarding age, race, height, weight, amount of exercise per day and food preferences. The participants weighed themselves, and their body mass index was determined.

[0063]For the Test Group participants, the age range was 18 to 64 years old, with an average of 48 years of age. Race was reported as 74 Caucasians (80%), 14 African Americans (15%), 2 Hispanic (2%), and 2 “Other” (2%). The average amount of exercise per day was 15 minutes. The weight of the participants ranged from 130 to 348 pounds, with the average initial weight being 197 pounds. The body mass index (BMI) of the participants ranged from 25 to 49, with the average being a BMI of 31.

[0064]For the ...

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Abstract

Compositions for enhancing satiety and weight loss in an individual, assays for assessing a tastant for enhancing satiety and weight loss, and methods of using the composition to suppress appetite and enhance weight loss are provided.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS[0001]This application is a divisional of U.S. patent application Ser. No. 10 / 306,198, filed Aug. 7, 2003, which claims the benefit of U.S. Provisional Application Ser. No. 60 / 334,401, filed Nov. 30, 2001.FIELD OF THE INVENTION[0002]The present invention relates generally to appetite suppression and weight loss, and more particularly to a composition that enhances satiety during a meal and methods of using the composition to achieve body weight loss.BACKGROUND OF THE INVENTION[0003]With a third to a quarter of the American population overweight, obesity is rampant in contemporary society. At any given time, 40% of women and 24% of men are trying to lose weight and of these, 84% of women and 76-78% of men are dieting for this purpose. In the USA, losing weight has become a national obsession. Over 30 billion dollars are spent each year devising a plethora of new diets and methods for losing weight, none of which have been demonstrated to be effe...

Claims

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Application Information

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IPC IPC(8): A61K9/16A61P3/04A23L33/00A23L33/20
CPCA23L1/307A23L1/293Y10S435/81A23L33/30A23L33/20A61P3/04
Inventor HIRSCH, ALAN R.
Owner HIRSCH ALAN R
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