# US 2013/0156894 A1 · Nutritional supplements from green leafy vegetables > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2013/0156894 A1 - Document ID: US20130156894A1 - Status: Published application - Kind: A1 - Application number: 13/819,903 - Filed: 2011-08-30 - Published: 2013-06-20 - Earliest claimed: 2010-08-30 - Inventors: Chitra Vasant Savangikar; Vasant Anantrao Savangikar - Web page: https://patentgrep.com/patent/US20130156894A1 ## CPC - A23L 33/105: Plant extracts, their artificial duplicates or their derivatives - A23C 9/133: Fruit or vegetables - A23C 19/054: {using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms} - A23L 2/385: Concentrates of non-alcoholic beverages - A23L 2/39: Dry compositions - A23L 2/52: Adding ingredients (adding preservatives A23B70/10) - A23L 7/101: {Addition of antibiotics, vitamins, amino-acids, or minerals} - A23L 7/161: Puffed cereals, e.g. popcorn or puffed rice - A23L 7/198: {Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts} - A23L 19/09: {Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks (A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence)} - A23L 23/00: Soups; Sauces (soya sauce A23L27/50; salad dressings, mayonnaise or ketchup A23L27/60); Preparation or treatment thereof - A23L 27/14: Dried spices - A23L 33/16: Inorganic salts, minerals or trace elements - A23L 33/175: Amino acids - A23L 33/21: Addition of substantially indigestible substances, e.g. dietary fibres - A23P 10/40: free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added (A23P10/20, A23P10/30 take precedence) - A23C 2240/15: Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00) - A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract This invention discloses packaged nutritional supplements that have nutritional ingredients derived from green leafy vegetation that shall collectively or singly be useful to fulfill the daily need of supplementation from one or more of a nutrient from green leafy vegetation. One embodiment of this invention discloses a novel packaged composition that comprises at least one fraction of a green leafy vegetation and at least one more ingredient to improve its usability and is source of at least one nutritional ingredient selected from the group dietary fiber, beta carotene, iron, calcium, xanthophylls, folic acid and lysine plus methionine and cystine; wherein the fraction comprises a fibrous fraction, a water soluble deproteinized juice fraction and a water insoluble high protein low fiber fraction as fourth primary fraction. In one embodiment of invention, the contribution of at least one nutrient to the nutrient content of the composition from green leafy vegetation or its fraction is a least 15% of at least content of one nutrient of the composition. Also disclosed is a novel packaged composition comprising pulp of whole edible green leafy vegetation and at least one component of flax-seed in the form of a soup or a food bar. The component of flax seed may be one or more selected from the group of whole flax seed, flax seed cake or flax oil. ## Claims ### Claim 1 A novel composition that comprises at least one fraction of a green leafy vegetation and at least one more ingredient to improve its usability to make the composition an organoleptically palatable product, 100 gram of the composition on dry weight basis comprising at least one nutritional ingredient being selected from the group (a) dietary fiber at least 3 gram, (c) beta carotene at least 500 microgram, (d) iron at least 3 mg, (e) calcium at least 150 mg, (g) xanthophylls at least 4 mg, (h) folic acid at least 35 microgram, and (i) lysine at least 900 mg and Methionine plus cystine at least about 550 mg; wherein the fraction comprises first three primary fractions as well as sub-fraction or a modified fraction of the three primary fractions of the green leafy vegetation; the primary fraction being obtained in a process of green crop fractionation, wherein the fractionation process comprises the steps of: a. comminuting fresh green crop material, b. separating a moist fibrous fraction as first primary fraction from the juice as second primary fraction, and treating the juice fraction to separate a water soluble deproteinized juice that is high in water content as third primary fraction from a water insoluble high protein low fiber fraction as fourth primary fraction. ### Claim 2 (depends on 1) The composition of claim 1 wherein the primary fractions being either microbiologically stabilized before use as an ingredient in a dry mix or they are wet processed to make high moisture compositions, packaged and the packages are microbiologically stabilized either by sterilizing at 120° C. under a pressure of 15 pounds per square inch for at least 20 minutes, or by adding permitted preservatives or deep freezing below 0° C. to up to −40° C. or by expelling moisture until moisture content of the composition is below 10% up to 5%. ### Claim 3 (depends on 1) The composition of claim 1, comprising the fibrous fraction as at least one ingredient comprising any one of the following compositions: a. composition A comprising: (i) fibrous fraction dry powder, (ii) one or more thickners enough to improve stability of suspension when diluted and brought to boil in a defined quantity of water under conditions of use as a soup, (iii) spices and condiments, b. composition B comprising curd, made by adding fibrous fraction dry powder to milk, heating to boiling and cooling to room temperature, adding starter culture of curd, mixing once when curd is in initial stage of thickening and allowing the curd to form, c. composition C comprising a cheese or paneer obtained by adding fibrous fraction dry powder to milk, heating to boiling and cooling the same to room temperature, curdling the milk, allowing excess water to drain off, pressing the curdled curd to remove excess fluid, d. Composition D of a “Ready To Eat” recipe comprising a mix of a cooked snack recipe and fibrous fraction dry powder. ### Claim 4 (depends on 1) The composition of claim 1 comprising deproteinized juice as at least one ingredient comprising any one of the following compositions: a. composition E of bottled soft drink comprising carbonated or non-carbonated deproteinized juice, and one or more of additional ingredients for improved flavor, taste and a preservative, b. composition F of a syrup comprising the deproteinized juice and one or more of additional ingredients for improved flavor, taste and a preservative, c. composition G of a soft drink dry concentrate intended to be diluted before consumption comprising dry powder of the deproteinized juice and one or more of additional ingredients for improved flavor and taste. ### Claim 5 A composition comprising at least high protein low fiber fraction (LPC) or its sub-fraction, and a combination of additional ingredients worked out to give flavor of all of them and also thickness required to keep the LPC particles afloat in compositions intended to be diluted under conditions of use, wherein the high protein low fiber fraction is a fourth fraction obtained in a process of green crop fractionation, wherein the fractionation process comprises the steps of: a. comminuting fresh green crop material, b. separating a moist fibrous fraction as first primary fraction from the juice as second primary fraction, and treating the juice fraction to separate a water soluble deproteinized juice that is high in water content as third primary fraction from a water insoluble high protein low fiber fraction as fourth primary fraction. ### Claim 6 (depends on 5) A composition of claim 5 comprising: a. LPC about 1 part of the composition, b. a flour of parched wheat grains; and is added about 2 to 6 parts of the LPC, c. flour of parched Grain Amaranth flour or a flour of puffed Grain Amaranth seeds; and is added about 2-8 parts of the LPC, d. optionally containing garnishing of dry fruits, e. optionally containing one or more flavourings selected from the group consisting of nutmeg, strawberry, cardamom, Vanilla, chocolate and Cacao. ### Claim 7 (canceled) ### Claim 8 (canceled) ### Claim 9 A composition comprising a soft gelatin capsule containing an edible oil extract of high protein low fiber fraction (LPC), wherein the high protein low fiber fraction is a fourth fraction obtained in a process of green crop fractionation, wherein the fractionation process comprises the steps of: a. comminuting fresh green crop material, b. separating a moist fibrous fraction as first primary fraction from the juice as second primary fraction, and treating the juice fraction to separate a water soluble deproteinized juice that is high in water content as third primary fraction from a water insoluble high protein low fiber fraction as fourth primary fraction. ### Claim 10 (depends on 5) The composition of claim 5 comprising high protein low fiber fraction (LPC) as at least one ingredient comprising any one of the following compositions: a. composition I comprising: (i) high protein low fiber fraction (LPC), (iii) buttermilk, (iv) optionally one or more thickeners to improve stability of suspension to be used as a soup, (iv) spices and condiments, b. composition J comprising curd made by adding high protein low fiber fraction (LPC) to milk, heating to boiling and cooling to room temperature, adding starter culture of curd, mixing once when curd is in initial stage of thickening and allowing the curd to form, c. composition K comprising a cheese or paneer obtained by adding high protein low fiber fraction (LPC) to milk, heating to boiling and cooling the same to room temperature, curdling the milk, allowing excess water to drain off, pressing the curdled curd, d. Composition L of a Ready to eat recipe comprising a cooked snack recipe and high protein low fiber fraction (LPC) added to the same. ### Claim 11 (canceled) ### Claim 12 (canceled) ### Claim 13 (canceled) ### Claim 14 (canceled) ### Claim 15 (canceled) ### Claim 16 A composition of a capsule or a tablet comprising at least dry powder of the deproteinized juice wherein said dry powder of deproteinized juice is a third primary fraction obtained in a process of green crop fractionation, wherein the fractionation process comprises the steps of: a. comminuting fresh green crop material, b. separating a moist fibrous fraction as first primary fraction from the juice as second primary fraction, and treating the juice fraction to separate a water soluble deproteinized juice that is high in water content as third primary fraction from a water insoluble high protein low fiber fraction as fourth primary fraction.