Methods for Making Nutritional Compositions Comprising Curcuminoids
AssigneeAbbott Laboratories
InventorsPaul W. Johns, Terrence B. Mazer
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Abstract
Disclosed are nutritional compositions and methods for preparing the compositions, comprising fat, protein, and carbohydrate, including a combination of curcumin, demethoxycurcumin, and bisdemethoxycurcumin, which combination is solubilized in a polar oil having an HLB value of from about 0.7 to about 14 wherein the weight ratio of the bisdemethoxycurcumin to the curcumin is from about 1:1 to about 1:7 and the weight ratio of the bisdemethoxycurcumin to the demethoxycurcumin is from about 1:1 to about 1:2.5. The composition provides a selected ratio of curcuminoids having improved biological activity, bioavailability, and reduced color impact.
Claims10
A method of making a nutritional composition comprising the steps of:
- (a) combining curcuminoids with a polar oil having an HLB of from about 0.7 to about 14, wherein said curcuminoids comprise curcumin, demethoxycurcumin, and bisdemethoxycurcumin;
- (b) heating the combination of curcuminoids and polar oil to a temperature sufficient to solubilize a fraction of the curcuminoids in the polar oil;
- and
- (c) removing an unsolubilized curcuminoid fraction from the heated combination to form a polar oil comprising a weight ratio of solubilized bisdemethoxycurcumin to solubilized curcumin of from about 1:1 to about 1:7 and a weight ratio of bisdemethoxycurcumin to demethoxycurcumin of from about 1:1 to about 1:2.5;
- and then
- (d) formulating the combination of the polar oil and the solubilized curcuminoid fraction with fat, protein, and carbohydrate to form a nutritional composition.
Dependencies are inferred from the claim text.